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Z aoe OE : ey ek , ke + Rye ; ; Pr ; eat) ost 9 a 4 ‘ ' at 6s . 5 1 RL? wind co } ia +F . i » . - ay 40 ha ta ‘ e d - ‘ “| sebaed i ‘ ew x t t i > ‘ = ald $ , Se ‘ , 2 : sone : eee = , ; i ’ . . , + ' Sy ‘ , e ; 4 >] od 4 ‘ 4 " rs t ‘S “4 ety ; a tobe hig ee rs Nee ‘ > ’ ? ‘ . ‘ SENS <2 aw, Yi \ fas ‘ LZ hs vies Wi \ Zk rN Nid! apes tec, bi 2 ’ as x » ty : 4 yee d nd ; . 4 a : ® " wt ¥ f ‘ é. ve ‘< ¥ “GARDEN VEGETABLES: RE COLD AND TEMPERATE CLIMATES. By MM. -VILMORIN-ANDRIE UX, OF PARIS. ENGLISH EDITION, PUBLISHED UNDER ie DIRECTION OF W. ROBINSON, Enprror or “THE GARDEN.” LONDON: : JOHN MURRAY, ALBEMARLE STREET. 1 oe ie ne 1885. ed i ee " 7 a ef i 7 & 4 i if 4 | i). ‘ = 4 t ; + Ps 7: J 7 LONDON : PRINTED BY WILLIAM CLOWES AND S STAMFORD STREET AND CHARING Ci! + PREFACE TO ENGLISH EDITION. Our best friends do not always get our best attention, and the very important subject of which this work treats has long been left without adequate study, so far as books show. Innumerable treatises on the cultivation of vegetables have been written, but “The Vegetable Garden” is the first work in any language in which are classified, described, and illustrated what are the most important of all plants to the human race. It is the _ production of men who in their work for many years past have had good opportunities of thoroughly studying the subject. No excuse is needed for “making English” such a book—for the benefit, not only of our own horticulture (increasing in interest and importance every year), but also for that of America, and of Australia and our other colonies, in which, happily, the plants herein described may be grown. It will be an aid in enabling us to realize the wonderful variety of light, pleasant, and excellent food now within our reach, and in making many a good vegetable more widely known. That it may widen our views in this respect will be acknowledged by every one who, with the usual limited ideas as to French Beans, for example, takes note of the many excellent kinds herein described. The relation of the plants this book deals with to the move- ment towards diet reform and the greater use of the vegetable world for human food calls for a word at the present time. A generation ago this-question was the theme of a very few writers; now the movement has taken shape in actual prac- iv Preface. tice, and there are restaurants in London to-day where over a thousand dinners daily are served, wholly composed of cereals, vegetables, and fruits. Leaving out of view any exclusive tendency of this kind, all agree that the greater use of the best of these in our food would be a decided improvement. So far as I have yet seen, the restaurants devoted to this class of food show a limited knowledge of cookery and of the © garden stores from which they might draw. It is a pity it is so, for the neglect or poor cookery of such things, both in private houses and hotels, is'a serious loss, The true reason why the more delicate and wholesome foods are neglected is because the cooks of Hurope have served an apprenticeship of a thousand years on the carcases of ox, pig, sheep, deer, goose, hare, and other animals. We are meat-eaters because our fathers had little else to eat. The plains and green hills of the cold north were dotted with wild grazing animals, as an English park is now dotted with deer, or a Western prairie with antelope and bison. Men killed and cooked; there was little else worth eating. A few generations only have passed since our now commonest vegetables came from the Continent. We are adding to their number every day, and by the aid of cultivation we are winning back our way to a simpler, healthier food, and one more like that which man enjoyed in the tropical or sub-tropical regions whence he originally came. But the education of the cook bars the way to progress, Even when he gives us French Beans, they swim in butter. The French cooks, supposed to be the best, systematically make the natural flavours of the many delicate vegetables of their markets secondary to that of butter—now, alas! often mere grease or hardened oil. In our hotels the best fish and meat in the world are often procurable ; the vegetable kingdom is usually represented by a mass of ill-smelling Cabbage and a sodden Potato. We ought to grow more kinds of vegetables. than we do, but we need still more a radical change in our modes of cookery, in the direction of cooking and serving for their own Preface. v sakes (and in most cases without animal substance) the more delicate green vegetables and fruits that are and may be grown. Old or inferior vegetables require the coarser devices of the cook, and must be saturated with grease and spices to make them edible. The true cookery is to deal only with the best and tenderest of each kind, and jealously preserve its flavour ; this art is, in any general sense, as yet unpractised. In ten years more every district in London will have restaurants wholly supplied without the aid of the butcher. At the same time, those who share no such views as to food are equally desirous to improve and enlarge our garden supplies; so it is clear that there will be a greatly increased demand for all such produce. This is a hopeful sign in the present day, when all seems so dark for our agriculture. Garden vegetables deteriorate enormously, even ours on their way to our own markets, so that clearly we cannot have rivals here from the Antipodes or across the Atlantic in them, unless, indeed, we grossly neglect our opportunities. And, apart from the important factor of distance, the climate of Britain has few equals for the growth of green vegetables. In London the chaotic struggle and obstruction in Covent Garden tend much to deprive people of the good qualities of the garden produce grown so well in the suburban fields. One simple way to improvement would be the adop- tion of district markets for local supphes. To bring the vege- tables grown at Chiswick to Covent Garden and cart them back to Hammersmith is a needless waste of force. For these markets it is by no means necessary that permanent structures _ should be built; a wide road, or square, or river embankment would suffice. As wholesale dealings of this kind are usually done in the morning hours, it is easy to make good use of open spaces for this purpose. Some of the useful little district markets of Paris are held in public squares and on the boule- vards, and an hour after they are over, tents, stands, refuse, and all other signs of the market are so completely removed that v1 , Preface. one passing by does not suspect that the spot has served an important use before the general public is abroad. Regular all- day markets, where the householder could select, are also wanted. Some of our English towns and Paris have admirable examples of these. But while such must be waited for till public taste or enterprise creates them, the wholesale district markets could be established without cost or delay. One point deserves the serious consideration of every owner — of a garden, and that is the ‘“‘ muddle” method of planting the kitchen garden with fruit trees and bushes, and so cutting up the surface with walks, edgings, etc., that the very aim of the garden is missed. It is quite a mistake to grow fruit trees over the kitchen-garden surface. We cannot grow vegetables well under them, and in attempting to do so we destroy the roots of the trees, This induces canker and other troubles, and is the main cause of our poor garden-fruit culture. One- fourth of the space entirely given to vegetables, divested of walks, large hedges, old frame grounds, old walls, rubbish, and other impediments, would give a far better supply. Such a spot well cultivated would be a pleasure to see. It is not merely the ugliness and the loss of the mixed garden which we have to deplore, but the troubles of the unfortunate gardener who has to look after such a garden in addition to other work. How is he to succeed with the many things so hopelessly mixed up? Here a decaying Plum, there on one side a ragged patch of Black Currants, backed by a rank Privet hedge; and so on through the sorry catalogue. In fact, if the whole cost of the garden were doubled, and all expended on some of the kitchen gardens of this sort that we see, it would still be impossible to. get a good result from this method. Put the fruit trees in one part—the higher ground, if any—and the remaining part devote to vegetables, cultivating the ground in the best way, and having it always a, fertile, green vegetable garden, The vege- tables, too, would be more wholesome from continual good light and air; for shade from ragged and profitless trees and bushes Preface. vil and hedges is one of the evils of this hopeless kind of garden. The broken crops, too (for the most part sickly patches), are not such as one can be proud of. Separation of the two things, complete and final, is the true remedy. There should not be the root of a fruit tree in the way of the vegetable grower. All who have to do with gardeners and seedsmen should fight against the deterioration of some of our best vegetables through their mania for size. Although the flavour of vegetables may be more subtle than that of fruit, it is none the less their essential quality. A change in size, by adding to the watery tissue and fibrous framework of the plant, may entirely destroy the quality we enjoy init. A certain degree of openness to sun and air may govern the flavour; this may be made impossible by doubling or trebling the size of the article itself, which has been done in the case of the Brussels Sprout. This is often no longer the true little rosette of green, but a coarse Cabbage sprout. This is a case of deliberate distortion of a favourite type. Less absurd, perhaps, but equally bad, is the raising of new varieties lacking in good flavour, and abolishing old kinds, from supposed deficiency in size. It generally means that the new ones are coarse ; 1t sometimes means that they are useless. There has been, for example, for the last few years a French Bean observ- able in our markets, very large and symmetrical, but without any of the good flavour of the smaller kinds. However, its huge mawkish pod has become popular with the market gardener. Here is a delicate vegetable, the value of which depends entirely upon its flavour, and whether we get quantity in the shape of six beans or one bean matters little to the consumer, if the object of growing the vegetable is lost sight of. So again in Peas. Where is the good in a new Peaif it has not a good flavour ? Mere size, or filling of a pod well, is a low quality from any point but that of the market grower, who wants his “stuff” to bulk up well. Sometimes a flavour may be made too rich ; many good cooks in London prefer the little long Turnip of the Paris market, which has atruer Turnip flavour than some of the vuli Preface. sweet kinds. We may lose much of what makes a garden worth having by not efficiently controlling the thoughtless and harmful mania for mere size, unless accompanied by other more desirable qualities. The striving among gardeners to increase the size of vegetables leads often to deterioration, and it is so common that those who have influence with them should protest. Some of the raisers of novelties have done a good deal to injure the Tomato by sending out huge and coarse kinds, which, instead of ripening in the natural way, burst into abscesses and “ craters,’ and have a wretched flavour. An important subject for all owners of gardens, big or little, is the waste and loss through not gathering things in their best state. The usual way of gathering when wanted should, I think, be changed. In almost every garden, in summer and autumn, one sees Kidney Beans and Peas in quantity in a hard and uneatable state—useless themselves, while robbing the plant of the power to give a succession of eatable pods. All such crops should be gathered at the right time, whether wanted or not. Those who want vegetables in the best condition only would find it profitable to gather and give away rather than pursue the usual way of growing only to waste. It is a common practice with many market gardeners to allow things to get old and hard before cutting, so as to ensure their filling the baskets easily, instead of gathering them whilst tender, These men must be the best judges of their own affairs, but this practice is the cause of market vegetables being often useless _ as compared with private garden produce. It is a commonerror that those who grow their own fruits and vegetables necessarily pay more for them than they would in the market. The pleasure of having them quite fresh and of a proper age would, however, be worth paying for if need be. The great advantage which all who are happy enough to live in their gardens enjoy might be much increased by growing only things delicate and good in flavour, and gathering them at the right moment, which is seldom done in the case of market produce. Preface. ix Loss to all and much confusion arises from the practice now common among seed-merchants of naming almost every good vegetable after themselves. It has of late become a nuisance, and England has almost a monopoly of the evil practice, which is not carried out in France. Honourable houses may do it for self-protection with us, but it is nevertheless a oreat evil to the public, and scarcely less so to the trade. To be able to secure pure stocks of long-tried standard vegetables is not easy for the public while the seedsman affixes a new name and the name of his house to almost everything he sells. I cannot give any just idea of the waste and confusion resulting from this practice. A common cause of failure in the vegetable garden is too many kinds—too many experimental plantings, instead of the garden being devoted to the things we know and like. The liability to fall into this trap is increased tenfold by the chaotic state of the nomenclature of vegetables, and by every one who publishes a catalogue having his own set of names. Seedsmen and growers, at home, in our colonies, and in foreign countries, are compelled again and again to buy old things under new names, and to test them before embarking in their sale. If the practice were confined only to the new kinds raised or purchased by the houses who use these names, it would be less objectionable ; but by adopting it generally, even their own children cannot be recognized in the incongruous list’ A common way of giving these new names is to secure a pure, well- selected stock of seed of some old, good kind, and re-christen it, say, some one’s “Champion” or “Favourite.” Changing the name of a good old kind in this way is an evil which the seed trade itself should associate to stop. Houses that practise it. may no doubt get a large number of orders from both the public and the trade, but I think the loss is as certain to the trade in the end, as it certainly is to the gardening public. Of late years we have seen in London, Orchid, Pear, and other con- ferences, which, while leading to interesting meetings, have had really little more serious reason to be than the vanity or amuse- x | Preface. ment of their promoters. The disgraceful state of the nomen- clature of our most valuable garden crops might well occupy the attention of a body composed of representative seedsmen and growers. It would not be a very difficult task to seek out and. give their true names to all the older and finer types of our vegetables, and to find some way to prevent confusion in the future without interfering with any one’s right to name a real novelty in a fitting way. The translation is wholly the work of Mr. W. Miller, author of the Dictionary of English Names of Plants: it could not be better done. Messrs. Vilmorin contributed a very large number of additions and corrections, which have all been embodied in the book. Mr. A. F. Barron, superintendent of the Royal Horticultural Gardens at Chiswick, read the proofs throughout ; M. Henri Vilmorin did the same. Of all men in France and England these have probably the best knowledge — of cultivated vegetables. I read the manuscript, and thought it well to omit any but the most accepted foreign names and the English names most generally used. Also, as the culture and constant supply of kinds is more important to the public than any questions of nomenclature, it was thought well to give the culture most generally practised in our gardens, both private and for market, This is printed in double columns throughout the book. : As to the question of giving the weight of seed—a point of minor interest to the public generally—it was thought best — to retain the French measures, it not being found possible to express them in familiar English terms without the use of fractions. It may be stated here that the “litre” is equal to i: pint, English measure, and the “gramme” to 152 grains roy. WwW. R. November, 1885, AUTHORS’ PREFACE. (A bstract.) ee We have had some difficulty in fixing the limits within which we _ should confine ourselves in this work. It is not always easy to define exactly what a “ vegetable” is, and to decide upon the plants to which the term is applicable and those to which it is not. In this respect, however, we thought it better to be a little over-indulgent rather than too strict, and, accordingly, we have admitted into the present work not only the plants which are generally grown for use in the green state, but also those which are merely employed for flavouring others, and even some which at the present day have, for the most part, disappeared from the kitchen garden, but which we find mentioned as table vegetables in old works on horticulture. We have, however, restricted our list to the plants of temperate and cold climates, omitting the vegetables which are exclusively tropical, with which we are not sufficiently familiar, and which, moreover, would interest only a limited class of readers. We made it a point to determine the botanical identity of every plant mentioned in this volume by giving the scientific name of the species to which it belongs. Before commencing the description of any form of cultivated vegetable, we are careful to state, with strict exactness, the place in botanical classification occupied by the wild or primitive type from which that form is considered to have sprung. Accordingly, we commence every article devoted to one or more cultivated varieties, by giving a botanical name to all the subjects included in the article—a name which indicates the genus and species to which all these forms, more or less modified by cultivation, should be referred. For instance, all the varieties of garden Peas, numerous as they are, are referred to Pisum satwwum, L.; those of the Beet-roots to Beta vulgaris, L.; and similarly in the case of other plants. While on this subject, we may be permitted to remark that the constancy of a species is very remarkable and well deserves our admiration, if we merely take into view the period of time over which our investigations can extend with some degree of certainty. We see, in fact, species brought into cultivation before history began, exposed to all the modifying influences which attend seed-sowing incessantly repeated, removal from one country to another, the most important changes in the nature of the countries and climates through which they pass, and yet these species preserve their existence quite distinct. Xll | Authors’ Preface. Although continually producing new varieties, they never pass the boundaries which separate them from the species which come next to them. Among the Gourds, for example, which are annual plants that have been in cultivation from times so remote that assuredly many thousand generations of them have succeeded one another under the conditions which are best calculated to bring about important modifications of character, we find, if we give ever so little attention to the subject, the three species from which all the varieties of cultivated edible Gourds have originated ; and neither the influences of cultivation and climate, nor the crossings which may occur from time to time, have brought forth any permanent type or even a variety which does not speedily revert to one of the three primitive species. In each of these species the number of varieties is almost indefinite, but the limit of these — varieties appears to be fixed. Does any plant exhibit more numerous or more diversified varieties of form than the cultivated Cabbage? Is any difference more marked than that which exists between a Round- headed and a Turnip-rooted Cabbage, between a Cauliflower and Brussels Sprouts, between a Kohl-Rabi and a Tree Cabbage? And yet these vast dissimilarities in certain parts of the plants have not affected the character of the essential parts of the plants, the organs of fructifi- ~ cation, so as to conceal or even to obscure the evident specifie identity of all these forms. While young, these Cabbages might be taken for plants of different species, but when in flower and in seed, they all show themselves to be forms of Brassica oleracea, L. ‘ Tt seems to us that the long-continued cultivation of a very considerable number of kitchen-garden plants, while it demonstrates the exceedingly great variability of vegetable forms, confirms the belief in the permanence of those species that are contemporary with Man, and leads us to consider each species as a kind of system having a distinct centre (although this may not always be represented by a typical form), around which is a field of variation almost unlimited in extent, and yet having certain, though still undetermined, boundaries. _ _ The idea of the species, in short, rests upon the fact that all the individuals of which it is composed are, to an indefinite extent, capable of being fertilized by one another, and only by one another. Now, as long as it has not been proved that a variety artificially produced by man has ceased to be capable of being fertilized when crossed with other individuals of the same species, while it continues fertile to an indefinite extent when impregnated by individuals of its own special form,—so long it cannot be said that a new species has been brought into existence, and, up to the present, no one, so far as we are aware, has ever asserted that such a case has occurred. Far from it, indeed, as this capability of being fertilized by its own members, and only by them, constitutes, so to say, the very essence of the species. It is this which alike insures its permanence, its pliability, and its power of adapting itself to the various conditions under which it may be compelled to exist. Reverting, however, to the plan of our work,—after indicating the place which each of the plants described occupies in the botanical classification of species, we give, so far as we can, the different names ' ~—Anthors’ Preface, xill by which the plant in question is known, both in the principal European countries and in America. We have taken care not to give any names that are not really in common use and well known, and have avoided mere translations. In publishing synonyms, we have been very cautious, taking especial care not to admit any that are not thoroughly well established, and, in most cases, verifying them by a comparative cultivation of those plants which we considered identical. Having accurately identified each plant under consideration by giving its botanical and various common names, we mention its native country, adding a brief history of the plant, when we possess any reliable data on this subject. After mentioning the native country and giving the history of the plant, we describe its mode of growth, whether annual, biennial, or perennial. Here it should be remarked that many plants are grown in the kitchen garden as annuals which are biennial or perennial as regards their fructification, For kitchen-garden purposes, it is enough that these plants attain in their first year a size sufficiently large for table use, and this is especially the case with most plants which are grown for their roots, such as Carrots, Beet-roots, Turnips, Radishes, ete. The descriptions, properly so named, of the different kinds of kitchen-garden plants have been to us a subject of long-continued labour and much care, Some persons, perhaps, may consider them to be somewhat vague and elastic in their expression, and such a remark may apply to many of them; but, on the other hand, if they had been more hard and fast, and had been drawn up in more peremptory terms, they would not beso true. Account must be taken of the variable appearance of cultivated plants under the different conditions in which they are grown. A season more or less favourable, or sowing earlier or later the same season, is sufficient to produce a material alteration in the appearance of a plant, and a precise descrip- tion of it as it then presents itself would obviously exclude other forms of it which should be included, Nothing is easier than to describe a single individual in the most exact terms, just as it is the easiest thing in the world to draw precise conclusions from a single experiment ; but when a description is to be applicable to a great number of individuals of the same variety and the same race, the task is more difficult, in the same degree as it 1s when one endeavours to form a conclusion at the close of a series of experiments which give different and sometimes contrary results. Nearly all our descriptions, which, in the first instance, were drawn up with the growing plants before our eyes, have been, from time to time and season after season, read over again with new crops of the same plants before us. It is the variations which we have noted in the size and appearance of the same plants when grown under different conditions that has induced us to pen our descriptions with a broadness which enables them to include the different aspects which the same kind of plant assumes according to the different circumstances under which it is grown. Whenever we have been able to seize upon any prominent and really permanent feature in the characteristics of a variety, whether that feature may be found in some important peculiarity or in a fixed uniformity in the size or shape of variable organs, we have been careful xiv. Authors’ Preface. Ce ue a ee to bring it conspicuously into view, as the surest means of recognizing the variety in question. Most frequently, in fact, the experienced — cultivator of kitchen-garden plants recognizes different varieties from one another by the general appearance of each, the peculiar aspect which the plant presents, and which more freq uently depends on certain proportions in the position and relative size of the various organs than on avy strictly structural characteristics. Such distinctive marks, although they never escape a practised eye, frequently baffle description and definition. Observation and practice alone can teach any one how to see and recognize them with certainty; therefore, we are fortunate, whenever a variety is distinguished by a constant perceptible feature, to be able to express its distinctness by a single word or a short phrase. Characteristic features of this kind are found in the presence of spines on the leaves of the Prickly Solid Cardoon (Cardon de Tours), in the reversed curve of the pods of the Sabre Pea, in the greenish colour of the flowers of the Dwarf Blue Imperial Pea (Pois Nain Vert Impérial), and similarly in many other cases. A part of each description on which we have bestowed much atten- tion is that which refers to the seed. In addition to noting the character of its external appearance, we have been careful to state, as precisely as we could, its actual size and relative weight; and, lastly, we mention - the length of time during which the germinating power of the seed of each species continues active. It will be easily understood that this could only be expressed in figures representing an average. The dura- tion of the germinating power really depends very much on whether the circumstances under which the seed has been harvested and kept have been more or less favourable. The figures given in this work represent the average taken from an exceedingly great number of trials most carefully carried out. The number of years tabulated is that during which the seeds under trial continued to germinate in a perfectly satis- factory manner. For our present purpose, we have considered seeds deficient in germinating power when they yield only half the per- centage of plants which they did in the first year of trial which was made with seeds of the same year’s growth. For example, if, in the first year, a certain quantity of seeds germinated to the extent of 90 per cent., we considered the same seeds to be deficient in germinating power as soon as they began to yield only less than 45 per cent. of plants. Ina Table, which will be found at the end of the volume, we state, side by side with this average duration of the germinating power, the extreme periods of its duration which we have proved by sowing some of the same seeds season after season until at last they entirely ceased to germinate. In this way, we have reached some very high figures. Any seeds, of which the germinating power continues active for four or five years on an average, do not entirely lose it after the lapse of ten years or more. It is proper to add that our trials were all made with well-saved seeds. Nothing has a greater tendency to destroy the germinating power of seeds than the influence of dampness and heat. This is what makes carriage through tropical countries so often fatal to their good quality. Up to the present, no better method of keeping seeds has been discovered than that of putting them in linen bags and storing them in a dry, cool, well-ventilated place. Authors’ Preface. XV As often as we could, we have supplemented our descriptions with figures of the plants described. The size of the page did not gene- rally allow of these figures being given in large dimensions, but we have endeavoured to exhibit at least their comparative sizes by figuring the different varieties of the same vegetable on a scale of uniform reduction, so far as this could be done. The reduction has been, neces- sarily, greater in the case of very large kinds of vegetables, such as Beet-roots, Cabbages, and Pumpkins, than that which applies to the small kinds; however, we hope that, thanks to the talent of the draughtsman, M. H. Godard, even the most reduced figures will still give a sufficiently correct idea of the plants which they represent. The Strawberries, the Peas in pod, and the Potatoes are almost the only subjects which it was possible to figure in their natural size. Under the figures we also give the scale of reduction in fractions of the actual diameter of the plant. For example, when a subject is described as reduced to 4, that means that the plant, in its natural size, is six times taller and six times broader than the figure which the reader has before him. We have been careful not to select any subjects for our figures except plants that were thoroughly well marked and of average size. It may be that, in this respect, and also in our estimation of distinctive features, we have sometimes made mistakes. If so, we shall gladly acknowledge our errors and rectify them as soon as possible. Our only ambition, in preparing this work for the press, is to do so in good faith and without prejudice. Our cultural directions are to be regarded as nothing more than a help to memory, and we do not in any way put them forward as intended to supply the place of the full cultural instructions which are given in standard horticultural works or in various excellent special treatises which the importance of many kinds of vegetable cultivation have given rise to in our own and other countries. Finally, we conclude the article devoted to each plant with a few remarks on the uses to which it is applied, and on the parts of the plant which are so used. In many cases, such remarks may be looked upon as idle words, and yet it would sometimes have been useful to have had them when new plants were cultivated by us for the first ‘time. For instance, the Giant Edible Burdock of Japan (Lappa edulis) was for a long-time served up on our tables only as a wretchedly poor Spinach, because people would cook the leaves, whereas, in its native country, it is only cultivated for its tender fleshy roots. There is one mistake against which professional cultivators, and also amateurs, especially those who have not had much experience, should be on their guard. This is the delusion of imagining that they have succeeded in raising a new variety when a form that seems to possess some merit makes its appearance amongst a number of seedlings. The plants raised from seéd obtained by crossing should at first be regarded merely as units, which may have a certain value in the case of trees_or plants that are long-lived and are propagated by division, but which, after all, are only units. Taken all together, they can only claim to be considered a variety when they have continued to reproduce them- selves, for several generations, with a certain amount of fixity of character; and, almost always, the really difficult and meritorious part XV1 Authors’ Preface. of the work is the establishment of the variety—a tedious and delicate operation, by which, when successful, the new variety is endowed with the constancy and uniformity of character without which it is not worth offering to the public. | Many varieties obtained in this way remain confined to their own localities, because they are not more widely known; some cannot reproduce themselves faithfully when sown under conditions different from those of their native place, from which fresh seed must be obtained, from time to time, if it is desired to keep the variety very pure ; hence those local reputations which are one of the mainsprings of horticultural commerce. Generally most of the cultivated varieties, although they continue sufficiently distinct and true when they are grown with care, nevertheless are all the better for being raised from an importation of new seed from the place in which experience has shown that it is grown best and truest to name. Paris, 4 QUAI DE LA MAGISSERIE. THE VEGETABLE GARDEN. ALEXANDERS. Smyrnium Olusatrum, L. Natural Family, Umbellifere. French, Maceron. Native of Europe.—Biennial.—This plant was formerly used as a table vegetable, either in its natural state or blanched. The leaf-stalks are fleshy, and have an aromatic flavour somewhat approaching that of Celery. At present the cultivation of the plant is almost entirely neglected, as Celery has taken its place in nearly every garden. Mr. Jones, now of the Royal Gardens, Frogmore, used to cultivate it when at Petworth some years ago. He writes: “It was cultivated for its leaf-stalk, which, when blanched, was used for soups in spring, and it was also used as a pot-herb; in salads it has very pleasant flavour. The seed, when sown, remains a long time in the ground, therefore it is better to sow towards the latter end of August. If sown in spring, it will often not vegetate. As soon as the plants are large enough they should be set out in rows, and in the beginning of the month of March they should be earthed up to blanch, which will make them very tender; in three weeks’ time they will be fit for use; when they begin to shoot their stems for blooming, they are good for nothing.” ANGELICA. Angelica Archangelica, L.; Archangelica officinalis, Hoffm. Umbellifere. French, Angélique officinale, A. de Bohéme, Archangélique. German, Angelica, Engel- wurtz. Flemish, Engelkruid. Dutch, Engelwortel. Italian, Spanish, and Portuguese, Angelica. A native of the Alps.—Perennial.—This plant has a very thick, hollow, herbaceous stem, upwards of 4 ft. high; leaves very large, from 1 to 3 ft. long, reddish-violet at the base, long-stalked and termi- nating in three principal toothed divisions, which are subdivided into three similar smaller divisions. Flowers small, numerous, pale yellow, in umbels which unite to form a roundish head. Seed yellowish, oblong, flat on one side, convex on the other, with three prominent ribs, and membranous edges. A gramme (15? grains) contains 170 seeds, and the litre (1# pint) weighs 150 grammes. The germinating B {Vy 2 — The Vegetable Garden. [ANISE. power of the seed continues for a year, or at most two. CULTURE.— humid, and deep soil. The seed is sown in spring or summer in nursery beds, and the plants are planted out permanently in autumn, and will commence to yield in the following year (pro- vided they are well grown), when the leaves may be cut. In the third year, at the farthest, the plants run to seed; in this year, both stems and leaves are. cut, and the plantation is de- , at es stroyed. Usrs.—The stems SS POD Swe ies, and leaf-stalks are eaten VFN SW NRE preserved with sugar. The leaves are also used as a vegetable in some parts of Europe. The root, which is spindle-shaped, is em- ployed in medicine; it is sometimes called “The Root of the Holy Ghost.” The seeds enter into the com- Angelica. position of various liqueurs. ANISE., Pimpinella Anisum, L. Umbelliferee. French, Anis. ; German, Anis, Griiner Anis. Flemish and Dutch, Anijs. Italian, Aniso, Anacio. Spanish, Anis, Matalahuga or Matalahuya. Portuguese, Anis. Native of Asia Minor, Greece, and Egypt.—Annual.—A_ plant of from 14 to 16 inches high, with root-leaves, somewhat like those of Celery, and extremely finely divided stem-leaves, the divi- sions being almost thread-like, like those of Fennel leaves. The seed, which is small, oblong, and grayish, is univer- sally known for its delicate flavourand perfume. A gramme litre weighs 300 grammes. Its germinating power lasts. for three years, Anise is sown, where it is to remain, in April, It prefers warm and well- drained soil. It grows very rapidly, and requires no care. contains 200 seeds, and the _ Aracacna.] _ The Vegetable Garden. 3 The seed ripens in August. The plant is seldom seen in England, but we have grown it easily in the London district. Usrs.—The seeds are frequently used as a condiment, or in the manufacture of liqueurs and comfits. In Italy, they are sometimes put into bread. It is of very ancient use in England, and was known to the ancients, being indeed among the oldest of medicines and spices. It is one of the spices which the Grocers’ Company of London had the weighing and over- sight of from 1453. According to the wardrobe accounts of Edward IV., it appears the royal linen was perfumed by means of “lytill bagges of fustian stuffed with Ireos and anneys.” ARACACHA, Conium moschatum, H.B. Ih Nii FF a i few, in small clusters; calyx Batu] The Vegetable Garden. 17 plant, attaining a height of from 10 to 13 ft.; leaves numerous; leaflets elongated, spear-shaped; flowers of medium size, greenish, mostly solitary, succeeded by pods of remarkable length, being often over 23 ft. long when fully grown. They are then inflated by the swelling of the seed, and are about 4 inch broad. The seed, in form and colour, exactly resembles that of the preceding plant, of which this appears to be a variety, but a very distinct one, as it grows much taller and is a thorough climber. It is cultivated, how- ever, in the same way, and the pods are similarly eaten when green, before they are fully grown. A litre of the seeds weighs 770 grammes, and 100 grammes contain 630 seeds. BALM. Melissa officinalis, L. Labiate. French, Mélisse citronelle, Mélisse officinale. German, Citronen-Melisse. Dutch, Citroen- Melisse. Danish, Hjertensfryd. JItalian, Melissa. Spanish, Toronjil, Citronella. Native of South Hurope.—Perennial.—aA plant growing about 14 ft. high, with numerous erect and spreading branches and leaves of a pure green colour; flowers covered with fine soft hairs; seeds brown, numbering about 2000 to the gramme, and weighing 550 grammes to the litre. Their germi- nating power lasts for four years. ‘The leaves and all the green parts of the plant exhale a very agreeable and penetrating aromatic odour, especially when bruised. This plant is of very easy culture in England. It is increased by dividing the clumps in autumn, winter, or spring. Like most of the herbs that come from South Europe, it enjoys warm posi- tions, but grows anywhere. Usrs.—The leaves are much used for seasoning, and especially in the manufacture of liqueurs and scents. Balm (plant, 4; branch, } natural size). BASIL. Ocymum Basilicum, L. Labiate. French, Basilic grand, Herbe royale. German, Basilikum, Basilicum. Flemish, Basilic. Danish, Basilikum. Italian, Basilico. Spanish, Albaca. Portuguese, Manjericao. A native of India—Annual.—Stem about 1 ft. high, very branch- ing ; leaves green; flowers white, in whorled leafy clusters ; seeds small, C 18 The Vegetable Garden. — [Bastu. black, covered with a mucilaginous substance, which swells in water like Flax-seed.. A gramme contains 800 seeds, and the litre weighs 530 grammes. ‘Their germinating power lasts for eight years. Cutture.—As this plant is a native of warm countries, the best way is to sow the seed in a hot-bed in March or April. The seedlings are planted out in May, in the open air, on a warm border in sandy soil. All kinds of Basil are easily grown in pots. In England, Sweet Basil seeds should be sown about the middle of April, in a genial temperature, and when the seedlings are large enough to handle, they may be potted off singly, or they may be pricked into boxes or seed-pans, or into a frame on a slight bottom heat, from which Bae : te . they should be transferred to their positions ene ses In the open air about the beginning of June. Basil ({ natural size). Owing to the plant being very tender, this can seldom be done with safety at an earlier period. Sweet Basil succeeds best in a light, rich soil, in which the plants should grow at a distance of 6 or 8 inches apart, and should be well watered until they become established. As soon as they come into bloom they should be cut down to within a few inches of the ground, and the portion cut off should be tied up in small bunches and dried in the shade for winter use. As, however, green Basil is frequently required, the plants which have been cut down should have the soil surrounding them slightly stirred up, and the bed given a surface-dressing of fresh soil, when the plants will quickly form them- selves into healthy little bushes, which will furnish a supply of green leaves until about the beginning of October. A portion of them should then be lifted and potted, or planted in boxes, and should be placed in a somewhat genial temperature, where they will continue to furnish a supply of green leaves when required throughout the winter. Usrs.—The leaves are very aromatic and are used for seasoning, Formerly, and even still in some countries, Basil was considered to possess very active medicinal properties. Its agreeable perfume and flavour recommend it as a kitchen-garden plant. : Large Green Sweet Basil (Basilic Grand Vert).—This appears to be the type of the species. A low-growing plant, forming compact dense tufts about 10 inches or 1 ft. high, and about as much across. Leaves shining green, 1 to 14 inch long; flowers white, in long clusters. Large Purple Sweet Basil (Basilic Grand Véolet)—A plant of the same height and habit as the preceding, from which it differs in having the leaves and stems of a dark purplish-brown colour, and the flowers lilac. Lettuce-leaved Basil (Basilic a fewilles de Laitwe)—A variety with broad, crimped, undulating leaves, from 2 to 4 inches long, and of a low-growing thick-set habit, somewhat less branching than either of the two preceding kinds; but the plant is apparently derived from the Bist) : ‘The Vegetable Garden. “19 same type. The flowers, which are closely set in clusters, make their appearance rather later in this variety. The leaves of this Basil, which ‘are much larger than those of any other kind, are also much fewer in number. Anise-scented Basil (Basilic Anisé).—This variety is distinguished from Sweet Basil by its more aromatic odour, which resembles that of Anise. , Green Bush Basil (} natural size). Lettuce-leaved Basil (} natural size). Curled-leaved Basil (Basilic Frisé).—A variety with green, jagged- edged, crisped or curled leaves ; very distinct. Bush, or Dwarf, Basil (Ocymum minimum, L. Basilic Fin).—A much dwarfer, more compact, and more branching plant than the Common Basil; the leaves also are smaller. Flowers white; seeds like those of the Common Basil. Culture and uses, the same. ‘eae Green Bush Basil (Basilic Fin Vert)—This plant, which is of a pleasing green colour, is par- ticularly suitable for growing in pots, and is very commonly cultivated in this way. It may be often seen in the windows of the poorest houses, especially in warm countries, being highly esteemed for the fresh, bright verdure of its foliage and its fine strong aromatic odour. It forms very compact tufts, covered, in the flowering season, with multitudes of small clus- ters of rosy-white flowers, which form an agreeable relief to the intense green of the foliage. Compact Bush Basil (Ba- slic Fin Vert Compact).—The Compact Bush Basil. distinctive characteristic of this variety is the very great number of stems and leaves which it pro- 20 | The Vegetable Garden. [Tue Common Buay. duces, causing each plant to present the appearance of a round mass or ball of verdure, close and compact. It is, consequently, far better suited for forming ornamental vases or pots of greenery than the Common Bush Basil. This variety was raised at Marseilles, and has deservedly received a large amount of favour wherever it has been introduced. Purple Bush Basil (Basilic Fin Violet)—A plant of a deep-violet colour in all its parts, except the flowers, which are of a lilac-white. It forms a small, very compact, bushy, and leafy clump. East Indian, or Tree, Basil (Ocymum gratissimum, L. Basilic en arbre).—The plant which 1s commonly found cultivated under the name ~ of Tree Basil, or Basilic en arbre, does not appear to be the true Ocymum gratissimum, L., but rather O. suave, Willd. It is an annual, with an upright stem, branching from the base, and forming a pyramidal bush from 20 inches to 2 ft. high, and from 1 ft. to 16 inches in its greatest diameter. Leaves oblong, pointed, toothed; flowers lilac, in irregular — spikes at the ends of the branches. The plant has an agreeable per- fume, but it is late-growing and more suited for a warm climate. The seeds are very small; a gramme contains about 1500 of them, and the litre weighs 580 grammes. THE COMMON OR BROAD BEAN. Faba vulgaris, Mill.; Vicia Faba, L. Leguminose. French, Féve, Gourgane. German, Garten-Bohnen. Flemish, Platte-boon. Dutch, Tuin boonen. Danish, Valske bonner. Italian, Fava. Spanish, Haba. Portugwese, Fava. Native of the Kast—Annual.—This plant has been cultivated, so far as we are able to learn, from the earliest ages, the large size and alimentary properties of its seeds having drawn attention to it and brought it into culture at some remote period of antiquity. As the size of the seeds varies very much in the different kinds, we shall always mention it in the description of each variety. In all the kinds, the germinating power continues for six years at least. " CuLTURE.—Beans are usually sown, where they are to remain, about the end of February or the beginning of March. They like a rich, slightly humid, and well-manured soil, but they can be grown in | almost any kind of ground. Many gardeners are in the habit of nipping off the tops of the plants when they are coming into flower, but, as far as we can judge, this practice is more effectual in preventing the plants from being attacked by aphddes, than in inducing an earlier and more abundant crop. It is a good plan, whenever it can be done, to run the hoe a few times through the drills. There is seldom any occasion for watering, as the crop is generally gathered before this is required. Beans may also be sown in a frame in January and planted out about a month afterwards. It is also not impossible, in the climate of Paris, to grow Beans after the winter mode of culture which is univer- sally practised all through the south of Europe. According to this mode, a sowing is made at the end of October or the beginning of November, in a position with a south aspect and well-drained soil, and Tue Common Bran.] The Vegetable Garden. — 21 the young plants are sheltered during the winter by placing frames over them. Instead of frames, we have sometimes seen hoops of casks stuck into the ground across the beds, so as to form an arched support for straw mats, which were spread over them in very frosty weather. This mode of culture is particularly well suited for dwarf or half-dwarf varieties. The plants which have been pushed on in this way are in full bearing three weeks or a month earlier than those which were not sown until spring. In English gardens, years ago, it was the practice to sow Broad Beans in October, November, and December for the earliest crops, but this is now seldom done; the plants are generally raised in pots, boxes, or frames, and afterwards trans- planted to the open ground. This is undoubtedly the best plan, as the ground that would otherwise be occupied by the seed can be ridged | or roughly dug, and exposed to the weather to get pulverized and freed from slugs, etc. By adopting the method of transplantation, fuller and more even rows can also be insured. The first sowing should be made early in January in a frame or pit from which frost is excluded, or a sowing may be made in heat in February and gradually hardened off after the plants are up. The plants should be grown stout and strong, and be in readiness for turn- ing out early in March, provided the weather is favourable. A south border, under a wall or hedge, should be chosen for them if possible, and after planting, if planks or thin boards can be placed edgeways on each side of the rows, to protect them from cold winds, all the better. The rows should be planted from 2 to 23 ft. apart, and the plants in the rows should be 4 or 5 inches apart. This will be found to be room enough for early crops if dwarf varieties be grown. If the weather be favourable throughout the spring, the crop will be fit for use by the middle of June, which is as early as Broad Beans are generally expected to be fit for use. Successional sow- ings may be made in the open ground in January and February, and the principal sowings should bein March and April. If late crops be required, small sowings may be made as late as July; this is, however, seldom done. In order to obtain late crops, some growers, after gathering the produce from the main or summer crops, cut down the plants to within a few inches of the ground, then give them a good watering, and in a few days they throw out young shoots, which eventually furnish a fair crop of late beans, though, of course, not so fine as the previous crop. Others sacrifice part of the summer crops, and cut down the plants just as they are coming into bloom ; the produce from these is, of course, finer than that from plants that have previously borne a crop. Hither of these ways is, however, preferable to sowing for late crops, inasmuch as the plants are hardier, and, being well rooted, stand the dry weather late in the summer and the cold in the autumn. By this method beans of fair quality may be had up till late in November, unless the weather be unusually severe. Sowings for successional and main crops may be made on open quarters, or between rows of Spinach or any other crop that will be. cleared before the Beans get very high; the former, however, is best when ground can be spared. The seed should be sown in rows from 23 to 3 ft. apart, the beans being placed about 4 or 5 inches apart, and they may either be put in with a blunt dibble, or drills may be drawn for them 2 or 3 inches deep. Pre- vious to sowing main crops, the seed should be soaked in water for a few hours to accelerate vegetation. Harthing-up the young plants is 22 The Vegetable Garden. [Tue Common BEAN advisable for early crops, for it affords a slight protection to the plants during cold, windy weather ; for other crops it is not needed. When the plants show sufficient bloom to produce a good crop, their tops may be picked out in order to enhance the setting of the blooms and development of the pods. Where tall varieties are grown, some support should be given them to prevent their being broken by the wind. The best support is thick twine tied to strong stakes driven in the ground on each side of the rows. Long, slender sticks, tied to the stakes, lengthways along the rows, will answer, but the plants are apt to get bruised against them when swayed to and fro by the wind. Kinps.—Although there have re- cently been many new and valuable additions made to our lists of Beans, there are some of the older kinds that still unflinchingly maintain their position. Dwarf kinds are some- times preferred for the smallness of the beans rendering them more deli- cate-looking than some of the larger varieties. Of dwarf kinds, Beck’s Green Gem and the Dwarf Fan are two of the best; the plants assume a neat, compact habit, are abundant croppers, and good in quality; in this respect, however, Beck’s Gem is preferable, on account of its green colour. The taller kinds of Mazagan are not worth growing in comparison with the Long-pods and Windsors, but where small beans are preferred, they answer the purpose. Though re- commended in every book on the sub- ject, the Mazagan is for us the worst and most useless of itsrace. The Long- pods are earlier than the Windsors, and are therefore preferable to them for first and second early crops. Of these there is no variety better than Johnson’s Wonderful; it grows from 4 to 5 ft. high, and is a fine cropper, producing green pods from 7 to 8 inches long, full of beans that are not excelled in quality. Mammoth Long-pod is likewise a very excel- lent variety. ‘lhe Green Long-pod is largely grown, the colour of the beans when fit for use being of a bright green. The Seville Long-pod is a variety of Broad Bean that has been for many years in cultivation on the Continent, especially in Spain, — where it has done good service in supplying food during times of war. It well deserves the high commenda- tions bestowed upon it, and ought to be in every good garden. Itisa very early variety, with immensely long pods, the points of which reach the ground and seem to prop up the plant. It is rather tender. The variety named Agua-Dulce is said to be the true variety of this. It is a taller and somewhat stronger grower. The Windsor is most suit- able for main or late crops. Sort, MuLcHING, AND WATERING. —A deep, well-drained, strong loam is most suitable for Broad Beans, — with the exception of early crops, when the soil may be of a lighter character. Where the soil is too light, it may be improved by tread- ing it firmly whilst in a dry state, or planting without digging. If the ground in which Beans are to be grown has been manured for previ- ous crops, it will be found sufficiently rich for them, as a very rich soil will produce too luxuriant a growth, which is inimical to the production of pods. During dry weather it is a good plan to give a good mulching of half-rotted manure between the rows of main crops of Beans to save watering, but it should be done before the plants are in bloom, in order to keep the roots in a moist condition whilst the blooms are set- ting, this being highly necessary to the production of large, full pods. Watering is seldom necessary for Broad Beans, if grown in a deep soil ; where, however, the soil is shallow, it may sometimes be needed, in which case it should be thoroughly done, and afterwards the ground should be mulched. In London market gardens, when these Beans are grown, dry and light soils in warm positions are chosen for early sowings, which THE Common Bray. | consist of the Harly Mazagan. Sow- ings of this kind are made in Janu- ary, and again in February, in rows 234 ft. apart, running across or ob- liquely in the borders or quarters. Large sowings of the Long-pod are made in the latter half of February and in March, in rows equally dis- tant as for Mazagans, but with less particularity as regards the way in which they run, the position of the quarter, or the quality of the soil The Vegetable Garden. 23 The Green Broad Windsor is pre- ferred by consumers; therefore market gardeners generally grow this sort for the main crop. Some cultivators grow Beans for seeding purposes, and in this case about one- half or two-thirds of the pods, con- sisting of the earliest formed, are picked off for marketing in a green or usable condition, the remainder being left to ripen. If all were left the seeds would not be so large, plump, or heavy as when the pods which they occupy. The Broad are thus thinned out. Windsor, which forms the principal crop, is generally sown in March. Usrs.—The seeds, or beans, both in the green state and when dry, are eaten boiled. In the south of France the pods are sometimes boiled and eaten when young. Broad Beans are not thought so much of in private gardens as Kidney Beans, but by the poorer classes they are much grown. Generally they are not considered a remunerative crop, inasmuch as they do not continue long in bearing. The green- seeded varieties are usually preferred to the white ones, because they retain their green appearance when cooked, whilst the white ones become dark brown—a colour objectionable to many in England. The Bean suffers from the usual and bad practice of allowing the pods to become old and hard before they are used. It is an excellent vegetable when gathered at the right time and properly cooked, and as it is wholly distinct in flavour from any form of Kidney or Runner Bean, it deserves more attention both from the gardener and the good cook. Beans are often gathered for table before they have attained half their size; but this is not advisable, as they sometimes taste bitter when so small. The best-flavoured beans are those that are full grown but young. If any be required for soup, a row may remain until they become black-eyed. When gathering for exhibition, choose young, long, straight, and shapely pods, as nearly alike as possible, and the more beans they contain the better. Large Common Field Bean (Feve de Marais)—Stem quadran- gular, erect, about 24 ft. high, and almost always tinged with red; leaves usually consisting of four or five oval leaflets of a grayish-green colour. At the base of each leaf, the stem is encircled, for about two- thirds of its circumference, by two broad, toothed, sheathing stipules marked with a blackish spot. Flowers, five to eight in number, in clusters, the first of which commences at the fifth or sixth leaf from the base of the stem; they are pretty large, white, marked on the standard with dark-brownish streaks, and with a spot of velvety black on each of the wings. Pods often two or three together, sometimes curved when fully grown, or becoming pendent from their weight, at other times remaining quite erect. They are something over 1 inch broad, and from 5 to 6 inches long, and contain from two to four very large seeds which are longer than broad. These seeds weigh 6498 grammes to the litre, and 100 grammes contain about 55 seeds. \ 24 The Vegetable Garden. [Tne Common Bran There are numerous sub-varieties of this Bean, which are generally earlier in proportion as they have been raised farther south. French Long-pod Bean (Feve a Longue Cosse).—A somewhat stronger-growing plant than the preceding, with dark-coloured luxu- riant foliage ; stem quadrangular, frequently branching ; pods in pairs, rarely three together, erect at first, afterwards slanting or horizontal, moderately flattened at the sides, and containing three or four white seeds, like those of the kind last described, longer than broad, thickish, and slightly depressed in the middle. A litre of these seeds weighs 650 erammes, and 100 grammes contain about 60 seeds. In the south of France, a variety is grown which comes very near this, but is dis- tinguished from it by having more slender pods, of a deep green colour, cylindrical, erect until ripe, and sometimes growing three or four together. The seeds also are longer and narrower. These varieties are productive, and are some days later than the Large Common Field ean. Broad Windsor Bean.—Stem very stout, quadrangular, erect, of a reddish or bronzy tinge, which extends to the leaf-stalks, and is deeper ja of fy, Wy, iy (py Wh (| WA Lf aeemeteay Broad Windsor Bean (} natural size). than the similar coloration of the stalks of the Large Common Field Bean. Leaves large, oval-roundish, of a rather deep glaucous green. Flowers of medium size, resembling those of the Large Common Field Bean, but not more than from four to six in a cluster, and having a reddish or violet-coloured calyx. In this variety the first cluster of flowers does not commence before the eighth or tenth leaf from the base of the stem. Pods solitary or in pairs, almost always curved, and usually very broad towards the end; they seldom contain more than two or three well-grown seeds. The seeds are very broad, with an almost regularly rounded outline; they weigh 625 grammes to the litre, and 100 grammes contain 40 seeds, A new variety of Broad Bean, named John Harrison, is described as being “ very productive, hardy, and earl ; the pod tatr : j nm | of excellent angie: pods containing six to eight large beans each, Tur Common Bray.] The Vegetable Garden. 25 . Green Windsor*Bean.—This differs from the preceding kind only In the colour of its seeds, which, even when ripe, remain of a deep green colour. Windsor Beans are very strong-growing and productive varieties, but somewhat late, which is a serious drawback in dry climates, where Beans are exposed to the attacks of rust and aphides. Seville Long-pod Bean (Spanish, Haba de Sevilla o Tarragona). Stem quadrangular, erect, 2 to 23 ft. high, not very stout, sometimes quite green, and some- times slightly tinged with red. The foliage is very clearly distin- guished from that of other varieties by its lighter shade of green, and by the more elon- gated shape of the leaf- lets. The flowers in each cluster are not very nu- merous, usually from two to four, and sometimes there is even only one; the standard is greenish white, longer than broad, and remains folded in the centre, even when _ the flower is fully blown. This peculiarity gives the flowers the appear- ance of being longer and narrower in this variety than in any other, and they have hardly any tinge of red or violet. The first cluster of flowers usually appears in the axil of the seventh leaf from the base of the stem. Pods something over 4 inch broad, and from 8 inches to 1 ft. long, either solitary or in pairs, and soon becoming pendent with their weight. They contain from four to eight seeds each, resembling those of the Large Common Field Bean, but generally a little smaller ; they weigh 620 grammes to the litre, and 100 grammes contain 50 seeds. This is an early variety, but not so hardy as the preceding ones. It has longer pods than any other kind of Garden Beans. Agua-Dulee Long-podded Bean.—This fine Bean, with its immense pods nearly 2 inches wide and 14 to 16 inches long, is not, properly speaking, a distinct variety, but is the real Seville Long-pod in the highest state of development. _ As usual, however, the number of the seeds is, in these plants, in inverse ratio to the increased size of the pods, and while the Large Common Field Bean or the Broad Windsor may have ten to fifteen pods on a stem, it is a Seville Long-pod Bean (pods } natural size). 26 The Vegetable Garden. [Tar Common Buay, rare occurrence to find a stem of the Agua-Dulce Bean bearing more than three or four well-grown pods. Small July Bean (feve Julienne).—The general appearance of this plant very much resembles that of the Large Common Field Bean. Stems quadrangular, very erect, reddish, and attain a height of about — Extra Long-podded Agua-Dulce Bean (pods } natural size). 23 ft.; leaves grayish, with oval-roundish leaflets; flowers reddish on the calyx and at the base of the standard, and with well-marked black spots on the wings, four to six in a cluster, the first cluster appearing in the axil of the fifth or sixth leaf; pods erect, often three or four together, nearly cylindrical, and not much thicker than one’s finger. They usually contain three or four seeds each, which are elongated, thickish, and not flattened at the sides, like those of the preceding kinds. These seeds weigh, on an average, 720 grammes to the litre, and 100 grammes contain about 110 seeds. The July Bean is a hardy kind, and ae 7 yee ———— _ what deeper green. Tun Common Bean] The Vegetable Garden. 27 less affected by hot, dry weather than either the Windsor Bean or the Large Common Field Bean, and, notwithstanding the compara- tively small size of its seeds, it yields almost as heavy a crop as either of those kinds; for, although its pods are shorter and narrower than those of the large-seeded varieties, they are produced in far greater numbers, and the seeds are, at the same time, very uniformly well grown and well filled. 7 Small Green July Bean (Feve Julienne Verte)—This variety exhibits the same characteristics as those of the preceding kind, except that its seeds are of a deep-green colour, and remain so even after they are ripe. The plant is also ‘ a little later, and the colour | of its leaves is of a some- Purple Bean (eve Violette) —_We mention this variety, although it is now seldom grown, on account of the remarkable colour of the seeds, which, when ripe, as- sume a reddish or deep cop- pery hue. In all other re- spects it has a considerable resemblance to the July Bean. The seeds weigh 630 grammes to the litre; 100 grammes contain 72 seeds. The Purple Sicilian Bean (eve Violette de Sicile) is also a purple-seeded variety. Its habit of growth resembles that of the Large Common Field Bean, but it is a smaller and less-produc- tive kind. The seeds are of a very pronounced violet colour, but they do not be- gin to assume this hue until they are fully grown. Their peculiar colour is a drawback. Early Mazagan Bean (feve de Mazagan).— Under this name are cultivated several kinds, which are certainly distinct from one another, all of them small-seeded varieties, but varying in height and earliness. They usually produce numerous erect, very slightly flattened pods, each containing three or four seeds intermediate in size between that of the July Bean and a large Horse-Bean. A litre of these seeds weighs .750 grammes, and 100 grammes contain about 115 seeds. Dwarf Fan, or Cluster, Bean (eve Naine Hative a Chassis).—A plant growing 14 to 16 inches high, with a quadrangular stem tinged with brownish-red or copper-colour, and rather slender, but stiff and strong leaves, ashy-green, with rather small, oval-elongated, pointed leaflets. Flowers small, four to six in a cluster, with a slightly reddish calyx, Small July Bean (pods } natural size). 28 The Vegetable Garden. [Tux Common Buan. and the standard more or less marked with purple at the base; the first flowers make their appearance in the axil of about the sixth leaf from the base of the stem. Pods erect, in twos or threes, each con- taining from two to four square-sided, thickish, bulging seeds, of the same colour as those of the Large Common Field Bean. These seeds weigh 675 grammes to the litre, and 100 grammes contain about 80 seeds. : Beck’s Dwarf Green Gem Bean. — A very compact-growing variety, much dwarfer than the preceding kind, being only 1 ft. or 14 inches high. Stem stiff, green, or slightly tinged with — red ; leaves very closely set and arranged lke a fan on each side of the stem; leaf- lets oval, rather pointed, of a glaucous or slightly me- tallic green colour; flowers smallish, with a purple tinge at the base of the standard ; pods small but numerous, about the size of the little finger, each containing three or four dark-green, very full and rounded seeds, which are not much larger than a good- sized Horse-Bean. The seeds weigh 690 grammes to the litre, and 100 grammes con- tain about 110 seeds. Both the preceding kind and this one in particular are espe- cially well suited for forcing ina frame. Although dwarf, they are great bearers, and even in the open air will yield a good crop without the drawback of throwing too much shade on other plants growing near them, which the taller- growing kinds of Beans sometimes do. The Very Dwarf Scarlet Bean is a small and very early variety, but not very productive. It has erect, slender pods, about the size of the little finger, each generally containing two or three oblong seeds of a dark-brown colour. | Horse-Bean, or Small Field Bean (faba vulgaris var. equna. Féverole)—For the feeding of cattle, several varieties of very small- seeded Beans are cultivated under the name of Horse-Beans, or Small Field Beans, which are utilized either by cutting the plants as green fodder, or allowing the seeds to ripen for winter use. ‘They are stout, hardy plants, and are grown in the open fields. There is a variety which is sown in autumn, and which, on that account, is named the Winter Horse-Bean. The seeds are seldom used as a table vegetable, as they are very small and have a rather strong flavour. The varieties most in cultivation are the following :— Summer, or Picardy, Horse-Bean (féverole de Picardie).—A plant Dwarf Fan, or Cluster, Bean (pods } natural size). Kipnery Bray.] The Vegetable Garden. 29 with an erect, stiff stem, generally branching pretty evenly at the base, attaining a height of from 3 to about 34 ft., and bearing pods from about 14 inches from the base of the plant. Leaves numerous, broadish, and of a dark-green colour. It is almost as early as the July Bean. Small Summer, or Lorraine, Horse-Bean (féverole de Lorraine).— A much taller growing and later kind than the preceding. Stems thick, stout, and stiff, from 34 to over 4 ft. high. The first pods commence about 2 ft. from the ground. The leaves are rather broader than those of the Picardy Horse-Bean, and also of a somewhat grayer colour. Winter Horse-Bean (féverole d’ Hiver).—This variety, as has been mentioned, may be sown in autumn. In its manner of growth it bears some resemblance to the Lorraine Horse-Bean, which it nearly equals in height, but it is distinguished from that variety especially by having narrower and smaller leaves and considerably slenderer stems. It is chiefly remarkable for its hardiness, as it will endure the winter without any protection. We occasionally find in cultivation a variety of Horse-Bean which has perfectly black seeds, and which, from its mode of growth, appears to be intermediate between the Picardy Horse-Bean and the July Bean. It does not, however, appear to possess any special merit. KIDNEY BEAN, or FRENCH BEAN. Phaseolus vulgaris, L. Leguminose. French, Haricot, Phaséole, Pois. German, Bohne. Flemish and Dutch, Boon. Danish, Havebonnen. Italian, Fagiuolo. Spanish, Habichuela, Judia, Frijol. Portuguese, Feijao. Native of South America.—Annual.—A plant of rapid growth, flower- ing and seeding soon after it is sown. Stem slender, twining, usually channelled or angular, rough to the touch, always twining in the direction of from right to left (but there are several dwarf varieties, with stiff stems, which do not require any support). Leaves large, composed of three triangular leaflets, which have the angles at the base rounded, are rough on the surface, and of various shapes and sizes. ‘The flowers are produced in the axils of the leaves, in clusters containing from two to eight flowers each. ‘They resemble other papilionaceous flowers, but are rather irregular in shape, the petals being often twisted in an unsymmetrical manner, and the keel espe- cially being generally reduced to two small blades which are more or less convex and non-adherent to each other. Hence it results that the pistil is not so completely covered as it is in most other papilionaceous flowers, and consequently spontaneous crossing very frequently occurs amongst the varieties of this plant. The pods and seeds of the different kinds vary much in shape, colour, size, and substance. We shall describe each variety separately, merely observing here that the difference in the texture of the pods has led to the division of the plants into two classes, viz. the Tough-podded (Haricots a ecosser or Haricots a parchemin), the pods of which become hard and leathery when ripe, and the Hdible-podded (Haricots mange-tout, or Haricots sans parchemin), the pods of which never become stringy, even when dried. The germinating power of the seeds continues for three years. a0) 3 The Vegetable Garden. [Kipney Bray. The Kidney Bean does not appear to have been known to the ancients ; for, although Columella and Virgil mention a plant under the name of Phaseolus or Phaselus, this could not have been our Kidney Bean, which, even in Italy, does not accommodate itself to being sown in autumn, like the Phaseolus of these authors. It is certain that the Kidney Bean is a native of a warm climate, and in the absence of positive documentary proofs of its original habitat and the time of its introduction into cultivation, there are good grounds for assenting to the opinion of Monsieur Alph. de Candolle, that it was originally a native of South America, and was introduced into Europe in the sixteenth century. The old French writers on kitchen-garden subjects do not mention it before that period, and give it but scant notice in comparison with that which they bestow on Peas and Garden Beans. Since their time, however, and chiefly owing to the power which the plant pos- sesses of producing numerous varieties, its culture has acquired a considerable amount of importance. In France, every year, many millions of kilogrammes of the seeds are harvested (the kilogramme is equal to 21 lbs. avoirdupois); and, besides this, considerable quantities are imported, and form a large part of the national food. They contain more azote or nitrogen than almost any other vegetable, and their chemical composition in some degree approaches that of the flesh of animals. CuLturE.—The Kidney Bean is very sensitive of cold, and will not grow well or vigorously in a temperature which is not over 50° Fahr. — It is destroyed by one or two degrees of frost. It likes a rich, light, well-drained soil, with which manure has been thoroughly well mixed, and it may be observed that it does better in soil which has been well manured in the previous year. than in newly manured ground. This cara applies to field cultivation, as well as to that of the kitchen garden. We will now rapidly review the various modes of cultivation under which Kidney Beans are grown. As they delight in fresh air and light, they are seldom sown in hot-beds for a first crop before February (they are sometimes so sown in December or January, but it is not unusual to see plants which are raised at that time pine away or damp off). ‘The seed is sown in a frame, placed on a bed of fresh manure, which is covered with good soil or leaf-mould to the depth of 5 or 6 inches. | Air should be regularly given whenever the weather permits, taking care at the same time not to bring down the temperature to a degree that would be injurious. As the plants increase in size, all sickly or discoloured leaves should be removed, as well as any of the healthy ong which give too much shade or hinder the free circulation of the air. The first crop may be gathered eight or ten weeks after sowing, and sometimes sooner when the weather is favourable. Sowings on hot-beds may be continued until March. The plants so raised in April are usually planted out in the open air; and, in fact, plants raised in hot-beds may be always advantageously pricked out. Some gardeners keep their forced Flageolet Beans growing, and after taking from them a crop of green pods, leave some to ripen, from which they obtain another crop of fresh ripe beans in May, when they command a high “ar > ~ variety glisten like porcelain), Soissons Large Runner Bean (74 natural size). eee pace 4 Ha aya ¢1inch thick. The litre weighs 750 grammes, and 100 grammes contain about 190 seeds. This is a rather hardy, strong-growing, productive, and half-late variety, and is chiefly grown for the ripe dried seeds. Round White Rice Runner Kidney Bean (Haricot fiz a Rames). —A variety of moderate height, seldom exceeding about 5 ft., and some- times not much over 4 ft. Stem very slender, of a light-green colour ; leaves medium sized, elongated, pointed, not much crimped, and of a clear green colour; flowers white; pods green, narrow, very numerous, especially at the lower parts of the stems, where they often grow in clusters of fours or fives, while hardly any are produced near the tops of the stems; seeds five or six in each pod, nearly round, with a very smooth, thin, almost transparent skin, and not much over } inch in diameter. The litre weighs 830 grammes, and 100 grammes contain about 700 seeds. This variety presents an appearance so peculiar and so different from that of most other kinds, that it might be readily supposed to be derived from a distinct botanical species, were it not that its flowers exactly resemble those of other Kidney Beans. It V m | to it; but, when grown under eer wNS. a warmer sky, it sometimes — Oe Vas suffers from the heat—the SS f Kiwney Bray] ‘The Vegetable Garden. 41 ‘branches and spreads more than the majority of tall-growing varieties, good and delicate quality, with -which can be ascribed to the forming a clump nearly 2 ft. wide, with weak, slender stems, which do not exhibit much of the climbing character. The seeds are so small and so peculiar in shape that it is difficult at first sight to imagine that they belong to a plant of the same species as the two last mentioned. However, as the pods are produced in very great numbers, the plant 1s productive enough. The dried ~~ seeds are of an exceedingly ww a very thin skin, which seems to dissolve in cooking, on which account they are highly es- teemed. The only defect plant is that the pods are very liable to rot in wet seasons, when they trail to the ground before they are quite ripe. White Dutch, Scimitar, or Case-knife Bean (Haricot Sabre a Rames).—A very vigo- rous-growing kind, nearly 10 ft.in height. Stem thick and green; leaves very large, deep green, crimped ; flowers large, white, fading to nankeen yel- low, and forming long clus- ters ; pods straight, sometimes undulating on the sides, 10 inches to 1 ft. long, contain- ing eight or nine seeds each, numerous, produced in suc- cession for a long time, espe- cially when the first have been gathered green; seeds white, * glistening, kidney - shaped, <-> ee very like those of the Large ~ “SST White Runner, but more re- White Dutch, Scimitar, or Case-knife Bean ; : : (,, natural size). gular in shape and - one-third less in size, seldom 2 inch in length. The litre weighs 715 grammes, and 100 grammes contain about 245 seeds. They ripen rather late. The young pods may be used as green Haricots. The seed or bean, when used fresh from the pod, is one of the best; it is also very good when dried. This is certainly one of the best varieties ; the only objection to it is that it requires very long stakes when growing. The Germans cultivate a great number of sub-varieties of it, characterized chiefly by having broader and straighter pods; but, notwithstanding numerous trials, we have never found any of them to surpass or even equal the variety here described ; it is the most tender for use and also the most productive. Dwarf White Long-pod Kidney Bean (Haricot Blane a Longue 42, The Vegetable Garden. [Kipyey Bran. Oosse, & Demi-rames).—A plant 4 to 5 ft. high; leaves of medium size, smooth, of a clear green colour; flowers large, white; pods exceedingly numerous, very straight and long, and nearly cylindrical, of a fine green colour, passing into yellow when ripe; seed oblong, nearly as thick as broad, nearly ? inch long, + inch broad, and nearly 4 inch thick; skin exceedingly thin, almost transparent, in consequence of which the seed, instead of being pure white, is of a faint salmon colour. — The litre weighs 790 grammes, and 100 grammes eontain about 240 seeds. This variety, which requires only very short stakes, can be highly reeommended for the production of green Haricots—perhaps there is no other kind which yields such fine young pods, and it has this advantage over dwarfer varieties, that the pods, growing higher on the stem, are not liable to trail on the ground and rot. The seeds are equally good when dried. They ripen tolerably early. Chartres Red Kidney Bean (Haricot Rouge de Chartres).—This kind is very extensively used for field culture. It requires hardly any staking, as the plant is of compact growth and seldom more than between 3 and 4 ft. in height. Leaves of average size, of a fine green colour, and slightly crimped; flowers white or yellowish, pretty large ; pods 4 or 5 inches long, slightly eurved, each containing about five or six flat, short seeds, which are often square at one or both ends, of a deep wine-lees-red colour, and having an almost black circle around the hilum; their average length is about 3 inch, breadth a little over + inch, and thickness less than + inch. The litre weighs 765 grammes, and 100 grammes contain about 300 seeds. ‘They ripen early. ‘The seeds are almost entirely used in the dried state, and the variety is almost exclusively grown in the fields. Partridge-Eye Kidney Bean (Haricot iil de Perdria).—A plant of medium height, with, lank, slender stems, and lilac flowers. Pods short and flat, each containing four or five seeds, which are flat, shortly oval, or almost square, and of a white eolour finely streaked with greenish gray. This variety has been a long time in existence, but, being a poor bearer, it is very little grown. There are many other ‘all-growing varieties of Kidney Beans in cultivation, of which we shall only mention the following, as being very distinct and of special interest in various respects. Harlequin Kidney Bean (Haricot Arlequwn).—A tall-growing, | rather late-ripening kind, with long, crimped leaves. Pods numerous, short, and curved; seeds very flat, oblong, scarcely kidney-shaped, coffee-coloured, and irregularly streaked and furrowed with black lines. It is a hardy and productive variety, and may be often seen in the Central Market at Paris. Giant-podded Kidney Bean (Haricot a Cosses Géantes)—A very distinct kind, although evidently allied to the White Dutch or Case- knife Bean, from which it differs in having longer, narrower, and some- what less stringy pods. It is also allied to the Edible Long-pod (Haricot Mange-tout a Longues Cosses), and thus forms a connecting link between the ‘lough-podded and the Edible-podded varieties. Soissons Red Kidney Bean (faricot Rouge de Soissons).—A tall, rather slender-stemmed variety, not overburdened with leaves. Pods long, slightly curved, and rather narrow; seeds nearly the same shape Portas The Vegetable Garden: 43, as those of the White Dutch or Case-knife Bean, and of a brilliant coral colour just before ripening, after which they assume a wine-lees red tint. ‘This handsome kind is tolerably early, but only moderately productive. Saint-Seurin Kidney Bean (Haricot Saint-Seurin).—A very vigo- rous and rapidly growing kind, with very large, broad, deep-green leaves, and lilac flowers. Pods very numerous, almost straight, marked when very young with violet-coloured streaks; seeds flat, kidney- shaped, salmon colour, marbled and spotted with black. It is a hardy, very productive, and early variety, and is particularly well adapted for rather warm climates. Il. Dwarr VARIETIES OF TouGH-POoDDED KipNEY BEANS. Variétés naines (a écosser). Dwarf White Flageolet, or White Canterbury (Haricot Flageolet Blanc).—This is the best known and most universally esteemed of the Tough-podded Kidney Beans. Not only has its name been extended to different varieties which approach it more or less closely, but it has been also applied to the seeds in the condition in which they are generally eaten, that is, when shelled just before they are ripe. It isa low-growing, thick-set variety, with a stout stem, not more than 1 ft. or 14 inches high ; leaves smoothish or slightly pitted, of medium size, and of a deep-green colour; flowers white, with a faint tinge of nankeen yellow; pods numerous, rather flat and somewhat curved, and frequently irregular in breadth through the abortion of some of the seeds. These, usually four or five in a pod, are white, rather flat, and kidney-shaped, nearly # inch long, over 4 inch broad, and less than } inch thick. A litre of them weighs 770 grammes, and 100 grammes contain about 300 seeds. In cases where only one variety of Kidney Bean can be cultivated, a better selection cannot be made than this one, for the _ young pods may be gathered and used as green Haricots, and the seeds can also be used either dried or fresh from the pod ; they are best, however, when fresh. Dwarf White Long-pod Kidney Bean (Harvcot Flageolet Blanc a Longue Cosse).—A remarkably vigorous variety, taller than the Common Flageolet, with thick, straight, erect stems. ‘The pods are longer and straighter than those of the preceding variety, and, instead of being pendent, grow erect, which prevents them from trailing on the ground, as is usnally the case with Dwarf Kidney Beans. While young, they are excellent as Haricots, and when ripe they yield a plentiful supply of beans for table use. This Bean is nearly as early as the Extra Harly Dwarf Etampes Bean (Haricot Flageolet tres Hatif d’Htampes), and grows a little taller than that variety. It isa highly useful Kidney Bean. Early Dwarf White Dutch Kidney Bean (Haricot Nain Hatif de Hollande, H. de Flandre).—This is, properly speaking, merely a sub- variety of the White Flageolet, from which it is only distinguished by being a little dwarfer, by the leaves being a little more wrinkled, and by being a day or two earlier. These peculiarities cause it to be gene- rally preferred for forcing under a frame; but the differences are so trifling that the two kinds are often taken one for the other. A litre AA The Vegetable Garden. [Kipyey Bray. of the seeds weighs 775 grammes, and 100 grammes contain about 390 seeds. Bonnemain Dwarf Kidney Bean (Haricot Bonnemain).—This is quite a new variety, recently raised from seed by M. Bonnemain, secre- tary of the Htampes Horti- cultural Society, and we class it among the Flageolets be- cause it resembles them in dwarfness, earliness, and the white colour of the seeds; but it is totally distinct from all the other varieties, and this is seen at a glance. It forms very low-growing, thick-set clumps, with leaves of a pale erayish-green colour and white flowers; pods straight, almost cylindrical, comparatively short, and more slender than those of the Kidney Bean ; seeds white, of an elongated egg-shape, thicker, and with less of the kidney outline than those of the White Flageolet. They are green until they ripen. The litre weighs 850 erammes, and 100 grammes contain about 480 seeds. The great merit of this variety consists in its unequalled earliness, the seeds being ripe for shelling five or six days sooner than those of the Harly Ktampes Flageolet, which hitherto was considered the earliest kind of all. We have obtained very satisfactory results from growing the Bonnemain Kid- ney Bean in the open air, while its dwarfness and re- markable earliness render it a most suitable subject for frame culture. It is certain to become one of the most esteemed varieties for pro- ducing an early crop. Extra Early Dwarf Etampes Kidney Bean (Haricot Flageolet tres Hatif ? d’ Ktampes). ‘his new variety, Extra Early Dwarf Stampes Kidney Bean which, like the preceding one, (, natural size). was raised by M. Bonnemain, is a decided improvement on the White Flageolet, and is distinguished from it in a marked degree by the appearance of its leaves, which are large, somewhat crimped, Bonnemain Dwarf Kidney Bean (plant, }; pods, |; and seed, full natural size). z 4 9 Fe sites “GS tain about 240 seeds. The dwarf- Kipyey Buay,] The Vegetable Garden. A5 and of a deep-green colour. The flowers, pods, and seeds do not percep- tibly differ from those of the White Flageolet, but the plant is earlier by five or six days, and is a truly valuable variety, most probably destined to gradually supersede the other in cultivation. The seeds are white, even while the pods are green, and a litre of them weighs on an average about 820 grammes, 100 grammes containing about 350 seeds. Nettle -leaved Canterbury Kidney Bean (Haricot Flageolet a Fewlle Gaufrée). This variety is very distinct from the Common White Flageolet, and is a dwarf, © hardy, early, and productive kind, easily recognized by its leaves, which are small, of a dark, almost blackish, green colour, and finely crimped on their entire surface. A litre of the seeds weighs 800 grammes, and 100 grammes con- ness of this plant renders it very suitable for frame culture, while its hardiness causes it to be equally == well adapted for field cultivation, OE the manner in which It 1s usually Nettle-leaved Canterbury Kidney Bean grown about Paris. It ripens (4 natural size). nearly at the same time as the White Flageolet, and its chief merit consists in its capacity of resisting disease and unfavourable weather, and in its being easily distinguished by its foliage from all other varieties. Long Green-seeded Flageolet Bean (Haricot Plageolet a Grain Vert).—A sub-variety of the White Flageolet which has this pecu- harity—that its seeds retain a green tinge even when ripe. Seeds which possess this tinge always command a somewhat higher market price than white ones, but the mode of gathering and drying has as much to do with the preservation of the colour as the selection of the variety grown for this purpose. A litre of the seeds weighs 770 grammes, and 100 grammes contain about 370 seeds. We may expect to see this variety superseded by the following one. Chevrier Dwarf Flageolet Bean (Haricot Chevrier).—This variety, which is as yet little known, evidently belongs to the Flageolet group, but it constitutes a very distinct and strikingly marked variety, from the intense green colour which the plant presents in all its parts. Even when ripe, the pods remain green exteriorly, the stems are of the same colour, and, what is more important, the seeds have a very pronounced green tinge. A litre of ‘the seeds weighs 800 grammes, and 100 erammes contain about 380 seeds. In its habit of growth, this kind differs but little from the White Flageolet, but the colour of its seeds renders it a most interesting new variety. very one knows how much importance is attached to greenness of colour in the various prepara- tions of Haricots, and especially in the preserved seeds. In this respect, it is certain that the Chevrier Kidney Bean will be particularly valu- able, for there is no doubt that its seeds remain very green when 46 | The Vegetable Garden. [KipNEY Bran. cooked, the colouring matter not being confined to the surface merely, but extending all through the interior of the seed. Wonder of France Dwarf Haricot Bean (Haricot Merveille de France).—A truly dwarf, but very vigorous-growing and branching | / variety, remarkable for the size and robustness of its leaves. Flowers white, like those of the Flageolet Bean; pods very green, long, straight, and well filled; seeds or beans fiat, slightly kidney-shaped, a little more so than those of the Chevrier Haricot. They become white if allowed to ripen and dry completely on the growing plant, but it 1s easy to harvest them entirely green by a little management. Aremarkable peculiarity of this variety is that the plant loses all its leaves as soon as the pods are well filled and begin to wither. If the plants are then pulled up and placed in heaps or “stooks” in the shade, the beans will ripen without becoming white, but will continue to preserve a very decided green colour, which does not disappear even when they are cooked. This excellent variety was raised by M. Bonnemain, to whom we are in- debted for several other good varieties of vegetables, the Extra Karly Etampes Flageolet Bean being amongst the number. Long Yellow, or Pale Dun, Flageolet Bean (Haricot Flageolet Jaune).—A_ vigorous-growing and very dwarf variety, about 18 inches high, with large broad leaves of a slightly grayish-green colour, some- what plaited but not much crimped. Flowers white; pods large, long, straight, and broad, capable of being used as green Haricots, although \ Wonder of France Dwarf Haricot Bean. they are of a rather pale colour; seeds oblong, very slightly kidney- © shaped, about # inch long, a little over + inch broad, and about the same thickness, of a uniform chamois colour, with the exception of the hilum, which is white, surrounded by a circle of a rather dark-brown colour. A litre of the seeds weighs 775 grammes, and 100 grammes contain about 220 seeds. The seeds are most commonly eaten fresh, before they are fully grown, and they ripen somewhat earlier than those of the white-seeded kind. The plant is also much more — productive. Dwarf Canadian Wonder Kidney Bean (Haricot Flageolet Rouge. American, Red, or Scarlet, Flageolet)—A vigorous-growing kind, about the same height as the preceding one, but of a much darker green colour, with long, narrow, pointed leaves and rosy-white flowers. Pods long and straight, yielding very good green Haricots; seeds ? inch or more long, over } inch broad, and about + inch thick, Kipyey Bray.] The Vegetable Garden. AT straight, or slightly kidney-shaped, nearly cylindrical, and of a wine- lees red colour. A litre of them weighs 775 grammes, and 100 grammes contain about 155 seeds. ‘This variety is one of the hardiest and most productive. It is chiefly grown for the sake of its seeds, which are of a remarkably good quality when dried. It also produces fine long straight pods, which make excellent green Haricots. 3 Negro Long-pod Kidney Bean (Haricot Flageolet Noir).—This is a very distinet variety, and one of the best for yielding green Haricots. Leaves large, not much crimped, of a deep-green colour, usually spreading horizontally and not pendent; flowers lilac; pods slender, very straight, and nearly cylindrical. The plant is particularly remarkable for the length of the young pods. The seeds are of moderate size, being between 4 and # inch long, and nearly + inch ‘broad and thick; they are entirely black, on which account they are not used in cookery, and the plant is only grown for the sake of the ereen pods. A litre of the seeds weighs 770 grammes, and 100 erammes contain about 280 seeds. Dwarf Belgian Kidney Bean (Haricot Noir Hatif de Belgique).— A yery dwarf early kind, chiefly used for forcing under a frame. When grown true to name, it seldom exceeds 10 inches or 1 ft. in height, and forms a small, close, compact tuft or clump. The leaves are of medium size, rather pointed, not much crimped, and of a pale wan green colour. Pods straight, very green while young, afterwards be- coming slightly streaked with violet; seeds rather small, slightly kidney- shaped, and not much flattened, seldom vars Bolg isn been! Bean over about 4 inch long, of a fine black atures ne colour, with a white hilum. A litre of them weighs 765 grammes, and 100 grammes contain about 430 seeds. Like the preceding variety, this, on account of the colour of its seeds, is only grown for the sake of the green pods. Chocolate Dwarf Kidney Bean (Haricot Chocolat)—Another very dwarf and early kind, with small elongated leaves, not much crimped, and of a light-green colour. Flowers lilac; pods rather short, and curved to a remarkable degree, often to a semicircle; seeds flat, somewhat kidney-shaped, 4 inch or more long, varying from a chamois colour to a deep slaty-gray, and often showing both colours together. A litre of them weighs 770 grammes, and 100 grammes contain about 330 seeds. This variety is chiefly remarkable for its earliness, and is well adapted for growing under a frame for an early crop of ripe seeds. The Comte de Vougy Kidney Bean (Haricot Comte de Vougy), Mohawk (A. Mohawk), and the Dwarf Free-bearer (H. Nain d’ Abondance), which are now seldom grown, are closely allied to the Chocolate Kidney Bean. They are, however, not so early, and, on that account, not so desirable. Early Dwarf Chalindrey Kidney Bean (Haricot Nain Jaune Hatef de Chalindrey).—An exceedingly dwarf and early variety, forming a compact clump seldom over 10 inches high. Leaves small, elongated, 48 The Vegetable Garden. [Kinney Bean. - and of a lively green colour; flowers rose-coloured or pale lilac; pods slender, longish, and slightly curved; seeds small, almost cylindrical, with very little of the kidney shape, about 4 inch long, and of a light mahogany-brown colour. A litre of them weighs 810 grammes, and 100 grammes contain about 330 seeds. This kind is almost as early as the Htampes Flageolet, and is especially well adapted for forcing. — ‘Both green Haricots and fresh seeds may be obtained from it. a Royal Dwarf White Kidney Bean (Haricot Suisse Blanc).— Under the name of “Swiss Kidney Beans (Haricots Suisses) are grouped a certain number of varieties which are almost identical in habit of growth, and present hardly any difference except in the colour of the seed. In Italy these varieties are named Fagiuoli cannellini, and at Bordeaux they are known under the general name of Haricot Capucine. Almost all of them have a bad habit of sending out, above the leaves and flowers, a slender stem, of greater or less length, which never bears any pods, and never exhibits any tendency to twine itself round a support. The variety which we are now describing sometimes manifests this drawback, but, on the other hand, it possesses some very good qualities, especially great productiveness and hardiness, which render it very suit- able for field culture. It has large and very rough leaves, of a dark- green colour, and sometimes finely crimped ; flowers large and white ; pods long and numerous, each containing five or six seeds, which are white, straight, al- most cylindrical, often flattened at one end (whence its French name of Haricot Lingot). They are usually about # inch long, Lyi, and something over + inch in KON dg. NO 2c breadth and thickness. They BV, Gi 7 atin) He {SX can be eaten in the dried state, Wee FIM IN AT ES but the skin is rather thick. A litre of them weighs 800 erammes, and 100 grammes contain about 225 seeds. A few years since, a variety was raised which is free from. the objectionable habit of erowth alluded to above, and which will, no doubt, in time, completely supersede the old one. Black Speckled Kidney Bean (Haricot Bagnolet).—This kind is one of those which are most extensively grown about Paris, for the production of green Haricots. As a general rule, it does not exhibit the objectionable habit of growth alluded to in the description of the preceding variety, and, in this respect, it is superior to most of the Swiss Kidney Beans. It grows 14 to 16 inches high, and has large, deep-green leaves, not much crimped, and lilac flowers; pods. straight, long, very green, and, when young, almost cylindrical; seeds straight, long, rounded at both ends, nearly as thick as broad, of a blackish-violet colour variegated with nankeen yellow streaks on about one-third of their surface, these markings being sometimes reduced to Black Speckled Kidney Bean (} natural size). Kipyey Bran.] ~The Vegetable Garden. 49 a few light-coloured spots on a nearly black ground. A litre of them _ weighs 755 grammes, and 100 grammes contain about 235 seeds. There is also a white-seeded variety, which is identical in all other respects. Dwarf Red Speckled Kidney Bean (Haricot Swisse Rouge).—A vigorous-growing, branching variety, which does not usually produce the objectionable stem before mentioned. Leaves stiff, not very large or numerous, smooth, and of a slightly grayish-green colour; flowers lilac or rose coloured ; seeds elongated, nearly straight, marbled with spots of a wine-lees-red colour, which are sometimes elongated and form longi- tudinal streaks on a pale-red ground. A litre of them weighs 780 grammes, and 100 grammes contain about 200 seeds. ‘This is a very productive kind, and the dried seeds are much esteemed. | Dwarf Blood-speckled Kidney Bean (Haricot Suisse Sang de _ Boeuf)—This variety bears a most striking resemblance to the pre- ceding one, both in habit and foliage. The flowers are of a pale-rose colour; seeds similar in shape to those of the Black Speckled Kidney Bean, but of a deep-red colour, dotted with white or salmon colour. A litre of them weighs 780 grammes, and 100 grammes contain about 180 seeds. For some years past, this variety has often been called “the Indian Kidney Bean” (Haricot Indien). Its dried seeds ae sent in very considerable quantities to the Central Market at aris. : Dwarf Light Dun-coloured Kidney Bean (Haricot Suisse Ventre de Biche).—A vigorous-growing variety, forming strong clumps, and not producing the objectionable stem of the Swiss Kidney Beans, but sometimes bearing clusters of pods above the foliage. The leaves are large, slightly crimped, and of a somewhat grayish-green colour; pods long, straight, nearly cylindrical, each containing five or six seeds, which are over # inch long, about 4 inch broad, and over + inch thick, of a light chamois colour, becoming darker with age, and quite brown around the hilum, which is surrounded by a circle of still deeper brown, as in the Yellow Flageolet or Pale Dun Kidney Bean. A litre of them weighs 755 grammes, and 100 grammes contain about 220 seeds. This kind is much employed for field culture, and its dried seeds are of some value. Besides the varieties of Swiss Kidney Beans which we have just described, the following also are in cultivation:—The Large Gray Swiss (fH. Swsse Gros Gris), the seed of which is yellowish-white, streaked with black; the Bourvalais Swiss (H. Suisse Bourvalais), with white seed marbled with light violet; the Red Ingot (A. Lingot Rouge), the seed of which is paler than that of the Long Spotted French Bean and not marbled. Among the Swiss Kidney Beans may also be included the variety named the Giant Dwarf (A. Nain Gigantesque), which is remarkable for the width of its leaves and the length of its pods; but, in cultivation, it is now superseded by the improved variety of the Royal Dwarf White Kidney Bean (1. Suisse Blane). ae House Dwarf Kidney Bean (Haricot Turc).—This is a variety for field culture, and is hardy, early, and productive. Leaves numerous, of medium size, slightly puckered, and of a rather deep-green colour ; ' flowers rose-coloured or lilac; pods long and straight. The shape E 50 The Vegetable Garden. [KipNEy BEAN: of the seed resembles that of the Swiss Kidney Beans, but the colour is similar to that of the Cranberry Bean (H. de Prague Marbré), namely, flesh colour finely dotted with light red or lilac. A litre of them weighs 740 grammes, and 100 grammes contain about 245 seeds. Although true enough to its dwarf character, this kind forms less compact clumps than the Swiss Kidney Beans, and the stems are usually elongated and semi-trailing. It is not very particular about the quality of the soil in which it is grown, and requires very little attention, on which account it is one of the kinds which are most frequently sown in vineyards or amongst other crops. Solitary Prolific Kidney Bean, or Bush Haricot (Haricot Soli- taire)—A very branching plant, which forms a strong clump, does not produce the objectionable stem of the Swiss Kidney Beans, and attains a height of 16 to 20 inches. Leaves rather small, very numerous, long, pointed, and of a deep-green colour; flowers pale lilac. The seed somewhat resembles that of the Black Speckled Kidney Bean, but is much smaller, being seldom more than 4 inch long, or a little longer, and is of a more pronounced violet colour. A litre of them weighs 775 grammes, and 100 grammes contain about 315 seeds. The chief merit of this variety is that it forms a strong clump and branches very much, in consequence of which some culti- vators sow each seed separately, instead of putting several into the same hole or pocket ; hence its French name—Haricot Solitavre. Russian Dwarf Kidney Bean (Haricot Russe).— A very good dwarf variety, equal to any other for producing green Haricots. The plant is a very vigorous grower, with exceedingly broad leaves, finely crimped, and of a dark and rather dull-green colour. Flowers lilac ; pods very straight, and remarkably long and handsome. The seed, which in shape and colour has some resemblance to that of the Dwarf Light Dun-coloured Kidney Bean, exhibits a peculiarity by which it is easily distinguished from all other kinds, namely, the dull appearance of the skin, which is totally devoid of the glistening and varnished-like aspect presented by the seeds of all other varieties of Kidney Beans. A litre of them weighs 770 grammes, and 100 grammes contain about 200 seeds. There is a sub-variety of this plant which has small black seeds, and produces pods that are perhaps longer and more cylindrical than those of the ordinary kind. There are often six, or even seven, seeds in a pod, and as each seed is nearly ? inch long, and lies in the pod at some distance from the seed which is next to it, the length of the pods is easily accounted for. Spread-Hagle, or Dove, Kidney Bean (Haricot Saint-Hsprit, H. & la Meligieuse, H. a lV Atgle)—Another dwarf tough-podded variety, which appears to belong to the section of the Swiss Kidney Beans, and grows to the height of 16 inches or more. Leaves of a clear green colour, broad, elongated, and finely crimped; flowers white, and rather large ; pods straight and longish; seed very full, moderately kidney-shaped, and quite white, except near the /ilwm, where it is marked with a black or brown blotch, the outline of which has some resemblance to that of a bird with extended wings. Some have thought this most like an eagle, others a dove; hence its most common names of “ Spread-Hagle” and “ Dove” Kidney Beans. 4 eet Bran, ] ~The Vegetable Garden. 51 Dwarf Soissons Kidney Bean (Haricot de Soissons Nain).—A variety which is true to its dwarf character, and also early, but only a moderate bearer. Plant low-growing and thick-set. Leaves rather broad, smooth, and of a dark glistening-green colour. It does not produce the objectionable stem of the Swiss Kidney Beans, but clusters of pods are sometimes borne above the foliage. Pods usually curved and of irregular width, owing to the unequal growth of the seeds, which are much smaller than those of the Large White Runner, and are more like those of the Liancourt Kidney Bean, being white, rather flat, and moderately kidney-shaped. A litre of them weighs 740 grammes, and 100 grammes contain about 260 seeds. Dwarf Early White Scimitar Kidney Bean (Haricot Sabre Nain Hatif de Hollande).—This very distinct and valuable variety differs completely from the old Dwarf Case-knife (H. Sabre Nain), which is now no longer culti- vated. It is a low-growing and very thick-set plant, with broad leaves, slightly crimped, and of a dark lustrous green colour. Flowers white; pods long, broad, straight, and well filled. The plant comes into flower almost about the same time as the White Flageolet, and its earliness, and also the fineness of its seeds, render it a valuable kind for forcing undera frame. ‘The seeds are broad and well filled, nearly # inch long, over 4 inch broad, and } ineh thick, of a pure white colour, and with the skin sometimes slightly wrinkled. A litre of them weighs 790 grammes, and 100 grammes contain about 225 seeds. Common Flat White Kidney Bean (Haricot Blane Plat Commun). —An old variety, which is still employed in some districts for field culture, and might almost be classed among the Tall-growing kinds; for although the stems do not climb or twine very well, they grow to a considerable length, trailing along the ground. Leaves numerous, slightly crimped, rather small, and of a darkish green colour; flowers white; pods rather short, each containing four or five medium-sized seeds of nearly the same shape as those of the Lianeourt Kidney Bean, and of a fine glistening white colour. The Vegetable Garden. 93 Brabant White Green-top Sugar Beet (Betterave Blanche a Sucre & Collet Vert, race Brabant).—This is a very good variety of the preceding kind. The roots are long, straight, well sunk in the ground, and usually somewhat richer in sugar than those of the ordinary variety. French White Red-top Sugar Beet (Betterave Blanche a Sucre a Collet Rose, race Frangaise).—This is a good, productive, hardy, and generally well-shaped variety, and is the kind which is most commonly grown in France. Leaves numerous, stout, erect, the stalks being more or less tinged with rose-colour; root slender, of a very elongated egg-shape, or like a half-long Carrot, almost entirely rose-coloured, except in the lower part, where, for one-third of its length, it is generally all white. Under average conditions, this variety will yield a crop of nearly 20 tons to the acre, con- taining 12 per cent. of sugar. Early Red-skinned Sugar Beet (Bette- rave a Sucre Rose Hative).—A very distinct variety, well marked by its entirely red roots, which are of medium size, with a flat and rather broad neck, and taper gradually downwards, emitting fibres and rootlets French White Red-top Sugar Beet ( natural size). pretty plentifully, and also by its numerous, small, and very horizontally spread leaves, the stalks of which are rose coloured. This Harly Red-skinned Sugar Beet (4 natural size). variety, which is still new, seems to be especially suit- able for ight cal- careous soils, and x yields a remark- ably early crop. Under average conditions, it pro- duces about 20 tons of roots to the acre, containing 13 to 14 per cent. of sugar. White Gray- top, orSmall-top, Sugar Beet (Bet- terave a Sucre a Collet Gris). — A White Gray-top Sugar Beet very productive (4 natural size). kind, Root egg-shaped, two-thirds or three-fourths of it underground ; 94 The Vegetable Garden. | [Boracz. skin of the buried part rose-coloured, neck gray or bronzy; leaves erect, usually narrow and slight. Rather weak in percentage of sugar, but a good cropper, and roots easily pulled. Under average conditions, this variety will produce up to nearly 22 tons of roots to the acre, containing 11 to 12 per cent. of sugar. Yellow Sugar Beet (Betterave Jaune a Sucre).—Under this name is grown a variety which, up to the present, does not appear to be well established. Its roots are rather elongated in shape, with a yellow skin, and the flesh is zoned with yellow and white. from being mistaken for any other kind. Black-skinned White-fleshed Sugar Beet (Betterave Noire a Sucrea Chair Blanche). —The only merit possessed by this variety is that it is easily recognized at once by its black wrinkled skin—a distinguishing mark useful to sugar-makers. It is of average rich quality, containing about 10 per cent. of sugar. The juice, being without colour, does not affect that of the other Beets with which it may ,be mixed in the process of manufacture. ‘BORAGE. Borago officinalis, LL. Boraginacez. French, Bourrache officinale. German, Borretsch. Flemish, Bernagie. Italian, Boragine. Spanish, Bor- raja. Portuguese, Borrajem. Native of Europe and North Africa.—Annual.—Stems 12 to 18 inches high, hollow, bristly, with pointed hairs ; leaves oval, rough and sharp-haired like the stems; flowers in a scorpioid cyme, about 1 inch broad, of a fine blue colour in the com- mon variety, sometimes violet- red or white; seed rather large, grayish-brown, oblong, slightly Borage (3 natural size). curved, streaked and marked with a projecting midrib or ridge. A gramme contains about 65 seeds, and a litre of them weighs, on an average, 480 grammes. Their germinating power continues for eight years. CULTURE AND Use.—This plant can be grown without trouble, by sowing the seed in any corner of the garden at any time from spring Its best quality is that its colour prevents it — Broccou1.] The Vegetable Garden. 95 to the end of autumn. It will come into flower in a few months. In the London market-gardens it is grown in temporary frames out-of- doors for supply during late autumn and winter; for spring use seed- lings are raised in heat and transplanted into glass-covered frames, which can be easily removed when the weather is sufficiently mild to admit of the plants being exposed without injury. Throughout the summer and autumn it is as easily grown out-of-doors as any common annual or weed, yet in remote country districts we have seen people much puzzled to find asample when they required it! It is so vigorous and hardy that there need be no difficulty in country places in natural- izing it on any half-waste place, chalk bank, steep slope, or copse; a handful might be found in such a place in case its culture had been for- gotten in the garden. It is one of the pretty true blue flowers, and almost worth growing in certain places for its beauty. It is naturalized in various counties in England, but is not a true native plant, belonging naturally to the shores of the Mediterranean, where so many of our old garden plants are native. It is sold chiefly to hotel-keepers for making claret-cup. The flowers are used for garnishing salads, but the plant is grown for the manufacture of cordials. BROCCOLI. Brassica oleracea Botrytis, D.C. French, Choux Brocolis, Chou-fleur d’hiver. German, Broccoli, Brockoli, Spargelkohl. Flemish, Brokelie. Danish, Broccoli, Asparges kaal. Italian, Cavol broccolo. Spanish, Broculi. The Broccoli, like the Cauliflower, is a cultivated variety of the Wild Cabbage, and is grown for the sake of the head, which is produced in the same way and has the same qualities. The growth of the Broccoli, however, is much more prolonged, and instead of producing the head the same year in which the plants are sown, it usually does not do so until early in the following spring. The two plants also differ somewhat in appearance, the Broccoli usually having more numerous, broader, stiffer, and narrower leaves than the Cauliflower, and generally bare leaf-stalks ; the veinings of its leaves are also stouter and whiter. Its heads, although handsome, firm, and compact, are seldom as large, in this climate, as those of good varieties of Cauliflower. The seed of both plants is identical in appearance. The cultivation of the Broccoli dates back to a more remote period than that of the Cauliflower, as the name, at least, would lead us to infer. In Italy, the name broccolz is applied to the tender shoots which, at the close of the winter, are emitted by various kinds of Cabbages and Turnips preparing to flower. These green and tender young shoots have, from time immemorial, been highly esteemed as a vegetable by the Italians, who, consequently, became careful to select and cultivate only those kinds which produced the most tender shoots in the greatest abundance. The Sprouting, or Asparagus, Broccoli represents the first form exhibited by the new vegetable when it ceased to be the earliest Cabbage, and was grown with an especial view to its shoots: after this, by continued selection and successive improvements, varieties were 96 The Vegetable Garden. obtained which produced a compact white head, and some of these varieties were still further improved into kinds which are sufficiently early to commence and complete their entire growth in the course of the same year: these last-named kinds are now known by the name of Cauliflowers. | ‘ CuLturE.—The seed is sown in a nursery-bed from the beginning — of April to the end of May, according to the earliness of the variety ; the seedlings are usually pricked out in a bed, and in June or July are finally transplanted. Like all plants of the Cabbage family, they are benefitted by frequent hoeings and waterings. At the beginning of winter, a mulching of manure is applied, and the plants are earthed up to the lowest leaves, or they may be taken up altogether and laid in in a sloping trench, with the heads turned to the north. The ground in which they are to pass the winter should be sweet and well-drained, and the plants should, if possible, be protected in severe frosty weather. In March the heads begin to form, and may be cut until June, if successive sowings have been made. ; [Broccott. As a rule, in private gardens Broccoli is cut when about a third or half its full size; the aim of growers should be, not the produc- tion of gigantic heads, but a constant succession of firm, compact Broccoli of medium size. Some growers choose a few good kinds and make successional sowings, whilst others select a number of varieties that will naturally succeed each other, although they be all sown and planted out at the same time. This is doubtless the best plan when the ground intended to be occupied with Broccoli can be all spared and got ready at one time; but it frequently happens, where the demand for vegetables is great, that part crops must be planted as the ground becomes vacant. Many peo- ple plant Broccoli between rows of Potatoes, and where the ground is limited and the kind of Potatoes grown are dwarf and planted a good distance apart, it is doubtless a good system. Where this system’ is adopted the hardest pieces of land should be selected; the firmer the land, the better the plants stand the severity of the winter. They also come into use more regularly in ro- tation in their several seasons, and form larger and closer hearts than if planted in less compact soil. Plenty of room to grow must be allowed them. Supposing two rows of early or second early Potatoes are planted from 20 inches to 2 ft. apart, there should be two rows of Potatoes between every two rows of Broccoli, which will place the rows of Broccoli about 3 ft. 6 in. or 4 ft. apart; and this distance is not too much, as it gives both crops plenty of room to develop themselves. The Potato haulm should be turned from the Broccoli to the unoccupied space between each two rows of Potatoes. It is now a common practice to plant Broccoli with a crowbar; the holes are filled in with fine soil, and afterwards thoroughly soaked with water. | Sowing AND Piantine.—Though June is the month in which most plantations of Broccoli are made, yet it is frequently July before the work is done. Plants put out in August will make nice heads, but the sooner the planting is done after the middle of June the better. Though plant- ing early insures the finest plants and largest heads, the time of sowing or planting does not materially affect the plants as regards the time they come into use. The time for sowing Broccoli seed varies from February till April, according to different localities; as a rule, from the end of March to the middle of April is the best time if the weather be genial. : \ « | } Brocco11.} The best manner of sowing is in shallow drills, 6 inches apart, and, if the seed be good, it should be sown thinly. The whole sowing may be made at the same time, and planted at the same time, for convenience’ sake; and by planting many varie- ties a regular supply throughout winter and spring may be insured when the winters are mild—for it is certain that no practice as to time of sowing or planting will insure the heads forming at a certain time, if during winter we have protracted periods of frost or cold, during which all growth is at a standstill. Plants from sowings made early in April will, under favourable circumstances, be large enough for pricking out by the middle of May; they should have a moderately rich, open border, _where they can have the benefit of the sun to keep them strong and sturdy. They should be pricked out 7 or 8 inches apart from plant to plant, and by the beginning of June the ground should be prepared and the plants finally planted out,— choosing a showery time, if possible. Many people never transplant their Broccoli previous to final planting ; but where time can be spared it is much the best, as the plants get stronger and better able to resist the attacks of slugs, snails, etc., than small plants put out direct from the seed-bed, If practicable, the ground should be trenched two or three spades deep, or at least double-digged. When there is not time for doing either of these, then the ground must be dug over a spade deep only, taking care to break the soil up thoroughly, as deeply as a good spade will do it, and working in some well-decayed manure at the same time, the soil being broken up well in the trench, and the surface a little rough. Plant as soon as the digging is finished. If the planting be done in June or July, from 2} to 3 ft. must be allowed between the plants; if deferred till August, they © need not be allowed so much room. If the weather be dry, the seed-bed The Vegetable Garden. 97 or that from which the plants are taken should be watered well the night before, to soften the soil. The holes to receive the plants should always be made sufficiently large to admit of their being easily put in without breaking their roots. “ But- toned” and stunted plants are in many cases caused by bad planting. They are put in with broken and mutilated roots ; and those that have a tap-root often have it bent double in getting it into the hole, and, instead of the point being at the bottom of the hole, it will be stick- ing up above the surface. No one should wait a very long time for wet weather in which to plant Broccoli: it is better to get the planting done and water well once or twice, and the plants will then do till rain comes. When the plants are fairly established, and have grown a little, they must be earthed up with the hoe, which will prevent the wind from twisting them about and dis- turbing their young roots. Som AND Manore. — Broccoli thrives best in a deep loamy soil, well drained; but it is not very particular in this respect, and will produce fine heads in any well-en- riched soil of which the staple is loam. In old garden soils in which humus has accumulated, it is often attacked with the grub or maggot, which causes “clubbing.” In such cases lime may be applied with ad- vantage, or burnt clay and fresh loam. ‘lhe groundshould be trenched two or three spades deep previous to planting, and the manure, if rot- ted, weil incorporated with the soil, or, if rank, buried in the bottom of the trench. If trenching cannot be done, then Broccoli should ‘follow some other crop, such as Potatoes or Onions, or any crop not belonging to the Cruciferze or tap-rooted sec- tion, such as Carrots, Turnips, or Beet, and the ground should be dug as deeply as a good spade will go, and well manured. Where the soil in which Broccoli is to be planted is naturally of a light character, if moderately rich, it should not be H 98 The. Vegetable Garden. [Broccott. dug, but made as firm as possible round the plants. The best kind of manure for Broccoli is undoubtedly well-rotted stable manure, with a sprinkling of soot added to destroy worms. Watering is seldom neces- sary after plants get well estab- lished. HE&eE.ina-1n Broccou1.—As regards the heeling-in or layering of Broc- coli, many growers think it a great advantage, whilst others think it at least unnecessary. Asarule, private growers are in favour of the practice of layering; their objects being, firstly, to check growth, as they be- lieve that disturbing the roots has the effect of hardening the whole plant, and of enabling it better to with- stand severe weather; secondly, to place the plants in such a position that the sun, during alternate frost and thaw, will not get to the hearts, as these suffer more after being thawed by the sun in the day than when continuously frozen. For this reason the heads are laid so as to face the north or west. To.accom- plish this, if the rows run east and west, they commence on the north side of the first row, and take out a spit of soil just the width of the spade, so as to form a trench: within 2 or 3 inches of the stems of the plants, laying the soil, as the work proceeds, on the side away from the row. This necessarily removes the soil from the roots, no more of which is broken off than can be avoided. All the plants in the row are then regularly bent over, until their heads rest on the ridge of soil taken out of the trench. When this is done, commence with the next row, taking the soil out so as to form a similar trench, and laying it in a ridge upon the stems of the row of plants bent Over, so as to cover them right up to their bottom leaves; and, in: this way, proceed until the whole is com- pleted. Ifthe rows stand north and south, the work is begun on the west side. By this process, as will be seen, all the roots on one side of each row, and a portion of those on the other, are disturbed, This causes the leaves to flag a good deal for a week or two, and checks growth, The larger and more vigorous the plants, the greater the need for thus preparing them for winter. In light soils, where they can be got up without much mutilation of the roots, should it be desirable to pre- pare the ground for some other crop before the Broccoli is off in spring, they may be taken up altogether and laid in some more convenient place, lifting them, as far as possible, with all their roots intact. Where time can’ be spared, we believe this to be a good system, as we have noticed that where Broccoli is managed in this way, itis only during exception- ally severe winters that it gets de- stroyed. The length of time during which this vegetable affords a suc- cession, at a period of the year when there does not exist much variety, makes it worth while to do all we can to prolong its season. Fortu- nately, however, severe injury to the Broccoli crop is the exception rather than the rule, and is quite as likely to be the consequence of imperfectly ripened stems as of hard weather. Protecting. — When Broccoli comes into use in too large quantities at a time, and a blank in the supply is likely to occur, some of the plants may be taken up and placed in an open shed in which there is a fair amount of light and air. Some ordinary soil may be put into it, and the plants, the heads of which shall have attained a usable size, may be placed in the soil,—but not too thickly, or the leaves will turn yellow and injure the heads. If this be done in succession as the plants form heads, there will always be on hand a supply of Broccoli. Frames or pits are better than a shed: in which to keep them, but these are generally required for other pur- poses. The practice of taking up Broccoli in autumn when nearly fit for use, and hanging them head downwards in a shed or other build- ing, is not good; for, although they will keep for a time in that way, they get tough and inferior compared De he ee Py BARONE ‘ : | , Broccott.] The Vegetable Garden. 99 with those that have had their roots in moist soil. GROWING FoR ExuipiTion.— When Broccoli is required for exhibition, small plantations should be made in different situations, in order to make sure of having them in at the re- quired time. For this purpose large compact heads are indispensable, though it is better to have them somewhat small and close than large and open. ‘Trenches are sometimes dug for the plants, and it is a good system where time can be spared. The trenches should be dug 2 ft. wide and two spits deep; the top spit being taken out and laid on each side, then a good thick coat of fresh horse-droppings, or rotten ma- nure, thrown in the trench, to be turned in and well incorporated with the second spit. The plants may then be put in, and as they grow the soil that was taken out of the trench may be put back round the stems of the plants and trodden in firmly. Good soakings of manure water may be given when the soil is dry, but after the heads are once formed it must be discontinued, or it will cause the flower to open. In cutting, the whitest and firmest heads should be selected, and the more they resemble each other in size and appearance the better; they should never be trimmed until they are going to be put on. the exhibition table, and then not so severely as is often done. If it be necessary to cut the heads some time previous to their being shown, the best way is to divide them with 5 or 6 inches of stem and place them in shallow pans filled with cold water standing in a cool spot. The leaves should be tied over the flower, and, if an occasional sprinkling overhead be given them, it will help to keep them fresh. This will be found better than pull- ing up the roots and hanging them up in sheds and similar places. CULTURE FoR MarkET.—This crop is grown by market gardeners near London chiefly under the shade of fruit trees, but in the valley of the ‘Thames there are acres of Broccoli in the open fields. The early supplies — of Broccoli brought to the market are produced in the west of England, where the climate is mild, and the heads produced there are superior in size and quality to those grown near London. In mild seasons Broccoli is so good and plentiful as to be of little profit to the grower. In the winter of 1878 many never brought their produce to market at all, but made use of it at home, so low were the prices offered for it in the market. In the market gardens about London, the Purple Sprouting, the Walche- ren, Snow’s Winter White, and Veitch’s Autumn Giant are the kinds chiefly grown. The first sowing is usually made during the month of April on beds of rich soil. Some- times, however, the time of year when ground will be vacant to re- ceive the plants influences the time of sowing, for it is an important matter to have the young plants healthy and stocky at planting time. If sown so early as to have to be kept long in the seed-bed, they be- come “drawn,” and consequently do | not yield such good results. Another sowing is generally made in the middle of May; indeed, from this sowing the princtpal winter crop is obtained, and more plants are raised than are required, so that all clubbed and weakly ones ean be discarded at planting time. A sowing of Sprouting Broccoli is made in the end of May or early in June, from which is obtained a sup- ply of sprouts during the following winter and early spring, a time when they are in great demand. When the young Broccoli plants appear above- ground they are first hand-weeded, and afterwards thinned by means of narrow hoes. As soon as they are strong enough for transplanting they are planted in rows under fruit trees, or in any convenient situation. When planted between rows of fruit bushes, two lines of plants are in- serted in the intervals between every two rows of trees; if two drills of Potatoes occupy the space between the trees, then only one line of 100 The Vegetable Garden. ee Broccoli is planted, and that between the two drills of Potatoes. Should the whole space under an orchard be planted with Potatoes, as soon as these are earthed-up, Broccoli is planted between the rows without the soil being loosened or dug. ‘The Pota- toes ripen before the Broccoli can injure them much, and when the Potatoes are removed the Broccoli has the whole space to itself. The trees lose their leaves in October ; then the Broccoli, having the benefit of increased light, becomes invigo- rated, and some of the plants then begin to afford a good supply of sprouts, which are not all gathered at once, even from the same plant, but at intervals as they become fit for use. The immense breadths of Broccoli grown in some of the market gardens render it almost impossible to have all heeled in as we often see them in private gardens ; yet it is seldom they are injured by frost, and the fine white, firm heads that may be seen by thousands in Covent Garden Market during the autumn are seldom surpassed, if even equalled, in private gardens. In the neighbourhood of Shepperton, in the Thames valley, may be seen breadths of Broccoli from twenty to thirty acres in extent, and from this place alone it is calculated that in the height of the season as many as" 30,000 heads per week are sent to market. In some parts of Kent Broccoli is grown to a large extent, one grower yearly planting over 200,000 plants. Usrs.—Exactly the same as those of the Cauliflower, The value of _ [Broccort. the vegetable to the many who depend on the markets for their sup- plies is greatly lessened by the deterioration it suffers from being cut long before being used. Early crops being grown in perfection in Cornwall, and at considerable distances from London, the heads are often stale before being used, even when they do not seem so. We have frequently noticed an intensely bitter flavour in the Broccoli sent to market, even when cooked in the most careful manner. who can should grow their own, and cut it an hour before dinner! Large White French Broccoli (Brocoli Blane Ordinaire, B. Blane de Saint-Brieuc).—A_ vigor- ous-growing plant,with rather numerous long, stiff leaves, of a glaucous-green colour, and deeply undulated on the edges; the interior leaves which cover the head are very much twisted and almost curled; head white, very compact and hard, con- tinuing firm for a long time. A hardy and easily grown variety. Adam’s Early White Broccoli (PBrocoli Blane Ha- —-taf).—This variety differs but little in its general character from the preceding one, from which it is particularly distinguished by being ten or twelve days earlier. It pro- duces a great number of leaves, which are undulated at the edges to a remarkable degree. Roscoff, White Broccoli (Brocoli Blane de Roscof).—This very Adam’s Early White Broccoli (j; natural size). very one _very early, requires less Broccour.] The Vegetable Garden. 101 excellent kind, which is most extensively cultivated in the department of Finisterre, is very like the preceding one, of which it may be con- sidered a very constant and very early local form. This is the variety of which such large quantities are brought to Paris, every year, at the end of the winter. Large White Mammoth Broccoli (Brocoli Blane Mammoth).—A thick-set variety, lower in growth than the preceding kinds, and with shorter and broader leaves of a dark-green colour, very numerous, sur- rounding and protecting the head well; the inner or heart leaves are often twisted; head very large and white, and of remarkably good quality. This is one of the latest varieties which continue to bear for the longest time. Easter Broccoli (Brocoli Easter Broccoli (j; natural size). de Pdques).—This is a very handsome, early, and distinct variety. Its leaves are not so numerous as those of most other kinds of Broccoli, and have a very peculiar appearance, being rather short, broad at the base, and pointed at the end, so that they are nearly triangular in shape; they are stiff, not much undu- lated, and are finely toothed on the edges; their grayish © colour is equally character- istic. This variety, which in the south of France is also called the Easter Cauliflower (Chou-fleuwr de Pédques), is attention than many other kinds, and even the weakest plants of it form very regular heads. It is one of the best kinds, though tender. Purple Sicilian Broccoli (Brocoli Violet).— An exceed- ingly hardy kind, totally dis- tinct from all other varieties ; leaves rather deeply lobed, Purple Sprouting, or Asparagus, Broccoli (§ natural . : size; detached portion, } natural size). numerous, longish, spreading, of a pale grayish-green colour, with purple-tinged veins ; head purplish, rather firm, of medium size, and latish in forming. Purple Sprouting, or Asparagus, Broccoli (Brocoli Branchu, B. a Jets, B. Asperge).—Under this name different varieties have been culti- vated; that which is now most commonly grown has both the stems 102 The Vegetable Garden. [Broccott. and leaves of a purplish colour, resembling a curled Red Cabbage up to a certain point, and producing not only in the heart but also in the axils of the leaves rather thick and fleshy purplish shoots, the flower-buds of which do not become abortive, as in the case of those varieties which form a true head. These shoots are produced in suc- cession for a long time, and they are gathered as they lengthen and before the flowers open, and are used like green Asparagus, from which circumstance the plant has received the name of Asparagus | Broccoli. Under the name of Sprouting Broccoli, a variety with green shoots is most commonly grown in England, the flowers of which are partially abortive and form at the end of every shoot a small bulging mass or lump, of a greenish-yellow colour. The Marte Cauliflower, of Bordeaux, is a true Sprouting Broccoli, which produces a great number of small, compact, purplish heads of very good quality, This variety, unfor- tunately, does not endure seyere winters at Paris. The number of kinds of Broceoli is extremely large, as it is one of those vegetables of which it is difficult to establish the varieties. In England, more than forty different forms of it are grown. Of these we mention here the kinds with coloured heads :— Green Cape.— Fumel Cabbage. — eee Dax Drumhead Cabbage (;; natural size). Late Flat Dutch Drumhead Cabbage (j; natural size). 118 The Vegetable Garden. [Canpacz, Late Flat Dutch Drumhead C. (Chou de Hollande Tardif).—Head rather large, round, somewhat depressed in shape, very full and firm; outer leaves pretty numerous, large, and clasping, broadly crimped to some extent. This variety has a longer stem and is more glaucous and later than the Saint-Denis Cabbage. Its principal merit is that of being exceedingly hardy and capable of enduring the most severe frost. The Keury C. (Chou d@’Keury), which is well known and highly esteemed in Champagne, resembles it very much. Hundredweight, Quintal, or Mason’s Drumhead C. (Chow Quental, C. de Strasbourg ; German, Centner Kraut).—One of the oldest and best Late Cabbages. Head broad, very large, very much flattened, and very Hundredweight, or Mason’s Drumhead, Cabbage Early Winnigstadt Cabbage (,; natural size). (5 natural size). firm ; leaves of a pale glaucous or ashy-green colour, with very numerous white veins, and the edges often cut or toothed; outer leaves rather numerous, but not growing to a very great size, turned back at the tops and showing the head well. This is a late, very hardy, and very pro- ductive kind, and is one of the sorts which are most used for making Sauer-kraut. Probably no other variety of Cabbage is so extensively employed for field culture. The Melsbaeh Cabbage (Chou de Melsbach) appears to be a somewhat earlier sub-variety of this, Early Winnigstadt C. (Chou Pointu de Winnigstadt; German, Winnigstidter Weisser Sprtzer Kopfkohl),—In its pointed shape, this variety somewhat resembles the Ox-heart Cab- bages, but differs from them very strikingly in the close and compact manner in which the leaves forming the head are wrapped round each other, and the consequent greater hardness and firmness of the head, Stem short; outer leaves largish, of a glaucous-green .. colour, and moderately undu- natural size). Iated at the edges; the inner ones are folded almost in the shape of a twisted or conical paper bag, and form an exceedingly solid and firm head, almost spherical in shape, but pointed at the top, and weighing heavy for its size. Although ym) or Filder, or Pomeranian, Cabbage (;5 pl Cazpace.] The Vegetable Garden. 119 only a middling early kind, it is an exceedingly productive one, and cannot be too highly spoken of. It is also one of the best for field culture. Filder, or Pomeranian, C. (Chou Conique de Poméranie ; German, Pomer’sches Spitziges Kraut, Filderkraut)—Stem long, usually swollen under the head; outer leaves rather numerous and large, of a clear- green colour; head of a very elongated cone-shape, very solid and compact, and very white at the heart, ending at the top in a point formed by a leaf rolled in the shape of an inverted paper hag. This is a rather late variety, succeeding better when sown in spring than when sown in autumn, and keeping well for some time in winter. It is pretty generally grown in the north of Germany, where there are a great number of local varieties, differing more or less from one another in the length of the stem and head, and the colour of the leaves. The variety which we have just described appears to us to be the most deserving of notice, as it is productive without being excessively late. Green Glazed American C. (Chow Vert Glacé d’ Amérique).—An exceedingly distinct variety. Stem of medium length ; leaves rounded in shape, very firm and stiff, of a dark-green colour, and appearing as if glazed or varnished all over. This kind does not head very well, but in some degree resembles the Borecoles, from which, however, it differs in the amplitude of its leaves and the shortness of its stem. It is most suitable for spring culture, and is often sent to table shredded in vinegar like Red Cabbage. Vaugirard C. (Chow de Vaugirard)—Stem rather short; outer leaves numerous, stiff, of a rather dark grayish-green colour, often hollowed or spoon-shaped, and always undulated and cut at the edges; veins numerous and dis- tinctly marked; head of roundish form, depressed, rather flat, firm and hard, of a violet-red colour on the upper part, as are also the edges of the outer leaves. ‘This is one of the hardiest kinds, and is very much grown in the neigh- bourhood of Paris for winter use; it bears frost, however, better when the head is not fully formed before severe weather comes on, in consequence of which the Parisian culti- vators are careful not to sow it too early, seldom doing so before June, if it is intended to pass the winter in the open ground. yy Green Glazed American Cabbage (5 natural size). Pa aa Vaugirard Cabbage (,, natural s.ze). 120 The Vegetable Garden. : [Caspace. Early Dark-red Erfurt C. (Chow Rouge Foncé Hatuf d Erfurt ; German, Erfurter Bluthrothes Frihes Salat Kraut)—A very handsome, small, dwarf kind, with a spherical head not much larger than a big orange. Leaves rounded in shape, not very numerous, of an extremely dark-red colour, almost black. The heart of the head, however, is not of so dark a colour as its outer tinge would lead one to suspect ; it is, nevertheless, a very handsome little variety for the kitchen garden, taking up little space, and coming in early. The stem is short but well defined, as the outer leaves stand up well around the head, as in the Late St. John’s Day Cabbage. This variety does not do well, unless when sown in spring—at least, in the neighbourhood of Paris. Utrecht Red C. (Chow Rouge Petit)—Stem rather long; head round, compact, and of a dark-red colour; outer leaves rather numerous, of medium size, rounded in shape, and rather stiff; the heart of the head is not very deeply colonred. A half-late vane, coming in soon after the Saint-Denis Cabbage. Large Red Dutch Pickling C. (Chow Rouge Gros).—Stem rather long ; outer leaves ey large, broadly undulated at the edges, of a | } violet-red colour, sumetimes slightly mixed with green, and covered very abundantly with bloom, which gives them a slightly bluish tinge; head rather large, rounded in shape, slightly depressed, not so deeply coloured on the outside as that of the two other Red varieties, but much more deeply coloured at the heart. This variety is more productive than the pre- Early Dark-red Erfurt Cabbage (,4 natural size). ae ceding one, and is only a few Large ed Duta say Cabbage days later. It is the best kind S sani eh for field culture, All the kinds of Red Cabbage are used in the same ways as the other kinds, but they can also be eaten raw, as salad; when shredded fine and pickled with vinegar, they turn a brilliant red colour. Marbled Burgundy Drumhead C. (Chow Marbré de Bourgogne). —Stem longish; leaves numerous, stiff, rounded in shape, narrowly undulated at the edges, of a pale grayish-green colour, with red ribs and veins; head rather small, very compact, flattened on the top, formed of shortish leaves, which often do not completely cover one another, and leave a pit- -like depression or cavity in the centre of the top. In addition to the principal head, other small heads, about the size of a hen’s egg, and very hard and compact, are often produced i in the axils of the lower outside leaves. It is chiefly from the marbled appearance which the heart of the head presents when cut that this variety derives its name. It is considered a very hardy kind, and is Caspace.] The Vegetable Garden. . 121 vety extensively grown in the eastern districts of France and in Switzerland. CutturEe.—The Smooth-leaved Cabbages, the series of which termi- nates here, are most usually sown in spring, from March to June, accord- ing to the varieties grown, and the time it is desired the crop should come in. The sowings are made in the open ground, and the seedlings are pricked out as soon as possible into a bed, from which, as soon as the stems have grown as thick as the lower part of a goose-quill, they are planted out permanently in well-tilled and richly manured ground. Plentiful waterings should be given, at first to insure the rooting of the young plants and afterwards to counteract the great evapo- ration which takes place in the long hot days of summer. Over a great part of Britain this is not needed. The kinds which are cut in autumn do not require any special treatment. In coun- tries visited by severe frosts, those which are for winter Marbled Burgundy Drumhead Cabbage use should not be allowed (;; natural size). to remain where they were planted, except in localities where the winter climate is mild; every- where else, they should be taken up and trimmed of all decaying and superfluous leaves, and then replanted closely in rows, in an inclined position, with the top of the head, if possible, turned towards the north. In some countries the following curious, but very effectual, method is adopted: a sort of a wall is constructed of soil, in which the stems and roots of the Cabbages are placed horizontally, the heads remaining outside. In this way, they will keep very far into the winter. Besides the Smooth-leaved varieties already described, we may mention the following kinds, which were formerly more or less esteemed, and the names of which are still to be met with in horticultural works, although the plants themselves are now not so often seen in cultivation ; also a few local varieties, which at present are hardly distributed beyond their native districts. Alsace Autumn C. (Chow d’Alsace).—Stem long; head large, com- pact, flattened in shape, and sometimes slightly tinged with brown on the upper part; outer leaves short, stiff, and rounded in form, This variety resembles the Saint-Denis Cabbage, but it has a longer stem, and comes in somewhat earlier. Large La Trappe, or Mortagne, C.—This handsome kind is hardly grown beyond the neighbourhood of Mortagne, in the department of YOrne. It is somewhat like the Saint-Denis Cabbage, but 1s later, much larger, and of a deeper green colour. Death’s-head C. (Chow Téte de Mort).—A very thick-set, dwarf variety. Head of average size, very compact and regular in shape, of 122 The Vegetable Garden. [CaBBacE. a light colour, and almost perfectly spherical; outer leaves roundish, not very large. A very distinct variety, but now almost universally superseded by the Late St. John’s Day Cabbage. We shall now enumerate the principal local varieties grown in England, other parts of Europe, and the United States, observing that it is rather remarkable that, while a great number of the varieties of other vegetables are almost exactly the same in France and England, most of the varieties of Garden Cabbages are quite different in the two countries. This is probably owing to the difference of climate, as the Cabbage is a plant which is most highly susceptible of the effects of a dry or a moist climate. We shall only mention those English varieties which are most generally grown, noting, as far as possible, the French varieties which they most closely resemble. Atkin’s Matchless C.—This variety is very like the Very Early Kitampes Cabbage, but it is not so early, and its leaves are more undulated. Battersea, Enfield Market, Vanack, or Fulham C.—This kind is one of the most extensively grown for the London markets. As we have already observed, it resembles the French Large Ox-heart Cabbage, with a tendency in the direction of the Tourlaville or the Bacalan variety. Cocoa-nut, Carter’s Heartwell, and Little Pixie, or Tom Thumb, are good varieties with very smooth, rounded, entire leaves, and an oval obtuse-shaped head. Cornish Paington, or Early Cornish, C.—This presents some resemblance to the Bacalan Cabbage, but the head is less compact, and is of an extremely light colour, like that of the Fumel Cabbage. It is not a very hardy kind. Of the varieties grown in the north of Europe, the following are the most noteworthy :— Amager C. (Chou Amager).—A very hardy Danish variety, some- ae like the Saint-Denis C., but with a longer stem and coming in ater. Kaper-kohl C. (Chow Céapre).—Another very hardy kind, with a rounded, slightly flattened head, deeply tinged with violet or brown on the upper part, as are also the rather undulated edges of the numerous outer leaves. It is something like the Vaugirard Cabbage. Lubeck C.—A variety of medium size, with a compact, flattened head. The leaves are rather glaucous, resembling those of the Saint- Denis Cabbage in hue. A late and very hardy kind. Giant Flat Gratscheff C.—A very leafy and large-sized variety, the chief merit of which, perhaps, is its capacity for enduring severe frosty weather without injury, The varieties which have originated in the south of Europe are not very many. We shall only mention the following:— Pisa Round C. (Italian, Cavolo Rotondo di Pisa).—This Cabbage is very extensively grown and highly esteemed in Italy and Algeria. In size and general appearance it is rather like the Late St. John’s Day Cabbage; the head is almost round, but terminating at the top in a blunt cone; stem rather long; outer leaves not many, rounded, and almost spoon-shaped. There are several sub-varieties, differing from /Canace.] The Vegetable Garden. 123 one another in size and earliness; the earliest of them heads almost as quickly as the York Cabbages. _ Murcian C. (Portuguese, Couve Murciana).—An exceedingly dis- tinct varietv, of which the leaves are almost round, thick, of a dark green on the upper surface and nearly gray underneath, and overlap one another like the leaves of a Cabbage Lettuce. It is a very early variety, but the head is singularly loose in texture and almost quite hollow throughout, keeping its shape only for a few days. In the climate of Paris, it is of no account. In the United States of America, many English, French, and German varieties of Cabbages are grown, but there are also some native varieties which are very highly thought of there, the best known of which are :— Bloomsdale Early Drumhead C.—A late summer or autumn variety, with a large and not very flat head, and a longish stem, resembling the Common Brunswick Cabbage. Bloomsdale Early Market C.—This has a conical head, and appears to be intermediate between an Early Bacalan and a pale-green, half- early Winnigstadt Cabbage. Marble-head Mammoth, Silver-leaf Drumhead, and Bergen C.— These are all large and rather late kinds, resembling the Hundred- weight Drumhead Cabbage. | SAVOY CABBAGES. Brassica oleracea bullata, D.C. French, Chou de Milan. German, Wirsing, Savoyerkohl, Bérskohl. Flemish and Dutch, Savooikool. Danish, Savoy-kaal. Italian, Cavolo de Milano. Spanish, Col de Milan, C.risada. Portuguese, Saboia. Under this name are grouped all the varieties of Cabbage which, instead of having the leaves smooth, have them crimped, or, as they are sometimes incorrectly termed, “curled” all over. This appearance, according to De Candolle, is owing to the circumstance that, in these varieties, the parenchyma, or spongy substance, of the leaf is developed more rapidly than the nerves or veins, and consequently becomes raised above their level, not finding room enough to grow flat in the space between them. ‘The area of the surface of the leaves is increased by these numerous crimped divisions, and the head, being formed of all the leaves while they are still young, is, in consequence, more tender than it is generally found in any of , the Smooth-leaved kinds. The flavour also of the Savoy Cabbage is con- sidered milder and less musky. The mode of growing them does not differ from that which has been al- ready described for the ordinary kinds. LO tae at spake ero i eg St. John’s Savoy Cabbage (,, natural size.) some yariety might almost be described as the Ox-heart Savoy, as 124 The Vegetable Garden. [Canpace, it forms a head much in the same manner as the Ox-heart Cabbage, and almost as promptly. The stem is extremely short, and the leaves are of a somewhat pale and wan green colour, and considerably but not finely crimped. ‘The head forms very quickly, more so than in any other variety of Savoy. It does not, however, keep its shape long, but bursts and grows out of form, if it is not cut in time—a remark which also applies to nearly all the very early Cabbages. n Curled, Savoy C. (Chou Milan Petit Hatif ).— Stem longish ; head small and round; leaves not numerous, of a deep-green colour, rather coarsely and deeply crimped. This is the smallest and one of the earliest of all the Savoy Cabbages. The New Dwarf Ulm (Little Pixie) Savoy, a fine dwarf varietv, the Vienna Early Dwarf (Tom Thumb, or King Coffee) Ulm, or Early Green Curlea, SAVOY, the dwarfest of all varieties, and the Savoy Cabbage (j; natural Dwarf Green Curled Savoy, a fine medium- Size. sized variety, are three kinds highly deserving recommendation. The first two kinds should be planted 1 ft. apart. The Vienna Savoy (Chou Milan de Vienne) is a sub-variety of this, with leaves not so much crimped and a slightly oblong head. It isa very small and very early kind. Very Early Paris Savoy C. (Chou de Milan Tres Hatif de Paris).— This variety is closely allied to the preceding one, but, nevertheless, very distinct from it. Head rounded and firm, of a clear-green colour, and sur- rounded by a few spreading leaves, which are not of very large dimensions, and are of a rather dark-green colour and somewhat more broadly crimped than those of the foregoing variety. SSS The Very Early Paris Savoy is remark- co Haina coe Coren able for its symmetrical and regular (eo catnent Has is shape, its dwarf stature, and its earli- 3 ness, which surpasses that of all the other Savoy Cabbages by a week or ten days. It heads almost as quickly as the York Cabbages or the earliest Ox-heart varieties. Small Early Joulin Savoy C. (Chow Pancalier Petit Hatif de Joulin). —Still earlier than the Early Ulm Savoy, this variety is distinguished from it by its short stem and its largish leaves, the outer ones of which spread to the. ground, while all are very coarsely and broadly crimped. The head is of a rather deep-green colour, and the outer leaves, which have an almost black tint, are of a very fleshy texture, their paren- Small Early Joulin savoy Cabbage : (;, natural size). chyma, or spongy substance, being very abundant and very thick, so that they are as good for table use as the head itself, especially after they have been made tender by frosty weather. ? CappacE.] The Vegetable Garden. 125 Dwarf Early Green Curled Savoy C. (Chow Milan Court Hatif)— An excellent variety, very distinct, and of first-rate quality. Stem very short; leaves large and broad, of a rather deep clear green, finely crimped, and spreading on the ground in a broad rosette before the head is formed; head firm, moderately flattened in shape. This variety is extensively grown about Paris for the winter markets. It is sown all through the summer, planted out permanently just as winter commences, and supplies the markets all through the winter. Generally the head is only beginning to form when the plants are cut, ma 5 a 3 a RI ss MRS AEDU_7T HIE BAULT . © ERA - Dwarf Harly Green Curled Savoy Cabbage Karly Flat Green Curled Savoy Cabbage (;, natural size). ({; natural size). but the numerous outer leaves, which closely surround the head, form an excellent vegetable after they have been softened and made tender by frosty weather. Early Flat Green Curled Savoy C. (Chou Milan Ordinaire).—_Stem rather long; leaves of a somewhat glaucous-green colour, largish and pliant, and not so finely crimped as those of the preceding kind. ‘This , : Cabbage somewhat resembles the Large Drumhead Savoy, but has a much smaller head. It is one of the most extensively cultivated kinds, and is chiefly worthy of note as being hardy, and not particular as to the soil in which it is grown. Tours Savoy C. (Chou Pancalier de Touraine).—Stem short ; leaves very large and numerous, of a very dark-green colour, and coarsely and broadly crimped, the outer ones almost entirely spreading on the ground: headround, rather small in proportion to the size of the plant, not very compact, and often imper- fectly formed. As in the case of the Dwarf Green Curled Savoy, the outer leaves form as important a part of the crop as the head. This variety resembles the Karly Joulin Savoy C., but the 7 Rr ica sue is an earlier and smaller Victoria Savoy Cabbage (7, natural size). ind. Victoria Savoy C. (Chou Milan Victoria)—Stem of average length; leaves rather numerous, of a clear-green colour, and very finely crimped, Tours Savoy Cabbage (7; natural size). 126 The Vegetable Garden. [CaBBace. in which respect they are distinguished from those of all other Savoys except the following kind; head round, compact, largish, and of a light-green colour. This is an excellent variety, of very good quality, and keeping its head well for winter use. Its leaves are remarkably tender and delicate in flavour, and yet they withstand frost and damp equally well. No other variety has the fleshy substance of the leaves so abundantly developed in proportion to the size of the veins or nerves. Cape, or Large Late Green, Savoy C. (Chou Milan du Cap).— Stem longish; leaves finely crimped, pretty large, and of a glaucous- ereen colour; head medium-sized, round, and very compact. This variety would bear no bad — resemblance to the Victoria Savoy, only for the much deeper bluish tint of its leaves. Limay Savoy C. (Chou Milan Petit Tres Frisé de Limay).—Stem long; outer leaves large, spreading hori- zontally, and coarsely and densely crimped; head small, rounded in shape, and not very compact. ‘This variety is extremely hardy, and resists the severest frosts. Like the Dark Green Curled Savoy, it forms a large rosette of leaves rather than a head, properly so called, and it is considered not inferior to that variety in the markets. Yellow Curled, or Golden, Savoy C. (Chou Milan Doré).—Stem short; outer leaves largish, of a rather deep clear-green colour, broadly crimped, and almost. turned backwards; head of a slightly elongated ege-shape, medium-sized, not very compact, in winter turn- ing to a very light, almost yellow colour. This Cabbage is very tender to eat, especially after frosty weather. ‘There are several forms or sub- varieties of it which exhibit various degrees of difference =a in size and earliness, while CHORIR DD Sng Se retaining all the main charac- Yellow Curled, or Golden, Savoy (J; natural size). teristics of the variety just described. One of the most ere esteemed of these is the Blumenthal, a rather large and late ind. Long-headed Savoy C. (Chou de Milan a Téte Longue).—Stem of medium length, about one-half or two-thirds the length of the head, which is oblong in shape, almost like that of the Sugar-loaf Cabbage, of a light-green colour, and not very compact; outer leaves rather eau a % : x : he - P, re CaBBacE.] The Vegetable Garden. 127 narrow, elongated, erect, rather broadly crimped, and of a somewhat glaucous-green colour. A moderately early variety, of good quality, and yielding a fair crop, notwithstanding the smallish size of the plants. Long-headed Savoy Cabbage Large Drumhead Savoy Cabbage (7; natural size). (7; natural size). It possesses the good property of heading well in the latter end of autumn, so that it can be sown to advantage rather late in the season. Large Drumhead Savoy C. (Chou Milan des Vertus)—Stem 6 to 8 inches high, stout, bear- ing a broad, thick, compact head, which is flattened on the top, sometimes slightly tinged with a wine-lees-red colour, and almost perfectly smooth, being only partially crimped at the edges of the leaves; outer leaves rather numerous, large, broad, stiff, well spread out, of a rather dark and slightly glaucous- RRs Oo reen colour, and not so Large Hardy iyinter Drumhead Savoy Cabbage finely or abundantly crimped Spare nen as those of most other Savoy Cabbages. This variety is grown ona large scale around Paris, and especially in the Plain of Aubervilliers, where they commence to cut it for market at the end of autumn and in the early part of winter. When it is grown true to name, the heads are only completely formed at that time, and they bear the early frosts pretty well. It might be truly said that mountains of this Cabbage are sent to the Central Market at Paris during a considerable part of the winter. Large Hardy Winter Drumhead Savoy C. (Chow Milan de Pon- toise)—Stem longish; leaves numerous, large, stiff, coarsely crimped, and of a rather deep and glaucous-green colour; head round, forming rather late, very full, compact, and hard. This is a good winter variety, coming in after the preceding one. Some people consider it to be the original form of the Large Drumhead Savoy, and that the latter is an accidental improvement of the market gardeners on the primitive variety, which is not so early, and does not produce so fine a head. we 128 The Vegetable Garden. [CABBAGE. Norwegian Savoy C. (Chou Milan de Norvége).—This kind has the leaves so little crimped, that it might almost be taken for an or- dinary Smooth-leaved Cabbage. — Thestem islongish,and the leaves numerous, stiff, and standing well up about thehead, whichis round, comparatively small, and. very late in forming. All the leaves, in winter, become of a reddish or violet colour. This Cabbage is distinguishable in appearance from the Vaugirard Cabbage only by its longer stem and somewhat more numerous leaves. It is the latest of the Savoys, and will bear the hardest frosts. In Belgium, there is a coarsely crimped variety of Savoy grown under the name of Chou de Maz, the head of which is formed by the leaves being twisted, instead of folded or wrapped over one another in the ordinary way. It is sown in August, and planted out either before, during, or after winter, coming in in the following May. After the head is cut, the plant produces two or three small secondary heads in Norwegian Savoy Cabbage (}; natural size). the axils of the lower leaves. In the London market gardens Savoys are not so much esteemed as Cabbage, but they are largely cul- tivated by some growers. ‘The seed is sown in March, and the plants are put out under fruit-trees, or in similar positions in the same way as Cabbages. The varieties mostly grown are the Dwarf Green Curled, Early Ulm, and Drumhead. Some- times they are used as Coleworts when half-grown, in which case they are planted thickly among other crops in any vacant places in the same way as Cabbage Coleworts. During winter, when greens are scarce, Savoys are most in demand. They are very hardy, and are all the better for being subjected to frost, and for this reason they are a good winter crop. ‘The refuse of the seed-beds are sometimes planted out in August to supply Coleworts in winter and spring. Braganza, Portugal, or Sea-Kale C. (Chow a Grosses Cdtes ; Portu- Braganza, Portugal, or Sea-Kale Cabbage (; natural size). considered identical. guese, Couve Tronchuda).—Stem shortish; leaves closely set, with thick, white, fleshy ribs, undulated and slightly cut on the edges, and usually hollowed or spoon-shaped, all forming at the latter end of autumn a small loose kind of head. For a long time a distinction was made of two varieties of this plant, one with green and the other with light-coloured leaves, but the dif- ference is so unimportant that at the present day the two kinds are The outer leaves and the head of the Couve Tronchuda are very tender to eat. It withstands frost very well, and CABBAGE. ] The Vegetable Garden. 129 - even requires it to bring out its full quality. Under the name of Dwarf Portugal Cabbage, a more com- pact and better-headed variety is sometimes grown in England. Curled Couve Tronchuda C. (Chou a Grosses Cotes Frangé).— The ribs of this variety are not so much developed as those of the ordinary kind, but the blade of the leaf is much more curled and undulated. It forms an im- perfect head, but bears frost very well, like the preceding kind, like which also it can be cut all Curled Genre Tronchuda Cabbage through the winter, when autumn ue BEN See Cabbages have become scarce and the spring crops have not yet come in. Curled Winter Borecole C. (Chou Bricoli)—For some years past, towards the end of winter, one might see in the Central Market, at - Paris, a variety of Cab- bage which does not form a head, and which the market gardeners eall Bricols Cabbage. This seems to be an intermediate kind be- tween the Green Curled Kale and the Curled Couve Tronchuda. As far as we have seen, it possesses no special merit beyond its great degree of hardiness. The Thick-leaved cH This MS Coutances C. (Chou de sas ha Curled Winter Borecole Cabbage (,4 natural size). Coutances) exhibits a great resemblance to the Couve Tronchuda. The midrib of its leaf is not so large, but, on the other hand, it forms a much better head, which in the course of the autumn becomes very compact, white, and exceedingly firm at the heart. BRUSSELS SPROUTS. French, Chou de Bruxelles. German, Briisseler Sprossen-Wirsing. Flemish and Dutch, Spruitkool. Danish, Rosenkaal. Italian, Cavolo a germoglio. This variety of Cabbage bears some analogy to the Savoys in its dark-green and somewhat crimped leaves; but, on the other hand, it has a longer stem than any of the other head-forming Cabbages, and its leaves, although very numerous, do not form a true head. It is grown for the sake of the sprouts, which are produced in the axils of the leaves all along the stem, and of which the small spoon-shaped K [CABBAGE. 130 The Vegetable Garden. leaves are very closely and compactly wrapped round one another so as to form small heads, which are round in shape and produced in great abundance. They make their appearance first at the bottom of the stem, and, as these are cut away, fresh “sprouts” are developed in succession almost up to the top of the stem. This long-continued production of sprouts, which is maintained in the severest frosty weather, and also the very fine quality of the vegetable, have caused the Brussels Sprouts to be one of the most highly esteemed and most generally grown kitchen-garden plants. ‘There is something singular, from a physiological point of view, in the circumstance that the principal rosette of leaves of this plant does not form a head, while the secondary shoots or sprouts regularly form very perfect heads. The very reverse of this is mostly found to occur in other Cabbages and in Lettuces, in which the prizicipal leaves of the head enwrap one another closely, while the leaves of the sprouts which they produce stand apart at greater or less distances from one another on the shoots which bear them, Be that as it may, we are indebted to this anomaly for an-excellent vegetable. CutturE.—The Brussels Sprout is a plant of rather slow growth, and in order to have a crop from the end of October to March, sowings should be commenced in March or April, and continued in succession until June, if a successional crop is desired. When the seedlings are strong enough, they are planted out permanently, leaving a space of 20 inches in all directions trom plant to plant of the ordinary variety, and of 16 inches for plants of the dwarf kind. The sprouts will be fit to cut in October, and the plants will continue to bear them all through the winter. They like good, rich, well-drained soil, which, however, should not be too highly manured, otherwise the growth would become too rank, to the detriment of the sprouts, which, under such circum- stances, do not head well. In Paris, the “sprouts” which are grown in the fields and on a large scale for market are the most highly esteemed. These are sown at the end of February, and planted out in May and June. As a rule, in England, Brussels Sprouts are only cultivated in large and market gardens, although they are well deserving of a place in every garden, however small. ‘With a little skill and forethought, they may in warm districts be got to supply the tabie from September till April. The common rule is to sow one good batch in March or April, and let that serve all purposes. Where, however, a long supply is desired, this is decidedly a mistake, inasmuch as Brussels Sprouts ought to be made use of as soon as they are ready, otherwise they burst or rot, and are useless. Successional sowings should be made to keep up a constant supply. For early crops the best plan is -to.sow a pinch of seed in a shallow box, well drained, early in January, and ‘place it in a pit or frame where the temperature is from 40° to 45°. The plants will soon be up, and should be kept close up to the glass until they are large enough to handle, when they should be pricked off into other boxes, or out into a bed ina frame. Plenty of air must be admitted to them after they have again commenced to grow, and if the weather be favourable in the middle of March, they may be planted out-of-doors on the warmest border that can be spared for them. If the plants be taken out with a good ball of earth and planted during showery eae dil Pk Pl ities fa a : i ef PH Seles CABBAGE. ] é $ weather, they will grow away with- out a check, and a crop of fine large sprouts in September will be the result. The first sowing out-of-doors should be made in February or March, the main sowing early in April; and if later supplies be re- quired, a small sowing may be made in May or June. When the plants are large enough to be conveniently handled, they should be pricked out in rows into narrow beds or borders, 5 or 6 inches apart, or more if prac- ticable. The distance apart of the plants for the final planting must in some measure be governed by the space at disposal, but in any case there is nothing gained by. over- crowding. Plants for the main crop should be allowed at least 2 ft. apart each way, but if 3 ft. can be allowed between the rows it will be all the better. If extra fine sprouts are desired, 3 ft. from plant to plant each way must be allowed. For early and late plantations it is not necessary to allow quite so much space as for the main crop. Sort.—Brussels Sprouts will suc- ceed in almost any kind of soil, _ provided it is well and deeply cul- tivated and fairly manured. Poor sandy soil will require a heavy dressing of good manure, whilst lime and burnt clay may be bene- ficially applied to cold clayey land in preference to rank manure just previous to planting, which would have a tendency to produce gross open sprouts instead of the close medium-sized buttons so much liked in the kitchen. Frequent stirrings of the soil, clean culture, and re- moving decaying leaves add to their growth and cleanly appearance, and ought to be insisted on. As regards earthing-up the stems, there has been much dispute as to its merits and demerits, but we have seen them grown both with and without that assistance, with much about the same result. In windy places earthing-up is certainly. to. be recommended, in order to enable them to resist the _ power of the wind; but as Brussels ‘The Vegetable Garden. 131 Sprouts, unlike Cabbage or Broccoli, bear all up the stems, it is not de- sirable to bury them to any great depth, beyond giving them necessary support. The Cabbage-like heart from the. centre of the plant should not be cut off until the crop is fit for gathering. The Brussels Sprout in its proper state is a small, compact one; and very rich culture, while giving large rosettes, does not im- prove the quality. Manure water given to Brussels Sprouts during dry weather will help to keep them in a vigorous and healthy growing state; but it is well: to remember that overfeeding will spoil this vegetable, which in its best state is neat and compact. By making it coarse and large we make it useless to the good cook, who knows what it ought to be. GATHERING.—In gathering, Brus- sels Sprouts are frequently broken from the stems of the plants, and sometimes with a portion of the stem adhering to them. This is wrong, inasmuch as it destroys the second crop of young sprouts. A sharp knife should always be used to cut off the sprouts, leaving as much spur as possible. The largest and hardest should always _ be gathered first. Brussels Sprouts are chiefly grown in the London market gardens as catch crops, under orchard trees, or between other vegetables. The seed is sown in April, and the plants, when large enough, are put out wherever a vacant piece of ground occurs. Market gardeners prefer Brussels Sprouts with medium-sized stems to those of rank growth, as from the former they get harder and better sprouts, which realize the most money in the market. In gathering Brussels Sprouts most market gardeners pull up the plants and cart them to the packing shed, where women divest the stalks of the Sprouts and pack them in half- bushel or bushel baskets, the largest and plumpest being always put on the top. The Cabbage-like tops are packed separately in large baskets. 132 Some growers, however, pick’ the sprouts from the plants as they grow, and leave them to supply a second crop. Brussels Sprouts when in the seed-bed are often attacked by small white-winged flies, which congregate on the under side of the leaves and greatly injure the plants. In order to get rid of these, an old sack is nailed to two poles, about 6 inches being The Vegetable Garden. (CABBAGE. to act as a flapper. The sack, but not the flapper, is then tarred all over, and two men, one each side the seed-bed, walk quickly along with the sack directly over the plants. The flapper drags over the plants and disturbs the flies, which fly ‘upwards and get stuck to the tar. This several times repeated gets rid of the majority of the insects. allowed to hang over one of the poles Usrs.—In Belgium, preference is given to small-sized sprouts, which grow very thickly and close together on the stems; but in France the largest-sized sprouts, as big as a good-sized walnut, are most in favour —an illustration of the numerous 1n- stances in which the fine appearance of a vegetable ora fruit is not always an index of its quality, forthe smallest and hardest Brussels Sprouts are cer- tainly the most delicate in flavour. —— _ Dwarf Brussels Sprouts : Tall Brussels Sprouts (7, natural size ; (5 natural size). sprout, $ natural size). Tall Brussels Sprouts (Chow de Bruzelles Ordinaire).—Stem 24 to over 3 ft. high, comparatively slender, bearing numerous leaves which do not grow very close to one another, and have the stalk bare for a great part of its length, and the blade roundish, slightly hollowed or spoon-shaped, and very faintly crimped. Sprouts of medium size, very firm, rather pear-shaped than spherical, and never growing so closely together as to touch one another, even when they have attained their full size. This is the kind which is the most extensively grown in the fields around Paris; it is hardy, and continues to bear for several months, producing the smallest, most delicate, and best “sprouts.” _ heel Siete - y “i Caspacr.] The Vegetable Garden. 133 _ Dwarf Brussels Sprouts (Chou de Bruxelles Nain).—Stem stout and stiff, usually not exceeding 20 inches in height; leaves growing more closely together than those of the preceding kind, and nearly similar in appearance, but more crimped. Sprouts generally larger and rounder in shape; being of greater size, and growing closer together, they are usually crowded upon one another in this variety, while in the Tall variety there is always more or less space between them. This variety is generally somewhat earlier than the Tall one, but it does not continue to bear so long in winter. A number of so-called Brussels Sprouts—usually much larger than the true form—have been raised in England, but they are of little value. Instead of being improvements on this well-known plant, they are mere distortions, so to say, from the original type. The seed of the true Brussels Sprouts—Tall or Dwarf,as may be desired—should be asked for. Its rosettes are what the good cook wants—he would be puzzled to know what to do with the large hybrid forms of late years, devoid for the most part of any characteristic of the Brussels Sprouts. Before going on to describe the Borecoles, we must notice two very distinct kinds of Cabbages, which constitute the connecting-link, so to say, between the varieties which form heads and those which do not. These are the Rosette Colewort (Chow Rosette) and the Russian Kale (Chou de Russie). _ Green Rosette Colewort.—Under the name of Rosette Colewort or Collard, a very distinct variety is cultivated in England, which, although capable of forming a head, is generally cut for use as a Borecole while the leaves are in the rosette form and still young and tender. It is very dwarf, the stem seldom exceeding 8 or 10 inches in height, and bearing numerous closely set leaves, which are slightly crimped, rounded, and deeply hollowed or spoon-shaped. If sown early in spring, it comes in in August, and, if left in the ground longer, forms a small, round, very compact head. But as Cabbages of all kinds are plentiful in autumn, there is no advantage in sowing this kind so early ; whereas, if sown in early summer, it comes in at a time when tender greens are scarcest and most in demand. Russian Kale (Chou de Russie).—A singular plant, which, at first _ sight, one would be inclined to take for anything else but a Cabbage. Stem rather large and thickish, 16 to 20 inches high; leaves of a grayish-green colour, the outer ones of a darkish hue and half-spread- ing, the central ones erect and paler in colour, all of them cut nearly down to the midrib into rather narrow divisions, which are entire, or sometimes lobed, and are coarsely crimped on the upper surface. At the latter end of autumn, this Cabbage forms a sort of a head, which is small, pretty white, and very compact. Its chief merit is that of bearing frosty weather very well. Apart from its singular appearance, it is not easy to say what this plant has to recommend it. It is certainly no advantage to have its leaves cut as they are; that is, to have the veins merely fringed with a narrow border of parenchyma, or spongy substance, instead of being connected by an unbroken tissue, as they are in other Cabbages. Having been grown for some time chiefly in botanical collections, the Russian Kale appeared to have become almost forgotten, when, within the last few years, it was, with a great 134 The Vegetable Garden. [CaBBAGE. deal of fuss, introduced as a novelty into England; but it is doubtful whether the present craze for it will last for any considerable time. CutturE.—The culture of Cole- worts is very extensive and impor- tant in London market gardens. These are Cabbages pulled for market when about half grown, and for supplying such, every spare corner in market gardens is planted. As soon as fruit bushes have been cleared of their crops rows of Coleworts are planted between them; they are also planted under fruit-trees, no matter how large the trees may be, and also between rows of Moss Roses. The space between Celery ridges is likewise generally planted with Cole- worts, as is also that between As- paragus ridges, the edges of which, too, are often cropped with Cole- worts. Between the rows of French and Runner Beans and Late Savoys, the Colewort is also planted; and, in fact, like Lettuces, it is planted in every empty space where there is a probability of its growing. Whole fields, too, are sometimes cropped with it, and are cleared in good time for winter Radishes. Cock’s Hardy Green Colewort more resembles an ordinary Cabbage than the Rosette, which is grown largely for market, and, being hardier, is sown a month or six weeks later, so as to form a succession to that sort. A sowing of the Rosette is usually made in May in beds in an open piece of ground; and, when up, the young plants are thinned with small hoes. The strongest plants are first selected for transplanting, and are put in chiefly as catch crops between other vegetables. For spring Coleworts, only the thinnings of the Fulham Cabbage are used. The Rosette is, perhaps, the greatest favourite in the market, its beautiful white heads, when bunched, having an attractive appearance; but, as regards quality, _nobody would eat the Rosette who could get Cock’s Hardy Green—.e., if they were acquainted with the respective flavours of the two varie- ties. A kind called Blue Colewort is largely grown for a November crop, as earlier in the year it is apt to “bolt.” Coleworts are tied in bunches, packed in waggons, and sold in this way in market. BORECOLE or KALE. a Scotch Kale, Tall German, or Winter Greens (4, natural size). Brassica oleracea acephala, D.C. French, Choux verts. ish, Bladerkool. Cavolo verde. Breton, Berza. German, Winterkohl. Flem- Dutch, Boerenkool. Italian, Spanish, Coles sin cogollo, To this section belong a number of very hardy and excellent vegetables, as we think, often more delicate in flavour than the hearting Cabbages. The sprouts of the Scotch and Cottager’s Kales, gathered in spring from the stems cut in winter, are excellent in flavour. The number of seeds contained in a gramme is, on an average, 300. Tall Green Curled, or Scotch, Kale; Tall German, or Winter Greens (Chow Frisé Vert Grand).—Stem stout and straight, 3 to 5 ft. high, bearing a plume of rather narrow, lobed, A J, acl ‘semble the latter in its leaves, Canpacr.] The Vegetable Garden. 135 deeply cut leaves, which are very much curled at the edges, and often turned backwards at the end, of a fine, clear-green colour, and from 16 to 20 inches in length. This is a useful variety, and its leaves are very tender and good after they have been exposed to the action of frosty weather; besides, the whole plant is highly ornamental, and especially deserving of recommendation for’ very cold climates. In the open ground, even in the severest winters, it yields a supply of fresh vegetables of excellent quality. Mosbach Winter Kale (Chow Frisé de Mosbach).—One might sup- pose that this variety isa cross between the Tall Green Curled Kale and the Couve Tronchuda Cabbage, so much does it re- which are, to a great extent, entire in the blade, and have very stout stalks, midribs, and veins. Only the margin of the leaves is curled and very finely puckered, almost in the same way as the leaves of the Curled Kales. The stem is of medium height, rarely exceeding 2 or 24 ft., and the leaves are dis- wa) posed along it in tiers,are bent Mosbach Winter Kale. upwards, instead of downwards, from the middle, and are distinguished by their pale, almost yellowish- green colour. This plant is not only useful as a table vegetable, but also . a some degree of merit as an ornamental plant. It is not very ardy. | Intermediate Moss-curled Kale (Chou Extra-frisé Demi-nain Vert). —This variety is intermediate in height between the Dwarf Curled Kale, the leaves of which spread upon the ground, and the Tall Green Curled Kale, which sometimes grows 6 ft. or more high. The present variety rarely exceeds about 32 inches in height, and is characterized by having the leaves curled to an extreme degree, comparatively short, but very broad, and with the margin curiously puck- ered and twisted. It is pertectly hardy, and in this respect differs widely from the preceding variety, which is rather sensitive to cold. It may be usefully employed for the winter furnishing of small circular raised beds of medium height, or else to form a gradation between the Tall and the Dwarf varieties of orna- mental Kales in large groups. Intermediate Moss-curled Kale. , 136 The Vegetable Garden. -[Caspacr. Dwarf Curled Kale, German Greens, Dwarf Curlies, Canada or Labrador Kale (Chou Frisé Vert a Pied Court).—This is a dwarf variety of the preceding kind, which it resembles in the characteristics of its leaves; but its stem does not grow more than from 16 to 20 inches high, so that the ends of the leaves often rest upon the ground. Besides its value as a vege- table, it is also a very orna- mental plant, either for small circular raised flower- beds in winter or for gar- Dwarf Curled Kale, German Greens Dwart Curlies, nishing dishes on the table. Canada or Labrador Kale (j, natural size). Jerusalem Green Curled Kale,or Asparagus Kale.—A variety of dwarf but sturdy growth, which has the margin of the leaves very much erisped or curled, and the partially unde- veloped centre leaves tinged on the tips with purple, with veins of a subdued crimson colour. In spring this plant throws out numerous long,stout, succulentshoots, which may be cooked either green or blanched. The Imperial Hearting Scotch Kale is alsovery productive of sprouts in spring. — Tall Purple Borecole, Purple Winter Greens (Chou Frisé Rouge Grand). —This plant resembles the Tall Green Curled Kale in every respect except the 2 Ti A are of a very deep violet- ' any, (SIO OS red hue. : Sree eens Dwarf Purple Curled Borecole (ChouLrisé Rouge a Pied Court)—A sub- variety of the preceding kind, growing only from 16 to 20 inches high. When it is grown true to name, the colour of its leaves is almost black, and contrasts very strikingly with that of the Green Curled Kale, which it equals in hardiness. Variegated Borecole, or Garnishing Kale (Choux Frisés Panachés). —Stem from 20 inches to 23 ft. high ; leaves divided, slashed, curled, and undulated, like those of the preceding varieties, but, instead of being of a uniform colour, they are variegated, especially after frost, in Variegated Varieties of Borecole or Kale. Tall Purple Kale, or colour of its leaves, which © a a ee eee Caxpacr.] ; The Vegetable Garden. 137 different ways, either with green, red, or lilac on a white ground, or with red on a green ground. Several of these forms can be raised individually from seed, especially the Red Variegated and the White Variegated Kale. Perhaps one of the best varieties is Melville’s Improved Variegated Curled Kale, in which the variegation of colours ranges from white and green to purple-crimson, rose, and crimson. All these kinds are very ornamental, and in winter very pretty beds can be made with them in the open ground, while the leaves may also be found useful for garnishing the dinner-table. They will bear very severe frosty weather, if they have not previously suffered from an excess of moisture. In growing them, when the plants are sufficiently large, transplant them into poor soil in an open situation. In autumn, select the most beautiful, and, breaking off the large under-leaves, plant sufficiently deep to bring the head close to the surface of the soil. Georgia Collard’s.--The Cabbage, as we remarked at the begin- ning of the general article on this vegetable, is a plant which properly belongs to cold and temperate climates, and accordingly, amongst cultivated varieties, we find but very few which can endure the summer heat of warm latitudes. The present variety is one of these, and is _ very highly esteemed in the Southern United States. It is a Cabbage which, properly speaking, does not form a head; but the leaves, which are large, undulated, and slightly curled at the edges, are somewhat folded at the heart or centre, so as to form a sort of bunch, being also variegated with white on the ribs, and presenting somewhat of the appearance of the central leaves of the Cauliflower when the head is just about to form. ‘These leaves are very tender and delicate when cooked, and, in fact, form an excellent table vegetable. The plant grows from 2 to 3 ft. high, according to the nature of the soil m _ which it is grown and the liberal amount of culture bestowed upon it. Proliferous Borecole (Chou Frisé Prolifere).—This rather singular variety is remarkable for producing on the midrib, and sometimes on the smaller veins of the leaf, certain leaf-like appendages, which are - curled and cut in the same manner as the leaf itself is at the margin. The plants are also usually, at the same time, variegated with white or red. ‘They are chiefly noticeable as ornamental plants. Neapolitan Curled Borecole (Chou Frisé, or Chou Rave de Naples ; Italian, Cavolo Pavonazza).—This variety is intermediate between the Borecoles and the Kohl-Rabi. Its stem, like that of the Kohl-Rabi, is swollen, but, instead of being so immediately above the neck of the root, it commences to swell 2 or 3 inches above the surface of the ground. ‘This swelling, which is usually oval in shape, produces a great number of leaves at the top, while along the sides and at the bottom it sends out shoots or prominences which terminate in clusters of leaves. The leaves are 10 to 12 inches long, with a long slender stalk, and are very deeply cut into narrow fringed, curled strips or segments, producing a very ornamental effect with their elegant form and glaucous-green colour relieved by the white veins. The swollen part of the stem is fleshy, and can be eaten like the Kohl-Rabi; but the plant is more grown for ornament than for table use. Palm-tree C. or Borecole (Chou Palmier).—Stem straight, or slightly curved, attaining a height of 63 ft. or more, and bearing at the top a 138 The Vegetable Garden. (CappacE. cluster of leaves, which are entire, from 2 to over 24 ft. long and 3 or 4 inches broad, with the edges turned and rolled underneath, of a dark, almost blackish, green colour, and finely crimped, like those of the Savoy Cabbages. They grow straight and stiff at first, but afterwards become curved outwards at the ends, giving the plant a very elegant appearance. The Palm-tree Cabbage does not often flower before the third year of its growth, at which time it attains its greatest height. In France it is almost exclusively grown as an orna- mental plant. In Italy, a variety is grown for table use under the name of Cavolo Nero, which séems to us to be identical with this. Tree C., or Jersey Kale (Chou Cavalier).—A very large and vigorous-growing plant, presenting, when fully grown, the appearance, one would almost say, of a young tree. Its French name of Chow Cavalier is i! iM } =, ——— — ¢ WISE 4 Palm-tree Cabbage or Borecole (young, 3: natural size) Tree Cabbage, or Jersey Kale (j; natural size of plant 5? 20 : one year old), said to have been given to it because its height is sometimes equal to that of a man on horseback. The stem is straight, stiff, and strong, but comparatively slender, as it seldom attains a diameter of 13 inch. | In the first year of its growth it does not usually exceed 3 or 4 ft. in height. The plant produces a great number of leaves, which are green, large, cut at the base, but oval-rounded at the end, slightly crimped or puffed on the upper surface, and often over 22 ft. long. They grow at some distance from one another, and after they have fallen or have been plucked, a scar is left where the stalk was parted from the stem. The variety is a hardy one, and will bear the cold of ordinary winters at Paris. It does not always run to flower in the i ee ee ee ee a ae SS ee ee a ar — ae ed CaBBacE.] i The Vegetable Garden. 139 growing taller, in which case it does not flower until the spring of its third year (in- cluding the year in which it was sown), when it reaches its greatest height. The leaves are usually pulled to feed cattle, the stems being allowed to remain in the ground until the next spring, when the tops which are about to run to flower are eut off and applied to the same uses as the leaves. The stems, having become hard and woody, cannot be utilized in this way; but they are sometimes dried and made into walking-sticks. _ Large-leaved Jersey Kale or Sarthe Cow C. (Chou Fourrager de la Sarthe).— This variety, which comes very near the preceding kind, but is usually not so tall, is especially remarkable for the enormous size of its leaves, which often grow more than 3 ft. long and from 12 to 14 inches broad. The blade of the leaf is of an elongated- oval shape, with entire uncut margin,and tolerably crimped surface. Itis a very produc- tive cattle-feeding Cabbage, succeeding best in rich soil in a temperate climate, as it is not perfectly hardy. Flanders Purple Bore- cole, or Flanders Kale (Chou Cauletde Flandre).—A cattle- feeding plant of large size, but somewhat smaller than the Tree Cabbage,from which it is also distinguished by the violet-red colour of its leaves and stem. It bears frost extremely well, even better than the Tree Cab- ‘spring of its second year, but often continues producing leaves and Flanders Purple Borecole, or Flanders Kale ‘(yy natural size). Thousand-headed Cabbage, or Branching Borecole (j3 natural size). bage, on which account it is preferred to any kind for field culture in 140 | The Vegetable Garden. [Canpace. the north of France. The plant is sometimes branched, in which French Thousand-headed Cabbage (|; natural size). : ‘ f r ’ # a mae hse HARES Marrow Kale (/; natural size). respect it differs from the Tree Cabbage, the stem of which is most usually unbranched. The leaves of the Flanders Kale _, also are smaller and narrower in proportion to their length. ‘They are often undulated and, as it were, puckered at the edges, giving them some slight resemblance to the leaves of the Borecoles. Thousand-headed C., or Branching Borecole (Chou Branchu du Poitou).—Another very large kind, distinguished from the Tree Cabbage by its stem being usually divided into a number of branches, each of which bears large leaves almost like those of the Tree Cabbage. Although it does not grow so tall as that variety, it is gene- rally considered more produc- tive, but it is not so hardy, and often suffers from the winters of the middle and north of France. It originated in some part of the west of France, and is more suitable for the climate of that region. French Thousand-headed C. (Chow Mille Tétes)—A very distinct variety, raised in La Vendée, and, unfortunately, rather sensitive to cold. It branches still more than the preceding kind, and forms a sort of large tuft or small bush, 3 to 4 ft. high, and exceedingly dense and leafy. The leaves are entire, rather long, broader at the base than at the end, and of a very peculiar light or yellowish tint. This plant is not to be confounded with the English Thousand-headed Cab- bage, which is described in the preceding article. It is rather tender for the winter climate of the greater part of England. CanpacE.] The Vegetable Garden. 141 Marrow Kale (Chow Moellier Blanc)—A large variety of Cattle- _ feeding Cabbage, with a very stout and thick unbranched stem, which is swollen chiefly in the upper two-thirds of its length and filled with a sort of marrow or tender flesh, which forms excellent food for cattle. The leaves are very long and broad, and constitute a considerable part of the crop. The stem grows 5 ft. or more high, with a diameter of 3 to 4 inches in the thickest part. The Marrow Kale, like the Thou- sand-headed Cabbage, has the disadvantage of being sensitive to cold, and the crop must be gathered before severe frost sets in. At the end of summer, and all through the autumn, the leaves are cut and given to cattle. At the commencement of hard weather, when the leaves are all cut, the stems are taken up and stored in an outhouse or shed, where they will be safe from frost, and in this way they will keep all through the winter. This plant forms, as it were, the connecting-link between the common Cattle-feeding Cabbages and the Kohl-Rabi, and, in a more general way, between the Cabbages which are grown for their leaves and those which are grown for their swollen stems. The Kohl-Rabi is only a Marrow Kale with the stem shortened into the form of a ball, the marrow or substance of the swollen part being of the same nature, consistence, and taste in both plants. The stem of the Marrow Kale, if cut while young, when the swollen part does not measure more than 20 inches or 2 ft. in length and 2 or » 3 inches in diameter, would, in our opinion, form a very palatable vegetable. Red Marrow Kale (Chou Moellier Rouge).—This differs from the preceding kind only in the red or purplish colour of its stem. It has the same good qualities and the same deficiencies. ) Lannilis Borecole (Chow de Lannilis)—The stem of this variety, like that of the Marrow Kale, is strikingly thick; it seldom exceeds about 5 ft. in height, and bears a great abundance of leaves, which are usually entire, elongated, rather thick, more or less undulated, and especially remarkable for their light-green colour, which resembles that of the Thousand-headed Cabbage. A variety is sometimes met with in cultivation which bears the name of Butter Kale (Chou a Beurre). This is a branching kind, with roundish, slightly crimped leaves, and very light-coloured and almost yellow at the heart. It is a rather tender variety. Buda Kale (Chow a Faucher)—Stem very short, almost wanting; leaves 1 ft. to 16 inches long, deeply lobed or lyrate, intensely green, with whitish stalks, the whole plant forming a fodder-like tuft, which can be mown several times in succession. ‘The leaves may be used as a table vegetable; but for this purpose, and also for cattle-feeding, this variety is now almost entirely superseded by newer and better kinds. In Germany, there is a variety which has violet-tinted leaves, and is known by the name of Brauner Schnattkohl. Allied to the Buda Kale is the Perennial Daubenton Kale, a kind of Colza with an almost woody and branching stem, which continues to grow for 4 or 5 years, some only of the branches flowering every year, while the rest go on growing and producing leaves. Of all the cultivated Cabbages, this one comes nearest to the Wild Cabbage of 142 The Vegetable Garden. [CapBacz. the sea-coasts of Western Europe, one of the distinctive characteristics of which is that it produces flowers only at the extremities of some of the branches, the rest of the plant continuing to increase in size, while other branches are preparing to come into flower in the following ear. : In England, a great number of kinds of Borecole or Kale are grown, the leaves of which are either entire or divided, and smooth or faintly crimped, and some of them are as useful in the garden as the much- curled sorts. The principal sorts are :— Cottager’s Kale.—A rather variable kind, with green or violet- coloured, and more or less curled leaves. Its chief merit is its extreme hardiness. Egyptian Kale.— September, when they will have nearly completed their growth, and when they will require moulding up. Those planted earlier will, however, be ready before that time, and should be earthed up as early as possible —the aim in this case generally being earliness rather than large heads. _ ‘Tyrne anp Hartaine up.—Choose a fine day, when the foliage of the plants and the soil are dry. The leaves should be carefully brought to an upright position, and then placed neatly together and tied with broad ‘pieces of matting. A good armful of dry hay or straw should then be placed round the base of each plant, and secured by strong haybands being wound round it, gradually narrowing to the top, leaving only the tips of the leaves bare. This done, the soil between the trenches should be turned over and well broken with the spade, and afterwards placed equally and firmly round the plants, The Vegetable Garden. 157 forming an even ridge by beating the sides with the back of the spade. The plants will be well blanched and fit for use four or five weeks after earthing. Blanching may also be done by placing a drainpipe over the plants, after tying the leaves closely together, the apertures between the plants and pipes being filled with sand. ‘This plan, though a good one, is generally considered too expensive where many plants are grown. Many lift their Cardoons on the appearance of severe weather, and place them in dry cellars or sheds from which frost is excluded. This is, however, really unnecessary so far as the plants are concerned, as they can be effectively protected by placing litter, etc., along the ridges ; but there is one advantage in lifting them, and that is, they may be got at easily in hard weather, whereas those left out-of-doors sometimes cannot be dug out without much labour. Uses.—The blanched stalks or ribs of the inner leaves are chiefly used as a winter vegetable, as well as the main root, which is thick, fleshy, tender, and of an agreeable flavour. Cooked in a delicate way, it is excel- lent, but with the ordinary cook this, like many another good vegetable, is often spoiled. The degree of ten- derness to which it is boiled should be studied, and the sauce should not be rank with salt and spice after the vulgar fashion. Prickly Tours Cardoon (Cardon de Touwrs).—This is one of the smaller varieties, and has very thick and solid stalks or ribs. On the other hand, it is the most spiny kind of all, which, however, does not prevent it from hold- ing the first place in the esti- mation of the market gar- deners of Tours and Paris. Prickly Tours Cardoon (,; natural size). 158 The Vegetable Garden. - [Carpoon. Artichoke-leaved Cardoon (;; natural size), Smooth Solid Cardoon (Cardon Plein Inerme).—This variety, which is almost entirely free trom spines, is something larger than the preceding kind, has longer leaves and ribs, and grows from about 4 to 44 ft. high. The ribs are always broader than those of the Prickly Tours Cardoon, but not so thick, yet they become hollow sooner, if the plant is allowed to suffer ever so little from drought or want of nourish- ment. The leaves are neither quite so much cut, nor quite so whitish in hue, as those of the Prickly Tours variety. Long Spanish Cardoon (Cardon d Espagne; Spanish, — Cardo Comun).—A large variety, which is chiefly grown in the south of Europe, with large, broad-ribbed leaves. It is not spiny, but the ribs are not so solid as those of the preceding varieties. Artichoke-leaved Cardoon (Cardon Puvis).—A very dis- tinct variety, which is entirely free from spines. Leaves very broad and large, not much cut, and of a rather dark-green colour. It is a plant of vigo- rous growth, with broad ribs, which are usually © half-solid, and is chiefly grown in the vicinity of Lyons, where it attains about the same height as the Smooth Solid Cardoon, but is broader in all its parts. Red-stemmed Cardoon (Cardon a Cétes Rouges)—A variety closely allied to the Long Spanish Cardoon, differ- ing from it mainly in the red- dish tinge of its stalks or ribs, which are usually only half- solid. es ‘The Vegetable Garden. 159 Carror.] CARROT. Daucus Carota, L. Unmbellifere. French, Carotte. German, Méhre, Gelbriibe. Dutch, Wortel. Italian, Carota. Spanish, Zanahoria. Portuguese, Cenoura. Native of Europe.—Biennial.—The root of this plant, when arti- ficially developed by cultivation, exhibits the widest differences in ' shape, size, and colour. The leaves are very much divided, and twice or thrice pinnate, the divisions being deeply cut and pointed. The flowers, produced in umbels, are small, white, crowded together, and _with long linear bracts, and are borne on the top of a stem from 2 to 5 ft. high, and do not appear until the year after the seed is sown. The seed is small, of a greenish or grayish-brown colour, slightly convex on one side, and flat on the other, channelled, and set with recurved points or bristles on two of the ridges; they have a very strong, peculiar, aromatic odour. Including the bristles, they weigh 240 grammes to the litre, and a gramme of them contains 700 seeds. Without the bristles they weigh 360 grammes to the litre, and a gramme contains from 900 to 1000 seeds. ‘Their germinating power lasts for five years. CuLtTuRE.—The cultivation of the Carrot is most simple. The seed is sown in the open ground, where the crop is to be grown, from February to autumn. The soil should be well prepared by being manured, if possible, six months at least beforehand, and deeply dug for the long-rooted varieties. As soon as the plants appear, hoeing should commence, and be continued as long as the crop remains in the ground. ‘This operation will be found all the easier if the plants are sown in drills. The seedlings are thinned out two or three times, leaving them more or less far apart according to the size of the kind grown. The short and very early varieties are most usually sown broadcast, either in the open ground, or under a frame. A first thin- ning out is made while the plants are young, and afterwards the removal of such as have grown large enough for eating gradually makes room for the slower-growing ones that are left. By making successional sowings, crops of Carrots may be obtained from April to June, on hot-beds, and from July to November, in the open ground. In November, the plants should be pulled up and stored for winter use in a dry, sheltered place. Sometimes they are left in the ground, covered with straw, leaves, or earth, and dug up as they are required for the table. Plants sown late in the open ground, and protected in severe weather by a covering of some kind, will sometimes get through the winter, and yield an early crop in the ensuing spring. : i | _ Carrots require a good, light,warm soil, well trenched, and which has been previously well manured. Sow- ing must be done in dry weather; for, should a shower happen soon after the seed is in the ground, the crop will, in most cases, be a failure, if not sown again immediately. Drills ought to be preferred to broadcast sowing, On account of its numerous bristles, Carrot seed is somewhat difficult to sow with regularity; therefore it is mixed with sand or dry soil. This difficulty is obviated now by buying cleaned seed from seedsmen. Laying the seed in wet sand or wet loam a few days before sowing, in order to stimulate ger- 160 mination, was once much practised ; but this method is now seldom employed. It may, however, do under some circumstances; for in- stance, in forcing and sowing in the open ground, where drought is feared. Forcine.—The French Forcing and the Scarlet Horn Carrots are best for this purpose, but the former is to be preferred. Prepare mild hot-beds 21 ft. high in November or December and 1} or 2 ft. in January or February; put on the frames, cover the bed with 5 or 6 inches of rich soil or mould, and, as soon as the whole is sufficiently heated, sow the seed broadcast, cover with $ inch of mould, smooth the surface, and cover the glass with mats until the seed comes up. Should the interior get dry, give a slight watering, but be careful of damp. When the plants have four or five leaves, thin them 3 inch apart; admit air as often as the temperature will allow it, which will give strength to the seed- lings. Take care the heat does not exceed 60° during the day and 50° at night, which may be easily regulated _ by tilting the glass. In the case of sharp frost, covering with mats is preferable to artificial heat. Shading, if needed, must not be omitted. Sowing in November, if carried on practically, will produce fine young Carrots at the end of February, which will last through March and April. Subsequent sowings—in December for March to April, in January for April to May, and lastly, in February for April to June—must be attended to as re- quired by market gardeners; but, in private gardens, the first bed should be made in November and the second in January; these will afford an ample supply until new open-ground Carrots are fit for use. Where frames are not available, pre- pare, at the beginning of February, 1n some warm corner, a bed of hot manure mixed with leaves, covered with 4 or 5 inches of mould; sow the seed and protect with mats supported by sticks or other appa- ratus. As soon as the seed comes The Vegetable Garden. up, remove the covering every day as frequently as the weather will per- mit, and the crop will be ready from the end of April to the end of May. Harty AND Main Crops.—For the first outdoor crop the seed should be sown in February, on a warm, dry border, in 5-inch drills; cover the seed with 4 inch of fine mould; when the young plants have formed a few leaves, thin them to 1 or 2 inches apart, hoeing and watering as required. The crop should be ready by the end of May, and will last until the general crop comes in. The best variety for this purpose is the Scarlet Horn. In June sow the same kind of Carrot again, if small roots be preferred. Intermediate Scarlet and Intermediate Nantes are the best varieties for general crops. Sow from March to May (the latter month for winter Carrots), in well- prepared soil, in 9 to 12 inch drills, + inch deep. As the Carrots make their appearance, hoeing, weeding, watering, and thinning them to 4 inch apart, should be duly attended to. As soon as the plants attain the size of a lead pencil, thin them to 3 or 4 inches apart without hesitation. Thinning generally receives too little attention in every country; and the Carrots, crowded when young, are left to be taken up for use’ when they have attained suf- ficient size. In most cases the ground gets dry and hard, and thus prevents the lifting of the roots, which are then left until the autumn, when only small, useless Carrots are the result. Autumn Sowine.—In August and September, select a warm border. Sow French Forcing or Scarlet Horn Carrot, as for the early crop. The roots must remain in the ground the whole winter; but, if well protected and the bed covered with 1 inch of mould, healthy little Carrots will be ready from February until May. Strorinc.—In October, before the frosts occur, and on a fine day, take up the crop, cut the leaves $ inch from the top, clear the roots from soil, and store them at once in a (Cimeae ns Carror. | cold shed or cellar; there arrange them in tiers, spreading between each a layer of sand or dry soil; up to the height of 3 ft., the length _ being determined by the quantity of roots; two boards will secure the ends of the pile. By this means the roots can be easily and often ex- amined, and those that are decayed removed. On the first symptoms of vegetation appearing, pull down the pile and build it again, and this method will enable the Carrots to be _ kept in a good state as late as pos- sible. Another method.—In open ground, in a dry place, remove the soil to the depth of 1 ft., trench the bottom, adding some sand if possible ; plant the roots vertically close to each other, and protect from frost and from wet. The objection to ‘this plan is, that decay cannot be attentively watched, and vegetation is much more liable to be excited, to prevent which the roots must be lifted and again buried. Heaps should be avoided in the case of garden varieties. DisEAsEs AND Insects.—The' Carrot is a prey to many enemies. Perhaps the worst to be feared is the rust, and this occurs generally from the roots being grown in wet soil, or having suffered from dryness in summer. Too much fresh manure will also provoke it. There is no effective remedy for it, but salt and quicklime applied to the ground before sowing is an excellent pre- ventive as well as a fertilizer. At spring-time, in hot-beds or borders, the young plants of the first sowings are sometimes entirely destroyed by a small spider. Gardeners watching young Carrots are surprised the next day to see that every plant has disappeared. Soot spread over the drills, or the entire bed, will effectu- ~The Vegetable Garden. 161 ally prevent such a disaster. Snails and slugs are very fond of young Carrots, one of them being able to destroy a small bed in a single night. Quicklime spread over the young plants (which it does not injure), -and around the beds, will secure the crop; for one application effectually destroys these marauders.—D. G. The Carrot-louse attacks the young plants almost as soon as they appear, often doing much damage, like the Turnip-fly, if growth be re- tarded at the beginning. Then the Carrot-grub is even more destructive, boring into the roots, and often ruin- ing a crop. Wireworm, millepeds, and several other enemies sometimes do much mischief. Early Carrots are largely supplied for the London market from France ; they are tender and delicious, and often far better than those obtained from the London market gardens. Seed of early varieties is sown from February to March, after which the main crop is put in, and the plants are not thinned out quite so much as other root-crops. The Karly Horn is the kind used for early sowings ; and, when in good condition, they sell well in the market. In our market gardens the Long Surrey and Long Orange are the chief kinds grown for main crops, and roots of these are furnished by hundreds of tons all through the winter months. Some market growers force the Early Horn on hot-beds and in frames, in order to have them ready for use in March or April, and these realize good returns. Some also sow beds in a warm position in August and September for winter use. If the weather is mild, fine little roots are obtained, and they sell readily at good prices. Usrs.—The roots are well known and extensively used, both as a table vegetable and as forming excellent food for cattle. The seed is employed in the manufacture of some kinds of liqueurs, and the juice of the Red varieties is used for colouring butter. The delicate and tender little Carrots which the London cook prefers usually come from Paris, where they are excellently grown in the market gardens. M 162 The Vegetable Garden. [0 ee. 3 French Horn, or Early Short Horn, Carrot (Carotte Rouge Tres French Horn, or Karly Short Horn, Carrot (4 natural size). at he i SRaatiastifse Harly Scarlet Dutch Horn Carrot (1 natural size). Courte a Chdssis)—Root almost globular, or slightly top-shaped, of a half-transparent orange- red colour, paler towards the point; neck very fine and very short; leaves very few. This variety, which is generally pulled when it has only four or five leaves, is used in open-air cul- ture for very early or very late sowings, but it is especially suitable for forcing under a frame, both on account of its earliness and the short- ness of its root. The market gardeners of Paris grow a very glossy-skinned form of it, rather pale in colour, and broader than long, - which is exclusively adapted for growing in vegetable mould. | The forcing of the Carrot demands no par- ticular care, except that of pressing the soil down well after sowing the seed, and giving the plants as much air as possible while they are growing. Early Scarlet Dutch Horn Carrot (Carotte Rouge Courte Hative)—Root nearly twice as long as broad, perceptibly thicker at the neck than at the point, which is generally blunt; neck fine; leaves very few, yet not so few as those of the preceding kind. This is an excel- lent Carrot for open-air culture, and, in certain ~ cases, may be found suitable for forcing. Both it and the preceding kind are most usually pulled for table use while they are young, and before they have attained their full size—a practice which might well be carried out with regard to all Carrots for the table. Blunt-rooted Guérande Carrot (Carotte Rouge Demi-courte de Guérande).—This variety, ° which is very suitable for market-garden cul- ture, is grown in the neigh- bourhood of Nantes. It is a thick Carrot, 5 or 6 inches long, very blunt atthe lowerex- tremity. It grows very rapidly, and the root very frequently attains a weight of more than a pound. It succeeds best in light, rich, alluvial soil. The neck of the root is compara- tively fine, and the leaves are not very large nor numerous. The colour of the root is orange red on the outside and Blunt-rooted Guérande Carrot. yellow at the centre. It is not ee wre. = gee > . oa a f - Carrot. ] : The Vegetable Ga rden. 163 -coreless, like the Early Nantes Carrot, but still is a tender and well- dently an improved form of the Half-long Red Carrot, flavoured variety, which may be classed among the Half-long kinds. English Horn, or Early Half-long Scarlet, Carrot (Carotie Rouge Demi-longue Pointue)—Root spindle-shaped, two and a half or three times as long as broad; neck often tinged with green or brown, level with the surface of the soil, and slightly hollowed out around the base of the leaf- stalk ; leaves somewhat stouter than those of the preced- & ing kind. A good, productive, and pretty early variety, *. grown on a large scale in many localities for market supply. James’s Intermediate Carrot.—This variety is evi- but as it has now been a good while in very general cultivation, it has undergone a considerable amount of modification, in consequence of which it exhibits at the present day numerous diversities of character in different districts. In a general way it may be de- Rois scribed as a handsome Half-long Carrot, with a long, goitét, Carrot pointed, well-coloured root, of vigorous and rapid growth, (: natural size) and having a stoutish neck, as might be expected from a i variety which is as much grown in fields as in gardens. The variety ds, in fact, a very vigorous-growing and productive one, and conse- _ quently much in request for field culture. There is a sub-variety of it which has the neck of a pretty well-pronounced green colour, the true James’s Intermediate having the root entirely red. Up to the present this is the most extensively cultivated Half-long Carrot in England, both in fields and gardens, but in many cases some of the Continental kinds might, perhaps, be advantageously grown instead of it. Half-long Blunt Scarlet Carrot (Carotte Rouge Demi-longue Obtuse). —This may be considered as a variety of the pointed kind. The root is not so slender, and ends in a blunt cone, but there is no apparent difference in the leaves or in any other respect. The Blunt-pointed variety is to be preferred for kitchen-garden culture. It may be regarded as the form from which have been derived in succession the Early Scarlet Horn and the French Forcing (or French Horn) Carrot, both of which, like the present variety, are characterized by the blunt, rounded end of the root, the fineness of the neck, and the paucity of leaves. There seems to be a sort of reciprocal dependence and an intimate correlation between the blunt form of the end of the root and the fineness of the neck in the Carrot tribe. Those varieties which have Bae Py pens few leaves and a very short and very fine neck ; have almost invariably a blunt-pointed root, and vice versd. Great earliness also is generally found to accompany these physical cha- racteristics. Early Carentan Carrot (Carotte Demi-longue de Carentan sans Ceur). | é 164 The Vegetable Garden. [Carror. —A very distinct, slender, almost cylindrical variety, with a very fine neck and very small and few leaves; skin glossy smooth; flesh red, without any heart or core. This variety can be sown very thick, and is consequently very well adapted for frame culture. It does best when grown in very rich soil or compost. Being a fancy kind, it is not suitable for cultivation on a large scale, but it is one of the most exquisite varieties known for perfection of shape and fine- ness of quality. Early Nantes Carrot (Carotte Demi-longue Nantaise).—Root almost perfectly cylindrical, not much widened at the neck, and with a blunt, — rounded point; skin very smooth; neck fine, hol- lowed out around the base of the leaf-stalks; leaves not very large; flesh of the root entirely red, very sweet and mild in flavour, and almost wholly devoid of the broad yellow heart or core which is seen in most of the other kinds of Red Carrots. Although this variety only began to be distributed a few years ago, it has already become one of the most generally cultivated of all the kitchen-garden varieties of Carrots. Indeed, by a remarkable combination of good qualities, it justifies the preference which is given toit. Itexcels all the other kinds of Half-long Carrots in earliness, without being inferior to them in pro- ductiveness. Its roots, which are very clean-skinned and even in shape, are easily pulled, and keep well; and, lastly, its somewhat deeper colour and freedom from heart or core cause it to be preferred to all the other kinds for table use. For all these reasons the Early Nantes Carrot deserves to be very generally grown; but it requires a certain amount of care, for, ike all improved and early varieties, it suffers more than the ordinary coarser kinds from want of nourishment and watering. It only attains its full quality in a mellow, deep soil which has a Nan tae Casrot been previously well incorporated with vegetable (natural size). mould, compost, or manure, and which is suffi- ciently substantial and kept moist by frequent waterings. The roots are more regular in shape and smoother in skin in proportion as the soil is soft and free from stones and gravel. Any attention given to the cultivation of this Carrot will be amply repaid by a more abundant crop, and especially by the finer appearance and improved quality of the roots. In the neighbourhood of Nantes another Half-long variety of Carrot is grown, which has a very blunt-pointed root, sometimes broader at the end than at the neck, like the Jersey Navet Turnip. ‘This variety is larger than the Nantes Carrot which we have just described, and also differs from it in having a very large yellow heart or core. Luc Half-long Carrot (Carotte Demi-longue de Luc).—Root rather broad at the neck and a little longer than that of the preceding kinds; the lower end is usually more blunt than pointed, although the whole Karly Carentan Carrot (i natural size). a. amy io ois nl we J - Carror.] The Vegetable Garden. ia 165 root narrows gradually from the neck to the lower extremity. This is an early and productive variety, and is suitable for spring culture in the open ground. It is not entirely free from heart or core, although the difference between the central and the exterior layers of the flesh are not so clearly defined in it as they are in many other varieties. Long Surrey, or Long Red, Carrot (Carotte Rouge Longue).—Root long, narrowing gradually to the lower extremity, five or six times as long as broad, not unusually 1 ft. to 14 inches in length ; neck broadish, flat, or slightly hollowed out around the base of the leaf-stalks ; leaves stout and numerous. This variety, which often attains a considerable weight, is very much used, both for field and market-garden culture. Jt requires a rather deep soil, but in return yields a very remunerative crop. by protecting the plants with a covering of straw or leaves, they Luc Half-long Carrot (1 natural size). Long Surrey, or Long Red, Carrot (§ natural size). may be left in the ground for a long time in winter, and taken up as they are wanted for table use. Long Horn, or Long Red Dutch, Carrot (Carotte Longue Rouge de Brunswick).—A sub-variety of the preceding kind, somewhat narrower at the neck, very smooth, regularly narrowed from neck to point, and with flesh a Jittle redder interiorly than that of the Red Surrey Carrot, which it is said to excel in keeping qualities. It is a kind to be recommended. ~ Coreless Long Red Carrot (Carotte Rouge Longue Obtuse sans Ceur).—This Carrot rather resembles the Early Nantes variety, but is very strikingly longer, and consequently more productive. It is almost cylindrical in shape, blunt at the lower extremity, and has extremely red, very melting, sweet, and fine-flavoured flesh. This is especially an early small-leaved kitchen-garden variety. 166 The Vegetable Garden. : [Carror. Altringham Carrot (Carotte Rouge Longue dAltringham).—This variety, which is of English origin, has been for a long time known and valued in France. It is a very long, slender kind, with the flesh entirely red (like that of the Coreless varieties) and of excellent quality. The neck, instead of being flattened, or even hollowed, like that of many other kinds, is raised in the form of. an obtuse cone. The root is usually of a bronzy or violet colour on the over- ground portion, which is =i Wy) If que uy iif} i, Uf, { Kili NASA A ih du wd ( a Orange Belgian, or Long Orange ei: Green-top,Carrot Coreless Long Red Carrot Altringham Carrot (i natural size). (i natural size). (i natural size). a scat i add ily i from 1 to 2 inches in length. The length of the whole root is often 20 inches or more, and its diameter is relatively small, the length being equal to eight or ten times the diameter. Its surface exhibits a series of alternate ridges and depressions, having the appearance of being tightly bound around with a thin cord. This Carrot requires a rich and deeply dug soil, and, from its peculiar shape, it is liable to be broken when pulled. For these two reasons it is not so generally cultivated as it deserves to be on account of its good quality and great productiveness. Orange Belgian, or Long Orange Green-top, Carrot (Carotte Rouge Longue & Collet Vert)—This very hardy and productive kind is more generally grown in the fields than in the kitchen-garden. The root is, at least, six times as long as broad, of a rather pale orange colour on the underground portion, and quite green on the part overground, which is about one-fourth of its entire length ; hence it is indifferently termed j ; ana Carror.] ; The Vegetable Garden. 167 the Green-top Red, or Green-top Yellow, Carrot. It keeps well, and is a considered to be very nu- tritious. St. Valery Carrot (Ca- rotte Longue Rouge de Saint- Valery).—A large handsome variety, which may be re- garded as the connecting- link between the Half-long and Long varieties of Red Carrot. The root, which is very straight, very smooth, and of a bright-red colour, is very broad at the neck, where it is frequently 2 to 3 inches in diameter, so that the entire length, which may be 10 to 12 inches, is only about four times the diameter, which would al- most bring it into the cate- Flanders, or Sand- gory of the Half-long qvpuei sin). varieties, It is suitable for ~ field-culture, but does best in light, rich, well-dug soil. The leaves are remarkably slight for the size of the root. ‘This fine variety was for a long time grown only in its native locality. . Since it became more generally known it has come more and more into favour ; for, along with a handsome appearance and good quality, it combines the distinguishing properties of both good kitchen-garden and good field Car- rots—that is, great productiveness, and at the same time a fine, regular shape, and thick, sweet, tender flesh. Flanders, or Sandwich, Carrot (Carotte Rouge Pale de Flandre).—A kind of Half-long Red Carrot, much used in field culture on ac- count of its great productiveness. Leaves abun- dant; neck flat and broad; root almost entirely sunk in the soil, of a rather bright orange-red colour, and regularly narrowed from neck to point. It is only about three times as long as broad, the entire length being about 8 inches, with a diameter of between 2 and 23 inches at the neck. The chief merit of this variety is that it is large, productive, early in forming, and keeps well. Formerly quantities of it were sent to the Paris market from Flanders in waggons at the close of winter, when the Long eee Carrot Scarlet Horn and the Long Red Carrots were age Se): beginning to grow scarce. It is now less frequently seen there since Lim meee nee St. Valery Carrot | natural size). 168 The Vegetable Garden. [Carror. the Parisian cultivators discovered that by late successional sowings fresh Carrots can be raised at all seasons. Long Lemon Carrot (Carotte Jaune Longue).—Root rather slender, four or five times as long as broad, almost entirely sunk in the ground, and of a bright-yellow colour, except at the neck, where it is slightly tinged with green. It is extensively grown in the fields in the north-west of France, but is not without merit as a kitchen-garden plant, especially when young, as when it has advanced in growth it sometimes becomes hard and almost woody at the heart. ‘The flesh is. vellow. When it is desired to be used in winter without becoming hard, it should be sown rather late—about the end of May or the first days in June. This is one of the oldest French varieties of Carrot. We find it described in old horticultural works before there was any mention made in them of the Red or Orange varieties. In the present day these are most generally preferred ; and the place which the Lemon Carrot formerly occupied in cultivation for market supply is now filled by the Common Long Red Carrot, which, in its turn, is being largely superseded by the St. Valery Long Red variety. Short Lemon Carrot (Carotte Jaune Courte).— Root scarcely twice or thrice as long as broad, coni- cal in shape, and sunk in the ground ; neck flat and wide, of a rather pale-yellow colour, which extends through the entire substance of the flesh of the root. White Belgian Carrot (Carotte Blanche a Collet Vert).—Root thick and long, sunk in the ground on the underground portion, and green or bronze purple on the part overground; leaves erect, stout, and numerous; flesh of the root white, with a marked tendency towards a more or less decided yellow tinge. This is the field Carrot par excellence. There is hardly any farm on which it is not grown to some extent for feeding cattle, and especially horses. It yields a heavy crop, and in this respect rivals the Beet-root. This variety appears to have sprung from the old Long White Carrot, which was formerly grown in kitchen-gardens, but has now almost entirely gone out of cultivation. Numerous attempts have been made to render it more hardy, U so as to have the crop come in at the latter end of White Belgian Carrot autumn without running the risk of having it injured (5 natural size). hy frost. These attempts have not been successful. The leaves of the plant will bear four or five degrees of frost, but this is sufficient to produce a change in the tissue of the roots, even in the overground part, which has been inured to variations of temperature. The underground portion of the root is very sensitive to cold, and becomes disorganized by the slightest frost. It is therefore necessary, when these Carrots happen to be pulled in frosty weather, to protect them at once from the action of the atmosphere, by covering them for two-thirds or three-fourths of its length, white | ii Carror.] The Vegetable Garden. 169 ‘gal straw or earth, or with their own leaves cut and heaped over em. | Orthe Carrot (Carotte Blanche a Collet Vert d’Orthe)—A sub- variety of the preceding kind, from which it only differs in having a somewhat shorter and broader root, about 1 inch of which is over- ground, and which is usually about four times as long as broad. As it is also narrowed from neck to point more abruptly than the preceding kind, it is less liable to be broken when pulled. It yields as heavy a crop as the other, as the roots are thicker, so that they regain in that way what they lose in length. We owe this excellent variety to the late M. J. Roussel, iron-master, of Orthe (Mayenne), who raised it from seed of selected plants of the Common White Belgian Carrot. Vosges White Carrot (Carotte Blanche des Vosges).—Root very broad at the neck, en- tirely sunk in the ground, narrowed ab- ruptly to the point, nearly twice as long eas broad, the entire length being about 8 inches, with a diameter of from 4 to 5 inches; leaves pretty numer- ous; neck of the root ; flatorslightlyhollowed ,, out. This is a field \ variety, and especially — suitable for soils that are not very deep; it is productive, easily pulled, and keeps well. The colour of the skin often inclines to a yel- lowish tint. ‘The flesh is rather soft and watery, of a dull-white colour in the outer part, but clearer in the central portion which corresponds to the heart or core, and which is so largely developed that it occupies two-thirds of the transverse diameter of the root. The flavour is strong, rather unpleasant, and deficient in sweetness, so that it cannot be recommended for table use. A variety which comes very close to this is sometimes grown in Germany under the name of Palatinate White Carrot (Carotte Blanche du Palatinat). Breteuil White Carrot (Carotte Blanche de Bretewl).—This variety differs very little from the preceding one in appearance and character ; however, the root is more slender, somewhat less regularly rounded, and sometimes angular. It does not keep so well, but, on the other hand, the flesh is firmer and of far better quality, which may be sufficient to recommend it for kitchen-garden culture, while the White Belgian and the Vosges White varieties are more properly cattle-feeding kinds. The Vosges White Carrot (; natural size), Orthe Carrot (4 natural size). 170 The Vegetable Garden. (Carrot. leaves, which are somewhat finer than those of the Vosges White, frequently assume a purplish tinge in autumn. | From all appearances, it is to this variety that we should refer a kind mentioned by old French writers under the name of Round White Carrot (Carotte Blanche Ronde), which had a short top-shaped root, and was grown as a kitchen-garden Carrot, chiefly in stiff or not very deep soils. Transparent White Carrot (Carotte Blanche Transparente).—Root elongated spindle-shaped, entirely sunk in the ground, quite white, and nearly four times as long as broad. This variety, which appears to have the same origin as the White Belgian, continues to be grown chiefly as a kitchen-garden Carrot. It is principally distinguished by its very white, fine, and, as it were, transparent flesh. Purple or Blood-red Carrot (Carotte Violette).—Root entirely sunk in the ground, slender, spindle-shaped, five or six times as long as broad ; leaves erect, very stout; skin of the root smooth, with a purplish tinge, which penetrates the flesh to a variable depth, seldom reaching the heart, which is almost always yellow. This is not a thoroughly constant variety, and appears to be rather a curious than a really useful one, yet it is pretty largely grown in certain parts of some warm countries, in the climate of which it may possibly exhibit good qualities which the climate of France fails to develop. Improved Wild Carrots.—About the year 1830, M. Vilmorin, sen., commenced several cultural experiments with the view of obtaining from the Wild Carrot enlarged and edible roots similar to. those of the cultivated varieties. In the course of a few years, his sowings yielded him a certain proportion of plants with fleshy roots of various colours. Some of these forms remained constant for several years, reproducing themselves from seed with great regularity. The most remarkable of them were the Improved White Wild Carrot, which was rather like the Breteuil White Carrot, and had a fine flavour and odour, but was deficient in sweetness; and the Improved Red Verriéres Wild Carrot, which was not productive, but was very regular in shape, with a very fine neck and remarkably slight leaves. These varieties, however, after having been grown for some time as a scientific curiosity, did not come into general cultivation, and were eventually discarded. Amongst the varieties which do not come under any of those which have just been described, we may mention the following :—Bardowick Carrot.—A fine variety of Long Red Carrot, almost free from core, and somewhat resembling the Altringham Carrot. The Dutch variety named De Duwick is a rather shorter kind than the Half-long Red varieties, yet bears no analogy to the Early Scarlet Horn. It is a pretty good kind for field culture, but the Blunt-pointed Half-long varieties are much better. The Long Orange Carrot is a variety grown in the United States of America, of a lighter colour, greater length, and with a broader neck than the Common Long Red Carrot. “a u . ‘ a5 : 3 ’ e CaTERPILiar.] The Vegetable Garden. ives COMMON CATERPILLAR. Scorpiurus vermiculatus, L. Leguminose. French, Chenille grosse. German, Grosser Raupenklee. Italian, Erba bruca. Native of Southern Europe.—Annual.—A plant with a prostrate, almost creeping, stem. Leaves oblong, with narrow stalks; flowers small, yellow; pod rather large, rolled lengthways upon itself, and marked with longitudinal furrows which are almost entirely hidden by the rows of stalked tubercles between them, the thick swollen heads of which almost meet from one row to another; seed large, oblong, yellowish, flattened at the ends. A gramme is about equal to the weight of three pods, and a litre of them weighs about 200 grammes. The germinating power of the seed lasts for six years. PRICKLY, or SMALL, CATERPILLAR. Scorpiurus muricatus, L. French, Chenille petite. German, Kleiner Raupenklee. Flemish and Dutch, Schorpioen - kruid. Spanish, Escorpioides. i Native of Southern Europe.—Annual.—Pod narrow, twisted like a eaterpillar rolled upon itself, marked with longitudinal furrows, which are separated on the outer part of the curve by brownish crests bristling with sharp, crooked points bearing a considerable resemblance to the rough hairs with which some caterpillars are covered. Seed largish, curved, wrinkled, and of a yellowish colour. Common Caterpillar Striped Caterpillar Hairy Caterpillar (natural size). (natural size). (natural size). STRIPED CATERPILLAR. Scorpiurus sulcatus, L. French, Chenille rayee. German, Gestreifter Raupenklee. Native of Southern Europe.—Annual.—Pod rolled upon itself, making about two complete turns, swollen over the seeds, deeply marked on the outer part with six smooth grayish furrows, separated by projecting toothed crests or ridges of a brownish-violet colour, the two central crests being more deeply toothed than the others. Seed very like that of the preceding kind, but rather larger. HAIRY CATERPILLAR. Scorpiurus subvillosus, L. French, Chenille velue. Native of Southern Europe.—Annual.—Pod very like that of the Prickly Caterpillar, but rather longer and more twisted, making as many 172 The Vegetable Garden. . [CAULIFLOWER. as three or four turns upon itself. The four dorsal crests or ridges bear stiff, sharp, crooked points, and are more or less tinged with a violet- brown colour. Seed rather larger than that of the Prickly Caterpillar. The pods of the last three kinds weigh about 180 grammes to the litre ; a gramme is equal in weight to about six of them. The germinating power of the seeds continues for six years. CuLtTurE and Usrs.—The cultivation of the species of Caterpillars is of the most simple kind. They are sown, where they are to be grown, in April or May, and commence to bear in two or three months’ time. without requiring any attention whatever. They are seldom grown, however, except as curiosities, from the singular appearance of the young pods, which resemble various kinds of caterpillars in a very striking manner. They are sometimes, as a harmless practical joke, put into salads, for the purpose of startling those who are unacquainted with them, but, as a vegetable, their flavour is very indifferent. CAT-MINT. Nepeta Cataria, L. Labiate. French, Menthe de chat. Native of Europe.—Perennial.—A tall plant, with erect branching stems about 31 feet high. Leaves stalked, oval or heart-shaped, notched at the edges, and whitish on the under surface ; flowers white, in terminal clusters composed of small heads which are wide apart at the bottom, but become more crowded towards the top ; seed brown, smooth, ovoid, with three well-defined angles. A gramme contains about 1200 seeds, and a litre of them weighs about 680 grammes. Their germinating power lasts for five years. It is easily raised from seed sown in spring or autumn in lines, which should be 20 inches apart, as the plants attain a considerable size. They require no attention, and will last for several years, if the ground is kept free from weeds. The leaves and young shoots are used for seasoning. CAULIFLOWER. Brassica oleracea Botrytis, D.C. French, Chou-fleur. German, Blumenkohl. Flemish and Dutch, Bloemkool. Italian, Cavol-fiore. Spanish, Coliflor. Portwguwese, Couve-flor. In the different varieties of Cabbage known as Cauliflowers, it is the floral organs, or, more properly speaking, the flower-stems, which have been artificially modified in size and appearance in the course of cultivation. The flowers themselves have, for the most part, been rendered abortive, and the branchlets along which they grow, gaining in thickness what they lose in length, form a sort of regular corymb with a white fleece-like surface, which is rarely broken by a few small leaves growing through it. These floral branchlets, having become large, white, thick, and very tender, produce nothing but a homogeneous mass, so to say, and the rudiments of the flowers are only represented by the minute and almost imperceptible prominences which are found on the upper surface of what is termed the “ head ” of the Cauliflower. The seeds number about 375 to the gramme. ip sc a The Vegetable Garden. 173 CunrurE.—It may be said that the cultivation of the Cauliflower is one of the most simple processes, and, at the same time, one of the most difficult to carry out well. In fact, with the exception of the spring Cauliflowers, which are sown in autumn and wintered under frames, it is grown as an annual, which is sown in the spring in the open ground, and yields a crop in the course of the same year, without requiring any attention whatever except frequent waterings. But, on the other hand, it is certain that, in order to obtain a fine crop, the cultivation of the Cauliflower requires a certain amount of skill and tact which no mere cultural directions can supply. The “head” will not be regularly formed unless the growth of the plant proceeds rapidly and without any check from beginning to end, and the greatest watchfulness and most assiduous care sometimes fail to insure this. At Paris, there are three principal seasons or successional periods for growing Cauliflowers. In the first, the seed is sown in autumn, and the crop comes in in spring. In the second, the seed is sown late in - autumn or in winter, the crop, in this case, not coming in until the following summer. In the third, the seed is sown at the end of winter or in spring, and the crop is gathered in the autumn of the same year. Those which are sown in autumn, for the spring crop, are sown either in the open ground, or (most usually) on a hot-bed, in September. In the course of the autumn, the seedlings are pricked out under a cold frame, or in the open ground in a border with a warm aspect, where they are protected with cloches or bell-glasses. In January or February, they are transplanted to a hot-bed, six plants to each light. The heads obtained in this way are the first that appear in the market in May. Almost at the same time that the plants are removed to the hot-bed, other plants are placed in cold frames; the crop from these is naturally later, and comes in in succession to that which was obtained from the hot-bed. The Cauliflowers of the second season are sown in the beginning of January, in a hot-bed ; the plants are pricked out into another hot-bed, and are not transferred to the open ground until they are pretty strong, about the end of March or the beginning of April, at which time they have no further need of artificial heat; the crop from these comes in about the end of June or the beginning of July. Successional sowings are made in February and March, and the seedlings, reared under frames or bell-glasses, are planted out a little later than those which were sown in hot-beds. This second season, in which the plants are pushed forward by special treatment and artificial heat, produces by far the largest quantities of Cauliflowers that are sent to the Central Market at Paris. Lastly, in the third season, the entire growth of the plant is effected, without the help of artificial heat, in the open ground. The seed is sown in May or June in a sheltered or shaded border, and the seedlings are planted out permanently in July, without having been previously pricked out. This method, which at first sight appears the simplest of all, does not always produce the best results, owing to the difficulty of protecting the plants from excessive heat and drought in the early stages of their growth, and, later on, from early frosts, which often mar the formation of the heads. 174 In England this is a summer and autumn vegetable, and at that season fills the position occupied by the Broccoli in winter and spring. The most valuable crops are the early ones in spring and the late in autumn. In summer they are frequently unsatisfactory during hot weather, and when Peas and French Beans are plentiful they are not so much in demand. The first sowing is in a general way made about the 25th of August, the time being varied according to latitude, as experience may direct. In some places the first week in September may be early enough. Select an open situation where the land is in good condition from a previous manuring. If the weather is hot and the land very dry, stir the surface for a foot or so in depth with the fork, and give water enough to moisten it. Draw drills 9 inches apart, and sow the seeds (which should have been obtained from a good source) thinly. Cover with nets to keep off birds; and if the weather continue hot, shade a little by laying a few branches with the leaves attached over the net. As soon as the plants are up and are large enough to move safely (which will be early in November), prepare one or more frames by placing a layer of coal-ashes in the bottom, and on the ashes, which should be beaten down firmly with the back of the spade, place 5 inches of hight rich soil. Into the bed so formed dibble the plants 3 inches apart, and give water to settle the soil round them. During the winter the frames should be fully ventilated when the weather is mild, keeping out cold rains. In times of severe frost scatter a little dry litter or Fern over the lights. Sometimes Cauli- flower plants pass through the winter safely pricked out at the foot of a south wall, or on the south side of a thick hedge, and sheltered in severe weather by placing evergreen branches among them. Another way of raising early plants, and an excellent one, is to sow in heat The Vegetable Garden. x bh.” about the 1st of January, and treat the plants as we should treat tender annuals. ‘The seeds are sown in pans covered lightly with sandy soil, and placed on a shelf in a house where the temperature is about 60° at night. When the young plants appear they will occupy a position in the full light near the glass, and when large enough will be pricked off into 60-sized pots, one plant in each pot. The soil and the pots will be taken into the house to warm a little before the potting takes place. The plants will be grown on in the same temperature till March, when they will be well established ; they should then be hardened off, and early in April planted out. This plan will not give more trouble than is taken every spring with the same number of bedding plants, and they do not bolt, as sometimes happens with the plants raised in August. Still another way of raising the first early Cauliflower plants may be described as intermediate between the cool treatment first mentioned. and the warm plan last described. About the middle of October sow the seeds in boxes and place in a frame which rests on, say, an exhausted Melon or Cucumber bed, and which still retains a little of the summer’s warmth. Keep close till the seeds germinate, then give air freely, and when the plants are large enough pot off singly in small pots. Winter on a shelf in the hghtest part of the greenhouse. PLANTING UNDER HAND-LIGHTS.— These are old-fashioned but excellent contrivances. About March, acting as all must according to the character of the weather, arrange the lights for the early crop in a warm, sunny, sheltered position, where the soil is deep and rich, 3 ft. apart each way, and plant four plants under each light. As the season advances, ven- tilation will be required, either by placing the lights on bricks, or, if the lights have movable tops, by altering their position. A few early Cauliflowers may generally be ob- tained by planting in front of a [CAULIFLOWER. ‘CAULIFLOWER. ] ‘The Vegetable Garden. 175 south wall, almost close to it, to take advantage of the sun’s warmth, which accumulates there both on the soil and in the air. Such plants may be further assisted by a ridge of soil in front, and when the weather gets warm, later in the season, this ridge of soil will help to confine the soakings of liquid manure which good cultivators will obtain by hook or by crook for their early Cauli- flowers. SUCCESSIONAL Sowines should be made in March in heat. A few seeds may be sown among any other young crops, such as Early Horn Carrots, as the Cauliflowers will be transplanted before any harm can be done. If it is not convenient to do this, sow the seed in a box, and place it where there is some artificial warmth, harden off, and plant out as seems, necessary. The Autumn Giant should be sown at this time for late summer and autumn use. This is a very valuable Cauliflower for hot seasons. It is very difficult with any other sort to secure close, firm hearts in August and Septem- ber, but the cross of the Broccoli, that is so apparent, and which gives this kind its hardiness, almost makes it heat and drought proof—hence its great value, not only in the late autumn, but also through the season from August up till Christmas. Sow the Walcheren in April, and again in May and June for autumn. This, with the Autumn Giant, will furnish a supply till the winter Broccoli turn in. In some situations Cauli- flowers are very uncertain; they must have plenty of rich manure. In such, to get them good, I have opened a trench 4 ft. wide all across a quarter, worked in plenty of manure, then drawn three drills at equal distances apart in the trench, and sown seeds of the Walcheren thinly. If it is necessary to sow in trenches, this is a better plan than having single rows, as the better soil and manure being in bulk will retain the moisture longer, and the plants will do better. When the seedlings are strong enough to transplant, single them out, leaving the strong- est, and for this crop they may with advantage be left much thicker than we should plant them generally. Small, white, close hearts are in the hot weather more useful than large ones, which nearly always develop a tendency to open. Some of the plants thinned out may be useful if planted under a north wall in rather deep drills. This is acting on the principle of never throwing a chance away. ‘The crop in the trench had better be started about the first or second week in June, and if well attended to, and grown without a severe check, they will be sure to produce nice useful hearts at a very small expense. And it is worth something to feel that, under all circumstances, we may rely upon any particular crop turning out right. WATERING AND Mutcaine.—Mulch- ing with manure in hot summers is to this crop invaluable, and, except in extreme cases, will obviate the necessity for much watering, though, of course, a good soaking of liquid manure in a dry season will never come amiss. The three sowings in the open air in April, May, and June, with the previous sowings under glass, will, if planted out in the usual order when the plants are large enough, furnish a supply from June till Christmas, if need be; indeed, I have had both the Wal- cheren and the Autumn Giant till after Christmas in good condition in a cold pit. The distances between the rows, as well as the distance between the plants in the rows, will vary according to the situations and seasons, but 2 ft. between the rows and 18 inches separating the plants from each other in the rows, may be taken as a good average distance.— CULTURE IN MARKET GARDENS.— In London, itis hardly possible to overstock the market with this vegetable. It has the advantage over Broccoli in this particular, viz. that pickle merchants are always ready to buy up any quantity of 176 _ Cauliflowers in summer, whilst for this purpose scarcely any Broccoli is used. In May, before Peas and Beans can be had at reasonable prices, good Cauliflowers realize good profits to the grower. LHarly Cauliflowers are usually grown un- der hand-lights, or are protected by old baskets or small boughs of ever- green trees. To provide plants for this purpose, a sowing is made on a well-sheltered piece of ground or a warm open quarter, in beds, in the second or third week of September. The young plants are allowed to remain in the seed-bed until the end of October, or even the middle of November. Should frosty weather set in whilst the plants are in the seed-beds, they are protected by mats supported on short stakes 18 inches abovethe ground. Sometimes a stout plank is set on edge along the centres of the beds, and two rows of short stakes are put one on either side to support it, and over this are placed mats. When the weather becomes too severe for them to be thus protected, and when they re- quire to be transplanted, they are taken up and planted in frames or under hand-lights. The frames are placed in a sheltered spot sloping to the south, and are filled to within 8 or 9 inches of the top with ordinary soil firmly trampled down with the feet ; over this better soilis sifted to a thickness of 3 or 4 inches, and inthis the Cauliflowers are planted 3 inches or soapart. In this position they remain until the February following or early part of March without any further care beyond that of closing the sashes to exclude frosts, cold winds, hail, or rain, and tilting them up at front and back during favour- able weather, and on very fine days drawing them off. entirely. Cold rains are very injurious to Cauli- flowers, but a warm shower in February benefits them. Sometimes the plants grow so strongly that their leaves touch or press against the sashes; when that happens, the sashes are tilted up at front and back, night and day, with pieces of wood The Vegetable Garden. (CAULIFLOWER. or brick, otherwise frost would in- jure such leaves as touch the glass. Dry sand, kept in a shed for the purpose, is scattered amongst the plants two or three times while they are in frames, in order to guard against damp, and such plants as show signs of “ buttoning” are im- mediately pulled out to give the others more room. Where room is limited and the weather appears mild, young Cauliflowers are often wintered in the beds where they are sown, or they are pricked off into raised beds of light soil not likely to be soaked with wet in winter. Here they are sometimes left unpro- tected, and at other times they are covered with hoops and mats. | Continued dampness of soil and atmosphere is their worst enemy, as it induces growth so soft that it can- not withstand frost so well as that produced on high and dry ground. Where hand-lights are employed, an open field or quarter is lined off into squares measuring about 6 ft. each way. At every intersection nine Cauliflowers are planted in a suffi- ciently small space to be conveniently covered with cloches or hand-lights, which are immediately placed over them, and a little earth is drawn around the base of the lights so as to shut up all apertures. The empty spaces between the rows of hand- lights are planted with Coleworts. In spring these Coleworts are either thinned out or entirely removed for market, and a crop of Cos Lettuces is planted in their place. As soon as the Cauliflowers have become established they are allowed abun- dance of air, and otherwise treated the same as those grown in frames, When the plants become too thick, they are all lifted from under the hand-lights and planted in open quarters or under other hand-lights. Market gardeners generally begin to cut from Cauliflower plants raised in this way some time in the month of May, according to the mildness or otherwise of the season. The best growers seldom make many sowings of Cauliflowers; one or - CAULIFLOWER.] The Vegetable Garden. Fag - two in autumn and one or two in spring being the usual number. _ The first autumn sowing, as. before stated, is made out-of-doors some time between the last week in August and the third week in Sep- tember; and the second one, in frames, in the last week of Septem- ber or first week in October. From these two sowings Cauliflowers are obtained from the last week in April to the end of June. The first spring sowing, if the autumn one is a failure, is made in a frame in the last week of February or first week of March, or it may be made in the open border any time during the first fortnight of March; from this sowing a crop is obtained from the middle of June till August or September. The third sowing is commonly made in beds, in some open quarter, between the middle of April and the first week in May, in order to furnish an autumn supply. Different market gardeners have different times for sowing Cauli- flowers, but it is well understood that'strong, grossly grown plants do not stand the winter so well as medium-sized ones, and they are also more liable to“ button.” Moderate- sized plants are decidedly the best for mild winters, but in the event of very severe winters occurring, strong plants are the best. Cauliflowers which have been wintered in frames orunder hand-lights areoften planted on ground cropped with Radishes before the latter crop is marketable, and by the time it is so and has been cleared off, the Cauliflowers will have gained good strength, when the ground will be intercropped with Lettuces. In other instances, fields are marked off into beds 5 ft. wide, with 1-ft. alleys between’ them, and these beds are sown with Round- leaved Spinach. As soon as this is done, three rows of Cauliflowers are planted along the beds. ‘Ihe Cauli- flowers outgrow the Spinach, which, by continual picking for market, is kept in check until it is eventually exhausted, leaving the Cauliflowers masters of the field. The autumn crops obtained from spring sowings are thinned out a little in the seed- beds, and, when large enough for handling, are planted where they are toremain permanently. Should the weather be dry at planting time, a pint of water, ora little more, is given to each plant, and the sodden soil is soon afterwards freshened up by the hoe, thus, in some measure, preventing evaporation. Late Cauli- flowers are nearly always — inter- cropped with some other vegetable, such as Lettuces, French Beans, Celery, Seakale, etc. Some large growers, however, depart from this rule, and save much labour; for, if intercropping be practised, people must beemployed to keep down weeds by means of the hoe; but when Cauli- flowers alone occupy the ground, horse-hoes. can be freely worked among the rows. The Early London is the variety used for the first crops by most market gardeners, but some use the Walcheren for that purpose. The Walcheren is the kind almost entirely grown for use after June, because it suffers less from drought than any other sort, and is not liable to ‘button.’ Snow’s Winter White, an excellent sort, is, aS a rule, regarded as a Broccoli ; nevertheless, it has fine white, solid heads, and is largely grown to succeed the Walcheren, being hardier than that sort. Snow’s White, if sown together with the Walcheren in April or May, makes a fine succes- sion to it, and comes in usefully till January. Early Cauliflowers are always sent to market, but those produced in summer and autumn are disposed of to a large extent to pickle merchants.—S. Usrs.—The head, boiled or pickled, is the only part of this plant which is usually eaten, and it is one of the best appreciated of all vegetables, though it is seldom had in the freshest and best condition by the numerous people in cities who could appreciate and afford it. N 178 | The Vegetable Garden. _ [CavLirLoweEr. Early Dwarf Erfurt Cauliflower (Chou-flewr Nain Hatif @’ Erfurt). —A very early, very distinct, and really valuable variety, but difficult to keep true toname. It is somewhat under middle height, and has a rather short stem. Leaves oblong, entire, of rounded outline, scarcely undu- lated, and of a peculiar light grayish- green tint, which, added to their shape and rather erect position, gives the plant some resemblance to the Sugar-loaf Cabbage. The head, which is white, compact, and fine-grained, forms quickly and keeps firm for a long time. When exposed to the sun, it soon acquires a violet tint. ve Imperial Cauliflower (Chou- Early Dwarf Erfurt Cauliflower fleur Impérial). — This handsome ({; natural size). variety very much resembles the Dwarf Erfurt, but it is of a darker green colour and larger in all its parts. It is an early kind, with a fine, white, broad, firm head, and remarkable for the regularity of its growth and productiveness. When grown true to name, it is certainly one of the best early varieties of Cauliflower. | Earliest Paris Forcing Cauliflower (Chou-fleur Tendre de Paris).— A variety with a slender and rather long stem. Leaves comparatively narrow, almost straight, not much turned back at the ends nor much folded at the edges ; head of medium size, forming soon, but not continuing firm very long. This kind is espe- cially suitable for sowing in summer; if sown in April or May, the head forms in August or September. Alleaume Dwarf Cauli- flower (Chou-fleur Alleaume Nain Tres Hatif)— An ex- ceedingly dwarf and very early variety of the preceding kind. The stem is so short that the - head appears almost to rest Alleaume Dwarf Cauliflower. on the ground, like that of the Early Dwarf Erfurt Cauli- flower. From this variety, however, it differs entirely in the appear- ance of the leaves, which are broad, undulated at the margin, and generally twisted. The head forms very quickly, but soon grows out of shape, if it is not cut in time. | Lenormand’s Cauliflower (Chou-flewr Lenormand).—It is twenty years since attention was first drawn to this variety, chiefly on account of its great hardiness and its handsome head. Externally it does not A a AQ CO a ee es i ae el ts Ue ss CaviirLower.] — The Vegetable Garden. : 179 exhibit any great difference from the Earliest Paris Forcing Cauliflower, only the leaves are a little larger. It certainly does not require so much care, when growing, as most other kinds, but its chief merit is that of having given rise to the following variety, which is now one of the most highly esteemed. ‘Lenormand’s Short-stalked Cauliflower (Chou-fleur Lenormand WM) i] o ! WY jj, WN Ss Lenormand’s Cauliflower (4, natural size). a Pied Court).—The appearance of this variety is very characteristic, and distinguishes it at once from all other kinds when it comes true to name. ‘The stem, which is extremely short, stout, and thick-set,is furnished almost to the ground with short, broad,roundish leaves, which are not much undulated ex- cept at the edges, and are very firm and stiff, rather spreading than erect, and of a deep and almost glaucous green colour. The head is very large and firm, of a splendid white colour, and keeps firm for a long time. The plant is early, hardy, and productive,and takes up comparatively little ground, eae Oca vaiees Cauliflower so that it is not surprising tera d wee that its cultivation has been very much extended in the course of a few years. Large White French Cauliflower (Chou-fleur Demi-dur de Saint- Brieuc).—A large, stout plant, with elongated, undulated, deep-green leaves. Stem long; head firm, compact, and keeping pretty well. This 4 180 The Vegetable Garden. . (CAULIFLOWER. variety, which is very much grown in the neighbourhood of Saint- Brieuc, whence the heads are sent to Paris, and even to England, is very hardy and highly suitable for culture in the open ground. Late Paris Cauliflower (Chou-fleuwr Dur de Paris).—This is the latest of the varieties grown by the market gardeners about Paris. It differs from the preceding variety chiefly in being somewhat later, and the head has the advantage of remaining hard and firm for a longer time. It also differs in the appearance of its leaves, which are very numerous, elongated, very much undulated, and of an intense green colour. It is the least extensively grown of the three kinds which are most commonly cultivated about Paris, the market gardeners there only using it for summer sowings to bring in a crop in the latter end of autumn. Early London, or Early Dutch, Cauliflower (Chou-fleur Dur de Hollande).—A large and hardy variety, suitable for field culture. Stem long and rather slender; leaves elongated, not very broad, of a grayish- green colour, and _ tolerably undulated. This is one of the kinds of Cauliflower which have the midrib of the leaf bare at the base for the greater part of its length. The head is hard and firm, but not very large. It is a half-late variety, and, in its native country,succeeds better than the French kinds. It is grown on a large scale about Leyden, whence great quantities of it are exported to England, to compete in the London markets with the Karly London, or Early Dutch, Cauliflower — Cauliflowers sent from the (i, natural size). French coasts, especially from Brittany. The name of Dwarf Dutch Cauliflower given to it by the Germans is only in comparison with other Dutch varieties, for it is a tall kind compared with the French varieties, Late Asiatic Cauliflower (Chou-flewr Dur d@ Angleterre).—A vigor- ous-growing kind, with numerous, large, undulated leaves, of a rather dark green colour and with a shorter stem than that of the preceding variety, like which it is hardy and rather late. It is suitable for growing in the open ground, and should not be sown later than May, to bring in a crop in the autumn. This is a large and very highly esteemed late variety. Stadtholder Cauliflower (Chou-flewr de Stadthold).—Very nearly allied to the Early Dutch Cauliflower, this variety exhibits almost the same characteristics of growth, and its difference is that it is a few days later. In this respect, it is intermediate between the Early Dutch and the Walcheren Cauliflower. The stem is shorter than that of the other Dutch kinds and the leaves are more undulated at the edges. \\\ \ CavLirLowEr.] The Vegetable Garden. 181 Another most valuable late kind is the variety named Knickerbocker, which possesses the fine qualities of Stadtholder, but has a shorter stem and shorter leaves, and produces large, compact, snow-white heads. Walcheren Cauliflower, or Walcheren Broccoli (Chou-flewr de Walcheren).—This is the latest of all-Cauliflowers, and, at the same ‘time, one of the hardiest, so that it may be regarded as intermediate between the Cauliflowers, properly so-called, and the Broccolis, among which it is not unusual to find it classed. It has a long, stout stem, and numerous elongated leaves, which are tolerably stiff and erect, and of a slightly grayish-green colour. The head forms very slowly ; it is handsome, large, very white, and of a fine close grain. The seed should be sown in April to insure the head being well grown before the approach of frosty weather. When sown late, it often withstands the winter and heads early in spring. Veitch’s Autumn Giant Cauliflower (;5 natural size). Veitch’s Autumn Giant Cauliflower (Chou-fleur Géant de Naples Hat ).—A large and vigorous-growing variety, with a longish stem and large, tolerably undulated leaves of a dark-green colour. Head very large, firm, very white, and well covered by the inner leaves. It is a late kind, coming in about the same time as the preceding variety, but it is not so hardy. In the north of France it can only be grown for a late autumn crop in the open ground. It should be sown in April or May. Giant Italian Self-protecting Cauliflower (Chou-flewr Géant de Naples Tardif ).—Before the head forms, it is not easy to distinguish this variety from the preceding one, like which it has long and broad leaves, and the leaf-stalks copiously tinged with purple on the part next the stem; the ends of the leaves, however, are somewhat narrower and 182 The Vegetable Garden. [CavirFLoweER. more pointed. When the head is about to form, the central leaves turn and fold themselves over it so as to cover it completely until it has attained nearly its full size, when it comes into view for the first time. Although this variety is very distinct, it is not invariably constant, and, in the best samples of seed which are imported from Italy, the two forms of this Cauliflower are usually found mixed. . Intermediate Paris Cauliflower (Chou-fleur Demi-dur de Paris).— A plant of medium size, with largish leaves of a deep and somewhat glaucous green colour, surrounding the head well, and having the ends turned towards the ground, the edges being undulated and coarsely toothed. Stem rather short and stout; head large, very white, and keeping firm for a long time. This variety was formerly more ex- tensively grown than any other by the Parisian market gardeners, but at the present day it is rivalled by the Short-stalked Lenormand and several other new varieties. | The Half-early Lemaitre Cauliflower (Chou-fleur Lemaitre) is a good. Paris variety. The stalk is short, and the head is handsome, large, very compact, and very white. Algerian Cauliflower (Chou-fleur d' Alger).—An extremely vigorous- growing variety, larger and stouter than the preceding kind. Leaves very large, undulated, almost crimped, of a very dark-green colour with glaucous reflections; stem thick, stout, and longish; head handsome, white, and remarkably large. In its habit of growth it resembles the preceding kind, but the crop comes in at the same time as that of the Dutch and the English Cauliflowers. It is especially suitable for cultivation in the open ground in warm countries. Purple Cape Broccoli (Chou-fleur Noir de Sicile).—In its appear- anceand habitof growth, this variety has some resemblance to the pre- ceding kind. It has a longish stem, and very large dark-green leaves, which are rather wavy, almost crimped, short, and broad for their length. It differs from all other kinds of Cauli- flower in the colour of the head, which is of a purplish colour and coarser grained than that of any other variety, although it is very com- pact, firm, and large. This is nota very late variety. It is always grown in the open ground, and the crop begins to come in early in September. The varieties of Cauliflower grown in Germany under the names of Cyprischer, Asiatischer, etc. have always appeared to us to come very close to the Dutch varieties. | Purple Cape Broccoli (}; natural size). The Vegetable Garden. 183 CELERY.] CELERY. Apium graveolens, L. Umbellifere. Flemish, Selderij. Danish, Selleri. Apio. Spanish, Apio. French, Céleri. German, Sellerie. Italian, Sedano, Native of Europe.—Biennial.—A plant with a fibrous root which is naturally rather fleshy. Leaves divided, pinnatifid, smooth, with almost triangular toothed leaflets, of a dark-green colour; leaf-stalks rather broad, furrowed, concave on the inside; stem, which does not appear until the second year, about 2 feet high, furrowed, and branching ; flowers very small, yellowish or greenish, in umbels; seed small, triangular, five-ribbed, and having a very aromatic odour. A gramme contains about 2500 seeds, and a litre of them weighs about 480 grammes. Cutturr.—In England Celery may be had in use from the beginning of September till late in April. The ground on which it is to be grown must be well drained to the depth of 3 or 4 ft., and trenched 2 ft. deep, enriching it at the same time with good stable-yard manure and rotten leaves. The best way is to trench and ridge the ground at the same time, burying the manure deeply, so as to encourage deep rooting, an advantage during dry weather. Some time before the ground is required, level down the ridges; if the soil is heavy, fork it over several times, in order to bring it into good condition before forming the trenches. The latter, for tall-growing varieties, should be 6 ft. apart, and_ for dwarfer sorts 4 ft. apart. Make them 18 inches deep and 15 inches wide. If possible, they ought to run north and south, in order that the plants may have the benefit of the midday sun. Tread the bottom of them quite firm, and place in them from 6 to 9 inches of perfectly rotten manure, always preferring rich, well- decayed material from the stable- yard. On this must be placed some soot, when the trenches will be ready to receive the plants. By placing the manure deep the roots reach it just when the centre leaves that are blanched are coming up, and if the plants are well fed at that time they form large hearts, crisp, and white as ivory. Their germinating power lasts for eight years. FoR VERY EARLY CELERY, prepare some rich soil and fill a seed-pan or box with the compost, firming it well; sow the seeds thinly, cover them over lightly with some finely sifted soil, and water through a fine- rosed watering-pot, placing the pans or boxes upon a shelf in the stove or in a vinery at work. The seeds will soon germinate, and when the young plants have made two or three leaves, prick them off into boxes in rich loamy soil with plenty of manure, a portion of leaf-mould, and a sprinkling of silver sand to keep the compost open. Seeds for the early crop ought to be sown in February, and the seedlings will be ready to plant out as soon as all danger from frost is over. Sometimes early Celery plants are grown in 4-inch pots where pits or houses are at command, and thus treated when planted out they sustain no check when planted in the trenches and well watered. A second sowing may be made about the middle of March, either in boxes in a warm house or pit, or a slight hot-bed on which are put 6 inches of fine, rich soil made pretty firm, covering lightly with some finely sifted soil. Prepare a piece of ground by treading it firmly and placing on it 6 inches of rotten horse manure and _ leaf- mould in equal portions, ' tread firmly, and cover with 2 inches of fine, rich soil. When the plants have made two or three leaves, prick 184 them out in rows 4 inches apart upon the bed thus prepared, firming them well in as the planting proceeds, and watering them with a fine-rosed pot, so as to settle the soil round them. If at hand, a frame might be placed over the bed for a short time until the young plants have got estab- lished, giving plenty of air during the daytime, or the plants can be covered with mats at night. If properly cared for, they will be fit to be transplanted into the trenches in two months from the time the seed was sown. For late plants a sowing may be made in April the same asin March, only the plants will need no pro- tection when pricked out. Trencues for’ Celery are often made between rows of early Peas, which shade the Celery plants when newly planted in hot weather, and when the Pea crop is harvested the Celery has the full benefit of sun and air. The trenches being ready for the reception of the plants, water them the day previous to trans- planting; lift them carefully with a trowel, preserving every fibre, replant 1 ft. apart, press the soil firmly round the roots, water well, and shade for a few days if the weather be dry and warm. The summer treatment consists in keep- ing the ground free from weeds by frequent hoeings, watering twice a week if the weather is very dry, and once if dull. When the plants are from 6 to 9 inches high, weak manure water may be given them once a week. Thisis prepared by soaking either cow or horse manure in a large tub or tank, applying a portion of soot with the manure water, or a handful of soot may be scattered occasionally around the plants before watering them. ‘This destroys slugs and feeds the plants, giving them a fine green colour. In exposed situa- tions it is often necessary to tie the leaves up when 1 ft. or so high, to save them from being broken by high winds, using for the purpose strands of fine matting, but be care- ful that the ties do not cut the The Vegetable Garden. [CEeuERy. . leaves when growing. It is best not to earth the plants up much until they have nearly completed their growth. Merely scatter a little soil over the roots ouce a fortnight to serve as a mulching and induce the roots to come to the surface. BLANCHING requires from five to seven weeks after the final earthing. Before commencing to earth up, all small leavesand any suckers, or secon- dary shoots, which may have grown from the base of the plants should be removed ; tie the leaves carefully with some pieces of thin bast, which will give way as the plants swell. Some use tubes for blanching, such as drain-pipes, placed round the plants; others paper collars, and some employ clean paper, which keeps the soil from getting into the hearts of the plants when earthing is being performed, raising the collars as the earthing proceeds, or the collars may be left upon the plants. If tubes are not used, the soil must be banked up in the usual way at several times, being careful to keep the leaves close together, so that the heads may be straight and com- pact after being blanched. Choose dry weather for earthing, for if damp the hearts are sure to rot. Before earthing, scatter a little lime round each plant, which destroys all slugs, which are often destructive to Celery during the winter in damp soil. A sprinkling may also be used when proceeding with the earthing. Celery may be grown in single rows or as many as may be thought fit, making the trenches wide enough to receive the number of rows in- tended. One row is the most con- venient in private gardens, and even » market growers adopt single rows more than double ones. When the earthing is finished, and before severe frost sets in, cover the tops of the ridges with dry straw, or better, if at hand, some dry bracken, which prevents the frost from injuring the tops of the leaves and keeps the hearts of the plants dry. Perfect specimens of Celery must have the following good points, viz. the leaf, Grimey.) ‘The Vegetable Garden. 185 or stalk, must be broad, thick, crisp, free from ridges and stringiness, - and the heads good in form and weight.—W. C. Market GARDEN CuLturs.—The valley of the Thames is well adapted for Celery culture, and many acres of land in the Fulham fields and elsewhere are occupied by it. The sowing for the first crop of Celery is generally made early in February ; a large main sowing is made in March, and for the latest crop sowing takes place in the middle or end of April. The early and main sowings are usually made in frames on hot-beds, but for a late crop the seed is sometimes sown in the open air on manure beds or in similar positions. The seed is sown at all times rather thickly, in moist, light soil, and is but lightly covered. When up, the seedlings, if too thick, are thinned out to 1 inch or so apart. Some dig out trenches and fill them with fermenting material, on which they place a few inches thick of light rich soil, and after sowing- the seed cover the bed with mats or rough litter until the seed has ger- minated, when the coverings are removed during the daytime and replaced at night should the weather be unfavourable. In all cases the beds on which Celery seed is sown are made firm either by treading or rolling, and a little light soil is sifted through a fine sieve over the seed after it has been sown. The seedlings in all cases are freely exposed to light and air in order to render them stout and stocky. ‘Those from the first sowing, when large enough, are pricked out in frames on a bed of rotted manure, and those from the main and later sowings are pricked out in May and June on beds simi- larly prepared on a sheltered border out-of-doors. In these positions they receive abundance of water in order to keep them growing, for a check at any period in the growth of Celery plants is very detrimental. The plants are usually pricked out in rows from 6 to 8 inches apart, about half that distance being allowed between the plants in the rows. When planting time has arrived a spade is run between the rows and a good soaking of water is given, after which nothing more is done for a few days. A spade is then pushed under the plants, which are thus carefully raised, separated, and taken on hand-barrows or in boxes direct tothe trenches. When planted, a good watering is given them, and thus they sustain a very slight check through removal; but market gar- deners seldom plant Celery in double rows, a8 is done in private gardens, one row in each trench being con- sidered the most profitable way. The strongest plants are in all cases selected and placed in trenches by themselves, and the weaker ones by themselves. In that way a succes- sion is formed, uniformity in the size of the heads is secured, and thus a whole row of plants becomes marketable at one time. They need no sorting, and the ground being cleared is made available for other crops. The ground on which it is in- tended to plant Celery is, if possible, prepared in autumn by being heavily manured and trenched, the surface being either thrown up in ridges or left in as rough a state as possible until spring, when it is levelled down to be sown with Radishes. In that case the land is marked out into a series of beds from 5 to 6 ft. wide, leaving good wide alleys between them. In these alleys is placed an extra supply of manure, and in them are planted the earliest Celery plants. By the time these require earthing up the Radishes will have been marketed and the ground cleared of weeds, etc. Sometimes however, whole fields are marked off in beds and the trenches dug out in winter in readiness to receive the Celery, the beds being planted with Lettuces or early Cauliflowers. Market gardeners never plant Celery in deep trenches; on the contrary, they contrive to allow the roots, after the crop is fully earthed up, to be 186 considerably above the bottom of the ridges. Especially is this the case as regards late crops, which in damp, badly drained soils are very pre- carious. During the growing season Celery is abundantly supplied with water, as are also the crops of salad plants, or French Beans, which are invariably grown between the lines. Karthing up is performed for the first time when the plants have become fairly established and are 6 inches high; the sides of the trenches are chopped down on the morning of some fine day, well broken up, and allowed to dry for an hour or two, when two men, one on each side of the row, push the soil with the back of a wooden rake to within a few inches of the plants, so as to leave a ridge for the reception of water. At the next earthing the soil is pressed tightly round the bases of the plants, and more of it is chopped down from the ridges; and at the third, which is the final earth- ing, the ridges are made firm and smooth in such a way as to effec- tually throw off the rain. The Red and White varieties of Celery are the principal kinds grown, and under the treatment just recorded they be- come very crisp and solid. Some- times a crop of Celery is grown for culinary purposes early in spring, and in that case the seeds are sown in June, and the young plants are pricked out rather closely together ; they are never earthed up more than once, the object being to secure plants with flavour rather than crisp- ness and good quality. Keeping CrELERy.—In severer climates than ours it is often neces- sary to resort to other and better methods of preserving Celery than are generally practised in this country. In America, where the winters are much harder than they are here, various methods are prac- tised, but the following, described by Mr. Peter Henderson, of New The Vegetable Garden. [CrLmry. York, we consider the neatest and best, and it would be as well, in cases of a severer season than usual, that it should be known in this country. Indeed, it would be better to adopt it always, as by so doing this vegetable, which all enjoy, may be kept better. Much disagreeable labour may also be avoided in dig- ging in all sorts of weathers, apart from the injury to the plant from exposure to greatly varying tem- peratures and conditions of weather, as itis at present. ‘‘Get a box 4 or 5 ft. long, 12 inches wide, and 20 or 24 inches deep. In the bottom place | 2 or 8 inches of sand or soil—it makes little difference what, pro- vided it is something that will hold moisture. Into this box at the time when Celery is dug up (which in this district ranges from October 25 to November 25) have the Celery stalks packed perpendicularly with the roots resting on the sand. All that is necessary is to see that it is packed moderately tight, for if not packed tight the air would get around the stalks and prevent blanching. The box may be then set in any cool cellar, and will keep from the time it is put away until March if necessary. A box of the size named will hold about from seventy-five to one hundred roots, according to size. It is quite com- mon for many families to purchase their Celery from the market gar- deners, place it away in a box in this manner in their cellars during the winter, where it can be con- veniently got at, and it costs also in this way less than half what it does when purchased tied up from the benches in the market in the usual way. We have for many years used this method for what we want for our own private use, finding it much more convenient to get it out of the boxes in the cellar than to go to the trenches in the open ground for it in all weathers.” Usrs.—The leaf-stalks of some kinds and the roots of others are eaten either raw or boiled. In England the seeds (or an extract from them) are used for flavouring soups. Popular as Celery is in England Cztery.] Fa The Vegetable Garden. 187 as a cooked vegetable, we have still much to learn about it. The Turnip- | rooted, the best of all winter roots, is hardly ever seen out of a few foreign houses, and these have to depend on imported supplies—often stale! Cultivation, in developing the leaves and the root of the Celery, has produced two very distinct varieties of the same plant, which are differently employed and require a different mode of culture. These are known as the Common, or Stalked, Celery, and the Celeriac, or Turnip-rooted Celery. Common Celery (French, Célerz a Cotes ; German, Bleich-Sellerie ; Danish, Blad-Selleri).—This is undoubtedly the most anciently known and the most commonly cultivated kind. It requires a good, rich, soft, well-manured soil, rather moist than dry, and is not usually sown where the crop is to be grown. The earliest sowings are made on a _ hot-bed in January, February, or March, and the seedlings, while still small, are pricked out into another hot-bed, and not planted out permanently until the end of April or the beginning of May. Subse- quent sowings, which may be con- tinued till June, are made in the open ground, so as to have a suc- cessional supply of fresh, tender stalks all the year round. The seedlings of these later sowings are not pricked out, but simply thinned and allowed to remain where they were sown, until they are finally planted out. When this takes place, the plants are set in rows, with a distance of 10 to 12 inches from plant to plant in all directions, and the only attention they require is that of hoeing, and frequent and plentiful waterings, in which they <\oe~e delight. < Before the stalks are sent to table, they are blanched by exclud- ing the light from them. ‘This is done in many ways, most usually by tying up the outer leaves around the inner ones, and then earthing up the stalks as far as the lowest leaves. Solid White Celery (4 natural size). This is not generally done all at once, but at first the stalks are earthed up for about one-third of their height, and, eight or ten days afterwards, up to two-thirds, the remain- ing third being completed at the end of eight or ten days more. Sometimes the plants are taken up with balls and planted side by side in a trench, which is then filled with soil; and sometimes they are planted in spring in trenches, where they are blanched when the time comes, without being transplanted, by filling in the trench with the soil which was taken out in opening it. Solid White Celery (Célert Plein Blanc)—A vigorous-growing 188 The Vegetable Garden. [CrnEry. kind, 16 to 20 inches high, with fleshy, solid, and tender stalks, which, in blanching, become of a yellowish-white colour. Leaves erect. Mammoth White Celery (Céleri Turc).—A sub-variety of the preceding kind, of extremely vigorous growth, attaining a height of from 20 inches to 2 ft. Stalks very solid, thick, and — long, but relatively not so broad as, those of the last-mentioned variety. This form seems to be disappearing. Curled Solid White Celery (Célera Plein Blane Frisé)—A very distinct variety, with numerous large leaves. Leaflets crisped and undulated, and of a lighter green colour than those of any other variety. The stalks are thickish and perfectly solid, and the leaves, instead of being bitter, like those of other kinds, have = raat a mild flavour and can be. eae Mh : used in salads. This new Wea variety was raised in the neighbourhood of Niort (Vendée), and began to be distributed about the year 1870. It is, perhaps, some- what more sensitive to cold than the plain-leaved kinds. Dwarf Solid White, Sandringham, or Incom- parable Celery (Céleri or FAY 0 SA fis SS Plein Blane Court Hatif).— wl ads Na) \) V AMM, SSS AL more thickish kind than i} Sil A \ the common Solid White De “s Celery. Stalks broad and very solid; leaves short. This variety is easily blanched, on account of the great number of its leaves, which cover one another closely, so that very white stalks may be obtained from it by merely earthing them up, without the trouble of tying up the leaves. Inthe b ‘See ANS Ss > United States a variety is ica Gor . grown, under the name of olden Yellow Celery. Boston Market DwarfCelery, which comes very close to the present kind, differing from it only in Cutery.] Bhe Vegetable Garden. 189 being somewhat taller. Unfortunately, very frequently it has the defect _ of sending out underground shoots or suckers. Golden Yellow Celery (Célerz Plein Blane Doré, Célert Chemin).— A variety of the Dwarf Solid White Celery, remarkable for the yellow or golden hue which suffuses the leaves and stalks, a peculiarity of coloration which does not appear in any way to.affect the vigour of the plant. It grows rapidly and to as large a size asthe Dwarf Solid White variety. The leaves exhibit the golden tint more especially towards their extremities, and render the variety easy to be recognized among all other kinds. The stalks are naturally of an ivory-white colour, so that they do not require to be artificially blanched to improve their appearance ; nevertheless, they are more tender and better for table use when earthed-up in the usual way. This variety was raised by M. Chemin in his market gardens near Paris. White Plume Celery.—F or some time past a great deal has been said in America about a new variety of Celery, to which the above name has been given, and which has even been asserted by some to be identical with the Golden Celery described in the preceding article. Several comparative trials, however, which we have made, have con- vinced us that the two varieties are entirely distinct. The White Plume variety has evidently sprung from the ordinary Solid White Celery, and not from the Dwarf Solid White kind. It grows much taller, and has more slender and narrower stalks than the yellow-tinted variety, from which it also completely differs in being of a silvery - green colour, in striking contrast to the warm-golden hue of the French variety. It is a very good kind, Dwarf Solid White Celery (Céleri Plein Blane Court a Grosses Oétes).—This variety, allied to the preceding kind, affords the same facility for blanching, and it . has the additional advantage that it does not produce suckers. The stalks are ex- tremely broad, solid, and erect, so that the plants may be grown very close together, thereby obtaining from an equal area as heavy a crop as that produced by the larger varieties. The stalks are more largely developed in proportion to the dimen- sions of the leaves in this variety than in any other. Amongst good English varieties of White Celery the following are worthy of note :—Danesbury Celery, or Veitch’s Solid White Celery, and Dickson’s Mammoth White Celery.—These are compact varieties, with very solid stalks, something like those of the Dwarf Solid White Celery. Seymour's White, Goodwin's White, or Northumberland White Dwarf Solid White Celery ({ natural size). 190 The Vegetable Garden. (Cunzry. Celery.—A very tall kind, somewhat resembling the Mammoth White Celery. London Market Red, or Ivery’s None-such Celery (Céleri Violet de Towrs)—A vigorous-growing kind, with very broad stalks of a purplish-tinged green colour, and very solid, tender, and brittle. Leaves half-spreading, broad, and of a dark-green colour. It is a very hardy variety, and of excellent quality. In England a great num- ber of varieties of Red-stalked Celery are grown, of which, in addition to the present one, we may mention :— Carter’s Incomparable Crim- son, or Hood’s Dwarf Red, Celery.—This is dwarfer than any other Red variety, but very solid and crops well. Major Clarkes Solid Red, Wilcox’s Dunham Red, Ram- sey’s Solid Red, or Turner's fied Celery. — A vigorous- growing variety, almost as tall as the Mammoth White, but with more branching leaves, which are also of a deeper green colour. Manchester Red, L%ng’s Mammoth, Sulham Prize Pink, or Giant Red, CeleryAn extremely vigorous-growing kind, attaining a height of over 3 ft. Soup Celery (Céleri a Couper).—A variety that has been very little improved by cultivation, and is probably a reversion towards the wild state. It is hardy, and produces an abundance of erect-growing leaves. Stalks hollow, rather thin, tender, and brittle. The plant sends up great numbers of suckers, and is grown for its leaves, which are cut, ike Parsley, and used in soups and for seasoning. After being cut it produces new leaves. Soup Celery (j natural size). CELERIAC, or TURNIP-ROOTED CELERY. French, Céleri-rave. German, Knoll-Sellerie. Flemish and Dutch, Knoll-Selderij. Danish, Knold-Selleri. Italian, Sedano-rapa. Spanish, Apio-nabo. In this kind of Celery it is the root which has been developed by cultivation, and not the leaf-stalks, which remain hollow and of moderate size, while the flavour is so bitter that they are unfit for table use. On the other hand, the root (which, even in the wild plant, forms an enlargement of some size before it divides into numerous rootlets) has been brought by cultivation to easily attain the size of the fist, and often even double that size. The Turnip-rooted Celery is an excellent vegetable, but, as its introduction into cultivation is of comparatively recent date, it is not, as yet, very commonly grown. It keeps well, and forms a valuable contribution to the winter supply. é Crtrry.] ‘The Vegetable Garden. 191 CuLtTuRE.—It is grown nearly in the same way as the Common Celery, and, like it, requires good, rich, moist, mellow, and well- manured soil. It is generally sown in a nursery-bed in March, and planted out in May. The plants require no further attention than frequent waterings, and to have the ground kept free from weeds. The market gardeners of Paris are in the habit, while the plants are growing, of chopping off with the spade the rootlets which grow around the main root, under the (perhaps erroneous) impression that by doing so they cause the main root to attain a greater size. Common Celeriac, or Turnip-rooted Celery (Céleri-rave Ordi- naire)—Leaves smaller than those of the Common or Stalk Celery ; stalk always hollow, bitter-tasted, and tinged with a red or bronzy hue ; root forming a sort of ball, which is roundish or conical in the upper part, and divided underneath into a great number of rootlets or ramifications, which are more or less fleshy and tangled together. The weight of this, when trimmed of the leaves and rootlets, ranges from 7 to over 10 oz. in the Common variety, but roots of ' Sar WW m aN : Ve, aves ae Common Celeriac, or Turnip-rooted Celery Apple-shaped Celeriac (} natural size). (i natural size). much larger size have been obtained from other varieties, of which the following is one. Smooth Paris Celeriac (Céleri-rave Gros Lisse de Paris).—Root generally broader than long, and somewhat irregular in shape; leaves rather numerous, more spreading than erect. Early Erfurt Celeriac (Céleri-rave dErfurt)—A smaller kind than the preceding one, but also earlier. Root very clean-skinned, regularly rounded in shape, and with a fine neck. Prague Celeriac (Céleri-rave Géant de Prague).—This may be described as a highly-developed form of the preceding variety, the roots of which are almost spherical, evenly shaped, and without rootlets, except on the under part. They are usually double the size of those of the Erfurt variety, and the leaf-stalks are somewhat stouter and whiter. Apple-shaped Celeriac (Céleri-rave Pomme a Petite Fewlle).—A sub-variety of the Early Erfurt kind, with slight, half-erect leaves, and 192 The Vegetable Garden. , Co. long plat leaf-stalks. Root very eeu ENS rounded in shape, and ~ entirely free from rootlets on the upper part. There is an extraordinarily small kind of Turnip-rooted Galas the leaves of which are only 4 or 5 inches long, while the root is seldom larger than a walnut. It is more curious than useful, and is known as the Tom Thumb Erfurt Turnip-rooted Celery (Céleri-rave V Erfurt Tom Thumb). CHERVIL. Scandia Cerefolium, L.; Anthriscus Cerefolium, Hoffm. Umbellifere. French, Cerfeuil. German, Kerbel. Flemish and Dutch, Kervel. Danish, Have-kjorvel. Italian, Cerfoglio. Spanish, Perifollo. Portuguese, Cerefolio. Native of Southern Europe.—Annual.—Leaves very much divided, with oval, incised, pinnatifid leaflets; stem 16 to 20 inches high, smooth and few-leaved : flowers small, white, in umbels; seed black, long, pointed, marked with a longitudinal furrow. A eoramme contains about 450 seeds, and a litre of them weighs about 580 grammes. Their germinating power lasts for two or three years. ‘The seed may be sown all through the year in the open ground, where the crop is to grow, but in very hot weather it is better to sow in a shady position with a northern aspect. According to the season, the leaves may be cut in from six weeks to two months after sowing. The leaves are aromatic, and are used for seasoning and in salads, It is in much demand in English gardens. Common, or Plain-leaved, Chervil (Cerfewl Commun).—Leaves slight, very much divided, and of a light-green colour; stems slender, slightly swollen below the joints, channelled, and smooth ; flowers in thin umbels produced in tiers on all the upper half of the stem. This is one of the most widely distributed and best known of all kitchen- garden plants. It is seldom used by itself, but, from its fine, strong, aromatic flavour, forms an almost indispensable accompaniment to a great number of dishes. It constitutes the basis of the mixture known by the French name of fines herbes. It can be grown in almost any climate, but, where the heat is great, it should have a shaded position. oe Chervil (Cerfeuil Frisé)—A variety of the preceding kind, with crisped or curled leaves. It has exactly the same per- fume and flavour as the Com- mon, or Plain-leaved, Chervil, and is better for garnishing dishes. It should always be grown in preference to the Common kind, as it has all the following advantages, viz. it is easily cultivated, early, of vigorous growth, produe- tive, and, as we have just mentioned, it is handsomer and more ornamental. Its chief merit, however, is that it cannot be confounded with any other plant; for although the least- Curled Chervil (} natural size). | ; : J . Cuervit.] The Vegetable Garden. 193 practised eye may be able to distinguish the Chervil from other umbelliferous plants, there is a double security in cultivating a form of it for which no wild plant whatever can possibly be mistaken. TURNIP-ROOTED CHERVIL. Cherophyllum bulbosum, L. Umbelliferee. Cerfeuil tubéreux. Native of Southern Europe.—Biennia]l.—Plant hairy, with leaves very much divided, spreading on the ground, and with violet-coloured leaf-stalks. Root very much swollen, almost like a short Carrot, but generally smaller, with a very fine skin of a dark-gray colour, and yellow- ish-white flesh; stem very stout and tall, 3 ft. or more in height, swollen below the joints, of a violet tint, and = covered on the lower part with long whitish hairs; seed long, pointed, slightly concave, of a light-brown colour on one side, a Rg tis ae eee actintioal Turnip-rooted Chervil (# natural size). furrows of no great depth. A gramme contains about 450 seeds, and a litre of them weighs about 540 grammes. Their germinating power lasts for only one year. CuLtTuRE.—The seed should be sown in autumn, in well-prepared, mellow, well-drained soil, care being taken to cover it very slightly. It is generally quite sufficient to press the soil down well after sowing. The seed-bed should be kept very free from weeds, as the seeds will not germinate before spring. ‘The seed may also be sown in spring, if the precaution is taken of keeping it in the meantime between layers of sand in a box, basin, or other vessel, in which it should be placed as soon as it is ripe. If this is done, it will germinate immediately after it is sown, but if kept in any other way, it will not germinate until the spring of the following year. While growing, the plants require no attention at any time, except frequent waterings. About July, the leaves begin to lose colour and to dry up, which indicates that the roots are nearly matured. When the leaves are quite withered, the roots may be taken up, if the ground is required for other purposes, but it is better not to commence using them too soon, as they improve very much in quality by being allowed to remain in the ground some weeks or even months, provided they are in well-drained ground and safe from frost. Usrs.—The roots are eaten boiled. The flesh is floury and sweet, with a peculiar aromatic flavour. They keep well all through autumn and winter. Attempts have been made of late years to introduce into kitchen gardens the culture of the Prescott Chervil (Cerfewil de Prescott), a O 194 The Vegetable Garden. [Cutck-PEa. native of Siberia, which produces large edible roots like those of the variety just described, and is grown much in the same way. Its roots are longer and larger than those of the Common Tuberous-rooted Chervil, but their flavour is coarser and more like that of the Parsnip. There is no doubt that several other biennial umbelliferous plants, which have naturally fleshy roots, might be converted by cultivation into useful vegetables. CHICKLING VETCH. Lathyrus sativus, L. Leguminose, French, Gesse cultivée, Lentille d’Espagne, Pois carré. German, Essbare Platterbse, Weisse Platterbse, Deutsche Kicher. Flemish, Platte erwt. Spanish, Arveja. Spanish-American, Muelas. Native of Europe.—Annual.—Stem winged, 16 to 20 inches high, maintaining an erect position with difficulty without some support ; leaves compound, pinnate, without an odd one, the place of which is supplied by a prehensile tendril; leaflets four in number, long and narrow ; flower-stalks slender, axillary, one-flowered, commencing to appear at the fifth or sixth joint of the stem. Flowers smaller than those of the Pea, but of the same shape, white, tinged with blue on the standard; pods broad and short, very flat, thick, and winged; seed white, somewhat variable in shape, triangular or square, broader and thicker at the side of the Aelwm than at the other side. A gramme contains four seeds, and a litre of them weighs about 750 grammes. Their germinating power lasts for five years. The seed is sown in spring, like Peas, in the place where the crop is to grow, and the grow- ing plants require no special attention. The unripe seeds are eaten like green Peas; when ripe and dried, they may be used to make pea- soup. The use of this Vetch is very little understood in England, but we have heard that Spanish cooks make a nice dish of it. CHICK-PEA. Cicer arietinum, L. Leguminose. French, Pois chiche. German, Kicher-Erbse. Italian, Cece. Spanish, Garbanzos. Portuguese, Chicaro. Native of Southern Europe.—Annual.—A rough-stemmed plant, almost always branching near the ground, and from 20 inches to 2 ft. in height. Stem hairy, as are also the leaves, which are compound, pinnate with an odd one, and with small, roundish, toothed leaflets ; flowers axillary, small, solitary, white in the ordinary variety, and reddish in the kinds which have coloured seeds; pods short, very much swollen, hairy, like the rest of the plant, with a hard membranous lining, and each containing two seeds, one of which is often abortive. Seed roundish, but compressed and flattened at the sides, and with a kind of beak formed by the projection of the radicle; its appearance resembles that of a ram’s head and horns, whence the specific name of the plant. A litre of the seeds weighs about 780 grammes, and 10 grammes contain about 30 seeds. Their germinating power lasts, like that of all other Peas, for at least three years. CuLTURE.—The seed is sown in spring, as soon as the ground is Cutcory.] pee The Vegetable Garden. 195 | warm enough, preferably in drills 16 to 20 inches apart, and so that _ the plants will be 8 to 10 inches from one another in the drill. They are treated much in the same way as Dwarf Kidney Beans, and require no attention except the occasional use-of the hoe. They bear dry weather better than almost any other kind of leguminous plant. In the south of France the seed may be sown in February. _Usrs.—The ripe seeds are eaten either boiled entire or made into pea-soup. ‘They are sometimes roasted and used as a substitute for coffee. White Chick-pea (Pos Chiche Blanc).—This is the most generally cultivated variety, and, indeed, is the only one that deserves to be con- sidered a table vegetable. There are a great many forms of it, differing slightly from one another in earliness and the size of the seed. In Spain some kinds of remarkable size and beauty are grown. There are two varieties of the Chick-Pea grown in the Hast, one of which has red and the other black seeds. The former is very extensively cultivated in the East Indies, both as a table vegetable and for feeding cattle, and is one of the kinds known as Horse Gram, as it is very much used for feeding horses. The Black-seeded variety is more curious than useful. CHICORY, or SUCCORY. Cichorium Intybus, L. Composite. French, Chicorée sauvage, C. Barbe-de-capucin. German, Wilde oder bittere Cichorie. Danish, Sichorie. Italian, Cicoria selvatica, Radicchio, Radicia. Spanish, Achicoria amarga o agreste. Portuyuese, Chicoria. Native of Hurope.—Pe- rennial.—Radical leaves of adeep-green colour, sinuated, with pointed, toothed, or cut lobes, and hairy, often red- dish, stalks; stems from 5 to over 6 ft. high, cylindrical, downy, green or reddish, and with spreading branches ; flowers large, blue, axillary, almostsessile; seed generally smaller, browner, and more glistening than that of the Endive. A gramme contains about 70U seeds, and a litre of them weighs about 400 grammes. ‘Their germinat- ing property lasts for eight years. The Common Chicory, which is found in almost all parts of Europe in the wild state, has been used from time immemorial for salads, and also as a medicinal plant. When cultivated, its produce is increased in quantity Chicory, or Succory (blanched), (} natural size). 196 : The Vegetable Garden. [Omcory. and improved in quality, the leaves losing much of their natural bit- terness. Forced in darkness, in winter, it forms the highly esteemed | blanched vegetable known as Barbe-de-capucin. The large-rooted variety of it, treated in the same way, produces the vegetable known in Belgium by the name of Wetloof. CuLtuRE.—The Common Chicory is an exceedingly easy plant to grow. ‘The seed is sown in spring, in the place where the crop is to stand, in drills, or, more commonly, along the sides of alleys, and is generally sown very thick, in order that the leaves of the plants may be closely crowded together. The leaves are gathered as they are wanted by cutting them near the ground with a sickle or a knife. They may be cut several times in the same year. It is a good plan to make a fresh sowing every year, clearing out the old plants which have fallen off in produce and are about to run to seed. In order to produce the Barbe-de-capucin, plants are employed which have been sown rather thinly in the open ground about the end of June. At the beginning of winter, these are taken up, and the leaves are trimmed off about 4 inch above the neck of the root; then, in a dark cellar, or other place, the temperature of which is not too cold, sloping heaps are made, composed of alternate layers of sand or of soil taken from well-drained ground, and of Chicory roots placed horizontally and with the necks of the roots pointing outwards, clear of the sand or soil, so that the leaves may grow freely. If the soil used is too dry, a slight watering will be necessary, after which the plants are left to themselves, and in about three weeks’ time, if the temperature is not too low, leaves 8 to 10 inches long may be gathered. A. few years ago, in the neighbourhood of Paris, they began to use for this purpose the Large-rooted Chicory, the roots of which are allowed to attain the thickness of the finger before they are forced. These roots, being very straight and regular in shape, are easily arranged in the forcing heaps, and the leaves are generally much larger and stouter than those of the Common Chicory. Usxrs.—The leaves are used as salad, either in their natural state or blanched, as described above. Cut into thin shreds, and mixed with oil and vinegar, they are very largely used in some countries as a seasoning for boiled beef. Red Italian Chicory (Chicorée Sauvage a Feuille Rouge).—In the Common Chicory the leaves are sometimes marked with red, but generally only on the midrib; in this variety the coloration extends to the blade of the leaf, where it appears in the form of irregular spots or blotches, which are of a brown colour on leaves that are green, and of a fine bright red on leaves which have been blanched in a dark place. This variegation has a very pretty effect, and constitutes the chief merit of the variety, which, either by itself or mixed with the Common Barbe-de-capucin, makes a very nice salad. Large-rooted Chicory (Chicorée Sauvage a Grosse Racine).—This variety is distinguished by the large size of the root, which is thick and straight, attaining a length of 12 to 14 inches, with a diameter of about 2 inches below the neck. It is the kind which is employed for the manufacture of “ Coffee Chicory.” This is obtained by cutting the roots into thin slices, which are then roasted and ground. The plant | Gaoert ~ of France. The Vegetable Garden. 197 is grown for this purpose aiiedy i in Germany, Belgium, and the north There are two very distinct varieties of it, named the Brunswick and the Magdeburg Large-rooted Chicory. The Brunswick variety has very deeply cut leaves, divided like those of the Dandelion, and more or lessspreading horizontally, while the leavesof the Magdeburg variety are undivided and stand quite Brunswick Chicory (4 natural size). erect. The latter is considered the more productive of the two. Its roots are longer and thicker, although not quite soregularinshape. It isnot unusual to find single roots of it which weigh from 14 to 17 oz., and which look very like dwarf White Sugar Beets, such as the German kinds, when they are grown very close together. As already mentioned, the Large-rooted EDiCOry is often employed to form the Barbe- -de-capucin, Witloof, or Large Brussels Chicory (Chicorée a Grosse Racine de Bruaelles ; Flemish, Verbeterde Hofsut- keryj).—This plant may be considered as a sub- variety of the Magdeburg Large-rooted Chicory. Its principal merit consists in the width of its leaves and the great size of their ribs or stalks. When blanched in the way described further on, it forms the vegetable which the Belgians call Witloof, as already mentioned. As shown in the illustration, this very much resembles a blanched head of Cos Lettuce in appearance. CuLTuRE.—In order to obtain good specimens of Witloof, well-grown roots of the plant should be used ; and to obtain these, the seed should be sown in the open AA_ = ————_— > Aa SS —— —— By Magdeburg Chicory (} natural size). » ae (r cp NY AW /ii/) | \ [| ie (3 cH, ; i) i, HN: 9) Sy, i) Witloof, or ips Brussels Chicory (4 natural size). ground, in June, in drills 10 or 12 inches apart, selecting good, deep, } 198 The Vegetable Garden. ' [Curcory. rich soil for the purpose. The plants are allowed to grow on till the beginning of winter, without any attention except keeping the ground free from weeds, and watering when necessary. In the beginning of November, the roots (which by that time should have attained a diameter of from 14 to nearly 2 inches) are taken up, those which have divided or too narrow leaves being thrown aside, if any such are met with, as well as any which bear several heads. The leaves of all the selected roots are then trimmed off about 14 inch from the neck, and any secondary shoots that may appear on the sides of the roots are pinched out, the lower end of the roots being also shortened so as to bring them all to a uniform length of 8 to 10 inches. They are then ready for planting, for which a trench 16 to 18 inches deep is opened, and the roots are placed upright in it, about 14 inch from one another; the necks of the roots will thus be about 8 inches below the level of the ground. The trench is then filled up completely with good, light, well-drained soil. If a speedy growth is desired, the surface of the trench, or of whatever portion of it is to be forced, should be covered with a layer of manure varying in depth according to the quality of the manure and the prevailing temperature, but never less than 16 inches, nor more than a little over 3 ft. In about a month’s time, the leaves will have attained their proper size. ‘The manure is then taken off, the roots are dug up, and the blanched head is cut off with a portion of the neck of the root attached. Attempts have been made, with some amount of success, to force the same roots a second time. In this case, a number of fresh shoots are emitted around the cut at the neck, each consisting of a number of leaves which produce a crop intermediate in appearance between the Witloof and the common Barbe-de-capucin. The Witloof is eaten raw as a salad, and also boiled, like the Curled Endives. Broad-leaved Chicory (Chicorée Sauvage Améliorée).—This is a very different-looking plant from the Common Chicory, of which it is a variety obtained by successive sowings of seeds from selected plants. The leaves are broad, very large, undulated and some- times crimped, always more or less covered with short hairs, and often resembling those of the Green Broad-leaved Winter En- dive in their form and arrange- 3 ment. When the plant runs to — Broad-leaved Chicory (} natural size). seed the flowering stems are ex- actly like those of the Common Chicory, so that it is very certain that this plant is a variety of it, and not a hybrid between the Common Chicory and the Endive, as some persons are inclined to think. We should be much more disposed to assign this hybrid origin to the Curled-leaved Chicory, described further on. Improved Variegated Chicory (Chicorée Sauvage Amélorée Pana- chée).—A form of the preceding variety, which has the leaves blotched and striped with red, or, in the case of plants grown in the open air Curves. ] Pa The Vegetable Garden. 199 with brown, which, however, changes to red if the plants are placed in darkness. This variegation, which is very bright in colour, causes plants which have been artificially blanched to form a very pretty salad. Curled-leaved Chicory (Chicorée Sauvage Améliorée Frisée).—This variety, curious from the appearance of its leaves, which are very finely cut, slashed, and curled, appears to take after the Endive to a certain extent. There is the more reason for supposing it to be a cross between the two species as it is extremely variable, the leaves being often nearly quite smooth, and it does not appear to be quite as hardy as the other garden varieties of Chicory. M. Jacquin, sen., who assiduously and successfully occupied himself in improving the Common Chicory, formerly effected the complete establishment of a certain number of varieties. None of them, how- ever, we believe, are now in cultivation. CHINESE AMARANTH. Amarantus spec. Amarantacee. Amarante de Chine. Native of China.—Annual.—Several species or varieties of Ama- ranth are often grown as table vegetables in the warm parts of Asia, and chiefly in China and the Hast Indies. Seeds of these have, on several occasions, been brought to Europe, where, however, the plants do not appear to have ever come into general cultivation, notwith- standing their undeniable value; for their quality as a table vegetable is quite equal to that of Spinach, their produce is very considerable, and their cultivation extremely easy. These remarks are especially applicable to the Chinese Amaranth, which was imported in the year 1839 by Captain Geoffroy. This is a branching plant, very like the Amarantus tricolor when it degenerates and becomes of a green or brownish-red colour. Its chief defect is that it is a late plant, and ripens its seeds with difficulty in the climate of Paris. ‘The seed is sown in the open ground, in the place where the crop is to be grown, in May, and the plants should be plentifully watered during the summer. By sowing earlier, in a hot-bed, so as to have plants ready to plant out at the end of May, they may be had fit for use several weeks sooner. ‘The leaves are used in the same way as Spinach. Two other kitchen-garden varieties of Amaranth have been intro- duced into Europe, and have been equally neglected, notwithstanding their suitability for hot, dry localities. These are Amarantus Mirza, a native of the Hast Indies, and Amarantus Hantsi-Shangai, which was brought under the notice of the Royal Horticultural Society of London by Mr. Robert Fortune. CHIVES. Allium Schenoprasum, L. Liliacee. _ French, Ciboulette, Civette. German, Schnittlauch. Flemish and Dutch, Bieslook. Italian, Cipollina, Spanish, Cebollino. Native of Europe.—Perennial.—A plant growing in thick tufts. Bulbs oval, small, scarcely as large as a hazel-nut, forming a compact 200 The Vegetable Garden. [Cuary. mass by the intertangling of the fibrous roots; leaves very numerous, slender, and of a deep-green colour, resembling those of a grass, but hollow, like those of the Onion ; flower-stems very little taller than the leaves, bearing small terminal clusters of violet-red flowers, which are usually barren. Chives are always propagated by division of the tufts. The best time for dividing them is in March or April. The plants are usually grown as an edging, and appear to do better that way than when grown in a bed. It is a good plan to take them up and replant them every two or three , . . years, as this has the effect of Chives (3 ene) size ; separate stem, freshening up the tufts. The eel ee DIE leaves, when wanted for table use, are cut with a knife, and seem to grow more vigorously the oftener. they are cut. They are used for seasoning, and are still much asked for and much grown in British gardens, more especially in the north. CLARY. Salvia Sclarea, L. Labiate. Sauge Sclarée, Native of South Europe.—Perennial, but cultivated as an annual or a biennial. An herbaceous plant, with the radical leaves very broad, . : oval-obtuse, broadly sinuated or toothed, woolly haired, of a grayish-green colour, and crimped like the leaves of Savoy Cabbage. Stem very tall, quadrangular, branching in the upper part and bearing long spikes of white or lilac flowers in clusters of two or three ; seed brown or marbled, smooth, and shining. A gramme contains about 200 seeds, and a litre of them weighs about 650 grammes. Their germinating power lasts for three years. ‘The plants do not run to seed until the second year from the time of sowing. After they flower, Clary (7; natural size ; detached sprig, j natural jt is better to pull them up pk and replace them by young plants. The seed is sown in April, in drills 16 to 20 inches apart, or in eg fee res STR ee Fe POSE Ripva a Do eTHNe BALE ta Corranper.] : The Vegetable Garden. 201 a seed-bed, from which the seedlings are pricked out in May at the same distance from one another. During the summer hoeing and watering must not be neglected. In August, the first leaves may be gathered, and the plants will continue to yield up to June or July in the following year. The leaves are used for seasoning. COCK’S-COMB SAINTFOIN. Onobrychis Crista-galli, Lamk. Leguminose. Hérisson. Native of Southern France.—Annual.—Under the name of Hérisson (Hedgehog) a variety of Saintfoin is sometimes grown in France, which is remarkable for the singular form of its pods or seed-vessels. It is a small plant with slender leaves, the lower part of the stem almost trailing along the ground, and the remaining portion erect and bearing small spikes of rose- coloured flowers, which are sue- ceeded by short, almost kidney- shaped pods, which have on the outer margin a toothed ridge or crest bearing some resemblance to the comb of a cock; the remainder of the pod being covered with short sharp-pointed projections. Early Yellow Dutch Cucumbe (1 natural size). = ed _ Cucumsrr.] — -The Vegetable Garden. 223 houses specially constructed for the purpose, and with very great care and attention. Under these circumstances, the various kinds could not fail to become greatly improved in the size and appearance of the fruit, earliness and hardiness being considered only secondary qualities. This is precisely the result, and there are now in England many varieties of the Long Prickly Cucumber which have long, almost cylindrical fruit, and but few spines, with very solid flesh, and producing remarkably few seeds. We shall only mention the most noteworthy of these numerous varieties. Rollisson’s Telegraph.—Plant rather compact, branching, with stout but short stems. Leaves large and bright coloured. Fruit 14 to 16 inches long, of a clear-green colour, perfectly smooth and shining for one-third of its length next 3 the stalk, a portion of which is also more or less curved, while the remaining portion bears a few black spines; flesh solid and of excellent quality. A very free- bearing variety and very exten- sively grown. It is reputed to have been raised from Syon House, a variety having the fruits quite smooth, which, in its turn, was raised from the White Cucumber. Blue Gown.—Fruit very long, frequently over 2 ft., cylindrical, covered with a glaucous bloom. Spines few, white, with black points. A very handsome variety. Tender and True.—This va- riety resembles Rollisson’s Tele- graph, of which it may be said to be a very fine selection. Duke of Edinburgh.—Fruit very large, 24 to 30 inches long, and thick, of a dull-green colour, almost smooth, or with but few spines, which are singularly small. Marquis of Lorne. — Fruit very large, often exceeding 30 inches in length, solid, and of good quality, but, like the Duke of Edinburgh, a somewhat shy bearer. : Of other good kinds may be Rollisson’s pelegrepE Cucumber ( natural mentioned : — Pearson’s Long see Gun.—A very long and favourite sort.—Cardiff Castle.—A short, pro- lifie variety, excellent for winter forcing. Ridge Cucumbers.—The following varieties, on the other hand, although growing better in artificial heat, can be grown without it in the open ground, whence they have received the general name of Ridge Cucumbers. 224 The Vegetable Garden. ([Cuccmsnr. Bedfordshire Ridge Cucumber.—A handsome, productive, and — early kind, resembling Peke’s Defiance, but with rather shorter fruit. Gladiator.—Fruit about 1 ft. long, nearly cylindrical, straight, gradually narrowed at the stalk end and more abruptly so at the other. Flesh white, firm, and solid. _ Pike’s Defiance.—The fruit of this variety only differs from that of the preceding kind in being somewbat lighter in colour, but the plant is rather earlier, hardier, and remarkably productive. It is one of the best kinds for growing in the open ground. Of the open-air varieties which are not of English origin, we may mention the following :— Quedlinbourg Giant (Concombre Tres Long Géant de Quedlimbourg). —A very productive and rather early kind, with few-spined, pale-green fruit, which turns yellow when ripe. Goliath Green (Concombre Vert Goliath).—This seems to be only a variety of the preceding kind, from which it differs in being a little later and having the fruit a trifle longer. Tuscan Solid Green (Concombre Vert Plein de Toscane).—Fruit handsome and long, smooth, nearly cylindrical, becoming of a bronzy colour as it ripens. Long White-spine.— An American variety, with long, green, white-spined fruit, rather like the Long Green Chinese Cucumber. Greek, or Athenian, Cucumber (Concombre Long Vert d’Athenes).— A vigorous-growing plant, but of low thick-set habit, rather than very tall. Stems stout, and not more than 4} to a little over 5 ft. long, with the joints pretty close to one another. Leaves dark green, large, entire, or with three faintly marked lobes, toothed at theedges, decreasing rapidly in size from the base to the end of the stem. Fruit always solitary in the axil of a leaf, three or four to a strong plant, nearly cylindrical, 10 to 12 inches long, sometimes narrowed near the stalk ; skin smooth, and entirely devoid of spines, of a uni- form green colour until nearly ripe, when it turns to a bronzy yellow; flesh white, firm, thick, completely filling the interior of the fruit, with the exception of a small portion of the centre occupied by the seeds. When gathered a short time before ripen- ing, the fruit of this variety keeps fresh and firm for several days. The Greek Cucumber is an excellent, productive, and moderately early kind. It is also hardy and well adapted for growing in the open ground. Long Green Chinese Cucumber (Concombre Vert Tres Long de Greek, or Athenian, Cucumber (} natural size). CO Cucumprr.] The Vegetable Garden. 225 Chine).—Leaves most usually entire, but sometimes with three to five well-marked lobes. Fruit slightly flattened on three sides, 10 to 14 inches long, of a rather pale- green colour, marked longitu- dinally with whitish lines and bearing a few spines, which are entirely white, short, and easily detached from the skin. The colour of the fruit be- comes paler as it ripens, until it is finally of a yellowish white with scarcely a shade of green. The flesh is very white, tender, and almost as thick as that of the Long White or of the Early White Cucumber. The plant is very productive, bearing for a long time in succession, It is a half-late variety. Gherkin, or Pickling, Cucumber (Concombre «a Cornichons). — A vigorous~ growing, free-flowering, and productive plant, with stems from 5 to over 6 ft. long. Fruit oblong in shape, and intermediate be- tween the Karly Russian and the Early Yellow Dutch varieties. They are almost always gathered soon after the plant flowers, when they are about as thick as the finger, and they are used almost exclusively for pickling, for which purpose they are very extensively erown. There are two dis- tinct kinds of Gherkin, viz. the Southern variety (Corni- chon. Court dw Mid), which is more properly a small yel- low Cucumber, very produc- tive, and of rapid growth, and the Small Green Paris : BF variety (de Paris)—a more Gherkin, or Pickling, Cucumber (natural size of thick-set and more produc- young fruit). tive plant, with smaller fruit. The American variety, known as the Boston Pickling Cucumber, has very short fruit scarcely differing from that of the Early Russian Gherkin. NT Long Green Chinese Cucumber (} natural size). / 226° The Vegetable Garden. [CucuMBER. SNAKE CUCUMBER. Cucumis Melo, L. var. ; Cucumis fleauosus, L. Cucurbitacee. French, Concombre serpent. German, Griine lange gekrummte Schlangen-Gurke. Italian, Anguria. Native of the East Indies.—Annual.—Stem creeping, slender, round or bluntly angled, and covered with short hairs; leaves roundish, almost kidney-shaped, or with five obtuse angles; flowers moncecious, pale yellow, small, with five roundish divisions, exactly resembling the flowers of a Melon and quite unlike those of a Cucumber; fruit very long and slender, almost always bent and twisted, of a dark-green colour, marked with paler longitudinal furrows, and thickest at the end farthest from the stalk. They are about 3 ft. and sometimes more in length, and change to a yellowish colour when ripe, at which time they also exhale a strong odour of Melons. The seed is like that of the Melon. A gramme contains about 40 seeds, and a litre of them weighs about 450 grammes. Their germinating power lasts for seven or eight years. This species, notwith- standing its common name, is a true Melon. Individual plants of it are found bearing at the same time fruit, some of which are long and snake-like, while others are broad and oval in shape. Snake Cucumber (;, natural size). Prickly, oy West Indian, Gherkin (4 natural size; detached fruit, 1 natural size). Sometimes even the same fruit will be thin and snake-like near the stalk, and swollen at the other end into the semblance of a Melon. The culture is almost exactly like that of the Melon. The plant does not grow well in the open air in the climate of Paris. The Snake Cucumber is chiefly grown as a curiosity, but it may be used for pickling, ike the Gherkin. PRICKLY, or WEST INDIAN, GHERKIN. Cucumis Anguria, L. Cucurbitacee. Concombre des Antilles. Native of Jamaica.—Annual.—A creeping and very branching plant. Stem slender, covered with rough hairs, from 6 to nearly 10 ft. long, and furnished with simple tendrils. Leaf-stalks as long as the Cocumszn.] The Vegetable Garden. 227 blade of the leaf, which is divided into five or seven roundish, slightly toothed lobes. Male flowers yellow, very small, less than }$ inch in diameter, numerous, on short slender stalks; female flowers long- stalked. Fruit oval, green, with whitish longitudinal streaks, turning pale yellow when ripe, covered all over with fleshy protuberances, which are pointed or curved like true spines or prickles. When ripe, it is about two inches long, and over an inch in diameter. The stalk is nearly twice as long as the fruit. The interior of the fruit is almost entirely filled with the seeds. The flesh is very scanty, but white, firm, and of a very agreeable Cucumber flavour, without the slightest bitterness. Seed small, oval, and rather swollen. A gramme contains about 130 seeds, and a litre of them weighs about 550 grammes. Their germinating power lasts for at least six years. In the colonies the fruit is eaten boiled or pickled. GLOBE CUCUMBER. Cucumis prophetarum, L. Cucurbitaceex. Concombre des prophétes. Native of Northern and Central Africa.—Probably perennial, but annual in France.—A plant with a rather short creeping or climbing stem, which. seldom exceeds from about 3 to 5 ft. in length, and is very rough and of a grayish colour. Leaves also grayish, oval, and divided into five roundish lobes. Fruit oblong in shape, about 2 inches long and about 1? inch in diameter, marked with alternate bands of yellow and dark green, and covered all over with stout and almost spiny hairs; the flesh is scanty, and too bitter to be edible. Seed small, flat, oval, but terminating in a point at each end, and with a smooth, almost white skin. A gramme contains about 100 seeds, and a litre of them weighs about 500 grammes. Their germinating power lasts for over six years. rat With this species is sometimes confounded the Gooseberry Cucumber (Cucumis myriocarpus, Ndn.)—a plant with long stems and very green leaves, which produces an abundance of very small fruit covered with stout greenish hairs, and exactly resembling Gooseberries in shape and size. CUMIN or CUMMIN. Cuminum Cyminum, L. Umbellifere. French, Cumin de Malte. German, Rémischer Kimmel. Dutch, Komijn. Italian, Comino di Malta. Spanish, Comino. Native of Upper Egypt.—Annual.—A very low-growing plant, seldom more than 4 to 6 inches high, and branching trom the base. Leaves reduced to mere linear blades; flowers small, lilac, borne in terminal umbels of from ten to twenty flowers on the extremities of very divergent branches; seed largish, elongated, concave on one side and convex on the other, with six rather prominent ribs on the convex side, and bearing pretty long hairs, which fold up when the seed is ripe. The seeds have a hot taste and a strong aromatic flavour. A 228 The Vegetable Garden. [DanpELIon. eramme of them contains about 250 seeds, and a litre of them weighs about 350 grammes. Their germinating power lasts tolerably well for three years, but declines visibly after the second year. CULTURE.— The seed is sown in the open ground as soon as it has become warm enough, that is, in the beginning or middle of May. ‘The plants grow rapidly, and the seed commences to ripen at the end of July. No attention is necessary, except the occasional use of the hoe. The seeds are used for flavouring soups and pastry, and also in the manufacture of some kinds of lqueurs. . DANDELION. Leontodon Taraxacum, L. Composite. French, Pissenlit, Dent-de-lion. German, Léwenzahn. Flemish, Molsalaad. Italian, Dente di leone. Native of Hurope.—Perennial.—Leaves all radical, spreading into a rosette, smooth, oblong, runcinate, with triangular-lanceolate lobes, and entire towards the extremity ; youngest leaves often brownish at the commencement of their growth. Flower-stalks hollow, one-flowered ; flower-heads large, with florets of a golden-yellow colour. Seed com- pressed, oblong, rough or scaly, and prickly at the top. A gramme contains from 1200 to 1500 seeds, and a litre of them weighs, on an average, 270 grammes. Their germinating power lasts for two years. Formerly, people contented themselves with gathering Dandelion , in the meadows or fields where it grew naturally, but, as it became an important article of commerce in the Central Market of! Paris, the idea was started, about fifteen years ago, that it could be cultivated and improved by the selection of seed from choice plants. The result is that the plant has been im- proved to a remarkable de- gree, as any one may easily see by comparing the produce of seeds gathered from the wild plant with that of seeds obtained from the cultivated plants. | CuLTURE.—The seed may be sown in March or April, either where the plants are to stand, or in a seed-bed, from which the seedlings are to be pricked out, in May or June, in rows, which should be 14 to 16 inches apart. The plants are extremely hardy, and require no attention beyond occasional hoeings and waterings. In autumn they Moss-leaved Dandelion. DanvELion. ] The Vegetable Garden. | 229 commence to yield, and will continue to do so all through the winter, if they are looked after. The quality of the Dandelion is much improved by blanching, which may be effected either by covering the bed with a layer of sand, or by placing an inverted flower-pot over each plant, having previously gathered the leaves up together. The pot should be large enough to cover the plant without pressing the leaves too closely against one another. In winter the plants lose most of their leaves, but an abundant new growth takes place in spring, and any plants which have not yielded much the first year do so plentifully in the spring of the second. Usres.—The whole of the plant is used for salad; if blanched, so much the better. Moss-leaved Dandelion (Pissenlit Mousse).—A distinct variety of Curled-leaved Dandelion which forms a much denser and more compact tuft of leaves than the Com- mon kind, very recently raised from seed by Messrs. Vilmorin- Andrieux and Co., of Paris, \g : and apparently permanent in DESY TK a Sc its characteristics. The blade OES Peal eek ERTS of the leaf is divided and, as it were, slashed into narrow strips. The plant can be easily blanched, and in that condition affords a salad not unlike Curled Endive, but coming in early in spring, : met ae ; Baan’ at’ is rie! diffienlt Bs aaa eee ee Dandelion have any Endive fit for table ; use. Thick-leaved, or Cab- baging, Dandelion (Pssenlit Amélioré a Coeur Plein).—A very distinct variety, obtained by cultivation, and surpassing the wild plant not so much in the size as in the very great number of its leaves, which form a regular tuft or clump, instead of a plain rosette. It yields a very abundant crop without taking up much eround, and blanches very easily and, indeed, almost naturally. It appears to us to be the best variety that has been obtained up to the present. There is a sub-variety which forms the tuft or clump somewhat earlier, and also comes into leaf sooner after winter. This is known as the Improved Early Dande- lion (Pissenlit Amélioré Tres Hatif). iat Very Early Dandelion (4 natural size). 230 The Vegetuble Garden. [Eaq-PLANT. Very Early Dandelion.—Another variety, obtained from seed, and also called the Broad-leaved Dandelion. The plant forms a simple ro- sette of very large and broad leaves, which in summer are nearly entire. The rosette is sometimes 20 inches across. The produce of this variety, however, is not in proportion to the amount of space which it occupies, and the Full-hearted kind is preferable to it in every respect. ‘The Curled-leaved Dandelion, on the other hand, forms very compact tufts, — which do not occupy much space. Its leaves are twisted and inter- tangled, the blade of the leaf being almost entirely cut up into divisions, which are also somewhat turned and twisted. It is a pretty good small kind, but not very productive. DILL. Anethum graveolens, L. Umbelliferee. French, Aneth. German, Dill. Flemish, Dille. Danish, Dild. Italian, Aneto. Spanish, Eneldo. Native of Southern Europe.—Annual.—A plant 2 to over 24 ft. high. Leaves very much cut into thread-like segments; stem glaucous green, hollow, very smooth, and branehing; flowers yellowish, with very small petals which are rolled inwards and very fugacious, borne in compound umbels without bracts; seed very flat, and having a strong and bitter flavour. A gramme contains about 900 seeds, and a litre of them weighs about 300 grammes. Their germinating power lasts for three years. The plant, in its general appearance, very much resembles the Common Fennel, and all its green parts have a flavour like that of Fennel and Mint combined. Sown in April, where the plants are to stand, it succeeds well in the open air, in any kind of well-drained soil, especially in a warm position. The seeds are used as a condiment, or for pickling along with Gherkins. In the north of France, they are often employed for flavouring winter preserves. EGG-PLANT. Solanum Melongena, L. Solanacezx. French, Aubergine. German, Hierpflanze. Flemish, Hierplant. Italian, Petonciano. Spanish, Berengena. Portuguese, Bringela. Native of South America.— Annual. — Stem erect, branching ; leaves entire, oblong, of a grayish-green colour, more or less powdery, and often spiny on the veins. Flowers solitary in the axils of the branches, shortly stalked ; corolla monopetalous, and of a dull violet colour; calyx often spiny, increasing in size with the fruit. Seed small, flattish, kidney-shaped, and yellow. A gramme contains about 250 seeds, and a litre of them weighs about 500 grammes. Their germinating power lasts for six or seven years. CuLtTure.—In the climate of Paris, the Egg-plant can seldom be grown without the aid of artificial heat. The seed is usually sown on a hot-bed in February or March, and the seedlings are pricked out into another hot-bed six weeks or two months later. arly varieties raised | Ec-Pnant.] | The Vegetable Garden. 231 in hot-beds may also be planted out in the open air about the end of May, when the ground has become well warmed. The plants require a warm and sheltered position, and plentiful waterings. In order to obtain handsome, well-grown fruit, a certain number only should be allowed to remain on each plant, proportioned to its strength. It is a good plan also to pinch the extremities of the branches towards the end of summer. In England we have never seen this plant well grown even under glass. Inthe Eastern States of North America we were surprised at the fine health it attained in the fields, and the great size of the fruit— as large as well-grown Melons. Usrs.—The fruit is sometimes eaten raw, but most usually cooked. The different varieties are highly esteemed for table use in the countries of the south of Kurope and South America. Long Purple Egg-plant (Aubergine Violette Longue).—Stem greenish, or faintly tinged with brown. Leaves oval, entire, slightly sinuate- lobed, and bearing a few purplish-coloured spines on the veins of the upper surface; youngest leaves purplish-coloured at the base, the others entirely green. Flowers lilac, large, axillary, with a brown calyx, which increases very much in size after the flower fades, so that it is three or four times larger when the fruit is ripe than it was when the flower opened. Fruit oblong-oval, slightly club- shaped, thickest at the end farthest from the stalk, very smooth and glistening, and of an almost black-purple colour; flesh pretty firm and compact, contain- ing few seeds, and best in quality before the fruit is fully grown. When quite ripe, the fruit is from 6 to 8 inches long, and 2 to 3 inches in diameter. A well-grown Long Purple Egg-plant ({ natural size). plant may carry from eight to ten fruit. This is the best variety for table use in all countries where the summer is long and warm, as it requires five or six months’ growth to ripen the fruit. It is therefore especially suitable for the countries of the south of Europe, but for the climate of Paris the following kind is to be preferred. Early Long Purple Egg-plant (Aubergine Violette Longue Hative).— A sub-variety of the preceding kind, in comparison with which it is not quite so strong growing nor so large, being of more slender habit. Stem almost black ; leaves oval, entire, with hardly any spines, and with the stalk and veins very deeply tinged with purple on the upper surface. The general tint of the leaves is grayer than that of the leaves of the preceding kind, and the fruit is smaller and more slender. This variety, on account of its earliness, is the most suitable for culture in the climate of Paris. 232 The Vegetable Garden. oe [Eoo-PLant. Round Purple Egg-plant (Aubergine Violette Ronde). — Stem brownish, as are also the leaf-stalks and the veins of the leaves. Leaves rather large, very green, broad, and almost always sinuated at the edges ; veins purplish-coloured on the upper surface, and bearing a few spines ; stalks very spiny. Fruit very large, and of a paler and duller purple colour than the fruit of the preceding varieties. It is not quite round, but more like a short Pear. The variety is later than the two preceding kinds, and is especially suitable for southern climates. A plant of it should not carry more than three or four fruit. New York Purple Egg-plant (Awber- gine de New York).—Stem stout, not very tall, usually branching, and of a grayish green, slightly, or not at all, tinged with purple. Leaves entire, undulated at the edges, or faintly lobed, and bearing short spines on the ribs on both sides. Flowers pale lilac, rather large. Fruit very large, of a very short Pear-shape, and slightly flattened at both ends; it is somewhat paler in colour than that of the Round \\ Wiha YH; Purple Egg-plant, but is larger and ae ager tatnnay) fuller and entirely devoid of ribs or ole aa age longitudinal font ae The fruit-stalk, and also the persistent calyx, usually remain green up to the time of ripening. This variety is distinguished from those already enumerated by its lower stature, its more compact and thick-set habit, and especially by the quality of the flesh, which almost entirely fills the in- terior of the fruit, leaving but very little space for the seeds. A plant seldom carries more than two fruit. The Common Giant Egeg-plant is to be referred to this variety, which is steadily superseding it in cultivation, Early Dwarf Purple Egg-plant (Aubergine Violette Naine Trés Hative).—A very early variety, and therefore very valuable for our climate. Plant low-growing and branching, with a black stem and dark violet- coloured flowers. Leaves of a slightly grayish-green colour, elongated, and faintly waved at the edges; veins black on the upper surface; leaf-stalk dark violet, as are also the divisions of the calyx. Fruit ovoid, 8 or 4 inches long and about 2 inches in diameter at the thick Karly Dwarf Purple Egg-plant (, natural size).. _ Eae-puant.] The Vegetable Garden. 233 — end, numerous, of a rather deep but dull purple colour, and not glistening like those of the Long Purple variety. They are fit to gather at least a month earlier than those of any other kind, and each plant may be allowed to carry a dozen or so. ‘The dwarf habit of this plant renders it very suitable for frame culture in early spring. This variety should be looked after, as one of the most likely to suit our English climate, in which the Egg-plant has not yet been successfully cultivated. | Striped, or Guadaloupe, Egg-plant (Aubergine Panachée de la Guadaloupe).—This variety resembles the Round Purple Egg-plant, but is of much lower growth and less deeply coloured in all its parts. Fruit ovoid, almost twice as long as broad, and smaller than that of the Long Purple variety. The chief distinction of this plant is the peculiar variegation of the fruit, which is striped, lengthways, with pale purple on a white ground. Chinese Brinjal, or White China Egg-plant (Aubergine Blanche Longue de Chine).—A very distinct variety, with long slender white fruit, which are almost always curved. A late kind. New York Improved Egg-plant (Aubergine Violette Amélorée de New York).—The fruit of this variety is exactly like that of the Round Purple kind, but the plant itself is dwarfer and of a grayer colour. The flesh of the fruit is very firm, and contains few seeds. This variety is, unfortunately, rather late for the climate of Paris, and still more so for ours. Black Pekin Egg-plant (Aubergine Ronde de Chine).—A strong- growing plant, almost entirely of a blackish-purple colour. Fruit nearly quite spherical, 5 or 6 inches in diameter, of a blackish-purple colour, glistening, and exhibiting this peculiarity—that those parts of it which are protected from the action of the sun by being covered with the divisions of the calyx remain quite green. This variety is not of much account for the climate of Paris, as it is late, and the fruit has a very decided acridity in its flavour. There are a great many other varieties of Egeg-plant, which are more or less closely allied to those just described. ‘The most note- worthy of these we shall briefly mention, as follows :— Catalonian Egg-plant (A. de Catalogne)—A late, spiny kind, resembling the Round Purple variety. Murcian Egg-plant (A. de Murcie)—Fruit purple, round, marked with a few ribs; stem and leaves spiny; the leaves are more lobed and the veins are more deeply coloured than those of the Round Purple variety. Antilles Giant Egg-plant.—This is a strong-growing late kind, without spines, and bearing fruit resembling that of the Round Purple . variety. Green Egg-plant (A. Verte).—This does not appear to be a distinct and fixed variety, as, amongst the White Egg-plants, fruit are fre- quently met with which are more or less greenish or variegated with reen. ; Thibet Egg-plant (A. du Thibet)—A late variety, with elongated fruit of a greenish-white colour. It was introduced about twenty years ago, and seems to have gone almost out of cultivation. 234 The Vegetable Garden. [EptBLE Burpocg. WHITE EGG-PLANT. Solanum ovigerum, Dun. French, Aubergine blanche. German, Weisse Hirpflanze. A rather low-growing, branching plant. Stem and _leaf-stalks green, or very faintly tinged with purple, and bearing a few white spines; leaves wavy at the edges; flowers lilac; fruit white, exactly resembling a hen’s egg, but turning yellow when ripe. ‘This variety is more ornamental than useful. The fruit is even (but probably erro- neously) considered by some to be unwholesome. There is a form of it which has larger fruit, and another of dwarfer growth and with much smaller fruit, which is known as the Dwarf White Egg-plant. All the forms are cultivated in the same way as the common kinds. The fruit is not eaten, but may be used as ornaments in baskets of mixed fruits at desserts, etc. UY LU SS My YufY y i il \\ in iN White Egg-plant (1 natural size). EDIBLE BURDOCK, or GOBO. Lappa edulis, Hort. Composite. French, Bardane géante. Japanese, Gobo. Native of Japan.—Biennial.—Radical leaves very large, heart- shaped, somewhat resembling those of the Patience Dock, but not so much elongated; stem reddish, very branching; flowers violet red, in heads bearing hooked scales like those of the Common Burdock ; roots of the kind known as tap-roots, cylindrical, rather fleshy and tender when they are young; seed oblong, grayish, with a hard covering, resembling that of the Artichoke. A gramme contains about 80 seeds, and a litre of them weighs about 630 grammes. ‘Their germinating power lasts for five years. It is doubtful whether this plant is specifically distinct from the Common Burdock (Arctium Lappa), a very common weed in all parts of Kurope. It is certainly larger in all its parts, but this might be the result of cultivation, as it has long been grown in Japan in exactly the same manner as Salsafy and Scorzonera are with us. Usres.—The roots, which grow from 1 ft. to 16 inches long, are boiled and served up in various ways. The plant was introduced into Europe from Japan by the traveller Von Siebold, who says that it succeeded well in his garden at Leyden. In order to have the root tender and agreeable to the taste, it should be used when it is two and a half or three months grown. If it is left until it is fully grown, it : -Exrcampane.] set The Vegetable Garden. 235 branches and becomes hard and almost woody, so that it is not sur- prising that when sent to table in that state, it has often been pronounced detestably bad, whereas if eaten when young, as it is by the Japanese, although it cannot be termed delicious, it is certainly not a bad vegetable. Almost all hardy biennial plants with fleshy roots should be experi- mented on with the view of converting them into kitchen-garden vegetables, and many, perhaps, might be available for this purpose under the conditions of their roots being not too fibrous, nor possessing any dis- agreeable flavour which cooking would not remove. The Wild Carrot and the Wild Beet are not superior in quality to the Burdock, and the second of these plants certainly has a more disagreeable flavour, and yet continued cultivation and persevering selection have converted these two plants into excellent vegetables, producing roots which are large, tender, and well tasted, at least when they are cooked, and quite different from what they are in the wild state. There is no AY } reason, then, why the Burdock should | not be converted into a good table f£ é vegetable, if the plant appears to be painle Burdock, or Gobo (i natural worth the trouble. It is hardy, vigo- size). rous, and of rapid growth; its roots are long and naturally fleshy, and consequently can be increased in size and made tender by judicious cultivation. At the present moment, in the condition in which we now have the plant, a bed of it will yield as heavy a crop as a bed of Salsafy, and in half or one-third of the time. As a vegetable it is, therefore, deserving of serious consideration. BY za ELECAMPANE. Inula Helenium, L. Composite. French, Aulnée. German, Alant. Native of Europe.—Perennial.—A tall Composite plant, with broad, long, oval-lanceolate leaves, narrowed for a considerable length towards the leaf-stalk ; stem-leaves sessile, sheathing. Stem erect, branching at the top, 3 ft. or more high, bearing on the ends of the branches broad solitary flower-heads of a fine bright-yellow colour. We mention this plant merely to give some account of it, as its cultivation in the kitchen garden is now almost entirely abandoned. Formerly its thick fleshy roots were used in the same way as the roots of Salsafy and Scorzonera are at present, but nowadays they are only used for medicinal purposes. 236 . The Vegetable Garden. (ENDIVE. ENDIVE. Cichorium Endivia, L. Composite. French, Chicorée Endive. German, Endivien. Flemish and Dutch, Andijvie. Danish, Endivien. Jtalian, Indivia. Spanish, Endivia. Native of the East Indies.——Annual and biennial.—A plant with numerous radical leaves, smooth, lobed, more or less deeply cut, and spreading into a rosette. Stem hollow, from 20 inches to over 3 ft. — high, channelled, and branching; flowers blue, axillary, sessile; seed small, angular, elongated, grayish, ending in a point on one side, and having a sort of membranous collar on the other. A gramme contains | about 600 seeds, and a litre of them weighs about 340 grammes. Their germinating power lasts for ten years. All the varieties which have sprung from Cichorium Endivia are distinguished by having the leaves entirely smooth, both on the blade and on the stalk, and by being of a more tender constitution and more sensitive to cold than the cultivated varieties of Cichorium Intybus. CuLturE.—As Endive is a plant of rapid growth, and one of the most highly esteemed for table use, it is grown all the year round. The gardeners about Paris commence sowing it in the open ground in April, and make successional sowings up to the end of August. In September and October they sow under cloches (or bell-glasses), and from December to April in hot-beds. (As far as possible, no plants are grown in the open ground except those which have been sown there, as, if planted out from hot-beds, they are liable to run to seed the same year.) The seedlings are pricked out as soon as they are strong enough and have seven or eight leaves, at a distance of from 10 to 16 inches from plant to plant, according to the variety, and, from the time they strike root until they are fully grown, should be frequently and plenti- fully watered. Endive grown in the open ground may be gathered for use from August, and the plants will continue to yield, if properly looked after, either where they stand, or removed to a vegetable-house, up to the end of winter. During the remainder of the year, the plants which are sent to table are raised under bell-glasses or in hot-beds. Before they are gathered, the plants are usually blanched. For this purpose they are left until nearly full grown, when the leaves are all tied up together, so as to protect the heart of the plant effectually from the action of sunlight. The plants are allowed to stand where they grow, and are watered when necessary, care being taken not to let any water get into the hearts, or they will be liable to rot. Endive treated in this way will be fit for use in about twenty days. Any plants which are standing when frosty weather comes on will continue to grow if protected by a covering of leaves or straw mats, which should be removed when the weather becomes mild. In this way the yield of the different varieties, and especially of the Batavian Endive, may be prolonged for several weeks. Late-grown plants may be taken up with balls and removed to a vegetable-house, where they can be blanched. For particulars of the ways in which Endive is forced, we must refer to special treatises on market gardening and early spring crops. a ai Sa dues ENDIvE. ] CULTURE IN BriTAtn.—Endive re- quires much less heat than Lettuce, and is more particularly valuable as an autumn and winter salad vegetable. In many gardens, if sown before August, it is almost certain to run to seed prematurely, and consequently it is unwise to depend upon one, or even two sow- ings. Sowine.—Our plan is to make a small sowing of the Moss-curled and Green Curled about the middle of July, another of the same varieties and Improved Broad-leaved Batavian about the first week in August, and a final sowing of Green Curled and Batavian at the middle of August. The Moss-curled is close-growing and blanches quickly, but is the least hardy, and is not at all suitable for late work. ‘This variety requires less room than the others, and may be sown in drills 6 inches apart, and the plants should eventually be thinned | out to the same distance asunder. The other two are strong growers,and | the rows may well be 12 inches apart and the plants 10 inches asunder in the rows. Our first sowing is made on a small border previously used for pricking out Cauliflowers and Brussels Sprouts, and but few of the seedlings are transplanted unless it be tomake up blanks. A long border previously well enriched for early Cauliflowers is devoted to the second sowing, this being prepared bysimply having the surface lightly coated over with lime and heavily hoed. The drills are drawn and watered, the seed sown thinly and lightly covered. or the final sowing a warmer or rather better drained border is preferred—one previously cropped with early Potatoes. Dig- ging being unnecessary in the former case, it is still less so when planting or sowing ground after Potatoes, but if the ground be at all poor I would certainly forkin, but not bury deeply, a dressing of short manure. We usually experience a great difficulty in preserving the young plants from slugs, and not unfrequently it is necessary to sow seeds in a frame so The Vegetable Garden. 237 as to have sufficient plants to make up the large blanks caused by these pests. In some gardens where the soil is light, and the drainage good, it is a good plan to plant the Endive in shallow drills, say, about 6 inches wide and 3 inches deep. In such positions they can be easily watered, and an occasional supply of liquid manure poured between them will cause them to grow to a great size. These drills also render blanching a simple matter, all that is necessary being to cover a few plants a few days before they are wanted with either boards or slates. In order to have Endive in good condition over as long a period as possible, extra pains must be taken with the BLANCHING AND Prorectinc.—Un- less properly blanched, Endives are not appreciated, and unless some measures are taken to insure pro- tection, they are liable to be much injured, if not actually killed, by frosts. All that is necessary in the case of the early crops is to either tie up a certain number at weekly intervals, much as we would Brown Cos Lettuces, or cover with boards, or with rough litter or hay, and the same methods of blanching may be adopted with those protected. Of the three styles of blanching I prefer the hay, as under this the Endive blanches perfectly, without being soiled or injured in any way. Only a given number, according to the demand, however, should be covered at a time, as they will not keep long after being blanched. Where port- able garden frames are abundant, any number of plants may be covered with these, the lights being put on and further protection in the shape of mats and litter given when necessary. It is when frames are scarce that the grower has to adopt various contrivances in order to meet the demand for salading. In some districts Endive does not keep well if lifted and stored, but in less moist neighbourhoods I have kept great numbers closely packed in frames. In this case the plants were lifted before severe frosts were anticipated, 238 as if only slightly injured an early decay is certain to follow. A dry day was selected, the plants carefully tied up, lifted up with a trowel so as to secure a good ball of earth to the roots, and they were then carried in hand-barrows to the frame ground. Frames previously used for Melon, Cucumber, and Tomato culture were filled rather closely with the Endive, and into the good soil they soon pushed fresh roots. The whole of the plants were untied, and were _ blanched with hay according as required, the last to be covered being the Batavian, this being the best keeping sort. We do not care to leave any quantity of Endive in the open from want of frame room, and have frequently stored some in a Mushroom house for early use, and many more in a dry shed, these proving serviceable in lengthening the period before those better stored under the frames, or covered where grown, are cut. Whatever plan of storing is adopted, care should always be taken to lift before the plants are injured and when as dry as possible. The small or half-grown plants of the hardiest sort sometimes stand out uninjured during the winter, especially if planted on a dry or raised border, and these some- times prove of service in maintain- ing the supply of salading till such times as the frame Lettuces are fit for use.—W. I. Endive is largely grown in nearly all market gardens round London, and especially in those situated in moist districts. The first sowing is usually made early in May, either in frames or on prepared beds in the open air. In either case, good rich soil is used in which to sow the seed, and the surface after sowing is made firm by being beaten with the back of the spade. The chief point in reference to early sown Endive is to The Vegetable Garden. keep the plants continually growing, as if they experience the least check they run to seed or “bolt,” as it is termed. On this account early Endive, as a rule, is not grown in very large quantities. ‘The princi- pal sowing is made early in June, and is succeeded by smaller ones to the end of July. In most cases the outdoor sowings are made on the ground on which they are to grow, as on Celery ridges or between the rows of any crops where there is room, and for which the ground was well manured. Sometimes, however, the seed is sown on beds, and the seedlings thinned out if too thick, and transplanted when sufficiently large to handle. In any case the distance apart of permanent plants is from 12 to 15inches. Endive and Lettuces are frequently planted on land alternately, large fields being often devoted to them; sometimes whole fields of Endive alone occur. Blanching is effected by tying up the leaves like those of Lettuces with withies or pieces of bast. In from twelve to fifteen days after being tied up Endive is ready for market. The most forward piece is then cleared by pulling the plants up by their roots, and in this state they are packed in hampers and conveyed to market. The Dwarf Green Curled and the Batavian are the kinds chiefly grown, but the former sort is that which is grown in the greatest quantity. The produce from the earliest sowings is ready for market early in August and onwards until Christmas, and even later. A few growers house plants for winter and spring supply, but now, when they have to compete in the market with the French, the prices obtained scarcely remunerate them for their trouble and house- room. Usrs.—The leaves are eaten boiled or in salad. In England we make no such good use of Endive as a boiled vegetable as the French do. Many vegetables as we have, the distinct flavour of certain varieties of Endive when boiled should make them as well liked as table vege- tables as they are abroad. [ENDIVE. * Envive.] — ea The Vegetable Garden. 239 Small Green Curled Summer Endive (Chicorée Fine d’Eté).— Under this name, two very distinct varieties are very extensively cultivated, riamely, the Paris and the Anjou. The Paris, or Italian, variety is the older of the two kinds. It has its leaves arranged in a dense ro- sette, full even at the centre, and from 12 to 14 inches in diameter. The leaves are very much divided in the upper half into slender segments, which are not much curled. The lower half of the leaf is reduced to a rib or stalk over 1 inch wide, and of a faint rosy colour, espe- cially at the base, The Anjou variety began to be very generally cultivated about ten fe e050, and 1S Small Green Curled Summer Endive (Anjou superseding the other variety, variety) (} natural size). to which it is very much supe- rior. It forms a rosette nearly as broad as that of the Paris variety, but much denser and more convex in shape. ‘The leaves are very numerous, and closely crowded together; the leaf-stalk or rib is entirely white at the base, 4 inch or more broad, and edged on the lower half with white thread-lke leafy segments. In the upper half of the leaf the midrib widens perceptibly, is often more or less contorted, takes a green tint, and is furnished with very finely cut leafy appendages, which are only slightly curled, and are of a clear-green colour, changing to a butter yellow in the heart of the plant. The extremities of the leaves become intertangled to such an extent that one leaf cannot be distinguished from another, and the whole plant almost resembles a great tuft of Moss, These two kinds are cultivated in the same way. ‘hey are both suitable for forcing and for open-air culture, especially in summer and early autumn, but later on they are very liable to rot. Small Green Fine-curled Winter Endive (Chicorée Frisée de Meaux).—This variety forms a broader rosette than the preceding kind, but not so ry RETO LO full. It is usually from 16 se Te Be VaR as to 18 inches across. The a COR Ta leaves are longer, and their divisions are more curled and erisped than in the summer variety. The midrib, which is tinged with rose-colour on the lower part, is often $ inch or more broad, the middle part being furnished with very Small Green Fine-curled Winter Endive j (} natural size). 240 The Vegetable Garden. [ENptve. much divided, crisped and curled, leafy segments. The terminal portion of the leaf is entire and almost flat, with the margin notched and curled. This variety is not so early as the preceding kinds, but it is more hardy, and is particularly suitable for an autumn crop. Picpus Curled Endive (Chicorée Frisée de Picpus)—This kind is nearly the same size as the preceding one, the diameter of the rosette being from 14 to 16 inches, but the leaves are far more finely cut, and the heart of the rosette is fuller and firmer. The two varieties differ re- markably in the formation of the terminal part of the leaf. In the Piepus variety, this is very narrow and almost reduced toa midrib; while in the other kind it has some degree of width. The midrib or stalk of the Bi s Picpus also is much nar- Picpus Curled Endive (4 natural size). Tower, 18 destitute of the rosy tinge, and only fur- nished here and there with leafy appendages, which gives it a very peculiar appearance. The Pzepus is a very good and hardy kind of Endive, and is well adapted for open-air culture. Rouen, or Stag’s-horn, Endive (Clicorée Fine de Rouen).—-A hand- some and very distinct variety, forming a very full rosette, 14 to 16 inches in diameter. The leaves are not so finely divided, nor are the divisions so much curled, as in the preceding varieties; they are also of a duller and grayer colour. The midrib is deep, but very narrow, and entirely white. This is one of the kinds which are most exten- sively cultivated at Paris, and through all the north of France. It is particularly well adapted for open-air culture, and, being hardy, yields a crop until late in autumn. Louviers Endive (Chicorée de Louwviers)—This variety, which seems to be derived from the preceding kind, is very distinct and good. Lhe plant forms a rosette, which is not so broad as the Stag’s-horn variety, but is fuller, more compact, and more convex. The leaves are Rouen, or Stag’s Horn, Endive (} natural size), Enprve.) The Vegetable Garden. 941 aler in colour, but the divisions are more regular and narrower. The eet of the rosette is remarkably dense, so that plants of this variety, although occupying less space than those of the preceding kind, yield quite as heavy a crop. In con- sequence of the almost hemi- spherical form of the rosette, it contains a greater number of blanched leaves, in proportion to its size, than any other variety ; so that, bulk for bulk, it yields a larger amount of useful produce. Moss-curled Endive (Chicorée Mousse).—Rosette rather small, seldom exceeding 10 or 12 inches in diameter, and not often very compact. Leaves clear dark green, very much cut, curled,and crisped, so that it is difficult to distinguish one leaf from another, and the whole plant resembles a tuft of Moss. ‘The midribs of the leaves are narrow and very white. This is not a very productive variety, but it is sometimes in request on account of its peculiar appearance. As it occupies but little space, it is very suitable for growing under bell- glasses. Another equally dense thick-set variety is sometimes met with under the name of the Short Bell- glass Endive , uM (Chicorée Courte & Cloche). This Raa eahal appears to be intermediate be- een tween the Moss-curled and the Small Green Curled Summer OP Endive, coming nearer, how- RO AR ever, to the latter. Ruffee Green Curled En- cnn SERRE RS CRS EEN dive (Chicorée Frisée de Ruffec). -- =. ag eee eI —Rosette very large, often 16 ~--# Cie oe ree to 18 inches in diameter, at first sight slightly resembling that of the Moss-curled variety, but Louviers Endive (} natural size). S WAS . aA Vs AS » Y SOR re i atl F Faas Pes Bees ri a ere | ‘ge a 2 2 Si RE os i 3 B more tufty, and fuller in the A Mie Og. 5 eee Aen: Hs eae AA 8 centre. The midrib of the leaf ee es is very white and thick, very Moss-curled Endive (4 natural size). tender and fleshy, nearly an inch broad, but looking much broader on account of the blanching of a large portion of the blade of the leaf, the remainder of which is cut and curled almost like the Moss-curled variety. The Ruffee is cer- tainly one of the best kinds for open-air culture, and is equally suitable for summer and autumn. We do not know any other variety which bears cold weather so well, and we have seen it in the open ground, simply covered with leaves, surviving winters in which all other kinds perished. R 242° The Vegetable Garden. [Envrve. Imperial Curled Endive (Chicorée Frisée Impériale)—_A handsome Curled variety, forming a broad, tall, and well-furnished rosette, and Ruffec Green Curled Endive (} natural size), resembling the preceding kind more than any other variety. It differs from it, however, in the lighter colour of the leaves, which are also less finely cut, but have the segments very much curled and folded. This variety is especially noticeable for the circumstance tliat its leaves do not exhibit a bare midrib at the bottom, like those of other varieties, but run down to the very ground, where they are from # inch to nearly 1? inch broad. They are also perfectly white for at least one-half their length. Ever-White Curled Endive (Chicorée Toujours Blanche).—Rosette not very dense nor well fur- nished, 14 to 16 inches in diameter;. midrib of the leaf yellow, and tinged with rose colour; leaves very pale in hue, having the appear- ance of being artificially blanched. ‘This peculiar colour is the chief distinction of the plant, as it is neither very productive nor of par- ticularly good quality ; yet it is always welcomed in the markets, on account of its blanched appearance. A variety of WhiteCurled Endive, in which the leaves are wavy and curled rather than much divided, was for- se ea merly in cultivation, but it Ever-White Curled Endive (1 natural size). has been superseded by the present very finelycut variety. Large Green Curled Endive (Chicorée Verte d Hiver).—lt is only in the warmest parts of France, or in districts by the seaside, that Enpive.] — The Vegetable Garden. 243 Endive can be safely left exposed to the open air during winter. The present variety, which has often been recommended as quite hardy in the climate of Paris, is in reality almost as sensitive to cold as the other varieties, and quite as much so as the Ruffec Curled Endive, which is one of the hardiest. It forms a rosette, 20 inches broad at the most, and not very full at the heart, composed of long straight leaves, which are very much divided, somewhat curled, and of a darker green than those of any other kind of Endive. It is, in fact, a variety which has been very little improved, and hardly differs from the hallt- wild variety which is grown in Provence under the name of Chicorée Verte (Green, or Curled, Endive), and is elsewhere known as Chicorée du Midi (Southern Endive). Green Curled Upright Endive (Chicorée Frisée Grosse Pancaliere). —Under this name a variety of Curled Endive is sometimes met with in Normandy, which, in its general appearance and the divisions of the leaves, very much resembles the Small Green Curled Winter Endive, from which it is distinguished, however, by the abundance of its leaves, which completely fill up the centre of the rosette, so that the central leaves stand quite erect and the plant is blanched naturally, without requiring to be tied up. _ Intermediate Bordeaux Endive (Chicorée Batarde de Bordeaux).— This kind, which is very little known outside of its native district, forms the connecting link between the Curled-leaved and the Broad- leaved, or Batavian, varieties. It is a vigorous-growing plant, with long broad leaves, which are rather lobed than truly cut, and would form a rosette 20 inches at least in diameter, if they had not a greater tendency to turn upwards than to spread on the ground. The heart is not very full, but by tying up the leaves the interior of the tuft is readily : blanched, and affords an abundant and pretty tender salad. In the | south-west of France this variety grows in the open air all through the winter, and at Paris it bears the early frosts well. | Broad-leaved, or Batavian, Endive (French, Chicorée-Scarole | Ronde; German, Griine Vollherzige Breithlattrige Hscariol; Dutch, | Escarol, Kropandijvie; Italian, | Endivia Scariola ; Spanish, | Escarolo de Hojas. Anchas).— | Rosette broad, often 16 inches in diameter; leaves entire, toothed at the edges and more or less twisted or waved, with sz broad, thick, white midribs. The central leaves, being par- tially turned inwards, serve to cover and protect the heart of the plant, thus forming a sort of a very decided dwarf head. When the plant is in this condition, the French gardeners say that it is “bouclée,’ or “curled.” When well grown and artificially blanched in the manner described at the commencement of this article, this plant forms one of the best winter salads. The blanched inner leaves are particularly tender and crisp, and have a fine and very agreeable flavour. This variety is far more extensively cultivated than any other kind. Broad-leaved, or Batavian, Endive (4 natural size). 244 The Vegetable Garden. [ENDIvE. Broad-leaved Limay Endive (Scarole Grosse de Iimay).—Leaves very large, arranged like the rose-work in architecture, of a palish- green colour, puckered, entire, the inner ones cut into rather deep but not very numerous lobes, very much puckered, and forming a stoutish kind of head. This is a larger variety than the Common Broad-leaved kind, to which it is preferred in some localities near Paris, without any very apparent reason. White Batavian Endive (Scarole Blonde). _Rosetts somewhat broader than that of the Com- mon Broad-leaved kind, but not so full, and especially re- markable for the very pale colour of the leaves. This variety heads to a much less extent than any other kind, and is usually cut when young, before it is fully grown. | It is also less hardy than the Com- mon Broad-leaved kind, and more lable to be spoiled by dampness, but, on account of its light colour, it is in much request for salad. Itis chiefly grown for summer and autumn use, and by making succes- sional sowings it can always be had tender. Broad-leaved Winter Endive (Scarole en Cornet),— White Batavian Endive (4 natural size). , This varlety differs YOuy much in appearance from the other kinds of Endive, and. even from the other Broad-leaved kinds. Its leaves are fewer, but much larger, being almost as broad as long, and cut at the edges into numerous long teeth. The midrib appears gy to branch from the base of the leaf, over which it diverges in all directions. ‘The leaf, which is at first folded up in the centre of the plant, opens out as it grows, like a twisted paper bag unfolding itself; frequently it forms a kind of hood, which continues to en- velop the younger. leaves for a considerable time, thus producing a genuine head. If the plant were improved in this direction, it would afford an excellent winter salad, as it is comparatively hardy and withstands ordinary winters in the climate of Paris, when protected with a covering of leaves or Aer. Vii Pe ge Al Uy 2 Ss ' SU he Broad-leaved Winter Endive (} natural size). Ses ek ty eR A CRIMI til aa ends; seed small, brown, with five or six FENNEL.) The Vegetable Garden. 245 straw mats. It is especially suitable for the west and south of France. It is possible that, by attention and perseverance, a sub-variety may be raised from this plant with a perfect head like that of a Lettuce or a Cabbage, but it is to be feared that it is not quite hardy enough for the northern and central districts of France. EVENING PRIMROSE. Cinothera biennis, L. Onagracez. French, Enothére bisannuelle. German, Rapuntica. Flemish, Ezelskruid. Italian, Rapontica. Native of Peru.—Biennial.—A plant with a rather thick, long tap- root, the flesh of which is white and firm. Radical leaves growing in a rosette, stalked, obovate or elliptic in shape, sinuate-toothed at the base; stems erect, branching, over 3 ft. in height, bearing lanceolate leaves which are more or less narrowed into the leaf-stalk; flowers yel- low, large, in leafy terminal clusters; seed- vessels long, furrowed, narrowed at both mK flat facets. A gramme contains about 600 seeds, and a litre of them weighs about 375 grammes. ‘Their germinating power lasts for three years. The culture and uses of this plant are almost the same as those of the Salsafy. It is more, however, as a curiosity that we mention it, although its rather tender and fleshy root is sometimes used as a table vegetable. It should be employed for this purpose at the end of the first year of its growth, when the plant has put forth only one rosette of leaves. a 2 E 7 “ff Evening Primrose (! natural size). FENNEL. Umbelliferee. French, Fenouil. German, Fenchel. Flemish and Dutch, Venkel. Danish, Fennikel. Italian, Finocchio. Spanish, Hinojo. Native of Southern Hurope.—Perennial,—The following three plants of the genus Fceniculum are in cultivation, and most authors are agreed in thinking that each of them should be referred toa different botanical species. Common Wild, or Bitter, Fennel (feniculum vulgare, Gartn. Fenowil Amer).—Perennial—Rather common in France, in the wild state. Leaves very much divided into thread-like segments; leaf- stalks broad, almost membranous, clasping the stem, which is smooth, hollow, and about 5 feet high; flowers greenish, in broad, terminal umbels; seed long, rounded at both ends, and retaining the remains of 246 The Vegetable Garden, [FENNEL the withered stigma, of a dark-gray colour, with five ribs, three of which are on the back of the seed, and one at each side. A gramme contains about 310 seeds, and a litre of them weighs about 450 grammes. Their germinating power lasts for four years. _This plant requires no atten- tion. It is perennial and hardy to such a degree that it is often found growing on old walls, rubbish-heaps, etc. Sometimes, but rarely, the leaves are used for seasoning. ‘The plant is chiefly grown for its seeds, which are often used in the manufacture of liqueurs. Common Garden, or Long Sweet, Fennel (Feniculum officinale, All.; Anethum Feeniculum, L. Fenowl Doux).—Native of Southern Europe.—Biennial, or annual in cultivation—Although this plant bears some resemblance to the Wild Fennel, it differs from it in having much stouter stems, and the leaves much less divided, the segments being also of larger size, and of a more glaucous-green colour. It also differs in the remarkable size of the leaf-stalk, the sides of which spread and are curved in such a manner as to sheath part of the stem and even the base of the leaf above it. Flowers greenish, in broader umbels than those of the Wild Fennel, and with stouter and stiffer rays; seed at least twice as long as that of the wild kind, flat on one side and convex on the other, traversed by five thick yellowish ribs, which occupy almost the entire surface of the skin. A gramme contains about 125 seeds, and a litre of them weighs about 235 grammes. Their germinating power lasts for four years. CULTURE. —The seed is sown in drills, chiefly in autumn, in order to have the crop come in during the following spring. It is sometimes used raw as a side dish; the seeds are also used in the manufacture of liqueurs. The famous “Carosella,’ so extensively used in Naples, and Finocchio, or Florence Fennel scarcely known in ae other place, (L natural size). is referred by authors to HFaniculum piperitum, D.C.; a species very closely related to F’. officinale. The plant is used while in the act of running to bloom; the stems, fresh and tender, are broken and served up raw, still enclosed in the expanded leaf-stalks. They are esteemed a great delicacy and are obtained only from the end of March till June. Finocchio, or Florence Fennel ([cniculum dulce, D.C. Fenowl de Florence; Italian, Finocchio Dolce).—Native of Italy—Annual.—A very distinct, low-growing, and thick-set plant, with a very short stem, which has the joints very close together towards the base. Leaves large, very finely cut, and of a light-green colour; leaf-stalks very broad, of a whitish-green hue, overlapping one another at the base of the stem, the whole forming a kind of head or enlargement varying in size from that of a hen’s egg to that of the fist, firm, white, and sweet inside. The greatest height of the plant, even when run to seed, does not exceed from 2 to about 23 feet. The flower umbels are large, with thickish Fennet Fiower.] The Vegetable Garden. 24:7 rays, which have a mild, sweet flavour. Seed oblong, very broad in ‘proportion to its length, flat on one side and convex on the other, with five prominent ribs, in the intervals between which the gray colour of the seed is well shown. A gramme contains about 200 seeds, and a litre of them weighs about 300 grammes. Their germinating power lasts for four years. CunturE AnD Usrs.—The seed is usually sown in spring for a summer crop, and towards the end of summer for a late autumn crop, in warm countries. It is sown in rows 16 to 20 inches apart. All the attention required is to thin out the seedlings so as to have them 5 or 6 inches apart, and to water the plants as often and as plentifully as possible. When the head or enlargement of the leaf-stalks at the base of the stem has attained about the size of a hen’s egg, it may be | slightly earthed-up so as to cover half of it, and in about ten days after- : wards cutting for use may be commenced with the most forward plants, and continued as each plant advances in growth. The plant is usually : eaten boiled. In flavour it somewhat resembles Celery, but with a sweet taste and a more delicate odour. Up to the present time, it is not much used in France, but it deserves to be more extensively culti- vated. We have not seen it used in England. FENNEL FLOWER. Nigella sativa, L. Ranunculaceee. French, Nigelle aromatique. German, Schwartz-Kummel. Flemish and Dutch, Narduszaad: Spanish, Nigela aromatica. Native of the Hast— Annual.—An erect-growing plant, with a stiff, somewhat hairy, and branching stem. Leaves very deeply cut into linear segments, and of a grayish-green colour; flowers terminal, pale or grayish blue, succeeded by toothed seed-vessels filled. with almost triangular seeds, which arerough-skinned, black, and have a rather strong atomatic flavour. A- gramme contains about 220 seeds, and a litre of them weighs about 550 grammes. Their germinating power lasts for three years. There is a variety with yellow seeds, but re- sembling the type in every other respect. The seed is sown in April or May, and preferably in light warm soil. The plants require no attention while growing, and the seed ripens towards August. The ripe seeds are used for seasoning in various culinary preparations. In Germany the name of Schwartz-Kummel is also applied to the seeds of © the single-flowered Nigella damascena. Fennel Flower (flower and seed-vessel) (4 natural size). 248 The Vegetable Garden. [Common Gar.ic. COMMON GARLIC. Allium sativum, L. Liliaceee. French, Ail ordinaire. German, Gewohnlicher Knoblauch. Flemish, Look. Dutch, Knof- look. Danish, Hvidlog. Italian, Aglio. Spanish, Ajo vulgar. Portuguese, Alho. Native of Southern EKurope.—Perennial.—A bulbous plant, all the parts of which, and especially the underground portion, have a very strong and well-known burning. taste. The bulbs or heads are com- posed of about ten cloves, enveloped by a very thin white or rose-coloured Common Garlic (4 natural size). likes rich, deep, well-drained soil. much, it often rots. membranous skin. The plant hardly ever flowers, in the climate of Paris at least, and is propagated exclusively by means of the cloves, for which purpose those on the outside of the head should be selected, in preference to the inner ones, which are not so well deve- loped. CuLrure.—At Paris the cloves are most usually planted as soon as winter is over. Sometimes, especially in the south of France, they are planted in October for an early summer crop. The plant In damp soils, or when watered too When the stem is fully grown, gardeners are in the habit of twisting it into a knot, in order to increase the size of the bulbs. keep well from one year to another. 3 The membranous skin or covering which is most extensively grown. After the stems have withered, the bulbs are taken up, and will The Common Garlic is the kind of the bulbs is of a silvery-white colour. Plant the cloves (i.e. the separated portions of the bulbs) in shallow drills about 1 ft. asunder, and 6 inches apart in the row, covering them with soil to the depth of 1 or 2 inches; or plant whole bulbs 1 ft. apart each way, and never deep, as wet is apt to get down among the cloves, causing canker and mildew. Merely stretch a line or measure; take the bulbs by the neck and press them half or, say, two-thirds into the soil; then drop a pinch of fine sifted cinder-ashes over them, to prevent worms from drawing them out of the ground. February is about the best season to plant them. A small quantity may be planted in autumn, if it be desired to have a stock early the following season. From this autumnal or, to speak more precisely, October planting, bulbs may be taken up for use early in the succeeding summer. Any time after the leaves turn yellow the crop may be taken up and dried, hanging it up in bunches by the stalks in any airy room. Usrs.—In southern countries Garlic is very much used in cookery, but it is not so highly esteemed in the countries of the North. It is only just to say, however, that, when grown in cold climates, it has a - Goupen Turst.e.] The Vegetable Garden. 249 stronger and more biting or burning flavour than it has in warm countries. 7 Early Pink Garlic (Ail Rose Hatif)—This is an earlier variety than the Common Garlic, and is also distinguished from it by the pink or rosy colour of the skin which covers the head. About Paris, this variety is almost always planted in autumn, as it is said not to succeed well if planted in spring. About fifteen years ago, a variety came into notice, under the name of Azl Rond du Limousin. This did not appear to us to differ appreciably from the Common Garlic, from which round heads or bulbs can always be obtained by planting late in the season ; and, if these heads are replanted entire in the following year, _ they will produce heads of enormous size. Great-headed Garlic (Allium Ampeloprasum, L. Ail d’Orient).— Native of Southern Europe.—Perennial.—This plant produces a very large head or bulb, composed of cloves, in the same way as that of the Common Garlic, but of milder flavour, The stem, leaves, and flowers are so like those of the Leek, that there is every reason to think that both plants have originated from the same type, and have been differently modified by cultivation, the bulb in the one case and the stem in the other having been the subject of improvement. “When Leeks produce cloves, which occurs pretty often, these cloves are exactly like those of the Great-headed Garlic. The flowers, which grow in a large round head, yield fertile seeds, but the plant is most usually propagated by means of the cloves, this being a speedier method. ‘The culture and uses are the same as those of the pre- ceding kinds. 7 GOLDEN THISTLE. Scolymus hispanicus, L. Composite. French, Scolymed’Espagne. Dutch, Varkens distel. Italian, Barba gentile. Spanish, Escolimo. Native of Southern Eu- rope. — Biennial. — A plant with a white and rather fleshy tap-root. Radical leaves ob- long, usually variegated with pale green on a dark-green ground, very spiny, and nar- rowed at the base into the leaf-stalk; stem very branch- ing, from 2 to 24 ft. high, fur- nished with sessile, decurrent, and very spiny leaves; flowers of a bright yellow colour, in sessile heads of two or three flowers each; seed flat, yellowish, surrounded by a white scarious appendage. A ErpInmne contains about 200 Golden Thistle (, natural size; root, } natural seeds, and a litre of them size). ae Y VS BRE 250 The Vegetable Garden. [Goop Kina Henry. weighs about 125 grammes. Their germinating power lasts for three years. The seed is sown in March or April, in well-dug soil, in the same manner as Salsafy, and the plants are afterwards treated in exactly the same way as Salsafy plants. The roots may commence to be taken up for use in September or October, and will continue to yield a supply during the winter. The roots are eaten, like Salsafy. They are often 10 to 12 inches long, and nearly 1 inch thick. GOOD KING HENRY. Chenopodium Bonus-Henricus, L. Chenopodiacee. French, Ansérine Bon-Henri. German, Gemeiner Ginsefuss. Flemish and Dutch, Ganzevoet. Italian, Bono Enrico. Native of HEurope.—Perennial.—Stem about 23 ft. high, smooth, slightly channelled; leaves alternate, long-stalked, arrow-shaped, undulated, and smooth, of a dark-green colour, frosted or mealy on the under surface, rather thick and fleshy; flowers small, greenish, in close, compact clusters; seed black, small, kidney-shaped. A gramme contains about 480 seeds, and a litre of them weighs about 625 erammes. ‘Their germinating power lasts for five years. CuLTURE AND UseEs.—This plant, being perennial and extremely hardy, will grow and.yield abundantly for several years, without any attention except the occasional use of the hoe. It is easily raised from seed, which is best sown in spring, either where the plants are to stand or, preferably, in a seed bed. In the latter case, the seedlings are pricked out once before they are permanently planted out 16 inches apart every way. ‘The leaves are eaten, like Spinach, and it has been suggested to use the shoots, like Asparagus, as a very early vegetable, blanched by simply earthing them up. We think it an excellent vegetable for England, and deserving to be more generally planted. It is extensively grown by the Lincoln- shire farmers, almost every garden having its bed, which, if placed in a warm corner and well manured, yields an abundant supply of deli- cious shoots a fortnight before Aspa- ragus come in, and for some weeks afterwards. From a south border cutting generally commences early in April, and continues until the end of June. Some say they like it better than Asparagus. When pro- perly grown, the young shoots should be almost as thick as the little finger, and in gathering, it should be cut under the ground some- thing the same as Asparagus. In preparing it for use, if the outer skin or bark have become tough, strip it off from the bottom upwards, and then wash and tie it up in bunches like Asparagus. It is best boiled in plenty of water. When tender, strain and serve simply, or upon toast. Some have melted butter with it, others eat it simply with the gravy and meat. In cul- tivation, the Mercury will grow any- where; but, to have it in the best form, good cultivation is necessary. To this end you cannot have the ground too deep nor too rich. Hence we should say, trench the ground 2 ft. deep, mixing in an abundance of rich manure, and plant as early in the spring as possible. As the plant is a perennial, it is necessary to get an abundant yield of shoots, and to get them as strong as possible—and hence, in time, each plant may be 1 ft. or more in diameter. In plant- ing, put the rows 18 inches apart, and the plants 1 ft. apart in the row. It is wild in some parts of England. Gourps.] _ The Vegetable Garden. 251 GOURDS. Cucurbita, L. Cucurbitaceee. French, Courges. German, Speise-Kiirbiss. Flemish and Dutch, Pompoen. Danish, Graskar. Italian, Zucca. Spanish, Calabaza. Portuguese, Gabaga. _ The cultivation of Gourds dates from a very early period, and few vegetables are more extensively grown. The almost innumerable varieties of them which are met with have long since induced the conclusion that they could not all have possibly originated from a single type, but to M. Charles Naudin belongs the credit of having first thrown light upon the chaos of species and varieties, and of having ascertained the origin and parentage of the different forms, all of which he refers to three very distinct species, viz. Cucurbita maxima, Duch., C. moschata, Duch., and C. Pepo, L. We shall describe in succession the varieties which have sprung from each of the different botanical types, following the classification of M. Naudin, and we may remark that we do not know any form of Gourd that should necessarily be considered a hybrid between any two of these species. Although the various forms of cultivated Gourds have, as we have just observed, originated from plants which differ in their botanical cha- racteristics and also in their native habitats, they nevertheless, in their mode of growth and in their fruit, exhibit a striking resemblance, from which it is easy to understand how it was that they were fora long time supposed to be mere varieties of a single species. They are all annual climbing plants, furnished with tendrils; their stems are perfectly herbaceous, very long, pliant, and tough, angular and rough ; the leaves are broad, with hollow stalks, and roundish or kidney-shaped lobes, sometimes more or less incised or deeply cut; the flowers are large, yellow, and moncecious ; and the fruit is round or elongated, almost always ribbed, and with the seeds in a central cavity, surrounded by usually thick flesh. The plants grow very rapidly, and heat is indispensable for their development. Being originally natives of warm climates, they cannot be sown in France before May without the aid of | artificial heat, and their growth is completely stopped by the early frosts, which make havoc of all their green parts. CuLTuRE.—The seed is usually sown in the open ground in May. In order to forward the growth, round or square holes, of various widths and about 20 inches deep, are filled with manure, upon which is placed a layer of soil or compost from 6 to 8 inches thick. {In this the seed is sown, two or three seeds being usually given to each hole. The space to be left between the plants varies according as the variety grown is of a more or less spreading habit of growth. For an early crop, the seed may either be sown in a hot-bed, and the seedlings pricked out into another hot-bed before they are finally planted out, or it may be sown in pots placed on a hot-bed, in which the plants are left until they are finally planted out. When very large fruit are desired, only two or three should be lett on each plant, the best being selected, and the branches should be cut a few leaves beyond the last fruit. The readiness with which the stems of Gourds take root may 252) . | The Vegetable Garden. | [Govrps. also be turned to account by covering those stems which bear the finest fruit here and there with soil at the joints, where they soon strike root, especially if watered now and then, if needful. ‘The effect of this is to increase the size of the fruit, in consequence of the additional supply of nutriment. Usres.—The fruit, whether young or fully grown, is cooked and sent to table in an infinite variety of ways, and there are also some varieties which are eaten raw, like Cucumbers. The only | Gourd generally cultivated in England is the Vegetable Marrow, and the people do not even know the importance and the distinct value of the others, especially the keeping kinds grown in America and France. I. Cucurbita maxima, Duch., and Varieties. This species is the parent of the largest-sized Gourds; amongst others, of those known by the name of Pumpkins, All the cultivated varieties of Cucurbita maxima exhibit in common the following cha- racteristics :—The leaves are large, kidney-shaped, rounded, and never deeply divided ; the numerous stiff hairs which cover all the green parts of the plant never become spiny; the segments of the calyx are united for a certain portion of their length, and the whole of this portion is devoid of well-marked ribs and presents only a few veins or nerves; the segments of the calyx are narrowed from the base to the extremity ; lastly, the stalk of the fruit is always roundish and without ribs, often thickens considerably after the flower has fallen, becomes cracked, and sometimes attains a diameter twice or three times that of the stem. The seed is rather variable in size and colour, but always very smooth. On an average, a gramme contains only three seeds, and a litre of them weighs about 400 grammes. Their germinating power lasts for six years. The principal varieties which have sprung from Cucurbita maxima are the following : PUMPKINS, French, Potirons. German, Melonen-Kiirbiss. Danish, Centner-Groeskar. Italian, Zucca. Spanish, Calabaza totanera. Under this name, which does not correspond to any botanical division, are grouped a certain number of varieties of Cucurbita maaima which are remarkable for the great size of their fruit. In France they are grown on a large scale for market, and also on farms for home use. At the Central Market in Paris, Pumpkins may often be seen which weigh over 110 pounds each. Mammoth Pumpkin (Potzron Jaune Gros).—Stems climbing, from 16 to nearly 20 ft. long; leaves very large, roundish, or with five faintly marked angles, and of a dark-green colour; fruit very much flattened at the ends, and with well-marked ribs; skin of a salmon- yellow colour, and slightly cracked or netted when ripe; flesh yellow, thick, fine flavoured, sweet, and keeping good for a long time. In the United States, under the name of the Connecticut Field Pumpkin, a variety is grown which resembles the present one, except in having a somewhat finer skin. Large White Pumpkin (Poteron Blane Gros).—Fruit very large, approaching much more to the spherical shape than that of the pre- Gourps] ‘The Vegetable Garden. 258 Mammoth Pumpkin, which the plant resembles exactly in its habit of growth. This variety is very distinct and remarkable for the colour and the enormous size of the fruit, yet it is not very much grown. Etampes Pumpkin (Po- tiron Rouge Vif d’Ktampes). _—Fruit of medium size, not . so broad as that of the Mam- moth Pumpkin, butrelatively thicker; ribs broad and well marked; skinof avery bright and distinct orange colour. Thecultivation of this variety has been very much extended of late years, and it is now the kind which is most fre- quently seen in the Central Market at Paris. In its habit of growth it resembles the Mammoth Pumpkin, but its leaves areratherpaler. There are two forms of it, one of which has the fruit quite smooth. ceding kind, and with ai very smooth, creamy-white skin; flesh fine flavoured, not so deep in colour nor so strong tasted as that of the INN i my —<—$—_= Mammoth Pumpkin (75 natural size). This we consider to be truer to name than the other form, which has the skin of the fruit more or less cracked and netted. Some culti- vators prefer the latter, saying that it has thicker flesh. It appears to us to be a reversion towards the Mammoth variety. Large Green Pumpkin (Potiron Vert Gros).—F ruit large, rather flattened, with a dark-green skin, which is oftencracked ornetted when ripe. It is a good hardy variety, but the following kind is now rather more in favour. Spanish Gourd or Pumpkin (Potiron Vert @ Espagne).—Stems 10 to Etampes Pumpkin (j; natural size). 13 ft. long; leaves of medium size, roundish, of a dark green slightly tinged with ash-colour; fruit of medium size or even comparatively small, very much flattened, hollowed on both ends; skin green, often 254 : The Vegetable Garden. [Gourps. very finely netted, which gives it a grayish tint; flesh bright yellow, very thick, and keeping good for a very long time. This excellent Warted Marrow Squash (} natural size). variety, which is in very great demand in the markets, has the advantage of producing fruit of a moderate size, which are generally more convenient for family use than the very large kinds, which often be- come spoiled before the whole of them can be eaten, all kinds of Gourds being very difficult to keep after the skin is cut. When growing, the plant will carry two or three fruit well. Boulogne Gray Pumpkin (Potiron Gris de Boulogne).— The size of this fine variety approaches that of the old Large Green Pumpkin, but the colour and appearance of the skin, and the quality of the flesh, cause it to resemble the Spanish Gourd particu- larly. The plant is of vigor- ous growth, pretty early, and very productive, with large broad leaves, and fruit which are often from 23 to 3 ft. across, and about half as thick, The skin is of a dark olive colour,sometimes alittle bronzy on the side next the sun, and marked with longi- tudinal bands of a slightly paler colour; the whole sur- face is also covered with a great number of very fine short parallel lines, which give it the gray tint from which the variety is named. The flesh is yellow, thick, and floury. The fruit of this variety keeps at least as long as that of the Etampes Pumpkin. It was raised only a few years ago, at Boulogne-sur-Seine, and has already come extensively into cultivation, being in high repute with the market gar- deners about Paris. Warted Marrow Squash (Cowrge Brodée Galeuse)—A vigorous-growing plant, with stems from 13 to marked characteristics. Inthe is very slight, and sometimes ~Govrps] —-* The Vegetable Garden. 255 over 16 ft. long. Leaves large, of a dark-green colour, roundish, or ‘sometimes undulated in outline. This variety, raised in the neigh- bourhood of Bordeaux, is evi- . dently very closely allied to the Turk’s-Cap or Turban Gourd, but differs from it in some very i Nea SI ig first place, the enlargement in the upper part of the fruit altogether wanting; and in the next, the whole surface of the skin, when ripe, is covered with excrescences of a corky appearance, somewhat like a those seen on the skin of = LZ Netted Melons, This pecu- Chestnut Squash (} natural size). liarity gives the variety a very distinct character. ‘he flesh of the fruit is orange-coloured, very thick and sweet, and of excellent quality. Chestnut Squash (Courge Marron).—A vigorous-growing plant, with stems from 138 to over 16 ft. long. Leaves roundish, entire, most usually undulated at the edges. This is an ex- cellent variety, with medium- sized or small fruit, which is somewhat flattened at the ends, but not concave there, as Pumpkins often are. Ribs barely defined, or altogether wanting ; skin smooth, of an intense brick-red colour; flesh deep yellow, very thick,sweet, and floury, and keeping well. A plant may carry three or four fruit well, — Valparaiso Squash (Cowrge de Valparaiso), — Stems trailing, from 16 to nearly 20 ft. long. Leaves entire, somewhat elongated, toothed and spiny at the edges, of a clear-green colour, sometimes silvery gray on the upper surface ; fruit ob- long, narrowed at both ends, 0 SSS about 16 to 20 inches long, Valparaiso Squash (} natural size). and 12 to 14 inches in dia- meter in its widest part, and shaped something like a Lemon; ribs faintly defined, or altogether wanting; skin white, slightly tinged with gray, covered, when ripe, with a great number of small cracks Cast eS ll 256 The Vegetable Garden. : [Govrps. or very fine tracings; flesh orange-coloured, sweet, and of delicate flavour. A plant, unless it is exceptionally strong, should not be allowed to carry more than two fruit. These often weigh from 27 to 33 pounds each, and even more, and are rather difficult to keep. _ Ohio Squash, or Californian Marrow (Courge de l’Ohio).—A variety of American origin. Stem creeping, 16 to nearly 20 ft. long; leaves entire, roundish, kidney-shaped, or with five faintly marked lobes, sometimes wavy at the edges. The fruit some- what resembles that of the preceding variety in shape, but is not so long in pro- portion to its width, which is sometimes 10 inches, while the length seldom exceeds 12 to 14 inches; ribs very faintly marked; skin almost quite smooth, of a light salmon-pink colour. The flesh is very floury, and in high repute in the United States, where this variety and the following one are two of the most extensively grown kinds. A plant should not be allowed to carry more than three or four fruit. | Hubbard Squash (Courge Verte de Hubbard).—A very vigorous- erowing kind, with trailing, branching stems often 16 to nearly 20 ft. long. Leaves roundish, slightly sinuated, and very finely toothed at the edges. The fruit has a slight re- semblance to that of the preceding variety, but it is often shorter, more pointed at the stalk end, and is quite different in colour, being of a dark green, some- times marbled with brick- red. The flesh is dark yel- low, very floury, not very sweet, rather dry, and, in America, is considered to be of excellent quality; it also keeps good for a very long time. The skin is so hard and thick that it cannot always be cut with an ordinary knife. A plant will carry and ripen five or six fruit well. The Marble-head Squash, another American variety, differs from the Hubbard only in the colour of the skin, which is of an ashy gray. Olive Squash (Courge Olive)—This Gourd, which belongs to the section of Cucurbita maxima, derived its name from the shape and colour of the fruit, which exactly resembles an unripe Olive magnified Ohio Squash, or Californian Marrow (i natural size). Hubbard Squash (4 natural size). = , ~ ‘Govns] The Vegetable Garden. 257 a hundred times. The swollen fruit-stalk and the rounded, almost uniform, leaves surely indi- cate its origin from Cucurbita maxima. ‘The plant is re- markably vigorous in growth, and productive, but rather late, however. The fruit is of moderate size, generally not exceeding from six to about eleven poundsin weight, with golden-yellow flesh of excellent quality. It keeps well if properly ripened. This variety comes nearest to the Hubbard Squash, from which, however, it entirely differs in its more diffuse and exuberant habit of growth, and also in the more elongated form of the fruit. Valencia Squash (Courge de Valence).—The fruit of this variety is of a peculiar shape, being swollen at the base, then almost cylindrical, and ending in a roundish point. Ribs very strongly marked ; skin grayish green, resem- bling that of the Green Pumpkins in colour; flesh bright yellow, rather abun- dant, and of good quality. The stems attain a length of from 16 to nearly 20 feet. This is a rather late variety, and ripens with difficulty in the northern parts of France, but it is a productive and vigorous-growing kind. Turk’s-cap, or Turban, Gourd (Girauwmon).—A very distinct kind of Gourd, well known everywhere from its peculiar shape, from which it has received the common name of Turk’s-cap, or Turban, Gourd. ‘There is an almost infinite number of forms of it, all of which in common pre- serve the characteristic turban shape of the variety, but differ from one another in the . size and colour of the fruit. The kind ere or Turban, Gourd which is most commonly grown, and which ustural si74): may be, considered the type of the variety, produces fruit weighing S 258 The Vegetable Garden. | [Gourps, from about six to nine pounds each, bearing on the end farthest from the stalk a cap-shaped enlargement, which is sometimes hemispherical, and sometimes with four or five deeply cut ribs, The fruit is hardly ever uniform in colour, being often variegated in a variety of ways, most frequently with dark green, yellow, and red. One of these colours is often absent, and sometimes the fruit is entirely of a dark-green hue. The flesh is of a fine orange colour, and is thick, floury, and sweet. Small Chinese Turban Gourd (Giraumon Petit de Chine ; Chinese, Hong-nan-koua).—This pretty little Gourd has been quite re- cently introduced from China by the authorities of the Museum of Natural History at Paris. It is a very dis- tinct plant, and appears to possess a considerable degree of merit. It differs from the Gourds hitherto known in Kurope, in the small size of its fruit, which do not usually exceed two or three pounds each in weight. They are generally of a bright-red colour, marked longitudinally with yellow and dark green. Small Chinese Turban Gourd (} natural size). The crown is well marked, but usually not very prominent. Flesh yellow, firm, floury, and sweet. A plant may carry ten fruit or even more. They ripen pretty early, and keep admirably. This is one of the few kitchen-garden vegetables which we have received ready-made from China, OTHER VARIETIES OF Cucurbita maauima. Sometimes, under the name of Courge de Chypre (Cyprus, or Musk, Gourd), a variety is met with, which is of medium size, slightly flat- tened, with very faintly marked ribs, and with a smooth grayish skin, variegated or marbled with pale green or pink. This kind does well in the south of France, but is rather late for the climate of Paris. To Cucurbita maxima must also be referred a variety of Gourd which does not climb or creep, and was introduced from South America, fifteen or twenty years ago, under the name of Zapallito de Tronco. It is not a productive kind, and seems to have gone out of cultivation. In North America, under the name of Essex Hybrid Squash, or American Turban, a variety is grown which has thick, almost cylindrical fruit, with the crown hardly defined, and of a uniform salmon-pink colour, almost exactly resembling the tint of the Ohio Squash. II. Cucurbita moschata, Duch., and Varieties. The varieties which have sprung from this species have all long running stems, which readily take root, and are covered (as are also ji Gourps] _ —-*‘The Vegetable Garden. 259 the leaves and leaf-stalks) with numerous hairs, which never become spiny. They are also distinguished by having the fruit-stalk (which is pentangular or sexangular, like that of Cucurbita Pepo) swollen where it joins the fruit. The leaves are not cut, but exhibit well- marked angles, and are of a dark-green colour relieved by blotches of silvery white produced by a thin layer of air under the skin, which rises here and there between the principal veins or nerves. The calyx has the segments divided almost as far as the stalk, and often broader at the extremity than at the base; they sometimes become leafy. The seed is variable in size, but always of a dirty-white colour, and mar- gined and covered by a loosely adhering membrane or skin, which © often becomes detached here and there, giving the seed a shaggy appearance. A gramme contains, on an average, seven seeds, and a litre of them weighs about 420 grammes. Their germinating power lasts for six years. ‘This species derives its name from the musky flavour which all the varieties of it possess, to a greater or less extent, in the flesh of the fruit. Carpet-bag Gourd, or Naples Squash (Cowrge Pleine de Naples).— Stems trailing, 10 to 13 ft. long; leaves medium sized, entire, roundish or five-angled, of a deep and rather dull green, with veins and spots of whitish gray, clearly relieved on the green ground; fruit large, 20 inches to 2 ft. long, and 6 to 8 inches broad in its widest part. The part next the stalk is nearly cylindrical, but the lower part is more or less swollen, and it is only in this part that seeds are found, the upper part being solidly filled with flesh without any central cavity. Skin smooth, dark green, be- coming yellow when the fruit is quite ripe; flesh orange coloured, very abundant, sweet, @ perfumed, and keeping well. This variety is @ very productive, and the fruit is of excellent @ quality. It has no fault except that it ripens rather late. The Courge Pleine d’ Alger and the Courge des Bédowins appear to be identical st with this kind. In Italy a truly gigantic Caxpetbas ae on Naples ‘ ‘ : : quash (} natural size). variety is grown, the fruit of which, usually slightly curved, often measures upwards of 3 ft. in length, and weighs from thirty-three to forty-four pounds. Early Carpet-bag Gourd, or Early Neapolitan Squash (Courge Portmanteau Hative).—This variety resembles the preceding one in all the particulars of its habit of growth, and only differs from it in the smaller size of its fruit, and its considerably greater earliness, which renders it a very valuable plant, and one to be recommended for the climate of the north of France in preference to the previous variety. Canada Crook-neck, or Winter,Gourd (Couwrge Cou Tors du Canada). —This pretty little Gourd is closely allied to the preceding variety, but differs from it chiefly in having the portion of the fruit which is next the stalk completely filled with flesh (as in the Naples Carpet-bag Gourd), and usually curved like the neck of a swan, in which respect 260 The Vegetable Garden. [Gourns. it resembles the Siphon Gourd. It possesses the good qualities of earliness and excellent flavour, and also keeps well. ‘The plant is of small size, the stems seldom exceeding 5 or 6 ft. in length. It is therefore well adapted for gardens of moderate extent. OTHER VARIETIES OF Cucurbita moschata. There are also some forms of this species, in which the fruit is not of an elongated shape, but round- ish or even flattened. Among the first of these we may mention the Bordeaux Melon Squash— a vigorous-growing plant, bear- ing greatnum bers of fruit, which are nearly cylindrical, flattened at both ends, something like a and with faintly defined ribs. It is a productive variety, with fruit of excellent quality, but rather late in ripening. The Courge ala Violette of the south of Franceand the Courge Pascale are two varieties closely allied to the preceding one, and, like Canada Crook-neck, or Winter, Gourd anada Cro ( atin 1 ates it, have almost spherical fruit. Yokohama Gourd (Courge de Yokohama). — The only flat-fruited variety of Cucurbita the Yokohama Gourd, a Japa- nese variety that has often been introduced into Europe. It is a plant of very rampant habit and somewhat late in ripening. Fruit flattened in shape, especially on the por- tion surrounding the eye, gene- rally twice as broad as long, a Pog sometimes even more so, of a Ros er eee ee 2. very dark green colour, with a irregularly formed ribs, and the Yokohama Gourd ({ natural size). skin ‘indented same wrinkled, ive that of the Prescott Cantaloupe Melon. III. Cucurbita Pepo, L., and Varieties. This species is the parent of a very great number of cultivated varieties, all of which exhibit the following characteristics of the type: —-Leaves with lobes always well defined, and often deeply cut ; hairs be- coming spiny here and there; fruit-stalks pentangular or five-ribbed, never drum, as broad as they are long, — moschata that we know of is - The Vegetable Garden. 261 Gourps. ] swollen under the fruit, and becoming exceedingly hard when the fruit Tipens ; segments of the calyx united for some part of their length, and often slightly contracted below the commencement of the divisions ; the part between the stalk and the contractions usually has five Brent ribs, and the segments of the calyx are narrowed from the ase to the extremity. The seed varies very much in appearance, but is always winged or margined, and is seldom as large as that of the varieties of Cucurbita maxima. It may be observed that the seed of genuine varieties of Cucurbita Pepo weighs, on an average, 425 grammes to the litre,a gramme containing from six to eight seeds, while the seed of the Custard and Fancy Gourds is | much smaller. The germinating power of the seed of all kinds of Gourds, except the Large Tours Pumpkin, lasts for six years or more. Vegetable Marrow (Courge a la Moelle). —A plant with long, slender, running stems. Leaves of medium size, deeply cut into five lobes, which are often undulated or toothed at the edges, of a dark-green colour, some- times variegated with grayish spots, and very rough to the touch; fruit oblong in shape, 10 to 16 inches long, and 4 or 5 inches in diameter, with five or ten ribs more or less well marked, but most prominent on the part . Vegetable M oatieal next the stalk ; skin smooth, of a dull yellow er ENS ones or yellowish-white colour. The fruit is gene- rally eaten when it is less than half grown, as the flesh is then very tender and marrowy; when ripe, it is rather dry. It should be used always in a young state. Cuiture.—Little need be said in | able seasons. Marrows are generally this respect, as the Marrow will grow anywhere if supplied with plenty of manure and moisture at the root. For early Marrows the seed should be sown in pots and placed in a gentle heat any timein April; when they have made two pairs of rough leavesthey may be hardened off ready for planting early in June. Hand- lights should be placed over them for a few days after planting, until they becomeestablished. Itisa bad practice to keep the lights on too long, inasmuch as the plants do not grow any faster and they are liable to mildew—the latter disease being the only drawback to growing Mar- rows in pits or frames. Some gar- deners sow earlier and plant earlier, but there is seldom anything gained by it unless in exceptionally favour- planted on old refuse-heaps, or old manure beds, which places are well suited to their growth. We have seen them planted on great heaps of decayed leaf-mould; on this they grow and fruit amazingly. They may, however, be successfully grown in any ground by taking out a few spits of earth and digging in a barrow-load of manure. Summer Marrows do well planted in old ditches or dykes that are compara- tively dry during the summer months. ‘The usual time for sowing seed of Marrows is in May and June, and it is sown where it is to remain, having a flower-pot or hand- light placed over it until it has ger- minated. It is a good plan to soak the seed in water for a few hours previous to sowing, ‘T’he same re- 262 The Vegetable Garden. | [Gourps. marks as to culture apply to all the | tant vegetable in London market tribe of Gourds. Fora full account | gardens, the reader is referred to of the culture of this very impor- | Shaw’s“ London Market Gardening.” Long White Bush Marrow (Courge Blanche non Coureuse).—This variety is very distinct in its habit of growth. The stems, instead of running, remain very short and rather thick, bearing closely set leaves of a dark-green colour with a few grayish blotches, and deeply cut and toothed at the edges. Fruit longer than that of the Vegetable Marrow, being from 14 to 20 inches in length, with a diameter of 54 or 6 inches, narrowed towards the stalk, and traversed by five ribs. Like the ———_ — Long White Bush Marrow ( natural size). Italian Vegetable Marrow (} natural size). Vegetable Marrow, the fruit of this variety is usually eaten before it is fully grown, the plant continuing to produce new fruit in succession. Italian Vegetable Marrow (Courge d’ltalie ; Italian, Cocozella di Napolt).—An extremely distinct variety. Stems not running, very thick and short, producing numerous leaves of a dark-green colour, very large, and very deeply cut into five or six lobes, which are also more or less notched. The luxuriant foliage forms a regular bush. Fruit very much elongated, being 20 inches or more in length, with a diameter of 3 to 4 inches, furrowed by five ribs, which are most promi- nent on the part next the stalk, where the fruit is also narrowest; skin very smooth, of a dark green, marbled with yellow or with paler green. All through Italy, where this Gourd is very commonly grown, the fruit is eaten quite young, when it is hardly the size of a small Cucumber, sometimes even before the flower has opened, when the ovary, which is scarcely as long or as thick as the finger, is gathered for use. The plants, which are thus deprived of their undeveloped fruits, continue to flower for several months most profusely, each producing a great number of young Gourds, which, gathered in that state, are exceedingly Govrps.] _ The Vegetable Garden. 263 tender and delicately flavoured. This should be tried in England, and the same excellent way of gathering young adopted. Brazilian Sugar Gourd (Courge Sucriere du Brésil).—A plant with long, slender, running stems. Leaves lobed, rough, of a very dark green colour, and finely crimped and puckered; fruit oblong, rather short, swollen in the middle, with five faintly marked ribs, and sometimes slightly warted ; skin green, turning orange whenripe; flesh yellow, thick, and very sweet. ‘This variety is highly to be recommended, on account of its earliness, and the abundance and good quality of its fruit, which Peers ioc tine SES ripens half-early. Brazilian Stigar Gourd (} natural size). Patagonian Squash (Courge des Patagons).—A plant with very long running stems, and large, lobed, dark- green leaves. Fruit from 12 to 20 inches long, and 6 to 8 inches across, traversed from end to end by five very regular ribs, which form so many prominent rounded flutings ; skin smooth, of an extremely dark green,almost ae \ Ae black, a colour which it re- SCAG y aA NYS re tains when ripe; flesh yellow, OAL Vans of medium quality. This variety is remarkable for its hardinessand productiveness. Under the name of Al- satian Gourd, a variety has been highly spoken of, which resembles the Patagonian ) Squash, except that the fruit Patagonian Squash (} natural size). is less angular and of a lighter green colour. When the fruit of this variety is full grown, but before it is ripe, it is used in salads, cut in slices and seasoned in the same way as Gherkins. With care, it will keep for some time in winter. Geneva Bush Gourd (Couwrgeron de Genéve).—Stems not running ; leaves long-stalked, of medium size and clear-green colour, rather deeply cut into elongated lobes which are toothed at the edges; fruit numerous, small, very much flattened, 5 or 6 inches in diameter and \ Me Ta\s \ 264 The Vegetable Garden. | [Gourps. 2 or 3 inches in depth; skin smooth, brownish-green, turning orange when ripe; flesh yellow, and not very thick. The fruit is eaten young, © before it is fully grown, like the Vegetable Marrow. ; Bush, or Crook-neck, Gourd (Courge Cou Tors Hative).—This plant | is not a climber or trailer, but forms a tuft like the Elector’s-cap Gourd. Leaves of a clear green, large, toothed at the edges, and more or less divided into three or five rather pointed lobes; fruit of a very bright orange colour, elongated, covered with numerous roundish ex- crescences,narrowedandmost ~ usually curved in the part next the stalk, and swollen at the other end, which, however, always terminates in a point. This variety, if cut while young, is not with- out some merit for table use, but it is chiefly grown for ornament, like the Fancy Gourds. From the hardness of its skin, the fruit is easily kept all through the winter, and never loses the fine orange colour which is peculiar to it. Large Tours Pumpkin (Citrouille de Towraine).—Stems creeping, 16 to 20 ft. long; leaves very large, of a dark-green colour with a few grayish blotches, sometimes entire, but most usu- ally divided into three or five lobes; fruit roundish or elon- gated, generally flattened at both ends, with faintly marked ribs, and a smooth skin of a pale or grayish green colour marked with deeper bands and marblings, ‘The fruit often weighs from 90 to 110 pounds. Its flesh is yellow, not very a --—— thick, and of middling quality. Bush, or Crook-neck, Gourd (} natural size). The seeds is a ‘AIO, # gramme contains only three seeds, and a litre of them weighs about 250 grammes. Their germi- nating power lasts for only four or five years. This variety is generally grown for feeding cattle only. Elector’s-cap, or Custard, Marrow (French, Patissons ; American, Scollop Gourd; German, Bischofsmiitze; Flemish, Prinsenmuts).—The Custard Marrows are some of the most curious varieties which have sprung from Cucurbita Pepo. They are not climbing or creeping plants, and have large leaves, of a clear-green colour, entire, or with five faintly Geneva Gourd, very much flattened trans- 430 grammes. Gourps.] a The Vegetable Garden. 265 — marked lobes. The fruit is versely, so that it is much broader than long, and the out- line, instead of being rounded, exhibits five or six projections or blunt teeth, whichare either diverging from, or more or less curved back towards, the stalk end of the fruit. The fruit of all the Custard Mar- rows is pretty solid, and the flesh is firm, not very sweet, but rather floury; the skin is very smooth, and variable in colour and thickness. The seed is very small, compared with that of the othervarieties of Cucurbita Pepo. A gramme contains about 10 seeds, and a litre of them weighs about The following are the most commonly grown varieties :— —— Yellow Custard Marrow MET TANS « (Patisson Jaune).—Thisseems Large Tours Pumpkin (§ natural size). to be the original variety or type of the cultivated Custard Marrows. The skin of the fruit is of a uniform butter- yellow colour, and the teeth or divisions of the crown are very prominent and curved back in the direction of the stalk. Green Custard Mar- row (Patisson Vert).—Fruit (unripe) dark green, nearly entirely so, or faintly marbled. Thecolouris very deep atfirst, but turns yellow as the fruit ripens. Orange - coloured Elector’s-cap, or Custard, Marrow (3 natural size). Custard Marrow (Patisson Orange).—Like the preceding kind in shape, but of a far more vivid colour, resembling that of a ripe Orange. Striped Custard Marrow (Patisson Panaché).— Stems often running; fruit rather small, with faintly marked teeth, and very prettily variegated | m : with green and white. White Flat a Warted Custard Marrow (Patisson Yellow Custard Marrow (} natural size). 266 | The Vegetable Garden. [Gourps. | Blane Plat Galeux).—Fruit with faintly marked lobes or teeth; skin creamy white, covered all over with roundish warts. All these varieties produce numbers of small fruit. A strong plant may be allowed to carry ten or twelve. Im- proved Variegated Custard Marrow is distinguished from the preceding kinds by the . much greater size of its fruit, which often weighs seven or eight pounds. A plant should not, as a rule, be allowed to carry more than three or four. In shape and colour the fruit resembles that of the Common Improved Variegated Custard Marrow : (} natural size). Variegated Custard Marrow. FANCY GOURDS. French, Coloquintes. German, Kleine Zierkiirbiss. Dutch, Kawoerd appel. Italian, Spanish, and Portuguese, Coloquintida. The true Colocynth (Cucumis Colocynthis, L.), an exclusively medi- cinal plant, is seldom met with in cultivation, and it is a misapplication of the name, only sanctioned by usage, when it is employed to denote a large number of varieties of Gourds with small fleshy fruit, the chief merit of which consists in the elegance or singularity of their shape, and the handsome colours which they exhibit when ripe. The skin of these fruit usually becomes very hard, and the pulp in the interior dries up rather quickly, in consequence of which they keep much longer than most of the edible kinds. In all the particulars of their habit of growth, the Fancy Gourds, or Colocynths, resemble the varieties of Cucurbita Pepo. The stems, leaves, flowers, and fruit are generally of smaller size than those of any of the kinds hitherto described in this volume, but the characteristics of all those parts, and also of the calyx and flower- stalk, indicate the origin of the varieties clearly enough ; and yet the Custard Marrows, which all are agreed to consider the undoubted off- spring of Cucurbita Pepo, may be said to form, by their small hard- skinned fruit, a true connecting link between the Fancy Gourds and the edible kinds described in the Vegetable Marrow section. The seed of these plants is small, numbering about 20 to the gramme, and weighing about 450 grammes to the litre. The Fancy Gourds have generally, if not always, long climbing or creeping stems, and, on this account, are very often grown as ornamental plants on trellises, arbours, etc. As they grow very rapidly, they are very useful for quickly covering bare surfaces with verdure, and their numerous and usually prettily variegated fruit are highly ornamental late in autumn and up to the first appearance of frosty weather. The number of varieties is almost unlimited, and new kinds are constantly being raised from seed. As it would be impossible to enumerate them all here, we shall confine ourselves to the description of the best established and most generally cultivated kinds. ; Gourps.] _ The Vegetable Garden. 7 267 ’ Pear Gourd (Cologuinte Potre).—One of the most common forms of Fancy Gourds is the elongated shape, with a spherical or ovoid swelling at the end farthest from the stalk. The varieties which have fruit of this shape are known by the general name of Pear Gourds, and differ more or less from one another in colour, as the White Pear Gourd, the skin of which is smooth and entirely milk- white; the Striped Pear Gourd, which is of a dark-green colour. marked with irregular longitudinal bands, or rows of spots, which are N| EE 7 (2 iy? a> ae Nits =< AS Ber ~ a a Sy f SN il Sail W Club Gourd (7; natural size). . Long Club Gourd (,, natural size). beauty of the fruit. No variety of Bottle Gourd ripens its fruit regularly in the climate of Paris. Usrs.—The young fruit is eaten in some countries, like the Vegetable Marrow, but it does not appear to us to be very desirable for table use, and the plant should be regarded as a purely ornamental one. Its rapid growth renders it valuable for quickly covering trellises, arbours, trunks of. trees, dead walls, and other bare places. The leaves and all the green parts of the plant, when bruised, give out a very strong and disagreeable odour, but the flowers, on the contrary, are scented almost like Jasmine. Club Gourd (Lagenaria clavata. Courge Massue d’ Hereule).—F ruit 270 The Vegetable Garden. [Gourns. very long, sometimes over 3} ft. in length, almost cylindrical, but only about half as thick in the half next the stalk as it 1s in the other half. Sometimes the extremity is greatly swollen. All the forms of this plant, however, are extremely variable, and as changeable as the whims of amateurs. Siphon Gourd (Lagenaria Cougourda. Courge Siphon).—The fruit of this variety 1s swollen at the extremity into a spherical or slightly flattened enlargement, 8 to 12 inches broad, and about one-third less in depth; the rest of the fruit forms a long thin neck, which is curved ——— = S ————— Siphon Gourd (}, natural size). Common Bottle Gourd (j; natural size). into a semicircle in the part next the stalk. When growing, the fruit should rest on the ground or some other support, otherwise the neck will be broken by the weight of the enlarged lower part. Common Bottle Gourd (Courge Pélerine).—F ruit contracted about the middle, and presenting two unequal divisions, of which the lower one is larger and broader than the other, and sometimes flattened at the base, so as to allow the fruit to rest firmly upon it; the upper division, next the stalk, is almost spherical. There is a certain number of forms of this variety, all of which bear fruit of nearly the same shape, but of extremely variable dimensions, some of them being nearly 20 inches long and capable of containing at least two gallons, while others are seldom more than 5 or 6 inches in length, with a capacity of less than a pint, and they are found of all sizes between these extremes. Powder-horn Gourd (Courge Pore Sal. ey a@ Poudre).—Fruit of a more or less SAWN ~— elongated Pear-shape, with a well-marked Powder-horn Gourd (, natural size). neck, and variable in size. They can be applied to the same kind of purposes as the fruit of the preceding kind, and are sometimes used as powder- horns in country places. Flat Corsican Gourd (Lagenaria depressa. Courge Plate de Corse).— fom aS Pee “ie Herp Patience] _ The Vegetable Garden. 271 A remarkably distinct variety, with rounded and exceedingly flat. fruit, rather like that of the Yokohama Gourd in shape, but quite smooth and without ribs. It is from 6 to 8 inches in diameter and 3 or 4. inches thick. WAX GOURD. Benincasa cerifera, Savi. Cucurbitacee. Courge & la cire, Native of India and China.—Annual.—A creeping plant, which spreads on the ground, like a Cucumber plant, with slender sharply five- angled stems from 5 to 6} ft. in length. Leaves large, slightly hairy, rounded, heart-shaped, and sometimes with three or five faintly marked lobes; flowers axillary, yellow, with five divisions, which extend almost Flat Corsican Gourd (j, natural size). Wax Gourd (4 natural size). to the base of the corolla, broadly cup-shaped, and 2 inches or more in diameter; calyx reflexed, rather large, and often petaloid. Fruit oblong, cylindrical, very hairy up to about the time of ripening, when it attains a length of from 14 to 16 inches, with a diameter of 4 or 5 inches. It is then covered with a kind of whitish bloom, like that which is seen on Plums, but much whiter and more abundant, and constituting a true vegetable wax. Seeds flat, grayish, truncate, numbering about 21 to the gramme, a litre of them weighing about 300 grammes. Their germinating power lasts for ten years. Their culture is similar to that of other kinds of Gourds. The fruit is eaten like that of other Gourds. The flesh of it is extremely light, slightly floury, and intermediate between that of a Gourd and a Cucumber. The fruit will keep pretty far into the winter. 7 HERB PATIENCE, or PATIENCE DOCK. Rumex Patientia, L. Polygonacex. French, Oseille épinard. German, Englischer Spinat. Flemish, Blijvende spinazie. Danish, Engelsk spinat. Italian, Lapazio. Spanish, Romaza. Portuguese, Labaga. Native of Southern Europe.—Perennial.—Leaves slender, flat, oval lanceolate, pointed, narrowed abruptly into the leaf-stalk, which is long 272 The Vegetable Garden. [Horrnocnp. and channelled on the upper surface; stem 4 to 64 ft. high, with ascending branches; flowers in thick clusters, forming a rather close branching panicle at the top of the stem; seed tri- angular, pale brown, much larger than that of the Common Sorrel. A gramme contains about 450 seeds, and a litre of them weighs about 620 grammes. Their germinating power lasts for four years. This species is not so acid as the other kinds of Sorrel, but it is exceedingly pro- ductive, and has the advantage of yield- ing a supply of leaves immediately after ) winter, ten or twelve days, at least, before ‘su any other kind. It is grown exactly like the Common Sorrel. Herb Patience, or Patience Dock 7 natural size). HOP. Humulus Lupulus, L. Urticacee. French, Houblon. German, Hopfen: Flemish, Hop. Italian, Luppolo. Spanish, Lupulo. Native of Hurope.—Perennial—tThis is not, properly speaking, a kitchen-garden plant, but as, in some countries, the young shoots are often used as table vegetables, we think it should be noticed in the present volume. When the plants eommence to shoot in spring, most of the shoots are pinched off, so as to leave only two or three of the strong- est to each plant. The shoots thus removed are used as vegetables. In Belgium the young shoots are much used as a table vegetable, prepared in the same way as Asparagus or Salsafy. HOREHOUND. Marrubium vulgare, L. , Labiate. French, Marrube blane. German, Andorn. Italian, Marrubio. Native of Europe.—Perennial—A common roadside plant, often occurring on slopes with a southern aspect. Stems numerous, erect, entirely covered with a white down ; leaves almost square, with roundish angles, toothed and netted, and of a grayish-green colour; flowers white, in compact rounded whorls, growing in numerous tiers to the top of the stem; seed small, oblong, brownish, pointed at one end and roundish at the other, compressed, and with two or three faces. A gramme contains about 1000 seeds, and a litre of them weighs about 680 grammes. Their germinating power lasts for three years. The seed is sown, where the plants are to stand, in spring; or they may be propagated by division of the tufts at the same time. The plants are perfectly hardy and require no attention while growing. The leaves are used for seasoning, or as a popular cough remedy. HOoRSE-RADISH. | The Vegetable Garden. 273 HORSE-RADISH. Cochlearia Armoracia, L. Cruciferee. French, Raifort sauvage. German, Meerettig. Flemish, Kapucienen mostaard. Dutch, Peperwortel. Danish, Peberrod. Italian, Rafano. Spanish, Taramago. Portuguese Rabao de cavalho. Native of Europe.—Perennial.—Root cylindrical, very long, pene- trating deeply into the ground, with a slightly wrinked yellowish-white skin; flesh white, somewhat fibrous, very hot to the taste, something like mustard; radical leaves long stalked, oblong oval, about 16 inches long and 5 or 6 inches broad, toothed, of a clear-green colour, and shining. ‘The first leaves, which make their appearance immediately after winter, are reduced to mere nerves and resemble asmallcomb. As the season advances, the blade of the leaf becomes developed and assumes its ordinary size and appearance. Flower-stems 20 inches to 2 ft. high, branching at the top, and smooth ; flowers white, small, in long clusters; seed-vessels small, rounded, and almost always barren. CutturE.—The plant delights especially in good, deep, moist soil. It is propagated from pieces of the root, which are planted, imme- diately after winter, in rows 20 inches to 2 ft. apart, and with a distance of about 10 inches from piece to piece in the rows. The ground should be very deeply dug and well manured before planting. The better the soil is pre- pared, the more abundant will be the produce | and the better the,quality of the roots. They 7 may be used in the autumn succeeding the eX) E es | spring in which they were planted, but the en” yield will be greater if they are left undis- Horse-radish (1 natural size). turbed for another year. It is a good plan to renew the plantation, at least partially, every year, but in many gardens people do not trouble themselves about the Horse-radish, except to gather the roots, the fragments which remain in the ground sufficing to keep up the supply for an indefinite period; the results, however, are more satisfactory when the plants receive some attention. inches long. Prepare a piece of ground by deeply digging and well CuLtturn. — A correspondent of the Garden gives the following method of growing Horse-radish, by which he claims to have produced in ten months sticks that measured from 5 to 8 inches in circumference :— “During February, take small straight pieces of the roots about the size of, or somewhat smaller than, the little finger ; from these remove all the side-shoots and roots, and form them into straight sets from 8 to 14 manuring it, and plant the sets in it in rows 3 ft. apart and from 12 to 18 inches in the rows. ‘The sets must be planted in a slanting position, and must not be more than 2 inches be- neath the surface. The ground at all times must be kept free from weeds, and should be well watered in very dry weather. Planting the set at an angle —in fact, in nearly a hori- if 274 zontal position—is, no doubt, the great secret of success: for, being placed so near the surface, it has the full benefit of the sun’s heat, which causes it to make rapid growth long before that which is planted accord- ing to the old method—~.e. from 18 to 20 inches deep, and in a perpendi- cular position—reaches the surface. J am certain that want of success is to be attributed to this alone, and that the experience of any of your readers who may think fit to adopt my plan will be the same as my own.” Mr. Bradley, Preston Hall, grows his Horse-radish by placing a common round drain-tile with it, sunk 2 inches in the ground, filling the tile with fine earth, and planting a set near the top of the tile and 10 inches above the surface. He says it is an admirable plan; digging for the product is saved, and a fine clean stem is the result. Mr. R. Gilbert says that by placing leaves or litter on the tops of Horse-radish crowns 2 ft. or so thick, the plants grow through them in the course of the summer, making small white roots the thickness of one’s finger, which are as tender as spring Radishes, and a great step in advance of the tough The Vegetable Garden. (Hyssop. — stringy stuff often supplied with our roast beef. During the winter months a supply of Horse-radish should always be at hand, stored away in sheds, and covered with dry soil or sand, in the same way as Carrots, ete. Horse-radish is not grown to a very great extent in London market- gardens, but where it is found in them it is always in deep, rich, open soil. Crowns such as are not market- able are planted deeply in trenches 2 ft. apart; the plants stand 1 ft. asunder in the row. Manure is then applied on and about the crowns, which lie in a slanting position in the bottom of the trench, and they are at first not deeply buried. Harly in spring, after they have started fairly into growth, the ridges between the trenches arelevelled down lightly, and a crop of Radishes is sown on the surface, the latter being off in May, and by the time the Horse- radish appears in full row, the Radishes are cleared off the ground, which is hoed and afterwards kept clean. Covent Garden is, however, now chiefly supplied with Horse- radish from Holland. The root is grated or scraped and used as a condiment, like mustard. HYSSOP. Hyssopus officinalis, L. Labiate. German, Isop. Flenish and Dutch, Spanish, French, Hyssope. Hijsoop. Danish, Isop. Italian, Issopo. Hisopo. Native of Southern Europe.—Perennial. —An evergreen under-shrub with oblong- lanceolate leaves. Flowers usually blue, sometimes white or pink, in whorled spikes ; seed small, brown, shining, oval three- angled, with a small whitish hilum placed near the point. A gramme contains about 850 seeds, and a litre of them weighs about 575 grammes. Their germinating power lasts for three years. All the parts of this plant, especially the leaves, have a very aromatic odour and a rather hot and bitter It withstands Hyssop (; natural size). taste. The Hyssop prefers rather warm, calcareous soil. JERUSALEM ARTICHOKE. ] 3 The Vegetable Garden. 275 ordinary winters in England and Northern France, and is generally propagated by division of the tufts, which readily take root. It may also be raised from seed, as it usually is in cold climates, The seed is sown in the open ground, in April, and the seedlings are planted out in July, most commonly as an edging to beds of other plants. It is advisable to renew the plantation every three or four years. The leaves and the ends of the branches are used as a condiment, especially in the countries of the North. ICE-PLANT. Mesembryanthemum crystallinum, L. Ficoidee. French, Ficoide glaciale. German, Hiskraut. Flemish and Dutch, Ijsplant. Italian, Erba ghiacciola. Spanish, Escarchosa. Native of Greece or the Cape of Good Hope.—Perennial, but grown in gardens as an annual.—A spreading, round-stemmed plant. Blade of the leaf widened towards the extremity, and contracted towards the stalk ; flowers whitish, small, with a swollen calyx, which is covered, as are all the green parts of the plant, with small, very transparent, membranous bladders, which give the plant the appearance of being covered with frozen dew; seed very small, black, and shining. A gramme contains about 0700 seeds, and a litre of them weighs about 760 grammes. Their germinating power lasts for five years. The culture is exceedingly easy. The seed is sown like Spinach seed, and the plants bear hot = and dry weather admirably. This quality Ice-plant (j, natural size). and the thickness and slightly acid flavour of the fleshy part of the leaves have caused it to be used as a fresh table vegetable for summer use in warm, dry countries. However, it is rather a plant to be grown as a curiosity in the gardens of amateurs, and it is also not without merit as an ornamental plant. The leaves are eaten minced and boiled. JERUSALEM ARTICHOKE. Helianthus tuberosus, L. Composite. French, Topinambour. German, Erdapfel. Flemish, Aardpeer. Danish, Jordskokken Italian, Girasole del Canada, Tartufoli. Spanish, Namara. Portuguese, Topinambor. Native of North America.—Perennial.—A tall plant, with annual stems, but producing, year after year, underground shoots which are swollen into genuine tubers. It was introduced into Europe some centuries ago, and is very generally cultivated on a large scale. The stem is erect and very stout, sometimes over 64 ft. high, often branching in the lower part, and bearing oval-acuminate leaves, which are long stalked and very rough to the touch; flower-heads comparatively 276 The Vegetable Garden. [JEws’ MALLow. small, seldom opening in the north of France before October; florets yellow; tubers violet red, slender at the bottom, and swollen in the upper part, where they are about 2 inches in diameter, marked with hollows and scale-like enlargements. They form very late, and should | not be dug until the stems Jerusalem Artichoke (1 natural size). have nearly ceased growing. The flesh is sweet and rather watery. CULTURE.—Thetubers are planted in the openground, in March or April, in rows 24 to 3 ft. or more apart, and with a distance of 12 to 14 inches betweenthe tubers. Theplants require no attention beyond the occasional use of the hoe, and the tubers are dug as they are wanted. They are not affected by frost as long as they are left in the ground, but are very lable to be in- jured if exposed to it after they are taken up. In warm countries the plant produces seed, from which it can be propagated. Hxperiments made with the view of raising improved varieties from seed have hitherto been at- tended with very unsatisfactory results. Irom one of these experi- ments we obtained a variety with yellow tubers which have a finer and more agreeable flavour than the common kind, but the plant is far less productive. This variety may answer as a kitchen-garden plant, but is not suitable for extensive or field culture. As this vegetable may be grown in almost any place, it is generally planted on gravelly pieces of ground that would be too dry for other crops. Knolls or mounds are usually cropped with it, and it is also grown along the sides of hedges and in shady places. A few growers, however, grow it on good soil in open and somewhat exposed positions, and the result is an abundant crop of fine tubers. After preparing the ground by manuring and digging or trench- ing it, the tubers are planted in February, in rows like Potatoes, and are allowed to grow unchecked, and without being earthed up, till No- vember. It has not become very popular perhaps owing to its resem- blance to the Potato, to which it is, no doubt, inferior, if looked at only from the Potato standard. But it never should be so regarded, being very distinct from any Potato, and having distinct uses in cookery. It is excellent as baked by French and Italian cooks, the flavour being richer and better this way. JEWS’ MALLOW. Corchorus olitorius, L. Tiliacee. French, Corette potagére. German, Gemiise-Corchorus. Native of Africa.—Annual.—Stem cylindrical, smooth, more or less branched at the base, and about 20 inches high; leaves alternate, 4 - “Lavener,] | The Vegetable Garden. | ay oF broadish near the base, narrowed for a considerable length to a point, and sharply toothed ; flowers yellow, axillary ; seed-vessels cylin- drical, rather elongated, and smooth; seed very angular, pointed, greenish, and very small. A gramme contains about 450 seeds, and a litre of them weighs about 660 grammes. Their germinating power lasts for five years. As this plant is a native of a very warm country, it does not succeed very well in the climate of Paris. The seed is sown in the open ground, in a warm position, in May, or may be sown earlier in a hot-bed. The plant, however, is more valued in tropical countries, where it can be grown in the open air without any trouble. The leaves are used for salad while they are young and tender. LAB-LAB, or EGYPTIAN KIDNEY-BEAN. Lablab vulgaris, Savi. Leguminose. French, Dolique Lablab. Italian, Fagiuolo d’Kgitto. Spanish, Indianella. Portuguese, Feyas da India. Native of India.—Annual.—A climbing plant, with stout branching stems, which are sometimes from 13 to over 16 ft. long. Leaves com- pound, with three large broad leaflets of a dark-green colour, and slightly puckered or crimped; flowers sweet-scented, largish, in long dense clusters; pods rather short, wrinkled, and very flat, growing sometimes seven or eight together on the same stalk ; seed short, oval, tolerably flat, three or four in each pod; helwm white, very promi- nently marked, occupying nearly one-third of the circumference of the seed. A litre of the seed weighs about 810 grammes, and 100 grammes contain about 520 seeds, ‘here are two principal varieties, one with white flowers and white seed, and the other with violet- coloured flowers and black seed. They are grown in the same way as Tall Kidney- Beans. In France they are only grown as ornamental plants, but the seeds are eaten in those countries where they are grown for table use. LAVENDER. Lavandula Spica, L. ; Lavandula vera, DC. Labiate. French, Lavande officinale. German, Lavendel. Flemish, Lavendel. Danish, Lavendel. Italian, La- vanda. Spanish, Espliego. Native of Southern Eu- rope.—Perennial.—An under- | : shrub, not exceeding from 2 Tecate (hance), to about 24 ft. in height. Stems very numerous, forming compact tufts or clumps; leaves linear, 278 The Vegetable Garden. [Lear-Bret. grayish ; flower-stems slender, square, bare with the exception of one pair of opposite leaves ; flowers violet blue, in a short terminal spike ; seed brown, shining, oblong, with a well-marked white spot at one end, denoting its point of attachment to the bottom of the calyx. A eramme contains about 950 seeds, and a litre of them weighs about 575 grammes. Their germinating power lasts for five years. CULTURE. —The Lavender plant delights especially in light and rather cal- careous soil. It is generally grown as an edging to beds of other plants, and is propagated by division of the clumps, or from cuttings, rarely from seed. A plantation of it should be remade every three or four years. The leaves are sometimes used for seasoning, but the plant is chiefly grown for its flowers, which are used in the manufacture of perfumery. In Surrey alone there are sup- posed to be no fewer than 350 acres of land devoted to its culture, and almost as large a space may be found under Lavender in Hertfordshire. At Mitcham both cottagers and market gardeners grow Lavender for sale, and when the fields of it are in bloom its fragrance pervades the air for miles. Lavender is increased by means of rooted slips, obtained by division of the old roots. The young plants are put out in March or April, 18 inches apart, in rows half that distance asunder, the space between the rows being the first year planted with Lettuce, Parsley, or some similar crop. When the Lavender becomes crowded, each alternate row and plant are lifted and transplanted to another field to form a new planta- tion. The remaining plants then stand 3 ft. apart each way, and in- tercropping is discontinued. During the first two or three weeks in August the flowers are harvested. The stalks are cut off with a sickle, bound up in sheaves similar to Wheat, and carried to the homestead for distillation or for other purposes. In Hertfordshire a somewhat different method is practised. The young plants are put out in November, 3 ft. apart each way, no other crop being grown between them, and the ground is well tilled and attended to. When three years old, the plants are con- sidered at their best, and after they have been planted seven years they are dug up and the ground is re- planted. A new plantation is, how- ever, made every year or so, and thus there are always young, vigor- ous plants upon which dependence for a crop of flowers can be fully placed. LEAF-BEET, or SWISS CHARD BEET. Beta vulgaris, L. Chenopodiacexe. French, Poirée. German, Beisskohl. Flemish and Dutch, Snij beet. Danish, Blad bede. Italian, Bieta. Spanish, Bleda. Portuguese, Acelga. Native of Southern Kurope.—Biennial.—This appears to be exactly the same plant as the Beet-root, except that in its case cultivation has developed the leaves instead of the root. The botanical characteristics, especially those of the flowers and the fructification, are precisely alike in both plants. The root of the Leaf-Beet is branched and not very fleshy, while the leaves are large and numerous, and, in some varieties, have the stalk and its continuation, the midrib, developed to a remarkable extent. The seed resembles that of the Beet-root, but is usually somewhat smaller. A gramme contains about 60 seeds, and a Lrar-Beet.] The Vegetable Garden. 279 litre of them weighs about 250 grammes. Their germinating power lasts for six years or more. CutturE.—The Leaf-Beet is grown in precisely the same way as the Beet-root, except that it does not require the soil to be so deeply dug. The seed is sown in April or May, in drills 16 to 20 inches apart. The seedlings are thinned out to a distance of 14 to 16 inches from plant to plant, and after that require no further attention beyond occasional waterings. At the close of the summer, the leaves of the Chard varieties may commence to be gathered, the best-grown leaves only being then selected. The leaves of the Common White Leaf- Beet, or Spinach Beet, may be cut for use even earlier. The varieties of Leaf-Beet are pretty hardy, and will continue to yield, in the open ground, until late in the season. However, in order to be sure of haying a supply all through the winter, it is advisable to remove a sufficient number of plants to a vegetable-house, where they are treated in the same way as Cardoons or Turnip-rooted Celery. Usrs.—The leaves of the Silver Leaf-Beet, or Spinach Beet, are used, minced and boiled, like Spinach leaves. They are also often mixed with Sorrel, to modify its acidity. In the Chard varieties, besides the green part or blade of the leaf, the stalk and midrib are also eaten. These are very broad, tender, and fleshy, and have a very agreeable and quite peculiar flavour. White Leaf-Beet, or Spinach Beet (Poirée Blonde ow Commune).— The leaves of this variety are very numerous, broad, slightly undulated, and of a very light or yellowish green colour. The leaf-stalks are somewhat larger than those of the Beet-root, and are of a paler colour than the blade of the leaf. This kind is chiefly grown in the eastern districts of France, where it is highly esteemed as a fresh vegetable for table use in summer and autumn, the leaves being boiled and minced like Spinach. They i aa Sorrel, White Leaf-Beet (75 natural size). Sea-kale Beet, or Swiss Chard (Poirée a Carde Blanche).—Leaves broad, short, and stiff, of a rather dark green colour, spreading rather than erect, with very white stalks, from about 14 to 1? inches broad, and continued into a midrib which is equally white, and narrows rather abruptly. This variety is hardy, and is chiefly grown in the countries of the North. It may be considered a drawback that the chards or midribs have almost always an earthy flavour, and in this variety these are the only parts of the plant that are used. Silvery Sea-kale Beet, or Silvery Swiss Chard (Potrée Blonde a Carde Blanche).—A very fine and good kind, with large broad leaves, * 280 The Vegetable Garden. / (Lear-Beet. which are very much undulated, half erect, and remarkable for the size of their stalks and midribs, which are often 4 inches broad or more. ‘This variety is not quite so hardy as the preceding kind, but it is much more productive, and the chards are of far better quality, being quite free from any trace of earthy flavour, and having a very delicate, slightly acidulous taste. Moreover, the blade of the leaf may also be used, like that of the Com- mon Spinach Beet. In these plants a light and pale colour in the leaves appears to be accompanied by a mild flavour, while leaves of a dark- green colour have always a strong acrid taste, There are few vege- : tables which require less care during | Silvery Sea-kale Beet (;, natural size). their growth or yield a more certain crop than this variety of Chard- Beet. Well-grown chards may be gathered from it in July, and the plants will continue to bear all through the summer and autumn, and even far into winter, if the precaution is taken of removing them to a vegetable-house, In France this excellent vegetable is hardly used, except in some of the de- partments of the north and east. | White Curled Swiss Chard | (Poirée a Carde Blanche Frisée). —This is almost as vigorous and productive a yariety as the pre- ceding one, with leayes equally “ white, but crimped and curled | in a remarkable manner. The chards and stalks are not so broad as those of the preceding kind, but they are of quite as good quality, . Chilian Beet,or Red-stalked Swiss Chard (Poirée 4 Carde du Chilt).—A very large kind, with long, stiff, almost erect leaf-stalks, 2 or 3 inches broad. Leaves rather large, undulated, almost curled, of a dark-green colour with a metallic lustre, and 2 to 23 ft. long, including the stalk. This variety is much less grown as a table vegetable than as an ornamental plant. here are two forms of it, one with bright | red, and the other with deep yellow leaf-stalks. | White Curled Swiss Chard (,, natural size). ——— — Pi pe Sot Ls Lex.) } The Vegetable Garden. | 281 LEEK. Allium Porrum, L. Liliacese. French, Poireau. German, Lauch. Flemish and Dutch, Prei. Danish, Porre. Italian, Porro. Spanish, Puerro. Portuguese, Alho poryro. Said to be a native of Switzerland.—Biennial.—Notwithstanding the different names given by botanists to the two plants, the Leek and the Great-headed Garlic are ‘probably identical, the only difference between them being that, in the case of the latter, cultivation has developed the production of cloves, while with the former the object has been to develop the leaves in such a manner that they may both be numerous and cover one another at the base for the greatest distance possible. In the Leek, as in the Onion, during the first year, the stem is reduced to a simple plate or very flat cone, from the under side of which the roots issue, while the leaves spring from the upper part, sheathing one another at the base, and then forming a long blade, which is usually folded longitudinally and narrowed toa point. These leaves, of greater or less length and breadth, according to the variety, are arranged in two opposite rows, so that they spread one above another on both sides evenly from the central axis, in a kind of fan-shape. The flower-stem, which does not appear before the second year, rises from the centre of the leaves, dividing the fan into two equal parts. It is smooth, solid, of nearly the same thickness throughout its entire length, and not swollen like that of the Onion. The flowers, which are white, pink, or lilac, form a large, almost spherical, simple cluster on the top of the stem, and are succeeded by three-valved, roundish three- angled seed-vessels, which are filled with black, flat, wrinkled seeds, very like Onion seeds, A gramme contains about 400 seeds, and a litre of them weighs about 550 grammes. Their germinating power usually lasts for three years. : CutturE.—The Leek is a true biennial plant; that is, it requires nearly a whole year to grow before it prepares to flower and ripen its seeds, which it does in the course of the following year. The seed is usually sown in March in a seed-bed. In May or early in June, when the plants (which should have been previously thinned if sown too thick, and watered when necessary) are about as thick as a good-sized goose-quill, they are planted out in good, moist, rich soil, which should have been prepared beforehand by being manured with well-rotted stable manure, if possible. It is best to plant in moist, cloudy weather, or else to moisten the soil well a few days before. The plants are generally set in drills or rows, 16 to 20 inches apart, and with a distance of 10 to 12 inches from plant to plant in the drills. ‘They should not be planted deeper than they were growing in the seed-bed, but soil should be laid on to cover the stalks, so as to blanch them for as great a portion of their length as possible. Another mode of planting is to make small circular holes in the rows, about 4 inches wide and the same in depth, in each of which a young plant is set, the holes being afterwards gradually filled up by rain and watering washing into them the soil which was taken out in making them and left beside them. 282 The Vegetable Garden. [Lrerx, Leeks planted out in May will commence to be fit for use about September, or they may be had earlier by sowing in February and planting out in the latter end of April. Some market gardeners about Paris are able to send them to market in July, by sowing in a hot-bed in December. If the supply is required to be continued through the winter or until spring, when full-grown plants are preparing to run to seed, late sowings should be made in the latter end of April or May, and the plants should not be planted out before August. Large quantities of Leeks are grown in the valley of the Thames, where the soil is moist. The first sowing is made towards the end of January in a frame set on a gentle hot-bed, on which has been placed a few inches of light, rich soil. The seed is sown rather thickly and afterwards slightly covered with fine soil. The sashes are then kept close until the young plants appear, when abundance of air is admitted both night and day on all favourable opportunities. If severe weather sets in the sashes are covered with litter or mats. On fine days plenty of water is supplied to the plants, and the soil is kept frequently stirred. If the seedlings are too thick they are thinned out to 1 inch or so apart, and those that remain are gradually hardened off until to- wards the end of March, when they are carefully lifted and planted out- of-doors in rows about 1 ft. apart, the plants in the row being about 6 inches asunder. Between the rows Lettuces are planted, and these, being of quick growth, are removed long before they can in any way injure the Leeks. The next sowing, which takes place about the end of February, is made out-of-doors in beds, and when large enough the plants are put out, in a similar man- ner to the former sowing, in heavily manured, deeply dug soil. Another sowing is made six or eight weeks later, and the last one generally about the first week in May. In all cases drills are drawn to a depth of 4 or 5 inches, in which the plants are put. These in some measure protect the plants in the early stages of their growth, and serve as re- ceptacles for water. ‘The frequent hoeing of the ground, which is con- sidered a very important matter, fills in the drills and blanches the necks of the Leeks—one of the main things to be considered in their culture. During dry weather abundance of water is applied, and some growers, after taking a crop of Lettuce from between the rows, heavily mulch the ground with manure. The produce from the first sowing is ready for market by the beginning of August, when it is quickly removed and the vacant ground cropped with other vegetables. The latest sowing keeps up a constant stipply of Leeks far into the winter, when they are most in request. The fine qualities of this vegetable are much _ better known to the Welsh, Scotch, and French than to the English or Irish. A good mode of growing fine Leeks is to form trenches for them in the same way as for Celery, though not so wide—9 or 12 inches being quite sufficient. Fill each trench at the bottom with about 6 inches of well-rooted, rich, ight manure; surface this with a few inches of soil, and leave the top from 6 to 12 inches deep. Plant the Leeks out of the seed drills or beds into the trench in dull, showery weather, taking care to preserve all their roots. ‘lhis will be found a most convenient method to allow of the easy application of water and manure; see that the plants are kept clear of weeds. As they ad- vance in growth fill in the earth a little at a time; this will refresh and stimulate the plants. By the end of the season the trench will be level with the surface or probably converted into a slight ridge on either side of the Leeks, which will : Leex.] | The Vegetable Garden. 283 be from 12 to 18 inches long, tho- roughly blanched, and of the finest quality. Leeksare sometimes planted with a dibble in newly dug, highly manured ground, in the same way as Cauliflowers or Cabbage plants, and simply left to shift for themselves. Another method of planting is that adopted for setting Potatoes with spade and line. The ground is dug and manured in the autumn, and again dug early in April. When 1 ft. or more is dug, set the line against the work and cut it down straight with the spade; then plant the Leeks carefully against the straight cut along the face of the dug ground, spreading out the roots and covering them with some of the fine soil already cut down; dig another foot of ground—taking care not to bnry the Leeks too deeply— and proceed to plant another row, and so on until all are completed ; by this mode the plants will have a fresh, soft, untrodden root-run in which to start, and often thrive re- markably well. The subsequent management consists in merely keep- ing the surface clear of weeds, and in copiously watering should the weather prove dry. This style of planting is termed “ digging in.” Usrs.—The blanched lower part of the leaves, improperly called the stem of the plant, is extensively used in culinary preparations. In the south of England and in Ireland, the great value of this vegetable is little known except to good cooks; it is not always to be had in the best condition in these parts. Long Winter Leek (Potreau Long d Hiver de Paris).—This kind is very distinct from all others. Its leaves are consolidated for a considerable portion of their length, and, in the free part, are longer and narrower than those of any other variety ; they are also of a paler and grayer green. ‘The lower part of the leaves, where they over- lap one another, and which is generally termed the stalk, measures, in well-grown plants, about 12 inches long and about linch in diameter. ‘Thisvariety withstands the winter well, and is particularly suitable for plant- ing out late in autumn. It is the only kind which produces those fine, very long, slender Leeks, which are seen in long bundles in the Central Market at Paris; at the same time, it is true that the market gar- deners help Nature a little by Long Winter Leek (} natural size). earthing up the plants while they are growing. sacs Broad, or London, Flag Leek (Potreau Gros Court).—This kind should rather be called the Long Flag Leek, as it has a very long as well as comparatively broad stem. It is often, in fact, 10 inches long, with a diameter of nearly 2 inches. The leaves are large, pliant, often 84 / | ‘The Vegetable Garden. (Leek. " in } . ( = \\ i ) Large Yellow Poitou Leek (j natural size), drooping backwards, rather - variable in colour, but most commonly of a rather dark clear green. It is a very fine, good, rather early, and very productive variety, but not yery hardy. In the climate of Paris, it can only be used for an autumn crop, as it is unable to bear any winter that is not exceptionally mild. Large Yellow Poitou Leek (Potreau Jaune du Poitow).—This variety, as its name indicates, originated in the west of France, and the climate of its birthplace seems to have influenced its consti- tution to the extent of ren- dering it rather too delicate to endure a Paris winter always without injury. It is, probably, a local variety of the Broad Southern Leek, but it differs from it very plainly in several character- istics. The stem is shorter, but quite as thick, at least, being often 2 inches or more in diameter, and from 8 to 10 inches long. The leaves are larger and more fan-like in their arrangement; they are also longer and _ softer, and often have nearly one- half pendent so as sometimes to reach the ground. The colour, too, is very distinct, being a light, almost yellowish green, totally different from the glaucous or grayish tint of the leaves of almost all other kinds of Leek. As before observed, this is not a very hardy variety, but it is early and swellsrapidly, which renders it very suitable for an autumn Crop. Large Rouen Leek (Poi- reau Tres Gros de Rouwen).— Stem short, very thick, seldom : . | : | Lerx.] . The Vegetable Garden. 285 exceeding 6 to 8 inches in length, with a diameter of 2 inches or more, and growing almost entirely covered by the soil; leaves com- mencing to separate, fan-shape, almost at the level of the ground, numerous, closely overlapping one another, folded into a spout-shape, stiff, of moderate length, and usually pendent at the extremity. The blade of the leaf is broad, and of a dark-green colour, with a grayish or slightly glaucous tinge. This is a very fine and productive variety, equally good for a winter as for an autumn crop, swelling less rapidly than the preceding kind, but, on the other hand, very slow in running to seed, and therefore yielding a more prolonged supply for table use. ) Giant Carentan Leek (Poireau Monstrueux de Carentan).—The character- istics of this variety are neatly the same as those of the preceding one, of which it is, very probably, only ye an improved form, but a Large Rouen Leek (} natural size). very distinct one, on account of its much greater size and the very dark colour of its leaves. The length of the stem, in this kind, seldom exceeds 6 to 8 inches, but it is often 3 inches or more in diameter in well-grown plants, and we have not unfrequently seen it of still larger dimensions. Like the Rouen Leek, it is very hardy, and is not at all affected by Parisian winters. In addition to the foregoing, we may: mention the following varieties :-— ; Brabant Short Broad Leek (Potreau Gros Court de Brabant).— This is indeed a very short and very hardy kind, but of small size, the diameter of the stem seldom exceeding about 1 inch. In its general appearance as to the colour and arrangement of the leaves, it is tolerably like the Rouen Leek, but is far inferior to it in size. Musselburgh, or Scotch Flag, Leek (Poireau de Musselbourg).— An improved form of the Common Long Winter Leek (raised near Edinburgh), with a longer and thicker stem and broad leaves. It comes very near the Giant Carentan Leek, if not identical with it. The Ayton Castle New Giant (Henry’s Prize Giant) Leek is also a very superior large variety. Small Mountain Leek (Potreau Petit de Montagne).—A half-wild kind, grown in the southern and central districts of France. It has narrow leaves, which are folded longitudinally and of a dark glaucous- green colour, and a very short and small stem, which frequently sends up shoots or suckers. Its only merit is that it is a very hardy kind. 286 The Vegetable Garden. [Lexriis. LENTILS. Ervum Lens, L.; Lens esculenta, Moench. Leguminose. French, Lentille. German, Linse. Flemish and Dutch, Linze. Danish, Lindse. Italian, Lente. Spanish, Lenteja. Portuguese, Lentilha. Native of Southern Europe.—Annual.—A small and very branch- ing plant, forming a tuft 14 to 16 inches high. Stems slender and angular; leaves winged, composed of a great number of small oval leaf- lets, of a clear-green colour, and terminating in a simple tendril; flowers axillary, small, white, produced in pairs, and succeeded by very flat pods, each of which usually contains two very flat seeds, which are rounded in outline and convex on both sides. The germinating power of these seeds lasts for four years. The seed is generally sown in drills or lines, in March. The plant usually prefers light soil; at least, it seeds most plentifully when grown in soil of that description. It requires no attention until the seeds are gathered in August or Sep- tember. These keep better in the pods than they do after they are threshed, so the crop is only threshed out as a supply is required. The seeds are eaten like Haricot Beans, and of late years their use has been very much more frequent in England. It is excellent for soups and stews, and a capital addition to our food supplies. Large Yellow Lentil (Lentille Large Blonde).—Plant of rather small size, but very branching, and of rather pale green colour; seed very broad, flat, and pale coloured. A eramme contains from 10 to 15 seeds, and a litre of them weighs about 790 grammes. This is the most commonly cultivated variety, and is grown extensively in the France, and also in Germany. Like the Pea, the Lentil is often attacked by a small beetle or weevil, the grubs of which feed on the seed, in which they remain until they change into the form of a perfect insect; and it is probably owing to the ravages of these in- sects that the cultivation of Lentils has greatly fallen off in the north- ern districts of France. The two commercial names of Lorraine and Gallardon Lentils merely indicate the districts from which the seeds are supplied, but both refer to the same Large Yellow Lentil, just described. Puy Green Lentil (Lentdlle Verte du Puy).—A very distinct kind, with small seed, which is only about } inch in diameter, but very thick, Large Yellow Lentil (, natural size ; detached branch, natural size). % eastern and central districts of ———- | Lerruce,) =” — The Vegetable Garden. 287 and of a pale-green colour, spotted and marbled with dark green. A gramme contains about 40 seeds, and a litre of them weighs about 850 grammes. ‘his variety is almost exclusively grown in the depart- ments of Haute-Loire and Cantal, where it is highly esteemed both for table use, and as green fodder for cattle. Small Winter Lentil (Lentilon d’ Hiver).—This variety is chiefly grown in the northern and eastern districts of France, and is sown in autumn, either among corn, or more commonly by itself. It is seldom used as fodder for cattle, as the seed is highly esteemed for table use, many persons preferring it to that of the Large Yellow kind. It is of small size, comparatively thick in shape, and of a rather deep reddish eolour, which distinguishes it at first sight. A gramme contains about 44 seeds, and a litre of them weighs about 800 grammes. Small March Lentil (Lentillon de Mars).—The seed of this kind resembles that of the Large Yellow Lentil in colour and shape, but is only about half the size. A gramme contains, on an average, 35 seeds, and a litre of them weighs about 825 grammes. It is sown in spring, like the Large Yellow variety. The name Small Queen Lentil (Lentzlle a la Heme) is sometimes given to this kind, and also to the preceding one. loth varieties are very highly esteemed for table use, on account of their delicate flavour and the remarkable thinness of the skin of the seed. 7 Auvergne Lentil, or One-flowered Tare (Ervum monanthos, L. Leguminose. Lentille d Auvergne).—Native of Southern Europe.— Annual.—A small plant, with slender stems, which require support. Leaves compound, formed of numerous, very small, oval leaflets; flowers axillary, solitary, whitish, and long-stalked, succeeded by broad flat pods, each containing two or three seeds. The plant will grow about 2 or 24 ft. high, if the stems have something to support them; otherwise they sprawl on the ground, the extremities only standing erect. Seed irregularly rounded, tolerably convex, intermediate in shape between the seed of a Lentil and that of a Vetch, of a grayish- brown colour, streaked or marbled with black, about 4 inch in diameter, and about 4 inch thick, floury, and rather agreeable in flavour. A gramme contains from 15 to 20 seeds, and a litre of them weighs about 800 grammes. ‘Their germinating power lasts for three years. The seed may be sown in autumn or in spring. The plant is much more frequently grown to furnish green fodder than for its seeds, and is mostly scwn along with Rye or Oats, which furnish a support for its climbing stems. ‘The seed is sometimes eaten boiled, like Lentils. LETTUCE. Lactuca sativa, L. Composite. French, Laitue cultivée. German, Lattich. Flemish and Dutch, Latouw. Danish, Salat. Italian, Lattuga. Spanish, Lechuga. Portuguese, Alface. Native of India or Central Asia.—Annual.—The origin of the culti- vated Lettuce is not known for certain, any more than the time when it was first introduced into Europe; neither can we be sure that the ancients knew anything about it. However, the great number of varieties of it which now exist in cultivation, and the very permanent 288 The Vegetable Garden. . (Lerrvce. 4 manner in which some of these varieties appear to be established, afford good grounds for the opinion that the plant has been cultivated for a very long time. The different varieties present such a diversity in the shape and colour of the leaves, that it is difficult to give a general description of the plant which will be applicable to all its forms. We may suppose, however, and especially from the fact that some Chinese varieties do not form a head, that in its original or natural state the Lettuce forms a rosette of large, longish leaves, which are somewhat spoon-shaped, and more or less undulated and toothed at the edges. From the centre of the rosette springs a nearly cylindrical stem, which narrows very rapidly and becomes branching at about one-third of its height, fur- nished with clasping leaves, which are auricled, and become narrower as they approach the top of the stem. The flower-heads are numerous, longer than broad, with pale yellow florets. Seed small, of a long almond-shape, pointed at one end, marked with pretty deep longitu- dinal furrows, and usually either white or black, but sometimes brown or reddish yellow. A gramme contains about 800 seeds, and a litre of them weighs, on an average, 430 grammes. Their germinating power lasts for five years. Good authorities appear inclined to refer all the cultivated varieties of Lettuce to two distinct botanical types, from one of which have been derived the Cabbage Lettuces, properly so called, which have roundish or flattened heads, while the other has been the parent of the Cos Lettuces, in which the head is tall and elongated in shape. We find it difficult to assent to this view of a twofold origin ; in the first place, because the two kinds pags into each other through almost imperceptible eradations ; and secondly, because as soon as they run to seed they present no difference from each other, which is the most conclusive proof of the identity of their origin. We have described the Cultivated Lettuce as an annual plant, because the growth of the flower-stem uninterruptedly succeeds that of the radical leaves which form the rosette, and because the rosette itself is completely formed in a few weeks, or, at most, in a few months. Nevertheless, several varieties are so hardy, that they may be sown in autumn, and, after withstanding the winter, will not run to seed until spring. All the varieties are by no means amenable to this treatment. On the other hand, there is a great deal of inequality in the degrees — of readiness with which the different varieties run to seed under the influence of warm summer weather. ‘These differences of constitution and suitability for various seasons have led to the division of the varieties of Lettuces into three classes, from a cultural point of view, V1Z. :— 1. Winter LETTUCES, which, with a little care, will withstand ordinary winters. 2. SprinG Lerrucss, which head rapidly when sown immediately after winter. 3. Summer Letruces, which are usually larger than the spring kinds, and do not run to seed too fast in hot weather. Although this division is not very precise, we shall adopt it here, as affording a means of indicating the mode of culture suitable for each b : Lerrvce] ‘The Vegetable Garden. 289 variety, without falling into endless repetitions. ‘We shall accordingly first point out the treatment suitable for winter Lettuces in general, after which we shall enumerate and describe the varieties which come under that head, doing the same in the case of the spring and summer varieties. CABBAGE LETTUCE. Lactuca capitata, D.C. French, Laitues pommées. German, Kopfsalat. Flemish and Dutch, Kropsalad. Italian, Lattuga a cappucio. Spanish, Lechuga acogollada. Portuguese, Alface repolhada. I. WINTER VARIETIES. These are sown from the middle of August to the middle of September. About the end of October, when the plants form a rosette 2 to 3 inches in diameter and have each five or six pretty strong leaves, they are planted out permanently in as warm and favourably situated a position as possible—preferably at the bottom of a south wall or in a thoroughly well-drained bed. In very frosty weather the plants should be protected with straw mats, which are to be taken off when the weather becomes mild. Winter Lettuces are not injured by snow— so far from it, that we sometimes see varieties which are not very hardy pass through the winter in safety when well covered by it. In February the growth of the winter Lettuces becomes more active; and the heads begin to form at the end of April or early in May, the plants continuing to yield for six weeks to two months, until the spring Lettuces come in. Madeira, or Large Winter, Cabbage Lettuce (Laitwe Passion).— This variety, when the plant is young, has the leaves very much rounded and entire in outline, the blade being slightly twisted and faintly crimped in the lower part, of a rather dark, clear-green colour, with brown spots inter- spersed. The colour becomes much lighter as the plant in- creases in size. The full-grown plant is of medium size, broadish, and of low growth, the leaves resting on the ground and form- ing a rosette somewhat irregular in outline, and 8 to 10 inches in diameter; the outer leaves are not crimped, and are entire at the margin, but are broadly folded and twisted, and of a clear, lightish- green colour, marked with a few brown spots. The head is roundish, pretty thick, and of a pale-green colour, tinged with red on the top. The leaves immediately surrounding it are crimped, rumpled. and tinged with red on the edges. Seed black. This is considered one of the hardiest of all Lettuces, and is generally only used for winter culture in the open ground. If sown in spring, it runs to seed very quickly. | —_ Madeira, or Large Winter, Cabbage Lettuce ({ natural size). U 290 The Vegetable Garden. [Lerrvcs. White Boulogne Lettuce (Laztue Blonde de Boulogne).—In many respects this variety resembles the preceding one, like which, it has leaves of a very decided light tint, with a few brown or russet spots, but it forms a larger head in proportion to the size of the outer leaves, and also heads more speedily. It is, in fact, a superior kind, both in appearance and productiveness, but is, perhaps, not quite so hardy. However, it usually withstands the winter in the neighbourhood of Paris without any injury. ‘The seed is white. Hammersmith, or Hardy Green Winter, Cabbage Lettuce (Laztue Morine).—The leaves of the young plant are nearly round, shortly spathulate, finely toothed near the base, entire on the rest of the margin, generally folded in the direction of the midrib, frequently hollowed out like a spoon, and of a light, pale, or yellowish green colour. ‘he full-grown plant is rather thick-set, not exceeding 7 or 8 inches in diameter, and some- what irregular in outline. Outer leaves green, not very large, longer than broad, twisted considerably without being exactly folded, and partially crimped near the midrib, “ but not at the edges; head rather Hammersmith Cabbage Lettuce. close and tallish, tolerably solid and compact, and surrounded by leaves which are generally folded in two, almost like a twisted paper bag, and are very much crimped and a little paler in colour than the outer leaves; seed white. This variety is only used for winter culture. It is hardy and of good quality, and can be planted pretty close, ee makes up in some degree for the small size of the individual plants. Large White Winter Cabbage Lettuce (Laitue Grosse Blonde d’ Hiver). —The leaves of the young plant are spathulate, slightly puckered or folded, faintly toothed near the at Ga base, spreading very much, and cel ae of a light, almost whitish, green colour. The full-grown plant is stout, broad, and tallish, 10 to 12 inches in diameter, and very irregular in outline. The outer leaves are green, entire at the edges, but very much twisted and folded into broad undulations ; E head roundish, thick, of a pale, Resa cis = light-green colour, composed of Paka Mica Baal ea igen an Re by leaves which are very much crimped, folded, and twisted, the margins, however, being entire or nearly so; seed white. This is very suitable for winter culture, being hardy, early, and very productive. It may also be sown in spring, and when raised at that time, it keeps the head very long for a winter Lettuce. — ~ SS < a dish brown; head _ tallish, rept) ; ~The Vegetable Garden. 291 Brown Winter Cabbage Lettuce (Laztue Brune d’Hiver).—The young plant of this variety is very considerably deeper in colour than the young plant of the Red Winter Lettuce. Its leaves are shortly oblong, and angular in. outline rather than really toothed; the blade, which is sometimes slightly undulated, is hollowed out like a spoon, and blotched and plentifully tinged with brown. The full-grown plant is compact and rather thick- set. Leaves all more or less spoon- |i chee a pa NRA ER vate shaped, the outer ones almost (| natural size). smooth; head rounded, rather | solid, composed of and surrounded by coarsely crimped, rather rumpled leaves of a delicate green colour. The whole plant seldom exceeds 7 or 8 inches in diameter. ‘This is a very hardy variety, excellent in quality, and taking up but little space when growing; but it is only right to say that it runs to seed rather faster than the following kind. Hardy Red Winter Cabbage Lettuce (Laitue Rouge d’ Hiver).— The leaves of the young plant are oblong, slightly narrowed at the extremity, and having very much the appearance of Cos Lettuce leaves ; edge nearly entire, faintly undulated, only toothed on the lower third part; colour palish green, slightly tinged and blotched with light brown. The full- grown plant is medium sized or stout, tallish, does not spread much on the ground, and is 9 or 10 inches in dia- meter. Outer leaves rounded, not much crimped or undu- lated,sometimes spoon-shaped, and slightly tinged with red- — = ~ thic k, ered, solid, forming Hardy Red Winter Cabbage Lettuce quickly and lasting for a (; natural size), pretty long time, of a pale green colour, very deeply tinged with reddish brown. The leaves sur- rounding the head exhibit the same colour on their edges and crimpings, which last are very coarse and prominent. Seed white. The Red Winter Lettuce is a very hardy kind. We consider it to be both earlier and more productive than the Madeira Lettuce, and recommend it as a good variety for winter culture. Roquette Cabbage Lettuce (Laztue Roquette).— Under this name, a variety of winter Lettuce is grown which is remarkable for its dwarf size and the firmness of its head. ‘The plant is very small and compact, with pale-green leaves deeply tinged with bronzy red where- ever it is exposed to the light, and in shape and general appearance it somewhat resembles a miniature Batavian Lettuce. When’ fully grown, it does not exceed 4 inches in diameter, and its small size makes 292 The Vegetable Garden. | (Lerrvce. © it very suitable for growing in frames or under bell-glasses. The seed is white. The Silesian Winter Lettuce is a rather large and pretty hardy _ kind, somewhat resembling the White Batavian Lettuce. The leaves are large and twisted, and of a pale-green colour tinged with red. Head rather large, but flabby. This variety does not answer for summer culture. ; II. Sprinc VARIETIES. These are sown in March, on a spent hot-bed, or simply on compost, at the foot of a south wall. The seedlings are planted out in April, and the plants may commence to be cut for use about the end of May or early in June. They may also (as is usually the practice with market gardeners) be sown, where the crop is to stand, about the end of February, among other vegetables growing in pure compost, or in soil covered with a thick layer of compost. In this case the small varieties should be grown, as being less likely to interfere with the other vegetables among which they are sown. The spring varieties, especially the Crisped and Tennis-ball kinds (Lattue Crépe and L. Cotte), are those which are used for forcing. ‘These two kinds, and especially the Black-seeded Crisped (L. Crépe a@ Graine Noire), are sown in October in hot-beds, and are entirely grown either in frames or under bell-glasses. The last-named kind (the “petite noire” of the Paris market gardeners) has the peculiarity of being able to grow almost entirely without air, so that it can be quickly raised with the help of a little artificial heat. The Tennis-ball is a more productive kind, but requires fresh air to be admitted from time to time. The sowings made in frames during winter may be finished off by a sowing made on the hot-beds with the frames and lights removed. The plants thus raised,and not transplanted, will come in some days earlier than the first of those planted out in the open air. Black-seeded Crisped Cabbage Lettuce (Laztue Crépe a Graine Notre).— Young plant rather compact, with leaves nearly round in outline, but angularly indented. The young leaves begin very soon to fold themselves like a twisted paper bag. The full-grown plant is small, low, resting on the ground, of a very pale, almost whitish, green colour, somewhat irregular in outline, and 6 or 7 inches in diameter. Outer leaves largish but short, slightly <2 undulated at the edges, twisted, and very — ‘ie partially crimped; head round, slightly Black-seeded Crisped Cabbage flattened, formed of leaves which are paler Wee ee in colour, but much less crimped and curled 2 2 than those of the White-seeded Tennis-ball Lettuce; it is firm and forms quickly, but does not last long. This variety is chiefly grown for an early crop under bell-glasses and in frames, in winter and early spring. White-seeded Crisped Cabbage-Lettuce (Laitue Crépe a Graine —_ > ia See ie oe St ap weak ‘ere i 4 a a Lerroce.] The Vegetable Garden. — 298 Blanche).—The leaves of the young plant are broad and short, with an angular or bluntly toothed outline, and of a lightish-green colour, which changes almost to a butter yellow in the parts exposed to the sun. The full-grown plant is of medium size, about 8 inches in diameter, with leaves of a light-green colour, very much curled and undulated. Outer leaves very much folded and waved at the edges, broadly and bluntly toothed, and coarsely crimped here and there; head of medium size, tallish, formed of leaves which are paler and much more crimped than the outer ones, and also more curled than those of the Black- seeded Tennis-ball Lettuce. It is generally soft, although very full, forms quickly, but is soon put out of shape by the quick growth of the flower-stem. This variety is well adapted for spring culture, especially in the open air. When sown in autumn, it bears the winter well. White-seeded Tennis-ball, or Boston Market, Cabbage Lettuce (Laitue Gotte a Graine Blanche).—The young plant of this variety has leaves of a very light green colour (which become yellow where it is exposed to the sun), and of an outline which is angular rather than decidedly toothed, except at the base. The young leaves begin very soon to become crimped and rumpled, and plants which have not made a dozen leaves will sometimes exhibit the rudiments of a head. The full-grown plant is small and thick-set, about 6 inches in diameter, and roundish in its outlines. Outer leaves roundish and partially crimped, with edges almost entire, but very much folded and sinuated; head small, but rather compact, of a light pale, almost yellowish green, and formed of leaves which are much more crimped and sinuated than the outer ones. This variety, notwithstanding its small size, is a very productive one. It grows rapidly, keeps the head well, and may be planted very close. It is especially suitable for a spring crop, that is, to be sown imme- diately after winter, and cut for use before __. . T . . é White-seeded Tennis-ball, or summer. When sown in autumn it bears the “ pocton Market, Cabbage winter well, but for this purpose we have other _ Lettuce (4 natural size). varieties which are hardier and much more productive. For summer culture also, although this kind is not par- ticularly liable to run to seed, the true summer Lettuces are to be preferred. There is another form of White-seeded Tennis-ball named Laztue Gotte Dorée, or L. Gotte Jaune d’Or (the Golden Tennis-ball), which is very like the variety next described, but runs to seed sooner. Spring Black-seeded Cabbage Lettuce (Laitue Gotte a Graine Noire).—The young plant differs very little from that of the preceding variety, except that its leaves are more crimped and folded. The full- grown plant is smaller than that of the preceding kind, and has the head flattened and never very firm. In all other respects it is exceed- ingly like it, and is grown in the same way. | Tom Thumb Lettuce (Laitue Gotte Lente 4 Monter).—The leaves of the young plant are of a rather dark, clear-green colour, roundish, entire, hollowed like’a spoon, and with one-half almost always folded back. The central leaves begin to become crimped very early. The full-grown plant is low and rather thick-set, irregular in outline, and 294 The Vegetable Garden. [Lerrvce. 6 or 7 inches in diameter. Outer leaves falling back on the ground, rather short and stiff, of a dark-green colour, generally folded along the midrib, with one-half flat and the other turned up, and pretty well crimped; central leaves also more or less folded, with numerous and prominent crimpings, forming a head of medium size, very firm and com- pact, quite green on the outside, but very tender, and keeping for a long : time, even in summer; seed black. om Tham tees This variety, which is rather small, but comparatively very productive and early, and keeps the head well, is one of the best for spring and summer culture. ‘The head is tender and of excellent quality. Green Tennis-ball Cabbage Lettuce (Laitue Tennis-ball).— Leaves of the young plant broad, very entire, roundish, not toothed, except merely at the base, and of a vivid green colour. The head is slow in forming. Full-grown plant small, 7 or 8 inches in diameter, with an erect head ; leaves comparatively narrow, and of a very dark-green colour, by which this variety is distinguished from all other Lettuces; the outer ones almost flat, very like those of the Lettuce-leaved Spinach, the central ones tolerably crimped, and forming a head which is at least as tall as it is broad, and is never very solid; seed black. ‘This is an old variety, without any great merit except its hardiness. Red-edged Victoria, or Paris Market, C. L. (L. a Bord Rouge).— Leaves of young plant roundish, folded in the lower part, and flat or slightly hollowed like a spoon in the rest of the blade, of a light-green colour, faintly tinged with yellow in the parts exposed to the sun. Full-grown plant compact, 8 or 9 inches in diameter; outer leaves roundish, nearly flat, resting on the ground; those surrounding the head slightly crimped, and of a very pale, yellowish-green colour, tinged with red at the edges; head very solid, and com- pact, looking as if twisted, and of a light, pale-green colour, but yellow and tinged with red on the top; seed white. This is the most productive of all the spring Lettuces. It is also slower in forming the head than any other kind, and may be regarded as the connecting link be- tween the spring and the summer varieties. The head is very tender and, at the same time, very firm. It is one of the best kinds either for the private kitchen garden or for market-gardening purposes. The following varieties are only occasionally met with in cultiva- tion :— Laitue Bigotte—Head medium sized or large, roundish, very light- pied green, deeply tinged with red. A fine, early, and productive ind. 3 L. Cocasse a Gtraine Noire.—Leaves of a light glaucous green, crimped; those around the head folded back; head very firm and Red-edged Victoria Cabbage Lettuce. ee ae Lerrvce.) : The Vegetable Garden. 295 solid. The white-seeded form of this kind exhibits hardly any difference from it. Coquille Cabbage Lettuce (Laztwe Coquille) A small variety, with a tall head. Leaves stiff, crimped, folded in two, and turned back at the ends. The appearance of the plant is almost intermediate between that of a Cabbage and a Cos Lettuce. It is a pretty early kind, but not very productive. geass Green Crisped Cabbage Lettuce (L. Crépe Dauphine).—Leaves large, undulated, curled at the edges, and of a clear-green colour; head medium sized, somewhat flattened, and tinged with brown on the top. A hardy kind, but not very tender or well flavoured. L. Dauphine (L. Grosse: Brune Héative),—Leaves large; marked with a few red spots; head tallish, not very solid, of a light-green colour, slightly tinged with red on the top. In appearance this variety some- what resembles the Large or White Summer Cabbage Lettuce, except that it is of a darker green. Seed black. George Early White Spring Cabbage Lettuce (L. Georges).— Leaves large, roundish, and not: much undulated ; head round, light coloured, of medium size, composed of broadly crimped leaves. ‘This variety is not so good as the Crisped or Tennis-ball kinds, and is most commonly grown as a Cutting Lettuce. Seed white. Li. Grasse de Bowrges.—A rather compact kind, nearly the whole of the plant forming the head, with short spoon-shaped leaves. Head round and close. This is an early and tender variety, but is liable to rot very easily. | Mousseronne Cabbage Lettuce (I. Mousseronne).—Leaves medium sized, curled and toothed, slightly crimped, and of a light-green colour edged with brown; head small and loose, tinged with brownish red ; seed white. This variety is very early, but heads badiy. It may also be grown as a Cutting Lettuce, like the George Lettuce. Some foreign varieties of spring Lettuces may be here mentioned, of which the best and most commonly grown are the following :— Early Cabbage, or Dutch Butter-head, Lettuce.—A small and very distinct American variety, with crimped leaves, blotched with pale brown. Head firm and compact, tinged with red on the top, and scarcely as large as that of the Tom Thumb Lettuce; seed white. Earliest Dwarf Green Lettuce.—A pretty little green variety, very thick-set and distinct, although evidently not far removed from the Tom Thumb Lettuce. Seed black. Laitue Empereur a Forcer—This small variety, which is very early, very much re- sembles the White-seeded Tennis-ball Let- tuce, but is somewhat lighter in colour, and Hartiest Dwarf Green Lettuce runs to seed sooner. Gmnsiarek Fae Hubbard’s Forcing Lettuce.—A largish, light-coloured, American kind, something like the White-seeded Tennis-ball and the White Summer Cabbage Lettuce. It is forced under glass in spring. 296 The Vegetable Garden. pe ce Ill. Summer VARIETIES. The culture of these is of the most simple kind. The seed is sown in a seed-bed from March to July, and the seedlings are usually pricked out once before they are planted out permanently, which is done when they have made five or six good leaves. After this, they require no further attention except frequent and plentiful waterings. A good mulching of manure spread amongst them will keep the soil cool and moist and stimulate the growth of the plants. | P White-seeded All-the-Year-Round Lettuce (Laitue Blonde d’ Hté).— Leaves of young plant light green, short, entire, roundish, very faintly toothed at the base, and slightly undulated. Full-grown plant with a round, compact, very solid head, of a very pale, almost whitish, green colour; outer leaves short, roundish, very entire at the edges, but finely crimped and slightly undulated; the plant is 6 to 8 St poem in in di : i - Whito-seoded All-the - Year- | oe pe ameter ; pegsen! sue i Round Lettuce (} natural < varlovy 18) One 0 & most commonty size). grown, as shown by the great number of names which it bears. It is hardy and very productive, being, as the gardeners say, “all head.” It makes a fine, tender, crisp salad, and grows well in almost any soil, so that it is found in cultivation almost all over the world. Black-seeded All-the-Year-Round Cabbage Lettuce (French, Laitue Blonde de Berlin; German, Grosser Berliner Gelber Fester Kopf- Lettich).— Young plant of a light-green colour ; leaves roundish, entire = tS Black-seeded All-the- Year-Round Cabbage Large Versailles Cabbage Lettuce. Lettuce. at the edges, and with a tendency to become twisted in the shape of a paper bag. Head of full-grown plant round, soft, but very full; outer leaves broadly crimped, roundish, entire, and of a very pale or almost yellowish green; those surrounding the head are more erect and less folded than they are in the preceding kind. The head is also somewhat taller. The plant is seldom more than 8 inches in diameter; seed black. Large Versailles Cabbage Lettuce (Laitue Blonde de Versaulles).— Young plant of a rather light-green colour; leaves roundish, entire, with visible veinings. It resembles the young plant of the Large White Cabbage Lettuce, but is larger at the same age. Head of full-grown Lerrvce.] ‘The Vegetable Garden. 1 207 plant round or somewhat elongated, very firm and solid, and of a rather pale, clear-green colour ; outer leaves very large, entire, of a rather dark green, folded and crimped, especially about the midrib; those sur- rounding the head are broadly undulated and twisted in all directions, giving the plant a somewhat irregular appearance. The plant is 10 or 11 inches in diameter; seed white. Chavigny White Lettuce (Laitue Blonde de Chavigné)—Young plant of a clear-green colour, and exceedingly like the young plant of the White Summer Cabbage Let- tuce, only not so light coloured ; the leaves also are rather nar- rower towards the base. Head of full-grown plant large, full, and compact, of a pale green, almost yellow, on the top; outer leaves very much rounded in outline, with a few coarse, broad crimpings, and not nearly so pale Chavigné White Lettuce (1 natural size). in colour as the leaves which ! form the head; plant 8 to 10 inches in diameter; seed white, This is a very fine variety, regular in shape, quick in forming the head, slow in running to seed, and yielding, with less bulk, quite as heavy a crop as the Large Versailles Lettuce. It is highly to be recommended. White Stone, or Nonpareil, Cabbage Lettuce (Lactue Grosse Blonde Paresseuse).— Young plant of a pale green, rather light coloured; leaves roundish, or shortly spath- ulate, flat, toothed and undulated on the lower half. Head of full- grown plant large and tallish, but flattened on the top, of a very pale green and very light coloured, almost the colour of wax or butter; outer leaves large, very much -rounded, slightly crimped, and not quite so pale White Stone, or Nonpareil, Cabbage Lettuce in colour as the head; plant (4 natural size). about 12 inches in. diameter; seed white. This fine Lettuce is large-sized and productive. It grows well and keeps the head perfectly in very hot weather. Turkish or Butter, Russian or Asiatic, Cabbage Lettuce (Laztue Turque).—-Young plant of a uniform dull, pale-green colour; leaves short, rounded, spathulate, and slightly toothed on the whole of the margin. Head of full-grown plant roundish, slightly flattened, of a very pale green, almost whitish ; outer leaves resting on the ground, roundish, very entire, scarcely crimped, of an exceedingly pale green, and of an appearance betokening great thickness. The outside face of the leaves is of a still lighter tint and sometimes quite silvery. All the leaves are very entire, and those which form the head and also those which immediately surround it are rather crimped. Plant 8 or 10 inches in _ diameter; seed black. 298 The Vegetable Garden. [Lerrvce. Imperial, or Asiatic, Cabbage Lettuce (Laitue Impériale).— Young plant of a uniform palish and rather dull-green colour; leaves roundish, short, flat, and bluntly toothed on the whole of the margin. This variety only differs from the preced- ing one in the colour of its seed, which is white. Both kinds are only suitable for summer culture, for which they are highly to be recom- | mended, as they are very pro-. == ai — = ductive and bear hot dry il iimale pieteetce weather well. Imperial, or Asiatic, Cabbage Lettuce The Laztue Caladoise and EE) the German variety named Perpignaner Dauerkopf have always appeared to us to come exceedingly close to the Imperial Lettuce. Fat Green Cabbage Lettuce (La:tue Verte Grosse).— Young plant of a dark-green colour; leaves short, roundish, or bluntly spathu- late, very slightly toothed on the and sinuated. Head of full-grown close, firm, and surrounded by leaves with entire edges, all broadly crimped, of a clear-green colour, dark on the upper surface and. Fat Green Cabbage Lettuce (4 natural size). almost silvery on the under side ; outer leaves very round, small, entire, and smooth. All the leaves are stiff and of a dense texture, somewhat resembling Spinach leaves. The plant is from about 7 to 9 inches in diameter; seed black. This is a good summer Lettuce, yielding a heavy crop with small bulk, and keeping the head very well. Black-seeded Dutch Cabbage Lettuce (Laitue Monte a Peme Verte, a Graine Noire) —Young plant of a uniform’very dark-green colour ; leaves short, roundish, flat, slightly toothed near the base, the inner leaves crimped and sinuated. Head of full-grown plant small, round, very close and hard, of a pale-green colour, and sur- bt SRSA ak Sos rounded by entire, crimped, and slightly = “ean 3 _ undulated leaves, which form a very com- Rey Che pact rosette. The plant is, at most, from es 6 to 8 inches a i; Enea nek. free appearance resembles that of the Large x rae a Peat pian White Cabbage Lettuce, with which, however, it cannot be confounded, if the difference in the colour of the leaves and of the seed is taken into consideration. Small-sized Lettuces, like this variety, are often valuable to gardeners for growing amongst other vegetables. margin, the lower ones crimped. plant roundish or slightly flattened, nae aie “Lerrves) The Vegetable Garden. 299 Mortatella Cabbage Lettuce (Laztue Mortatella).—A very distinct and highly-to-be-reeommended variety, of Italian origin. A peculiarity which belongs almost exclusively to this Lettuce is that the stem becomes elongated in a very striking manner from the base, like that of many round-headed Cabbages (especially those sown in autumn), in consequence of which the large outer leaves, instead of forming a rosette, so to say, close to the ground, grow in tiers one above another, the head forming at some distance above the surface of the soil. These outer leaves are of a dark and somewhat dull green, short, rounded in shape, and often hollowed like a spoon. The head is compact, of medium size, a little longer than broad, and frequently tinged with red on the upper part; it preserves its shape for a remarkably long time. The axillary buds of the lower leaves sometimes become developed into sprouts or shoots, which are rarely of any great size. In Italy this Lettuce is said to grow well all the year round, but, from our experience of it, it is chiefly valuable as an autumn and winter Lettuce in the neighbourhood of Paris. Large Normandy Lettuce (Laitue Grosse Normande).—Young plant dark green ; leaves elongated spathulate, usually twisted, toothed towards the base, and angular on the remainder of the margin, almost more like the leaves of the Batavian Endive than Lettuce leaves. Head of full-grown plant roundish or slightly elongated, rather thick, very solid, slightly crimped, and of a pale-green colour; outer leaves roundish, of a dense texture, very entire at the edges, of a uniform dark- green colour, and coarsely crimped here and there. Some of the leaves spread on the ground and others stand erect around the head. The diameter ranges from 10 to 12 inches; seed yellow. This variety is something like the Large Versailles Lettuce in appearance, but its leaves are considerably darker in colour, and it is unmistakably dis- tinguished by the colour of the seed. Mogul Cabbage Lettuce (Laitue Grosse Brune Paresseuse).—Y oung plant of a rather pale dull green, marked with brown spots; leaves short, roundish, entire at the end | and toothed along the sides. This is a large strong-growing kind, the full-grown plant being about a foot in diameter. Outer leaves very large, of a clear-green colour, much paler on the inner side, folded rather than crimped, and marked, as are all the other leaves, with brown spots; head tallish, compact, tinged with brownish red on the top, and composed of leaves which are tolerably crimped, and become spoon- shaped as they overlap one another. Seed black. This is a very hardy and exceedingly productive kind, very suitable for field culture. The 300 The Vegetable Garden. (Lerrvce. Berlaimont Lettuce (Laitue de Berlaimont), which is in high repute in the north of France, appears to us to be identical with it. , , Pas de Calais Cabbage Lettuce (Laitue Julienne d’ Hié).—Young plant of a uniform dark-green colour; leaves elongated spoon-shaped, slightly angular at the margin, and toothed and undulated towards the base. The full-grown plant is stout, and rather like the preceding variety, but differing from it notably in the total absence of brown spots from the leaves. It is also somewhat taller, and the head is more ~ ovoid in shape and of a bronzy, rather than a red, colour in the parts exposed to the sun. Seed black. | White-seeded Brown Dutch C. L. (Laitue Monte a Peine, d Graine Blanche).—Young plant of a dull green tinged with brown on the veins ; leaves roundish spathulate, slightly toothed towards the base, the central ones soon becoming crimped and undulated. Head of the full- grown plant roundish, or slightly elongated, very full and firm, of a very pale green, and deeply tinged with red on the top; outer leaves roundish, with entire margins, tolerably crimped, of a grayish-green colour, edged and tinged with light brown; those which surround the head are very much crimped, and tolerably folded and twisted. All the parts exposed to the sun, whether on the upper or lower side of the leaves, become tinged with coppery red. This is a very good kind; it is hardy, keeps the head well, and does not take up too much space when growing. The plant does not exceed from 8 to 10 inches in diameter. Brown Geneva Cabbage Lettuce (Laztue Palatine).—Young plant green, tinged with brown; leaves rather short, roundish spathulate, entire at the margin, except towards the base, where it is toothed; veinings red- dish. Head of full-grown plant of medium size or large, roundish, very solid without being hard, and deeply tinged with brown- ish red on the top; outer leaves rather large, entire at the edges, but tolerably crimped, folded, and twisted, tinged with 6 red and with dark-brown blotches inter- patie are ait spersed; plant 10 to 12 inches in dia- meter; seed black. This variety is one of the hardiest and least troublesome to grow. No other kind is superior to it for summer or autumn culture, either in productiveness or the certainty of the crop. It heads very quickly, keeps the head well, and withstands the early frosts in the latter end of autumn. During the latter part of summer and all through the autumn it furnishes more than half of the Cabbage Lettuces which are sent to the Central Market at Paris. Black-seeded Brown Dutch C. L. (Laitue Rousse Hollandaise).— Young plant of a dull-green colour, slightly tinged with light brown ; leaves short, roundish or spathulate, finely toothed towards the base, where they are of a reddish colour, as are also the veins. ‘This variety differs from the preceding one chiefly in having no spots on the leaves, and the plant altogether is not so brown. In other respects the two kinds are much alike in size and general appearance. Seed black. ia ‘ b : : Lerrvce.] ‘The Vegetable Garden. | 301 The Dutch Capucine Cabbage Lettuce (Laitue Capucine de Hollande) is barely distinguished from the Brown Dutch Lettuce by being a trifle paler in colour. Red Besson Cabbage Lettuce (Laitue Merveille des Quatre Satsons). —Young plant of vigorous growth, tinged all over with brownish red ; leaves short, almost round, very entire, with the edges turned up in a Black-seeded Brown Dutch Cabbage Red Besson Cabbage Lettuce Lettuce (4 natural size). (4 natural size). kind of spoon-shape. The plant is easily recognized from its earliest age by its colour. The full-grown plant is stout and rather thick-set, and of rapid growth. Head roundish, slightly flattened on the top, where it is deeply tinged with bright red, which contrasts in a striking manner with the very pale tint of those parts of the plant which are not exposed to the sun. The outer leaves are similarly coloured with red on the exposed parts. All the leaves are roundish in outline, more or less undulated, and coarsely crimped here and there. This is the most highly coloured of all the Lettuces which are commonly grown about Paris, and is of a still deeper red than the old variety known as the Rouge Chartreuse. The plant is about 1 ft. in diameter; seed black. ‘This variety may be grown almost all the year round, as one of its French names indicates, but it does best in spring and summer. The head forms very quickly and keeps firm for a long time, even in very hot weather. Small Dark-red Cabbage Lettuce (Laitue Sanguine Améliorée).— Young plant marked with very small and fine red spots and streaks ; leaves roundish, entire, undulated or folded like a paper bag. In the central leaves the green colour disappears altogether under the numerous small spots of reddish brown with which they are covered. In the full-grown plant the head is exceed- ingly close, of medium size, round, or slightly flattened on the top, the inner leaves being very much folded and of an ivory white, very finely and plenti- fully streaked with carmine. The top of the head is of a deep copper colour. Small Datk-red Cabbage Lettuce The outer leaves, which are small, Gpeoral eM numerous, and less crimped as they are nearer to the ground, are covered with a vast number of small red spots, which give the whole plant a bronzy tinge. The plant seldom exceeds from 7 to 9 inches 302 The Vegetable Garden. [Lerrvee. in diameter; seed white. This variety, although small, is productive. It is also early and keeps the head well. The very lively colour of the spots forms a pleasing contrast on the leaves when they are blanched, making a nice-looking salad, which is at the same time tender and of excellent quality. Trocadero Cabbage Lettuce (Laitue Lorthois).—This is a very good summer Lettuce, but may be equally well grown in winter or spring. It is a very distinct variety, so well marked, indeed, that it cannot be mistaken for any other. In general appearance it resembles a = Crisped Lettuce (Laztue Crépe), ~ but, in addition to being larger than either the black-seeded or white-seeded varieties of that Lettuce, its leaves are not nearly so light coloured, but are of a : duller green; the head, also, and Trocadero Cabbage Lettuce. _ the leaves which surround it are tinged with russet, the former on the upper part and the latter on the margin. It is both a hardy and an early kind of Lettuce, and the head forms quickly and keeps its shape well. It is equally well adapted for field culture and for the kitchen garden. Seed white. Early Simpson Cabbage Lettuce (Laitue Hative de Simpson).— Young plant pale green, light coloured, and almost yellow; leaves angular, very much undulated at the margin, curled and rumpled. Head of full-grown plant seldom well formed; leaves large, light green, with a shining surface, as if varnished, very fresh and pleasing to the sight, very much curled and undulated, finely crimped, very nume- rous, and tender even when they do not form a head. This is one of the best = summer Lettuces, and is very suitable for Early Simpson Cabbage Lettuce orowing in warm climates. All it requires Taralies sas is to be plentifully watered. Seed white. The Early Silesian Let- tuce (Laitue Hative de Silésie), and the American varieties named the Hanson Lettuce, New lLarge-head Lettuce, Hamilton Market Lettuce, Large Indian Lettuce, and Early Curled Silesian Let- tuce, all come so near the Early Simpson, that it is | difficult to discover any dif- White Silesian Lettuce (1 natural size). ference between them. White Silesian Lettuce (Laitue Batavia Blonde). Young plant of t ah | The Vegetable Garden. 803 a light or yellowish green colour; leaves slightly toothed, undulated, and tinged with pale red on the margin. Head of full-grown plant very large, but not very firm, of a very pale-green colour tinged with light red, roundish, or slightly flattened ; outer leaves largish, curled, finely crimped, very much undulated and broadly toothed at the edges, where they are also slightly tinged with red. The plant is 12 to 14 inches in diameter; seed white. The variety named Laitue Belle et Bonne de Bruselles comes very near the White Silesian. Sometimes it is almost entirely without the red tinge, and then it very much resembles the following kind. | Curled German Batavian, or Curled Silesian, Cabbage Lettuce (French, Laztue Batavia Frisée Allemande ; German, Griner Friher Montrée Lattich).—Leaves of the young plant broad and short, with the edges scalloped and undu- lated, and of a light, slightly yellowish, green colour. Head of full-grown plant large, softish, roundish or slightly flattened, aud of a very pale-green colour ; outer leaves crimped, curled, and slightly cut at the edges. ~The plant is 11 or 12 inches’ in dia- meter; seed white. With the exception of its pale and very light colour, this variety is not unlike the Neapolitan Cabbage Lettuce. It is a vigorous-growing kind, very easily grown, and yields a sure crop in summer. Brown Batavian, or Marseilles, Cabbage Lettuce (Laztue Batavia Brune).—Young plant of a very dark-green colour; leaves very long, narrow, sharply toothed at the edges; midrib and margin of > the leaves tinged with brown. i Gt ‘} Head of full-grown plant very J, G tall and elongated, more like BS \ — the head of a Cos than that of ee SS a Cabbage Lettuce, almost YS always soft, and seldom well formed ; outer leaves very large, erect for some portion of their length, then turned backwards, crimped, very much undulated and puckered at the edges, and of a dark-green colour tinged with brown on all the parts that eae pein EES ass are most exposed to the sun. The plant is about 16 inches in diameter, and nearly the same in height ; seed white. This variety does not succeed well in the climate of Paris, but is in high repute in warm climates, and even in the south of France. American Curled, or Gathering, Lettuce (Laitue Frisée d’ Amé- rique).—This variety of summer Lettuce is characterized by having its leaves twisted, puckered, and folded at the margin, and especially by Curled German Batavian Lettuce (4 natural size). TH la o 304 The Vegetable Garden. [Laereuen ae the wine-lees-red tint which suffuses the edges and all the raised parts of the leaves that are more especially exposed to the direct rays of the sun, giving the plant a very striking and pleasing appearance. The leaves, however, are rather flabby in texture, and the variety would not much deserve to be recommended, if it did not possess the advantage of succeeding remarkably well in very warm climates. The head does not usually form very well. It is used as a green salad, like the Early Simpson Lettuce, and some- times the first leaves are merely ‘Ajerican Canlediiernce: plucked off and thrown away, with the view of making a later gather- ing of the new leaves which are produced, or of the sprouts or shoots which grow from the axils. rom this it derives its name of “Gather- ing Lettuce.” | Neapolitan Cabbage Lettuce (Laztue Chou de Naples).—Young plant of a dark-green colour; leaves shortly spathulate, wavy at the - edges, toothed, and slightly crimped. Head of full-grown almost flat, of a very pale whitish green, and slightly crimped ; outer leaves of a rather dark green, spreading on the ground, finely crimped, very much curled : and undulated at the edges. The Neapolitan Cabbage Lettuce (} natural size). plant is often 12 to 14 inches in diameter; seed white. ‘This variety keeps the head better, perhaps, than any other kind of Lettuce. It often happens that the flower-stem is unable to make its way through the head, unless the latter is cut so as to give it a passage. Large Bossin Cabbage Lettuce (Laztue Bossin).—Young plant of a light green, almost yellow, colour, with some brown spots; leaves long- ish, toothed, and tinged with brown on the veins and edges. Head of full- erown plantlarge,flattish, of a pale light green, tinged with brown; outer 1 ARI gd elie” §=oleaves very large and Le aN luxuriant, spreading oat Uh Ve ae widely on the ground, es ae and forming a rosette 16 Large Bossin Cabbage Lettuce (4 natural size). inches or more in diame- ter, very much toothed and undulated at the edges, slightly crimped, and irregularly shaded plant large, depressed, sometimes — i i i i et Se i i hi nn a tS a Lerrvcz.] ‘The Vegetable Garden. 305 and spotted with reddish brown; seed black. This is a very vigorous- growing and hardy kind, bearing hot weather well, but the weight of the produce is not in proportion to the extent of ground covered by the plants. Malta, or Ice, Drumhead Lettuce (Laitue de Matte). Young plant of a uniform light-green colour; leaves spathulate, longish, veined, very much toothed, and slightly undulated on the whole of the margin, and somewhat twisted. Head of full-grown plant composed of pale-green leaves, which are folded and marked with elongated crimpings. When the head is commencing to form, it is tolerably like that of a Cos Lettuce, but it widens and becomes nearly round when fully grown. The midribs of the leaves are thick, and often project from the head. Outer leaves very large, of a pale light-green colour, with the edges folded, slightly cut, and sometimes rolled inwards on the under side. The plant is 12 to 14 inches in diameter, and about the same in height ; ; Malta, or Ice, Drumhead Lettuce Leboeuf Lettuce. | (4 natural size). seed white. The Malta Lettuce grows rapidly, and bears hot weather well, but it does not keep the head long. It is especially suitable for warm climates. Lebceuf Lettuce (Laztue Lebeuf).—Young plant of a dark-green colour; leaves very large, the first spathulate and flat, the succeeding ones shorter, crimped at the base, with broad white midribs, and more like the leaves of a Cos than those of a Cabbage Lettuce. Head of full-grown plant tolerably like that of a Cos Lettuce, composed of leaves pressed close to, but not regularly overlapping, one another ; outer leaves elongated, erect for a portion of their length, and then turned backwards near the end, all more or less folded in the direction of the midrib, and folded, crimped, and often twisted at the edges. The plant is 7 or 8 inches in diameter, and as much, or even more, in height; seed white. Except that its leaves are somewhat stouter and larger, this variety is tolerably like a Cos Lettuce in the ground. It has the peculiarity of frequently producing shoots at the base of the head. In addition to the summer Lettuces already described, the following varieties appear to us the best and most distinct :— Bellegarde Cabbage Lettuce (Laitue de Bellegarde).—A tall, broad plant, having the head surrounded with large leaves, which are cut and deeply toothed on the edges, 1n general appearance it resembles the X 306 The Vegetable Garden. — : [Lerrvce. Large Bossin Cabbage Lettuce (LZ. Bossin), but is smaller and rather more deeply coloured. , White Stone Cabbage Lettuce (Laitue Blonde Trapue).—A compact plant, with crimped, wavy leaves of a light-green, almost yellow, colour, tinged with light brown on the top of the head, which is of medium size, close, and somewhat flattened. It is a good summer variety, hardy, and slow in running to seed. The only fault it has is its slightly bitter flavour. Seed white. ; California Lettuce, or Royal Summer Cabbage Lettuce.—A fine and good American summer Lettuce, well headed and productive, re- sembling the Large White Cab- _bage Lettuce (L. Blonde d Hie), but rather more thick-set, and lighter in colour. The leaves are spotted with brown, and bronzy at the edges. Under the name of Curled Californian Lettuce (Laztue Frisée de Californie), two va- rieties, differing from each other, and entirely distinct from the preceding kind, are grown. Both have the leaves quite green, spreading on the ground in a rosette, like the Endives, and seldom or never forming a head. Curled Californian Lettuce (} natural size). this respect, that in one of them, which is also called the Beau- regard Curled Lettuce,the leaves are simply toothed, and cut on eee = the margin almost like those of Beauregard Lettuce (1 natural size). the Winter Batavian Endive (Scarole en Cornet), while in the other the leaves are very much puckered and folded at the edges, and are not so deeply cut, but far more curled, ‘This latter kind forms a broad and well-furnished rosette, and is remarkably slow in running to seed. Laitue de Fontenay.—A fine variety of Cabbage Lettuce, very slow in running to seed, of large size, and productive. It has some resem- blance to the Turkey Cabbage Lettuce (Laitue Turque), but is larger. It is very pale and light coloured in all its parts. Liaitue de Néris—A fine summer Lettuce, very much resembling the Mogul Lettuce, except that it is much lighter in colour. It is very much grown and highly thought of in the central parts of France, New Gem Cabbage Lettuce.—A pretty little kind, with a compact head, almost devoid of outer leaves. It take up very little space when growing, and produces a comparatively large and very solid head. In general appearance the plant is rather like the Roquette Lettuce, but it is somewhat larger growing, and does not bear the winter. 7 a Se ee, They differ from each other in | ee ee a Levee] _ The Vegetable Garden. 307 _ Lattue Rose, ou Rouge d Hté.—A very distinct variety, not spotted, but very deeply tinged with brownish red on the edges of the leaves and on the head. It is something like a brown winter Lettuce, but is more deeply coloured, and the head is taller. It is very suitable for growing in the latter end of spring, and in summer and autumn, and is often to be met with in the Central Market at Paris. Large Red Cabbage Lettuce (Laztue Rouge Chartreuse).—This fine variety has the same shape and, to a certain extent, the same appear- ance as the Palatine Lettuce, but it is not spotted, and the colour of the leaves is a much more decided red. It is a good summer variety, and will also bear the winter, if not too severe. Seed black. Yellow-seeded Brown Cabbage Lettuce (Laitue Rousse a Graine Jaune).—This variety comes very near the Brown Dutch Lettuce in shape, colour, and general appearance, but differs from it in having the leaves more crimped and of a rather redder tinge, and differs entirely from it in the yellow colour of the seed. In Anjou there is another yellow-seeded kind grown, which must not be confounded with this one. The Anjou variety is small, entirely green, and is chiefly adapted for winter culture, but it is not very extensively distributed, nor does it seem deserving of being more so. White-seeded Spotted Cabbage Lettuce (Laitue Sanguine a Graine Blanche).—A rather compact variety, with roundish, sinuated, twisted leaves, forming a close and very tender head. ‘The inner leaves are almost white, and are streaked with bright red; the outer ones are of a dark green, with brown blotches. Black-seeded Spotted Cabbage Lettuce (Laitue Sanguine a Graine Noire).—This variety differs from the preceding one in the fineness of the red streaks with which the leaves are marked, which gives the whole plant a bronzy tinge. The inner leaves appear as if dusted with red on a white ground. Both this and the preceding kind have been superseded by the new Improved White-seeded variety. Laitue Tannhéuser—A compact variety, with thick roundish leaves and round head, rather like the Large Normandy Lettuce, but differing from it entirely in the colour of its seed, which is black. Laitue de Zélande (Seelander Latoww).—A handsome and compact variety of Cabbage Lettuce, of a very pale, light-yellow colour, remark- ably like the Berlin White Summer Lettuce, except that the head is almost ovoid in shape, being longer than broad. Seed black. A variety is grown in the United States, under the name of Boston Market Lettuce, which appears to come very near this variety, or to be intermediate between it and the Berlin White Summer Lettuce. COS LETTUCES. French, Laitues romaines. German, Rémischer oder Bind-Salat. Flemish, Ezelsoor salat. Dutch, Roomsche latouw. Italian, Lattuga romana. Spanish, Lechuga romana. Portuguese, Alface romana, The Cos Lettuces are distinguished from the common Cabbage Lettuces by the shape of their leaves, which are elongated and almost always somewhat spoon-shaped, and also by the usually large size of the midrib, which in some varieties forms a regular white, tender, and very thick chard. 308 The Vegetable Garden. — [Lerrvce. They are grown in exactly the same manner as the Cabbage Lettuces, only that, as they do not naturally form a head so well as these, gardeners are in the habit of tying up the leaves together in order to blanch the inner ones. There are winter, spring, and summer varieties of Cos Lettuces. For forcing, and for early sowing in the open air, the preference is given to the White Paris Cos, next to which come the Green Paris Cos and the Gray Paris Cos, all of which are closely allied kinds. For summer culture the same varieties may be employed, and also the Florence Cos, or Magnum Bonum (Romaine Alphange), the Giant Cos (Romaine Monstreuse), and the Brown, or Bath, Cos (Romaine Brune Anglaise). Lastly, for winter culture in the open air, the Green Winter Cos, the Royal Green, and the Blood-red Winter Cos are the kinds most commonly selected. I. Winter VARIETIES OF Cos LETTUCE (Romaines d’ Hiver). Green Winter Cos Lettuce (Lomaine Verte d Hiver).—Leaves of young plant smooth, of a dark-green colour, rather flat and roundish, but narrowed towards the end; margin entire, with the exception of a few teeth on the lower third part. Full-grown plant compact, with the leaves closely pressed against one another, erect, and slightly turned back at the ends; blade of the leaf shortly spathulate or oval, smooth, and of a very vivid, clear-green colour, with a glazed or glossy appear- ance ; velns numerous and very distinctly marked. ‘The head forms of Green Winter Cos Lettuce Royal Green Winter Cos Lettuce (4 natural size). (4 natural size). itself without being tied up; it 1s not very tall, but is firm, compact, and very solid. Seed black. This is a very old and very excellent variety ; it is very little affected by frosty weather, and yields a heavy crop for the moderate size of the plants. Royal Green Winter Cos Lettuce (Romaine Royale Verte).—Leaves of young plant shortly spathulate, slightly crimped and twisted towards the base, rather deeply toothed on the lower two-thirds of the margin, and of a uniform dark-green colour. full-grown plant vigorous grow- ing; leaves of a clear green, shining almost as if varnished, oblong, slightly crimped, somewhat turned back at the edges until the head begins to form, when they turn the other way, becoming spoon-shaped i , , ‘Lerrvce.] | The Vegetable Garden. 309 as they overlap one another; head tallish, tolerably solid, and blanch- ing itself without being tied up; seed black. This variety is chiefly distinguished from the preceding one by the rosette which it forms before heading being less spreading, stiffer, and of a paler and more glistening green colour. Red Winter Cos Lettuce (Romaine Rouge d’ Hiver).—Young plant deeply tinged with brownish red; leaves spathulate, flat, smooth, and slightly toothed at the base. Head of full-grown plant tall, long, entirely green, with the exception of a brown- ish-red tinge on the top; outer leaves long, rounded at the ends, very entire, nearly flat, and very deeply coloured with reddish brown. It is only in the centre of the plant, near the head, that. any green colour is visible. Seed black. This variety generally heads very well without being tied up. It is hardy, productive, and remarkably slow in | = running to seed. It is also so constant Red Winter Gael cttucs in character that it is hardly ever (1 natural size). found to vary or degenerate. The English Hardy Winter White Cos is only a paler-coloured sub- variety of this kind. II. Spring anp SUMMER VARIETIES oF Cos LETTUCE. Green Paris Cos, or Buckland Cos, Lettuce (Romaine Verte Marat- chere).— Young plant dark green; leaves erect, with white midribs, elongated, spathulate, and very much toothed towards the base. Head of full-grown plant elongated, pointed or slightly blunt, showing three well-marked faces; outer leaves erect around the head, comparatively narrow, of a rather dark green, almost as if varnished, and with very white midribs. ‘This is a fast-growing kind, not so large as the White Paris Cos, but somewhat earlier. Seed white. Gray Paris Cos Lettuce (Romaine Grise Maraichere)—The young plant of this variety hardly differs from that of the White Paris Cos, except that it is decidedly darker in colour. Head of full-grown plant well rounded at the top, and more thick-set than that of either the preceding or the following kind; outer leaves large, rounded at the end, and not so light-coloured as those of the White Paris Cos; those forming the head are very much hollowed out like a spoon; seed white. This variety is chiefly grown under cloches or bell-glasses, and for that mode of culture it is generally preferred by the Paris market gardeners to all other kinds. A sub-variety, which is somewhat shorter, lighter coloured, and earlier, is grown under the name of Romaine Courte Blanche. The Paris market gardeners grow, under the name of Romaine Plate, a variety which appears to be intermediate between the Green and the Gray Paris Cos Lettuces. It is not so pale-coloured as the Gray 310 The Vegetable Garden. (Lerrvuce. variety, and might be described as a large-leaved Green Paris Cos. It forms a broad head, very full and broadly arched at the top, whence it has obtained the name of plate, or “flat.” It is grown under bell-glasses along with the Gray variety. | White Paris Cos Lettuce (Romaine Blonde Maraichere).—Young plant pale green; leaves rather erect, spathulate, toothed and slightly crimped towards the base, and broad and rounded at the ends. Head of full-grown plant long and tall, but very thick, blunt or rounded at the top, and with the faces or angles less marked than those of the Green Paris Cos; outer leaves spathulate, large and luxuriant, of a lght-green colour, and tolerably crimped; those forming the head are always folded, of a very pale-green colour, and with the midrib white and very prominent; seed white. This va- | riety is undoubtedly the most extensively a ‘Nac grown of all the Cos Lettuces, and per- fy haps of all other kinds. It appears to \ ‘ == — be very well adapted for all temperate ON GEWE O climates, and even for warm ones, as it WT iia Damuscon stirs is grown all over the world. It likes "(i natural size), rich soil and plentiful waterings, and is grown under bell-glasses or cloches for an early crop, and in the open air from April to the end of autumn. When carefully attended to, it heads in seven or eight weeks after being planted out in the open air, and keeps the head firm for a remarkably long time. A well-grown plant will often weigh over six pounds and a half. Ground Cos Lettuce (Romaine Pomme en Terre)—Young plant short and compact, of a uniform, rather dark, clear-green colour; leaves stiff, short, oval, slightly spoon-shaped, erect, and with a very prominent white midrib. Full-grown plant very thick-set, and of a dark, shining green colour; head short, very close and hard, com- mencing so low down that it appears to be par- tially buried in the ground; outer leaves very stiff, somewhat pointed, almost always folded in two and curved back outwardly, slightly crimped, Ne with the midrib stout, stiff, and very large for Ground Cos Lettuce the size of the leaves; seed black. The leaves of (4 natural size). this variety are very crisp, and leave a slightly bitter after-taste which is not disagreeable. The plant bears frosty weather well, if slightly protected. As the head is very solid, the crop is pretty heavy for the small size of the plants. III. Summer VARIETIES OF Cos LETTUCE. White-seeded Florence, or Magnum Bonum, Cos Lettuce (Romaine Alphange 4 Graine Blanche).—Young plant of a dull, pale-green colour ; A Ae ee i oe =! . Lerrvce.] ‘The Vegetable Garden. 311 leaves broad, oval, slightly toothed, and faintly tinged with light brown at the base, and also on the margins and veins. The full-grown plant does not head well unless it is tied up. Outer leaves very large, and especially very broad, rounded in outline, broadly crimped, with the edges turned backwards, and form- ing a large and very open rosette ; they are of a palish and grayish green colour, very slightly tinged with light brown at the edges and on the parts exposed to the sun. The average diameter of well-grown plants is 16 inches or thereabout. Black-seeded Florence, or Mag- num Bonum, Cos Lettuce (Romaine Alphange a Graine Noire).—Leaves of young plant spathulate, large, longish, bluntly toothed, and tinged with pale brown at the base and on the veins and edges. The whole Florence, or Magnum Bonum, Cos Lettuce : : : (4 natural size). plant is considerably paler in colour than the young plant of the preceding variety. Head of full-grown plant elongated, seldom forming unless tied up; outer leaves very long and broad, of a light pale-green or yellowish colour, slightly tinged with russet on the parts exposed to the sun, finely crimped, more pointed, and apparently thinner in texture than those of the preceding kind. They also form a broader rosette, this being often 20 inches in diameter. Giant Pale-green Cos Lettuce (Romaine Monstrueuse).— Young plant vigorous growing, half-spreading; leaves largish, broad from the base, of a pale dul! green, tinged with light brown on the veins and edges; margin slightly sinuated or bluntly toothed. Head of full-grown plant oblong, not forming well unless tied up; outer leaves large, numerous, in a broad and very open rosette, almost spreading on the ground; they are entire in outline, but the edges are twisted and waved, and the surface is crimped and puffed from the midrib towards the edges. All the parts exposed to the sun are very deeply tinged with russet, while the rest of the plant is of a wan dark green. ‘The general appear- ance of the plant is shining, as if varnished, not dull and heavy, like the Alphange varie- ties. It is often 20 inches in diameter. Brown, or Bath, Cos Lettuce (Romaine Brune Anglaise a Graine Blanche).—Young plant of a dull-green colour; leaves spathulate, deeply toothed to the very end, and tinged with red on the edges and veins. Head of full-grown plant oblong, almost pointed, of a pale-green colour, slightly tinged with dull brown; outer leaves rather spreading, entire, not much crimped, finely toothed on the edges, and tinged on all the parts Brown, or Bath, Cos Lettuce (1 natural size). “= 312 The Vegetable Garden. — [Lurrvon, exposed to the sun with pale brown on a grayish-green ground. A well-crown plant is about 14 inches in diameter. This is an ex- ceedingly hardy kind, and does well under summer or autumn culture ; it sometimes also withstands the winter. Although it heads tolerably well when left to itself, it is usually tied up to increase the number and expedite the production of tender blanched leaves. ‘The contrast of colour in the parts of the leaves which are bronzed by being exposed to the sun and those parts which are covered is very striking in this variety. This, and the following variety, are especially suitable for winter Lettuces in England. Black-seeded Bath Cos Lettuce (Romaine Brune Anglaise a Graine Noire)—Young plant somewhat paler than that of the Common or White-seeded Bath Cos, but similar in other respects. The full-grown plant does not differ very materially trom the preceding kind, except in the colour of the seed; however, there is a very apparent disparity between the two varieties in the habit of the plants and the manner in which the leaves overlap one another, those of the black-seeded kind being shorter, forming a rosette, which speads more broadly Black-seeded Bath Cos Lettuge : (4 natural size). on the ground, and being slower in standing erect to form the head ; they are also more toothed at the edges. The two varieties are alike in productiveness, earliness, and quality. Spotted, or Aleppo, Cos Lettuce (fiomaine Panachée a Graine Blanche)—Leaves of young lant half-erect, stiff, oblong, toothed at the edges of the lower half, of a clear-green colour, which is almost en- tirely hidden by a multitude of brownish-red spots, which are usually very small and often confluent. The full- grown plant does not head, unless tied up. Outer leaves entirely spreading, almost 2 Le sae always folded along the aot or » Aleppo, Cos Lettuce (1 natural size), midrib, very much plaited, undulated, and twisted, and very plentifully tinged with deep brownish red. When artificially blanched, the leaves of this variety exhibit the same red variegation on a white ground as these of the Dark-red Cabbage Lettuce (Laztue Sanguine). The plant is about 16 inches in diameter. Black-seeded Spotted Cos Lettuce (Romaine Panachée Perfee- tionnée & Graine Noire)—Young plant deeply tinged with brownish red e kia re Lerrvce,] | ‘The Vegetable Garden. | 313 on a green ground; leaves rather short, entire, rounded spathulate. It is much dwarfer and more compact than the young plant of the pre- ceding variety, and also not so red-coloured. ‘The full-grown plant has erect leaves, closely pressed against one another, and surrounding an oblong, short, and rather compact head. Outer leaves stiff, rounded or blunt at the ends, not much crimped, and of a deep-green colour, with brown spots and blotches. This Lettuce heads of itself, but the produce is better when it is tied up, and it then yields a large quantity of salad for the small size of the plant, which does not exceed 10 or 12 inches in diameter. This variety differs entirely from the preceding one, in having all its leaves erect before they form the head, giving the plant somewhat the shape of a funnel, while in the other kind the leaves are spreading, and even turned backwards. Balloon Cos Lettuce (Romaine Ballon).— Young plant of a palish, clear-green colour; leaves erect, rather narrow, toothed on the entire margin, the teeth on the lower half being long and sharp, while those towards the end of the leaf are faintly marked; the veins of the leaf, also, are not very clearly defined there. Full-grown plant very vigorous growing, with a large, broad, roundish head, slightly flattened at the top, full and firm; onter leaves not so much crimped as those of the White Paris Cos, but greener in hue and more- rounded at the ends. The White Paris Cos heads sooner than the Balloon Cos, but the Balloon Cos Lettuce (} natural size). latter is considered hardier, and is very suitable for sowing in autumn. It is also a remarkably productive variety. ies We shall now proceed to mention a few other varieties, which, although inferior in importance to those already described, nevertheless possess a certain amount of merit. Brunoy White Cos Lettuce (Romaine Blonde de Brunoy).—A rather leafy plant, not heading unless tied up; leaves somewhat folded, entire at the edges and turned back at the ends. This variety grows to a considerable size, but runs to seed rather rapidly. There are both a white-seeded and a black-seeded form of it, the latter of which appears to be the same as the English variety named Ivery’s Nonesuch. Romaine Blonde de Niort.—This fine, large variety is grown in Vendée, where it is highly esteemed. It very much resembles the Black-seeded Alphange Cos, but runs to seed rather sooner. ‘T'he seed is white. Romaine de Chalabre—A very good kind of winter Cos for the south of France, and even at Paris it bears ordinary winters well. In 314 The Vegetable Garden. [Lerrvcs. appearance it rather resembles the Green Paris Cos, but it grows much larger, and has the leaves tolerably toothed in the lower half. 7 Romaine Epinerolle—A. variety almost intermediate between the Green and the White Paris Cos Lettuces, and apparently hardier than either, but at the same time not so tender or delicate in flavour. It is especially suitable for the south of France, where it can be grown in winter. Romaine Frisée Bayonnaise; R. Parisienne; R. du Mewxique— Under these three names two or three kinds of Cos Lettuce are grown which are rather like the Brown Batavian Lettuce. Like it, they are of vigorous and rapid growth, but somewhat leathery in texture. ‘They are suitable for warm climates, and should be tied up in order to blanch the leaves and make them tender. Romaine Chicon Jaune Supériewre.—This may be considered as merely a sub-variety of the Florence Cos or White-seeded Alphange Cos, from which it is distinguished by having a shorter and entirely light-coloured head. Magdalena Cos Lettuce (Romaine de la Madelaine).—Closely allied to the Giant Cos, but taller and lighter in colour. The leaves are large, pale, and tinged with red, especially at the edges. The plant almost heads of itself without being tied up. The head is not very solid. Seed black. ASPARAGUS LETTUCE. Lactuca angustana, Hort. Romaine asperge. Leaves long, very narrow, lanceolate, never forming a head. The plant soon runs to seed, and it is the thick swollen stems that are used asa table vegetable, gathered when they are about a foot high. This plant — is very distinct, and resembles no other Cos Lettuce. The Lactuca cracoviensis, Hort., is a form of the Asparagus Lettuce with reddish stems and bronzy leaves. It is grown and used in the same way as the common form. Notwithstanding their very peculiar appearance and the Latin names which they have received from horticulturists, these two plants are nothing but modified forms of the cultivated Lettuce (Lactuca sativa, L.). The indications obtained from the flowers and seeds leave no doubt whatever on this point. SMALL or CUTTING LETTUCES. French, Laitues & couper. German, Schnitt-Salat. Dutch, Snij salade. Italian, Lattuga da taglio. Spanish, Lechuguino. A certain number of varieties of Lettuce never form a head, but compensate, as it were, for this by producing a great abundance of leaves, which grow again after being cut, thus furnishing a large supply of green vegetables in a limited space. These are known by the general name of Cutting Lettuces (Lactues a Couper), and a certain number of kinds are in cultivation. Sometimes some of the Harly White Cabbage Lettuces are treated as Cutting Lettuces, especially Lerrvcr] ) The Vegetable Garden. 315 the Crisped Lettuce (Laitue Crépe) and the Georges Lettuce (L. Georges), but the varieties which we are about to describe never form a head, and consequently can never be grown except as Cutting Lettuces. _ White Cutting Lettuce (Laitue Blonde & Cowper)—A variety with spathulate leaves, which become shorter and rounder as the plant advances in growth, with almost entire edges, slightly waved and toothed towards the base. If the leaves are not cut when the plant is young, the central ones become folded and rumpled so as to form a kind of heart, but not a true head. The plant soon runs to seed. Seed white. This variety is chiefly grown in frames. Black-seeded Cutting Lettuce (Laztue Frisée a Couper, d Graine Notre).—A very distinct variety, forming a tuft 10 to 12 inches broad, dense and matted, and some- what resembling a Curled Endive. Leaves cut into roundish lobes, twisted and puckered, of a rather dark green on the upper surface and somewhat grayish underneath. = Rie. a This is a hardy and very pro- <= : ) as) 3 =a ductive kind, and is well adapted —= oe for growing in the open air. The leaves are entirely green at the ends and edges where they are exposed to the sun and air, but else- where they are white, like Endive leaves. , Oak-leaved Cutting Lettuce (Laitue Hpinard).—tThe plant forms a tallish rosette, tufty and rather full in the centre, 12 to 14 inches broad, composed of very numerous leaves, which are rather long, of a very light-green colour, divided into roundish lobes, sinuated, and something broader and far less undulated than those of the preceding kind. This variety is hardy and bears the winter well. It grows very well again after being cut. Seed black. A variety named Artichoke-leaved Cos Lettuce (Romaine a Feuille dArtichaut) is sometimes grown. This is very like the Oak-leaved variety, differing from it chiefly in the brown tint of its leaves. Endive-leaved Cutting Lettuce (Laitue Chicorée). — Leaves spreading in a rosette, light coloured, curled and crisped like those of the Small Green Curled Winter Endive. This variety is tender to eat, very hardy, and very good for cutting. It bears the winter well. The seed is black, and is the smallest of all kinds of Lettuce seed. There is another variety which has a fuller heart, but the leaves are not so much curled, and are of a light grayish or silvery hue. It is named the English Endive-leaved Cutting Lettuce (Laitue Chicorée Anglaise). There is an American variety of Cutting Lettuce which is very distinct from any of the preceding kinds, named the Boston Curled Lettuce. The leaves of this variety are of a light-green colour, spreading into a rosette, and are cut, curled, and puckered at the edges like the leaves of a Curled Endive. It is a summer Lettuce and has black seed. —_ Black-seeded Cutting Lettuce (} natural size). a | ‘ 316 The Vegetable Garden. [Lovacz. a PERENNIAL LETTUCE. Lactuca perennis, L. Composite. Laitue vivace. Native of Southern Hurope.—This plant, which is common in the wild state on light or calcareous soils all over the central districts of France, has been highly spoken of as a vege- table for table use. The part eaten is the leaves, which are very much cut and form their rosettes in the early part of spring. The plants are gathered where they grow naturally (as Dandelion plants are gathered in the meadows in various parts of France), but not in sufficient quantity to be sent to market. They do not make a bad salad, but the produce of the plant is Shireen G re so trifling that it is hardly worth cul- a ie tivating. The seed is black, elongated, and small. A gramme contains about 800 seeds, and a litre of them weighs about 260 grammes. Their germinating power lasts for three years. LOVAGE, or LOVACHE. Levisticum officinale, Koch; Ligusticum Levisticum, LL. Umbellifere. French, Ache de montagne. German, Liebstock. Spanish, Apio de monte. Native of Southern Europe.—Perennial.—A very tall plant with large, shining, dark-green, radical leaves, which are twice or thrice divided into pinnate segments, entire and wedge-shaped at the base and incised lobed in the upper part. Stem thick, hollow, erect, dividing at the top into opposite whorled branches; flowers yellow, in umbels; seed strongly aromatic, hollow and _ boat-shaped on one side, and convex on the other, with three prominent ribs. A gramme contains about 300 seeds, and a litre of them weighs about 200 grammes. Their germinating power lasts for three years. CuLTure.—The plant is propagated either from seed, or by division of the roots. The seed is sown as soon as it is ripe, that is, about August. The young plants are planted out permanently, either in autumn or early in spring, in good deep, moist, well-manured soil. The division of the roots should be made in spring. A plantation will last several years without requiring to be renewed. When growing, the plants are treated exactly like Angelica plants. Usrs—At the present day Lovage is almost exclusively used in the manufacture of confectionery ; formerly the leaf-stalks and bottoms of the stems were eaten, blanched like Celery. a af ; rs a. ’ . + : : Maze.) iy x; ‘The Vegetable Garden. 317 — A MAIZE, or INDIAN CORN. Zea Mays, L. Graminee. French, Mais sucré. German, Mais. Flemish and Dutch, Turksche tarwe. Italian, Grano turco. Spanish, Maiz. Portuguese, Milho. Native of America.—Annual.—The Maize plant, or Indian Corn, was introduced in the sixteenth century from America into Europe, where its cultivation soon became very general, and where it now occupies an important place among the cereal crops which furnish food for man. In many places the heads or “cobs” are gathered while the seeds are young and tender, and are parched and eaten as a delicacy, but it is almost exclusively in the United States of America that the Maize is regarded as a recular table vegetable and grown specially for that purpose. Almost all the varieties may be eaten as they are in America, that is, boiled before the seeds have become hard and floury, and while the pulp of the interior is still in | —© Maize, or Indian Corn (1 natural size). the condition of a_ soft paste, but there are some kinds which are superior to the rest for this purpose, their seeds being sweeter and more tender, and which are known by the general name of Wrinkled Sweet Maize (Mais Sucrés Ridés). These are distinguished by the very peculiar appearance of the seed, the skin: of which is wrinkled, shrunken, and almost trans- parent when ripe, instead of being hard, swollen, and smooth, like that of other kinds. A gramme contains about four or five seeds, and a litre of them weighs about 640 grammes. Their germinating power lasts for two years. | | In the United States, where this plant is highly esteemed as a table vegetable, there are at least a dozen distinct varieties grown, differing from one another chiefly in size and earliness. Most of these have white seed. ‘The best varieties are :— The Early Minnesota.—A very early kind, growing from 3 to 4 feet bigh. The Early Crosby (Mais Hatif de Crosby), and the Large Early Eight-rowed (M. Hatif a Hwt Rangs).—These are somewhat larger kinds than the preceding one, with a longer head, but about ten days later. The Concord.—A stronger growing kind, of excellent quality. 318 The Vegetable Garden. [MALABAR Nicaea Stowell’s Evergreen Late (M. Sucré Towjowrs Vert).—A later kind, but a good bearer, and keeping the heads tender and delicate for a © longer time. . Besides these may be mentioned the Early Narraganset Dwarf, the ripe seeds of which are red, and the Sweet Mexican, which has black seeds. CuLturE.—The Maize is sown in the open air about the same time as Kidney Beans; that is, as soon as the ground has become somewhat warmed, and there is no longer any danger of frost. All the attention it requires is the occasional use of the hoe when the plants are com- mencing to grow, and occasional waterings when they have become pretty strong. The earliest kinds sometimes yield a few well-grown heads about the end of July, and heads may be had somewhat earlier, if a sowing is made in a hot-bed and the young plants put out in the open ground about the 24th of May. By making successional sowings, and employing varieties of different degrees of earliness, fresh heads may be had up to the arrival of the first frosts. Usrs.—The head or “ cob ” is boiled and served up, either entire, or the seeds are taken off and served up like Kidney Beans. The heads are also gathered when very young and small and before the flower opens, and are pickled in vinegar like Gherkins. MALABAR NIGHTSHADE (WHITE), Basella alba, Lu. Chenopodiacee. French, Baselle blanche. German, Indischer griiner Spinat. Flemish, Meier, Italian, Basella. Spanish, Basela. Native of the East Indies.—Biennial, but cultivated as an annual. — A plant with creeping stems from 4 to over 6 ft. long, bearing alternate, oval- heart-shaped, slightly undulated, fleshy, green leaves. Flowers small, greenish or red, in spikes; seed round, bearing the remnants of the pistil and calyx, which are persistent. A gramme contains about 30 seeds, and a litre of them weighs about 460 grammes. Their germinating power lasts tor five years at least. CuLTURE.— The seed is sown in a hot-bed in March. In the end of May, or early in June, the seedlings are planted out at the foot of a south wall, and the plants will yield all through the summer without any care except occasional waterings. Uses.—The leaves are eaten like Spinach, and are oe -~ abundantly produced all through the Malabar Nightshade (White) | SUmMmer, growing in greater profusion the j; natural size). warmer the weather becomes. Care should © be taken, however, not to strip a plant of all its leaves at once, as this necessarily checks its growth. Manrcotp.] | The Vegetable Garden. 319 MALABAR NIGHTSHADE (RED). Basella rubra, L. Baselle rouge. Native of China.—Biennial, but cultivated as an annual.—This species only differs from the preceding one in having all its parts tinged with purplish red. Its seed is like that of the White Malabar Night- shade, and the plant is grown and used in the same manner. Another species, which was introduced from China in 1839 by Captain Geoffroy, and which has been referred by botanists to the Basella cordifolia of Lamarck, is certainly a better kind than either of those just described, as its leaves are larger and more abundantly produced. It does not appear, however, to be much grown, probably on account of the difficulty which is found in getting it to seed in France. It is usually known under the name of the Very Broad-leaved Chinese Malabar Nightshade (B. de Chine a Tres Larges Feuilles), CURLED, or CURLED-LEAVED, MALLOW. Malva crispa, L. Malvacez. French, Mauve frisée. German, Krausblittrige Malve. Italian, Malva crespa. Native of the East.—Annual.—A large plant, with an erect, simple, or slightly branched stem, 4 to over 6 ft. high, and leafy to the top. Leayes large, roundish, of a clear-green colour, very elegantly curled and puckered at the edges; flowers white, small, in long leafy terminal clusters ; seed brown, _ kidney shaped, with a rough and irre- gular surface. A gramme contains about 300 seeds, and a litre of them weighs about 530 grammes. Their germinating power lasts for five years. The seed is sown in April, either where the plants are to stand or in a seed-bed, from which the young plants are transplanted when they are from 2 to 4 inches high. They require no particular attention. When this plant ay is once grown in a garden it generally Curled, or Curled-leaved, Mal continues to reproduce itself from self- " (g, natural size). sown seed. No part of the plant is eaten, but the leaves are sometimes used for garnishing desserts, etc., and a few plants may be worth having in the kitchen garden. low MARIGOLD (POT). Calendula officinalis, L. Composite. French, Souci des jardins. German, Ringelblume. Native of Southern Europe.—Annual.—Leaves lanceolate oblong, entire, rough, and of a rather grayish green; stems short, branching i & 320 — The Vegetable Garden. [Por Marsoram. from the base, and bearing broad orange-coloured flower-heads ; seed grayish, very much wrinkled, covered with small round protuberances, almost spiny, and curved into the shape _ about 180 grammes. Their germinating s— power lasts for three years. ‘The seed is March or April, in drills 14 to 16 inches apart, and the seedlings are thinned out 25 pee. ape to a distance of 10 to 12 inches from one Marigold (Pot) (j, natural size). nother in the drills, The plants com- mence to flower in July, and continue to bloom all through the summer and far into autumn. The flowers are used in some culinary preparations, for which purpose they are gathered during the summer, dried in the shade, and kept until wanted. ‘They are also used for colouring butter. POT, or PERENNIAL, MARJORAM. Origanum vulgare, L. Labiate. French, Marjolaine vivace. German, Perennirender Englischer Majoran. Flemish, Orego. Danish, Merian. Native of Europe.—Perennial—tThis is a very common wild plant in France, especially on the borders of woods. It forms a branching = : of pink or lilac flowers. Seed very small, oval, and of a red- dish or dark-brown colour. A eramme contains about 12,000 seeds, and a litre of them weighs about 675 grammes, Their germinating power lasts for five years. CuLTURE.—This is a very hardy plant, and will grow in almost any kind of soil, so that it is as easily cultivated as Thyme. The seed is sown in spring or in autumn, in drills, or to form edgings, which will last for many years without requiring any atten- tion. Usrs.—Thbe leaves are used for seasoning. Wes high, bearing terminal clusters x YP Pot, or Perennial, Marjoram (, natura! size ; ; 2 5 detached branch, natural size). There is a variety which has short erect stems, bearing large clusters of almost white flowers, and forming a very compact tuft not more than from 12 to 14 inches high. This kind, which is named Dwarf Pot Marjoram (Marjolaine Vivace Naine), is especially adapted for forming edgings, and always comes true from seed. of a bow or ring. A gramme contains — about 150 seeds, and a litre of them weighs J kk YY E ; - \\V a 4 5 : ee ‘&< sown where the plants are to stand, in tuft or clump, 20 inches to 2 ft. | ‘small, whitish, in roundish Their germinating power lasts ‘Meapow Cassace.] ‘The Vegetable Garden. . 321 SWEET, or ANNUAL, MARJORAM. Origanum Majorana, L. ; Majorana hortensis, Moench. Labiate. Prench, Marjolaine a coquille. German, Majoran. Flemish and Dutch, Marjolijn. Italian, Maggiorana. Spanish, Mejorana. Portuguese, Manjerona. Native of the East.—Perennial, but grown in gardens as an annual. —A plant with an erect, | square, branching _ stem. Leaves opposite, roundish, of agrayish-ereen colour; flowers clusters with spoon - shaped bracts; seed small, roundish or slightly oblong, of a more or less dark-brown colour. A gramme contains about 4000 seeds, and a litre of them weighs about 550 grammes. for three years. CULTURE.— The seed may be sown in the end of March or early in April. The plant springs up rapidly, so that the leaves may commence to be gathered . Sweet, or Annual, Marjoram (,, natural size ; in the course of May. The detached branch, natural size). flowers appear about the end of June or early in July. Usrs.—The leaves and the ends of the shoots are used for seasoning, for which they are highly esteemed, especially in the south of France. MEADOW CABBAGE. Cirsium oleraceum, Scop. Composite. German, Wiesenkohl. Native of Southern Europe.—Peren- nial—A spiny plant with swollen tap- roots, which often branch or divide. Radical leaves large, entire or cut, pinnate, and spiny at the edges; stem erect, stiff, furrowed, bearing sessile clasping, auricled leaves up to the top; flower-heads nearly sessile, of a pale-green or yellowish colour, collected together at the top of the stem and on the ends of the branches, and surrounded with large spiny yellowish bracts; seed of a long oval shape, whitish, smooth, finely striated, not so pointed at the base as the , Y ize). 322 + The Vegetable Garden. | - [Meton. seed of the Lettuce, which it somewhat resembles in appearance. A gramme contains about 500 seeds, and a litre of them weighs about — 300 grammes. Their germinating power lasts for six years. This plant does not appear to have ever been brought into cultivation, those who use it contenting themselves with gathering it in the meadows, where it grows naturally. The swollen root-stock, gathered before the plant flowered, was formerly used as a table vegetable. . MELON. Cucumis Melo, L. Curcurbitacee. French, Melon. German, Melone. Flemish and Dutch, Meloen. Italian, Popone. Spanish, Melon. Portuguese, Melao. Annual.—A native of the warm parts of Asia, and cultivated from a very remote.period of antiquity, the Melon is not now certainly known to exist in the wild-state, but it is supposed that the original or typical plant, if.it is still to be found anywhere, must have an oblong fruit like that of the Persian Melon. . It is a plant with herbaceous, slender, flexible, almost cylindrical stems, furnished with tendrils, by means of which they attach them- selves to surrounding objects, and climb when they meet with a suitable support ; otherwise they creep along the ground. The leaves, leaf-stalks, and stems are rough, with short thick hairs, which have almost the texture of true spines. The shape and size of the leaves are very variable, and there is no unvarying relation between the size of the leaves and that of the fruit in any one kind or variety. Most usually the leaves are kidney-shaped, rounded, and often folded or waved on the margin ; frequently they are distinctly cut into three or five lobes, and sometimes the divisions even reach the depth of half the leaf; the margin is smooth and unbroken in some varieties, and toothed and spiny in others. The Melon is a moncecious plant; that is, male and female flowers, distinct from each other, are produced on the same plant. These flowers are rather small, and have a yellow corolla with five divisions and from # to about 1} inches in diameter, The female flower is situated on the top of the ovary, which, in almost all the varieties, is ovoid at the time when the flower expands, and is then about as big as a good-sized hazel-nut, at least. Insects, especially hive-bees and humble-bees, visit the flowers in great numbers, and are almost always effectual in insuring their fertilization; but when the plants are forced, or when it is desired to preserve a certain variety free from any intermixture with others, it is better to fertilize the flowers artificially, by applying the pollen with a camel-hair pencil, or direct from the male flower stripped of its corolla. The fruit exhibits so much diversity of shape, size, and colour, that it is difficult to give any general description of it. It is met with under a variety of round, flat, and elongated shapes, ranging from the form of a Pumpkin to that of a Cucumber. The colour is equally diversified, from white to black, and passes through every shade of green and yellow, not to mention variegations of all kinds. The skin is often marked with wrinkles or creases, which become, as it were, corky, and stand out in bold relief on | j | Cory) Meton.] The Vegetable Garden. 320 the surface. The fruit in this case is termed “ netted,” or “ net-veined.” In other instances the fruit is covered with protuberances, more or less large and prominent, and known as “scabs” or “warts.” Lastly, the skin of the fruit is sometimes perfectly smooth, and sometimes marked by a number of furrows, extending from the stalk to the eye of the fruit. These furrows have between them a certain number of ribs, usually from nine to twelve, which are more or less prominent, accord- ing to the variety. The seeds, which are smooth, usually white or yellowish, flat and oblong, are collected together in the centre of the fruit, and surrounded by a very watery pulp, full of soft filaments, which are the umbilical cords of the seeds. The flesh, properly so called, of the fruit is always watery, sweet, and usually highly per- fumed ; its colour is green, white, or orange. A litre of the seed weighs about 360 grammes, and a gramme contains, on an average, 35 seeds, a few more in the case of the small-fruited kinds, and a few less in the case of the very large-fruited varieties, although the relation be- tween the size of the fruit and that of the seed is not always constant. The germinating power of the seed lasts for five years at least, and often for more than ten years. CuLtTuRE.—Melons, like most other plants of the same natural family, require good soil, in order to grow well and produce fine fruit. They do not succeed well in the open air, except in very rich alluvial soil, or in ground that has been abundantly manured. All through the north of Europe they are only grown in the open air in exceptional cases, and, as a rule, are cultivated exclusively under glass. We shall, therefore, dwell more particularly upon this mode of culture. The Melon requires for its growth a moderately high temperature. This should almost always exceed 12° Centigrade (533° Fahrenheit) ; and the quality of the fruit is always better if the mean temperature is kept raised while they are ripening. Under the most favourable conditions, the plant requires four or five months to complete its growth, from which it may be seen that in the climate of Paris there is no positive certainty of ripening the fruit without the aid of artificial heat, and consequently they are almost always grown there in hot-beds. During nine or ten months of the year the market gardeners about Paris have the plants under cultivation, and these furnish a supply of ripe fruit for six full months. The frames or Melon-pits being lined with manure, the plants are, in a manner, forced, as they thus receive a greater amount of heat than they would in the open air. Custom, however, has restricted the meaning of “forcing,” in the case of Melons, to this mode of culture when commenced in January with the object of obtaining ripe fruit in May, while an “early” crop is that which ripens in June and early in July, and Melons “ of the season,” or the general crop, are those which are gathered from the end of July up to October. The details of the mode of culture are not exactly the same for these three periods, nor are the same varieties of plants grown in succession. Forcine.— Melon-forcing commences, as we have just said, in January, and the kinds usually forced at Paris are the Prescott Small Early Frame and the Early Black Rock Melon. The seed is sown on a warm hot-bed during the month of January, and the fourth week after sowing the young plants are pricked out into another hot-bed, from twenty - 324 The Vegetable Garden. ) [Mxxon. eight to thirty plants under each light. During the whole of this early period of their growth the plants require continual attention in giving them air as often as that can be done with safety, occasionally watering them from a fine rose, and especially in guarding against. the condensation of too much moisture on the lower part of the lights. In March they are planted out on another hot-bed. Before doing so, they should be stopped; that is, the main stem should be cut above the second leaf. After they have taken root, two lateral branches are quickly produced, and these are allowed to grow until they have made eight or ten leaves each, when they are cut above the sixth leaf, and at this time fresh branches are growing, which almost always bear fertile or female flowers. Various modes of stopping the plant have — been suggested, all of which may be useful under certain circumstances, but the method which we have just described has been generally adopted in the neighbourhood of Paris, as the most simple and usually the most sure. There are two things which should not be lost sight of in growing Melons. One is, that vigorous, healthy, well-grown leaves are indispensable for the production of fine and good fruit. Care should therefore be taken to grow and maintain as many leaves as can find room in the portion of the frame where the plant is, without depriving one another of a due share of air and light. The other im- portant point is, that it is almost always necessary to expedite the branching of the plants, in order to cause the fruit to set as soon as possible ; for if the plant is allowed to follow its natural mode of growth, it may only commence to produce fertile or female flowers too late for the fruit to ripen properly. As soon as there are a few fruit set, the best of them, or that which, from its strength and position, promises the best growth, should be selected, and all the rest pinched off. In forcing Melons, only one fruit is left on each plant. The last thing to be done is to cut away any useless branches that may make their appearance, and to insure the symmetrical growth of the fruit by raising it off the hot-bed on a tile or small board, turning it so that it may, as far as possible, rest on the part where it is united to the stalk. Melons foreed in this way sometimes ripen in April, but cannot be expected to do so with certainty until May. Earty Cropr.—For this, the seed should be sown in the course of February, up to the end of the month, and the plants are treated in the same way as those which have just been described as “ forced,” the same operations being simply repeated three or four weeks later. This is a more certain crop than the previous one, as there is less danger of frosty weather and a better supply of light. The same varieties are now sown, and also the Cantaloup Prescott a Fond Blane, a kind which is somewhat larger and more esteemed at Paris than the other two varieties. GENERAL Crop.—This crop is grown on by far the most extensive scale at Paris, and is one in which the market gardeners excel. The seed is sown in the usual way in a hot-bed, and the plants are planted out during May in hot-beds, which are generally arranged in great numbers one before another, occupying a whole square, or section of a garden. The varieties generally grown are the Cantaloups Prescott a Fond Blanc, Fond Gris, and Fond Blane Argenté ; sometimes the Rock, Mrto.] The Vegetable Garden. 325 or Algerian, Cantaloup (Cantaloup d’Alger), and (rarely now) the Common Melon (Melon Maraicher). When the plants are well rooted, the lights are completely removed, sooner or later, according to the prevailing temperature, and thenceforward, until the fruit ripens, the plants are grown entirely in the open air. The stopping, selection of the fruit, etc., are just the same as in the two previous seasons; how- ever, the plants are generally allowed to push a little more, and two fruit are often grown on the same plant, but the second one is not started until the first is nearly full grown. In this way the remaining strength of the plant is turned to account without injuring the first fruit, which requires no further supply of nutriment to increase its size, and has only to ripen the quantity of matter which it has already assimilated. OpEN-AIR CuLTUuRE.—This method, which, as we have seen, is very _ little used in the north of France, is, in fact, only a simplification of what has just been described. The plants are raised in the same way in a hot-bed, and planted out in rows of holes containing a good fork- full of manure, covered with mellow soil or compost. For the first few days they are protected with cloches or bell-glasses, or, in some places, with oiled paper or calico, supported by thin rods bent in the form of an arch. As soon as the weather becomes quite warm these coverings are removed, and the plants are grown on in the open air without any protection. In gathering Melons, it is not necessary to wait until the fruit is perfectly ripe; for if they are gathered a few days before that time and kept in a dry warm place, they will ripen there more or less speedily, according to the temperature. It is not always easy to know the exact time when a Melon ripens, as the indications vary with the species, and are often not very plain. In a great many varieties, when the fruit is near ripening, the stalk exhibits a number of cracks (often deep ones), as if the fruit were about to separate from the plant. In almost all kinds of Melons, ripeness is indicated by the softening of the part of the fruit which surrounds the eye, and which yields to the pressure of the finger. A change in the colour of the fruit to a more or less decided yellow tinge, is also a sign of ripeness. When this change makes its appearance, the fruit may be gathered and kept for a few days in the fruit-room. Lastly, the perfume, which Melons com- mence to give out almost as soon as they have attained their full size, becomes stronger and more perceptible as they grow ripe; so that it is sometimes one and sometimes another of these indications, according to the variety, that must be taken as a guide in fixing upon the proper time for gathering the fruit, Strictly speaking, Melons are fruits, and among the best, but in the Paris market gardens they are commonly cultivated among the vegetable crops. It is also the cus- tom to eat before dinner, or in the early part of it, the common Melon of the market with pepper and salt, which explains their presence in this book. With us the difference in the kinds and the greater difficulty of the culture make our garden Melons among our very choicest “ dessert ” fruit. Slight though the distance be between North France and London, it is sufficient to cause a considerable difference in Melon culture, and as this book is mainly intended for 326 English use, we give here an account of the English culture. There are various methods of Melon culture in England, more especially since it has become the rule to devote a house or houses to their produc- tion, and an interesting modifica- tion of the common practice is suggested by Mr. Iggulden in the Garden :—“* Where they are grown principally in frames, certain rules have of necessity to be followed, but in houses the case is very different. Much of this variance in practice may be due to the construction of the houses. Asa rule, I believe that the majority of Melon-growers have a fixed routine from which they do not deviate any more than they can avoid, let the conveniences be what they may. Some prefer to cultivate Melons in large pots, not only the earliest, but also throughout the season. Others there are who plant in mounds of soil placed on a slate staging or iron gratings not far from the hot-water pipes, some of the latter, perhaps, being enclosed to afford bottom-heat; whilemany more, probably the majority of cultivators, make a good hot-bed with fermenting material, and on this place a con- tinuous ridge of soil in which to start the plants. If all plans were alike successful, there would be no necessity nor room for criticism, but, as it happens, the reverse is the case, and really good fruits are by no means plentiful. Let those who doubt the truth of this assertion taste all the fruits in a well-filled Melon class at any exhibition, and after that probably they will change their opinion. Several reasons for Melon failures may be given, fore- most among which should be placed premature ripening; this may be brought about either by the drying process or by the actual collapse of the plant. The fruits may be well coloured and otherwise tempting enough, but unless they are cut from a healthy plant they are certain to be unfit to eat. If we treat Melons much as we should some species of Orchids, that is to say, almost stew The Vegetable Garden. [MELON. them at one time and bake them at another, we ought to expect failure. Treat Melons as Cucumbers are gene- rally treated, and not only will they yield a succession of crops, but the fruits will be certain to be good. One set of plants may be easily made to perfect three crops of fruit, or I might say a continuous crop, and the last fruits to ripen may be as fine, both as regards size and quality, as the first. T’wo, or maybe three or four, Cucumber plants are by many good cultivators considered ample for an average-sized house, and a similar number of Melons is also quite enough. Instead of this, we oftener see them planted 2 ft. and even less distances apart, and confu- sion is not unfrequently the conse- quence. If the cultivator is fortunate enough to set the first four fertile flowers, or at any rate a fair crop on the laterals thrown out by the main stem, the result may be satisfactory enough, but should he miss the chance it is very doubtful if another good one will offer. In the case of the plants allowed to extend freely and naturally, these will be con- stantly developing healthy, fertile, and easily set blossoms. Melons grown like Cucumbers, and in a house with them if need be, will be continually gaining strength, and, almost incredible as it may appear to some, will set fruit naturally and at different times. Instead, there- fore, of a glut we may secure a suc- cession from the same plant, and this is one strong recommendation in favour of the practice which I re- commend. True, these liberally treated plants are apt to produce rather large fruit, which for market purposes especially are not desirable, but this difficulty may be obviated, and need not deter any one from adopting the plan. ‘“‘ BorroM-HEAT.—Many cultivators lay much stress upon the necessity for bottom-heat, this being afforded either by fermenting material or enclosed hot-water pipes, or the two combined. I shall try to prove that not only are these not absolutely Merton.) The Vegetable Garden. 327 necessary, but they are also not unfrequently a source of danger and a cause of failure. At the outset a bed of heating material composed, say, of stable manure and leaves will give the plants an excellent start, and they will be apparently alto- gether superior to those started without such bottom-heat. All the while the heat lasts and the material is still in good condition the pro- gress is satisfactory, but when the mass of material is decayed and gets sodden with moisture the tempera- ture is materially lowered, and other evils follow. When the plants stand in most need of assistance, viz., when heavy crops are being matured, they get much less than at the earlier stages. A collapse is frequently the consequence, and the plants are either necessarily “dried off,” or the fruits are cut and placed on hot shelves to colour or ripen where the bottom- heat is principally afforded by en- closed pipes; these, with the assist- ance, perhaps, of a small bed of heating material, answer very well for a time, but later on the material in contact with the gratings or slates, as the case may be, becomes very dry and non-conducting—the bottom- heat thus being wasted. This is by no means an imaginary case, as I have several times opened the chambers formed over hot-water pipes in order, if possible, to discover why we ob- tained insufficient bottom-heat, and they have proved unbearably hot. Then, again, unless the valves are so regulated as to admit of all the heat being turned on to the bottom- heat, the chances are that during warm weather they are not heated at all. In this case the difference between the top and bottom heat may be much too divergent for the well-being of the plant. A healthy root action should be maintained as long as possible, and the bottom-heat should be equal to the top heat. Without at present going into de- tails, I may state that our Melons are planted in raised square mounds of soil enclosed by loose bricks. The bottom-heat is not enclosed orconcen- trated in any way on the mounds, but these being well exposed share more or less in the fluctuations of the top heat. This plan entails more labour in the shape of very frequent water- ings, varied with liquid manure, and the progress at the outset is rather slow, but in the end the stems be- come strong and woody and it rarely happens that they fail. “Som.—It may be a difficult matter for some to completely change their practice, even if they are dis- posed to do so, but there is nothing to prevent a modification, especially with regard to the disposition of the soil. Many seem to think that the poorest and heaviest loam procurable is the correct compost for Melons, this being placed in a rounded ridge on the top of the hot-bed and heavily beaten down in that position. In this case the loam has but little to do with an ultimate success, but may be partly blamed for a failure. It cannot be kept properly moistened, and the consequence is the roots quickly leave it and find their way down into the too rich manure under- neath. Given a square ridge of fairly stiff turfy loam, made tolerably firm (this will render watering an easy matter), and occasional slight top-dressings with good soil to which has been added a sprinkling of ma- nure, and no difficulty will be expe- rienced in maintaining a healthy surface root action. The best varie- ties to cultivate ought in every case to depehd upon circumstances— whether green-fleshed or scarlet- fleshed, large, medium, or small, ought to be settled in accordance with what may be required. Some think the exigencies of the case are met by growing as many varieties as there are plants, but this, although an interesting experiment, is far from being politic. At the present time I have seeds of upwards of twenty varieties in a seed drawer, but of these only three varieties will be grown, and one of these only by way of experiment.” 328 The Vegetable Garden. [MEton. Usrs.—The fruit are eaten raw. In the south of France, some white-fleshed or green-fleshed kinds are preserved, or made into jam. The young fruit which are pinched off may be eaten like young Gourds or Cucumbers, or may be pickled in vinegar, like Gherkins. There are numerous classifications of Melons. Of these we shall follow the simplest and most common one, which divides them into re two groups of the Netted and the Cantaloup or Scabby-skinned elons. I. NETTED MELONS. French, Melons brodés. German, Netz-melone. Italian, Popone primaticcio. Spanish, Melon escrito. Red-fleshed Pine-apple Melon (Melon Ananas d’ Amérique a Chair fiouge)—A vigorous-growing, branching plant, with medium-sized or small, entire, roundish leaves of a slightly glaucous green colour. Fruit very long stalked, with slightly marked ribs, and of a delicate green colour, very plentifully dotted with blackish green; the furrows between the ribs are very shallow and of a Me clear-green colour, and the ribs themselves are slightly = ee, >. netted when the fruit is quite ripe; rind thin. The ed-fleshed Pine- fruit ia tr bout 83 to 4 inch : diameter d apple Melon (j fruit is from abou o 4 inches in diameter, an natural size). weighs from about ten ounces and a half to over one ound. The flesh is red, rather firm, sweet, juicy, and highly perfumed. In this variety the central cavity seldom exceeds the size of a walnut. Green-fleshed Pine-apple, or Jersey Green Citron, Melon (Melon Ananas d’ Amérique & Chair Verte).—The principal difference between this and the preceding variety is in the colour of the flesh, which is of a pale green, with a yellowish tinge in the vicinity of the seeds; the leaves also are somewhat larger and lighter coloured. The plant continues growing for a longer time, and the skin of the fruit is rather more netted when ripe. Both this and the preceding kind will readily carry and ripen from six to eight fruit on each plant. Red-fleshed Cavaillon Melon (Melon. de Cavaillon a4 Chair Rouge). —A large vigorous-growing plant, with large grayish- green leaves which have distinctly marked and very rounded lobes. Fruit oblong, sometimes almost spherical, blunt at both ends, and with well-marked ribs. When ripe, the skin becomes orange-coloured, and is broadly and densely netted, resembling the Tours Sugar Melon in this respect. The furrows between the ribs are very narrow, and, when the fruit is ripe, become reduced to mere lines. The stalk of the fruit is remarkably thick and strong. The flesh is of a bright red colour, thick, a little coarse, juicy, and of a high vinous flavour. The ( natural size). fruit ripens slowly. This variety is hardy, and ‘ is grown in the open air in the south of France, almost without any attention. The fruit has a tendency to become ig -Mztox.) ‘The Vegetable Garden. 329 slightly modified in shape, and, at the present day, is more elongated than it was twenty-five years ago. The district about Cavaillon is one of the great centres of Melon-growing in the south of France, and there are many distinct varieties in cultivation there, so that the name “ Cavaillon Melon” is rather an indication of the place in which the fruit has been raised than a true specific name. The variety which we have just described is at the present time far less commonly grown in its native district than the various forms of Malta Winter, and especially of Malta Summer Melons, such as the following. Green-fleshed Cavaillon Melon (Melon de Cavaillon a Chair Verte). —A vigorous-growing plant, with very long stems. Leaves largish, rounded, toothed on their entire margin, and of a palish-green colour. Fruit oblong, 5 or 6 inches in diameter, and 9 or 10 inches in length ; skin smooth, of a dark-green colour, thinly and loosely netted when ripe ; flesh pale green, rather firm, but very juicy, sweet, and per- fumed in warm climates; seldom good, however, in the climate of Paris. Honfleur Melon (Melon de Honfleur)—A very vigorous-growing plant, with very branching, long, and remarkably slender stems. Leaves large and luxuriant, folded and waved at the edges, of a light-green colour, usually distinctly lobed, and toothed on the entire margin, and especially so towards the extremity. The plant continues to flower for an exceedingly lengthened period, producing blooms in succession on the branches, even after the fruit which set first have almost attained their full size. Fruit very large, elongated, with toler- ably well-marked ribs, finely netted all over, and becoming of ayellowish, slightly salmon, colour when ripe; flesh orange coloured, thickish. The fruit is sometimes 14 to 16 inches long and 8 to 10 inches in diameter. When it is well grown, the quality is often excellent. It ripens half-late. This and the Black Rock Melon are the largest of all Melons in cultivation, the Honfleur being equally remarkable for its great hardiness. Red-fleshed Malta Winter Melon (French, Melon de Malte Honfleur Melon ({ natural size). @Hiver a Chair Rouge)—A plant of moderately vigorous-growing habit, with slender and very branching stems. Leaves slight, of a grayish and palish green, usually entire, but slightly twisted at the 330 The Vegetable Garden. [Mrton. margin; fruit oblong, blunt at both ends, only about one-fourth or one-third longer than broad, seldom exceeding 9 or 10 inches in length, and weighing from three and a quarter to four pounds and a half. The ribs are marked, but not very prominently, the furrows between them being of a grayish green and the top of the ribs pale green spotted with dark green, and covered, when ripe, with very. - short, almost entirely longi- tudinal, tracings. The fruit- stalk is longish and very slender for the size of the fruit. Flesh red, rather thick, juicy, very sweet and musky. If the fruit is gathered before the proper time, it remains firm and almost hard. This variety succeeds well in the open air, but requires a southern climate to grow it Red-fleshed Malta Winter Melon (} natural size). 0 perfection. Green-fleshed Malta Winter Melon (Melon de Malte d’Hiver a Chair Verte).—A vigorous- growing plant, with long trailing stems and numerous long branches. Leaves erect, of a dark and rather dull green, roundish and bluntly toothed; leaf- stalks very stiff. The leaves are usually of no great size, and remain rolled up, in the shape of a funnel. Fruit oblong, roundish, blunt at both ends, and particularly so at the end farthest from the stalk; skin greenish white, entirely smooth, or with a few tracings on the part next the stalk. The fruit is from 7 to 9 inches : 2 long, and 5 or 6 inches in Green-fleshed Malta Winter Melon (} natural size). diameter, and weighs from three and a quarter to four pounds and a half. A plant may carry two or three fruit. In the south of France, this variety is very much grown for a late autumn crop. The fruit gathered at that time are kept in a fruit- room for winter use. They are also preserved in sugar or converted into jam. Round Netted Paris Market-Garden Melon (Melon Maraicher). a ‘Mmow] ; ‘The Vegetable Garden. 331 a _—A branching, vigorous-growing plant, with numerous roundish leaves of a clear-green colour, and slightly toothed on the margin. _ Fruit nearly spherical or more or less _ flattened at the ends, entirely devoid of ribs, and very uniformly covered with regular and very fine tracings, forming a very close network which completely hides the natural colour of the skin; flesh orange coloured, thickish, and firm. The fruit is about 8 or 10 inches in diameter, and weighs, on an average, from four and a half to six pounds and three-quarters. A well-grown plant may carry two peu ‘ oes The Saint-Laud Market-Garden Melon . sl ia ace and the Mazé Market-Garden Melon (from Sgt Gane es the neighbourhood of Angers) are some- what like the preceding kind, but differ from it in being oblong in shape, having the ribs rather well marked, and the skin more coarsely netted. The flesh is orange coloured, firm, and usually very sweet. Nutmeg Melon (Melon Muscade des Htats-Unis).—A medium-sized, branching plant. Leaves largish, waved at the edges, and of a rather . dark, clear-green colour; fruit oval, almost pear-shaped, narrowed to a point at the stalk end and bluntly rounded at the other; skin dark a: \ g ery 7 Ss ma ull \ EDs \ Saint-Laud Market-Garden Melon Nutmeg Melon (2 natural (2 natural size). size). green, almost black, marked with whitish tracings forming a rather loose network. The length of the fruit varies from about 6 to 8 inches, and the diameter from 4 to about 6 inches. The average weight is about two pounds and a quarter. Flesh green, not very thick, but juicy, sweet, and highly perfumed. This is a hardy and easily grown kind, ripening half-late. Three fruit may be left on each plant. beh Tours Netted Sugar Melon (Melon Sucrin de Tours).—This is a rather variable kind, having several sub-varieties which differ from one another in the shape of the fruit. One form of it is often met 332 The Vegetable Garden. [Mzton. with, of which the fruit is oblong, but the best form appears to be that which we are about to describe. This is a vigorous-growing plant, but of medium size, and tolerably branching. Leaves large, entire or not very deeply lobed, slightly folded at the edges, and of a rather dark, clear-green colour; fruit spherical, about 6 inches in diameter, devoid of ribs or having them very faintly marked, and completely covered with very coarse, broad, and prominent tracings, crossing one another at right angles and surrounding the fruit like a network of cords; flesh orange red, thick, firm, and gene- rally very good. The fruit ripens half-late. A plant may carry three fruit. Persian, or Odessa, Melon (Melon de Perse)—A rather vigorous-growing plant, with long and somewhat slender stems. Leaves of medium. size, tolerably lobed and cut on the edges, and of a lively green colour; fruit devoid of ribs, very much elon- gated, and narrowed to a point at both ends, especially at the stalk end; skin smooth, of a very dark- green colour, with yellowish bands, which are themselves spotted or striped with green; flesh very thick, almost without any rind and almost entirely filling the fruit, rather firm but very finely flavoured, juicy, sweet, and highly perfumed. This Melon requires a great deal of heat, and seldom ripens very well in northern countries. The fruit, if gathered a short time before ripen- — ing, may be kept for several weeks, Persian, or Odessa, Melon (} natural size). and sometimes even for a part of the winter, provided they are stored in a place where the frost cannot get at them. In Persia and Turkestan there is a great number of varieties of Melons which are highly esteemed for their quality in those countries, and of which travellers speak in terms of admiration. The climate must have a great deal to do with this, as the very same kinds, when grown in France, are always inferior to the French varieties, both in quality and especially in the certainty of the crop. Green Climbing Melon (Melon Vert a Rames).—A vigorous-growing, branching plant, with long slender stems. Leaves of a dark-green colour, sometimes five- Cems Ciniiee lobed, especially those near the ends of the stems; Melon (inatural fruit oblong, with ribs faintly marked, of a deep green size), Tours Netted Sugar Melon (i natural size). | l Nt, ind i ‘ Hh | } Ar NW: bil 1 i sof ‘Mztow] ‘The Vegetable Garden. 333 colour slightly dotted with pale green, 4 or 5 inches long and 3 or 4 inches in diameter, and weighing from about one pound to one pound and a half; flesh green, very melting, exceedingly 4 { _ juicy and sweet, with an /A = agreeable perfume, although not so delicate as that of the Cantaloup Melons. It cannot be said that this variety requires a differ- ent mode of culture from that which is commonly employed for the other varieties of Netted Melons, yet its earliness renders it more suitable for growing in the open air than most other kinds, and the small size of the fruit allows of the stems being grown on a slight trellis, which would be impossible in the case of a large heavy-fruited variety. By planting it in pockets filled with manure covered with good soil, it may be easily brought to Green Climbing Melon (3, natural size). climb on espalier stakes, or | even on a wall, if it has something to which it can attach itself. When grown in this way, the fruit ripens more quickly and better. There is no doubt that some other kinds of Melon might be grown in the same way. The American Pine-apple Melons, which have very long and branching stems, are par- ticularly well adapted for growing on trellises. The conditions most favourable to success in this way exist in those kinds which grow rapidly and ripen early, and the fruit of which does not require the artificial heat of a hot-bed along with the natural heat of the sun to render it very sweet. Green-fleshed Sugar Melon (Melon Suerin a Chair Verte).—A vigorous-growing plant, with long branching stems, and very large flat leaves which are hardly toothed. Fruit oblong, narrowed at both ends, of a pale-green colour, finely netted when ripe, and bearing some pointed protuberances; ribs well marked, Green-fleshed Sugar Melon (+ natural size) 334 The Vegetable Garden. [Mxton. but not very prominent; flesh of a pale-green colour, exceedingly melting and sweet. The length of the fruit varies from about 9 to 11 inches, with a diameter of 4 to 6 inches. It usually weighs from about four and a half to six pounds and a half. ‘Two, or even three, fruit may be grown on each plant. This is especially a summer Melon, and only attains its full quality in very warm weather. It should, therefore, be grown in such a manner that the fruit may ripen in August or early in September. OTHER VARIETIES OF NETTED MELONS. Melon Blane de Russie.—Fruit small and round, without ribs; skin smooth, and entirely white; flesh white, with not much flavour. » M. Blanc a Chair Verte-—A very distinct kind: Fruit medium sized, very much flattened at the ends, and weighing from two to three pounds; skin white, smooth ; ribs pretty well marked ; flesh very thick, excellent in quality, and green throughout. M. Boulet de Canon.—A small and rather early variety, with spherical fruit 5 or 6 inches in diameter; skin smooth, green, marked here and there with a few fine tracings; flesh pale green. M. de Cassaba, or de la Casba.—This kind, which is in high repute in the Kast, appears to require a warm climate to bring it to perfection. In appearance it is tolerably like the Green-fleshed Malta Summer Melon. ' Cyprus Melon (M. de Chypre).—Fruit oblong, with ribs faintly marked, of a grayish-white colour, very slightly netted, the furrows being of a dark green; flesh orange coloured, firm, very thick, and high flavoured. Composite Melon (M. Composite).—Fruit oblong, with prominent ribs and a thinnish rind, of a dark-green colour, almost entirely covered with network of medium thickness ; flesh red, firm, sweet, and well tasted. M. de Coulommers.—Fruit large, oblong, with tolerably well- : marked ribs, and very like the Honfleur Melon, of © (C which it appears to be a sub-variety. A rather Me iin late kind. rin AWN M. d’Esclavonie—A very distinct variety, with * \\_ large fruit of a long oval shape, rounded at both | ends, and with a white, smooth, and thickish skin ; flesh nearly white, sweet but rather insipid. M. de Langeais.—A variety of the Paris Market- Garden Melon, with oblong fruit, almost twice as long as broad; ribs pretty well marked and very much netted, while the furrows are smooth; skin thin ; flesh red, watery, and rather insipid. Ripens half-late. Wi EF Moscatello Melon (M. Moscatello).—Fruit very SN much elongated, and almost pointed at both ends; Moscatello Melon —_yibg rather well marked, of a pale grayish or silvery (L natural size). green, and very seldom netted; flesh red, very juicy, and highly perfumed. oa an _ -‘The Vegetable Garden. , 335 | Quito Melon (M. de Quito, or de Grenade)—Fruit small, oblong, ___searcely larger than a hen’s egg, and citron coloured when ripe; flesh ' white and acidulous. 3 Siam Netted Melon (M. de Siam).—Fruit nearly spherical, rather — small; ribs tolerably well marked and of a dark-green colour, almost black in the furrows, and covered with close coarse network ; flesh red. Early Green Japanese Melon (M. Vert Hatif dw Japon).—Fruit rather small, almost spherical; ribs regular, not very prominent; skin nearly smooth, slightly downy, deep green, hardly marked by a very few small tracings here and there; flesh red, firm, and perfumed. | ENGLISH AND AMERICAN VARIETIES. The English varieties of Netted Melons are very numerous. In this country Melons are mostly grown with the aid of artificial heat and more frequently as fruits than as vegetables. The varieties cultivated are generally rather small, and most usually round-fruited kinds with a very thin skin. Many of these varieties do not succeed very well when grown in the open air. I, Red-fleshed Varieties. Blenheim Orange Melon.—Fruit shortly oval, netted and thin skinned ; flesh orange coloured, rather thick, and very highly perfumed. Christiana Melon.—An American variety. Fruit spherical, with a smooth dark-green skin, hardly marked by a few very fine tracings; flesh red, very thick, and exceedingly fine flavoured and perfumed. Crawley Paragon Melon.—F'ruit very small, spherical, netted ; flesh red, firm, tolerably like that of the Windsor Prize Melon. | Hero of Bath Melon.—Fruit small, round, netted; flesh red and firm ; skin very thin. Munroe’s Little Heath Melon.—A very handsome and distinct little Melon, with slightly marked ribs flattened a little at the ends, and netted ; flesh red, thick, nearly filling the fruit, juicy and sweet. Read’s Scarlet-flesh Melon.—Fruit medium sized, round; skin dark green, netted ; flesh scarlet, melting, sweet, and good, _ Scarlet Gem Melon.—A pretty little fruit, almost spherical, about the size of a large Orange, with a smooth grayish skin covered with fine and rather close tracings; flesh red, juicy, sweet, and highly perfumed. Windsor Prize Melon.—This appears to be only a sub-variety of the preceding kind, with still smaller fruit, but sweeter and more highly perfumed, if possible. ce Surprise Musk Melon.—An American variety. This is a form of the Orange Cantaloup Melon, which has the fruit somewhat larger than that of the ordinary variety. It is slightly oblong in shape, and netted a little on the ribs ; flesh orange coloured and firm. Victory of Bristol Melon.—Fruit quite spherical, something like that of the Tours Sugar Melon, but more finely netted; flesh orange coloured, thick, sweet, and rather juicy. The skin becomes almost yellow when ripe. 336 The Vegetable Garden. (Mr.on. II. White-fleshed Varieties. Bay-View Musk Melon:—An American variety. Fruit oblong, olive-shaped; skin green, netted; flesh white, sweet, and not very thick. | Colston Bassett Seedling Melon.—Fruit slightly oblong, blunt at — both ends; skin netted, yellow when ripe; flesh white, melting, very juicy, and very delicately perfumed. Hero of Lockinge Melon.—F[ruit medium sized, roundish; skin bright yellow, netted; flesh almost white, very tender, melting, rich, and excellent. One of the best of Melons. Longleat Perfection Melon.—Fruit large, roundish; skin smooth, ~ greenish yellow; flesh white, very melting, juicy, and high flavoured. Queen Emma Melon.—Fruit rather large, almost round; skin thin; flesh white, very melting. A productive kind. III. Green-fleshed Varieties. Bailey’s Green-flesh Melon.—Fruit medium sized, roundish ovate, smooth, greenish yellow; flesh green, very tender, sweet, and richly flavoured. 3 Beechwood Melon.—Fruit oval, netted, yellowish green when ripe; flesh pale green, melting, sweet, and perfumed. Ripens half-late. Eastnor Castle Melon.—Fruit slightly oblong, nearly smooth, scarcely marked by a few tracings when ripe, and then becoming pale yellow, having been previously of a perfectly uniform dark green; flesh very tender, sometimes a little clammy. 350 The Vegetable Garden. ne [Mvsnrooms. of the hand, but only half the breadth. These are put into the sides, ends, and top of the bed at a distance of from 10 to 12 inches from one another in every direction. In beds of the usual height (from 20 inches to 2 ft.), two rows of pieces are generally set, in such a way that those of the upper row may be opposite the intervals be- tween those in the lower row. The pieces should be only buried their own depth in the bed, and they are commonly put in with the right hand, while the left is employed to excavate holes for their reception. Movable two-sided Mushroom-bed. If the bed has been made in a place with a sufficiently high and steady temperature, there is nothing further to be done but to wait until the Mushrooms appear. But if it has been made in the open air, or in a place exposed to a change of temperature, it should be covered with straw, long manure, or hay, which will serve to confine a certain amount of uniformly warm air around the bed. If the work has been properly done, and the conditions are favour- able, the spawn should commence to grow in seven or eight days after it was placed in the bed. At the end of that time the beds should be examined, and any pieces which have not germinated should be re- SSS SUT iL Ul im} Ura DTT mT rc Mushroom-bed in the open air, protected with straw, etc. placed by fresh ones. The failure of a piece to germinate is indicated by the absence of white threads from the manure which surrounds it. In a fortnight after spawning, the spawn should have permeated the entire bed, and should begin to show itself at the surface, in which case the sides and top of the bed should be covered with a thin layer of soil. This soil should be light rather than too stiff, slightly moistened with- out being wet, and would be all the better for containing a little nitre. If it does not do so naturally, some finely pulverized old lime plaster should be added to it, or it should be watered well beforehand with liquid manure. It should be put on the bed in a layer of nearly 1 inch ¥ / Musrarp.] ‘Lhe Vegetable Garden. 351 thick, and should be well pressed down so as to adhere firmly to the surface of the bed in every part. It must be understood that, if the bed was previously covered with straw, etc., this covering must be re- placed after the layer of soil has been added. It is often possible to _ dispense entirely with watering in the case of Mushroom-beds; and whenever they are watered, it should be very moderately, and only when the surface becomes quite dry. ; In a few weeks after the layer of soil has been added, sooner or later according to the temperature, the Mushrooms begin to appear, and, in gathering them, care should be taken to fill the cavities left with the same soil which covers the bed. ‘The bed will of itself continue to yield for two or three months, and for a longer time if watered with liquid manure, guano, or saltpetre; the results being much better if the liquid is of the temperature of from 70° to 86° Fahr. when applied. Watering, however, should be done carefully, so as not to dirty the Mushrooms or interfere with their growth. By making three or four beds under cover in the year, a continuous supply may be secured; and besides, during summer, beds may be made in the open air, which will yield abundantly at a trifling expense. Hot-beds, in which other plants are grown, might have their sides and the spaces between the plants spawned, and would often yield well, provided their temperature was suitable for the purpose, and that care was taken to protect the young Mushrooms with a slight covering of soil as soon as they commenced to grow. The very interesting Paris culture of Mushrooms is fully described, and illustrated with a variety of original woodcuts, in “The Parks and Gardens of Paris,” second edition; and the English market-garden culture is fully treated of in Shaw’s “ London Market Gardens.” MUSTARD (WHITE or SALAD). Sinapis alba, L. Cruciferee. French, Moutarde blanche. German, Gelber Senf. Flemish, Witte mostaard. Dutch, Gele mosterd 07 mostaard. Italian, Senapa bianca. Spanish, Mostaza blanca. Native of Europe—Annual.—A plant of rapid growth. Stem thickish, often angular, branching, bearing incised leaves with rounded segments; flowers yellow, in terminal spikes; seed-vessels slightly hairy, terminating in a flat, membranous kind of beak, and swollen at the sides over the seeds. There are usually from three to four seeds in each side of the silique or pod, which is divided into two parts by a thin membranous partition. The seeds are white, quite spherical, and about the size of a Millet-seed. A gramme contains about 200 seeds, and a litre of them weighs, on an average, 750 grammes. Their germinating power lasts for four years. ‘The seed may be sown in pots, either in the open air or in a frame, and is cut as soon as the seed-leaves are well grown and of a good green colour, which is usually about six or eight days after the seed is sown. The leaves of this plant are generally only sent to table while they are quite young, when they are used in salads and for garnishing. 352 The Vegetable Garden. [Musrarp. MUSTARD (BLACK, BROWN, or GROCER’S). Brassica nigra, Koch; Sinapis nigra, L. Crucifere. French, Moutarde noire. German, Schwarzer oder Brauner Senf. Flemish, Zwarte mostaard. Dutch, Bruine mosterd or mostaard. Spanish, Mostaza negra. Native of Europe.—Annual.—A plant with a rather slender stem. Radical leaves oblong, lyrate; stem-leaves becoming narrower as they approach the top of the stem; flowers yellow, in terminal spikes; siliques or seed-vessels long and slender, each containing about twenty small, almost spherical, reddish-brown seeds. A gramme contains about 700 of these seeds, and a litre of them weighs about 675 grammes. Their germinating power lasts for four years. The Large-seeded Black Mustard (M. Notre dAlsace) is remark- able for the large size of its yellowish-green leaves. ‘lhe Small-seeded Black Mustard of Sicily (Mf. Noire de Sicile) appears to come nearer the wild form of the plant. Its leaves are about one-third smaller than those of the Alsace variety, and are also of a darker green colour. Like the White Mustard, this plant is only grown in kitchen- gardens for the sake of its young leaves, which are similarly used, and it is grown in precisely the same way. The ground seeds form the mustard of commerce or grocer’s mustard. CHINESE CABBAGE-LEAVED MUSTARD. Native of Chinax—Annual.—A large plant, attaining the height of from 4 to 5 ft. when in flower. Radical leaves very large, often 14 to 16 inches long, lyrate, undulating in outline, and with the edges often turned in underneath. The blade of the leaf is of a delicate or yellowish-green colour, and netted and sometimes almost crimped like that of a Savoy Cabbage. The first leaves, which are produced on the lower part of the stem, are also long and wide, but those higher up become smaller, until they are almost linear near the top of the stem when the plant is in flower, being a little broader at the base which clasps the stem. Flowers yellow, largish, in terminal clusters ; siliques almost cylindrical, each containing about twenty brown seeds, a little larger than those of the Black Mustard. A gramme contains about 650 seeds, and a litre of them weighs about 660 grammes. Their germi- nating power lasts for four years. ‘The seed is sown, where the crop is to stand, in August, in the open air, either in beds or in drills Chinese Cabbage-leaved Mustard (j, natural size). Re ef - “Nasroeniost] ‘The Vegetable Garden. 353 from 16 to 20 inches apart. After sowing, the beds or drills should be watered a few times to ensure germination, but when the cool nights of September arrive, the plants will require no further attention. In about six weeks from the time of sowing, the leaves may commence to be gathered, and the plants will continue to yield until very frosty weather sets in. The seed may also be sown immediately after winter, but the plants soon run to seed, and never yield as fine leaves as those which are sown in autumn. ‘The leaves are eaten boiled, like ‘Spinach. They are not much diminished in substance by cooking, and have a very agreeable flavour. In warm countries they form one of the most highly esteemed green vegetables. NASTURTIUM, or INDIAN CRESS (TALL or LARGE). Tropsolum majus, L. Tropeeolacee. French, Capucine grande. German, Kapuciner Kresse. Flemish and Dutch, Capucine-kers. Italian, Nasturzio maggiore. Spanish, Capuchina grande. Portuguese, Chagas. Native of Peru.—Annual.—Stems climbing, sometimes nearly 10 feet long when they find a suitable support; leaves alternate, long-stalked, peltate, entire or bluntly five-lobed, almost smooth; flowers long- stalked, large, with five orange-coloured petals spotted with purple, especially the two upper ones; seed large, triangular, almost kidney- aS ) WR W | i K Nasturtium, or Indian Cress (Tall or ’ Nasturtium (Dwarf) (4 natural size ; Large) (J; natural size; detached detached flower, } natural size). flower, } natural size). | shaped, convex on one side, furrowed and wrinkled, and of a yellowish colour. A gramme contains 7 or 8 seeds, and a litre of them weighs about 340 grammes. Their germinating power lasts for five years. The plant flowers continuously almost all through the summer. NASTURTIUM (DWARF). Tropxolum minus, L. Tropeolacee. French, Capucine petite. German, Kleine indianische Kresse. Italian, Nasturzio caramindo minore. Spanish, Capuchina pequeiia. Native of Peru.—Annual.—A smaller plant, in all its parts, than the preceding kind. Stem not so slender and requiring no support ; 2A 354 The Vegetable Garden. [Nasrurriom. leaves nearly round; flowers yellow, with five petals, the three lower ones especially marked with a purple spot; seed of the same shape as that of the Tall Nasturtium, but usually smaller, more wrinkled, and browner. A gramme contains about 15 seeds, and a litre weighs about 600 grammes. Their germinating power lasts for five years. Sometimes dwarf varieties of the Tall Nasturtium are confounded with this species. The culture of Nasturtiums is of the simplest descrip- tion. If sown during spring and summer in the open ground where the plants are to stand, they flower and seed profusely in about two or three months after sowing. The flowers are used for garnishing salads. The flower-buds and the seeds, while young and tender, are pickled in vinegar and used for seasoning, like Capers. Yor this latter purpose the Dwarf Nasturtium is to be preferred, as it flowers more abundantly than the Tall kind, and does not require stakes or any other kind of support. NASTURTIUM (TUBEROUS-ROOTED). Tropxolum tuberosum, R. and P. Tropzeolaceze. French, Capucine tubéreuse. German, Peruanische Knollen-Kresse. Flemish, Knoll- kapucien. Spanish, Capuchina tuberculosa. . Native of South America.—Perennial.—Roots tuberous, conical, as large as a hen’s egg, with scale-like swellings, of a yellow colour striped with red, and pleasing in appearance; stems very branching, weak, about 3 ft. long; leaves peltate, divided into three or five blunt lobes; leaf-stalks red ; flowers medium sized, with a long spur and rather small petals of a yellow colour shaded with orange. The seeds seldom ripen in the climate of Paris, and the plant is propagated from the tubers. The tubers are planted in April or May, in the open ground, 20 inches apart in every direction. ‘The hoe should be used occasionally until the stems, spreading on the ground, cover it entirely. The tubers should not be taken up for use before the latter end of autumn, after the early frosts, as they do not form until late in the season, and are not affected by frost as long as they remain in the ground. When boiled like Carrots or Potatoes, the tubers are watery and have a rather unpleasant taste, although the perfume is agreeable. In Bolivia, where the plant is extensively cultivated in high mountain districts, the people freeze the tubers after boiling them, and they are then considered a delicacy and are largely consumed. In other places they are eaten in a half-dried state, after having been hung up in nets and exposed to the air for some time. It is, therefore, not surprising that the quality of the fresh tuber appears to us to be very indifferent, since, even in its native country, it is not eaten until it has undergone special preparation. Nasturtium (Tuberous-rooted) (tubers } natural size). Oxa-rrawr.] ae The Vegetable Garden. 855 BLACK-BERRIED NIGHTSHADE. Solanum nigrum, L. Solanaceex. French, Morelle noire. German, Nachtschatten Spinat. Italian, Erba mora. Spanish, Yerba mora. Native of Europe.—Annual.—A well-known wild plant, generally regarded as a weed, growing most usually near dwelling-houses and in cultivated ground. It has an erect branching stem from 1% to about 24 ft. long, with simple, broad, oval leaves, often wavy at the edges. Flowers white, star-shaped, growing in small axillary clusters, and succeeded by round berries, about the size of a pea, of a black or, rarely, amber-yellow colour, and filled with a greenish pulp, mixed with very small lenticular seeds, of a pale-yellow colour. A gramme contains about 800 seeds, and a litre of them weighs about 600 grammes. Their germinating power lasts for five years. The kind which is cultivated in the Isle of France, under the name of Bréde, does not differ, botanically, from the common kind, but is more vigorous growing and larger in all its parts. The seed is sown where the plants are to stand, in April, in beds, or, preferably, in drills 12 to 14 inches apart. After being thinned out, the plants require no further attention, and are quite proof against dry weather. The leaves, however, are more tender and more plentifully produced if the plants are occasion- ally well watered when they appear to need it. This plant is not as yet used in France as a vegetable, but in warm countries the leaves are sometimes eaten as Spinach, and apparently without any injurious result, although the plant belongs to the dangerous family of the Solanaceex. OKA-PLANT. Oxalis crenata, Jacq. Oxalidaceex. French, Oxalis crénelée. Flemish, Zuerklaver. Spanish (American), Oka. Native of Peru.—Perennial, but cultivated as an annual.—Stem fleshy, reddish, prostrate, bearing very numerous leaves, composed of three roundish-triangular thickish leaflets; flowers axillary, with five yellow petals striped with purple at the base; tubers swollen, elongated ovoid, marked with hollows and _ protuberances (like some kinds of Potatoes, especially the Vatelottevariety), and narrowed at the end which joins the stem; skin very : smooth, and of a yellow, white, - or red colour. CULTURE.— The Oka-plant is easily pro- pagated from the tubers, which —————— are planted in May, in light Tubers of Oka-plant (} natural size). rich soil, in rows which should not be less than 3 ft. apart, on account of the spreading growth of the stems of the plant. As it continues to grow for a long time and 356 . The Vegetable Garden. (Oxra. is very sensitive to cold, it is better, if possible, to start the tubers in a hot-bed in March, and plant them out in May, at which time they will be pretty forward. As the stems lengthen, they should be covered with light soil or compost, in order to promote the formation of new tubers, taking care to leave 6 or 8 inches of the end of the stem uncovered. The tubers do not commence to swell until rather late in the season, and are not gathered until the ends of the stems have been killed by frosty weather. In France they seldom grow as large as a hen’s egg. Usres.—The tubers are highly esteemed in Peru and Bolivia, where they are used in great quantities. When they have been recently gathered, they have a very acid, and therefore not very agreeable, taste. The people of South America get rid of this acidity by putting them into woollen bags and exposing them to the action of the sun, the effect of which is that in a few days they become floury and sweet. If they are kept thus exposed for several weeks, they dry up, become wrinkled, and aequire a flavour which somewhat resembles that of dried Figs. In this condition they are known by the name “ Caw.” In addition to the tubers, the leaves and young shoots may be eaten as salad or as Sorrel. Two varieties of this plant have been introduced into France, namely, the Yellow and the Red, differing from each other only in the colour of the tubers. The Yellow variety has spontaneously pro- duced a sub-variety, with pure white tubers, which reproduces itself exactly, but appears to be inferior to the other two kinds in vigour and quality for table use. | OKRA, or GOMBO. Hibiscus esculentus, L. Malvaceze. French, Gombaud. Italian, Ibisco. Spanish, Gombo; (American), Quimbombo. Native of South America.—Annual.—Stem stout, erect, branching but little or not at all, from 20 inches to over 3 ft. high, according to the variety; leaves very large, five-lobed, toothed, dark green on the upper surface, slightly grayish underneath, and with very prominent veins; flowers solitary in the axils of the leaves, with five straw- coloured petals, brown or violet coloured in the centre; fruit pyramidal, ending in a point, with five prominent ribs, and divided into five cells or compartments filled with largish gray or greenish seeds, nearly spherical in shape and rough skinned. A gramme contains from 15 to 18 seeds, and a litre of them weighs about 620 grammes. Their germinating power lasts for five years. CuLTuRE.— Like the Egg- plant and the Tomato, the Gombo requires artificial heat in the climate of Paris, while in warmer climates it may be sown and grown in the open air. The seed is usually sown in a hot-bed in February, the seedlings are pricked out into another hot-bed, and are finally planted out in May, after which the plants only require plentiful watering to attain their full growth. Usrs.—In the colonies the young and tender seed-vessels are very extensively used as a table vegetable. They are exceedingly mucilaginous, and when cut into thin slices are made into soups and sauces, which are highly esteemed by the Oxtvc0.] The Vegetable Garden. 357 a enna nn I OT _ Creoles. The ripe seeds also are parched and used instead of Coffee. The infusion which is obtained from them is not inferior to that made from Chicory, Sweet Acorns, Astragalus beticus, and other substitutes for Coffee. Long-fruited Green Okra (Gombo & Fruit Long).—Stem. short, seldom exceeding 20 inches in height; leaves very deeply cut; seed-vessels 6 to 8 inches long, slender, long pointed, and about 1 inch in diameter. This is the most commonly cultivated kind. There is asub-variety in which the seed-vessels are pendent. Round-fruited Okra (Gombo & Frwit Rond).—Seed- vessels short, and compara- tively thick, being about 2 inches long, and nearly 2 inches in diameter, and blunt at the ends rather than pointed. This variety is ji) i Ate fer and earlier than th y ley ties Me Long-fruited Green Okra (seed-vessels preceding kind. } natural size). OLLUCO. Ullucus tuberosus, Lozano. Basellacee. Spanish (American), Ulluco. Native of Chilii—Perennial.—A plant with a branching, creeping stem, which takes root wherever it touches the ground. Leaves alternate, thick, spathulate, glistening, and of a lively green colour; leaf-stalk rather long, and reddish eoloured. The plant does not seed in the climate of Paris. The tubers are produced on runners which issue from the base of the stem, and are of an oblong-roundish shape, very smooth, and of a bright yellow colour. In the climate of Paris they seldom grow larger than a good-sized walnut. These tubers appear to be swollen underground stems, like the tubers of the Potato. The flesh is yellow, mucilaginous, and starchy when they are fully grown. CuLTuRE.—The tubers are planted about the same time as Potatoes, in the latter part of April, the plant being sensitive to frost. It likes a light rich soil, and grows remarkably well in leaf-mould. It is a good plan, when the stems are pretty well grown, to cover the lower part of them, where the tubers are produced, with soil or com- post. The tubers are gathered in October or November, after the stems have been killed by frosty weather. Usms.—The tubers are eaten in Chili. In Hurope the plant has never been cultivated with satisfactory results. 358 - The Vegetable Garden. [Onton. ONION. Allium Cepa, L. Liliacez. French, Ognon. German, Zwiebel. Flemish, Ajuin. Dutch, Uijen. Danish, Rodlog. Italian, Cipolla. Spanish, Cebolla. Portuguese, Cebola. ~ Native of Central or Western Asia.—Biennial, sometimes perennial. —The original native country of the Onion is not known with certainty ; within the last few years, however, M. Regel, jun., discovered, south of Kouldja, in Turkestan, a plant which had every appearance of being the wild form of Allium Cepa, and we believe the same plant has also been found on the Himalayas. : The Onion has no stem, or rather the stem is reduced to a mere plate, from which issue, on the lower side, numerous white, thick, simple roots, and on the upper side leaves, the fleshy, swollen, and overlapping bases of which form the bulb of the Onion. The form, colour, and size of the bulb are very much varied in different varieties of the plant. The free portion of the leaves is elongated, hollow, and swollen in the lower part for about one-third of their length. The flower-stems, which are very much longer than the leaves, are erect, hollow, and swollen in the lower part for about one-third of their length. The flowers, which are white or lilac, are severally borne on very slender stalks, and are collected in a very dense spherical head on the top of the flower-stem. Sometimes, instead of flowers, a head of small bulbs is produced. This may occur exceptionally in any of the varieties, but is an invariable characteristic of the T'ree Onion, which is thence named the Bulbiferous Onion. The flowers are succeeded by capsules of an almost triangular shape, filled with black, angular, flattish seeds. A gramme contains about 250 seeds, and a litre of them weighs about 000 grammes. Their germinating power lasts for two years. Usually, the plant, after seeding, dies and disappears entirely ; but sometimes we find Onions which produce cloves as well as seeds. Such plants may be considered perennial, as well as the Potato Onion, which never seeds and is propagated by division of its bulbs. The culture and use of the Onion date back to a very remote period of antiquity. The strong odour and flavour of all parts of the plant caused it to be valued in very early times as a seasoning, and being easily grown, man has carried it with him into almost every climate in the world. Hence a great number of varieties have resulted, the best of which have become fixed, and form the various kinds which are now in cultivation. CuttTure.—-The Onion, considered only with a view to the produc- tion of bulbs for household consumption, is generally grown as an annual plant, whether sown for a summer crop or sown in autumn. For a summer crop, the seed is sown in spring, and the crop is gathered in the end of summer or in autumn. In this case, the entire growth of the plant is completed in the course of the same year. This mode of culture is the general one in the central and northern districts of France, where Onions are grown very extensively and as a field crop. The seed is sown in the latter part of February, or in The Vegetable Garden. 3859 Onion.] March, in good, moist, but well-drained soil, which has been well manured and well pulverized at the surface, at the same time that it is somewhat firm and compact underneath. The seed, being rather small, should be only slightly covered. In gardens, Onion-beds, after being sown, are often simply strewn with leaf-mould or with grape _ skins from the wine-presses. When the seedlings have grown pretty strong, they are thinned out more or less, according to the size of the variety, and after that require no further attention until they are fully grown. Watering is not necessary except in unusually dry weather. When the seed is sown in autumn, the growth of the plants ig extended from one year into the next. This mode of culture is most common in districts where the winter is mild, as in the west and all through the south of France. The seed is sown from August to October, and the young plants are planted out either in the course of the same autumn or as soon as the winter is over. This way of growing Onions is not so simple as that first mentioned, but the crop is finer and earlier. It is generally practised, as we have just said, in southern districts, and it is in this way that the enormous Onions which are sent during winter to our markets from Spain, Italy, and Africa are raised. At Paris, too, it is almost the only way in which the Early White Silver-skinned Onion is grown. This is sown in August or September, and the seedlings are generally pricked out in October (the roots and leaves being trimmed at the same time), and they are slightly sheltered during the winter when the frost is severe. The bulbs are fit for use in May. By sowing the New Queen variety in the same way, a crop could, no doubt, be obtained in April. Sometimes the Onion is grown as a biennial, that is, its culture extends over nearly two whole years. In this case, the growth is retarded by planting out, not young seedlings, but small bulbs raised the year before by sowing very thickly in spring and growing them on like summer Onions, but without thinning them. These small bulbs, which are about as big as a Hazel-nut, easily keep through the winter, and when planted out in spring increase in size rapidly, and in a few months become as fine bulbs as those obtained from plants grown on through the winter in the usual way. This mode of culture was recommended a very long time ago by MM. Lebrun and Nouvellon, who applied it to Onions of every kind. At the present day it is generally practised, especially in the east of France, with a yellow variety, the small bulbs of which form an important article of commerce, under the name of Mulhouse Onions. When the bulbs of this variety are fully grown, it is very difficult to distinguish them from those of the Strasburg Onion. The Brown Spanish Onion may also be grown in the same way. For good Onions there is always a large demand, and late in the season they fetch high prices. In nearly all market gardens round London Onions are grown to a large extent both as summer and winter crops. In the neighbourhood of Lea Bridge large fields are devoted to them, and from this district come large quantities of the finest produce brought to market. Great breadths of Onions are also grown at Fulham, Chiswick, Deptford, and Mitcham, the land thereabouts being light and 360 rich and well suited for their cul- ture. The main spring sowing, which consists usually of the Dept- ford and Reading varieties, is made as soon after the middle of Febru- ary as the condition of the soil and weather permits. be good and is sown broadcast, nine to twelve pounds per acre are used, but if sown in lines only eight pounds to the acre are needed. Land intended for Onions is gene- rally roughly trenched during winter and thrown into ridges, so as to become thoroughly pulverized and sweetened by the action of the frost. During dry weather in February the ridges are levelled and the surface rendered smooth by rakiny and roll- ing, after which the seed is sown either broadcast or in drills 9 to 10 inchesapart. Ifsmall pickling bulbs be desired, seed is sown broadcast at the rate of twenty pounds per acre. After sowing, the seed is raked or harrowed in, and the operation is completed by rolling the surface firm and even. After the young Onions appear above the ground, weeding and thinning are proceeded with as may be required. Broadcast sowing is considered the best for spring-sown crops, as involving less labour; and as the bulbs, after thinning, stand at regular distances apart over the whole area, the pro- duce per acre is considerabiy more than when sown in beds or lines. Seed sown in the autumn is, how- ever, sometimes drilled on beds 4 or 5 ft. wide, these being divided by narrow alleys which serve as walks for labourers who weed the beds and draw the crop as required for market; but this crop is also often sown broadcast. Onion seed takes a long time to germinate, but if the ground be clean and well tilled, weeds will not appear much sooner than the Onions, or, at least, not so thickly as to choke them. As soon as the Onions haye fairly come up, women or men accus- tomed to Onion cleaning are set to work amongst them. ‘These opera- tors are furnished with the short- The Vegetable Garden. If the seed [OnrIon. handled 24-inch wide hoes, with which they hoe down the weeds and thin the whole crop with wonderful certainty and expedition. The field is marked off into strips for the guidance of the hoers, to each one of whom there is a space of 6 ft. given, so that were four cleaners employed the strips would each be 24 ft. wide. People accustomed to this work do not trample carelessly about; nor, indeed, can the crop be materially damaged by doing so, for the Onions that are thus prostrate to-day are nearly erect to-morrow. Each plan- tation is generally cleaned by this means three times during the season, the last cleaning being made about the end of June or early in July, and any large weeds that appear after — that time are pulled out by the hand. Towards the end of August or early in September the Onions, being ripe, are harvested when dry. Those that are green and thick-necked are laid aside for immediate sale; but the firm and sound bulbs, particularly of the Deptford kind, are either cleaned of any loose scaly skins and spread out a few inches deep over the floor of a loft, or tied into bunches and strung in pairs over poles or pegs in a loft or shed, so that they can be marketed at any convenient season during winter and spring. The profits on a good crop of spring-sown Onions are compara- tively large, although the prices vary considerably in some seasons. Some- times as much as £45 per acre is made of them by the grower, the purchaser being at the expense of harvesting the crop. At other times, however, £30 per acre is considered a good price. The Silver-skinned Onion, which is grown largely for pickling, is sown on good land, the plants being left as thickly as they come up, as the closer they are to- gether the sooner they will cease growing in summer and the better they will ripen their bulbs. Good clean bulbs realize from 8s. to 10s. per bushel in the market. The autumn sowing of Onions is made on ground cleared of Cauliflowers, Cabbages, or | middle of August. Onton.] The Vegetable Garden. 361 other early crops, in the end of July for drawing in a young state from September onwards, but. the main sowing is not made till about the The autumn sowings are, as a rule, made in beds about 5 ft. wide, and the seeds are covered deeper than those of the spring sowings. Autumn sowings of Onions are not often made broad- cast on fields, as they must be weeded, not hoed, in the process of cleaning ; the hoeing would thin them too much. As they are only required for drawing when young they do not need to be more than one-third of the distance asunder required in the case of the summer Onions. They are weeded soon after they come up, and once, or perhaps twice, during the winter time. Weeding is performed by women in dry weather, each of whom takes a small round basket to put the weeds into, rather than throw them on the alleys. In marketing these Onions they are cleared off the beds in large patches, and not by picking out the strongest and leaving the weakest, as is generally done, and they are washed, which makes them look transplanting, a piece of well-pre- pared rich ground is made ready for them, rolled firmly, and lined off into rows about 9 inches apart, and into these lines the young plants are dibbled about 6 inches apart. These make large saleable bulbs early in July. The kinds used for autumn sowings consist of White Spanish and White Tripoli or Lisbon. Some growers save large quantities of Onion seed, for which purpose well- formed bulbs are selected and planted In spring in rows which vary from 2 to 6 ft. apart, Lettuce, Radishes, Spinach, or other low-growing vege- tables being grown as intermediate erops. After the flower-stems make their appearance they are staked at intervals, and twineor cordis strained on either side the rows to prevent the stems being beaten down by hail, rain, or wind. Ordinary Onion seed fetches from 2s. to ds. per |b., according to the season; but the best seed, or that from improved or rare sorts, 18 more valuable. In Hertfordshire large breadths of seed Onions may be seen in July, and on good deep land it is considered one of the most profitable of crops. white. Ifa portion be intended for Usrs.—The bulbs are eaten boiled, raw, or pickled with vinegar. New Queen Onion (Ognon Blane Tres Hatif de la Reine)—Bulb small, very much flattened, silvery white, from 1+ to 12 inch in diameter, and from 3 to + of an inch thick; neck fine, soon be- coming green, if the bulbs are stored in the expectation that they will keep; leaves very short, of a dark and slightly glaucous green, three or four, or at most five, in number when the plant is fully grown. It is not uncommon to find, amongst plants sown in spring, some bulbs growing as large as walnuts, and ripening without forming more than two leaves. This variety is an exceed- ingly early one. If sown in March, the bulbs begin to swell in the course of the following May; but, on the other hand, it is not at all a productive kind, nor does it keep well. , Early White Nocera Onion (Ognon Blane Hatif de Nocera).—This variety is probably only a form of the preceding one which has been New Queen Onion (j natural size). 362 The Vegetable Garden. [Omcont so modified by long-continued cultivation in a colder climate than tbat of its native district, as to have become larger in size and a little later incoming tomaturity. Bulb silvery white, flattened, broader and com- paratively flatter than that of the preceding kind, being from 2 to over 3 inches in diameter, and from + to 1 inch thick; neck fine; leaves few, dark green. An almost invariable feature in this variety ne Ww ) y) 7; YI) y S59 \ 1) &, Nf Sangster’s No. 1, or Ringleader, Pea (7; natural size). A remarkable peculiarity of this variety is that the flower, which makes its appearance lowest down on the stem, often withers without expand- ing, and sometimes, when it does open well, it is not until after the flower at the joint above it has come out. This variety is the earliest of all the kinds commonly grown in France. In England a sub-variety, named Dillistone’s Early, is grown, which is three or four days earlier, but the plant is slenderer and less productive. The present variety is the best for an early crop in the open air. Dickson’s First and Best, Improved Early Champion, or Taber’s Perfection Pea (Pos Caractacus).—This variety is probably the off- spring of the preceding one, and is a somewhat larger and more productive kind, but not quite so early. It usually comes into flower two days later. It often produces the pods in pairs, and they are somewhat longer and broader than those of the preceding kind. The peas, which are white and round, weigh about 780 grammes to the litre, and there are about 45 of them in 10 grammes. ‘This variety is very liable to degene- rate, and it should be very carefully isolated, cd —— Se ey Pods (natural size). Dickson’s First and Best Pea (natural size). 392 The Vegetable Garden. Pas, when grown, to keep it true. In the vicinity of Paris it is rather ex- _tensively grown for market supply. It is not so productive as the Early Emperor Pea, but has the advantage of coming in four or five days earlier. ~ Daniel O’Rourke Pea (Pots Daniel O’Rowrke).—_Stem 2 to 25 ft. high; leaves somewhat larger, rounder, and lighter coloured than those of Sangster’s No. 1 Improved; flowers white, rather large, solitary, commencing to appear at the sixth joint of the stem; pods somewhat longer and broader than those of Sangster’s No. 1 Improved; peas rather large, becoming of a greenish-white or salmon-colour when ripe. A litre of them weighs, on an average, 790 grammes, and 10 grammes Daniel O’Rourke Pea Hatly Emperor, or Double-blossomed (natural size). Frame, Pea (natural size). contain about 45 peas. This variety is quite as early as the preceding one, and about equally good. The two kinds are very closely allied, and are sometimes confounded with each other, although a well-marked difference may be observed by any one who studies them carefully. The Daniel O’Rourke may be infallibly recognized by the stems ter- minating abruptly above a leaf which is nearly as large as the others, instead of having at the end one or two small-sized leaves, as is usually the case in the two preceding varieties. Early Emperor, or Double-blossomed Frame, Pea (Pois Michaux de Hollande).—Stem something over 3 ft. in average height; leaves. and stipules larger than those of Sangster’s No. 1 Improved, and notably of a much darker and more glaucous green colour; flowers white, q . { Puas.] The Vegetable Garden. 393 medium sized, almost always in pairs, and commencing to bloom at about the eighth joint of the stem, which usually carries from six to eight tiers of them; pods shortish, seldom over about two inches in length, but very well filled, each containing eight or nine medium-sized, nearly round peas, which become very white as they ripen. A litre of them weighs, on an average, 820 grammes, and there are about 50 peas in 10 grammes. This variety is one of the most suitable for growing in the fields for market supply. It is comparatively early, very productive, and very hardy. In the neighbourhood of Paris it is not usually staked by those cultivators who grow it on a large scale. They sow it in drills about 20 inches apart, and leave the plants to them- selves. The tendrils of the leaves become intertwined, so that a whole drill is like one plant, and, should. it incline to right or left, the stems turn and grow erect, mutually sup- porting one another. The newark soon make their appearance, when the cultivators pinch the stems above the third flower. This for- wards the growth of the first pods and increases their size. When stakes are scarce, the same might be done in kitchen gardens. Ruelle Michaux Pea (Pois Michaue de Ruelle).—Stem usually simple, rather thick, 3 to 4 ft. high. The leaves and stipules are much larger than those of the preceding kind, and of a lighter green. The flowers are very white, large, and pretty often solitary. They begin to open at the ninth or tenth joint of the stem, which carries about ten tiers of them. Pod straight, =) broad, somewhat blunt at the end, and containing seven or eight white, round, largish peas. A litre of them weighs, on an average, 810 grammes, and there are about 42 peas in 10 grammes. ‘This variety requires a little more attention, when growing, than the preceding one. Its peas are larger and handsomer, but it is not so early. Early Frame Pea (Pois Michaux Ordinmre)—At first sight, this variety does not seem to differ much from the Early Emperor. It might even be described as a sub-variety, which is hardier, a little earlier, and continues bearing for a longer time. The leaves are exactly like those of the Harly Emperor, except that they are a little larger; but the flowers, which are always produced in pairs, do not commence to open before the tenth joint, and the stem carries twelve tiers of them. Pods straight, rather narrow and smallish, but very well filled ; Ruelle Michaux Pea (natural size). 394 The Vegetable Garden. [Pxas. peas very round, white, slightly tinged with salmon colour, and of medium size. A litre of them weighs about 810 grammes, and there are about 45 peas in 10 grammes. This variety is almost always branched ; that is, it produces shoots from the axils of the leaves imme- diately under the first flowers, which soon flower themselves. These branches or secondary stems grow particularly strong when, from any cause, the main stem above them has been either wholly or partially destroyed, but they always produce fewer pods than the main stem. Within the last few years a variety was much grown, and still exists Early Frame Pea (natural size). Leopald II, Pea (natural size).) in certain localities, under the name of White Branching Pea (Pots Remontant Blanc). This comes very near the Early Frame Pea, but is especially remarkable for the vigorous growth of its secondary shoots, or branches, and their abundant and continuous yield of pods. If the Karly Frame Pea, however, is sown rather thinly, and the pods are J Pzas.] ‘The Vegetable Garden. 395 gathered only as they are fit for use, it will yield almost as abundantly Pe. and as long as the Pots Remontant Blane. Leopold II. Pea.—Stem usually simple, about 3 ft. high; leaflets and stipules pale green, finely spotted with gray, oval, and rather elongated ; flowers white, almost always produced in pairs, and rarely commencing to open before the twelfth joint; there are seldom more than six tiers of them on a , stem; pods long, straight, pale green, each containing seven or eight white, very round, medium-sized peas. A litre of the peas weighs about 780 grammes, and there are about _ 42 peas in 10 grammes. This variety comes into flower five or six days after the Early Emperor Pea. A remarkable peculiarity of it is the rapidity with which the pods form and fill. It seldom continues to flower longer than a fortnight, and the pods are all gathered in about the same time, after which the plants may be cleared off and replaced by something else—a great advantage in | market-garden culture. -Etampes Wonder Pea (Pots Merveille d Htampes).— Stem usually simple, long jointed ; leaves largish, and of a very light green; stipules exceedingly large and broad. The general appearance of the plant resembles that of Lax- ton’s Supreme Pea, but it is not quite so tall. Flowers generally in pairs, commencing to bloom at the tenth joint of the stem, large, white, often having the standard scalloped or toothed on the margin. The pods grow very rapidly, and in a few days become long, broad, and slightly curved towards Etampes Wonder Pea (natural size). the end. They swell con- siderably before the peas are fully grown, in which respect the plant very much resembles Laxton’s Supreme; but the two varieties differ entirely in the seed or peas, these being large and green in Laxton’s Supreme, while in the Etampes Wonder they are medium sized and white. The pods of the latter variety are well filled, each generally 396 The Vegetable Garden. [Pxas. pl ae a containing from ten to twelve peas, which become very round and white when ripe. The plant usually carries from seven to twelve tiers of pods. A litre of the peas weighs about 735 grammes, and there are about 46 peas in 10 grammes. 7 ) White Scimitar Pea (Pots d’Awvergne).—Stem almost always branching, and averaging about 4 ft. in height; leaflets and stipules oval, rather pointed, of a clear green, sometimes faintly tinged with yellow; flowers almost always in pairs, white, medium sized, com- mencing to bloom at about the twelfth joint of the stem ; pods long and slender, at first slightly curved backwards, then becom- ing straight, and finally curved forwards in the shape of the blade of a pruning-knife. The | concave curved line, corre- sponding to the edge of the knife-blade, is that along which the peas are attached inside the pod. This is regarded as the front part of the pod. The oppo- site or convex part is termed the “back” of the pod, and the peas are never attached to the pod on that side. The pod of the White Scimitar Pea is very well filled, and contains from nine to eleven, and sometimes twelve, medium-sized peas, which are remarkably round, rarely flattened, and, when ripe, are white, slightly tinged with salmon colour. A litre of them weighs, on an average, 790 grammes, and there are about 48 peas in 10 grammes. This variety comes into flower from eight to ten days later than the Early Emperor, and yields a very constant supply of pods for more than a month. It is a very good kind, remarkable for the fine quality of the peas, and grows well in ordinary soil. Sabre Pea (Pots Sabre).—Stem stout, very often branching, from about 4 to 44 ft. high; leaflets and stipules very large, rather roundish, somewhat blunt, and of a glaucous and grayish green; flowers both solitary and in pairs, large, white, usually only commencing to bloom at the twelfth or fourteenth joint of the stem. The plant comes into flower at the same time as the preceding variety. Pods broad, pale green, curved backwards in an opposite direction to that of the White Scimitar Pea; that is, having the peas attached along the inside of the convex line formed by the front of the pod, the back of the pod in this White Scimitar Pea (nattiral size). Pras] ‘ — The Vegetable Garden. 397 variety being concave. This Pea does not continue bearing so long as the preceding one, its period being about three weeks. The stem carries ten or more tiers of pods. The peas are white, large, and some- what oblong in shape. A litre of them weighs about 790 grammes, and there are about 35 peas in 10 grammes. This variety was some Sabre Pea (natural size). Marly Pea (natural size). years ago in great request in the Central Market at Paris, but it does not appear to be so much in favour there at the present day. Marly Pea (Pots de Marly).—A vigorous-growing plant, often branching, and in its general appearance rather like the Ruelle Michaux Pea, but almost always producing the flowers in pairs, and only commencing to.bloom at about the twelfth joint of the stem. Pods straight, about 3 inches long, each containing seven or eight large round white peas, of a slightly oblong shape, rather like those of the preceding variety. A litre of them weighs about 780 grammes, and there are about 30 peas in 10 grammes. The variety is moderately eh) The Vegetable Garden. | cPmaa y productive and early, but is chiefly distinguished for the large size of the peas, as are also several other varieties which are closely allied to it, but are seldom found in cultivation at the present day. Of these varieties we may mention the following :—Gouvigny Pea.—The pods of this variety are longer and narrower than those of the Marly Pea. Lady’s-finger Pea. —In this variety the outside of the pods is swollen over each of the peas. Lastly, the Square White Pea (Pots Carré , Blanc).—The peas in this variety, being closely pressed together in the pod, are usu- ally flattened on two sides, like those of the Clamart Pea. In their habit of growth the three varieties just men- tioned very much resemble the Marly Pea. They have thick stout stems and very large leaves and_ stipules. They come in about the same time as the White Scimitar, that is, half late. Of the four kindsmentioned inthis article, the Marly Pea is the earliest. Late Clamart Pea (Pois de Clamart).—Stem tall, tuity, branching, 5 to 6 ft. high; leaves medium sized, light green, not so glaucous as those of most other varieties; flowers white, medium sized, almost always in pairs; pods straight, or very slightly curved, of uniform width, and abruptly narrowed at both ends. The stem is simple up to the fourteenth or fifteenth joint, after which it divides into two or three, rarely four, branches. The flowers first appear at about the sixteenth or eighteenth joint. The pods are seldom more than about Late Clamart Pea (natural size). 2 inches in length; they are generally well filled, and the peas are pressed so closely together that they are quite flat on two sides. They retain this shape when ripe, and are then white or slightly ereenish. There are usually from five to eight peas in each pod. A litre of them weighs about 800 grammes, and there are about 32 peas in 10 grammes. The main stem carries from seven to nine tiers of pods, and the branches have seldom more than four tiers. Early Clamart Pea (Pois de Clamart Hatif’)—Stem 4 to 5 ft. Peas] — —-*‘The Vegetable Garden. : — 399 high, generally branching above the first pods, which are produced at. the tenth or twelfth joint. The pods are usually in pairs, and are preceded by very white medium-sized flowers. They are distinguished from the pods of the ordinary Clamart Pea by being somewhat longer of a paler colour, and pretty considerably curved. There are, on an average, ten tiers of them onastem. They are very well filled, each containing from seven to nine peas, which very soon swell so large as to touch and mutually flatten one another on two sides. They Early Clamart Pea (natural size). Giant Marrow, or Royal Victoria, Pea (natural size). retain this shape when ripe, at which time they become almost wrinkled, and of a white colour with a very faint greenish tinge. ‘This variety comes in almost at the same time as the Early Frame Pea, and continues to yield nearly as long. The two kinds are very easily distinguished from each other by the difference in the shape of the pods and in the shape and colour of the peas. Giant Marrow, or Royal Victoria, Pea (Pois Victoria Marrow). —A very tall variety, 5 to 6} ft. high. Stems thick and stout; leaves large, numerous, light green ; flowers white, large, almost 4.00 The Vegetable Garden. (Pras. always in pairs; pods usually commencing to appear at about the fifteenth joint of the stem, rather large, broad, square at the end, and very slightly curved. The stem carries about ten tiers of pods, and does not usually branch. ach pod contains from five to seven peas. These are somewhat elongated in shape, white, and, when ripe, are flattened or more or less hollowed, as if they had a tendency towards the shape of the Wrinkled Peas. A litre of them weighs about 800 grammes, and there are about 20 peas in 10 grammes. This variety is one of the latest. It comes into flower at the same time as the Late Clamart Pea. Laxton’s William the First Pea Pods (natural size). (7; natural size). In England the name of Marrow Peas is applied to all the varieties which have very large tender peas, including the Wrinkled as well as the Smooth or Round-seeded kinds. Tall Round or Smooth Green-seeded Peas. Laxton’s William the First Pea (Pois Waéalliam).—A rather slender climbing Pea, with slight yellowish-green leaves. Stems thin, rather long jointed, almost always simple, commencing to flower at the seventh or eighth joint, and carrying from seven to ten tiers of ea) ‘The Vegetable Garden. 401 pods. Pods mostly solitary, of a dark-green colour, from 2 to nearly 3 inches long, narrow, curved like a pruning-knife blade, generally very well filled, and borne on very long stalks. Hach pod contains from seven to ten peas, which are of a deep, clear-green colour, very closely pressed against one another, and remain flattened on two sides when ripe. A litre of them weighs 800 grammes, on an average, and there are about 42 peas in 10 grammes. This variety is not so early as Sangster’s No. 1 Improved, but it is earlier than the Early Emperor, and continues bearing for a remark- ably long time. Its fresh green peas are of a fine colour and excellent flavour. In Eng- land this variety is one of the most highly esteemed of early Peas. Laxton’s Supreme Pea (Pois Serpette Vert)—This va- riety was one of the first raised by Mr. Laxton, and it remains one of the best. It is hardy, rather productive, and remark- able for the handsome appear- ance of the pods and peas. It quickly came into favour with the cultivators around Paris soon after its introduction in 1869. Stem about 44 ft. high, usually simple and glaucous in colour; leaflets and stipules rather large, and of a_ pale, yellowish green; flowers gene- rally solitary, greenish at first, then white, and commencing to bloom at about the twelfth joint of the stem, which usually carries from six to eight tiers of them; pods from about 3 to nearly 4 inches long, dark green, straight, with a short and ab- ruptly curved point; peas large, somewhat oblong in shape, sometimes misshapen from the great pressure which they undergo in the pods, and remaining of a dark- green colour after they are ripe. A litre of them weighs, on an average, 760 grammes, and there are about 34 peasin10 grammes. This variety comes into flower a day or two earlier than the White Scimitar Pea, but does not continue bearing so long,—usually not longer than three weeks. A peculiarity, which is confined to this Pea, is the remarkable manner in which the pods swell, long before the peas attain any size, and, while these are ‘very small, become, 2D Laxton’s Supreme Pea (natural size). 402 The VeqeablesGardem ee as it were, inflated to such an extent that the width is greater than the depth. Prizetaker Green Marrow Pea (Povs Prizetaker).—A rather slender climbing Pea. Leaves medium sized, of a glaucous green; stipules very broad, dark green, very distinctly blotched with grayish green; stem slender, tolerably long jointed, sometimes simple and sometimes with one or two branches; flowers almost always solitary, usually commencing to bloom at the twelfth joint of the stem; pods dark Wi YA Va Prizetaker Green Marrow Pea (natural size). Tall Square Mammoth Pea (natural size). green, from about 3 to nearly 4 inches long, faintly curved like a pruning-knife blade, and quite square at the end. Hach pod contains from eight to eleven smooth green peas, which completely fill it, and are usually misshapen by being pressed against one another. When ripe, they are of a clear-green colour, somewhat oblong in shape, or uregularly flattened, and rarely quite round. A litre of them weighs about 785 grammes, and there are about 40 peas in 10 grammes. The main stem carries up to ten or twelve tiers of pods, and the branches seldom have more than two or three tiers. Pras. The Vegetable Garden. 403 are Tall Square Mammoth, or Normandy, Pea, (Pois Vert Normand). —Stems thick, very stout, almost always branching, from 5 to 64 ft. high ; leaves large, rather closely set, and of a dark, somewhat glaucous, green; flowers largish, always in pairs, of a slightly greenish-white colour; pods very broad, between 2 and 3 inches long, very slightly curved, and narrowed from the middle to both ends. They do not commence to appear lower than at about the eighteenth or twentieth joint of the stem. ach branch seldom carries more than five or six tiers of pods, but, as the plant usually has three or four branches, the produce _ is considerable. Each pod generally contains from four to six peas, which are large, very much flattened at the sides, somewhat wrinkled, and of a grayish-green colour when ripe. Pe ee ee Ad ss lee : Puss] ‘The Vegetable Garden. 425 spots. The flowers, which are large and white, are only solitary at the base and at the top of the stem. The stalks which bear the pods are slender, very stiff, and of medium length. The great thickness of the sides or walls of the pods causes them to remain smooth on the outside, ze. not bulged by the swelling of the peas, as is usually the case with most other varieties of Edible-podded Peas. The peas are white, very round, and. rather large. very liable to degenerate, and then has stems ») ayaa. 1 . and pods of a greenish colour. B. Hatr-DwaRF AND DWARF VARIETIES. Early Dwarf Brittany Sugar Pea (Povs sans Parchemin Nain Hatif Breton).—A half- dwarf variety, from 2 to 2} ft. high. Leaves rather slight, small, and of a grayish and glaucous green; stem rather short jointed usually in pairs, and commencing to bloom at about the twelfth joint of the stem, imme- diately below which there are generally two branches of no great size, bearing from two eco to four tiers of pods which are most commonly Barly Dwart Brittany Gates solitary. The main stem ordinarily carries Pea (,, natural size). from seven to ten tiers of pods, which are produced in pairs, are of a pale, slightly grayish, green colour, and are not much over 2 inches in length; they are narrow, tolerably swollen and fleshy, quite free from membrane, peas, which become white and round when towards the base ; flowers white, medium sized, - bal o—— Peas] ‘The Vegetable Garden. 429 mn? ‘ each containing from five to seven white peas, _squarish in shape, and, when ripe, becoming of a grayish-white colour and irregular in shape, but rather roundish. A litre of the peas weighs, on an average, 800 grammes, and there are about 54 peas in 10 grammes. The stems of this variety are very stiff, and as they are also numerous and short jointed, the tendrils interlace the plants together in such a manner that they mutually support one another and grow quite erect without needing any stakes, although they attain some height. This property is worthy of note, as many other varieties which are of dwarfer growth are very much inferior to it in this respect. Capuchin Dwarf Sugar Pea (Pois sans Parchemin Nain Capucin).—This variety is very much grown in the north of France, where it is highly esteemed. It some- what resembles the Harly Dwarf Brittany Pea, and is hardy, exceedingly productive, very free from membrane, and comes in half- early. The plant grows from 20 inches to 2 ft. high, and the peas are round, white, and very smooth. Dwarf Dutch, or Dwarf Crooked, Sugar Pea (Pots sans Parchemin Tres Nain Hatif). * pi as tery peda! speek —A very dwarf variety, not exceeding 8 to Se etcr Ceurraee nth 10 inches in height. Stem very zigzag in growth, and with joints so short that it is difficult to count them exactly ; it usually commences to branch at about the seventh joint, and to flower from the eighth to the tenth joint. Flowersof medium size, very white, and often solitary. The pods, which are borne in Dwarf Dutch, or Dwart Crooked, Sugar Pea (, natural size). Pods (natural size). 430 The Vegetable Garden. [Peas from five to seven tiers on the main stem and in from two to four tiers on the branches, are of a pale, whitish-green colour, rather narrow, and well filled with white and largish peas, from five to seven in each pod. With the exception of the “strings,” which are rather tough, the pod is thick, fleshy, and quite free from membrane. A litre of the peas weighs, on an average, 750 grammes, and there are about 48 peas in 10 grammes. This variety is almost as early as the Early Frame Pea, and, like it, is especially adapted for forcing. There is a sub-variety of it, which most usually produces solitary pods some- what larger than those of the ordinary kind, and has larger and darker- coloured leaves, but it possesses no special merit to recommend it in preference to the form which has just been described. ! OTHER ENGLISH VARIETIES. A. Round or Smooth-skinned Peas. Batt’s Wonder.—A_ half-dwarf, rather thick-set kind, with large dark-green leaves. Flowers in pairs; pods long and slender, slightly curved and pointed ; peas round, sometimes square from pressure, and of a dark-green colour. A productive, hardy, and somewhat late variety. : Beck’s Gem.—A dwarf variety; seldom exceeding a foot in height. Stem stiff, often branching ; flowers white, in pairs; pods rather short, and comparatively broad; peas large, palish in colour. A half-early and, notwithstanding its dwarfness, a rather productive variety. Bedman’s Imperial.—A climbing variety, about 4 ft. high, with flowers sometimes solitary, and sometimes in pairs. Pods long, and very slightly curved, but blunt at the end; peas large, somewhat oblong in shape, green. Ripens half-early. Blue Prussian.—A half-dwarf kind, growing from about 25 to over 3 ft. high. Pods generally in pairs, seldom solitary, almost straight, and square at the end; peas large, round, very green, becoming bluish when ripe. This is one of the kinds which are most extensively grown by market gardeners. Blue Scimitar.—A half-dwarf kind, seldom exceeding about 23 ft. in height, and of a very vigorous growth. Pods pretty often solitary, long, slender, very much curved, and pointed at the end; they are very well filled, each containing from eight to ten rather large and very green peas. This variety also is very much grown by market gardeners, Charlton.—At the present day this variety is almost lost to culti- vation, but formerly it was very much grown and highly valued. In England it seems to have been the equivalent of the French Pois Michaux de Hollande. It was a climbing variety, with white round peas, grown for an early crop. Dickson’s Favourite.—A climbing Shelling Pea, very closely allied to the White Scimitar Pea in its habit of growth, its earliness, and the appearance of its pods and peas. In fact, the two varieties might almost be considered identical. Earliest of All (Laxton).—A first-class early blue Pea, growing 23 ft. high, a heavy cropper, and of excellent quality. _ Pzas.] _ The Vegetable Garden. 431 Early Kent.—This is almost exactly the same kind which was formerly grown in France under the name of Prince Albert. At the present day the latter name is applied to a variety which comes in somewhat earlier and almost corresponds to Dillistone’s Early Pea. Fairbeard’s Surprise.—A climbing variety, about 5 ft. high. Flowers white, large, generally solitary ; pods long, rather broad, faintly curved, and roundish at the end; peas large, very green, and slightly oval in shape. A very early kind. _ Flack’s Imperial.—A half-dwarf kind, usually not more than about 3 ft. high. Pods pretty often solitary, but most usually in pairs, long and rather broad, slightly curved, and square at the end; peas large, and somewhat oval in shape, becoming slightly bluish in colour when ripe. : Harbinger.—This is the earliest of all Shelling Peas. It is a small-sized and exceedingly slender climbing Pea, remarkably like Dillistone’s Early Pea, but coming in two or three days earlier. Flowers solitary ; pods short and very slender ; peas small, round, and green when ripe. Kentish Invicta (Hast’s Kentish Invicta).—This may be described as a green-seeded Daniel O’Rourke Pea. It grows to nearly the same height, is equally early, and almost equally productive. The first flowers are often abortive. Laxton’s Evergreen.—Having for a time enjoyed a certain amount of favour, this variety appears to be now almost entirely neglected. It is a tall climbing Pea, with a rather slender and very branching stem, bearing slender, slightly curved pods of medium length. The peas are round and- small, and, when ripe, assume a peculiar olive-green tint, by which they are easily recognized. Laxton’s Prolific Long-pod.—A tall climbing variety, 5 ft. or more in height. Leaves very large, and remarkably light coloured ; flowers in pairs; pods almost like those of the White Scimitar Pea in shape, fully one-third longer and thicker, but far less numerous; peas white, somewhat irregular in shape; they are not perfectly smooth, without however being actually wrinkled. Laxton’s Superlative—A tall climbing, thick-stemmed Pea. Leaves broad and luxuriant, but not tufty ; pods almost always in pairs, often nearly 5 inches long, very much curved, pointed, and greatly swollen when ripe. ‘They are not, however, very well filled, each pod only containing from six to eight small round peas, which, when ripe, become of a pale-green colour. Laxton’s Unique.—This is a very dwarf variety, growing from 12 to 14 inches high, with a usually branching stem. Pods in pairs, rather broad, tolerably curved, of medium length, and pointed at the end; peas round, rather small, and half white and half pale green when ripe. Paradise Marrow (Champion of Paris, Excelsior Marrow, Stuart's Paradise).—A vigorous-growing climbing Pea, 5 to 6 ft. high, usually branching. Pods sometimes in pairs, but generally solitary, 4 inches long at least, broad, square at the end, and very slightly curved, well filled ; peas seven to nine in each pod, large and sweet, becoming round and white when ripe. 432 : The Vegetable Garden. [Pras. Peruvian Black-eye Marrow.—An American variety resembling the Pois de Madere. It is also very like the Marly and Gouvigny Peas, but is distinguished from them by having a black spot on the hilum. Philadelphia Extra Early.—Another American kind. A handsome ~ climbing, very early Shelling Pea, very much resembling Daniel O’Rourke. Peas white. Princess Royal.—A very productive, fine variety, 4 ft. high, with long well-filled pods. is Royal Dwarf (White Russian).—A half-dwarf variety, about 23 ft. high, branching. Pods generally solitary, rather broad, very faintly curved, each containing five or six large peas, somewhat oval in shape, and very white when ripe. Shilling’s Grotto.—A climbing Pea, about 4 ft. high, not branching. Pods long, comparatively narrow, and slightly curved, each containing seven or eight peas, which become white and round when ripe. Sutton’s Emerald Gem (Danecroft Rival).—A very early climbing Pea, very distinct on account of the colour of its leaves, which are of a clear green without any trace of glaucousness. It is in every respect — very like Sangster’s No. 1 Improved (Pots Prince Albert). Woodford Marrow.—A._half-dwarf variety, with a stout, often branching stem, about 3 ft. high. Leaves dark green, glaucous; pods sometimes solitary, sometimes in pairs, long, rather slender, and of a dark-green colour. Each pod contains seven or eight peas, which, from being closely pressed against one another, are squarish in shape, and, when ripe, are of an olive-green colour, like those of Laxton’s Evergreen Pea. B. Wrinkled Peas. Advancer.—A. fine-flavoured, heavy-cropping, early variety, 3 ft. high, coming in about seven days after Alpha. British Queen (Hair’s Defiance, Hrin’s Queen, Thorn’s Royal Britain, Rollisson’s Victoria, Shanley Marrow, Wonder of the World).— A tall climbing Pea, 5 ft. and upwards in height. Stem branching; leaves large and luxuriant; pods generally in pairs, very long, broad, and nearly straight; peas large and tender, becoming white and — wrinkled when ripe. Connoisseur.—A vigorous-growing kind, rather late, but productive, and considered to be of exceptionally fine quality. Notwithstanding its high character, it does not appear to be very much grown. Dr. Hogg.—An excellent, early, and tolerably productive climbing variety, with a slender stem, seldom exceeding 4 ft. in height. Leaves slight ; pods usually solitary, long, very much curved, and exceedingly well filled; peas large, square, and remaining green when ripe. This variety is at least as early as the Early Emperor. Early Maple.—A small slender variety, with purplish-coloured flowers, remarkable for nothing except its very great earliness. It comes into flower about the same time as Sangster’s No. 1 Improved. Evolution (Laxton).—A very productive variety, 3 ft. high, with very handsome pods, which are larger and of a deeper green than those of Telephone, and of superior quality. Giant Emerald Marrow.—Very closely allied to Knight’s Tall = Peas] wae ir Vegetable Garden. 433 Marrow, but distinguished from it by the clear-green colour of its leaves, which glisten like those of Sutton’s Emerald Gem. It is a rather late kind, with large white wrinkled peas. Giant Marrow (Culverwell’s).—This grand and exceedingly pro- ductive Pea, like Telegraph and Telephone, has monstrous pods (7 inches long and 1 inch broad), which are slightly curved, of a dark-green colour, and crowded with large peas of the finest quality. It grows to a height of 5 ft. Gladiator.—A distinct main-crop Pea, 3 ft. high, very robust and branching, with an abundance of long curved pods in pairs, closely filled with peas of delicious flavour and deep-green in colour. Hair’s Dwarf Mammoth.—A half-dwarf variety, of exceedingly vigorous growth. Stem thick and strong, about 24 ft. high, and often branching; pods in pairs, long and broad, very slightly curved, and well filled; peas green, wrinkled. Hay’s Mammoth (Tall White Mammoth, Ward’s Incomparable).—A vigorous-growing climbing Pea, attaining a height of 63 ft. Stem thick and stout, generally branching; pods usually in pairs, long, broad, nearly square at the end, but very much narrowed towards the stalk ; peas white, wrinkled. This is a late variety, but continues bearing for a long time, often until very late in autumn. John Bull.—A very handsome, half-dwarf Wrinkled variety, with fine long pods and green peas. It comes in a little earlier than MacLean’s Best of All Pea. Little Gem.—A very dwarf kind, 12 to 16 inches high, vigorous growing, and usually very branching. ‘The pods are rather small, but broad, straight, and well filled. The peas, when ripe, are pale coloured, bluish, and wrinkled. MacLean’s Wonderful.—A rich-flavoured, free-cropping, productive variety, growing 3 ft. high, and bearing large pods. Multum in Parvo.—A very dwarf kind, about 1 ft. high, of compact and thick-set growth. Leaves broad and rather numerous, of a deep bluish green; pods usually solitary, short and rather broad, and — narrowed towards the end; peas pale green or greenish white when ripe. A rather early variety. . Ne Plus Ultra (Payne's Conqueror, Cullingford's Champion).—A very tall-growing late Pea, sometimes over 63 ft. high. Pods numerous, commencing at about one-third the height of the plant, usually in pairs, long, broad, perceptibly curved, and very much narrowed towards the stalk; peas very large, somewhat oval in shape, and green and wrinkled when ripe. First-class quality. Nelson’s Vanguard.—A half-dwart Wrinkled Pea. Leaves rather large ; pods borne in pairs, of medium length, but rather broad. This variety comes into use about the same time as the Karly White Dwarf Wrinkled Pea, but is of a more compact and thick-set habit of growth. ; Nutting’s No. 1.—A branching, rather vigorous-growing, but really dwarf variety. Stem stiff, about 20 inches high ; pods numerous, in pairs, of moderate length, but well filled, nearly straight, and bluntish at the end; peas white, wrinkled. WNNQS “WS SNS WN Ware Disks Wn \\ KX ‘AX \ WK“ \ Wa S \ \ \\ \\Y . \ | \ an? e )})\\) A i \ Vitelotte Potato (natural size). end farthest from the point of attachment to the underground stem ; shoot red. Stems erect, very stiff, vigorous growing, quadrangular and winged, tinged with brown, often , branching, seldom more than from 20 inches to 2 ft. high, very thick-set and well furnished with leaves. Leaves short, of a slightly grayish-green colour; leaflets oval, rounded, rather pointed, especially those towards the top of the stem, very much reticulated, and often folded in two. Flowers white, very sel- dom seeding. This va- riety is not so highly esteemed nowadays as it was formerly; neverthe- less it is of excellent quality, rather productive, and keeps very well. It must be acknow- ledged that it has the defect of being difficult to peel, and that much of the tuber is wasted in that operation, as, in order to remove the skin which covers the hollows in which the eyes are sunk, a considerable portion of the flesh must be detached at the same time. The crop comes in in the course of September. Peake’s First Early Potato (natural size). VIL. VIoLET-cOLOURED AND VARIEGATED VARIETIES. Peake’s First Early P. (Pomme de Terre Blanchard).—Tubers round, sometimes flattened, yellow, plentifully variegated with violet, especially towards the top and around the eyes; skin smooth; flesh 2H 466 The Vegetable Garden. [PoraTors. yellow; shoot violet coloured. Stems stout, usually prostrate, almost always branching, from about 2} to over 3 ft. long, tinged with brown, especially towards the base. Leaves medium sized, composed of oval- acuminate, rather reticulated leaflets, of a clear-green colour. Flowers very numerous, large, bluish lilac, a large proportion of them seeding. This Potato seeds, perhaps, more abundantly than any other of the ordinary kinds. It is a good, early, productive variety, and keeps well. The flesh is floury and very yellow. The crop may be dug about the end of July. The tubers are never very large, but they are very plentifully produced, and of pretty uniform size. Hundred-fold Potato (Pomme de Terre Violette)—Tubers roundish, often square at top and bottom, rather deeply notched by the hollows in which the eyes are deeply sunk; skin very deep violet colour; flesh yellow ; shoot violet coloured. Stems erect, very branching, dark brown, and from 2 to 23 ft. high. Leaves rather scanty, of medium size, composed almost solely of large, oval- acuminate, slightly re- clear-green colour. Flowers violet co- loured,' with ~white- tipped divisions, abun- 4 dant, in rather nume- rous but slight clus- ters; they often pro- duce seed, but in small quantities. A good and productive variety, keeping well, of excel- <5 lent quality,with floury Hundred-fold Potato (natural size). and rather firm flesh. The crop comes in in September. Of all the violet-coloured Potatoes, this is the variety which is most frequently seen in the Central Market at Paris. It is well known and highly esteemed there, and is one of those kinds which, like the Shaw, or Regent, and the Segonzac Potatoes, appear to maintain their vigour and productiveness, notwithstandng the very great length of time during which they have been in cultivation. Compton’s Surprise P.— 'Tubers: flattened, oblong, narrowed at both ends; skin rather smooth, violet coloured ; eyes not very deeply sunk, but having a long ridge or wrinkle below them, as in the Harly Rose Potato; flesh white; shoot violet coloured. Stems more spread- ing than erect, rather stout, quadrangular and winged, often branch- ing, and seldom exceeding from 2 to 24 ft. in height. Leaves large, composed of very broad, oval-acuminate, broadly reticulated leaflets of a somewhat pale-green colour. Flowers white, large, not numerous, and seldom producing seed. A very productive and rather early American variety, coming in in the end of August. The flesh of the tubers is white, floury, and of very light texture. Chandernagore P. (Pomme de Terre Chandernagor). —'Tubers ticulated leaflets of a — ae Poraroes. ] The Vegetable Augie : 467 roundish or slightly elongated, as deep as broad, slightly notched, and of a blackish-violet colour; flesh deeply tinged with violet colour; shoot deep violet colour. Stems erect, vigorous growing, violet brown, quadrangular, and winged, and about 2 ft. high. Leaves rather short and compact; those at the base of the stem having very large and broad terminal leaflets, the others having the leaflets curled, puckered, and sometimes of a slightly grayish-green colour. The foliage, in its general aspect, is compact and dark coloured. Flowers white, rather large, most frequently falling off in the bud state, and seldom pro- | ducing seed. . isin’) ‘The Vegetable Garden. 485 filled with manure, on which a little | and when large quantities are grown soil is placed, and after sowing, the | it is found necessary to employ boys beds are covered over with litter. | to scare them away, otherwise they In March the first outdoor crops are | would devour all the seed, and even usually ready for market. Birds | pull up the young plants in order to are the worst enemies with which | obtain the husks which adhere to the Radish grower has to contend, | the young leaves. Usrs.—The roots are served up raw as a side-dish. The varieties of Radishes are very numerous, and we shall divide them, according to their period of culture, into Small or Forcing, Summer or Autumn, and Winter Radishes, the mode of culture which is suitable for each of these divisions being very different from that which should be employed for the others. I. Small, or Forcing, Radishes. Radis de tous les mois. These Radishes are sown in the open air from February to November, usually broad-cast in beds, and the seedlings are thinned out so as to allow the plants to grow evenly. The beds should be kept free from weeds, and frequently watered in hot dry weather. In about from sixteen to eighteen days, if the weather is favourable, and from twenty to twenty-five days if otherwise, the earliest plants will be fit for use. As for the rest, it may be four, five, or six weeks, according to the weather, before they are fit to be pulled. In spring, or late in autumn, the seed should be sown in a warm sheltered position; in summer a cool shady place is preferable. Sowings should be made in succession every fortnight or ten days, in order to keep up a supply of young tender Radishes. In December, January, and February, the seed is sown on hot-beds under frames or bell-glasses. The market gardeners of Paris grow Radishes in the depth of winter on hot-beds covered with leaf-mould or compost, without any protection except that of straw mats, which are placed over them at night and in frosty weather, and are taken off whenever the weather is not too severe. ‘These Radishes are usually fit to be pulled in from five to six weeks after sowing. A. Rounp, or TURNIP-ROOTED, RADISHES. Scarlet French Turnip Radish (Radis Rond Rose ou Saumoné).—Root nearly spheri- eal, slightly top-shaped when very young; skin of a somewhat vinous red; flesh white, slightly tinged with pink; leaves rather roundish, cut at the edges, and of a some- what glaucousgreen colour; leaf-stalks faintly bronzed. In fine weather, as in May, this Radish is fit for use in about twenty-five days after sowing. It is hardy, Scarlet French Turnip Radish (4 natural size). 486 The Vegetable Garden. [Ra pisnes: does not become hollow at the centre too quickly, and grows well in ordinary garden soil. Early Scarlet Turnip Radish (Radis Rond Rose Hatif ).— Root more flattened than that of the preceding kind, well rounded under- neath, having only a very slender, small tap-root, and resémbling the ordinary Scarlet Turnip Radish in the colour of the skin; flesh very white; leaves short and close growing. This variety is fit for use in about twenty days after sowing, and can be grown in ordinary garden soil, but compost or leaf-mould suits it much better. It becomes hollow at the centre sooner than the preceding kind. Early White-tipped Scarlet Turnip Radish (Radis Rond Rose a Bout Blanc)—A handsome and exceedingly early variety. Root roundish, of a very bright carmine pink, but quite white in the lower fourth part. It is the only garden Radish that is really pink coloured, the two preceding kinds being more of a carmine-red tint ; but in this variety the upper part of the root is of a true bright pink, which makes a pleasing contrast with the white of the lower part. The root of this Radish swells more speedily than that of any other variety, but it also quickly be- comes hollow at the centre, and should be pulled for use as soon as it is fully grown. Jt grows really well only in compost or leaf- mould, and is sometimes fit for use in from sixteen to eighteen days after sowing. The market gardeners about Paris grow it in preference to all other kinds for _n early crop. Deep Scarlet Turnip Radish (Radis Rond Hcarlate).—Root of the same shape as that of the Scarlet Turnip Radish, but of a much more Early White-tipped Scarlet Turnip Radish (§ natural size). brilliant red, without any tinge of violet colour; flesh very white; leaves very green, medium sized, roundish. The root of this Radish swells as quickly as that of the ordi- nary Scarlet Turnip Radish, and the plant is grown in the same manner. There is no cept in colour, that of the present variety causing it to be much sought after in some countries, as in Belgium, and rejected in ‘others. This, however, like many other things, is a matter of fashion. The Deep Scarlet Turnip Radish is an early variety, and has the advantage of not becoming hollow at the centre too soon, when left in the ground a little longer than usual. It has a pretty strong pungent flavour. _ Early Deep Scarlet Turnip Radish (Radis Rond Kcarlate Hatif). —A very handsome variety. Root very round, or slightly flattened, and of an exceedingly lively colour; flesh white, firm, crisp, and very pleasant to the taste; leaves very like those of the preceding kind, and of a somewhat lighter green than those of the pink-skinned Deep Scarlet Turnip Radish (4 natural size). great difference between the two kinds, ex- ee es Oe Oe a ee ee es ee ee Ratsuzs.] The Vegetable Garden. 487 Radishes. This variety is often fit for use in about twenty days after sowing. It grows well in ordinary garden soil, and still better in compost or leaf-mould. Small Early White Turnip Radish (Radis Rond Blanc Petit Hatif).—Root roundish, usually flat- -tened above and underneath, often twice as broad as deep; leaves short, rather spreading, very much cut or divided, somewhat grayish, and tinged with brown on the veins and in the middle. In this variety the roots do not swell very quickly, as they take at least from twenty to twenty-five days from the time of sowing before they are fit to be pulled for use. It is, however, employed for forcing, espe- cially in northern countries. Even when quite small, this Radish is re- m markably pungent to the taste, and its gy ay Harly White Turnip Radish flavour is sometimes so strong as to be (! natural size). hardly endurable. White Turnip Radish (Radis Rond Blanc).—A handsome variety. Root nearly round, not so much flattened as that of the preceding kind ; leaves greener, broader, and more erect. Although it is only two or three days later than the Early White Turnip Radish, this kind is more suitable for open-air culture than for forcing. The flesh is firm and very pungent. Early Purple Turnip Radish (Radis Rond Violet).—Root slightly top-shaped, of a fine clear violet colour; flesh white, almost transparent ; leaves rather large, cut or divided, erect, and of a clear-green colour. The roots of this variety take about a month to swell, but they remain a long time without becoming hollow at the centre. It is a true “all- the-year-round ” Radish. | White-tipped Purple Turnip Radish (Radis Rond Violet a Bout Blanc)—A_hand- some, small kind, with an almost spherical root, of a dark-violet colour around the neck, becom- ing gradually paler towards the lower extremity, which is pure white. Leaf-stalks and veins of the leaves violet coloured or brownish; leaves rather slight. Like the Harly White-tipped Scarlet Radish, this variety should be sown at intervals of about a fortnight, as it becomes ye hollow at the centre very speedily. Ki f Small Early Yellow Turnip Radish (Radis ” h Jawne Hatif de Tous les Mois).—Root roundish org... parly Yellow Turnip slightly elongated, sometimes ending in a tap- Radish (4 natural size). root of some thickness; skin rather smooth, and of a somewhat dull-yellow colour; flesh fine and compact, rather pungent ; leaves half-erect, and distinctly lyrate in shape. The roots of this Radish take about a month to swell. Although early and 488 The Vegetable Garden. [RADISHES. small sized, they have not the fine quality which the other varieties _ of this section possess. AA A new variety, named the Golden Yellow Turnip Radish (ft. Rond Jaune @ Or), has for some years been gradually superseding the Harly Yellow variety, which it excels in being earlier, and having the root better shaped, very smooth and round, and of a much brighter and purer yellow. Of all the Yellow Radishes, this comes the nearest to the small early White or Scarlet varieties. B. INTERMEDIATE, OR OLIVE-SHAPED, VARIETIES. Olive-shaped Scarlet Radish (Radis Demi-long Mose). — Root a ovoid, slightly elongated, usually olive- AG WW shaped, sometimes almost cylindrical for a Ss § = good part of its length, and rounded at both ends, of a very deep carmine-red colour; flesh white, firm, and crisp; leaves roundish, of a clear-green colour, rather broad, and not quite so large as those of the Scarlet Turnip Radish. ‘This is one of the kinds which are most extensively grown in kitchen gardens and for market supply. It grows well in the open ground, and remains a pretty long time without becoming hollow at the centre. The market gardeners of Paris often try to raise it with the roots long and slender, rather than ovoid in shape, and they succeed in doing so by covering the beds with compost ( Lae, aa or leaf-mould as soon as the young plants are Olive-shaped Scarlet Radish pretty well up. (; natural size). French Breakfast Radish (Radis Demi- — long Rose & Bout Blanc).—A very handsome variety, of the same shape as the preceding kind, or not quite so much elon- gated; skin of a florid and rather lively pink colour on the upper three-fourths of the root, and pure white on the lower part. Like the White- tipped Scarlet Turnip Radish, this variety is ex- ceedingly early ; but the root very soon becomes hollow at the centre, if it is not pulled as soon as it is fully formed. It grows much better in a hot- bed, or in compost or leaf-mould, than in ordinary garden soil. It is essentially a market-garden Radish. Deep Scarlet Intermediate Radish (Radis Demilong Ecarlate).—This variety is as distinct in the colour of the skin as it is in the shape of the root, which is more elongated, and terminates in a longer and finer point than that of any other Intermediate variety. Leaves of a clear-green colour, rather large, and erect; flesh very white, firm, crisp, very juicy, and with a tolerably strong and pungent flavour. This is a pretty hardy and very suitable French Breakfast Radish (4 natural size). Rapisuzs] ‘The Vegetable Garden. 489 kind for growing in the open air. The roots take about twenty-five days to swell, and do not become hollow too speedily. _ Short-leaved Early Scarlet Intermediate Radish (Ladis Demi-long HKearlate Tres-hatif a Courte Feuille).—This very handsome, small Radish is evidently a seedling variety of the preceding one, from which it only differs in the still greater rapidity with which the root swells, and in the small size of the leaves, which ae , aS . We \ oon NI Se ee i { [MTT Sie. i) Deep Se i atermediate Radish Short-leaved Early Scarlet Intermediate (i natural size). Radish. . are scarcely larger than the seed-leaves when the roots are quite fit to pull for use. It comes in almost as early as the Early White-tipped Scarlet and the French Breakfast Radishes, like which, it succeeds best when grown in compost or leaf-mould. _ Harly Deep Scarlet Olive-shaped Radish (fadis Demi-long Eearlate Hatif).—This is, from every point of view, one of the handsomest and best of all the a Gi) Small or Forcing Radishes. The root is regu- 4 larly olive-shaped, very symmetrical, and ver smooth skinned; flesh white and firm; leaves fi Za short, stiff, and extremely few for the size of the Jue? 2 root. The plant grows admirably in the open x EA air. The roots take about twenty to twenty-two | (VS Se \\ days to swell. Its earliness and scanty foliage PP (/ =) render it equally suitable for forcing. This ; if : variety is easily distinguished from the preced- : ing one, by the roots being shorter and termi- party Deep Scarlet Olive- nating more abruptly at the base, instead of shaped Radish ({ natural gradually diminishing in a long point. The ie). flesh is tender, and of a mild cool flavour, with hardly any pungency. White Olive-shaped Radish (fadis Demi-long Blanc).—W hen this variety is grown true to name, the root is very handsome, very regu- larly olive-shaped, and of a very fresh pure white colour; flesh very white and crisp, and not too strong flavoured; leaves medium sized, rather erect, and of a light-green colour. This Radish may be grown equally well in a hot-bed and in the open air. The roots take about twenty-five days to swell. ‘Their colour forms a pleasing contrast to that of the other Intermediate varieties. It is not long 490 The Vegetable Garden. [RapIsHES. since the variety was firmly established in the olive-shape repre- sented in the accompanying illustration. Formerly it had the defect of being elongated in the lower part, almost like a Long Radish—a defect which, even yet, it sometimes exhibits when the seed is not very pure. Purple Olive - shaped © Radish (Radis Demi-long Violet a Bout Blanc).—Root ovoid, White Olive-shaped Radish (4 natural size). art be Rese upper half is of an almost blackish-violet colour, which, in the lower half, gradually becomes paler until it passes into pure white at the extremity. ‘The leaves are scanty, rather cut at the edges, and tinged with violet brown on the stalks, veins, and sometimes on the blade of the leaf itself, giving the foliage a rather pleasing appearance. The flesh is white, hardish, and strong flavoured. The roots take about a month to swell. ‘This variety is especially suitable for open-air culture, but is also well adapted for forcing. C. Lona RaDIsHEs. Long Scarlet, or Salmon-coloured, Radish (Rave Rose Longue ou Sawmonée),— Root extremely long and slender, often 5 or 6 inches in length and only about 2 inch \. | ay Wi7/ \\ \ y Se | \ ff, \ Il f N Ged SK SAY aINY, y y a ] _iIe \ in diameter, the upper part of an elon- A a gated cone-shape, narrowed towards the -aZ =) base of the leaves; skin smooth, of a vinous- | a red colour; flesh almost transparent, and Fg slightly tinged with pink or lilac. This inne < ss Ess peculiar appearance of the flesh easily dis- tinguishes the variety from all others which resemble it. This Radish is most usually grown in the open air in well-dug and well-manured soil. It is very seldom em- ployed for forcing, on account of the great , length of the root, which would require the \ hot-beds to be covered with too deep a layer of compost or leaf-mould. The roots take about a month to become fully formed. The flesh is tender, crisp, and fresh to the taste, but has not the pungent flavour of Long Scarlet, or Salmon-coloured, the Turnip Radishes or the Intermediate Radish (4 natural size). wantatves) Long Scarlet Short-top Radish (Rave Rose a Collet Rond).—Root somewhat thicker and one-third shorter than that of the preceding variety, of a carmine-red colour, like that of the Intermediate Scarlet ) “Nyy | ‘ eT “ RavIsHEs.] The Vegetable Garden. 491 Radish ; flesh white; leaves rather large, half-erect, and of a clear green colour. This variety is more suitable for forcing than the pre- ceding one, but the following kind is generally preferred for that purpose. Wood’s Early Frame Radish (fadis Long Rose).—This variety might be described as coming be- : tween the Long and the Intermediate kinds. The roots, which are of a very elongated-ovoid shape, are usually from 22 to 2+ inches long, and about + inch broad in the thickest part, which is not far below the base of the leaf-stalks. The skin is of a very lively carmine red, which becomes gradually paler towards the lower end of the root. The flesh is very white, firm, juicy, very crisp, fresh and pleasant to the taste, with a slightly pungent flavour like that of the Scarlet Intermediate Radish. The leaves are broad, but rather short, compact, and roundish in shape, and having the stalks and veins tinged with j ) coppery red. This Radish, which may also be very well grown in the open air, is almost exclusively cultivated in } frames, especially in England. A layer of compost or leaf-mould 4 inches deep over the hot-bed is deep enough to grow it in. Of all the early Radishes this variety yields the heaviest weight of Wood’s Early Frame Radish produce in the same space of time. pasta) size), The roots take from twenty to twenty-two days to become fully formed. Long Purple Radish (liave Violette)—Root very long and slender, resembling that of the Long Scarlet Radish, with a long conical top, of an almost blackish-violet colour, which becomes paler on the portion of the root buried in the soil; flesh almost transparent, lilac; leaves erect, rather long and broad, with brown stalks and veins. This ey is only grown in the open air. ‘The roots take about a month to swell. Long White Naples Radish (Rave Blanche. Synonyms: White Trans- parent, or White Italian, Radish).—Root long and slender, pure white, resembling the Long Scarlet Radish in shape, but somewhat thicker ; the upper part is conically tapered and tinged with pale green. This variety is almost exclusively grown in the open air. The roots take about a month to become fully formed. ments. Flowers small, whit- we AY NM "AAT ste yy Y ish, in terminal umbels: seed are = S Ava . ° ° in Caw oblong, elliptical, yellowish, crt oy, flattened on one side, and convex, with three prominent a ribs, on the other. They are 5a), remarkably light in propor- Bafapiive ( paturekeean tion to their size. A gramme contains about 350 seeds, and a litre of them seldom weighs more than 120 grammes. Their germinating power is quite gone after the first year. By the sea- shores the Samphire is gathered from the rocks where it grows natu- rally, but it may be grown in gardens by sowing the seed in autumn, as soon as it ripens, in good, light, well-drained soil. It is advisable to cover the seedlings in the winter with some protection from frost, EE a= Savory.] OVE he Vegetable Garden. 513 to which the plants are rather sensitive. It grows still better when ered in crevices at the bottom of a wall with a warm aspect. The eaves are pickled in vinegar and used as a seasoning. SUMMER SAVORY. Satureia hortensis, L. Labiate. French, Sarriette annuelle. German, Bohnenkraut. Flemish and Dutch, Boonenkruid. Danish, Sar. Italian, Santoreggia. Spanish, Ajedrea comun. Portuguese, Segurelha. Native of South Europe.—Annual.—A small-sized plant, 8 to 10 inches high, with an erect, branching, herbaceous stem. Leaves soft, linear, slightly obtuse, and narrowed into a short leaf- stalk; flowers pink or white, borne in clusters of from two to five; seed brown, ovoid, very finely shagreened. SS — =. —— ——— EA BEZZ—Aa— Se Sa ——— —— \ of 540 The Vegetable Garden. [STRAWBERRIES. variety of the Alpine Strawberry, characterized by the fruit being conical, large, and well-shaped, and becoming almost blackish when perfectly ripe. It is very productive, a very continuous bearer, and highly worthy of recommendation in every respect. The variety comes very true from seed. | Improved Red Alpine Strawberry ([raise Améliorée Duru).— Another improved variety of Alpine Strawberry has been pretty much grown for some years past under the name of Fraise des Quatre Saisons Améliorée Duru. This is distin- guished from the other varie- ties by the pe- culiar shape of the fruit, which is very long and slender; it is lighter in colour than the Janus Strawberry. The size of the fruit of the Alpine Strawberry r might be much Improved Red Alpine Strawberry (natural imate Increased by - size). Bush Alpine Strawberry (1 natural size). careful selection of seed-plants, but it must not be lost sight of that every increase in the size of the fruit is usually gained at the expense of their number or the con- tinuous production which is the real and greatest recommendation of the Alpine Strawberry. Meudonnaise Perpetual Strawberry (raise La Meudonnaise).— This variety, which formerly was rather commonly grown in the neighbourhood of Paris, but at present is somewhat neglected, is distinguished at first sight from all others by its rather light-coloured leaves, which exhibit the peculiarity of being, so to say, crimped or puffed in the middle, instead of being flat or folded in two, like those of most other varieties of the Alpine Strawberry. The fruit is large, conical, and very dark-coloured when quite ripe. It ripens rather late. Bush Alpine Strawberry (Praisier des Alpes Sans Filets)—This very distinct variety has the advantage of growing without producing any runners, which often render it troublesome to keep Strawberry beds in order, and, on this account, it is peculiarly adapted for planting as edgings. There is one form of it with red, and another with white fruit. Both are hardy, productive, continuous bearers, and reproduce themselves from seed with hardly any variation. They may also be multiplied by division of the tufts. STRAWBERRIES.) The Vegetable Garden. 541 SHORT-RUNNERED WILD STRAWBERRY. Fragaria collina, Why. Fraisier étoilé. Native of France.—Perennial.—This species, at first sight, re- sembles both the Common Wild, or Wood, Strawberry and the Alpine Strawberry in its habit of growth, but is distinguished from the former by having the runners simple or not composed of successive joints, and from the latter by not fruiting continuously. Its fruit is rounder and much more obtuse at the end than that of the Wood Strawberry ; it is also somewhat larger, and often narrowed into a sort of neck close to the calyx; in colour it is much duller and less shining than the fruit of other Strawberries, except the Hautbois, like which it often has the shaded side of the fruit hardly coloured at all. The flesh is rather firm, buttery, very solid, and with a very peculiar musky flavour. The seed is comparatively large, a gramme containing not more than about 1100 seeds. They are far apart on the surface of the fruit, in which they are rather deeply sunk. In short, this species very much resembles the Wood Strawberry, except in the fruit, which is more like that of the Hautbois than any other kind. According to the latest investigations of M. J. Gay, the Fraisier de Bargemont (Ff. Majaufea, Duch.) is only a form of Fragaria collina. These two Strawberries, which formerly were now and then met with in gardens, are at present only to be found in botanical collections. HAUTBOIS STRAWBERRY. Fragaria elatior, Ehr. Fraisier capron. Native of Europe.—Perennial.—A_ stoloniferous plant, with folded leaves, of a dull dark-green colour, and somewhat hairy. Flowers most usually dicecious through abortion; fruit of a very deep violet red; seed black, deeply sunk, and numbering about 1200 to the gramme. In some plants, the pistils only are developed, and in others the stamens, so that fructification will not occur with certainty unless both forms of the plant grow within a short distance from each other. CuiturE.—The Hautbois, like most Strawberries, is almost always propagated from runners, which it produces in abundance. All the cultivated varieties of this Strawberry, being derived from a plant which grows wild in France, are perfectly hardy and easily grown; nevertheless, since the appearance of the large or Pine-apple Straw- berries which have now become so common, the Hautbois Strawberries have lost much of the favour which they formerly enjoyed. The peculiar and exceedingly strong flavour of their fruit is disagreeable to many persons, and they have not the advantage of producing a second crop in autumn, like the Alpine Strawberry. Any good well-drained soil suits them, and the plants may be left growing in the same place 542 The Vegetable Garden. [STRAWBERRIES. for several years, but it is necessary to plant male and female plants together in order to ensure complete fructification. ; Common Hautbois, or Musky, Strawberry ([raise Capron Fram- boisé).-—This variety exhibits all the characteristics which we have VAs Sail) Yy SS H de sh ON D @ gD VV eh Common Hautbois, or Musky, Strawberry (natural size). described as belonging to the species from which it is derived, with a vigorous habit of growth and abundant foliage. The fruit are very numerous, nearly spherical, slightly shortened at the point, elongated at the neck, and without seeds on the part next the calyx. They do not ripen until about the end of June, and are then of a violet or wine-red colour. The flesh is very solid, juicy, buttery, and melting, white or faintly yellow, or, sometimes, somewhat greenish, and with a very strong flavour, which is something like that of Raspberries, or rather of Black Currants. The leaf-stalks are very hairy, especially when young. Belle Bordelaise Strawberry.—A plant of © smaller size than the preceding kind, but more thick-set and compact in growth. Leaves of a light, almost grayish green; leaflets elongated oval, with well-marked veins and sharp, deeply cut teeth; flower-stems erect, well raised above the leaves; flowers largish, pure white, with very round petals; fruit rather elongated, often conical, considerably larger than that of the Common Hautbois Strawberry, and ripening about the middle of June. SCARLET STRAWBERRY. Fragaria Virginiana, Ehr. Native of North America.—Perennial.—A stoloniferous plant. Leaves long, not folded, and almost perfectly smooth, as are also the leaf-stalks ; fruit numerous, small, roundish, with very slender stalks; seed deeply sunk, rather small, brown, and numbering about 1500 to the gramme. This Strawberry is very easily grown, and is early, hardy, and very durable, but the fruit, unfortunately, is very small. It is nearly spherical in shape, narrowed near the neck (where there are no seeds), and of a rather bright scarlet colour even when ripe. The plant is not a continuous bearer, and this, together with the small size of the fruit, has caused it to be set aside, like many other kinds, in favour of the large-sized and the continuous-bearing Straw- berries. Old Searlet, or Scarlet Virginia, Strawberry (Praisier Ecarlate de - Virginie).—This variety represents the botanical type of the species scarcely modified by cultivation, and exhibits no characteristic in addition to those which we have just described as belonging to the species. Pure seedling varieties, raised from Fragarza Virginiana, have almost disappeared from cultivation, but there are several others grown which have been obtained by crossing the species with the Pine-apple Strawberry (Fraister Ananas), and these retain all the characteristics of the Scarlet Strawberry. | STRAWBERRIES, ] - The Vegetable Garden. 543 CHILI STRAWBERRY. Fragaria chilensis, Duch. Fraisier du Chili. Native of Chili.—Perennial.—A stoloniferous plant, of thick-set habit of growth, and very hairy on all its parts. Flowers diccious by abortion, very broad, yellowish white at first and changing to pure white; leaf-stalks short and thick, tinged with red; leaflets nearly round, with very large and very blunt teeth; fruit large, usually irregular in shape, orange-coloured, and more or less hairy even on the skin; seed black, prominent, comparatively large, numbering from 800 to 900 to the gramme. The fruit ripens late. Even in the wild state in Chili, this Strawberry exhibits rather diversified forms. Some- times the fruit is white, bearing black seeds, and sometimes it is _ salmon-coloured or pale orange. The flowers are sometimes pure white, and sometimes sulphur yellow, changing to white when the flower is well opened. The Chili Strawberry is not perfectly hardy in all parts of France. It succeeds very well in seaside districts, especially in Brittany, where it is grown on a large scale at Plougastel, in the neigh- bourhood of Brest. At) Paris it rather suffers in severe or damp winters, and there it is grown more as a curiosity than anything else. Like other Strawberries, it is propagated from runners. It was intro- - duced from Chili in 1714, by Frézier. True Chili Strawberry (fraisier du Chili Vrai).—A very hairy plant, with large orange-coloured fruit, ripening rather late in the season, with a peculiar, somewhat insipid flavour, not very highly perfumed. Seed black, prominent, retaining the persistent pistils. This Strawberry, as already mentioned, is not very hardy about Paris, and only grows well in the vicinity of the sea. PINE-APPLE STRAWBERRY, Fragaria grandiflora, Ehr. Fraisier Ananas. The origin of this Jarge-fruited form of Strawberry is very obscure, At the time of its introduction into cultivation, about the middle of the last century, it was not exactly known how it originated. Moreover, two kinds of Strawberry have borne this name—one, described by Poiteau, which is not the true Pine-apple Strawberry ; the other, which is much more extensively grown, especially in England and Holland, appears to have produced, either by variation or perhaps from crossing, most of the large-fruited kinds known as “ English ” Strawberries, It is very possible that the Pine-apple Strawberry itself is the offspring of a cross between the Chili Strawberry and some other botanical species. The typical plant, as preserved in some collections, is of a vigorous and rather thick-set habit of growth. The leaves are tolerably like those of the Scarlet Virginia Strawberry; the flower-stems are stout, not very 544 | The Vegetable Garden. [SrRAWBERRIES. tall, and somewhat hairy, and the flowers are very large ; the fruit is round or slightly heart-shaped, and of a pale-pink colour, with a faint yellowish or salmon-coloured tint; the flesh is very white and often hollow at the centre; the seed is brown, medium-sized, and not very deeply sunk. A gramme contains about 1100 seeds. From the seed of this Strawberry thousands of distinct varieties have been raised, and of these we shall now describe the best and most noteworthy. Hybrid Strawberries. French, Fraises hybrides. German, Grossfriichtige Erdbeeren. Spanish, Fresones. The varieties which are comprised under the name of Hybrid or Large-fruited Strawberries are far from presenting an identity of cha- racter, so that we shall not endeavour to give any general deseription of plants which exhibit so many points of difference from one another. To give some idea of the diversity which exists amongst them, we may observe that the colour of the fruit varies from white to blackish red, while the weight ranges from less than a quarter to over three ounces. The flavour also of the fruit, the size of the seed and the depth to which it is sunk in the surface of the Strawberry, the size of the flowers, the time of ripening, and the number of runners produced exhibit equally strongly marked differences. CuLturE.—The Hybrid Strawberries like well-drained, deep, sub- stantial soil, but they readily accommodate themselves to soils of various kinds, provided they are not brought into contact with stagnant moisture, which injures them more than anything else. Any kind of garden-soil, by being moderately well dug and properly manured, — can be brought to produce good Strawberries, unless the climate is excessively dry. The seed of Hybrid Strawberries is rarely sown except for the purpose of raising new varieties, and they are almost always propagated from runners—a method so prompt and easy that a better could hardly be desired. The runners are long, slender, bare, and cord-like branches, the swollen extremity of which bears a cluster of leaves, and from its under surface speedily sends out roots and attaches itself to the soil at a short distance from the parent plant. The runners of the Hybrid Strawberries do not terminate with the rooting of the first cluster of leaves, but produce four or five joints in succession, each bearing at its extremity a cluster of leaves which grows and roots itself like the first, under favourable conditions. The runners begin to appear when the plant comes into flower, and continue to increase in length all through the summer, during which time the plant will also produce fresh ones, should the first have been cut off. About August, the earliest plants of the runners will be well rooted and strong enough to be planted out, either as edgings or in beds, each containing three or four rows of plants, which should be about 20 inches apart in every direction. Before planting, the ground should have been well dug, well manured, and covered with a good litter of manure or dead leaves. The young plants will begin to bear in the following spring, and the fruit will be more abundant and finer if all runners are carefully removed. As soon as the first fruits are formed, it is ; Srrawserrins.] The Vegetable Garden. 545 advisable to place a layer of long straw, or else slates or tiles, on the ground under the young fruit, to keep them from coming into contact with the damp soil. When this is done, the fruit ripen sooner, and are always clean, even after heavy rain. YY SS og SS ee Ware AO. Oe " . ue stems stout but IN A We Ny; shortish ; fruit ik Ap) viel ay large and_ short, Se : } eer _ and of a peculiar Eleanor Strawberry Duc de Malakoff Strawberry }y;ownishtint when (natural size). (natural size). ripe; flesh yellow, something like the colour of the flesh of an apricot, juicy, melting, and with somewhat of the flavour of the Chili Strawberry. This is a very productive and very hardy variety, and ripens mid-season. Eleanor Strawberry.—Plant rather vigorous growing; leaf- stalks hairy; leaflets medium sized, usually spoon-shaped, almost smooth on the upper surface and silky-haired underneath, oval, with rather long sharp teeth on the upper two-thirds of the margin and without teeth towards the base; flowers very broad, pure white, with the petals far apart from one another; flower-stems stout, usually leafy, and generally longer than the leaves; fruit oblong, very handsomely STRAWBERRIES. ] The Vegetable Garden. 549 aT RSS Oe shaped, and of a fine deep-red colour; flesh pale scarlet red, softish, not very juicy, but sugary and perfumed. Ripens late. Elisa Strawberry.—Plant rather vigorous growing and productive, but somewhat fastidious as regards soil, preferring that which is stiff and clayey ; leaf-stalks hairy, thick, and long; leaflets large, almost always twisted or puckered, deeply and sharply toothed, and of a dark _ shining-green colour; veins on the under surface hairy; flowers medium sized, numerous; flower-stems very branching and usually shorter than the leaves; fruit medium sized or small, roundish, nar- towed at the base into a rather well-marked neck, and of a rather pale vermilion-red colour even when quite ripe; flesh white, or slightly _ yellowish, very firm, juicy, and very agreeably perfumed. This is a half-early variety. It is not very productive, but has the advantage of continuing to bear for a considerable length of time. Elton Improved Strawberry.—Plant very vigorous growing, with numerous large erect leaves of a lively green | colour, which in the older leaves changes to a very dark tint; leaf-stalks stout, hairy, tinged with red; leaflets nearly round, with very pro- minent veins and blunt rounded teeth; flowers large, pure white; flower-stems very stout, erect, usually leafy and taller than the radical leaves; fruit heart-shaped, bluntish, and of a deep scarlet- red colour; flesh red, sugary, juicy, and tolerably acid; seeds brown, half-projecting. Ripens late. This excellent variety was raised from seed of the old Elton Strawberry, which was distinguished for the fine deep-red colour, and the very fine, per- fumed, but exceedingly acid, flavour of its fruit. The new variety is a very decided improvement on the old. General Chanzy Strawberry.—Plant very vigorous growing; leaves large and tall, and of a dark-green colour; leaf-stalks covered with an abundance of long hairs; flower-stems stout, erect, taller than the leaves, or partially so; fruit generally very large and long, narrowed at both ends, sometimes hollow at the centre, and of an exceedingly dark-red colour, which becomes nearly black when the fruit is fully ripe; flesh blood red throughout, sugary, vinous, and sometimes perfumed to a surprising degree. ‘This variety ripens rather late and continues bearing for a considerable time. Gloire de Zuidwyck Strawberry (German, uhm von Zuidwijck Erdbeere).—Plant very vigorous growing, with very hairy leaf-stalks and flower-stems, and forming strong broad tufts of foliage; leaves medium sized, and of a slightly grayish-green colour; leaflets sometimes spoon- shaped, and with large and rather long teeth like those of the Jucunda Strawberry ; flowers medium sized or nearly small; flower-stems very stout, erect, branching, very stiff, and equal to the leaves in length; fruit large, of a regular conical or sometimes cock’s-comb shape, and of a deep orange or very bright scarlet colour; flesh orange coloured, melting, juicy, agreeably acidulous, sugary, and not very highly per- fumed. ‘This is an excellent, very productive, and middling early variety, well adapted for market supply. It has the advantage of berry (natural size). 550 The Vegetable Garden. ie! [STRAWBERRIES. — being easily multiplied from its runners, which are.numerous, of average vigour, and usually remain quite green even on the parts exposed to General Chanzy Strawberry (natural size), the sun. It has also another good quality, namely, that the fruit is not very liable to be. injured by damp and does not rot easily. Jucunda Straw- berry.—Plant very vi- gorous growing and thick-set; leaf - stalks tall; leaves medium sized, of a clear-green eolour, almost glazed ; leaflets nearly round, with short and rather roundish teeth and well- marked veins; flowers medium sized, very nu- merous; flower-stems stout, erect, often leafy, always very branching, and taller than the leaves; fruit very abun- dant, heart-shaped, of a bright vermilion-red i, tN Ni { a, Ni i Nee A\ We \ \\ \ VAD Qt q b AN \ \ HV \\\ " S}) a’ ¢\ \Q ( i wA\\) \ \ v Ve OMe Gi ee A) OS a AA LE LZ. = Wil) Gloire de Zuidwyck Straw- Jucunda Strawberry berry (natural size). (natural size). ~ Srrawserrtes.] The Vegetable Garden. 551 ~ colour, becoming darker when over-ripe, and sometimes slightly hollow at the centre; flesh red, juicy, rather perfumed, and not very sugary ; seeds yellow, very slightly sunk. Ripens half-late. The vigour and hardiness of this variety, the abundance of its fruit, their fine colour, and their capability of bearing carriage without injury, render it one of the most valuable kinds of Strawberries for market gardens near large towns. It is in full bearing when the early kinds are on the decline. La Chalonnaise Strawberry.—Plant of medium vigour of growth, somewhat tender; leaves rather slight; leaf-stalks long and hairy; leaflets oval, broadly toothed ; flowers very large, pure white; flower stems branching, often leafy, and much taller than the radical leaves ; fruit ovoid, medium sized; flesh very white, firm, solid, sugary, juicy, and highly perfumed ; seeds half projecting. Ripens half-late. This is certainly one of the best Strawberries in cultivation. It resembles the British Queen. | La Constante Strawberry.—Plant of compact, thick-set. growth ; leaves short stalked ; leaflets small, nearly round, of a dark and some- what glaucous green, with large teeth, usually few in number, but long and sharp; flowers very numerous, small, and of a somewhat greenish- <5 : = S CA = Se \ —— = SSH SSS S —Z a = -=s Oe. CS =. Hi Ht \ \ NON | ay W\4 Y \\ fy )) aT] NALNTR|H)): 2) lip \ Whi ail \ “ GPT RAAY TIA A AD y AOL A () “\ 1) \ ) , at NY iy AW ; Xe La Chalonnaise Straw- La Constante Strawberry berry (natural size). (natural size). (natural size). white colour; flower-stems branching, but very short, and almost hidden by the leaves ; fruit large, conical, shortish, and of a rather deep scarlet colour when fully ripe; flesh pink or pale red, delicate in flavour, juicy, perfumed, and slightly deficient in sugar; seeds black, not deeply sunk. This variety is very highly to be recommended, as being pro- ductive, a very regular cropper, and taking up but little room. La Reine Strawberry.—Plant small and slender in all its parts ; leaf-stalks short and reddish; leaflets long, narrow, dark green, with usually rounded teeth; flowers large, yellowish at first, changing to pure white; flower-stems rather branching, but slender, and mostly hidden by the leaves; fruit long and slender, carmine red, often re- maining pale and pink coloured on the side not exposed to the sun; flesh white, very firm, juicy, sugary, and perfumed; seeds small, black, and projecting. This variety has, perhaps, the most delicate and best flavour of all the Hybrid Strawberries, but it is also the least pro- ductive. Its slender, red-tinted runners are too scantily produced to allow the plant to be quickly multiplied. 552 ‘The Vegetable Garden. [STRAWBERRIES. ‘ ; Louis Vilmorin Strawberry. — Plant of rather low habit and medium vigour of growth; leaflets oval rounded, of a dark, shining- green colour, with very large and rather blunt teeth; flowers broad, pure white; flower-stems very short and very much branched, the branches being often tinged with red and partially hidden by the leaves; fruit heart-shaped, very regular, numerous, and of an extremely dark-red colour when ripe; flesh dark red, not very sugary, and some- what deficient in delicacy of flavour and perfume, but very firm, juicy, and agreeable. This is a very hardy variety, bearing abundantly and for a long time, and is particularly remarkable for the deep-red colour of the fruit. Its runners are rather scantily produced, which hinders the speedy multiplication of the plant. It and the American variety named Wilson’s Albany are the best two kinds for preserving; the preserves which are made of them having more flavour and a better colour than those made of any other Strawberries, even of those which are the best for eating raw. os Aer Lucas Strawberry.—Plant of vigorous growth, second early ; leaves rather large, of a clear-green colour, shining on the upper surface ; s Sigil EE i eee Lucas Strawberry (natural Louis Vilmorin Straw- Lucie Strawberry (natural size). berry (natural size). size). . leaflets slightly oval, with very large, rather long teeth, which are somewhat variable in shape, being sometimes very acute and some- times quite round; flowers medium sized, with round petals, and very numerous ; flower-stems stout but short, often hidden by the leaves; fruit large, oblong, well shaped, and of a rather dark-scarlet colour; flesh pale pink, juicy, sugary, and highly perfumed. ‘This excellent variety is both productive and of the very highest quality. Lucie Strawberry.—Plant large, very vigorous growing, and hairy; leaves numerous, of a very deep green, shining on the upper surface; leaflets with broad round teeth, often spoon-shaped; flowers large, yel- lowish at first, changing to tolerably pure white when fully opened ; leaf-stalks and runners very red; fruit large, of an elongated-ovoid shape, vermilion red, slightly hairy at the end; flesh white, sugary, rather perfumed, sometimes a little hollow at the centre; seeds pro- STRAWBERRIES. ] The Vegetable Garden. 559 I Jecting. This is a vigorous and productive variety. It ripens its fruit very late, and has the advantage of prolonging the season of H ybrid Strawberries after all the other kinds have ceased bearing. Marguerite Strawberry.—Plant medium sized; leaf-stalks rather short and slender; leaflets long in comparison with their breadth, of a clear-green colour, very smooth on the upper surface, and with rather large sharp teeth on the margin of the upper half only of the leaflet ; flowers medium sized; flower-stems short, extremely branching, and almost trailing on the ground; fruit very large, of an elongated-conical shape, and of a vermilion-red colour, which remains rather light even when the fruit is ripe ; flesh pink, very juicy, melting, slightly deficient in sugar and perfume; seeds rather deeply sunk. This variety makes amends for its slight deficiency in sugar and perfume by being very eure, extremely early, continuing to bear for a long time, and eing pertectly well adapted for forcing. May Queen Strawberry. — Plant of medium vigorous growth, leafy, very like the Scarlet Strawberries in habit; leaf-stalks nearly smooth; leaflets of a very long oval shape, sharply toothed on the Marguerite Strawberry May Queen Strawberry (natural size). (natural size). (natural size). upper two-thirds of the margin, the remainder of which is not toothed: flowers medium sized or small; flower-stems very branching, short; seldom rising above the leaves; fruit medium sized or small, short, blunt-pointed, rounded, and of a scarlet-red colour; flesh pink or pale red, tartish, perfumed, and rather sugary ; seeds deeply sunk. ‘The fruit of this variety is very agreeable to the taste, especially as it ripens -in the latter end of May before any other Strawberry, thus redeeming its sole defect of smallness of size by its extreme earliness. Napoleon III. Strawberry.—Plant vigorous growing, with large, erect, dark-green, shining leaves; leaf-stalks very hairy ; leatlets large, nearly round, with broad blunt teeth; flowers medium sized, very round, in crowded clusters; flower-stems stout, leafy, rising well above the foliage; fruit large, rather short, and of a vermilion-red colour ; 554 The Vegetable Garden. _ (STRAWBERRIES. flesh very white, melting, buttery, well perfumed in warm seasons, sometimes a little hollow at the centre; seeds black, projecting. A hardy and productive variety, but ripening late, and liable to suffer much in dry seasons. | ens Premier Strawberry.— Plant rather vigorous growing, not very hairy ; leaves medium sized and not very numerous; leaflets rather elongated, of a clear-green colour, with large and rather deeply cut teeth ; flowers broad; flower-stems divided into long slender branches, and about the same height as the foliage; fruit of a short conical shape, often pointed, sometimes of cock’s-comb shape, and of a fine bright- red colour; flesh pink or pale red, very juicy, sugary, very delicate in flavour, and very agreeably perfumed. A hardy, productive, and second- early variety. After fruiting, the plant assumes a quite peculiar stiff and firm appearance, as if the leaves were borne on stems of iron. Its runners are remarkably thick, stiff, and rather hairy. Princesse Royale Strawberry.—One of the oldest varieties raised in France. Plant of medium height, but very vigorous growing and robust; leaves smooth, shining, and of a clear-green colour; leaflets elongated oval, with rather sharp teeth, which, as in the leaflets of the Marguerite Strawberry, only commence at some considerable distance Sabreur Strawberry (natural size), (natural size). (natural size). from the base of the leaflet; flowers very small, but very numerous ; flower-stems stout, very branching, some of them taller than the leaves ; fruit very numerous, conical, generally well shaped, and of a fine red colour; flesh perfumed, rather sugary and juicy, but somewhat hard in the centre. A very hardy, productive, and early variety. The fruit bears carriage well, and this good quality, added to all the others which it possesses, accounts for the tenacity with which the Parisian market gardeners have adhered to its culture, notwithstanding the introduction of new kinds which are superior to it in some respects. In the Central Market at Paris, the fruit of this Strawberry always command a higher price than those of any other varieties, except, perhaps, some choice kinds. They are especially esteemed for their fine colour and perfume. Sabreur Strawberry.—A very distinct variety, easily known from all others by the violet colour of its runners and leaf-stalks. Leaflets STRAWBERRIES. ] The Vegetable Garden. | | ‘555 very long, with very large and deeply cut teeth, and of a rather dark and slightly glaucous-green colour. The divisions of the calyx are deeply coloured, like the leaf-stalks. The flowers have this peculiarity, viz. that the petals, when about to fall, change to a verv decided reddish tint. Fruit ovoid, almost always regularly shaped, large, often very large, and of a crimson colour more or less deep according to the tem- perature of the season ; flesh white, sugary, juicy, and rather perfumed ; seeds very black and very prominent, giving the fruit a quite peculiar appearance. ‘This variety is certainly one of the best that has been raised of late years. It does not produce fruit of the first quality, but it is early, hardy, highly productive, and continues bearing for a long time, being one of the earliest when it commences to yield and found still fruiting amongst the latest kinds. The runners, which, as we have remarked, are very deeply coloured, are very abundantly produced, and the variety is, consequently, one of the easiest to multiply. Sir Charles Napier (Smith).—Plant somewhat weak and delicate in appearance, but, nevertheless, hardy and productive; leaves pale green ; leaf-stalks very hairy and rather slender; flower-stems short and very much branched, bearing a large quantity of fruit, which is of a short conical shape and deep-red colour, and covered with small, projecting seeds; flesh pale pink, solid, juicy, and sugary. This variety is one of the most productive and most suitable for field culture, notwithstanding its delicate appearance. It ripens mid-season. Sir Joseph Paxton Strawberry, — Plant of medium vigorous erowth ; runners slightly hairy ; leaf-stalks and flower-stems somewhat more so; leayes mode- rately numerous, and of a dark shining-green colour; leaflets large, oval, often puckered or twisted, . and with large and rather * deeply cut teeth ; flowers broad, numerous, pure white; flower-stems mode- rately stout,and notalways taller than the leaves; | fruit conical or heart- shaped, well formed, and of a rather dark scarlet colour. This is one of the best and most handsome of all Strawberries, and is ui very productive. Ripens | Sir Joseph Paxton Straw- mid-season, In England Souvenir de Kieff Strawberry berry (natural size). this variety ig more largely (natural size). cultivated than any other by market growers. It is valued for its fine colour, large size, and firm flesh, which enables it to bear carriage well. Souvenir de Kieff Strawberry.—Plant of medium height, not very leafy ; leaflets of a clear-green colour, nearly round or slightly oval, with short roundish teeth; flowers medium sized, with almost round petals of very thin texture, soon becoming nearly transparent ; flower- stems stout, branching, not taller than the leaves; fruit of a long Ve ik il ae AAA es ify is i) ‘A { 556 The Vegetable Garden. [SrRAWBERRIES. conical shape, usually pointed, and of a fine scarlet colour; flesh pinkish white, very melting, perfumed, juicy, and sugary; seeds halt- sunk. MRipens half-late. ‘The fruit of this variety is of quite superior quality, and the plant is a very fair cropper, but rather tedious to pro- pagate, as its runners are very scantily produced. Vicomtesse Héricart de Thury Strawberry.—Plant vigorous growing, not very tall, but leafy, erect, and of a dark-green colour, indicating a robust constitution; leaflets oval, often narrowed at the base, which is without teeth, the rest of the margin bearing rather deep, large, and usually rounded teeth ; flowers medium sized or small ; flower-stems stout, very branching, and generally taller than the leaves ; fruit conical or heart-shaped, and of a very dark-red colour; flesh red, very firm, sugary, juicy, sub-acid, and well perfumed; seeds hallf- projecting. The fruit of this variety bears carriage well. It ripens early, and is produced very abundantly and for: a long time. It is, consequently, grown on a large scale for , market supply, not only in France but also \\ \ \ \ 4 \ ‘ Wy, i ‘yy . Vy] i iy to Wi Te / | ) e! 4 t) ANI ‘i Ne CELE WHY; a UY Liz y/> NUP 7 8 ZO” Vicomtesse Héricart de Victoria Strawberry Wonderful, or Myatt’s Prolific, Thury Strawberry (natural (natural size). Strawberry (natural size). size). in England, and is a very suitable kind for forcing. The plant is one of those varieties from which, under proper treatment, a second crop may be most readily obtained in autumn. Victoria Strawberry.—Plant of strong and vigorous growth, form- ing broad dense tufts; leaflets very broad, nearly round, with very large and very blunt teeth, and of a rather dark, shining-green colour; flowers numerous, medium sized ; flower-stems long, stout, very branch- ing, and rising well above the leaves; fruit large, very short, roundish, or slightly heart-shaped, of a palish vermilion-red colour, and with a very delicate skin; flesh pink, exceedingly juicy and melting, and tolerably sugary and perfumed ; seeds very deeply sunk. The fruit of this variety bears carriage badly, and does not keep well, which detracts from its value as a market Strawberry ; nevertheless, it is pretty largely grown for the Central Market at Paris, on account of its earliness and its very great and long-continued productiveness. It is a variety especially suitable for private kitchen gardens. Wonderful, or Myatt’s Prolific, Strawberry.—Plant vigorous SrrawseRRies.] The Vegetable Garden. . 557 erowing and of medium height; leaves numerous; leaf-stalks slender, rather hairy; leaflets medium sized, nearly round, and of a clear, slightly grayish-green colour; flowers medium sized, very numerous ; flower-stems very stout and very branching, not always rising clearly above the leaves; fruit long, usually flattened, almost always square at the end, and of a very dark crimson colour; flesh white, very firm, juicy, very sugary, and highly perfumed; seeds black, small, project- ing, and very numerous, Soap speninmemeems one side shoots kept rubbed out, and be stopped beyond : either the second or third large cluster of fruit, or ac- cording to the head room. If what I term the combination system is adopted, those plants nailed or other- wise trained to the back of the frames should be laid down or dwarfed; while about two plants in the centre of each light should also be planted in a sloping direction, pegged down and encouraged to spread, the former to have all side shoots removed from the one or more main stems that may belaidin, and the latter must be freely thinned out where at all crowded, the laterals being depended upon for fruiting, and are best raised from the soil with short stakes, or the clusters of fruit may be laid on pieces of slates or roofing tiles. Wherever the stems are pegged down they will strike root, to the obvious benefit of the crops. ‘‘ DISEASE AND ITS PREVENTION.—It is when the foliage is wet, and espe- cially during dull showery weather, that the fungus effects a lodgment on it, and this happens whether the plants be dry at the roots or not. Consequently to withhold water from the roots, or to increase the bottom heat as a preventive of disease, is a mistake. Keep the foliage dry with the aid of the lights, never syringe overhead, and do not leave air on when the nights are what are termed muggy—that is to say, warm and moist. It is this kind of weather that most favours the spread of the Potato fungus, and during its preva- lence those growing Tomatoes in frames have the advantage over open-air cultivators, as they can and ought to keep their frames dry and close. Where the pits are heated, a little heat should be turned on during cold or wet weather, and again when it is desirable to hasten the ripening of the late fruit. The late fruit in cold pits and frames will generally ripen if cut in bunches and hung up either in a forcing or warm house or in the kitchen of a dwelling-house.” Market GaRDEN CULTURE.—Out- door Tomatoes in market gardens are not planted against walls, as is done in private establishments; but a warm situation, convenient to water, is selected for them in open positions, and in.such positions they produce abundance of large, well-coloured fruit. The earliest planted ones are generally put in the most favourable positions, such as a warm border, or on either side of ‘ spent” Mushroom ridges, where they are well sheltered. If planted too early, they are liable to be cut down by late, spring frosts, in which case entire removal and replanting is the remedy usually applied; if the damage be not too great, however, the sound eyes pro- duce shoots that eventually carry heavy crops. larly in spring the seeds are sown broadcast in a frame, in which a bed of fermenting manure, covered with 6: inches of light soil, has been placed. These frames are protected during cold weather by a covering of litter or mats placed over the sashes; but during favourable weather this is removed and air is given, in order to render the young plants as strong, healthy, and stubby as possible. If the plants come up too thickly they are thinned, and when they are about 2 inches high they are pricked out into 4-inch or 6-inch pots, two plants being generally put into each pot. Frames are sometimes prepared by placing in them fermenting manure in the form of a bed to the depth of 15 inches, well trodden down, on which are placed 8 inches of soil, and in such beds pots tilled with mould are plunged up to the brim. The plants are then dibbled into the pots, and the frames shut up and kept close for a time, until fresh root- action has taken place. ‘hey are afterwards kept freely ventilated until May, when the sashes are en- tirely removed during the day, and replaced and tilted up at night and in wet weather. During the last week in May the plants are thoroughly hardened off, although still unable to endure even a slight frost, and they are planted in warm 568 The Vegetable Garden. positions, as before stated, on Mush- room ridges or similar places. As soon as the fruit has attained its full size, the leaves are turned aside so as to expose it to the sun, by which means it ripens more readily, and is of better colour than when shaded. The ripe fruits are generally picked off twice a week, leaving the greener ones a little longer, so as to mature all fruits are picked off, and spread out on hay in a frame under sashes, where they eventually become red. The Potato disease has often played havoc with Tomatoes in the market gardens of London during recent years. The winter and early supply is to a great extent grown by special growers in the warmer parts of Sussex, [TomaTo. and also in the Channel Islands. | themselves ; but should frost come, Usrs.—LEvery year Tomatoes are becoming more important for cooking and as the best of salads. ‘The manufacture of Tomato preserves and ‘Tomato sauce forms a very extensive branch of industry in the south of France. Large Red Tomato (Tomate Rouge Grosse. English synonyms: Large Red Italian, Orangefield, Mammoth, or Fiji Island Tomato).— Plant vigorous growing; leaves rather broad, dark green; leaflets some- what puckered and folded at the edges; fruit in bunches of from two to four, very large, flattened at the ends, irregularly ribbed, 3 to 4 inches wide, 2 inches or less deep, and of a fine deep-scarlet colour. A very productive variety, and the most extensively grown in the south of France, whence the fruit is sent to all the markets, while a considerable quantity is made into preserves. The fruit ripens rather late to suit the climate of Paris. | Large Early Red, or Powell’s Early, Tomato (To- mate Rouge Grosse Hative).— Plant rather slender, and cha- racterized by the leaves being almost always curled, with the leaflets folded back on the upper surface, which gives the plant the appearance of being half-faded ; fruit very nume- rous, in bunches of from three to six, ribbed like those of the preceding kind, but sel- dom exceeding 24 to 3 inches in diameter, and 1} to 13 inch in depth. It ripens a fortnight or three weeks earlier than the preceding kind, and is well adapted for climates similar to that of Paris. This variety, moreover, is one of those which are most extensively grown. Early Dwarf Red Tomato (Tomate Rouge Naine Hadtive).—A sub-variety of the preceding kind, from which it differs in having the stem shorter and branching, and bearing fruit closer to the ground, while its other characteristics of growth are the same. Its dwarfer Large Early Red, or Powell’s Early, Tomato (; natural size; detached fruit, } natural size). Tomaro.] The Vegetable Garden. 569 habit renders it easier to cultivate, and especially more suitable for forcing. When grown under the same conditions as the other, it commences to ripen its fruit | 3 two or three days earlier. ‘The fruitissomewhat more flattened, more ribbed, and smaller than that of the preceding kind, but the difference is very slight. Trophy Tomato (Tomate Rouge Grosse Lisse).—Plant large, tall, and vigorous grow- ing, like that of the Large Red Tomato, but still later than that variety ; fruit flattened at both ends, regularly rounded or faintly sinuated, from about 24 to 4 inches in diameter, and from 13 to nearly 23 inches in depth. SS Sy ee It is difficult to keep this va- Early Dwarf Red Tomato (;, natural size). riety absolutely pure, the fruit Mee Trophy Tomato (natural size). always having a tendency to revert to the ribbed shape, and the same 570 The Vegetable Garden. [Tomaro. plant will often be found bearing at the same time some fruit which are smooth and others with ribs more or less distinctly marked. The Stamford Tomato, raised by Mr. Laxton, the well-known English grower, comes very near this variety. It has somewhat smaller fruit, but they are still more regular in shape than those of the Trophy Tomato, and the flesh is thicker. To this variety should also be allied Livingston’s Favourite Tomato, which is one of the handsomest smooth kinds in existence. \, In shape and size it bears } a great resemblance to the | Apple-shaped Purple To- mato, but its colour is a deep scarlet without any tinge of violet. Smooth Red Curled- leaved Tomato (omate Rouge Grosse Lisse a Feuille Crispée).—A. rather slender plant, with a tall, thin stem which does not branch — much. | Leaves entirely curled, like those of the Large Early Red Tomato; fruit broad and rounded in Shape, usually without ribs, and remarkably flat in pro- portion to its transverse diameter. It ripens rather late, but, with a little care, does so without difficulty in the open air at Paris. The flesh is abundant, with few seeds, and keeps very well. This variety is at the present time one of the most highly esteemed by the Parisian market gar- deners. Tree Tomato (Tomate a Tige Raide de Laye).— Apple-shaped Red, or Hathaway’s Excelsior, Tomato This variety, raised in the (natural size). gardens of the Count de Fleurieu at the Chateau de Laye, near Villefranche (Rhone), is distinguished from all others by having a very short stiff stem, which grows perfectly erect without size as the Large Early Red almost perfectly spherical, in bunches of from three to at first and changes, as it fruit is produced in great Greengage, or Yellow Plum, Tomato. Tomaro.] ~The Vegetable Garden. 571 any support and bears leaves which are very much curled, reticulated, and of an almost blackish-green colour. The fruit resembles that of the Large Red Tomato and ripens nearly as late. It would be very interesting, and, no doubt, would not be impossible, to raise different varieties of ‘lomatoes which would combine the best features of the ordinary kinds, as regards shape and earliness, with the stiff, firm, and thick-set habit of growth of the present variety. _ Apple-shaped Red, or Hathaway’s Excelsior, Tomato (Tomate Pomme Rouge).—Plant of medium vigour of growth, about the same ‘Tomato plant, but having the leaves less curled ; fruit quite smooth, 2 inches or more in diameter, and borne Wivturiar six. They ripen a_ little earlier than those of the Large Red Tomato, but some days later than those of the fl —, uth ATVs Large Early Red variety. (WioUN on UN ri ead fife The flesh of the present va- SAN 1 iL, ANCA riety is more solid than that of the ribbed Tomatoes, and the fruit keeps well when the skin is not cracked or otherwise injured. Rose-coloured Smooth jf Aiftiss ss Apple-shaped Tomato Wid (Tomate Pomme Rose).—This Wiss very handsome variety differs from the preceding kind only in the colour of the fruit, which is pink coloured ripens, to a vinous, and in hot seasons to an almost violet, red colour. ‘The abundance in bunches of from three to six, and, like that of the preceding variety, is almost perfectly spherical in shape, very solid, and contains few seeds. Apple-shaped Purple, or Acme, Tomato (Tomate Pomme Voolette). —A very handsome, productive, and somewhat late variety, bearing some resemblance to the preceding kind in the colour and very regular shape of the fruit, but differing from it decidedly in the fruit being of larger size, and also of a darker, almost violet, tint when ripe. The bunches usually do not contain more than from two to four fruit each, and these, although very round, are somewhat broader than deep. _ The American variety Criterion, which is almost of the same colour as the two preceding kinds, differs from them in being of a slightly 572 The Vegetable Garden. — [Tomaro. elongated-ovoid shape. Its fruit is about 2 inches long and 1% inch in transverse diameter. Greengage, Round Yellow, or Yellow Plum Tomato (Tomate Jaune Ronde). “This variety perfectly resembles the three preceding kinds, except in the colour of the fruit, which is of a fine golden yellow, neatly spherical, quite smooth, and exceedingly regular in shape. Yellow-fruited Tomatoes are not thought very much of, at least in France, so we shall only mention this variety, which is also the best of them. Cherry Tomato a Tomate Cerise) —Plant on hardy, very productive, and vigo- rous growing; stem about 4 ft. iets thick and stout, very branch- ing, and bearing an ereen leaves which are not at all curled. The flowers commence to appear a week later than those of the Large Early Red To- mato. Fruit spherical or slightly flattened, scarlet, only about 1 inch in diameter, and growing in bunches of from eight to twelve. A well-grown plant may be allowed to carry more than twenty bunches, especially if the fruit are gathered as they ripen. This is a mid-season variety, and is very productive, notwithstanding the small size of the fruit. Pear-shaped, or Fig, Tomato.—A very vigorous-growing and rather early variety. Stem 4 ft. to 4 ft. 3 inches high; leaves numerous, not curled, rather broad, and of a deep-green colour; fruit numerous, scarlet, pear-shaped, more or less contracted at the base, about 2 inches long and 1} inch broad in the thickest part, borne in bunches of from six to ten. A well- a (20m 1" Cherry Tomato (branch, } natural size). a allowed to carry from twenty to twenty-five bunches. In the south of Europe, especially near Naples, a great number of Pear-shaped varieties of pears to us most worthy of Pear-shaped, or Fig, Tomato prance k } natural size). ( ‘ note for earliness and produe- tiveness. The Pear -shaped kinds are considered to keep better than any others. The English variety named Nisbett’s Victoria should be referred to the Pear-shaped section, although it isa rather distinct form of it. This Tomato is abundance of very erown plant may easily be Tomato are grown. We only — mention the variety which ap- Tomaro.] ; The Vegetable Garden. 573 more of an elongated ege-shape, and broader at the lower extremity than a true pear-shape. The fruit are borne in bunches of from four to eight, and the plant, which is tall, stout, and half-late, is remarkable for the luxuriance of its foliage. King Humbert Tomato (Tomate Rot Humbert).—This variety, whichis very probably derived from the Pear-shaped Tomato, is distinguished by its rather peculiar form and appearance. The fruit, which grows in clusters of from five to ten, is of a pretty regular ovoid shape, but is frequently flattened on four sides, so that a section of it, especially near the end, presents a nearly square outline. It is about the size of a smali hen’s egg - and of a very bright scarlet colour. The plant is of average height and earliness, and a most extraordinary cropper, with spreading leaves which are not curled. The new English variety named Chiswick Red comes so near this variety that we think one might be very easily mistaken for the other. RED CURRANT TOMATO. Solanum racemiflorum, Dun. Tomate groseille. This is sometimes grown for table use, but more fre- quently as an ornamental plant. The fruit, which are very small, spherical, and scarlet coloured, are produced in long clusters of twelve, fifteen, or even more; they contain an acidulous pulp, which may be used like that of the Tomato. =F ( A ) A Ae Red Currant Tomato (branch, } natural size ; detached fruit, natural size). BTA The Vegetable Garden. [Tomato — Amongst the numerous varieties of Tomato which we have not described or enumerated, the following deserve to be mentioned:— Tomate Belle de Leuville——Fruit of the same shape as that of the Large Red Tomato, with faintly marked ribs, smooth, well shaped, and remarkable for its crimson tint, which becomes almost violet coloured when ripe. This variety was raised at Leuville, near Arpajon, in the vicinity of Paris. ‘The new round-fruited kinds are at the present day preferred to it, but it appeared before any of the American or English varieties which are now so extensively grown. sat Tomate Jaune Petite.— A yellow-fruited variety of the Cherry Tomato. Fruit numerous, golden yellow, and perfectly round. Large Yellow Tomato (7. Grosse Jaune).—An American variety of the same shape and almost of the same size as the Large Red Tomato. The fruit is very deeply ribbed, and very inferior to that of the Round or Smooth Yellow Tomato (7. Jaune Ronde). T. Scharlachrother Tiirkenbund (T. Bonnet Ture)—A curious red- fruited kind, with fruit under the average size, and distinguished for the abnormal development of a portion of the carpels, which forms in the centre of the fruit a protuberance similar to that which 1s seen in the Turk’s-cap, or Turban, Gourds. ‘This variety is middling early and moderately productive. ot Oe Yellow Pear-shaped Tomato (J’. Poire Jaune).—This is simply a | variety of the Pear-shaped Tomato with bright-yellow fruit. As in the case of the red-fruited form, there are numerous kinds of it, differing from one another in size and earliness. | STRAWBERRY TOMATO, SMALL MEXICAN TOMATO, or BARBADOES GOOSEBERRY. Physalis pubescens, L. Solanaceex. French, Alkékenge jaune doux. German, Judenkirsche. Flemish, Jodekers. Italian, Alchechengi giallo. Spanish, Alquequenje. Portuguese, Alkekengi. Native of South America.—Perennial. —A plant with a very branching, angular stem, from about 24 to over 3 ft. high. Leaves heart-shaped or oval, soft, hairy, and somewhat clammy; flowers solitary, small, yellowish, marked with a brown spot in the centre; calyx bladder-shaped, very large, enclosing one juicy orange-yellow fruit about the size of a cherry; seed small, lenticular, smooth, pale yellow. A gramme contains about 1000 seeds, and a litre of them weighs about 650 grammes. Their germinating power lasts for eight years. CULTURE.—In the south of France this plant grows very well in the open air, with- Straw Dery ae hee (G nataral ut requiring any particular attention, but | | in the climate of Paris it is advisable to, sow it in a hot-bed, and treat the plants like Egg-plants or Tomatoes. TURNIP. ] ; a The Vegetable Garden. Pape (ii: Usrs.—In the south of Europe the fruit is valued on account of its slightly acid taste. It is eaten raw. Another species (Physalis peruviana, Hort.) is grown for the sake of its yellow berries, which are eaten raw or made into a preserve. It differs but little from P. pubescens. P. Barbadensis, Jacq., is also in cultivation. — Uta The plant which was introduced within the last few years under the name of the Small Mexican Tomato (Petite Tomate du Mexique) is probably Physalis edulis, Sims. This species, which is an annual one and of rapid growth, ripens its fruit perfectly in the climate of Paris. It is rather to be considered a medicinal plant than one suitable for table use. -TUBEROUS GLYCINE. Apios tuberosa, Moench ; Glycine Apios, L. Leguminose. Apios tubéreux. Native of North America.—Perennial.—Roots spreading horizon- tally, and bearing tuberous enlargements about the size of a hen’s egg; stems hairy, twining, several yards in length; leaves pinnate, consisting of six leaflets with an odd one, downy ; flowers of various shades of purple, and borne in dense clusters on axillary stalks. The seed does not ripen in France. CuLTure.—As this plant does not ripen its seeds in our climate, it is multiplied by division in March and April, or in the latter part of summer. The divisions are planted in good, light, well-drained soil, and from 3 to 5 ft. apart in every direction. ‘The stems should be supported by poles or stakes, as those of the Yams are in China. The only attention required is to keep the ground free from weeds by an occasional hoeing. ‘The tubers are not large enough to be gathered for use until the second or third year after planting. Usrs.—The tubers, which are sometimes as large as a man’s fist, are starchy, and have an agreeable flavour when boiled like Potatoes, for which they have been recommended as a substitute. The plant, how- ever, has the disadvantage of running very much at the root, and requiring stakes; and besides, the tubers are rather slow in attaining their full growth. TURNIP. Brassica Napus, L. Crucifere. French, Navet. German, Herbst-Riibe. Flemish and Dutch, Raap. Danish, Roe. Italian, Navone. Spanish and Portuguese, Nabo. Native country uncertain.—Biennial.—The Turnip has been cul- tivated from a very early period. There appears to be no doubt that it originated either in Europe or Western Asia, but the precise locality is unknown. The root is swollen and fleshy, variable in shape according to the variety, being cylindrical, conical, pear-shaped, spherical or flattened, and equally variable in colour, being white, yellow, red, gray, 576 | The Vegetable Garden. ‘[Turnrp. or black; the flesh is white or yellow, sometimes more or less sugary, and sometimes pungent and slightly acrid. Leaves oblong, usually lyrate, and divided to the midrib in the lower part, sometimes oblong entire, and always of a clear-green colour, and more or less rough to the touch ; flower-stem smooth, branching; flowers yellow, in terminal spikes, and succeeded by long , slender, cylindrical, long-pointed siliques or seed-vessels, each of’ which contains from fifteen to twenty-five very small spher ical seeds of a reddish-brown colour, and sometimes, but rarely, almost black. A gramme contains about 450 seeds, and a litre of them weighs about 670 grammes. Their germinating power lasts for five years. ‘The varieties of 'Turnips are exceedingly numerous, and we must confine ourselves to the enumeration of the kinds which are most commonly cultivated. Cutture.—The Turnip is essentially an autumn-cropping plant, the main crop always coming in late in the season, and the time of sowing varying only a few days, according to the earliness of the dif- ferent varieties. In the neighbourhood of Paris, the latest varieties are sown from the 25th of June to the 25th of J uly, and the earliest kinds from the 25th of July to the 25th of August. After this date, sowings may be made up to about the middle of September of very early kinds, from which a supply of half-grown roots may be obtained towards the end of the year, and even in spring, as ‘Turnips when not fully grown will not be injured by being left in the open ground during the winter, if they are protected by a covering of dry leaves or straw. It is rather difficult to grow Turnips in spring, and the earliest and tenderest varieties are the only kinds that can be satisfactorily employed for that purpose; and even then it sometimes happens that the plants run to seed without forming roots fit for use. The seed may be sown in February in a cold frame, the only kinds employed for this purpose being the Harly Flat varieties, the Round Croissy Turnip, and the Jersey Navet. After the 15th of March, the seed may be sown in the open ground, and by making successional sowings about once a month, a continuous supply may be obtained up to the coming in of the ordinary season’s crop. ‘Turnips are generally sown broadcast in beds, but the work of thinning out, hoeing, and all other operations con- nected with their culture is more easily done when they are sown in drills. The seedlings are hardly overground when they are liable to be attacked by their greatest enemy, the Turnip fly, from which it is most difficult to protect them, seed having sometimes to be sown twice or thrice over in consequence of the ravages of this insect. As soon as the young plants are well up, and have made a few leaves, thinning out should commence, and be continued at intervals until all the plants are finally placed a suitable distance apart. Plentiful watering is necessary, if the weather is hot and dry, as, in order to insure good quality in the roots, the plants must not be allowed to suffer any check in their growth. For table use, the roots are usually taken up before they have attained their full size, being more tender and more delicate in flavour when only half or three-quarters grown. A good variety, or growing the | only be done through good culti- best kinds, is not the whole secret | vation, and Turnips will repay of securing the best roots. This can | attention as well as any other crop. q . ¢ a eS Se a —————— Oe _ Turn.) . The Vegetable Garden. 577 Poor, gravelly soil will never produce tender, sweet roots; well- manured land seldom fails to grow good Turnips. It is, therefore, well to see that the soil has been pro- perly prepared for them before sowing the seed. This applies to crops at all seasons. In spring the earliest should be sown on a favourable spot on a south border. The first time the soil is in good working order in March put the first seed in out-of- _ doors, and sowings may be made monthly from. then until the end of August, putting different kinds in to follow one another according to their earliness. Early in the season Turnips may form a first crop on the ground for the year; but later on, especially in the case of the winter ones, the seed may generally be sown on ground which has been cleared of Peas, Potatoes, or such like. In spring deep digging and plenty of manure suits them well, but in sowing after other crops, as suggested, manure is not often wanted and the soil need not be turned over; a hoeing and raking of the surface will suffice in most cases. Drills should be drawn not more than 2 inches deep, and 1 ft. apart is a good distance in spring, but 18 inches may be given to those that have to stand the winter. Turnip seed germinates freely; it is rarely bad, and there- fore thin sowing should be the rule. The young plants soon appear above ground, and in favourable weather they grow so quickly that it is almost necessary to begin thinning as soon as the plants can be taken hold of, as crowding has an injurious effect on them at first. It is a good plan to thin them all twice. At first they should be thinned out to 6 inches apart, and the second time every other one should be removed, which will leave the plants for the crop standing at 1 ft. apart or thereabouts. Snails. are sometimes trouble- some; they eat off the young plants, but a slight dusting of lime or soot generally prevents them from doing much harm, and dressings of the kind assist greatly in keeping away © the grub and insects that often dis- figure the roots. The Turnip fly, too, does not like coming in contact with soot or lime, and altogether a slight dusting of one or the other, or both of these, may be given to the plants in a young state, whether they are much in want of it or not. At all times the surface of the soil between the rows should be kept open and free from weeds, and this is best done by using the Dutch hoe frequently. In hot, dry weather 'Turnips soon become bitter and stringy, and in this state they are far from good; but by a little fore- thought and attention no one need ever be obliged to use such, as by sowing small patches frequently a constant supply of delicate roots may be secured. When many of them become ready for use together, part of them may be taken up and stored in a cool shed. They will keep longer there than they would do in the ground, but Turnips taken up too soon lose part of their flavour; therefore they should always be left in growing quarters as long as possible. In winter some take up their Turnips and store them away like Beet or Carrots, but nothing is gained by doing that, and it should never be practised unless the weather is unusually severe. The Chirk Castle should never be stored, except for conveni- ence, as it is rarely injured by frost, but in frosty or snowy weather it is sometimes difficult to get them out of the ground. Turnips do not submit readily to forcing. Frames are the only places in which they can be treated properly. They must not be forced hard, as this causes them to run to leaf and flower without forming bulbs. The best way is to make up a very gentle hot-bed in February or March. Place a frame and some rich soil on the top, and sow the seed broadcast thinly. Give abun- dance of air as soon as the young _ plants can be seen, and never coddle 2P 578 them up with coverings or maintain a very close atmosphere unless the weather really demands it. As the plants increase in size, thin them out to a few inches apart, and the bulbs may be used as soon as they are the size of cricket-balls. As an artificial manure for Turnips, nothing equals superphosphate. This may be dug into the ground before sowing, or it may be sprinkled thinly in the drills when opened for the reception of the seed. The Soil most suitable for Turnip culture is arich, friable, sandy loam, on which medium-sized roots of excellent quality may be produced without the aid of much manure; and the fresher the soil the better flavour the crop,—for which reason preference is always given to those grown on arable land after corn crops, as the kitchen-garden soil is frequently too rich in decayed vegetable matter, and has to support a much greater variety of tap-rooted plants, which extract the elements necessary for their growth from the soil. For this reason the main crop for winter use should be grown in a similar manner to main crops of Potatoes, outside the kitchen garden proper; and if fresh land be avail- able every year, the results will be all the better. In light dry soils well-decomposed manure must neces- sarily be supplied ; for if the young plants lack nourishment — suffi- cient to insure a healthy growth, insect plagues invariably attack them in dry periods, and the crop will be hard and stringy. But perhaps the most difficult soils to deal with are stiff, cold, retentive ones, for without a good seed-bed successful results are well-nigh hopeless. Under such circumstances it is a good practice to draw deep drills the required distances, and fill them up with light rich soil, wood- ashes, bone-dust, or guano, in which to deposit the seed, whereby the young plant gets quickly into rough leaf, and grows out of the reach of insects. In dry soils Turnips are often, in hot seasons, The Vegetable Garden. (TURNIP. not only of inferior quality, but it — is also difficult to get the seeds to germinate freely and regularly, and to induce the young plants to make a sufficiently rapid growth to escape the ravages of the fly. CuLTuRE IN MarxeTt GARDENS.— The earliest sowing of Turnips is made in the end of January or early in February, in pits or frames, or on hot-beds without frames; and main sowings are made broadcast on a field about the end of February, or in March, to be succeeded by another sowing made in April. After the plants come up they are thinned, and the surface soil is at the same time loosened by means of small hoes. The largest roots are first drawn for market; thus the plants get thinned, and those that remain have more space for development. For early crops, when grown in brick pits, 2 or 3 ft. of rough fermenting material is cast into the pit and firmly trodden down, and on this is placed a few inches in thickness of garden soil, which is also made firm. ‘The seeds — are then sown broadcast, and after- wards the frame is kept close and moist until germination has taken place, when plenty of air is admitted on every favourable opportunity. If the seedlings come up too thickly, they are thinned out to 3 or 4 inches apart. Frame Turnips are never large; the aim is to grow them quickly to the size of a hen’s egg, when they are tender and of good flavour, and to market them at once. The method of growing them in hot-beds without frames is to cast out trenches 18 inches deep, 6 ft. wide, and of any length, and firmly fill them with manure; over this a coating of soil is placed, and rolled or beaten solidly with the back of a spade; the seed is then sown, slightly covered, and finished off by rolling again; hoops made of hazel sticks are then fixed over the beds, so that they can be covered with mats, and in the event of hard frosty weather setting in, some strawy litter is added to the covering. If a a TURNIP. | the weather is mild, the mats are let down every day so as to admit light to the young plants; and as soon as it can be done with safety, they are removed from over the beds and left erect around their sides in order to ward off winds. Sometimes the aid of either frames or hoops and mats is dispensed with, and the crop is grown on hot-beds like those just described, a little loose litter being merely strewn over the surface until the plants are established; in this way excellent Turnips are pro- duced a week or two later than those which have been protected. Some The Vegetable Garden. 579 growers use the space between the lines of frames for growing Tur- nips ; and well it answers for that purpose, as, owing to the soil being below the general level, it keeps comparatively moist, and the belts of frames protect the plants con- siderably. The soil between Tur- nips is kept stirred with the hoe as frequently as possible, for no crop is more benefited by surface stirrings than this. Spring Turnips are generally got off the ground in time to permit of it being cropped with French Beans, summer Cabbage, Spinach, or Celery. : Usrs.—The roots are eaten boiled, and served up in various ways. In spring the young shoots or “tops” may also be used, especially if grown in a dark place, when they furnish a very delicately flavoured vegetable, somewhat like the Sprouting Broccoli. | White Carrot-shaped Turnip (Navet Long des Vertus).—Root pure white, cylindrical, ending in a long point, pretty often curved or twisted, 6 to 8 inches long and 2 inches or less in diameter, projecting overground for nearly one-fourth of its length; flesh white, very tender, sugary ; skin very smooth, and of a.dull white colour, not only on the i underground portion of the root, but also on the 1 IN neck; leaves small, dark il) green, numerous, deeply cut, and forming a rather thick tuft. This variety grows very well in light, moist, deep soil, and is extensively cultivated in the fields about Paris for market supply. Long White Vertus, or Jersey Navet, T. (Navet Long des Vertus Marteau).—Root white, nearly cylindrical, but swollen at the lower end, which is quite obtuse or rounded, 5 or 6 inches long, and about 2 inches broad in the thickest part ; flesh white, very tender, and sugary; leaves numerous, comparatively short, divided to the midrib in roundish lobes, and of a dark, shining-green colour. This is pre-eminently the kitchen-garden variety of Turnip, and is the kind which is most generally grown by the market gardeners of Paris, so that it is rare to find the Central Market without it at - any season. In the open ground the root is formed in two months or two months and a half, and the variety is also one of the best for forcing. Like Radishes, the roots become hollow at the centre, if Long White Vertus, or Jersey Navet, Turnip (i natural size), White Carrot-shaped Turnip (4 natural size). 580 The Vegetable Garden. [Turnrp. allowed to grow too large, and they are generally gathered for use when about two-thirds grown. | ; Long White Clairfontaine T. (Navet de Clairfontaine).—Root spindle-shaped, commencing to narrow immediately below the neck, straight, rather smooth, of a slightly grayish-white colour, 6 to8 inches | long, and from 1} to 12 inch in diameter at the neck, which projects about 1 inch overground; flesh white, rather close and firm, but tender ; leaves long, half-erect, with roundish lobes, and of a rather dark green. A middling early variety, suitable for growing in ordinary soil, being hardier and requiring less attention than the two preceding varieties. Freneuse T. (Navet de Freneuse).—Root entirely sunk in the ground, spindle-shaped, with a wrinkled skin of a grayish-white colour, and rather numerous rootlets, narrowing from the neck like a Salsafy root, 5 or 6 inches NN ly ¥ long, and 1} inch, or at most Wye 13 inch, in diameter at the neck; flesh white, dry, sugary, and very firm; leaves small, short, very much divided, and of a dark-green colour, form- ing a rosette which lies flat upon the ground. This va- riety is grown in the vicinity py 4 f \ of Paris in the fields, in Cee soils, in which it succeeds cA better than in stiff soil. G natural size). eas ger es When grown in stiff soil, the root is often misshapen. It is the most highly esteemed of the dry-fleshed Turnips. | The Jargeau and Rougemont Turnips (N. de Jargeau and N. de Rougemont), the latter of which is a great favourite in the neighbour- hood of Pithiviers, are small dry-fleshed Turnips which exhibit no perceptible difference from the Freneuse variety. Teltow T. (Navet Petit de Berlin)—Root entirely sunk in the ground, conical or pear-shaped, short and small, from 2? to 3} inches long, and 12 inch broad at the neck, and of a grayish-white colour; flesh very dry but not hard, sugary, and almost floury; leaves very small, with roundish lobes, not more than 5 or 6 inches long, drooping on the ground and withering when the root is fully formed. This is an early variety and succeeds very well in light sandy soil. The root, when cooked, has a peculiar flavour, completely differing from that of all other Turnips; it is milder and more sugary, and the flesh is almost floury, instead of being juicy and melting. The roots will keep all through the winter and even far into the following year, if taken up and stored in half-dry sand. | Long White Meaux T. (Navet de Meaux).—Root very long, cylindrical, but ending in a point, and very often twisted or curved, projecting 2 or 3 inches overground, 12 to 16 inches in length and somewhat poor or gravelly 4 ‘ C. "ae ee! eee ee ee ee ee ee ee TurRNIP.] The Vegetable Garden. 581 2 or 3 inches in diameter. All the underground portion is white; the overground part is sometimes cream coloured and sometimes tinged with pale green. Flesh white, close, half-dry, rather sugary ; leaves medium sized, lyrate, numerous, erect or half-erect. This is a very productive variety, and is principally grown in its native district for the supply of the Central Market of Paris in the latter end of winter. In order to keep them up to that time, the market gardeners of Meaux cut off the “tops” of the plants soon after taking them up, and pile the roots in trenches, covering them over with sand. During the winter, they bring them to market in bundles, and, as the roots have been de- prived of their leaves, they are fastened together by a straw rope passed through them near the top. Green Tankard T. (Navet Gros Long d Alsace). —Root half - projecting from the ground, nearly cylindrical in that part, and regularly narrowed in the portion underground — which is white, the over- ground part being green— 12 to 14 inches long, and about 3 inches in diameter; flesh white, tender, and rather juicy ; leaves large, half-erect,rather broad, and of a clear-green colour. This is a very productive variety, as the root attains a considerable size. It is more grown for feeding cattle than for table use; nevertheless, if pulled while young and tender, itis not { Beate. When a table Long White Meaux Turnip Green Tankard Turnip af Ynen grown (i natural size). (4 natural size). in the fields, it is sown in NN NN AV INR wi 4 \ WA Wy July, and yields almost as heavy crops as the large late kinds, such as the Norfolk Turnips and others which require to be sown in June. Long Red Tankard T. (Navet Rose du Palatinat).—This variety exhibits the greatést resemblance to the preceding one, but is dis- tinguished from it by having the upper or overground part of the root of a somewhat violet-tinted red colour instead of green. It is also, on the whole, somewhat shorter and thicker than the Green Tankard variety, like which it is more grown for cattle-feeding purposes than for table use. The Red Tankard Turnip is extensively cultivated and highly esteemed all through Central Europe, from Poland to England, ‘ 582 The Vegetable Garden. "TURNIP. but it is only in France that the most regular forms of it, as regards shape and colour, are to be found. The forms grown elsewhere generally have the roots too short and top-shaped, and the overground part too pale coloured, or more of a pink or lilac hue than really red. The Navet-rave de Bresse is only a late form of this variety with - an elongated root. | Long Yellow T. (Navet Jaune Long).—Root entirely sunk in the ground, clean skinned, smooth, regular in shape, gradually narrowed from neck to point, and of a somewhat dull or wan yellow colour. It usually does not exceed 6 or 7 inches in length, and the diameter at the neck averages about 2 inches. The flesh is yellow throughout, fine in texture, rather firm, sugary, and agree- ably flavoured. Leaves half-erect, rather divided, and a remarkably dark-green colour. This is a somewhat late variety, but an excel- lent one for table use, being of very good quality and keeping well. The Parisians are cer- tainly mistaken in con- sidering the Yellow- fleshed Turnips inferior to the other kinds. They have an idea that the yellow colour in these companied by a strong is far from being exactly true, as amongst the Yellow-fleshed Turnips there are varieties the flesh of which is very mellow and very deli- cately flavoured, quite as much so, in fact, as that of the White - fleshed kinds. The prejudice, Long Red Tankard Turnip none eer however groundless it (i natural size). (j natural size). may be, nevertheless ex- : ists, and consequently should be taken into account by those who cultivate vegetables for the markets. Morigny Gray T. (Navet Gris de Morigny).—Root of a very long ovoid shape, projecting only about 1 inch overground, 6 or 7 inches long, and 2 inches broad in the thickest part, which occurs at about one-fourth or one-third of its length; skin rather smooth, iron gray or slate coloured; flesh white, rather tender, and sugary ; leaves medium sized, half-erect, and of a clear-green colour. A rather early and good kitchen-garden variety. If sown rather late, the roots may often be vegetables is always ac- | and bitter flavour, which — . li cat ati de i a a. Torw] The Vegetable Garden. 583 kept in the ground through the winter, provided they are covered with straw or dried leaves. Long Black T. (Navet Noir Long).—Root very long, spindle-shaped, clean skinned, almost entirely sunk in the ground, 6 to 8 inches long, and 2 inches or more in diameter at the neck; skin black, as dark coloured as that of the Winter Radish; flesh white or grayish-white; leaves rather stout, erect, and of a dark, shining-green colour. This is a rather early variety, and when sown not sooner than in August it keeps very well through the winter, like the preceding variety, if covered with straw or dried leaves. This method of preservation in winter is likewise generally applicable to all the varieties of Turnips which have the root deeply Morigny Gray Turnip Long Black Turnip Croissy, or Des Vertus, (} natural size). (i natural size). Turnip ($ natural size). sunk in the ground, and especially so to those kinds which grow with the neck of the root projecting a little above the surface and with the leaves erect rather than spreading. ‘The roots thus protected can be taken up for use as they are required. Croissy, or Des Vertus, T. (Navet Rond des Vertus).—Root sunk inthe ground,roundorslightly top-shaped, from 2% to 3} inches in diameter and depth, and with a tap-root of some length; skin white, smooth ; fiesh very white, tender, — sugary, and very agreeably ‘ flavoured; leaves medium sized, erect, and of a clear- green colour. A very good early variety and a_ great favourite with the Parisian market gardeners. It is one Early Dutch Turnip (4 natural size). of the best kinds for forcing. : Early Dutch T. (French, Navet Turnep; Dutch, Witte Meirapen). —Root somewhat top-shaped, slightly flattened, white, except on the 584 The Vegetable Garden. : [Tee 4 part overground, which is usually tinged with green, nearly 5 inches in diameter in the widest part when well grown, and from 8} inches to 33 inches deep; neck broad; flesh white, tender, sugary, and © softish ; leaves stout and tall, erect, broad, and not much divided. Root rather late in attaining its full size. This variety is most gene- rally grown for feeding cattle, and is seldom sent to table, although, tender, the roots are of good quality. Limousin T. (Navet du Limousin).—Root round- ish or slightly top-shaped when young or badly grown, very large, broad, and slightly flattened on the top when fully grown, when it not unfrequently mea- sures 10 inches in its great- est diameter and at least 6 inches in depth; skin smooth, entirely white; flesh white, not very sugary ; leaves very large and tall. This variety is only grown in the fields, As it is a late kind, it is especially adapted for cool, moist climates, where it can be sown in j \l | ant | j \ AADAN Limousin Turnip (} natural size). June. It is the largest and most productive of the Turnips which — are grown in France. Some other varieties, especially the White Norfolk, are rather like this Turnip in the appearance of the root and their habit of growth. Strap-leaved White Globe T. (Navet Blane Globe a Feuille Entiere)—Root of regular spherical shape; skin very smooth and entirely white, except where it is marked by a few scars around the neck, indi- cating the positions of the earliest leaves; flesh white, firm, and close grained ; leaves long, erect, entire, of a very long oval shape, toothed on the margin, and of a rather pale or light-green colour; neck very short and fine. One of the characteristics of this variety 1s the quick- ness with which the root swells and assumes the spherical shape. When fully grown it measures about 5 or 6 inches in diameter. This variety was recently raised in Anjou, and is especially suitable for field culture. White Norfolk, or Cornish White, T. (Navet de Norfolk Blanc).— Root spherical or very slightly flattened at the top, pure white, 6 or 7 inches in diameter and about 5 inches deep when full grown; flesh white, tender, and somewhat watery; leaves very tall, erect or half- erect, with stout stalks or midribs. This is a very late variety and is exclusively grown in the fields. There is a sub-variety of it, the Green-top Norfolk Turnip (N. de Norfolk a Collet Vert), in which the overground part of the root is of a green colour, and another, the Red-top Norfolk Turnip (N. de Norfolk & Collet Rouge), in which the same part is of a reddish-violet colour. There is hardly any difference between these and the White variety in the size of the root when taken young and Torwtp.] The Vegetable Garden. 585 or in the manner of growing them. All these kinds should be sown very early to attain their full size, and consequently they only succeed well where the climate is moist and cool, or where the weather in summer is not very dry. Nothing, in fact, is more injurious to Turnips than dry, hot weather, which causes destructive insects to become more active in their ravages, while the growth of the plants is at the same time, so to say, suspended by it. While it lasts, they form no new leaves, and those which they already have are riddled into holes and almost entirely destroyed by the Turnip fly, to the great injury of the growth of the roots. Orange Jelly T. (Navet Jaune Boule dOr. English synonyms: Golden Ball and Robertson’s Golden Stone Turnip).—Root perfectly sphe- rical when not very much grown, but slightly flattened when it) has attained its full size; it is then generally 4 or 5 inches in diameter every way. | Skin very smooth and quite yellow ; ae Norfolk, eae flesh yellow, softish, and fine flavoured, Brag ume but slightly bitter; leaves of medium height, rather broad, lyrate. This variety is highly esteemed in Scotland and the north of England. “Aberdeen T. (Navet Jaune d’ Aberdeen & Collet Vert. English synonyms: Green-topped Scotch and Early Yellow Field Turnip).— Root spherical or slightly flattened on the top, yellow on the underground portion, and green on the part over- ground, which is about one- J AS 5) Y third of the length of the oe Hf = root. When well grown the 7S Zy fT root is about 6 inches in diameter and about 5 inches in length or depth. Flesh pale yellow and rather firm ; leaves tall, stout, half-erect, smooth, and of a dark-green colour. : The variety known as the Border Imperial (N. WV Aberdeen a& Collet Rouge) is only a form of the present variety which has the neck of a violet colour instead of green. Both kinds are exactly alike in their habit of growth. They are good varieties for field culture, and are considered by some persons in England to be hybrids between the true Turnips and the Swedish Turnips or Rutabagas. This opinion we Orange Jelly Turnip (} natural size). 586 The Vegetable Garden. (onsnty believe to be an erroneous one, as from all the characteristics of their growth, and also from the indications furnished by their seed, the two Aberdeen varieties have every appearance of being true Turnips. Early White T. (Navet Blane Plat Hatif).—Root exceedingly flat, like a broad disc in shape, pretty often sinuated and not regularly rounded in outline, 4 or 95 inches in its greatest diameter, and about 135 inch in depth; flesh white, tender, not very sugary, and — of good quality; leaves half-erect, lyrate, and divided at the base as far as the mid- rib. This is a very early variety, and is suitable both for forcing and for late sowing in the open air. Like all the flat varieties : which we shall describe, this Turnip merely : rests on the surface of the ground, into which it does not sink further than by sending down a slender perpendicular tap- root, which does not ramify until it reaches y a certain depth. \ Early Flat Red-top Garden T. (Navet A Rouge Plat Hatif)—The root of this va- te Turnip (}natural lety 1s of the same size and shape as that ea Saris Brana kik: of the preceding kind, but is distinguished from it by the violet-pink colour of the overground part. It is grown and used in exactly the same way. In - the east of France, under the name of Navet a Collet Rose de Nancy, a good form of this variety is cultivated, which almost resembles the Early Purple-top Munich Turnip. White Strap-leaved American Stone T. (Navet Blane Plat Hatf a Fewille Entiere).—This variety is chiefly distinguished from — the Early Flat White Turnip by having shorter leaves with an oblong entire blade, which is toothed on the margin, but not divided or lobed. The root also is slightly thicker and more rounded in outline. Along with the two preceding and the three following varieties, this is an excellent kind for forcing. As in the present instance, we shall often meet with similar varieties whichonly differ from each other ' in the leaves being divided in the one kind and entire in the other. This difference by itself is of no importance, and is only noteworthy when combined with some special recommendation of earliness or good quality. Red-top Strap-leaved American Stone T. (Navet Rouge Plat Hatif a Feuille Entiere).—A very flat variety, and of very regular shape, differing White Strap-leaved American Stone Turnip (1 natural size). oe . it to some extent for forcing purposes. Torntp.] _ The Vegetable Garden. 587 from the ordinary Flat Red-top Turnip in having entire leaves, not lobed at the base, and also by being at least four or five days earlier. The leaves are erect and stiff, and as they are also rather short, this is a very suit- able variety for frame culture. It has also the good property of forming the roots freely, even when grown in spring, and of being slower to run to seed than most other Turnips. Yet, notwithstand- ing all these good qualities, it is possible that the following variety may, on ac- count of its greater earliness, supersede The present variety is also often sown in the open ground. It was raised in America. Milan Purple-top Strap-leaved T. (Navet Rouge Tres Hétif de Milan a Chassis). — This handsome variety is only a form of the preceding one, but is | so distinct that it deserves a separate Red-top Strap-leaved American Stone notice. The root is small or medium popes necnral size): sized, very flat, quite smooth, pure white on the underground part, and of a lively violet-red colour on the upper part. The leaves, which are entire, rather erect, and very remarkably short, are few in com- parison with the size of the root. It is one of the earliest varieties known, and is well adapted for forcing, even in spring. Early Purple-top Munich T. (Navet Rouge Plat de Mai, de Munich).—This variety has a Milan Purple-top Strap-leaved Turnip. root which resembles that of the ordinary entire-leaved Early Flat Red-top Turnip in shape and size, but differs from it in being of a darker colour on the overground portion, which is almost of a pure violet tint. The leaves are rather slight, lyrate, lobed, and compara- tively small for the size of the root. ‘The plant grows remark- ably fast, and is, undoubtedly, the earliest of all Turnips, producing roots fit for use at least twelve or fifteen days sooner than the earliest a aie oa ; Be iesléavod varieties. It is the erry pe eel aay porta more suitable for forcing early as it ; | is best for table use when half-grown, or, at least, when very young ; when fully grown, the roots have an unpleasantly strong and bitter flavour. 588 | The Vegetable Garden. [Torn Early Flat Red-top Auvergne T. (Rave d’Awvergne Hative).—Root very flat on the top, about 2 inches deep, and often 6 or 7 inches across ; skin very smooth, and of a rather pale violet-red colour on the whole of the overground portion of the root; flesh white, rather soft and watery; leaves tall, divided, broad, and numerous. This is a very productive variety, and succeeds best in granitic or schistose soils. It — is more grown for feeding cattle than for table use. | Late Auvergne T. (Rave d’ Auvergne Tardive).—Root two-thirds sunk in the ground, top-shaped but tolerably flattened, 3 or 4 inches deep, and about 6 inches across ; the overground portion is of a reddish-violet or rather dark- more tufty in growth and darker in colour than those of the Harly variety. This variety is even more suitable for field culture than the preceding one, being seldom grown for table use out- side of its native district. The central plateau of France, on account of its elevated position, possesses a climate very favourable to the cultivation of large-sized Turnips, and there we find | the two largest kinds of Turnips that ¢ are grown in France, namely, the Auvergne and the Limousin varieties. © Late Auvergne Turnip (} natural size). The Ayres Turnip (Rave - Ayres), which is grown in the departments of Tarn and Tarn-et-Garonne, appears to us to be identical with the Late Auvergne Turnip. Yellow Dutch T. (French, Navet Jaune de Hollande; Dutch, Hol- landsche Gele Rapen).—The root of this va- riety is flattened at the top, but still com- paratively deep, so that it might be con- and the Flat varieties. It seldom exceeds 3 or 4 inches in its greatest diameter, while its depth or vertical measurement is be- tween 2 and 3 inches. Skin of a uniform yellow colour on the underground portjon of the root and of a clear green on the upper part; flesh yellow, tender, sugary ; leaves medium sized, half-erect, and of a clear-green colour. This is a half-late kind and keeps well. It is one of the best kitchen-garden varieties. Yellow, or Golden, Maltese T. (Navet Yellow See (;natural Jqwne de Malte)—Root very much flattened S1Ze ). and 4 or 5 inches across in its widest part; skin and flesh pale yellow; neck green, very distinctly marked; leaves rather small and slight, divided, and of a dark-green colour. This is a good half-early variety, bronzy colour; leaves broad and stout, © sidered intermediate between the Round ~ at both ends, being about 2 inches deep, — ‘ » 4 \ lia . ~ eS eee ee ee ee ee ee ee ee eee ee A bet ee ela il TurntP.] Pagel Vegetable Garden. | 589 but the roots are sometimes rather strong flavoured. It is decidedly the _ flattest variety of all the Yellow-fleshed Turnips, amongst which it holds the same place that the Early White and Red Turnips occupy amongst the White-fleshed kinds. | Yellow Finland T. (Navet Jaune de Finlande).—Root perfectly flat and even concave underneath, so that the tap-root which descends into the ground appears to issue from the centre of a kind of depression or aS % pS Yellow, or Golden, Maltese Turnip Yellow Finland Turnip (4 natural size). (4 natural size). cavity ; the upper part, on the contrary, is rather convex or conical in outline. The root is seldom of large size, being usually not more than 3 or 4 inches in diameter across, and 2 inches or less in depth. Skin very smooth, and of a fine golden-yellow colour, as is also the flesh; leaves very short and compact, not much divided, sometimes quite entire in the forms im- ported directly from Finland. This is an exceedingly hardy and rather early variety, and very suitable for sowing late in autumn. While the roots are young, the flesh is very fine and agreeably flavoured, but afterwards it becomes some- what strong tasted and unpleasantly bitter. Yellow Flat Purple-top Montmagny T. (Navet Jaune de Montmagny).—Root very handsome, flat, half-sunk in the ground, of a dark-yellow colour on the underground part and of a dark violet red on the portion overground, often 5 or 6 inches in diameter, and 3 inches or more deep; flesh yellow, rather firm, tender, and of very good quality; leaves medium sized, lyrate, of a dark-green Yellow Flat Purple-top Montmagny colour, and generally spreading almost Rumaiy (f reared Aizeyy flat upon the ground. ‘This very fine variety, which has been raised 590 The Vegetable Garden. E [Turntr. recently, has already become highly valued and much sought after in the neighbourhood of Paris and in England. It is productive, half- early, and keeps well. The very striking contrast between the yellow and the red parts of the roots gives it a very peculiar and pleasing appearance, which, together with its earliness and the quite superior © quality of the flesh, are powerful recommendations in its favour. Itis — one of the most agreeably flavoured of all the kitchen-garden varieties of Turnips, especially when taken young, before it has attained its full size. Chirk Castle Black Stone T. (Navet Noir Rond ou Plat).—Root roundish, flattened, the diameter being neatly double the depth—usually 4 or 5 inches across and about 2 inches deep; skin of a uniform rather deep black or a very dark gray colour; flesh white, firm, close, half-dry, sugary, and very well flavoured ; leaves lyrate, very slight, half-spreading, and of a deep-green colour. An early variety, of remarkably good quality, and bear- ing a striking resemblance to the Black Turnip Radish. The perceptible differences in shape which are often observed in this variety, depend chiefly upon the extent to which its growth ceases to extend itself vertically, and . then, in proportion as it swells hori- Chirk Castle Black Stone Turnip —_zontally, it either becomes more or less CSE NIE flat or else remains almost spherical. In addition to the foregoing varieties we may also mention the following :— The White Stone, or Snowball, T., known also as the Early Stone and Six-weeks, is the variety generally grown for the supply of the London markets. It isa singular fact that, whilst white-fleshed Turnips are the only varieties grown for use in the south of England, in the north and in Scotland the yellow-fleshed are preferred. Red-top American Stone, or Mousetail.—aA very sweet early kind, and a good keeper. Silverball.—A very early kind, with pure white flesh and handsome in shape, , Amber Globe T.—Root almost round or, more usually, top-shaped, pale yellow, with a green neck ; leaves entire, long, and light coloured ; flesh pale, sugary. An American variety, highly esteemed in the United States. French Snowball T. (Navet Boule de Netge)An early kind, with a globular or slightly flattened root of a pure-white colour. It differs from the White Dutch Turnip in having no green colouring around the neck. Briollay T. (Navet de Briollay).—This variety, which was raised in Anjou, bears a tolerable resemblance to the White Tankard Turnip, has been developed. The root soon. % Turn] | es The Vegetable Garden. 591 but it is somewhat smaller, shorter, comparatively thicker, and eTOWS more deeply sunk in the ground. It is also of better quality and more suitable for table use, being a true kitchen- garden Turnip and not a cattle-feeding variety, although it is often used for that purpose, as all other kinds of Turnips are when they have grown too large. Early Chantenay T. (N. de Chantenay Hatif).—This very much resembles the Round or Flat Black Turnip, like which it has the root tolerably flattened, but it is not so deeply coloured, being more gray than black. _ Gray Lue T. (Navet Gris de Luc).—A small dry-fleshed Turnip, with a long root, tolerably like the Freneuse Turnip, but with the skin somewhat more wrinkled and grayish. . N. Gris Plat de Russie——Root tolerably flattened, fully one-third broader than deep, with an iron-gray skin marked transversely with whitish lines. 580 4000 o O* 500 35 10 ee 500 100 6 (?) 5050 130 6 fied A50 40 7 or 8 he 350 250 aI 5 270 1200t01500 2 5) 300 900 3 5) 500 250 6 10 440 530 5 6* 340 600 10 Oe 379d 600 3 5 450 310 4 i 300 200 4. “he 235 125 4 7 550 220 3 (?) 125 200 3 7 620 15 to 18 5 10* 625 430 3 5) 400 3 6 > 420 fs 6 10* 425 6 to 8 6 1OF 360 8 6 10% 430 10 6 10* 450 20 6 10* 600 | The Vegetable Garden. . Duration of Weight of a: ‘ noe of obey: of | Germinating Power. Seeds. ; Average. | Extreme. Grammes. In 1 gramme. Years. Years. Gourds—Large Tours Pumpkin 250 3 4 or 5 9 Herberatience--: 7) .tiss mes 620 450 4 t eral HOD ape tere. s Ree oe eee 250 200 2 a Heercande DORR wees | elpinys a8 680 1000 3 6 ET VESOD asd Pienaar meee 575 850 3 5 Tcasplantg tect) tae eee 760 5700 5 (?) Jews Mallowa.). |: eee om 660 450 5 10 Kohl-Rabi ACM. Mien tas 700 300 5 10 Diavendents.< my Putas a eee 575 950 5 6 seek gaa cet oe eee 550 400 3 9 Lentils, Common, or Broad Wihite :.5 3 50) erO0 14 4 9 3 Small White 27 =. 825 35 4 9 “4 du Puy Green... .., 850 40 + 9 Lettuce. Common ao. oe 430 800 dD 9 - Perennial “cea ee 260 800 3 D Lovage... eee 200 300 3 4 Maize, prindian Con eh 640 4or5 2 4 Malabar Nightshade... .... 460 35 5 6 Mallow, Curled igo RK Ae 530 300 9) 8 GOL PO. Hale aes 180 150 3 q Marjoram, Sweet ... ... 550 4000 3 7 3 Winter ohare 675 12,000 5 “f Meadow poplars Nee ames 300 500 6 (?) WISIONS shee aR ee aes 360 35 5 10* pe Watery Ni. ae ue 8 460 5 or 6 6 10* Mugwort ... te 600 8000 3 5 Mustard, BBW or Breen a 675 700 4 9 i Chinese Cabbage- leaved ... re 660 650 4 8 i White, or Salad. pi 750 200 4 10* Nasturtium: chal we eee 340 7 or 8 5 5 Lwarh... ease 600 15 5 8 Nightshade, Black 7...0e 600 800 5 8 S Malabar. See Mala- bar Nightshade Okra. See Gombo ... Onion cap oe Wiad 500 250 2 in Oracheiine. oss5 E hcchdascain ee 140 250 6 7 ParSnd Parties eee oe ee 200 220 2 4 Parsley ey Nevar apse .. 500 350 3 9 PeasWinged: ©..; 6 beeen 800 15 to 18 5 10* In 10 grammnes. Peas, Garden ... . eee ee OO OB OO rey 1 oo 3 8 » Gray or picid ... .. | 680 to 800] 50 to 80 3 8 In 1 gramme. ‘\Pea-nut’ ©... Ye aor 400 2 or 3 1 1 Plantain, Backs s- horn et) oe 740 4000 4 9 Purslane ... ae “pr ee 610 2500 7 10 ni ier Pia rest. Loe 700 2200 5 Radish peste Wises. MC eee Cane 700 120 5 10* The Vegetable Garden. i ee Rampion ... MimoerD ... ... Rocket, Salad ... » Turkish Rosemary ... Rue oe... Sage, Common .. » Clary Salad ae . eel k-vetch Salsafy fs Samphire ... Savory, Summer uf Winter Scorzonera ra French Scurvy-grass Sea-kale mkirret ... Snails (Pods) Sorrel Soy Bean ... Spinach, cca . cA Round-seeded ... A New Zealand Strawberry _ Blite = Tomato Sweet Cicely Tansy : Tare, One- Powered | Thyme Tomato Turnip Unicorn-plant. .. Valerian, By ican Wax Goard Welsh Onion, Ceimon-- ie ss Karly White White Quinoa ... Wormwood Weight of a Litre of Seeds. Number of Seeds. Grammes. 800 80 to 120 750 500 400 In 1 gramme. 25,000 50 1200 10 to 12 6000 601 Duration of Germinating Power. a Average. Extreme. Years. Years. 5) 1O* 3 8 4 9 3 6 4 (?) 2 5 ee (i 3 (?) 3 9 3 8 2 8 3 9 3 % 3 6 2 7 5 (?) 4 7 1 7 10 10* 5) 9 4 if 2 6 3 7 o 7 5) 8 3 6 (?) (©) 8 10% 1 1 2 4 3 pil 3 ff 4 9 5 10* 1 or 2 (7) 4 a: 10 10* 2,013 7 3 8 + 3 4 6 ay A Aardakker, 441 Aardappel, 4438 Aardbezie, 58'7 aAardmandel, 508 Aardnoot, 44.1 Aardpeer, 2'75 ABC kruid, 211 Abrotano, 528 Absinthe, 595 Acederilla, 528 Acelga, 2'78 Acetosella, 528 Ache de montagne, 316 Achicoria amarga 0 agreste, 195 Ackersalat, 202 /&thusa Cynapium, 3'79 African Valerian, 598 Agaricus campestris, 846 Aglio, 248 Agretto, 206 Agroiio, 208 Agurken, 212 Ail d’Orient, 249 ordinaire, 248 rond du Limousin, 249 rose hatif, 249 Ajedrea comun, 513 Ajenjo, 595 Ajo vulgar, 248 Ajuin, 858 Alant, 235 Albaca, 17 Alcachofa, 3 Alchechengi giallo, 574 Alecost,or Costmary,205 Alecrim, 506 Alexanders, 1 Alface, 28'7 repolhada, 289 romana, 807 Alho, 248 porro, 281 Alkékenge jaune doux, 574 Alkekengi, 574 Allium Ampeloprasum, 9 ascalonicum, 522 Cepa, 858 fistulusum, 373 lusitanicum, 83'74 Porrum, 281 sativum, 248 Schcenoprasum, 199 Scorodoprasum, 505 Alquequenje, 574 Alsem, 595 Amarante de Chine, 199 Amaranth, Chinese, 199 Amarantus Hantsi-Shan- gai, 199 Mirza, 199 spec., 199 tricolor, 199 HEN LOX, Illustrations in Italics. Ambra, 528 Amenduinas, 44.2 Anacio, 2 Andijvie, 2386 Andorn, 2772 Aneth, 280 Anethum Feniculum, 24 graveolens, 230 Aneto, 280 Angelica, 2 Archangelica, 1 Angélique de Bohéme, 1 officinale, 1 Anguria, 226 Anijs, 2 Anis, 2) griiner, 2 Anise, 2 Aniso, 2 Ansérine Bon Henri, 250 Quinoa blanc, 594 Anthriscus Cerefolium, 192 sylvestris, 8382 Apio, 3,188 de monte, 816 Apio-nabo, 190 Apios tubéreux, 5'75 tuberosa, 575 Apium graveolens, 188 Petroselinum, 377 Aracacha, 3 esculenta, 3 Arachide, 442 Arachis hypogea, 442 Archangelica officinalis, 1 Archangélique, 1 Arctium Lappa, 234 Armoise, 346 Armolas, 376 Armuelle, 376 Arroche, 376 blonde, 3'7'7 rouge foncé, 3'77 Artemisia Abrotanum, 528 Absinthium, 595 Dracunculus, 559 vulgaris, 8346 Artichaut, 3 camus de Bretagne, '7 cuivré de Bretagne, '7 de Roscoff, 8 de Saint-Laud oblong, gris, '7 gros Vert de Laon, 6 noir d’ Angleterre, '7 sucré de Génes, 8 vert de Provence, '7 violet de Provence, 7 violet de Saint-Laud,8 violet de Toscane, 8 violet quarantain de Camargue, 8 Artichoke, 3 Black English, '7 Artichoke, Copper - co- loured Brittany, 7 Flat-headed Brittany, 7 Florence, 8 Globe, or French, 3 Globe, culture in Eng- land, 5 Globe, culture in France, 3 Globe, uses of, 6 Globe, varieties of, 6 Gray, ‘7 Jerusalem, 2°76 Jerusalem, culture, 276 Large Green Paris, '7 Oblong Saint-Laud, 8 Provence Green, 7 Provence Purple, 7 Roscoff, 8 Sweet, of Génes, 8 Violet Saint-Laud, 8 Violet Quarantain, of Camargue, 8 Articiocca, 3 Artischoke, 8 Artisjok, 3 Artiskok, 3 Arveja, 194 Asparagus, 8 blanching, 12 Common Green, 14 Conover’s Colossal, 16 culture in England, 11 culture in France, 8 Early Giant Argen- teuil, 15 essential points in the production of good, 11 forcing (English me- thod), 12 forcing (French me- thud), 13 German varieties of, 15 Giant Dutch, 15 Grayson’s Covent Gar- den, 16 Harwood’s Prize Giant, 16 Intermediate Argen- teuil, 15 Late Giant Argen- teuil, 15 Lenormand, 15 uses of, 14 varieties of, 14 White German, 15 Asparagus-Bean, 16 Asparges, 8 kaal, 95 certen, 441 Asperge, 8 blanche d’ Allemagne, Asperge blanche grosse hative, 16 d’Argenteuil hative, 1 d’ Argenteuil intermé- diare, 15 d’Argenteuil tardive, 15 de Hollande, 15 d’UIm, 16 grosse de Darmstadt, 16 grosse d’Erfurt, 16 grosse géante, 16 hative de Darmstadt, 16 Lenormand, 15 verte, 14 Aspersie, 8 Asperula odorata, 595 Aspérule odorante, 595 Assenzio, 595 Astragalus beeticus, 85'7 hamosus, 510 Atanasia, 559 Atreplice, 376 Atriplex hortensis, 376 Aubergine, 280 blanche, 234 blanche longue de la Chine, 233 de Catalogne, 288 de Murcie, 283 de New York, 282 du Thibet, 233 panachée de la Guada- loupe, 288 ronde de Chine, 283 verte, 200 violette améliorée de New York, 233 violette longue, 231 violette longue ha- tive, 280 violette naine trés ha- tive, 232 violette ronde, 232 Aulnée, 285 Aurone, 528 Azafran, 508 B Bacicci. 512 Baldrian, algerischer,593 Balm, 17 Balsamita vulgaris, 205 Barba gentile, 249 di becco, 511 Barbabietola, '75 “ Barbadoes Gooseberry,” 574 Barbarea preecox, 210 Barbe-de-capucin, 196 Bardine géante, 234 Basela, 318 604 Basella alba, 818 cordifolia, 819 rubra, 319 Baselle blanche, 318 de Chine a trés larges feuilles, 319 rouge, 319 Basil, 18 Anise-scented, 19 Bush, or Dwarf, 19 Compact Bush, 19 culture, 18 Curled-leaved, 19 Dwarf, 19 East Indian, or Tree, 20 Green Bush, 19 Large Green Sweet, 18 Large Purple Sweet, 8 Lettuce-leaved, 19 Purple Bush, 20 Tree, 20 Basilic A feuilles de Lai- fin vert, 19 - fin vert compact, 19 fin violet, 20 frisé, 19 grand, 1'7 grand vert, 18 grand violet, 18 Basilico, 1'7 Basilicum, 17 Basilikum, 177 Basilio, 1'7 Batata, 478 Baume-coq, 205 Bean, Agua Dulce, 26 Asparagus, 16 Beck’s Dwarf Gem, 28 Black-eyed Bird’s- foot, 74 Broad, culture in Eng- land, 21 Broad, culture in France, 20 Broad, culture in London market- gardens, 22 Broad, uses of, 23 Broad Windsor, 24 Cluster, or Dwarf Fan, 28 Common Field, 23 Common Garden, 20 Cuban Asparagus, 16 Dwarf Fan, or Clus- ter, 28 Early Mazagan, 277 Field, 23 * Field, Small, 28 French, or Kidney,29 French Long-pod, 24 Green Windsor, 25 Fee or Small Field, 8 «* John Harrison,” 24. July, 26 July, Small, 2'7 Kidney, or French,29 Large Common Field, Lorraine, or Small Summer, Horse, 29 Mazagan, Early, 27 Picardy, or Summer, Horse, 28 Purple, 27 Purple Sicilian, 297 Ram’s-Horn, '74 Scarlet Runner, 68 Scarlet Runner, cul- ture, 69 Index. Bean, Scarlet Runner, va- rieties of, '71 Seville Long-pod, 25 Small Field, 28 Small July, 27 Small Summer, or Lorraine, Horse, Summer, or Picardy, Horse, 28 Soy, 529 Nee Dwarf Scarlet, 8 White Runner, 72 Winter Horse, 28, 2 Beet, Chilian, 280 Leaf, or Chard, 278 Leaf, or Chard, cul- ture, 2'79 Leaf, or Chard, uses of, 2'79 Red- stalked Swiss Chard, 280 Sea-kale, or Swiss Chard, 2779 Stlvery Sea-kale,280 Spinach, 2'79 Swiss Chard, 279 White Curled Swiss Chard, 280 Beet-root, '75 American Long Smooth Blood-red, 80 Bailey’s Fine Red, '79 Barratt’s Crimson, 79 Bastian’s Turnip, 81 Black-skinned Sugar, 94 Brabant White Green- top Sugar, 92 Breslau White Sugar, 92 Cattle-feeding varie- ties of, 83 Covent Garden Red, 78 culture, '75 culture in’ London market gardens, 7 Dell’s Crimson, "7Q Dewing’s Early Blood- red, 81 Dwarf Red, "79 Early Blood-red Tur- nip-rooted, 81 Early Flat Bassano, 82 Early Red - skinned Sugar, 93 Eclipse Turnip, 81 Egyptian Dark - red Turnip-rooted, 81 Electoral White Sugar, 92 Gardanne, 8O Henderson’s Pine- apple, 82 Intermediate Dark, 80 Large Blood-red, 80 Little Negress of Rennes, 78 Long Blood-red, 82 Long Deep-red, 78 Long Smooth Roches- ter, 80 Long Yellow, or Orange, 82 Non Plus Ultra, 80 Nonpareil Dwarf Green-top, 79 Oldacre’s Blood - red, 79 Omega Dwarf-topped, 79 Beet-root, Orange Turnip, 83 Osborne’s Improved Blood-red, '79 Perkins’s Black, '79 Pine-apple Dwarf Red, 82 Radish, 80 Red, or Rough- skinned, 78 Red, of Dioriéres, 78 Red-fleshed varieties of, 77 Rough - skinned, or Red, 78 Sang’s Dwarf Crim- son, '79 Short’s Pine-apple, 82 Small Blood-red Cas- telnaudary, '78 Small Yellow, 83 storing, 76 Strasbourg shaped, 80 Sugar, 91 Sugar, French White Green-top, 92 Sugar, French White Red-top, 93 Sugar, Vilmorin’s Im- proved White, 92 Sugar, White Gray- top, or Small-top, 93 Pear- Sugar, White Im- perial, 91 Sugar, White Sile- sian, 91 Sugar, White Silesian Smatll-rooted, 91 Sugar, Yellow- skinned, 94 Illustrations in Italics. Betterave blanche a sucre de Breslau, 92 blanche a sucre élec- torale, 92 blanche a sucre im- périale, 92 blanche de Silésie, 91 blanche globe, 89 Crapaudine, 77 de Gardanne, 80 disette blanche 4 col- let vert, 86 disette blanche d’ar- gent, 86 disette camuse, 83 disette corne de boeuf, 85 disette' d’ Allemagne, 3 disette géante, 87 disette Mammoth, 84 disette négresse, 85 écorce, '7'7 globe aplatie, 90 jaune 4 sucre, 94 jaune d’ Allemagne, jaune de Castelnau- dary, 88 jaune globe, 89 jaune grosse, 82 jaune ovoide des Barres, 88 jaune ronde sucrée, jaune Tankard, 90 noire & sucre, 4 chair Trévise Early Salad, 8 2 Turin Red Spring, 82 uses of, '7'7 varieties of, '76 Victoria, 82 Whyte’s Black, 79 Yellow, or Orange, Turnip, 83 Yellow Castelnau- dary, or~ Small Yellow, 83 Yellow -fleshed va- rieties of, 82 Beifuss, 8346 Beisskohl, 278 Beldroega, 480 Benincasa cerifera, 2°71 Berengena, 230 Bernagie, 94 Berro, 208 Berros de prado, 211 . Berza, 184 Beta vulgaris, '75, 278 Betabel campestre, 83 de azucar, 91 Betarava, '75 blanche, 94 orange globe, 91 petite négresse de Rennes, 78 piriforme de Stras- bourg, 80 rouge a salade de Trévise, 82 rouge de Bassano, 81 rouge de Covent Gar- den, '78 rouge des Diorieres, 78 rouge foncé de Whyte, 9 7 rouge globe, 87 rouge grosse, ‘79 rouge longue lisse, 8O rouge naine, 78 rouge naine de Dell & feuille noire, 79 rouge noire plate, 81 rouge noire plate d’kgypte, 81 rouge ovoide, 87 rouge printaniére de Turin, 82 rouge ronde & feuilles noires, 81 rouge ronde précoce, Betteraves 4 sucre, 91 fourragéres, 83 branca d’assucar, 91 Bette, 75 Betterave, '75 ~ a sucre a collet gris, a sucre rose hative,93 blanche & sucre Alle- mande, 91 blanche a4 sucre amé- liorée Vilmorin, 92 blanche & sucre a collet rose, race francaise, 93 blanche 4a sucre @& collet vert, race francaise, 92 blanche & sucre A collet vert, race Brabant, 93 globe aplaties, 9O potagéres, '7'7 Betwortel, 75 Bieslook, 199, 373 Bieta, 2'78 Bijvoet, 8346 Bind-Salat, 307 Bischofsmiitze, 264 Blad bede, 2'78 Blad-Selleri, 187 Bladerkool, 184 Bleda, 2'78 Bleich-Sellerie, 18'7 Blitum capitatum, 558 virgatum, 558 Bloemkool, 172 Blumenkohl, 172 Bocha cultivada, 44] \ Boerenkool, 184 Illustrations in Italics. Bohne, 29 americanische Rie- sen-Spargel, 16 arabische, 68 breitshotige Lima,'72 Bohnen, Zucker, oder Brech, 54 Bohnenkraut, _perenni- render, oder Winter,518 Bono Enrico, 250 Boon, 29 indianische, 16 turksche, 68 Boonenkruid, 513 Borage, 94 Boragine, 94 Borago officinalis, 94 Borecole, or Kale, 184 Branching, 139 culture, 142 Dwarf Purple Curled, 18 Flanders Purple,139 Lannilis, 141 Neapolitan (Curled, 13 Palm-tree, 188 Proliferous, 18'7 “Ragged Jack,” 142 Tall Purple, 186 Variegated varieties of, 186 Borraja, 94 Borrajem, 94 Borretsch, 94 Borskohl, 128 ** Bouclée,” 243 Bourrache officinale, 94. Brassica Caulo-rapa, 142 Eruta, 505 Napus, 5'75 nigra, 352 oleracea, 104 oleracea acephala, . 184 oleracea Botrytis,95, 1 oleracea bullata, 128 oleracea capitata,108 sinensis, 14'7 Breton, 184 Bringela, 230 Brinjal, Chinese, 233 Broccoli, 95 Adam’s Early White, 100 Asparagus, 101 best English varieties of, 102 culture, 96 culture in London market gardens, Easter, 101 growing for exhibi- tion, 99 heeling-in or layer- ing, 98 Large White French, 100 Large White Mam- moth, 101 protecting, 98 Purple Cape, 182 Purple Sicilian, 101 Purple Sprouting, Roscoff White, 100 soil and manure for, uses of, 1OO Walcheren, 181 Brockoli, 95 Brocoli 4 jets, 101 asperge, 1O1 blanc de Roscoff, 100 blanc de Saint-Brieuc, 100 blanc hatif, 100 Index. nyo Brocoli blanc Mammoth, | Cabbage, Early Winnig- 1 blanc ordinaire, 100 branchu, 101 ‘de Paques, 101 violet, 101 Broculi, 95 Brokolie, 95 Brondkarsen, 208 Brunnenkresse, 208 Briisseler Sprossen-Wir- sing, 129 Brussels Sprouts, 129 culture, 180 Dwarf, 182 gathering, 131 soil for, 181 Tall, 182 uses of, 182 Bunias orientalis, 506 Burdock, Edible, 285 uses of, 234 Cc Cabbage, 104, Alsace Autumn, 121 Amager, 122 Atkin’s Matchless, 122 Barne’s Early Dwarf, 111 Battersea, 122 Beef-heart (see Cab- bage, Ox-heart) Bergen, 123 Bloomsdale Early Drumhead, 123 Bloomsdale Karly Market, 123 Blumenthal Savoy, 126 Braganza, 128 Cape Savoy, 126 Carter’s Heartwell, 114, 122 Chinese, 146 Cocoa-nut, 114, 122 Cornish Paington, 122 Couve Tronchuda, 128, 129 OCurled Couve Tron- chuda, 129 Curled Winter Bore- cole, 129 culture, 105 culture in lJLondon market gardens, 106 culture of Early kinds, 114. culture of Smooth- leaved kinds, 121 culture of Turnip- rooted kinds, 14.4. cutting, 106 Dax Drumhead, 117 Death’s-head, 121 Drumhead, 114 “Dwarf Curlies,” 186 Dwarf Early Green Curled Savoy, 125 Early Bacaltan, 112 Early Cornish, 122 Early Drumhead,117 Early Dutch Drum- head, 115 Early Dwarf York, 109. Early Etampes, 110 Early Flat Green Curled Savoy, 125 Early Green Curled Savoy, 124 Early Ox-heart, 110 stadt, 118 Ellam’s Dwarf, 114 Enfield Market, 17; 122 Erfurt, Early Dark- red, 120 Erfurt, Small Early, 113 Filder, 118 French Ox-heart, 112 Fulham, 122 Fumel, 11'7 Gallega, 142 Giant Flat Gratscheff, 122 Golden Savoy, 126 Green Glazed Ameri- can, 119 Green Rosette Cole- wort, 1383 Henderson’s’ Early Summer, 114 Hundredweight, 118 Imperial, 114 Jersey Wakefield, 112 Kaper-kohl, 122 Large Bacalan, 113 Large Drumhead Sa- voy, 127 Large Hardy Winter Drumhead Savoy, 127 Large La Trappe,121 Large Late Drum- head, 116 Large Late Flat Brunswick, 116 Large Late Green Savoy, 126 Large Red Dutch Pickling, 120 Large York, 109 Late Flat Dutch Drumhead, 117 Late St. John’s Day, 115 Limay Savoy, 126 Lingreville, 112 Little Pixie, 122 Long-headed Savoy, 127 Lubeck, 122 Marbled Burgundy Drumhead, 121 Marble=head Mam- moth, 1238 Mason’s Drumhead, 118 Meadow, 821 Mortagne, 121 Murcian, 123 Norwegian 128 Ox-heart (Early),110 Ox-heart (French), Savoy, 112 Palm-tree, 188 Pisa Round, 122 Pomeranian, 118 Portugal, 128 Prince’s Nonpareil, Quintal Drumhead, 116 Russian Kale, 188 St. Denis Drumhead, 114 St. John’s Day Dwarf Drumhead, 118 St. John’s Savoy, 128 Sarthe Cow, 189 Savoy, 128 Savoy, in London market gardens, 128 Schweinfurt Drum- head, 116 605 Cabbage, Sea-kale, 128 seed, differences in size of, 107 Silver-leaf head, 128 Small Early Joulin Savoy, 124. Sugar-loaf, 110 Superfine Early, 109 Thick - leaved Cou- Drum- tances, 129 Thousand - headed, 139 Thousand - headed (French), 140 Tom Thumb, 122 eters Early, I Tours Savoy, 125 Tree, 188 Turnip-rooted, 144 Turnip - rooted, cul- ture, 144 Turnip - rooted, uses of, 145 Ulm Savoy, 124 uses of, 108 Utrecht Red, 120 Vanack, 122 Vaugirard, 119 Victoria Savoy, 125 Vienna Savoy, 124 Very Early Paris Market, 111 Very Early Paris Savoy, 124 Yellow Curled Savoy, 126 Caccialepre, 515 Calabaza, 251 totanera, 252 Calendula officinalis, 819 Campanula Rapunculus, 500 Canonigos, 202 Caper-bush, 148 Capparis spinosa, 14'7 Caprier, 147 Capsicum annuum, 148 cerasiforme, 152 Common, 150 cuiture, 149 culture in London market gardens, 150 frutescens, 154 Improved Bull-nose, _ 153 Insects, etc., attack, 149 Large Bell, 152 Long Red, 150 Long Yellow, 151 Monstrous, 153 Purple, 151 Red Tomato, 154 which Spanish Mammoth, 154 uses of, 150 Capuchina grande, 358 pequena, 353 tuberculosa, 854 Capucine grande, 353 petite, 353 tubéreuse, 854 Capucine-kers, 358 Caracol, 525 Caraway, 154 Carciofo, 8 Cardamine pratensis, 21] Cardo, 155 comun, 158 Cardon, 155 a cétes rouges, 158 d’ Espagne, 158 de Tours, 157 plein inerme, 158 Puvis, 158 Cardoon, 155 606 Index. Illustrations in Italics. Cardoon, Artichoke-leaved, 15 culture in England, 156 culture 155 Long Spanish, 158 Prickly Tours, 157 Red-stemmed, 158 Smooth Solid, 158 uses of, 15'7 Carosella, 246 Carota, 159 Carotte, 159 blanche 4 collet vert, 168 blanche a collet vert d’Orthe, 169 blanche de Breteuil, 169 blanche des Vosges, in France, blanche du Palatinat, 169 blanche ronde, 1'70 blanche transparente, 170 demi-longue de Ca- rentan sans céeur, 163 demi-longue de Luc, demi-longue nantaise, 164 jaune courte, 168 jaune longue, 168 rouge courte hative, 162 rouge demi-courte de Guérande, 162 rouge demi - longue obtuse, 163 rouge demi - longue pointue, 163 rouge longue, 165 rouge longue a collet vert, 166 rouge longue d’Al- tringham, 166 rouge longue de Bruns- wick, 165 rouge longue de Saint- Valery, 167 rouge longue obtuse sans coeur, 165 rouge pale de Flandre, 167 rouge trés courte a chassis, 162 violette, 170 Carrot, 159 Altringham, 166 Bardowick, 170 Blood-red, or Purple, 1'70 : Blunt-rooted Gue- rande, 162 Breteuil, White, 169 Coreless Long Red, 166 De Duwick, 1'70 English Horn, 163 Early Carentan, 164 Early Intermediate Scarlet, 163 Early Nantes, 164 Early Scarlet Dutch Horn, 162 Early Short Horn, 162 Flanders or Sand- wich, 167 French Horn, 162 Intermediate Blunt Scarlet, 163 James’s Intermediate, 163 Long Horn, or Long Red Dutch, 165 Carrot, Long Lemon, 16'7 Long Orange, 170 Long Orange Green- top, 166 Long Surrey, or Long Red, 165 Luc Intermediate, 165 Orange Belgian, 166 Orthe, 169 Palatinate 169 Purple, or Blood-red, White, Round White, 1'70 St. Valery, 167 Sandwich, or Flan- ders, 167 Short Lemon, 168 Transparent White, 170 Vosges White, 169 White Belgian, 168 Carrots, autumn-sowing, 160 culture, 159 culture in London market gardens, diseases and insects, 161 early and main crops, 160 forcing, 160 Improved Wild, 1'70 storing, 160 uses of, 161 Carum Carui, 154 Carvi, 154 Cat-mint, 1772 Caterpillar, Common, 1'71 culture and uses of, 172 Hairy, 171 Prickly, or Small, 171 Striped, 1'71 Cauliflower, 172 Algerian, 182 Alleaume Dwarf,178 culture in England, 174 cuiture in France, 173 eulture in London market gardens, | 175 Earliest Paris Forcing, 178 Early Dwarf Erfurt, 178 Early London, or Early Dutch, 180 Giant Italian Self- protecting, 181 Half-early Lemaitre, 182 Imperial, 1'78 Intermediate Paris, 1 Large White French, 179 Late Asiatic, 180 Late Paris, 180 Lenormand’s, 1'79 Lenormand’s Short- stalked, 179 Marte, 102 mulching and water- ing, 1'75 planting under hand- lights, 174 Stadtholder, 180 successional sowings, 175 uses of, 1'7'7 Veitch’s Autumn Giant, 181 Walcheren, 181 Cauliflower, watering and | Celery, Turnip-rooted, cul- mulching, 1775 Cavol broccolo, 95 Cavol-fiore, 1'72 Cavolo, 104 a germoglio, 129 cappuccio, 108 di Milano, 128 ° navone, 144 nero, 188 Pavonazza, 187 rapa, 142 rotondo di Pisa, 122 verde, 1384 ~° Cebola, 358 Cebolla, 358 Cebollino, 199 Cece, 194 di terra, 442 Céleri, 188 a cites, 18'7 a couper, 190 Chemin, 189 plein blanc, 187 plein blanc court a grosses cétes, 189 plein blanc court hatif, 188 plein blanc doré, 189 pleiu blanc frisé, 188 turc, 188 violet de Tours, 190 Céleri-rave, 190 d@’ Erfurt, 191 d@ Erfurt Tom Thumb, 192 géant de Prague, 191 gros lisse de Paris, ordinaire, 191 pomme a petite feu- ille, 191 siete Apple-shaped, Common, 191 culture, 191 Early Erfurt, 191 Prague, 191 Smooth Paris, 191 Tom Thumb Erfurt, 192 Celery, 188 blanching, 184 Boston Market Dwarf, 188 Common, 187 culture, 183 culture in London market gardens, 185 Curled Solid White, 188 Danesbury, 189 Dickson’s Mammoth White, 189 Dwarf Solid White, 189 Golden Yellow, 188 Goodwin’s White, 189 Incomparable, 188 Ivery’s None-such, 190 keeping, 186 London Market Red, 190 Mammoth White, 188 Northumberland White, 189 Red-stalked varieties, 190 Sandringham, 188 Seymour’s White, 189 Solid White, 18'7 Soup, 190 trenches for, 184 Turnip-rooted, 190 | Chervil, ture, 191 Turnip-rooted, Tom Thumb Erfurt, 192 uses of, 186 Veitch’s Solid White, 189 | White Plume, 189 Cenoura, 159 Centner Kraut, 118 Centner-Greskar, 252 Cercifi, 511 Cerefolio, 192 Cerfeuil; 192 commun, 192 de Prescott, 193 frisé, 192 musqué, 558 tubéreux, 198 Cerfoglio, 192 Cetriolo, 212 Cherophyllum bulbosum, 193 Chagas, 858 Chalote, 522 Champignon comestible, de Rosée, 8346 des Prés, 8346 rose, 8346 Chard Beet, or Leaf Beet, 279 Chenille grosse, 1'71 petite, 171 rayée, 171 velue, 171 Chenopodium auricomum, 377 Bonus-Henricus, 250 Quinoa, 594 Cherivia, 524 Common, or Plain-leaved, 192 Curled, 192 Prescott, 198 Turnip-rooted, 193 Turnip-rooted, cul- ture, 198 ! Turnip-rooted, uses of, 193 Chervis, 524 Chicaro, 194 Chicharos, 488 Chick-Pea, 194 White, 195 Chickling Vetch, 194 Chicorée a grosse racine de Bruxelles, 197 Barbe - de - capucin, batarde de Bordeaux, 243 courte 4 cloche, 241 de Louviers, 24.0 du Midi, 248 Endive, 2386 fine d’été, 239 fine de Rouen, 240 frisée de Meaux,239 frisée de Picpus, 240 frisée de Ruffec, 241 frisée impériale, 242 mousse, 241 Scarole ronde, 243 sauvage, 195 sauvage @ rouge, 196 ; sauvage & grosse ra- cine, 196 sauvage améliorée, 198 sauvage améliorée frisée, 199 sauvage améliorée panachée, 198 toujours _—_— blanche, 242 verte, 243 verte d’hiver, 242 feuille a Glustrations in Italics, Index. 607 a —— en ” 4 - Chicoria, 195 Chicory, or (blanched), 195 Broad-leaved, 198 Brunswick, 197 ** Coffee,” 196 Common, 195 — culture, 196 Curled-leaved, 199 Improved Variegated, .198 Large Brussels, 19'7 Large-rooted, 196 Magdeburg, 19'7 Red Italian, 196 uses of, 196 Chillies, or Chili Pepper, 151, 152 Chinese Amaranth, 199 Chirivia, 882 tudesca, 524 Chives, 200 Chou a beurre, 141 a faucher, 141 & grosses cites, 128 4 grosses cotes frangé, 129 Amager, 122 Bacalan gros, 113 Bacalan hatif, 112 branchu du Poitou, 140 Bricoli, 129 cavalier, 1388 chicon, 109 ceur de boeuf gros, 111 ceeur de boeuf moyen de la Halle, 111 coeur de boeuf petit, 110 conique de Pomé- ranie, 119 cultivé, 104 d’ Alsace, 121 de Bonneuil, 115 de Brunswick 4 pied court, 116 de Brunswick ordi- naire, 116 de Bruxelles, 129 de Bruxelles nain, 133 de Bruxelles ordi- naire, 182 de Chine, 147 de Coutances, 129 de Dax, 117 de Fumel, 116 de Habas, 11'7 de Hollande a pied court, 115 de Hollande tardif, 118 de Lannilis, 141 de Lingreville, 112 de mai, 128 de Melsbach, 118 de Milan, 128 de Russie, 183 de Saint-Denis, 114 de Shangton, 147 de Schweinfurt, 116 de Strasbourg, 118 de Tourlaville, 111 de Vaugirard, 119 d’York gros, 109 a’York petit hatif, 109 extra-frisé demi-nain vert, 185 fourrager de la Sarthe, 139 frisé de Mosbach, 185 frisé de Naples, 18'7 Succory | Chou frisé prolifére, 18'7 | Chou-fleur Lemaitre, 182 Coloquintida, 266 frisé rouge a pied court, 186 frisé rouge grand, frisé vert 4 pied court, i frisé vert grand, 184 frisé grappé, ou grappu, 112 Joanet gros, 115 Joanet hatif, 118 marbré de Bourgogne, 120 - Milan, ow de Milan, Milan a téte longue, 126 Milan court hatif, 125 de Milan de la St. Jean, 123 Milan de Norvége, 128 Milan de Pontoise, 12'7 Milan de Vienne, 124 Milan des Vertus, 127 Milan doré, 126 Milan du Cap, 126 Milan ordinaire, 125 Milan petit hatif, 124 Milan petit trés frisé de Limay, 126 Milan trés hatif de Paris, 124 Milan Victoria, 125 mille tétes, 140 moellier blanc, 141 moellier rouge, 141 nonpareil, 111 pain de sucre, 109 Palmier, 18'7 Pancalier de raine, 125 Pancalier petit hatif de Joulin, 125 petit hatif d’Erfurt, Tou- 118 : pointu de Winnig- stadt, 118 pommé, 108 préfin de Boulogne, 110 prompt de Saint-Malo, 11 O quintal, 118 rave de Naples, 18'7 Rosette, 1383 rouge foncé d’Erfurt, 120 rouge gros, 120 rouge petit, 120: superfin hatif, 109 téte de mort, 121 trés hatif d’Etampes, hatif glacé rique, 119 Chou-fleur, 1'72 Alleaume nain hatif, 178 d’ Alger, 182 de Stadthold, 180 de Walcheren, 181 demi-dur de Paris, 182 demi-dur de Brieuc, 1'79 dur d’ Angleterre, trés Saint- 180 dur de Hollande, 180 dur de Paris, 180 géant de Naples hatif, 181 géant de Naples tardif, 181 impérial, 178 d’Amé- | Lenormand, 178 Lenormand a court, 179 nain hatif d’Erfurt, 178 pied "3 noir de Sicile, 182 tendre de Paris, 178 Chou-navet blanc, 145 blanc a collet rouge, 145 blane lisse 4 courte feuille, 145 Chou-rave 4 feuilles d’ar- tichaut, 14.4. blanc, 148 blanc hatif de Vienne, 148 de Naples, 144. violet, 1438 violet hatifde Vienne, 144 Choux Brocolis, 95 Choux frisés panachés, 136 Choux-navets, 105, 144 Choux pommeés, 104 Choux - Raves, 105, 142 Choux verts, 104, 134 Chufa, 442, 508 Ciboule, 3'73 blanche hative, 3'74 vivace, 83'74 | Ciboulette, 199 Cicely, Sweet, 558 Cicer arietinum, 194 Cichorie, wilde, oder bit- tere, 195 ; Cichorium Endivia, 236 Intybus, 195 Cicoria selvatica, 195 Cipolla, 858 Agostena, 868 Cipolleta, 373 di Como, 364 | Cipollina, 199 Cirsium oleraceum, 321 Citroen-Melisse, 1'7 Citronella, 17 Citronen-Melisse, 1'7 Citrouille de Touraine, 264 Citrullus vulgaris, 343 | Civette, 199 Clary, 200 Claytone perfoliée, 481 Claytonia perfoliata, 481 Cochlearia Armoracia, 27 officinalis, 515 Cock’s - comb Saintfoin, 201 Coclearia, 515 | Cocomero, 848 Cocozella di Napoli, 262 Cohombro, 212 Col, 104 de Milan, 128 repollo, 108 risada, 123 Coles sin cogollo, 184 Colewort, Green Rosette, 1838 Coleworts, 1388, 184 culture in London market gardens, 134 Colifior, 172 Collard, Green Rosette, 133 Collards, Georgia, 13'7 Colocynth, 266 Coloquinte galeuse, 268 miniature, 268 orange, 268 oviforme, 268 plate rayée, 268 poire, 267 pomme hative, 267 Comino, 227 di Malta, 29'7 Concombre, 212 a cornichons, 225 blanc hatif, 231 blanc long, 221 blanc trés gros de Bonneuil, 221 brodé de Russie, 221 cornichon court de Paris, 225 cornichon court du Midi, 225 de Russie, 220 des Antilles, 226 des prophétes, 22'7 jaune gros, 222 jaune hatif de Hol- lande, 222 long vert d’Athénes, 224 serpent, 226 trés long géant de Quedlimbourg, 224 vert Goliath, 224 vert long anglais, 2 vert long ordinaire, 2 vert plein de Toscane, 224 vert trés long de Chine, 222 Conium moschatum, 8 Convolvulus Batatas,4'78 Corchorus olitorius, 276 Corette potagére, 276 Coriander, 201 Coriandorlo, 201 Coriandre, 201 Coriandrum sativum, 201 Corn-salad, 202 Cabbaging, 204. Chevreuse Smooth- leaved, 204 Common, 202 culture in France, 202 culture market in London gardens, ,20 Etampes, 204 Italian, 205 Large-seeded, 208 Lettuce-leaved Ita- lian, 205 Round-leaved, 203 uses of, 203 Variegated - leaved, 2 05 Corne-de-cerf, 108 Corno di cervo, 103 Coronopo, 108 Costmary, or Alecost, 205 Courge 4 la cire, 2'71 & la moelle, 261 a la violette, 260 blanche non coureuse, 262 bouteille, 269 brodée galeuse, 254. cou tors du Canada, 259 cou tors hative, 264 de Chypre, 258 d’Italie, 262 de i’Ohio, 256 de Valence, 257 de Valparaiso, 255 de Yokohama, 260 des Bédouins, 259 des Patagons, 260 marron, 255 massue d’Hercule, 269 olive, 256 Pascale, 260 608 . Index. * . 3% ve hy. ‘ IMustrations in Italics. Courge peélerine, 269, Cucumber, culture in pits 2 plate de Corse, 2'70 pleine d’ Alger, 259 pleine de Naples, 259 - poire & poudre, 2770 portmanteau hative, 259 siphon, 2'70 sucriére du _ Brésil, 263 verte de Hubbard,256 Courgeron de Genéve,263 Courges, 251 Couve, 104 Gallega, 142 Murciana, 123 repolho, 108 Tronchuda, 128,129 Couve-flor, 172 Crambe maritima, 516 Crescione di fontana, 208 Cress, 206 American, or Belle- Isle, 210 Australian,or Golden, Garden, 208 Brazil, 211 Broad-leaved Garden, 207 Common Garden,207 Curled, or Normandy, 207 Extra-curled Dwarf Garden, 208 Garden, 206 — Garden, culture in France, 206 Garden, culture in London market gardens, 206 Garden, uses of, 207 Golden, or Australian, Garden, 208 Meadow, 211 Normandy, or Curled, 207 Paré, 211 Water-, 208 Water-, culture in England, 209 Water-, culture in France, 209 Winter, 211 Cresson alénois, 206 alénois 4 large feuille, 207 alénois commun, 207 alénois doré, 208 alénois frisé, 207 alénois nain trés-frisé, 207 de Brésil, 212 de fontaine, 208 de Paré, 211 de ruisseau, 208 de terre, 216 des prés, 211 Cressonnette, 211 Crithmum maritimum, 512 Crocus sativus, 508 Cuckoo-flower, 211 Cucumber, 212" Athenian, or Greek, 224 Blue Gown, 223 Bonneuil Large White, 222 Boston Pickling, 225 Brown WNetted, or Khiva, 221 Cardiff Castle, 223 Common Long Green, culture, 212 culture in market 217 London gardens, and frames, 215 culture in the open, air, 219 culture on hot-beds, 216 diseases, insects, etc., 219 Duke of Edinburgh, 223 Early Russian Gher- kin, 221 Early White, 221 Early Yellow Dutch, 222 2 Gherkin, or Pickling, 225 Globe, 22'7 Gooseberry, 22'7 Greek, or Athenian, 224 Large Yellow, 222 Long Green Chinese, Long Prickly, 222 Long White, 221 Marquis of Lorne, 223 Pearson’s Long Gun, 223 Prickly, or West In- dian, Gherkin, 226 ‘‘ Ridge,” varieties of, 223 Rollison’s Telegraph, 223 Snake, 226 soil and manure for, 217 summer and autumn crops, 215 Tender and _ True, 223 uses of, 220 winter and crops, 213 Cucumis Anguria, 226 Citrullus, 3843 flexuosus, 226 Melo, 322 myriocarpus, 22'7 prophetarum, 22°77 sativus, 212 Cucurbita, 251 Citrullus, 8438 Lagenaria, 269 maxima, 251, 252 moschata, 251, 258 Pepo, 251, 260 Cuerno de ciervo, 108 Culantro, 201 Cumin, or Cummin, 22'7 de Malte, 22'7 des prés, 154 Cuminum Cyminum, 227 Curcuma longa, 509 “‘Curlies,” Dwarf, 186 Cynara Cardunculus, 155 Scolymus, 3 Cyperus esculentus, 508 spring D Dandelion, 228 Cabbaging, 229 culture, 228 Moss-leaved, 2283 Thick-leaved, or Cab- baging, 229 Very Early, 229 Daucus Carota, 159 Dent-de-lion, 228 Dente di leone, 228 Dild, 280 Dill, 230 Dille, 280 Dioscorea Batatas, 596 Dolichos: sesquipedalis, | Endive, Short Bell-glass,. rae 241 unguiculatus, "74 Dolique asperge, 16 corne de bélier, ‘74 de Cuba, 16 Lablab, 277 Mongette, '74 Doorwas, 481 Doperwten, 390 Dragon, 559 Dragoncello, 559 Dragonkruid, 559 E Earth-nut, 442 Echalota, 522 Echalote, 522 d’Alencon, 523 de Jersey, 5283 grosse de Noisy, 528 hative de Niort, 523 ordinaire, 522 petite hative de Ba- gnolet, 523 Egg-plant, 230 Antilles Giant, 288 Black Pekin, 233 Catalonian, 233 culture, 230 Early Dwarf Purple, 23 Early Long Purple, 231 Green, 233 Long Purple, 281 Murcian, 2838 New York Improved, 233 New York Purple, 232 Round Purple, 232 Striped, or Guada- loupe, 233 Thibet, 233 uses of, 281 White, 284 White China, 238 Hierpflanze, 280 weisse, 234 Eierplant, 230 Eiskraut, 2'75 Elecampane, 285 Endive, 236 Batavian, or Broad- leaved, 2438 blanching and protect- ing, 237 Broad-leaved, or Ba- tavian, 248 Broad-leaved Limay, 244 Broad-leaved Winter, 244 culture in England, 237 culture in France, 236 culture in London market gardens, 238 Ever - White Curled, 2 Green Curled Upright, 243 Intermediate Bor- deaux, 248 Large Green Curled, 242 Louviers, 241 Moss-curled, 241 Picpus Curled, 240 Rouen, or Stag’ s-horn, Ruffec Green Curled, 242 2 Small Green Curled . Summer, 289 Small Green Fine- curled Winter, 239: sowing, 237 uses of, 238 White 244 Endivia, 286 Scariola, 243 Endivien, 286 Eneldo, 230 Engelkruid, 1 Engelwortel, 1 Engelwurtz, 1 Enothére bisannuelle, , 245 Epinard, 5380 A feuille cloquée, 586 a feuille de Laitue, 535 camus de Bordeaux, 533 d’ Angleterre, 5383 de Flandre, 584 de Hollande, 584 lent 4 monter, 586 monstrueux de Viro- flay, 535 ordinaire, 583 rond a grain piquante, 533 fpinards a graine pi- quante, 533 a graine ronde, 5384 Epinards-fraises, 558 Erba bruca, 1'71 ghiacciola, 2'75 mora, 355 stella, 103 Erbse, 385 Erbsen, Feld graue, 488 Erdapfel, 2'75 Erdbeere, 58'7 Ruhm von Zuidwijck, 549 ; Erdbeeren, grossfrtichtige, 54 Erdmandel, 508 Erdnuss, 441, 442 Eruca sativa, 505 Ervilhas de casca, 4233 de grao, 890 Ervilho, 385 Ervum Lens, 286 monanthos, 287 Erwt, 385 Escarchosa, 2°75 Escariol, griine voliher- zige breitblattrige, 248 Escarol, 243 Escarolo de hojas anchas, 243 Escolimo, 249 Escorcioneira, 514 Escorpioides, 171 Escorzonera, 514 Espargo, 8 Esparrago, 8 Espinaca, 580 Espinafre, 580 Espliego, 277 Estragao, 559 Estragon, 559 Estrellemar, 108 Evening Primrose, 245 Ezelskruid, 245 F Faba vulgaris, 20 var. equina, 28 Fagiuolo, 29 d’Egitto, 2'77 di Lima, '72 % Batavian, — er? ae in Italics, 8 Indec. Tak.) 609 Beeeincto di Spagna, 68 Fraisier du Chili, 5483 | Gourd, Spanish, 254 | Haricot de Liancourt, 40 Sparagio, 16 da sgusciare, 39 © maugia tutto, 54 Fava, 20 _Fedia erie, 593 29 Feijao, da India, 2'77 Feld-Kiimmel, 154 Fenchel, 245 Fennel, 245 Common Garden, Common Wild, or Bitter, 845 - Florence, 246 Florence, culture and uses, 24:7 Long Sweet, 246 Fennel-flower, 24:7 Fennikel, 245 Fenouil, 245 amer, 245 de Florence, 246 a longue cosse, 24 de marais, 23 de Mazagan, 2'7 Julienne, 26 Julienne verte, 2'7 nain hative a chassis, 27 violette, 2'7 violette de Sicile, 27 Féverole, 28 @hiver, 29 de Lorraine, 29 de Picardie, 28 ia > (Feijao) da India, Ficoide glaciale, 2'75 Filderkraut, 119 *** Fines herbes,” 192 ‘Finocchiella, 558 © Finocchio, 845 ‘Finocchio, 246 culture and uses, 24'7 dolce, 246 Fliigel-Krbse, 44.1 Feniculum dulce, 246 officinale, 246 piperitum, 246 vulgare, 245 Fragaria, 537 alpina, 539 chilensis, 548 collina, 541 elatior, 541 grandiflora, 548 semperflorens, 589 vesca. 538 Virginiana, 542 -Fragola, 53'7 Fraise améliorée Duru, 0 bicolore (de Jonghe), 546 capron framboise, 542 de Montreuil, 589 de Versailles, 589 Janus améliorée, 540 La Meudonnaise, 54 monophylle, 589 petite hative de Fon- tenay, 538 ° ‘Fraises hybrides, 54.4. . Fraisier, 53'7 Ananas, 542, 548 capron, 541 de Bargemont, 541 des Alpes, 589 des Alpes a fruit blanc, 540 des Alpes sans filets, 540 des bois, 588 du Chili vrai, 548. - étoilé, 541 Majaufea, 541 Fresa, 53'7 Freson, 544 Frijol, 29 Funcho marino, 512 Fungo pratajolo, 846 Futter-Riibe, 83 Futter-Runkelriibe, 83 f G Gabaca, 251 Gansefuss, gemeiner,250 Ganzevoet, 250 Garbanzos, 194 Garlic, 248 Common, 248 culture and _ uses, 248 Early Pink, 249 Great-headed, 249 Garten-Bohnen, 20 Garten-Kresse, 206 Gartenmelde, 3'76 Garten-Pimpinelle, 510 Gelbriibe, 159 Gemsenhorner, 5938 Gemeiise-Corchorus, 276 German Greens, 186 Gesse cultivée, 194 tubéreuse, 441 Gherkin, Common, 225 culture in London market gardens, 20 Early Russian, 221 Prickly or West In- dian, 226 Ghianda di terra, 441 Girasole del Canada, 2'75 Giraumon, 257 petit de Chine, 258 Glycine Apios, 5'75 Glycine, Tuberous, 575 Gobo, 235 uses of, 234 Golden Thistle, 249 Gombaud, 356 Gombo, 356 a fruit long, 857 & fruit rond, 357 Good King Henry. 250 culture and uses, 250 Gorgane, 20 Gourd, 251 Alsatian, 268 American Turban, 258 Bottle, 269 Brazilian Sugar, Bush, or Crook-neck, 264 Canada Crook-neck, or Winter, 260 Carpet-bag, 259 Club, 269 Common Bottle, 2°70 Cyprus,or Musk,258 Early Apple, 267 Early Carpet - bag, 259 Egg, 268 Flat Corsican, 2'71 Geneva Bush, 264 Long Club, 269 Miniature, 268 Orange, 267 Powder-horn, 2'70 Ringed Pear, 267 Scollop, 264 Siphon, 270 Small ChineseTurban, 258 Turk’s-cap,or Turban, | 5 bf { Warty-skinned Fan- | cy, 268 Wax, 2'71 White-striped Flat Fancy, 268 White-striped Pear, 267 Winter, 260 Yokohama, 260 Gourds, Bottle, 269 culture of, 251 Fancy, 266 Greskar, 251 Gram, Horse, 195 Grano turco, 317 Ground-nut, 442 Guisante, 885 Guisantes para desgranar, 890 pardos, 488 Gurke, 212 EH Haba, 20 de Sevilla o Tarra- gona, 25 Habichuela, 29 Haferwurzel, 511 Haricot, 29 a cosses géantes, 42 a cosse violette, 6O a laigle, 50 a la réligieuse, 5O Arlequin, 42 Asperge, 16 Bagnolet, 48 Bagnolet blanc, 58 Barbés nain, 58 beurre blanc a rames, 59 beurre blanc nain, 65 beurre de Mont d’Or, 59 beurre géant du Japon, 61 beurre ivoire 4 rames, beurre nain du Mont) d’Or, 65 beurre panaché &@ cosse blanche, 67 beurre Saint-Joseph, 61 bicolore d’Italie, 58 blanc 4 longue cosse, a demi-rames, 41 blanc de Genéve, 57 blanc géant sans parchemin, 60 blanc plat commun, Bonnemain, 44 Chevrier, 45 chocolat, 4'7 coco blane, 5'7 coco noir, 59 Comte de Vougy, 4'7 Comtesse de Cham- bord, 51 d’ Alger noir, 58 d’ Alger noir nain,64 d@’Alger noir nain a longue cosse, 65 de Chine bicolore, 67 d’Espagne & grain noir, 71 d’Espagne _bicolore, 71 d’Espagne blanc, '71, 2 7 d’Espagne rouge, 71 de Flandre, 43 de la Val d’Isére, 62 de Lima, 72 de Naples, 53 de Prague, 5'7 .de Prague bicolore, 58 de Prague marbré, 5'7 de Prague marbré nain, 68 de Prague BOUge,. 58 de Sieva, '73 de Soissons 4 rames, 39 de Soissons nain, 5] de Villetaneuse, 62 du Cap marbré, '73 Emile, 66 flageolet a feuille gaufrée, 45 flageolet 4 grain vert, 4 flageolet beurre, 66 flageolet blanc, 43 flageolet blanc longue cosse, 43 flageolet jaune, 46 flageolet noir, 4'7 flageolet rouge, 46 flageglet tres hatif d’ ictampes, 44. Friolet, 55 impérial, 62 indien, 49 intestin, 56 Isabelle, 53 jaune a rames, 62 jaune cent pour un, 52 jaune de la Chine, 64 jaune du Canada,.68 jaune hatif de six semaines, 52 Lafayette, 62 lingot, 48 lingot rouge, 49 mange-tout, 62 Merveille de France, 46 Mohawk, 4'7 nain blanc de la Mal- maison, 68 nain blanc hatif sans parchemin, 66 nain blanc quarantain, nain blanc unique, 66 nain d’abondance, 4'7 nain d’ Aix, 68 nain de Hongrie, 52 nain gigantesque, 49 nain hatif de Hol- lande, 43 nain jaune hatif de Chalindrey, 47 nain panaché d’Insel- bourg, 54 nain rouge d’Orléans, noir hatif de Belgique, 4 ceil de perdrix, 42 olive sans parchemin, petit carré de Caen, plein de la Fléche, 53 Prédome, 54. Prédome nain, 62 Prédome nain rose, 63 ; Prédome rose a rames, 62 Princesse & gros grain, 63 Princesse 4 rames, 55 Princesse nain, 63 religieuse, 53 Riz a rames, 40 R 610 Index. Mlustrations in Italics. Haricot rouge de Chartres, 4 rouge de Soissons, 42 russe, 5O sabre a rames, 41 sabre nain, 51 sabre nain hatif de Hollande, 51 sabre noir sans par- chemin, 60 Saint-Esprit, 50 Saint-Seurin, 43 saumon de Mexique, 52 solitaire, 50 Sophie, 57 suisse blanc, 48 suisse Bourvalais, 49 suisse gros gris, 49 suisse rouge, 49 suisse sang de beeuf, suisse ventre de béche, 49 ture, 49 zébré gr is A rames, 62 Haricots a a écosser, 29, 39 a parchemin, 29” d’Espagne, 68 mange-tout, 29 sans parchemin, 29, suisses, 48 Have-karse, 206 Have-kjorvel, 192 Haveart, 385 Havebonnen, 29 Haveroeddike, 482 Havrerod, 511 Helianthus tuberosus, 275 Herb Patience, 2°72 Herbe de Sainte-Marie, 205 royale, 17 Herbst-Riibe, 575 Hérisson, 201 Hertshoorn, 103 Herva benta, 202 Hibiscus esculentus, 856 Hijsoop, 274 Hinojo, 245 marino, 512 Hirschhorn Salat, 103 Hisopillo, 518 Hisopo, 2'74 Hjertensfryd, 17 Hofkers, 206 Hofsuikerij, 197 Hong-nan-koua, 258 Hop, 272 Hopfen, 272 Horehound, 272 Horse Gram, 195 Horse-radish, 273 culture, 273 verbeterde, culture in London market gardens, 274 Houblon, 272 Humulus Lupulus, 272 Hvidlog, 248 Hyssop, 2°74 Hyssope, 2774 Hyssopus officinalis, 2'74 I Ice-plant, 2°75 Igname de la Chine, 596 Ijsplant, 2'75 Indian Corn, 317 Indianella, 2'7'7 Indivia, 286 Inula Helenium, 235 eM 274 Issopo, 2'74 J Jaramago, 505 Jerusalem Artichoke, 2°76 Jew’s- Mallow, 276 Jodekers, 574 Jordbeer, 537 Jordepeeren, 443 Jordskokken, 2'75 Judenkirsche, 5'74 Judia, 29 de Lima, 72 K Kaal, 104 hoved, 108 Kabuiscool, 108 Kale, or Borecole, 184 Asparagus, 136 Buda, 141 Butter, 141 Canada, 186 Cottager’s, 142 culture, 142 Delaware, ur Jerusa- lem, 142 Dwarf Curled, 186 Egyptian, 142 Flanders, 189 Garnishing, 186 Intermediate Moss- curled, 135 Jersey, 188 Jersey, Large-leaved 139 Jerusalem, or Dela- ware, 142 Jerusalem Green Curled, 186 Labrador, 186 Large-leaved Jersey, 139 Marrow, 140 Milan, 142 Mosbach Winter, 185 Perennial Daubenton, 141 “ Ragged Jack,” 142 Red Marrow, 141 Russian, 183 Scotch, 184 Tall German, 184 Tall Purple, 186 variegated varieties of, 1386 Kampernoelie, 346 Kapuciner Kresse, 853 Kardoen, 155 Kardon, 155 Kartoffel, 443 Karvij, 154 Kawoerd appel, 266 Kerbel, 192 grosser spanischer wohl - riechender, 558 Kers, wilde, 210 Kervel, 192 Spaansche, 558 Kicher, Deutsche, 194 Kicher-Erbse, 194 Kidney Bean, 29 Asparagus, or Yard Long, 62 Black Algerian But- ter, 58 Black Coco, 59 Black Speckled, 58 Bonnemain Dwarf, Bourvalais Swiss, 49 Kidney ri Broad-pod, Bush Haricot, 50 Canadian Wonder Dwarf, 46 Case-knife, 41 Chartres Red, 42 Chevrier Dwarf Fla- geolet, 45 Chocolate Dwarf, 4'7 Climbing Yellow, or Dunes Yellow, 62 Common Flat White, 5 1 Comte de Vougy, 4'7 Crystal Wax White, 68 culture, 380 culture in London market gardens, 86 Dove, 50 Dunes Yellow, 62 Dwarf varieties of, 43, 62 Dwarf Aix, 68 Dwarf Algerian Black-seeded But- ter, 64 Dwarf Barbés, 58 Dwarf Belgian, 4'7 pay teiapaan 9 Dwarf Early White Scimitar, 51 Dwarf Free - bearer, 7 Dwarf Hungarian, 52 Dwarf Light Dun- coloured, 49 Dwarf Red Orleans, 52 ; Dwarf Red Speckled, 49 Dwarf Soissons, 51 Dwarf WhiteAlgerian Butter, 65 Dwarf White Bagno- let, 53 Dwarf White Flageo- let, 43 Dwarf White Long- pod, 48 Dwarf White Mal- maison, 68 Dwarf White Rice, 51 Dwarf Yellow Hun- dredfold, 52 Dwarfish White Long- pod, 41 Early Dark Dun, 58 Early Dwarf Chalin- drey, 47 Early Dwarf White Dutch, 48 Early Dwarf White Edible-podded, 66 Early Light Dun, 58 Early Rachel, 58 Early Yellow Cana- dian Dwarf, 68 Edible-podded - varie- ties of, 54 Edible-podded Black Scimitar Runner, 60 Edible-podded Giant White, 61 Egyptian, 2'7'7 Emile Dwarf, 67 Extra Early Dwarf Etampes, 44. Flageolet Butter, 66 Geneva or Plainpa- lais White Butter, 56 Giant Dwarf, 49 sere Japan Butter, 6 Kidney Bean, Giant Red Wax Pale, 62 Giant-podded, 42 Gray Zebra Runner, Haricot impératrice, 5 Haricot plein de la Fléche, 58 Harlequin, 42 Hungarian Rice, 52 Imperial, 62 Indian, 49 Iron-pod Wax, 68 Lafayette, 62 Large Gray Swiss, 49 Large Lima, "73 Large White Lian- court, 40 Large-seeded Prin- cess, 63 Long Green - seeded Flageolet, 45 Long Sword, 68 Long Yellow Flageo- let, or Pale Dun, 46 Long-podded Dwarf Algerian Butter, 65 MacMillan’s Ameri- can Prolific, 58 Marbled Cape, '73 Mexican Dwarf, 52 Mohawk, 4'7 Monster, 58 Mont d’Or Butter, 59 Mont @WOr Dwarf Butter, 65 Mottled Lima, or Mar- bled Cape, '73 Ne Plus Ultra, 68 Neapolitan, 53 Negro Long-pod, 47 Nettle-leaved Canter- bury, 45 New Golden Wax, 68 New Mammoth Ne- gro, 52 New Zealand Runner, Newington Wonder, 53 Osborne’s Early Forc- ing, 54 Oval Yellow China, Pale Dun Flageolet, 46 Partridge-eye, 42 Pink-marbled Dwarf Prague, 68 Plainpalais, or Ge- neva White Butter, 56 Prédome Dwarf, 62 Prédome Dwarf, Flesh-coloured, 63 Princess Dwarf, 63 Princess Runner, 55 Purple-podded Run- ner, 60 Quarantain Dwarf White, 67 Red, or "Scarlet, Fla- geolet, 46 Red Ingot, 49 Red Prague, 58 Refugee, or Thousand to One, 54 Robin’s Eyg, 64 Rose - coloured Pré- dome Butter, 62 Round White Rice Runner, 40 Round Yellow Dwarf, 52 , Royal Dwarf White, 48 - ‘Illustrations in Italics. Index. 611 Kidney Bean, Russian | Kohl- Rabi, Neapolitan, | Laitue de Néris, 8306 Lattuga romana, 807 2 Dwarf, 50 ' 144 de Zélande, 307 Lauch, 281 St. Joseph Butter, 61 Saint-Seurin, 48 Scarlet Flageolet, 46 Scimitar, 41 Sieva, 73 Sion House Dwarf,49 Sir Joseph Paxton, 54 Six Weeks’ Dwarf, 52 - eee Lima, or Sieva, Soissons, 40 Soissons Red, 42 Solitary Prolific, 50 Sophie, 5'7 Spread Eagle, or Dove, 50 Tall Ivory Butter, 59 Tall varieties of, 39, 54 Tall White Algerian _ Butter, 59 Thousand to One, 54 Tough-podded varie- ties of, 89 Two-coloured China, 6 Two-coloured Italian, ; Unique Dwarf White, 68 Val d’Isére, 62 Variegated § White- podded Butter, 6'7 White Canterbury, 43 White Coco, 5'7 White Dutch, Scimi- tar, or Case-knife, 4 White Prague, 5'7 White Prédome, 54 ele NewEarly, 4. Wonder of France Dwarf, 46 Yard Long, 62 Yellow Canterbury, 54 Kidney Beans, culture in England, 32 cultnre in France, 80 culture in London market gardens, 36 Edible-podded kinds dwarf varieties), 2 Edible-podded kinds (tall varieties), 54 forcing, 35 in pits and frames, 34 kinds for forcing, 86 mulching and water- ing, 33 soil for, 33 Tough-podded kinds (dwarf varieties), Tough-podded kinds (tall varieties), 39 uses of, 39 Kjorvel, spansk, 558 Knoblauch, gewohnlicher, 248 Knoflook, 248 Knold-Selleri, 190 Knoll-kapucien, 854 Knollkohl, 142 Knoll-Selderij, 190 Knoll-Selerie, 190 Knollen-Kresse, nische, 854 Kohl, 104 Kohl - Rabi, Artichoke- leaved, 14.4. Common White, 148 Early Purple Vienna, 144 Perua- Purple, 143 Vienna, 143 Kohl-Riibe, 14.4. Komijn, 227 Komkommer, 212 lange gele, 222 Kool, 104 Koolraapen grond, 144 Koornsalad, 202 Kopfkohl, 108 Winnigstadter ‘“weis- ser spitzer, 118 Kopf-Letticb, Grosser Ber- liner gelber fester, 296 Kopfsalat, 289 Koriander, 201 Krapkool, 505 Kraut, 104, 108 Erfurater bluthrothes friihes Salat, 120 Pomer’sches spitziges, 9 onder den Kresse, kleine indianische, 353 Pard, 211 Kropandijvie, 248 Kropsalad, 289 Kiimmel, roémischer, 22'7 L Labaga, 2'71 Lab-lab, or Egyptian Kid- ney Bean, 2'77 vulgaris, 2'7'7 Lactuca angustana, 314 capitata, 289 perennis, 816 sativa, 28'7 Lady’s Smock, 211 Lagenaria clavata, 269 Cougourda, 270 depressa, 2770 vulgaris, 269 Laitue 4 bord rouge, 294 Batavia blonde, 8302 Batavia frisée alle- mande, 808 belle et bonne de Bruxelles, 808 Bigotte, 294. blonde a couper, 815 blonde de Berlin, 296 blonde de Boulogne, 290 blonde de Chavigné, 29 blonde d’été, 296 blonde de Versailles, 296 blonde trapue, 8306 Bossin, 804 brune d’hiver, 291 Caladoise, 298 Capucine de Hollande, 301 Chicorée, 815 Chicorée anglaise, 315 Chou de Naples, 304 Cocasse 4 graine noire, 294 Coquille, 295 crépe 4 graine blanche, 292 crépe a graine noire, 2 crépe Dauphine, 295 cultivée, 287 Dauphine, 295 de Bellegarde, 305 de Berlaimont, 8300 de Fontenay, 306 de Malte, 805 Empereur a forcer, 295 épinard, 815 frisée & couper, a graine noire, 315 frisee d’Amérique, 3808 frisée de Californie, Georges, 295 Gotte a graine blanche, 293 Gotte 4 graine noire, 93 Gotte dorée, 298 Gotte jaune d’or, 298 Gotte lente 4 monter, 293 grasse de Bourges, grosse blonde d’hiver, 290 grosse blonde pares- seuse, 297 grosse brune hative, 295 grosse brune pares- seuse, 299 grosse Normande, 299 hative de Silesie, 302 hative de Simpson, 302 impériale, 298 julienne d’éeté, 800 Lebeuf, 805 Lorthois, 8302 merveille des quatre saisons, 301 monte 4 peine,a graine blanche, 800 monte a peine verte, a graine noire, 298 Morine, 290 Mortatella, 299 Mousseronne, 295 Palatine, 8300 Passion, 289 ‘petite noire,’ 292 Roquette, 291 rose ow rouge d’été, rouge Chartreuse, O07 te Thee rousse 4 graine jaune, rousse hollandaise, 800 i ' sanguine 4 _ graine blanche, 307 sanguine 4 graine noire, 30'7 sanguine améliorée, 301 Tannhauser, 807 Tennis-ball, 294 verte grosse, 298 vivace, 816 Laitues 4 couper, 814 pommeées, 289 romaines, 807 Lamb’s-Lettuce, 202 Lapazio, 2'71 Lappa edulis, 234 Lathyrus sativus, 194 tuberosus, 44:1 Latouw, 287 roomsche, 30'7 Seelander, 807 Lattich, 287 griiner friiher mon- trée, 3038 Perpignaner kopf, 298 Lattuga, 28'7 a cappucio, 289 da taglio, 314 dauer- Lavanda, 2'77 Lavande officinale, 2'7'7 Lavandula Spica, 2°77 vera, 2'7'7 Lavendel, 2'7'7 Lavender, 2'7'7 culture, 278 Leaf-Beet, or Swiss Chard Beet, 278 culture and _ uses, 279 White, 2'79 Lechuga, 28'7 , acogollada, 289 romana, 307 Lechuguino, 814 Leek, 281 Brabant Short Broad, 285 Broad, or London, Flag, 284 culture in England, culture 281 Giant Carentan, 285 Large Rouen, 285 Large Yellow Pottou, 284 Long Winter, 283 Musselburgh, or Scotch, 285 Small Mountain, 285 uses of, 288 Leive vrouw - bedstroo, in France, 5 Lens esculenta, 286 Lente, 286 Lenteja, 286 Lentil, Auvergne, 28'7 Gallardon, 286 Large Yellow, 286 Lorraine, 286 Puy Green, 286 Small March, 287 Small Queen, 287 Small Winter, 287 Lentilha, 286 Lentille, 286 a la reine, 28'7 d’ Auvergne, 287 d' Espagne, 194 large blonde, 286 verte du Puy, 286 Lentillon d’hiver, 287 de mars, 287 Leontodon Taraxacum, 228 Lepelblad, 515 Lepelkruyd, 515 Lepidium sativum, 206 Lettuce, 287 American Curled, or Gathering, 804 Asparagus, 314 Beauregard Curled, 3806 Boston Curled, 815 Boston Market, 807 Cabbage, 289 Cabbage, Asiatic or Russian, 297 Cabbage, Bellegarde, 305 Cabbage, Berlaimont, 300 Cabbage, Black-seeded All - the - Year - Round, 296 Cabbage, Black-seeded Brown Dutch, 801 Cabbage, Black-seeded Crisped, 292 Cabbage, Black-seeded Dutch, 298 Cabbage, Black-seeded Spotted, 8307 612 Lettuce, Cabbage, Boston | Lettuce, Cabbage, Spring Market, 293 Cabbage, Brown Ba- tavian, 303 Cabbage, Brown Ge- neva, 300 Cabbage, Brown Win- ter, 291 Cabbage, Butter or Turkish, 297 Cabbage, Chavigny White, 29'7 Cabbage, Coquille, Cabbage, Curled Ger- man Batavian, 3803 Cabbage, Curled Sile- sian, 8303 Cabbage, Dutch Capu- cine, 801 Cabbage, Early, 295 Cabbage, Early Simp- son, 8302 Cabbage, Fat Green, 298 Cabbage, Georges Early White Spring, 295 Cabbage, Green Crisped, 295 Cabbage, Green Ten- nis-ball, 294 Cabbage, Hammer- smith, 290 Cabbage, Hardy Green Winter, 290 Cabbage, Hardy Red Winter, 291 Cabbage, Imperial or Asiatic, 298 Cabbage, Large Bos- sin, 304 Cabbage, Large Nor- mandy, 299 Cabbage, Large Red, 807 Cabbage, Large Ver- | sailles, 296 Cabbage, Large White Winter, 290 Cabbage, Large Win- | ter, 289 Cabbage, Madeira, 289 Cabbage, Malta, or Ice Drumhead, 305 Cabbage, 3803 Cabbage, Mogul, 299 Cabbage, Mortatella, Marseilles, 299 Cabbage, Mousse- ronne, 295 Cabbage, Neapolitan, 304 Cabbage, New Gem, 306 Cabbage, Nonpareil, 297 Cabbage, Paris Mar- ket, 294 Cabbage, Pas de Ca- lais, 300 Cab'iage, Red Besson, 3801 Cabbage, Red - edged Victoria, 294 Cabbage, Roquette, 2 Cabbage, Royal Sum- mer, 306 Cabbage, Russian, or Asiatic, 297 Cabbage, Small Dark- red, 301 Cabbage, Spring Black-seeded, 293 Index. varieties, 292 Cabbage, Summer va- rieties, 296 Cabbage, Tom Thumb, 294 Cabbage, Trocadero, 3802 Cabbage, Turkish or Butter, 297 Cabbage, White Sile- sian, 302 Cabbage, White Stone, 306 Cabbage, White Stone, or Nonpareil, 29'7i Cabbage, White-seeded All - the - Year - Round, 296 Cabbage, White- seeded Brown Dutch, 800 Cabbage, White- seeded _ Crisped, 292 Cabbage, White- seeded Spotted, 307 Cabbage, White-seeded Tennis-ball, 293 Cabbage, Winter va- rieties, 289 Cabbage, Yellow- seeded Brown, 307 California, 806 Cos, 30'7 Cos, Artichoke-leaved, 315 Cos, Balloon, 318 Cos, Bath, or Brown, Cos, Black - seeded Bath, 312 Cos, Black - seeded Florence, 811 Cos, Black - seeded Spotted, 312 Cos, Brown, or Bath, 31 Cos, Brunoy White, 313 Cos, Buckland, 809 Cos,Giant Pale Green, 311 Cos, Gray Paris, 8309 Cos, Green Paris, Cos, Green Winter, 30 Cos, Ground, 810 Cos, Hardy Winter White, 8309 Cos, Magdalena, 814 Cos, Magnum Bonum, | Cos, Red Winter, 309 Cos, Royal Green Winter, 308 Cos, Spotted, or Alep- po, 312 Cos, Spring-and-Sum- mer varieties, 8309 Cos, Summer varie- ties, 310 Cos, White Paris, 0 Cos, White - seeded Florence, 810 Cos, Winter varieties, O Curled California, 6 Cutting, or Small,814 Cutting, Black-seeded, 815 Cutting, Endive - leaved, 315 Cutting, Oak-leaved, 315 Lettuce, Cutting, White, 815 Drumhead, 805 Dutch Butter - head, 295 Earliest Dwarf Green, 295 Early Curled Silesian, 302 Early Silesian, 302 Golden Tennis-ball, 293 Hamilton Market, 3802 Hanson, 802 Hubbard’s Forcing, 295 Lamb’s, 202 Large Indian, 302 Lebeuf, 305 NewLarge-head, 302 Perennial, 8316 Silesian Winter, 292 Small, or Cutting, 314 White Boulogne,290 Levisticum officinale,816 Liebstock, 8316 Ligusticum Levisticum, 316 Limagon, 525 Lindse, 286 Linse, 286 — Linze, 286 Loffelkraut, 515 Look, 248 Lotier cultivé, 441 Lotus Tetragonolobus, 441 Lovage, or Lovache, 816 Love-apple, 561 Léwenzahn, 228 . Luppolo, 2°72, Lupulo, 272 Lycopersicum tum, 561 esculen- M Maceron, 1 Mache commune, 202 d’Italie, 205 d’Italie a feuille de Laitue, 205 ronde, 203 ronde a grosse graine, 203 verte a ceur plein, verte de Chevreuse, d’Etampes, Maggiorana, 821 “ Mailles,’” 385 Mais, 317 hatif a huit rangs, 31 hatif de Crosby, 817 sucré, 817 sucrés ridés, 317 Maiz, 317 Maize, or Indian Corn, 317 Concord, 317 culture and uses,818 Early Crosby, 317 Minnesota, Early Narraganset Dwarf, 818 Large Early Eight- rowed, 317 Stowell’s Evergreen Late, 318 Sweet Mexican, 318 Wrinkled Sweet, 817 Mustrations in Italics. Majoran, 821 perennirender Eng- lischer, 820) Malabar Nightshade (Red), 819 (White), 318 Mallow, Curled,or Curled- leaved, 819 Malurt, 595 Malva crespa, 819 crispa, 319 Malve, _krausblattrige, 319 Mandorla di terra, 508 Mangel-wortel, 83. Mangel-wurtzel, 83 Mangold-W urtzel, 83 Dobito’s Improved, 90 Elvetham Long Red, 84 Flattened Globe, va- rieties of, 90 Golden Melon, 90 Large Black, 85 Long Negro Red- fleshed, 85 Long Red, 84 Long Red Mammoth, 84 Long Red Ox-horn,85 Long White Green-top, 6 Long White Red-top, 8 6 Long Yellow White- Jleshed, 88 Orange Globe, 90 Red Giant, 8'7 Red Globe, 8'7 Red Intermediate, 87 Red Olive-shaped, 86 Red Ovoid, 87 Thick Red, 83 White Globe, 89 Yellow Globe, 89 Yellow Intermediate, 88 Yellow Olive-shaped, 8 . Yellow Ovoid Barres, 8 Yellow Tankard, 90 | Manjericao, 17 Manjerona, 321 Marigold (Pot), 820 Marjolaine ordinaire, 8321 vivace, 820 vivace naine, 320 Marjolijn, 321 Marjoram,Dwarf Pot,820 Pot, or Perennial, 3820 Sweet,or Annual,321 Marjorana hortensis, 821 Narrow, Californian, 256 Elector’ s-cap, or Cus- tard, 265 Green Custard, 265 Improved Variegated Custard, 266 Ltalian Vegetable, 262 Long White Bush, 262 Orange-coloured Cus- tard, 265 Striped Custard, 265 Vegetable, 261 Vegetable, culture, 261 White Flat Warted Custard, 265 Yellow Custard, 265 Marrube blanc, 2'72 Marrubio, 272 Marrubium vulgare, 2772 Martynia lutea, 598 proboscidea, 593 Illustrations in Italics. Index. 615 Mastrugo, 206 Mastuerzo, 206 _Matalahuga, or Matala- huva, 2 Mauve frisée, 319 Meadow Cabbage, 321 Medicago scutellata, 525 Meer-Fenchel, 512 Meer-, oder See-, Kohl, 516 Meerettig, 278 . Meier, 318 Meirapen, witte, 588 Mejorana, 321 Melamia, 8438 Melao, 322 Melde, 8376 Melissa officinalis, 1'7 Mélisse citronelle, 1'7 officinale, 1'7 Meloen, 822 Melon, 322 Meee” Cantaloup, Ananas d’Amérique 4 chair rouge, 828 Ananas d’Amérique a chair verte, 328 Archangel Cantaloup, 341 Bay- View Musk, 336 Beechwood, 386 linn eae taloup, 39 Black Dutch Canta- loup, 342 Black Portugal, 838 blane a chair verte, 884 Dlanc de Russie, 334 Blenheim Orange, - $35 boulet de canon, 384 brodé Boule 4d’Or, 336 Cantaloup a chair verte, 33'7 Cantaloup 4d’Alger, 3 Cantaloup d’Arkhan- gel, 341 Cautaloup de Belle- garde, 8389 | Cantaloup d’Epinal, 342 Cantaloup de Passy, 3 Cantaloup de Pierre- Bénite, 341 Cantaloup de Vau- cluse, 341 Cantaloup du Mogol, 342 Cantaloup fin hatif d’ Angleterre, 842 Cantaloup noir de Hollande, 342 Cantaloup noir de Portugal, 388 Cantaloup noir des Carmes, 338 Cantaloup orange, Cantaloup Prescott a écorce mince, 842 Cantaloup Prescott cul de singe, 842 Cantaloup Prescott fond blanc argenté, 340 Cantaloup Prescott - fond blanc de Paris, 340 Cantaloup _— Prescott petit hatif a chassis, Cantaloup sucrin,341 Christiana, 385 Melon, Colston Bassett Seedling, 688 Composite, 334; Crawley Paragon, 3 Cyprus, 334" culture in England, 3824 culture 823 culture in the open air, 325 in France, Davenham Early, 336 de Cassaba ow de la Casha, 8384. de Cavaillon a chair rouge, 828 de Cavaillon a chair verte, 329 de Chypre, 384 de Coulommiers, 334 d’eau Pasteque, 8438 d@’Esclavonie, 334 de Honfleur, 829 de Langeais, 834 de Malta d@hiver a chair rouge, 8329 de Malta d’hiver a chair verte, 330 de Perse, 332 de Quito ow de Gre- nade, 385 de Siam, 335 Des Carmes Canta- loup, 388 Dudaim, 3438 Early Black Rock, 338 Early English Canta- loup, 842 Early GreenJapanese, 335 Eastnor Castle, 8386 Egyptian, 386 Epinal Cantaloup, 342 escrito, 8328 Gilbert’s Green-flesh, 6 33 Gilbert’s Improved Victory of Bath, 6 Golden 336 Golden Queen, 336 Green Climbing, 381, Perfection, Green-fleshed Canta- loup, 337 Green-fleshed Cavail- lon, 329 Green-fleshed Malta Winter, 330 Green-fleshed Pine- apple, 8328 Green-fleshed Sugar, 333 Hero of Bath, 385 Honfleur, 329 High Cross Hybrid, Jersey Green Citron, 328, 387 : Large Paris White Prescott Cantaloup, 340 maraicher, 380 Mazé Market-Garden, 331 Mogul 342 Monroe’sLittle Heath, _Cantaloup, 335 Moscatello, 384. Muscade des Etats- Unis, 331 Nutmeg, 381° Melon, Orange - fleshed Cantaloup, 889 Passy Cantaloup, 340 Persian, or Odessa, Prescott Early Frame, 339 Queen Anne’s Pocket, Queen Emma, 886 Quito, 335 Red-fleshed Cavailion, 32 Red-fleshed Malta Winter, 380 Red-fleshed . Pine - apple, 328 Rock Cantaloup, 338 Round Netted Paris Market - Garden, 331 Saint-Laud Market- Garden, 381 Scarlet Gem, 335 Siam Netted, 335 Silvery Prescott Can- taloup, 340 Skillman’s Netted, 337 sucrin 4 chair verte, 333 sucrin de Tours, 831 Sugar Cantaloup, 341 Surprise Musk, 335 Sweet-scented, 342 Tours Netted Sugar, 332 Vaucluse Cantaloup, vert 4 rames, 8382 vert hatif du Japon, 335 Victory of Bristol, 335 Water, 343 William Tillery, 337 Windsor Prize, 885 Melons, American varie- ties, 335 bottom-heat for, 8326 brodés, 828 Cantaloup, or Rock, 337 early crop, 824 English and Ameri- can varieties, 335 forcing, 823 gathering the fruit, 824 general crop, 824 Netted varieties, 328 soil for, 32'7 uses of, 83828 Meloncillo de Florencia, 337 Melone, 822 Cantalupen, 387 dunkelgriine _frtihe vapanische, 335 Melonen-Kiirbiss, 252 Mentha piperita, 443 Pulegium, 442 viridis, 8346 Menthe de chat, 172 poivrée, 443 pouliot, 442 verte, 346 Merian, 820 Mesembryanthemum cry- stallinum, 2'775 Milho, 81'7 Mint, or Spearmint, 346 Moéhre, 159 Molho, 509 - Molsalaad, 228 Moranguoiro, 587 Morelle noire, 855 Mostaard, ,Kapucienen, 2'73 witte, 351 zwarte, 352 Mostaza blanca, 851 negra, 852 Mosterd, bruine, 852 gele, 351 Moutarde, blanche, 851 noire, noire d’ Alsace, 852 noire de Sicile, 8352 Muelas, 194 Mugwort, 846 Mushroom-bed in the open air, 350 movable two-sided, 350 Mushroom-beds, movable, 349 Mushrooms, 34'7 culture, 34'7 grown in a tub, 349 Mustard, Black, Brown, or Grocer’s, 352 Chinese Cabbage - leaved, 352 White, or Salad, 851 Myrrhis odorata, 558 N Nabo, 575 Namara, 2°75 Name, 596 Nasturtium, Dwarf, 353 officinale, 208 Tall, or Large, 353 Tuberous-rooted, 8354 Nasturzio aquatico, 208 caramindo minore, 353 maggiore, 858 Navet, 575 ad collet rose de Nancy, 586 ; blanc globe a feuille entiére, 584 blanc plat hatif, 586 blanc plat hatif a feuille entiére, 586 boule de neige, 590 d’Aberdeen a collet rouge, 585 de Briollay, 591 de Chantenay hatif, 591 ; de Clairfontaine, 580 de Freneuse, 580 de Jargeau, 580 de Meaux, 580 de Norfolk a collet rouge, 584 de Norfolk a collet vert, 584 de Norfolk blanc, 584 de Rougemont, 580 de Saulieu, 592 de Schaarbeck, 592 de six semaines a collet vert, 592 des Sablons, 592 du Limousin, 584 gris de Luc, 591 gris de Morigny, 582 gris plat de Russie, ? gros long d’Alsace, 581 hybride de Wolton, 9 jaune boule dor, 585 . jaune d’Aberdeen a collet vert, 585 jaune d’Ecosse, 591 283 614 Navet jaune de Finlande, jaune de Hollande, 588 jaune de Malte, 588 jaune de Montmagny, 5 jaune long de Borts- feld, 591 long des Vertus, 579 long des Vertus Mar- teau, 579 long jaune, 582 noir long, 583 noir rond ow plat, 590 petit de Berlin, 580 Rave d’Ayres, 588 Rave de Bresse, 582 Rave de Cruzy, 581 rond des Vertus, 588 rond sec a collet vert, 591 rose du Palatinat, 581 rouge de Nancy, 592 rouge plat de mai, de Munich, 58'7 rouge plat hatif, 586 rouge plat hatif, a feuille entiére, 586 rouge trés hatif de Milan, 4 chassis, 587 Scaribritsch, 592 Turnep, 583 violet de Petroso- woodsk, 592 Navone, 575 Nepeta Cataria, 1'72 Netz-Melone, 328 Nigella damascena, 247 sativa, 247 Nigelle aromatique, 24'7 Nightshade, Black-ber- ried, 355 Malabar, 318 Nueis, 594 Oo Ocymum Basilicum, 17 gratissimum, 20 minimum, 19 suave, 20 (¬hera biennis, 245 Ognon, 858 blanc de mai, 863 blanc Globe, 364 blanc gros, 864 blanc gros dItalie, 8368 blanc hatif de Nocera, plat 361 blanc hatif de Paris, 3862 blanc hatif de Valence, 362 blanc rond dur de Hollande, 363 blanc trés hatif de la Reine, 861 Cabosse, 3'74 chamois glatter Wiener, 8375 corne de boeuf, 8'72 d’ Aigre, 374 de Cambrai, 865 d’Kgypte, 372 de Génes, 83'75 de Janus, 372 de Madére plat, 83'70 de Madere rond, 3'70 de Puyregner, 376 de Ténériffe, 3'76 de Vaugirard, 8376 de Villefranche, 376 Index. Ognon jaune de Danvers, jaune de _ Lescure, jaune de 366 jaune des Vertus,865 jaune plat de Cédme, 3864 jaune - soufre pagne, 366 géant de Rocca, 371 géant de Zittau, 367 Monteragone, 3'75 Niirnberger Zwiebel, Trébons, d’Es- paille de Chatean- Renard, 3'75 paille gros de Bale, ae Patate, 373 piriforme, 3'71 rouge, 869 rouge de Castillon, 3'76 rouge de Salon, 3776 rouge de Wethersfield, 3869 rouge foncé, 8369 rouge gros. plat d’Italie, 3'71 rouge monstre, 376 rouge pdle d’Alais, 376 rouge pale de Niort, rouge pale de Tour- non, 376 rouge pale ordinaire, 36 rouge plat hatif, 367 rouge rose d’ Angers, rouge vif d’Aoit, rouge vif de Mézieres, Mulhouse, Oka-plant, 355 Okra, or Gombo, 856 Long-fruited Green, 36 Ognons de 366 357 Round-fruited, 857 Olluco, 85'7 Onion, 858 Bedfordshire Cham- pion, 3'74 Blood-red Flat Ita- lian, 3'70 Bright Red August, 3 Bright Red Meéziéres, Brown Spanish, or Oporto, 365 Bulb-bearing, 372 Cantello’s Prize, 3'75 Catawissa, 3'72 Common Pale Red, Como Flat Yellow, 3864 culture in France, 358 culture in London market gardens, 359 Danver’s Yellow, 365 Dark Red Brunswick, 36 Dutch Blood-red, or St. Thomas’s, 869 Early Flat Red, 367 Early Paris Silver- skinned, 362 Early White Nocera, 3862 Onion, Harly White Valence, 862 Essex, 366 Flat Tripoli, 83'70 Giant Rocca, 371 Giant Zittau, 3867 Globe Silver-skinned, 364 Globe Tripoli or, Ma- detra, 3'70 Italian Tripoli, 368 James’s Keeping, 372 Large Yellow Dutch, 375 Madeira, 3'70 Nasby Mammoth, 375 Neapolitan Maggio- jola White, 868 New Queen, 361 Niort Pale Red, 868 Nuneham Park, 375 Oporto, 365 Ox-horn, or Spindle- shaped, 3772 Pale Red Strasburg, or Dutch, 867 Pear-shaped, 3'71 Potato, 3773 Reading, 366 Reading Improved, 375 Red, 869 Red Globe, 376 Saint - Brieuc Red, 368 Strasburg, or Essex, 3866 Tree, Egyptian, or Bulb-bearing, 372 Two-bladed, 375 Pale uses, 861 Welsh, or Ciboule, 373 Welsh, or ‘Ciboule, Common, 3'74 Welsh or Ciboule, Early White, 3'74 Welsh, Perennial, 374) Wethersfield, 869 White Globe, 3776 White Lisbon, 364. White Portugal, 368 White Spanish, or Reading, 366 Yellow Lescure, 375 Yellow Russian, 3'75 Yellow Trebons, 866 Onions,‘‘ Mulhouse,” 866 Onobrychis Crista-galli, 201 Orache, 3'7'7 Dark Red, 3'77 Green, 377 > Lee’s Giant, 377 White, 377 Orego, 820 Origanum Marjorana, 321 vulgare, 320 Oseille, 525 a feuille de Laitue, 527 blonde de Sarcelles, 527 commune, 526 de Belleville, 527 de Virieu, 527 des Alpes, 527 épinard, 2'71 ronde, 526 vierge, 527 Oxalis Acetosella, 528 crenata, 855 crénelée, 8355 Deppei, 528 oseille, 528 Illustrations in Italics. P Panais, 382 amélioré de 384 long, 384 long de Guernesey, 384 Papa, 443 Parsley, 3'7'7 Beaked, 882 Common, or culture, 3'77 culture in London market gardens, Brest, Plain, 379 Double-curled, 8380 Double-curled Dwarf, 3 Fern-leaved, 381 Fool’s, 8379 Hamburgh (Karly), Hamburgh (Late), 381 Large-rooted, or Tur- nip-rooted, 381 Neapolitan, or Celery- leaved, 380 Smith’s Curled, 380 Turnip-rooted, 381 uses, 379 Windsor Curled, 8380 Parsnip, 382 culture, 382 culture in London market gardens, Hollow Crown, or Student, 385 Improved Brest, 384 Long, 384 Round, 885 Student, 885 Parsnips, 882 soil for, 383 sowing and thinning, 383 storing, 383 uses of, 384 Pastenaak, 882 : Pastéque a graine noire, 344 i graine rouge, 344 Pastinaca sativa, 882 Pastinaga, 882 Pastinak, 382 Pastinake, 882 Patata, 443, 478 Patatas, 443 Patate douce, 4'78 Igname, 4'79 jaune, 4'79 violette, 4'79 Patience Dock, 2°72 Patisson blanc plat ga- leux, 265 jaune, 265 orange, 265 panaché, 265 vert, 265 Pea, Advancer, 432 American Wonder, 422 Batt’s Wonder, 480 Beck’s Gem, 480 Bedman’s Imperial, 430 Bishop’s Early Dwarf, 403 Bishop’s Long - pod, 404 Black-eye, 485 Blue Dwarf English, 404 Blue Prussian, 4380 ~ Illustrations in Italics. ve ndex. 615 ee SSSSSSSSSSS—SsSSsesessSSSSsSsee Pea, Blue Scimitar, 430 | Pea, hollindische grtin- Peas, Dwarf smooth or Pea, Princess of Wales, 434 British Queen, 482 bleibende spite round green, 409 Brittany Dwarf,409 Zucker-Erbse, 488 Princess Royal, 482 Dwarf smooth or Buschbaum - Erbse, Imperial Dwarf Blue, Prizetaker Green round white, 408 405 Marrow, 402 Dwarf wrinkled va- 437 Butter,424 '! Capuchin Dwarf Sugar, 429 Carter’s Telephone, Champion of Eng- land, 415 Champion of Paris, 431 Charlton, 4380 Chick, 194 Cluster, Crown, or Mummy, 410 Connoisseur, 482 Couturier Dwarf, 408 Crown, Cluster, or Mummy, 410 Cullingford’s Cham- pion, 483 Culverwell’s Giant Marrow, 484 Danecroft Rival, 482 Daniel O’ Rourke, 392 Dickson’s Favourite, Dickson’s First and Best, 391 Dr. Hogg, 482 Double - blossomed Frame, 892 Duke of Albany, 416 Dwarf Blue Prussian, 406 Dwarf Crooked Su- gar, 429 Dwarf Dutch, 405 mye Dutch Sugar, 429 Dwarf Early Frame, 408 Dwarf Wrinkled, 422, 423 Early Clamart, 399 Early Dwarf Brit- tany Sugar, 428, 429 Early Emperor, 392 Early Frame, 8394 Early Kent, 481 Early Maple, 482 Erin’s Queen, 482 Htiampes Wonder, 395 Evolution, 484 Excelsior Marrow, 31 Fairbeard’s Surprise, 431 Flack’s Imperial,431 Forty Days Edible- podded, 428 friihe Heinrich’s Zuc- ker-Erbse, 488 G. F. Wilson, 421 Giant Emerald Mar- row, 432 Giant Marrow, or Royal Victoria, 399 Giant Sugar, 42'7 Gladiator, 484. Green Branching, 436 Green Noyon, 406 grosse graue Floren- tiner Zucker-Erbse, 438 Hair’s Defiance, 482 Hair’s Dwarf Mam- moth, 433 Harbinger, 481 Hasting’s Gray, 440 Hay’s Mammoth, 433 Improved Early Champion, 891 John Bull, 4383 Kapuziner - Erbse, Kentish Invicta, 481 King of the Marrows, Knight’s Dwarf Green Wrinkled Marrow, 419 Knight’s Dwarf Mar- row Sugar, 43'7 Knight’s Tall Green Wrinkled Marrow, 414 Knight's Tall Marrow, 412 Large Crooked Sugar, 425, 426 Late Clamart, 398 Laxton’s Alpha, 413 Laxton’s Earliest of All, 480 Laxton’s Evergreen, 431 Laxton’s Fillbasket, 4 Laxton’s Marvel, 418 Laxton’s Minimum Dwarf, 418 Laxton’s Omega, 421 Laxton’s Prolific Long-pod, 481 Laxton’s Superlative, 431 Lazxton’s Supplanter, 40 Laxton’s 401 Laxton’s The Shah,”’ 411 ‘ Laxton’s Unique,431 Laxton’s William the First, 400 Leopold IT., 394 Little Gem, 4838 MacLean’s Best of All, 419 MacLean’s Blue Peter, Supreme, MacLean’s Wonder- ful, 483 Maple, 439 Marlborough, 489 Marly, 397 Michaux Ruelle, 393 Multum in _ parvo, 433 Mummy, 410 Ne plus ultra, 483 Nelson’s Vanguard, 433 Normandy, 402 Nutting’s No. 1,483 Omega, 421 Paradise 431 Partridge, Maple, or Marlborough, 439 Payne’s Conqueror, 433 Peruvian Black-eye Marrow, 482 Philadelphia Extra Early, 482 Pioneer, 438 Premier, 438 Premium Gem, 419 Pride of the Market, Marrow, 433 Prince Albert, 891 Prince of Wales, 433 Purple-podded, 410 Ringleader, 391 Robert Fenn, 484 Rollisson’s Victoria, 432 Royal Dwarf, 482 Royal Victoria, 8399 Rounceval Gray,440 Ruhm von _ Cassel Erbse, 488 Sabre, 397 St. Catherine’s, 886 St. Michel’s Dwarf Green, 410 Sangster’s No. 1, 391 pee Sugar,425, Shanley Marrow,4.382 Shilling’s Grotto,482 Spring Field, or Gray, 439 3 Standard, 484 Standish’s Criterion,’ 414 Stratagem, 434 Stuart’s Paradise,4.31 Sugar, Common Dwarf, 437 yt Dwarf Gray, 37 Sugar, Tall Red- flowered, 437 Sutton’s Emerald Gem, 432 Taber's Perfection, Tall Green Mammoth, 1 416 Tall Square Mam- moth, 402 Tall White moth, 488 Telegraph, 4384 Telephone, 412 Thorn’s Royal Bri- tain, 482 Tuberous-rooted,441 Turner’s Dr. Mac- Lean, 420 Veitch’s Perfection, 434 Walker’s Perpetual Bearer, 4384 Ward’s Incomparable, Mam- 433 Warwick Early Gray, 4 41 White Branching, $04 ae White Eugénie Dwarf Wrinkled Marrow, 417 White Scimitar, 3896 White Russian, 432 White-flowered and White - podded Sugar, 428 William Hurst, 484 Winged, 441 Winter Field,or Gray, 440 Wonder of the World, 432 Woodford Marrow, 432 Pea-nut, 442 Peas, 885 culture in England, 387 | culture in France, 386 culture in London market gardens, 389 rieties, 422 Edible - podded, or Sugar, 423 Field, or Gray, 488 First Early, 887 German varieties of, 437 Green wrinkled, 418, 419 Green-seeded smooth or round, 405 Half - dwarf Edible- podded _- varieties, 428 Half-dwarf smooth or round white, 403 Half - dwarf white wrinkled, 41'7 Late Marrow, 389 Marrow, 400 New varieties of, 484 Round, or Smooth- skinned,890 480 sowing and gathering, successional sowings, 388 Tall and Dwarf, 889 Tall climbing Edible- podded __- varieties, Tall green - seeded round, 400 Tall white - seeded round or smooth, 390 Tall white - seeded wrinkled, 411 uses, 390 Wrinkled, 411, 482 Pebbermynte, 443 Peberrod, 273 Pennyroyal, 442 Peper, spaansche, 148 Peperone, 148 Peperwortel, 273 Pepino, 212 Pepper, American Bonnet, 154 Bird’s-beak, 154 Cherry, 152 Chili, 151, 152 Guinea, 150 Large Bell, 152 Long Cayenne, 151 Mad, 154 Sweet Mountain, 158 Peppermint, 443 Perce-pierre, 512 Perejil, 377 Perifollo, 192 Persil, 377 a feuille de fougére, 881 & grosse racine, 881 commun, 379 grand de Naples, 380 nain trés frisé, 380 Petersilie, 8'7'7 Petersiljie, 3'77 Petonciano, 230 Petroselinum 377 Peulen, 423 Pfeffer, 148 Pfeffermtinze, 4438 Phasévle, 29 Phaseolus lunatus, '72 multiflorus, 68 vulgaris, 29 sativum, Physalis Barbadensis, 57 edulis, 574 peruviana, 574 616 ’ I nex. Illustrations in Italics. Physalis pubescens, 574 Picridée cultivée, 515 Picridium vulgare, 515 Pied-de-corbeau, 108 Pieterselie, 3'7'7 Pijplook, 3'78 Piment, 148, 150 bec d’oiseau, 154 cerise, 152 cloche, 152 de Cayenne, 151 doux d’Espagne, 1538 du Chili, 151 enragé, 154 gros carré rique, 158 gros carré doux, 152 jaune long, 151 monstrueux, 158 rouge long, 150 Tomate, 154 violet, 151 Pimento, 148 Pimiento, 148 Pimpernel, 510 Pimpinela, 510 Pimpinella, 510 Anisum, 2 Pimprenelle petite, 510 Pinchao, 505 Pinkster nakel, 882 Piselli de sgranare, 8390 di guscio tenero, 423 grigi da foraggio, 4388 Pisello, 385 Pissenlit, 228 amélioré a cceur plein, 229 amélioré tres _hatif, 229 mousse, 229 Pisum arvense, 488 sativum, 385 sativum var, arvense, ad’ Amé- 438 Plantago Coronopus, 103 Plantain, Buck’s-horn, or Hart’ s-horn, 108 Plants, biennial wild, with fleshy roots, potential value of, 235 Platte-boon, 20 Platte erwt, 194 Platterbse, essbare oder weisse, 194 Poirée, 278 a carde blanche, 279 & carde blanche frisée, 280 a carde du Chili, 280 blonde ow commune, blonde a carde blanche, 2'79 Poireau, 281 de Musselbourg, 285 gros court, 283 gros court de Brabant, jaune du Poitou, 284. long d’hiver de Paris, 283 monstrueux de Ca- rentan, 285 petit de montagne, 285 trés gros de Rouen, 284 Pois, 29, 885 a cosse violette, 410 a écosser, 8386, 890 a grain ridé, 411 a rames, 386, 390 Beurre, 424 Bivort, 4384 blane d’ Auvergne, 435 café, 435 Caractacus, 8391 Pois carré, 194 carré blanc, 898 - Champion d’Angle- terre, 415 chiche, 194 chiche blanc, 195 Criterion, 413 Daniel O’Rourke, 392 d’ Auvergne, 396 de Cérons hatif, 485 de Clamart, 898 de Clamart hatif, 398 de Commenchon,483 de Commenchon sans parchemin, 436 de Knight, 412 de Lorraine, 435 de Madére, 485 de Marly, 897 de Sainte-Catherine, 386 demi-naines, 386 Docteur MacLean, Fillbasket, 406 Friolet sans parche- min, 437 géant, 485 géant sans parche- min, 426 gourmand blanc a large cosse, 425, 426 gris, 488 eris Vhiver, 440 gris de printemps, gros jaune, 435 gros quarantain de Cahors, 435 jaune d’or de Blocks- berg, 488 Laxton’s Alpha, 418 le plus hatif biflore, de Gendbrugge, 435 Lévéque, 408 MacLean’s’ Best of All, 419 mange -tout demi- nain a ceil noir, 37 Merveille ad’ Amé- rique, 422 Merveille d’Etampes, 395 Michaux a4 ceil noir, Michaux de Hollande, 392 Michaux de Nanterre, 435 Michaux ordinaire, 393 Michemolette, 435 Migron, 486 nain Bishop 4 longues cosses, 408 nain de Joseph, 486 nain gros blanc de Bordeaux, 486 nain gros sucré, 4386 nain hatif anglais, 404 nain ordinaire, 404 nain tres hatif a chassis, 408 nain vert de St. Michel, 410 nain vert gros, 406 nain vert impérial, nain vert petit, 486 Omega, 421 perdrix, 489 Pois, Prince Albert, 390 | Pomme de terre Caillaud, Prizetaker, 402 Prodige de Laxton, 418 quarantain, 436 quarante-deux, 436 remontant, blanc, 394 remontant vert a demi-rames, 436 remontant vert a rames, 486 ridé grand vert Mam- moth, 415 ridé nain blanc hatif, 417 ridé nain vert hatif, 419 ridé trés nain a bor- dures, 422 ridé vert a rames, 414 ruban, 16 Ruelle Michaux, 898 Sabre, 83896 sans pues 386, sans parchemin a cosse jaune, 437 sans parchemin 4 fleur rouge, 48'7 sans parchemin de Henri, 488 sans? parchemin de Hollande, 488 sans parchemin de quarante jours, 424 sans 'parchemin nain Capucin, 429 sans parchemin nain gris, 437 sans parchemin nain hatif Breton, 428, 429 sans parchemin nain hatif de Hollande, 437 sans parchemin nain ordinaire, 487 sans parchemin ridé nain, 437 sans parchemin trés hatif a fleur rouge, 437 sans parchemin trés nain de Grace, 488 sans parchemin trés nain hatif, 429 serpette vert, 401 Shah de Perse, 411' Supplanter, 406 Telegraph, 484 Telephone, 411 trés hatif 4 chassis de Grace, 488 trés nain Couturier, trés nain de Bretagne, 408 ture, 410 vert de Noyon, 406 vert nain du Cap, 436 vert Normand, 408 Victoria Marrow, 399 William, 400 Wilson, 420 Pomme de terre, 448 A feuille d’ortie, 458 Achille Lémon, 4'70 artichaut jaune, 4'71 asperge, 478, Belle Augustine, 4'71 Belle de Vincennes, 4'71 Blanchard, 465 blanche longue, 4'71 4'71 Caillou blanc, 456 Champion, 447 Chandernagor, 466 Chardon, 449 Comice qd’ Amiens, 4771 Confédérée, 468 Cornichon tardif, 4°72. de Malte, 4'72 de Zélande, 458 des Cordilléres, 4'71 Descroizilles, 471 excellente naine,4'71 farineuse rouge, 459 grosse jaune deuxi- éme hative, 4'71 hative de Bourbon- Lancy, 4'72 Tgname, 474 jaune longue de Hol- lande, 4'72 jaune ronde hative, 447 Jeance, 449 kidney rouge hative, 462 Marjolin, 452 Merveille d’Amé- rique, 460 Modele, 445 naine hative, 4'72 noisetteSainville,4'72 oblongue de Malabry, ATS Parmentiére, 472 patraque blanche, 472 . patte blanche, 4°74 pousse-debout, 463 quarantaine a téte rose, 4'72 quarantaine de Noisy, quarantaine violette, 467 Reine blanche, 4'73 Reine de mai, 473 rognon rose, 464 Rohan, 473 ronde de Strasbourg, 473 rosace de Villiers le- Bel, 473 rose hative, 460 rosée de Conflans, 473 rosette, 46'7 rouge de Bohéme, 4 , rouge longue de Hol- lande, 463 rubanée, 458 Sainte Héléne, 4'73 saucisse, 462 saucisse blanche,458 Segonzac, 44'7 Séguin, 44'7 Shaw, 446 Tanguy, 4'73 tardive d’Irlande, 473 tige couchée, 445 truffe d’Aoit, 4'73 violette, 466 violette d’Islande, 473 Vosgienne, 449 Xavier, 4'74 Yam, ou Igname,4'74 Pomo d’oro, 561 Pompoen, 251 Popone, 322 primaticcio, 8328 Porcellana, 480 Porre, 281 Porro, 281 rt fila! he Fi ra a." é IMustrations in Italics. Portulaca oleracea, 480 Portulak, 480 Postelein, 480 : Potato, Achilles, 4'76 Potato, Jersey Purple, ; 469 _ Brinkworth Adirondack, 474 Alice Fenn, 468 Alkohol, 476 Alpha, 451 American Wonder, 460 | Ash-top Fluke, 456 Aurora, 476 Belgian Kidney, 464 Biscuit, 476 Black Kidney, 469 Bonne Wilhelmine, 445 Bovinia, 468 Bresee’s Peerless, 4°74 Bresee’s Prolific, 452 Brie Long Yellow, 454 Chal- lenger, 459 Brownell’s Beauty, 474 Bush, 4'7'7 Carter’s Early Race- horse, 456 Catawhisa, 4'7'7 Centennial, 4'74 Chagford Kidney, Champion Chandernagore, 466 Chardon, 449 Kidney, Coldstream, or Hogg’s | Coldstream, 468 Compton’s Surprise, Constance oe Cottager’s Red, 462 Dalmahoy, 468 Dawe’s Matchless, 468 doigt de dame, 4'77 Early Alma Kidney, | 456 Early Bedfont Kidney, Early Bryanstone Kidney, 468 Early Cottage, 4'74 Early Emperor Na- poleon, 468 Early Gooderich 4.74 Early Ohio, 4'75 Farly Rose, 461 age Round Yellow, England’s Fair Beauty, 468 Euphyllos, 4776 Eureka, 4'75 Excelsior Kidney, 468 Extra Early Vermont, 475 feinste kleine weisse Mandel, 4'76 Fenn’s Early Market, 468 friihe rothe Mar- kische, 476 Garnet Chili, 459 Gleason’s Late, 458 Golden Eagle, 469 Gosforth Seedling, 459 Grampion, 469 Harry Kidney, 456 Hundredfold, 466 Idaho, 4'74 International Kidney, 469 Jeancé, 449 Péraut, | Potato, Scotch Blue, 4'70 Kaiser- Kartoffel,4.7'7 King, King of Pota- toes, or King of Flukes, 45'7 King of the Earlies, 475 Kopsell’s friihe weisse Rosen - Kartoffel, 477 Lady Webster, 469 Lapstone, 456 Late Rose, 4:75. Lerchen - Kartoffel, 477 Magnum Bonum,455 Mangel-W urzel, 4'7'7 Manhattan, 475 Manning’s Kidney, 468 Marceau, 45'7 Marjolin, 452 Milky White, 469 Model, 44.5. Mona’s Pride, 469 Myatt’s Ash - leaved Kidney, 456 Nettle-leaved, 458 New Hundredfold Fluke, 458 Paterson’s Long Blue, 469 Paterson’s Victoria, 450 Peach-blow, 4'75 Peake’s First Early, 465 Pebble White, 456 Perfection Kidney, 456 Porter’s 6 Pousse-debout, 4.64. Prince of Wales,4.69 Princesse, 455 Purple Ash - leaved Kidney, 469 Queen of the Valley, 475 Radstock Beauty, 469 Rector of Woodstock, 4'70 7 Red Ash - leaved Kidney, 462 Red Fluke, 476 Red Regent, 459. Red-skinned Flour- ball, 459 Regent, 446 Richter’s Imperator, Richter’s Schneerose, 477 Riesen Sand Kartoffel, Rivers’s Ash-leaved Kidney, 456 Rixton’s Pippin,456 Robertson’s Giant Kidney, 468 Rosette, 461 rothe unvergleich- liche Salat - Kar- toffel, 4'7'7 Royal Ash - leaved Kidney, 456 Ruby, 4775 Sdchsische Zwiebel- Kartoffel weiss- fleischige, 4'77 Sachsische Zwiebel- Kartoffel gelb - fleischige, 478 Saint Patrick, 470 Sandringham arly Kidney, 452 Schoolmaster, 470 Excelsior, | Scotch Champion, 448 Segonzac, 44:7 Séguin, 448, Select Blue Ash-leaf, 469 Shaw, or Regent,446 Snowflake, 451 Spargel - Kartoffel, 478 Standard, 4'70 Sutton’s Early Race- horse, 454 Sweet, 478 Sweet, culture, 478 Sweet, Red, 480 Sweet, Rose de Ma- laga, 479 Sweet, uses, 4'79 Tetard Marjolin,458 Triumph, 470 Turner’s Union, 470 Van der Veer, 450 Veitch’s Ash-leaved Kidney, 456 VermontBeauty,4.74 Vicar of Laleham, 4'70 Violet-coloured Qua- rantaine, 467 Vitelotte, 460 Walnut -leaved Kid- ney, 452 Webbs 468 White Elephant,4'76 Imperial, White Emperor, 4'70 | Rabarbaro, 501 White Sausage, 458 Willard, 476 Woodstock Kidney, 470 Wormleighton Seed- ling, 4’71 Wormley Kidney, 468 Yorkshire Hero,456 Yorkshire Hybrid, 5 Potatoes, 448 American varieties, 4'74 culture, 444 English varieties, 468 Flat Pink or Red varieties, 460 French varieties,4'70 German varieties, Long Yellow varie- ties, 452 Notched Long Red variety, 465 Round Red varieties, 458 Round Yellow varie- ties, 445 Smooth Long Red varieties, 462 uses, 445 Variegated Long Yel- low varieties, 458 Violet-coloured and Variegated varie- ties, 465 Poterium Sanguisorba, 510 Potiron, 252 blanc gros, 252 gris de Boulogne, jaune gros, 252 rouge vif d’Ktampes, 2538 vert d’Espagne, 253 vert gros, 2538 Pourpier, 480 doré, Pourpier vert, 480 Prei, 281 ’ Prezzemolo, 3'7'7 617 di Spagna, 380 Prinsenmuts, 264 Puerro, 281 Pumpkin, 252: _ Boulogne Gray, 254 Etampes, 258 Large Green, 253 Large Tours, 265 Large White, 252 Mammoth, 258: Spanish, 254 Purlog, 878 Purslane, 480 Golden, 480: Golden, Large-leaved, 481 Green, 481 Winter, 481 | Q Quimbombo, 356 Quinoa, White, 594 R Raap, 575 Raapkool, 142 Rabanito, 482 Rabano, 495 Rabao, 482 de cavalho, 2'73 Rabarber, 5O1 Racine d’abondance, 75 Radicchio, or Radicia, 195 Radies, 482 Radijs, 482 Radis, 482: blanc de Californie, 498, blanc de Russie, 497 blanc demi-long de la Meurthe et de la Meuse, 499 blanc géant de Stutt- gart, 499 blanc rond d’été, 493 d’été ow d’automne, 493 @hiver, 495 de Java, 482 de Madras, 482,500 de Mahon, 499 de tous les mois, 485 demi-long blanc, 489 demi-long blane de Strasbourg, 494 demi-long écarlate, 488 demi-long écarlate hatif, 489 demi-long rose, 488 demi-long rose 4 bout blanc, 488 demi-long violet a bout blanc, 490 gris d’été oblong,499 gris d’été rond, 494 gris d’hiver de Laon, 496 gros blanc d’Augs- bourg, 496 gros d’hiver de Ham, 499 gros gris d’Aott, 499 jaune hatif de tous les mois, 48'7 jaune ow roux dété, long rose, 491 noir gros rond d’hiver, 495 618 Index. Mlustrations in lialics. Radis noir long d’hiver, 49 6 noir rond d’été, 494 rond blanc, 4.8'7 rond blanc petit hatif, 48 rond écarlate, 486 rond écarlate hatif, rond jaune d’or, 488 rond rose a bout blanc, 486 rond rose hatif, 486 Trond rose ow saumoné, 485 rond rouge foncé,4.99 rond violet, 487 rond violet a bout blanc, 48'7 rose d’hiver de Chine, serpent, 499 serpent de Java, 482 violet d’hiver de Gour- nay, 496 violet gros d’hiver, 95 Radish, 482 Ardéche Field, 492 Black Spanish Winter Turnip, 495 Californian Winter, 498 Chinese Scarlet Win- ter, 498 Corkscrew, 492 Deep Scarlet Interme- diate, 489 Deep Scarlet Turnip, 486 Early Deep Scarlet Turnip, 486 cone Purple Turnip, 87 Early Scarlet Turnip, 486 Early White - tipped Scarlet Turnip, 486 Finland Water, 145 French Breakfast, Golden Yellow Tur- nip, 488 Gournay Large Pur- ple Winter, 497 Gray Summer Turnip, 494 Horse, 2°73 Java, 482 Laon Long Gray Win- ter, 496 Large Purple Winter, 495 Large White Russian Winter, 497 Large White Spanish Winter, 497 Large White Summer Turnip, 498 Long Black Spanish Winter, 496 Long Normandy,4.92 Long Purple, 491 Long Scarlet, or Sal- mon-coloured, 490 Long Scarlet Short- top, 490 Long White Naples, 491 Long White Vienna, 492 Madras, 482, 500 Mammoth White, 498 Mans Corkscrew,4.92 Marsh, 4992 ** Mougri,” or Snake, 482 Radish, ‘*‘Ninengo dai- kon,” 498 Olive-shaped Scarlet, 488 Purple Olive-shaped, 490 Rat-tailed, 499 Scarlet French Tur- nip, 485 Short-leaved Early Scarlet Intermedi- ate, 489 Small Black Summer Turnip, 494 Small Early White Turnip, 48'7 Small Early Yellow, 487 Snake, 482 Stuttgard Early Giant White, 493 White Crooked, 492 White Hospital Sum- mer, 494 White Italian, 491 White Olive-shaped, 490 White Strasburg Sum- mer, 494 White Transparent, 491 White Turnip, 487 White-tipped Purple Turnip, 487 Wood’s Early Frame, 491 Yellow Summer Tur- nip, 494 Radishes, 482 culture, 488 culture in London market gardens, 484 forcing, 485 Intermediate or Olive- Shaped _ varieties, 488 Japanese, 498 Long varieties, 490 Olive-shaped varieties, 488 Round or Turnip- rooted varieties, 485 Small, or Forcing, 485 special beds for, 488 Summer varieties, 483 Summer and Autumn varieties, 493 Turnip-rooted varie- ties, 485 uses, 485 Winter varieties, 484, 495 Rafano, 2'73 Raifort champétre de 1’ Ardéche, 492 sauvage, 2773 Rainfarn gemeiner, 559 Raiponce, 599 Rakette kruid, 505 Rammenas, 4.95 Rampion, 500 Rapen, Hollandsche gele, 588 Raperonzolo, 500 Raphanus caudatus, 499 Raphanistrum, 482 sativus, 482 Rapontica, 245 Rapunculo, 500 Rapunsel, 500 Rapuntica, 245 Rapunzel-Rtibe, 500 Rauke, 505 Raupenklee, gestreifter, 171 Raupenklee grosser,1'71 | Romaine de kleiner, 1'71 Raute, 507 Ravanello, 482 Rave blanche, 491 d’Auvergne hative, 588 d’Auvergne tardive, d’eau de Finlande, 145 de marais, 492 de Vienne, 491 rose a collet rond, 490 rose longue ow sau- monée, 490 tortillée du Mans, violette, 491 Régence, 205 Reinfang, 559 Reis-Spinat, peruanischer, 4. Remolacha, 75 de azucar, 91 de gran coltivo, 83 Reponche, 500 Rettig friiher neuer zwei- Monat, 499 weisser halb -langer Strassburger oder Spitalgarten, 494 Rhabarber, 501 Rheum, 501 Emodi, 505 hybridum, 501, 504 officinale, 505 palmatum, 505 palmatum var. tan- guticum, 505 undulatum,501,505 Rhubarb, 501 (Rheum hybridum), 501 culture, 502 culture in London market gardens, 504 forcing, 508 Mitchell’s Royal Al- bert, 504 Monarch, 505 Myatt’s Victoria,504 stalks, 501 uses, 504 Rhubarbe, 501 ondulée d’Amérique, 505 rouge hative de To- bolsk, 505 Ricola, 505 Ringelblume, 319 Rocambole, 505 Rocket, Turkish, 506 Rocket-salad, 506 Rodbede, '75 Rodlog, 358 Roe, 575 Romischer, oder Bind-Sa- lat, 307 Romaine 4 feuille d’arti- chaut, 815 Alphange 4 graine blanche, 810 asperge, 814 Ballon, 363 blonde de Brunoy, 313 blonde de Niort, 818 blonde maraichére, anglaise 4 graine blanche,311 brune anglaise 4 graine noire, 812 chicon jaune supé- rieuse, 418 courte blanche, 809 Chalabre, 313 de la Madelaine, 814 du Mexique, 314 Epinerolle, 314 frisée Bayonnaise, 314 ioe grise maraichére, monstrueuse, 811 panachée a _ graine blanche, 812 panachée perfec- tionnée & graine noire, 312 Parisienne, 314 plate, 309 pomme en terre, 810 rouge d’hiver, 809 royale verte, 8308 verte d’hiver, 8308 verte maraichére, 309 Romaines d’hiver, 808 Romarin, 506 Romaza, 2'71 Romero, 506 Roquette, 505 Rosemary, 507 Rosenkaal, 129 Rosmarin, 506 Rosmarino, 506 Rosmarinus officinalis, 506 Rozemarijn, 506 Ruda, 507 Rue, 507 Ruibarbo, 501 Rumex Acetosa, 525, 5 alpinus, 52'7 arifolius, 52'7 montauus, 525, 527 Patientia, 2'71, 525 scutatus, 525, 526 Runkel-Riibe, '75 Klein Wanzleben, 92 Rush-nut, or Chufa, 508 Ruta graveolens, 50'7 Rutabaga, or Swedish Turnip, 144 Rutabaga 4 collet vert, 145 & collet violet, 146 jaune plat hatif, 146 Ss Saboia, 123 Saffron-plant, 508 Safran, 508 Safranpflanze, 508 Sage, 509 Saintfoin, Cock’s - comb, 1 O Salad-Burnet, 510 Salad Milk- Vetch, 511 Salat, 28'7 ezelsoor, 307 Salbei, 509 pra Vegetabl Salsafy, or egetable Oyster, 511 culture, 511 Salsifi blanco, 511 Salsifis, 511 Salvia, 509 officinalis, 509 Sclarea, 200 Samphire, 512 Sandia, 343 Santé du corps, 208 Santolina, 846 Santoreggia, 518 Sar, 513 Sarriette annuelle, 518 Illustrations in Italics. I ndex. 619 Sarriette vivace, 518 Satureia hortensis, 518 montana, 513 Sauer-kraut, 119 Sauge officinale, 509 Sclarée, 200 Savooikool, 1238 Savory, Summer, 518 Winter, 514 Savoy Cabbages, 123 Savoy-kaal, 123 Savoyerkohl, 123 Scalogno, 522 Scandix Cerefolium, 192 Scarlet Runner Beans, 68 culture, 69 Scarole blonde, 244 en cornet, 244 grosse de Limay, 244 Schal-Erbsen, 890 Schalotte, 522 Schlangen -Gurke, grtine lange gekrummte, 226 Schnirkelschnecke, 425 Schnittkohl, brauner, 141 Schnittlauch, 199 Schnitt-Salat, 814 Schnittzwiebel, 373 Schorpioen-kruid, 171 Schorseneel, 514 Schorsenerrod, 514 Schwamm, 346 Schwartz-ktimmel, 24'7 Scolyme d’Espagne, 249 Scolymus hispanicus,249 Scorpiurus muricatus,1'71 sub-villosus, 1'71 sulcatus, 171 vermiculatus, 171 Scorsoner, 514 Scorsonére, 514 Scorzonera, 514 French, 515 hispanica, 514 picroides, 515 rvy-grass, 515 Sea-kale, 516 beds for later crops, 2 culture in England, 517 |. culture in YFrauce, 516 culture in London market gardens, 520 culture on the coast, 519 forcing, 518, 521 ground for, 518 planting, 518 uses, 522 Sedano, 183 Sedano-rapa, 190 Segurelha, 518 Selderij, 183 Selleri, 183 Sellerie, 188 Selsa, 3777 Senapa bianca, 351 Senf, gelber, 851 schwarzer oder brau- ner, 852 Seta, 346 Shallot, 522 Common, 523 culture, 522 Jersey, 523 7 * Russian,” 523 Sichorie, 195 Sinapis alba, 351 nigra, 852 Sisaro, 524 Sium Sisarum, 524 Skalarte, 390 Skalottelog, 522 Skirret, 524 culture, 524 Slutkool, 108 Smyrnium Olusatrum, 1 * Snails,” 525 Snij-beet, 278 Snij-salade, 814 Snitte-bonnen, 54 Soja, 529 d’Ktampes, 580 hispida, 529 ordinaire 4 jaune, 529 Soja-Bohne, 529 Solanum lLycopersicum, 561 Melongena, 230 nigrum, 355 ovigerum, 234 racemiflorum, 573 tuberosum, 448 Soldanela maritima, 516 Sorrel, 525 Common, 526 Common Broad-leaved French, 526 Deppe’s Wood, 528 French, 526 Lettuce-leaved, 52'°7 Maiden, 52'7 Virieu White, 527 Wood, 528 Souchet comestible, 508 Souci des jardins, 819 Southernwood, 528 Soy Bean, 529 Common Yellow, 529 Etampes Yellow, 530 Sparagio, 8 Spargel, 8 Ulmer, 15 Spargel-Fasel, tige, 16 Spargelkohl, 95 Speenkruid, 593 Speerkruid, 593 Speise-Kitirbiss, 251 Spilanthes oleracea, 211 Spinacia glabra, 5384 oleracea, 5380 olerscea, a, 583 oleracea, 6, 584 spinosa, 5383 Spinaccio, 580 Spinach, 5380 grain langscho- Common, 583 culture in England, 531 culture in France, 530 culture in London market gardens, 532 Curled, 585 Dutch, 584 Flanders, 534 Giant Viroflay, 584 Large Prickly, or Winter, 583 Late-seeding,or Long- stander, 586 Lettuce-leaved, 585 Long-stander, 536 New Zealand, 58'7 Round-seeded, 584 Round-seeded Flan- ders, 584 Round-seeded Round- leaved Large Dutch, 534 Savoy - leaved, or Curled, 585 uses, 532 Winter, 583 Spinat, 580 engelsk, 2'71 englischer, 2'71 indischer griiner, 318 Nachtschatten, 855 Neuseelandischer, 5386 Nyseelandsk, 586 Spinazie, 580 blijvende, 2'71 Spruitkool, 129 Squash, Chestnut, 255 Early Neapolitan, 25 Essex Hybrid, 258 Hubbard, 256 Marble-head, 256 Naples, 259 Ohio, 256 Olive, 25'7 Patagonian, 268 Valencia, 257 Valparaiso, 255 Warted Marrow,254 Star of the Earth, 103 Strandkaal, 516 Strawberry, Admiral Dun- das, 545 Barnes’s White, 545 Belle Bordelaise, 54.2 Belle de Paris, 55'7 Bicton Pine, 545 Black Prince, 55'7 British Queen, 546 Bush Alpine, 540 Carolina superba, 46 Chili, 548 Chili (True), 548 Comte de Paris, 55'7 Crescent Seedling, 557 Docteur Moreére, 547 Docteur Nicaise, 54'°7 Doctor Hogg, 54'7 Duc de Malakoff, 548 Duke of Edinburgh, 548 Eleanor, 548 Elisa, 549 Elton Improved, 549 Fontenay EarlySmall, 5388 General Chanzy, 550 Gloire de Zuidwyck, 550 Hautbois, 54.1 Hauibois (Common), 4. 5 Improved Red Alpine, 5 O Janus Alpine, 54.0 Jucunda, 550 Keen’s Seedling, 55'7 La Chalonnaise, 551 La Constante, 551 La grosse sucrée, 558 La Reine, 551 Louis Vilmorin, 552 Lucas, 552 Lucie, 552 Marguerite, 553 May Queen, 553 Meudonnaise Per- petual, 540 Monarch of the West, 557 Montreuil, 589 Musky, or Hautbois, 54 Myatt’s Prolific, 556 Napoleon ITI., 553 Old Scarlet, or Scarlet Virginia, 542 Pine-apple, 542, 543 Premier, 554 Princesse Royale, 554 Red Alpine, 589 Sabreur, 554 Scarlet, 542 Scarlet Virginia, 542 Sharpless’ No. 1,557 Sharpless’ Seedling, 55 Short-runnered Wild, 541 Sir Charles Napier, 555 Strawberry, * Sir Harry, 558 Sir Joseph Paxton, 555 Souvenir de Kieff, 555 Two-coloured, 54.6 Vicomtesse Héricart de Thury, 556 Victoria, 556 White Alpine, 540 Wild, or Wood, 588 Wonderful, 556 Strawberry-Llite, 558 Strawberries, 53'7 best kinds for forcing, 545 culture (general in- structions), 5388 culture of Alpine, 539 culture of Hautbois, 541 culture of Hybrid, or Large-fruited, 544 “English,” 543 Hybrid, or Large- fruited, 544 uses, 538 Succory, or (blanched), 195 Suiker-wortel, 91, 524 Sukkerrod, 524 Swede, White, 144 Sweet Cicely, 558 Chicory mS Table, showing compara- tive weight and size of seeds, etc., 598 — Tagetes lucida, 560 Tanaceto, 559 Tanacetum vulgare, 559 Tanaisie, 559 Tansy, 559 Taramago, 2'73 Tare, One-flowered, 28'7 Tarragon, 560 culture, 560 Tartufoli, 2°75 Tetragona, 586 Tétragone cornue, 586 Tetragonia expansa, 586 Tetragonolobus purpu- reus, 441 Thijmus, 560 Thimian, 560 Thym d’biver, 561 ordinaire, 560 Thyme, Broad - leaved Winter or German, 561 Common, French, or Narrow-leaved,561 culture, 560 Lemon, 561 Wild, or Mother of Thyme, 561 Thymian, Deutscher oder Winter, 561 franzoésischer, 560 Thymus citriodorus, 561 Serpyllum, 561 vulgaris, 560 Tijm, 560 Timo, 560 Tomaat, 561 Tomate, 561 & tige raide de Laye, 570 Belle de 574 bonnet ture, 5'75 cerise, 572 groseille, 573 grosse jaune, 574 jaune petite, 574 Leuville, 620 - Tomate jaune ronde, 5'72 petite du Mexique, poire jaune, 5'75 ‘pomme rose, 5'71 . pomme rouge, 671. pomme violette, 5'71 Roi Humbert, 573 rouge grosse, 568 rouge grosse hative, +568 ; rouge grosse lisse, ‘rouge grosse lisse @ feuille crispée, 570 rouge naine hative, 568 scharlachrother Ttir- kenbund, 575 Tomato, or Love-apple, 61 Apple-shaped Purple, or Acme, 571 ‘Apple - shaped Red, 570 Cherry, 5'72 Chink Red, 578 Criterion, 5'71 culture in England, 562 culture in France, 561 culture in London market gardens, 567 culture in pits and frames, 565 culture in the open air, 562, 565, culture under glass, 563 culture without ma- nure, 564 disease and its pre- vention, 567 Early Dwarf Red, 569 Fig, 5'72 Fiji Island, 568 Green-Gage, or Yel- tow Plum, 5'71 Hathaway’s Excel- sior, 5'70 King Humbert, 573 Large Harly Red, ‘568 Large Red, 568 Large Red Italian, 568 Large Yellow, 5'74, Livingstone’s Favour- ite, 5'70 Mammoth, 568 N isbett’s Victoria, 572 Orangefield, 568 Pear-shaped, or Fig, 572 Powell’s Early, 568 Red Currant, 573 Rose-coloured Smooth Apple-shaped, 5'71 Round Yellow, 572 Small Mexican, 5'74 Smooth Red Curled- leaved, 5'70 Stamford, 570 Strawberry, 574. Tree, or de Laye, 5'7O Trophy, 569 uses, 568 Yellow Pear-shaped, 575 Yellow Plum, 5'71 Tomilho, 560 Tomillo, 560 ‘lopinambor, 2°75 ‘lopinambour, 275 Toronjil, 1'7 Paes Tragopogon major, 512 orientalis, 512 ‘porrifolius, 511 pratensis, 512 Trapa natans, 594 Tropeolum majus, 853 minus, 353 tuberosum, 854 Tuberous Glycine, 575 Tuinkers, 206 Turksche ti irwe, 317 Turmeric, 509 Turnip, 575 Aberdeen, 585 Amber Globe, 590 Ayres, 588 Border Imperial, 585 Briollay, 591 Chirk Castle Black Stone, 590 Cornish White, 585 Covent Garden Snow- ball, 590 Croissy or Des. Vertus, 583 Cruzy, 591 culture in England, 576 culture in France, 576 culture in [London market gardens, 578 des Vertus or Croissy, 583 Early Chantenay,591 Barly Dutch, or Early Stone, 583 Early Flat Red -top Auvergne, 588 Early Flat Red-top Garden, 586 Early Flat Yellow Swedish, 146 Early Purple - top Munich, 587 Early Stone, or Early Dutch, 583 Early White, 586 | Early Yellow Field, | 585 French 590 Freneuse, 580 Golden Ball, 585 Gray Luc, 591 Green Tankard, 581 Green - top Norfolk, 584 . Green-top Scotch,585 Green-top Six-weeks, Snowball, 590, 592 Green- ~top Swedish, 145 Jargeau, 580 Jersey Navet, 5'79 Large Yellow Globe, 591 Late Auvergne, 588 Limousin, 584 Long Black, 588 Long Red Tankard, 582 Long White Clairfon- taine, 580 Long White Meaux, 581 Long White Vertus, 579 Long Yellow, 582 Long Yellow Borts- feld, 591 Maltese, 591 Milan Purple - top Strap-leaved, 58'7 Morigny Gray, 588 Mouse-tail, 590 Nancy Flat Purple- top, 592 Orange Jelly, 585 Turnip, Purple, Red-top Stone, 590 592 Red-top Norfolk, 584. ‘ Red-top Strap-leaved | es Golden American Robertson’s Stone, 585 Rougemont, 580 Round Green- ee FS fleshed, 592 Round White blons, 592 Saulieu Gray, 592 Silver-ball, 590 Smooth White Swe- dish, 145 Strap - leaved White. Globe, 584 Swedish, 144 Swedish, culture,144 Teltow, 580 Veitch’s Red Globe, 590 White Carrot-shaped, 579 White Egg, 592 White Norfolk, 585 White Purple - top Swedish, 145 White Stone, 590 White Strap-leaved American ‘Stone, 586 White Swedish, 144 Wolton’s Hybrid, 591 Yellow Dutch, 588 Yellow Finland, 589 Yellow Flat Purple- top Montmagny, 589 Yellow Green - top Swedish, 145 Yellow or Golden Mal- tese, 589 Yellow Purple - top Swedish, 146 Yellow Scotch, 491 Yellow Tankard, 591 Turnips, 575 soil most suitable for, 578 uses of, 579 Twin-boonen, 20 U Uijen, 358 platte bloedroode, zilverwitte ide 363 Ulluco, 357 Ullucus tuberosus, S57 Unicorn-plant, 598 V Valerian, African, 593 Valeriana, 202 Valériane d’Alger, 593 Valerianella —_ eriocarpa, 205 olitoria, 202 Valske bonner, 20 Varkens distel, 249 Vegetable Marr ow, 261 culture, 261 Vegetable Oyster, 511 Venkel, 245 Verdolaga, 480 de Cuba, 481 Vers, 510 Vetch, Chickling,' 194 Veversblad, 103 Vicia Faba, 20 Petiosowondsic 8 American | Waldmeister, 595 Wasser-Melone, 343 © Wasser-Nuss, 594. Water Chestnut, ‘BOA ys Water-cress,. 208 culture Waterkers, 208. Water-M:lon, 848 _ 345 Black-seeded,’ 344. Black Spanish, 345 _ eo Citron, 845 ot culture, 848 Gipsy, 345 Helopa, 845 - Ice-cream, 3845 — Iceing, Mountain, or Moun- © tain Sweet, 845 Mountain Sprout, 845 . Orange, 345 Rattlesnake, 845 Red-seeded, 344 Seikon, 844 Strawberry, 845 © uses, 344 Waternoot, 594 Water-Radish, -Finland, 145 Wermuth, 595 P White Quinoa, 594 Wiesenkohl, 321 Wiesenkresse, 211 Wijnruit, 507 - Winter Greens, 184 Purple, 186 Winterkarse, 210 Winterkohl, 184 Winterkresse, amerikan- ische perennirende,210 Winter-p stelijn, 481 Winter- Rettig, 495 © Wirsing, 123 Witloof, 197 eulture. 197 Woodruff, 595 “ Worms,’ 511 | Wormwood, 595° Wortel, 159 ; Wiirme, 510 ip Y Yam (Chinese), 596 (Chinese), culture of, — 597 chinesische, 596 Yerba mora, 855 Z Zafferano, 508 Zanahoria, 159 Zapallito de Tronco,.258 Zatta, 33'7. Zea Mays, 31'7 Zeekool, 516 Zeevenkel, 512 Zierktirbiss, kleine, 266 Zucca, 251, 252 g Zucker- Erbsen, 423 Zucker-Ritibe, 91 Zuckerwurzel, 624 Zuerklaver, 355 Zwerg-Erbse. griine Prus- sische, 406 ; Zwiebel, 358 dunkelrothe schweiger, 8369 in ane . and in France, ‘! or Ice-rind, — ee 2 eae ee Braun-. at hl x 4f ors ini +elhd iB a)! TRatatietiiee eed eee eres Tet ee eae . eet rovers zee Sy = . \ aes booed ees a eee ae rere an - te ‘ 5 . ‘ b ‘ be Se brs : : : g speeeace mi Liars iat ee ne a ya Be ee re mee = eres ores 7 pecker eG A 2 are . D “$2 “A e re 5 i = : =e * 4 3 ¥ eee eT F; Sess a ; *- ears 2 : 2 5 2 heer h ses cate oie i yee ae a. Fog ie ra pas Ses 2 ae ete +e ata3= : ; ; = . - ; ’ 2 + 3 oan = m a= ed ; eke rar os : ~ are 3 ; : "rad er 5 > = a 5 t at rt — StS eT Se a: 5 : oe ‘ : ' cS : . = c ws oe : 7 = ye 2 > “ 2 > pe ‘i 7 y y 3 hee a0 my SRM LP ~~ - oem S = 2 TT F x : i 7 $F ; : ~ a : tyky . 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