Indigenous to Great Britain, and common to the seacoast of Holland and the low countries of Europe. Roots creeping, tough, and fibrous; stalks two or three feet high, and, like the roots, tough and woody; leaves numerous, long, narrow, and hoary; flowers yellow, produced on the small branches towards the top of the plant; seeds similar to those of the Common Wormwood.
The leaves are somewhat bitter to the taste, and, when bruised, emit a strong, pleasant, aromatic odor.
Soil and Cultivation.—All the species are hardy, aromatic perennials; and, though they will thrive in almost any soil, their properties are best developed in that which is warm, dry, and light. They are generally propagated, as other hardy shrubs, by dividing the plants; but may be raised from seeds, or slips. The seeds are sown in April, in shallow drills; and the seedlings afterwards transplanted to rows two feet apart, and a foot from each other in the rows.
Use.—"An infusion of the leaves and tops of the Common Wormwood is used as a vermifuge, tonic, and stomachic; and the leaves are found to be beneficial to poultry."—- Thomp.
Most of the other species possess the same properties in a greater or less degree, and are used for the same purposes.
CHAPTER XI.
MUSHROOMS, OR ESCULENT FUNGI.
Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle.
Although many experiments have been made in the culture of different species of edible Fungi, "only one has yet been generally introduced into the garden, though there can be no doubt the whole would finally submit to and probably be improved by cultivation. Many of them are natives of this country, abounding in our woods and pastures; and may be gathered wild, and freely enjoyed by those who have not the means of raising them artificially. In Poland and Russia, there are about thirty sorts of edible Fungi in common use among the peasantry. They are gathered in all the different stages of their growth, and used in various ways,—raw, boiled, stewed, roasted; and being hung up, and dried in stoves or chimneys, form a part of their winter's stock of provisions.