pletely occupy
the ground. In most places, when once introduced, it is liable to become
troublesome, as the roots not only spread rapidly, but are very
tenacious of life, and eradicated with difficulty.

When cultivated for its leaves, the flowering-shoots should be cut off
as they make their appearance. It is but little used, and a plant or two
will afford an abundant supply.

_Use._--The leaves have a strong, peculiar, aromatic odor, and a bitter
taste. They were formerly employed to give color and flavor to various
dishes, but are now rarely used in culinary preparations. The plant
possesses the tonic and stomachic properties common to bitter herbs.

There are three cultivated varieties, as follow:--

CURLED-LEAVED TANSY.

Double Tansy. Tanacetum vulgare, var. crispum.

This differs from the Common Tansy in the frilled or curled character of
the leaves, which have some resemblance to the leaves of the finer kinds
of Curled Cress or Parsley. They are of a rich green color, and are
sometimes employed for garnishing. In the habit of the plant, color of
the flowers, odor and flavor of the leaves, the variety differs little,
if at all, from the Common Tansy. It is more beautiful than the
last-named; and, in all respects, much more worthy of cultivation.

Propagated only by dividing the roots.

LARGE-LEAVED TANSY.

Leaves larger than those of any other variety, but much less fragrant.
It is of little value, and rarely cultivated.

VARIEGATED-LEAVED.

A variety with variegated foliage. Aside from the peculiar color of the
leaves, the plant differs in no respect from the Common Tansy: it grows
to the same height, the flowers are of the same color, and the leaves
have the same taste and odor.

It must be propagated by dividing the roots; the variegated character of
the foliage not being reproduced from seeds.

* * * * *

THYME.

Thymus.

Two species of Thyme are cultivated for culinary purposes,--the Common
Garden Thyme (_T. vulgaris_) and the Lemon or Evergreen Thyme (_T.
citriodorus_).

They are hardy, perennial plants, of a shrubby character, and
comparatively low growth. They are propagated from seeds and by dividing
the roots; but the finest plants are produced from seeds.

Of the Common Garden Thyme, there are three varieties:--

BROAD-LEAVED.

The Broad-Leaved Thyme is more cultivated in this country than any other
species or variety. The stem is ten or