Herbs such as mint and thyme should be stored in green glass bottles to prevent fading. Pick the herbs, dip in boiling water, and then immediately in cold. Spread on a sheet of kitchen paper and dry on a plate rack or in a slow oven. When dry rub through •= sieve before into bottles.
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Waikato Times, Volume 109, Issue 18229, 17 January 1931, Page 13 (Supplement)
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54Page 13 Advertisements Column 2 Waikato Times, Volume 109, Issue 18229, 17 January 1931, Page 13 (Supplement)
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