Fresh herbs are preferable to dried ones, but as they cannot always be obtained, it is most important to dry herbs at the proper seasons:- -

2458. Basil is in a fit state for drying about the middle of August.

2459. BurrfEt in June July, and August.

2460. Chervil in May, June, and July.

2461. Elder Flowers in May, June, and July.

2462. Fennel in May, June, and July.

2463. Knotted Marjoram during July.

2464. Lemon Thyme end of July and through August.

2465. Mint end of June and July.

2466. Orange Flowers May, June, and July.

2467. Orange Thyme (a delicious herb), June and July.

2468. Parsley May, June, and July.

2469. Sage August and September.

2470. Summer Savoury end of July* and August.

2471. Tarrogan June, July and August.

2472. Thyme end of July and August.

2473. Winter Savoury end of July and August.

2473*. These herbs always at hand will be a great aid to the cook. Herbs should bo gathered on a dry day; they should be immediately well cleansed, and dried by the heat of a stove, or Dutch oven. The leaves should then be picked off, pounded and sifted, and put away for use.