Herbs should be gathered as soon as they begin to open their flowers. In drying them, two methods are employed. One is to tie them in bunches as soon as cut, and hang them up in a room or shed; the other is to first lay them out in the sun to dry. By both these methods the quality is deteriorated. If fermentation takes place sufficient to discolor the leaves - such as occurs, more or less, when herbs are tied up in bunches whilst green and sappy - their best properties are destroyed. In drying herbs, an open shed or room, where plenty of air can be given, is necessary. Stretch out a piece of netting, such as is used for protecting fruit from birds - wire netting, if at hand, will do; on this lay the herbs, (which should be cut when quite dry,) thinly. Thus treated, air acts upon them from all sides, and they dry quickly, which is the primary object, without losing their best properties. When perfectly dry, put them loosely in white paper bags, tie them up, and hang them where they will be free from damp, or they will become mouldy. Herbs treated in this way will be found but little inferior to such as are fresh cut.