Romarin. Rosmarin.

No. 1336. - Rosemary is a half-hardy, shrubby plant, with a fragrant odor, and a warm, aromatic, bitter taste. The leaves vary in form and color in the different varieties. It is used for flavoring meats and soups, and also in the manufacture of cologne. Its flowers and calyxes form one of the principal ingredients in the distillation of Hungary water. Drinks are made by an infusion of the leaves.

Culture

No. 1337. - Rosemary requires a light, dry soil, in a sheltered situation. The seeds are sown in April, in small nursery beds, and the seedlings, when two inches high, are transplanted in rows two feet apart, and sixteen inches apart in the rows. When propagated by cuttings, they should be taken off in May or June, when six inches long, and set two-thirds of their length in the earth, in a moist and shady situation. When well rooted, transplant as for seedlings.

Gold Striped

No. 1338. - A variety of the common green-leaved. The foliage is striped, variegated with yellow.

S1Lvee Striped.

No. 1339. - A sub-variety of the common green-leaved, and the most tender of all sorts. The leaves are striped, variegated with white. Both the gold and silver striped varieties are cultivated for ornamental plants.

Narrow Leaved

No. 1340. - A smaller variety, with less branches, and not as much esteemed as the others.

Common Or Green Leaved

No. 1341. - This is the best variety for cultivation. It is of a spreading habit, and is more aromatic than the others. The leaves are green and narrow, being rounded at the ends.