. Culinary herbs;. Herbs; cbk. CULINARY HERBS 137 Prol)ably the most popular way it is employed, however, is as a decoction in vinegar. For this pur- pose, the green parts are gathered preferably in the morning and after washing are placed in jars and covered with the best quality vinegar for a few days. The vinegar is then drawn off as needed. In France, the famous vine- gar of Maille is made in this way. The leaves may be dried in the usual way if desired. For this purpose they are gathered in mid- summer. A second cut- ting may be made in late September or early Octo- ber. Tarragon oil, whi
. Culinary herbs;. Herbs; cbk. CULINARY HERBS 137 Prol)ably the most popular way it is employed, however, is as a decoction in vinegar. For this pur- pose, the green parts are gathered preferably in the morning and after washing are placed in jars and covered with the best quality vinegar for a few days. The vinegar is then drawn off as needed. In France, the famous vine- gar of Maille is made in this way. The leaves may be dried in the usual way if desired. For this purpose they are gathered in mid- summer. A second cut- ting may be made in late September or early Octo- ber. Tarragon oil, which is used for perfuming toilet articles, is secured by distilling the green parts, from 300 to 500 pounds of which yield one pound of oil. Thyme (Thymus vul- garis, Linn.), a very diminutive perennial shrub, of the natural order Labia- tae, native of dry, stony places on Mediterranean coasts, but found occasionally naturalized as an escape from gardens in civilized countries, both warm and cold. From early days it has been popularly grown. Thyme for Sausage. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Kains, Maurice Grenville. [from old catalog]. New York, Orange Judd company; [etc. , etc. ]
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectherbs, bookyear1912
