Five spice bags hang behind my stove. Into one I put the top leaves land roots of celery bunches; in th second I store away parsley. when it grows too fast in the summer garden for family use; into the third go green sage leaves; into the fourth green mint leaves and stalks, and into the fifth I drop nasturtium leaves as they ripen—they are excellent to pickle with little gherkins. The heat from the stove dries the contents of my spice bags and provides me with del seasoning for the winter.
Text read from the printed page and cleaned; old type leaves the occasional error.