Culinary Herbs: Their Cultivation Harvesting Curing and Uses

PREFACE

A small boy who wanted to make a good impression once took his little sweetheart to an ice cream parlor. After he had vainly searched the list of edibles for something within his means he whispered to the waiter "Say Mister what you got that looks tony an‘ tastes nice for nineteen cents?"

This is precisely the predicament in which many thousand people are today. Like the boy they have skinny purses voracious appetites and mighty yearnings to make the best possible impression within their means. Perhaps having been "invited out" they learn by actual demonstration that the herbs are culinary magicians which convert cheap cuts and "scraps" into toothsome dainties. They are thus aroused to the fact that by using herbs they can afford to play host and hostess to a larger number of hungry and envious friends than ever before.

Maybe it is mainly due to these yearnings and to the memories of mother‘s and grandmother‘s famous dishes that so many inquiries concerning the propagation cultivation curing and uses of culinary herbs are asked of authorities on gardening and cookery; and maybe it is because no one has really loved the herbs enough to publish a book on the subject. That herbs are easy to grow I can abundantly attest for I have grown them all. I can also bear ample witness to the fact that they reduce the cost of high living if by that phrase is meant pleasing the palate without offending the purse.

For instance a few days ago a friend paid twenty cents for soup beef and five cents for "soup greens." The addition of salt pepper and other ingredients brought the initial cost up to twenty-nine cents. This made enough soup for ten or twelve liberal servings. The lean meat removed from the soup was minced and mixed with not more than ten cents‘ worth of diced potatoes stale bread crumbs milk seasoning and herbs before being baked as a supper dish for five people who by their bland smiles and "scotch plates" attested that the viands both looked "tony" and tasted nice.

I am glad to acknowledge my thanks to Mr. N. R. Graves of Rochester N. Y. and Prof. R. L. Watts of the Pennsylvania State Agricultural College for the photographic illustrations and to Mr. B. F. Williamson the Orange Judd Co.‘s artist for the pen and ink drawings which add so much to the value attractiveness and interest of these pages.

If this book shall instill or awaken in its readers the wholesome though "cupboard" love that the culinary herbs deserve both as permanent residents of the garden and as masters of the kitchen it will have accomplished the object for which it was written.
M. G. KAINS.
New York 1912.
Table Of Contents:

â⬢ PREFACE
â⬢ CULINARY HERBS
â⬢ A DINNER OF HERBS
â⬢ CULINARY HERBS DEFINED
â⬢ INDEX:

Angelica 56
candied 59
Anise 59
in Bible 13
Bags of herbs 6
Balm 63
demand for 20
Barrel of herbs 8
Basil 65
demand for 20
tree 68
Bible herbs mentioned in 12
Borage 71
Bouquet of herbs 6
Bride‘s trousseau 7
Caraway 73
Catnip 77
Chervil 79
Chives 80
Clary 81
Cleveland John quoted 101
Coriander 82
Cultivation 47
Cumin 84
in Bible 13
Curing 22
Cuttings propagation by 34
Dibbles tabooed 42
Dill 87
demand for 21
for pickles 21
Dinner of herbs 7
Division propagation by 37
Double cropping 48
Drying 25
Drying seeds 28
Eggs stuffed 9
Evaporator 26
Fennel 89
demand for 20
Florence 93
Fennel Flower 94
Finocchio 93
Garnishes 19 30
Herb history 12
History of herbs 12
Hoarhound 95
Hyssop 96
Ingelow Jean quoted 101
Lavender 97
and linen 7
Layers propagation by 36
Lovage 99
Lunch herb 8
MacDonald George quoted 72
Marigold 100
Marjoram 101
demand for 20
Market gardening herb 14
Medicine herbs in 53
Mint 105
demand for 21
in Bible 13
Moschus quoted 109
Moving pictures 4
Omelette herb 9
Packages for selling 14
Parsley 109
in most demand 19
Peppermint 119
Pictures moving 4
Pillows full of herbs 6
Propagation 32
Rosemary 120
Rue 122
in Bible 13
Sage 125
in demand 20
Salad herb 9
Samphire 129
Sandwiches herb and cheese 5
lettuce and nasturtium 10
Savory demand for 20
summer 131
winter 132
Seeds propagation by 32
Selection for variety 15
Shakespeare quoted 6 63 121
Sieves sizes to use 29
Soda water 4
Soil preparation 45
Solomon‘s herb dinner 3
Soup parsley 8
Southernwood 133
Storing 25
Superstitions about herbs 54
Tagetes lucida 135
Tansy 134
Tarragon 134
Theudobach quoted 123
Thyme 137
demand for 20
lemon 141
Transplanting 39
Varieties production of 15
Water importance of 41


Culinary Herbs is delivered in PDF format and is viewable on any computer. All you need is "Adobe Reader" or "Acrobat eBook Reader" which is available free and already on most computers. If you do not have it installed on your computer Please Click here to get the software. They are both Free.