Anis. Anis.

No. 9. - Is an annual aromatic plant, and is cultivated for its seeds and leaves, which are used for seasoning and flavoring. The seeds have a fragrant odor, a pleasant warm taste, and are used by confectioners and bakers, and also for medicinal purposes - in cases of dyspepsia and colic, and to correct griping when taking unpleasant medicine. The green leaves are used like fennel for seasoning and garnishing salads.

Anisette Cordial

No. 10. - A liquor distilled from anise seeds. The most renowned comes from Amsterdam, and is partaken after dinner with black coffee, and is also used for creams, jellies and punches.

Pumpernickel

No. 11.- A kind of bread made in Germany called pumpernickel, in which anise seeds are mixed, and much relished when eaten with stewed prunes, figs or pears.

Culture

No. 12. - Sow in warm mellow or garden soil early in spring in drills ten inches apart and one inch deep. When the plants are about an inch high, thin to four inches apart and keep the ground between the rows loose and free from weeds. When the seeds are ripened the plants should be pulled up and spread in a sunny place to dry. Then thresh the seeds from the heads, riddle and winnow them and again expose to the sun to evaporate any remaining moisture.