ivided,
pale-green above, and hoary on the under surface, like those of the
Common Wormwood; the flowers, which are produced on the upper branches,
are small, and of a pale-yellow color; seeds similar to those of the
above species, retaining their vitality two years.

It is generally preferred to the Common Wormwood for medicinal purposes,
as the taste is more agreeable, and its odor less pungent.

SEA WORMWOOD.

Artemesia maritima.

Indigenous to Great Britain, and common to the seacoast of Holland and
the low countries of Europe. Roots creeping, tough, and fibrous; stalks
two or three feet high, and, like the roots, tough and woody; leaves
numerous, long, narrow, and hoary; flowers yellow, produced on the small
branches towards the top of the plant; seeds similar to those of the
Common Wormwood.

The leaves are somewhat bitter to the taste, and, when bruised, emit a
strong, pleasant, aromatic odor.

_Soil and Cultivation._--All the species are hardy, aromatic perennials;
and, though they will thrive in almost any soil, their properties are
best developed in that which is warm, dry, and light. They are generally
propagated, as other hardy shrubs, by dividing the plants; but may be
raised from seeds, or slips. The seeds are sown in April, in shallow
drills; and the seedlings afterwards transplanted to rows two feet
apart, and a foot from each other in the rows.

_Use._--"An infusion of the leaves and tops of the Common Wormwood is
used as a vermifuge, tonic, and stomachic; and the leaves are found to
be beneficial to poultry."--- _Thomp._

Most of the other species possess the same properties in a greater or
less degree, and are used for the same purposes.

CHAPTER XI.

MUSHROOMS, OR ESCULENT FUNGI.

Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle.

Although many experiments have been made in the culture of different
species of edible Fungi, "only one has yet been generally introduced
into the garden, though there can be no doubt the whole would finally
submit to and probably be improved by cultivation. Many of them are
natives of this country, abounding in our woods and pastures; and may be
gathered wild, and freely enjoyed by those who have not the means of
raising them artificially. In Poland and Russia, there are about thirty
sorts of edible Fungi in common use among the peasantry. They are
gathered in all the different stages of their growth, and used in
various ways,--