The generic name of this plant seems most probably to be derived from the Latin word saturo, to cram or satisfy, in allusion to its use in seasoning broths, soups, and stewed meats; whence also arises its English name savory.

There are two varieties of the savory cultivated for culinary use, both natives of dry open situations in the South of Europe.

1. S. montana-Winter Savory: perennial, hardy, and shrubby.

2. S. hortensis-Summer Savory.- A hardy annual. Its scent is sweeter than that of winter savory, and more like basil.

year

Savory has a very hot, penetrating, and aromatic taste. It is an excellent seasoning for farinaceous food, as peas, beans, &c., preventing wind in the stomach. It was formerly much used in cakes, and considerably more in made-dishes than at present. It has been cultivated in this country since the 1562. Culture. The summer savory, being annual, is raised from seed sown on any light soil about the middle of April. When of a sufficient height, the plants are to be thinned out to about five or six inches apart, where they are to remain to be cut or pulled up occasionally for use, as they do not produce a succession after being cut.

If required for drying, the whole plant should be pulled up, and, after cutting off the extreme roots, dried similar to other herbs for winter use.

The winter savory may be raised from seed or by planting slips, which latter is the best method. If the slips or cuttings are planted in spring, they will readily take root, and form good plants, which in the autumn may be taken up, with balls to their roots, and transplanted out, in beds or rows a foot apart.

The plants should afterwards be kept clear of weeds, and be managed in the same manner as has been directed for sage.

53. SAVOY.- Var. BRASSICA.

It will be observed, by the Latin name of the savoy, that it is classed with the cabbage tribe. This particular variety is known by the specific name sabauda, from the wrinkled appearance of the leaves.

The popular English name of savoy is derived from a district so called adjoining Italy, where it first originated; it was first introduced thence into France, and thence again to England, about 150 years ago.

The same qualities are assigned to the savoy, with regard to nutriment, &c., as to the cabbage; and in order to make it quite as delicate and wellflavoured, it should always be a little frost-bitten, and not allowed to get too hard before being gathered for use.

The varieties in cultivation are but few: the following are the most esteemed :

1. Large Green Savoy. This sort grows to a large size, nearly round, and a little flattened at

top: it is principally grown by the market-gardener.

2. Dwarf Green. A very excellent variety, the most proper for small and private gardens: it is very hardy, and keeps longer in use than the other

sorts.

3. Yellow Savoy is very good and hardy of its kind a few may be raised by way of variety.

Culture. The savoy, like all the rest of the cabbage tribe, requires a good soil, and one that has been previously well enriched with dung; if not so, a good coat must be worked in at the time of sowing or planting: the former method is preferable, as in very rich ground, or ground newly manured with rank dung, savoys and any of the brassica tribe are not so well flavoured.

If savoys are required early, seed must be sown towards the end of March; but for the principal crop not before the middle of April, as then there will be plenty of time for them to grow and get full-headed before they are required for general use in November. The savoy is a very useful vegetable, and every garden should have a share of them.

Some authors advise three or four sowings for a succession; but in private gardens the author thinks it needless; much, however, depends on the ground there is to spare, and other local matters, of which the gardener will be the best judge.

In regard to planting out, &c., the reader is referred to what is stated under the head of Brussels Sprouts, as the culture of that vegetable entirely coincides with that of the savoy

It is sometimes customary to plant out the sum

mer crops between rows of forward beans, peas, cauliflowers, and other plants that stand at some distance apart, and soon come off the ground. By this practice some ground is gained; but the plants are generally finest when planted out in a clear open spot, previously well dunged for their reception.

If the weather is dry at the time of planting, water must be given until the plants have struck

root.

All the after-culture is simply to use the hoe to destroy the weeds, and to draw a little earth about the stems occasionally.

As this is the last variety of the cabbage tribe the author has to treat of, a word or two on that fatal disease called the "Clubb," which severely attacks many gardens more or less every year, will not be out of place.

The plants soon show that the disease has commenced by the drooping appearance of their leaves: and on searching the root, there will be found a sort of maggot enveloped in a hard case, formed similar to a small nut; this increases rapidly; and on examining the root, the small fibres will not only be found eaten off, but also the rind of that portion of the stem within the ground.

This disease appears to be more prevalent in confined gardens, especially if heavily manured, than in open and free situations, and in light sandy soils more than in loamy ones. When once the disease is established, it can never be wholly eradicated; hence all young plants, before being planted, should be looked over; and if the least bit

of "clubb" is noticed, it should be carefully picked off, and, in the holes made for their reception, a little soot, mixed with lime, may be sprinkled; but nothing has been found to arrest this disease better, than keeping the uncropped and vacant spaces of ground constantly dug and turned up to the influence of the weather.

54. SALSAFIE.-TRAGOPOGON.

and

The botanic name of this plant is derived from two Greek words, signifying a goat and beard; hence it is called in English, Goat's-beard, from a supposed resemblance of a portion of the plant to the beard of that animal. Salsafie is a species of the above; and being the most popular name, more generally known, not only in this country but in many parts of the Continent, it is retained in preference to the silly-sounding name of goat'sbeard. The specific name of this plant is porrifolius, from the likeness of the leaf to that of the leek, Porrum, so called by the elder botanists.

Salsafie is a hardy biennial, a native of meadows in Switzerland, Germany, and of some of the southern counties of England, where it displays its purple flowers towards the end of summer.

It is deemed wholesome and nutritious, and is much esteemed by the higher classes, in whose gardens it is principally cultivated. It has a sweetish delicate flavour, and forms an excellent variety and agreeable side dish for the table, throughout the winter season.

There are several modes of cooking this root: