Herbs (to Dry)

Gather the herbs for drying before they begin to flower. Free from dirt and dust and tie in bunches, having previously removed the roots. Dry in the oven or before the fire; in either case, dry quickly, as the flavor is better preserved by quick drying. Upon no consideration allow them to burn. Tie up in paper bags and hang in a dry place. N. B.-Take care to gather the herbs on a dry day.

Herb Powder (for winter use)

Take 2 oz. each of winter savory, sweet marjoram, lemon, thyme, lemon peel and 4 oz. of parsley.

Thoroughly dry the herbs and take off the leaves. Grind to a powder and pass through a sieve. Dry the lemon peel and pound as finely as possible, then mix all together thoroughly. Keep in glass bottles tightly corked.

Parsley (to keep for winter use)

Take fresh bunches of parsley; plunge into boiling water slightly salted, boiling for 3 or 4 minutes. Remove from the water, and drain dry very quickly before the fire, and put in bottles for use. Soak in tepid water 5 minutes when required for cooking.