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Title: The Field and Garden Vegetables of America
       Containing Full Descriptions of Nearly Eleven Hundred
       Species and Varietes; With Directions for Propagation,
       Culture and Use.

Author: Fearing Burr

Release Date: June 5, 2007 [EBook #21682]

Language: English

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  THE

  FIELD AND GARDEN VEGETABLES

  OF

  AMERICA;

  CONTAINING

  FULL DESCRIPTIONS OF NEARLY ELEVEN HUNDRED SPECIES AND VARIETIES; WITH
  DIRECTIONS FOR PROPAGATION, CULTURE, AND USE.

  BY FEARING BURR, JR.

  ILLUSTRATED.


  BOSTON: CROSBY AND NICHOLS,
  117, WASHINGTON STREET.
  1863.

  Entered, according to Act of Congress, in the year 1863,
  BY FEARING BURR, JR.,

  In the Clerk's office of the District Court of the District of
  Massachusetts.


  BOSTON:
  PRINTED BY JOHN WILSON AND SON, 5, WATER STREET


       *       *       *       *       *


  TO

  HON. ALBERT FEARING,

  President of the Hingham Agricultural and Horticultural Society,


    WHOSE EARNEST LABORS AND LIBERAL CONTRIBUTIONS IN THE CAUSE OF
    HUMANITY HAVE ENDEARED HIS NAME TO THE AGED POOR AND TO
    ORPHAN CHILDREN, AND WHOSE ACTIVE SERVICES HAVE
    EXERTED SO BENEFICIAL AN INFLUENCE ON AGRICULTURAL
    PURSUITS IN HIS NATIVE TOWN,


  This Volume is gratefully and respectfully Dedicated

  BY THE AUTHOR.


       *       *       *       *       *


PREFACE.


Though embracing all the directions necessary for the successful
management of a Vegetable Garden, the present volume is offered to the
public as a manual or guide to assist in the selection of varieties,
rather than as a treatise on cultivation. Through the standard works of
American authors, as well as by means of the numerous agricultural and
horticultural periodicals of our time, all information of importance
relative to the various methods of propagation and culture, now in
general practice, can be readily obtained.

But, with regard to the characteristics which distinguish the numerous
varieties; their difference in size, form, color, quality, and season of
perfection; their hardiness, productiveness, and comparative value for
cultivation,--these details, a knowledge of which is important as well
to the experienced cultivator as to the beginner, have heretofore been
obtained only through sources scattered and fragmentary.

To supply this deficiency in horticultural literature, I have
endeavored, in the following pages, to give full descriptions of the
vegetables common to the gardens of this country. It is not, however,
presumed that the list is complete, as many varieties, perhaps of much
excellence, are comparatively local: never having been described, they
are, of course, little known. Neither is the expectation indulged, that
all the descriptions will be found perfect; though much allowance must
be made in this respect for the influence of soil, locality, and
climate, as well as for the difference in taste of different
individuals.

Much time, labor, and expense have been devoted to secure accuracy of
names and synonymes; the seeds of nearly all of the prominent varieties
having been imported both from England and France, and planted, in
connection with American vegetables of the same name, with reference to
this object alone.

The delay and patience required in the preparation of a work like the
present may be in some degree appreciated from the fact, that in order
to obtain some comparatively unimportant particular with regard to the
foliage, flower, fruit, or seed, of some obscure and almost unknown
plant, it has been found necessary to import the seed or root; to plant,
to till, to watch, and wait an entire season.

Though some vegetables have been included which have proved of little
value either for the table or for agricultural purposes, still it is
believed such descriptions will be found by no means unimportant; as a
timely knowledge of that which is inferior, or absolutely worthless, is
often as advantageous as a knowledge of that which is of positive
superiority.

That the volume may be acceptable to the agriculturist, seedsman, and to
all who may possess, cultivate, or find pleasure in, a garden, is the
sincere wish of the author.

                                                       F. B., JR.

HINGHAM, March, 1863.




ACKNOWLEDGMENTS.


In the preparation of this work, I have received the cheerful
co-operation of many esteemed personal friends, to whom I would here
express my grateful acknowledgments.

For many valuable suggestions with regard to the culture and general
management of the Potato, as well as for much important information
respecting nearly all of our American varieties of this vegetable, I am
indebted to J. F. C. HYDE, Esq., of Newton, Mass.; whose long experience
in the production of seedlings, as well as in the cultivation of
established kinds, will give peculiar value to this portion of the
volume.

The illustrations, so excellent and truthful, are from the pencil of Mr.
ISAAC SPRAGUE, of Cambridge, Mass.; whose fine delineations of animal as
well as vegetable life have won for him the reputation of being "the
first of living artists."

I am peculiarly indebted to Rev. E. PORTER DYER, of Hingham, for much
valuable advice and assistance; and cannot too fully express my
obligations for the unvarying kindness and courteous manner in which
repeated, and perhaps often unseasonable, requests for aid have been
received and granted.

My acknowledgments are also due to Hon. JOSEPH BRECK, author of "Book of
Flowers," and late President of the Massachusetts Horticultural Society;
to CHARLES M. HOVEY, Esq., editor of "The Magazine of Horticulture," and
President of the Massachusetts Horticultural Society; to P. B. HOVEY,
Esq., nurseryman and seedsman, of Cambridge, Mass.; and to DANIEL T.
CURTIS, Esq., seedsman and florist, and for many years Chairman of the
Committee on Vegetables of the Massachusetts Horticultural Society.

For information or other very acceptable assistance, I am also indebted
to Rev. CALVIN LINCOLN, of Hingham; Rev. JOHN L. RUSSELL, of Salem,
Mass.; JOHN A. BUTLER, Esq., of Chelsea, Mass.; EDWARD S. RAND, Jun.,
Esq., of Boston; Mr. AUSTIN BRONSON, of Enfield, N.H.; GEORGE W. PRATT,
Esq., of Boston; JOHN M. IVES, Esq., of Salem, Mass.; Mr. JAMES SCOTT,
of Hatfield, Mass.; Mr. ALONZO CRAFTS, of Whately, Mass.; Mr. JOHN C.
HOVEY, of Cambridge, Mass.; Mr. ISAAC P. RAND, of Dorchester, Mass.; Mr.
GEORGE EVERETT, of Concord, Mass.; and CALEB BATES, of Kingston, Mass.

From a work entitled "Descriptions des Plantes Potagères, par VILMORIN,
ANDRIEUX, et CIE., Paris;" from CHARLES M'INTOSH'S excellent "Book of
the Garden;" the "Gardener's Assistant," by ROBERT THOMPSON; "Rogers's
Vegetable Cultivator;" and "Lawson's Agriculturist's Manual,"--I have
made liberal extracts; and lest, in the course of the volume, any
omission of authority may occur where it should have been accredited, my
indebtedness to the valuable publications above mentioned is here
candidly confessed.

In adapting directions for cultivation, prepared for one climate, or
section of country, to suit that of another quite dissimilar, so much
alteration of the original text has at times been found necessary, that
I have not felt at liberty to affix the name of the original writer, but
have simply added the usual marks denoting derivation of authority.




ABBREVIATIONS AND AUTHORITIES.


_Big._--Plants of Boston and Vicinity. By JACOB BIGELOW, M.D. Boston,
1840.

_Bon. Jard._--Le Bon Jardinier pour l'Année 1859. Par A. BOITEAU et M.
VILMORIN.

_Corb._--The American Gardener. By WILLIAM CORBETT. Concord, Boston, and
New York, 1842.

_Cot. Gard._--The Cottage Gardener. By GEORGE W. JOHNSON and ROBERT
HOGG. Weekly. London.

_Count. Gent._--The Country Gentleman. By LUTHER TUCKER and SON. Weekly.
Albany, N.Y.

_De Cand._--The Candolle's Systema Naturale. By Prof. DE CANDOLLE. 2
vols. 8vo. Paris, 1818, 1821.

_Down._--The Fruit and Fruit-trees of America. By A. J. DOWNING. Revised
and corrected by CHARLES DOWNING, 1858.

_Gard. Chron._--The Gardener's Chronicle. Weekly. By Prof. LINDLEY. 1844
to the present time.

_Gray._--Manual of the Botany of the Northern United States. By Prof.
ASA GRAY. New York, 1857.

_Hort._--The Horticulturist, and Journal of Art and Rural Taste.
Monthly. By P. BARRY and J. JAY SMITH. Philadelphia.

_Hov. Mag._--The Magazine of Horticulture, Botany, and Rural Affairs. By
C. M. HOVEY. Boston. Monthly. 1834 to the present time.

_Law._--The Agriculturist's Manual. By PETER LAWSON and SON. Edinburgh,
1836.

_Lind._--A Guide to the Orchard and Kitchen Garden. By GEORGE LINDLEY.
London, 1831.

_Loud._--Encyclopædia of Gardening. By J. C. LOUDON. London, 1850.

_Loud._--Encyclopædia of Agriculture. By J. C. LOUDON. London, 1844.

_Low._--The Elements of Practical Agriculture. By DAVID LOW. London,
1843.

_M'Int._--The Book of the Garden. By CHARLES M'INTOSH. 2 vols. Edinburgh
and London, 1855.

_Mill._--The Gardener's and Botanist's Dictionary. By PHILIP MILLER.
Revised by Prof. MARTYN. London, 1819.

_Neill._--Neill's Journal of a Horticultural Tour, &c. 8vo. Edinburgh,
1823.

_New Am. Cyclopædia._--New American Cyclopædia. D. APPLETON & Co., New
York. 16 vols. royal 8vo. 1857 to 1863.

_Rog._--The Vegetable Cultivator. By JOHN ROGERS. London, 1851.

_Thomp._--The Gardener's Assistant. By ROBERT THOMPSON.

_Trans._--The Transactions of the London Horticultural Society.
Commenced 1815, and continued at intervals to the present time.

_Vil._--Description des Plantes Potagères. Par VILMORIN, ANDRIEUX, et
CIE. Paris, 1856.


       *       *       *       *       *


CONTENTS.


  CHAP. I.--_Esculent Roots._

  The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or
  Japanese Yam. Chufa, or Earth Almond. German Rampion. Jerusalem
  Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppe's.
  Parsnip. Potato. Radish. Rampion. Swede or Ruta-baga Turnip.
  Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret.
  Sweet Potato. Tuberous-rooted Chickling Vetch. Tuberous-rooted
  Tropæolum. Turnip.                                                1-121


  CHAP. II.--_Alliaceous Plants._

  The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh
  Onion.                                                          122-148


  CHAP. III.--_Asparaginous Plants._

  The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca.
                                                                  149-169


  CHAP. IV.--_Cucurbitaceous Plants._

  The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or
  Calabash. The Melon. Musk-melon. Persian Melons. Water-melon.
  Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin.
  Pumpkin. Snake Cucumber. Squash.                                170-228


  CHAP. V.--_Brassicaceous Plants._

  Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
  Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Chöi. Pe-Tsai,
  or Chinese Cabbage. Savoy. Sea-kale.                            229-286


  CHAP. VI.--_Spinaceous Plants._

  Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar
  Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock.
  Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or
  Perennial Spinach.                                              287-314


  CHAP. VII.--_Salad Plants._

  Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar.
  Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or
  Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo
  Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras
  Radish. Mallow, Curled-leaf. Mustard. Nasturtium. Garden
  Picridium. Purslain. Rape. Roquette, or Rocket. Samphire.
  Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely.
  Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket.
  Wood-sorrel. Worms.                                             315-405


  CHAP. VIII.--_Oleraceous Plants._

  Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Coriander.
  Costmary. Cumin. Dill. Fennel. Lavender. Lovage.
  Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary.
  Sage. Savory. Spearmint. Tansy. Thyme.                          406-449


  CHAP. IX.--_Leguminous Plants._

  American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner.
  Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine.
  Pea. Pea-nut. Vetch, or Tare. Winged Pea.                       450-560


  CHAP. X.--_Medicinal Plants._

  Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hyssop.
  Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey Rhubarb.
  Rue. Saffron. Southernwood. Wormwood.                           561-578


  CHAP. XI.--_Mushrooms, or Esculent Fungi._

  Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber,
  or Truffle.                                                     579-591


  CHAP. XII.--_Miscellaneous Vegetables._

  Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil
  Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sunflower.
  Tobacco. Tomato.      592-652


  INDEX                                                               655




FIELD AND GARDEN VEGETABLES.




CHAPTER I.

ESCULENT ROOTS.

The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or Japanese
Yam. Chufa, or Earth Almond. German Rampion. Jerusalem Artichoke. Kohl
Rabi. Oxalis, Tuberous. Oxalis, Deppes. Parsnip. Potato. Radish.
Rampion. Swede, or Ruta-baga Turnip. Salsify, or Oyster Plant. Scolymus.
Scorzonera. Skirret. Sweet Potato. Tuberous-rooted Chickling Vetch.
Tuberous-rooted Tropæolum. Turnip.


THE BEET.

Beta vulgaris.

The Common Beet, sometimes termed the Red Beet, is a half-hardy biennial
plant; and is cultivated for its large, succulent, sweet, and tender
roots. These attain their full size during the first year, but will not
survive the winter in the open ground. The seed is produced the second
year; after the ripening of which, the plant perishes.

When fully developed, the beet-plant rises about four feet in height,
with an angular, channelled stem; long, slender branches; and large,
oblong, smooth, thick, and fleshy leaves. The flowers are small, green,
and are either sessile, or produced on very short peduncles. The
calyxes, before maturity, are soft and fleshy; when ripe, hard and
wood-like in texture. These calyxes, which are formed in small, united,
rounded groups, or clusters, are of a brownish color, and about
one-fourth of an inch in diameter; the size, however, as well as depth
of color, varying, to some extent, in the different varieties. Each of
these clusters of dried calyxes contains from two to four of the true
seeds, which are quite small, smooth, kidney-shaped, and of a deep
reddish-brown color.

These dried clusters, or groups, are usually recognized as the seeds;
about fifteen hundred of which will weigh one ounce. They retain their
vitality from seven to ten years.

_Soil and Fertilizers._--The soil best adapted to the beet is a deep,
light, well-enriched, sandy loam. When grown on thin, gravelly soil, the
roots are generally tough and fibrous; and when cultivated in cold, wet,
clayey localities, they are often coarse, watery, and insipid, worthless
for the table, and comparatively of little value for agricultural
purposes.

A well-digested compost, formed of barnyard manure, loam and salt, makes
the best fertilizer. Where this is not to be obtained, guano,
superphosphate of lime, or bone-dust, may be employed advantageously as
a substitute. Wood-ashes, raked or harrowed in just previous to sowing
the seed, make an excellent surface-dressing, as they not only prevent
the depredations of insects, but give strength and vigor to the young
plants. The application of coarse, undigested, strawy manure, tends to
the production of forked and misshapen roots, and should be avoided.

_Propagation and Culture._--Beets are always raised from seed. For early
use, sowings are sometimes made in November; but the general practice is
to sow the seed in April, as soon as the frost is out of the ground, or
as soon as the soil can be worked. For use in autumn, the seed should be
sown about the middle or 20th of May; and, for the winter supply, from
the first to the middle of June. Lay out the ground in beds five or six
feet in width, and of a length proportionate to the supply required;
spade or fork the soil deeply and thoroughly over; rake the surface
smooth and even; and draw the drills across the bed, fourteen inches
apart, and about an inch and a half in depth. Sow the seeds thickly
enough to secure a plant for every two or three inches, and cover to the
depth of the drills. Should the weather be warm and wet, the young
plants will appear in seven or eight days. When they are two inches in
height, they should be thinned to five or six inches apart; extracting
the weaker, and filling vacant spaces by transplanting. The surplus
plants will be found an excellent substitute for spinach, if cooked and
served in like manner. The afterculture consists simply in keeping the
plants free from weeds, and the earth in the spaces between the rows
loose and open by frequent hoeings.

Mr. Thompson states that "the drills for the smaller varieties should be
about sixteen inches apart, and the plants should be thinned out to nine
inches apart in the rows. The large sorts may have eighteen inches
between the rows, but still not more than nine inches from plant to
plant in the row. When large-sized roots are desired, the rows may be
eighteen inches or two feet apart, and the plants twelve or fifteen
inches distant from each other in the rows. But large roots are not the
best for the table; and it is better to have two medium-sized roots,
grown at nine inches apart, than one of perhaps double the size from
twice the space. As a square foot of ground should afford plenty of
nourishment to produce a root large enough for the table, the area for
each plant may, therefore, be limited to that extent. If the rows are
sixteen inches apart, and the plants thinned to nine inches in the row,
each plant will have a space equal to a square foot. Such, of course,
would also be the case if the rows were twelve inches apart, and the
plants the same distance from each other in the row. But it is
preferable to allow a greater space between the rows than between the
plants in the row: for, by this arrangement, the leaves have better
scope to grow to each side, and the plants so situated grow better than
those which have an equal but rather limited space in all directions;
whilst the ground can also be more easily stirred, and kept clean."

_Taking the Crop._--Roots, from the first sowings, will be ready for use
early in July; from which time, until October, the table may be supplied
directly from the garden. They should be drawn as fast as they attain a
size fit for use; which will allow more time and space for the
development of those remaining.

For winter use, the roots must be taken up before the occurrence of
heavy frosts, as severe cold not only greatly impairs their quality, but
causes them to decay at the crown. Remove the leaves, being careful not
to cut or bruise the crown; spread the roots in the sun a few hours to
dry; pack them in sand or earth slightly moist; and place in the cellar,
out of reach of frost, for the winter.

"The London market-gardeners winter their beets in large sheds, stored
in moderately damp mould, and banked up with straw. Mr. Cuthill states
that it is a mistake to pack them in dry sand or earth for the winter;
and that the same may be said of parsnips, carrots, salsify, scorzonera,
and similar roots.

"The object here is, that the moist soil may not draw the natural sap
out of the roots so readily as dry sand would do; and hence they retain
their fresh, plump appearance, and their tenderness and color are better
preserved. In taking up the roots, the greatest care must be exercised
that they are neither cut, broken, wounded on the skin, nor any of the
fibres removed; and, when the small-leaved varieties are grown, few, if
any, of the leaves should be cut off."--_M'Int._

If harvested before receiving injury from cold, and properly packed,
they will retain, in a good degree, their freshness and sweetness until
the new crop is suitable for use.

_Seed._--To raise seed, select smooth and well-developed roots having
the form, size, and color by which the pure variety is distinguished;
and, in April, transplant them eighteen inches or two feet apart,
sinking the crowns to a level with the surface of the ground. As the
stalks increase in height, tie them to stakes for support. The plants
will blossom in June and July, and the seeds will ripen in August.

In harvesting, cut off the plants near the ground, and spread them in a
light and airy situation till they are sufficiently dried for threshing,
or stripping off the seeds; after which the seeds should be exposed, to
evaporate any remaining moisture.

An ounce of seed will sow from one hundred to one hundred and fifty feet
of drill, according to the size of the variety; and about four pounds
will be required for one acre.

_Use._--"The roots are the parts generally used, and are boiled, stewed,
and also eaten cold, sliced in vinegar and oil. They enter into mixed
salads, and are much used for garnishing; and, for all these purposes,
the deeper colored they are, the more they are appreciated. Some,
however, it ought to be noticed, prefer them of a bright-red color; but
all must be of fine quality in fibre, solid, and of uniform color. The
roots are also eaten cut into thin slices, and baked in an oven. Dried,
roasted, and ground, they are sometimes mixed with coffee, and are also
much employed as a pickle. Mixed with dough, they make a wholesome
bread; but, for this purpose, the white or yellow rooted sorts are
preferred. The roots of all the varieties are better baked than
boiled."--_M'Int._

The young plants make an excellent substitute for spinach; and the
leaves of some of the kinds, boiled when nearly full grown, and served
as greens, are tender and well-flavored.

Some of the larger varieties are remarkably productive, and are
extensively cultivated for agricultural purposes. From a single acre of
land in good condition, thirty or forty tons are frequently harvested;
and exceptional crops are recorded of fifty, and even sixty tons. In
France, the White Sugar-beet is largely employed for the manufacture of
sugar,--the amount produced during one year being estimated to exceed
that annually made from the sugar-cane in the State of Louisiana.

For sheep, dairy-stock, and the fattening of cattle, experience has
proved the beet to be at once healthful, nutritious, and economical.

_Varieties._--The varieties are quite numerous, and vary to a
considerable extent in size, form, color, and quality. They are obtained
by crossing, or by the intermixture of one kind with another. This often
occurs naturally when two or more varieties are allowed to run to seed
in close proximity, but is sometimes performed artificially by
transferring the pollen from the flower of a particular variety to the
stigma of the flower of another.

The kinds now in cultivation are as follows; viz.:--


BARK-SKINNED. _Vil._

Oak Bark-skinned.

[Illustration: Bark-skinned Beet.]

Root produced entirely within the earth, broadest near the crown, and
thence tapering regularly to a point; average specimens measuring four
inches in their greatest diameter, and about one foot in depth. Skin
dark brown, thick, hard, and wrinkled, or striated, sometimes
reticulated or netted, much resembling the bark of some descriptions of
trees; whence the name. Flesh very deep purplish-red, circled, and rayed
with paler red, fine-grained, sugary, and tender. Leaves numerous,
spreading, bright green, slightly stained with red; the leaf-stems and
nerves bright purplish-red.

An early and comparatively new French variety, of fine flavor, excellent
for summer use, and, if sown as late as the second week in June,
equally valuable for the table during winter. Not recommended for field
culture.

Sow in rows fourteen inches apart, and thin to six inches apart in the
rows.


BARROTT'S NEW CRIMSON. _Thomp._

Root similar in form to the Castelnaudary, but somewhat larger; smooth
and regular, and not apt to fork. Flesh dark crimson, fine-grained and
tender. Leaf-stalks yellow.


BASSANO.

Early Flat Bassano. Turnip-rooted Bassano. Rouge Plate de Bassano.
_Vil._

Bulb flattened; six or seven inches in diameter by three or four inches
in depth; not very regular or symmetrical, but often somewhat ribbed,
and terminating in a very small, slender tap-root. Skin of fine texture;
brown above ground; below the surface, clear rose-red. Flesh white,
circled or zoned with bright pink; not very close-grained, but very
sugary and well-flavored. Leaves numerous, erect, of a lively green
color, forming many separate groups, or tufts, covering the entire top,
or crown, of the root. Leaf-stems short, greenish-white, washed or
stained with rose.

An Italian variety, generally considered the earliest of garden-beets,
being from seven to ten days earlier than the Early Blood Turnip-rooted.
The flesh, although much coarser than that of many other sorts, is
tender, sweet, and of good quality. Roots from early sowings are,
however, not suited for winter use; as, when overgrown, they almost
invariably become too tough, coarse, and fibrous for table use. To have
them in perfection during winter, the seed should not be sown till near
the close of June.

In moist, favorable seasons, it succeeds well in comparatively poor,
thin soil.

Cultivate and preserve as directed for the Early Turnip-rooted.


CATTELL'S DWARF BLOOD.

Root small, regularly tapering. Flesh deep blood-red. Leaves small,
bright red, spreading, or inclined to grow horizontally. Quality
good,--similar to that of the Red Castelnaudary; which variety it much
resembles in its general character.

On account of its small size, it requires little space, and may be grown
in rows twelve inches apart.


COW-HORN MANGEL WURZEL. _Vil._

Serpent-like Beet. Cow-horn Scarcity.

A sub-variety of the Mangel Wurzel, producing its roots almost entirely
above ground; only a small portion growing within the earth. Root long
and slender, two feet and a half in length, and nearly three inches in
diameter at its broadest part; often grooved or furrowed lengthwise, and
almost invariably bent and distorted,--the effect either of the wind, or
of the weight of its foliage. Flesh greenish white, circled with red at
the centre. Leaves of medium size, green, erect; the leaf-stems and
nerves pale red or rose color.

It derives its different names from its various contorted forms;
sometimes resembling a horn, and often assuming a shape not unlike that
of a serpent.

The variety is much esteemed and extensively cultivated in some parts of
Europe, although less productive than the White Sugar or Long Red Mangel
Wurzel.


EARLY MANGEL WURZEL.

Early Scarcity. Disette Hâtive. _Vil._

Aside from its smaller size, this variety much resembles the Common Red
Mangel Wurzel. Root contracted towards the crown, which rises two or
three inches above the surface of the soil, and tapering within the
earth to a regular cone. Skin purplish rose, deeper colored than that of
the last named. Flesh white, circled or zoned with pale red. Leaves
spreading, green; the leaf-stems rose-colored.

It is remarkable for the regular and symmetrical form of its roots,
which grow rapidly, and, if pulled while young, are tender, very sweet,
and well flavored. Planted the last of June, it makes a table-beet of
more than average quality for winter use.

When sown early, it attains a comparatively large size, and should have
a space of twenty inches between the rows; but, when sown late, fifteen
inches between the rows, and six inches between the plants in the rows,
will afford ample space for their development.


EARLY BLOOD TURNIP-ROOTED.

Early Turnip Beet.

[Illustration: Early Blood Turnip-rooted]

The roots of this familiar variety are produced almost entirely within
the earth, and measure, when of average size, from four inches to four
and a half in depth, and about four inches in diameter. Form turbinate,
flattened, smooth, and symmetrical. Neck small, tap-root very slender,
and regularly tapering. Skin deep purplish-red. Flesh deep blood-red,
sometimes circled and rayed with paler red, remarkably sweet and tender.
Leaves erect, not very numerous, and of a deep-red color, sometimes
inclining to green; but the stems and nerves always of a deep brilliant
red.

The Early Blood Turnip Beet succeeds well from Canada to the Gulf of
Mexico; and in almost every section of the United States is more
esteemed, and more generally cultivated for early use, than any other
variety. Among market-gardeners, it is the most popular of the summer
beets. It makes a rapid growth, comes early to the table, and, when sown
late, keeps well, and is nearly as valuable for use in winter as in
summer and autumn.

In common with most of the table sorts, the turnip-rooted beets are much
sweeter and more tender if pulled before they are fully grown; and
consequently, to have a continued supply in their greatest perfection,
sowings should be made from the beginning of April to the last of June,
at intervals of two or three weeks.

The roots, especially those intended for seed, should be harvested
before severe frosts, as they are liable to decay when frozen at the
crown, or even chilled. Sow in drills fourteen inches apart; and, when
two inches in height, thin out the plants to six inches apart in the
drills. An acre of land in good cultivation will yield from seven to
eight hundred bushels.


GERMAN RED MANGEL WURZEL.

Disette d'Allemagne. _Vil._

An improved variety of the Long Red Mangel Wurzel, almost regularly
cylindrical, and terminating at the lower extremity in an obtuse cone.
It grows much out of ground, the neck or crown is comparatively small,
it is rarely forked or deformed by small side roots, and is generally
much neater and more regular than the Long Red. Size very large;
well-developed specimens measuring from eighteen to twenty inches in
length, and seven or eight inches in diameter. Flesh white, with red
zones or rings; more colored than that of the last named. Leaves erect,
green; the stems and nerves washed or stained with rose-red.

For agricultural purposes, this variety is superior to the Long Red, as
it is larger, more productive, and more easily harvested.


GERMAN YELLOW MANGEL WURZEL.

Green Mangel Wurzel. Jaune d'Allemagne. _Vil._

Root produced half above ground, nearly cylindrical for two-thirds its
length, terminating rather bluntly, and often branched or deformed by
small side-roots. Size large; when well grown, measuring sixteen or
eighteen inches deep, six or seven inches in diameter, and weighing from
twelve to fifteen pounds. Skin above ground, greenish-brown; below,
yellow. Flesh white, occasionally zoned or marked with yellow. Leaves of
medium size, rather numerous, erect, very pale, or yellowish green; the
stems and ribs light green.

While young and small, the roots are tender and well-flavored; but this
is a field rather than a table beet. In point of productiveness, it
differs little from the Common Long Red, and should be cultivated as
directed for that variety.


HALF LONG BLOOD.

Dwarf Blood. Fine Dwarf Red. Early Half Long Blood. Rouge Nain. _Vil._

[Illustration: Half Long Blood.]

Root produced within the earth, of medium size, or rather small; usually
measuring about three inches in thickness near the crown, and tapering
regularly to a point; the length being ten or twelve inches. Skin
smooth, very deep purplish-red. Flesh deep blood-red, circled and rayed
with paler red, remarkably fine grained, of firm texture, and very
sugary. Leaves small, bright red, blistered on the surface, and
spreading horizontally. Leaf-stems short.

An excellent, half-early, garden variety, sweet, and well flavored, a
good keeper, and by many considered very superior to the Common Long
Blood. When full grown, it is still tender and fine-grained, and much
less stringy and fibrous than the last named, at an equally advanced
stage of growth. It may be classed as one of the best table-beets, and
is well worthy cultivation.


IMPROVED LONG BLOOD.

Long Smooth Blood.

This is an improved variety of the Common Long Blood, attaining a much
larger size, and differing in its form, and manner of growth. When
matured in good soil, its length is from eighteen inches to two feet;
and its diameter, which is retained for more than half its length, is
from four to five inches. It is seldom very symmetrical in its form;
for, though it has but few straggling side-roots, it is almost
invariably bent and distorted. Skin smooth, very deep or blackish
purple. Flesh dark blood-red, sweet, tender, and fine grained, while the
root is young and small, but liable to be tough and fibrous when full
grown. Leaves small, erect-red, and not very numerous. Leaf-stems
blood-red.

This beet, like the Common Long Blood, is a popular winter sort,
retaining its color well when boiled. It is of larger size than the last
named, grows more above the surface of the ground, and has fewer fibrous
and accidental small side-roots. While young, it compares favorably with
the old variety; but, when full grown, can hardly be said to be much
superior. To have the variety in its greatest perfection for winter use,
the seed should not be sown before the 10th of June; as the roots of
this, as well as those of nearly all the table-varieties, are much more
tender and succulent when very rapidly grown, and of about two-thirds
their full size.

Sow in drills fifteen inches apart, and thin to eight inches apart in
the drills; or sow on ridges eighteen inches apart.


LONG BLOOD.

Common Long Blood.

The roots of this familiar variety are long, tapering, and comparatively
slender; the size varying according to the depth and richness of the
soil. Skin dark purple, sometimes purplish-black. Flesh deep blood-red,
very fine grained and sugary, retaining its color well after being
boiled. Leaves rather numerous, of medium size, erect, deep
purplish-red; the leaf-stems blood-red.

One of the most popular of winter beets; but, for late keeping, the seed
should not be sown before the middle of June, as the roots, when large,
are frequently tough and fibrous.

The Improved Long Blood is a variety of this, and has, to a considerable
extent, superseded it in the vegetable garden; rather, it would seem, on
account of its greater size, than from any real superiority as respects
its quality or keeping properties.


LONG RED MANGEL WURZEL.

Red Mangel Wurzel. Marbled Field Beet. _Law._

Root fusiform, contracted at the crown, which, in the genuine variety,
rises six or eight inches above the surface of the ground. Size large,
when grown in good soil; often measuring eighteen inches in length, and
six or seven inches in diameter. Skin below ground purplish-rose;
brownish-red where exposed to the air and light. Leaves green; the stems
and nerves washed or stained with rose-red. Flesh white, zoned and
clouded with different shades of red.

The Long Red Mangel Wurzel is hardy, keeps well, grows rapidly, is very
productive, and in this country is more generally cultivated for
agricultural purposes than any other variety. According to Lawson, the
marbled or mixed color of its flesh seems particularly liable to vary:
in some specimens, it is almost of a uniform red; while, in others, the
red is scarcely, and often not at all, perceptible. These variations in
color are, however, of no importance as respects the quality of the
roots.

The seed may be sown from the middle of April to the last of May. If
sown in drills, they should be at least eighteen inches apart, and the
plants should be thinned to ten inches in the drills. If sown on ridges,
the sowing should be made in double rows; the ridges being three and a
half or four feet apart, and the rows fifteen inches apart. The yield
varies with the quality of the soil and the state of cultivation; thirty
and thirty-five tons being frequently harvested from an acre.

While young, the roots are tender and well-flavored, and are sometimes
employed for table use.


LONG WHITE GREEN-TOP MANGEL WURZEL.

Green-top White Sugar. Long White Mangel Wurzel. Disette Blanche à
Collet Verte. _Vil._

An improved variety of the White Sugar Beet. Root produced much above
ground, and of very large size; if well grown, measuring nearly six
inches in diameter, and eighteen inches in depth,--the diameter often
retained for nearly two-thirds the length. Skin green, where exposed to
light and air; below ground, white. Flesh white. Leaves green, rather
large, and not so numerous as those of the White Sugar.

Very productive, and superior to the last named for agricultural
purposes; the quality being equally good, and the yield much greater.


LONG YELLOW MANGEL WURZEL.

Jaune Grosse. _Vil._

[Illustration: Long Yellow Mangel Wurzel.]

Root somewhat fusiform, contracted towards the crown, which rises six or
eight inches above the surface of the ground. Size remarkably large;
when grown in deep rich soil, often measuring twenty inches in length,
and five or six inches in thickness. Skin yellow, bordering on
orange-color. Flesh pale yellow, zoned or circled with white, not
close-grained, but sugary. Leaves comparatively large, pale green; the
stems and nerves yellow; the nerves paler.

The variety is one of the most productive of the field-beets; but the
roots are neither smooth nor symmetrical, a majority being forked or
much branched.

In the vicinity of Paris, it is extensively cultivated, and is much
esteemed by dairy farmers on account of the rich color which it imparts
to milk when fed to dairy-stock. Compared with the German Yellow, the
roots of this variety are longer, not so thick, more tapering; and the
flesh is of a much deeper color. It has also larger foliage.



PINE-APPLE SHORT-TOP. _Hov. Mag._

Root of medium size, fusiform. Skin deep purplish-red. Flesh very deep
blood-red, fine-grained, as sweet as the Bassano, tender, and of
excellent quality for table use. Leaves very short and few in number,
reddish-green; leaf-stems and nerves blood-red.

In its foliage, as well as in the color of the root, it strongly
resembles some of the Long Blood varieties; but it is not so large, is
much finer in texture, and superior in flavor. It is strictly a garden
or table beet, and, whether for fall or winter use, is well deserving of
cultivation.


RED CASTELNAUDARY. _Trans._

This beet derives its name from a town in the province of Languedoc in
France, where the soil is particularly adapted to the growth of these
vegetables, and where this variety, which is so much esteemed in France
for its nut-like flavor, was originally produced.

The roots grow within the earth. The leaves are thickly clustered around
the crown, spreading on the ground. The longest of the leaf-stems do not
exceed three inches: these and the veins of the leaves are quite purple,
whilst the leaves themselves are green, with only a slight stain of
purple. The root is little more than two inches in diameter at the top,
tapering gradually to the length of nine inches. The flesh, which is of
a deep purple, and exhibits dark rings, preserves its fine color when
boiled, is very tender and sweet, and presents a delicate appearance
when cut in slices.

Being small in its whole habit, it occupies but little space in the
ground, and may be sown closer than other varieties usually are.

Not generally known or much cultivated in this country.


RED GLOBE MANGEL WURZEL.

Betterave Globe Rouge. _Vil._

Root nearly spherical, but tapering to pear-shaped at the base; nearly
one-third produced above ground. Size large; well-grown specimens
measuring seven or eight inches in diameter, and nine or ten inches in
depth. Skin smooth, and of a rich purplish rose-color below ground;
brown above the surface, where exposed to the sun. Flesh white, rarely
circled, with rose-red. Leaves pale green, or yellowish green; the stems
and ribs or nerves sometimes veined with red.

This variety is productive, keeps well, and, like the Yellow Globe, is
well adapted to hard and shallow soils. It is usually cultivated for
agricultural purposes, although the yield is comparatively less than
that of the last named.

In moist soils, the Yellow Globe succeeds best; and, as its quality is
considered superior, it is now more generally cultivated than the Red.


WHITE GLOBE MANGEL WURZEL.

A sub-variety of the Yellow and Red Globe, which, in form and manner of
growth, it much resembles. Skin above ground, green; below, white.
Leaves green. Flesh white and sugary; but, like the foregoing sorts, not
fine grained, or suited for table use.

Productive, easily harvested, excellent and profitable for farm
purposes, and remarkably well adapted for cultivation in hard, shallow
soil.


WHITE SUGAR.

White Silesian. Betterave Blanche. _Vil._

[Illustration: White Sugar Beet.]

Root fusiform, sixteen inches in length, six or seven inches in its
greatest diameter, contracted towards the crown, thickest just below the
surface of the soil, but nearly retaining its size for half the depth,
and thence tapering regularly to a point. Skin white, washed with green
or rose-red at the crown. Flesh white, crisp, and very sugary. Leaves
green; the leaf-stems clear green, or green stained with light red,
according to the variety.

The White Sugar Beet is quite extensively grown in this country, and is
employed almost exclusively as feed for stock; although the young roots
are sweet, tender, and well flavored, and in all respects superior for
the table to many garden varieties. In France, it is largely cultivated
for the manufacture of sugar and for distillation.

Of the two sub-varieties, some cultivators prefer the Green-top; others,
the Rose-colored or Red-top. The latter is the larger, more productive,
and the better keeper; but the former is the more sugary. It is,
however, very difficult to preserve the varieties in a pure state; much
of the seed usually sown containing, in some degree, a mixture of both.

It is cultivated in all respects as the Long Red Mangel Wurzel, and the
yield per acre varies from twenty to thirty tons.


WHITE TURNIP-ROOTED.

A variety of the Early Turnip-rooted Blood, with green leaves and white
flesh; the size and form of the root, and season of maturity, being
nearly the same. Quality tender, sweet, and well flavored; but, on
account of its color, not so marketable as the last named.


WYATT'S DARK CRIMSON.

Whyte's Dark Crimson. Rouge de Whyte. _Vil._

Root sixteen inches long, five inches in diameter, fusiform, and
somewhat angular in consequence of broad and shallow longitudinal
furrows or depressions. Crown conical, brownish. Skin smooth,
slate-black. Flesh very deep purplish-red, circled and rayed with yet
deeper shades of red, very fine-grained, and remarkably sugary. Leaves
deep red, shaded with brownish-red: those of the centre, erect; those
of the outside, spreading or horizontal.

The variety is not early, but of fine quality; keeps remarkably well,
and is particularly recommended for cultivation for winter and spring
use. Much esteemed in England.


YELLOW CASTELNAUDARY. _Trans._ _Vil._

Root produced within the earth, broadest at the crown, where its
diameter is nearly three inches, and tapering gradually to a point; the
length being about eight inches. Skin orange-yellow. Flesh clear yellow,
with paler zones or rings. Leaves spreading, those on the outside being
on stems about four inches in length; the inner ones are shorter,
numerous, of a dark-green color, and rather waved on the edges: the
leaf-stems are green, rather than yellow.

An excellent table-beet, being tender, yet firm, and very sweet when
boiled, although its color is not so agreeable to the eye.


YELLOW GLOBE MANGEL WURZEL.

Betterave Jaune Globe. _Vil._

[Illustration: Yellow Globe Mangel Wurzel.]

This is a globular-formed beet, measuring about ten inches in diameter,
and weighing ten or twelve pounds; about one-half of the root growing
above ground. Skin yellow, where it is covered by the soil; and
yellowish-brown above the surface, where exposed to light and air. Flesh
white, zoned or marked with yellow, close-grained and sugary. Leaves not
large or numerous, rather erect, green; the stems and ribs paler, and
sometimes yellowish.

The Yellow Globe is one of the most productive of all the varieties;
and, though not adapted to table use, is particularly excellent for
stock of all descriptions, as the roots are not only remarkably sugary,
but contain a considerable portion of albumen. It retains its soundness
and freshness till the season has far advanced, does not sprout so early
in spring as many others, and is especially adapted for cultivation in
hard, shallow soil.

The yield varies from thirty to forty tons per acre, according to soil,
season, and culture; although crops are recorded of fifty tons and
upwards.

Sow from the last of April to the last of May; but early sowings succeed
best. If sown in drills, they should be made twenty inches apart, and
the plants should be thinned to ten inches apart in the drills; if sown
on ridges, sow in double rows, making the ridges three feet and a half,
and the rows sixteen inches apart. On account of its globular form, the
crop can be harvested with great facility by the use of a common plough.


YELLOW TURNIP-ROOTED.

A sub-variety of the Blood Turnip-rooted, differing principally in
color, but to some extent also in its form, which is less compressed.
Leaves large, yellowish-green; the leaf-stems and nerves yellow. Flesh
yellow, comparatively close-grained, sweet and tender.

Not much cultivated on account of its color; the red varieties being
preferred for table use.

       *       *       *       *       *

THE CARROT.

Daucus carota.

The Carrot, in its cultivated state, is a half-hardy biennial. It is
indigenous to some parts of Great Britain, generally growing in chalky
or sandy soil, and to some extent has become naturalized in this
country; being found in gravelly pastures and mowing fields, and
occasionally by roadsides, in loose places, where the surface has been
disturbed or removed. In its native state, the root is small, slender,
and fibrous, or woody, of no value, and even of questionable properties
as an article of food.

_Soil, Sowing, and Culture._--The Carrot flourishes best in a good,
light, well-enriched loam. Where there is a choice of situations, heavy
and wet soils should be avoided; and, where extremes are alternatives,
preference should be given to the light and dry. If possible, the ground
should be stirred to the depth of twelve or fifteen inches,
incorporating a liberal application of well-digested compost, and well
pulverizing the soil in the operation. The surface should next be
levelled, cleared as much as possible of stones and hard lumps of earth,
and made mellow and friable; in which state, if the ground contains
sufficient moisture to color the surface when it is stirred, it will be
ready for the seed. This may be sown from the first of April to the 20th
of May; but early sowings succeed best. The drills should be made an
inch in depth; and for the smaller, garden varieties, about ten inches
apart. The larger sorts are grown in drills about fourteen inches apart;
the plants in the rows being thinned to five or six inches asunder.

_Harvesting._--The roots attain their full size by the autumn of the
first year; and, as they are not perfectly hardy, should be dug and
housed before the ground is frozen. When large quantities are raised for
stock, they are generally placed in bulk in the cellar, without packing;
but the finer sorts, when intended for the table, are usually packed in
earth or sand, in order to retain their freshness and flavor. With
ordinary precaution, they will remain sound and fresh until May or June.

_Seed._--To raise seed, select good-sized, smooth, and symmetrical
roots; and as early in spring as the frost is out of the ground, and the
weather settled, transplant to rows three feet apart, and fifteen inches
apart in the rows, sinking the crowns just below a level with the
surface of the ground. The seed-stalks are from four to six feet in
height, with numerous branches. The flowers appear in June and July; are
white; and are produced at the extremities of the branches, in umbels,
or flat, circular groups or clusters, from two to five inches in
diameter. The seed ripens in August; but, as all the heads do not ripen
at once, they should be cut off as they successively mature. The stiff,
pointed hairs or bristles with which the seeds are thickly covered, and
which cause them to adhere together, should be removed either by
threshing or by rubbing between the hands; clearing them more or less
perfectly, according to the manner of sowing. If sown by a machine, the
seeds should not only be free from broken fragments of the stems of the
plant, but the surface should be made as smooth as possible. For
hand-sowing, the condition of the seed is less essential; though, when
clean, it can be distributed in the drill more evenly and with greater
facility.

The seeds of the several varieties differ little in size, form, or
color, and are not generally distinguishable from each other. They will
keep well two years; and if preserved from dampness, and placed in a
cool situation, a large percentage will vegetate when three years old.

In the vegetable garden, an ounce of seed is allowed for one hundred and
fifty feet of drill; and, for field culture, about two pounds for an
acre.

An ounce contains twenty-four thousand seeds.

_Use._--Though not relished by all palates, carrots are extensively
employed for culinary purposes, and are generally considered healthful
and nutritious. They form an important ingredient in soups, stews, and
French dishes of various descriptions; and by many are much esteemed,
when simply boiled, and served with meats or fish.

"Carrots may be given to every species of stock, and form in all cases a
palatable and nourishing food. They are usually given in their raw
state, though they may be steamed or boiled in the same manner as other
roots.

"Horses and dairy-cows are the live-stock to which they are most
frequently given. They are found in an eminent degree to give color and
flavor to butter; and, when this is the end desired, no species of
green-feeding is better suited to the dairy. To horses they may be given
with cut straw and hay; and, thus given, form a food which will sustain
them on hard work. They afford excellent feeding for swine, and quickly
fatten them. When boiled, they will be eaten by poultry; and, mixed with
any farinaceous substance, form an excellent food for them. They are
also used for distillation, affording a good spirit."

The varieties are as follow:--


ALTRINGHAM. _Law._

Altringham. Long Red Altringham. _Vil._

The Altrincham Carrot measures about fourteen inches in length, by two
inches in diameter. It retains its thickness for nearly two-thirds its
length: but the surface is seldom regular or smooth; the genuine variety
being generally characterized by numerous crosswise elevations, and
corresponding depressions. Neck small and conical, rising one or two
inches above the surface of the soil. Skin nearly bright-red; the root
having a semi-transparent appearance. Flesh bright and lively, crisp and
breaking in its texture; and the heart, in proportion to the size of the
root, is smaller than that of the Long Orange. Leaves long, but not
large or very numerous.

According to Lawson, it is easily distinguished from the Long Orange by
the roots growing more above ground, by its more convex or rounded
shoulders, and by its tapering more irregularly, and terminating more
abruptly. It is, however, exceedingly difficult to procure the variety
in its purity, as it is remarkably liable to sport, although the roots
grown for seed be selected with the greatest care.

It is a good field-carrot, but less productive than the Long Orange and
some others; mild and well flavored for the table, and one of the best
sorts for cultivation for market.

Thompson states that "it derives its name from a place called
Altrincham, in Cheshire, Eng., where it is supposed to have originated.
In seedsmen's lists it is frequently, but erroneously, called the
Altringham."


EARLY FRAME.

Early Forcing Horn. Earliest Short Forcing Horn. Early Short Scarlet.

[Illustration: Early Frame.]

Root grooved or furrowed at the crown, roundish, or somewhat globular;
rather more than two inches in diameter, nearly the same in depth, and
tapering suddenly to a very slender tap-root. Skin red, or
reddish-orange; brown or greenish where it comes to the surface of the
ground. Foliage small and finely cut or divided, not so large or
luxuriant as that of the Early Horn.

The Early Frame is the earliest of all varieties, and is especially
adapted for cultivation under glass, both on account of its earliness,
and the shortness and small size of its roots. It is also one of the
best sorts for the table, being very delicate, fine-grained, mild, and
remarkably well flavored.

Where space is limited, it may be grown in rows six inches apart,
thinned to three inches apart in the rows; or sown broadcast, and the
young plants thinned to three inches apart in each direction.


EARLY HALF-LONG SCARLET.

Half-long Red. _Vil._

Root slender and tapering, measuring seven or eight inches in length,
and two inches in its greatest diameter. Crown hollow. Skin red below
the surface of the ground, green or brown above. Flesh reddish-orange,
fine-grained, mild, and well flavored. Foliage similar to that of the
Early Frame, but not abundant.

The variety is remarkably productive; in good soil and favorable
seasons, often yielding an amount per acre approaching that of the Long
Orange. Season intermediate between the early garden and late field
sorts.


EARLY HORN.

Early Scarlet Horn. Early Short Dutch. Dutch Horn.

[Illustration: Early Horn Carrot.]

Root six inches in length, two inches and a half in diameter, nearly
cylindrical, and tapering abruptly to a very slender tap-root. Skin
orange-red, but green or brown where it comes to the surface of the
ground. Flesh deep orange-yellow, fine-grained, and of superior flavor
and delicacy. The crown of the root is hollow, and the foliage short and
small.

The variety is very early, and as a table-carrot much esteemed, both on
account of the smallness of its heart and the tenderness of its fibre.
As the roots are very short, it is well adapted for shallow soils; and
on poor, thin land will often yield a greater product per acre than the
Long Orange or the White Belgian, when sown under like circumstances.

Sow in rows one foot apart, and thin to four inches in the rows.


FLANDER'S LARGE PALE SCARLET. _Vil._

Flander's Pale Red.

Root produced within the earth, fourteen or fifteen inches long, three
or four inches in diameter at the broadest part, fusiform, not very
symmetrical, but often quite crooked and angular. The crown is flat,
very large, and nearly covered by the insertion of the leaves. Flesh
reddish-yellow, and rather coarse-grained. Foliage large and vigorous.

The roots are formed early and with great certainty. It is also very
productive, of large size, keeps remarkably well; and, though of coarse
texture, one of the best sorts for cultivation for farm-purposes.

It originated in Flanders, and is comparatively an old variety, but is
little disseminated, and not grown to any extent, in this country.


LONG ORANGE.

Root long, thickest at or near the crown, and tapering regularly to a
point. Size very variable, being much affected by soil, season, and
cultivation: well-grown specimens measure fifteen inches in length, and
three inches in diameter at the crown. Skin smooth, of a reddish-orange
color. Flesh comparatively close-grained, succulent, and tender, of a
light-reddish vermilion or orange color, the heart lighter, and large in
proportion to the size of the root. Foliage not abundant, but healthy
and vigorous, and collected into a comparatively small neck. The roots
are usually produced entirely within the earth.

If pulled while very young and small, they are mild, fine-grained, and
good for table use; but, when full grown, the texture is coarser, and
the flavor stronger and less agreeable.

The Long Orange is more cultivated in this country for agricultural
purposes than all other varieties. With respect to its value for stock,
its great productiveness, and its keeping properties, it is considered
the best of all the sorts for field culture. A well-enriched soil will
yield from six hundred to eight hundred bushels per acre. The seed is
usually sown in drills, about fourteen inches apart, but sometimes on
ridges, eighteen or twenty inches apart, formed by turning two furrows
together; the ridges yielding the largest roots, and the drills the
greatest quantity.

Two pounds of seed are usually allowed to an acre; but, if sown by a
well-regulated machine, about one-half this quantity will be sufficient.


LONG RED BELGIAN.

Yellow Belgian. Yellow Green-top Belgian.

[Illustration: Long Red Belgian Carrot.]

Root very long, fusiform, contracted a little towards the crown, but
nearly of uniform thickness from the top down half the length. Size
large; when grown in deep soil, often measuring twenty inches in length,
and nearly three inches in diameter. The crown rises four or five inches
above the surface of the ground, and is of a green color; below the
surface, the skin is reddish-yellow. Flesh orange-red.

This variety, like the White, originated in Belgium. In Europe it is
much esteemed by agriculturists, and is preferred to the White Belgian,
as it is not only nearly as productive, but has none of its defects.


LONG YELLOW.

Long Lemon.

Root fusiform, three inches in diameter at the crown, and from, twelve
to fourteen inches in depth. Skin pale yellow, or lemon-color, under
ground; but greenish on the top, or crown, which rises a little above
the surface of the soil. Flesh yellow, the heart paler, and, like that
of the Long Orange, of large size. While young, the roots are delicate,
mild, and well flavored; but, when full grown, valuable only for stock.

The Long Lemon is easily harvested, and is very productive, yielding
nearly the same quantity to the acre as the Long Orange; which variety
it much resembles in its general character, and with which it is
frequently, to a greater or less extent, intermixed.


LONG SURREY.

Long Red. James's Scarlet.

This variety much resembles the Long Orange: the roots, however, are
more slender, the heart is smaller, and the color deeper.

"It is popular in some parts of England, and is extensively grown over
the Continent."


LONG WHITE.

Common White.

Root produced entirely below ground, regularly fusiform, fifteen inches
long, by about three inches in its largest diameter. Skin white, stained
with russet-brown. Flesh white, and generally considered sweeter than
that of the colored varieties.

The Common White has been but little cultivated since the introduction
of the White Belgian; a variety much more productive, though perhaps not
superior either in flavor, or fineness of texture.


NEW INTERMEDIATE.

[Illustration: New Intermediate.]

An English variety, comparatively of recent introduction. Root broadest
at the crown, and thence tapering very regularly to a point. Size full
medium; well-grown specimens measuring nearly three inches in diameter
at the broadest part, and about one foot in length. Skin bright
orange-red. Flesh orange-yellow, fine-grained, sweet, well flavored,
and, while young, excellent for table use.

Very hardy, and also very productive; yielding, according to the best
English authority, a greater weight per acre than any other
yellow-fleshed variety.


PURPLE OR BLOOD RED.

Violette. _Vil._

Root fusiform, and very slender, fourteen inches in length, by two
inches and a half in diameter at the top or broadest part. Skin deep
purple, varying to some extent in depth of shade, but generally very
dark. Flesh purple at the outer part of the root, and yellow at the
centre or heart; fine grained, sugary, and comparatively well flavored.

Not much cultivated for the table, on account of the brown color it
imparts to soups or other dishes of which it may be an ingredient. It is
also inclined to run to seed the year it is sown. It has, however, the
reputation of flourishing better in wet, heavy soil, than any other
variety.


SHORT WHITE.

Blanche des Vosges. _Vil._

Root obtusely conical, seven or eight inches long, by about four inches
in diameter at the crown, which is large, flat, greenish, and level with
the surface of the ground. Skin white, tinted with amber, smooth and
fine. Flesh yellowish-white, remarkably solid, and fine in texture;
sweet and well flavored. Foliage rather finely divided, and as vigorous
as the Long Orange.

The Short White yields well, retains its qualities during winter, and is
well adapted for cultivation in soils that are hard and shallow.


STUDLEY.

Long Red Brunswick.

Root fusiform, very long, and regular; the crown level with the surface
of the soil. In good cultivation, the roots attain a length of sixteen
inches, and a diameter of nearly two inches. Color bright
reddish-orange, like the Altrincham.

An excellent table-carrot, but flourishes well only in deep, mellow
soil.


WHITE BELGIAN.

Green-top White.

Root very long, fusiform, eighteen to twenty inches in length, and four
or five inches in diameter. In the genuine variety, the crown rises five
or six inches from the surface of the ground; and, with the exception of
a slight contraction towards the top, the full diameter is retained for
nearly one-half of the entire length. Skin green above, white below
ground. Flesh white, tending to citron-yellow at the centre or heart of
the root; somewhat coarse in texture. Foliage rather large and vigorous.

The White Belgian Carrot is remarkable for its productiveness,
surpassing in this respect all other varieties, and exceeding that of
the Long Orange by nearly one-fourth. It can be harvested with great
facility, and gives a good return even on poor soils.

The variety is not considered of any value as a table esculent, and is
grown almost exclusively for feeding stock; for which purpose, it is,
however, esteemed less valuable than the yellow-fleshed sorts, because
less nutritious, and more liable to decay during winter.

Since its introduction, it has somewhat deteriorated; and, as now grown,
differs to some extent from the description given above. The roots are
smaller, seldom rise more than two or three inches above the soil, and
taper directly from the crown to the point. A judicious selection of
roots for seed, continued for a few seasons, would undoubtedly restore
the variety to its primitive form and dimensions.

The same amount of seed will be required as of the Long Orange: and the
general method of culture should be the same; with the exception, that,
in thinning out the plants, the White Belgian should have more space.


WHITE BELGIAN HORN.

Transparent White. _Vil._

Root seven or eight inches in length, and two inches in its greatest
diameter, tapering regularly from the crown to the point. Skin fine,
clear white. Flesh very white, and almost transparent, mild, tender, and
delicate.

A French variety, remarkable for the peculiar, pure white color of its
skin and flesh.

       *       *       *       *       *

TURNIP-ROOTED CHERVIL.


PARSNIP CHERVIL.

Chærophyllum bulbosum.

[Illustration: Turnip-rooted Chervil.]

A hardy, biennial plant, from the south of Europe. The root is fusiform,
four or five inches long, and nearly an inch and a half in diameter;
skin, grayish-black; flesh, white. The leaves are compound, the leaflets
very deeply cut, and the divisions of the upper leaves very narrow and
slender. The flowers are white, and terminate the top of the plant in
umbels, or large, circular, flat, spreading bunches. The seeds are long,
pointed, furrowed, concave on one side, of a brownish color, and retain
their power of germination but one year. An ounce contains sixty-five
hundred seeds.

_Soil and Cultivation._--The seeds may be sown in drills, in October or
April, in the manner of sowing the seeds of the common carrot:
preference to be given to rich, mellow soil. The roots will attain their
full size by the following August or September, when they should be
harvested. With a little care to prevent sprouting, they may be
preserved until April.

_Seed._--The roots intended for seed should be set in the open ground in
autumn or in spring. The seeds will ripen in August, and should be sown
within a month or two of the time of ripening; or, if kept till spring,
should be packed in earth or sand: for, when these precautions are
neglected, they will often remain dormant in the ground throughout the
year.

_Use._--The Tuberous-rooted Chervil promises to be a valuable esculent
root. M. Vilmorin considered it worthy to be classed with the potato,
though not equally productive. On his authority, upwards of six tons
have been produced on an acre; an amount which he states may be greatly
increased by a judicious selection of the best roots for seed.

The roots, which are eaten boiled, are of a gray color, and nearly of
the size and form of an Early Horn Carrot. The flesh is white,
farinaceous, and of a flavor intermediate between that of a chestnut and
a potato.

       *       *       *       *       *

CHINESE POTATO, OR JAPANESE YAM.

Dioscorea batatas.

Stem twelve feet or more in length, of a creeping or climbing habit;
leaves heart-shaped, though sometimes halberd-formed; flowers small, in
clusters, white. "The root is of a pale russet color, oblong, regularly
rounded, club-shaped, exceedingly tender, easily broken, and differs
from nearly all vertical roots in being largest at the lower end."

[Illustration: Chinese Potato, or Japanese Yam.]

_Propagation and Cultivation._--The Chinese Potato requires a very deep,
light, rather sandy, and tolerably rich soil; and this should be
thoroughly stirred to the depth of at least two feet. No fresh manure
should be used, but fine, well-decomposed compost applied, and deeply as
well as very thoroughly incorporated with the soil; avoiding however, if
possible, its direct contact with the growing roots. It is propagated
either by small roots; by the top or neck of the large roots, cut off to
the length of five or six inches; or by the small bulbs, or tubers,
which the plants produce in considerable numbers on the stem, in the
axils of the leaves. These should be planted the last of April, or as
soon as the ground is in good working condition. Lay out the land in
raised ridges two feet and a half or three feet asunder; and on the
summit set the bulbs, or tubers, with the point or shoot upwards, eight
or ten inches apart; and cover about an inch deep. Cultivate in the
usual manner during the summer; and late in autumn, after the tops are
dead, and just before the closing-up of the ground, take up the roots,
dry them a short time in the sun, and store them in the cellar for use.
The roots are perfectly hardy, and will sustain no injury from the
coldest winter, if left unprotected in the open ground. During the
second season, the growth of the old root is not continued, but
gradually decays as the new roots are formed. A well-grown root will
measure about two feet in length, and two inches and a half at its
broadest diameter.

_Use._--The flesh is remarkably white, and very mucilaginous in its
crude state. The roots are eaten either boiled or roasted, and require
rather more than half the time for cooking that is usually given to the
boiling or roasting of the common potato. When cooked, they possess a
rice-like taste and consistency, are quite farinaceous, and
unquestionably nutritive and valuable for food.

       *       *       *       *       *

CHUFA, OR EARTH ALMOND.


EDIBLE CYPERUS. NUT RUSH.

Cyperus esculentus.

A perennial plant, from the south of Europe. The roots are long and
fibrous, and produce at their extremities numerous small, rounded or
oblong, jointed, pale-brown tubers, of the size of a filbert. The flesh
of these roots, or tubers, is of a yellowish color, tender, and of a
pleasant, sweet, and nut-like flavor. The leaves are rush-like, about
eighteen inches high, a little rough, and sharply pointed. The
flower-stalks are nearly of the same height as the leaves,
three-cornered, hard, and leafless, with the exception of five or six
leaflike bracts at the top, from the midst of which are produced the
spikelets of flowers, which are of a pale-yellow color.

_Propagation and Culture._--It is propagated by planting the tubers in
April or May, two inches deep, in drills two feet apart, and six inches
apart in the drills. They will be ready for harvesting in October. In
warm climates, the plant, when once introduced into the garden, spreads
with great rapidity, and is exterminated with much difficulty. In the
Northern and Middle States, the tubers remaining in the open ground are
almost invariably destroyed by the winter.

_Use._--It is cultivated for its small, almond-like tubers, which, when
dried, have somewhat the taste of the almond, and keep a long period.
They are eaten either raw or roasted.

"The plant grows spontaneously in the light, humid soils of Spain; and
is cultivated in Germany and the south of France. The tubers are chiefly
employed for making an orgeat,--a species of drink much used in Spain,
Cuba, and other hot climates where it is known. When mashed to a
flour,--which is white, sweet, and very agreeable to the taste,--it
imparts to water the color and richness of milk."--_Hort._

       *       *       *       *       *


GERMAN RAMPION.


TREE PRIMROSE. EVENING PRIMROSE.

OEnothera biennis.

The German Rampion, or Evening Primrose, common in this country to
gravelly pastures and roadsides, is a hardy biennial plant, and, when in
full perfection, measures three or four feet in height, with long, flat,
pointed leaves, and large, yellow, fragrant flowers. The seed-pods are
oblong, four-sided; the seeds are small, angular, of a brown color, and
retain their germinative properties three years.

_Sowing and Cultivation._--The seeds should be sown annually, in April,
in a rich and shady situation; for if grown in a dry, sunny exposure,
and sown very early in the season, the plants are inclined to run to
flower during the summer: which renders the roots worthless; for they
then become hard and fibrous. Sow in drills an inch deep, and fourteen
inches apart; thin to six or eight inches in the rows; cultivate in the
usual form; and, in September, the roots will be ready for use. For
winter use, take up the roots before freezing weather, and pack in sand.
For spring use, they may be taken directly from the ground.

_To raise Seed._--Two or three plants, left in the ground through the
winter, will yield an abundant supply of seeds the following summer.

_Use._--The root is the only part used. This, when full grown, is
generally from ten to twelve inches long, fusiform, occasionally with a
few strong fibres, whitish on the outside, and white within. The thick,
outer covering separates readily, and should be removed when the root is
eaten in its crude state. It possesses a nutty flavor; but is inferior
to the true Rampion, having a slight pungency. If required as a raw
salad, it should be eaten while young. When the roots have attained
their full size, they are usually dressed in the manner of Skirret and
Scorzonera.

       *       *       *       *       *

JERUSALEM ARTICHOKE.

Helianthus tuberosus.

The Jerusalem Artichoke is a hardy perennial. In its manner of growth
and flowering, it much resembles the common sunflower; of which, as its
scientific term suggests, it is really a species. Stem six to eight feet
high, very rough, and much branched; leaves alternate, large, rough,
heart-shaped at the base, pointed at the ends, and indented on the
borders; flowers large, yellow,--produced on the top of the plant, at
the extremities of the branches.

_Soil, Propagation, and Culture._--"It thrives best in a light, mellow
soil, made rich by the application of old, decomposed manure; but the
roots will flourish well if planted in any corner of the garden less
suited for other descriptions of vegetables. To obtain fine roots,
however, the soil should be trenched fifteen or eighteen inches in
depth.

"It is propagated by planting the small tubers, or offsets: the large
tubers may also be cut or divided into several pieces, each having one
eye, as practised with the potato. In April, or early in May, lay out
the rows three feet apart, drop the tubers one foot apart in the rows,
and cover three inches deep. As the plants come up, hoe the ground
between the rows from time to time; and draw a little earth around their
stems, to support them, and to afford the roots a thicker covering."

_Taking the Crop._--The new tubers will be suitable for use in the
autumn. In digging, great care should be taken to remove the small as
well as the full-grown; for those not taken from the ground will remain
fresh and sound during the winter, and send up in the spring new plants,
which, in turn, will increase so rapidly, as to encumber the ground, and
become troublesome. In localities where the crop has once been
cultivated, though no plants be allowed to grow for the production of
fresh tubers, yet the young shoots will continue to make their
appearance from time to time for many years.

_Use._--"The roots, or tubers, are the parts of the plant eaten. These
are boiled in water till they become tender; when, after being peeled,
and stewed with butter and a little wine, they will be as pleasant as
the real Artichoke, which they nearly resemble both in taste and
flavor."

M'Intosh says that the tubers may be used in every way as the potato;
and are suited to persons in delicate health, when debarred from the use
of most other vegetables.

_Varieties._--For a long period, there was but a single variety
cultivated, or even known. Recent experiments in the use of seeds as a
means of propagation have developed new kinds, varying greatly in their
size, form, and color, possessing little of the watery and insipid
character of the heretofore grown Jerusalem Artichoke, and nearly or
quite equalling the potato in flavor and excellence.


COMMON WHITE.

Tubers large, and often irregular in form; skin and flesh white; quality
watery, and somewhat insipid. It is unfit for boiling, but is sometimes
served baked or roasted. It makes a very crisp and well-flavored
pickle.


PURPLE-SKINNED.

A French variety, produced from seed. Tubers purplish rose-color; flesh
dryer when cooked, and finer flavored, than that of the foregoing.


RED-SKINNED.

Like the Purple-skinned, produced from seed. Skin red. Between this and
the last named there are various intermediate sorts, differing in shades
of color, as well as in size, form, and quality.


YELLOW-SKINNED. _Law._

The tubers of this variety are of a yellowish color, and are generally
smaller, and even more irregularly shaped, than those of the Common
White. They are, however, superior in quality, and of a more agreeable
taste when cooked.

       *       *       *       *       *

KOHL RABI.

TURNIP CABBAGE.

Brassica caulo-rapa.

[Illustration: Green Kohl Rabi.]

The Kohl Rabi is a vegetable intermediate between the cabbage and the
turnip. The stem, just above the surface of the ground, swells into a
round, fleshy bulb, in form not unlike a turnip. On the top and about
the surface of this bulb are put forth its leaves, which are similar to
those of the Swede turnips; being either lobed or entire on the borders,
according to the variety. The seeds are produced the second year; after
the ripening of which, the bulb perishes.

_Sowing and Cultivation._--Mr. Thompson's directions are as follows:
"Kohl Rabi may be sown thinly, broadcast, or in drills four inches
apart, in April, May, or June. When the young plants are an inch or two
in height, they may be transplanted into any good, well-enriched piece
of ground, planting them eight inches apart, in rows fifteen inches
asunder, and not deeper in the ground than they were in the seed-bed.
Water should be given till they take fresh root, and subsequently in dry
weather as required; for though the plants suffer little from droughts,
yet the tenderness of the produce is greatly impaired by an insufficient
supply of moisture. With the exception of stirring the ground and
weeding, no further culture is required. The crop will be fit for use
when the bulbs are of the size of an early Dutch turnip: when allowed to
grow much larger, they are only fit for cattle. Of field varieties, the
bulbs sometimes attain an immense size; weighing, in some cases,
fourteen pounds."

_Seed._--Take up a few plants entire in autumn; preserve them during
winter in the manner of cabbages or turnips; and transplant to the open
ground in April, two feet apart in each direction. The seeds are not
distinguishable from those of the Swede or Ruta-baga Turnip, and retain
their vitality from five to seven years.

_Use._--The part chiefly used is the turnip-looking bulb, formed by the
swelling of the stem. This is dressed and eaten with sauce or with meat,
as turnips usually are. While young, the flesh is tender and delicate,
possessing the combined flavor of the cabbage and turnip.

They are said to keep better than any other bulb, and to be sweeter and
more nutritious than the cabbage or white turnip. "In the north of
France, they are extensively grown for feeding cattle,--a purpose for
which they seem admirably adapted, as, from having a taste similar to
the leaves of others of the species, they are found not to impart any of
that peculiar, disagreeable taste to the milk, which it acquires when
cows are fed on turnips."

_Varieties._--These are as follow:--


ARTICHOKE-LEAVED. _Thomp._ _Vil._

Cut-leaved.

Of German origin, deriving its name from the resemblance of the leaves
to those of the Artichoke. Bulb small, and not smooth or symmetrical.
The leaves are beautifully cut, and are very ornamental; but the bulb is
comparatively of little value. Not much cultivated.


EARLY DWARF WHITE. _Vil._

Bulb white, smaller than that of the Common White, and supported close
to the ground. The leaves are also smaller, and less numerous.

It is earlier, and finer in texture, than the last named; and, while
young, excellent for the table.

Transplant in rows fifteen inches apart, and ten inches asunder in the
rows.


EARLY PURPLE VIENNA. _Thomp._ _Vil._

This corresponds with the Early White Vienna, except in color, which, in
this variety, is a beautiful purple, with a fine glaucous bloom. The
leaf-stems are very slender, and the leaves smooth, and few in number.

These two Vienna sorts are by far the best for table use. When taken
young, and properly dressed, they form an excellent substitute for
turnips, especially in dry seasons, when a crop of the latter may fail
or become of inferior quality.


EARLY WHITE VIENNA. _Thomp._

Dwarf, small, early; bulb handsome, firm, glossy, white, or very
pale-green. The leaves are few, small, with slender stems, the bases of
which are dilated, and thin where they spring from different parts on
the surface of the bulb. The flesh is white, tender, and succulent,
whilst the bulb is young, or till it attains the size of an early white
Dutch turnip; and at or under this size it should be used.

Set the plants in rows fifteen inches apart, and ten inches from plant
to plant in the lines.


GREEN.

Similar to, if not identical with, the Common White. The bulbs are
pale-green, attain a very large size, and the variety is hardy and
productive. Not suited to garden culture, but chiefly grown for
farm-purposes.


PURPLE. _Thomp._ _Vil._

This variety differs little from the White, except in color; the bulb
being purple, and the leaf-stems and nerves also tinged with purple.
Like the White, it attains a large size, and is only adapted for field
culture; the flesh being too coarse and strong-flavored for table use.


WHITE. _Thomp._ _Vil._

Bulb large,--when full grown, measuring seven or eight inches in
diameter, and weighing from eight to ten pounds; leaves rather large and
numerous; skin very pale, or whitish-green; stem about six inches high.
Hardy, very late, and chiefly employed for farm-purposes.

The variety should be cultivated in rows eighteen inches apart, and the
plants should stand one foot apart in the rows.

       *       *       *       *       *

OXALIS, TUBEROUS-ROOTED.--_Law._

Tuberous-rooted Wood-sorrel. Oca. Oxalis crenata.

Of the Tuberous-rooted Oxalis, there are two varieties, as follow:--


WHITE-ROOTED.

Oca blanca.

Stem two feet in length, branching, prostrate or trailing, the ends of
the shoots erect; leaves trifoliate, yellowish-green, the leaflets
inversely heart-shaped; flowers rather large, yellow,--the petals
crenate or notched on the borders, and striped at their base with
purple. The seeds are matured only in long and very favorable seasons.
In its native state, the plant is perennial; but is cultivated and
treated, like the common potato, as an annual.

_Cultivation._--The tubers should be started in a hot-bed in March, and
transplanted to the open ground in May, or as soon as the occurrence of
settled warm weather. They thrive best in dry, light, and medium fertile
soils, in warm situations; and should be planted in hills two feet and a
half apart, or in drills two feet and a half apart, setting the plants
or tubers an inch and a half deep, and fifteen or eighteen inches apart
in the drills; treating, in all respects, as potatoes.

The tubers form late in the season; are white, roundish, or oblong,
pointed at the union with the plant, and vary in size according to soil,
locality, and season; seldom, however, exceeding an inch in diameter, or
weighing above four ounces. The yield is comparatively small.

_Use._--The tubers are used as potatoes. When cooked, the flesh is
yellow, very dry and mealy, of the flavor of the potato, with a very
slight acidity. The tender, succulent stalks and foliage are used as
salad.


OXALIS, RED TUBEROUS-ROOTED.

Oca colorada.

Plant similar in habit to the White Tuberous-rooted; but the branches,
as well as the under surface of the leaves, are more or less stained
with red. Tubers larger than those of the last named, roundish, tapering
towards the connection with the plant, and furnished with numerous eyes
in the manner of the common potato; skin smooth, purplish-red; flesh
often three-colored,--the outer portion of the tuber carmine-red, the
central part marbled, and the intermediate portion yellow,--the colors,
when the root is divided transversely, appearing in concentric zones, or
rings. The flesh contains but little farinaceous matter, and possesses a
certain degree of acidity, which, to many palates, is not agreeable.

Propagated, and in all respects cultivated, like the White. Either of
the varieties may also be grown from cuttings, which root readily.

According to a statement from the London Horticultural Society's
Journal, the acidity may be converted into a sugary flavor by exposing
the tubers to the action of the sun for eight or ten days,--a phenomenon
which is analogous to what takes place in the ripening of most fruits.
When treated in this form, the tubers lose all trace of acidity, and
become as floury as the best descriptions of potatoes. If the action of
the sun is continued for a long period, the tubers become of the
consistence and sweet taste of figs. Mr. Thompson states that the
disagreeable acid taste may also be removed by changing the water when
they are three-quarters boiled.

The plants are tender, and are generally destroyed early in autumn by
frost. The tubers must be taken up before freezing weather, packed in
sand, and placed in a dry, warm cellar for the winter.

DEPPE'S OXALIS. _Thomp._ _Vil._

Oxalis Deppei.

A perennial plant from Mexico, very distinct from the tuberous-rooted
species before described. Stalk about one foot in height, smooth and
branching; leaves four together, the leaflets wedge-shaped, pale
yellowish-green, the upper surface marked by two brownish lines or
stains in the form of two sides of a triangle; flowers terminal, of a
carmine-rose or pink-red color, stained with green at the base of the
petals. "The roots are fleshy, tapering, white, and semi-transparent,
and furnished on the top of the crown with a mass of scaly bulbs,
sometimes amounting to fifty in number, by means of which the plant
can be easily propagated. When well grown, the roots are about four
inches in length, and from one inch to one inch and a half in
thickness."--_Thomp._

_Soil and Culture._--"This Oxalis requires a light, rich soil, mixed
with decayed vegetable matter; and it prefers a southern aspect,
provided the soil is not too dry.

"It may be raised from seed; but is generally propagated by planting the
bulbs, which should be set the last of April or beginning of May, or
when all danger of frost is over, six inches apart, in rows one foot
asunder. The bulbs should be only just covered with soil; for thus they
occupy a position, with regard to the surface, similar to that in which
they are produced: and this seems indispensable, if fine roots are to be
obtained.

"The stems have been observed to spring up from a considerable depth;
but, in this case, tap-roots were not formed. During summer, the soil
must be kept moist in dry weather; otherwise, when rain falls
abundantly, the sudden accession of water to the roots occasions their
splitting. The plants should be allowed to grow as long as there is no
danger from frost; but, previous to this occurring, they should either
be taken up or protected. If protected from frost by frames or
otherwise, the roots will continue to increase in size till near
November. When taken up, the roots should be divested of the numerous
bulbs formed on their crowns, and then stored up for use in a cool, dry
place, but secure from frost. A similar situation will be proper for the
small bulbs; or they may be kept in dry sand till the season of
planting."--_Thomp._

The plant has been cultivated with the most complete success, with no
especial preparation of the soil; merely planting the bulbs in shallow
drills, the ground being dug and manured as for other kitchen-garden
crops.

_Use._--In a communication to the "Gardener's Chronicle," Prof. Morren
gives the uses of the plant as follow:--

"The uses of the Oxalis are many. The young leaves are dressed like
sorrel in soup, or as a vegetable. They have a fresh and agreeable acid,
especially in spring. The flowers are excellent in salad, alone, or
mixed with corn salad, endive of both kinds, red cabbage, beet-root, and
even with the petals of the dahlia, which are delicious when thus
employed. When served at table, the flowers, with their pink corolla,
green calyx, yellow stripes, and small stamens, produce a fine effect.
The roots are gently boiled with salt and water, after having been
washed and slightly peeled. They are then eaten like asparagus in the
Flemish fashion, with melted butter and the yolk of eggs. They are also
served up like scorzonera and endive, with white sauce; and form, in
whatever way they are dressed, a tender, succulent dish, easy to digest,
agreeing with the most delicate stomach. The analogy of the root with
salep indicates that its effect should be excellent on all
constitutions."

"The bright rose-colored flowers being very ornamental, the plant is
sometimes employed as an edging for walks."--_Thomp._

       *       *       *       *       *

THE PARSNIP.

Pastinaca sativa.

The Parsnip is a hardy biennial, indigenous to Great Britain and some
parts of the south of Europe, and, to a considerable extent, naturalized
in this country. In its native state, the root is small and fibrous, and
possesses little of the fineness of texture, and delicacy of flavor,
which characterize the Parsnip in its cultivated state.

The roots are fusiform, often much elongated, sometimes turbinate, and
attain their full size during the first year. The flowers and seeds are
produced the second year; the plant then measuring five or six feet in
height, with a grooved or furrowed, hollow, branching stem. The flowers
are yellow, in large spreading umbels five or six inches in diameter.
The seeds ripen in July and August; are nearly circular; about
one-fourth of an inch in diameter; flat, thin, very light, membranous on
the borders, and of a pale yellowish-brown or yellowish-green color.
They vary but little in size, form, or color, in the different
varieties; and retain their vitality but two years. About six thousand
seeds are contained in one ounce.

_Propagation, Soil, and Cultivation._--It is always propagated from seed
sown annually.

_Soil._--The soil should be mellow, deep, and of a rich vegetable
texture. "If in moderate condition by the manuring of the previous crop,
it will be better than applying manure at sowing. Should it be necessary
to do so, let the manure be in the most thorough state of decomposition;
or, if otherwise, incorporate it with the soil, as far from the surface
as possible. The Parsnip will grow in a stronger soil than the Carrot;
and succeeds comparatively well when grown in sand, or even in peat, if
well manured."

_Preparation of the Ground, and Sowing._--"The seed should be sown as
early in spring as the ground is in good working condition. As most of
the varieties have long fusiform roots, ordinary ploughing will not stir
the soil to a sufficient depth for their greatest perfection; and, as
the amount of the crop mainly depends on the length of the roots, it is
of the first importance to provide for this fact by making the ground
fine and friable above and below, to the depth of at least fifteen
inches: eighteen or twenty would be better. When the soil has thus been
thoroughly pulverized, level off the surface, and rake it fine and
smooth, and sow the seed in drills fourteen inches apart and an inch
and a half deep; allowing half an ounce of seed for one hundred feet of
drill, and from five to six pounds to the acre. When the young plants
are two or three inches high, thin them out to about six inches in the
rows; and, as they transplant readily, any vacant space can be filled by
resetting the surplus plants. Keep the earth between the rows loose, and
free from weeds, and also the spaces in the rows, until the leaves cover
the ground; after which, little further care will be required. The roots
will attain a good size by the middle of September, from which time a
few may be drawn for present use; but the Parsnip is far best at full
maturity, which is indicated by the decay of the leaf in October."

_Harvesting._--The Parsnip sustains no injury when left in the open
ground during winter; and it is a common practice to take up in the fall
a certain quantity of roots to meet a limited demand in the winter
months, allowing the rest to remain in the ground until spring. The
roots thus treated are considered to have a finer flavor; that is to
say, are better when recently taken from the ground.

In taking up the crop in autumn, which should be done just previous to
the closing-up of the ground, be careful to remove the soil to a
sufficient depth, so as not to injure the roots. The thrust of the spade
that easily lifts a Carrot without essential injury, will, if applied to
the Parsnip, break the roots of nine in ten at scarcely half their
length from the surface of the ground. As the roots keep much fresher,
and retain their flavor much better, when taken up entire, the best
method is to throw out a trench beside the rows, to the depth of the
roots, when they can be easily, as well as perfectly, removed. They
should be dug in pleasant weather, and laid on the ground exposed to the
sun for a few hours to dry; "and when all the earth is rubbed off them,
and their leaves cut off to within an inch of their crowns, they may be
stowed away in sand, dry earth, or in any dry, light material most
convenient." When thus packed, they will keep well in almost any
location, either in the cellar or storehouse.

If the roots which have remained in the ground during winter be taken up
in spring, and the tops removed as before directed, they may be packed
in sand or earth, and will remain fresh and in good condition for use
until May or June.

_To raise Seed._--In April, thin out the roots, that have been in the
ground during the winter, to about eighteen inches apart; or, at the
same season, select a few good-sized and symmetrical roots from those
harvested in the fall, and set them eighteen inches apart, with the
crowns just below the surface of the ground. They will send up a stalk
to the height and in the manner before described, and the seeds will
ripen in August. The central umbel of seeds is always the largest, and
is considered much the best.

_Use._--"The Parsnip is considered as a wholesome and nutritious article
of food, and is served at table in various styles in connection with
salted meats and fish. The roots, aside from this manner of using, form
what may be called an excellent side-dish; when, after being boiled, not
too soft, they are dipped in thin batter of flour and butter or the
white of eggs, and afterwards fried brown."

They contain a considerable portion of sugar, and are considered more
nutritive than carrots or turnips. The roots form a common ingredient in
soups; and are sometimes used for making bread, and also a kind of wine
said to resemble Malmsey of Madeira.

Aside from the value of the Parsnip as a table vegetable, it is one of
the most economical roots for cultivation for farm purposes, as it not
only produces an abundant and almost certain crop, but furnishes very
nourishing food particularly adapted to and relished by dairy-stock.

_Varieties._--The varieties, which are not numerous, are as follow:--


COMMON, OR DUTCH. _Trans._

Swelling Parsnip. Long Smooth Dutch.

The leaves of this kind are strong and numerous; generally about two
feet long or high. The roots are from twenty to thirty inches in length,
and from three to four inches in diameter at the shoulder, regularly
tapering to the end, occasionally producing a few strong fangs. The
crown is short and narrow, elevated, and contracting gradually from the
shoulder, which is generally below the surface of the ground.

Seeds from America, Holland, and Germany, sown in the garden of the
London Horticultural Society, all proved alike; though some were
superior to others in the size of their roots, owing, it was thought,
both to a careful selection of seed-roots and to the age of the seeds.
It was found that new seeds uniformly produced the largest roots.


EARLY SHORT-HORN. _M'Int._

A recently introduced variety, similar to the Turnip-rooted, but
shorter. Very delicate and fine-flavored.


GUERNSEY. _Trans._

Panais Long, of the French.

The leaves of this kind grow much stronger and somewhat taller than
those of the Common Parsnip. The leaflets are also broader. The only
distinguishable difference in the roots is, that those of the Guernsey
Parsnip are the larger and more perfect, being sometimes three feet
long. Roots produced from seed obtained from Guernsey were evidently
much superior to those which were grown from seed raised in other
localities: from which it would appear that the Guernsey Parsnip is only
an improved variety of the Common, arising from soil and cultivation in
that island. Dr. M'Culloch states that, in Guernsey, its roots grow to
the length of four feet. In its flavor, it differs little from the
Common Dutch Parsnip.


HOLLOW-CROWNED. _Trans._

Long Jersey. Hollow-crowned Guernsey. Hollow-headed.

In this variety, the leaves are shorter and not so numerous as those of
the Common Parsnip. The roots are oblong, about eighteen inches in
length, and four inches in diameter at the shoulder, more swollen at the
top, and not tapering gradually, but ending somewhat abruptly with a
small tap-root. The crown is short, and quite sunk into the shoulder, so
as to form a hollow ring around the insertion of the stalks of the
leaves; and grows mostly below the surface of the ground.

It is a good sort for general cultivation, especially as it does not
require so deep a soil as either the Common, or Guernsey. There is
little difference in the flavor or general qualities of the three
varieties.


SIAM, OR YELLOW. _Thomp._

Panais de Siam.

This is said to be more tender and richer in flavor than any of the
other varieties. It is mentioned by Dr. Neill in the "Encyclopædia
Britannica," and is described by M. Noisette as being yellowish in
color, and in form intermediate between the Guernsey and Turnip-rooted
Parsnips. He also states that it is the most esteemed. It does not,
however, appear to be known at the present day in this country.


TURNIP-ROOTED. _Trans._

Panais Rond, of the French.

[Illustration: Turnip-rooted Parsnip.]

The leaves of this sort are few, and do not exceed twelve to sixteen
inches in length. The roots are from four to six inches in diameter,
tunnel-shaped, tapering very abruptly, with a strong tap-root; the whole
being from twelve to fifteen inches in length. The rind is rougher than
either of the other sorts; the shoulder very broad, growing above the
surface of the soil; convex, with a small, short crown. It is much the
earliest of the parsnips; and, if left in the ground, is liable to rot
in the crown. The leaves also decay much sooner than those of most other
sorts.

It is particularly adapted to hard and shallow soils; and, from its
coming into use much earlier than any other kind, very desirable. In
flavor, it is mild and pleasant, though less sugary than the long-rooted
kinds. The flesh, when dressed, is more yellow than that of any other
variety.

       *       *       *       *       *

THE POTATO.

Solanum tuberosum.

The Potato is a native of Central or Tropical America. In its wild or
natural state, as found growing on the mountains of Mexico or South
America, the tubers rarely exceed an inch in diameter, and are
comparatively unpalatable. During the last half-century, its cultivation
within the United States has greatly increased; and it is now considered
the most important of all esculent roots, and next to the cereals in
value as an article of human subsistence.

_Soil._--The soils best suited to the Potato are of the dryer and
lighter descriptions; pasture lands, or new land, with the turf freshly
turned, producing the most abundant as well as the most certain crops.
On land of a stiff, clayey texture, or in wet soils, they are not only
extremely liable to disease, but the quality is usually very inferior.
"On soils which have been long cropped and heavily manured, they rarely
succeed well; and hence garden ground, in most cases, does not produce
tubers of so good quality as those obtained from the fields."

_Fertilizers._--"In good garden soil, the less manure that is used, the
better flavored will be the produce; and it will also be much less
affected by the disease. Therefore, whilst the malady prevails, or
symptoms of it still remain, it is not advisable to apply much manure.

"Amongst the fertilizers that are employed, may be enumerated, in
addition to barnyard and stable manure, leaves, leaf-mould,
peat-charcoal, and other carbonaceous substances, lime, gypsum, or
plaster, and bone-dust.

"Wood-ashes are useful in supplying potash and other inorganic
substances required by the plant; and they may be advantageously applied
where the soil contains a large amount of decayed vegetable matter. The
same remark will also apply to lime, which is useful in destroying slugs
and other vermin, which attack the tubers. Plaster, bone-dust, and
superphosphate of lime, are best for humid soils. They induce earliness;
and where this is an object, as it must be so long as the disease
continues, they may be applied with considerable advantage."--_Thomp._

_Propagation._--"This is almost universally from tubers; the seed being
seldom sown, except for the production of new varieties. With many it is
a doubtful question, whether the tubers cut, or planted whole, yield the
greater return. From experiments made in the garden of the London
Horticultural Society at Chiswick, it was found, on the mean of two
plantations,--one made early in the season, and the other about one
month later,--that the produce from cut sets exceeded that from whole
tubers by nearly one ton per acre. In the latter planting, the produce
from whole tubers was somewhat greater than that from single eyes: but,
in the early plantation, the cut sets gave nearly two tons per acre more
produce than the whole tubers; the weight of potatoes planted being
deducted in every case.

"Another important consideration is, whether small tubers or large ones
should be employed for making sets; for if, by using the former, an
equally good crop could be obtained, a considerable saving in the
expense of sets would be effected. Large tubers, however, are
preferable, for the following reasons: In all plants, large buds tend
to produce large shoots; and small or weak buds, the reverse. Now, the
eyes of potatoes are true buds, and in small tubers they are
comparatively weak: they consequently produce weak shoots, and the crop
from such is inferior to that obtained from plants originating from
larger tubers, furnished with stronger eyes; and this conclusion has
been justified by the results of actual experiments.

"The part of the Potato employed for planting is not a matter of
indifference. It was found, by an experiment made in the garden of the
Horticultural Society, that sets taken from the points of the tubers,
and planted early in the season, yielded at the rate of upwards of three
tons per acre more produce than was obtained from employing the opposite
end of the tubers. In a plantation made a month afterwards, the
difference was much less, but still in favor of the point, or top end,
of the Potato."--_Thomp._

With regard to the quantity of seed per acre, great diversity of opinion
exists among cultivators. Much, of course, depends on the variety, as
some sorts not only have more numerous eyes, but more luxuriant and
stronger plants, than others. Of such varieties, a much less quantity
will be required than of those of an opposite character. From a series
of experiments carefully made for the purpose of ascertaining the amount
of seed most profitable for an acre, it was found that from six to eight
bushels, if planted in hills, answered better than more: for, when too
much seed was used, there were many small tubers; and where the tubers
had been divided into very small parts, or single eyes, the plants were
more feeble, and the yield less in number and weight, though usually of
larger size.

_Methods of Planting and Cultivation._--Potatoes are usually planted
either in hills or ridges; the former method being the more common in
this country. If planted in hills, they should be made from three feet
to three and a half apart; the distance to be regulated by the habit of
the variety under cultivation. If in ridges or drills, they may be made
from two and a half to three feet apart; although some of the earlier
and smaller kinds may be successfully grown at eighteen or twenty
inches.

"Of sets formed by the division of an average-sized tuber into four
parts, three may be allowed a hill; or, if planted in drills, the sets
may be placed from seven to twelve inches asunder,--the distance to be
regulated by the habit or size of the plant. On light, warm land, the
sets should be covered about four inches in depth; but in wet, cold
soil, three inches will be sufficient.

"As soon as the plants are fairly above the surface, hoeing and
surface-stirring should be commenced. The earth should gradually be
drawn about the hills, or along the ridges, at each successive hoeing,
and every encouragement given to the side-roots to extend themselves:
for nearly at their extremities the tubers are formed; so that deeply
stirring the ground between the hills or ridges tends to their
extension. This latter treatment, however, must not be carried beyond a
certain stage in the growth of the plant, or after the tubers have
reached a considerable size, as the extremities of the roots might be
seriously injured. Some varieties of potatoes produce their tubers at a
much greater distance from the stem than others. These are chiefly to be
found among the later sorts. Most of the early kinds produce theirs
close to the stem, or at the extremity of very short runners; seldom
more than nine inches from the stalk of the plant."

_Forcing._--This should be commenced from three to four weeks before the
season for planting in the open ground. The earliest varieties should be
chosen for the purpose, selecting whole tubers of medium size, and
placing them close together, in a single layer, among half-decayed
leaves or very light loam, on the surface of a moderate hot-bed.

"When the shoots have attained the height of two or three inches, and
the weather has become sufficiently mild, they should be carefully taken
out, and divided into sets; in the process of cutting up the tubers,
avoiding as much as possible doing injury to the small fibrous roots,
and also to the growing shoots. These sets should then be planted out in
hills or drills, in the usual manner and at the usual depth; if
possible, leaving the upper portion of the young shoot just above the
surface of the ground. Some care is requisite in planting out the sets,
particularly in covering; for, if the soil is applied too rudely, the
sprouts, which separate very easily from the tubers, are exceedingly
liable to be broken off, and the set destroyed for early use. If severe
cold or frosty weather occurs, the plants should be protected by straw,
or any convenient, light material, placed along the drills or on the
hills."

_Taking the Crop, and Method of Preservation._--"The early varieties
should be dug for use as they attain a suitable size; which, in warm
exposure, will be about the beginning of July; and thence till the
middle of August, in less favorable places. The practice of partially
removing the soil from about the roots, and gathering the largest
tubers, leaving the smaller ones, with the expectation that they will
attain a larger size, is a mode of proceeding which seldom realizes the
hopes of the cultivator; for the Potato, if once disturbed at the roots,
seldom recovers the check.

"When no apprehension is felt on account of disease, a week's delay in
commencing on the crop will be found of great importance both to the
bulk and quality; for just previous to the decay of the tops, if
pleasant weather prevails and the ground is sufficiently moist, the
tubers increase in size with great rapidity.

"Late varieties usually constitute the great portion of the main crop,
and are those which require most care in taking up and storing. So long
as the plants continue green, the Potato should be allowed to remain in
the ground; as this is quite indicative that the tubers have not arrived
at full maturity."

In the preservation of potatoes, it is of the first importance that they
be excluded from light. If this is neglected, they become not only
injurious, but actually poisonous; and this is especially the fact when
they are allowed to become of a green color, which they readily will do
on exposure to the light. In a state of complete darkness they should
therefore be placed, the day they are taken out of the ground; and it
were even better that they were stored in rather a damp state, than that
they should be exposed for a day to the light with a view to dry them.
Drying has a bad effect on the skin of the Potato; for, if subjected to
this, the skin and part of the epidermis are made to part with their
natural juices, which ever afterwards renders them incapable of
absorbing moisture, even if presented to them. Fermentation is also an
important evil to be guarded against, as it changes the whole substance
of the Potato, and, so far as seed potatoes are concerned, destroys
their vegetative principle. As security against this, they should be
stored either in barrels or boxes, or in long, narrow ridges, with
partitions of earth between. Potatoes once dried should never be again
moistened until just before using.

"Keeping potatoes has the effect of diminishing the quantity of starch
contained in them. According to Mr. Johnson, those which in October
yielded readily seventeen per cent of starch, gave, in the following
April, only fourteen and a half per cent. The effect of frost is also to
lessen the quantity of starch. It acts chiefly upon the vascular and
albuminous part; but it also converts a portion of the starch into
sugar: hence the sweetish taste of frosted potatoes."--_M'Int._

_Varieties._--Messrs. Peter Lawson and Sons describe one hundred and
seventy-five varieties: and other foreign authors enumerate upwards of
five hundred, describing the habit of the plant; size, form, and color
of the tubers; quality and general excellence; and comparative value for
cultivation.

They are obtained from seeds; the latter being quite small, flat, and
lens-shaped. One hundred and five thousand are contained in an ounce,
and they retain their germinative properties three years.

The process is as follows: "Select some of the largest and best berries,
or balls, when fully ripe, which is denoted by the withering of the
stalk; and separate the seeds from the pulp, and dry them thoroughly in
the sun. These should be sown in the following spring, and the produce
taken up in October. The tubers will then have nearly attained the size
of small plums. The best of these should be selected, and the product of
each plant carefully and separately preserved. In the month of April
following, they should be planted at a distance from one another of from
fifteen to eighteen inches; and, when they rise about two inches from
the ground, they should be earthed up slightly with the hoe,--an
operation which may be repeated during the season. When they have
arrived at maturity, they are to be taken up, keeping the product of
each stalk by itself; which product is again to be planted the ensuing
spring. A judgment of the properties of the varieties will then have
been formed, and those are to be reserved for cultivation which are
approved of. It will be found, that, whatever had been the character of
the parent stock, the seeds will produce numerous varieties, some white,
some dark, in color, with tubers of different forms, round, oblong, and
kidney-shaped, and varying greatly in the dryness, color, and
farinaceous character, of the flesh."--_Low._


ASH-LEAVED EARLY.

Stem nearly two feet in height, erect, with long, smooth, shining, and
drooping foliage; flowers very seldom produced; tubers white, roundish,
rough-skinned; flesh white, of medium quality. The variety is healthy,
and remarkably early; well suited to open culture, but not adapted for
growing under glass, on account of its tall habit.


ASH-LEAVED KIDNEY.

One of the earliest of the garden varieties, well adapted for forcing
under glass or for starting in a hot-bed, and subsequent cultivation in
the open ground. The plant is of spreading habit, and about eighteen
inches in height; leaves small, recurved; tubers of medium size,
kidney-shaped, white; flesh white, dry, and well flavored. Very healthy.
Introduced.


BISCUIT. _Law._

Plant two feet and a half high, spreading; leaves rather rough, large,
and of a pale-green color; flowers whitish; tubers rather small, round,
smooth, and of a light-brownish color. A very healthy variety, mealy,
well flavored, and quite productive. The plants do not decay, nor do the
tubers attain full maturity, until nearly the close of the season: the
latter are, however, of good quality, and in perfection for the table
soon after being harvested.


BLACK CHENANGO.

Black Mercer.

Plant vigorous, and generally of healthy habit; tubers nearly of the
form of the Lady's Finger, but of larger size; skin very deep purple, or
nearly black; flesh purple, both in its crude state and when cooked;
quality good, usually dry, and of good flavor.

The Black Chenango is moderately productive, and withstands disease
better than almost any other potato; but its dark color is
objectionable. Compared with many of the recent varieties, it has little
merit, and is not a profitable sort for extensive cultivation.


BUCKEYE.

A Western variety; grown also to a considerable extent in some parts of
the Middle States. "It is a handsome, round potato; white throughout,
except a little bright pink at the bottom of the eye. It is very
early,--ripening as early as the Chenango; attains a good marketable
size as soon as the Dykeman; cooks very dry and light; and is fine
flavored, particularly when first matured. It throws up a very thick,
vigorous, and luxuriant vine; grows compactly in the hill, and to a
large size, yielding abundantly."

For planting for early use, it is a promising variety: but for a late or
medium crop, upon strong, rich ground, it is said to grow so rapidly,
and to so great a size, that many of the tubers are liable to be
hollow-hearted; which considerably impairs their value for table use.


CALICO.

Similar to the Pink-eyed; varying little except in color, which is
mostly red, with occasional spots and splashes of white. It is in no
respect superior to the last-named variety in quality, and cannot be
considered of much value for agricultural purposes or for the table.


CALIFORNIA RED.

A bright-red potato from California. Tubers variable in form, from long
to nearly round, rather smooth; eyes slightly depressed.

It is one of the most productive of all the varieties; but, on account
of its extreme liability to disease, cannot be recommended for general
cultivation.


CARTER.

A medium-sized, roundish, flattened, white potato, once esteemed the
finest of all varieties, but at present nearly or quite superseded by
the Jackson White, of which it is supposed to be the parent. Eyes rather
numerous, and deeply sunk; flesh very white, remarkably dry,
farinaceous, and well flavored. Originated about thirty years ago, in
Berkshire County, Mass., by Mr. John Carter.


CHURCHILL.

A variety said to have originated in Maine, and often sold in the market
for the "State of Maine;" which it somewhat resembles in size, form, and
color. Flesh yellow. Not a desirable sort. It is much inferior to the
"State of Maine;" and, in many places, the latter variety has been
condemned in consequence of the Churchill having been ignorantly
cultivated in its stead.


CRISTY.

An early sort, of good quality, but rather unproductive. Shape somewhat
long, though often nearly round; color white and purple, striped, and
blended together. It is of no value as an agricultural variety; and, for
table use, cannot be considered superior to many other varieties equally
healthy and more prolific.


CUPS.

Introduced. Plant upright, stocky, surviving till frost; flowers pale
purple; tubers pink or reddish, large, oblong, often irregular; flesh
dry and farinaceous. Very healthy and productive, but better suited for
agricultural purposes than for the table.


DANVERS SEEDLING.

Danvers Red.

Plant healthy and vigorous. The large, full-grown tubers are long; and
the smaller, undeveloped ones, nearly round. Color light red, with faint
streaks of white; eyes moderately sunk; quality fair.

This variety originated in Danvers, Essex County, Mass.; and, when first
introduced, was not only of good size and quality, but remarkably
productive. It has, however, much deteriorated; and is now, both as
respects quality and yield, scarcely above an average. At one period, it
had the reputation of being one of the best varieties for keeping, and
of entirely withstanding the attacks of the potato disease.


DAVIS'S SEEDLING.

This variety originated in the town of Sterling, Mass.; and was early
disseminated through the influence of the Massachusetts Horticultural
Society, at whose exhibitions it attracted much attention on account of
its size and beauty. For general cultivation, it is probably one of the
most profitable sorts known, as it yields abundantly, even with ordinary
attention. Under a high state of cultivation, seven hills have produced
a bushel of potatoes.

The tubers are of good size, red, nearly round, though sometimes more or
less flattened. Eyes deeply sunk, and not very numerous; flesh nearly
white, slightly tinged with pink beneath the skin when cooked; quality
good, being dry, farinaceous, and well flavored. It requires the full
season for its complete perfection, and resists disease better than most
varieties. As a winter potato, or for extensive cultivation for market,
it is one of the best of all varieties; and commends itself to the
farmer, both as respects quality and yield, as being greatly superior to
the Peach-blow, Pink-eye, Vermont White, and many similar varieties,
which so abound in city markets.


DYKEMAN.

Plant of medium strength and vigor, rarely producing seed or blossoms;
tubers large, roundish, often oblong; color white, clouded at the
stem-end and about the eyes (which are moderately sunk and rather
numerous) with purple; flesh white, or yellowish-white, its quality
greatly affected by season, and the soil in which the variety may be
cultivated. In certain descriptions of rather strong, clayey land, the
yield is often remarkably great, and the quality much above medium. In
such land, if warm and sheltered, the tubers attain a very large size
quite early in the season, and find a ready sale in the market at
greatly remunerative prices. Under other conditions, it frequently
proves small, waxy, and inferior in quality, and profitless to the
cultivator. Notwithstanding these defects, its size, earliness, and
productiveness render it worthy of trial.


EARLY BLUE.

Tubers of medium size, roundish, of a bright purple or bluish color;
eyes moderately deep; flesh, when cooked, white, or yellowish-white,
mealy, and well flavored.

This old and familiar variety is one of the earliest of the garden
potatoes, of fine quality, and one of the best for forcing for early
crops. It retains its freshness and flavor till late in the spring; is
of comparatively healthy habit; and, though but moderately productive,
is worthy more general cultivation.


EARLY COCKNEY.

Plant of medium strength and vigor, recumbent, rarely blossoming, and
usually ripening and decaying early in the season, or before the
occurrence of frost; tubers white, large, roundish, rough; flesh
yellowish-white, or nearly white, dry, farinaceous, and of good flavor;
hardy, moderately productive, and recommended as a desirable
intermediate variety for the garden or for field culture. Introduced.


EARLY MANLY.

Plant medium or small, rarely blossoming, and decaying early in the
season; tubers of medium size, white, roundish; flesh yellowish-white,
dry, mealy, and mild flavored. It yields well, and is a good variety for
early garden culture. Introduced.


FLOUR-BALL.

Plant reclining, of rather slender habit, rarely blossoming; tubers of
medium size, white, round, the skin quite rough or netted; flesh white,
dry, farinaceous, and mild flavored. It yields abundantly, and is a good
sort for the garden; but would prove less profitable for growing for the
market than many other varieties of larger size.


FLUKE KIDNEY. _Cot. Gard._

Plant vigorous, with luxuriant, deep-green foliage; continuing its
growth till late in the season, or until destroyed by frost. The tuber
is remarkable for its singular shape, of a flattened oval, frequently
measuring eight or nine inches in length by nearly three inches in
width. The peel is thin, and remarkably free from eyes; the surface,
very smooth and even; the flesh is very dry, mealy, and farinaceous,
exceedingly well flavored, and, in general excellence, surpassed by few,
if any, of the late varieties. It is also healthy, hardy, and very
productive; but is much better towards spring than when used soon after
being harvested.

The variety originated near Manchester, Eng., about the year 1844; and
appears to be a cross or hybrid between the Lapstone Kidney and
Pink-eye.

In this country, the variety has never reached the degree of excellence
it appears to have attained in England. With us the yield has been
small, and it has suffered greatly from disease. The flesh is also
yellow when cooked, and quite strong flavored. Not recommended for
cultivation.


FORTY-FOLD.

An English variety. Plant healthy, ripening about the middle of
September, rarely producing seed or blossoms; tubers white, of medium
size, round; skin rough or netted; flesh white, comparatively dry, and
well flavored. It yields abundantly; is a good kind for forcing; and,
though the plants remain green until frost, the tubers attain a
suitable size for use quite early in the season. An English sort, known
as Taylor's Forty-fold, is quite distinct; the tubers being oval, much
flattened, and of a reddish color.


GARNET CHILI.

Stem not long or tall, rather erect, sturdy, and branching; flowers
abundant, pale purplish-white, and usually abortive; tubers red, or
garnet-colored, very large, roundish, and comparatively smooth and
regular; flesh white, dry, mealy, and, the size of the tuber considered,
remarkably well flavored. The variety is healthy, yields abundantly, is
greatly superior to the Peach-blow and kindred sorts for table use, and
might be profitably grown for farm-purposes. The plants survive till
destroyed by frost.


GILLYFLOWER.

Tubers large, oval, or oblong, flattened, white, and comparatively
smooth; flesh white, dry, and of fair quality. The plants are healthy,
and the variety is very productive: but it is inferior to many others
for table use; though its uniform good size, and its fair form, and
whiteness, make it attractive and salable in the market. It is similar
to, if not identical with, the St. Helena and the Laplander.


GREEN-TOP.

Plant strong and vigorous; flowers dull white, generally abortive;
tubers quite large, white, roundish, often irregular; eyes deep-set;
flesh white, comparatively dry, and well flavored. The variety is
productive, and of healthy, hardy habit; not early; the plants
continuing green till destroyed by frost. Introduced.


HILL'S EARLY.

An old variety, very little, if at all, earlier than the White Chenango.
Quality not much above mediocrity; its chief recommendation being its
earliness. Skin and flesh yellowish-white; eyes rather deeply sunk; size
medium; form roundish; moderately productive. It does not ordinarily
cook dry and mealy; and, though desirable as an early potato for a
limited space in the garden, cannot be recommended for general
cultivation.


IRISH CUPS.

Tubers nearly round, yellowish-white; eyes deep-set; flesh yellow, and
strong flavored when cooked. Unfit for table use.

Aside from the difference in form, the variety somewhat resembles the
Rohan.


JACKSON WHITE.

This comparatively new but very excellent variety originated in Maine;
and is supposed to be a seedling from the celebrated Carter, which it
much resembles. Tubers yellowish-white, varying in size from medium to
large; form somewhat irregular, but generally roundish, though sometimes
oblong and a little flattened; eyes rather numerous, and deeply sunk;
flesh perfectly white when cooked, remarkably dry, mealy, farinaceous,
and well flavored.

The variety unquestionably attains its greatest perfection when grown in
Maine, or the northern sections of Vermont and New Hampshire; but is
nevertheless of good quality when raised in the warmer localities of New
England and the Middle States. It is earlier than the Davis Seedling;
comparatively free from disease; a good keeper; commands the highest
market-price; and, every thing considered, must be classed as one of the
best, and recommended for general cultivation.

The plants are very erect, the flowers nearly white; and the balls, or
berries, are produced in remarkable abundance.


JENNY LIND.

Rhode-Island Seedling.

A variety of comparatively recent introduction. Plant very strong and
vigorous; tubers of extraordinary size when grown in strong soils, long
and somewhat irregular in form, thickly set on the surface with small
knobs, or protuberances, above which the eyes are placed in rather deep
basins, or depressions; color red and white intermixed, in some
specimens mostly red, while in others white is the prevailing color;
flesh yellow when cooked, and quite coarse, but esteemed by many as of
good quality for table use.

One of the largest of all the varieties, remarkably productive, quite
free from disease, keeps well, and, as an agricultural potato, rivals
the Rohan. Requires the full season. It sports more than any potato;
being exceedingly variable in size, form, and color.


LADY'S FINGER.

Ruffort Kidney. _Law._

Stem from one foot and a half to two feet high, of straggling habit of
growth; leaves smooth, and of a light-green color; blossoms rarely if
ever produced; tubers white, smooth, long, and slender, and of nearly
the same diameter throughout; eyes very numerous, and slightly
depressed.

A very old variety, of pretty appearance, long cultivated, and much
esteemed as a baking potato; its peculiar form being remarkably well
adapted for the purpose. It is, however, very liable to disease; and as
many of the recently introduced seedlings are quite as good for baking,
as well as far more hardy and productive, it cannot now be considered as
a variety to be recommended for general culture.


LAPSTONE KIDNEY. _M'Int._

Nichol's Early.

A variety of English origin. M'Intosh describes it as being "decidedly
the best kidney potato grown, and an excellent cropper. Tubers sometimes
seven inches in length, and three inches in breadth. It is longer in
coming through the ground in spring than most other varieties, and the
stems at first appear weakly; but they soon lose this appearance, and
grow most vigorously. It is a first-rate potato in August and September;
and will keep in excellent condition till May following, without losing
either its mealiness or flavor."


LONG RED.

Form long, often somewhat flattened,--its general appearance being not
unlike that of the Jenny Lind, though of smaller size; color red; flesh
marbled or clouded with red while crude, but, when cooked, becoming
nearly white. The stem-end is often soggy, and unfit for use; and the
numerous prongs and knobs which are often put forth on the sides of the
tubers greatly impair their value for the table.

A few years since, this variety was exceedingly abundant in the market,
and was esteemed one of the best sorts for use late in spring and early
in summer. It was also remarkably healthy and very productive, and was
considered one of the most valuable kinds for general cultivation. It
has somewhat improved in quality by age, although not now to be classed
as a potato of first quality. The Jenny Lind and other varieties are now
rapidly superseding it in most localities.


MEXICAN.

A very handsome white variety, long and smooth, like the St. Helena, but
not quite so large; eyes very slightly depressed. It is of poor quality,
quite unproductive, rots badly, and not worthy of cultivation.


NOVA-SCOTIA BLUE.

This old variety, at one period, was very extensively cultivated, and
for many years was considered the most profitable of all the sorts for
raising for market or for family use. Form nearly round, the larger
specimens often somewhat flattened; color light blue; eyes moderately
depressed; flesh white, dry, and good. It yields abundantly; but, in
consequence of its great liability to disease, its cultivation is now
nearly abandoned.


OLD KIDNEY.

Tubers kidney-shaped, white; flesh yellow, rather waxy, and of
indifferent flavor.

It is neither very productive, nor very valuable in other respects; and
it is now little cultivated.


PEACH-BLOW.

Tubers similar in form to the Davis Seedling, but rather more smooth and
regular; color red, the eyes not deeply sunk; flesh yellow when cooked,
dry and mealy, but only of medium quality, on account of its
comparatively strong flavor.

It is hardy and quite productive; keeps well; and is extensively
cultivated for market in the northern parts of New England and the State
of New York, as well as in the Canadas. It is common to the markets of
most of the large seaport cities; and, during the winter and spring, is
shipped in large quantities to the interior and more southern sections
of the United States. The Davis Seedling--which is quite as productive,
and much superior in quality for table use--might be profitably grown as
a substitute.


PINK-EYED.

Tubers nearly round; eyes rather large and deep; color mostly white,
with spots and splashes of pink, particularly about the eyes; flesh
yellow.

The Pink-eyed is an old but inferior variety, hardly superior in quality
to the Vermont White. Though quite productive, it is generally esteemed
unworthy of cultivation.


POGGY, OR PORGEE.

Cow-horn.

A dark-colored variety, extensively cultivated in the British Provinces,
particularly in Nova Scotia; and, during the autumn, imported in
considerable quantities into the principal seaports of the United
States. It is of excellent quality, and by some preferred to all others,
especially for baking; for which purpose, on account of its size and
remarkable form, it seems peculiarly adapted. It is moderately
productive, and succeeds well if seed is procured every year or two from
the East; but, if otherwise, it soon deteriorates, even under good
cultivation.

Size above medium; form long, broadest, and somewhat flattened, at the
stem-end, and tapering towards the opposite extremity, which is often
more or less sharply pointed. It is also frequently bent, or curved;
whence the name "Cow-horn," in some localities. Skin smooth; eyes not
depressed; color dark-blue outside, white within when cooked. Not very
hardy; requiring a full season for its complete perfection. Unless where
well known, its color is objectionable; and it is generally less salable
than the white-skinned varieties.


QUARRY.

A large, white, roundish, English potato, not unlike the variety
universally known and cultivated many years since in this country as the
Orange Potato. Plant vigorous, and of strong, stocky habit; flowers
purple, generally abortive; flesh yellowish-white, of fair quality for
table use. A hardy, very productive sort, which might be profitably
grown for marketing and for agricultural purposes. The plants survive
till frost. Not early.


ROHAN.

Tubers very large, in form much resembling the Jenny Lind,--the
full-developed specimens being long, and the smaller or immature tubers
nearly round; eyes numerous and deep-set; color yellowish-white, with
clouds or patches of pink or rose; flesh greenish-white when cooked,
yellowish, watery, and strong flavored. The plant is strong and
vigorous, and continues its growth till destroyed by frost. The flowers
are generally abortive.

Mr. Hyde describes it as a variety famous in history, but infamous as a
table potato, and fit only for stock. It formerly gave an immense yield,
but now produces only moderate crops; and its cultivation is nearly
abandoned.


SHAW'S EARLY. _M'Int._

An English variety, much employed for forcing, and extensively
cultivated in the vicinity of London for early marketing. It is, for an
early sort, a large, beautiful, oblong, white-skinned potato. Its only
fault is its hollow eyes. It is very productive.


STATE OF MAINE.

This variety, as implied by its name, is of Maine origin, and was
introduced to general notice six or seven years ago. In form, the tubers
are similar to the White Chenango, being long, smooth, and somewhat
flattened; though the smaller and undeveloped bulbs are often nearly
round. Eyes almost even with the surface, and quite numerous; color
white, like the Jackson White. When cooked, the flesh is white, very
dry, mealy, and of good flavor.

It is quite early, but more liable to disease than the Davis Seedling
and some other varieties. In Maine it is grown in great perfection,
nearly equalling the Jackson White and Carter as a table potato. On
light soil, it is only moderately productive; but on strong land, in
high cultivation, yields abundantly.


ST. HELENA.

Laplander.

An old and very productive variety. Plant erect, and of a bushy habit,
about two feet and a half in height; foliage light green; flowers pale
reddish-purple. The tubers are of an oblong form, and remarkably large;
specimens having been produced measuring ten inches in length. Eyes
numerous, but not deeply set; skin white and smooth; flesh white when
cooked, mealy, and of fair quality. It is a very healthy variety, and
not easily affected by disease; but belongs to that class of late field
potatoes, the foliage of which does not in ordinary seasons decay until
injured by frost, and the tubers of which generally require to be kept
some time before they are fit for using to the greatest advantage.


TAYLOR'S FORTY-FOLD. _Law._

Forty-fold.

Plant about one foot and a half high, slender, and spreading in habit;
foliage light green; flowers very rarely produced; tubers oval, much
flattened, and of medium size; skin rough, and of a dull, reddish color.
This variety is very dry and starchy, well flavored, and suffers
comparatively little from disease. It is also very productive, and a
good early sort for the garden; but not well adapted for field culture,
or for cultivation for agricultural purposes.


TOLON.

Plant quite low and dwarf, decaying with the season; flowers
lilac-purple, large and handsome, generally abortive; tubers of medium
size, roundish, of a pink or reddish color; flesh yellow, dry, but not
of so mild a flavor as many of the more recent kinds. Moderately
productive. Introduced.


VERMONT WHITE.

A very fair and good-sized but poor variety, grown to a considerable
extent in the northern and more interior portions of New England. Color
white outside; but the flesh, when cooked, is yellow, soft, not dry, and
strong flavored. It is a strong grower, and very productive, but rots
badly. It commands only a low price in the market, on account of its
very inferior quality; and cannot be recommended for general
cultivation.


VETO, OR ABINGTON BLUE.

Tubers long, resembling in form those of the Long Red, and, like that
variety, often watery at the stem-end after being cooked; color blue or
purplish; flesh white; quality fair as a table potato.

This variety originally was remarkably productive, and at one period was
in very general cultivation; but now is rarely planted, as it is
extremely liable to disease, and rots badly.


WHITE CHENANGO.

Chenango. Mercer, of New York.

An old and familiar variety; at one period almost everywhere known, and
generally acknowledged as the best of all varieties. As a potato for
early planting, whether for family use or for the market, it was a
general favorite; but, within a few years past, it has not only greatly
deteriorated in quality and productiveness, but has been peculiarly
liable to disease and premature decay of the plants. When well grown,
the tubers are of good size, rather long, slightly flattened, and
comparatively smooth; eyes slightly sunk; color white, with blotches of
purple,--before cooking, somewhat purple under the skin; flesh, when
cooked, often stained with pale purple; in its crude state, zoned with
bright purple. Quality good; dry, mealy, and well flavored.

The variety is considerably affected by the soil in which it may be
cultivated; in some localities, being much more colored than in others.
It is now rapidly giving place to new seedling varieties, quite as good
in quality, and more healthy and productive.


WHITE CUPS.

Tubers long and flattened, somewhat irregular; eyes deeply sunk; skin
yellowish; flesh white.

It is a very handsome variety, of Maine origin, but is only moderately
productive. It is also of ordinary quality, rots easily, and will
probably never become popular.


WHITE MOUNTAIN.

Tubers large, long, white, smooth, uniformly fair and perfect. Appears
to be nearly identical with the St. Helena and Laplander. It is very
productive, and a good agricultural variety; but, for table use, can be
considered only of second quality.


WORCESTER SEEDLING.

Dover. Riley.

Tubers of a pinkish-white color, and similar in form to the Jackson
White. Eyes deep-set; flesh white, more so than that of the Davis
Seedling. It keeps well, and is an excellent variety for cultivation for
family use, but less profitable than many others for the market. Stalks
upright; blossoms pinkish, but not abundant.

In quality, this comparatively old and well-known variety is nearly or
quite equal to the Carter; and, besides, is much more productive. As a
garden potato, it deserves general cultivation. Requires the full
season.

       *       *       *       *       *

THE RADISH.

Raphanus sativus.

The Radish is a hardy annual plant, originally from China. The roots
vary greatly in form; some being round or ovoid, some turbinate, and
others fusiform, or long, slender, and tapering. When in flower, the
plant rises from three to four feet in height, with an erect, smooth,
and branching stem. The flowers are quite large, and, in the different
kinds, vary in color from clear white to various shades of purple. The
seed-pods are long, smooth, somewhat vesiculate, and terminate in a
short spur, or beak. The seeds are round, often irregularly flattened or
compressed: those of the smaller or spring and summer varieties being of
a grayish-red color; and those of the winter or larger-rooted sorts, of
a yellowish-red. An ounce contains from three thousand three hundred to
three thousand six hundred seeds, and they retain their vitality five
years.

_Soil, Propagation, and Cultivation._--All the varieties thrive best in
a light, rich, sandy loam; dry for early spring sowings, moister for the
summer.

Like all annuals, the Radish is propagated by seeds, which may be sown
either broadcast or in drills; but the latter method is preferable, as
allowing the roots to be drawn regularly, with less waste. For the
spindle-rooted kinds, mark out the drills half an inch deep, and five or
six inches apart; for the small, turnip-rooted kinds, three-quarters of
an inch deep, and six inches asunder. As the plants advance in growth,
thin them so as to leave the spindle-rooted an inch apart, and the
larger-growing sorts proportionally farther.

"_For raising early Radishes without a Hot-bed._--Sow in the open ground
the last of March or early in April, arch the bed over with hoops or
pliant rods, and cover constantly at night and during cold days with
garden-matting. In moderate days, turn up the covering at the side next
the sun; and, if the weather is very fine and mild, remove it entirely."

_Open Culture._--Sow in spring as soon as the ground can be worked. If
space is limited, radishes may be sown with onions or lettuce. When
grown with the former, they are said to be less affected by the maggot.
For a succession, a small sowing should be made each fortnight until
midsummer, as the early-sown plants are liable to become rank, and unfit
for use, as they increase in size.

Radishes usually suffer from the drought and heat incident to the
summer; and, when grown at this season, are generally fibrous and very
pungent. To secure the requisite shade and moisture, they are sometimes
sown in beds of asparagus, that the branching stems may afford shade for
the young radishes, and render them more crisp and tender. A good
criterion by which to judge of the quality of a Radish is to break it
asunder by bending it at right angles. If the parts divide squarely and
freely, it is fit for use.

_Production and Quantity of Seed._--To raise seed of the spring or
summer Radishes, the best method is to transplant; which should be done
in May, as the roots are then in their greatest perfection. Take them up
in moist weather; select plants with the shortest tops and the smoothest
and best-formed roots; and set them, apart from all other varieties, in
rows two feet and a half distant, inserting each root wholly into the
ground, down to the leaves. With proper watering, they will soon strike,
and shoot up in branching stalks, producing abundance of seeds, ripening
in autumn.

One ounce and a half of seed will sow a bed five feet in width and
twelve feet in length. Ten pounds are required for seeding an acre.

The excellence of a Radish consists in its being succulent, mild, crisp,
and tender; but, as these qualities are secured only by rapid growth,
the plants should be frequently and copiously watered in dry weather.
The varieties are divided into two classes; viz., Spring or Summer, and
Autumn or Winter, Radishes.


SPRING OR SUMMER RADISHES.

These varieties are all comparatively hardy, and may be sown in the open
ground as early in spring as the soil is in good working condition. The
earliest spring Radishes are grown as follows: "In January, February, or
March, make a hot-bed three feet and a half wide, and of a length
proportionate to the supply required. Put upon the surface of the dung
six inches of well-pulverized earth; sow the seeds broadcast, or in
drills five inches apart; and cover half an inch deep with fine mould.
When the plants have come up, admit the air every day in mild or
tolerably good weather by tilting the upper end of the light, or
sometimes the front, one, two, or three inches high, that the Radishes
may not draw up long, pale, and weak. If they have risen very thick,
thin them, while young, to about one inch apart. Be careful to cover the
sashes at night with garden mats, woollen carpeting, or like material.
Water with tepid water, at noon, on sunny days. If the heat of the bed
declines much, apply a moderate lining of warm dung or stable-litter to
the sides, which, by gently renewing the heat, will soon forward the
Radishes for pulling. Remember, as they advance in growth, to give more
copious admissions of air daily, either by lifting the lights in front
several inches, or, in fine, mild days, by drawing the lights mostly
off; but be careful to draw them on early, before the sun has much
declined and the air become cool."


EARLY BLACK.

Noir Hatif. _Vil._

Bulb nearly spherical, slightly elongated or tapering, nearly of the
size and form of the Gray Turnip-rooted; skin dull black, rough, and
wrinkled; flesh white, solid, crisp, and piquant; leaves of the size of
those of the Gray Turnip-rooted. Season intermediate between that of the
last named and the Black Spanish.


EARLY LONG PURPLE.

Rave Violette Hative. _Vil._

A sub-variety of the Long Purple, earlier and of smaller size.


EARLY PURPLE TURNIP-ROOTED.

A few days earlier than the Scarlet Turnip-rooted. Size, form, and
flavor nearly the same.


EARLY SCARLET TURNIP-ROOTED.

Rond Rose Hatif. _Vil._

Bulb spherical, or a little flattened,--often bursting or cracking
longitudinally before attaining its full dimensions; skin deep scarlet;
flesh rose-colored, crisp, mild, and pleasant; neck small; leaves few in
number, and of smaller size than those of the common Scarlet
Turnip-rooted. Season quite early,--two or three days in advance of the
last named.

As a variety for forcing, it is considered one of the best; but the
small size of the leaves renders it inconvenient for bunching, and it is
consequently less cultivated for the market than many other sorts.

Extensively grown in the vicinity of Paris.

EARLY WHITE TURNIP-ROOTED.

Rond Blanc Hatif. _Vil._

Skin and flesh white; form similar to that of the Scarlet Turnip-rooted.
It is, however, of smaller size, and somewhat earlier. An excellent
sort, and much cultivated.


GRAY OLIVE-SHAPED.

Form similar to the Scarlet Olive-shaped. Skin gray; flesh white, crisp,
and well flavored.


GRAY TURNIP-ROOTED.

Gray Summer. Round Brown. _Trans._

The form of this variety may be called round, though it is somewhat
irregular in shape. It grows large, and often becomes hollow. It should,
therefore, be used while young, or when not more than an inch or an inch
and a half in diameter. The outside coat is mottled with greenish-brown,
wrinkled, and often marked with transverse white lines. The flesh is
mild, not so solid as that of many varieties, and of a greenish-white
color. The leaves are similar to those of the Yellow Turnip-rooted,
growing long and upright, with green footstalks. Half early, and a good
variety for summer use.

LONG PURPLE. _Thomp._

Root long, a large portion growing above ground; skin deep purple; flesh
white, and of good flavor.

The seed-leaves, which are quite large, are used as a small salad. The
variety is early, and good for forcing. When the green tops are required
for salading, the seeds should be sown in drills, as mustard or cress.

LONG SALMON. _Trans._

Long Scarlet Salmon.

This variety has been considered synonymous with the Long Scarlet; but
it is really a distinct sort. The neck of the root rises about an inch
above the ground, like that of the Scarlet, but it is of a paler red;
and this color gradually becomes lighter towards the middle, where it is
a pale-pink or salmon color. From the middle, the color grows paler
downwards, and the extremity of the root is almost white. In shape and
size, this Radish differs nothing from the Scarlet; nor does it appear
to be earlier, or to possess any qualities superior to the Scarlet
Radish, the beauty of which, when well grown, exceeds that of any other
Long Radish.


LONG SCARLET. _Thomp._

Early Scarlet Short-top. Early Frame.

[Illustration: Long Scarlet Radish.]

Root long, a considerable portion growing above the surface of the
ground,--outside, of a beautiful, deep-pink color, becoming paler
towards the lower extremity; flesh white, transparent, crisp, and of
good flavor, having less pungency than that of the Scarlet Turnip;
leaves small, but larger than those of the last-named variety.

When of suitable size for use, the root measures seven or eight inches
in length, and five-eighths or three-fourths of an inch in diameter at
its largest part.

The Long Scarlet Radish, with its sub-varieties, is more generally
cultivated for market in the Eastern, Middle, and Western States, than
any other, or perhaps even more than all other sorts. It is very
extensively grown about London, and is everywhere prized, not only for
its fine qualities, but for its rich, bright color. It is also one of
the hardiest of the Radishes; and is raised readily in any common frame,
if planted as early as February.


OLIVE-SHAPED SCARLET.

Oblong Rose-colored. _Thomp._

[Illustration: Olive Scarlet Radish.]

Bulb an inch and a half deep, three-fourths of an inch in diameter,
oblong, somewhat in the form of an olive, terminating in a very slim
tap-root; skin fine scarlet; neck small; leaves not very numerous, and
of small size; flesh rose-colored, tender, and excellent. Early, and
well adapted for forcing and for the general crop.


PURPLE TURNIP-ROOTED.

This is a variety of the Scarlet Turnip-rooted; the size, form, color,
and quality being nearly the same. The skin is purple. It is considered
a few days earlier than the last named.


SCARLET TURNIP-ROOTED.

Crimson Turnip-rooted.

[Illustration: Scarlet Turnip-Rooted.]

Bulb spherical; when in its greatest perfection, measuring about an inch
in diameter; skin fine, deep scarlet; flesh white, sometimes stained
with red; leaves rather large and numerous.

The variety is early, and deserves more general cultivation, not only on
account of its rich color, but for the crisp and tender properties of
its flesh. It is much esteemed in England, and is grown extensively for
the London market.


SMALL, EARLY, YELLOW TURNIP-ROOTED.

Bulb of the size and form of the Scarlet Turnip-rooted; skin smooth,
yellow; flesh white, fine-grained, crisp, and rather pungent; foliage
similar to that of the scarlet variety; season ten or fifteen days
later.


WHITE, CROOKED.

Tortillée Du Mans. _Vil._

Root very long; when suitable for use, measuring twelve inches and
upwards in length, and an inch in diameter, nearly cylindrical, often
irregular, and sometimes assuming a spiral or cork-screw form; skin
white and smooth; flesh white, not so firm as that of most varieties,
and considerably pungent; leaves very large.


WHITE TURNIP-ROOTED.

Bulb of the form and size of the Scarlet Turnip-rooted; skin white;
flesh white and semi-transparent. It possesses less piquancy than the
Scarlet, but is some days later.

YELLOW TURNIP-ROOTED. _Trans._

Yellow Summer.

Bulb nearly spherical, but tapering slightly towards the tap-root, which
is very slender. It grows large,--to full four inches in diameter, when
old; but should be eaten young, when about an inch in diameter. The
flesh is mild, crisp, solid, and quite white. The skin is of a
yellowish-brown color; and the leaves grow long and upright, with green
footstalks.

Half early, and well adapted for summer cultivation.


LONG WHITE.

White Italian. Naples. White Transparent.

Root long and slender, nearly of the size and form of the Long Scarlet;
skin white,--when exposed to the light, tinged with green; flesh white,
crisp, and mild.

It is deserving of cultivation, not only on account of its excellent
qualities, but as forming an agreeable contrast at table when served
with the red varieties.


LONG WHITE PURPLE-TOP.

A sub-variety of the Long White; the portion of the root exposed to the
light being tinged with purple. In size and form, it differs little from
the Long Scarlet.

NEW LONDON PARTICULAR.

Wood's Frame.

This is but a sub-variety of the Long Scarlet; the difference between
the sorts being immaterial. The color of the New London Particular is
more brilliant, and extends farther down the root. It is also said to be
somewhat earlier.


OBLONG BROWN. _Trans._

The Oblong Brown Radish has a pear-shaped bulb, with an elongated
tap-root. It does not grow particularly large; and, being hardier than
most varieties, is well adapted for use late in the season. The outside
is rough and brown, marked with white circles; the flesh is piquant,
firm, hard, and white; the leaves are dark green, and rather spread over
the ground; the footstalks are stained with purple.


AUTUMN AND WINTER RADISHES.

These varieties may be sown from the 20th of July to the 10th of August;
the soil being previously made rich, light, and friable. Thin out the
young plants from four to six inches apart; and, in the absence of rain,
water freely. During September and October, the table may be supplied
directly from the garden. For winter use, the roots should be harvested
before freezing weather, and packed in earth or sand, out of danger from
frost. Before being used, they should be immersed for a short time in
cold water.

_To raise Seed._--Seeds of the Winter Radishes are raised by allowing
the plants to remain where they were sown. As fast as they ripen, cut
the stems; or gather the principal branches, and spread them in an open,
airy situation, towards the sun, that the pods, which are quite tough in
their texture, may become so dry and brittle as to break readily, and
give out their seeds freely.

_Use._--All the kinds are used as salad, and are served in all the forms
of the spring and summer radishes.

_Varieties._--


BLACK SPANISH. _Trans._

Bulb ovoid, or rather regularly pear-shaped, with a long tap-root. At
first the root is slender, and somewhat cylindrical in form: but it
swells as it advances in age, and finally attains a large size;
measuring eight or ten inches in length, and three or four inches in
diameter. The outside is rough, and nearly black; the flesh is pungent,
firm, solid, and white; the leaves are long, and inclined to grow
horizontally; the leaf-stems are purple. It is one of the latest, as
well as one of the hardiest, of the radishes; and is considered an
excellent sort for winter use.


LARGE PURPLE WINTER. _Trans._

Purple Spanish.

The Large Purple Winter Radish is a beautiful variety, derived, without
doubt, from the Black Spanish; and may therefore be properly called the
Purple Spanish. In shape and character, it much resembles the Black
Spanish: but the outside, when cleaned, is of a beautiful purple, though
it appears black when first drawn from the earth; and the coat, when cut
through, shows the purple very finely. The footstalks of the leaves
have a much deeper tinge of purple than those of the other kinds.


LONG BLACK WINTER.

A sub-variety of the Black Spanish. Root long and tapering. With the
exception of its smaller size, much resembling a Long Orange Carrot.


LONG-LEAVED WHITE CHINESE. _Vil._

Root fusiform, sometimes inversely turbinate, about five inches in
length, and an inch in diameter; skin white, and of fine texture; flesh
fine-grained, crisp, and though somewhat pungent, yet milder flavored
than that of the Black Spanish; leaves large, differing from most other
varieties in not being lobed, or in being nearly entire on the borders.
Its season is nearly the same as that of the Rose-colored Chinese. The
plants produce but few seeds.


PURPLE CHINESE.

A sub-variety of the Scarlet, with little variation except in color; the
size, quality, and manner of growth, being nearly the same.


ROSE-COLORED CHINESE. _Vil._

Scarlet Chinese Winter.

Bulb rather elongated, somewhat cylindrical, contracted abruptly to a
long, slender tap-root; size full medium,--average specimens measuring
about five inches in length, and two inches in diameter at the broadest
part; skin comparatively fine, and of a bright rose-color; flesh firm,
and rather piquant; leaves large,--the leaf-stems washed with rose-red.
Season between that of the Gray Summer and that of the Black Spanish.


WINTER WHITE SPANISH.

Autumn White. Blanc d'Augsbourg. _Vil._

Root somewhat fusiform, retaining its diameter for two-thirds the
length, sharply conical at the base, and, when well grown, measuring
seven or eight inches in length by nearly three inches in its fullest
diameter; skin white, slightly wrinkled, sometimes tinged with purple
where exposed to the sun; flesh white, solid, and pungent, though milder
than that of the Black Spanish. It succeeds best, and is of the best
quality, when grown in light sandy soil. Season intermediate.

       *       *       *       *       *

RAMPION.

Campanula rapunculus.

The Rampion is a biennial plant, indigenous to the south of Europe, and
occasionally found in a wild state in England. The roots are white,
fusiform, fleshy, and, in common with the other parts of the plant,
abound in a milky juice; the lower or root leaves are oval, lanceolate,
and waved on the borders; the upper leaves are long, narrow, and
pointed. Stem eighteen inches or two feet in height, branching; flowers
blue, sometimes white, disposed in small, loose clusters about the top
of the plant, on the ends of the branches. The seeds are oval, brownish,
and exceedingly small; upwards of nine hundred thousand being contained
in an ounce. They retain their germinative property five years.

The plant flowers in July of the second year, and the seeds ripen in
autumn. There is but one variety.

_Soil and Cultivation._--"Rampion prefers a rich, free, and rather light
soil, in a shady situation. It is raised from seed, which should be sown
where the plants are to remain, as they do not bear transplanting well.
The sowing may be made in April, May, or the beginning of June: but
sometimes plants from very early sowings are liable to run up to seed;
and, when this is the case, the roots become tough, and unfit for use.
The ground should be well dug, and raked as fine as possible. The seed
may then be sown either broadcast or in drills, six inches apart, and
about one-fourth of an inch deep. As the seeds are very small, it is
advisable to mix them with fifteen or twenty times their bulk of fine
sand, in order to secure their even distribution in the drills, and to
prevent the plants from coming up too closely. The seed should only be
very slightly covered with fine earth; and the seed-bed ought to be
frequently watered with a fine-rosed watering-pot till the plants come
up, which will be in about a fortnight.

"When the young plants are about one inch high, they should be thinned
out to four inches apart. After this, no further care is necessary than
to water frequently, and to keep the ground free of weeds."--_Thomp._

_Taking the Crop._--The roots will be fit for use from October till
April. They may be taken from the ground for immediate use; or a
quantity may be taken up in autumn, before the closing-up of the
ground, and packed in sand, for use during the winter.

_To raise Seed._--Leave or transplant some of the best yearling plants,
and they will produce an abundance of seed in autumn.

_Use._--The roots have a pleasant, nut-like flavor; and are generally
eaten in their crude state as a salad. "The leaves, as well as the
roots, are occasionally used in winter salads."

       *       *       *       *       *

RUTA-BAGA, OR SWEDE TURNIP.

Russian Turnip. French Turnip. Brassica campestris Ruta-baga. _De Cand._

The Ruta-baga, or Swede Turnip, is supposed by De Candolle to be
analogous to the Kohl Rabi; the root being developed into a large,
fleshy bulb, instead of the stem. In its natural state, the root is
small and slender; and the stem smooth and branching,--not much
exceeding two feet in height.

The bulbs, or roots, are fully developed during the first year. The
plant flowers, and produces its seeds, the second year, and then
perishes. Although considered hardy,--not being affected by even severe
frosts,--none of the varieties will withstand the winters of the
Northern or Middle States in the open ground. The crop should therefore
be harvested in October or November, and stored for the winter, out of
danger from freezing. Most of the sorts now cultivated retain their
freshness and solidity till spring, and some even into the summer;
requiring no particular care in their preservation, other than that
usually given to the carrot or the potato.

_Soil and Cultivation._--All the varieties succeed best in a deep,
well-enriched, mellow soil; which, previous to planting, should be very
deeply ploughed, and thoroughly pulverized by harrowing or otherwise.
Some practise ridging, and others sow in simple drills. The ridges are
usually formed by turning two furrows against each other; and, being
thus made, are about two feet apart. If sown in simple drills, the
surface should be raked smooth, and the drills made from sixteen to
eighteen inches apart; the distance to be regulated by the strength of
the soil.

_Seed and Sowing._--About one pound of seed is usually allowed to an
acre. Where the rows are comparatively close, rather more than this
quantity will be required; while three-fourths of a pound will be amply
sufficient, if sown on ridges, or where the drills are eighteen inches
apart. The sowing may be made from the middle of May to the 25th of
July; the latter time being considered sufficiently early for growing
for the table, and by some even for stock. Early sowings will
unquestionably give the greatest product; while the later-grown bulbs,
though of smaller dimensions, will prove of quite as good quality for
the table.

_To raise Seeds._--Select the smoothest and most symmetrical bulbs, and
transplant them in April, two feet asunder, sinking the crowns to a
level with the surface of the ground.

The seeds are very similar to those of the common garden and field
turnip, and will keep from five to eight years.

_Varieties._--The varieties are as follow:--


ASHCROFT.

Bulb of medium size, ovoid, very smooth and symmetrical; neck very
short, or wanting. Above ground, the skin is purple; below the surface,
yellow. Flesh yellow, very solid, fine-grained, and of excellent flavor.
It forms its bulb quickly and regularly; keeps in fresh and sound
condition until May or June; and well deserves cultivation, either for
agricultural purposes or for the table.


COMMON PURPLE-TOP YELLOW.

[Illustration: Common Purple-Top Yellow.]

An old and long-cultivated sort, from which, in connection with the
Green-top, have originated most of the more recent and improved
yellow-fleshed varieties. Form regularly egg-shaped, smooth, but usually
sending out a few small, straggling roots at its base, near the
tap-root; neck short; size rather large,--usually measuring six or seven
inches in depth, and four or five inches in its largest diameter; skin
purple above ground,--below the surface, yellow; flesh yellow, of close,
firm texture, and of good quality. It is very hardy; forms its bulb
promptly and uniformly; and in rich, deep soils, yields abundantly. For
thin and light soils, some of the other varieties should be selected.


EARLY STUBBLE.

Bulb round, smooth, and regular. The skin, where exposed to light and
air, is of a brownish-green; but, where covered by the soil, yellow. The
flesh is firm, and well flavored.

The Early Stubble is recommended as forming its bulbs quickly and
uniformly, and as being well adapted for late sowing. It yields
abundantly; keeps well; is a good sort for the table; and, in some
localities, is preferred to the Common Yellow for cultivation for farm
purposes.


GREEN-TOP YELLOW.

In form and foliage, this variety resembles the Common Purple-top; but
usually attains a larger size when grown in similar situations. Skin,
above the surface of the soil, green; below ground, yellow. The flesh is
solid, sweet, and well flavored, but inferior to that of the Purple-top.
It keeps well, is of fair quality for the table, and, on account of its
great productiveness, one of the best of all varieties for growing for
feeding stock.


GREEN-TOP WHITE.

Bulb turbinate, smooth, and symmetrical. The skin above ground is of a
fine, clear, pea-green; often browned or mellowed where exposed to the
direct influence of the sun: below the surface of the ground, it is
uniformly white. The flesh is also white, comparatively solid, very
sweet, and of fair quality for table use. It differs from the Purple-top
White, not only in color, but in size and quality; the bulbs being
larger, and the flesh not quite so firm or well flavored.

The Green-top White is productive; continues its growth till the season
has far advanced; is little affected by severe weather; and, when sown
in good soil, will yield an agricultural crop of twenty-five or thirty
tons to an acre.


LAING'S IMPROVED PURPLE-TOP. _Law. and Gen. Farmer._

This variety differs from most, if not all, of the varieties of Swedish
turnips, in having entire cabbage-like leaves, which, by their
horizontal growth, often nearly cover the surface of the ground. In
form, hardiness, and quality, it is fully equal to any of the other
sorts. Growing late in the autumn, it is not well adapted to a climate
where the winter commences early. It has little or no tendency to run to
seed in the fall; and even in the spring, when set out for seed, it is a
fortnight later in commencing this function than other varieties of
Ruta-bagas. It requires good land, in high condition; and, under such
circumstances, will yield abundantly, and is worthy of cultivation. The
bulb, when well grown, has an almost spherical form; a fine, smooth
skin, purple above ground, yellow below, with yellow, solid, and
well-flavored flesh.


PURPLE-TOP WHITE.

Bulb oblong, tapering toward the lower extremity, five or six inches in
diameter, seven or eight inches in depth, and less smooth and regular
than many of the yellow-fleshed varieties. The skin is of a clear rich
purple, where it comes to air and light, but, below the ground, pure
white; flesh white, very solid and fine-grained, sugary, and well
flavored.

The variety is hardy, productive, keeps remarkably well, is good for
table use, and may be profitably grown for agricultural purposes.
Upwards of twenty-eight tons, or nine hundred and sixty bushels, have
been raised from an acre.


RIVER'S.

Root regularly turbinate, or fusiform, of full medium size, smooth, and
with few small or fibrous roots; neck two inches long; skin, above
ground, green, washed with purplish-red where most exposed to the
sun,--below ground, yellow; flesh yellow, firm, sweet, and well
flavored. Esteemed one of the best, either for stock or the table. Keeps
fresh till May or June.


SKIRVING'S PURPLE-TOP.

Skirving's Improved Purple-top. Skirving's Liverpool. Southold Turnip,
of some localities.

Bulb ovoid, or regularly turbinate, and rather deeper in proportion to
its diameter than the common Purple-top Yellow; surface remarkably
smooth and even, with few fibrous roots, and seldom deformed by larger
accidental roots, although, in unfavorable soils or seasons, a few
coarse roots are put forth in the vicinity of the tap-root; size full
medium,--five to seven inches in length, and four or five inches in
diameter. Sometimes, when sown early in good soil, and harvested late,
the average will considerably exceed these dimensions. Neck short, but,
when grown in poor soil, comparatively long; skin, above ground, fine,
deep purple,--below ground, yellow,--the colors often richly blending
together at the surface; flesh yellow, of solid texture, sweet, and well
flavored.

This variety was originated by Mr. William Skirving, of Liverpool, Eng.
In this country it has been widely disseminated, and is now more
generally cultivated for table use and for stock than any other of the
Swede varieties. The plants seldom fail to form good-sized bulbs. It is
a good keeper; is of more than average quality for the table; and long
experience has proved it one of the best sorts for cultivation on land
that is naturally shallow and in poor condition. On soils in a high
state of cultivation, upwards of nine hundred bushels have been obtained
from an acre.

In sowing, allow twenty inches between the rows, and thin to ten or
twelve inches in the rows.


SWEET GERMAN.

[Illustration: Sweet German.]

Bulb four or five inches in diameter, six or seven inches in depth,
turbinate, sometimes nearly fusiform. In good soil and favorable
seasons, it is comparatively smooth and regular; but, under opposite
conditions, often branched and uneven. Neck two or three inches in
length; skin greenish-brown above ground, white beneath; flesh pure
white, of extraordinary solidity, very sweet, mild, and well flavored.

It retains its solidity and freshness till spring, and often at
midsummer has no appearance of sponginess or decay. As a table variety,
it must be classed as one of the best, and is recommended for general
cultivation.


WHITE FRENCH.

Long White French.

[Illustration: White French.]

The roots of this variety are produced entirely within the earth. They
are invariably fusiform; and, if well grown, measure four or five inches
in diameter, and from eight to ten inches in length. Foliage not
abundant, spreading; skin white; flesh white, solid, mild, sweet, and
delicate. It is not so productive as some other varieties, and is
therefore not so well adapted to field culture; but for table use it is
surpassed by few, if any, of its class.

A rough-leaved, fusiform-rooted variety of the common garden-turnip: is
known by the name of "White French" in many localities; but, according
to the most reliable authority, that name has not only long been used in
connection with, but properly belongs to, the white turnip above
described.

       *       *       *       *       *

SALSIFY, OR OYSTER-PLANT.

Leek-leaved Salsify. Vegetable Oyster. Purple Goat's Beard. Tragopogon
porrifolius.

The Salsify is a hardy biennial plant, and is principally cultivated for
its roots, the flavor of which resembles that of the oyster; whence the
popular name.

The leaves are long and grass-like, or leek-like; the roots are long and
tapering, white within and without, and, when grown in good soil,
measure twelve or fourteen inches in length, and rather more than an
inch in diameter at the crown.

_Soil and Cultivation._--The Oyster-plant succeeds best in a light,
well-enriched, mellow soil; which, previous to sowing the seeds, should
be stirred to the depth of twelve or fifteen inches. The seeds should be
sown annually, in the same manner and at the same time as the seeds of
the carrot and parsnip. Make the drills fourteen inches apart; cover the
seeds an inch and a half in depth; and thin, while the plants are young,
to four or five inches asunder.

Early sowings succeed best; as the seeds, which are generally more or
less imperfect, vegetate much better when the earth is moist than when
dry and parched, as it is liable to become when the season is more
advanced. Cultivate in the usual manner during the summer; and, by the
last of September or beginning of October, the roots will have attained
their full growth, and be ready for use. The plants will sustain no
injury during the winter, though left entirely unprotected in the open
ground; and the table may be supplied directly from the garden, whenever
the frost will admit of their removal. A portion of the crop should,
however, be taken up in autumn, and stored in the cellar, like other
roots; or, which is perhaps preferable, packed in earth or sand. Roots
remaining in the ground may be drawn for use till April, or until the
plants have begun to send up their stalks for flowering.

_Seeds,--production and quantity._--For the production of seeds, allow a
few plants to remain during the winter in the open ground where they
were sown. They will blossom in June and July. When fully developed, the
stem is about three feet in height, cylindrical, and branching. The
flowers are large, of a very rich violet-purple, and expand only by day
and in comparatively sunny weather. As the flowers are put forth in
gradual succession, so the heads of seeds are ripened at intervals, and
should be cut as they assume a brownish color.

The seeds are brownish,--lighter or darker as they are less or more
perfectly matured,--long and slender, furrowed and rough on the sides,
tapering to a long, smooth point at the top, often somewhat bent or
curved, and measure about five-eighths of an inch in length. They will
keep four years.

An ounce contains three thousand two hundred seeds, and will sow a row
eighty feet in length. Some cultivators put this amount of seed into a
drill of sixty feet; but if the seed is of average quality, and the
season ordinarily favorable, one ounce of seed will produce an abundance
of plants for eighty or a hundred feet.

_Use._--The roots are prepared in various forms; but, when simply boiled
in the manner of beets and carrots, the flavor is sweet and delicate.
The young flower-stalks, if cut in the spring of the second year and
dressed like asparagus, resemble it in taste, and make an excellent
dish.

The roots are sometimes thinly sliced, and, with the addition of
vinegar, salt, and pepper, served as a salad. They are also recommended
as being remedial or alleviating in cases of consumptive tendency.

There is but one species or variety now cultivated.

       *       *       *       *       *

SCOLYMUS.

Spanish Scolymus. Spanish Oyster-plant. Scolymus Hispanicus.


In its natural state, this is a perennial plant; but, when cultivated,
it is generally treated as an annual or as a biennial. The roots are
nearly white, fleshy, long, and tapering in their general form, and, if
well grown, measure twelve or fifteen inches in length, and an inch in
diameter at the crown. When cut or bruised, or where the fibrous roots
are broken or rubbed off, there exudes a thick, somewhat viscous fluid,
nearly flavorless, and of a milk-white color. The leaf is large, often
measuring a foot or more in length, and three inches in diameter,
somewhat variegated with green and white, deeply lobed; the lobes or
divisions toothed, and the teeth terminating in sharp spines, in the
manner of the leaves of many species of thistles. When in flower, the
plant is about three feet in height. The flowers, which are put forth
singly, are of an orange-yellow, and measure an inch and a half in
diameter. The seeds are flat, and very thin, membranous on the borders,
of a yellowish color, and retain their vitality three years. An ounce
contains nearly four thousand seeds.

_Soil and Cultivation._--Any good garden loam is adapted to the growth
of the Scolymus. It should be well and deeply stirred as for other
deep-growing root crops. The seeds should be sown from the middle of
April to the 10th of May, in drills an inch deep, and fourteen inches
asunder. Thin the young plants to five inches distant in the rows; and,
during the summer, treat the growing crop as parsnips or carrots.

_Use._--It is cultivated exclusively for its roots, which are usually
taken up in September or October, and served at table, and preserved
during the winter, in the same manner as the Salsify, or Oyster-plant.
They have a pleasant, delicate flavor; and are considered to be not only
healthful, but remarkably nutritious.

       *       *       *       *       *

SCORZONERA.

Black Oyster-plant. Black Salsify. Scorzonera Hispanica.


This is a hardy perennial plant, introduced from the south of Europe,
where it is indigenous. The root is tapering, and comparatively
slender,--when well developed, measuring about a foot in length, and an
inch in diameter near the crown, or at the broadest part; skin
grayish-black, coarse, somewhat reticulated, resembling the roots of
some species of trees; flesh white; leaves long, ovate, broadest near
the end, and tapering sharply to the stem. They are also more or less
distinctly ribbed, and have a few remote teeth, or serratures, at the
extremities. When in flower, the plant measures about four feet in
height; the stalk being nearly cylindrical, slightly grooved or
furrowed, smooth, and branched towards the top. The flowers are large,
terminal, yellow; the seeds are whitish, longer than broad, taper
towards the top, and retain their vitality two years. An ounce contains
about two thousand five hundred seeds.

_Soil and Culture._--Though a perennial, it is generally cultivated as
an annual or biennial, in the manner of the carrot or parsnip. Thompson
says, "It succeeds best in a light, deep, free soil and an open
situation. It is raised from seed, which may be sown in drills one foot
apart, covering with soil to the depth of half an inch. As it is apt to
run to seed the same year in which it is sown, and consequently to
become tough and woody," the planting should not be made too early,
particularly in the warmer sections of the country. A second sowing may
be made about four weeks from the first, "as a precautionary measure, in
case the plants of the first sowing should run. The young plants, when
three or four inches high, should be thinned out to eight inches asunder
in the rows. Towards the middle or last of September, the roots will
have attained sufficient size to be drawn for immediate use: others will
come in for use in October and November. In the latter month, they will
be in perfection; and, before the closing-up of the ground, a quantity
may be taken up, and stored in sand for the winter. When the ground is
open, the roots may be drawn from time to time, as required for
immediate use. About the middle of April, the roots remaining in the
ground will begin to run to flower; after which they soon become hard,
woody, and unfit for the table. Before this takes place, however, they
may be taken up, and stored in sand, where they may be kept for use till
May or June."

_To raise Seed._--Allow a few well-grown plants to remain in the ground
during winter; or select a few good-sized roots from those harvested in
autumn, and reset them in April, about eighteen inches apart, covering
them to the crowns. The seed will ripen at the close of the summer or
early in autumn. Seed saved from plants of the growth of two seasons is
considered best; that produced from yearling plants being greatly
inferior.

_Use._--It is cultivated exclusively for its roots; no other portion of
the plant being employed in domestic economy. The flesh of these is
white, tender, sugary, and well flavored. They are boiled in the manner
of the parsnip, and served plain at the table; or they may be cooked in
all the forms of salsify or scolymus. Before cooking, the outer, coarse
rind should be scraped off, and the roots soaked for a few hours in cold
water for the purpose of extracting their bitter flavor.

       *       *       *       *       *

SKIRRET.

Crummock, of the Scotch. Sium sisarum.


Skirret is a hardy perennial, and is cultivated for its roots, which are
produced in groups, or bunches, joined together at the crown or neck of
the plant. They are oblong, fleshy, of a russet-brown color without,
white within, very sugary, and, when well grown, measure six or eight
inches in length, and nearly an inch in diameter.

The leaves of the first year are pinnate, with seven or nine oblong,
finely toothed leaflets. When fully developed, the plant measures from
three to five feet in height; the stem being marked with fine, parallel,
longitudinal grooves, or lines. The flowers are small, white, and are
produced in umbels at the extremities of the branches. The seeds, eight
thousand of which are contained in an ounce, are oblong, of a
greenish-gray color, and closely resemble those of the common caraway.
They will keep but two years; and, even when newly grown, sometimes
remain in the ground four or five weeks before vegetating.

_Soil and Culture._--Skirret succeeds best in light, mellow soil, and is
propagated by suckers, or seeds. The best method is to sow the seeds
annually, as, when grown from slips, or suckers, the roots are liable to
be dry and woody; the seeds, on the contrary, producing roots more
tender, and in greater perfection.

Sow the seeds in April, in drills one foot apart, and about an inch in
depth; thin to five or six inches; and, in September, some of the roots
will be sufficiently grown for use. Those required for winter should be
drawn before the closing-up of the ground, and packed in sand.

_To propagate by Slips, or Suckers._--In the spring, remove the required
number of young shoots, or sprouts, from the side of the roots that have
remained in the ground during winter, not taking any portion of the old
root in connection with the slips; and set them in rows ten inches
asunder, and six inches apart in the rows. They will soon strike, and
produce roots of suitable size for use in August or September.

_To raise Seeds._--The plants that have remained in the ground during
the winter, if not disturbed, will send up stalks as before described,
and ripen their seeds at the close of the summer. Two or three plants
will yield all the seeds ordinarily required for a single garden.

_Use._--The roots were formerly much esteemed, but are now neglected for
those greatly inferior. When cooked and served as salsify or scorzonera,
they are the whitest and sweetest of esculent roots, and afford a
considerable portion of nourishment.

There are no varieties.

       *       *       *       *       *

SWEET POTATO.

Spanish Potato. Carolina Potato. Convolvulus batatus. Ipomoea batatas.


The Sweet Potato is indigenous to both the East and West Indies. Where
its growth is natural, the plant is perennial; but, in cultivation, it
is always treated as an annual. The stem is running or climbing, round
and slender; the leaves are heart-shaped and smooth, with irregular,
angular lobes; the flowers, which are produced in small groups of three
or four, are large, bell-shaped, and of a violet or purple color; the
seeds are black, triangular, and retain their vitality two or three
years,--twenty-three hundred are contained in an ounce.

The plants rarely blossom in the Northern or Middle States, and the
perfect ripening of the seeds is of still more rare occurrence. The
latter are, however, never employed in ordinary culture; and are sown
only for the production of new varieties, as is sometimes practised with
the common potato.

_Soil, Planting, and Cultivation._--In warm climates, the Sweet Potato
is cultivated in much the same manner as the common potato is treated at
the North. It succeeds best in light, warm, mellow soil, which should be
deeply stirred and well enriched. The slips, or sprouts, may be set on
ridges four feet apart, and fifteen inches from plant to plant; or in
hills four or five feet apart in each direction, three plants being
allowed to a hill. During the summer, give the vines ordinary culture;
and late in September, or early in October, the tubers will have
attained their growth, and be ready for harvesting. The slips, or
sprouts, are generally obtained by setting the tubers in a hot-bed in
March or April, and breaking off or separating the sprouts from the
tubers as fast as they reach four or five inches in height or attain a
suitable size for transplanting. In favorable seasons, the plucking may
be repeated three or four times. In setting out the slips, the lower
part should be sunk from one-third to one-half the entire length; and,
if very dry weather occurs, water should be moderately applied.

_Keeping._--The essentials for the preservation of Sweet Potatoes are
dryness and a warm and even temperature. Where these conditions are not
supplied, the tubers speedily decay. By packing in dry sand, and storing
in a warm, dry room, they are sometimes preserved in the Northern States
until the time of starting the plants in spring.

_Varieties._--Though numerous other varieties, less marked and
distinctive, are described by different authors, and are catalogued by
gardeners and seedsmen, the principal are as follow:--


KENTUCKY EARLY RED. _Murray._

Red Nansemond.

Tubers red, or purplish-red, of medium size; flesh yellow, dry, sweet,
and of good quality. A very prolific, hardy variety; recommended as the
best red Sweet Potato for Northern culture.


LARGE WHITE.

Patate-blanche of the French.

Tubers from six to ten inches in length,--thickest at the middle, where
they measure from two to nearly three inches in diameter; weight from
six ounces to a pound and upwards; skin dusky white; flesh nearly white,
but with a shade of yellow. Not so fine-grained or so sweet as the
Yellow or Purple, but quite farinaceous and well flavored.

It requires a long season in order to its full development; but, being
remarkably hardy, it will succeed well in any of the Middle States, and
attain a fair size in the warmer sections of New England.


NANSEMOND.

Yellow Nansemond.

A variety said to have originated in Nansemond County, Va.; whence the
name. Tubers large, yellow, swollen at the middle, and tapering to the
ends; flesh yellow, dry, unctuous, sweet, and well flavored.

It is early fit for the table; matures in short seasons; is very
productive; succeeds well in almost any tillable soil; and, having been
long acclimated, is one of the best sorts for cultivation at the
North,--very good crops having been obtained in Maine and the Canadas.



PURPLE-SKINNED.

New-Orleans Purple. Patate violette. _Vil._

Tubers swollen at the middle, and tapering in each direction to a
point,--measuring, when well grown, from seven to nine inches in length,
and from two to three inches in diameter; skin smooth, reddish-purple;
flesh fine-grained, sugary, and of excellent quality. The plants attain
a remarkable length, and the tubers are rarely united about the neck as
in most other varieties.

The Purple-skinned is early and productive, but keeps badly. It would
probably succeed much better in cool climates than either the White or
the Yellow. It is much grown in the vicinity of Paris.


RED-SKINNED, OR AMERICAN RED.

Tubers fusiform, long, and comparatively slender,--the length often
exceeding twelve inches, and the diameter rarely above two inches;
weight from three to ten ounces; skin purplish-red, smooth and shining;
flesh yellow, very fine-grained, unctuous, sugary, and farinaceous;
plant long and slender.

This variety is early, quite hardy, very productive, and excellent, but
does not keep so well as the yellow or white sorts. It is well adapted
for cultivation in the cooler sections of the United States; where, in
favorable seasons, the crop has proved as certain, and the yield nearly
as abundant, as that of the common potato.


ROSE-COLORED. _Vil._

Tubers somewhat ovoid, or egg-shaped, often grooved, or furrowed, and of
extraordinary size. Well-grown specimens will measure eight or nine
inches in length, and four inches or more in diameter; frequently
weighing two and a half, and sometimes greatly exceeding three pounds.
Skin rose-colored, shaded or variegated with yellow; flesh sweet, of a
pleasant, nut-like flavor, but less soft or unctuous than that of the
other varieties.

It is hardy, remarkably productive, and, its excellent keeping
properties considered, one of the best sorts for cultivation.


YELLOW-SKINNED.

Yellow Carolina.

Tubers from six to ten inches in length, thickest at the middle, where
they measure from two to three inches in diameter, and pointed at the
extremities; weight varying from four to twelve ounces and upwards; skin
smooth, yellow; flesh yellow, fine-grained, unctuous, and remarkably
sugary,--surpassing, in this last respect, nearly all other varieties.
Not so early as the Red-skinned or the Purple.

When grown in the Southern States, it yields well; perfectly matures its
crop; and, in color and flavor, the tubers will accord with the
description above given. When grown in the Middle States, or in the
warmer parts of New England, it decreases in size; the tubers become
longer and more slender; the color, externally and internally, becomes
much paler, or nearly white; and the flesh, to a great extent, loses
the fine, dry, and sugary qualities which it possesses when grown in
warm climates.

       *       *       *       *       *

TUBEROUS-ROOTED CHICKLING VETCH.

Tuberous-rooted Pea. Eatable-rooted Pea. Lathyrus tuberosus.

Perennial; stem about six feet high,--climbing, slender, four-sided,
smooth, and of a clear green color; flowers rather large, in bunches, of
a fine carmine rose-color, and somewhat fragrant; pod smooth; seeds
rather large, oblong, a little angular, of a brown color, spotted with
black; root spreading, furnished with numerous blackish, irregularly
shaped tubers, which are generally from an ounce to three ounces in
weight.

The roots are very farinaceous, and, when cooked, are highly esteemed.
In taste, they somewhat resemble roasted chestnuts. Where the roots are
uninjured by the winter, the plant increases rapidly, and is liable to
become a troublesome inmate of the garden.

       *       *       *       *       *

TUBEROUS-ROOTED TROPÆOLUM. _Thomp._

Ysano. Tropæolum tuberosum.

This is a perennial plant from Peru, and deserves mention as a recently
introduced esculent. It produces an abundance of handsome yellow and red
tubers, about the size of small pears; the taste of which is not,
however, very agreeable. On this account, a particular mode of treatment
has been adopted in Bolivia, where, according to M. Decaisne, they are
treated in the following manner:--

The tubers designated "Ysano," at La Paz, require to be prepared before
they are edible. Indeed, when prepared like potatoes, and immediately
after being taken up, their taste is very disagreeable. But a mode of
making them palatable was discovered in Bolivia; and the Ysano has there
become, if not a common vegetable, at least one which is quite edible.
The means of making them so consists in freezing them after they have
been cooked, and they are eaten when frozen. In this state it is said
that they constitute an agreeable dish, and that scarcely a day passes
at La Paz without two lines of dealers being engaged in selling the
Ysano, which they protect from the action of the sun by enveloping it in
a woollen cloth, and straw. Large quantities are eaten sopped in
treacle, and taken as refreshment during the heat of the day.

_Propagation and Culture._--The plant may be propagated by pieces of the
tubers, in the same manner as potatoes; an eye being preserved on each
piece. The sets should be planted in April or May, according to the
season, about four feet apart, in light, rich soil. The stems may be
allowed to trail along the ground, or pea-sticks may be placed for their
support. In dry soils and seasons, the former method should be adopted;
in those which are moist, the latter. The tubers are taken up in
October, when the leaves begin to decay, and stored in sand.

       *       *       *       *       *

THE TURNIP.

English Turnip. Brassica rapa.

The common Turnip is a hardy, biennial plant, indigenous to Great
Britain, France, and other parts of Europe. The roots of all the
varieties attain their full size during the first year. The radical
leaves are hairy and rough, and are usually lobed, or lyrate; but, in
some of the sorts, nearly spatulate, with the borders almost entire.
The flowers are produced in May and June of the second year, and the
seeds ripen in July; the flower-stalk rises three feet or more in
height, with numerous branches; the leaves are clasping, and much
smoother and more glaucous than the radical leaves of the growth of the
previous year; the flowers are yellow, and are produced in long, loose,
upright, terminal spikes; the seeds are small, round, black, or
reddish-brown, and are very similar, in size, form, and color, in the
different varieties,--ten thousand are contained in an ounce, and they
retain their vitality from five to seven years.

_Propagation and Culture._--All the sorts are propagated by seeds; which
should be sown where the plants are to remain, as they do not generally
succeed well when transplanted. Sowings for early use may be made the
last of April, or beginning of May; but as the bulbs are seldom produced
in perfection in the early part of the season, or under the influence of
extreme heat, the sowing should be confined to a limited space in the
garden. The seeds may be sown broadcast or in drills: if sown in drills,
they should be made about fourteen inches apart, and half an inch in
depth. The young plants should be thinned to five or six inches asunder.
For a succession, a few seeds may be sown, at intervals of a fortnight,
until the last week in July; from which time, until the 10th of August,
the principal sowing is usually made for the winter's supply. In the
Middle States, and the warmer portion of New England, if the season is
favorable, a good crop will be obtained from seed sown as late as the
last week in August.

_Harvesting._--Turnips for the table may be drawn directly from the
garden or field until November, but must be harvested before severe
freezing weather; for, though comparatively very hardy, few of the
varieties will survive the winters of the Northern States in the open
ground.

_Seed._--As the various kinds readily hybridize, or intermix, only one
variety should be cultivated in the same neighborhood for seed. Select
the best-formed bulbs, and transplant them out in April, in rows two
feet apart, and one foot apart in the rows, just covering the crowns
with earth, or leaving the young shoots level with the surface of the
ground.

An ounce of seed will sow eight rods of land, and a pound will be
sufficient for an acre.

_Varieties._--The varieties are numerous, as follow:--


ALTRINCHAM. _Law._

Yellow Altrincham. Altringham.

This is a yellow-fleshed, field variety, of rather less than average
size. The bulb, however, is of a fine, globular shape, with a
light-green top, very small neck and tap-root, and possessed of
considerable solidity.


BORDER IMPERIAL.

Border Imperial Purple-top Yellow.

Bulb five or six inches in diameter, nearly spherical, sometimes
flattened, and usually very smooth and symmetrical; skin yellow, the
upper surface of a bright purple; flesh yellow, firm, and sugary; leaves
large.

The variety is of English origin, and is recommended for its earliness
and great productiveness.


CHIVAS'S ORANGE JELLY. _Thomp._

Bulb of a handsome, round form, with a small top; the skin is pale
orange; and the flesh yellow, juicy, sweet, and tender. It has very
little fibre; so that, when boiled, it almost acquires the consistence
of a jelly. It originated in Cheshire, Eng.


COW-HORN.

Long Early White Vertus. _Vil._

[Illustration: Cow-horn Turnip.]

Root produced much above ground, nearly cylindrical, rounded at the end,
ten or twelve inches in length, nearly three inches in diameter, and
weighing from one and a half to two pounds. The skin is smooth and
shining,--white below the surface of the ground, and green at the top;
the flesh is white, tender, and sugary. Early, very productive, and
remarkable for its regular form and good quality. As a field-turnip, it
is one of the best; and, when pulled young, good for table use. During
winter, the roots often become dry and spongy.


DALES'S HYBRID. _Law._

This variety is of English origin, and is said to be a hybrid from the
Green-top Swede and the common White Globe. Its prevailing traits are,
however, those of the White Globe; inasmuch as its roots are similar in
form and texture.

Foliage strong and luxuriant; root large, oblong, pale yellow; the upper
surface light green; neck and tap-root small. The form of the bulb,
though generally oblong, is sometimes nearly globular; but its more
material characteristics, large size, and luxuriance of growth, are
uniformly the same. Its reputation as a turnip of very superior quality
has not been sustained in this country.


EARLY FLAT DUTCH.

Early White Dutch. White Dutch.

An old and well-known early garden variety; bulb round, very much
flattened, and produced mostly within the earth; skin white, somewhat
washed with green at the insertion of the leaves, which are of medium
size. Before the bulb has attained its full dimensions, the flesh is
fine-grained, tender, and sweet; but when ripe, especially in dry
seasons, it often becomes spongy and juiceless: in which condition, it
is of no value for the table; and, even for stock, is comparatively
worthless. Average specimens measure about four inches in diameter, and
two inches and a half in depth.


EARLY YELLOW DUTCH.

Yellow Dutch.

This variety has a small, globular root, of a pale-yellow color
throughout. It somewhat resembles the Yellow Malta, and is a good garden
variety. The portion of the bulb above ground, and exposed to the sun,
is washed with green. It is of medium size, early, tender, rather
close-grained, and sugary; better suited for use in summer and autumn
than for winter. By some, the variety is esteemed the best of the yellow
garden turnips.


FINLAND. _Law._

Yellow Finland.

[Illustration: Finland Turnip.]

This is a beautiful, medium-sized turnip, of a bright yellow throughout,
even to the neck; somewhat similar to a firm Yellow Malta, but of finer
color. The under part of the bulb is singularly depressed: from this
depression issues a small, mousetail-like root. It is somewhat
earlier, and also hardier, than the Yellow Malta.

The flesh is tender, close-grained, and of a sweet, sugary flavor; the
leaves are small, and few in number; bulb about two inches in thickness
by four inches in diameter, weighing eight or ten ounces. An excellent
garden variety.


FRENEUSE.

Root produced within the earth,--long, tapering, and rather symmetrical;
size small,--average specimens measuring five or six inches in length,
an inch and a half in diameter at the crown, and weighing eight or ten
ounces; skin white, or yellowish-white; flesh white, dry, very firm, and
sugary; leaves small, deep green, spreading. Half early, and one of the
best of the dry-fleshed varieties.


GOLDEN BALL. _M'Int._ _Vil._

Yellow Globe.

[Illustration: Golden Ball.]

Bulb produced mostly within the earth, nearly globular, and very smooth
and symmetrical; skin bright yellow below ground, greenish above; leaves
comparatively small, spreading; flesh pale yellow, sweet, and well
flavored, but not so fine-grained as that of many other varieties. It is
a good table turnip; and with the Robertson's Golden Stone, which it
greatly resembles, the most valuable for cultivation, where large-sized
garden turnips are required. Its size is about that of the last named.
Average specimens measure four inches in diameter, nearly the same in
depth, and weigh from twelve to fourteen ounces.


GREEN GLOBE. _Law._

Green-top White Globe.

Roots of a fine, globular shape, with a small neck and tap-root; very
white below, and green above, the surface of the ground; of medium size,
hardy, and firm in texture, but scarcely so much so as the Green Round;
than which it arrives at maturity rather earlier. It is somewhat larger
than the White Norfolk; has large, deep-green foliage; grows strongly;
and produces extraordinary crops: but it soon becomes spongy, and often
decays in autumn or early in winter.

A sub-variety, of larger size and with softer flesh, is known by the
name of Hungarian Green-top Globe.


GREEN NORFOLK. _Law._

Green-top Norfolk. Green Round.

A sub-variety of the White Norfolk, of nearly the same form and size;
the bulb differing principally in the color of the top, which is green.

The Norfolk turnips are all of a peculiar flattish form; rather hollowed
towards their neck, as also on their under side. When grown to a large
size, they become more or less irregular, or somewhat angular. The
Green-top variety possesses these characters in a less degree than the
White-top; and is generally round, flattened, but not much hollowed, on
the upper or under surface. It is hardier than the White or Red
varieties.


GREEN TANKARD. _Law._

Roots more than half above ground; oblong, or tankard-shaped; of a
greenish color, except on the under surface, which is white; flesh white
and sweet, but of coarse texture.

The term "Tankard" is applied to such common field turnips as are of an
oblong shape, and the roots of which, in general, grow much above the
surface of the ground. Such oblong varieties, however, as approach
nearest to a round or globular form, are sometimes termed "Decanter," or
"Decanter-shaped turnips."

In good soils, the Green Tankard sometimes attains a weight of eight or
ten pounds. As a garden variety, it is of little value.


GREEN-TOP FLAT.

Similar in size, form, and quality to the common Purple-top Flat; skin,
above ground, green.

Long grown in New England for feeding stock; and, in its young state,
often used as a table turnip. Now very little cultivated.


GREEN-TOP YELLOW ABERDEEN. _Law._

Green-top Yellow Bullock.

An old and esteemed variety, similar in size and form to the Purple-top
Yellow Aberdeen: the color of the top is bright green.


LINCOLNSHIRE RED GLOBE.

This variety is remarkable for its large, deep-green, luxuriant foliage.
Bulb very large, roundish; skin, below ground, white,--above the
surface, purple; flesh white, firm, and, when young, well flavored, and
adapted to table use. It yields abundantly; is uniformly fair, and free
from small roots; an average keeper; and deserving of cultivation,
especially for agricultural purposes.


LONG BLACK.

Except in the form of its roots, this variety much resembles the Round
Black. It possesses the same peculiar, piquant, radish-like flavor; and
is served at table in the same manner.


LONG WHITE MALTESE.

Long White Clairfontaine. _Vil._

Roots eight or nine inches in length, an inch and a half in diameter,
somewhat fusiform, and very smooth and symmetrical. The crown rises two
or three inches above the surface of the ground, and is of a green
color, except where exposed to the sun, when it often becomes purple or
reddish-brown. Below the surface of the soil, the skin is of a dull or
dirty white. Flesh white, moderately fine, tender, and of a sugary
flavor. Half early.

The variety has some resemblance to the Cow-horn; but is smaller, and
the flesh not so white.


PETROSOWOODSKS.

Bulb of medium size, flattened,--comparatively smooth and regular;
tap-root very slender, issuing from a basin; skin blackish-purple above
and below ground, sometimes changing to yellow about the tap-root of
large or overgrown bulbs; flesh yellow, fine-grained, and tender, if
grown in cool weather, but liable to be fibrous and strong-flavored when
grown during the summer months. The variety is early, and must be
classed as a garden rather than as a field turnip.


POMERANIAN GLOBE.

Bulb globular, remarkably smooth and regular; the neck is small, and the
skin white, smooth, and glossy; the flesh is white, close-grained,
tender, and sweet; the leaves are large, and of a dark-green color, with
paler or whitish nerves. Half early.

When in perfection, the bulbs measure three and a half or four inches in
diameter, about the same in depth, and weigh from fourteen to eighteen
ounces. If sown early in good soil, and allowed the full season for
development, the roots sometimes attain a weight of eight or ten pounds.
It is generally cultivated as a field turnip, but is also sown as a
garden variety; the roots being of good quality for the table, if pulled
when about half grown.


PRESTON, OR LIVERPOOL YELLOW. _Law._

An early sort, somewhat resembling the Yellow Malta: the bulbs attain a
larger size, the foliage is stronger, and the basin, or depression,
about the tap-root less deeply sunk.


PURPLE-TOP FLAT.

Red-top Flat.

Bulb round, flattened, nearly one-half growing above ground; neck and
tap-root small; skin reddish-purple where exposed to light and air, and
white below the surface of the soil; flesh very white, close-grained
while young, and of a sugary but often bitter taste. During winter, it
usually becomes dry and spongy. Average specimens measure two and a half
inches in depth, four or five inches in diameter, and weigh from sixteen
to twenty ounces.

This old and well-known variety, at one period, was the principal field
as well as garden turnip of the Northern and Middle States. It is now,
however, very little cultivated; being superseded by the Strap-leaved
and other more desirable sorts.


PURPLE-TOP STRAP-LEAVED.

[Illustration: Purple-top Strap-leaved Turnip.]

Bulb very flat, smooth, and regular in form, produced almost entirely
above ground; tap-root slender; leaves few, upright, broad, rounded at
the ends, and tapering to the neck, which is very small; skin above,
clear, bright purple,--below, pure white, often finely clouded or shaded
at the union of the colors; flesh clear white, firm, solid, sugary,
mild, and remarkably well-flavored; size medium,--measuring about two
inches and a half in depth by four or five inches in diameter, and
weighing from ten to twelve ounces. Field-grown roots, with the benefit
of a long season and rich soil, attain much greater dimensions; often,
however, greatly deteriorating in quality as they increase over the
average size.

This variety is unquestionably one of the best of the flat turnips,
either for the garden or field. It is early, hardy, very prolific, will
thrive in almost any description of soil, is of excellent quality, and
rarely fails to yield a good crop. It is the best of all the flat
turnips for sowing among corn or potatoes, or upon small patches of the
garden from which early pease or beans have been harvested.


PURPLE-TOP YELLOW ABERDEEN.

Purple-top Aberdeen. Purple-top Yellow Bullock.

Bulb globular, reddish-purple above, and deep yellow below; tap-root
very small; leaves deep green, comparatively short, and inclined to grow
horizontally.

In rich soil and long seasons, the bulbs sometimes attain a weight of
eight or ten pounds; but specimens of average size measure about four
inches in depth, nearly five inches in diameter, and weigh from sixteen
to twenty ounces. The flesh is pale yellow, tender, sugary, and nearly
equal to that of the Swedes in solidity. The variety is very hardy, and,
although generally grown for farm purposes, is really superior to many
sorts cultivated exclusively for table use.


RED GLOBE. _Law._

An old, medium-sized, globular turnip, well suited for cultivation in
light soil and on exposed or elevated situations. Skin red, where
exposed to the sun,--below ground, white; flesh white, and finer in
texture than that of the White Globe. It is not suited for table use;
and is generally field-grown, and fed to stock.


RED NORFOLK.

Red-top Norfolk. Red Round.

This is a sub-variety of the White Norfolk, the size and form being
nearly the same. Skin washed, or clouded with red where exposed to the
light. It is firmer in texture, and more regular in its form, than the
last named; and, if there be any difference in size, this is the smaller
variety.


RED TANKARD.

Bulb produced partially above ground, pyriform, eight or nine inches in
depth, four or five inches in diameter, and weighing about three pounds;
below ground, the skin is white,--above, purple or violet; flesh white,
rather firm, sugary, and well flavored; foliage large.

It is recommended for its earliness and productiveness, but must be
considered a field rather than a table variety.


ROBERTSON'S GOLDEN STONE. _M'Int._ _Vil._

An excellent, half-early variety; form nearly globular; color deep
orange throughout, sometimes tinged with green on the top; size above
medium,--average specimens measuring nearly four inches in depth, four
inches in diameter, and weighing from sixteen to eighteen ounces; flesh
firm, and well flavored.

The Robertson's Golden Stone is remarkably hardy, keeps well, and is one
of the best of the Yellows for autumn or winter use.


ROUND BLACK. _Law._

Leaves few, small, and comparatively smooth; bulb produced almost or
altogether under ground, of an irregular, roundish form, often divided,
or terminating in thick branches at its lower extremity; skin black, and
very tough; flesh white.

The variety is extensively cultivated in some parts of Europe, and is
much esteemed for its peculiar, piquant, somewhat radish-like flavor. It
is sometimes served in its crude state as a salad.


SIX WEEKS. _Law._

Autumn Stubble. Early Dwarf.

Bulb produced much above ground, rather large, and of an irregular,
globular form. It soon arrives at maturity; but, on account of its
natural softness of texture, should always be sown late, and used before
severe frosts. As descriptive of its earliness, it has received the
above names; being suited for very late sowing, after the removal of
early crops; or for making up blanks in turnip-fields, where the first
sowing may have partially failed.

It is well flavored, but soon becomes dry and spongy, and is unsuitable
for use during winter. Skin white below the surface of the ground,
greenish above. Field-grown specimens sometimes weigh three pounds and
upwards.


SMALL LONG YELLOW.

Leaves very small, and spreading; root generally entirely under ground,
small, and of an oblong or carrot shape, terminating abruptly at the
point; skin pale yellow; flesh yellow, firm, dry, and sugary, with some
degree of piquancy. It is a good variety for the table, and also a good
keeper.


SNOW-BALL.

Navet Boule de Neige. _Vil._

The bulb of this variety is nearly spherical, very smooth and regular;
size medium,--the average dimensions being four inches in diameter, four
and a half in depth, and the weight about a pound. The neck is small,
and the skin white. The flesh of the young bulbs is white, fine-grained,
tender, and sugary; but, if overgrown or long kept, it is liable to
become dry and spongy.

The variety is early, and, though classed by seedsmen as a garden
turnip, is well adapted for field culture; as it not only yields
abundantly, but succeeds well when sown late in the season on land from
which early crops have been harvested.


STONE GLOBE.

Bulb globular, and regularly formed, growing mostly beneath the surface
of the ground. It belongs to the White-globe varieties, and is
considered the hardiest and the best suited for winter use of any of its
class. The leaves are larger, stronger, and deeper colored, than any of
the White-globe sorts.

Skin and flesh white; texture moderately close; flavor sweet, and its
keeping properties good; size rather large.


TELTOW, OR SMALL BERLIN.

Teltau.

This is said to be the smallest of turnips; its leaves not exceeding in
number those of the radish. The root is fusiform or spindle-shaped, not
very regular, and produced entirely under ground; skin dusky white;
flesh dry, dull white, very fine-grained, piquant, and sugary; leaves
erect, yellowish-green. Early. The roots measure three inches long by
about an inch and three-fourths at their largest diameter, and weigh
from three to four ounces.

The Teltow Turnip is much esteemed on account of its excellent
qualities, and is one of the best early garden varieties.

According to Loudon, it is in high repute in France, Germany, and
Holland; and is grown in the sandy fields around Berlin, and also near
Altona, whence it is imported to the London market. It is, or was, grown
in immense quantities in the neighborhood of Moscow.

The peculiar flavor is in the outer rind. When used, it should not be
peeled. It bears transplanting well; and may be set in rows one foot
apart, and nine inches apart in the rows.


WAITE'S HYBRID ECLIPSE.

A recent variety, of English origin, introduced by Mr. John G. Waite, a
seed-merchant of London. As figured and described, it is of large size,
very richly colored, and remarkably smooth and symmetrical. At the
crown, it is broad and round-shouldered, and measures about six inches
in diameter; which size is nearly retained to a depth of eight or nine
inches, when it contracts in a conical form to a tap-root. Color of
upper portion, clear purple, richly clouded, and contrasting finely with
the yellow on the lower part. It is represented as a turnip of excellent
quality, and as being very productive.

When cultivated in this country, it has generally fallen short of the
excellence it is represented as attaining in England. It is apparently
not adapted to the dry and warm summers of the United States.


WHITE GLOBE. _Law._

Common Field Globe.

Root globular; skin smooth, perfectly white; flesh also white; neck and
tap-root small. Although this description embraces the principal
characters of the White Globe, there is considerable variety in the
turnips to which this name is applied, arising from the degree of care
and attention bestowed by growers in selecting their seed-roots; and the
shape is often not a little affected by the soil in which they are
grown. Thus Globes of any kind, and particularly those of this variety,
when grown on a very superior, rich soil, may be said to be forced
beyond their natural size, and thereby acquire somewhat of a monstrous
or overgrown appearance; losing, in a great measure, their natural
symmetry.

This variety is better adapted to field culture than to the garden, as
it is altogether too coarse in texture for table use. It is a poor
keeper, and, in unfavorable seasons, sometimes decays before the time of
harvesting. Specimens have been grown weighing fifteen and even eighteen
pounds.


WHITE NORFOLK.

White Round.

A large English variety, somewhat irregular in form, but usually more or
less compressed, and sometimes pyriform; the upper portion of the root
being produced four or five inches above ground. Specimens sometimes
measure ten or twelve inches in diameter. The leaves are large, and
rather numerous; the skin white below the surface, and often white
above, but sometimes washed with green; flesh white and coarse-grained,
but sweet. Very late.

It is but a sub-variety of the Common Flat Turnip, and oftentimes
attains a most extraordinary size. For the garden, it possesses no
value. It is grown exclusively as an agricultural or field turnip; but
is very liable to rot; soon becomes spongy; and can only be classed as
third-rate, even for feeding stock.


WHITE STONE.

Early Stone. White Garden Stone.

This common and well-known garden turnip somewhat resembles the White
Dutch; but has stronger foliage, is rounder in form, and finer in
texture. A carefully selected and improved variety of this is known by
the name of Mouse-tail Turnip; and, in addition, some catalogues contain
varieties under the name of Red-topped Mouse-tail, &c.

Skin and flesh white; size full medium, measuring three and a half to
four inches in depth by four and a half or five inches in diameter.


WHITE TANKARD.

Navet Gras d'Alsace. _Vil._

Bulb pyriform, cylindrical at the crown, which, like that of the Red
Tankard, rises two or three inches from the ground; skin white in the
earth, green above; flesh white, tender, sweet, rather firm, and
close-grained. Early.

Vilmorin mentions two varieties; one having entire leaves, the other
with lyrate or lobed leaves; giving preference, however, to the one with
entire leaves.

Like most of the Tankards, the variety seems better adapted to
agricultural than to horticultural purposes.


WHITE-TOP FLAT.

Bulb similar in size and form to the Green-top Flat; leaves few and
small; skin uniformly white; flesh white, firm, sugary, and well
flavored. As a table variety, it is superior to the Purple-top Flat or
the Green-top.


WHITE-TOP STRAP-LEAVED.

This is a sub-variety of the Purple-top Strap-leaved; differing little,
except in color. The leaves are erect, few and small, somewhat
lanceolate, and nearly entire on the borders; the bulb is of medium
size, much flattened, green above ground, white below, and remarkably
smooth and regular in form; tap-root very small; the flesh is white,
very fine-grained, saccharine, mild, and excellent.

Early, productive, and recommended as one of the best varieties for
field or garden culture.

The Strap-leaved Turnips appear to be peculiarly adapted to the climate
of the Northern States, and are greatly superior in all respects to the
Common White and Purple-top Flat varieties. Though of comparatively
recent introduction, they have been widely disseminated; and, wherever
grown, are highly esteemed.


YELLOW MALTA. _M'Int._

Maltese. Golden Maltese.

A beautiful, very symmetrical, small-bulbed, early variety, slightly
flattened above, somewhat concave about, the tap-root, which, as well as
the neck, is remarkably small; skin very smooth, bright orange-yellow;
foliage small, and not abundant,--on which account the plants may be
grown quite close to each other; flesh pale-yellow, fine-grained, and
well flavored. It is a good garden variety, and one of the best of the
Yellows for summer use. Average bulbs measure two inches in depth, four
inches in diameter, and weigh about ten ounces.


YELLOW SCARISBRICK.

Bulb flattened, smooth, and regular; neck small; skin pale
yellow,--above ground, green; flesh yellowish-white, tender, and sweet;
leaves of medium size, very pale-green. Season late. Well-grown
specimens measure four inches in diameter, and about three inches in
depth.


YELLOW STONE.

Very similar to the Golden Ball or Yellow Globe. Compared with these
varieties, the bulb of the Yellow Stone is produced more above ground,
and the upper surface is more colored with green. One of the best of
garden turnips.


YELLOW TANKARD. _Vil._

Root somewhat fusiform, or of a long, irregular, tankard shape; the
crown rising just above the ground. Average specimens measure seven or
eight inches in length, three inches and a half in diameter, and weigh
about twenty-four ounces. Skin yellowish-white below ground, green
above; flesh pale yellow, firm, and sugary; leaves large. It is esteemed
for the solidity of its flesh, and for its earliness and productiveness.
A good variety for either field or garden.




CHAPTER II.

ALLIACEOUS PLANTS.

The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh Onion.

       *       *       *       *       *

THE CIVE.

Chive. Allium schoenoprasum.

The Cive is a hardy, bulbous-rooted, perennial plant, indigenous to
France and Great Britain. The leaves, which are produced in tufts, are
seven or eight inches in length, erect and cylindrical, or awl-shaped.
The bulbs are white, oval, and of small size; usually measuring about
half an inch in diameter. The flower-stalk rises to the height of the
leaves, and produces, at its extremity, a globular group of purplish,
barren flowers.

_Propagation and Culture._--As the plant seldom, if ever, produces
seeds, it is always propagated by a division of the roots, or bulbs.
These are produced in compact groups, or bunches, seven or eight inches
in diameter. "One of these groups may be divided into a dozen or more
parts, each of which will, in a short time, form a cluster equal in size
to the original. They should be planted in spring or autumn, in rows
eighteen inches apart, and twelve or fifteen inches asunder in the rows.
All the cultivation they require is to be kept free from weeds; and they
will thrive in any common garden soil. A planting will last many years;
but it is well to renew it every third or fourth year."

_Use._--The young leaves are the parts of the plant used; but, whether
used or not, to keep them in a fresh and tender condition, the plants
should be frequently shorn to the ground. They possess the flavor
peculiar to the Onion family; and are principally used in flavoring
soups, and as an ingredient in spring salads. The leaves and bulbs are
sometimes taken together, and eaten crude, as a substitute for young
onions. In omelets, the Cive is considered almost indispensable.

There are no varieties.

       *       *       *       *       *

COMMON GARLIC.

Allium sativum.

This is a perennial plant, from the south of Europe. The root is
composed of from ten to fifteen small bulbs, called "cloves," which are
enclosed in a thin, white, semi-transparent skin, or pellicle. The
leaves are long and narrow. The flower-stem is cylindrical, about
eighteen inches in height, and terminates in an umbel, or group, of
pale-pink flowers, intermixed with small bulbs. The seeds are black,
and, in form, irregular; but are seldom employed for propagation; the
cloves, or small bulbs, succeeding better.

_Planting and Cultivation._--Garlic thrives best in a light,
well-enriched soil; and the bulbs should be planted in April or May, an
inch deep, in rows or on ridges, fourteen inches apart, and five or six
inches apart in the rows. "All the culture necessary is confined to
keeping the ground free from weeds. When the leaves turn yellow, the
plants may be taken up; and, having been dried in the sun, they should
be tied up in bunches by the stalks, and suspended in a dry, airy room,
for use."--_Thomp._

_Use._--It is cultivated for its bulbs, or cloves, which possess more of
the flavor of the onion than any other alliaceous plant. These are
sometimes employed in soups, stews, and other dishes; and, in some
parts of Europe, are eaten in a crude state with bread. "It is not
cultivated to any considerable extent in this country; its strong
flavor, and the offensive odor it communicates to the breath, causing it
to be sparingly used in our cookery.

"Where attention is paid to culture, the Common Garlic will attain a
size of seven and a half inches in circumference, each bulb; whereas,
when grown negligently and unskilfully, it does not attain half that
size. Twenty ordinary bulbs weigh one pound."--_M'Int._


EARLY ROSE GARLIC.

Early Pink.

This is a sub-variety of the Common Garlic. The pellicle in which the
small bulbs are enclosed is rose-colored; and this is its principal
distinguishing characteristic. It is, however, nearly a fortnight
earlier.

For culinary purposes, it is not considered superior to the Common
Garlic. Propagation and cultivation the same; though, in warm climates,
the bulbs are sometimes planted in autumn.


GREAT-HEADED GARLIC. _Vil._

Allium ampeloprasum.

This species is a hardy perennial, and is remarkable for the size of its
bulbs; which, as in the foregoing species and variety, separate into
smaller bulbs, or cloves. The leaves and stem somewhat resemble those of
the leek; the flowers are rose-colored, and are produced at the
extremity of the stalk, in large, regular, globular heads, or umbels;
the seeds are similar to those of the Common Garlic, but are seldom used
for reproduction; the cloves, or small bulbs, being generally employed
for this purpose. It is used and cultivated as the Common Garlic.

       *       *       *       *       *

THE LEEK.

Allium porrum.

The Leek is a hardy biennial, and produces an oblong, tunicated bulb;
from the base of which, rootlets are put forth in great numbers. The
plant, when full grown, much resembles what are commonly known as
"Scallions;" the lower, blanched portion being the part eaten. This
varies in length from four to eight inches, and in diameter from less
than an inch to more than three inches. The leaves are long, narrow,
smooth, and pointed; and spread in opposite directions, somewhat in the
form of a fan. The flower-stem proceeds from the centre of this
collection of leaves, and is about four feet in height. The flowers are
white, with a stripe of red, and are produced in terminal, globular
groups, or umbels; the seeds are black, irregular, but somewhat
triangular in form, and, with the exception of their smaller size, are
similar to those of the onion. About twelve thousand seeds are contained
in an ounce; and they retain their vitality two years.

_Soil, Sowing, and Cultivation._--The Leek is very hardy, and easily
cultivated. It succeeds best in a light but well-enriched soil. When
fine leeks are desired, it can hardly be made too rich. It should also
be thoroughly spaded over, and well pulverized to the depth of at least
twelve inches. The seed should be sown in April, at the bottom of drills
made six or eight inches deep, and eighteen inches asunder. Sow the
seeds thinly, cover half an inch deep, and thin the young plants to nine
inches distant in the drills. As the plants increase in size, draw the
earth gradually into the drills, and around the stems of the leeks,
until the drills are filled. By this process, the bulbs are blanched,
and rendered tender and mild flavored. The seeds are sometimes sown
broadcast, and in July transplanted to trenches, and subsequently
cultivated, as before directed. The plants are also sometimes set on
the surface, and afterwards earthed up to the height of six or eight
inches in the process of cultivation. In October, the leeks will be
suitable for use; and, until the closing-up of the ground, may be drawn
from time to time as required for the table. For winter use, they should
be preserved in earth or sand.

Early leeks may be obtained by sowing the seeds in a hot-bed in February
or March, and transplanting to the open ground in June or July.

_Seed._--To obtain seed, some of the finest plants of the growth of the
previous year should be set out in April, fifteen inches apart, and the
stems sunk to the depth of three or four inches. "The seed ripens in
autumn, and its maturity is known by the heads changing to a brown
color. It is best preserved in the heads; and these should be cut off
with a portion of the stalk a foot in length, tied in bunches, and hung
in a dry, airy situation. In this manner, the seed will retain its
vegetative powers for two or three years: after that time, it is not to
be depended on."--_Thomp._

_Use._--"The whole plant, except the roots, is used in soups and stews.
The white stems, which are blanched by being planted deep for the
purpose, are boiled, served with toasted bread and white sauce, and
eaten like asparagus." It has the flavor, and possesses the general
properties, of the onion.

_Varieties._--


COMMON FLAG. _Vil._

Long Flag.

The stem, or blanched portion, of this variety is about six inches in
depth, and an inch in diameter. The leaves are put forth in opposite
directions, are comparatively erect, and of a glaucous-green color.

The variety is remarkably hardy, and well suited for open culture.


LARGE ROUEN. _Thomp._

Gros de Rouen. _Vil._

[Illustration: Rouen Leek.]

Leaves very dark-green, broad, and of thick substance; stem rather
short, but remarkably thick, sometimes measuring nearly four inches in
diameter. It is now the variety most cultivated near Paris; and, since
its general dissemination, has been much approved by all who have grown
it. It is found to be the best kind for forcing, as it acquires a
sufficient thickness of stem sooner than any other. In England, it is
pronounced one of the best, if not the best, of all varieties.


LITTLE MONTAGNE. _Vil._

Stem very short and slender; foliage deeper green than that of the
Common Flag. It is the smallest of the leeks. Not much cultivated.


LONDON FLAG.

Large Flag. Broad Flag. English Flag. Gros Court. _Vil._

Stem about four inches in length, and nearly an inch and a half in
diameter. The leaves are larger, of a paler color, and softer in their
texture, than those of the Common Flag.

The London-flag Leek is hardy, and of good quality. It is more generally
cultivated in this country than any other variety.


MUSSELBURGH. _Thomp._

Scotch Flag. Edinburgh Improved.

Stem somewhat shorter than that of the London Flag, but of equal
thickness. The swelling at the base has the same form. The leaves are
broad and tall, and spread regularly in a fan-like manner. Their color
is deeper than that of the Long Flag or the Large Rouen, but paler than
the London Flag. Hardy, and of excellent quality. It originated in
England.


PROLIFEROUS LEEK. _Trans._

This is a viviparous variety of the common leek, producing young plants
on its flower-stalk instead of flowers. The leaves are similar to those
of the London Flag; and the plant, in its young state, before it runs to
flower, exactly resembles it. The flower-scape is from two to three feet
high, and supports a compact, irregular, globose umbel, composed of
numerous small bulbs, intermixed with flowers. Some of these bulbs
occasionally produce a second umbel, on scapes of from six to eight
inches in length, but of much smaller dimensions than the principal one.

The variety is cultivated in rows, like other leeks; and the bulbs will
remain sound several months after they have ripened.


SMALL EARLY NETHERLAND. _Thomp._

Small Summer Brabant.

Leaves long, narrow, dark-green; stem small. On this account, it is not
so valuable as many others for a main crop: besides, if sown at the same
time, it is liable to run to seed before winter. A small sowing,
however, may be made with advantage for early use.


YELLOW POITOU. _Thomp._

Jaune du Poitou. _Vil._

A remarkably large variety; the leaves having sometimes measured five
feet in length, and six inches in breadth. They are of a yellowish-green
color. The underground or blanched portion of the stem is
yellowish-white, and is more tender than that of any other variety. On
this account, and also for its large size, it deserves cultivation. The
great length of the leaves makes it important that more space should be
allowed between the plants than is usually allotted to other varieties.

       *       *       *       *       *

THE ONION.

Allium cepa.

The Onion is a half-hardy biennial plant: the roots and leaves, however,
are annual; as they usually perish during the first year. The bulbs, for
which the plant is generally cultivated, are biennial, and differ to a
considerable extent in their size, form, and color. The flower-stalk,
which is developed the second year, is from three to four feet in
height, leafless, hollow, swollen just below the middle, and tapers to
the top. The flowers are either white or rose-colored, and are produced
at the extremity of the stalk in a regular, globular group, or umbel.
The seeds ripen in August. They are deep blue-black, somewhat
triangular, and similar in size and form in all the varieties. An ounce
contains about seventy-five hundred seeds, which retain their vitality
two years.

_Soil and Cultivation._--The Onion requires a light, loamy, mellow soil;
and, unlike most kinds of garden or field vegetables, succeeds well when
cultivated on the same land for successive years. With the exception of
the Top and the Potato Onion, all the varieties are raised from seed.
Previous to sowing, the ground should be thoroughly spaded over or
deeply ploughed, and the surface made smooth and even. The seed should
be sown as early in spring as the soil may be in good working condition.
Sow in drills fourteen inches apart, and half an inch in depth. When the
plants are three or four inches high, thin them to two inches asunder;
and, in the process of culture, be careful not to stir the soil too
deeply, or to collect it about the growing bulbs. The onions will ripen
in August, or early in September; and their full maturity will be
indicated by the perfect decay of the leaves, or tops. The bulbs may be
drawn from the drills by the hand, or by the use of a common
garden-rake. After being exposed for a few days to the sun for drying,
they will be ready for storing or the market.

_Preservation._--The essentials for the preservation of the bulbs are a
low temperature, freedom from frost, dryness, and thorough ventilation.

_Seed._--For the production of seed, select the ripest, firmest, and
best-formed bulbs; and, in April, transplant them to lines two feet and
a half or three feet distant, and from nine to twelve inches apart in
the lines, sinking the crowns just below the surface of the ground. As
the plants advance in height, tie them to stakes for support. The seeds
ripen in August: and the heads, or umbels, should be cut off when they
assume a brown color; for then the capsules begin to open, and shed
their seeds. After being threshed out, the seed should be exposed to the
action of the sun until it is thoroughly dried; for, when stored in a
damp state, it is extremely liable to generate heat, and consequently to
lose its vitality.

_Varieties._--Few of the numerous varieties are cultivated to any extent
in this country. Many of the kinds succeed only in warm latitudes, and
others are comparatively unimportant. The Danvers, Large Red,
Silver-skin, and the Yellow seem peculiarly adapted to our soil and
climate. The annual product of these varieties greatly exceeds that of
all the other sorts combined.


BLOOD-RED. _Thomp._

French Blood-red. Dutch Blood-red. St. Thomas.

Bulb middle-sized, or rather large, flattened; skin dull red,--the
coating next within glossy, and very dark red. The internal layers are
palest at the base; and, except at the top, are only colored on their
outsides. Each layer is paler than the one which surrounds it; till the
centre is reached, which is white.

It is a good keeper, but one of the strongest flavored of all varieties.
It imparts to soups, or other dishes of which it may be an ingredient, a
brownish or blackish color.


BROWN PORTUGAL. _Thomp._

Brown Spanish. Cambrai. Oporto.

A medium-sized, roundish, or flattened onion; neck small; skin
yellowish-brown,--next interior layer not tinged with red. It is a
popular variety in some parts of France; and is remarkable for its
productiveness, excellent quality, and keeping properties.


DANVERS.

Danvers Yellow.

[Illustration: Danvers Onion.]

This comparatively recent variety was obtained by selection from the
Common Yellow. It is somewhat above medium size, and inclined to
globular in its form. Average bulbs measure three inches in diameter,
and two inches and three-fourths in depth. The skin is yellowish-brown,
but becomes darker by age, and greenish-brown if long exposed to the
sun; the flesh is similar to that of the Yellow,--white, sugary,
comparatively mild, and well flavored.

The superiority of the Danvers Onion over the last named consists
principally, if not solely, in its greater productiveness. When grown
under like conditions, it yields, on the average, nearly one-fourth
more; and, on this account, the variety is generally employed for field
culture. It is, however, not so good a keeper; and, for shipping
purposes, is decidedly inferior to the Yellow,--its globular form
rendering it more liable to decay, from the heat and dampness incident
to sea voyages.

When cultivated for the market, the land is thoroughly ploughed, and
well enriched with fine decomposed manure. The surface is then harrowed,
and next raked free of stones, and lumps of earth. The seed is sown in
April, usually by machines, in rows fourteen inches apart, and
three-fourths of an inch in depth; three pounds of seed being allowed to
an acre. The crop is treated in the usual form during the summer; and
ripens the last of August, or early in September. When the tops have
entirely withered, the bulbs are raked from the drills, and spread a few
days in the sun for drying; after which they are sorted, and barrelled
for storing or the market. The yield varies from five to eight hundred
bushels per acre.


DEPTFORD. _Thomp._

Brown Deptford.

Very similar to, if not identical with, the English Strasburg. "It
sometimes exactly agrees with the description of that variety: but it
occasionally has a pale-brown skin, without any tinge of red; and, when
this is the case, its flavor is milder than that of the last named."

With the exception of its more globular form, the bulb much resembles
the Yellow Onion of this country.


EARLY SILVER NOCERA.

Early Small Silver Nocera. White Nocera. _Thomp._ Blanc Hatif de Nocera.
_Vil._

This is a very small variety of the Early Silver-skin, with a small,
occasionally roundish, but generally oblate bulb. The skin is white; but
the layers beneath are striped with bright-green lines. The leaves are
very small. Sometimes the bulb has only a single leaf, frequently but
two; and, if there are more than four, the plant has not its true
character.

It is an excellent sort for pickling; and is the smallest and earliest
variety known,--being fifteen or twenty days earlier than the Early
Silver-skin: but it is very liable to increase in size, and to
degenerate. Very little known or cultivated in this country.


EARLY RED WETHERSFIELD.

A sub-variety of the Large Red Wethersfield, and the earliest of the red
onions. Form and color nearly the same as the Large Red; bulb small,
measuring about two inches and a half in diameter, and about an inch and
a half in depth. It is close-grained; mild; a good keeper; forms its
bulbs, with few exceptions, and ripens, the last of July; being three or
four weeks earlier than the Large Red. Cultivated to a limited extent in
various places on the coast of New England, for early consumption at
home, and for shipment to the South and West.

This variety and the Intermediate are very liable to degenerate: they
tend to grow larger and later, approaching the original variety; and can
be preserved in a pure state only by a careful selection of the bulbs
set for seed.


EARLY SILVER-SKIN.

Blanc Hatif. _Vil._

This is a small early variety of the Silver-skin, measuring two inches
and three-fourths in diameter, and an inch and three-fourths in depth.
The neck is small, and the skin silvery-white. It is much esteemed for
its earliness and mild flavor, and is one of the best of all varieties
for pickling. When cultivated for the latter purpose, it should be sown
and treated as directed for the Silver-skin.


FUSIFORM, OR COW-HORN.

Corné de Boeuf. _Vil._

This is a large onion, growing from eight inches to a foot in length. It
tapers rather regularly from the base to the top, and is frequently bent
or curved in the form of a horn; whence the name. Skin copper-red. It is
late, lacks compactness, is very liable to degenerate, decays soon after
being harvested, and must be considered more curious than useful.


INTERMEDIATE RED WETHERSFIELD.

An early variety of the common Large Red. Bulb of medium size,
flattened; neck small; color deep purple.

It is rather pungent, yet milder than the Large Red; keeps well; and is
grown to a considerable extent, in certain localities in New England,
for shipping.


JAMES'S KEEPING.

James's Long Keeping. De James. _Vil._

This is an English hybrid, said to have been originated by a Mr. James,
an extensive market-gardener in Surrey, Eng. The bulb is pyriform, or
pear-shaped; and measures four inches and upwards in depth, and two
inches or more at its broadest diameter. Skin copper-yellow,--the
coating next under it reddish-brown; flavor strong. It is not early, but
is much prized for its long keeping; the bulbs not sprouting so early in
spring as those of most varieties.


LARGE RED.

Wethersfield Large Red.

[Illustration: Wethersfield Large Red Onion.]

Bulb sometimes roundish, but, when pure, comparatively flat. It is of
very large size; and, when grown in favorable soil, often measures five
inches or more in diameter, and three inches in depth. Skin deep
purplish-red; neck of medium size; flesh purplish-white, moderately
fine-grained, and stronger flavored than that of the Yellow and earlier
Red varieties. It is very productive; one of the best to keep; and is
grown to a large extent, in many places on the seacoast of New England,
for shipping to the South and West. It is almost everywhere seen in
vegetable markets; and, with perhaps the exception of the Yellow or
Danvers, is the most prominent of the sorts employed for commercial
purposes. It derives its name from Wethersfield, Conn.; where it is
extensively cultivated, and where it has the reputation of having
originated.

A sub-variety of the foregoing is cultivated in some localities, with
nearly the same variation in form that exists between the Danvers and
Common Yellow. It will probably prove somewhat more productive; but it
is neither better flavored, nor to be preferred for its superior keeping
properties.


MADEIRA.

Large Globe Tripoli. Romain. De Madère Rond. De Belle Garde. _Vil._

This is a roundish, obovate onion, of remarkable size, often measuring
six inches and a half in depth, and six inches in diameter; neck thick
and large; skin reddish-brown,--the layer next within, pale red.

The variety is much prized for its extraordinary size, and for its mild,
sugary flavor. The plants, however, often fail to form good bulbs; and,
even when well matured, the latter are liable to decay soon after being
harvested. It requires a long, warm season for its greatest perfection.
The seed should be sown early, in drills sixteen inches apart; and the
plants should be thinned to eight inches apart in the rows.

Not suited to New England or the cooler sections of the United States.


NEW DEEP BLOOD-RED.

Brunswick Deep Blood-red. Rouge Très Foncé de Brunswick. _Vil._

Bulb very small, flattened,--two inches and a quarter in diameter, and
an inch and a half in depth; neck small; skin deep violet-red,
approaching black. A half early variety, remarkable for its intense
purplish-red color.


PALE RED.

Rouge Pale, de Niort. _Vil._

Bulb roundish, flattened on the upper side, but not so much so as the
Blood-red, of which this may be considered a variety; size medium, two
inches and a half in diameter, one inch and three-quarters in depth;
neck small; skin copper-red, much paler than that of the Blood-red.
Compared with the last named, it is earlier and of milder flavor. This
and the Blood-red are much esteemed by some for their extreme pungency
and for their diuretic properties.


PARIS STRAW-COLORED.

Jaune des Vertus. _Vil._

A large, somewhat flattened variety, much cultivated about Paris; skin
fine russet-yellow; neck small. It is not early, but very productive,
and of excellent quality.


PEAR-SHAPED.

Bulb pyriform, measuring four inches and a half in depth, and two inches
in diameter at the broadest part; neck small; skin copper-red. It is
quite late, but is of good quality, and keeps well.


POTATO ONION.

Underground Onion.

Bulb flattened, from two and a half to three inches in diameter, and
about two inches in depth; skin copper-yellow; flavor sugary, mild, and
excellent. It does not keep so well as many other varieties; but remains
sound longer, if the leaves are cut two or three inches above the top of
the bulb at the time of harvesting.

The Potato Onion produces no seeds, neither small bulbs upon its stalks,
in the manner of many of the species of the Onion family; but, if a
full-grown bulb be set in spring, a number of bulbs of various sizes
will be formed, beneath the surface of the ground, about the parent
bulb. By means of these it is propagated, and an abundant supply often
secured in localities where the varieties raised from seed frequently
wholly fail, either from the maggot, effects of climate, or other
causes.

Like the other kinds of onions, it requires a rich, deep soil, well
manured, and dry at the bottom. This should be deeply and thoroughly
stirred, and then raised in ridges of moderate height, fifteen inches
apart. In April, select the large bulbs, and set them on the ridges, ten
inches apart, with the crown of the bulbs just below the surface of the
ground. The subsequent culture consists in keeping them clean from
weeds, and gathering a little earth about them from time to time in the
process of cultivation. As soon as the tops are entirely dead, they will
be ready for harvesting.

It is very prolific, yielding from four to six fold. Such of the crop as
may be too small for the table should be preserved during the winter, to
be set in the following spring; planting them out in April, in drills
one foot apart and three inches from each other in the drills, and
sinking the crowns just below the surface of the ground. They attain
their full size by September.


SILVER-SKIN.

White Portugal, of New England.

Bulb of medium size, flattened,--average specimens measuring about three
inches in diameter, and an inch and a half or two inches in thickness;
neck very small; skin silvery-white. After the removal of the outer
envelope, the upper part of the bulb is often veined and clouded with
green, while the portion produced below ground is generally clear white.
Flesh white, fine-grained, sugary, and remarkably mild flavored.

It forms its bulb early and regularly, ripens off well, and is quite
productive; an average yield being about four hundred bushels per acre.
It is a very poor keeper; and this is its most serious objection. It is
always preserved through the winter with much difficulty, and almost
invariably decays if kept from light and exposed to dampness. The best
method for its preservation is to spread the roots in a dry, light, and
airy situation.

The Silver-skin Onion is much esteemed in the middle and southern
sections of the United States, and is cultivated to a considerable
extent in New England. It is well adapted for sowing in August, or the
beginning of September, for early use, and for marketing during the
ensuing spring. Where the winter are mild, the crop, with slight
protection, will sustain no injury in the open ground. In Europe it is
much esteemed, and extensively grown for pickling, as its "white color,
in contrast with the fine green veins, or lines, gives it a very
agreeable appearance. For pickling, the seed should be sown very
thickly, then slightly covered with fine soil, and afterwards rolled. If
the seed is covered more deeply, the bulb, from not being quite on the
surface, has a larger and thicker neck; so that it loses its finely
rounded form, and is, moreover, less compact."

This variety, erroneously known in New England as the "White Portugal,"
is unquestionably the true Silver-skin, as described both by English and
French authors. The application of the term "Silver-skin" to the common
Yellow Onion, as very extensively practised by seedsmen and market-men
in the Eastern States, is neither pertinent nor authorized.


STRASBURG. _M'Int._

Yellow Strasburg. Flanders. Dutch. Essex.

This is the variety most generally cultivated in Great Britain. Its form
varies from flat to globular, or oval; bulb large, three inches wide,
and full two inches in depth; outside coating brown, of firm texture.
Divested of this, the color is reddish-brown, tinged with green. Flavor
comparatively mild. It is a very hardy sort, succeeds in cold
localities, and keeps well.

The Strasburg and Deptford Onions much resemble the common Yellow Onion
of New England; and the difference between the sorts is not great, when
English-grown bulbs of the first-named varieties are compared with the
bulbs of the Yellow Onion, American-grown: but seeds of the Strasburg or
Deptford, raised in England and sown in this country, almost invariably
fail to produce plants that form bulbs so generally or so perfectly as
American-grown seeds of the Yellow Onion.


TOP OR TREE ONION.

Egyptian.

Bulb large, a little flattened; producing, instead of seeds, a number of
small bulbs, or onions, about the size of a filbert, which serve as a
substitute for seeds in propagation. The flesh is coarse; and the bulbs
are very liable to decay during winter, unless kept in a cool and dry
situation. The variety has been considered rather curious than useful.

_Planting and Culture._--"Either the bulbs formed in the ground, or the
small ones upon the stems, may be planted out in April or May. The
former are set one foot apart in each direction, and the stem-bulbs four
inches apart in rows eight inches asunder. Stems that bear heavily
require to be supported. When ripe, the stem-bulbs should be dried, and
kept free from damp in a cool place."


TRIPOLI. _Thomp._

Flat Madeira. De Madère Plat. _Vil._

This is one of the largest varieties. The bulb tapers abruptly from the
middle to the neck, and almost equally so to the base. It is five inches
and upwards in diameter; color light reddish-brown,--beneath the skin,
pale brownish-red, tinged with green.

It requires the whole season, and in some localities is considered
excellent for a late crop. The flesh is soft, and the bulbs soon perish
after being taken from the ground. In its season, it is much esteemed
for its mild and delicate flavor. Like the Madeira Onion, the plants
fail to form bulbs so generally as other varieties. Not adapted to the
climate of the Northern States.


TWO-BLADED. _Thomp._

Double Tige. _Vil._

This variety derives its name from the fact that the small bulbs have
generally but two leaves. The larger ones have more; rarely, however,
exceeding four: but, unless by far the greater portion have only two
leaves, either the seed or the cultivation is at fault.

The bulbs are small, flat, light-brown, very firm, and attain maturity
early; the neck is small, and the top of the bulb is depressed or
hollowed around the stem. It keeps well, and is an excellent variety.


WHITE GLOBE. _Thomp._

[Illustration: White Globe.]

Form nearly ovoid, very regular and symmetrical; skin greenish-yellow,
marked with rose-colored lines,--the pellicle changing to white on
drying. The bulb measures about four inches in depth, and two inches and
three-fourths in its largest diameter. It keeps well, and is an
excellent variety.


YELLOW GLOBE.

Nearly allied to the preceding variety; the size and form being the
same. Skin reddish-yellow. It is hardy, productive, of good flavor,
keeps well, and deserves general cultivation.


WHITE LISBON.

Lisbon. _Thomp._ Early Lisbon. White Florence.

A very large, globular onion, measuring four inches in diameter, and
about four inches in depth; neck comparatively thick; skin smooth, thin,
clear, and white.

It is a late variety; and, although comparatively hardy, requires a
long, warm season for its full development. Under the most favorable
conditions, both with regard to soil and exposure, many of the plants
fail to form a good bulb. On account of its hardiness, it is a good sort
for sowing in the autumn for a supply of young onions for spring salads;
or, if these young bulbs be set in the open ground in April, fine, large
onions will be formed towards the end of summer. The variety is better
suited to the climate of the Middle States than to that of the Northern
and Eastern.


WHITE PORTUGAL, OR SPANISH. _Thomp._

White Spanish. White Reading. Cambridge. Soufre D'Espagne. _Vil._

A very large, flat onion, measuring three inches and upwards in width by
about two inches in depth; skin loose, of a pale-brown or
yellowish-brown, falling off spontaneously, and exhibiting the next
coating, which is greenish-white. It has a small neck, and is
particularly mild flavored. One of the best for early winter use, but
early decays.

Very distinct from the White Portugal of the New-England markets.


YELLOW ONION.

Silver-skin of New England.

[Illustration: Yellow Onion.]

One of the oldest varieties, and, as a market onion, probably better
known and more generally cultivated in this country than any other sort.
The true Yellow Onion has a flattened form and a very small neck. Its
size is rather above medium,--measuring, when well grown, from three
inches to three inches and a half in diameter, and from two inches to
two inches and a half in depth. Skin yellowish-brown, or
copper-yellow,--becoming somewhat deeper by age, or if exposed long to
the sun; flesh white, fine-grained, comparatively mild, sugary, and well
flavored. It keeps well, and is very prolific: few of the plants, in
good soils and seasons, fail to produce good-sized and well-ripened
bulbs. For the vegetable garden, as well as for field culture, it may be
considered a standard sort.

The Danvers Onion, which is but a sub-variety of the common Yellow, may
prove somewhat more profitable for extensive cultivation, on account of
its globular form; but neither in its flavor nor in its keeping
properties can it be said to possess any superiority over the last
named.

The term "Silver-skin," by which this onion is very generally though
erroneously known throughout New England, has created great confusion
between seedsmen and dealers. Much perplexity might be avoided if its
application to the Yellow Onion were entirely abandoned. The genuine
Silver-skin, as its name implies, has a skin of pure, silvery whiteness;
and is, in other respects, very dissimilar to the present variety.

When extensively cultivated for the market, it should be sown and
subsequently treated as directed for the Danvers Onion. The yield per
acre varies from four to six hundred bushels.

       *       *       *       *       *

ROCAMBOLE.

Allium scorodoprasum.

This plant is a half-hardy perennial from Denmark, partaking of the
character of both the leek and garlic. Bulbs or cloves similar to those
of the common garlic, with much the same flavor, though somewhat milder;
leaves large; flower-stalk about two feet high, contorted or coiled
towards the top, and producing at its extremity a group of bulbs, or
rocamboles, intermixed with flowers.

_Propagation and Culture._--It is propagated by planting either the
underground bulbs, or the small cloves, or bulbs, that are produced upon
the stem of the plant. These should be set in April, in drills ten
inches apart, and four or five inches asunder in the drills. In the
following August they will have attained their full size, and may be
used immediately; or they may be taken up, spread to dry, tied in
bunches, and housed, for future consumption. All the culture required is
the removal of weeds, and the occasional stirring of the soil.

_Use._--"The cloves, or small bulbs, as well those from the stem as
those beneath the surface of the ground, are used in the manner of
shallots and garlics, and nearly for the same purposes."

There is but one variety.

       *       *       *       *       *

SHALLOT.

Allium Ascalonicum.

The Shallot (sometimes written Eschalot) is a native of Palestine,--the
specific term "Ascalonicum" being derived from Ascalon, a town in Syria:
hence also the popular English name, "Scallion."

The root of the plant is composed of numerous small bulbs, united at
their base; the whole being enclosed in a thin skin, or pellicle,
varying in color in the different varieties. Leaves fistulous, or
hollow, produced in tufts, or groups; flowers reddish, in terminal,
compact, spherical bunches. The plants, however, very seldom blossom.

_Soil._--"The soil best adapted for growing the Shallot is a light,
rich, sandy loam; but, as such soils are scarce, any light, dry soil
that has been cultivated and manured a year or two will answer." In wet
soils, it is liable to be attacked by the maggot; and such location
should, therefore, be avoided.

_Propagation and Culture._--The roots of the Shallot, which are bulbous,
are very readily increased by offsets. The bulbs are oblong, but
somewhat irregular in their form, and seldom attain a large size. As
they increase into clusters, they do not swell like roots that grow
singly.

They are propagated by dividing these clustered roots into separate
offsets, and planting the divisions in April, in very shallow drills one
foot apart; placing them about six inches apart in the drills, and
covering them lightly with earth. Soot mixed with the surface-soil has
been found of much service to prevent the maggot from committing
extensive depredations upon this plant. The only after-culture required
is that of keeping them clean from weeds, and occasionally stirring the
ground.

_Harvesting._--"As soon as the leaves decay, the bulbs will have
attained their growth, and should then be taken up, and spread out in
some dry loft; when, after being thoroughly dried and picked, they may
be put in bags, boxes, or tied in bundles by the stalks. If kept from
frost, they will remain fit for use for several months."

_Use._--The largest of the bulbs are selected, and employed in the same
manner as garlic or onions. "On account of the mildness of its flavor,
when compared with that of other cultivated plants of the Onion family,
it is preferred in cookery as a seasoner in soups and stews. It is also
much used in the raw state: the cloves, or sections of the root, cut up
into small pieces, form an ingredient in French salads; and are also
sprinkled over steaks, chops, &c. The true epicure, however, cuts a
clove or bulb in two, and, by rubbing the inside of the plate, secures
the amount of relish to suit his palate.

"Shallot vinegar is made by putting six cloves, or bulbs, into a quart
bottle of that liquid; and, when sealed down, it will keep for years.
The Shallot also makes an excellent pickle."--_M'Int._

_Varieties._--


COMMON OR SMALL SHALLOT.

Échalote ordinaire. _Vil._

Bulbs about three-fourths of an inch in diameter at the base, elongated,
and enclosed in a reddish-yellow skin, or pellicle; leaves small, ten or
twelve inches high.

This variety is early, keeps well, and is one of the best for
cultivation.


JERSEY. _Vil._

Bulbs of large size, measuring two inches in length, and rather more
than an inch in diameter at the base; grouped like the other varieties,
and enclosed in a light-brown pellicle, as fine in texture as the skin
of an onion, which this Shallot much resembles in form and odor.
Compared with the Common Shallot, it is more round, the neck is smaller,
and it is also more close or compact. Leaves remarkably glaucous, not
tall, but of good substance,--quite distinct in these respects from the
Small or the Large sort. It also sometimes produces seeds; which is,
perhaps, a recommendation, as these, when sown, frequently produce new
varieties. It is one of the earliest of all the sorts; but is
comparatively tender, and decays early.


LARGE ALENÇON.

Échalote grosse d'Alençon. _Vil._

Bulb very large, exceeding in size that of the Jersey Shallot; which
variety it much resembles in form and color, and in being tender,
decaying early, and sometimes running to seed. It is, however, not quite
so early; and the leaves are longer and more glaucous. Flavor mild and
pleasant.

At the time of harvesting, the bulbs should be long exposed to the sun,
in order that they may be thoroughly dried before packing away. "The
bulbs are slow in forming, and the worst keepers, as, when stored, they
soon begin to sprout."

This variety, and also the Jersey Shallot, closely resemble the Onion.
It is possible they may constitute a distinct species.


LARGE SHALLOT.

Échalote grosse. _Vil._

Bulbs about two inches in diameter at the base, elongated, and enclosed
in a brownish-yellow skin, or pellicle; leaves fifteen to eighteen
inches high.

This variety, in size, much exceeds that of the Common or Small Shallot;
and, though later in ripening, is nevertheless the first to be found in
the market, as it forms its bulbs early in the season. Its keeping
properties are inferior to the last named.


LONG KEEPING.

This resembles the Common Shallot; but is considered superior to that
variety in its keeping properties, and in being less subject to the
attack of the maggot. It is said that the variety may be kept two
years.

       *       *       *       *       *

WELSH ONION.

Ciboule, of the French. Allium fistulosum.

The Welsh Onion is a hardy perennial from Siberia. It is quite distinct
from the Common Onion, as it forms no bulbs, but produces numerous
elongated, angular, tunicated stems, not unlike scallions, or some of
the smaller descriptions of leeks. The flower-stem is about eighteen
inches high, swollen near the middle, and terminates in a globular umbel
of greenish-white flowers. The seeds are small, black, somewhat
irregular in form, and retain their vitality two years. About thirty-six
thousand are contained in an ounce.

_Sowing and Cultivation._--The seeds are sown in drills about half an
inch in depth, and the crop subsequently treated as the Common Onion.

There are two varieties:--


COMMON OR RED WELSH ONION.

Skin, or pellicle, reddish-brown, changing to silvery-white about the
base of the leaves; the latter being fistulous, and about a foot in
height. Its principal recommendation is its remarkable hardiness. The
seeds are sometimes sown in July and August for the young stems and
leaves, which are used during winter and early in spring as salad.


WHITE WELSH ONION.

Early White. Ciboule Blanche Hative. _Vil._

This is a sub-variety of the Common Red. The skin is rose-white, and,
like that of the last named, changes to silvery-white about the upper
portion of the stem, or bulb; the leaves are longer, deeper colored,
firmer, and less subject to wither or decay at their extremities, than
those of the Common Red. The White is generally considered the better
variety; as it is more tender, and milder in flavor, though much less
productive.

The Welsh onions are of little value, except in cold latitudes; and are
rarely found in the vegetable gardens of this country.




CHAPTER III.

ASPARAGINOUS PLANTS.

The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca.

       *       *       *       *       *

THE ARTICHOKE.

Cynarus scolymus.

[Illustration: Green Globe Artichoke.]

The Artichoke is a hardy perennial. The stem is from four to five feet
in height, with numerous branches; the leaves are of remarkable size,
frequently measuring three feet, and sometimes nearly four feet in
length, pinnatifid, or deeply cut on the borders, and more or less
invested with an ash-colored down; the mid-ribs are large, fleshy, and
deeply grooved, or furrowed; the flowers are large, terminal, and
consist of numerous blue florets, enclosed by fleshy-pointed scales; the
seeds (eight hundred and fifty of which are contained in an ounce) are
of a grayish color, variegated with deep brown, oblong, angular,
somewhat flattened, and retain their vitality five years.

_Soil._--Select a light, rich, and rather moist soil, and trench it
well; incorporating in the process a liberal portion of old,
well-decomposed compost. Sea-weeds, kelp, rock-weed, and the like, where
they can be obtained, are the best fertilizers; but, where these are not
accessible, a slight application of salt will be beneficial.

_Propagation._--Artichokes may be propagated either by seeds, or by
slips, or suckers, from established plants. If by slips, they should be
taken off in May, when they have grown five or six inches in height, and
transplanted four or five inches deep, in rows four feet apart, and two
feet apart in the rows. Water freely, if dry weather occurs before the
young plants are established. Keep the ground loose by frequent hoeings;
and in August or September the heads will be fit for use. Before severe
weather, the plants should be covered with straw or stable-litter.

As plants of one year's growth produce but few heads, and are also later
in their development of these than established plants, it is the
practice of many cultivators to set a few young slips, and to destroy an
equal part of the old plantation, yearly.

_Propagation by Seeds._--"Sow the seeds in April, in a nursery-bed;
making the drills a foot apart, and covering the seeds an inch deep.
When the plants are three inches high, transplant as before directed.
Plants from seeds will seldom flower the first year."--_M'Int._

_To raise Seeds._--Allow a few of the largest central heads to remain;
and, just as the flowers expand, bend over the stalk so as to allow the
rain to run from the buds, as the seeds are often injured by wet
weather. In favorable seasons, they will ripen in September. According
to English authority, little dependence can be placed on seedling
plants: many produce small and worthless heads, whilst others produce
those of large size and of good quality.

_Taking the Crop._--"All of the heads should be cut as fast as they are
fit for use, whether wanted or not; as allowing them to flower greatly
weakens the plants, as does also permitting the stems that produced the
heads to remain after the heads are cut off. For pickling whole, the
heads should be cut when about two inches in diameter; for other
purposes, when they have nearly attained their full size, but before the
scales of the calyx begin to open. For what is called 'bottoms,' they
should be cut when they are at their largest size, and just as the
scales begin to show symptoms of opening, which is an indication that
the flowers are about to be formed; after which, the heads are
comparatively useless."--_M'Int._

_Use._--The portions of the plant used are the lowest parts of the
leaves, or scales, of the calyx; and also the fleshy receptacles of the
flower, freed from the bristles and seed-down. The latter are commonly
called the "choke," on account of their disagreeable character when
eaten.

Sometimes, particularly in France, the central leaf-stalk is blanched,
and eaten like cardoons. The bottom, which is the top of the
receptacles, is fried in paste, and enters largely into fricassees and
ragouts. They are sometimes pickled, and often used in a raw state as a
salad. The French also cut them into thin slices; leaving one of the
scales, or calyx leaves, attached, by which the slice is lifted, and
dipped in oil and vinegar before using. The English present the head
whole, or cut into quarters, upon a dry plate; the guests picking off
the scales one by one, which have a fleshy substance at the base. These
are eaten after being dipped in oil and vinegar.

What is called "artichoke chard" is the tender leaf-stalks blanched, and
cooked like cardoons. The Italians and French often eat the heads raw
with vinegar, oil, salt, and pepper; but they are generally preferred
when boiled.

_Varieties._--


DARK-RED SPINED.

Bud very small. The variety is remarkable for the very long spines in
which the scales terminate. For cultivation, it is inferior to the other
sorts.


EARLY PURPLE.

Purple. Purple Globe. Artichaut Violet. _Vil._

Heads rather small, obtusely conical; scales short and broad, pointed,
green at the base, tinged with purplish-red on the outside, towards
their extremities, moderately succulent, and of good quality. The
variety is early, but not hardy. In France, it is considered excellent
in its crude state, served with vinegar and oil; but not so good cooked.


GREEN GLOBE.

Large Round-headed. Globe.

A very large sort, much esteemed, and generally cultivated in England.
Heads, or buds, very large, nearly round, and with a dusky, purplish
tint. The scales turn in at the top, and the receptacle is more fleshy
than that of most varieties. It is generally preferred for the main
crop, as the scales, or edible parts, are thicker, and higher flavored,
than those of any other artichoke. It is not a hardy variety, and
requires ample protection during winter.


GREEN, OR COMMON.

French.

Bud very large, of a conical or oval form; scales deep-green, thick, and
fleshy, pointed at the tips, and turned outwards. Though it has not the
same thickness of flesh as the Green Globe Artichoke, it is much
hardier, more prolific, and one of the best sorts for cultivation.


GREEN PROVENCE.

Bud large; scales comparatively long and narrow, of a lively green
color, erect, fleshy at the base, and terminating in a sharp, brownish
spine, or thorn; leaves of the plant deep-green. Most esteemed in its
crude state; eaten as a salad in vinegar and oil.


LAON.

Gros vert de Laon. _Vil._

Similar to the Common Green Artichoke, but of larger size. Scales rather
loose and open, very deep-green, fleshy, and pointed. Much cultivated in
the vicinity of Paris, and there considered the best.


LARGE FLAT BRITTANY.

Artichaut Camus de Bretagne. _Vil._

Bud of medium size, somewhat globular, but flattened at the top; scales
closely set together, green, brownish on the borders,--short, thick, and
fleshy at the base. Earlier than the Laon, but not so fleshy. Much grown
in Anjou and Brittany.


PURPLISH-RED.

Bud conical; scales green towards their tips, and purplish-red at their
base. Not very fleshy, and in no respect superior to the other
varieties.

       *       *       *       *       *

ASPARAGUS.

Asparagus officinalis.

Asparagus is a hardy, perennial, maritime plant. It rises to the height
of five feet and upwards, with an erect, branching stem; short, slender,
nearly cylindrical leaves; and greenish, drooping flowers. The seeds,
which are produced in globular, scarlet berries, are black, somewhat
triangular, and retain their germinative powers four years. Twelve
hundred and fifty weigh an ounce.

It is indigenous to the shores of various countries of Europe and Asia;
and, since its introduction, has become naturalized to a considerable
extent in this country. It is frequently seen in mowing-fields upon old
farms; and, in some instances, has found its way to the beaches and
marshes of the seacoast.

_Propagation._--It is propagated from seed, which may be sown either in
autumn, just before the closing-up of the ground; or in spring, as soon
as the soil is in good working condition. The nursery, or seed-bed,
should be thoroughly spaded over, the surface levelled and raked smooth
and fine, and the seed sown, not very thickly, in drills twelve or
fourteen inches apart, and about an inch in depth. An ounce of seed is
sufficient for fifty or sixty feet of drill.

When the plants are well up, thin them to three inches asunder; as they
will be much stronger, if grown at some distance apart, than if allowed
to stand closely together. Cultivate in the usual manner during the
summer, and give the plants a light covering of stable-litter during the
winter.

Good plants of one year's growth are preferred by experienced growers
for setting; but some choose those of two years, and they may be used
when three years old.

_Soil and Planting._--"A rich, sandy, alluvial soil, impregnated with
salt, is naturally best adapted to the growth of Asparagus; and, in such
soil, its cultivation is an easy matter. Soils of a different character
must be made rich by the application of fertilizing material, and light
and friable by trenching. Sand, in wet, heavy, clayey soil, is of
permanent benefit.

"The market-gardeners near London are aware of this; for, highly as they
manure their ground for crops generally, they procure sand, or sandy
mud, from certain parts of the Thames, for Asparagus plantations, where
the soil is too heavy.

"The ground should be thoroughly trenched to the depth of two and a half
or three feet: and, in order to make it rich, a large quantity of manure
should be incorporated, as well at the bottom as near the
surface,--using either sandy mud; the scourings of ditches made into
compost; rock-weed, or kelp, where they can be procured; decayed leaves,
or leaf-mould; the remains of hot-beds, good peat, or almost any other
manure not in too crude a state.

"Where the soil is not so deep, and the subsoil coarse and rather
gravelly, the ground is not trenched so deep; the bottom of the trench
being merely dug over. Above this, however, a large quantity of manure
is applied; and by this, with good after-management,--chiefly consisting
in making the soil fine and light for the shoots to push
through,--excellent crops are produced.

"The ground should be divided into beds either three or five feet wide,
with an alley or path of two feet in width between. The reason for
having some of the beds so much narrower than the others is, that the
narrow ones are sooner heated by the sun's rays, and consequently an
earlier production is induced.

"The distance between the rows in the beds may be regulated as follows:
When the beds are three feet wide, two rows should be transplanted along
them: each row should be a foot from the edge of the bed, and they will
consequently be a foot apart. In beds that are five feet wide, three
rows should be transplanted, also lengthwise,--one along the middle, and
one on each side, a foot from the edge of the bed. The distance from
plant to plant in the rows should not be less than one foot; at this
distance, good-sized heads will be produced: but, if very large heads
are desired for exhibition or competition, the plants should be fifteen,
or even eighteen, inches asunder.

"The transplanting may be performed either in April or May. The
three-feet beds should be traced out to run east and west, or so as to
present the side of the bed to the direct action of the sun's rays when
they are most powerful. Asparagus, in beds so formed, pushes earlier in
the season than it does in beds running north and south. For all except
the earliest beds, the direction is immaterial; and they may run east
and west, or north and south, as may be most convenient.

"In proceeding to transplant, the beds, and paths, or alleys, should be
marked off at the required distance. A stout stake should be driven at
each corner of the beds, and from these the distances for the rows
should be measured. There are various ways of transplanting. Some
stretch a line, and cut out a trench only deep enough to allow the roots
to be laid out without doubling; and they are spread out like a fan
perpendicularly against the side of the cut, the crown of the plant
being kept two inches below the surface of the ground. Some dig out a
trench, and form little hillocks of fine soil, over which the roots are
spread, extending like the sticks of an umbrella. Others make a ridge,
astride which they set the plants, spreading their roots on each side of
the ridge; and, again, some take off a portion of the soil on the bed,
and, after the surface has been raked smooth, the roots of the plants
are spread out nearly at right angles on the level.

"The first method is the most expeditious, and is generally practised in
setting extensive plantations: but, whatever plan be preferred, the
crowns of the plants should all be on the same level; otherwise those
that are too high would be liable to be injured by the knife in
cutting."

During the summer, nothing will be necessary but to keep the plants
clear of weeds; and, in doing this, the hoe should be dispensed with as
much as possible, to avoid injuring the roots. In the autumn, when the
tops have completely withered, they should be cut down nearly level with
the surface of the ground, and burned. The beds should then be lightly
dug over, and three or four inches of rich loam, intermixed with
well-digested compost, and salt at the rate of two quarts to the square
rod, should be applied; which will leave the crowns of the roots about
five inches below the surface.

_Second Year._--Early in spring, as soon as the frost leaves the ground,
dig over the beds, taking care not to disturb the roots; rake the
surface smooth; and, during the summer, cultivate as before directed:
but none of the shoots should be cut for use. In the autumn, after the
stalks have entirely withered, cut down and burn as in the previous
year; stir the surface of the bed, and add an inch of soil and manure,
which will bring the crowns six or seven inches below ground,--a depth
preferred, by a majority of cultivators, for established plantations.

_Third Year._--Early in spring, stir the ground as directed for the two
previous years. Some cultivators make a slight cutting during this
season; but the future strength of the plants will be increased by
allowing the crop to grow naturally as during the first and second
years. In autumn, cut and burn as before; dig over the surface; add a
dressing of manure; and, in the ensuing spring, the beds may be cut
freely for use.

Instead of transplanting the roots, asparagus-beds are sometimes formed
by sowing the seeds where the plants are to remain. When this method is
adopted, the beds should be laid out and trenched, as before directed,
and about three inches of soil removed from the entire surface. The seed
should then be sown in drills an inch deep, at the distances marked out
for the rows, and covered with rich, light soil. When the seedlings are
two or three inches high, they should be thinned to nine or twelve
inches apart; and, in thinning, the weakest plants should be removed. In
the autumn, cut down the plants after they have withered, stir and
smooth the surface, and add a dressing of manure. In the spring of the
second year, stir the surface again; and, during the summer, cultivate
as before. In the autumn, the plants will be ready for the dressing;
which consists of the soil previously taken from the bed, with
sufficient well-digested compost added to cover the crowns of the roots
five or six inches in depth. The after-culture is similar to that of
beds from transplanted roots.

"Asparagus-beds should be enriched every autumn with a liberal
application of good compost containing some mixture of salt; the benefit
of which will be evident, not only in the quantity, but in the size and
quality, of the produce. The dressing should be applied after the
removal of the decayed stalks, and forked in, that its enriching
properties may be washed to the roots of the plants by winter rains.

"In general, transplanted Asparagus comes up quite slender the first
year; is larger the second; and, the third year, a few shoots may be fit
for cutting. It is nearly in perfection the fourth year; and, if
properly managed, will annually give an abundant supply during the life
of the maker of a bed or plantation."

_Cutting._--"The shoots should be cut angularly, from two to three
inches below the surface of the ground; taking care not to wound the
younger buds. It is in the best condition for cutting when the shoots
are four or five inches above ground, and while the head, or bud,
remains close and firm.

"It is the practice to cut off all the shoots as they appear, up to the
period when it is thought best to leave off cutting altogether. The time
for this depends on the climate, season, nature of the soil, and
strength of the plants. Where the climate is good, or when the season is
an early one, cutting must be commenced early; and of course, in such a
case, it ought not to be continued late, as the plants would thereby be
weakened."

In the Middle States, the cutting should be discontinued from the 10th
to the 15th of June; and from the 15th to the 25th of the same month in
the Eastern States and the Canadas.

"If the plants are weak, they should be allowed to grow up as early as
possible, to make foliage, and consequently fresh roots, and thus to
acquire more vigor for the ensuing year. It is also advisable to leave
off at an early period the cutting of some of the best of the beds
intended for early produce, in order that the buds may be well matured
early in autumn, and thus be prepared to push vigorously early in
spring."

Asparagus-beds will continue from twenty to thirty years; and there are
instances of beds being regularly cut, and remaining in good condition
for more than fifty years.

_Seed._--"Select some of the finest and earliest heads as they make
their appearance in the spring; tie them to stakes during the summer,
taking care not to drive the stake through the crown of the plant. If
for the market, or to be sent to a distance, wash out the seeds in
autumn, and dry thoroughly; if for home-sowing, allow the seeds to
remain in the berries till used."

_Use._--The young shoots are boiled twenty minutes or half an hour,
until they become soft; and are principally served on toasted bread,
with melted butter. It is the practice of some to boil the shoots
entire; others cut or break the sprout just above the more tough or
fibrous part, and cook only the part which is tender and eatable. This
is snapped or cut into small sections, which are boiled, buttered,
seasoned, and served on toast in the usual form. "The smaller sprouts
are sometimes cut into pieces three-eighths of an inch long, and cooked
and served as green pease." The sprouts are also excellent when made
into soup.

It is one of the most productive, economical, and healthful of all
garden vegetables.

_Varieties._--"The names of numerous varieties occur in the catalogues
of seedsmen: but there seems to be little permanency of character in the
plants; such slight variations as appear from time to time being caused,
to a considerable extent, by the nature of the soil, or by the
situation in which the plants are grown. What are called the Red-topped
and Green-topped may perhaps be somewhat distinct, and considered as
varieties."--_Glenny._

Soil and location have unquestionably much influence, both as respects
the quality and size of the sprouts. A bed of asparagus in one locality
produced shoots seldom reaching a diameter of half an inch, and of a
very tough and fibrous character; while a bed in another situation,
formed of plants taken from the same nursery-bed, actually produced
sprouts so large and fine as to obtain the prize of the Massachusetts
Horticultural Society.

If any variety really exists peculiar in size, form, color, or quality,
it cannot be propagated by seed. Large sprouts may afford seeds, which,
as a general rule, will produce finer asparagus than seeds from smaller
plants; but a variety, when it occurs, can be propagated only by a
division of the roots.

Mr. Thompson states, that on one part of Mr. Grayson's extensive
plantation, on the south side of the Thames, near London, the so-called
Grayson's Giant was produced; and in another section, the common sort:
but, when both were made to change places, the common acquired the
dimensions of the Giant, whilst the latter diminished to the ordinary
size.

Seeds of the following named and described sorts may be obtained of
seedsmen, and will undoubtedly, in nearly all cases, afford fine
asparagus; but they will not produce plants which will uniformly possess
the character of the parent variety:--


BATTERSEA. _Rog._

Battersea is famed for producing fine asparagus, and the name is applied
to the particular variety there grown. The heads are large, full, and
close, and the tops tinted with a reddish-green color. It is probably
intermediate between the Green and Purple-topped.


GRAVESEND. _Rog._

Originated and named under like circumstances with the Battersea. The
top is greener, and not generally so plump and close; but it is
considered finer flavored. Both varieties are, however, held in great
estimation.


GRAYSON'S GIANT.

This variety, as also the Deptford, Mortlake, and Reading, all
originated and were named under the same conditions as the varieties
before described. All are fine sorts; but the difference between them,
and indeed between all of the kinds, if important, is certainly not
permanent, so long as they are offered in the form of seeds for
propagation.

Mr. Grayson, the originator of this variety, produced a hundred sprouts,
the aggregate weight of which was forty-two pounds,--the largest ever
raised in Britain.


GERMAN.

Asperge d'Allemagne. _Vil._

This variety very nearly resembles the Giant Purple-topped. It is,
however, considered a little earlier, and the top is deeper colored.


GIANT PURPLE-TOP.

Dutch. Red-top.

Sprout white; the top, as it breaks ground, purple; size very large,
sometimes measuring an inch and three-fourths in diameter, but greatly
affected by soil and cultivation.

A hundred sprouts of this variety have been produced which weighed
twenty-five pounds.


GREEN-TOP.

This variety, when grown under the same conditions as the Giant
Purple-top, is generally smaller or more slender. The top of the
sprout, and the scales on the sides, are often slightly tinged with
purple. The plant, when full grown, is perceptibly more green than that
of the Giant Purple-top. From most nursery-beds, plants of both
varieties will probably be obtained, with every intervening grade of
size and color.

       *       *       *       *       *

CARDOON.

Chardon. Chardoon. Cynara cardunculus.

In its general character and appearance, the Cardoon resembles the
Artichoke. Its full size is not attained until the second year, when it
is "truly a gigantic herbaceous plant," of five or six feet in height.
The flowers, which are smaller than those of the artichoke, are produced
in July and August of the second year, and are composed of numerous
small blue florets, enclosed by somewhat fleshy, pointed scales. The
seeds are oblong, a little flattened, of a grayish or grayish-green
color, spotted and streaked with deep brown; and, when perfectly grown,
are similar in size and form to those of the apple. About six hundred
are contained in an ounce; and they retain their vitality seven years.

_Soil, Propagation, and Culture._--The best soil for the Cardoon is a
light and deep but not over-rich loam. It is raised from seed; which, as
the plant is used in the first year of its growth and is liable to be
injured by the winter, should be sown annually, although the Cardoon is
really a perennial. It succeeds best when sown where the plants are to
remain; for, if removed, the plants recover slowly, are more liable to
run to seed, and, besides, seldom attain the size of those that have not
been transplanted.

The seed should be sown as early in spring as the weather becomes warm
and settled, in drills three feet apart, an inch and a half in depth,
and the young plants afterwards thinned to twelve inches asunder in the
drills. The leaves are blanched before being used.

It is sometimes raised and blanched as follows: Sow the seed at the
bottom of trenches made about six inches deep, twelve inches wide, three
feet apart, and of a length according to the supply required. At the
bottom of the trench, thoroughly mix a small quantity of well-digested
compost, and sow the seeds in small groups, or collections (three or
four seeds together), at about twelve or fifteen inches apart, and cover
them an inch or an inch and a half deep. When the young plants have
acquired three or four leaves, they should be thinned out to single
plants. During the summer, keep them free from weeds; and, as they
require much moisture, it is well to water frequently, if the weather is
very dry. In September, the plants will have attained their growth for
the season, and be ready for blanching; which should be done in a dry
day, and when the plants are entirely free from dampness. It is thus
performed: The leaves of each plant are carefully and lightly tied
together with strong matting; keeping the whole upright, and the ribs of
the leaves closely together. The plant is then bound with twisted
hay-bands, or bands of straw, about an inch and a half in diameter;
beginning at the root, and continuing the winding until two-thirds or
three-fourths of the height is covered. If there is no heavy frost, the
leaves will blanch quickly and finely without further pains: but, if
frosty weather occurs, it will be necessary to earth up about the
plants, as is practised with celery; but care should be taken not to
raise the earth higher than the hay-bands.

One method of blanching is simply to tie the leaves together with
matting, and then to earth up the plants from time to time like celery;
beginning early in September, and adding gradually every week until they
are sufficiently covered. Those, however, blanched by the banding
process, are superior, both in respect to color and in the greater
length of the parts blanched.

Another practice is to earth up a little about the base of the plant,
tie the leaves together with thread or matting, and then envelop the
whole quite to the top with a quantity of long, clean wheat or rye
straw, placed up and down the plant, and tied together with small cord
or strong matting. The leaves will thus blanch without being earthed up,
and speedily become white. This process is a good one, is economical,
and presents a neat appearance.

"In either of the methods, it is very necessary to be careful that the
plants are perfectly dry before they are enveloped in their covering:
they will otherwise rot." In about three weeks after being tied up, the
cardoons will be fit for use.

_Harvesting._--When the stems and midribs of the leaves are thoroughly
blanched, they are ready for use. Until the occurrence of severe
weather, the table may be supplied directly from the garden: but, before
the closing-up of the ground, "the plants should be taken up, roots and
leaves entire, and removed to the cellar; where they should be packed in
sand, laying the plants down in rows, and packing the sand around them,
one course over another, till finished. In this way, they not only keep
well, but become more perfectly blanched."

_To raise Seed._--Allow two or three plants to remain unblanched, and
leave them in the ground during the winter, protected by straw or other
convenient material. They will grow to the height, and flower and seed,
as before described. One plant will afford sufficient seed for any
common garden.

_Use._--"The stems of the leaves, as well as the mid-ribs, when
blanched, are used for soups, stews, and even for salads, in autumn and
winter. The longer these parts of the plant are, and the more rapidly
they are grown, the more they are esteemed, on account of their greater
crispness, tenderness, and color." The "Gardener's Chronicle" gives the
following directions for dressing them:--

"When a Cardoon is to be cooked, the solid stalks of the leaves are to
be cut in pieces about six inches long, and boiled, like any other
vegetable, in pure water (not salt and water), till they are tender.
They are then to be carefully deprived of the slime and strings that
will be found to cover them; and, having been thus thoroughly cleansed,
are to be plunged in cold water, where they must remain until they are
wanted for the table. They are then taken out, and heated with white
sauce, or marrow. The process just described is for the purpose of
rendering them white, and of depriving them of a bitterness which is
peculiar to them. If this is neglected, the cardoons will be black, not
white, as well as disagreeable." M'Intosh remarks, that, when skilfully
prepared, they form an excellent and wholesome dish, deserving far more
general notice.

In France, the flowers are gathered, and dried in the shade; and, when
so preserved, are used as a substitute for rennet, to coagulate milk.

_Varieties._--


COMMON, OR LARGE SMOOTH. _Trans._

Smooth Large Solid. Plein Inerme. _Vil._

This kind grows from four to five feet high. The leaves are large and
strong, though somewhat smaller than those of the Tours or Prickly
Cardoon. They are of a shining-green color, with little appearance of
hoariness on the upper surface, and generally destitute of spines;
though some of the plants occasionally have a few small ones at the base
of the leaflets.

The Cardon _Plein Inerme_ of the French, which is described in the "Bon
Jardinier" as a novelty, corresponds nearly with the Large Smooth or
Common Cardoon.


LARGE SPANISH. _Trans._

D'Espagne. _Vil._

Stem five or six feet high. The divisions of the leaflets are rather
narrower, and somewhat more hoary, than those of the Common Cardoon.
The ribs are longer, and the whole plant stronger and generally more
spiny; though, on the whole, comparatively smooth. It is not, however,
always very readily distinguished from the Common or Large Smooth
Cardoon. It runs up to seed quicker than the other varieties.


PUVIS. _Thomp._

Artichoke-leaved. Lance-leaved. Puvis de Bourg. _Vil._

The Puvis Cardoon is remarkable for its strong growth, the large size it
attains, and the thickness of the mid-ribs of the leaves, which are
almost solid. The leaves are thick, and not at all prickly, or very
slightly so. The terminal lobe is very large, and lance-formed: whence
the name. It is a fine variety, and of more tender substance than the
Tours Cardoon.


RED. _Trans._

Blood-ribbed. Red-stemmed. _Thomp._ Large Purple.

The leaves of this variety are green, without any hoariness; long,
narrow, and more sharply pointed than those of most of the other kinds.
The ribs are large, solid, and tinged with red. A recent sort, excellent
in quality, but wanting in hardiness.


TOURS. _Trans._

Large Tours Solid. Cardon de Tours. _Vil._

The leaves of this variety are very hoary on the upper surface; the
divisions are broad, sharply pointed, and terminate with rigid, sharp
spines. Spines also grow, in clusters of from three to five, at the base
of the leaflets; and are very strong, and of a yellowish color. This
variety is not so tall as the Spanish or Large Smooth. The ribs are
large and solid.

The Tours Cardoon is cultivated by the market-gardeners around Paris;
and, notwithstanding the inconvenience arising from its numerous and
rigid spines, it is considered by them as the best, because of its
thick, tender, and delicate ribs.

       *       *       *       *       *

THE HOP.

Humulus lupulus.

The Hop is considered a native of this continent, and is found wild in
all parts of the United States. The root is perennial, but the stems are
annual. The latter are from ten to twenty-five feet in length, angular,
rough, and twine from right to left. The leaves are placed opposite each
other on the stem, on long, winding footstalks: the smaller ones are
heart-shaped; the larger ones three or five lobed, veiny, and rough. The
barren and fertile flowers are produced on separate plants: the former
being very numerous and paniculated; the latter in the form of an ament,
or collection of small scales, which are more or less covered with a
fine, yellow powder called "lupulin."

While several distinct sorts of the fertile or hop-bearing plant have
been long in cultivation, only one variety of the male or barren plant
is known.

_Soil and Location._--Though it may be cultivated with success in a
variety of soils, the Hop prefers a rich, deep loam, which should be
thoroughly ploughed, and, if necessary, enriched with well-digested
compost. In general, it may be said that "good corn-land is good
hop-land." Hops, however, are reputed to be of better quality when
raised on comparatively thin soils.

_Propagation and Culture._--It is propagated by a division of the roots
early in spring. When extensively cultivated, the plants are set in
hills, five to seven feet apart, and three or four cuttings or slips
allowed to a hill; but in garden culture, to procure the young shoots,
the plants are set in rows about three feet apart, and one foot from
plant to plant in the rows.

_Use._--The plant is principally cultivated for its flowers, which are
largely employed in the manufacture of malt liquors. The young shoots
are cut in spring, when they are five or six inches in height, and eaten
as salad, or used as asparagus, which they somewhat resemble in taste.

       *       *       *       *       *

HOOSUNG, OR OOSUNG. _Hov. Mag._

A lettuce-like plant from Shanghai. Stems cylindrical, from two to three
feet high, erect, light green, with a green, succulent pith; leaves
oblong, tapering to the base, the uppermost clasping; the flowers are
small, yellow, in panicles slightly drooping. If sown in April or May,
the plants will ripen their seed in August.

_Sowing and Cultivation._--Sow in a cool frame, in either April or May,
or continuously, for a succession, at intervals during May, and
transplant into the open ground in the usual manner of treating
lettuces; making the rows about eighteen inches apart, and placing the
plants about the same distance apart in the rows. The plants will be fit
for use early in June.

_Use._--The succulent stem is the part used. This is divested of its
outer rind, and either simply boiled, with a little salt in the water,
and dressed as asparagus, or stewed in soy, with salt, pepper, and
butter added, or boiled in soup as okra. It is a very agreeable and
pleasant addition to the list of vegetable esculents, and worthy of
trial.

The plant is very little cultivated; and there are no described
varieties.

       *       *       *       *       *

PERENNIAL PHYTOLACCA.

Garget. Poke. Pigeon Berry. Phytolacca decandra.

A hardy, herbaceous, perennial plant, common by roadsides, in waste
places, and springing up spontaneously on newly burned pine-lands. It
has a branching, purplish stem, five to seven feet in height; and large,
oval, pointed, entire leaves. The flowers are produced in July and
August, in long clusters; and are of a dull-white color. The fruit
consists of a flat, purple, juicy berry; and is sometimes used for
dyeing purple.

_Soil and Culture._--It will thrive in almost any soil or situation; and
can be easily propagated from seed, or by dividing the roots. The plant
requires little cultivation, and is so abundant in many localities as to
afford an ample supply for the mere labor of gathering.

_Use._--The young shoots are eaten early in the season, as a substitute
for asparagus, which they resemble in taste. When treated in the manner
of sea-kale, the flavor of the sprouts is scarcely distinguishable from
that of asparagus. The root has reputed important medicinal properties;
and, when taken internally, acts as a violent emetic.


ANNUAL PHYTOLACCA.

Phytolacca esculenta.

An annual species, with foliage similar to the foregoing. It is much
less vigorous and stocky in habit. The seed should be sown in April, in
drills fifteen inches apart. The young shoots, or plants, are used in
the manner of the species before described.




CHAPTER IV.


CUCURBITACEOUS PLANTS.

The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or Calabash. The
Melon. Musk-melon. Persian Melons. Water-melon. Papanjay, or Sponge
Cucumber. Prickly-fruited Gherkin. Pumpkin. Snake Cucumber. Squash.

       *       *       *       *       *

THE CUCUMBER.

Cucumis sativus.

The Cucumber is a tender, annual plant; and is a native of the East
Indies, or of tropical origin. It has an angular, creeping stem; large,
somewhat heart-shaped, leaves; and axillary staminate or pistillate
flowers. The fruit is cylindrical, generally elongated, often somewhat
angular, smooth, or with scattering black or white spines; the flesh is
white or greenish-white, and is divided at the centre of the fruit into
three parts, in each of which the seeds are produced in great abundance.
These seeds are of an elliptical or oval form, much flattened, and of a
pale yellowish-white color. About twelve hundred are contained in an
ounce; and they retain their vitality ten years.

_Soil and Culture._--Very dry and very wet soils should be avoided.
Cucumbers succeed decidedly best in warm, moist, rich, loamy ground. The
essentials to their growth are heat, and a fair proportion of moisture.
They should not be planted or set in the open air until there is a
prospect of continued warm and pleasant weather; as, when planted early,
not only are the seeds liable to decay in the ground, but the young
plants are frequently cut off by frost.

The hills should be five or six feet apart in each direction. Make them
fifteen or eighteen inches in diameter, and a foot in depth; fill them
three-fourths full of thoroughly digested compost, and then draw four or
five inches of earth over the whole, raising the hill a little above the
level of the ground; plant fifteen or twenty seeds in each, cover half
an inch deep, and press the earth smoothly over with the back of the
hoe. When all danger from bugs and worms is past, thin out the plants;
leaving but three or four of the strongest or healthiest to a hill.

_Taking the Crop._--As fast as the cucumbers attain a suitable size,
they should be plucked, whether required for use or not. The imperfectly
formed, as well as the symmetrical, should all be removed. Fruit,
however inferior, left to ripen on the vines, soon destroys their
productiveness.

_Seed._--"Cucumbers, from their natural proneness to impregnate each
other when, grown together, are exceedingly difficult to keep true to
their original points of merit;" and consequently, to retain any variety
in its purity, it must be grown apart from all other sorts. When a few
seeds are desired for the vegetable garden, two or three of the
finest-formed cucumbers should be selected early in the season, and
allowed to ripen on the plants. In September, or when fully ripe, cut
them open, take out the seeds, and allow them to stand a day or two, or
until the pulp attached to them begins to separate; when they should be
washed clean, thoroughly dried, and packed away for future use.

_For Pickling._--The land for raising cucumbers for pickling may be
either swarded or stubble; but it must be in good condition, and such as
is not easily affected by drought. It should be deeply ploughed, and the
surface afterwards made fine and friable by being thoroughly harrowed.
The hills should be six feet apart, and are generally formed by
furrowing the land at this distance in each direction. Manure the hills
with well-digested compost, level off, draw over a little fine earth,
and the land is ready for planting.

This may be done at any time from the middle of June to the first week
in July. The quantity of seed allowed to an acre varies from
three-fourths of a pound, upwards. In most cases, growers seed very
liberally, to provide against the depredation of worms and bugs; usually
putting six or eight times as many seeds in a hill as will be really
required for the crop. When the plants are well established and beyond
danger, the field is examined, and the hills thinned to three or four
plants; or, where there is a deficiency of plants, replanted.

As fast as the cucumbers attain the proper size, they should be plucked;
the usual practice being to go over the plantation daily. In gathering,
all the fruit should be removed,--the misshapen and unmarketable, as
well as those which are well formed; for, when any portion of the crop
is allowed to remain and ripen, the plants become much less productive.

In favorable seasons, and under a high state of cultivation, a hundred
and twenty-five thousand are obtained from an acre; while, under
opposite conditions, the crop may not exceed fifty thousand. The average
price is about a dollar and twenty-five cents per thousand.

_Varieties._--


EARLY CLUSTER.

Early Green Cluster.

A very popular, early cucumber, producing its fruit in clusters near the
root of the plant: whence the name. The plant is healthy, hardy, and
vigorous; fruit comparatively short and thick. Its usual length is about
five inches, and its diameter about two inches; skin prickly, green,--at
the blossom-end, often paler, or nearly white,--brownish-yellow when
ripe; flesh white, seedy, tender, and well flavored, but less crispy or
brittle than that of many other varieties.

It is a good early garden sort, and is very productive; but is not well
adapted for pickling, on account of the soft and seedy character of its
flesh.


EARLY FRAME.

Short Green.

One of the oldest of the garden sorts, justly styled a standard variety.
Plant healthy and vigorous, six to ten feet in length; fruit straight
and well formed, five inches and a half long, and two inches and a half
in diameter; skin deep-green, paler at the blossom-end, changing to
clear yellow as it approaches maturity, and, when fully ripe, of a
yellowish, russet-brown color; flesh greenish-white, rather seedy, but
tender, and of an agreeable flavor. It is a few days later than the
Early Cluster.

The variety is universally popular, and is found in almost every
vegetable garden. It is also very productive; succeeds well, whether
grown in open culture or under glass; and, if plucked while young and
small, makes an excellent pickle.


EARLY RUSSIAN.

This comparatively new variety resembles, in some respects, the Early
Cluster. Fruit from three to four inches in length, an inch and a half
or two inches in diameter, and generally produced in pairs; flesh
tender, crisp, and well flavored. When ripe, the fruit is deep-yellow or
yellowish-brown.

Its merits are its hardiness, extreme earliness, and great
productiveness. It comes into use nearly ten days in advance of the
Early Cluster, and is the earliest garden variety now cultivated. Its
small size is, however, considered an objection; and some of the larger
kinds are generally preferred for the main crop.


LONDON LONG GREEN. _M'Int._

Fruit about a foot in length, tapering towards the extremities; skin
very deep-green while the fruit is young, yellow when it is ripe; flesh
greenish-white, firm, and crisp; flavor good.

This variety is nearly related to the numerous prize sorts which in
England are cultivated under glass, and forced during the winter. There
is little permanency in the slight variations of character by which they
are distinguished; and old varieties are constantly being dropped from
the catalogues, and others, with different names, substituted. Amongst
the most prominent of these sub-varieties are the following:--

_Carter's Superior._--Recently introduced. Represented as one of the
largest and finest of the forcing varieties.

_Conqueror of the West._--Eighteen to twenty inches in length. It is a
fine prize sort, and succeeds well in open culture.

_Cuthill's Black Spine._--Six to nine inches in length, hardy, early,
and productive. An excellent sort for starting in a hot-bed. Fruit very
firm and attractive.

_The Doctor._--Sixteen to eighteen inches in length, and contracted
towards the stem in the form of a neck. In favorable seasons, it will
attain a good size, if grown in the open ground. Crisp, tender, and well
flavored.

_Eggleston's Conqueror._--"Very prolific, good for forcing, of fine
flavor, hardy, and a really useful sort. Specimens have been grown
measuring twenty-eight inches in length, nine inches and a half in
circumference, and weighing five pounds."

_Flanigan's Prize._--An old, established variety; having been grown in
England upwards of thirty years. Length fifteen inches.

_Hunter's Prolific._--Length eighteen inches. Very crisp and excellent,
but requires more heat than most other varieties. Spines white; fruit
covered with a good bloom, and not liable to turn yellow at the base.

_Improved Sion House._--This variety has received many prizes in
England. Not only is it well adapted for the summer crop, but it
succeeds remarkably well when grown under glass.

_Irishman._--Length twenty-two to twenty-five inches. Handsome, and
excellent for exhibition.

_Lord Kenyon's Favorite._--Length twelve to eighteen inches. A fine sort
for winter forcing.

_Manchester Prize._--This, like the Nepal, is one of the largest of the
English greenhouse prize varieties. It sometimes measures two feet in
length, and weighs twelve pounds. In favorable seasons, it will attain a
large size in open culture, and sometimes perfect its seed.

_Nepal._--One of the largest of all varieties; length about twenty-four
inches; weight ten to twelve pounds.

_Norman's Stitchworth-Park Hero._--A recently introduced variety, hardy,
long, handsome, very prolific, and fine flavored.

_Old Sion House._--Length about nine inches. This is a well-tried,
winter, forcing variety. Like the Improved Sion House, it also succeeds
well in open culture. Quality good, though the extremities are sometimes
bitter.

_Prize-fighter._--Length about sixteen inches. Good for the summer crop
or for exhibition.

_Rifleman._--This variety is described as one of the best prize
cucumbers. It has a black spine; always grows very even from stem to
point, with scarcely any handle; carries its bloom well; keeps a good
fresh color; and is not liable to turn yellow as many other sorts.
Length twenty-four to twenty-eight inches. An abundant bearer.

_Ringleader._--A prominent prize sort, about fifteen inches in length.
It succeeds well, whether grown under glass or in the open ground.

_Roman Emperor._--Length twelve to fifteen inches.

_Southgate._--This variety has been pronounced the most productive, and
the best for forcing, of all the prize sorts. It is not so late as many
of the English varieties, and will frequently succeed well if grown in
the open ground.

_Victory of Bath._--Length about seventeen inches. Well adapted for
forcing or for the general crop.


LONG GREEN PRICKLY.

Long Prickly. Early Long Green Prickly.

This is a large-sized variety, and somewhat later than the White-spined.
The plant is a strong grower, and the foliage of a deep-green color; the
fruit is about seven inches in length, straight, and generally angular;
skin dark-green, changing to yellow as the fruit approaches
maturity,--when fully ripe, it is reddish-brown, and is often
reticulated about the insertion of the stem; prickles black; flesh
white, somewhat seedy, but crisp, tender, and well flavored.

The Long Green Prickly is hardy and productive; makes a good pickle, if
plucked while young; and is well deserving of cultivation. It differs
from the London Long Green and the Long Green Turkey in its form, which
is much thicker in proportion to its length; and also in the character
of its flesh, which is more pulpy and seedy.


LONG GREEN TURKEY.

Extra Long Green Turkey.

A distinct and well-defined variety; when full grown, sometimes
measuring nearly eighteen inches in length. Form long and slender,
contracted towards the stem in the form of a neck, and swollen towards
the opposite extremity; seeds few, and usually produced nearest the
blossom-end. The neck is generally solid. While the fruit is young, the
skin is deep-green; afterwards it changes to clear yellow, and finally
assumes a rusty-yellow or yellowish-brown. Flesh remarkably firm and
crisp; exceeding, in these respects, that of any other variety. Very
productive and excellent.

Its remarkably firm and crispy flesh, and the absence of seeds, render
it serviceable for the table after it has reached a very considerable
size. For the same reasons, it may be pickled at a stage of its growth
when other more seedy and pulpy sorts would be comparatively worthless.


SHORT PRICKLY.

Short Green Prickly. Early Short Green Prickly.

This variety somewhat resembles the Long Prickly; but it is shorter, and
proportionally thicker. Its length, when suitable for use, is about four
inches. Skin prickly, green, changing to yellow at maturity; flesh
transparent greenish-white, rather seedy, but tender, crisp, and fine
flavored.

The variety is very hardy and productive, comes early into fruit, and is
one of the best for pickling. It is a few days later than the Early
Cluster.


UNDERWOOD'S SHORT PRICKLY.

This is an improved variety of the common Short Prickly, and is the best
of all the sorts for extensive cultivation for pickling. The plant is
hardy and productive. The fruit, when young, is very symmetrical, and of
a fine deep-green color. Its flesh is characterized by extraordinary
crispness and solidity. When more advanced, the color becomes paler, and
the flesh more soft and seedy. The fruit, at maturity, is yellow.


WHITE SPANISH.

The form of this variety is similar to that of the White-spined. The
fruit measures about five inches in length, two inches in diameter, and
is generally somewhat ribbed. When suitable for use, the skin is white;
a characteristic by which the variety is readily distinguished from all
others. The flesh is crisp, tender, and well flavored. At maturity, the
fruit is yellow.


WHITE-SPINED.

Early White-spined. New-York Market.

This very distinct variety is extensively grown for marketing, both at
the North and South. The plants grow from six to ten feet in length;
and, like those of the Early Frame, are of a healthy, luxurious habit.
The fruit is of full medium size, straight, and well formed; about six
inches in length, and two inches and a half in diameter. Skin
deep-green; prickles white; flesh white, tender, crispy, and of
remarkably fine flavor. As the fruit ripens, the skin gradually becomes
paler; and, when fully ripe, is nearly white: by which peculiarity, in
connection with its white spines, the variety is always readily
distinguishable.

The White-spined is one of the best sorts for the table; and is greatly
prized by market-men on account of its color, which is never changed to
yellow, though kept long after being plucked. It is generally thought to
retain its freshness longer than any other variety, and consequently to
be well fitted for transporting long distances; though, on account of
its peculiar color, the freshness may be less real than apparent.

For the very general dissemination of this variety, the public are, in a
great degree, indebted to the late I. P. Rand, Esq., of Boston, whose
integrity as a merchant, and whose skill as a practical vegetable
cultivator and horticulturist, will be long remembered.

       *       *       *       *       *

EGYPTIAN CUCUMBER.

Hairy Cucumber. Round-leaved Egyptian. Concombre chaté. _Vil._ Cucumis
chate.

This is a tender, annual plant, with an angular, creeping stem, and
alternate, somewhat heart-shaped, leaves. The flowers are axillary,
about an inch in diameter, and of a pale-yellow color; the fruit is
small, oblong, and very hairy.

It is of little value as an esculent, and is rarely cultivated. The
fruit is sometimes eaten in its green state, and also when cooked.
According to Duchesne, the Egyptians prepare from the pulp a very
agreeable and refreshing beverage.

Plant and cultivate as directed for melons or cucumbers.

       *       *       *       *       *

GLOBE CUCUMBER.

Concombre des prophètes. _Vil._ Cucumis prophetarum.

A tender annual from Arabia. Stem slender, creeping, and furnished with
tendrils, or claspers. The leaves are about three inches in diameter,
five-lobed, and indented on the borders; the flowers are axillary,
yellow, and nearly three-fourths of an inch in diameter; the fruit is
round, and rarely measures an inch in thickness; skin striped with green
and yellow, and thickly set with rigid hairs, or bristles; the seeds are
small, oval, flattened, and of a yellowish color.

_Planting and Culture._--The seeds should be planted at the time of
planting cucumbers or melons, in hills four or five feet apart, and
covered about half an inch deep. Thin to two or three plants to a hill.

_Use._--The fruit is sometimes eaten boiled; but is generally pickled in
its green state, like the common cucumber.

As a table vegetable, it is comparatively unimportant, and not worthy of
cultivation.

       *       *       *       *       *

CALABASH, OR COMMON GOURD.

Bottle Gourd. Cucurbita lagenaria.

The Calabash, or Common Gourd, is a climbing or creeping annual plant,
frequently more than twenty feet in height or length. The leaves are
large, round, heart-shaped, very soft and velvety to the touch, and emit
a peculiar, musky odor, when bruised or roughly handled. The flowers,
which are produced on very long stems, are white, and nearly three
inches in diameter. They expand towards evening, and remain in
perfection only a few hours; as they are generally found drooping and
withering on the ensuing morning. The young fruit is hairy, and quite
soft and tender; but, when ripe, the surface becomes hard, smooth, and
glossy. The seeds are five-eighths of an inch in length, somewhat
quadrangular, of a fawn-yellow color, and retain their vitality five
years. About three hundred are contained in an ounce.

_Cultivation._--The seeds are planted at the same time and in the same
manner as those of the Squash. The Gourd succeeds best when provided
with a trellis, or other support, to keep the plant from the ground; as
the fruit is best developed in a pendent or hanging position.

_Use._--The fruit, while still young and tender, is sometimes pickled in
vinegar, like cucumbers. At maturity, the flesh is worthless: but the
shells, which are very hard, light, and comparatively strong, are used
as substitutes for baskets; and are also formed into water-dippers, and
various other articles both useful and ornamental. The varieties are as
follow:--


BOTTLE GOURD. _Vil._

Fruit about a foot in length, contracted at the middle, largest at the
blossom-end, but swollen also at the part next the stem.

There is a sub-variety, very much larger; but it is also later.


HERCULES CLUB.

Courge Massue d'Hercule. _Vil._

Fruit very long. Specimens are frequently produced measuring upwards of
five feet in length. It is smallest towards the stem, and increases
gradually in size towards the opposite extremity, which is rounded, and
near which, in its largest diameter, it measures from four to five
inches. Its form is quite peculiar, and is not unlike that of a massive
club: whence the name.

It is frequently seen at horticultural and agricultural shows; and,
though sometimes exhibited as a "cucumber," has little or no value as
an esculent, and must be considered much more curious than useful. It is
of a pea-green color while growing, and the skin is then quite soft and
tender; but, like the other varieties, the surface becomes smooth, and
the skin very hard and shell-like, at maturity.


POWDER-HORN.

Courge Poire à Poudre. _Vil._

Fruit long and slender, broadest at the base, tapering towards the stem,
and often more or less curved. In its general form, it resembles a
common horn, as implied by the name. Its usual length is twelve or
fourteen inches; and its largest diameter, nearly three inches.


SIPHON GOURD.

Courge Siphon. _Vil._

Fruit rounded, and flattened at the blossom-end; then suddenly
contracted to a long, slender neck. The latter often bends or turns
suddenly at nearly a right angle; and, in this form, the fruit very much
resembles a siphon. Pea-green while young, pale-green when mature. Shell
thick and hard.

       *       *       *       *       *

THE MELON.

Of the Melon, there are two species in general cultivation,--the
Musk-melon (_Cucumis melo_) and the Water-melon (_Cucurbita citrullus_);
each, however, including many varieties. Like the Squash, they are
tender, annual plants, of tropical origin, and only thrive well in a
warm temperature. "The climate of the Middle and Southern States is
remarkably favorable for them; indeed, far more so than that of England,
France, or any of the temperate portions of Europe. Consequently, melons
are raised as field crops by market-gardeners: and, in the month of
August, the finest citrons or green-fleshed melons may be seen in the
markets of New York and Philadelphia in immense quantities; so abundant,
in most seasons, as frequently to be sold at half a dollar per basket,
containing nearly a bushel of fruit. The warm, dry soils of Long Island
and New Jersey are peculiarly favorable to the growth of melons; and,
even at low prices, the product is so large, that this crop is one of
the most profitable."--_Downing._

Through the extraordinary facilities now afforded by railroads and ocean
steam-navigation, the markets of all the cities and large towns of the
northern portions of the United States, and even of the Canadas, are
abundantly supplied within two or three days from the time of gathering:
and they are retailed at prices so low, as to allow of almost universal
consumption; well-ripened and delicious green-fleshed citron-melons
being often sold from six to ten cents each.

_Soil and Cultivation._--Both the Musk and the Water Melon thrive best
in a warm, mellow, rich, sandy loam, and in a sheltered exposure. After
thoroughly stirring the soil by ploughing or spading, make the hills six
or seven feet apart in each direction. Previous to planting, these hills
should be prepared as directed for the Squash; making them a foot and a
half or two feet in diameter, and twelve or fifteen inches in depth.
Thoroughly incorporate at the bottom of the hill a quantity of
well-digested compost, equal to three-fourths of the earth removed; and
then add sufficient fine loam to raise the hill two or three inches
above the surrounding level. On the top of the hill thus formed, plant
twelve or fifteen seeds; and, when the plants are well up, thin them out
from time to time as they progress in size. Finally, when all danger
from bugs and other insect depredators is past, leave but two or three
of the most stocky and promising plants to a hill. When the growth is
too luxuriant, many practise pinching or cutting off the leading shoots;
and, when the young fruit sets in too great numbers, a portion should be
removed, both for the purpose of increasing the size and of hastening
the maturity of those remaining. "Keep the fruit from being injured by
lying on the ground; and if slate, blackened shingles, or any dry, dark
material, be placed beneath it, by attraction of the sun's rays, the
fruit will ripen earlier and better."

The striped bug (_Galereuca vittata_) is the most serious enemy with
which the young melon-plants have to contend. Gauze vine-shields, though
the most expensive, are unquestionably the most effectual preventive.
Boxes either round or square, twelve or fifteen inches in depth, and
entirely uncovered at the top, if placed over the hills, will be found
useful in protecting the plants. The flight of the bug being generally
nearly parallel with the surface of the ground, very few will find their
way within the boxes, if of the depth required. Applications of guano,
ashes, dilutions of oil-soap, and plaster of Paris, applied while the
plants are wet, will be found of greater or less efficacy in their
protection. The pungent smell of guano is said to prevent the
depredation of the flea-beetle, which, in many localities, seriously
injures the plants early in the season, through its attacks on the
seed-leaves.

       *       *       *       *       *

THE MUSK-MELON.

Cucumis melo.

Plant running,--varying in length from five to eight feet; leaves large,
angular, heart-shaped, and rough on the upper and under surface; flowers
yellow, one-petaled, five-pointed, and about an inch in diameter; seeds
oval, flat, generally yellow, but sometimes nearly white, about
four-tenths of an inch in length, and three-sixteenths of an inch in
breadth,--the size, however, varying to a considerable extent in the
different varieties. An ounce contains from nine hundred to eleven
hundred seeds; and they retain their germinative properties from eight
to ten years.

_Varieties._--These are exceedingly numerous, in consequence of the
great facility with which the various kinds intermix, or hybridize.
Varieties are, however, much more easily produced than retained:
consequently, old names are almost annually discarded from the
catalogues of seedsmen and gardeners; and new names, with superior
recommendations, offered in their stead. The following list embraces
most of the kinds of much prominence or value now cultivated either in
Europe or this country:--


BEECHWOOD.

Fruit nearly spherical, but rather longer than broad,--usually five or
six inches in diameter; skin greenish-yellow, thickly and regularly
netted; flesh green, melting, sugary, and excellent. An early and fine
variety.


BLACK-ROCK CANTALOUPE. _Loud._

A large-fruited, late variety; form variable, but generally round, and
flattened at the ends; size large,--ten inches in diameter, eight inches
deep, and weighing eight or ten pounds. The skin varies in color from
grayish-green to deep-green; becomes yellow at maturity, and is thickly
spread with knobby bunches, or small protuberances. Rind very thick;
flesh reddish-orange, melting, and sugary. It requires a long season for
its full perfection.


CHRISTIANA.

This variety was originated by the late Capt. Josiah Lovett, of Beverly,
Mass. Form roundish; size rather small,--average specimens measuring
nearly the same as the Green Citron; skin yellowish-green; flesh yellow,
sweet, juicy, and of good quality. Its early maturity is its principal
recommendation; the Green Citron, Nutmeg, and many other varieties,
surpassing it in firmness of flesh, sweetness, and general excellence.

It would probably ripen at the North, or in short seasons, when other
sorts generally fail.


CITRON.

Green-fleshed Citron. Green Citron.

[Illustration: Green Citron Melon.]

Fruit nearly round, but flattened slightly at the ends,--deeply and very
regularly ribbed; size medium, or rather small,--average specimens
measuring about six inches in diameter, and five inches and a half in
depth; skin green, and thickly netted,--when fully mature, the green
becomes more soft and mellow, or of a yellowish shade; flesh green,
quite thick, very juicy, and of the richest and most sugary flavor. It
is an abundant bearer, quite hardy, and remarkably uniform in its
quality. It is deservedly the most popular as a market sort; and for
cultivation for family use, every thing considered, has few superiors.

In common with the Carolina Water-melon, the Green Citron is extensively
grown at the South for shipping to the northern portions of the United
States; appearing in the markets of New York and Boston three or four
weeks in advance of the season of those raised in the same vicinity in
the open ground.


EARLY CANTALOUPE.

This variety possesses little merit aside from its very early maturity.
It is a roundish melon, flattened a little at the ends, ribbed, and of
comparatively small size; usually measuring about five inches in
diameter. Skin yellowish, often spotted with green, and sometimes a
little warty; rind quite thick; flesh reddish-orange, sweet, and of good
flavor.

It is exceedingly variable in size, form, and color.


HARDY RIDGE. _Loud._

Fruit rather small, round, depressed, strongly ribbed, and irregularly
warted all over its surface; skin dull yellow, mottled with dull green;
flesh an inch thick, bright orange-red, sweet, and well flavored; rind
thick; weight from three to four pounds. Not an early, but a productive
variety.


LARGE-RIBBED NETTED.

Common Musk-melon.

[Illustration: Large Netted Musk-melon.]

Fruit very large, oval, strongly ribbed; skin yellow, very thickly
netted, sometimes so closely as to cover nearly the entire surface;
flesh salmon-yellow, remarkably thick and sweet, but not fine-grained or
melting, when compared with the more recent and improved varieties.

Hardy and productive. In good soil and favorable seasons, the fruit
sometimes attains a length of fifteen inches, and weighs upwards of
twenty pounds.


MUNROE'S GREEN FLESH. _Vil._

A comparatively new variety. The fruit is nearly spherical, but tapers
slightly towards the stem, and is rather regularly as well as distinctly
ribbed. Its diameter is about five inches. Cicatrix large; skin
greenish-yellow, thickly and finely netted over the entire surface; rind
thin; flesh green, remarkably transparent, comparatively thick, very
melting, and highly perfumed.


NUTMEG.

Fruit oval, regularly but faintly ribbed, eight or nine inches in
length, and about six inches in its broadest diameter; skin pale-green,
and very thickly netted; rind thin; flesh light-green, rich, sweet,
melting, and highly perfumed.

The Nutmeg Melon has been long in cultivation, and is almost everywhere
to be found in the vegetable garden, though seldom in a perfectly
unmixed state. When the variety is pure, and the fruit perfectly
ripened, it is of most delicious excellence, and deservedly ranked as
one of "the best."


ORANGE CANTALOUPE.

An oval variety, about six inches in length by five inches in diameter,
rather prominently ribbed. Skin yellow, marbled with green, thickly
netted about the stem, and sparsely so over the remainder of the
surface; rind thick; flesh reddish-orange, sweet, highly perfumed, and
of good flavor. Very early and productive.


PINE-APPLE.

Form roundish, inclining to oval, either without ribs or with
rib-marking, very faintly defined; size small,--the average diameter
being about five inches and a half; skin olive-green, with net-markings
more or less abundant; rind thin; flesh green, melting, sweet, and
perfumed. Season early.

It is an excellent sort, easily grown, and very productive.


PRESCOTT CANTALOUPE. _Vil._

Fruit generally somewhat flattened, but variable in form, deeply ribbed;
size large,--well-grown specimens measuring eight or ten inches in
diameter, and weighing from seven to nine pounds; skin thickly covered
with small tubercles; color varying from grayish-green to clear-green,
more or less deep, changing to yellow at maturity; rind very thick;
flesh orange-red, sugary and melting, and of delicious flavor.

There are numerous sub-varieties, as grown by different gardeners,
varying somewhat in form, color, and time of maturity; all, however,
corresponding nearly with the above description, though known by
different names, as the "White," "Gray," "Black," "Prescott," &c. Much
esteemed in France, and extensively grown by market-gardeners in the
vicinity of Paris.


SKILLMAN'S FINE-NETTED.

This variety much resembles the Pine-apple. Form rounded, flattened
slightly at the ends; flesh green, sugary, melting, and excellent. It
has been pronounced "the earliest of the green-fleshed sorts."


VICTORY OF BATH.

A recently introduced variety of English origin. Fruit egg-shaped,
faintly ribbed, rounded at the blossom-end, and slightly contracted
towards the stem,--at the insertion of which, it is flattened to a
small, plane surface; size medium,--about six inches deep, and five
inches in diameter; skin green, clouded with yellow, and sparsely
covered with fine net-markings; skin thin; flesh green.

       *       *       *       *       *

PERSIAN MELONS. _Trans._

These differ remarkably from the varieties commonly cultivated. They are
destitute of the thick, hard rind which characterizes the common sorts,
and which renders so large a portion of the fruit useless. On the
contrary, the Persian melons are protected by a skin so thin and
delicate, that they are subject to injury from causes that would produce
no perceptible effect on the sorts in general cultivation. As a class,
they are not only prolific, but their flesh is extremely tender, rich,
and sweet, and flows copiously with a cool juice, which renders them
still more grateful. They are, however, not early; and, for their
complete perfection, require a long and warm season.

_Varieties._--


DAMPSHA. _M'Int._

Flesh dark-green near the skin, rather whitish towards the centre, quite
melting, and of excellent flavor. The first-produced fruit in the season
is somewhat cylindrical, bluntly pointed at both ends; the whole surface
being prominently netted, and of a pale-yellow or dark-olive color. The
secondary crop has the fruit more pointed and less netted, and the skin
becomes much darker. Like the other varieties of winter melons, it may
be preserved a long time after being taken from the vines, if suspended
in a dry room. Weight four to five pounds.


DAREE. _Trans._

This resembles the Geree Melon in color, as well as in many other
respects. It is of the same form; but the rind, when netted, exhibits
coarser reticulations. The flesh is white, thick, crisp, and melting;
when fully ripened, very sweet, but rather insipid if imperfectly
matured. It is always, however, cool and pleasant.


GEREE. _Trans._

A handsome green fruit. In shape, it is oval, or ovate; and measures
eight inches in length by four inches and a half in breadth. The skin is
closely mottled with dark sea-green upon a pale ground, and is either
netted or not. In the former case, the meshes are very close; by which
character, it may be readily distinguished from the Daree. Stalk very
short; flesh an inch and a half or two inches thick, bright-green,
melting, very sweet, and highly flavored. Though perhaps equally rich,
it is not so beautiful or so juicy as the Melon of Keiseng. A good
bearer, but requires a warm, long season.


GERMEK. _Trans._

Large Germek.

A handsome large-sized, ribbed fruit, shaped like a compressed sphere;
usually six inches in length, and from seven to nine inches in diameter.
Skin deep-green, closely netted; flesh from an inch and a half to two
inches thick, clear green, firm, juicy, and high flavored. This is an
excellent variety, an abundant bearer, ripens early, and exceeds in size
any of the Persian melons.


GREEN HOOSAINEE. _Trans._

A handsome egg-shaped fruit, five inches long by four inches broad: when
unripe, of a very deep-green; but, in maturity, acquiring a fine, even,
light-green, regularly netted surface, which, on the exposed side,
becomes rather yellow. The flesh is pale-greenish white, tender and
delicate, full of a highly perfumed, pleasant, sweet juice; the rind is
very thin; the seeds are unusually large.

It is a variety of much excellence, a great bearer, and one of the
hardiest of the Persian melons.


GREEN VALENCIA. _M'Int._

A winter sort. Although not rich in flavor, it is firm, saccharine, and
juicy; and upon the whole, if fully ripened, a more desirable melon than
many of the summer varieties.


ISPAHAN. _Trans._

Sweet Ispahan.

This has been pronounced "the most delicious of all melons." The fruit
is egg-shaped, varying in length from eight to twelve inches, and
weighing from six to eight pounds; skin nearly smooth, of a deep
sulphur-yellow; flesh nearly white, extending about half way to its
centre, crisp, sugary, and very rich.

It is a variety of much excellence, but is fully perfected only in
favorable seasons.


MELON OF KEISENG. _Loud._

A beautiful egg-shaped fruit, eight inches long, five inches wide in the
middle, six inches wide at the lower extremity; very regularly and
handsomely formed. Color pale lemon-yellow; flesh from an inch and a
half to two inches and a quarter thick, nearly white, flowing copiously
with juice, extremely delicate, sweet, and high flavored, very similar
in texture to a well-ripened Beurré pear; rind thin, but so firm that
all the fleshy part of the fruit may be eaten.

It differs from the Sweet Ispahan in being closely netted.


MELON OF SEEN.

A fruit of regular figure and handsome appearance, seven inches long by
five inches wide. Shape ovate, with a small mamelon at the apex; surface
pale dusky yellow, regularly and closely netted, except the mamelon,
which is but little marked; rind very thin; flesh from an inch and a
half to two inches thick, pale-green, sometimes becoming reddish towards
the inside, exceedingly tender and juicy; juice sweet, and delicately
perfumed. A good bearer, but requires a long season. Named from Seen, a
village near Ispahan; where the variety was procured.


SMALL GERMEK. _Trans._

This ripens about a week earlier than the Large Germek, but is not so
valuable a fruit. In form, it is a depressed sphere, with about eight
rounded ribs. It measures four inches in depth by four inches and a
half in width. The skin is even, yellowish, with a little green about
the interstices, obscurely netted; the flesh is green, inclining to
reddish in the inside, an inch and a half thick, juicy, and high
flavored; skin very thin. The pulp in which the seeds are immersed is
reddish. It is not a great bearer, and the vines are tender.


STRIPED HOOSAINEE. _Trans._

Fruit oval and much netted, dark-green in broad stripes, with narrow
intervals of dull white, which become faintly yellow as the fruit
ripens; pulp externally green, but more internally pale-red, excessively
juicy, and more perfectly melting than that of the famous Ispahan Melon.

It is sweeter and higher flavored than any other Persian variety, but
requires a long, warm season for its full perfection.

       *       *       *       *       *

THE WATER-MELON.

Cucurbita citrullus.

Plant running,--the length varying from eight to twelve feet; leaves
bluish-green, five-lobed, the lobes rounded at the ends; flowers
pale-yellow, about an inch in diameter; fruit large, roundish, green, or
variegated with different shades of green; seeds oval, flattened, half
an inch long, five-sixteenths of an inch broad,--the color varying
according to the variety, being either red, white, black, yellowish or
grayish brown. An ounce contains from a hundred and seventy-five to two
hundred seeds, and they retain their vitality eight years.

The Water-melon is more vigorous in its habit than the Musk-melon, and
requires more space in cultivation; the hills being usually made eight
feet apart in each direction. It is less liable to injury from insects,
and the crop is consequently much more certain. The seed should not be
planted till May, or before established warm weather; and but two good
plants allowed to a hill. The varieties are as follow:--


APPLE-SEEDED.

A rather small, nearly round sort, deriving its name from its small,
peculiar seeds; which, in form, size, and color, are somewhat similar to
those of the apple. Skin deep, clear-green; rind very thin; flesh
bright-red to the centre, sweet, tender, and well-flavored. It is hardy,
bears abundantly, seldom fails to ripen perfectly in the shortest
seasons, and keeps a long time after being gathered.


BLACK SPANISH.

Spanish.

Form oblong; size large; skin very dark or blackish green; rind half an
inch thick; flesh deep-red (contrasting finely with the very deep-green
color of the skin), fine-grained, very sugary, and of excellent flavor.
The variety is hardy, productive, thrives well, matures its fruit in the
Northern and Eastern States, and is decidedly one of the best for
general cultivation. Seeds dark-brown, or nearly black.


BRADFORD. _W. D. Brinckle._

The Bradford is a highly prized, South-Carolina variety; size large;
form oblong; skin dark-green, with gray, longitudinal stripes, mottled
and reticulated with green; rind not exceeding half an inch in
thickness; seed yellowish-white, slightly mottled, and with a
yellowish-brown stripe around the edge; flesh fine red to the centre;
flavor fine and sugary; quality "best."


CAROLINA.

Fruit of large size, and of an oblong form, usually somewhat swollen
towards the blossom-end; skin deep-green, variegated with pale-green or
white; flesh deep-red, not fine-grained, but crisp, sweet, and of fair
quality; fruit frequently hollow at the centre; seeds black.

This variety is extensively grown in the Southern States for exportation
to the North, where it appears in the markets about the beginning of
August, and to some extent in July. Many of the specimens are much less
marked with stripes and variegations than the true Carolina; and some
shipments consist almost entirely of fruit of a uniform deep-green
color, but of the form and quality of the Carolina.

Downing mentions a sub-variety with pale-yellow flesh and white seeds.


CITRON WATER-MELON.

Form very nearly spherical; size rather small,--average specimens
measuring six or seven inches in diameter; color pale-green, marbled
with darker shades of green; flesh white, solid, tough, seedy, and very
squashy and unpalatable in its crude state. It ripens late in the
season, and will keep until December. "It is employed in the making of
sweetmeats and preserves, by removing the rind or skin and seeds,
cutting the flesh into convenient bits, and boiling in sirup which has
been flavored with ginger, lemon, or some agreeable article. Its
cultivation is the same as that of other kinds of melons."--_New
American Cyclopædia._


CLARENDON. _W. D. Brinckle._

Dark-speckled.

Size large; form oblong; skin mottled-gray, with dark-green,
interrupted, longitudinal stripes, irregular in their outline, and
composed of a succession of peninsulas and isthmuses; rind thin, not
exceeding half an inch; seed yellow, with a black stripe extending round
the edge, and from one to three black spots on each side,--the form and
number corresponding on the two sides; flesh scarlet to the centre;
flavor sugary and exquisite, and quality "best."

This fine melon originated in Clarendon County, South Carolina; and,
when pure, may at all times be readily recognized by the peculiarly
characteristic markings of the seeds.


ICE-CREAM.

A large, very pale-green sort; when unmixed, readily distinguishable
from all other varieties. Form nearly round, but sometimes a little
depressed at the extremities; rind thicker than in most varieties; flesh
white, very sweet and tender, and of remarkably fine flavor; seeds
white. It is prolific, and also early; and is remarkably well adapted
for cultivation in cold localities, or where the seasons are too short
for the successful culture of the more tender and late kinds. Its
pale-green skin, white flesh, and white seeds, are its prominent
distinctive peculiarities.


IMPERIAL. _Down._

This variety is said to have been introduced from the Mediterranean.
Fruit round, or oblate, and of medium size; skin pale-green, with
stripes and variegations of white or paler green; rind thin; flesh
pale-red, crisp, sweet, and of excellent flavor; seeds reddish-brown.
Very productive, but requiring a warm situation and a long season for
its complete perfection.


MOUNTAIN SPROUT.

This variety is similar to the Mountain Sweet. It is of large size,
long, and of an oval form. Skin striped and marbled with paler and
deeper shades of green; rind thin,--measuring scarcely half an inch in
thickness; flesh scarlet, a little hollow at the centre, crisp, sugary,
and of excellent flavor.

Like the Mountain Sweet, it is a favorite market sort. It is not only of
fine quality, but very productive. Seeds russet-brown.


MOUNTAIN SWEET.

A large, long, oval variety, often contracted towards the stem in the
form of a neck; skin striped and marbled with different shades of green;
rind rather thin, measuring scarcely half an inch in thickness; flesh
scarlet, and solid quite to the centre; seeds pale russet-brown, but
often of greater depth of color in perfectly matured specimens of fruit.

A popular and extensively cultivated variety, quite hardy, productive,
and of good quality. "For many years, it was universally conceded to be
the best market sort cultivated in the Middle States, but of late has
lost some of the properties that recommended it so highly to favor. This
deterioration has probably been owing to the influence of pollen from
inferior kinds grown in its vicinity."


ODELL'S LARGE WHITE. _W. D. Brinckle._

Size very large, sometimes weighing sixty pounds; form round; skin gray,
with fine green network spread over its uneven surface; rind nearly
three-fourths of an inch in thickness; seeds large, grayish-black, and
not numerous; flesh pale-red; flavor fine; quality very good.
Productiveness said to exceed that of most other kinds.

This remarkably large melon originated with a negro man on the property
of Col. A. G. Sumner, of South Carolina. Its large size, and
long-keeping quality after being separated from the vine, will recommend
the variety, especially for the market.


ORANGE.

Form oval, of medium size; skin pale-green, marbled with shades of
deeper green; rind half an inch in depth, or of medium thickness; flesh
red, not fine-grained, but tender, sweet, and of good quality. When in
its mature state, the rind separates readily from the flesh, in the
manner of the peel from the flesh of an orange.

When first introduced, the variety was considered one of the best
quality; but it appears to have in some degree deteriorated, and now
compares unfavorably with many other sorts.


PIE-MELON.

California Pie-melon.

Plant running,--the foliage and general habit resembling the Common
Water-melon, but yet distinguishable by its larger size, more hairy
stem, and its more stocky and vigorous character; fruit oblong, very
large, measuring sixteen inches and upwards in length, and from eight to
ten inches in diameter; skin yellowish-green, often marbled with
different shades of light-green or pea-green; flesh white, succulent,
somewhat tender, but very unpalatable, or with a squash-like flavor, in
its crude state. As intimated by the name, it is used only for culinary
purposes.

This melon should be cooked as follows: After removing the rind, cut the
flesh into pieces of convenient size, and stew until soft and pulpy.
Lemon-juice, sugar, and spices should then be added; after which,
proceed in the usual manner of making pies from the apple or any other
fruit. If kept from freezing, or from dampness and extreme cold, the
Pie-melon may be preserved until March.


RAVENSCROFT. _W. D. Brinckle._

Size large; form oblong; skin dark-green, faintly striped and marked
with green of a lighter shade, and divided longitudinally by sutures
from an inch and a quarter to two inches apart; rind not more than half
an inch in thickness; seed cream-color, tipped with brown at the eye,
and having a brown stripe around the edge; flesh fine red, commencing
abruptly at the rind, and extending to the centre; flavor delicious and
sugary; quality "best."

This valuable water-melon originated with Col. A. G. Sumner, of South
Carolina.


SOUTER. _W. D. Brinckle._

Size large, sometimes weighing twenty or thirty pounds; form oblong,
occasionally roundish; skin peculiarly marked with finely reticulated,
isolated, gray spots, surrounded by paler green, and having irregular,
dark-green, longitudinal stripes extending from the base to the apex;
rind thin, about half an inch thick; seed pure cream-white, with a faint
russet stripe around the edge; flesh deep-red to the centre; flavor
sugary and delicious; quality "best." Productiveness said to be
unusually great.

This excellent variety originated in Sumpter District, South Carolina.

       *       *       *       *       *

PAPANJAY, OR SPONGE CUCUMBER.

Papangaye. _Vil._ Cucumis acutangulus.

This is an East-Indian plant, with a creeping stem, and angular,
heart-shaped leaves. The flowers (several of which are produced on one
stem) are yellow; the fruit is ten or twelve inches in length, about an
inch and a half in diameter, deeply furrowed or grooved in the
direction of its length, forming ten longitudinal, acute angles; the
skin is hard, and of a russet-yellow color; the seeds are black, rough,
and hard, and quite irregular in form,--about five hundred are contained
in an ounce.

_Use._--The fruit is eaten while it is quite young and small; served in
the manner of cucumbers, or like vegetable marrow. When fully ripened,
it is exceedingly tough, fibrous, and porous, and is sometimes used as a
substitute for sponge: whence the name.

       *       *       *       *       *

PRICKLY-FRUITED GHERKIN.

Gherkin. West-Indian Cucumber. Jamaica Cucumber. Cucumis anguria.

This species is said to be a native of Jamaica. The habit of the plant
is similar to that of the Globe Cucumber, and its season of maturity is
nearly the same. The surface of the fruit is thickly set with spiny
nipples, and has an appearance very unlike that of the Common Cucumber.
It is comparatively of small size, and of a regular, oval
form,--generally measuring about two inches in length by an inch and a
third in its largest diameter; color pale-green; flesh greenish-white,
very seedy and pulpy. The seeds are quite small, oval, flattened,
yellowish-white, and retain their vitality five years.

It is somewhat later than the Common Cucumber, and requires nearly the
whole season for its full development. Plant in hills about five feet
apart; cover the seeds scarcely half an inch deep, and leave three
plants to a hill.

The Prickly-fruited Gherkin is seldom served at table sliced in its
crude state. It is principally grown for pickling: for which purpose it
should be plucked when about half grown, or while the skin is tender,
and can be easily broken by the nail. As the season of maturity
approaches, the rind gradually hardens, and the fruit becomes worthless.
In all stages of its growth, the flesh is comparatively spongy; and, in
the process of pickling, absorbs a large quantity of vinegar.

       *       *       *       *       *

THE PUMPKIN.

Cucurbita pepo.

Under this head, on the authority of the late Dr. T. W. Harris, should
properly be included "the common New-England field-pumpkin, the
bell-shaped and crook-necked winter squashes, the Canada crook-necked,
the custard squashes, and various others, all of which (whether rightly
or not, cannot now be determined) have been generally referred by
botanists to the _Cucurbita pepo_ of Linnæus."

The term "pumpkin," as generally used in this country by writers on
gardening and agriculture, and as popularly understood, includes only
the few varieties of the Common New-England Pumpkin that have been long
grown in fields in an extensive but somewhat neglectful manner; the
usual practice being to plant a seed or two at certain intervals in
fields of corn or potatoes, and afterwards to leave the growing vines to
the care of themselves. Even under these circumstances, a ton is
frequently harvested from a single acre, in addition to a heavy crop of
corn or potatoes.

The Pumpkin was formerly much used in domestic economy; but, since the
introduction of the Crook-necks, Boston Marrow, Hubbard, and other
improved varieties of squashes, it has gradually fallen into disuse, and
is now cultivated principally for agricultural purposes.

_Varieties._--The following are the principal varieties, although
numerous intermediate sorts occur, more or less distinct, as well as
more or less permanent in character:--


CANADA PUMPKIN.

Vermont Pumpkin.

The Canada Pumpkin is of an oblate form, inclining to conic; and is
deeply and regularly ribbed. When well grown, it is of comparatively
large size, and measures thirteen or fourteen inches in diameter, and
about ten inches in depth. Color fine, deep orange-yellow; skin or shell
rather thick and hard; flesh yellow, fine-grained, sweet, and well
flavored. Hardy, and very productive.

Compared with the common field variety, the Canada is much more
flattened in its form, more regularly and deeply ribbed, of a deeper and
richer color; and the flesh is generally much sweeter, and less coarse
and stringy in its texture. It seems adapted to every description of
soil; thrives well in all climates; and is one of the best sorts for
agricultural purposes, as well as of good quality for the table.


CHEESE PUMPKIN.

Plant very vigorous; leaves large, deep-green; fruit much flattened,
deeply and rather regularly ribbed, broadly dishing about the stem, and
basin-like at the opposite extremity. It is of large size; and, when
well grown, often measures fifteen or sixteen inches in diameter, and
nine or ten inches in depth. Skin fine, deep reddish-orange, and, if the
fruit is perfectly matured, quite hard and shell-like; flesh very thick,
yellow, fine-grained, sweet, and well flavored. The seeds are not
distinguishable from those of the Common Field Pumpkin.

The Cheese Pumpkin is hardy, remarkably productive, and much superior in
all respects to most of the field-grown sorts. Whether the variety
originated in this country, cannot probably now be determined; but it
was extensively disseminated in the Middle States at the time of the
American Revolution, and was introduced into certain parts of New
England by the soldiers on their return from service. After a lapse of
more than seventy-five years,--during which time it must have
experienced great diversity of treatment and culture,--it still can be
found in its original type; having the same form, color, size, and the
same thickness, and quality of flesh, which it possessed at the time of
its introduction.


COMMON YELLOW FIELD PUMPKIN.

Plant of vigorous, stocky habit, extending twelve feet and upwards in
length; fruit rounded, usually a little more deep than broad, flattened
at the ends, and rather regularly, and more or less prominently, ribbed.
Its size is much affected by soil, season, and the purity of the seed.
Average specimens will measure about fourteen inches in length, and
eleven or twelve inches in diameter. Color rich, clear orange-yellow;
skin, or rind, if the fruit is well matured, rather dense and hard;
flesh variable in thickness, but averaging about an inch and a half, of
a yellow color, generally coarse-grained, and often stringy, but
sometimes of fine texture, dry, and of good quality; seeds of medium
size, cream-yellow.

The cultivation of the Common Yellow Field Pumpkin in this country is
almost co-eval with its settlement. For a long period, few, if any, of
the numerous varieties of squashes, now so generally disseminated, were
known; and the Pumpkin was not only extensively employed as a material
for pies, but was much used as a vegetable, in the form of squash, at
the table. During the struggle for national independence, when the
excessively high prices of sugars and molasses prevented their general
use, it was the practice to reduce by evaporation the liquid in which
the pumpkin had been cooked, and to use the saccharine matter thus
obtained as a substitute for the more costly but much more palatable
sweetening ingredients. When served at table in the form of a vegetable,
a well-ripened, fine-grained pumpkin was selected, divided either
lengthwise or crosswise; the seeds extracted; the loose, stringy matter
removed from the inner surface of the flesh; and the two sections, thus
prepared, were baked, till soft, in a common oven. The flesh was then
scooped from the shell, pressed, seasoned, and served in the usual form.
By many, it is still highly esteemed, and even preferred for pies to the
Squash, or the more improved varieties of pumpkins; but its cultivation
at present is rather for agricultural than for culinary purposes.


CONNECTICUT FIELD PUMPKIN.

A large, yellow, field variety, not unlike the Common Yellow in form,
but with a softer skin, or shell. It is very prolific, of fair quality
as an esculent, and one of the best for cultivating for stock or for
agricultural purposes.


LONG YELLOW FIELD PUMPKIN.

Plant hardy and vigorous, not distinguishable from that of the Common
Yellow variety; fruit oval, much elongated, the length usually about
twice the diameter; size large,--well-grown specimens measuring sixteen
to twenty inches in length, and nine or ten inches in diameter; surface
somewhat ribbed, but with the markings less distinct than those of the
Common Yellow; color bright orange-yellow; skin of moderate thickness,
generally easily broken by the nail; flesh about an inch and a half in
thickness, yellow, of good but not fine quality, usually sweet, but
watery, and of no great value for the table.

It is very hardy and productive; well adapted for planting among corn or
potatoes; may be profitably raised for feeding out to stock; keeps well
when properly stored; and selected specimens will afford a tolerable
substitute for the Squash in the kitchen, particularly for pies.

Between this and the Common Yellow, there are various intermediate
sorts; and, as they readily hybridize with each other, it is with
difficulty that these varieties can be preserved in a pure state. Only
one of the sorts should be cultivated, unless there is sufficient
territory to enable the cultivator to allow a large distance between
the fields where the different varieties are grown.


NANTUCKET.

Hard-shell. "Nigger-head."

Form flattened or depressed, but sometimes oblong or bell-shaped, often
faintly ribbed; size medium or rather small; color deep-green, somewhat
mellowed by exposure to the sun, or at full maturity; skin or shell
thick and hard, and more or less thickly covered with prominent,
wart-like excrescences; flesh comparatively thick, yellow, sweet,
fine-grained, and of excellent flavor,--comparing favorably in all
respects with that of the Sugar Pumpkin. It is a productive sort, and
its flesh much dryer and more sugary than the peculiar, green, and warty
appearance of the fruit would indicate. When cooked, it should be
divided into pieces of convenient size; the seeds, and loose, stringy
parts, removed from the inner surface of the flesh, and then boiled or
baked in the skin or shell; afterwards scooping out the flesh, as is
practised with the Hubbard Squash or other hard-shelled varieties of
pumpkins. It is an excellent pie-variety, and selected specimens will be
found of good quality when served as squash at the table. It will keep
till February or March.


STRIPED FIELD PUMPKIN.

Habit of the plant, and form of the fruit, very similar to the Common
Yellow Field Pumpkin. The size, however, will average less; although
specimens may sometimes be procured as large as the dimension given for
the Common Yellow. Color yellow, striped and variegated with
green,--after being gathered, the green becomes gradually softer and
paler, and the yellow deeper; flesh yellow, moderately thick, and,
though by some considered of superior quality, has not the fine, dry,
and well-flavored character essential for table use; seeds similar to
the foregoing sorts.

The Striped Field Pumpkin is a hardy sort, and yields well. It is,
however, exceedingly liable to hybridize with all the varieties of the
family, and is with difficulty preserved in an unmixed condition. It
should be grown as far apart as possible from all others, especially
when the seed raised is designed for sale or for reproduction at home.


SUGAR-PUMPKIN.

Small Sugar-pumpkin.

[Illustration: Sugar-pumkin.]

Plant similar in its character and general appearance to the Common
Field Pumpkin; fruit small, eight or nine inches at its broadest
diameter, and about six inches in depth; form much depressed, usually
broadest near the middle, and more or less distinctly ribbed; skin
bright orange-yellow when the fruit is well ripened, hard, and
shell-like, and not easily broken by the nail; stem quite long,
greenish, furrowed, and somewhat reticulated; flesh of good thickness,
light-yellow, very fine-grained, sweet, and well flavored; seeds of
smaller size than, but in other respects similar to, those of the Field
Pumpkin. The variety is the smallest of the sorts usually employed for
field cultivation. It is, however, a most abundant bearer, rarely fails
in maturing its crops perfectly, is of first-rate quality, and may be
justly styled an acquisition. For pies, it is not surpassed by any of
the family; and it is superior for table use to many of the garden
squashes. The facility with which it hybridizes or mixes with other
kinds renders it extremely difficult to keep the variety pure; the
tendency being to increase in size, to grow longer or deeper, and to
become warty: either of which conditions may be considered an infallible
evidence of deterioration.

Varieties sometimes occur more or less marbled and spotted with green;
the green, however, often changing to yellow after harvesting.

       *       *       *       *       *

SNAKE OR SERPENT CUCUMBER.

Cucumis flexuosus.

Though generally considered as a species of cucumber, this plant should
properly be classed with the melons. In its manner of growth, foliage,
flowering, and in the odor and taste of the ripened fruit, it strongly
resembles the musk-melon. The fruit is slender and flexuous; frequently
measures more than three feet in length; and is often gracefully coiled
or folded in a serpent-like form. The skin is green; the flesh, while
the fruit is forming, is greenish-white,--at maturity, yellow; the seeds
are yellowish-white, oval, flattened, often twisted or contorted like
those of some varieties of melons, and retain their vitality five years.

_Planting and Cultivation._--The seeds should be planted in May, in
hills six feet apart. Cover half an inch deep, and allow three plants to
a hill.

_Use._--The fruit is sometimes pickled in the manner of the Common
Cucumber, but is seldom served at table sliced in its crude state. It is
generally cultivated on account of its serpent-like form, rather than
for its value as an esculent.

Well-grown specimens are quite attractive; and, as curious vegetable
productions, contribute to the interest and variety of horticultural
exhibitions.

       *       *       *       *       *

THE SQUASH.

All the varieties are tender annuals, and of tropical origin. They only
thrive well in a warm temperature: and the seed should not be sown in
spring until all danger from frost is past, and the ground is warm and
thoroughly settled; as, aside from the tender nature of the plant, the
seed is extremely liable to rot in the ground in continued damp and cold
weather.

Any good, well-enriched soil is adapted to the growth of the Squash. The
hills should be made from eight to ten inches in depth, two feet in
diameter, and then filled within three or four inches of the surface
with well-digested compost; afterwards adding sufficient fine loam to
raise the hill an inch or two above the surrounding level. On this,
plant twelve or fifteen seeds; covering about three-fourths of an inch
deep. Keep the earth about the plants loose and clean; and from time to
time remove the surplus vines, leaving the most stocky and vigorous.
Three plants are sufficient for a hill; to which number the hills should
ultimately be thinned, making the final thinning when all danger from
bugs and other vermin is past. The dwarfs may be planted four feet
apart; but the running sorts should not be less than six or eight. The
custom of cutting or nipping off the leading shoot of the running
varieties is now practised to some extent, with the impression that it
both facilitates the formation of fruitful laterals and the early
maturing of the fruit. Whether the amount of product is increased by the
process, is not yet determined.

In giving the following descriptions, no attempt has been made to
present them under scientific divisions; but they have been arranged as
they are in this country popularly understood:--

_Summer Varieties._--


APPLE SQUASH.

Early Apple.

Plant running, not of stocky habit, but healthy and vigorous; fruit
obtusely conical, three inches broad at the stem, and two inches and a
half in depth; skin yellowish-white, thin and tender while the fruit is
young, hard and shell-like when ripe; flesh dry and well flavored in its
green state, and often of good quality at full maturity.

The fruit is comparatively small; and, on this account, the variety is
very little cultivated.


BUSH SUMMER WARTED CROOKNECK.

Early Summer Crookneck. Yellow Summer Warted Crookneck. Cucurbita
verrucosa.

[Illustration: Bush Summer Warted Crookneck Squash.]

Plant dwarfish or bushy in habit, generally about two feet and a half in
height or length; fruit largest at the blossom-end, and tapering
gradually to a neck, which is solid, and more or less curved; size
medium,--average specimens, when suitable for use, measuring about eight
inches in length, and three inches in diameter at the broadest part; the
neck is usually about two inches in thickness; color clear,
bright-yellow; skin very warty, thin, and easily broken by the nail
while the fruit is young, and suitable for use,--as the season of
maturity approaches, the rind gradually becomes firmer, and, when fully
ripe, is very hard and shell-like; flesh greenish-yellow, dry, and well
flavored; seeds comparatively small, broad in proportion to the length,
and of a pale-yellow color. About four hundred are contained in an
ounce.

The Bush Summer Crookneck is generally esteemed the finest of the summer
varieties. It is used only while young and tender, or when the skin can
be easily pierced or broken by the nail. After the fruit hardens, the
flesh becomes watery, coarse, strong flavored, and unfit for table use.

On account of the dwarfish character of the plants, the hills may be
made four feet apart. Three plants will be sufficient for a hill.


EARLY WHITE BUSH SCOLLOPED.

White Pattypan. Cymbling. White Summer Scolloped. Pattison Blanc. _Vil._

This is a sub-variety of the Early Yellow Bush Scolloped. The plant has
the same dwarf habit, and the fruit is nearly of the same size and
form. The principal distinction between the varieties consists in the
difference of color.

By some, the white variety is considered a little inferior in fineness
of texture and in flavor to the yellow; though the white is much the
more abundant in the markets. Both of the varieties are hardy and
productive; and there is but little difference in the season of their
maturity.

In the month of June, large quantities are shipped from the Southern and
Middle States to the North and East, where they anticipate from two to
three weeks the products of the home-market gardens; the facilities
afforded by steam transportation rendering nearly profitless the efforts
of gardeners to obtain an early crop. As the variety keeps well, and
suffers little from transportation, the squashes are generally found
fresh and in good order on their arrival.


EARLY YELLOW BUSH SCOLLOPED.

Cymbling. Pattypan. Yellow Summer Scollop.

[Illustration: Early Yellow Bush Scolloped.]

Plant dwarf, of rather erect habit, and about two feet and a half in
height; leaves large, clear-green; fruit somewhat of a hemispherical
form, expanded at the edge, which is deeply and very regularly
scolloped. When suitable for use, it measures about five inches in
diameter, and three inches in depth; but, when fully matured, the
diameter is often ten or twelve inches, and even upwards. Color yellow;
skin, while young, thin, and easily pierced,--at maturity, hard and
shell-like; flesh pale-yellow, tolerably fine-grained, and well
flavored,--not, however, quite so dry and sweet as that of the Summer
Crookneck; seeds broader in proportion to their length than the seeds of
most varieties, and of comparatively small size. Four hundred and
twenty-five weigh an ounce.

This variety has been common to the gardens of this country for upwards
of a century; during which period, the form and general character have
been very slightly, if at all, changed. When grown in the vicinity of
the Bush Summer Crookneck, the surface sometimes exhibits the same
wart-like excrescences; but there is little difficulty in procuring
seeds that will prove true to the description above given.

Like the Summer Crookneck, the scolloped squashes are used while young
or in a green state. After the hardening of the skin, or shell, the
flesh generally becomes coarse, watery, strong-flavored, and unfit for
the table.

The hills should be made about four feet apart, and three plants allowed
to a hill. Season from the beginning of July to the middle or last of
August.


EGG-SQUASH.

Cucurbita ovifera.

An ornamental variety, generally cultivated for its peculiar, egg-like
fruit, which usually measures about three inches in length, and two
inches or two and a half in diameter. Skin, or shell, white. It is
seldom used as an esculent; though, in its young state, the flesh is
quite similar in flavor and texture to that of the scolloped varieties.
"If trained to a trellis, or when allowed to cover a dry, branching
tree, it is quite ornamental; and, in its ripened state, is quite
interesting, and attractive at public exhibitions." Increase of size
indicates mixture or deterioration.

"It has been generally supposed, that the Egg-squash was a native of
Astrachan, in Tartary. Dr. Loroche included it in a list of plants not
natives of Astrachan, but cultivated only in gardens where it is
associated with such exotics as Indian corn, or maize, with which it was
probably introduced directly or indirectly from America. We also learn
from Loroche that this species varied in form, being sometimes
pear-shaped; that it was sometimes variegated in color with green and
white, and the shell served instead of boxes. Here we have plainly
indicated the little gourd-like, hard-shelled, and variegated squashes
that are often cultivated as ornamental plants.

"From these and similar authorities, it is evident that summer squashes
were originally natives of America, where so many of them were found in
use by the Indians, when the country began to be settled by
Europeans."--_Dr. T. W. Harris, in Pennsylvania Farm Journal._


GREEN BUSH SCOLLOPED.

Pattison Vert. _Vil._

Fruit similar in size and form to the Yellow or White Bush Scolloped;
skin or shell bottle-green, marbled or clouded with shades of lighter
green. It is comparatively of poor quality, and is little cultivated.


GREEN-STRIPED BERGEN.

"Plant dwarf, but of strong and vigorous habit; fruit of small size,
bell-shaped; colors dark-green and white, striped.

"An early but not productive sort, little cultivated at the North or
East, but grown to a considerable extent for the New-York market. It is
eaten both while green and when fully ripe."


LARGE SUMMER WARTED CROOKNECK.

A large variety of the Bush or Dwarf Summer Crookneck. Plant twelve feet
and upwards in length, running; fruit of the form of the last named, but
of much greater proportions,--sometimes attaining a length of nearly two
feet; skin clear, bright yellow, and thickly covered with the prominent
wart-like excrescences peculiar to the varieties; flesh greenish-yellow,
and of coarser texture than that of the Dwarf Summer Crookneck. Hardy
and very productive. The hills should be made six feet apart.


ORANGE.

Cucurbita aurantiaca.

Fruit of the size, form, and color of an orange. Though generally
cultivated for ornament, and considered more curious than useful, "some
of them are the very best of the summer squashes for table use; far
superior to either the scolloped or warted varieties." When trained as
directed for the Egg-squash, it is equally showy and attractive.


VARIEGATED BUSH SCOLLOPED.

Pattison Panaché. _Vil._

Pale yellow, or nearly white, variegated with green. Very handsome, but
of inferior quality.

_Autumn and Winter Varieties._--


AUTUMNAL MARROW. _J. M. Ives._

Boston Marrow. Courge de l'Ohio. _Vil._

Plant twelve feet or more in length, moderately vigorous; fruit ovoid,
pointed at the extremities, eight or nine inches in length, and seven
inches in diameter; stem very large, fleshy, and contracted a little at
its junction with the fruit,--the summit, or blossom-end, often tipped
with a small nipple or wart-like excrescence; skin remarkably thin,
easily bruised or broken, cream-yellow at the time of ripening, but
changing to red after harvesting, or by remaining on the plants after
full maturity; flesh rich, salmon-yellow, remarkably dry, fine-grained,
and, in sweetness and excellence, surpassed by few varieties. The seeds
are large, thick, and pure white: the surface, in appearance and to the
touch, resembles glove-leather or dressed goat-skin. About one hundred
are contained in an ounce.

In favorable seasons, the Autumnal Marrow Squash will be sufficiently
grown for use early in August; and, if kept from cold and dampness, may
be preserved till March.

Mr. John M. Ives, of Salem, who was awarded a piece of silver plate by
the Massachusetts Horticultural Society for the introduction of this
valuable variety, has furnished the following statement relative to its
origin and dissemination:--

  SALEM, MASS., Feb. 7, 1858.

     DEAR SIR,--As requested, I forward you a few facts relative to the
     introduction of the Autumnal Marrow Squash, the cultivation of
     which has extended not only over our entire country, but throughout
     Europe. It succeeds better in England than the Crooknecks; and may
     be seen in great abundance every season at Covent-Garden Market, in
     London.

     Early in the spring of 1831, a friend of mine from Northampton, in
     this State, brought to my grounds a specimen of this vegetable, of
     five or six pounds' weight, which he called "Vegetable Marrow." As
     it bore no resemblance to the true Vegetable Marrow, either in its
     form or color, I planted the seeds, and was successful in raising
     eight or ten specimens. Finding it a superior vegetable, with a
     skin as thin as the inner envelope of an egg, and the flesh of fine
     texture, and also that it was in eating early in the fall, I
     ventured to call it "Autumnal Marrow Squash." Soon a drawing was
     made, and forwarded, with a description, to the "Horticultural
     Register" of Fessenden, and also to the "New-England Farmer."

     In cultivating this vegetable, I found the fruit to average from
     eight to nine pounds, particularly if grown on newly broken-up sod
     or grass land. From its facility in hybridizing with the tribe of
     pumpkins, I consider it to be, properly speaking, a fine-grained
     pumpkin. The first indication of deterioration or mixture will be
     manifested in the thickening of the skin, or by a green circle or
     coloring of green at the blossom-end.

     More recently, I have been informed, by the gentleman to whom I was
     indebted for the first specimen, that the seeds came originally
     from Buffalo, N.Y., where they were supposed to have been
     introduced by a tribe of Indians, who were accustomed to visit that
     city in the spring of the year. I have not been able to trace it
     beyond this. It is, unquestionably, an accidental hybrid.

                                  Yours truly,
                                                  JOHN M. IVES.

     Mr. F. BURR, Jun.


CANADA CROOKNECK.

The plants of this variety are similar in habit to those of the Common
Winter Crookneck; but the foliage is smaller, and the growth less
luxuriant. In point of size, the Canada Crookneck is the smallest of its
class. When the variety is unmixed, the weight seldom exceeds five or
six pounds. It is sometimes bottle-formed; but the neck is generally
small, solid, and curved in the form of the Large Winter Crooknecks. The
seeds are contained at the blossom-end, which expands somewhat abruptly,
and is often slightly ribbed. Skin of moderate thickness, and easily
pierced by the nail; color, when fully ripened, cream-yellow, but, if
long kept, becoming duller and darker; flesh salmon-red, very
close-grained, dry, sweet, and fine-flavored; seeds comparatively small,
of a grayish or dull-white color, with a rough and uneven
yellowish-brown border; three hundred are contained in an ounce.

[Illustration]

The Canada is unquestionably the best of the Crooknecked sorts. The
vines are remarkably hardy and prolific; yielding almost a certain crop
both North and South. The variety ripens early; the plants suffer but
little from the depredations of bugs or worms; and the fruit, with
trifling care, may be preserved throughout the year. It is also quite
uniform in quality; being seldom of the coarse and stringy character so
common to other varieties of this class.


CASHEW.

Cushaw Pumpkin.

Somewhat of the form and color of the Common Winter Crookneck. Two
prominent varieties, however, occur. The first is nearly round; the
other curved, or of the shape of a hunter's horn. The latter is the most
desirable. It is not cultivated or generally known in New England or in
the northern portions of the United States; for though well suited to
Louisiana and other portions of the South, where it is much esteemed, it
is evidently too tender for cultivation where the seasons are
comparatively short and cool.

In an experimental trial by the late Dr. Harris, specimens raised from
seed received from New Jersey "did not ripen well, and many decayed
before half ripe."

The Crooknecks of New England "may be distinguished from the Cashew by
the want of a persistent style, and by their furrowed and club-shaped
fruit-stems."


COCOA-NUT SQUASH.

Cocoa Squash.

Fruit oval, elongated, sixteen to twenty inches in length, eight or ten
inches in diameter, and weighing from fifteen to twenty pounds and
upwards; skin thin, easily pierced or broken, of an ash-gray color,
spotted, and marked with light drab and nankeen-brown,--the furrows
dividing the ribs light drab; stem small; flesh deep orange-yellow, of
medium thickness; seeds pure white, broader in proportion to their
length than those of the Hubbard or Boston Marrow.

The quality of the Cocoa-nut Squash is extremely variable. Sometimes the
flesh is fine-grained, dry, sweet, and of a rich, nut-like flavor; but
well-developed and apparently well-matured specimens are often coarse,
fibrous, watery, and unfit for table use. The variety ripens in
September, and will keep till March or April.


CUSTARD SQUASH.

[Illustration]

Plant healthy and of vigorous habit, often twenty feet and upwards in
length; fruit oblong, gathered in deep folds or wrinkles at the stem,
near which it is the smallest, abruptly shortened at the opposite
extremity, prominently marked by large, rounded, lengthwise elevations,
and corresponding deep furrows, or depressions; skin, or shell,
cream-white; flesh pale-yellow, not remarkable for solidity, or fineness
of texture, but well flavored; the seeds are yellowish-white, and
readily distinguished from those of other varieties by their long and
narrow form. Under favorable conditions of soil and season, the Custard
Squash attains a large size; often measuring twenty inches and upwards
in length, eight or ten inches in diameter, and weighing from eighteen
to twenty-five pounds.

It is one of the hardiest and most productive of all varieties. Crops
are recorded of fourteen tons from an acre. It is esteemed by some for
pies; but, as a table squash, is inferior to most other sorts. Its great
yield makes it worthy the attention of agriculturists, as it would
doubtless prove a profitable variety to be cultivated for stock.

From the habit of the plant, the form and character of the fruit, and
its great hardiness and productiveness, it appears to be allied to the
Vegetable Marrow.


EGG-SHAPED, OR REEVES. _Thomp._

Fruit large, weighing from fifteen to twenty pounds; but in rich, highly
manured soil, and with only a few on each plant, it may be grown to
upwards of fifty pounds' weight. It is short, ovate, sometimes tapering
rather abruptly. Skin, or shell, hard, of a reddish color; flesh firm,
red, excellent in a ripe state cooked as a vegetable, or in any other
way in which squashes are prepared. The stems run to a very great
length, and bear all along most abundantly. Altogether, it is a sort
highly deserving of cultivation.

It was brought into notice by John Reeves, Esq.; who has contributed to
horticulture many valuable plants from China, where he resided for many
years.

Plant in hills eight feet apart, and thin to two plants to a hill.


HONOLULU.

Plant twelve feet or more in length, remarkably strong and vigorous;
leaves very large,--the leaf-stems often three feet and upwards in
length; fruit large, oblate, depressed about the stem, broadly, and
sometimes deeply, but in general faintly, ribbed; skin moderately thick,
but not shell-like, of an ash-green color, striped and variegated with
drab or lighter shades of green; flesh reddish-orange, very thick, of
good flavor, but less dry and sweet than that of the Hubbard or Boston
Marrow; seeds large, white.

This recently introduced variety is hardy, productive, a good keeper,
excellent for pies, and by some esteemed for table use.

Specimens frequently occur of a reddish cream-color, striped and marked
with drab or pale-yellow.


HUBBARD. _J. J. H. Gregory._

[Illustration: Hubbard Squash.]

Plant similar in character and appearance to that of the Autumnal
Marrow; fruit irregularly oval, sometimes ribbed, but often without
rib-markings, from eight to ten inches in length, seven or eight inches
in diameter, and weighing from seven to nine pounds,--some specimens
terminate quite obtusely, others taper sharply towards the extremities,
which are frequently bent or curved; skin, or shell, dense and hard,
nearly one-eighth of an inch thick, and overspread with numerous small
protuberances; stem fleshy, but not large; color variable, always rather
dull, and usually clay-blue or deep olive-green,--the upper surface, if
long exposed to the sun, assuming a brownish cast, and the under
surface, if deprived of light, becoming orange-yellow; flesh rich
salmon-yellow, thicker than that of the Autumnal Marrow, very
fine-grained, sweet, dry, and of most excellent flavor,--in this last
respect, resembling that of roasted or boiled chestnuts; seeds
white,--similar to those of the Autumnal Marrow. Season from September
to June; but the flesh is dryest and sweetest during autumn and the
early part of winter.

The Hubbard Squash should be grown in hills seven feet apart, and three
plants allowed to a hill. It is essential that the planting be made as
far as possible from similar varieties, as it mixes, or hybridizes,
readily with all of its kind. In point of productiveness, it is about
equal to the Autumnal Marrow. "The average yield from six acres was
nearly five tons of marketable squashes to the acre."

Mr. J. J. H. Gregory, of Marblehead, Mass., who introduced this variety
to notice, and through whose exertions it has become widely
disseminated, remarks in the "New-England Farmer" as follows:--

"Of its history I know next to nothing, farther than that the seed was
given to me by an aged female, about twelve years since, in remembrance
of whom I named it; and that the party from whom she received it cannot
tell from whence the seed came. I infer that it is of foreign origin,
partly from the fact that the gentleman to whom I traced it is a
resident of a seaport town, and is largely connected with those who
follow the seas."


ITALIAN VEGETABLE MARROW. _Thomp._

Courge Coucourzelle.

This forms a dwarf bush, with short, reclining stems, and upright
leaves, which are deeply five-lobed. The fruits are used when the
flowers are about to drop from their ends. They are then from four to
five inches long, and an inch and a half to two inches in diameter. When
ripe, the fruit is from fifteen to eighteen inches in length, and about
six inches in diameter. It is of a pale yellow, striped with green. It
should, however, be used in the young, green state; for, when mature, it
is not so good as many of the other sorts. It bears very abundantly;
and, as it does not run, may be grown in smaller compass than the true
Vegetable Marrow.


MAMMOTH.

Mammoth Pumpkin. Large Yellow Gourd, of the English. _Thomp._ Potiron
jaune, of the French. Cucurbita maxima.

This is the largest-fruited variety known. In a very rich compost, and
under favorable conditions of climate, it grows to an enormous size.
Fruit weighing a hundred and twenty pounds is not uncommon; and
instances, though exceptional, are recorded of weights ranging from two
hundred to nearly two hundred and fifty pounds.

The leaves are very large, and the stems thick, running along the ground
to the distance of twenty or thirty feet if not stopped, and readily
striking root at the joints.

The fruit is round, or oblate; sometimes flattened on the under side,
owing to its great weight; sometimes obtusely ribbed, yellowish, or pale
buff, and frequently covered to a considerable extent with a gray
netting. Flesh very deep yellow; seeds white.

It is used only in its full-grown or ripe state, in which it will keep
for several months; and even during the winter, if stored in a dry, warm
situation. The flesh is sweet, though generally coarse-grained and
watery. It is used in soups and stews, and also for pies; but is seldom
served like squash at the table.


NEAPOLITAN.

Courge pleine de Naples. _Vil._

Plant running; leaves small, smooth, striped and marked with white along
the nerves; fruit nearly two feet in length, and rather more than five
inches in its smallest diameter, bent at the middle, and broadly but
faintly ribbed,--it increases in size towards the extremities, but is
largest at the blossom-end, where it reaches a diameter of eight or ten
inches; skin bright green; stem small; flesh bright, clear yellow; the
neck is entirely solid, and the seed-end has an unusually small cavity;
seeds dull white.

The late Rev. A. R. Pope, in a communication to the Massachusetts
Horticultural Society, describes it as follows: "New, very heavy; having
a large, solid neck, and a small cavity for the seeds. Flesh sweet, dry,
and somewhat coarse, but not stringy. Very superior for pies, and a good
keeper."


PATAGONIAN.

A large, long Squash, prominently ribbed. It differs little in form or
size from the Custard. Skin very deep green; flesh pale yellow; seeds of
medium size, yellowish-white.

The plant is a vigorous grower, and the yield abundant; but its quality
is inferior, and the variety can hardly be considered worthy of
cultivation for table use. It may, however, prove a profitable sort for
growing for agricultural purposes.


PURITAN.

[Illustration: Puritan Squash.]

Plant running, ten feet and upwards in length; leaves clear green, of
medium size; fruit bottle-formed, fourteen or fifteen inches long, and
about ten inches in diameter at the broadest part; neck solid, four or
five inches in diameter; average weight eight to ten pounds; skin thin,
usually white or cream-white, striped and marked with green, though
specimens sometimes occur, from unmixed seed, uniformly green; flesh
pale yellow, dry, sweet, mild, and well flavored; seeds of medium size,
white. Season from August to January.

This variety, long common to gardens in the vicinity of the Old Colony,
retains its distinctive character to a very remarkable degree, even when
grown under the most unfavorable circumstances. Seeds, obtained from a
gardener who had cultivated the variety indiscriminately among numerous
summer and winter kinds for upwards of twenty years, produced specimens
uniformly true to the normal form color, and quality. It is hardy and
productive, good for table use, excellent for pies, and well deserving
of cultivation.


SWEET-POTATO SQUASH.

Plant very similar in character to that of the Hubbard or Autumnal
Marrow; fruit twelve or fourteen inches long, seven or eight inches
thick, sometimes ribbed, but usually without rib-markings; oblong,
tapering to the ends, which are often bent or curved in the manner of
some of the types of the Hubbard; stem of medium size, striated; skin
ash-green, with a smooth, polished surface; flesh salmon-yellow, thick,
fine-grained, dry, and sweet,--if the variety is pure, and the fruit
well matured, its quality approaches that of the Hubbard and Autumnal
Marrow; seeds white.

The variety is hardy and productive, keeps well, and is deserving of
cultivation. When grown in the vicinity of the last-named sorts, it
often becomes mixed, and rapidly degenerates. In its purity, it is
uniformly of one color; with perhaps the exception of the under surface,
which is sometimes paler or yellowish. It has been suggested that this
variety and the Hubbard may have originated under similar circumstances.


TURBAN.

Acorn. Giraumon Turban. Turk's-cap. Cucurbita piliformis.

Plant running; leaves small, soft, slightly lobed on the borders; fruit
rounded, flattened, expanding about the stem to a broad, plain,
brick-red surface, of ten or twelve inches in diameter. At the
blossom-end, the fruit suddenly contracts to an irregular, cone-like
point, or termination, of a greenish color, striped with white; and
thus, in form and color, somewhat resembles a turban: whence the name.
Flesh orange-yellow, thick, fine-grained, sugary, and well flavored;
seeds white, comparatively short, and small.

The Turban Squash is not early, and should have the advantage of the
whole season. "Its specific gravity is said to exceed that of any other
variety. Its keeping properties are not particularly good; but its
flavor, when grown on light, dry soil, will compare well with either
the Autumnal Marrow or the Hubbard." It mixes very readily when grown in
the vicinity of other varieties, is not an abundant bearer, and cannot
be recommended for general cultivation.

Dr. Harris states that "this variety--sometimes called the 'Acorn
Squash,' because, when the fruit is small, it resembles somewhat an
acorn in its cup--seems to be the _Cucurbita piliformis_ of Duchesne;"
and he further adds, that "it sometimes grows to a large size, measuring
fourteen or fifteen inches in transverse diameter, and looks like an
immense Turkish turban in shape. Specimens raised in my garden in 1851
were little more than ten inches in diameter, and weighed ten pounds or
more; having very thick and firm flesh, and but a small cavity within.
They proved excellent for table use,--equal in quality to the best
Autumnal Marrows. They keep quite as well as the latter."


VALPARAISO.

Porter's Valparaiso. Commodore Porter.

Plant running; leaves large, not lobed, but cut in rounded angles on the
borders; fruit oval, about sixteen inches in length, ten or eleven
inches in diameter, slightly ribbed, and largest at the blossom-end,
which often terminates in a wart-like excrescence; skin cream-white,
sometimes smooth and polished, but often more or less reticulated, or
netted; flesh comparatively thick, orange-yellow, generally dry, sweet,
and well flavored, but sometimes fibrous and watery; seeds rather large,
nankeen-yellow, smooth and glossy.

The variety requires the whole season for its perfection. It hybridizes
readily with the Autumnal Marrow and kindred sorts, and is kept pure
with considerable difficulty. It is in use from September to spring. The
variety, if obtained in its purity, will be found of comparative
excellence, and well deserving of cultivation. Stripes and clouds of
green upon the surface are infallible evidences of mixture and
deterioration.

The late Dr. Harris, in a communication to the "Pennsylvania Farm
Journal," remarks as follows: "The Valparaiso squashes (of which there
seem to be several varieties, known to cultivators by many different
names, some of them merely local in their application) belong to a
peculiar group of the genus _Cucurbita_, the distinguishing characters
of which have not been fully described by botanists. The word 'squash,'
as applied to these fruits, is a misnomer, as may be shown hereafter. It
would be well to drop it entirely, and to call the fruits of this group
'pompions,' 'pumpkins,' or 'potirons.' It is my belief, that they were
originally indigenous to the tropical and sub-tropical parts of the
western coast of America. They are extensively cultivated from Chili to
California, and also in the West Indies; whence enormous specimens are
sometimes brought to the Atlantic States. How much soever these
Valparaiso pumpkins may differ in form, size, color, and quality, they
all agree in certain peculiarities that are found in no other species or
varieties of _Cucurbita_. Their leaves are never deeply lobed like those
of other pumpkins and squashes, but are more or less five-angled, or
almost rounded and heart-shaped, at base: they are also softer than
those of other pumpkins and squashes. The summit, or blossom-end, of the
fruit has a nipple-like projection upon it, consisting of the permanent
fleshy style. The fruit-stalk is short, nearly cylindrical, never deeply
five-furrowed, but merely longitudinally striated or wrinkled, and never
clavated, or enlarged with projecting angles, next to the fruit. With
few exceptions, they contain four or five double rows of seeds. To this
group belong Mr. Ives's Autumnal Marrow Squash (or Pumpkin); Commodore
Porter's Valparaiso Squash (Pumpkin); the so-called Mammoth Pumpkin, or
_Cucurbita maxima_ of the botanists; the Turban or Acorn Squash;
_Cucurbita piliformis_ of Duchesne; the Cashew Pumpkin; Stetson's
Hybrid, called the 'Wilder Squash;' with various others."


VEGETABLE MARROW. _Thomp._

Succade Gourd. Courge à la moëlle, of the French.

Plant twelve feet and upwards in length; leaves deeply five-lobed; fruit
about nine inches long, and of an elliptic shape,--but it is sometimes
grown to twice that length, and of an oblong form; surface slightly
uneven, by irregular, longitudinal, obtuse ribs, which terminate in a
projecting apex at the extremity of the fruit. When mature, it is of a
uniform pale yellow or straw color. The skin, or shell, is very hard
when the fruit is perfectly ripened; flesh white, tender, and succulent,
even till the seeds are ripe. It may be used in every stage of its
growth. Some prefer it when the flower is still at the extremity of the
fruit; others like it older. When well ripened, it will keep well
throughout the winter, if stored in a perfectly dry place, out of the
reach of frost, and not exposed to great changes of temperature.

To have Vegetable Marrows large and fine for winter, the young fruit
should be regularly taken off for use; and, when the plant has acquired
strength, a moderate quantity should be allowed to set for maturity.
Sufficient for this purpose being reserved, the young fruit that may be
subsequently formed should be removed for use in a very young state. The
vines, or shoots, may be allowed to run along the surface of the ground;
or they may be trained against a wall, or on palings or trellises.

The seed should be planted at the same time and in the same manner as
those of the Winter Crookneck or Boston Marrow.


WILDER.

Stetson's Hybrid.

The Wilder Squash was produced about twelve years since, from the
Valparaiso and the Autumnal Marrow, by Mr. A. W. Stetson, of Braintree,
Mass.; and was named for the Hon. Marshall P. Wilder, a gentleman
widely known for his patriotic devotion to the advancement of
agricultural and pomological science in the United States.

The plant is a strong grower, and resembles that of the Valparaiso. The
fruit is somewhat ovoid, but rather irregular in form, broadly and
faintly ribbed (sometimes, however, without rib-markings), and varies in
weight from twelve to thirty pounds and upwards; stem very large,
striated or reticulated, and often turned at right angles near its
connection with the fruit,--the opposite extremity terminates in the
wart-like excrescence peculiar to the class; skin reddish-yellow, not
unlike that of the Autumnal Marrow; the flesh is remarkably thick, of a
salmon-yellow color, sweet and well flavored. In some forms of cookery,
and especially for pies, it is esteemed equal, if not superior, to any
other variety. When served in the customary manner of serving squash at
table, it is inferior to the Hubbard or Autumnal Marrow. The seeds are
white.


WINTER CROOKNECK.

Cuckaw.

[Illustration: Winter Crookneck.]

This is one of the oldest and most familiar of the winter varieties.
Plant hardy and vigorous; fruit somewhat irregular in form, the neck
solid and nearly cylindrical, and the blossom-end more or less swollen.
In some specimens, the neck is nearly straight; in others, sweeping, or
circular; and sometimes the extremities nearly or quite approach each
other. Size very variable, being affected greatly both by soil and
season; the weight ranging from six pounds to forty pounds and upwards.
A specimen was raised by Capt. Josiah Lovett, of Beverly, Mass., and
exhibited before the Massachusetts Horticultural Society, the weight of
which was nearly seventy pounds. Color sometimes green; but, when fully
mature, often cream-yellow. The color, like that of the Canada
Crookneck, frequently changes after being harvested. If green when
plucked, it gradually becomes paler; or, if yellow when taken from the
vines, it becomes, during the winter, of a reddish cream-color. Flesh
salmon-yellow, not uniform in texture or solidity, sometimes
close-grained, sweet, and fine flavored, and sometimes very coarse,
stringy, and nearly worthless for the table; seeds of medium size,
grayish-white, the border darker, or brownish. About two hundred are
contained in an ounce.

It is a very hardy and productive variety; ripens its crop with great
certainty; suffers less from the depredations of insects than most of
the winter sorts; and, if protected from cold and dampness during the
winter months, will keep the entire year.


WINTER STRIPED CROOKNECK.

This is a sub-variety of the common Winter Crookneck. Size large,--the
weight varying from six to twenty-five pounds; neck large and solid;
seed-end of medium size, and usually smooth; skin thin, very pale-green
or light cream-white, diversified with lengthwise stripes and plashes of
bright green,--the colors becoming gradually softer and paler after
gathering; flesh bright orange, and, like that of the common Winter
Crookneck, not uniform in texture or in flavor. Different specimens vary
greatly in these respects: some are tough and stringy, others very
fine-grained and well flavored. Seeds not distinguishable, in size,
form, or color, from those of the Winter Crookneck.

The variety is hardy, grows luxuriantly, is prolific, and keeps well. It
is more uniform in shape, and generally more symmetrical, than the
Winter Crookneck; though varieties occur of almost every form and color
between this and the last named.

As the plants require considerable space, the hills should not be less
than eight feet apart. Two or three plants are sufficient for a hill.

"The 'Crookneck Squash,' as it is commonly but incorrectly called, is a
kind of 'pumpkin,'--perhaps a genuine species; for it has preserved its
identity, to our certain knowledge, ever since the year 1686, when it
was described by Ray. Before the introduction of the Autumnal Marrow, it
was raised in large quantities for table use during the winter, in
preference to pumpkins, which it almost entirely superseded. Many
farmers now use it instead of pumpkins for cattle; the vine being more
productive, and the fruit containing much more nutriment in proportion
to its size. It varies considerably in form and color. The best kinds
are those which are very much curved,--nearly as large at the stem as at
the blossom-end,--and of a rich cream-color. It is said to degenerate in
the Middle and Southern States; where, probably, the Valparaiso or some
kindred variety may be better adapted to the climate."--_Dr. Harris._




CHAPTER V.

BRASSICACEOUS PLANTS.

Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Chöi. Pe-Tsai, or
Chinese Cabbage. Savoy. Sea-kale.

       *       *       *       *       *

BORECOLE, OR KALE.

Brassica oleracea sabellica.

The term "Borecole," or "Kale," is applied to a class of plants, of the
Cabbage family, which form neither heads as the common cabbage, nor
eatable flowers like the broccoli and cauliflower. Some of the varieties
attain a height of six or seven feet; but while a few are compact and
symmetrical in their manner of growth, and of good quality for table
use, many are "ill-colored, coarse, rambling-growing, and comparatively
unpalatable and indigestible." Most of the kinds are either annuals or
biennials, and are raised from seeds, which, in size, form, and color,
resemble those of the cabbage.

_Sowing._--The seeds are sown at the time of sowing the seeds of the
cabbage or cauliflower, and in the same manner. Early plants may be
started in a hot-bed, or the seeds may be sown in the open ground in
April or May. In transplanting, treat the plants like young cabbages;
setting them more or less remote, according to the size or habit of the
variety.

Though they are extremely hardy, and will endure quite a low
temperature, they are generally harvested in autumn, before the
closing-up of the ground. If reset in the following spring, they will
furnish an abundance of tender sprouts, which, when cooked, are
superior in flavor and delicacy to the cabbage, and resemble coleworts
or Brussels sprouts.

_Seeds._--"The plants for seed should be selected from those kept over
winter, and in April set rather deeply in a spot well exposed to the
sun, and in a sandy rather than stiff soil. The stems should be
supported, to prevent breakage by the wind."

J. E. Teschemacher gives the following directions for culture and use:--

"Sow, the middle or last of May, a small bed on a moderately rich soil,
but in a well-exposed situation. Strong plants cannot be obtained from
seedlings grown in the shade. When the young plants have six or eight
leaves, prepare a piece of well-manured, open soil, plant the young
seedlings six or eight inches asunder, water well, and shade for a few
days against the hot sun. About a hundred plants are enough for a
family. Towards the latter end of July, or middle of August, they should
be thick, stocky plants, fit for final transplanting to the spots where
they are to remain. They may be planted in the lines from which early
crops of pease have been removed. The ground must be well manured, and
the plants moved singly and carefully, with as much earth attached to
the roots as possible. This last precaution is very necessary in all
summer transplanting, as the only means of enabling the plants to bear
the hot sun. In a garden, they should be well supplied with water for a
few days; but in field-planting, where this is not possible, a moist
time should be chosen. They will not show much signs of growth until the
cool nights prevail: after that, they will grow rapidly. They will not
boil tender or with much flavor until they have been frozen, or have
experienced a temperature of about 28° Fahrenheit.

_Use._--"The tender, upper part alone is eaten. They are often, but not
always, frozen when cut; and, when this is the case, they should be put
into a cool cellar or in cold water until the frost is out of them. It
will take one-half to three-quarters of an hour to boil them tender. Put
them into the boiling water; to which add a lump of soda. This rather
softens them, and causes them to retain their green color. When done,
press the water thoroughly out, chop them up with a knife, put them into
a vessel to evaporate still more of the water, and serve with melted
butter, pepper and salt. In Germany, they frequently boil a few
chestnuts, and chop up with the Kale; between which and the stem and
stalk of the Kale it is difficult to perceive much difference in taste.
The beautiful curled leaves are quite ornamental.

"From one hundred plants, pluckings for the table were made twice a
week, from the middle of November to the middle of January; and these
fresh from the open garden, although the thermometer in the time had
indicated a temperature approaching to zero."--_Hov. Mag._

_Varieties._--The varieties, which are numerous, and in many instances
not well marked or defined, are as follow:--


BUDA KALE, OR BORECOLE. _Thomp._

Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather Kale.
Oak-leaved Kale.

The Buda Kale somewhat resembles the Purple; but the stalk is shorter.
The leaves are purplish, somewhat glaucous, cut and fringed. The variety
is not only hardy and well flavored, but continues to produce sprouts
longer than any other sort. It is sometimes blanched like sea-kale.


CABBAGING KALE, OR BORECOLE. _Thomp._

Imperial Hearting.

This is a new variety, and very much resembles the Dwarf Green Curled in
the nature, color, and general appearance of the leaves: the
heart-leaves, however, fold over each other, somewhat like those of a
cabbage, but, on account of the curls of the margin, not so compactly.
The quality is excellent.


COCK'S-COMB KALE.

Curled Proliferous Kale. Chou frisé prolifère. _Vil._

Stalk about twenty inches high. The leaves differ to a considerable
extent in size, and are of a glaucous-green color. From the upper
surface of the ribs and nerves, and also from other portions of the
leaves, are developed numerous small tufts, or fascicles of leaves,
which, in turn, give rise to other smaller but similar groups. The
foliage thus exhibits a cock's-comb form: whence the name.

The variety is hardy, but more curious than useful.


COW-CABBAGE.

Tree-cabbage. _Thomp._ Cesarean Borecole. Cesarean Cabbage. Chou
Cavalier.

This variety generally grows to the height of about six feet; although
in some places it is reported as attaining a height of twelve feet, and
even upwards. The leaves are large,--measuring from two and a half to
nearly three feet in length,--smooth, or but slightly curled.

It is generally grown for stock; but the young sprouts are tender and
mild-flavored when cooked. Its value for agricultural purposes appears
to have been greatly overrated; for, when tried in this country against
other varieties of cabbages, the produce was not extraordinary.

The plants should be set three feet or three feet and a half apart.


DAUBENTON'S CREEPING BORECOLE.

Chou vivace de Daubenton. _Vil._

Stalk four or five feet in height or length. The leaves are nearly two
feet long, deep green; the leaf-stems are long and flexible. It
sometimes takes root where the stem rests upon the surface of the
ground; and, on this account, has been called perennial.

The variety is hardy, and yields abundantly; though, in this last
respect, it is inferior to the Thousand-headed.


DWARF GREEN CURLED BORECOLE. _Thomp._

Dwarf Curled Kale. Green Scotch Kale. Dwarf Curlies. Chou frisé à Pied
court. _Vil._ Canada Dwarf Curled.

The Dwarf Green Curled is a very hardy but comparatively low-growing
variety; the stems seldom exceeding sixteen or eighteen inches in
height. The leaves are finely curled; and the crowns of the plants, as
well as the young shoots, are tender and delicate, especially after
having been exposed to the action of frost.

The plants may be set eighteen inches apart.


FIELD CABBAGE.

Field Kale for mowing. Chou à Faucher. _Vil._

Leaves sixteen to eighteen inches in length, very dark green, deeply
lobed, or lyrate, and hairy, or hispid, on the nerves and borders. The
leaf-stems are nearly white.

The variety produces small tufts, or collections of leaves, which are
excellent for fodder, and which may be cut several times during the
season. It is sometimes cultivated for stock; but, as a table vegetable,
is of little value.


FLANDERS KALE. _Thomp._

Chou Caulet de Flanders. _Vil._

This is a sub-variety of the Tree-cabbage, from which it is
distinguished by the purplish color of its foliage. Its height is nearly
the same, and the plant has the same general appearance. It is, however,
considered somewhat hardier.


GREEN MARROW-STEM BORECOLE.

Chou Moellier. _Vil._

Stem green, about five feet high, clavate, or club-formed; thickest at
the top, where it measures nearly two inches, and a half in diameter.
This stem, or stalk, is filled with a succulent pith, or marrow, which
is much relished by cattle; and, for this quality, the plant is
sometimes cultivated. The leaves are large, and nearly entire on the
edges; the leaf-stems are thick, short, white, and fleshy.

It is not so hardy as most of the other varieties. The plants should be
grown about three feet apart in one direction, by two feet or two feet
and a half in the opposite.


LANNILIS BORECOLE.

Chou de Lannilis. _Vil._ Lannilis Tree-cabbage.

Stem five feet high, thicker and shorter than that of the Cow or Tree
Cabbage; leaves long, entire on the borders, pale-green, and very thick
and fleshy. The leaf-stems are also thicker and shorter than those of
the last-named varieties.

The stalk is largest towards the top, and has the form of that of the
Marrow-stem. It sometimes approaches so near that variety, as to be
scarcely distinguishable from it.


NEAPOLITAN BORECOLE. _Trans._

Neapolitan Curled Kale. Chou frisé de Naples. _Vil._

The Neapolitan Borecole is remarkable for its peculiar manner of growth,
but is hardly worthy of cultivation as a table vegetable, or even for
stock. The stem is short and thick, and terminates in an oval bulb,
somewhat in the manner of the Kohl Rabi. From all parts of this bulb are
put forth numerous erect, small leaves, finely curled on their edges.
The whole plant does not exceed twenty inches in height. The leaves are
attached to footstalks six or seven inches long. They are obovate,
smooth on the surface, with an extraordinary number of white veins,
nearly covering the whole leaf. The fringed edges are irregularly cut
and finely curled, and so extended as nearly to conceal the other parts
of the leaf. As the plant gets old, it throws out numerous small
branches from the axils of the leaves on the sides of the bulb.

The swollen portion of the stem is of a fleshy, succulent character, and
is used in the manner of Kohl Rabi; between which and the Cabbage it
appears to be intermediate.


PALM KALE.

Palm Borecole. Chou Palmier. _Vil._

Stalk six feet in height, terminating at the top in a cluster of leaves,
which are nearly entire on the borders, blistered on the surface like
those of the Savoys, and which sometimes measure three feet in length by
four or five inches in width.

As grown in France, the plant is remarkable for its fine appearance, and
is considered quite ornamental; though, as an article of food, it is of
little value. In England, it is said to have a tall, rambling habit, and
to be little esteemed.

The plants should be set three feet and a half apart in each direction.


PURPLE BORECOLE.

Red Borecole. Tall Purple Kale. Curled Brown Kale. Chou frisé Rouge
Grand. _Vil._

With the exception of its color, the Purple Borecole much resembles the
Tall Green Curled. As the leaves increase in size, they often change to
green; but the veins still retain their purple hue. When cooked, the
color nearly or quite disappears.

It is remarkably hardy, and is much cultivated in Germany.


RED MARROW-STEM BORECOLE.

Red-stalked Kale.

Stalk purplish-red, four and a half or five feet high, and surmounted by
a cluster of large, fleshy leaves, on short, thick stems. The stalk is
much larger than that of the Green Marrow-stem, and sometimes measures
more than three inches in diameter. It is cultivated in the same manner,
and used for the same purposes, as the last-named variety.


TALL GREEN CURLED. _Thomp._

Tall Scotch Kale. Tall Green Borecole. Tall German Greens. Chou frisé
grand du Nord. _Vil._

This variety, if unmixed, may be known by its bright-green, deeply
lobed, and curled leaves. Its height is two feet and a half and upwards.
Very hardy and productive.

The parts used are the crowns of the plants; and also the tender
side-shoots, which are produced in great abundance. These boil well, and
are sweet and delicate, especially after frost; though the quality is
impaired by protracted, dry, freezing weather.


THOUSAND-HEADED BORECOLE. _Thomp._

Chou branchu du Poitou. _Vil._ Chou à Mille Têtes.

The Thousand-headed Borecole much resembles the Tree or Cow Cabbage, but
is not so tall-growing. It sends out numerous side-shoots from the main
stem, and is perhaps preferable to the last-named sort. It is chiefly
valuable as an agricultural plant, but may occasionally be grown in
gardens on account of its great hardiness; but its flavor is inferior
to all other winter greens.


VARIEGATED BORECOLE. _Thomp._

Variegated Kale. Variegated Canadian Kale. Chou frisé panaché. _Vil._

This is a sub-variety of the Purple Borecole, growing about a foot and a
half high. The leaves vary much in size, and are lobed and finely
curled. They are also beautifully variegated, sometimes with green and
yellowish-white or green and purple, and sometimes with bright-red and
green.

It is frequently grown as an ornamental plant, is occasionally employed
for garnishing, and is sometimes put into bouquets. It is very good
cooked after frost, but is not quite so hardy as the Purple Borecole.


VARIEGATED COCK'S-COMB KALE.

A variety of the Common Cock's-comb Kale, with the leaves more or less
variegated with purple and white. It is not of much value as an
esculent.


WOBURN PERENNIAL KALE. _Thomp._

This is a tall variety of the Purple Borecole, with foliage very finely
divided or fringed. The plant lasts many years, and may be propagated by
cuttings, as it neither flowers readily nor perfects well its seeds. Its
produce is stated to have been more than four times greater than that of
either the Green or Purple Borecole on the same extent of ground. The
weight of produce from ten square yards was a hundred and forty-four
pounds ten ounces; but some of the large kinds of cabbages and savoys
will exceed this considerably, and prove of better quality. The Woburn
Perennial Kale can therefore only be recommended where the climate is
too severe for the more tender kinds of the Cabbage tribe.

       *       *       *       *       *

BROCCOLI.

Brassica oleracea var.

In its structure and general habit, the Broccoli resembles the
Cauliflower. Between these vegetables the marks of distinction are so
obscurely defined, that some of the white varieties of Broccoli appear
to be identical with the Cauliflower. Botanists divide them as
follows:--

"The Cauliflower has generally a short stalk, and white-ribbed, oblong
leaves. The stem by which the flower is supported unites at the head of
the primary branches into thick, short, irregular bundles, in the form
of a corymb. It appears to be a degeneration of the _Brassica oleracea
costata_, or Portugal Cabbage.

"In the Broccoli, the stalk is more elevated; the leaf-nerves less
prominent; the pedicles, or stems, connected with and supporting the
flower, or head, less thick and close. They are also longer; so that, on
becoming fleshy, they resemble in shape the young shoots of asparagus:
hence the name of 'Asparagoides,' given by ancient botanists to
Broccoli. It seems to be a degeneration of the 'Chou cavalier,' or tall,
open Cabbage.

"Cultivation, by improving the finer kinds of white Broccolis, is
narrowing the distinctive marks: but, although so nearly alike, they
must ever remain really distinct, inasmuch as they derive their origin
from two very distinct types; viz., the Portugal Cabbage and the Tall
Curled Kale. The Cauliflower also originated in the south of Europe, and
the Broccoli in the north of Europe, either in Germany or Britain."

_Seed._--Broccoli-seeds are rarely raised in this country; most of the
supply being received from France or England. In size, form, and color,
they are similar to those of the Cabbage or Cauliflower. An ounce may be
calculated to produce about five thousand plants, although it contains
nearly twice that number of seeds.

_Sowing and Cultivation._--In New England, as well as in the Middle and
Western States, the seeds of the later sorts should be sown in March or
April, in the manner of early cabbages; whilst the earlier varieties may
be sown in the open ground, from the middle to the last of May. If the
sowing be made in the open ground, prepare a small nursery-bed not too
directly exposed to the sun, and sow in shallow drills six or eight
inches apart. The last of June, or as soon as the plants have attained
sufficient size, transplant them into soil that is well enriched, and
has been deeply stirred; setting them at the distance directed for the
variety. If possible, the setting should be performed when the weather
is somewhat dull, for then the plants become sooner established; but, if
planted out in dry weather, they should be immediately and thoroughly
watered. If the plants have been started in a hot-bed, they should be
set out at the time of transplanting cabbages.

The after-culture consists in hoeing frequently to keep the ground loose
and clean, and in earthing up slightly from time to time about the stem.

Some of the early varieties will be fit for use in September; whilst the
later sorts, if properly treated, will supply the table till spring.

The difficulties attending the growing of Broccoli in this country arise
mainly from the extreme heat and dryness of the summer and the intense
cold of the winter. Whatever will tend to counteract these will promote
the growth of the plants, and tend to secure the development of large
and well-formed heads.

"When the heads of White Broccoli are exposed to light, and especially
to the direct influence of the sun, the color is soon changed to a dingy
or yellowish hue. It is, therefore, necessary to guard against this as
much as possible by frequently examining the plants; and, when any
heads are not naturally screened, one or two of the adjoining
side-leaves should be bent over the flower-head to shade it from the
light, and likewise to protect it from the rain. Some kinds are almost
self-protecting; whilst the leaves of others spread, and consequently
require more care in shading."--_Thomp._

_Taking the Crop._--"Broccoli should not be allowed to remain till the
compactness of the head is broken, but should always be cut while the
'curd,' as the flowering mass is termed, is entire, or before bristly,
leafy points make their appearance through it. In trimming the head, a
portion of the stalk is left, and a few of the leaves immediately
surrounding the head; the extremities being cut off a little below the
top of the latter."--_Thomp._

_Preservation._--"They are sometimes preserved during winter as follows:
Immediately previous to the setting-in of hard frost in autumn, take up
the plants on a dry day, with the roots entire, and turn their tops
downwards for a few hours, to drain off any water that may be lodged
between the leaves. Then make choice of a ridge of dry earth, in a
well-sheltered, warm exposure, and plant them down to their heads
therein, close to one another; having previously taken off a few of the
lower, loose leaves. Immediately erect over them a low, temporary shed,
of any kind that will keep them perfectly free from wet, and which can
be opened to admit the air in mild, dry weather. In very severe freezing
seasons, an extra covering of straw, or other description of dry litter,
should be applied over and around the shed; but this should be removed
on the recurrence of moderate weather."

They will keep well in a light, dry cellar, if set in earth as far as
the lower leaves.

_Seeds._--The seeds of Broccoli are not distinguishable from those of
the Cauliflower. They, however, rarely ripen well in this country, and
seedsmen are generally supplied from abroad.

_Use._--The heads, or flowers, are cooked and served in all the forms of
the Cauliflower.

_Varieties._--These are exceedingly numerous; although the distinctions,
in many instances, are neither permanent nor well defined.

In 1861-62, a hundred and three nominally distinct sorts were
experimentally cultivated at the Chiswick Gardens, near London, Eng.,
under the direction of Robert Hogg, Esq. In reporting the result, he
says, "It is quite evident that the varieties of Broccoli, as now grown,
are in a state of great confusion. The old varieties, such as Grange's
and the Old Early White, have entirely disappeared, or lost their
original character; whilst the distinctive names of Early White and Late
White seem now to be possessed of no value, as, in some cases, the one
is used for the other, and _vice versâ_."

The kinds catalogued by seedsmen, and recommended for cultivation, are
the following; viz.:--


AMBLER'S EARLY WHITE. _R. Hogg._

Similar to Mitchinson's Penzance, but easily distinguished by its winged
leaves; those of the last named being interrupted. It is remarkably
hardy, and produces a large, creamy-white head, very uniform in size.


CHAPPELL'S LARGE CREAM-COLORED.

Chappell's New Cream-colored.

A very large and fine sort, earlier than the Portsmouth; flower
cream-yellow. Sow in the open ground in May, and transplant three feet
apart in each direction.


DANISH, OR LATE GREEN.

_Late Danish. Siberian._

The leaves of this variety are long, narrow, and much undulated; the
leaf-stems are tinged with purple; the heads are of medium size,
compact, exposed, and of a greenish color. It is one of the latest and
hardiest of all varieties.


DWARF BROWN CLOSE-HEADED. _Trans._

This variety resembles the Sulphur-colored; from which it probably
originated. It is, however, earlier, and differs in the form, as well as
in the color, of the flower. The leaves are small, not much waved,
dark-green, with white veins: they grow erect, and afford no protection
to the head. Most of the crowns are green at first; but they soon change
to large, handsome, brown heads.

The plants should be set two feet apart in each direction.


EARLY PURPLE. _Trans._

Early Purple Sprouting.

An excellent kind, of a deep-purple color. When the variety is unmixed,
it is close-headed at first; afterwards it branches, but is liable to be
too much branched, and to become green. The plant is from two to three
feet high, and a strong grower; the leaves are comparatively short,
spreading, and of a purplish-green color; the head is quite open from
the leaves. Small leaves are sometimes intermixed with the head, and the
plant produces sprouts of flowers from the alæ of the leaves.

It succeeds best in rich soil, and the plants should be set three feet
apart.


EARLY SPROUTING. _M'Int._

Asparagus Broccoli. North's Early Purple. Italian Sprouting. Early
Branching.

A strong-growing, hardy sort, from two to three feet high. The leaves
are spreading, much indented, and of a purplish-green color. The flower
is close-headed, and, in the genuine variety, of a rich purple on its
first appearance. It is, however, liable to lose its color, and to
become greenish; and sometimes produces numerous small, green leaves,
intermixed with the flower, particularly if grown in soil too rich.

The variety is extensively grown by the market-gardeners in the vicinity
of London.


ELLETSON'S GIGANTIC LATE WHITE.

Elletson's Mammoth.

One of the largest and latest of the white broccolis. Leaves spreading;
stem short.


FINE EARLY WHITE. _Thomp._

Early White. Devonshire White. Autumn White.

Plant tall, with erect, dark-green, nearly entire leaves. The heads are
very white and close.

This variety, in common with a few others, is sometimes cut in
considerable quantities by market-gardeners previous to heavy frost, and
preserved in cellars for the supply of the market.


FROGMORE PROTECTING. _Hov. Mag._

Head pure white, scarcely distinguishable from the finest cauliflower;
size large,--when well formed, measuring from seven to nine inches in
diameter.

A recently introduced sort, promising to be one of the best. The plants
are extremely hardy and vigorous, and rarely fail to develop a large and
fine head, having a rich, curdy appearance, and, as before observed,
similar to a well-grown cauliflower. It is of dwarf growth; and the
outer leaves, closing over the large head of flowers, protect it from
the action of severe weather.


GILLESPIE'S BROCCOLI. _Thomp._

A fine, white, early autumn variety, much grown about Edinburgh.


GRANGE'S EARLY CAULIFLOWER BROCCOLI. _M'Int._

Grange's Early White. Hopwood's Early White. Marshall's Early White.
Bath White. Invisible.

This is an old variety, and, when pure, still stands in high estimation;
having a head nearly as large and as white as a cauliflower. The
leaf-stems are long and naked; the leaves are somewhat ovate, lobed at
the base, very slightly waved, and, incurving a little over the flower,
defend it from frost and wet. It is not a large grower; and, being
upright in habit, may be grown at two feet distant.

Hardy, and well deserving of cultivation. The London market-gardeners
cultivate four varieties, of which this is the principal.


GREEN CAPE. _Thomp._

Autumnal Cape. Maher's Hardy Cape.

Leaves long and narrow; the veins and midribs green; the head is
greenish, and generally covered by the leaves.

This variety and the Purple Cape often become intermixed, and are liable
to degenerate. They are, however, quite distinct, and, when pure, very
beautiful.


GREEN CLOSE-HEADED WINTER. _Trans._

Late Green. Siberian. Dwarf Roman.

This new and excellent Broccoli is apparently a seedling from the Green
Cape. The plants are dwarf; the leaves are large and numerous, with
white veins. The flower grows exposed, is not of large size, and
resembles that of the Green Cape. Its season immediately follows that of
the last-named variety.


HAMMOND'S WHITE CAPE.

An excellent, pure white variety, obtained in England by cultivation and
selection.


KENT'S LATE WHITE.. _R. Hogg._

A remarkably hardy, dwarf-growing variety, with very dark-green foliage.
Bouquet white, of good size, and well protected.


KIDDERMINSTER. _R. Hogg._

Head large and handsome, of pure whiteness, and much exposed. It is
evidently a form of "Willcove," and has, undoubtedly, emanated from that
variety; but it is somewhat earlier.


KNIGHT'S PROTECTING. _R. Hogg._ _M'Int._

Early Gem. The Gem. Lake's Gem. Waterloo Late White. Dilliston's Late
White. Hampton Court. Invisible Late White.

When pure, this variety is of a dwarfish habit of growth, with long,
pointed, and winged leaves, which have a spiral twist about the head,
and turn in closely over it, so as effectually to protect it from the
effect of frost, and preserve it of a fine white color.

It is remarkably hardy; and as the plants are of small size, with
comparatively large heads, a great product is realized from a small
piece of ground.


LATE DWARF PURPLE.

Dwarf Swedish. Italian Purple. Dwarf Danish.

This is the latest purple Broccoli. The plants seldom rise above a foot
in height. The flower, at first, shows small and green; but soon
enlarges, and changes to a close, conical, purple head. The leaves are
short and small, dark-green, with white veins, much sinuated, deeply
indented, and form a regular radius round the flower. The whole plant
presents a singular and beautiful appearance.


MILLER'S LATE WHITE. _Thomp._

Miller's Dwarf.

This is an old variety; but is considered by some to be the best late
sort, if it can be obtained true. Hardy. Transplant two feet apart.


MITCHELL'S NE PLUS ULTRA. _Thomp._

Hardy, and of dwarf habit; leaves smooth, glaucous, protecting the head,
which is cream-colored, large, and compact. Transplant two feet apart.


MITCHINSON'S PENZANCE. _R. Hogg._

Early White Cornish. Mitchinson's Early White.

One of the best of the Spring Whites. The leaves are much waved on the
margin, and enclose large and fine heads, which are nearly of a pure
white color. Very hardy.


PORTSMOUTH. _Thomp._

Cream-colored. Southampton. Maher's New Dwarf.

Leaves large, broad, with white veins, spreading; although the central
ones partially cover the flower, or head, which is buff, or
cream-colored. It is a hardy sort; and the flower, which is produced
near the ground, is said to exceed in size that of any other variety.
The plants should be set three feet apart.


PURPLE CAPE. _Trans._

Early Purple Cape. Purple Silesian. Howden's Superb Purple. Grange's
Early Cape. Blue Cape.

This has a close, compact head, of a purple color, and, in favorable
seasons, comes as large as a cauliflower. The plants grow from a foot to
a foot and a half in height, with short, erect, concave leaves,
regularly surrounding the head. The veins and midribs are stained with
purple. The head is exposed to view in growing; and, as it enlarges,
the projecting parts of the flower show a greenish-white mixed with the
purple color. When boiled, the whole flower becomes green.

Excellent for general culture, as it is not only one of the finest
varieties for the table, but the plants form their heads much more
generally than many other kinds. It is the earliest of the purple
broccolis.

The seed should not be sown before the middle or last of May, and the
plants will require a space of two feet and a half in each direction.


SNOW'S SUPERB WHITE WINTER. _Thomp._

Gill's Yarmouth White.

This variety is of dwarfish habit. The leaves are broad, with short
stems; the heads are large, white, very compact, well protected by the
incurved leaves, and equal in quality to those of the Cauliflower. By
many it is considered superior to Grange's Early Cauliflower Broccoli.


SNOW'S SPRING WHITE OR CAULIFLOWER BROCCOLI. _Trans._

Naples White. Early White. Adam's Early White. Neapolitan White.
Imperial Early White. Grange's Cauliflower. Covent-Garden Market.

Plant about two feet high, robust, and a strong grower. The leaves are
large, thick-veined, flat, and narrow; and generally compress the head,
so as to render it invisible when ready for cutting, and thus protect it
from rain and the effects of frost. Head large, perfectly white.


SULPHUR OR BRIMSTONE BROCCOLI. _Trans._

Late Brimstone. Fine Late Sulphur. Edinburgh Sulphur.

Leaves with long stems; heads large, compact, somewhat conical,
sulphur-colored, sometimes tinged with purple. Hardy.


WALCHEREN BROCCOLI. _M'Int._

Comparatively new, and so closely resembling a cauliflower as to be
scarcely distinguishable from it. The leaves, however, are more curled,
and its constitution is of a hardier nature, enduring the cold, and also
withstanding heat and drought better. Much esteemed in England, where,
by successive sowings, it is brought to the table at every season of the
year.


WARD'S SUPERB. _R. Hogg._

This is a form of Knight's Protecting, but is from two to three weeks
later. It is of a dwarfish habit of growth, closely protected by the
spirally compressed leaves, with a good-sized and perfectly white head.
One of the best of the late White Broccolis.


WHITE CAPE. _Thomp._

Heads of medium size, white, and compact.


WILLCOVE. _R. Hogg._

Late Willcove.

The true Willcove is a variety perfectly distinct from every other of
its season. The heads are very large, firm, even, and fine, and of a
pure whiteness. They are fully exposed, and not protected by the leaves
as most other broccolis are. On this account, the variety is more liable
to be injured by the weather than any other late sort; and therefore, in
severe seasons, it must be regarded as deficient in hardiness.

"It derives its name from a small village near Devonport, Eng.; where it
originated, and where the Broccoli is said to be grown in great
perfection."

       *       *       *       *       *

BRUSSELS SPROUTS.

Thousand-headed Cabbage. Brassica oleracea var.

[Illustration: Brussels Sprouts.]

In its general character, this vegetable is not unlike some of the
varieties of Kale or Borecole. Its stem is from a foot to four feet in
height, and from an inch and a half to upwards of two inches in
diameter. It is remarkable for the production of numerous small axillary
heads, or sprouts, which are arranged somewhat in a spiral manner, and
which are often so closely set together as entirely to cover the sides
of the stem. "These small heads are firm and compact like little
cabbages, or rather like hearted savoys in miniature. A small head,
resembling an open savoy, surmounts the stem of the plant, and maintains
a circulation of sap to the extremity. Most of the original side-leaves
drop off as these small buds, or heads, enlarge."--_Thomp._

_Culture._--The plant is always raised from seeds, which, in size, form,
or color, are scarcely distinguishable from the seeds of the Common
Cabbage. These should be sown at the time and in the manner of the
Cabbage, either in hot-beds in March or April, or in the open ground in
April or May. When three or four inches high, transplant two feet apart
in each direction, and cultivate as directed for cabbages and
cauliflowers. In September, the early plantings will be fit for
gathering; whilst the later plants will afford a succession that will
supply the table during the winter. For the latter purpose, they should
be harvested before severe freezing weather, and preserved in the cellar
as cauliflowers and broccolis. They are quite hardy, easily grown,
thrive well in New England or in the Middle States, and deserve more
general cultivation.

_To raise Seeds._--In the autumn, select two or three of the finest
plants; keep them in the cellar, or out of the reach of frost, during
winter; and in the spring set them in the open ground, two feet apart,
and as far as possible from all flowering plants of the Cabbage family.
Cut off the top shoot, and save the branches of pods that proceed from
the finest of the small heads on the sides of the main stem.

_Use._--The small heads are boiled and served in the manner of cabbages.
They are also often used in the form of the cauliflower, boiled until
soft, then drained, and afterwards stewed with milk, cream, or butter.

_Varieties._--Two varieties are enumerated by gardeners and seedsmen;
viz.:--


DWARF BRUSSELS SPROUTS.

A low-growing sort, usually from eighteen inches to two feet in height.
It differs from the following variety principally in size, though it is
somewhat earlier. The dwarf stems are said to produce heads which are
more tender and succulent when cooked than those obtained from taller
plants.


TALL OR GIANT BRUSSELS SPROUTS.

Stem nearly four feet in height; plant healthy and vigorous, producing
the small heads peculiar to its class in great abundance. It is somewhat
hardier than the foregoing variety; and, on account of its greater
length of stalk, much more productive.

There is, however, very little permanency to these sorts. Much of the
seed found in the market will not only produce plants corresponding with
both of the varieties described, but also numerous intermediate kinds.

       *       *       *       *       *

THE CABBAGE.

Brassica oleracea capitata.

The Cabbage is a biennial plant; and, though comparatively
hardy,--growing at all seasons unprotected in England,--will not
withstand the winters of the Northern States in the open ground.

When fully developed, it is from four to five feet in height. The
flowers are cruciform, generally yellow, but sometimes white or
yellowish-white. The seeds, which ripen in July and August of the second
year, are round, reddish-brown or blackish-brown, and retain their
vitality five years. About ten thousand are contained in an ounce.

_Soil and Situation._--"Though not particularly nice as to soil or
situation, cabbages do best when grown in well-manured ground. In such
soil, they are generally earlier than when raised in cold and stiff
ground. But manure need not be profusely applied, if the ground is
naturally of a fertile and open kind; for the flavor is generally better
in such soil than where a great quantity of fertilizer is used."

_Propagation._--All of the varieties are propagated from seed sown
annually. For early use, a sowing may be made in a hot-bed in February
or March; and, for winter use, the seed may be sown in a nursery-bed in
the open ground in May or June. When five or six inches high, transplant
to the distance directed in the description of the variety. In the
hot-bed or nursery-bed, the plants should not be allowed to stand too
thickly together, as this causes them to draw up weak and feeble.

_To raise Seed._--At the time of harvesting, select a few of the most
compact and best-formed heads possessing the characters of the pure
variety; and, in the following April, set the plants entire, three feet
apart in each direction. As they progress in growth, remove all of the
side-shoots, and encourage the main sprout, that will push up through
the centre of the head. Seeds from the side-shoots, as well as those
produced from decapitated stems, are of little value. No cabbage-seed is
really reliable that is not obtained from firm and symmetrical heads;
and seed thus cultivated for a few successive seasons will produce
plants, ninety per cent of which will yield well-formed and good-sized
cabbages.

American-grown seed is generally considered superior to that of foreign
growth; and, when it can be obtained from a reliable seedsman or
seeds-grower, the purchaser should not be induced by the difference in
price to select the nominally cheaper, as there are few vegetables with
which the character of the seed is of greater importance.

_Varieties._--The varieties are numerous, and the distinction, in many
instances, well-defined and permanent. Between some of the sorts,
however, the variations are slight, and comparatively unimportant.


ATKINS'S MATCHLESS. _M'Int._

This is a variety of the Early York: the head, however, is smaller and
more conical, and the leaves are more wrinkled,--somewhat similar to
those of the Savoys. It is of tender texture and delicate flavor; and,
with the exception of its smaller size, is considered equal, if not
superior, to the last-named variety.

It is comparatively a recent sort, and seems to be desirable rather for
its precocity and excellent quality than for its size or productiveness.

Transplant to rows fifteen inches apart, and twelve inches asunder in
the rows.


BARNES'S EARLY.

Barnes's Early Dwarf.

This variety, in respect to season, size, form, and general habit, seems
to be intermediate between, or a hybrid from, the York and Ox-heart.
Head ovate, rather compact; texture fine and tender; flavor mild and
good.

Set in rows two feet apart, and eighteen inches apart in the rows.


BERGEN DRUMHEAD.

Large Bergen. Great American. Quintal. _Vil._ Large German Drumhead.

Head remarkably large, round, flattened at the top, compact; the leaves
are of a peculiar, glaucous-green color, of thick texture, firm, and
rather erect; the nerves large and prominent; the outer leaves of the
head are usually revoluted on the borders; the loose leaves are
numerous, and rarely rise above a level with the summit of the head; the
stalk is short.

The Bergen Drumhead is one of the largest and latest of all the
cabbages; and, when not fully perfected before being harvested, has the
reputation, if reset in earth in the cellar, of heading, and increasing
in size, during winter. It is a popular market sort; and,
notwithstanding its extraordinary proportions, is tender, well flavored,
and of more than average quality for family use. The plants should be
set three feet apart.


CHAMPION OF AMERICA.

One of the largest of the recently introduced sorts; the whole plant
sometimes attaining a weight of forty pounds and upwards. Head very
large, flattened, somewhat resembling the Drumheads; outer leaves very
few, succulent, and tender; stalk short; quality tender, mild, and well
flavored. As a market variety, it has few, if any, superiors. It heads
with great uniformity, and bears transportation well; but its large size
is objectionable when required for the use of families numbering but few
members.


EARLY BATTERSEA. _Thomp._

Dwarf Battersea. Early Dwarf Battersea.

The type of the Early Battersea is very old. When fully grown, the four
outside or lower leaves are about sixteen inches in diameter; and, when
taken off and spread out, their general outline is nearly circular. The
stem is dwarfish, and the leaf-stalks come out quite close to each
other; so that scarcely any portion of the stem is to be seen between
them. The whole cabbage measures about three feet in circumference. The
heart is shortly conical, with a broad base; near which it is about two
feet in circumference, when divested of the outside leaves. The ribs
boil tender.

It is one of the best sorts for the general crop of early cabbages; is
not liable to crack; and, when cut close to the stem, often puts forth a
number of fresh heads, of fair size and good quality.


EARLY CORNISH.

Penton. Paignton. Pentonville.

This is an intermediate sort, both in respect to size and season; and is
said to derive its name from a village in Devonshire, Eng., where it has
been cultivated for ages. The head is of full medium size, somewhat
conical in form, and moderately firm and solid. The outside leaves are
rather numerous, long, and of a pale or yellowish green color. Its
texture is fine and tender, and its flavor mild and agreeable. It is
three or four weeks later than the Early York.

If reset in spring, this variety, like the Yanack, will send out from
the stalk abundant tender sprouts, which will supply the table with the
best of coleworts, or greens, for several weeks of the early part of the
season.

The plants are somewhat leafy and spreading, and require full the
average space. The rows should be two and a half or three feet apart,
and the distance between the plants in the rows full two feet.


EARLY DRUMHEAD.

This is an intermediate variety, about the size of the Early York, and a
little later. The head is round, flattened a little at the top, firm and
well formed, tender in texture, and well flavored.

It is a good sort for the garden, as it heads well, occupies but little
space in cultivation, and comes to the table immediately after the
earlier sorts.

The plants should be set in rows two feet apart, and eighteen inches
apart in the rows.


EARLY DUTCH TWIST. _M'Int._

An excellent cabbage of the smallest size. It is very early and
delicate, and may be planted almost as close together as a crop of
cabbage-lettuce.

The first sowing should be made early; afterwards, sowings should be
made at intervals of two or three weeks, which will secure for the table
a constant supply of fresh and tender heads from July till winter.


EARLY HOPE.

A rather small, solid, oval-headed, early sort, nearly of the season of
the Early York. Its color is bright-green, and its leaves rather erect
and firm. In quality, it is not unlike the Small Early Ox-heart, and
requires the same space in cultivation.

The variety is comparatively new; and, though found on the catalogues of
seedsmen, is little disseminated.


EARLY LOW DUTCH.

Early Dutch Drumhead.

This well-known and standard variety has a round, medium-sized, solid
head, sometimes tinted with brown at its top. The outside and loose
leaves are few in number, large, rounded, clasping, blistered, and of a
glaucous-green color; the ribs and nerves are small; the stalk is thick
and short. It is rather early, tender, and of good quality; heads well;
and is one of the best sorts for growing in a small garden for early
table use. The plants should be allowed a space of two feet and a half
between the rows, and nearly two feet in the rows.


EARLY NONPAREIL.

Head of medium size, bright-green, rather ovoid or egg-shaped, solid;
the leaves are generally erect, roundish, concave, and of thick, firm
texture; the stalk is comparatively short, and the spare leaves few in
number; flavor mild and pleasant. By some, it is considered the best of
the intermediate varieties.

In many respects, it resembles the Small Ox-heart.


EARLY SUGAR-LOAF.

The color of this variety, and the form of its head, distinguish it from
all others. The plant, when well developed, has an appearance not unlike
some of the varieties of Cos lettuces; the head being round and full at
the top, and tapering thence to the base, forming a tolerably regular,
inverted cone. The leaves are erect, of a peculiar ashy or bluish-green
hue, spoon-shaped, and clasp or cove over and around the head in the
manner of a hood or cowl.

Though an early cabbage, it is thought to be more affected by heat than
most of the early varieties; and is also said to lose some of its
qualities, if kept late in the season. Head of medium size, seldom
compactly formed; and, when cut and cooked in its greatest perfection,
tender and well flavored.

Transplant in rows two feet apart, and from eighteen to twenty-four
inches apart in the rows.


EARLY WAKEFIELD.

Head of medium size, generally somewhat conical, but sometimes nearly
round, compact; leaves very glaucous; stalk small.

A fine, early variety, heading readily. As the plants occupy but little
space, it is recommended as a desirable sort for early marketing.


EARLY YORK.

According to Rogers, the Early York Cabbage was introduced into England
from Flanders, more than a hundred years ago, by a private soldier named
Telford, who was there many years in the reign of Queen Anne. On his
return to England, he settled as a seedsman in Yorkshire: whence the
name and celebrity of the variety.

In this country, it is one of the oldest, most familiar, and, as an
early market sort, one of the most popular, of all the kinds now
cultivated. The head is of rather less than medium size, roundish-ovoid,
close, and well-formed, of a deep or ash-green color, tender, and well
flavored. The loose leaves are few in number, often revoluted on the
border, and comparatively smooth on the surface; nerves greenish-white.
The plants of the true variety have short stalks, occupy but little
space, and seldom fail to produce a well-formed, and, for an early sort,
a good-sized head. They require a distance of about eighteen inches
between the rows, and fifteen or eighteen inches in the row.

Its earliness and its unfailing productiveness make it a favorite with
market-gardeners; and it still retains its long-established popularity,
notwithstanding the introduction of numerous new sorts, represented as
being as early, equally prolific, and surpassing it in general
excellence.


EAST HAM.

From East Ham, in Essex, Eng. It is not a large, but a fine, early sort,
not unlike the Ox-heart. The head is of an oval form, compact, and
rather regular; the leaves are firm in texture, sometimes reflexed, or
curved backward, but generally erect and concave; nerves pale
greenish-white; stem very short. It is mild and delicate, and a
desirable early variety.

In setting the plants, allow two feet and a half between the rows, and
two feet between the plants in the rows.


GREEN GLAZED.

American Green Glazed.

Head large, rather loose and open; the leaves are numerous, large,
rounded, waved on the borders, and slightly blistered on the surface;
stalk comparatively long. Its texture is coarse and hard, and the
variety really possesses little merit; though it is somewhat extensively
grown in warm latitudes, where it appears to be less liable to the
attacks of the cabbage-worm than any other sort.

A distinguishing characteristic of this cabbage is its deep,
shining-green color; the plants being readily known from their peculiar,
varnished, or glossy appearance.


LARGE LATE DRUMHEAD.

American Drumhead.

Head very large, round, sometimes flattened a little at the top, close
and firm; the loose leaves are numerous, broad, round, and full,
clasping, blistered, and of a sea-green color; the ribs and nerves are
of medium size, and comparatively succulent and tender; stem short. The
variety is hardy, seldom fails to form a head, keeps well, and is of
good quality.

In cultivation, it requires more than the average space, as the plants
have a spreading habit of growth. The rows should not be less than three
feet apart; and two feet and a half should be allowed between the plants
in the rows.

There are many varieties of this cabbage, introduced by different
cultivators and seedsmen under various names, differing slightly, in
some unimportant particulars, from the foregoing description, and also
differing somewhat from each other, "but agreeing in being large,
rounded, cabbaging uniformly, having a short stem, keeping well, and in
being tender and good flavored."


LARGE YORK.

This is a larger cabbage than the Early York; which variety it somewhat
resembles. The head, however, is broader in proportion to its depth, and
more firm and solid; the leaves not connected with the head are more
erect, of a firmer texture, not quite so smooth and polished, and the
surface slightly bullated, or blistered. It also has a shorter stalk,
and is two or three weeks later.

The Large York seems to be intermediate between the Early York and the
Large Late Drumheads, as well in respect to form and general character
as to its season of maturity. It is recommended as being less affected
by heat than many other kinds, and, for this reason, well adapted for
cultivation in warm climates. It seldom fails in forming its head, and
is tender and well flavored.


LARGE OX-HEART.

Large French Ox-heart.

This is a French variety, of the same form and general character as the
Small Ox-heart, but of larger size. The stalk is short; the head firm
and close, and of a light-green color; the spare leaves are few in
number, generally erect, and concave. It is a week or ten days later
than the Small Ox-heart, forms its head readily, and is tender and well
flavored. One of the best of the intermediate sorts.

The plants should be set two feet apart in each direction.


MARBLEHEAD MAMMOTH DRUMHEAD. _J. J. H. Gregory._

One of the largest of the Cabbage family, produced from the Mason, or
Stone-mason, by Mr. Alley, and introduced by Mr. J. J. H. Gregory, of
Marblehead, Mass.

Heads not uniform in shape,--some being nearly flat, while others are
almost hemispherical; size very large, varying from fifteen to twenty
inches in diameter,--although specimens have been grown of the
extraordinary dimensions of twenty-four inches. In good soil, and with
proper culture, the variety is represented as attaining an average
weight of thirty pounds. Quality tender and sweet.

Cultivate in rows four feet apart, and allow four feet between the
plants in the rows. For early use, start in a hot-bed; for winter, sow
in the open ground from the first to the middle of May. Sixty tons of
this variety have been raised from a single acre.


MASON. _J. J. H. Gregory._

The Mason Cabbage, in shape, is nearly hemispherical; the head standing
well out from among the leaves, growing on a small and short stalk.
Under good cultivation, the heads will average about nine inches in
diameter and seven inches in depth. It is characterized for its
sweetness, and for its reliability for forming a solid head. It is also
an excellent variety for cultivation in extreme Northern latitudes,
where, from the shortness of the season, or in those sections of the
South, where, from excessive heat, plants rarely cabbage well. Under
good cultivation, nearly every plant will set a marketable head.

Originated by Mr. John Mason, of Marblehead, Mass.


POMERANIAN.

This variety is of comparatively recent introduction. The head, which is
of medium size, has the form of an elongated cone, and is very regular
and symmetrical. It is quite solid, of a pale or yellowish green color,
tender and well flavored, and remarkable for the peculiar manner in
which the leaves are collected, and twisted to a point, at its top. The
loose, exterior leaves are numerous, large, and broad; stalk rather
high.

It is not early, but rather an intermediate variety, and excellent
either as an autumnal or winter cabbage. As it heads promptly and almost
invariably, and, besides, is of remarkable solidity, it makes a
profitable market cabbage; keeping well, and bearing transportation with
very little injury.


PREMIUM FLAT DUTCH.

Large Flat Dutch.

Head large, bluish-green, round, solid, broad and flat on the top, and
often tinted with red or brown. The exterior leaves are few in number,
roundish, broad and large, clasping, blistered on the surface,
bluish-green in the early part of the season, and tinged with purple
towards the time of harvesting; stalk short.

It is one of the largest of the cabbages, rather late, good for autumn
use, and one of the best for winter or late keeping, as it not only
remains sound, but retains its freshness and flavor till late in spring.
The heads open white and crisp, and, when cooked, are tender and well
flavored. It requires a good soil, and should be set in rows not less
than three feet apart, and not nearer together than thirty inches in the
rows. As a variety for the winter market, the Premium Flat Dutch has no
superior. It is also one of the best sorts for extensive culture, as it
is remarkably hardy, and seldom fails in forming a good head. An acre of
land, well set and cultivated, will yield about four thousand heads.


ST. DENIS. _Vil._

Head of large size, round, a little flattened, solid; the exterior
leaves are numerous, glaucous-green, clasping at their base, and often
reflexed at the ends; the ribs and nerves are large and prominent; stem
long.

This variety is of good quality, seldom fails to form a head, and yields
a large crop in proportion to the quantity of land it occupies. The
plants should be set two feet and a half apart in each direction.


SHILLING'S QUEEN.

A half-early variety, intermediate in form and size between the York and
Ox-heart. As a "second early," it is one of the best. It compares
favorably with the Early Nonpareil, and is tender, mild, and delicate.

Transplant in rows two feet and a half apart, and eighteen inches apart
in the rows.


SMALL OX-HEART.

Coeur de Boeuf petit, of the French. _Vil._

Head below medium size, ovate or egg-shaped, obtuse, broad at the base,
compact. The leaves are of the same bright green as those of the York
Cabbage, round, of firm texture, sometimes revolute, but generally
erect, and concave; the nerves are white, more numerous and less
delicate than those of the last-named variety; the stalk is short, and
the leaves not composing the head few in number.

The Ox-heart cabbages--with respect to character, and period of
maturity--are intermediate between the Yorks and Drumheads; more nearly,
however, resembling the former than the latter. The Small Ox-heart is
about ten days later than the Early York.

As not only the heads, but the full-grown plants, of this variety are of
small size, they may be grown in rows two feet apart, and sixteen inches
apart in the rows.


STONE-MASON. _J. J. H. Gregory._

An improved variety of the Mason, originated by Mr. John Stone, jun., of
Marblehead, Mass. Head larger than that of the original, varying in size
from ten to fourteen inches in diameter, according to the strength of
the soil and the cultivation given it. The form of the head is flatter
than that of the Mason, and but little, if any, inferior to it in
solidity. Stem very short and small. Under good culture, the heads,
exclusive of the outer foliage, will weigh about nine pounds. Quality
exceedingly sweet, tender, and rich. A profitable variety for market
purposes; the gross returns per acre, in the vicinity of Boston, Mass.,
often reaching from two hundred dollars to three hundred and fifty.

The Mason, Stone-mason, and the Marblehead Mammoth, severally originated
from a package of seeds received from England, under the name of the
"Scotch Drumhead," by Mr. John M. Ives, of Salem, Mass.


SUTTON'S DWARF COMB. _M'Int._

This is one of the earliest of all the cabbages. It is small and
dwarfish in its habit, hearts well early in the season, and will afford
a good supply of delicate sprouts throughout a large part of the summer.

The plants require a space of only twelve inches between the rows, and
the same distance between the plants in the rows.

The seed of this variety, in common with other dwarfish and early sorts,
should be sown more frequently than the larger growing kinds, so as to
keep up a succession of young and delicate heads, much after the manner
of sowing lettuce.


VANACK. _Lind._

This variety was introduced into England from Holland, more than a
century ago, by a wealthy Dutch farmer of the name of Vanack. Though
often found upon the catalogues of our seedsmen, it has not been
extensively grown in this country, and perhaps is really but little
known.

Head somewhat irregular in shape, broad at the base, and terminating in
rather a sharp point; color palish-green, the ribs and nerves of the
leaves paler. The exterior leaves are large, spreading, deep-green, and
strongly veined.

It is tender in texture, sweet and delicate in flavor, cabbages early
and uniformly, and, when kept through the winter and reset in spring,
pushes abundant and fine sprouts, forming excellent early coleworts, or
greens. Lindley pronounces its quality inferior to none of the best
cabbages. Transplant to rows two feet and a half apart, and two feet
apart in the rows.


VAUGIRARD CABBAGE. _Thomp._

Chou de Vaugirard. _Vil._

A large, late, but coarse, French variety. The head is generally round;
leaves deep-green,--those of the outside having the veins sometimes
tinged with red.

The plants should be set three feet apart in each direction.


WAITE'S NEW DWARF. _Hov. Mag._

Heads small, but solid and uniform in shape. It has little of the
coarseness common to the larger varieties, and the flavor is superior.

One of the finest early cabbages, and one of the best sorts for the
market. It occupies but little space compared with some of the older
kinds, and a large number of plants may be grown upon a small piece of
ground.


WINNIGSTADT.

Pointed Head.

This is a German variety, somewhat similar to the Ox-heart, but more
regularly conical. Head broad at the base, and tapering symmetrically to
a point, solid, and of the size of the Ox-heart; leaves of the head pale
or yellowish green, with large nerves and ribs; the exterior leaves are
large, short, and rounded, smooth, and of firm texture; the stalk is
short.

It is an intermediate sort, immediately following the Early York. A
large proportion of the plants will form good heads; and as these are
not only of remarkable solidity, but retain their freshness well during
winter, it is a good variety for marketing, though rather hard, and
somewhat deficient in the qualities that constitute a good
table-cabbage.

It requires a space of about eighteen inches by two feet.

_Red Varieties._--These are comparatively few in number, and generally
used as salad or for pickling. When cooked, they are considered less
mild and tender than the common varieties, besides retaining a portion
of their color; which, by many, is considered an objection.


EARLY DWARF RED.

Early Blood Red. Small Red.

Head nearly round, generally of a deep-red or dark-purple color. The
leaves on the outside of the plant are not numerous, rather rigid or
stiff, green, much washed or clouded with red; stalk short.

It is about ten days earlier than the Large Red Dutch, and is quite
variable in form and color.

The seed should be sown early; and, when transplanted, the rows should
be about two feet apart, and the plants eighteen inches in the rows.

The variety is seldom served at the table, cooked in the manner of other
sorts; for, when boiled, it has a dark and unattractive appearance. It
is almost invariably shredded, and with the addition of vinegar,
olive-oil, mustard, or other seasoning, served as a salad.


LARGE RED DUTCH.

The most familiar as well as the most popular of the red varieties. The
head is rather large, round, hard, and solid; the leaves composing-the
head are of an intense purplish-red; the outer leaves are numerous, red,
with some intermixture or shades of green, firm in texture, and often
petioled at the union with the stalk of the plant, which is of medium
height.

On account of its dark color when cooked, it is seldom used in the
manner of the common cabbages. It is chiefly used for pickling, or,
like the other red sorts, cut in shreds, and served as a salad; though
any solid, well-blanched, small-ribbed, white-headed sort will answer
for the same purpose, and perhaps prove equally tender and palatable.

The Large Red Dutch is one of the latest of cabbages, and should receive
the advantage of nearly the entire season. Make the sowing, if in the
open ground, as soon as the soil is in good working condition, and
transplant or thin to rows two and a half or three feet apart, and two
feet apart in the rows.

The heads may be kept fresh and sound until May.


SUPERFINE BLACK. _Thomp._

Small, like the Utrecht Red, but of a still deeper color. When pickled,
however, the dark coloring matter is greatly discharged, so that the
substance is left paler than that of others originally not so dark. It
is, therefore, not so good for pickling as other sorts which retain
their color and brightness.


UTRECHT RED. _Thomp._

Chou noirâtre d'Utrecht.

A small but very fine dark-red cabbage.

       *       *       *       *       *

THE CAULIFLOWER.

Brassica oleracea var.

The Cauliflower, like the Broccoli, is strictly an annual plant; as it
blossoms and perfects its seed the year in which it is sown. When fully
grown or in flower, it is about four feet in height, and in character
and general appearance is similar to the Cabbage or Broccoli at a like
stage of growth. The seeds resemble those of the Cabbage in size, form,
and color; although not generally so uniformly plump and fair. From ten
to twelve thousand are contained in an ounce, and they retain their
germinative properties five years.

_Soil._--"Much of the delicacy and excellence of the Cauliflower depends
on the quickness of its growth: therefore, to promote this, the soil
cannot be too highly enriched or too deeply cultivated; and, as all the
tribe thrive best in new soil, the deeper the ground is dug, and the
more new or rested matter that is turned up for the roots, the better."

_Sowing and Culture._--The seed may be sown in a hot-bed in March, at
the same time and in the same manner as early cabbages, and the plants
set in the open ground late in May; or the seed may be sown in the open
air in April or the beginning of May, in a common nursery-bed, in
shallow drills six or eight inches apart; and, when sufficiently grown,
the plants may be set where they are to remain. They need not all be
transplanted at one time; nor is it important when, except that, as soon
as they are large enough, the first opportunity should be improved for
beginning the setting.

"Cauliflowers, after transplanting, require no particular skill during
summer, and not much labor. The soil, however, must be kept free from
weeds, and stirred with the hoe from time to time. As the plants
increase in size, a little earth should be drawn about their roots from
the middle of the row; and, in continued dry weather, an application of
liquid manure will be very beneficial."

The leaves are sometimes gathered, and tied loosely over the tops of the
heads, to facilitate the blanching.

_Taking the Crop._--Cauliflowers raised by open culture will generally
come to the table in October. Such as have not fully perfected their
heads, may, just as the ground is closing, be taken up by their roots,
and suspended, with the top downward, in a light cellar, or other place
secure from frost; by which process, the heads will increase in size,
and be suitable for use the last of December or first of January.

"Cauliflowers are ready for cutting when the heads have attained a good
size, and while they are close, firm, and white. They may even be cut
before they have attained their full size; but it is always advisable to
cut them before the heads begin to open, as the flavor is at this stage
much more delicate and agreeable. In taking the crop, the stalks should
be cut immediately under the lowest leaves, and the upper parts of these
should be cut away near the flower-head.

"It is not size that constitutes a good Cauliflower, but its fine,
white, or creamy color, its compactness, and what is technically called
its 'curdy' appearance, from its resemblance to the curd of milk in its
preparation for cheese. When the flower begins to open, or when it is of
a frosty or wart-like appearance, it is less esteemed. In the summer
season, it should not be cut long before using."

_Use._--"The heads, or flowers, are considered one of the greatest of
vegetable delicacies, when served up at the table either plain boiled,
to be eaten with meat, like other Brassicæ, or dressed with white sauce,
after the French manner. It is much used as a pickle, either by itself,
or as forming an ingredient in what is called 'mixed pickles.' It may
also be preserved a considerable time when pickled in the manner of
'sour-krout.' It also forms an excellent addition to vegetable
soups."--_M'Int._

_Preservation during Winter._--The best way to preserve them during
winter is to take them up late in the fall, with as much earth as
possible about their roots, and reset them in earth, in a light, dry
cellar, or in any other light and dry location secure from frost.

_Varieties._--These are comparatively few in number; the distinctions,
in many instances, being quite unimportant. In the color, foliage,
general habit, and even in the quality, of the entire list, there is
great similarity.


EARLY LONDON CAULIFLOWER.

London Particular. Fitch's Early London.

Stem tall; leaves of medium size. It has a fine, white, compact "curd,"
as the unexpanded head is termed; and is the sort grown in the vicinity
of London for the early crop. It is comparatively hardy, and succeeds
well when grown in this country. The plants should be set two feet and a
half apart.


EARLY PARIS CAULIFLOWER.

Head rather large, white, and compact; leaves large; stalk short. An
early sort. In France, it is sown in June, and the heads come to table
in autumn.


ERFURT'S EARLY CAULIFLOWER.

Erfurt's Extra Early.

Leaves large, long, waved, and serrated on the borders; stalk of medium
height; head large,--measuring from seven to ten inches in
diameter,--close, and compact.

From the experience of a single season, this variety promises to be one
of the best for cultivation in this country. Specimens exhibited under
this name, before the Massachusetts Horticultural Society, measured
fully ten inches in diameter; the surface being very close, and the
heads possessing the peculiar white, curdy character so rarely attained
in the climate of the United States. The plants seldom fail to form a
good-sized and symmetrical head, or flower.


LARGE ASIATIC CAULIFLOWER. _Thomp._

Originally from Holland. It is a fine, large, white, compact variety,
taller and later than the Early London Cauliflower; it has also larger
leaves. If sown at the same time, it will afford a succession.


LE NORMAND. _R. Hogg._

Plant about fifteen inches high, with winged leaves, which are broad,
and taper abruptly towards the base. They are toothed and waved on the
margin, and expose a head which is about nine inches in diameter, and of
a creamy color.

It is earlier than the Walcheren, and is readily distinguished from it
by the waved and toothed margin of the foliage.


MITCHELL'S HARDY EARLY CAULIFLOWER.

A new variety. Bouquet not large, but handsome and compact. It is so
firm, that it remains an unusual length of time without running to seed
or becoming pithy. A desirable sort for private gardens and for forcing.


STADTHOLD. _Vil._

A new variety, introduced from Holland. Flower fine white, and of large
size. Not early.


WAITE'S ALMA CAULIFLOWER.

A new variety, represented as being of large size, and firm; surpassing
in excellence the Walcheren.


WALCHEREN CAULIFLOWER. _Thomp._

Early Leyden. Legge's Walcheren Broccoli.

This has been cultivated as a Broccoli for more than ten years; though
originally introduced by the London Horticultural Society, under the
name of Early Leyden Cauliflower. Stem comparatively short; leaves
broad, less pointed and more undulated than those of the Cauliflower
usually are. The difference in constitution is, however, important; as
it not only resists the cold in winter, but the drought in summer, much
better than other cauliflowers. In hot, dry summers, when scarcely a
head of these could be obtained, the Walcheren Cauliflower, planted
under similar circumstances, formed beautiful heads,--large, white,
firm, and of uniform closeness.


WELLINGTON CAULIFLOWER.

Messrs. Henderson and Son describe this Cauliflower as the finest kind
in cultivation; pure white; size of the head over two feet; in growth,
very dwarfish,--the stem not more than two or three inches from the
soil. It is one of the hardiest varieties known, and is said to
withstand the extreme variations of the climate of the United States. An
excellent sort for early planting and for forcing.

       *       *       *       *       *

COLEWORT, OR COLLARDS. _Loud._

Collet.

The Colewort, strictly speaking, is a plant distinct from the other
varieties of Cabbage. It is of small habit, and attains sufficient size
for use in a few weeks. It is eatable from the time it has four or six
leaves until it has a hard heart. Loudon says the original Colewort
seems to be lost, and is now succeeded by what are called "Cabbage
Coleworts." These are cabbage-plants in their young state; and, when
cooked, are quite as tender and good as the true Colewort. In growing
these, all that is necessary is to sow the seed of almost any variety of
the common green cabbages in drills a foot apart, and half an inch deep.
For a succession, sowings may be made, at intervals of two weeks, from
the last of April to the last of August. In the Southern States, the
sowings might be continued through the winter.

When cultivated for sale, simply allow them to stand till there is
enough to be worth bunching and eating. They are boiled and served at
table as greens.


ROSETTE COLEWORT.

A small but remarkably neat variety; the whole plant, when well grown,
measuring twelve inches in diameter, and having the form of a rose not
completely expanded,--the head corresponding to the bud still remaining
at the heart, or centre; stalk small and short. The plants may be grown
twelve inches asunder.

       *       *       *       *       *

COUVE TRONCHUDA, OR PORTUGAL CABBAGE. _Trans._

Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale.

Though a species of Cabbage, the Couve Tronchuda is quite distinct from
the common head varieties. The stalk is short and thick; the outer
leaves are large, roundish, of a dark bluish-green, wrinkled on the
surface, and slightly undulated on the borders; the mid-rib of the leaf
is large, thick, nearly white, and branches into veins of the same
color; the plant forms a loose, open head, and, when full grown, is
nearly two feet high.

_Culture._--It should be planted and treated like the Common Cabbage.
The seeds may be sown early in frames, and the plants afterwards set in
the open ground; or the sowing may be made in the open ground in May.
The plants require two feet and a half between the rows, and two feet
between the plants in the rows. The seeds, in size, form, and color,
resemble those of the Cabbage, and will keep five years. One-fourth of
an ounce will produce about a thousand plants.

_To raise Seed._--In the autumn, before severe weather, remove two or
three plants entire to the cellar; and, in April following, reset them
about two feet apart. Cut off the lower and smaller side-sprouts as they
may appear, and allow only the strong, central shoot to grow. The seeds
will ripen in August.

_Use._--Different parts of the Couve Tronchuda are applicable to
culinary purposes. The ribs of the outer and larger leaves, when boiled,
somewhat resemble sea-kale in texture and flavor. The heart, or middle
of the plant, is, however, the best for use. It is peculiarly delicate,
and agreeably flavored, without any of the coarseness which is so often
found in plants of the Cabbage tribe.


DWARF COUVE TRONCHUDA. _Trans._

Murcianâ. Dwarf Portugal Cabbage. Dwarf Trauxuda Kale.

Much earlier and smaller throughout than the Common Couve Tronchuda.
Stem from fifteen to eighteen inches high. The leaves are of medium
size, rounded, smooth, and collected at the centre of the plant into a
loose heart, or head. When the lower leaves are taken off for use, the
plant, unlike the former variety, throws out numerous sprouts, or
shoots, from the base of the stem, which make excellent coleworts, or
greens. It is, however, wanting in hardiness; and appears to be better
adapted for early use than for late keeping.

_Soil and Cultivation._--Both of the varieties require a well-manured
soil. The seeds of the Dwarf Couve Tronchuda may be sown early in
frames, and the plants afterwards set in the open ground; or the sowing
may be made, in May or June, where the plants are to remain. They should
be two feet apart in each direction.


FRINGED TRONCHUDA.

Stem short; leaf-stems thicker and larger than those of the Common Couve
Tronchuda, but not so fleshy and succulent. The leaves expand towards
their extremities into a spatulate form, the edges being regularly lobed
and curled. They are of a glaucous or bluish green color, and form a
sort of loose heart, or head, at the centre of the plant. Its only
superiority over the common varieties consists in its more hardy
character.

The Fringed Tronchuda is, however, very succulent, and of good quality;
and is cultivated to some extent in France, particularly in the vicinity
of Paris.


WHITE-RIBBED TRONCHUDA.

White-ribbed Avilès Cabbage. White-ribbed Portugal Cabbage. Chou à Côtes
blanches d'Avilès.

This variety nearly resembles the Dwarf Portugal Cabbage, or Dwarf Couve
Tronchuda, if it is not identical. It has white ribs, and forms a close
heart.

It should be planted, and in all respects treated, as the Dwarf Portugal
Cabbage.

       *       *       *       *       *

PAK-CHÖI. _Vil._

Chinese Cabbage. Brassica sp.

An annual plant, introduced from China. The root-leaves are oval,
regular, very smooth, deep-green, with long, naked, fleshy, white stems,
somewhat similar to those of the Swiss Chards, or Leaf-beets.

When in blossom, the plant measures about four feet in height, and the
stem is smooth and branching. The flowers are yellow; the seeds are
small, round, blackish-brown, and, in their general appearance, resemble
those of the Turnip or Cabbage. An ounce contains about ten thousand
seeds, and they will keep five years.

_Sowing and Cultivation._--The seed should be sown in April or May, and
the plants may be grown in hills or drills. They are usually sown in
rows, and thinned to twelve inches apart.

_Use._--The leaves are eaten boiled, like cabbage; but they are much
more tender, and of a more agreeable flavor.

       *       *       *       *       *

PE-TSAI.

Chinese Cabbage. Brassica chinensis.

The Pe-Tsai, like the Pak-Chöi, is an annual plant, originally from
China. The leaves are of an oval form, rounded at the ends, somewhat
blistered on the surface; and, at the centre, are collected together
into a long and rather compact tuft, or head. The plant, when well grown
and ready for use, has somewhat the appearance of a head of Cos Lettuce,
and will weigh six or seven pounds; though, in its native country, it is
said to reach a weight of upwards of twenty pounds.

Towards the end of the summer, the flower-stalk shoots from the centre
of the head to the height of three feet, producing long and pointed
leaves, and terminating in loose spikes of yellow flowers. The seeds are
small, round, brownish-black, and resemble those of the Common Cabbage.
They retain their vitality five years. An ounce contains eight thousand
seeds.

_Cultivation._--Sow in April or May, and thin or transplant to rows
eighteen inches apart, and a foot apart in the rows.

_Use._--It is used like the Common Cabbage, and is sweet, mild-flavored,
and easy of digestion. The young plants are also boiled like coleworts
or spinach.

       *       *       *       *       *

SAVOY.

Savoy Cabbage. Brassica oleracea, var. bullata. _Dec._

This class of cabbages derives its popular name from Savoy, a small
district adjoining Italy, where the variety originated, and from whence
it was introduced into England and France more than a hundred and fifty
years ago. The Savoys are distinguished from the common head or
close-hearted cabbages by their peculiar, wrinkled, or blistered leaves.
According to Decandole, this peculiarity is caused by the fact, that the
pulp, or thin portion of the leaf, is developed more rapidly than the
ribs and nerves.

Besides the distinction in the structure of the leaves, the Savoys, when
compared with the common cabbages, are slower in their development, and
have more open or less compactly formed heads. In texture and flavor,
they are thought to approach some of the broccolis or cauliflowers;
having, generally, little of the peculiar musky odor and taste common to
some of the coarser and larger varieties of cabbages.

None of the family are hardier or more easily cultivated than the
Savoys; and though they will not quite survive the winter in the open
ground, so far from being injured by cold and frosty weather, a certain
degree of frost is considered necessary for the complete perfection of
their texture and flavor.

_Soil._--They succeed best in strong, mellow loam, liberally enriched
with well-digested compost.

_Sowing._--The first sowing may be made early in a hot-bed, and the
plants set in the open ground in May, or as soon as the weather will
admit. Subsequent sowings may be made in drills, in the open ground, in
May, or early in June. When the seedlings are five or six inches high,
thin or transplant to about three feet apart.

_Harvesting._--During the autumn, take the heads directly from the
garden, whenever they are required for the table; but they should all be
taken in before the ground is deeply frozen, or covered with snow. No
other treatment will be required during the winter than such as is
usually given to the Common Cabbage.

_To raise Seed._--In April, select a few well-formed, good-sized heads,
as near types of the variety as possible; and set them entire, about two
feet apart. If small shoots start from the side of the stalk, they
should be removed; as only the sprout that comes from the centre of the
head produces seed that is really valuable. All varieties rapidly
deteriorate, if grown from seeds produced by side-shoots, or suckers.

The seeds, when ripe, in form, size, and color, are not distinguishable
from those of the Common Cabbage. An ounce contains ten thousand seeds,
which will generally produce about three thousand plants.

_Varieties._--


DRUMHEAD SAVOY.

Cape Savoy.

Head large, round, compact, yellowish at the centre, and a little
flattened, in the form of some of the common Drumhead cabbages, which it
nearly approaches in size. The exterior leaves of the plant are round
and concave, clasping, sea-green or bluish-green, rise above a level
with the top of the head, and are more finely and less distinctly
fretted or blistered on the surface than the leaves of the Green Globe.
Stalk of medium length.

The Drumhead Savoy seldom fails to heart well, affords a good quantity
of produce, is hardy, and, when brought to the table, is of very tender
substance, and finely flavored. It is considered one of the best of the
large kinds; and, wherever cultivated, has become a standard sort. It
keeps well during winter, and retains its freshness late into the
spring.

As it requires nearly all of the season for its complete development,
the seed should be sown comparatively early.

Transplant to rows at least three feet apart, and allow nearly the same
distance between the plants in the row.


EARLY DWARF SAVOY.

Early Green Savoy.

Head small, flattened, firm, and close; leaves rather numerous, but not
large, deep-green, finely but distinctly blistered, broad and rounded at
the top, and tapering towards the stalk or stem of the plant, which is
short. It is not quite so early as the Ulm Savoy; but it hearts readily,
is tender and of good quality, and a desirable sort for early use.

It requires a space of about twenty inches in each direction.


EARLY FLAT GREEN CURLED SAVOY. _Thomp._

A middle-sized, very dwarf, and flat-headed variety; color deep-green;
quality tender and good.

The plants should be set fifteen or eighteen inches asunder.


EARLY LONG YELLOW SAVOY.

Chou de Milan Doré a Tète Longue. _Vil._

Similar to the Golden Savoy, and, like it, an early sort. It has,
however, a longer head, and does not heart so firmly. In flavor and
texture, as well as in its peculiar color, there is little difference
between the varieties.

Cultivate in rows eighteen inches apart, and fifteen or eighteen inches
apart in the rows.


EARLY ULM SAVOY.

New Ulm Savoy. Earliest Ulm Savoy. _M'Int._

A dwarfish, early sort. Head small, round, solid; leaves rather small,
thick, fleshy, and somewhat rigid, of a fine, deep-green, with numerous
prominent blister-like elevations. The loose leaves are remarkably few
in number; nearly all of the leaves of the plant contributing to the
formation of the head.

It very quickly forms a heart, which, though not of large size, is of
excellent quality. It is, however, too small a sort for market purposes;
but, for private gardens, would, no doubt, be an acquisition. In the
London Horticultural Society's garden, it proved the earliest variety in
cultivation.

Being one of the smallest of the Savoys, it requires but a small space
for its cultivation. If fifteen inches between the rows, and about the
same distance in the rows, be allowed, the plants will have ample room
for their full development.


FEATHER-STEM SAVOY. _M'Int._

This curious and useful variety has been in existence for several years,
and is said to be a cross between the Savoy and the Brussels Sprouts. It
is what may be called a sprouting Savoy; producing numerous shoots, or
sprouts, along the stem.

A sowing should be made the last of April, and another from the middle
to the 20th of May, and the plants set out as soon as they are of
suitable size, in the usual manner of Savoys and other winter greens.


GOLDEN SAVOY.

Early Yellow Savoy. _M'Int._

A middle-sized, roundish, rather loose-headed variety; changing during
the winter to a clear, bright yellow. The exterior leaves, at the time
of harvesting, are erect, clasping, of a pale-green color, and coarsely
but not prominently blistered on the surface; stalk short.

The Golden Savoy comes to the table early, hearts readily, is of very
tender substance when cooked, and of excellent quality; though its
peculiar color is objectionable to many.

It requires a space of about eighteen inches between the rows, and
fifteen to eighteen inches between the plants in the rows.


GREEN GLOBE SAVOY.

Green Curled Savoy. Large Green Savoy.

One of the best and one of the most familiar of the Savoys; having been
long in cultivation, and become a standard sort. The head is of medium
size, round, bluish or sea green on the outside, yellow towards the
centre, and loosely formed. The interior leaves are fleshy and
succulent, with large and prominent midribs,--the exterior leaves are
round and large, of a glaucous or sea green color, and, in common with
those of the head, thickly and distinctly blistered in the peculiar
manner of the Savoys; stalk of medium height.

The variety possesses all the qualities of its class: the texture is
fine, and the flavor mild and excellent. On account of its remarkably
fleshy and tender character, the inner loose leaves about the head will
be found good for the table, and to possess a flavor nearly as fine as
the more central parts of the plant.

It is remarkably hardy, and attains its greatest perfection only late in
the season, or under the influence of cool or frosty weather. As the
plants develop much less rapidly than those of the Common Cabbage, the
seed should be sown early. Transplant in rows two and a half or three
feet apart, and allow a space of two feet and a half between the plants
in the rows.


LONG-HEADED SAVOY. _Vil._

Chou Milan à Tète Longue.

A comparatively small variety, with an oval, long, yellowish-green, but
very compact head; leaves erect, inclining to bluish-green, long and
narrow, revoluted on the borders, and finely fretted or blistered on the
surface; stem rather high.

It is hardy and of excellent quality, but yields less than many other
sorts. It is, however, a good kind for gardens of limited size, as it
occupies little space, and cabbages well. The plants may be set eighteen
inches apart in one direction by about fifteen inches in the opposite.


MARCELIN SAVOY. _Thomp._

A new sort, allied to the Early Ulm, but growing somewhat larger. Though
not so early, it is next to it in point of earliness; and, if both sorts
are sown at the same time, the Marcelin will form a succession. It is a
low grower; the leaves are dark-green, finely wrinkled and curled; the
head is round, compact, and of excellent quality. When cut above the
lower course of leaves, about four small heads, almost equal in delicacy
to Brussels Sprouts, are generally formed. This sort is exceedingly
hardy; and, on the whole, must be considered a valuable acquisition.

The plants should be set eighteen inches by twelve inches apart.


TOUR'S SAVOY.

Dwarf Green Curled Savoy. _M'Int._ Pancalier de Tourraine. _Vil._

Head small, loose, and irregular; leaves numerous, bright-green, rigid,
concave or spoon-shaped; the nerves and ribs large, and the entire
surface thickly and finely covered with the blister-like swellings
peculiar to the Savoys.

It has some resemblance to the Early Dwarf Savoy; but is larger, less
compact, and slower in its development.

A useful, hardy, smallish sort, adapted to small gardens; requiring only
eighteen or twenty inches' space each way. Excellent for use before it
becomes fully cabbaged.


YELLOW CURLED SAVOY. _Thomp._

Large Late Yellow Savoy. White Savoy.

Dwarf, middle-sized, round; leaves pale-green at first, but quite yellow
in winter; the heart is not so compact as some, but of tender quality,
and by many preferred, as it is much sweeter than the other kinds. It is
later and hardier than the Yellow Savoys, before described.

       *       *       *       *       *

SEA-KALE.

Crambe maritima.

Sea-kale is a native of the southern shores of Great Britain, and is
also abundant on the seacoasts of the south of Europe. There is but one
species cultivated, and this is perennial and perfectly hardy. The
leaves are large, thick, oval or roundish, sometimes lobed on the
borders, smooth, and of a peculiar bluish-green color; the stalk, when
the plant is in flower, is solid and branching, and measures about four
feet in height; the flowers, which are produced in groups, or clusters,
are white, and have an odor very similar to that of honey. The seed is
enclosed in a yellowish-brown shell, or pod, which, externally and
internally, resembles a pit, or cobble, of the common cherry. About six
hundred seeds, or pods, are contained in an ounce; and they retain their
germinative powers three years. "They are large and light, and, when
sold in the market, are often old, or imperfectly formed; but their
quality is easily ascertained by cutting them through the middle: if
sound, they will be found plump and solid." They are usually sown
without being broken.

_Preparation of the Ground, and Sowing._--The ground should be trenched
to the depth of from a foot to two feet, according to the depth of the
soil, and well enriched throughout. The seeds may be sown in April,
where the plants are to remain; or they may be sown at the same season
in a nursery-bed, and transplanted the following spring. They should be
set or planted out in rows three feet apart, and eighteen inches apart
in the rows.

_Culture._--"After the piece is set, let the plants be kept very clean.
The earth should be occasionally stirred, when the rains have run the
surface together; and, when the plants come up, let them have their own
way the first season. As the plants will blossom the second season if
let alone, and the bearing of seed has a tendency to weaken every thing,
take off the flower-buds as soon as they appear, and not allow the
plants to seed. When the leaves begin to decay in autumn, clear them all
off, and dig a complete trench between the rows, and earth up the
ridges: that is, all the soil you take out must be laid on the plants,
so as to pile or bank up eight inches above the crowns of the roots,
thus forming a flat-topped bank a foot across; widening a little
downwards, so that the edges shall not break away. In doing this, the
piece is formed into alternate furrows and ridges; the plants being
under the centre of the ridges.

"As the weather gets warm in the spring, these banks should be watered;
and, when the surface is broken by the rising plant, remove the earth,
and cut off the white shoots close to their base: for these shoots form
the eatable portion; and, being blanched under ground, they are tender
and white, and from six to eight inches long. The shoots should be cut
as soon as they reach the surface; because, if the shoot comes through,
the top gets purple, and the plants become strong-flavored. As all of
the shoots will not appear at once, the bed should be looked over
frequently, and a shoot cut whenever it has broken the surface of the
soil; for, if not taken early, it soon becomes nearly worthless. In the
process of cutting the shoots, the earth becomes gradually removed; and
the tops of the plants, coming to the surface again, put forth other
shoots, which must be allowed to grow the remainder of the summer, only
taking off the blossom-shoots as before. When, at the fall of the year,
the leaves turn yellow, and decay, earth up again, after clearing the
plants of their bad leaves and removing every weed. Before earthing up,
fork the surface a little, just to break it up, that the earth may
better take hold, and form a regular mass."--_Glenny._

_Pot-forcing and Blanching._--"The ground, once planted, is as good for
pot-forcing as for any thing; except that, for pot-forcing, it is usual
to plant three plants in a triangle, about nine inches apart. The plants
are cleared when the leaves decay, and the ground is kept level instead
of being earthed up. Pots and covers (called 'sea-kale pots') are placed
over the plants, or patches of plants, and the cover (which goes on and
off at pleasure) put on. These pots are of various sizes; usually from
ten to fourteen inches in diameter, and from a foot to twenty inches in
height. If proper sea-kale pots cannot be procured, large-sized
flower-pots will answer as substitutes; the pots being put over the
plants as they are wanted, generally a few at a time, so as to keep up a
succession. Dung is placed all over them; or, if no dung can be had,
leaves are used: and they ferment and give out heat as genial, but not
so violent, nor do they command so much influence, as the dung. Some may
be placed on in February, and some in March. The dung is removed from
the top to admit of seeing if the plant is started; and, by timely
examination, it is easily seen when the plant is ready for use. The
shoots are as white, when thus treated, as when grown by the other
method, because of the total darkness that prevails while they are
covered; but there is more air in the empty pots than there possibly
could be in the solid earth, and it is considered that the vegetable is
not so tender in consequence. However, the greater bulk of Sea-kale is
so produced."--_Glenny._

_Taking the Crop._--"The blanched sprouts should be cut when they are
from three to six inches in length, and while stiff, crisp, and compact.
They should not be left till they are drawn up so as to bend, or hang
down. The soil or other material used for excluding the light should be
carefully removed, so as to expose the stem of the sprout; and the
latter should be cut just below the base of the petioles or leaf-stem,
and just enough to keep these attached."--_Thomp._

The Sea-kale season continues about six weeks. "Cutting too much will
finally destroy the plants. With one good cutting the cultivator should
be satisfied, and should avoid the practice of covering and cutting a
second time. The proper way is to cut the large, fine shoots, and leave
the smaller ones that come afterwards to grow stronger during the
summer."

_Use._--"The young shoots and stalks, when from the length of three to
nine inches, are the parts used. These, however, unless blanched, are no
better than the coarser kinds of Borecole; but, when blanched, they
become exceedingly delicate, and are much prized. The ribs of the
leaves, even after they are nearly fully developed, are sometimes used;
being peeled and eaten as asparagus. In either state, they are tied up
in small bundles, boiled, and served as cauliflowers."--_M'Int._

_To obtain Seed._--"Select some strong plants, and allow them to take
their natural growth, without cutting off their crowns, or blanching.
When the seed is ripe, collect the pods, dry them, and put them into
open canvas-bags. The seeds keep best in the pods."--_Thomp._




CHAPTER VI.

SPINACEOUS PLANTS.

Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar
Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock. Quinoa.
Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or Perennial Spinach.

       *       *       *       *       *

AMARANTHUS.

Chinese Amaranthus. Chinese Spinach.

A hardy, annual plant, introduced from China; stem three feet in height,
much branched, and generally stained with red; leaves variegated with
green and red, long, and sharply pointed; the leaf-stems and nerves are
red; the flowers, which are produced in axillary spikes, are greenish,
and without beauty; the seeds are small, black, smooth, and
shining,--twenty-three thousand are contained in an ounce, and they
retain their power of germination four or five years.

_Soil and Cultivation._--Any good garden-soil is adapted to the growth
of the Amaranthus. Before sowing, the ground should be thoroughly
pulverized, and the surface made smooth and even. The seed may be sown
in April, or at any time during the month of May. It should be sown in
very shallow drills, fourteen to sixteen inches apart, and covered with
fine, moist earth. When the plants are two inches high, thin to five or
six inches apart, and cultivate in the usual manner. They will yield
abundantly during most of the summer.

_Use._--The leaves are used in the manner of Spinach, and resemble it in
taste.

_Varieties._--


EARLY AMARANTHUS.

Amarante Mirza. _Vil._

This plant is a native of the East Indies; and in height, color, and
general habit, resembles the Chinese Amaranthus. It is, however,
somewhat earlier, and ripens its seed perfectly in climates where the
Chinese almost invariably fails. Its uses, and mode of cultivation, are
the same.


HANTSI SHANGHAI AMARANTHUS.

Amarante Hantsi Shanghai. _Vil._

Introduced from China by Mr. Fortune, and disseminated by the London
Horticultural Society. It differs little from the preceding species; and
is cultivated in the same manner, and used for the same purposes.
Annual.

       *       *       *       *       *

BLACK NIGHTSHADE.

Morelle, of the French. Solanum nigrum.

An unattractive, annual plant, growing spontaneously as a weed among
rubbish, in rich, waste places. Its stem is from two to three feet high,
hairy and branching; the leaves are oval, angular, sinuate, and bluntly
toothed; the flowers are white, in drooping clusters, and are succeeded
by black, spherical berries, of the size of a small pea; the seeds are
small, lens-shaped, pale yellow, and retain their vitality five
years,--twenty-three thousand are contained in an ounce.

_Propagation and Culture._--It is raised from seed, which may be sown in
April or May, or in autumn. Sow in shallow drills fifteen or eighteen
inches apart, and thin to six or eight inches in the drills; afterwards
keep the soil loose, and free from weeds, in the usual manner.

_Use._--The French, according to Vilmorin, eat the leaves in the manner
of Spinach; while Dr. Bigelow asserts that it has the aspect and
reputation of a poisonous plant.

On the authority of American botanists, it was introduced into this
country from Europe. By European botanists, it is described as a plant
of American origin.

       *       *       *       *       *

LEAF-BEET, OR SWISS CHARD.

Sicilian Beet. White Beet. Beta cicla.

The Leaf-beet is a native of the seacoasts of Spain and Portugal. It is
a biennial plant, and is cultivated for its leaves and leaf-stalks. The
roots are much branched or divided, hard, fibrous, and unfit for use.

_Propagation and Cultivation._--It is propagated, like other beets, from
seed sown annually, and will thrive in any good garden soil. The sowing
may be made at any time in April or May, in drills eighteen inches
apart, and an inch and a half deep. "When the plants are a few inches
high, so that those likely to make the best growth can be distinguished,
they should be thinned out to nine inches or a foot apart, according to
the richness of the soil; more room being allowed in rich ground. Some,
however, should be left at half that distance, to make up by
transplanting any vacancies that may occur. The ground should be kept
clean, and occasionally stirred between the rows; taking care not to
injure the roots. In dry weather, plenty of water should be given to
promote the succulence of the leaves."--_Thomp._

_Taking the Crop._--"The largest and fullest-grown leaves should be
gathered first; others will follow. If grown for Spinach, the leaves
should be rinsed in clean water, and afterwards placed in a basket to
drain dry; if for Chard, or for the leaf-stalks and veins, these should
be carefully preserved, and the entire leaves tied up in bundles of six
or eight in each."--_M'Int._

_Seed._--During the first season, select a few vigorous plants, and
allow them to grow unplucked. Just before the closing-up of the ground
in autumn, take up the roots; and, after removing the tops an inch above
the crown, pack them in dry sand in the cellar. The following spring, as
soon as the ground is in working order, set them out with the crowns
level with the surface of the ground, and about two feet and a half
apart. As the plants increase in height, tie them to stakes, to prevent
injury from wind; and in August, when the seed is ripe, cut off the
stems near the ground, and spread them entire, in an airy situation,
till they are sufficiently dried for threshing out.

The seed, or fruit, has the appearance peculiar to the family; although
those of the different varieties, like the seeds of the Red Beet, vary
somewhat in size, and shade of color.

An ounce of seed will sow a hundred feet of drill, or be sufficient for
a nursery-bed of fifty square feet.

_Use._--"This species of Beet--for, botanically considered, it is a
distinct species from _Beta vulgaris_, the Common or Red Beet--is
cultivated exclusively for its leaves; whereas the Red Beet is grown for
its roots. These leaves are boiled like Spinach, and also put into
soups. The midribs and stalks, which are separated from the lamina of
the leaf, are stewed and eaten like Asparagus, under the name of
"Chard." As a spinaceous plant, the White Beet might be grown to great
advantage in the vegetable garden, as it affords leaves fit for use
during the whole summer."--_M'Int._

The thin part of the leaves is sometimes put into soups, together with
sorrel, to correct the acidity of the latter.

The varieties are as follow:--


GREEN OR COMMON LEAF-BEET.

Stalks and leaves large, green; the roots are tough and fibrous, and
measure little more than an inch in diameter; leaves tender, and of good
quality.

If a sowing be made as soon in spring as the frost will permit, another
in June, and a third the last of July, they will afford a constant
supply of tender greens, nearly or quite equal to Spinach. For this
purpose, the rows need be but a foot apart.


LARGE-RIBBED CURLED.

Curled Leaf-beet.

Stalks white; leaves pale yellowish-green, with broad mid-ribs, large
nerves, and a blistered surface like some of the Savoys. It may be grown
as a substitute for Spinach, in the manner directed for the Common or
Green-leaved variety.


LARGE-RIBBED SCARLET BRAZILIAN.

Red Stalk Leaf-beet. Poirée à Carde rouge. _Vil._

Leaf-stalks bright purplish-red; leaves green, blistered on the surface;
nerves purplish-red. A beautiful sort, remarkable for the rich and
brilliant color of the stems, and nerves of the leaves.


LARGE-RIBBED YELLOW BRAZILIAN.

Yellow-stalked Leaf-beet. Poirée à Carde jaune. _Vil._

A variety with bright-yellow leaf-stalks and yellowish leaves. The
nerves of the leaves are yellow, like the leaf-stalks. The color is
peculiarly rich and clear; and the stalks are quite attractive, and even
ornamental. Quality tender and good.


SILVER-LEAF BEET.

Great White-leaf Beet. Swiss Chard. Sea-kale Beet. Large-ribbed
Silver-leaf Beet.

Stalks very large; leaves of medium size, erect, with strong, white ribs
and veins. The leaf-stalks and nerves are cooked and served like
Asparagus, and somewhat resemble it in texture and flavor. It is
considered the best of the Leaf-beets.

       *       *       *       *       *

MALABAR NIGHTSHADE (WHITE).

Climbing Nightshade. White Malabar Spinach. Baselle blanche. _Vil._
Basella alba.

From the East Indies. Though a biennial plant, in cultivation it is
generally treated as an annual. Stem five feet and upwards in length,
slender, climbing; leaves alternate, oval, entire on the borders, green
and fleshy; flowers in clusters, small, greenish; seeds round, with
portions of the pulp usually adhering,--eleven to twelve hundred
weighing an ounce. They retain their vitality three years.


LARGE-LEAVED CHINESE MALABAR NIGHTSHADE.

Large-leaved Malabar Spinach. Baselle à Très Large Feuille de Chine.
_Vil._ Basella cordifolia.

A Chinese species, more vigorous and much stronger in its general habit
than the Red or the White. Leaves as large as those of Lettuce,--green,
round, very thick, and fleshy; flowers small, greenish; seeds round,
nearly of the same form and color as those of the White variety, but
rather larger.

The species is slow in developing its flower-stem, and the best for
cultivation.

       *       *       *       *       *

RED MALABAR NIGHTSHADE.

Red Malabar Spinach. Baselle Rouge. _Vil._ Basella rubra.

From China. Properly a biennial plant, but, like the White species,
usually cultivated as an annual. It is distinguished from the last named
by its color; the whole plant being stained or tinted with purplish red.
In the size and color of the seeds, and general habit of the plant,
there are no marks of distinction, when compared with the White.

_Propagation and Cultivation._--All of the species are easily grown from
seeds; which may be sown in a hot-bed in March, or in the open ground in
May. They take root readily when transplanted; and may be grown in rows
like the taller descriptions of pease, or in hills like running beans.
Wherever grown, they require a trellis, or some kind of support;
otherwise the plants will twist themselves about other plants, or
whatever objects may be contiguous. All are comparatively tender, and
thrive best, and yield the most produce, in the summer months.

_Use._--The leaves, which are put forth in great profusion, are used in
the form of Spinach. The juice of the fruit affords a beautiful but not
permanent purple color.

       *       *       *       *       *

COMMON NETTLE.

Large Stinging Nettle. Urtica dioica.

The Common Nettle is a hardy, herbaceous perennial, growing naturally
and abundantly by waysides and in waste places, "but is seldom seen
where the hand of man has not been at work; and may, therefore, be
considered a sort of domestic plant." It has an erect, branching,
four-sided stem, from three to five feet in height; the leaves are
opposite, heart-shaped at the base, toothed on the borders, and thickly
set with small, stinging, hair-like bristles; the flowers are produced
in July and August, and are small, green, and without beauty; the seeds
are very small, and are produced in great abundance,--a single plant
sometimes yielding nearly a hundred thousand.

_Propagation and Culture._--The Nettle will thrive in almost any soil or
situation. Though it may be propagated from seeds, it is generally
increased by a division of the roots, which may be made in spring or
autumn. These should be set in rows two feet apart, and a foot apart in
the rows.

_Use._--"Early in April, the tops will be found to have pushed three or
four inches, furnished with tender leaves. In Scotland, Poland, and
Germany, these are gathered, as a pot-herb for soups or for dishes, like
Spinach; and their peculiar flavor is by many much esteemed. No plant is
better adapted for forcing; and, in winter or spring, it may be made to
form an excellent substitute for Cabbage, Coleworts, or Spinach. Collect
the creeping roots, and plant them either on a hot-bed or in pots to be
placed in the forcing-house, and they will soon send up an abundance of
tender tops: these, if desired, may be blanched by covering with other
pots. If planted close to a flue in the vinery, they will produce
excellent nettle-kale or nettle-spinach in January and February."

Lawson states that "the common Nettle has long been known as affording a
large proportion of fibre, which has not only been made into ropes and
cordage, but also into sewing-thread, and beautiful, white, linen-like
cloth of very superior quality. It does not, however, appear that its
cultivation for this purpose has ever been fairly attempted. The fibre
is easily separated from other parts of the stalk, without their
undergoing the processes of watering and bleaching; although, by such,
the labor necessary for that purpose is considerably lessened. Like
those of many other common plants, the superior merits of this generally
accounted troublesome weed have hitherto been much overlooked."

       *       *       *       *       *

NEW-ZEALAND SPINACH. _Loud._

Tetragonia expansa.

This plant, botanically considered, is quite distinct from the common
garden Spinach; varying essentially in its foliage, flowers, seeds, and
general habit.

It is a hardy annual. The leaves are of a fine green color, large and
broad, and remarkably thick and fleshy; the branches are numerous,
round, succulent, pale-green, thick and strong,--the stalks recline upon
the ground for a large proportion of their length, but are erect at the
extremities; the flowers are produced in the axils of the leaves, are
small, green, and, except that they show their yellow anthers when they
expand, are quite inconspicuous; the fruit is of a dingy-brown color,
three-eighths of an inch deep, three-eighths of an inch in diameter at
the top or broadest part, hard and wood-like in texture, rude in form,
but somewhat urn-shaped, with four or five horn-like points at the top.
Three hundred and twenty-five of these fruits are contained in an ounce;
and they are generally sold and recognized as the seeds. They are,
however, really the fruit; six or eight of the true seeds being
contained in each. They retain their germinative powers five years.

_Propagation and Culture._--It is always raised from seed, which may be
sown in the open ground from April to July. Select a rich, moist soil,
pulverize it well, and rake the surface smooth. Make the drills three
feet apart, and an inch and a half or two inches deep; and sow the seed
thinly, or so as to secure a plant for each foot of row. In five or six
weeks from the planting, the branches will have grown sufficiently to
allow the gathering of the leaves for use. If the season should be very
dry, the plants will require watering. They grow vigorously, and, in
good soil, will extend, before the end of the season, three feet in each
direction.

_Gathering._--"The young leaves must be pinched or cut from the
branches; taking care not to injure the ends, or leading shoots. These
shoots, with the smaller ones that will spring out of the stalks at the
points where the leaves have been gathered, will produce a supply until
a late period in the season; for the plants are sufficiently hardy to
withstand the effects of light frosts without essential injury.

"Its superiority over the Common Spinach consists in the fact, that it
grows luxuriantly, and produces leaves of the greatest succulency, in
the hottest weather."

Anderson, one of its first cultivators, had but nine plants, which
furnished a gathering for the table every other day from the middle of
June. A bed of a dozen healthy plants will afford a daily supply for the
table of a large family.

_Seed._--To raise seed, leave two or three plants in the poorest soil of
the garden, without cutting the leaves. The seeds will ripen
successively, and should be gathered as they mature.

_Use._--It is cooked and served in the same manner as Common Spinach.

There are no described varieties.

       *       *       *       *       *

ORACH.

Arrach. French Spinach. Mountain Spinach. Atriplex hortensis.

Orach is a hardy, annual plant, with an erect, branching stem, varying
in height from two to four feet, according to the variety. The leaves
are variously shaped, tut somewhat oblong, comparatively thin in
texture, and slightly acid to the taste; the flowers are small and
obscure, greenish or reddish, corresponding in a degree with the color
of the foliage of the plant; the seeds are small, black, and surrounded
with a thin, pale-yellow membrane,--they retain their vitality three
years.

_Soil and Culture._--It is raised from seed sown annually. As its
excellence depends on the size and succulent character of the leaves,
Orach is always best when grown in a rich, deep, and moist soil. The
first sowing may be made as soon in spring as the ground is in proper
condition; afterwards, for a succession, sowings may be made, at
intervals of two weeks, until June.

When the ground has been thoroughly dug over, and the surface made fine
and smooth, sow the seed in drills eighteen inches or two feet apart,
and cover three-fourths of an inch deep. When the young plants are two
or three inches high, thin them to ten or twelve inches apart, and
cultivate in the usual manner. Orach is sometimes transplanted, but
generally succeeds best when sown where the plants are to remain. In
dry, arid soil, it is comparatively worthless.

_To raise Seed._--Leave a few of the best plants without cutting, and
they will afford a plentiful supply of seeds in September.

_Use._--Orach is rarely found in the vegetable gardens of this country.
The leaves have a pleasant, slightly acid taste, and, with the tender
stalks, are used boiled in the same manner as Spinach or Sorrel, and are
often mixed with the latter to reduce the acidity. "The stalks are good
only while the plants are young; but the larger leaves may be picked off
in succession throughout the season, leaving the stalks and smaller
leaves untouched, by which the latter will increase in size. The Orach
thus procured is very tender, and much esteemed."

A few plants will afford an abundant supply.

_Varieties._--


GREEN ORACH. _Trans._

Dark-green Orach. Deep-green Orach. _Mill._

The leaves of this variety are of a dark, grass-green color, broad, much
wrinkled, slightly toothed, and bluntly pointed; the stalk of the plant
and the leaf-stems are strong and sturdy, and of the same color as the
leaves. It is the lowest growing of all the varieties.


LURID ORACH. _Trans._

Pale-red Orach.

Leaves pale-purple, tinged with dark-green,--the under surface
light-purple, with green veins, slightly wrinkled, terminating rather
pointedly, and toothed on the borders only toward the base, which forms
two acute angles; the stalk of the plant and the stems of the leaves are
bright-red, slightly streaked with white between the furrows,--height
three feet and upwards.


PURPLE ORACH. _Trans._

Dark-purple Orach.

Plant from three to four feet in height; leaves dull, dark-purple, more
wrinkled and more deeply toothed than those of any other variety. They
terminate somewhat obtusely, and form two acute angles at the base. The
stalk of the plant and the stems of the leaves are deep-red, and
slightly furrowed. The leaves change to green when boiled.


RED ORACH. _Trans._

Dark-red Orach. Bon Jardinier.

Leaves oblong-heart-shaped, somewhat wrinkled, and slightly toothed on
the margin: the upper surface is very dark, inclining to a dingy purple;
the under surface is of a much brighter color. The stems are deep-red
and slightly furrowed; height three feet and upwards.

This is an earlier but a less vigorous sort than the White. The leaves
of this variety, as also those of most of the colored sorts, change to
green in boiling.


RED-STALKED GREEN ORACH. _Trans._

Leaves dark-green, tinged with dull-brown, much wrinkled, toothed,
somewhat curled, terminating rather obtusely, and forming two acute
angles at the base; the stalk and the stems of the leaves are deep-red,
and slightly furrowed; the veins are very prominent. It is of tall
growth.


RED-STALKED WHITE ORACH. _Trans._

Purple-bordered Green Orach. _Miller._

Leaves somewhat heart-shaped, of a yellowish-green, tinged with brown.
Their margin is stained with purple, and a little dentated or toothed in
some cases, but not in all. The stalk and the stems of the leaves are of
a palish-red, and are slightly furrowed, as well as streaked with
pale-white between the furrows. The plant is of dwarfish growth.


WHITE ORACH. _Trans._

Pale-green Orache. _Neill._ White French Spinach. Yellow Orach.

Leaves pale-green or yellowish-green, much wrinkled, with long, tapering
points, strongly cut in the form of teeth towards the base, which forms
two acute angles; the stalk of the plant and the stems of the leaves are
of the same color as the foliage. It is comparatively of low growth.

       *       *       *       *       *

PATIENCE.

Herb Patience. Patience Dock. Garden Patience. Rumex patientia.

This plant is a native of the south of Europe. It is a hardy perennial,
and, when fully grown, from four to five feet in height. The leaves are
large, long, broad, pointed; the leaf-stems are red; the flowers are
numerous, small, axillary, and of a whitish-green color,--they are put
forth in June and July, and the seeds ripen in August. The latter are
triangular, of a pale-brownish color, and will keep three years.

_Soil and Cultivation._--"The plant will grow well in almost any soil,
but best in one that is rich and rather moist. It may easily be raised
from seed sown in spring, in drills eighteen inches asunder; afterwards
thinning out the young plants to a foot apart in the rows. It may also
be sown broadcast in a seed-bed, and planted out; or the roots may be
divided, and set at the above distances.

"The plants should not be allowed to run up to flower, but should be cut
over several times in the course of the season, to induce them to throw
out young leaves in succession, and to prevent seed from being ripened,
and scattered about in all directions; for, when this takes place, the
plant becomes a troublesome weed."--_Thomp._

It is perfectly hardy, and, if cut over regularly, will continue healthy
and productive for several years. In the vicinity of gardens where it
has been cultivated, it is frequently found growing spontaneously.

_Use._--"The leaves were formerly much used as Spinach; and are still
eaten in some parts of France, where they are also employed in the early
part of the season as a substitute for Sorrel; being produced several
days sooner than the leaves of that plant."--_Thomp._

Its present neglect may arise from a want of the knowledge of the proper
method of using it. The leaves are put forth quite early in spring. They
should be cut while they are young and tender, and about a fourth part
of Common Sorrel mixed with them. In this way, Patience Dock is much
used in Sweden, and may be