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+      The Project Gutenberg eBook of The Field and Garden Vegetables of America by Fearing Burr, Jr.
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+<pre>
+
+The Project Gutenberg EBook of The Field and Garden Vegetables of America, by 
+Fearing Burr
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Field and Garden Vegetables of America
+       Containing Full Descriptions of Nearly Eleven Hundred
+              Species and Varietes; With Directions for Propagation,
+              Culture and Use.
+
+Author: Fearing Burr
+
+Release Date: June 5, 2007 [EBook #21682]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE FIELD AND GARDEN ***
+
+
+
+
+Produced by Janet Blenkinship, and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive/American Libraries.)
+
+
+
+
+
+
+</pre>
+
+
+
+
+
+<h1>THE<br />
+
+FIELD AND GARDEN VEGETABLES</h1>
+
+<h4>OF</h4>
+
+<h2>AMERICA;<br /><br /></h2>
+
+<h3>CONTAINING</h3>
+
+<h4>FULL DESCRIPTIONS OF NEARLY ELEVEN HUNDRED SPECIES<br />AND VARIETIES; WITH
+DIRECTIONS FOR PROPAGATION, CULTURE, AND USE.</h4>
+
+<h2>BY FEARING BURR, JR.</h2>
+
+<h3>ILLUSTRATED.</h3>
+
+<p class="center">BOSTON: CROSBY AND NICHOLS,<br />
+
+117, WASHINGTON STREET.<br />
+
+1863.<br /><br />
+
+Entered, according to Act of Congress, in the year 1863,<br />
+
+BY FEARING BURR, JR.,<br />
+
+In the Clerk's office of the District Court of the District of
+Massachusetts.<br /><br />
+
+
+
+BOSTON:<br />
+
+PRINTED BY JOHN WILSON AND SON, 5, WATER STREET</p>
+
+<hr style="width: 65%;" />
+
+<h4><br /><br />TO</h4>
+
+<h2>HON. ALBERT FEARING,</h2>
+
+<h4>President of the Hingham Agricultural and Horticultural Society,</h4>
+
+
+  <p class="center">WHOSE EARNEST LABORS AND LIBERAL CONTRIBUTIONS IN THE CAUSE OF<br />
+  HUMANITY HAVE ENDEARED HIS NAME TO THE AGED POOR AND TO<br />
+  ORPHAN CHILDREN, AND WHOSE ACTIVE SERVICES HAVE<br />
+  EXERTED SO BENEFICIAL AN INFLUENCE ON AGRICULTURAL<br />
+  PURSUITS IN HIS NATIVE TOWN,</p>
+
+
+<h3>This Volume is gratefully and respectfully Dedicated</h3>
+
+<h3>BY THE AUTHOR.<br /><br /></h3>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="PREFACE" id="PREFACE"></a>PREFACE.</h2>
+
+
+<p>Though embracing all the directions necessary for the successful
+management of a Vegetable Garden, the present volume is offered to the
+public as a manual or guide to assist in the selection of varieties,
+rather than as a treatise on cultivation. Through the standard works of
+American authors, as well as by means of the numerous agricultural and
+horticultural periodicals of our time, all information of importance
+relative to the various methods of propagation and culture, now in
+general practice, can be readily obtained.</p>
+
+<p>But, with regard to the characteristics which distinguish the numerous
+varieties; their difference in size, form, color, quality, and season of
+perfection; their hardiness, productiveness, and comparative value for
+cultivation,&mdash;these details, a knowledge of which is important as well
+to the experienced cultivator as to the beginner, have heretofore been
+obtained only through sources scattered and fragmentary.</p>
+
+<p>To supply this deficiency in horticultural literature, I have
+endeavored, in the following pages, to give full descriptions of the
+vegetables common to the gardens of this country. It is not, however,
+presumed that the list is complete, as many varieties, perhaps of much
+excellence, are comparatively local: never having been described, they
+are, of course, little known. Neither is the expectation indulged, that
+all the descriptions will be found perfect; though much allowance must
+be made in this respect for the influence of soil, locality, and
+climate, as well as for the difference in taste of different
+individuals.</p>
+
+<p>Much time, labor, and expense have been devoted to secure accuracy of
+names and synonymes; the seeds of nearly all of the prominent varieties
+having been imported both from England and France, and planted, in
+connection with American vegetables of the same name, with reference to
+this object alone.</p>
+
+<p>The delay and patience required in the preparation of a work like the
+present may be in some degree appreciated from the fact, that in order
+to obtain some comparatively unimportant particular with regard to the
+foliage, flower, fruit, or seed, of some obscure and almost unknown
+plant, it has been found necessary to import the seed or root; to plant,
+to till, to watch, and wait an entire season.</p>
+
+<p>Though some vegetables have been included which have proved of little
+value either for the table or for agricultural purposes, still it is
+believed such descriptions will be found by no means unimportant; as a
+timely knowledge of that which is inferior, or absolutely worthless, is
+often as advantageous as a knowledge of that which is of positive
+superiority.</p>
+
+<p>That the volume may be acceptable to the agriculturist, seedsman, and to
+all who may possess, cultivate, or find pleasure in, a garden, is the
+sincere wish of the author.</p>
+
+<p class="author"><span class="smcap">F. B., Jr.</span><br />
+
+<span class="smcap">Hingham</span>, March, 1863.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="ACKNOWLEDGMENTS" id="ACKNOWLEDGMENTS"></a>ACKNOWLEDGMENTS.</h2>
+
+
+<p>In the preparation of this work, I have received the cheerful
+co-operation of many esteemed personal friends, to whom I would here
+express my grateful acknowledgments.</p>
+
+<p>For many valuable suggestions with regard to the culture and general
+management of the Potato, as well as for much important information
+respecting nearly all of our American varieties of this vegetable, I am
+indebted to <span class="smcap">J. F. C. Hyde</span>, Esq., of Newton, Mass.; whose long experience
+in the production of seedlings, as well as in the cultivation of
+established kinds, will give peculiar value to this portion of the
+volume.</p>
+
+<p>The illustrations, so excellent and truthful, are from the pencil of Mr.
+<span class="smcap">Isaac Sprague</span>, of Cambridge, Mass.; whose fine delineations of animal as
+well as vegetable life have won for him the reputation of being "the
+first of living artists."</p>
+
+<p>I am peculiarly indebted to Rev. <span class="smcap">E. Porter Dyer</span>, of Hingham, for much
+valuable advice and assistance; and cannot too fully express my
+obligations for the unvarying kindness and courteous manner in which
+repeated, and perhaps often unseasonable, requests for aid have been
+received and granted.</p>
+
+<p>My acknowledgments are also due to Hon. <span class="smcap">Joseph Breck</span>, author of "Book of
+Flowers," and late President of the Massachusetts Horticultural Society;
+to <span class="smcap">Charles M. Hovey</span>, Esq., editor of "The Magazine of Horticulture," and
+President of the Massachusetts Horticultural Society; to <span class="smcap">P. B. Hovey</span>,
+Esq., nurseryman and seedsman, of Cambridge, Mass.; and to <span class="smcap">Daniel T.
+Curtis</span>, Esq., seedsman and florist, and for many years Chairman of the
+Committee on Vegetables of the Massachusetts Horticultural Society.</p>
+
+<p>For information or other very acceptable assistance, I am also indebted
+to Rev. <span class="smcap">Calvin Lincoln</span>, of Hingham; Rev. <span class="smcap">John L. Russell</span>, of Salem,
+Mass.; <span class="smcap">John A. Butler</span>, Esq., of Chelsea, Mass.; <span class="smcap">Edward S. Rand</span>, Jun.,
+Esq., of Boston; Mr. <span class="smcap">Austin Bronson</span>, of Enfield, N.H.; <span class="smcap">George W. Pratt</span>,
+Esq., of Boston; <span class="smcap">John M. Ives</span>, Esq., of Salem, Mass.; Mr. <span class="smcap">James Scott</span>,
+of Hatfield, Mass.; Mr. <span class="smcap">Alonzo Crafts</span>, of Whately, Mass.; Mr. <span class="smcap">John C.
+Hovey</span>, of Cambridge, Mass.; Mr. <span class="smcap">Isaac P. Rand</span>, of Dorchester, Mass.; Mr.
+<span class="smcap">George Everett</span>, of Concord, Mass.; and <span class="smcap">Caleb Bates</span>, of Kingston, Mass.</p>
+
+<p>From a work entitled "Descriptions des Plantes Potag&egrave;res, par <span class="smcap">Vilmorin</span>,
+<span class="smcap">Andrieux</span>, et <span class="smcap">Cie.</span>, Paris;" from <span class="smcap">Charles M'Intosh's</span> excellent "Book of
+the Garden;" the "Gardener's Assistant," by <span class="smcap">Robert Thompson</span>; "Rogers's
+Vegetable Cultivator;" and "Lawson's Agriculturist's Manual,"&mdash;I have
+made liberal extracts; and lest, in the course of the volume, any
+omission of authority may occur where it should have been accredited, my
+indebtedness to the valuable publications above mentioned is here
+candidly confessed.</p>
+
+<p>In adapting directions for cultivation, prepared for one climate, or
+section of country, to suit that of another quite dissimilar, so much
+alteration of the original text has at times been found necessary, that
+I have not felt at liberty to affix the name of the original writer, but
+have simply added the usual marks denoting derivation of authority.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="ABBREVIATIONS_AND_AUTHORITIES" id="ABBREVIATIONS_AND_AUTHORITIES"></a>ABBREVIATIONS AND AUTHORITIES.</h2>
+
+
+<blockquote><p><i>Big.</i>&mdash;Plants of Boston and Vicinity. By <span class="smcap">Jacob Bigelow,</span> M.D. Boston,
+1840.</p>
+
+<p><i>Bon. Jard.</i>&mdash;Le Bon Jardinier pour l'Ann&eacute;e 1859. Par <span class="smcap">A. Boiteau</span> et <span class="smcap">M.
+Vilmorin</span>.</p>
+
+<p><i>Corb.</i>&mdash;The American Gardener. By <span class="smcap">William Corbett</span>. Concord, Boston, and
+New York, 1842.</p>
+
+<p><i>Cot. Gard.</i>&mdash;The Cottage Gardener. By <span class="smcap">George W. Johnson</span> and <span class="smcap">Robert
+Hogg</span>. Weekly. London.</p>
+
+<p><i>Count. Gent.</i>&mdash;The Country Gentleman. By <span class="smcap">Luther Tucker</span> and <span class="smcap">Son</span>. Weekly.
+Albany, N.Y.</p>
+
+<p><i>De Cand.</i>&mdash;The Candolle's Systema Naturale. By Prof. <span class="smcap">De Candolle</span>. 2
+vols. 8vo. Paris, 1818, 1821.</p>
+
+<p><i>Down.</i>&mdash;The Fruit and Fruit-trees of America. By <span class="smcap">A. J. Downing</span>. Revised
+and corrected by <span class="smcap">Charles Downing</span>, 1858.</p>
+
+<p><i>Gard. Chron.</i>&mdash;The Gardener's Chronicle. Weekly. By Prof.<span class="smcap"> Lindley</span>. 1844
+to the present time.</p>
+
+<p><i>Gray.</i>&mdash;Manual of the Botany of the Northern United States. By Prof.
+<span class="smcap">Asa Gray</span>. New York, 1857.</p>
+
+<p><i>Hort.</i>&mdash;The Horticulturist, and Journal of Art and Rural Taste.
+Monthly. By <span class="smcap">P. Barry</span> and <span class="smcap">J. Jay Smith</span>. Philadelphia.</p>
+
+<p><i>Hov. Mag.</i>&mdash;The Magazine of Horticulture, Botany, and Rural Affairs. By
+<span class="smcap">C. M. Hovey</span>. Boston. Monthly. 1834 to the present time.</p>
+
+<p><i>Law.</i>&mdash;The Agriculturist's Manual. By <span class="smcap">Peter Lawson</span> and <span class="smcap">Son</span>. Edinburgh,
+1836.</p>
+
+<p><i>Lind.</i>&mdash;A Guide to the Orchard and Kitchen Garden. By <span class="smcap">George Lindley</span>.
+London, 1831.</p>
+
+<p><i>Loud.</i>&mdash;Encyclop&aelig;dia of Gardening. By <span class="smcap">J. C. Loudon</span>. London, 1850.</p>
+
+<p><i>Loud.</i>&mdash;Encyclop&aelig;dia of Agriculture. By <span class="smcap">J. C. Loudon</span>. London, 1844.</p>
+
+<p><i>Low.</i>&mdash;The Elements of Practical Agriculture. By <span class="smcap">David Low</span>. London,
+1843.</p>
+
+<p><i>M'Int.</i>&mdash;The Book of the Garden. By <span class="smcap">Charles M'Intosh</span>. 2 vols. Edinburgh
+and London, 1855.</p>
+
+<p><i>Mill.</i>&mdash;The Gardener's and Botanist's Dictionary. By <span class="smcap">Philip Miller</span>.
+Revised by Prof. <span class="smcap">Martyn</span>. London, 1819.</p>
+
+<p><i>Neill.</i>&mdash;Neill's Journal of a Horticultural Tour, &amp;c. 8vo. Edinburgh,
+1823.</p>
+
+<p><i>New Am. Cyclop&aelig;dia.</i>&mdash;New American Cyclop&aelig;dia. <span class="smcap">D. Appleton</span> &amp; Co., New
+York. 16 vols. royal 8vo. 1857 to 1863.</p>
+
+<p><i>Rog.</i>&mdash;The Vegetable Cultivator. By <span class="smcap">John Rogers</span>. London, 1851.</p>
+
+<p><i>Thomp.</i>&mdash;The Gardener's Assistant. By <span class="smcap">Robert Thompson</span>.</p>
+
+<p><i>Trans.</i>&mdash;The Transactions of the London Horticultural Society.
+Commenced 1815, and continued at intervals to the present time.</p>
+
+<p><i>Vil.</i>&mdash;Description des Plantes Potag&egrave;res. Par <span class="smcap">Vilmorin, Andrieux</span>, et
+<span class="smcap">Cie</span>. Paris, 1856.</p>
+</blockquote>
+
+<hr style="width: 65%;" />
+
+<h2><br /><br />CONTENTS.</h2>
+
+
+<div class='centered'>
+<table border="0" cellpadding="5" width="80%" cellspacing="0" summary="Contents">
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. I</span>.&mdash;<i>Esculent Roots.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or
+Japanese Yam. Chufa, or Earth Almond. German Rampion. Jerusalem
+Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppe's.
+Parsnip. Potato. Radish. Rampion. Swede or Ruta-baga Turnip.
+Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret.
+Sweet Potato. Tuberous-rooted Chickling Vetch. Tuberous-rooted
+Trop&aelig;olum. Turnip.</td>
+<td align="right" style="width: 20%;"><a href='#Page_1'><b>1-121</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. II</span>.&mdash;<i>Alliaceous Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh
+Onion.</td>
+<td align="right" style="width: 20%;"><a href='#Page_122'><b>122-148</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. III</span>.&mdash;<i>Alliaceous Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca.</td>
+<td align="right" style="width: 20%;"><a href='#Page_149'><b>149-169</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. IV</span>.&mdash;<i>Cucurbitaceous Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or
+Calabash. The Melon. Musk-melon. Persian Melons. Water-melon.
+Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin.
+Pumpkin. Snake Cucumber. Squash.</td>
+<td align="right" style="width: 20%;"><a href='#Page_170'><b>170-228</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. V</span>.&mdash;<i>Brassicaceous Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
+Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Ch&ouml;i. Pe-Tsai,
+or Chinese Cabbage. Savoy. Sea-kale.</td>
+<td align="right" style="width: 20%;"><a href='#Page_229'><b>229-286</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. VI</span>.&mdash;<i>Spinaceous Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar
+Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock.
+Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or
+Perennial Spinach.</td>
+<td align="right" style="width: 20%;"><a href='#Page_287'><b>287-314</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. VII</span>.&mdash;<i>Salad Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar.
+Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or
+Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo
+Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras
+Radish. Mallow, Curled-leaf. Mustard. Nasturtium. Garden
+Picridium. Purslain. Rape. Roquette, or Rocket. Samphire.
+Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely.
+Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket.
+Wood-sorrel. Worms.</td>
+<td align="right" style="width: 20%;"><a href='#Page_315'><b>315-405</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. VIII</span>.&mdash;<i>Oleraceous Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Coriander.
+Costmary. Cumin. Dill. Fennel. Lavender. Lovage.
+Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary.
+Sage. Savory. Spearmint. Tansy. Thyme.</td>
+<td align="right" style="width: 20%;"><a href='#Page_406'><b>406-449</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. IX</span>.&mdash;<i>Leguminous Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner.
+Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine.
+Pea. Pea-nut. Vetch, or Tare. Winged Pea.</td>
+<td align="right" style="width: 20%;"><a href='#Page_450'><b>450-560</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. X</span>.&mdash;<i>Medicinal Plants.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hyssop.
+Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey Rhubarb.
+Rue. Saffron. Southernwood. Wormwood.</td>
+<td align="right" style="width: 20%;"><a href='#Page_561'><b>561-578</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. XI</span>.&mdash;<i>Mushrooms, or Esculent Fungi.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber,
+or Truffle.</td>
+<td align="right" style="width: 20%;"><a href='#Page_579'><b>579-591</b></a></td>
+</tr>
+
+<tr><th align="center" colspan="2"><span class="smcap">Chap. XII</span>.&mdash;<i>Miscellaneous Vegetables.</i></th></tr>
+
+<tr>
+<td align="left" style="width: 80%;">Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil
+Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sunflower.
+Tobacco. Tomato.</td>
+<td align="right" style="width: 20%;"><a href='#Page_592'><b>592-692</b></a></td>
+</tr>
+
+<tr><th align="center"><span class="smcap">Index</span>.</th><td align="right" style="width: 20%;"><a href='#INDEX'><b>655</b></a></td></tr>
+
+
+</table></div>
+
+
+
+
+
+
+
+
+
+
+<p><span class='pagenum'><a name="Page_1" id="Page_1">[Pg 1]</a></span></p>
+<hr style="width: 65%;" />
+
+<h1><br /><br />FIELD AND GARDEN VEGETABLES.<br /><br /></h1>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_I" id="CHAPTER_I"></a>CHAPTER I.</h2>
+
+
+<h3>ESCULENT ROOTS.</h3>
+
+<blockquote><h4>The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or Japanese
+Yam. Chufa, or Earth Almond. German Rampion. Jerusalem Artichoke. Kohl
+Rabi. Oxalis, Tuberous. Oxalis, Deppes. Parsnip. Potato. Radish.
+Rampion. Swede, or Ruta-baga Turnip. Salsify, or Oyster Plant. Scolymus.
+Scorzonera. Skirret. Sweet Potato. Tuberous-rooted Chickling Vetch.
+Tuberous-rooted Trop&aelig;olum. Turnip.</h4></blockquote>
+
+
+<hr style="width: 45%;" />
+<h3>THE BEET.</h3>
+
+<h4>Beta vulgaris.</h4>
+
+<p>The Common Beet, sometimes termed the Red Beet, is a half-hardy biennial
+plant; and is cultivated for its large, succulent, sweet, and tender
+roots. These attain their full size during the first year, but will not
+survive the winter in the open ground. The seed is produced the second
+year; after the ripening of which, the plant perishes.</p>
+
+<p>When fully developed, the beet-plant rises about four feet in height,
+with an angular, channelled stem; long, slender branches; and large,
+oblong, smooth, thick, and fleshy leaves. The flowers are small, green,
+and are either sessile, or produced on very short peduncles. The
+calyxes, before maturity, are soft and fleshy; when ripe, hard and
+wood-like in texture. These calyxes, which are formed in small, united,
+rounded groups, or clusters, are of a brownish color, and about
+one-fourth of an inch in diameter; the size, however,<span class='pagenum'><a name="Page_2" id="Page_2">[Pg 2]</a></span> as well as depth
+of color, varying, to some extent, in the different varieties. Each of
+these clusters of dried calyxes contains from two to four of the true
+seeds, which are quite small, smooth, kidney-shaped, and of a deep
+reddish-brown color.</p>
+
+<p>These dried clusters, or groups, are usually recognized as the seeds;
+about fifteen hundred of which will weigh one ounce. They retain their
+vitality from seven to ten years.</p>
+
+<p><i>Soil and Fertilizers.</i>&mdash;The soil best adapted to the beet is a deep,
+light, well-enriched, sandy loam. When grown on thin, gravelly soil, the
+roots are generally tough and fibrous; and when cultivated in cold, wet,
+clayey localities, they are often coarse, watery, and insipid, worthless
+for the table, and comparatively of little value for agricultural
+purposes.</p>
+
+<p>A well-digested compost, formed of barnyard manure, loam and salt, makes
+the best fertilizer. Where this is not to be obtained, guano,
+superphosphate of lime, or bone-dust, may be employed advantageously as
+a substitute. Wood-ashes, raked or harrowed in just previous to sowing
+the seed, make an excellent surface-dressing, as they not only prevent
+the depredations of insects, but give strength and vigor to the young
+plants. The application of coarse, undigested, strawy manure, tends to
+the production of forked and misshapen roots, and should be avoided.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;Beets are always raised from seed. For early
+use, sowings are sometimes made in November; but the general practice is
+to sow the seed in April, as soon as the frost is out of the ground, or
+as soon as the soil can be worked. For use in autumn, the seed should be
+sown about the middle or 20th of May; and, for the winter supply, from
+the first to the middle of June. Lay out the ground in beds five or six
+feet in width, and of a length proportionate to the supply required;
+spade or fork the soil deeply and thoroughly over; rake the surface
+smooth and even; and draw the drills across the bed, fourteen inches<span class='pagenum'><a name="Page_3" id="Page_3">[Pg 3]</a></span>
+apart, and about an inch and a half in depth. Sow the seeds thickly
+enough to secure a plant for every two or three inches, and cover to the
+depth of the drills. Should the weather be warm and wet, the young
+plants will appear in seven or eight days. When they are two inches in
+height, they should be thinned to five or six inches apart; extracting
+the weaker, and filling vacant spaces by transplanting. The surplus
+plants will be found an excellent substitute for spinach, if cooked and
+served in like manner. The afterculture consists simply in keeping the
+plants free from weeds, and the earth in the spaces between the rows
+loose and open by frequent hoeings.</p>
+
+<p>Mr. Thompson states that "the drills for the smaller varieties should be
+about sixteen inches apart, and the plants should be thinned out to nine
+inches apart in the rows. The large sorts may have eighteen inches
+between the rows, but still not more than nine inches from plant to
+plant in the row. When large-sized roots are desired, the rows may be
+eighteen inches or two feet apart, and the plants twelve or fifteen
+inches distant from each other in the rows. But large roots are not the
+best for the table; and it is better to have two medium-sized roots,
+grown at nine inches apart, than one of perhaps double the size from
+twice the space. As a square foot of ground should afford plenty of
+nourishment to produce a root large enough for the table, the area for
+each plant may, therefore, be limited to that extent. If the rows are
+sixteen inches apart, and the plants thinned to nine inches in the row,
+each plant will have a space equal to a square foot. Such, of course,
+would also be the case if the rows were twelve inches apart, and the
+plants the same distance from each other in the row. But it is
+preferable to allow a greater space between the rows than between the
+plants in the row: for, by this arrangement, the leaves have better
+scope to grow to each side, and the plants so situated grow better than
+those which have an equal but rather limited<span class='pagenum'><a name="Page_4" id="Page_4">[Pg 4]</a></span> space in all directions;
+whilst the ground can also be more easily stirred, and kept clean."</p>
+
+<p><i>Taking the Crop.</i>&mdash;Roots, from the first sowings, will be ready for use
+early in July; from which time, until October, the table may be supplied
+directly from the garden. They should be drawn as fast as they attain a
+size fit for use; which will allow more time and space for the
+development of those remaining.</p>
+
+<p>For winter use, the roots must be taken up before the occurrence of
+heavy frosts, as severe cold not only greatly impairs their quality, but
+causes them to decay at the crown. Remove the leaves, being careful not
+to cut or bruise the crown; spread the roots in the sun a few hours to
+dry; pack them in sand or earth slightly moist; and place in the cellar,
+out of reach of frost, for the winter.</p>
+
+<p>"The London market-gardeners winter their beets in large sheds, stored
+in moderately damp mould, and banked up with straw. Mr. Cuthill states
+that it is a mistake to pack them in dry sand or earth for the winter;
+and that the same may be said of parsnips, carrots, salsify, scorzonera,
+and similar roots.</p>
+
+<p>"The object here is, that the moist soil may not draw the natural sap
+out of the roots so readily as dry sand would do; and hence they retain
+their fresh, plump appearance, and their tenderness and color are better
+preserved. In taking up the roots, the greatest care must be exercised
+that they are neither cut, broken, wounded on the skin, nor any of the
+fibres removed; and, when the small-leaved varieties are grown, few, if
+any, of the leaves should be cut off."&mdash;<i>M'Int.</i></p>
+
+<p>If harvested before receiving injury from cold, and properly packed,
+they will retain, in a good degree, their freshness and sweetness until
+the new crop is suitable for use.</p>
+
+<p><i>Seed.</i>&mdash;To raise seed, select smooth and well-developed roots having
+the form, size, and color by which the pure va<span class='pagenum'><a name="Page_5" id="Page_5">[Pg 5]</a></span>riety is distinguished;
+and, in April, transplant them eighteen inches or two feet apart,
+sinking the crowns to a level with the surface of the ground. As the
+stalks increase in height, tie them to stakes for support. The plants
+will blossom in June and July, and the seeds will ripen in August.</p>
+
+<p>In harvesting, cut off the plants near the ground, and spread them in a
+light and airy situation till they are sufficiently dried for threshing,
+or stripping off the seeds; after which the seeds should be exposed, to
+evaporate any remaining moisture.</p>
+
+<p>An ounce of seed will sow from one hundred to one hundred and fifty feet
+of drill, according to the size of the variety; and about four pounds
+will be required for one acre.</p>
+
+<p><i>Use.</i>&mdash;"The roots are the parts generally used, and are boiled, stewed,
+and also eaten cold, sliced in vinegar and oil. They enter into mixed
+salads, and are much used for garnishing; and, for all these purposes,
+the deeper colored they are, the more they are appreciated. Some,
+however, it ought to be noticed, prefer them of a bright-red color; but
+all must be of fine quality in fibre, solid, and of uniform color. The
+roots are also eaten cut into thin slices, and baked in an oven. Dried,
+roasted, and ground, they are sometimes mixed with coffee, and are also
+much employed as a pickle. Mixed with dough, they make a wholesome
+bread; but, for this purpose, the white or yellow rooted sorts are
+preferred. The roots of all the varieties are better baked than
+boiled."&mdash;<i>M'Int.</i></p>
+
+<p>The young plants make an excellent substitute for spinach; and the
+leaves of some of the kinds, boiled when nearly full grown, and served
+as greens, are tender and well-flavored.</p>
+
+<p>Some of the larger varieties are remarkably productive, and are
+extensively cultivated for agricultural purposes. From a single acre of
+land in good condition, thirty or forty tons are frequently harvested;
+and exceptional crops are recorded of fifty, and even sixty tons. In
+France, the White Sugar-beet is largely employed for the manufacture of
+sugar,&mdash;the<span class='pagenum'><a name="Page_6" id="Page_6">[Pg 6]</a></span> amount produced during one year being estimated to exceed
+that annually made from the sugar-cane in the State of Louisiana.</p>
+
+<p>For sheep, dairy-stock, and the fattening of cattle, experience has
+proved the beet to be at once healthful, nutritious, and economical.</p>
+
+<p><i>Varieties.</i>&mdash;The varieties are quite numerous, and vary to a
+considerable extent in size, form, color, and quality. They are obtained
+by crossing, or by the intermixture of one kind with another. This often
+occurs naturally when two or more varieties are allowed to run to seed
+in close proximity, but is sometimes performed artificially by
+transferring the pollen from the flower of a particular variety to the
+stigma of the flower of another.</p>
+
+<p>The kinds now in cultivation are as follows; viz.:&mdash;</p>
+
+
+<p><span class="smcap">Bark-skinned</span>. <i>Vil.</i></p>
+
+
+<div class="figright">
+             <img   src="images/img023.jpg" style="margin-top: -0.5em;" width="84" height="300"
+             alt="Bark-skinned Beet." /><br />
+         <b>Bark-skinned<br />Beet.</b>
+    </div>
+<p>Oak Bark-skinned.</p>
+
+
+
+<p>Root produced entirely within the earth, broadest near the crown, and
+thence tapering regularly to a point; average specimens measuring four
+inches in their greatest diameter, and about one foot in depth. Skin
+dark brown, thick, hard, and wrinkled, or striated, sometimes
+reticulated or netted, much resembling the bark of some descriptions of
+trees; whence the name. Flesh very deep purplish-red, circled, and rayed
+with paler red, fine-grained, sugary, and tender. Leaves numerous,
+spreading, bright green, slightly stained with red; the leaf-stems and
+nerves bright purplish-red.</p>
+
+<p>An early and comparatively new French variety, of fine flavor, excellent
+for summer use, and, if sown as late as the second week<span class='pagenum'><a name="Page_7" id="Page_7">[Pg 7]</a></span> in June,
+equally valuable for the table during winter. Not recommended for field
+culture.</p>
+
+<p>Sow in rows fourteen inches apart, and thin to six inches apart in the
+rows.</p>
+
+
+<p><span class="smcap">Barrott's New Crimson</span>. <i>Thomp.</i></p>
+
+<p>Root similar in form to the Castelnaudary, but somewhat larger; smooth
+and regular, and not apt to fork. Flesh dark crimson, fine-grained and
+tender. Leaf-stalks yellow.</p>
+
+
+<p><span class="smcap">Bassano</span>.</p>
+
+<p>Early Flat Bassano. Turnip-rooted Bassano. Rouge Plate de Bassano.
+<i>Vil.</i></p>
+
+<p>Bulb flattened; six or seven inches in diameter by three or four inches
+in depth; not very regular or symmetrical, but often somewhat ribbed,
+and terminating in a very small, slender tap-root. Skin of fine texture;
+brown above ground; below the surface, clear rose-red. Flesh white,
+circled or zoned with bright pink; not very close-grained, but very
+sugary and well-flavored. Leaves numerous, erect, of a lively green
+color, forming many separate groups, or tufts, covering the entire top,
+or crown, of the root. Leaf-stems short, greenish-white, washed or
+stained with rose.</p>
+
+<p>An Italian variety, generally considered the earliest of garden-beets,
+being from seven to ten days earlier than the Early Blood Turnip-rooted.
+The flesh, although much coarser than that of many other sorts, is
+tender, sweet, and of good quality. Roots from early sowings are,
+however, not suited for winter use; as, when overgrown, they almost
+invariably become too tough, coarse, and fibrous for table use. To have
+them in perfection during winter, the seed should not be sown till near
+the close of June.</p>
+
+<p>In moist, favorable seasons, it succeeds well in comparatively poor,
+thin soil.</p>
+
+<p>Cultivate and preserve as directed for the Early Turnip-rooted.<span class='pagenum'><a name="Page_8" id="Page_8">[Pg 8]</a></span></p>
+
+
+<p><span class="smcap">Cattell's Dwarf Blood</span>.</p>
+
+<p>Root small, regularly tapering. Flesh deep blood-red. Leaves small,
+bright red, spreading, or inclined to grow horizontally. Quality
+good,&mdash;similar to that of the Red Castelnaudary; which variety it much
+resembles in its general character.</p>
+
+<p>On account of its small size, it requires little space, and may be grown
+in rows twelve inches apart.</p>
+
+
+<p><span class="smcap">Cow-Horn Mangel Wurzel</span>. <i>Vil.</i></p>
+
+<p>Serpent-like Beet. Cow-horn Scarcity.</p>
+
+<p>A sub-variety of the Mangel Wurzel, producing its roots almost entirely
+above ground; only a small portion growing within the earth. Root long
+and slender, two feet and a half in length, and nearly three inches in
+diameter at its broadest part; often grooved or furrowed lengthwise, and
+almost invariably bent and distorted,&mdash;the effect either of the wind, or
+of the weight of its foliage. Flesh greenish white, circled with red at
+the centre. Leaves of medium size, green, erect; the leaf-stems and
+nerves pale red or rose color.</p>
+
+<p>It derives its different names from its various contorted forms;
+sometimes resembling a horn, and often assuming a shape not unlike that
+of a serpent.</p>
+
+<p>The variety is much esteemed and extensively cultivated in some parts of
+Europe, although less productive than the White Sugar or Long Red Mangel
+Wurzel.</p>
+
+
+<p><span class="smcap">Early Mangel Wurzel</span>.</p>
+
+<p>Early Scarcity. Disette H&acirc;tive. <i>Vil.</i></p>
+
+<p>Aside from its smaller size, this variety much resembles the Common Red
+Mangel Wurzel. Root contracted towards the crown, which rises two or
+three inches above the surface<span class='pagenum'><a name="Page_9" id="Page_9">[Pg 9]</a></span> of the soil, and tapering within the
+earth to a regular cone. Skin purplish rose, deeper colored than that of
+the last named. Flesh white, circled or zoned with pale red. Leaves
+spreading, green; the leaf-stems rose-colored.</p>
+
+<p>It is remarkable for the regular and symmetrical form of its roots,
+which grow rapidly, and, if pulled while young, are tender, very sweet,
+and well flavored. Planted the last of June, it makes a table-beet of
+more than average quality for winter use.</p>
+
+<p>When sown early, it attains a comparatively large size, and should have
+a space of twenty inches between the rows; but, when sown late, fifteen
+inches between the rows, and six inches between the plants in the rows,
+will afford ample space for their development.</p>
+
+
+<p><span class="smcap">Early Blood Turnip-Rooted</span>.</p>
+
+<div class="figright">
+             <img   src="images/img026.jpg" width="166" height="300"
+             alt="Early Blood Turnip-rooted" /><br />
+         <b>Early Blood<br />Turnip-rooted</b>
+    </div>
+
+
+<p>Early Turnip Beet.</p>
+
+
+<p>The roots of this familiar variety are produced almost entirely within
+the earth, and measure, when of average size, from four inches to four
+and a half in depth, and about four inches in diameter. Form turbinate,
+flattened, smooth, and symmetrical. Neck small, tap-root very slender,
+and regularly tapering. Skin deep purplish-red. Flesh deep blood-red,
+sometimes circled and rayed with paler red, remarkably sweet and tender.
+Leaves erect, not very numerous, and of a deep-red color, sometimes
+inclining to green; but the stems and nerves always of a deep brilliant
+red.</p>
+
+<p>The Early Blood Turnip Beet succeeds well from Canada to the Gulf of
+Mexico; and in almost every section of the United States is more
+esteemed, and more generally cultivated<span class='pagenum'><a name="Page_10" id="Page_10">[Pg 10]</a></span> for early use, than any other
+variety. Among market-gardeners, it is the most popular of the summer
+beets. It makes a rapid growth, comes early to the table, and, when sown
+late, keeps well, and is nearly as valuable for use in winter as in
+summer and autumn.</p>
+
+<p>In common with most of the table sorts, the turnip-rooted beets are much
+sweeter and more tender if pulled before they are fully grown; and
+consequently, to have a continued supply in their greatest perfection,
+sowings should be made from the beginning of April to the last of June,
+at intervals of two or three weeks.</p>
+
+<p>The roots, especially those intended for seed, should be harvested
+before severe frosts, as they are liable to decay when frozen at the
+crown, or even chilled. Sow in drills fourteen inches apart; and, when
+two inches in height, thin out the plants to six inches apart in the
+drills. An acre of land in good cultivation will yield from seven to
+eight hundred bushels.</p>
+
+
+<p><span class="smcap">German Red Mangel Wurzel</span>.</p>
+
+<p>Disette d'Allemagne. <i>Vil.</i></p>
+
+<p>An improved variety of the Long Red Mangel Wurzel, almost regularly
+cylindrical, and terminating at the lower extremity in an obtuse cone.
+It grows much out of ground, the neck or crown is comparatively small,
+it is rarely forked or deformed by small side roots, and is generally
+much neater and more regular than the Long Red. Size very large;
+well-developed specimens measuring from eighteen to twenty inches in
+length, and seven or eight inches in diameter. Flesh white, with red
+zones or rings; more colored than that of the last named. Leaves erect,
+green; the stems and nerves washed or stained with rose-red.</p>
+
+<p>For agricultural purposes, this variety is superior to the Long Red, as
+it is larger, more productive, and more easily harvested.<span class='pagenum'><a name="Page_11" id="Page_11">[Pg 11]</a></span></p>
+
+
+<p><span class="smcap">German Yellow Mangel Wurzel</span>.</p>
+
+<p>Green Mangel Wurzel. Jaune d'Allemagne. <i>Vil.</i></p>
+
+<p>Root produced half above ground, nearly cylindrical for two-thirds its
+length, terminating rather bluntly, and often branched or deformed by
+small side-roots. Size large; when well grown, measuring sixteen or
+eighteen inches deep, six or seven inches in diameter, and weighing from
+twelve to fifteen pounds. Skin above ground, greenish-brown; below,
+yellow. Flesh white, occasionally zoned or marked with yellow. Leaves of
+medium size, rather numerous, erect, very pale, or yellowish green; the
+stems and ribs light green.</p>
+
+<p>While young and small, the roots are tender and well-flavored; but this
+is a field rather than a table beet. In point of productiveness, it
+differs little from the Common Long Red, and should be cultivated as
+directed for that variety.</p>
+
+
+<div class="figright">
+             <img   src="images/img028.jpg" width="84" height="300"
+             alt="Half Long Blood." /><br />
+         <b>Half Long<br />Blood.</b>
+    </div>
+
+<p><span class="smcap">Half Long Blood.</span></p>
+
+
+<p>Dwarf Blood. Fine Dwarf Red. Early Half Long Blood. Rouge Nain. <i>Vil.</i></p>
+
+
+<p>Root produced within the earth, of medium size, or rather small; usually
+measuring about three inches in thickness near the crown, and tapering
+regularly to a point; the length being ten or twelve inches. Skin
+smooth, very deep purplish-red. Flesh deep blood-red, circled and rayed
+with paler red, remarkably fine grained, of firm texture, and very
+sugary. Leaves small, bright red, blistered on the surface, and
+spreading horizontally. Leaf-stems short.</p>
+
+<p>An excellent, half-early, garden variety, sweet, and well flavored, a
+good keeper, and by many considered very superior to the Common Long<span class='pagenum'><a name="Page_12" id="Page_12">[Pg 12]</a></span>
+Blood. When full grown, it is still tender and fine-grained, and much
+less stringy and fibrous than the last named, at an equally advanced
+stage of growth. It may be classed as one of the best table-beets, and
+is well worthy cultivation.</p>
+
+
+<p><span class="smcap">Improved Long Blood</span>.</p>
+
+<p>Long Smooth Blood.</p>
+
+<p>This is an improved variety of the Common Long Blood, attaining a much
+larger size, and differing in its form, and manner of growth. When
+matured in good soil, its length is from eighteen inches to two feet;
+and its diameter, which is retained for more than half its length, is
+from four to five inches. It is seldom very symmetrical in its form;
+for, though it has but few straggling side-roots, it is almost
+invariably bent and distorted. Skin smooth, very deep or blackish
+purple. Flesh dark blood-red, sweet, tender, and fine grained, while the
+root is young and small, but liable to be tough and fibrous when full
+grown. Leaves small, erect-red, and not very numerous. Leaf-stems
+blood-red.</p>
+
+<p>This beet, like the Common Long Blood, is a popular winter sort,
+retaining its color well when boiled. It is of larger size than the last
+named, grows more above the surface of the ground, and has fewer fibrous
+and accidental small side-roots. While young, it compares favorably with
+the old variety; but, when full grown, can hardly be said to be much
+superior. To have the variety in its greatest perfection for winter use,
+the seed should not be sown before the 10th of June; as the roots of
+this, as well as those of nearly all the table-varieties, are much more
+tender and succulent when very rapidly grown, and of about two-thirds
+their full size.</p>
+
+<p>Sow in drills fifteen inches apart, and thin to eight inches apart in
+the drills; or sow on ridges eighteen inches apart.<span class='pagenum'><a name="Page_13" id="Page_13">[Pg 13]</a></span></p>
+
+
+<p><span class="smcap">Long Blood</span>.</p>
+
+<p>Common Long Blood.</p>
+
+<p>The roots of this familiar variety are long, tapering, and comparatively
+slender; the size varying according to the depth and richness of the
+soil. Skin dark purple, sometimes purplish-black. Flesh deep blood-red,
+very fine grained and sugary, retaining its color well after being
+boiled. Leaves rather numerous, of medium size, erect, deep
+purplish-red; the leaf-stems blood-red.</p>
+
+<p>One of the most popular of winter beets; but, for late keeping, the seed
+should not be sown before the middle of June, as the roots, when large,
+are frequently tough and fibrous.</p>
+
+<p>The Improved Long Blood is a variety of this, and has, to a considerable
+extent, superseded it in the vegetable garden; rather, it would seem, on
+account of its greater size, than from any real superiority as respects
+its quality or keeping properties.</p>
+
+
+<p><span class="smcap">Long Red Mangel Wurzel</span>.</p>
+
+<p>Red Mangel Wurzel. Marbled Field Beet. <i>Law.</i></p>
+
+<p>Root fusiform, contracted at the crown, which, in the genuine variety,
+rises six or eight inches above the surface of the ground. Size large,
+when grown in good soil; often measuring eighteen inches in length, and
+six or seven inches in diameter. Skin below ground purplish-rose;
+brownish-red where exposed to the air and light. Leaves green; the stems
+and nerves washed or stained with rose-red. Flesh white, zoned and
+clouded with different shades of red.</p>
+
+<p>The Long Red Mangel Wurzel is hardy, keeps well, grows rapidly, is very
+productive, and in this country is more generally cultivated for
+agricultural purposes than any other variety. According to Lawson, the
+marbled or mixed color of its flesh seems particularly liable to vary:
+in some speci<span class='pagenum'><a name="Page_14" id="Page_14">[Pg 14]</a></span>mens, it is almost of a uniform red; while, in others, the
+red is scarcely, and often not at all, perceptible. These variations in
+color are, however, of no importance as respects the quality of the
+roots.</p>
+
+<p>The seed may be sown from the middle of April to the last of May. If
+sown in drills, they should be at least eighteen inches apart, and the
+plants should be thinned to ten inches in the drills. If sown on ridges,
+the sowing should be made in double rows; the ridges being three and a
+half or four feet apart, and the rows fifteen inches apart. The yield
+varies with the quality of the soil and the state of cultivation; thirty
+and thirty-five tons being frequently harvested from an acre.</p>
+
+<p>While young, the roots are tender and well-flavored, and are sometimes
+employed for table use.</p>
+
+
+<p><span class="smcap">Long White Green-top Mangel Wurzel</span>.</p>
+
+<p>Green-top White Sugar. Long White Mangel Wurzel. Disette Blanche &agrave;
+Collet Verte. <i>Vil.</i></p>
+
+<p>An improved variety of the White Sugar Beet. Root produced much above
+ground, and of very large size; if well grown, measuring nearly six
+inches in diameter, and eighteen inches in depth,&mdash;the diameter often
+retained for nearly two-thirds the length. Skin green, where exposed to
+light and air; below ground, white. Flesh white. Leaves green, rather
+large, and not so numerous as those of the White Sugar.</p>
+
+<p>Very productive, and superior to the last named for agricultural
+purposes; the quality being equally good, and the yield much greater.<span class='pagenum'><a name="Page_15" id="Page_15">[Pg 15]</a></span></p>
+
+
+<div class="figright">
+             <img   src="images/img032.jpg" width="89" height="300"
+             alt="Long Yellow Mangel Wurzel." /><br />
+         <b>Long Yellow<br />Mangel Wurzel.</b>
+    </div>
+
+<p><span class="smcap">Long Yellow Mangel Wurzel</span>.</p>
+
+<p>Jaune Grosse. <i>Vil.</i></p>
+
+
+<p>Root somewhat fusiform, contracted towards the crown, which rises six or
+eight inches above the surface of the ground. Size remarkably large;
+when grown in deep rich soil, often measuring twenty inches in length,
+and five or six inches in thickness. Skin yellow, bordering on
+orange-color. Flesh pale yellow, zoned or circled with white, not
+close-grained, but sugary. Leaves comparatively large, pale green; the
+stems and nerves yellow; the nerves paler.</p>
+
+<p>The variety is one of the most productive of the field-beets; but the
+roots are neither smooth nor symmetrical, a majority being forked or
+much branched.</p>
+
+<p>In the vicinity of Paris, it is extensively cultivated, and is much
+esteemed by dairy farmers on account of the rich color which it imparts
+to milk when fed to dairy-stock. Compared with the German Yellow, the
+roots of this variety are longer, not so thick, more tapering; and the
+flesh is of a much deeper color. It has also larger foliage.</p>
+
+
+
+<p><span class="smcap">Pine-Apple Short-Top</span>. <i>Hov. Mag.</i></p>
+
+<p>Root of medium size, fusiform. Skin deep purplish-red. Flesh very deep
+blood-red, fine-grained, as sweet as the Bassano, tender, and of
+excellent quality for table use. Leaves very short and few in number,
+reddish-green; leaf-stems and nerves blood-red.</p>
+
+<p>In its foliage, as well as in the color of the root, it strongly<span class='pagenum'><a name="Page_16" id="Page_16">[Pg 16]</a></span>
+resembles some of the Long Blood varieties; but it is not so large, is
+much finer in texture, and superior in flavor. It is strictly a garden
+or table beet, and, whether for fall or winter use, is well deserving of
+cultivation.</p>
+
+
+<p><span class="smcap">Red Castelnaudary</span>. <i>Trans.</i></p>
+
+<p>This beet derives its name from a town in the province of Languedoc in
+France, where the soil is particularly adapted to the growth of these
+vegetables, and where this variety, which is so much esteemed in France
+for its nut-like flavor, was originally produced.</p>
+
+<p>The roots grow within the earth. The leaves are thickly clustered around
+the crown, spreading on the ground. The longest of the leaf-stems do not
+exceed three inches: these and the veins of the leaves are quite purple,
+whilst the leaves themselves are green, with only a slight stain of
+purple. The root is little more than two inches in diameter at the top,
+tapering gradually to the length of nine inches. The flesh, which is of
+a deep purple, and exhibits dark rings, preserves its fine color when
+boiled, is very tender and sweet, and presents a delicate appearance
+when cut in slices.</p>
+
+<p>Being small in its whole habit, it occupies but little space in the
+ground, and may be sown closer than other varieties usually are.</p>
+
+<p>Not generally known or much cultivated in this country.</p>
+
+
+<p><span class="smcap">Red Globe Mangel Wurzel</span>.</p>
+
+<p>Betterave Globe Rouge. <i>Vil.</i></p>
+
+<p>Root nearly spherical, but tapering to pear-shaped at the base; nearly
+one-third produced above ground. Size large; well-grown specimens
+measuring seven or eight inches in diameter, and nine or ten inches in
+depth. Skin smooth, and of a rich purplish rose-color below ground;
+brown above the<span class='pagenum'><a name="Page_17" id="Page_17">[Pg 17]</a></span> surface, where exposed to the sun. Flesh white, rarely
+circled, with rose-red. Leaves pale green, or yellowish green; the stems
+and ribs or nerves sometimes veined with red.</p>
+
+<p>This variety is productive, keeps well, and, like the Yellow Globe, is
+well adapted to hard and shallow soils. It is usually cultivated for
+agricultural purposes, although the yield is comparatively less than
+that of the last named.</p>
+
+<p>In moist soils, the Yellow Globe succeeds best; and, as its quality is
+considered superior, it is now more generally cultivated than the Red.</p>
+
+
+<p><span class="smcap">White Globe Mangel Wurzel</span>.</p>
+
+<p>A sub-variety of the Yellow and Red Globe, which, in form and manner of
+growth, it much resembles. Skin above ground, green; below, white.
+Leaves green. Flesh white and sugary; but, like the foregoing sorts, not
+fine grained, or suited for table use.</p>
+
+<p>Productive, easily harvested, excellent and profitable for farm
+purposes, and remarkably well adapted for cultivation in hard, shallow
+soil.</p>
+
+
+<div class="figright">
+             <img   src="images/img034.jpg" width="134" height="300"
+             alt="White Sugar Beet." /><br />
+         <b>White Sugar Beet.</b>
+    </div>
+
+<p><span class="smcap">White Sugar</span>.</p>
+
+<p>White Silesian. Betterave Blanche. <i>Vil.</i></p>
+
+
+<p>Root fusiform, sixteen inches in length, six or seven inches in its
+greatest diameter, contracted towards the crown, thickest just below the
+surface of the soil, but nearly retaining its size for half the depth,
+and thence tapering regularly to a point. Skin white, washed with green
+or rose-red at the crown. Flesh white, crisp, and very sugary. Leaves
+green; the leaf-stems<span class='pagenum'><a name="Page_18" id="Page_18">[Pg 18]</a></span> clear green, or green stained with light red,
+according to the variety.</p>
+
+<p>The White Sugar Beet is quite extensively grown in this country, and is
+employed almost exclusively as feed for stock; although the young roots
+are sweet, tender, and well flavored, and in all respects superior for
+the table to many garden varieties. In France, it is largely cultivated
+for the manufacture of sugar and for distillation.</p>
+
+<p>Of the two sub-varieties, some cultivators prefer the Green-top; others,
+the Rose-colored or Red-top. The latter is the larger, more productive,
+and the better keeper; but the former is the more sugary. It is,
+however, very difficult to preserve the varieties in a pure state; much
+of the seed usually sown containing, in some degree, a mixture of both.</p>
+
+<p>It is cultivated in all respects as the Long Red Mangel Wurzel, and the
+yield per acre varies from twenty to thirty tons.</p>
+
+
+<p><span class="smcap">White Turnip-Rooted</span>.</p>
+
+<p>A variety of the Early Turnip-rooted Blood, with green leaves and white
+flesh; the size and form of the root, and season of maturity, being
+nearly the same. Quality tender, sweet, and well flavored; but, on
+account of its color, not so marketable as the last named.</p>
+
+
+<p><span class="smcap">Wyatt's Dark Crimson</span>.</p>
+
+<p>Whyte's Dark Crimson. Rouge de Whyte. <i>Vil.</i></p>
+
+<p>Root sixteen inches long, five inches in diameter, fusiform, and
+somewhat angular in consequence of broad and shallow longitudinal
+furrows or depressions. Crown conical, brownish. Skin smooth,
+slate-black. Flesh very deep purplish-red, circled and rayed with yet
+deeper shades of red, very fine-grained, and remarkably sugary. Leaves
+deep red,<span class='pagenum'><a name="Page_19" id="Page_19">[Pg 19]</a></span> shaded with brownish-red: those of the centre, erect; those
+of the outside, spreading or horizontal.</p>
+
+<p>The variety is not early, but of fine quality; keeps remarkably well,
+and is particularly recommended for cultivation for winter and spring
+use. Much esteemed in England.</p>
+
+
+<p><span class="smcap">Yellow Castelnaudary.</span> <i>Trans.</i> <i>Vil.</i></p>
+
+<p>Root produced within the earth, broadest at the crown, where its
+diameter is nearly three inches, and tapering gradually to a point; the
+length being about eight inches. Skin orange-yellow. Flesh clear yellow,
+with paler zones or rings. Leaves spreading, those on the outside being
+on stems about four inches in length; the inner ones are shorter,
+numerous, of a dark-green color, and rather waved on the edges: the
+leaf-stems are green, rather than yellow.</p>
+
+<p>An excellent table-beet, being tender, yet firm, and very sweet when
+boiled, although its color is not so agreeable to the eye.</p>
+
+<div class="figright">
+             <img   src="images/img036.jpg" width="209" height="300"
+             alt="Yellow Globe Mangel Wurzel." /><br />
+         <b>Yellow Globe<br />Mangel Wurzel.</b>
+    </div>
+
+<p><span class="smcap">Yellow Globe Mangel Wurzel.</span></p>
+
+<p>Betterave Jaune Globe. <i>Vil.</i></p>
+
+
+<p>This is a globular-formed beet, measuring about ten inches in diameter,
+and weighing ten or twelve pounds; about one-half of the root growing
+above ground. Skin yellow, where it is covered by the soil; and
+yellowish-brown above the surface, where exposed to light and air. Flesh
+white, zoned or marked with yellow, close-grained and sugary. Leaves not
+large or numerous, rather erect, green; the stems and ribs paler, and
+sometimes yellowish.<span class='pagenum'><a name="Page_20" id="Page_20">[Pg 20]</a></span></p>
+
+<p>The Yellow Globe is one of the most productive of all the varieties;
+and, though not adapted to table use, is particularly excellent for
+stock of all descriptions, as the roots are not only remarkably sugary,
+but contain a considerable portion of albumen. It retains its soundness
+and freshness till the season has far advanced, does not sprout so early
+in spring as many others, and is especially adapted for cultivation in
+hard, shallow soil.</p>
+
+<p>The yield varies from thirty to forty tons per acre, according to soil,
+season, and culture; although crops are recorded of fifty tons and
+upwards.</p>
+
+<p>Sow from the last of April to the last of May; but early sowings succeed
+best. If sown in drills, they should be made twenty inches apart, and
+the plants should be thinned to ten inches apart in the drills; if sown
+on ridges, sow in double rows, making the ridges three feet and a half,
+and the rows sixteen inches apart. On account of its globular form, the
+crop can be harvested with great facility by the use of a common plough.</p>
+
+
+<p><span class="smcap">Yellow Turnip-Rooted.</span></p>
+
+<p>A sub-variety of the Blood Turnip-rooted, differing principally in
+color, but to some extent also in its form, which is less compressed.
+Leaves large, yellowish-green; the leaf-stems and nerves yellow. Flesh
+yellow, comparatively close-grained, sweet and tender.</p>
+
+<p>Not much cultivated on account of its color; the red varieties being
+preferred for table use.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE CARROT.</h3>
+
+<h4>Daucus carota.</h4>
+
+<p>The Carrot, in its cultivated state, is a half-hardy biennial. It is
+indigenous to some parts of Great Britain, generally<span class='pagenum'><a name="Page_21" id="Page_21">[Pg 21]</a></span> growing in chalky
+or sandy soil, and to some extent has become naturalized in this
+country; being found in gravelly pastures and mowing fields, and
+occasionally by roadsides, in loose places, where the surface has been
+disturbed or removed. In its native state, the root is small, slender,
+and fibrous, or woody, of no value, and even of questionable properties
+as an article of food.</p>
+
+<p><i>Soil, Sowing, and Culture.</i>&mdash;The Carrot flourishes best in a good,
+light, well-enriched loam. Where there is a choice of situations, heavy
+and wet soils should be avoided; and, where extremes are alternatives,
+preference should be given to the light and dry. If possible, the ground
+should be stirred to the depth of twelve or fifteen inches,
+incorporating a liberal application of well-digested compost, and well
+pulverizing the soil in the operation. The surface should next be
+levelled, cleared as much as possible of stones and hard lumps of earth,
+and made mellow and friable; in which state, if the ground contains
+sufficient moisture to color the surface when it is stirred, it will be
+ready for the seed. This may be sown from the first of April to the 20th
+of May; but early sowings succeed best. The drills should be made an
+inch in depth; and for the smaller, garden varieties, about ten inches
+apart. The larger sorts are grown in drills about fourteen inches apart;
+the plants in the rows being thinned to five or six inches asunder.</p>
+
+<p><i>Harvesting.</i>&mdash;The roots attain their full size by the autumn of the
+first year; and, as they are not perfectly hardy, should be dug and
+housed before the ground is frozen. When large quantities are raised for
+stock, they are generally placed in bulk in the cellar, without packing;
+but the finer sorts, when intended for the table, are usually packed in
+earth or sand, in order to retain their freshness and flavor. With
+ordinary precaution, they will remain sound and fresh until May or June.</p>
+
+<p><i>Seed.</i>&mdash;To raise seed, select good-sized, smooth, and sym<span class='pagenum'><a name="Page_22" id="Page_22">[Pg 22]</a></span>metrical
+roots; and as early in spring as the frost is out of the ground, and the
+weather settled, transplant to rows three feet apart, and fifteen inches
+apart in the rows, sinking the crowns just below a level with the
+surface of the ground. The seed-stalks are from four to six feet in
+height, with numerous branches. The flowers appear in June and July; are
+white; and are produced at the extremities of the branches, in umbels,
+or flat, circular groups or clusters, from two to five inches in
+diameter. The seed ripens in August; but, as all the heads do not ripen
+at once, they should be cut off as they successively mature. The stiff,
+pointed hairs or bristles with which the seeds are thickly covered, and
+which cause them to adhere together, should be removed either by
+threshing or by rubbing between the hands; clearing them more or less
+perfectly, according to the manner of sowing. If sown by a machine, the
+seeds should not only be free from broken fragments of the stems of the
+plant, but the surface should be made as smooth as possible. For
+hand-sowing, the condition of the seed is less essential; though, when
+clean, it can be distributed in the drill more evenly and with greater
+facility.</p>
+
+<p>The seeds of the several varieties differ little in size, form, or
+color, and are not generally distinguishable from each other. They will
+keep well two years; and if preserved from dampness, and placed in a
+cool situation, a large percentage will vegetate when three years old.</p>
+
+<p>In the vegetable garden, an ounce of seed is allowed for one hundred and
+fifty feet of drill; and, for field culture, about two pounds for an
+acre.</p>
+
+<p>An ounce contains twenty-four thousand seeds.</p>
+
+<p><i>Use.</i>&mdash;Though not relished by all palates, carrots are extensively
+employed for culinary purposes, and are generally considered healthful
+and nutritious. They form an important ingredient in soups, stews, and
+French dishes of various descriptions; and by many are much esteemed,
+when simply boiled, and served with meats or fish.<span class='pagenum'><a name="Page_23" id="Page_23">[Pg 23]</a></span></p>
+
+<p>"Carrots may be given to every species of stock, and form in all cases a
+palatable and nourishing food. They are usually given in their raw
+state, though they may be steamed or boiled in the same manner as other
+roots.</p>
+
+<p>"Horses and dairy-cows are the live-stock to which they are most
+frequently given. They are found in an eminent degree to give color and
+flavor to butter; and, when this is the end desired, no species of
+green-feeding is better suited to the dairy. To horses they may be given
+with cut straw and hay; and, thus given, form a food which will sustain
+them on hard work. They afford excellent feeding for swine, and quickly
+fatten them. When boiled, they will be eaten by poultry; and, mixed with
+any farinaceous substance, form an excellent food for them. They are
+also used for distillation, affording a good spirit."</p>
+
+<p>The varieties are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Altringham.</span> <i>Law.</i></p>
+
+<p>Altringham. Long Red Altringham. <i>Vil.</i></p>
+
+<p>The Altrincham Carrot measures about fourteen inches in length, by two
+inches in diameter. It retains its thickness for nearly two-thirds its
+length: but the surface is seldom regular or smooth; the genuine variety
+being generally characterized by numerous crosswise elevations, and
+corresponding depressions. Neck small and conical, rising one or two
+inches above the surface of the soil. Skin nearly bright-red; the root
+having a semi-transparent appearance. Flesh bright and lively, crisp and
+breaking in its texture; and the heart, in proportion to the size of the
+root, is smaller than that of the Long Orange. Leaves long, but not
+large or very numerous.</p>
+
+<p>According to Lawson, it is easily distinguished from the Long Orange by
+the roots growing more above ground, by its more convex or rounded
+shoulders, and by its tapering more<span class='pagenum'><a name="Page_24" id="Page_24">[Pg 24]</a></span> irregularly, and terminating more
+abruptly. It is, however, exceedingly difficult to procure the variety
+in its purity, as it is remarkably liable to sport, although the roots
+grown for seed be selected with the greatest care.</p>
+
+<p>It is a good field-carrot, but less productive than the Long Orange and
+some others; mild and well flavored for the table, and one of the best
+sorts for cultivation for market.</p>
+
+<p>Thompson states that "it derives its name from a place called
+Altrincham, in Cheshire, Eng., where it is supposed to have originated.
+In seedsmen's lists it is frequently, but erroneously, called the
+Altringham."</p>
+
+
+
+<p><span class="smcap">Early Frame.</span></p>
+
+
+<div class="figright">
+             <img   src="images/img041.jpg" width="155" height="250"
+             alt="Early Frame." /><br />
+         <b>Early Frame.</b>
+    </div>
+<p>Early Forcing Horn. Earliest Short Forcing Horn. Early Short Scarlet.</p>
+
+
+
+<p>Root grooved or furrowed at the crown, roundish, or somewhat globular;
+rather more than two inches in diameter, nearly the same in depth, and
+tapering suddenly to a very slender tap-root. Skin red, or
+reddish-orange; brown or greenish where it comes to the surface of the
+ground. Foliage small and finely cut or divided, not so large or
+luxuriant as that of the Early Horn.</p>
+
+<p>The Early Frame is the earliest of all varieties, and is especially
+adapted for cultivation under glass, both on account of its earliness,
+and the shortness and small size of its roots. It is also one of the
+best sorts for the table, being very delicate, fine-grained, mild, and
+remarkably well flavored.</p>
+
+<p>Where space is limited, it may be grown in rows six inches apart,
+thinned to three inches apart in the rows; or sown broadcast, and the
+young plants thinned to three inches apart in each direction.<span class='pagenum'><a name="Page_25" id="Page_25">[Pg 25]</a></span></p>
+
+
+<p><span class="smcap">Early Half-Long Scarlet.</span></p>
+
+<p>Half-long Red. <i>Vil.</i></p>
+
+<p>Root slender and tapering, measuring seven or eight inches in length,
+and two inches in its greatest diameter. Crown hollow. Skin red below
+the surface of the ground, green or brown above. Flesh reddish-orange,
+fine-grained, mild, and well flavored. Foliage similar to that of the
+Early Frame, but not abundant.</p>
+
+<p>The variety is remarkably productive; in good soil and favorable
+seasons, often yielding an amount per acre approaching that of the Long
+Orange. Season intermediate between the early garden and late field
+sorts.</p>
+
+
+<div class="figright">
+             <img   src="images/img042.jpg" width="94" height="250"
+             alt="Early Horn Carrot." /><br />
+         <b>Early Horn<br />Carrot.</b>
+    </div>
+<p><span class="smcap">Early Horn.</span></p>
+
+<p>Early Scarlet Horn. Early Short Dutch. Dutch Horn.</p>
+
+
+
+<p>Root six inches in length, two inches and a half in diameter, nearly
+cylindrical, and tapering abruptly to a very slender tap-root. Skin
+orange-red, but green or brown where it comes to the surface of the
+ground. Flesh deep orange-yellow, fine-grained, and of superior flavor
+and delicacy. The crown of the root is hollow, and the foliage short and
+small.</p>
+
+<p>The variety is very early, and as a table-carrot much esteemed, both on
+account of the smallness of its heart and the tenderness of its fibre.
+As the roots are very short, it is well adapted for shallow soils; and
+on poor, thin land will often yield a greater product per acre than the
+Long Orange or the White Belgian, when sown under like circumstances.</p>
+
+<p>Sow in rows one foot apart, and thin to four inches in the rows.<span class='pagenum'><a name="Page_26" id="Page_26">[Pg 26]</a></span></p>
+
+
+<p><span class="smcap">Flander's Large Pale Scarlet.</span> <i>Vil.</i></p>
+
+<p>Flander's Pale Red.</p>
+
+<p>Root produced within the earth, fourteen or fifteen inches long, three
+or four inches in diameter at the broadest part, fusiform, not very
+symmetrical, but often quite crooked and angular. The crown is flat,
+very large, and nearly covered by the insertion of the leaves. Flesh
+reddish-yellow, and rather coarse-grained. Foliage large and vigorous.</p>
+
+<p>The roots are formed early and with great certainty. It is also very
+productive, of large size, keeps remarkably well; and, though of coarse
+texture, one of the best sorts for cultivation for farm-purposes.</p>
+
+<p>It originated in Flanders, and is comparatively an old variety, but is
+little disseminated, and not grown to any extent, in this country.</p>
+
+
+<p><span class="smcap">Long Orange.</span></p>
+
+<p>Root long, thickest at or near the crown, and tapering regularly to a
+point. Size very variable, being much affected by soil, season, and
+cultivation: well-grown specimens measure fifteen inches in length, and
+three inches in diameter at the crown. Skin smooth, of a reddish-orange
+color. Flesh comparatively close-grained, succulent, and tender, of a
+light-reddish vermilion or orange color, the heart lighter, and large in
+proportion to the size of the root. Foliage not abundant, but healthy
+and vigorous, and collected into a comparatively small neck. The roots
+are usually produced entirely within the earth.</p>
+
+<p>If pulled while very young and small, they are mild, fine-grained, and
+good for table use; but, when full grown, the texture is coarser, and
+the flavor stronger and less agreeable.</p>
+
+<p>The Long Orange is more cultivated in this country for agricultural
+purposes than all other varieties. With respect<span class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span> to its value for stock,
+its great productiveness, and its keeping properties, it is considered
+the best of all the sorts for field culture. A well-enriched soil will
+yield from six hundred to eight hundred bushels per acre. The seed is
+usually sown in drills, about fourteen inches apart, but sometimes on
+ridges, eighteen or twenty inches apart, formed by turning two furrows
+together; the ridges yielding the largest roots, and the drills the
+greatest quantity.</p>
+
+<p>Two pounds of seed are usually allowed to an acre; but, if sown by a
+well-regulated machine, about one-half this quantity will be sufficient.</p>
+
+
+<div class="figright">
+             <img   src="images/img044.jpg" width="58" height="450"
+             alt="Long Red Belgian Carrot." /><br />
+         <b>Long Red<br />Belgian Carrot.</b>
+    </div>
+
+<p><span class="smcap">Long Red Belgian.</span></p>
+
+<p>Yellow Belgian. Yellow Green-top Belgian.</p>
+
+
+<p>Root very long, fusiform, contracted a little towards the crown, but
+nearly of uniform thickness from the top down half the length. Size
+large; when grown in deep soil, often measuring twenty inches in length,
+and nearly three inches in diameter. The crown rises four or five inches
+above the surface of the ground, and is of a green color; below the
+surface, the skin is reddish-yellow. Flesh orange-red.</p>
+
+<p>This variety, like the White, originated in Belgium. In Europe it is
+much esteemed by agriculturists, and is preferred to the White Belgian,
+as it is not only nearly as productive, but has none of its defects.</p>
+
+
+<p><span class="smcap">Long Yellow.</span></p>
+
+<p>Long Lemon.</p>
+
+<p>Root fusiform, three inches in diameter at the crown, and from, twelve
+to fourteen inches in depth. Skin pale yellow, or lemon-color, under
+ground; but greenish on the top, or crown, which rises a little<span class='pagenum'><a name="Page_28" id="Page_28">[Pg 28]</a></span> above
+the surface of the soil. Flesh yellow, the heart paler, and, like that
+of the Long Orange, of large size. While young, the roots are delicate,
+mild, and well flavored; but, when full grown, valuable only for stock.</p>
+
+<p>The Long Lemon is easily harvested, and is very productive, yielding
+nearly the same quantity to the acre as the Long Orange; which variety
+it much resembles in its general character, and with which it is
+frequently, to a greater or less extent, intermixed.</p>
+
+
+<p><span class="smcap">Long Surrey.</span></p>
+
+<p>Long Red. James's Scarlet.</p>
+
+<p>This variety much resembles the Long Orange: the roots, however, are
+more slender, the heart is smaller, and the color deeper.</p>
+
+<p>"It is popular in some parts of England, and is extensively grown over
+the Continent."</p>
+
+
+<p><span class="smcap">Long White.</span></p>
+
+<p>Common White.</p>
+
+<p>Root produced entirely below ground, regularly fusiform, fifteen inches
+long, by about three inches in its largest diameter. Skin white, stained
+with russet-brown. Flesh white, and generally considered sweeter than
+that of the colored varieties.</p>
+
+<p>The Common White has been but little cultivated since the introduction
+of the White Belgian; a variety much more productive, though perhaps not
+superior either in flavor, or fineness of texture.</p>
+
+
+<div class="figright">
+             <img   src="images/img045.jpg" width="84" height="400"
+             alt="New Intermediate." /><br />
+         <b>New<br />Intermediate.</b>
+    </div>
+<p><span class="smcap">New Intermediate.</span></p>
+
+
+<p>An English variety, comparatively of recent introduction. Root broadest
+at the crown, and<span class='pagenum'><a name="Page_29" id="Page_29">[Pg 29]</a></span> thence tapering very regularly to a point. Size full
+medium; well-grown specimens measuring nearly three inches in diameter
+at the broadest part, and about one foot in length. Skin bright
+orange-red. Flesh orange-yellow, fine-grained, sweet, well flavored,
+and, while young, excellent for table use.</p>
+
+<p>Very hardy, and also very productive; yielding, according to the best
+English authority, a greater weight per acre than any other
+yellow-fleshed variety.</p>
+
+
+<p><span class="smcap">Purple or Blood Red</span>.</p>
+
+<p>Violette. <i>Vil.</i></p>
+
+<p>Root fusiform, and very slender, fourteen inches in length, by two
+inches and a half in diameter at the top or broadest part. Skin deep
+purple, varying to some extent in depth of shade, but generally very
+dark. Flesh purple at the outer part of the root, and yellow at the
+centre or heart; fine grained, sugary, and comparatively well flavored.</p>
+
+<p>Not much cultivated for the table, on account of the brown color it
+imparts to soups or other dishes of which it may be an ingredient. It is
+also inclined to run to seed the year it is sown. It has, however, the
+reputation of flourishing better in wet, heavy soil, than any other
+variety.</p>
+
+
+<p><span class="smcap">Short White</span>.</p>
+
+<p>Blanche des Vosges. <i>Vil.</i></p>
+
+<p>Root obtusely conical, seven or eight inches long, by about four inches
+in diameter at the crown, which is large, flat, greenish, and level with
+the surface of the ground. Skin white, tinted with amber, smooth and
+fine. Flesh yellowish-white, remarkably solid, and fine in texture;
+sweet and well flavored. Foliage rather finely divided, and as vigorous
+as the Long Orange.</p>
+
+<p>The Short White yields well, retains its qualities during winter, and is
+well adapted for cultivation in soils that are hard and shallow.<span class='pagenum'><a name="Page_30" id="Page_30">[Pg 30]</a></span></p>
+
+
+<p><span class="smcap">Studley</span>.</p>
+
+<p>Long Red Brunswick.</p>
+
+<p>Root fusiform, very long, and regular; the crown level with the surface
+of the soil. In good cultivation, the roots attain a length of sixteen
+inches, and a diameter of nearly two inches. Color bright
+reddish-orange, like the Altrincham.</p>
+
+<p>An excellent table-carrot, but flourishes well only in deep, mellow
+soil.</p>
+
+
+<p><span class="smcap">White Belgian</span>.</p>
+
+<p>Green-top White.</p>
+
+<p>Root very long, fusiform, eighteen to twenty inches in length, and four
+or five inches in diameter. In the genuine variety, the crown rises five
+or six inches from the surface of the ground; and, with the exception of
+a slight contraction towards the top, the full diameter is retained for
+nearly one-half of the entire length. Skin green above, white below
+ground. Flesh white, tending to citron-yellow at the centre or heart of
+the root; somewhat coarse in texture. Foliage rather large and vigorous.</p>
+
+<p>The White Belgian Carrot is remarkable for its productiveness,
+surpassing in this respect all other varieties, and exceeding that of
+the Long Orange by nearly one-fourth. It can be harvested with great
+facility, and gives a good return even on poor soils.</p>
+
+<p>The variety is not considered of any value as a table esculent, and is
+grown almost exclusively for feeding stock; for which purpose, it is,
+however, esteemed less valuable than the yellow-fleshed sorts, because
+less nutritious, and more liable to decay during winter.</p>
+
+<p>Since its introduction, it has somewhat deteriorated; and, as now grown,
+differs to some extent from the description given above. The roots are
+smaller, seldom rise more than<span class='pagenum'><a name="Page_31" id="Page_31">[Pg 31]</a></span> two or three inches above the soil, and
+taper directly from the crown to the point. A judicious selection of
+roots for seed, continued for a few seasons, would undoubtedly restore
+the variety to its primitive form and dimensions.</p>
+
+<p>The same amount of seed will be required as of the Long Orange: and the
+general method of culture should be the same; with the exception, that,
+in thinning out the plants, the White Belgian should have more space.</p>
+
+
+<p><span class="smcap">White Belgian Horn</span>.</p>
+
+<p>Transparent White. <i>Vil.</i></p>
+
+<p>Root seven or eight inches in length, and two inches in its greatest
+diameter, tapering regularly from the crown to the point. Skin fine,
+clear white. Flesh very white, and almost transparent, mild, tender, and
+delicate.</p>
+
+<p>A French variety, remarkable for the peculiar, pure white color of its
+skin and flesh.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>TURNIP-ROOTED CHERVIL.</h3>
+
+
+<h4><span class="smcap">Parsnip Chervil</span>.</h4>
+
+<h4>Ch&aelig;rophyllum bulbosum.</h4>
+
+
+<div class="figright">
+             <img   src="images/img048.jpg" width="109" height="300"
+             alt="Turnip-rooted Chervil." /><br />
+         <b>Turnip-rooted<br />Chervil.</b>
+    </div>
+<p>A hardy, biennial plant, from the south of Europe. The root is fusiform,
+four or five inches long, and nearly an inch and a half in diameter;
+skin, grayish-black; flesh, white. The leaves are compound, the leaflets
+very deeply cut, and the divisions of the upper leaves very narrow and
+slender. The flowers are white, and terminate the top of the plant in
+umbels, or large, circular, flat, spreading bunches. The seeds are long,
+pointed, furrowed, concave on one side, of a brownish color, and retain
+their power of germination but one year. An ounce contains sixty-five
+hundred seeds.<span class='pagenum'><a name="Page_32" id="Page_32">[Pg 32]</a></span></p>
+
+<p><i>Soil and Cultivation.</i>&mdash;The seeds may be sown in drills, in October or
+April, in the manner of sowing the seeds of the common carrot:
+preference to be given to rich, mellow soil. The roots will attain their
+full size by the following August or September, when they should be
+harvested. With a little care to prevent sprouting, they may be
+preserved until April.</p>
+
+<p><i>Seed.</i>&mdash;The roots intended for seed should be set in the open ground in
+autumn or in spring. The seeds will ripen in August, and should be sown
+within a month or two of the time of ripening; or, if kept till spring,
+should be packed in earth or sand: for, when these precautions are
+neglected, they will often remain dormant in the ground throughout the
+year.</p>
+
+<p><i>Use.</i>&mdash;The Tuberous-rooted Chervil promises to be a valuable esculent
+root. M. Vilmorin considered it worthy to be classed with the potato,
+though not equally productive. On his authority, upwards of six tons
+have been produced on an acre; an amount which he states may be greatly
+increased by a judicious selection of the best roots for seed.</p>
+
+<p>The roots, which are eaten boiled, are of a gray color, and nearly of
+the size and form of an Early Horn Carrot. The flesh is white,
+farinaceous, and of a flavor intermediate between that of a chestnut and
+a potato.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CHINESE POTATO, OR JAPANESE YAM.</h3>
+
+
+<h4>Dioscorea batatas.</h4>
+
+<div class="figright">
+             <img   src="images/img050.jpg" width="91" height="450"
+             alt="Chinese Potato, or Japanese Yam." /><br />
+         <b>Chinese Potato,<br />or<br />Japanese Yam.</b>
+    </div>
+
+<p>Stem twelve feet or more in length, of a creeping or climbing habit;
+leaves heart-shaped, though sometimes halberd-formed; flowers small, in
+clusters, white. "The root is of a pale russet color, oblong, regularly
+rounded, club-shaped, exceedingly tender, easily broken, and differs
+from nearly all vertical roots in being largest at the lower end."<span class='pagenum'><a name="Page_33" id="Page_33">[Pg 33]</a></span></p>
+
+
+
+<p><i>Propagation and Cultivation.</i>&mdash;The Chinese Potato requires a very deep,
+light, rather sandy, and tolerably rich soil; and this should be
+thoroughly stirred to the depth of at least two feet. No fresh manure
+should be used, but fine, well-decomposed compost applied, and deeply as
+well as very thoroughly incorporated with the soil; avoiding however, if
+possible, its direct contact with the growing roots. It is propagated
+either by small roots; by the top or neck of the large roots, cut off to
+the length of five or six inches; or by the small bulbs, or tubers,
+which the plants produce in considerable numbers on the stem, in the
+axils of the leaves. These should be planted the last of April, or as
+soon as the ground is in good working condition. Lay out the land in
+raised ridges two feet and a half or three feet asunder; and on the
+summit set the bulbs, or tubers, with the point or shoot upwards, eight
+or ten inches apart; and cover about an inch deep. Cultivate in the
+usual manner during the summer; and late in autumn, after the tops are
+dead, and just before the closing-up of the ground, take up the roots,
+dry them a short time in the sun, and store them in the cellar for use.
+The roots are perfectly hardy, and will sustain no injury from the
+coldest winter, if left unprotected in the open ground. During the
+se<span class='pagenum'><a name="Page_34" id="Page_34">[Pg 34]</a></span>cond season, the growth of the old root is not continued, but
+gradually decays as the new roots are formed. A well-grown root will
+measure about two feet in length, and two inches and a half at its
+broadest diameter.</p>
+
+<p><i>Use.</i>&mdash;The flesh is remarkably white, and very mucilaginous in its
+crude state. The roots are eaten either boiled or roasted, and require
+rather more than half the time for cooking that is usually given to the
+boiling or roasting of the common potato. When cooked, they possess a
+rice-like taste and consistency, are quite farinaceous, and
+unquestionably nutritive and valuable for food.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CHUFA, OR EARTH ALMOND.</h3>
+
+
+<h4><span class="smcap">Edible Cyperus</span>. <span class="smcap">Nut Rush</span>.</h4>
+
+<h4>Cyperus esculentus.</h4>
+
+<p>A perennial plant, from the south of Europe. The roots are long and
+fibrous, and produce at their extremities numerous small, rounded or
+oblong, jointed, pale-brown tubers, of the size of a filbert. The flesh
+of these roots, or tubers, is of a yellowish color, tender, and of a
+pleasant, sweet, and nut-like flavor. The leaves are rush-like, about
+eighteen inches high, a little rough, and sharply pointed. The
+flower-stalks are nearly of the same height as the leaves,
+three-cornered, hard, and leafless, with the exception of five or six
+leaflike bracts at the top, from the midst of which are produced the
+spikelets of flowers, which are of a pale-yellow color.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It is propagated by planting the tubers in
+April or May, two inches deep, in drills two feet apart, and six inches
+apart in the drills. They will be ready for harvesting in October. In
+warm climates, the plant, when once introduced into the garden, spreads
+with great rapidity, and is exterminated with much difficulty. In the
+Northern and Middle States, the tubers remaining in the open ground are
+almost invariably destroyed by the winter.<span class='pagenum'><a name="Page_35" id="Page_35">[Pg 35]</a></span></p>
+
+<p><i>Use.</i>&mdash;It is cultivated for its small, almond-like tubers, which, when
+dried, have somewhat the taste of the almond, and keep a long period.
+They are eaten either raw or roasted.</p>
+
+<p>"The plant grows spontaneously in the light, humid soils of Spain; and
+is cultivated in Germany and the south of France. The tubers are chiefly
+employed for making an orgeat,&mdash;a species of drink much used in Spain,
+Cuba, and other hot climates where it is known. When mashed to a
+flour,&mdash;which is white, sweet, and very agreeable to the taste,&mdash;it
+imparts to water the color and richness of milk."&mdash;<i>Hort.</i></p>
+
+<hr style='width: 45%;' />
+
+
+
+<h3>GERMAN RAMPION.</h3>
+
+
+<h4><span class="smcap">Tree Primrose. Evening Primrose</span>.</h4>
+
+<h4>&OElig;nothera biennis.</h4>
+
+<p>The German Rampion, or Evening Primrose, common in this country to
+gravelly pastures and roadsides, is a hardy biennial plant, and, when in
+full perfection, measures three or four feet in height, with long, flat,
+pointed leaves, and large, yellow, fragrant flowers. The seed-pods are
+oblong, four-sided; the seeds are small, angular, of a brown color, and
+retain their germinative properties three years.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The seeds should be sown annually, in April,
+in a rich and shady situation; for if grown in a dry, sunny exposure,
+and sown very early in the season, the plants are inclined to run to
+flower during the summer: which renders the roots worthless; for they
+then become hard and fibrous. Sow in drills an inch deep, and fourteen
+inches apart; thin to six or eight inches in the rows; cultivate in the
+usual form; and, in September, the roots will be ready for use. For
+winter use, take up the roots before freezing weather, and pack in sand.
+For spring use, they may be taken directly from the ground.<span class='pagenum'><a name="Page_36" id="Page_36">[Pg 36]</a></span></p>
+
+<p><i>To raise Seed.</i>&mdash;Two or three plants, left in the ground through the
+winter, will yield an abundant supply of seeds the following summer.</p>
+
+<p><i>Use.</i>&mdash;The root is the only part used. This, when full grown, is
+generally from ten to twelve inches long, fusiform, occasionally with a
+few strong fibres, whitish on the outside, and white within. The thick,
+outer covering separates readily, and should be removed when the root is
+eaten in its crude state. It possesses a nutty flavor; but is inferior
+to the true Rampion, having a slight pungency. If required as a raw
+salad, it should be eaten while young. When the roots have attained
+their full size, they are usually dressed in the manner of Skirret and
+Scorzonera.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>JERUSALEM ARTICHOKE.</h3>
+
+<h4>Helianthus tuberosus.</h4>
+
+<p>The Jerusalem Artichoke is a hardy perennial. In its manner of growth
+and flowering, it much resembles the common sunflower; of which, as its
+scientific term suggests, it is really a species. Stem six to eight feet
+high, very rough, and much branched; leaves alternate, large, rough,
+heart-shaped at the base, pointed at the ends, and indented on the
+borders; flowers large, yellow,&mdash;produced on the top of the plant, at
+the extremities of the branches.</p>
+
+<p><i>Soil, Propagation, and Culture.</i>&mdash;"It thrives best in a light, mellow
+soil, made rich by the application of old, decomposed manure; but the
+roots will flourish well if planted in any corner of the garden less
+suited for other descriptions of vegetables. To obtain fine roots,
+however, the soil should be trenched fifteen or eighteen inches in
+depth.</p>
+
+<p>"It is propagated by planting the small tubers, or offsets: the large
+tubers may also be cut or divided into several pieces, each having one
+eye, as practised with the potato. In April,<span class='pagenum'><a name="Page_37" id="Page_37">[Pg 37]</a></span> or early in May, lay out
+the rows three feet apart, drop the tubers one foot apart in the rows,
+and cover three inches deep. As the plants come up, hoe the ground
+between the rows from time to time; and draw a little earth around their
+stems, to support them, and to afford the roots a thicker covering."</p>
+
+<p><i>Taking the Crop.</i>&mdash;The new tubers will be suitable for use in the
+autumn. In digging, great care should be taken to remove the small as
+well as the full-grown; for those not taken from the ground will remain
+fresh and sound during the winter, and send up in the spring new plants,
+which, in turn, will increase so rapidly, as to encumber the ground, and
+become troublesome. In localities where the crop has once been
+cultivated, though no plants be allowed to grow for the production of
+fresh tubers, yet the young shoots will continue to make their
+appearance from time to time for many years.</p>
+
+<p><i>Use.</i>&mdash;"The roots, or tubers, are the parts of the plant eaten. These
+are boiled in water till they become tender; when, after being peeled,
+and stewed with butter and a little wine, they will be as pleasant as
+the real Artichoke, which they nearly resemble both in taste and
+flavor."</p>
+
+<p>M'Intosh says that the tubers may be used in every way as the potato;
+and are suited to persons in delicate health, when debarred from the use
+of most other vegetables.</p>
+
+<p><i>Varieties.</i>&mdash;For a long period, there was but a single variety
+cultivated, or even known. Recent experiments in the use of seeds as a
+means of propagation have developed new kinds, varying greatly in their
+size, form, and color, possessing little of the watery and insipid
+character of the heretofore grown Jerusalem Artichoke, and nearly or
+quite equalling the potato in flavor and excellence.</p>
+
+
+<p><span class="smcap">Common White</span>.</p>
+
+<p>Tubers large, and often irregular in form; skin and flesh white; quality
+watery, and somewhat insipid. It is unfit for boiling, but is sometimes
+served baked or roasted. It makes a very crisp and well-flavored
+pickle.<span class='pagenum'><a name="Page_38" id="Page_38">[Pg 38]</a></span></p>
+
+
+<p><span class="smcap">Purple-Skinned</span>.</p>
+
+<p>A French variety, produced from seed. Tubers purplish rose-color; flesh
+dryer when cooked, and finer flavored, than that of the foregoing.</p>
+
+
+<p><span class="smcap">Red-Skinned</span>.</p>
+
+<p>Like the Purple-skinned, produced from seed. Skin red. Between this and
+the last named there are various intermediate sorts, differing in shades
+of color, as well as in size, form, and quality.</p>
+
+
+<p><span class="smcap">Yellow-Skinned</span>. <i>Law.</i></p>
+
+<p>The tubers of this variety are of a yellowish color, and are generally
+smaller, and even more irregularly shaped, than those of the Common
+White. They are, however, superior in quality, and of a more agreeable
+taste when cooked.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>KOHL RABI.</h3>
+
+<h4><span class="smcap">Turnip Cabbage</span>.</h4>
+
+<h4>Brassica caulo-rapa.</h4>
+
+<div class="figright">
+             <img   src="images/img055.jpg" width="188" height="300"
+             alt="Green Kohl Rabi." /><br />
+         <b>Green Kohl Rabi.</b>
+    </div>
+
+<p>The Kohl Rabi is a vegetable intermediate between the cabbage and the
+turnip. The stem, just above the surface of the ground, swells into a
+round, fleshy bulb, in form not unlike a turnip. On the top and about
+the surface of this bulb are put forth its leaves, which are similar to
+those of the Swede turnips; being either lobed or entire on the borders,
+according to the variety. The seeds are produced the second year; after
+the ripening of which, the bulb perishes.<span class='pagenum'><a name="Page_39" id="Page_39">[Pg 39]</a></span></p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;Mr. Thompson's directions are as follows:
+"Kohl Rabi may be sown thinly, broadcast, or in drills four inches
+apart, in April, May, or June. When the young plants are an inch or two
+in height, they may be transplanted into any good, well-enriched piece
+of ground, planting them eight inches apart, in rows fifteen inches
+asunder, and not deeper in the ground than they were in the seed-bed.
+Water should be given till they take fresh root, and subsequently in dry
+weather as required; for though the plants suffer little from droughts,
+yet the tenderness of the produce is greatly impaired by an insufficient
+supply of moisture. With the exception of stirring the ground and
+weeding, no further culture is required. The crop will be fit for use
+when the bulbs are of the size of an early Dutch turnip: when allowed to
+grow much larger, they are only fit for cattle. Of field varieties, the
+bulbs sometimes attain an immense size; weighing, in some cases,
+fourteen pounds."</p>
+
+<p><i>Seed.</i>&mdash;Take up a few plants entire in autumn; preserve them during
+winter in the manner of cabbages or turnips; and transplant to the open
+ground in April, two feet apart in each direction. The seeds are not
+distinguishable from those of the Swede or Ruta-baga Turnip, and retain
+their vitality from five to seven years.</p>
+
+<p><i>Use.</i>&mdash;The part chiefly used is the turnip-looking bulb, formed by the
+swelling of the stem. This is dressed and eaten with sauce or with meat,
+as turnips usually are. While young, the flesh is tender and delicate,
+possessing the combined flavor of the cabbage and turnip.</p>
+
+<p>They are said to keep better than any other bulb, and to be sweeter and
+more nutritious than the cabbage or white turnip. "In the north of
+France, they are extensively grown for feeding cattle,&mdash;a purpose for
+which they seem admirably adapted, as, from having a taste similar to
+the leaves of others of the species, they are found not to impart any of
+that peculiar, disagreeable taste to the milk, which it acquires when
+cows are fed on turnips."<span class='pagenum'><a name="Page_40" id="Page_40">[Pg 40]</a></span></p>
+
+<p><i>Varieties.</i>&mdash;These are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Artichoke-Leaved</span>. <i>Thomp</i>. <i>Vil.</i></p>
+
+<p>Cut-leaved.</p>
+
+<p>Of German origin, deriving its name from the resemblance of the leaves
+to those of the Artichoke. Bulb small, and not smooth or symmetrical.
+The leaves are beautifully cut, and are very ornamental; but the bulb is
+comparatively of little value. Not much cultivated.</p>
+
+
+<p><span class="smcap">Early Dwarf White</span>. <i>Vil.</i></p>
+
+<p>Bulb white, smaller than that of the Common White, and supported close
+to the ground. The leaves are also smaller, and less numerous.</p>
+
+<p>It is earlier, and finer in texture, than the last named; and, while
+young, excellent for the table.</p>
+
+<p>Transplant in rows fifteen inches apart, and ten inches asunder in the
+rows.</p>
+
+
+<p><span class="smcap">Early Purple Vienna</span>. <i>Thomp.</i> <i>Vil.</i></p>
+
+<p>This corresponds with the Early White Vienna, except in color, which, in
+this variety, is a beautiful purple, with a fine glaucous bloom. The
+leaf-stems are very slender, and the leaves smooth, and few in number.</p>
+
+<p>These two Vienna sorts are by far the best for table use. When taken
+young, and properly dressed, they form an excellent substitute for
+turnips, especially in dry seasons, when a crop of the latter may fail
+or become of inferior quality.</p>
+
+
+<p><span class="smcap">Early White Vienna</span>. <i>Thomp.</i></p>
+
+<p>Dwarf, small, early; bulb handsome, firm, glossy, white, or very
+pale-green. The leaves are few, small, with slender stems, the bases of
+which are dilated, and thin where they spring from different parts on
+the surface of the bulb. The<span class='pagenum'><a name="Page_41" id="Page_41">[Pg 41]</a></span> flesh is white, tender, and succulent,
+whilst the bulb is young, or till it attains the size of an early white
+Dutch turnip; and at or under this size it should be used.</p>
+
+<p>Set the plants in rows fifteen inches apart, and ten inches from plant
+to plant in the lines.</p>
+
+
+<p><span class="smcap">Green</span>.</p>
+
+<p>Similar to, if not identical with, the Common White. The bulbs are
+pale-green, attain a very large size, and the variety is hardy and
+productive. Not suited to garden culture, but chiefly grown for
+farm-purposes.</p>
+
+
+<p><span class="smcap">Purple</span>. <i>Thomp</i>. <i>Vil.</i></p>
+
+<p>This variety differs little from the White, except in color; the bulb
+being purple, and the leaf-stems and nerves also tinged with purple.
+Like the White, it attains a large size, and is only adapted for field
+culture; the flesh being too coarse and strong-flavored for table use.</p>
+
+
+<p><span class="smcap">White</span>. <i>Thomp.</i> <i>Vil.</i></p>
+
+<p>Bulb large,&mdash;when full grown, measuring seven or eight inches in
+diameter, and weighing from eight to ten pounds; leaves rather large and
+numerous; skin very pale, or whitish-green; stem about six inches high.
+Hardy, very late, and chiefly employed for farm-purposes.</p>
+
+<p>The variety should be cultivated in rows eighteen inches apart, and the
+plants should stand one foot apart in the rows.</p>
+
+<hr style='width: 45%;' />
+
+<h3>OXALIS, TUBEROUS-ROOTED.&mdash;<i>Law.</i></h3>
+
+<h4>Tuberous-rooted Wood-sorrel. Oca. Oxalis crenata.</h4>
+
+<p>Of the Tuberous-rooted Oxalis, there are two varieties, as follow:<span class='pagenum'><a name="Page_42" id="Page_42">[Pg 42]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">White-Rooted.</span></p>
+
+<p>Oca blanca.</p>
+
+<p>Stem two feet in length, branching, prostrate or trailing, the ends of
+the shoots erect; leaves trifoliate, yellowish-green, the leaflets
+inversely heart-shaped; flowers rather large, yellow,&mdash;the petals
+crenate or notched on the borders, and striped at their base with
+purple. The seeds are matured only in long and very favorable seasons.
+In its native state, the plant is perennial; but is cultivated and
+treated, like the common potato, as an annual.</p>
+
+<p><i>Cultivation.</i>&mdash;The tubers should be started in a hot-bed in March, and
+transplanted to the open ground in May, or as soon as the occurrence of
+settled warm weather. They thrive best in dry, light, and medium fertile
+soils, in warm situations; and should be planted in hills two feet and a
+half apart, or in drills two feet and a half apart, setting the plants
+or tubers an inch and a half deep, and fifteen or eighteen inches apart
+in the drills; treating, in all respects, as potatoes.</p>
+
+<p>The tubers form late in the season; are white, roundish, or oblong,
+pointed at the union with the plant, and vary in size according to soil,
+locality, and season; seldom, however, exceeding an inch in diameter, or
+weighing above four ounces. The yield is comparatively small.</p>
+
+<p><i>Use.</i>&mdash;The tubers are used as potatoes. When cooked, the flesh is
+yellow, very dry and mealy, of the flavor of the potato, with a very
+slight acidity. The tender, succulent stalks and foliage are used as
+salad.</p>
+
+
+<p><span class="smcap">Oxalis, Red Tuberous-Rooted.</span></p>
+
+<p>Oca colorada.</p>
+
+<p>Plant similar in habit to the White Tuberous-rooted; but the branches,
+as well as the under surface of the leaves, are more or less stained
+with red. Tubers larger than those of the last named, roundish, tapering
+towards the connection<span class='pagenum'><a name="Page_43" id="Page_43">[Pg 43]</a></span> with the plant, and furnished with numerous eyes
+in the manner of the common potato; skin smooth, purplish-red; flesh
+often three-colored,&mdash;the outer portion of the tuber carmine-red, the
+central part marbled, and the intermediate portion yellow,&mdash;the colors,
+when the root is divided transversely, appearing in concentric zones, or
+rings. The flesh contains but little farinaceous matter, and possesses a
+certain degree of acidity, which, to many palates, is not agreeable.</p>
+
+<p>Propagated, and in all respects cultivated, like the White. Either of
+the varieties may also be grown from cuttings, which root readily.</p>
+
+<p>According to a statement from the London Horticultural Society's
+Journal, the acidity may be converted into a sugary flavor by exposing
+the tubers to the action of the sun for eight or ten days,&mdash;a phenomenon
+which is analogous to what takes place in the ripening of most fruits.
+When treated in this form, the tubers lose all trace of acidity, and
+become as floury as the best descriptions of potatoes. If the action of
+the sun is continued for a long period, the tubers become of the
+consistence and sweet taste of figs. Mr. Thompson states that the
+disagreeable acid taste may also be removed by changing the water when
+they are three-quarters boiled.</p>
+
+<p>The plants are tender, and are generally destroyed early in autumn by
+frost. The tubers must be taken up before freezing weather, packed in
+sand, and placed in a dry, warm cellar for the winter.</p>
+
+<p><span class="smcap">Deppe's Oxalis</span>. <i>Thomp.</i> <i>Vil.</i></p>
+
+<p>Oxalis Deppei.</p>
+
+<p>A perennial plant from Mexico, very distinct from the tuberous-rooted
+species before described. Stalk about one foot in height, smooth and
+branching; leaves four together, the leaflets wedge-shaped, pale
+yellowish-green, the upper surface marked by two brownish lines or
+stains in the form of<span class='pagenum'><a name="Page_44" id="Page_44">[Pg 44]</a></span> two sides of a triangle; flowers terminal, of a
+carmine-rose or pink-red color, stained with green at the base of the
+petals. "The roots are fleshy, tapering, white, and semi-transparent,
+and furnished on the top of the crown with a mass of scaly bulbs,
+sometimes amounting to fifty in number, by means of which the plant can
+be easily propagated. When well grown, the roots are about four inches
+in length, and from one inch to one inch and a half in
+thickness."&mdash;<i>Thomp.</i></p>
+
+<p><i>Soil and Culture.</i>&mdash;"This Oxalis requires a light, rich soil, mixed
+with decayed vegetable matter; and it prefers a southern aspect,
+provided the soil is not too dry.</p>
+
+<p>"It may be raised from seed; but is generally propagated by planting the
+bulbs, which should be set the last of April or beginning of May, or
+when all danger of frost is over, six inches apart, in rows one foot
+asunder. The bulbs should be only just covered with soil; for thus they
+occupy a position, with regard to the surface, similar to that in which
+they are produced: and this seems indispensable, if fine roots are to be
+obtained.</p>
+
+<p>"The stems have been observed to spring up from a considerable depth;
+but, in this case, tap-roots were not formed. During summer, the soil
+must be kept moist in dry weather; otherwise, when rain falls
+abundantly, the sudden accession of water to the roots occasions their
+splitting. The plants should be allowed to grow as long as there is no
+danger from frost; but, previous to this occurring, they should either
+be taken up or protected. If protected from frost by frames or
+otherwise, the roots will continue to increase in size till near
+November. When taken up, the roots should be divested of the numerous
+bulbs formed on their crowns, and then stored up for use in a cool, dry
+place, but secure from frost. A similar situation will be proper for the
+small bulbs; or they may be kept in dry sand till the season of
+planting."&mdash;<i>Thomp.</i></p>
+
+<p>The plant has been cultivated with the most complete suc<span class='pagenum'><a name="Page_45" id="Page_45">[Pg 45]</a></span>cess, with no
+especial preparation of the soil; merely planting the bulbs in shallow
+drills, the ground being dug and manured as for other kitchen-garden
+crops.</p>
+
+<p><i>Use.</i>&mdash;In a communication to the "Gardener's Chronicle," Prof. Morren
+gives the uses of the plant as follow:&mdash;</p>
+
+<p>"The uses of the Oxalis are many. The young leaves are dressed like
+sorrel in soup, or as a vegetable. They have a fresh and agreeable acid,
+especially in spring. The flowers are excellent in salad, alone, or
+mixed with corn salad, endive of both kinds, red cabbage, beet-root, and
+even with the petals of the dahlia, which are delicious when thus
+employed. When served at table, the flowers, with their pink corolla,
+green calyx, yellow stripes, and small stamens, produce a fine effect.
+The roots are gently boiled with salt and water, after having been
+washed and slightly peeled. They are then eaten like asparagus in the
+Flemish fashion, with melted butter and the yolk of eggs. They are also
+served up like scorzonera and endive, with white sauce; and form, in
+whatever way they are dressed, a tender, succulent dish, easy to digest,
+agreeing with the most delicate stomach. The analogy of the root with
+salep indicates that its effect should be excellent on all
+constitutions."</p>
+
+<p>"The bright rose-colored flowers being very ornamental, the plant is
+sometimes employed as an edging for walks."&mdash;<i>Thomp.</i></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE PARSNIP.</h3>
+
+<h4>Pastinaca sativa.</h4>
+
+<p>The Parsnip is a hardy biennial, indigenous to Great Britain and some
+parts of the south of Europe, and, to a considerable extent, naturalized
+in this country. In its native state, the root is small and fibrous, and
+possesses little of the fineness of texture, and delicacy of flavor,
+which characterize the Parsnip in its cultivated state.<span class='pagenum'><a name="Page_46" id="Page_46">[Pg 46]</a></span></p>
+
+<p>The roots are fusiform, often much elongated, sometimes turbinate, and
+attain their full size during the first year. The flowers and seeds are
+produced the second year; the plant then measuring five or six feet in
+height, with a grooved or furrowed, hollow, branching stem. The flowers
+are yellow, in large spreading umbels five or six inches in diameter.
+The seeds ripen in July and August; are nearly circular; about
+one-fourth of an inch in diameter; flat, thin, very light, membranous on
+the borders, and of a pale yellowish-brown or yellowish-green color.
+They vary but little in size, form, or color, in the different
+varieties; and retain their vitality but two years. About six thousand
+seeds are contained in one ounce.</p>
+
+<p><i>Propagation, Soil, and Cultivation.</i>&mdash;It is always propagated from seed
+sown annually.</p>
+
+<p><i>Soil.</i>&mdash;The soil should be mellow, deep, and of a rich vegetable
+texture. "If in moderate condition by the manuring of the previous crop,
+it will be better than applying manure at sowing. Should it be necessary
+to do so, let the manure be in the most thorough state of decomposition;
+or, if otherwise, incorporate it with the soil, as far from the surface
+as possible. The Parsnip will grow in a stronger soil than the Carrot;
+and succeeds comparatively well when grown in sand, or even in peat, if
+well manured."</p>
+
+<p><i>Preparation of the Ground, and Sowing.</i>&mdash;"The seed should be sown as
+early in spring as the ground is in good working condition. As most of
+the varieties have long fusiform roots, ordinary ploughing will not stir
+the soil to a sufficient depth for their greatest perfection; and, as
+the amount of the crop mainly depends on the length of the roots, it is
+of the first importance to provide for this fact by making the ground
+fine and friable above and below, to the depth of at least fifteen
+inches: eighteen or twenty would be better. When the soil has thus been
+thoroughly pulverized, level off the surface, and rake it fine and
+smooth, and sow the seed in<span class='pagenum'><a name="Page_47" id="Page_47">[Pg 47]</a></span> drills fourteen inches apart and an inch
+and a half deep; allowing half an ounce of seed for one hundred feet of
+drill, and from five to six pounds to the acre. When the young plants
+are two or three inches high, thin them out to about six inches in the
+rows; and, as they transplant readily, any vacant space can be filled by
+resetting the surplus plants. Keep the earth between the rows loose, and
+free from weeds, and also the spaces in the rows, until the leaves cover
+the ground; after which, little further care will be required. The roots
+will attain a good size by the middle of September, from which time a
+few may be drawn for present use; but the Parsnip is far best at full
+maturity, which is indicated by the decay of the leaf in October."</p>
+
+<p><i>Harvesting.</i>&mdash;The Parsnip sustains no injury when left in the open
+ground during winter; and it is a common practice to take up in the fall
+a certain quantity of roots to meet a limited demand in the winter
+months, allowing the rest to remain in the ground until spring. The
+roots thus treated are considered to have a finer flavor; that is to
+say, are better when recently taken from the ground.</p>
+
+<p>In taking up the crop in autumn, which should be done just previous to
+the closing-up of the ground, be careful to remove the soil to a
+sufficient depth, so as not to injure the roots. The thrust of the spade
+that easily lifts a Carrot without essential injury, will, if applied to
+the Parsnip, break the roots of nine in ten at scarcely half their
+length from the surface of the ground. As the roots keep much fresher,
+and retain their flavor much better, when taken up entire, the best
+method is to throw out a trench beside the rows, to the depth of the
+roots, when they can be easily, as well as perfectly, removed. They
+should be dug in pleasant weather, and laid on the ground exposed to the
+sun for a few hours to dry; "and when all the earth is rubbed off them,
+and their leaves cut off to within an inch of their crowns, they may be
+stowed away in sand, dry earth, or in any dry, light material most<span class='pagenum'><a name="Page_48" id="Page_48">[Pg 48]</a></span>
+convenient." When thus packed, they will keep well in almost any
+location, either in the cellar or storehouse.</p>
+
+<p>If the roots which have remained in the ground during winter be taken up
+in spring, and the tops removed as before directed, they may be packed
+in sand or earth, and will remain fresh and in good condition for use
+until May or June.</p>
+
+<p><i>To raise Seed.</i>&mdash;In April, thin out the roots, that have been in the
+ground during the winter, to about eighteen inches apart; or, at the
+same season, select a few good-sized and symmetrical roots from those
+harvested in the fall, and set them eighteen inches apart, with the
+crowns just below the surface of the ground. They will send up a stalk
+to the height and in the manner before described, and the seeds will
+ripen in August. The central umbel of seeds is always the largest, and
+is considered much the best.</p>
+
+<p><i>Use.</i>&mdash;"The Parsnip is considered as a wholesome and nutritious article
+of food, and is served at table in various styles in connection with
+salted meats and fish. The roots, aside from this manner of using, form
+what may be called an excellent side-dish; when, after being boiled, not
+too soft, they are dipped in thin batter of flour and butter or the
+white of eggs, and afterwards fried brown."</p>
+
+<p>They contain a considerable portion of sugar, and are considered more
+nutritive than carrots or turnips. The roots form a common ingredient in
+soups; and are sometimes used for making bread, and also a kind of wine
+said to resemble Malmsey of Madeira.</p>
+
+<p>Aside from the value of the Parsnip as a table vegetable, it is one of
+the most economical roots for cultivation for farm purposes, as it not
+only produces an abundant and almost certain crop, but furnishes very
+nourishing food particularly adapted to and relished by dairy-stock.</p>
+
+<p><i>Varieties.</i>&mdash;The varieties, which are not numerous, are as follow:<span class='pagenum'><a name="Page_49" id="Page_49">[Pg 49]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">Common, or Dutch</span>. <i>Trans.</i></p>
+
+<p>Swelling Parsnip. Long Smooth Dutch.</p>
+
+<p>The leaves of this kind are strong and numerous; generally about two
+feet long or high. The roots are from twenty to thirty inches in length,
+and from three to four inches in diameter at the shoulder, regularly
+tapering to the end, occasionally producing a few strong fangs. The
+crown is short and narrow, elevated, and contracting gradually from the
+shoulder, which is generally below the surface of the ground.</p>
+
+<p>Seeds from America, Holland, and Germany, sown in the garden of the
+London Horticultural Society, all proved alike; though some were
+superior to others in the size of their roots, owing, it was thought,
+both to a careful selection of seed-roots and to the age of the seeds.
+It was found that new seeds uniformly produced the largest roots.</p>
+
+
+<p><span class="smcap">Early Short-Horn</span>. <i>M'Int.</i></p>
+
+<p>A recently introduced variety, similar to the Turnip-rooted, but
+shorter. Very delicate and fine-flavored.</p>
+
+
+<p><span class="smcap">Guernsey</span>. <i>Trans.</i></p>
+
+<p>Panais Long, of the French.</p>
+
+<p>The leaves of this kind grow much stronger and somewhat taller than
+those of the Common Parsnip. The leaflets are also broader. The only
+distinguishable difference in the roots is, that those of the Guernsey
+Parsnip are the larger and more perfect, being sometimes three feet
+long. Roots produced from seed obtained from Guernsey were evidently
+much superior to those which were grown from seed raised in other
+localities: from which it would appear that the Guernsey Parsnip is only
+an improved variety of the Common, arising from soil and cultivation in
+that island. Dr. M'Culloch states that, in Guernsey, its roots grow to
+the length of four feet. In its flavor, it differs little from the
+Common Dutch Parsnip.<span class='pagenum'><a name="Page_50" id="Page_50">[Pg 50]</a></span></p>
+
+
+<p><span class="smcap">Hollow-Crowned</span>. <i>Trans.</i></p>
+
+<p>Long Jersey. Hollow-crowned Guernsey. Hollow-headed.</p>
+
+<p>In this variety, the leaves are shorter and not so numerous as those of
+the Common Parsnip. The roots are oblong, about eighteen inches in
+length, and four inches in diameter at the shoulder, more swollen at the
+top, and not tapering gradually, but ending somewhat abruptly with a
+small tap-root. The crown is short, and quite sunk into the shoulder, so
+as to form a hollow ring around the insertion of the stalks of the
+leaves; and grows mostly below the surface of the ground.</p>
+
+<p>It is a good sort for general cultivation, especially as it does not
+require so deep a soil as either the Common, or Guernsey. There is
+little difference in the flavor or general qualities of the three
+varieties.</p>
+
+
+<p><span class="smcap">Siam, or Yellow</span>. <i>Thomp.</i></p>
+
+<p>Panais de Siam.</p>
+
+<p>This is said to be more tender and richer in flavor than any of the
+other varieties. It is mentioned by Dr. Neill in the "Encyclop&aelig;dia
+Britannica," and is described by M. Noisette as being yellowish in
+color, and in form intermediate between the Guernsey and Turnip-rooted
+Parsnips. He also states that it is the most esteemed. It does not,
+however, appear to be known at the present day in this country.</p>
+
+
+<p><span class="smcap">Turnip-Rooted</span>. <i>Trans.</i></p>
+
+
+
+<div class="figright">
+             <img   src="images/img067.jpg" style="margin-top: -0.5em;" width="149" height="300"
+             alt="Turnip-rooted Parsnip." /><br />
+         <b>Turnip-rooted Parsnip.</b>
+    </div>
+
+<p>Panais Rond, of the French.</p>
+
+<p>The leaves of this sort are few, and do not exceed twelve to sixteen
+inches in length. The roots are from four to six inches in diameter,
+tunnel-shaped, tapering very abruptly, with a strong tap-root; the whole
+being from twelve to fifteen inches in length. The rind is rougher than
+either of the other sorts; the shoulder very broad, growing above the
+surface<span class='pagenum'><a name="Page_51" id="Page_51">[Pg 51]</a></span> of the soil; convex, with a small, short crown. It is much the
+earliest of the parsnips; and, if left in the ground, is liable to rot
+in the crown. The leaves also decay much sooner than those of most other
+sorts.</p>
+
+<p>It is particularly adapted to hard and shallow soils; and, from its
+coming into use much earlier than any other kind, very desirable. In
+flavor, it is mild and pleasant, though less sugary than the long-rooted
+kinds. The flesh, when dressed, is more yellow than that of any other
+variety.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE POTATO.</h3>
+
+<h4>Solanum tuberosum.</h4>
+
+<p>The Potato is a native of Central or Tropical America. In its wild or
+natural state, as found growing on the mountains of Mexico or South
+America, the tubers rarely exceed an inch in diameter, and are
+comparatively unpalatable. During the last half-century, its cultivation
+within the United States has greatly increased; and it is now considered
+the most important of all esculent roots, and next to the cereals in
+value as an article of human subsistence.</p>
+
+<p><i>Soil.</i>&mdash;The soils best suited to the Potato are of the dryer and
+lighter descriptions; pasture lands, or new land, with the turf freshly
+turned, producing the most abundant as well as the most certain crops.
+On land of a stiff, clayey texture, or in wet soils, they are not only
+extremely liable to disease, but the quality is usually very inferior.
+"On soils which have been long cropped and heavily manured, they rarely
+succeed well; and hence garden ground, in most cases, does not produce
+tubers of so good quality as those obtained from the fields."</p>
+
+<p><i>Fertilizers.</i>&mdash;"In good garden soil, the less manure that is used, the
+better flavored will be the produce; and it will also be much less
+affected by the disease. Therefore, whilst<span class='pagenum'><a name="Page_52" id="Page_52">[Pg 52]</a></span> the malady prevails, or
+symptoms of it still remain, it is not advisable to apply much manure.</p>
+
+<p>"Amongst the fertilizers that are employed, may be enumerated, in
+addition to barnyard and stable manure, leaves, leaf-mould,
+peat-charcoal, and other carbonaceous substances, lime, gypsum, or
+plaster, and bone-dust.</p>
+
+<p>"Wood-ashes are useful in supplying potash and other inorganic
+substances required by the plant; and they may be advantageously applied
+where the soil contains a large amount of decayed vegetable matter. The
+same remark will also apply to lime, which is useful in destroying slugs
+and other vermin, which attack the tubers. Plaster, bone-dust, and
+superphosphate of lime, are best for humid soils. They induce earliness;
+and where this is an object, as it must be so long as the disease
+continues, they may be applied with considerable advantage."&mdash;<i>Thomp.</i></p>
+
+<p><i>Propagation.</i>&mdash;"This is almost universally from tubers; the seed being
+seldom sown, except for the production of new varieties. With many it is
+a doubtful question, whether the tubers cut, or planted whole, yield the
+greater return. From experiments made in the garden of the London
+Horticultural Society at Chiswick, it was found, on the mean of two
+plantations,&mdash;one made early in the season, and the other about one
+month later,&mdash;that the produce from cut sets exceeded that from whole
+tubers by nearly one ton per acre. In the latter planting, the produce
+from whole tubers was somewhat greater than that from single eyes: but,
+in the early plantation, the cut sets gave nearly two tons per acre more
+produce than the whole tubers; the weight of potatoes planted being
+deducted in every case.</p>
+
+<p>"Another important consideration is, whether small tubers or large ones
+should be employed for making sets; for if, by using the former, an
+equally good crop could be obtained, a considerable saving in the
+expense of sets would be effected. Large tubers, however, are
+preferable, for the following rea<span class='pagenum'><a name="Page_53" id="Page_53">[Pg 53]</a></span>sons: In all plants, large buds tend
+to produce large shoots; and small or weak buds, the reverse. Now, the
+eyes of potatoes are true buds, and in small tubers they are
+comparatively weak: they consequently produce weak shoots, and the crop
+from such is inferior to that obtained from plants originating from
+larger tubers, furnished with stronger eyes; and this conclusion has
+been justified by the results of actual experiments.</p>
+
+<p>"The part of the Potato employed for planting is not a matter of
+indifference. It was found, by an experiment made in the garden of the
+Horticultural Society, that sets taken from the points of the tubers,
+and planted early in the season, yielded at the rate of upwards of three
+tons per acre more produce than was obtained from employing the opposite
+end of the tubers. In a plantation made a month afterwards, the
+difference was much less, but still in favor of the point, or top end,
+of the Potato."&mdash;<i>Thomp.</i></p>
+
+<p>With regard to the quantity of seed per acre, great diversity of opinion
+exists among cultivators. Much, of course, depends on the variety, as
+some sorts not only have more numerous eyes, but more luxuriant and
+stronger plants, than others. Of such varieties, a much less quantity
+will be required than of those of an opposite character. From a series
+of experiments carefully made for the purpose of ascertaining the amount
+of seed most profitable for an acre, it was found that from six to eight
+bushels, if planted in hills, answered better than more: for, when too
+much seed was used, there were many small tubers; and where the tubers
+had been divided into very small parts, or single eyes, the plants were
+more feeble, and the yield less in number and weight, though usually of
+larger size.</p>
+
+<p><i>Methods of Planting and Cultivation.</i>&mdash;Potatoes are usually planted
+either in hills or ridges; the former method being the more common in
+this country. If planted in hills, they should be made from three feet
+to three and a half apart;<span class='pagenum'><a name="Page_54" id="Page_54">[Pg 54]</a></span> the distance to be regulated by the habit of
+the variety under cultivation. If in ridges or drills, they may be made
+from two and a half to three feet apart; although some of the earlier
+and smaller kinds may be successfully grown at eighteen or twenty
+inches.</p>
+
+<p>"Of sets formed by the division of an average-sized tuber into four
+parts, three may be allowed a hill; or, if planted in drills, the sets
+may be placed from seven to twelve inches asunder,&mdash;the distance to be
+regulated by the habit or size of the plant. On light, warm land, the
+sets should be covered about four inches in depth; but in wet, cold
+soil, three inches will be sufficient.</p>
+
+<p>"As soon as the plants are fairly above the surface, hoeing and
+surface-stirring should be commenced. The earth should gradually be
+drawn about the hills, or along the ridges, at each successive hoeing,
+and every encouragement given to the side-roots to extend themselves:
+for nearly at their extremities the tubers are formed; so that deeply
+stirring the ground between the hills or ridges tends to their
+extension. This latter treatment, however, must not be carried beyond a
+certain stage in the growth of the plant, or after the tubers have
+reached a considerable size, as the extremities of the roots might be
+seriously injured. Some varieties of potatoes produce their tubers at a
+much greater distance from the stem than others. These are chiefly to be
+found among the later sorts. Most of the early kinds produce theirs
+close to the stem, or at the extremity of very short runners; seldom
+more than nine inches from the stalk of the plant."</p>
+
+<p><i>Forcing.</i>&mdash;This should be commenced from three to four weeks before the
+season for planting in the open ground. The earliest varieties should be
+chosen for the purpose, selecting whole tubers of medium size, and
+placing them close together, in a single layer, among half-decayed
+leaves or very light loam, on the surface of a moderate hot-bed.<span class='pagenum'><a name="Page_55" id="Page_55">[Pg 55]</a></span></p>
+
+<p>"When the shoots have attained the height of two or three inches, and
+the weather has become sufficiently mild, they should be carefully taken
+out, and divided into sets; in the process of cutting up the tubers,
+avoiding as much as possible doing injury to the small fibrous roots,
+and also to the growing shoots. These sets should then be planted out in
+hills or drills, in the usual manner and at the usual depth; if
+possible, leaving the upper portion of the young shoot just above the
+surface of the ground. Some care is requisite in planting out the sets,
+particularly in covering; for, if the soil is applied too rudely, the
+sprouts, which separate very easily from the tubers, are exceedingly
+liable to be broken off, and the set destroyed for early use. If severe
+cold or frosty weather occurs, the plants should be protected by straw,
+or any convenient, light material, placed along the drills or on the
+hills."</p>
+
+<p><i>Taking the Crop, and Method of Preservation.</i>&mdash;"The early varieties
+should be dug for use as they attain a suitable size; which, in warm
+exposure, will be about the beginning of July; and thence till the
+middle of August, in less favorable places. The practice of partially
+removing the soil from about the roots, and gathering the largest
+tubers, leaving the smaller ones, with the expectation that they will
+attain a larger size, is a mode of proceeding which seldom realizes the
+hopes of the cultivator; for the Potato, if once disturbed at the roots,
+seldom recovers the check.</p>
+
+<p>"When no apprehension is felt on account of disease, a week's delay in
+commencing on the crop will be found of great importance both to the
+bulk and quality; for just previous to the decay of the tops, if
+pleasant weather prevails and the ground is sufficiently moist, the
+tubers increase in size with great rapidity.</p>
+
+<p>"Late varieties usually constitute the great portion of the main crop,
+and are those which require most care in taking up and storing. So long
+as the plants continue green, the<span class='pagenum'><a name="Page_56" id="Page_56">[Pg 56]</a></span> Potato should be allowed to remain in
+the ground; as this is quite indicative that the tubers have not arrived
+at full maturity."</p>
+
+<p>In the preservation of potatoes, it is of the first importance that they
+be excluded from light. If this is neglected, they become not only
+injurious, but actually poisonous; and this is especially the fact when
+they are allowed to become of a green color, which they readily will do
+on exposure to the light. In a state of complete darkness they should
+therefore be placed, the day they are taken out of the ground; and it
+were even better that they were stored in rather a damp state, than that
+they should be exposed for a day to the light with a view to dry them.
+Drying has a bad effect on the skin of the Potato; for, if subjected to
+this, the skin and part of the epidermis are made to part with their
+natural juices, which ever afterwards renders them incapable of
+absorbing moisture, even if presented to them. Fermentation is also an
+important evil to be guarded against, as it changes the whole substance
+of the Potato, and, so far as seed potatoes are concerned, destroys
+their vegetative principle. As security against this, they should be
+stored either in barrels or boxes, or in long, narrow ridges, with
+partitions of earth between. Potatoes once dried should never be again
+moistened until just before using.</p>
+
+<p>"Keeping potatoes has the effect of diminishing the quantity of starch
+contained in them. According to Mr. Johnson, those which in October
+yielded readily seventeen per cent of starch, gave, in the following
+April, only fourteen and a half per cent. The effect of frost is also to
+lessen the quantity of starch. It acts chiefly upon the vascular and
+albuminous part; but it also converts a portion of the starch into
+sugar: hence the sweetish taste of frosted potatoes."&mdash;<i>M'Int.</i></p>
+
+<p><i>Varieties.</i>&mdash;Messrs. Peter Lawson and Sons describe one hundred and
+seventy-five varieties: and other foreign authors<span class='pagenum'><a name="Page_57" id="Page_57">[Pg 57]</a></span> enumerate upwards of
+five hundred, describing the habit of the plant; size, form, and color
+of the tubers; quality and general excellence; and comparative value for
+cultivation.</p>
+
+<p>They are obtained from seeds; the latter being quite small, flat, and
+lens-shaped. One hundred and five thousand are contained in an ounce,
+and they retain their germinative properties three years.</p>
+
+<p>The process is as follows: "Select some of the largest and best berries,
+or balls, when fully ripe, which is denoted by the withering of the
+stalk; and separate the seeds from the pulp, and dry them thoroughly in
+the sun. These should be sown in the following spring, and the produce
+taken up in October. The tubers will then have nearly attained the size
+of small plums. The best of these should be selected, and the product of
+each plant carefully and separately preserved. In the month of April
+following, they should be planted at a distance from one another of from
+fifteen to eighteen inches; and, when they rise about two inches from
+the ground, they should be earthed up slightly with the hoe,&mdash;an
+operation which may be repeated during the season. When they have
+arrived at maturity, they are to be taken up, keeping the product of
+each stalk by itself; which product is again to be planted the ensuing
+spring. A judgment of the properties of the varieties will then have
+been formed, and those are to be reserved for cultivation which are
+approved of. It will be found, that, whatever had been the character of
+the parent stock, the seeds will produce numerous varieties, some white,
+some dark, in color, with tubers of different forms, round, oblong, and
+kidney-shaped, and varying greatly in the dryness, color, and
+farinaceous character, of the flesh."&mdash;<i>Low.</i></p>
+
+
+<p><span class="smcap">Ash-Leaved Early.</span></p>
+
+<p>Stem nearly two feet in height, erect, with long, smooth, shining, and
+drooping foliage; flowers very seldom produced; tubers white, roundish,
+rough-skinned; flesh white, of me<span class='pagenum'><a name="Page_58" id="Page_58">[Pg 58]</a></span>dium quality. The variety is healthy,
+and remarkably early; well suited to open culture, but not adapted for
+growing under glass, on account of its tall habit.</p>
+
+
+<p><span class="smcap">Ash-Leaved Kidney</span>.</p>
+
+<p>One of the earliest of the garden varieties, well adapted for forcing
+under glass or for starting in a hot-bed, and subsequent cultivation in
+the open ground. The plant is of spreading habit, and about eighteen
+inches in height; leaves small, recurved; tubers of medium size,
+kidney-shaped, white; flesh white, dry, and well flavored. Very healthy.
+Introduced.</p>
+
+
+<p><span class="smcap">Biscuit</span>. <i>Law.</i></p>
+
+<p>Plant two feet and a half high, spreading; leaves rather rough, large,
+and of a pale-green color; flowers whitish; tubers rather small, round,
+smooth, and of a light-brownish color. A very healthy variety, mealy,
+well flavored, and quite productive. The plants do not decay, nor do the
+tubers attain full maturity, until nearly the close of the season: the
+latter are, however, of good quality, and in perfection for the table
+soon after being harvested.</p>
+
+
+<p><span class="smcap">Black Chenango</span>.</p>
+
+<p>Black Mercer.</p>
+
+<p>Plant vigorous, and generally of healthy habit; tubers nearly of the
+form of the Lady's Finger, but of larger size; skin very deep purple, or
+nearly black; flesh purple, both in its crude state and when cooked;
+quality good, usually dry, and of good flavor.</p>
+
+<p>The Black Chenango is moderately productive, and withstands disease
+better than almost any other potato; but its dark color is
+objectionable. Compared with many of the recent varieties, it has little
+merit, and is not a profitable sort for extensive cultivation.<span class='pagenum'><a name="Page_59" id="Page_59">[Pg 59]</a></span></p>
+
+
+<p><span class="smcap">Buckeye.</span></p>
+
+<p>A Western variety; grown also to a considerable extent in some parts of
+the Middle States. "It is a handsome, round potato; white throughout,
+except a little bright pink at the bottom of the eye. It is very
+early,&mdash;ripening as early as the Chenango; attains a good marketable
+size as soon as the Dykeman; cooks very dry and light; and is fine
+flavored, particularly when first matured. It throws up a very thick,
+vigorous, and luxuriant vine; grows compactly in the hill, and to a
+large size, yielding abundantly."</p>
+
+<p>For planting for early use, it is a promising variety: but for a late or
+medium crop, upon strong, rich ground, it is said to grow so rapidly,
+and to so great a size, that many of the tubers are liable to be
+hollow-hearted; which considerably impairs their value for table use.</p>
+
+
+<p><span class="smcap">Calico.</span></p>
+
+<p>Similar to the Pink-eyed; varying little except in color, which is
+mostly red, with occasional spots and splashes of white. It is in no
+respect superior to the last-named variety in quality, and cannot be
+considered of much value for agricultural purposes or for the table.</p>
+
+
+<p><span class="smcap">California Red.</span></p>
+
+<p>A bright-red potato from California. Tubers variable in form, from long
+to nearly round, rather smooth; eyes slightly depressed.</p>
+
+<p>It is one of the most productive of all the varieties; but, on account
+of its extreme liability to disease, cannot be recommended for general
+cultivation.</p>
+
+
+<p><span class="smcap">Carter.</span></p>
+
+<p>A medium-sized, roundish, flattened, white potato, once esteemed the
+finest of all varieties, but at present nearly or<span class='pagenum'><a name="Page_60" id="Page_60">[Pg 60]</a></span> quite superseded by
+the Jackson White, of which it is supposed to be the parent. Eyes rather
+numerous, and deeply sunk; flesh very white, remarkably dry,
+farinaceous, and well flavored. Originated about thirty years ago, in
+Berkshire County, Mass., by Mr. John Carter.</p>
+
+
+<p><span class="smcap">Churchill.</span></p>
+
+<p>A variety said to have originated in Maine, and often sold in the market
+for the "State of Maine;" which it somewhat resembles in size, form, and
+color. Flesh yellow. Not a desirable sort. It is much inferior to the
+"State of Maine;" and, in many places, the latter variety has been
+condemned in consequence of the Churchill having been ignorantly
+cultivated in its stead.</p>
+
+
+<p><span class="smcap">Cristy.</span></p>
+
+<p>An early sort, of good quality, but rather unproductive. Shape somewhat
+long, though often nearly round; color white and purple, striped, and
+blended together. It is of no value as an agricultural variety; and, for
+table use, cannot be considered superior to many other varieties equally
+healthy and more prolific.</p>
+
+
+<p><span class="smcap">Cups.</span></p>
+
+<p>Introduced. Plant upright, stocky, surviving till frost; flowers pale
+purple; tubers pink or reddish, large, oblong, often irregular; flesh
+dry and farinaceous. Very healthy and productive, but better suited for
+agricultural purposes than for the table.</p>
+
+
+<p><span class="smcap">Danvers Seedling.</span></p>
+
+<p>Danvers Red.</p>
+
+<p>Plant healthy and vigorous. The large, full-grown tubers are long; and
+the smaller, undeveloped ones, nearly round. Color light red, with faint
+streaks of white; eyes moderately sunk; quality fair.<span class='pagenum'><a name="Page_61" id="Page_61">[Pg 61]</a></span></p>
+
+<p>This variety originated in Danvers, Essex County, Mass.; and, when first
+introduced, was not only of good size and quality, but remarkably
+productive. It has, however, much deteriorated; and is now, both as
+respects quality and yield, scarcely above an average. At one period, it
+had the reputation of being one of the best varieties for keeping, and
+of entirely withstanding the attacks of the potato disease.</p>
+
+
+<p><span class="smcap">Davis's Seedling</span>.</p>
+
+<p>This variety originated in the town of Sterling, Mass.; and was early
+disseminated through the influence of the Massachusetts Horticultural
+Society, at whose exhibitions it attracted much attention on account of
+its size and beauty. For general cultivation, it is probably one of the
+most profitable sorts known, as it yields abundantly, even with ordinary
+attention. Under a high state of cultivation, seven hills have produced
+a bushel of potatoes.</p>
+
+<p>The tubers are of good size, red, nearly round, though sometimes more or
+less flattened. Eyes deeply sunk, and not very numerous; flesh nearly
+white, slightly tinged with pink beneath the skin when cooked; quality
+good, being dry, farinaceous, and well flavored. It requires the full
+season for its complete perfection, and resists disease better than most
+varieties. As a winter potato, or for extensive cultivation for market,
+it is one of the best of all varieties; and commends itself to the
+farmer, both as respects quality and yield, as being greatly superior to
+the Peach-blow, Pink-eye, Vermont White, and many similar varieties,
+which so abound in city markets.</p>
+
+<p><span class="smcap">Dykeman</span>.</p>
+
+<p>Plant of medium strength and vigor, rarely producing seed or blossoms;
+tubers large, roundish, often oblong; color white, clouded at the
+stem-end and about the eyes (which are moderately sunk and rather
+numerous) with purple; flesh white, or yellowish-white, its quality
+greatly affected by sea<span class='pagenum'><a name="Page_62" id="Page_62">[Pg 62]</a></span>son, and the soil in which the variety may be
+cultivated. In certain descriptions of rather strong, clayey land, the
+yield is often remarkably great, and the quality much above medium. In
+such land, if warm and sheltered, the tubers attain a very large size
+quite early in the season, and find a ready sale in the market at
+greatly remunerative prices. Under other conditions, it frequently
+proves small, waxy, and inferior in quality, and profitless to the
+cultivator. Notwithstanding these defects, its size, earliness, and
+productiveness render it worthy of trial.</p>
+
+
+<p><span class="smcap">Early Blue.</span></p>
+
+<p>Tubers of medium size, roundish, of a bright purple or bluish color;
+eyes moderately deep; flesh, when cooked, white, or yellowish-white,
+mealy, and well flavored.</p>
+
+<p>This old and familiar variety is one of the earliest of the garden
+potatoes, of fine quality, and one of the best for forcing for early
+crops. It retains its freshness and flavor till late in the spring; is
+of comparatively healthy habit; and, though but moderately productive,
+is worthy more general cultivation.</p>
+
+
+<p><span class="smcap">Early Cockney.</span></p>
+
+<p>Plant of medium strength and vigor, recumbent, rarely blossoming, and
+usually ripening and decaying early in the season, or before the
+occurrence of frost; tubers white, large, roundish, rough; flesh
+yellowish-white, or nearly white, dry, farinaceous, and of good flavor;
+hardy, moderately productive, and recommended as a desirable
+intermediate variety for the garden or for field culture. Introduced.</p>
+
+
+<p><span class="smcap">Early Manly.</span></p>
+
+<p>Plant medium or small, rarely blossoming, and decaying early in the
+season; tubers of medium size, white, roundish; flesh yellowish-white,
+dry, mealy, and mild flavored. It yields well, and is a good variety for
+early garden culture. Introduced.<span class='pagenum'><a name="Page_63" id="Page_63">[Pg 63]</a></span></p>
+
+
+<p><span class="smcap">Flour-Ball.</span></p>
+
+<p>Plant reclining, of rather slender habit, rarely blossoming; tubers of
+medium size, white, round, the skin quite rough or netted; flesh white,
+dry, farinaceous, and mild flavored. It yields abundantly, and is a good
+sort for the garden; but would prove less profitable for growing for the
+market than many other varieties of larger size.</p>
+
+
+<p><span class="smcap">Fluke Kidney.</span> <i>Cot. Gard.</i></p>
+
+<p>Plant vigorous, with luxuriant, deep-green foliage; continuing its
+growth till late in the season, or until destroyed by frost. The tuber
+is remarkable for its singular shape, of a flattened oval, frequently
+measuring eight or nine inches in length by nearly three inches in
+width. The peel is thin, and remarkably free from eyes; the surface,
+very smooth and even; the flesh is very dry, mealy, and farinaceous,
+exceedingly well flavored, and, in general excellence, surpassed by few,
+if any, of the late varieties. It is also healthy, hardy, and very
+productive; but is much better towards spring than when used soon after
+being harvested.</p>
+
+<p>The variety originated near Manchester, Eng., about the year 1844; and
+appears to be a cross or hybrid between the Lapstone Kidney and
+Pink-eye.</p>
+
+<p>In this country, the variety has never reached the degree of excellence
+it appears to have attained in England. With us the yield has been
+small, and it has suffered greatly from disease. The flesh is also
+yellow when cooked, and quite strong flavored. Not recommended for
+cultivation.</p>
+
+
+<p><span class="smcap">Forty-Fold.</span></p>
+
+<p>An English variety. Plant healthy, ripening about the middle of
+September, rarely producing seed or blossoms; tubers white, of medium
+size, round; skin rough or netted; flesh white, comparatively dry, and
+well flavored. It yields abundantly; is a good kind for forcing; and,
+though the plants<span class='pagenum'><a name="Page_64" id="Page_64">[Pg 64]</a></span> remain green until frost, the tubers attain a
+suitable size for use quite early in the season. An English sort, known
+as Taylor's Forty-fold, is quite distinct; the tubers being oval, much
+flattened, and of a reddish color.</p>
+
+
+<p><span class="smcap">Garnet Chili.</span></p>
+
+<p>Stem not long or tall, rather erect, sturdy, and branching; flowers
+abundant, pale purplish-white, and usually abortive; tubers red, or
+garnet-colored, very large, roundish, and comparatively smooth and
+regular; flesh white, dry, mealy, and, the size of the tuber considered,
+remarkably well flavored. The variety is healthy, yields abundantly, is
+greatly superior to the Peach-blow and kindred sorts for table use, and
+might be profitably grown for farm-purposes. The plants survive till
+destroyed by frost.</p>
+
+
+<p><span class="smcap">Gillyflower.</span></p>
+
+<p>Tubers large, oval, or oblong, flattened, white, and comparatively
+smooth; flesh white, dry, and of fair quality. The plants are healthy,
+and the variety is very productive: but it is inferior to many others
+for table use; though its uniform good size, and its fair form, and
+whiteness, make it attractive and salable in the market. It is similar
+to, if not identical with, the St. Helena and the Laplander.</p>
+
+
+<p><span class="smcap">Green-Top.</span></p>
+
+<p>Plant strong and vigorous; flowers dull white, generally abortive;
+tubers quite large, white, roundish, often irregular; eyes deep-set;
+flesh white, comparatively dry, and well flavored. The variety is
+productive, and of healthy, hardy habit; not early; the plants
+continuing green till destroyed by frost. Introduced.</p>
+
+
+<p><span class="smcap">Hill's Early.</span></p>
+
+<p>An old variety, very little, if at all, earlier than the White Chenango.
+Quality not much above mediocrity; its chief<span class='pagenum'><a name="Page_65" id="Page_65">[Pg 65]</a></span> recommendation being its
+earliness. Skin and flesh yellowish-white; eyes rather deeply sunk; size
+medium; form roundish; moderately productive. It does not ordinarily
+cook dry and mealy; and, though desirable as an early potato for a
+limited space in the garden, cannot be recommended for general
+cultivation.</p>
+
+
+<p><span class="smcap">Irish Cups</span>.</p>
+
+<p>Tubers nearly round, yellowish-white; eyes deep-set; flesh yellow, and
+strong flavored when cooked. Unfit for table use.</p>
+
+<p>Aside from the difference in form, the variety somewhat resembles the
+Rohan.</p>
+
+
+<p><span class="smcap">Jackson White</span>.</p>
+
+<p>This comparatively new but very excellent variety originated in Maine;
+and is supposed to be a seedling from the celebrated Carter, which it
+much resembles. Tubers yellowish-white, varying in size from medium to
+large; form somewhat irregular, but generally roundish, though sometimes
+oblong and a little flattened; eyes rather numerous, and deeply sunk;
+flesh perfectly white when cooked, remarkably dry, mealy, farinaceous,
+and well flavored.</p>
+
+<p>The variety unquestionably attains its greatest perfection when grown in
+Maine, or the northern sections of Vermont and New Hampshire; but is
+nevertheless of good quality when raised in the warmer localities of New
+England and the Middle States. It is earlier than the Davis Seedling;
+comparatively free from disease; a good keeper; commands the highest
+market-price; and, every thing considered, must be classed as one of the
+best, and recommended for general cultivation.</p>
+
+<p>The plants are very erect, the flowers nearly white; and the balls, or
+berries, are produced in remarkable abundance.<span class='pagenum'><a name="Page_66" id="Page_66">[Pg 66]</a></span></p>
+
+
+<p><span class="smcap">Jenny Lind.</span></p>
+
+<p>Rhode-Island Seedling.</p>
+
+<p>A variety of comparatively recent introduction. Plant very strong and
+vigorous; tubers of extraordinary size when grown in strong soils, long
+and somewhat irregular in form, thickly set on the surface with small
+knobs, or protuberances, above which the eyes are placed in rather deep
+basins, or depressions; color red and white intermixed, in some
+specimens mostly red, while in others white is the prevailing color;
+flesh yellow when cooked, and quite coarse, but esteemed by many as of
+good quality for table use.</p>
+
+<p>One of the largest of all the varieties, remarkably productive, quite
+free from disease, keeps well, and, as an agricultural potato, rivals
+the Rohan. Requires the full season. It sports more than any potato;
+being exceedingly variable in size, form, and color.</p>
+
+
+<p><span class="smcap">Lady's Finger.</span></p>
+
+<p>Ruffort Kidney. <i>Law.</i></p>
+
+<p>Stem from one foot and a half to two feet high, of straggling habit of
+growth; leaves smooth, and of a light-green color; blossoms rarely if
+ever produced; tubers white, smooth, long, and slender, and of nearly
+the same diameter throughout; eyes very numerous, and slightly
+depressed.</p>
+
+<p>A very old variety, of pretty appearance, long cultivated, and much
+esteemed as a baking potato; its peculiar form being remarkably well
+adapted for the purpose. It is, however, very liable to disease; and as
+many of the recently introduced seedlings are quite as good for baking,
+as well as far more hardy and productive, it cannot now be considered as
+a variety to be recommended for general culture.<span class='pagenum'><a name="Page_67" id="Page_67">[Pg 67]</a></span></p>
+
+
+<p><span class="smcap">Lapstone Kidney.</span> <i>M'Int.</i></p>
+
+<p>Nichol's Early.</p>
+
+<p>A variety of English origin. M'Intosh describes it as being "decidedly
+the best kidney potato grown, and an excellent cropper. Tubers sometimes
+seven inches in length, and three inches in breadth. It is longer in
+coming through the ground in spring than most other varieties, and the
+stems at first appear weakly; but they soon lose this appearance, and
+grow most vigorously. It is a first-rate potato in August and September;
+and will keep in excellent condition till May following, without losing
+either its mealiness or flavor."</p>
+
+
+<p><span class="smcap">Long Red.</span></p>
+
+<p>Form long, often somewhat flattened,&mdash;its general appearance being not
+unlike that of the Jenny Lind, though of smaller size; color red; flesh
+marbled or clouded with red while crude, but, when cooked, becoming
+nearly white. The stem-end is often soggy, and unfit for use; and the
+numerous prongs and knobs which are often put forth on the sides of the
+tubers greatly impair their value for the table.</p>
+
+<p>A few years since, this variety was exceedingly abundant in the market,
+and was esteemed one of the best sorts for use late in spring and early
+in summer. It was also remarkably healthy and very productive, and was
+considered one of the most valuable kinds for general cultivation. It
+has somewhat improved in quality by age, although not now to be classed
+as a potato of first quality. The Jenny Lind and other varieties are now
+rapidly superseding it in most localities.</p>
+
+
+<p><span class="smcap">Mexican.</span></p>
+
+<p>A very handsome white variety, long and smooth, like the St. Helena, but
+not quite so large; eyes very slightly depressed. It is of poor quality,
+quite unproductive, rots badly, and not worthy of cultivation.<span class='pagenum'><a name="Page_68" id="Page_68">[Pg 68]</a></span></p>
+
+
+<p><span class="smcap">Nova-Scotia Blue.</span></p>
+
+<p>This old variety, at one period, was very extensively cultivated, and
+for many years was considered the most profitable of all the sorts for
+raising for market or for family use. Form nearly round, the larger
+specimens often somewhat flattened; color light blue; eyes moderately
+depressed; flesh white, dry, and good. It yields abundantly; but, in
+consequence of its great liability to disease, its cultivation is now
+nearly abandoned.</p>
+
+
+<p><span class="smcap">Old Kidney.</span></p>
+
+<p>Tubers kidney-shaped, white; flesh yellow, rather waxy, and of
+indifferent flavor.</p>
+
+<p>It is neither very productive, nor very valuable in other respects; and
+it is now little cultivated.</p>
+
+
+<p><span class="smcap">Peach-Blow.</span></p>
+
+<p>Tubers similar in form to the Davis Seedling, but rather more smooth and
+regular; color red, the eyes not deeply sunk; flesh yellow when cooked,
+dry and mealy, but only of medium quality, on account of its
+comparatively strong flavor.</p>
+
+<p>It is hardy and quite productive; keeps well; and is extensively
+cultivated for market in the northern parts of New England and the State
+of New York, as well as in the Canadas. It is common to the markets of
+most of the large seaport cities; and, during the winter and spring, is
+shipped in large quantities to the interior and more southern sections
+of the United States. The Davis Seedling&mdash;which is quite as productive,
+and much superior in quality for table use&mdash;might be profitably grown as
+a substitute.</p>
+
+
+<p><span class="smcap">Pink-Eyed.</span></p>
+
+<p>Tubers nearly round; eyes rather large and deep; color mostly white,
+with spots and splashes of pink, particularly about the eyes; flesh
+yellow.<span class='pagenum'><a name="Page_69" id="Page_69">[Pg 69]</a></span></p>
+
+<p>The Pink-eyed is an old but inferior variety, hardly superior in quality
+to the Vermont White. Though quite productive, it is generally esteemed
+unworthy of cultivation.</p>
+
+
+<p><span class="smcap">Poggy, or Porgee.</span></p>
+
+<p>Cow-horn.</p>
+
+<p>A dark-colored variety, extensively cultivated in the British Provinces,
+particularly in Nova Scotia; and, during the autumn, imported in
+considerable quantities into the principal seaports of the United
+States. It is of excellent quality, and by some preferred to all others,
+especially for baking; for which purpose, on account of its size and
+remarkable form, it seems peculiarly adapted. It is moderately
+productive, and succeeds well if seed is procured every year or two from
+the East; but, if otherwise, it soon deteriorates, even under good
+cultivation.</p>
+
+<p>Size above medium; form long, broadest, and somewhat flattened, at the
+stem-end, and tapering towards the opposite extremity, which is often
+more or less sharply pointed. It is also frequently bent, or curved;
+whence the name "Cow-horn," in some localities. Skin smooth; eyes not
+depressed; color dark-blue outside, white within when cooked. Not very
+hardy; requiring a full season for its complete perfection. Unless where
+well known, its color is objectionable; and it is generally less salable
+than the white-skinned varieties.</p>
+
+
+<p><span class="smcap">Quarry.</span></p>
+
+<p>A large, white, roundish, English potato, not unlike the variety
+universally known and cultivated many years since in this country as the
+Orange Potato. Plant vigorous, and of strong, stocky habit; flowers
+purple, generally abortive; flesh yellowish-white, of fair quality for
+table use. A hardy, very productive sort, which might be profitably
+grown for marketing and for agricultural purposes. The plants survive
+till frost. Not early.<span class='pagenum'><a name="Page_70" id="Page_70">[Pg 70]</a></span></p>
+
+
+<p><span class="smcap">Rohan.</span></p>
+
+<p>Tubers very large, in form much resembling the Jenny Lind,&mdash;the
+full-developed specimens being long, and the smaller or immature tubers
+nearly round; eyes numerous and deep-set; color yellowish-white, with
+clouds or patches of pink or rose; flesh greenish-white when cooked,
+yellowish, watery, and strong flavored. The plant is strong and
+vigorous, and continues its growth till destroyed by frost. The flowers
+are generally abortive.</p>
+
+<p>Mr. Hyde describes it as a variety famous in history, but infamous as a
+table potato, and fit only for stock. It formerly gave an immense yield,
+but now produces only moderate crops; and its cultivation is nearly
+abandoned.</p>
+
+
+<p><span class="smcap">Shaw's Early.</span> <i>M'Int.</i></p>
+
+<p>An English variety, much employed for forcing, and extensively
+cultivated in the vicinity of London for early marketing. It is, for an
+early sort, a large, beautiful, oblong, white-skinned potato. Its only
+fault is its hollow eyes. It is very productive.</p>
+
+
+<p><span class="smcap">State of Maine.</span></p>
+
+<p>This variety, as implied by its name, is of Maine origin, and was
+introduced to general notice six or seven years ago. In form, the tubers
+are similar to the White Chenango, being long, smooth, and somewhat
+flattened; though the smaller and undeveloped bulbs are often nearly
+round. Eyes almost even with the surface, and quite numerous; color
+white, like the Jackson White. When cooked, the flesh is white, very
+dry, mealy, and of good flavor.</p>
+
+<p>It is quite early, but more liable to disease than the Davis Seedling
+and some other varieties. In Maine it is grown in great perfection,
+nearly equalling the Jackson White and Carter as a table potato. On
+light soil, it is only moderately<span class='pagenum'><a name="Page_71" id="Page_71">[Pg 71]</a></span> productive; but on strong land, in
+high cultivation, yields abundantly.</p>
+
+
+<p><span class="smcap">St. Helena.</span></p>
+
+<p>Laplander.</p>
+
+<p>An old and very productive variety. Plant erect, and of a bushy habit,
+about two feet and a half in height; foliage light green; flowers pale
+reddish-purple. The tubers are of an oblong form, and remarkably large;
+specimens having been produced measuring ten inches in length. Eyes
+numerous, but not deeply set; skin white and smooth; flesh white when
+cooked, mealy, and of fair quality. It is a very healthy variety, and
+not easily affected by disease; but belongs to that class of late field
+potatoes, the foliage of which does not in ordinary seasons decay until
+injured by frost, and the tubers of which generally require to be kept
+some time before they are fit for using to the greatest advantage.</p>
+
+
+<p><span class="smcap">Taylor's Forty-Fold.</span> <i>Law.</i></p>
+
+<p>Forty-fold.</p>
+
+<p>Plant about one foot and a half high, slender, and spreading in habit;
+foliage light green; flowers very rarely produced; tubers oval, much
+flattened, and of medium size; skin rough, and of a dull, reddish color.
+This variety is very dry and starchy, well flavored, and suffers
+comparatively little from disease. It is also very productive, and a
+good early sort for the garden; but not well adapted for field culture,
+or for cultivation for agricultural purposes.</p>
+
+
+<p><span class="smcap">Tolon.</span></p>
+
+<p>Plant quite low and dwarf, decaying with the season; flowers
+lilac-purple, large and handsome, generally abortive; tubers of medium
+size, roundish, of a pink or reddish color; flesh yellow, dry, but not
+of so mild a flavor as many of the more recent kinds. Moderately
+productive. Introduced.<span class='pagenum'><a name="Page_72" id="Page_72">[Pg 72]</a></span></p>
+
+
+<p><span class="smcap">Vermont White.</span></p>
+
+<p>A very fair and good-sized but poor variety, grown to a considerable
+extent in the northern and more interior portions of New England. Color
+white outside; but the flesh, when cooked, is yellow, soft, not dry, and
+strong flavored. It is a strong grower, and very productive, but rots
+badly. It commands only a low price in the market, on account of its
+very inferior quality; and cannot be recommended for general
+cultivation.</p>
+
+
+<p><span class="smcap">Veto, or Abington Blue.</span></p>
+
+<p>Tubers long, resembling in form those of the Long Red, and, like that
+variety, often watery at the stem-end after being cooked; color blue or
+purplish; flesh white; quality fair as a table potato.</p>
+
+<p>This variety originally was remarkably productive, and at one period was
+in very general cultivation; but now is rarely planted, as it is
+extremely liable to disease, and rots badly.</p>
+
+
+<p><span class="smcap">White Chenango.</span></p>
+
+<p>Chenango. Mercer, of New York.</p>
+
+<p>An old and familiar variety; at one period almost everywhere known, and
+generally acknowledged as the best of all varieties. As a potato for
+early planting, whether for family use or for the market, it was a
+general favorite; but, within a few years past, it has not only greatly
+deteriorated in quality and productiveness, but has been peculiarly
+liable to disease and premature decay of the plants. When well grown,
+the tubers are of good size, rather long, slightly flattened, and
+comparatively smooth; eyes slightly sunk; color white, with blotches of
+purple,&mdash;before cooking, somewhat purple under the skin; flesh, when
+cooked, often stained with pale purple; in its crude state, zoned with
+bright purple. Quality good; dry, mealy, and well flavored.<span class='pagenum'><a name="Page_73" id="Page_73">[Pg 73]</a></span></p>
+
+<p>The variety is considerably affected by the soil in which it may be
+cultivated; in some localities, being much more colored than in others.
+It is now rapidly giving place to new seedling varieties, quite as good
+in quality, and more healthy and productive.</p>
+
+
+<p><span class="smcap">White Cups.</span></p>
+
+<p>Tubers long and flattened, somewhat irregular; eyes deeply sunk; skin
+yellowish; flesh white.</p>
+
+<p>It is a very handsome variety, of Maine origin, but is only moderately
+productive. It is also of ordinary quality, rots easily, and will
+probably never become popular.</p>
+
+
+<p><span class="smcap">White Mountain.</span></p>
+
+<p>Tubers large, long, white, smooth, uniformly fair and perfect. Appears
+to be nearly identical with the St. Helena and Laplander. It is very
+productive, and a good agricultural variety; but, for table use, can be
+considered only of second quality.</p>
+
+
+<p><span class="smcap">Worcester Seedling.</span></p>
+
+<p>Dover. Riley.</p>
+
+<p>Tubers of a pinkish-white color, and similar in form to the Jackson
+White. Eyes deep-set; flesh white, more so than that of the Davis
+Seedling. It keeps well, and is an excellent variety for cultivation for
+family use, but less profitable than many others for the market. Stalks
+upright; blossoms pinkish, but not abundant.</p>
+
+<p>In quality, this comparatively old and well-known variety is nearly or
+quite equal to the Carter; and, besides, is much more productive. As a
+garden potato, it deserves general cultivation. Requires the full
+season.<span class='pagenum'><a name="Page_74" id="Page_74">[Pg 74]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE RADISH.</h3>
+
+<h4>Raphanus sativus.</h4>
+
+<p>The Radish is a hardy annual plant, originally from China. The roots
+vary greatly in form; some being round or ovoid, some turbinate, and
+others fusiform, or long, slender, and tapering. When in flower, the
+plant rises from three to four feet in height, with an erect, smooth,
+and branching stem. The flowers are quite large, and, in the different
+kinds, vary in color from clear white to various shades of purple. The
+seed-pods are long, smooth, somewhat vesiculate, and terminate in a
+short spur, or beak. The seeds are round, often irregularly flattened or
+compressed: those of the smaller or spring and summer varieties being of
+a grayish-red color; and those of the winter or larger-rooted sorts, of
+a yellowish-red. An ounce contains from three thousand three hundred to
+three thousand six hundred seeds, and they retain their vitality five
+years.</p>
+
+<p><i>Soil, Propagation, and Cultivation.</i>&mdash;All the varieties thrive best in
+a light, rich, sandy loam; dry for early spring sowings, moister for the
+summer.</p>
+
+<p>Like all annuals, the Radish is propagated by seeds, which may be sown
+either broadcast or in drills; but the latter method is preferable, as
+allowing the roots to be drawn regularly, with less waste. For the
+spindle-rooted kinds, mark out the drills half an inch deep, and five or
+six inches apart; for the small, turnip-rooted kinds, three-quarters of
+an inch deep, and six inches asunder. As the plants advance in growth,
+thin them so as to leave the spindle-rooted an inch apart, and the
+larger-growing sorts proportionally farther.</p>
+
+<p>"<i>For raising early Radishes without a Hot-bed.</i>&mdash;Sow in the open ground
+the last of March or early in April, arch the bed over with hoops or
+pliant rods, and cover constantly at night and during cold days with
+garden-matting.<span class='pagenum'><a name="Page_75" id="Page_75">[Pg 75]</a></span> In moderate days, turn up the covering at the side next
+the sun; and, if the weather is very fine and mild, remove it entirely."</p>
+
+<p><i>Open Culture.</i>&mdash;Sow in spring as soon as the ground can be worked. If
+space is limited, radishes may be sown with onions or lettuce. When
+grown with the former, they are said to be less affected by the maggot.
+For a succession, a small sowing should be made each fortnight until
+midsummer, as the early-sown plants are liable to become rank, and unfit
+for use, as they increase in size.</p>
+
+<p>Radishes usually suffer from the drought and heat incident to the
+summer; and, when grown at this season, are generally fibrous and very
+pungent. To secure the requisite shade and moisture, they are sometimes
+sown in beds of asparagus, that the branching stems may afford shade for
+the young radishes, and render them more crisp and tender. A good
+criterion by which to judge of the quality of a Radish is to break it
+asunder by bending it at right angles. If the parts divide squarely and
+freely, it is fit for use.</p>
+
+<p><i>Production and Quantity of Seed.</i>&mdash;To raise seed of the spring or
+summer Radishes, the best method is to transplant; which should be done
+in May, as the roots are then in their greatest perfection. Take them up
+in moist weather; select plants with the shortest tops and the smoothest
+and best-formed roots; and set them, apart from all other varieties, in
+rows two feet and a half distant, inserting each root wholly into the
+ground, down to the leaves. With proper watering, they will soon strike,
+and shoot up in branching stalks, producing abundance of seeds, ripening
+in autumn.</p>
+
+<p>One ounce and a half of seed will sow a bed five feet in width and
+twelve feet in length. Ten pounds are required for seeding an acre.</p>
+
+<p>The excellence of a Radish consists in its being succulent, mild, crisp,
+and tender; but, as these qualities are secured only by rapid growth,
+the plants should be frequently and<span class='pagenum'><a name="Page_76" id="Page_76">[Pg 76]</a></span> copiously watered in dry weather.
+The varieties are divided into two classes; viz., Spring or Summer, and
+Autumn or Winter, Radishes.</p>
+
+
+<p><span class="smcap">Spring or Summer Radishes.</span></p>
+
+<p>These varieties are all comparatively hardy, and may be sown in the open
+ground as early in spring as the soil is in good working condition. The
+earliest spring Radishes are grown as follows: "In January, February, or
+March, make a hot-bed three feet and a half wide, and of a length
+proportionate to the supply required. Put upon the surface of the dung
+six inches of well-pulverized earth; sow the seeds broadcast, or in
+drills five inches apart; and cover half an inch deep with fine mould.
+When the plants have come up, admit the air every day in mild or
+tolerably good weather by tilting the upper end of the light, or
+sometimes the front, one, two, or three inches high, that the Radishes
+may not draw up long, pale, and weak. If they have risen very thick,
+thin them, while young, to about one inch apart. Be careful to cover the
+sashes at night with garden mats, woollen carpeting, or like material.
+Water with tepid water, at noon, on sunny days. If the heat of the bed
+declines much, apply a moderate lining of warm dung or stable-litter to
+the sides, which, by gently renewing the heat, will soon forward the
+Radishes for pulling. Remember, as they advance in growth, to give more
+copious admissions of air daily, either by lifting the lights in front
+several inches, or, in fine, mild days, by drawing the lights mostly
+off; but be careful to draw them on early, before the sun has much
+declined and the air become cool."</p>
+
+
+<p><span class="smcap">Early Black.</span></p>
+
+<p>Noir Hatif. <i>Vil.</i></p>
+
+<p>Bulb nearly spherical, slightly elongated or tapering, nearly of the
+size and form of the Gray Turnip-rooted; skin dull<span class='pagenum'><a name="Page_77" id="Page_77">[Pg 77]</a></span> black, rough, and
+wrinkled; flesh white, solid, crisp, and piquant; leaves of the size of
+those of the Gray Turnip-rooted. Season intermediate between that of the
+last named and the Black Spanish.</p>
+
+
+<p><span class="smcap">Early Long Purple</span>.</p>
+
+<p>Rave Violette Hative. <i>Vil.</i></p>
+
+<p>A sub-variety of the Long Purple, earlier and of smaller size.</p>
+
+
+<p><span class="smcap">Early Purple Turnip-Rooted</span>.</p>
+
+<p>A few days earlier than the Scarlet Turnip-rooted. Size, form, and
+flavor nearly the same.</p>
+
+
+<p><span class="smcap">Early Scarlet Turnip-Rooted</span>.</p>
+
+<p>Rond Rose Hatif. <i>Vil.</i></p>
+
+<p>Bulb spherical, or a little flattened,&mdash;often bursting or cracking
+longitudinally before attaining its full dimensions; skin deep scarlet;
+flesh rose-colored, crisp, mild, and pleasant; neck small; leaves few in
+number, and of smaller size than those of the common Scarlet
+Turnip-rooted. Season quite early,&mdash;two or three days in advance of the
+last named.</p>
+
+<p>As a variety for forcing, it is considered one of the best; but the
+small size of the leaves renders it inconvenient for bunching, and it is
+consequently less cultivated for the market than many other sorts.</p>
+
+<p>Extensively grown in the vicinity of Paris.</p>
+
+<p><span class="smcap">Early White Turnip-Rooted</span>.</p>
+
+<p>Rond Blanc Hatif. <i>Vil.</i></p>
+
+<p>Skin and flesh white; form similar to that of the Scarlet Turnip-rooted.
+It is, however, of smaller size, and somewhat earlier. An excellent
+sort, and much cultivated.</p>
+
+
+<p><span class="smcap">Gray Olive-Shaped</span>.</p>
+
+<p>Form similar to the Scarlet Olive-shaped. Skin gray; flesh white, crisp,
+and well flavored.<span class='pagenum'><a name="Page_78" id="Page_78">[Pg 78]</a></span></p>
+
+
+<p><span class="smcap">Gray Turnip-Rooted</span>.</p>
+
+<p>Gray Summer. Round Brown. <i>Trans.</i></p>
+
+<p>The form of this variety may be called round, though it is somewhat
+irregular in shape. It grows large, and often becomes hollow. It should,
+therefore, be used while young, or when not more than an inch or an inch
+and a half in diameter. The outside coat is mottled with greenish-brown,
+wrinkled, and often marked with transverse white lines. The flesh is
+mild, not so solid as that of many varieties, and of a greenish-white
+color. The leaves are similar to those of the Yellow Turnip-rooted,
+growing long and upright, with green footstalks. Half early, and a good
+variety for summer use.</p>
+
+<p><span class="smcap">Long Purple</span>. <i>Thomp.</i></p>
+
+<p>Root long, a large portion growing above ground; skin deep purple; flesh
+white, and of good flavor.</p>
+
+<p>The seed-leaves, which are quite large, are used as a small salad. The
+variety is early, and good for forcing. When the green tops are required
+for salading, the seeds should be sown in drills, as mustard or cress.</p>
+
+<p><span class="smcap">Long Salmon</span>. <i>Trans.</i></p>
+
+<p>Long Scarlet Salmon.</p>
+
+<div class="figright">
+             <img   src="images/img096.jpg" style="margin-top: -0.5em;" width="58" height="350"
+             alt="Long Scarlet Radish." /><br />
+         <b>Long Scarlet<br />Radish.</b>
+    </div>
+
+<p>This variety has been considered synonymous with the Long Scarlet; but
+it is really a distinct sort. The neck of the root rises about an inch
+above the ground, like that of the Scarlet, but it is of a paler red;
+and this color gradually becomes lighter towards the middle, where it is
+a pale-pink or salmon color. From the middle, the color grows paler
+downwards, and the extremity of the root is almost white. In shape and
+size, this Radish differs nothing from the Scarlet; nor does it appear
+to be earlier, or to possess any qualities superior to the Scarlet
+Radish, the beauty of which, when well grown, exceeds that of any other
+Long Radish.<span class='pagenum'><a name="Page_79" id="Page_79">[Pg 79]</a></span></p>
+
+
+
+<p><span class="smcap">Long Scarlet</span>. <i>Thomp.</i></p>
+
+
+<p>Early Scarlet Short-top. Early Frame.</p>
+
+
+<p>Root long, a considerable portion growing above the surface of the
+ground,&mdash;outside, of a beautiful, deep-pink color, becoming paler
+towards the lower extremity; flesh white, transparent, crisp, and of
+good flavor, having less pungency than that of the Scarlet Turnip;
+leaves small, but larger than those of the last-named variety.</p>
+
+<p>When of suitable size for use, the root measures seven or eight inches
+in length, and five-eighths or three-fourths of an inch in diameter at
+its largest part.</p>
+
+<p>The Long Scarlet Radish, with its sub-varieties, is more generally
+cultivated for market in the Eastern, Middle, and Western States, than
+any other, or perhaps even more than all other sorts. It is very
+extensively grown about London, and is everywhere prized, not only for
+its fine qualities, but for its rich, bright color. It is also one of
+the hardiest of the Radishes; and is raised readily in any common frame,
+if planted as early as February.</p>
+
+<div class="figright">
+             <img   src="images/img096b.jpg" style="margin-top: -0.5em;" width="60" height="180"
+             alt="Olive Scarlet Radish.." /><br />
+         <b>Olive Scarlet<br />Radish.</b>
+    </div>
+
+<p><span class="smcap">Olive-Shaped Scarlet</span>.</p>
+
+
+<p>Oblong Rose-colored. <i>Thomp.</i></p>
+
+<p>Bulb an inch and a half deep, three-fourths of an inch in diameter,
+oblong, somewhat in the form of an olive, terminating in a very slim
+tap-root; skin fine scarlet; neck small; leaves not very numerous, and
+of small size; flesh rose-colored, tender, and excellent. Early, and
+well adapted for forcing and for the general crop.<span class='pagenum'><a name="Page_80" id="Page_80">[Pg 80]</a></span></p>
+
+
+<p><span class="smcap">Purple Turnip-Rooted</span>.</p>
+
+<p>This is a variety of the Scarlet Turnip-rooted; the size, form, color,
+and quality being nearly the same. The skin is purple. It is considered
+a few days earlier than the last named.</p>
+
+
+<p><span class="smcap">Scarlet Turnip-Rooted</span>.</p>
+
+<div class="figright">
+             <img   src="images/img097.jpg" style="margin-top: -0.5em;" width="83" height="180"
+             alt="Scarlet Turnip-Rooted." /><br />
+         <b>Scarlet<br />Turnip-Rooted.</b>
+    </div>
+
+<p>Crimson Turnip-rooted.</p>
+
+
+<p>Bulb spherical; when in its greatest perfection, measuring about an inch
+in diameter; skin fine, deep scarlet; flesh white, sometimes stained
+with red; leaves rather large and numerous.</p>
+
+<p>The variety is early, and deserves more general cultivation, not only on
+account of its rich color, but for the crisp and tender properties of
+its flesh. It is much esteemed in England, and is grown extensively for
+the London market.</p>
+
+
+<p><span class="smcap">Small, Early, Yellow Turnip-Rooted</span>.</p>
+
+<p>Bulb of the size and form of the Scarlet Turnip-rooted; skin smooth,
+yellow; flesh white, fine-grained, crisp, and rather pungent; foliage
+similar to that of the scarlet variety; season ten or fifteen days
+later.</p>
+
+
+<p><span class="smcap">White, Crooked</span>.</p>
+
+<p>Tortill&eacute;e Du Mans. <i>Vil.</i></p>
+
+<p>Root very long; when suitable for use, measuring twelve inches and
+upwards in length, and an inch in diameter, nearly cylindrical, often
+irregular, and sometimes assuming a spiral or cork-screw form; skin
+white and smooth; flesh white, not so firm as that of most varieties,
+and considerably pungent; leaves very large.<span class='pagenum'><a name="Page_81" id="Page_81">[Pg 81]</a></span></p>
+
+
+<p><span class="smcap">White Turnip-Rooted</span>.</p>
+
+<p>Bulb of the form and size of the Scarlet Turnip-rooted; skin white;
+flesh white and semi-transparent. It possesses less piquancy than the
+Scarlet, but is some days later.</p>
+
+<p><span class="smcap">Yellow Turnip-Rooted</span>. <i>Trans.</i></p>
+
+<p>Yellow Summer.</p>
+
+<p>Bulb nearly spherical, but tapering slightly towards the tap-root, which
+is very slender. It grows large,&mdash;to full four inches in diameter, when
+old; but should be eaten young, when about an inch in diameter. The
+flesh is mild, crisp, solid, and quite white. The skin is of a
+yellowish-brown color; and the leaves grow long and upright, with green
+footstalks.</p>
+
+<p>Half early, and well adapted for summer cultivation.</p>
+
+
+<p><span class="smcap">Long White</span>.</p>
+
+<p>White Italian. Naples. White Transparent.</p>
+
+<p>Root long and slender, nearly of the size and form of the Long Scarlet;
+skin white,&mdash;when exposed to the light, tinged with green; flesh white,
+crisp, and mild.</p>
+
+<p>It is deserving of cultivation, not only on account of its excellent
+qualities, but as forming an agreeable contrast at table when served
+with the red varieties.</p>
+
+
+<p><span class="smcap">Long White Purple-Top</span>.</p>
+
+<p>A sub-variety of the Long White; the portion of the root exposed to the
+light being tinged with purple. In size and form, it differs little from
+the Long Scarlet.</p>
+
+<p><span class="smcap">New London Particular</span>.</p>
+
+<p>Wood's Frame.</p>
+
+<p>This is but a sub-variety of the Long Scarlet; the difference between
+the sorts being immaterial. The color of the<span class='pagenum'><a name="Page_82" id="Page_82">[Pg 82]</a></span> New London Particular is
+more brilliant, and extends farther down the root. It is also said to be
+somewhat earlier.</p>
+
+
+<p><span class="smcap">Oblong Brown</span>. <i>Trans.</i></p>
+
+<p>The Oblong Brown Radish has a pear-shaped bulb, with an elongated
+tap-root. It does not grow particularly large; and, being hardier than
+most varieties, is well adapted for use late in the season. The outside
+is rough and brown, marked with white circles; the flesh is piquant,
+firm, hard, and white; the leaves are dark green, and rather spread over
+the ground; the footstalks are stained with purple.</p>
+
+
+<p><span class="smcap">Autumn and Winter Radishes</span>.</p>
+
+<p>These varieties may be sown from the 20th of July to the 10th of August;
+the soil being previously made rich, light, and friable. Thin out the
+young plants from four to six inches apart; and, in the absence of rain,
+water freely. During September and October, the table may be supplied
+directly from the garden. For winter use, the roots should be harvested
+before freezing weather, and packed in earth or sand, out of danger from
+frost. Before being used, they should be immersed for a short time in
+cold water.</p>
+
+<p><i>To raise Seed.</i>&mdash;Seeds of the Winter Radishes are raised by allowing
+the plants to remain where they were sown. As fast as they ripen, cut
+the stems; or gather the principal branches, and spread them in an open,
+airy situation, towards the sun, that the pods, which are quite tough in
+their texture, may become so dry and brittle as to break readily, and
+give out their seeds freely.</p>
+
+<p><i>Use.</i>&mdash;All the kinds are used as salad, and are served in all the forms
+of the spring and summer radishes.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Black Spanish</span>. <i>Trans.</i></p>
+
+<p>Bulb ovoid, or rather regularly pear-shaped, with a long tap-root. At
+first the root is slender, and somewhat cylindri<span class='pagenum'><a name="Page_83" id="Page_83">[Pg 83]</a></span>cal in form: but it
+swells as it advances in age, and finally attains a large size;
+measuring eight or ten inches in length, and three or four inches in
+diameter. The outside is rough, and nearly black; the flesh is pungent,
+firm, solid, and white; the leaves are long, and inclined to grow
+horizontally; the leaf-stems are purple. It is one of the latest, as
+well as one of the hardiest, of the radishes; and is considered an
+excellent sort for winter use.</p>
+
+
+<p><span class="smcap">Large Purple Winter</span>. <i>Trans.</i></p>
+
+<p>Purple Spanish.</p>
+
+<p>The Large Purple Winter Radish is a beautiful variety, derived, without
+doubt, from the Black Spanish; and may therefore be properly called the
+Purple Spanish. In shape and character, it much resembles the Black
+Spanish: but the outside, when cleaned, is of a beautiful purple, though
+it appears black when first drawn from the earth; and the coat, when cut
+through, shows the purple very finely. The footstalks of the leaves
+have a much deeper tinge of purple than those of the other kinds.</p>
+
+
+<p><span class="smcap">Long Black Winter</span>.</p>
+
+<p>A sub-variety of the Black Spanish. Root long and tapering. With the
+exception of its smaller size, much resembling a Long Orange Carrot.</p>
+
+
+<p><span class="smcap">Long-Leaved White Chinese</span>. <i>Vil.</i></p>
+
+<p>Root fusiform, sometimes inversely turbinate, about five inches in
+length, and an inch in diameter; skin white, and of fine texture; flesh
+fine-grained, crisp, and though somewhat pungent, yet milder flavored
+than that of the Black Spanish; leaves large, differing from most other
+varieties in not being lobed, or in being nearly entire on the borders.
+Its season is nearly the same as that of the Rose-colored Chinese. The
+plants produce but few seeds.<span class='pagenum'><a name="Page_84" id="Page_84">[Pg 84]</a></span></p>
+
+
+<p><span class="smcap">Purple Chinese.</span></p>
+
+<p>A sub-variety of the Scarlet, with little variation except in color; the
+size, quality, and manner of growth, being nearly the same.</p>
+
+
+<p><span class="smcap">Rose-colored Chinese.</span> <i>Vil.</i></p>
+
+<p>Scarlet Chinese Winter.</p>
+
+<p>Bulb rather elongated, somewhat cylindrical, contracted abruptly to a
+long, slender tap-root; size full medium,&mdash;average specimens measuring
+about five inches in length, and two inches in diameter at the broadest
+part; skin comparatively fine, and of a bright rose-color; flesh firm,
+and rather piquant; leaves large,&mdash;the leaf-stems washed with rose-red.
+Season between that of the Gray Summer and that of the Black Spanish.</p>
+
+
+<p><span class="smcap">Winter White Spanish.</span></p>
+
+<p>Autumn White. Blanc d'Augsbourg. <i>Vil.</i></p>
+
+<p>Root somewhat fusiform, retaining its diameter for two-thirds the
+length, sharply conical at the base, and, when well grown, measuring
+seven or eight inches in length by nearly three inches in its fullest
+diameter; skin white, slightly wrinkled, sometimes tinged with purple
+where exposed to the sun; flesh white, solid, and pungent, though milder
+than that of the Black Spanish. It succeeds best, and is of the best
+quality, when grown in light sandy soil. Season intermediate.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>RAMPION.</h3>
+
+<h4>Campanula rapunculus.</h4>
+
+<p>The Rampion is a biennial plant, indigenous to the south of Europe, and
+occasionally found in a wild state in England. The roots are white,
+fusiform, fleshy, and, in common with<span class='pagenum'><a name="Page_85" id="Page_85">[Pg 85]</a></span> the other parts of the plant,
+abound in a milky juice; the lower or root leaves are oval, lanceolate,
+and waved on the borders; the upper leaves are long, narrow, and
+pointed. Stem eighteen inches or two feet in height, branching; flowers
+blue, sometimes white, disposed in small, loose clusters about the top
+of the plant, on the ends of the branches. The seeds are oval, brownish,
+and exceedingly small; upwards of nine hundred thousand being contained
+in an ounce. They retain their germinative property five years.</p>
+
+<p>The plant flowers in July of the second year, and the seeds ripen in
+autumn. There is but one variety.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;"Rampion prefers a rich, free, and rather light
+soil, in a shady situation. It is raised from seed, which should be sown
+where the plants are to remain, as they do not bear transplanting well.
+The sowing may be made in April, May, or the beginning of June: but
+sometimes plants from very early sowings are liable to run up to seed;
+and, when this is the case, the roots become tough, and unfit for use.
+The ground should be well dug, and raked as fine as possible. The seed
+may then be sown either broadcast or in drills, six inches apart, and
+about one-fourth of an inch deep. As the seeds are very small, it is
+advisable to mix them with fifteen or twenty times their bulk of fine
+sand, in order to secure their even distribution in the drills, and to
+prevent the plants from coming up too closely. The seed should only be
+very slightly covered with fine earth; and the seed-bed ought to be
+frequently watered with a fine-rosed watering-pot till the plants come
+up, which will be in about a fortnight.</p>
+
+<p>"When the young plants are about one inch high, they should be thinned
+out to four inches apart. After this, no further care is necessary than
+to water frequently, and to keep the ground free of weeds."&mdash;<i>Thomp.</i></p>
+
+<p><i>Taking the Crop.</i>&mdash;The roots will be fit for use from October till
+April. They may be taken from the ground for immediate use; or a
+quantity may be taken up in autumn,<span class='pagenum'><a name="Page_86" id="Page_86">[Pg 86]</a></span> before the closing-up of the
+ground, and packed in sand, for use during the winter.</p>
+
+<p><i>To raise Seed.</i>&mdash;Leave or transplant some of the best yearling plants,
+and they will produce an abundance of seed in autumn.</p>
+
+<p><i>Use.</i>&mdash;The roots have a pleasant, nut-like flavor; and are generally
+eaten in their crude state as a salad. "The leaves, as well as the
+roots, are occasionally used in winter salads."</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>RUTA-BAGA, OR SWEDE TURNIP.</h3>
+
+<h4>Russian Turnip. French Turnip. Brassica campestris Ruta-baga. <i>De Cand.</i></h4>
+
+<p>The Ruta-baga, or Swede Turnip, is supposed by De Candolle to be
+analogous to the Kohl Rabi; the root being developed into a large,
+fleshy bulb, instead of the stem. In its natural state, the root is
+small and slender; and the stem smooth and branching,&mdash;not much
+exceeding two feet in height.</p>
+
+<p>The bulbs, or roots, are fully developed during the first year. The
+plant flowers, and produces its seeds, the second year, and then
+perishes. Although considered hardy,&mdash;not being affected by even severe
+frosts,&mdash;none of the varieties will withstand the winters of the
+Northern or Middle States in the open ground. The crop should therefore
+be harvested in October or November, and stored for the winter, out of
+danger from freezing. Most of the sorts now cultivated retain their
+freshness and solidity till spring, and some even into the summer;
+requiring no particular care in their preservation, other than that
+usually given to the carrot or the potato.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;All the varieties succeed best in a deep,
+well-enriched, mellow soil; which, previous to planting,<span class='pagenum'><a name="Page_87" id="Page_87">[Pg 87]</a></span> should be very
+deeply ploughed, and thoroughly pulverized by harrowing or otherwise.
+Some practise ridging, and others sow in simple drills. The ridges are
+usually formed by turning two furrows against each other; and, being
+thus made, are about two feet apart. If sown in simple drills, the
+surface should be raked smooth, and the drills made from sixteen to
+eighteen inches apart; the distance to be regulated by the strength of
+the soil.</p>
+
+<p><i>Seed and Sowing.</i>&mdash;About one pound of seed is usually allowed to an
+acre. Where the rows are comparatively close, rather more than this
+quantity will be required; while three-fourths of a pound will be amply
+sufficient, if sown on ridges, or where the drills are eighteen inches
+apart. The sowing may be made from the middle of May to the 25th of
+July; the latter time being considered sufficiently early for growing
+for the table, and by some even for stock. Early sowings will
+unquestionably give the greatest product; while the later-grown bulbs,
+though of smaller dimensions, will prove of quite as good quality for
+the table.</p>
+
+<p><i>To raise Seeds.</i>&mdash;Select the smoothest and most symmetrical bulbs, and
+transplant them in April, two feet asunder, sinking the crowns to a
+level with the surface of the ground.</p>
+
+<p>The seeds are very similar to those of the common garden and field
+turnip, and will keep from five to eight years.</p>
+
+<p><i>Varieties.</i>&mdash;The varieties are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Ashcroft.</span></p>
+
+<p>Bulb of medium size, ovoid, very smooth and symmetrical; neck very
+short, or wanting. Above ground, the skin is purple; below the surface,
+yellow. Flesh yellow, very solid, fine-grained, and of excellent flavor.
+It forms its bulb quickly and regularly; keeps in fresh and sound
+condition until May or June; and well deserves cultivation, either for
+agricultural purposes or for the table.<span class='pagenum'><a name="Page_88" id="Page_88">[Pg 88]</a></span></p>
+
+
+<div class="figleft">
+             <img   src="images/img105.jpg" style="margin-top: -0.5em;" width="137" height="300"
+             alt="Common Purple-Top Yellow." /><br />
+         <b>Common Purple-Top<br />Yellow.</b>
+    </div>
+<p><span class="smcap">Common Purple-Top Yellow.</span></p>
+
+
+
+<p>An old and long-cultivated sort, from which, in connection with the
+Green-top, have originated most of the more recent and improved
+yellow-fleshed varieties. Form regularly egg-shaped, smooth, but usually
+sending out a few small, straggling roots at its base, near the
+tap-root; neck short; size rather large,&mdash;usually measuring six or seven
+inches in depth, and four or five inches in its largest diameter; skin
+purple above ground,&mdash;below the surface, yellow; flesh yellow, of close,
+firm texture, and of good quality. It is very hardy; forms its bulb
+promptly and uniformly; and in rich, deep soils, yields abundantly. For
+thin and light soils, some of the other varieties should be selected.</p>
+
+
+<p><span class="smcap">Early Stubble.</span></p>
+
+<p>Bulb round, smooth, and regular. The skin, where exposed to light and
+air, is of a brownish-green; but, where covered by the soil, yellow. The
+flesh is firm, and well flavored.</p>
+
+<p>The Early Stubble is recommended as forming its bulbs quickly and
+uniformly, and as being well adapted for late sowing. It yields
+abundantly; keeps well; is a good sort for the table; and, in some
+localities, is preferred to the Common Yellow for cultivation for farm
+purposes.</p>
+
+
+<p><span class="smcap">Green-Top Yellow.</span></p>
+
+<p>In form and foliage, this variety resembles the Common Purple-top; but
+usually attains a larger size when grown in<span class='pagenum'><a name="Page_89" id="Page_89">[Pg 89]</a></span> similar situations. Skin,
+above the surface of the soil, green; below ground, yellow. The flesh is
+solid, sweet, and well flavored, but inferior to that of the Purple-top.
+It keeps well, is of fair quality for the table, and, on account of its
+great productiveness, one of the best of all varieties for growing for
+feeding stock.</p>
+
+
+<p><span class="smcap">Green-Top White.</span></p>
+
+<p>Bulb turbinate, smooth, and symmetrical. The skin above ground is of a
+fine, clear, pea-green; often browned or mellowed where exposed to the
+direct influence of the sun: below the surface of the ground, it is
+uniformly white. The flesh is also white, comparatively solid, very
+sweet, and of fair quality for table use. It differs from the Purple-top
+White, not only in color, but in size and quality; the bulbs being
+larger, and the flesh not quite so firm or well flavored.</p>
+
+<p>The Green-top White is productive; continues its growth till the season
+has far advanced; is little affected by severe weather; and, when sown
+in good soil, will yield an agricultural crop of twenty-five or thirty
+tons to an acre.</p>
+
+
+<p><span class="smcap">Laing's Improved Purple-Top.</span> <i>Law. and Gen. Farmer.</i></p>
+
+<p>This variety differs from most, if not all, of the varieties of Swedish
+turnips, in having entire cabbage-like leaves, which, by their
+horizontal growth, often nearly cover the surface of the ground. In
+form, hardiness, and quality, it is fully equal to any of the other
+sorts. Growing late in the autumn, it is not well adapted to a climate
+where the winter commences early. It has little or no tendency to run to
+seed in the fall; and even in the spring, when set out for seed, it is a
+fortnight later in commencing this function than other varieties of
+Ruta-bagas. It requires good land, in high condition; and, under such
+circumstances, will yield abundantly, and is worthy of cultivation. The
+bulb, when well grown, has<span class='pagenum'><a name="Page_90" id="Page_90">[Pg 90]</a></span> an almost spherical form; a fine, smooth
+skin, purple above ground, yellow below, with yellow, solid, and
+well-flavored flesh.</p>
+
+
+<p><span class="smcap">Purple-Top White.</span></p>
+
+<p>Bulb oblong, tapering toward the lower extremity, five or six inches in
+diameter, seven or eight inches in depth, and less smooth and regular
+than many of the yellow-fleshed varieties. The skin is of a clear rich
+purple, where it comes to air and light, but, below the ground, pure
+white; flesh white, very solid and fine-grained, sugary, and well
+flavored.</p>
+
+<p>The variety is hardy, productive, keeps remarkably well, is good for
+table use, and may be profitably grown for agricultural purposes.
+Upwards of twenty-eight tons, or nine hundred and sixty bushels, have
+been raised from an acre.</p>
+
+
+<p><span class="smcap">River's.</span></p>
+
+<p>Root regularly turbinate, or fusiform, of full medium size, smooth, and
+with few small or fibrous roots; neck two inches long; skin, above
+ground, green, washed with purplish-red where most exposed to the
+sun,&mdash;below ground, yellow; flesh yellow, firm, sweet, and well
+flavored. Esteemed one of the best, either for stock or the table. Keeps
+fresh till May or June.</p>
+
+
+<p><span class="smcap">Skirving's Purple-Top.</span></p>
+
+<p>Skirving's Improved Purple-top. Skirving's Liverpool. Southold Turnip,
+of some localities.</p>
+
+<p>Bulb ovoid, or regularly turbinate, and rather deeper in proportion to
+its diameter than the common Purple-top Yellow; surface remarkably
+smooth and even, with few fibrous roots, and seldom deformed by larger
+accidental roots, although, in unfavorable soils or seasons, a few
+coarse roots are put forth in the vicinity of the tap-root; size full
+medium,&mdash;five to seven inches in length, and four or five inches in
+diameter. Sometimes, when sown early in good soil, and harvested late,
+the average will considerably exceed these<span class='pagenum'><a name="Page_91" id="Page_91">[Pg 91]</a></span> dimensions. Neck short, but,
+when grown in poor soil, comparatively long; skin, above ground, fine,
+deep purple,&mdash;below ground, yellow,&mdash;the colors often richly blending
+together at the surface; flesh yellow, of solid texture, sweet, and well
+flavored.</p>
+
+<p>This variety was originated by Mr. William Skirving, of Liverpool, Eng.
+In this country it has been widely disseminated, and is now more
+generally cultivated for table use and for stock than any other of the
+Swede varieties. The plants seldom fail to form good-sized bulbs. It is
+a good keeper; is of more than average quality for the table; and long
+experience has proved it one of the best sorts for cultivation on land
+that is naturally shallow and in poor condition. On soils in a high
+state of cultivation, upwards of nine hundred bushels have been obtained
+from an acre.</p>
+
+<p>In sowing, allow twenty inches between the rows, and thin to ten or
+twelve inches in the rows.</p>
+
+<div class="figright">
+             <img   src="images/img108.jpg" style="margin-top: -0.5em;" width="212" height="250"
+             alt="Sweet German." /><br />
+         <b>Sweet German.</b>
+    </div>
+<p><span class="smcap">Sweet German.</span></p>
+
+<p>Bulb four or five inches in diameter, six or seven inches in depth,
+turbinate, sometimes nearly fusiform. In good soil and favorable
+seasons, it is comparatively smooth and regular; but, under opposite
+conditions, often branched and uneven. Neck two or three inches in
+length; skin greenish-brown above ground, white beneath; flesh pure
+white, of extraordinary solidity, very sweet, mild, and well flavored.</p>
+
+<p>It retains its solidity and freshness till spring, and often at
+midsummer has no appearance of sponginess or decay. As a table variety,
+it must be classed as one of the best, and is recommended for general
+cultivation.<span class='pagenum'><a name="Page_92" id="Page_92">[Pg 92]</a></span></p>
+
+<div class="figleft">
+             <img   src="images/img109.jpg" style="margin-top: -0.5em;" width="98" height="280"
+             alt=" White French." /><br />
+         <b> White French.</b>
+    </div>
+
+<p><span class="smcap">White French.</span></p>
+
+<p>Long White French.</p>
+
+
+<p>The roots of this variety are produced entirely within the earth. They
+are invariably fusiform; and, if well grown, measure four or five inches
+in diameter, and from eight to ten inches in length. Foliage not
+abundant, spreading; skin white; flesh white, solid, mild, sweet, and
+delicate. It is not so productive as some other varieties, and is
+therefore not so well adapted to field culture; but for table use it is
+surpassed by few, if any, of its class.</p>
+
+<p>A rough-leaved, fusiform-rooted variety of the common garden-turnip: is
+known by the name of "White French" in many localities; but, according
+to the most reliable authority, that name has not only long been used in
+connection with, but properly belongs to, the white turnip above
+described.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SALSIFY, OR OYSTER-PLANT.</h3>
+
+<h4>Leek-leaved Salsify. Vegetable Oyster. Purple Goat's Beard. Tragopogon
+porrifolius.</h4>
+
+<p>The Salsify is a hardy biennial plant, and is principally cultivated for
+its roots, the flavor of which resembles that of the oyster; whence the
+popular name.</p>
+
+<p>The leaves are long and grass-like, or leek-like; the roots are long and
+tapering, white within and without, and, when grown in good soil,
+measure twelve or fourteen inches in length, and rather more than an
+inch in diameter at the crown.<span class='pagenum'><a name="Page_93" id="Page_93">[Pg 93]</a></span></p>
+
+<p><i>Soil and Cultivation.</i>&mdash;The Oyster-plant succeeds best in a light,
+well-enriched, mellow soil; which, previous to sowing the seeds, should
+be stirred to the depth of twelve or fifteen inches. The seeds should be
+sown annually, in the same manner and at the same time as the seeds of
+the carrot and parsnip. Make the drills fourteen inches apart; cover the
+seeds an inch and a half in depth; and thin, while the plants are young,
+to four or five inches asunder.</p>
+
+<p>Early sowings succeed best; as the seeds, which are generally more or
+less imperfect, vegetate much better when the earth is moist than when
+dry and parched, as it is liable to become when the season is more
+advanced. Cultivate in the usual manner during the summer; and, by the
+last of September or beginning of October, the roots will have attained
+their full growth, and be ready for use. The plants will sustain no
+injury during the winter, though left entirely unprotected in the open
+ground; and the table may be supplied directly from the garden, whenever
+the frost will admit of their removal. A portion of the crop should,
+however, be taken up in autumn, and stored in the cellar, like other
+roots; or, which is perhaps preferable, packed in earth or sand. Roots
+remaining in the ground may be drawn for use till April, or until the
+plants have begun to send up their stalks for flowering.</p>
+
+<p><i>Seeds,&mdash;production and quantity.</i>&mdash;For the production of seeds, allow a
+few plants to remain during the winter in the open ground where they
+were sown. They will blossom in June and July. When fully developed, the
+stem is about three feet in height, cylindrical, and branching. The
+flowers are large, of a very rich violet-purple, and expand only by day
+and in comparatively sunny weather. As the flowers are put forth in
+gradual succession, so the heads of seeds are ripened at intervals, and
+should be cut as they assume a brownish color.</p>
+
+<p>The seeds are brownish,&mdash;lighter or darker as they are<span class='pagenum'><a name="Page_94" id="Page_94">[Pg 94]</a></span> less or more
+perfectly matured,&mdash;long and slender, furrowed and rough on the sides,
+tapering to a long, smooth point at the top, often somewhat bent or
+curved, and measure about five-eighths of an inch in length. They will
+keep four years.</p>
+
+<p>An ounce contains three thousand two hundred seeds, and will sow a row
+eighty feet in length. Some cultivators put this amount of seed into a
+drill of sixty feet; but if the seed is of average quality, and the
+season ordinarily favorable, one ounce of seed will produce an abundance
+of plants for eighty or a hundred feet.</p>
+
+<p><i>Use.</i>&mdash;The roots are prepared in various forms; but, when simply boiled
+in the manner of beets and carrots, the flavor is sweet and delicate.
+The young flower-stalks, if cut in the spring of the second year and
+dressed like asparagus, resemble it in taste, and make an excellent
+dish.</p>
+
+<p>The roots are sometimes thinly sliced, and, with the addition of
+vinegar, salt, and pepper, served as a salad. They are also recommended
+as being remedial or alleviating in cases of consumptive tendency.</p>
+
+<p>There is but one species or variety now cultivated.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SCOLYMUS.</h3>
+
+<h4>Spanish Scolymus. Spanish Oyster-plant. Scolymus Hispanicus.</h4>
+
+
+<p>In its natural state, this is a perennial plant; but, when cultivated,
+it is generally treated as an annual or as a biennial. The roots are
+nearly white, fleshy, long, and tapering in their general form, and, if
+well grown, measure twelve or fifteen inches in length, and an inch in
+diameter at the crown. When cut or bruised, or where the fibrous roots
+are broken or rubbed off, there exudes a thick, somewhat viscous fluid,
+nearly flavorless, and of a milk-white color. The leaf is<span class='pagenum'><a name="Page_95" id="Page_95">[Pg 95]</a></span> large, often
+measuring a foot or more in length, and three inches in diameter,
+somewhat variegated with green and white, deeply lobed; the lobes or
+divisions toothed, and the teeth terminating in sharp spines, in the
+manner of the leaves of many species of thistles. When in flower, the
+plant is about three feet in height. The flowers, which are put forth
+singly, are of an orange-yellow, and measure an inch and a half in
+diameter. The seeds are flat, and very thin, membranous on the borders,
+of a yellowish color, and retain their vitality three years. An ounce
+contains nearly four thousand seeds.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Any good garden loam is adapted to the growth
+of the Scolymus. It should be well and deeply stirred as for other
+deep-growing root crops. The seeds should be sown from the middle of
+April to the 10th of May, in drills an inch deep, and fourteen inches
+asunder. Thin the young plants to five inches distant in the rows; and,
+during the summer, treat the growing crop as parsnips or carrots.</p>
+
+<p><i>Use.</i>&mdash;It is cultivated exclusively for its roots, which are usually
+taken up in September or October, and served at table, and preserved
+during the winter, in the same manner as the Salsify, or Oyster-plant.
+They have a pleasant, delicate flavor; and are considered to be not only
+healthful, but remarkably nutritious.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SCORZONERA.</h3>
+
+<h4>Black Oyster-plant. Black Salsify. Scorzonera Hispanica.</h4>
+
+
+<p>This is a hardy perennial plant, introduced from the south of Europe,
+where it is indigenous. The root is tapering, and comparatively
+slender,&mdash;when well developed, measuring about a foot in length, and an
+inch in diameter near the crown, or at the broadest part; skin
+grayish-black, coarse, somewhat reticulated, resembling the roots of
+some species of<span class='pagenum'><a name="Page_96" id="Page_96">[Pg 96]</a></span> trees; flesh white; leaves long, ovate, broadest near
+the end, and tapering sharply to the stem. They are also more or less
+distinctly ribbed, and have a few remote teeth, or serratures, at the
+extremities. When in flower, the plant measures about four feet in
+height; the stalk being nearly cylindrical, slightly grooved or
+furrowed, smooth, and branched towards the top. The flowers are large,
+terminal, yellow; the seeds are whitish, longer than broad, taper
+towards the top, and retain their vitality two years. An ounce contains
+about two thousand five hundred seeds.</p>
+
+<p><i>Soil and Culture.</i>&mdash;Though a perennial, it is generally cultivated as
+an annual or biennial, in the manner of the carrot or parsnip. Thompson
+says, "It succeeds best in a light, deep, free soil and an open
+situation. It is raised from seed, which may be sown in drills one foot
+apart, covering with soil to the depth of half an inch. As it is apt to
+run to seed the same year in which it is sown, and consequently to
+become tough and woody," the planting should not be made too early,
+particularly in the warmer sections of the country. A second sowing may
+be made about four weeks from the first, "as a precautionary measure, in
+case the plants of the first sowing should run. The young plants, when
+three or four inches high, should be thinned out to eight inches asunder
+in the rows. Towards the middle or last of September, the roots will
+have attained sufficient size to be drawn for immediate use: others will
+come in for use in October and November. In the latter month, they will
+be in perfection; and, before the closing-up of the ground, a quantity
+may be taken up, and stored in sand for the winter. When the ground is
+open, the roots may be drawn from time to time, as required for
+immediate use. About the middle of April, the roots remaining in the
+ground will begin to run to flower; after which they soon become hard,
+woody, and unfit for the table. Before this takes place, however, they
+may be taken up, and stored in sand, where they may be kept for use till
+May or June."<span class='pagenum'><a name="Page_97" id="Page_97">[Pg 97]</a></span></p>
+
+<p><i>To raise Seed.</i>&mdash;Allow a few well-grown plants to remain in the ground
+during winter; or select a few good-sized roots from those harvested in
+autumn, and reset them in April, about eighteen inches apart, covering
+them to the crowns. The seed will ripen at the close of the summer or
+early in autumn. Seed saved from plants of the growth of two seasons is
+considered best; that produced from yearling plants being greatly
+inferior.</p>
+
+<p><i>Use.</i>&mdash;It is cultivated exclusively for its roots; no other portion of
+the plant being employed in domestic economy. The flesh of these is
+white, tender, sugary, and well flavored. They are boiled in the manner
+of the parsnip, and served plain at the table; or they may be cooked in
+all the forms of salsify or scolymus. Before cooking, the outer, coarse
+rind should be scraped off, and the roots soaked for a few hours in cold
+water for the purpose of extracting their bitter flavor.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SKIRRET.</h3>
+
+<h4>Crummock, of the Scotch. Sium sisarum.</h4>
+
+
+<p>Skirret is a hardy perennial, and is cultivated for its roots, which are
+produced in groups, or bunches, joined together at the crown or neck of
+the plant. They are oblong, fleshy, of a russet-brown color without,
+white within, very sugary, and, when well grown, measure six or eight
+inches in length, and nearly an inch in diameter.</p>
+
+<p>The leaves of the first year are pinnate, with seven or nine oblong,
+finely toothed leaflets. When fully developed, the plant measures from
+three to five feet in height; the stem being marked with fine, parallel,
+longitudinal grooves, or lines. The flowers are small, white, and are
+produced in umbels at the extremities of the branches. The seeds, eight
+thousand of which are contained in an ounce, are oblong, of a
+greenish-gray color, and closely resemble those of the com<span class='pagenum'><a name="Page_98" id="Page_98">[Pg 98]</a></span>mon caraway.
+They will keep but two years; and, even when newly grown, sometimes
+remain in the ground four or five weeks before vegetating.</p>
+
+<p><i>Soil and Culture.</i>&mdash;Skirret succeeds best in light, mellow soil, and is
+propagated by suckers, or seeds. The best method is to sow the seeds
+annually, as, when grown from slips, or suckers, the roots are liable to
+be dry and woody; the seeds, on the contrary, producing roots more
+tender, and in greater perfection.</p>
+
+<p>Sow the seeds in April, in drills one foot apart, and about an inch in
+depth; thin to five or six inches; and, in September, some of the roots
+will be sufficiently grown for use. Those required for winter should be
+drawn before the closing-up of the ground, and packed in sand.</p>
+
+<p><i>To propagate by Slips, or Suckers.</i>&mdash;In the spring, remove the required
+number of young shoots, or sprouts, from the side of the roots that have
+remained in the ground during winter, not taking any portion of the old
+root in connection with the slips; and set them in rows ten inches
+asunder, and six inches apart in the rows. They will soon strike, and
+produce roots of suitable size for use in August or September.</p>
+
+<p><i>To raise Seeds.</i>&mdash;The plants that have remained in the ground during
+the winter, if not disturbed, will send up stalks as before described,
+and ripen their seeds at the close of the summer. Two or three plants
+will yield all the seeds ordinarily required for a single garden.</p>
+
+<p><i>Use.</i>&mdash;The roots were formerly much esteemed, but are now neglected for
+those greatly inferior. When cooked and served as salsify or scorzonera,
+they are the whitest and sweetest of esculent roots, and afford a
+considerable portion of nourishment.</p>
+
+<p>There are no varieties.<span class='pagenum'><a name="Page_99" id="Page_99">[Pg 99]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SWEET POTATO.</h3>
+
+<h4>Spanish Potato. Carolina Potato. Convolvulus batatus. Ipom&oelig;a batatas.</h4>
+
+
+<p>The Sweet Potato is indigenous to both the East and West Indies. Where
+its growth is natural, the plant is perennial; but, in cultivation, it
+is always treated as an annual. The stem is running or climbing, round
+and slender; the leaves are heart-shaped and smooth, with irregular,
+angular lobes; the flowers, which are produced in small groups of three
+or four, are large, bell-shaped, and of a violet or purple color; the
+seeds are black, triangular, and retain their vitality two or three
+years,&mdash;twenty-three hundred are contained in an ounce.</p>
+
+<p>The plants rarely blossom in the Northern or Middle States, and the
+perfect ripening of the seeds is of still more rare occurrence. The
+latter are, however, never employed in ordinary culture; and are sown
+only for the production of new varieties, as is sometimes practised with
+the common potato.</p>
+
+<p><i>Soil, Planting, and Cultivation.</i>&mdash;In warm climates, the Sweet Potato
+is cultivated in much the same manner as the common potato is treated at
+the North. It succeeds best in light, warm, mellow soil, which should be
+deeply stirred and well enriched. The slips, or sprouts, may be set on
+ridges four feet apart, and fifteen inches from plant to plant; or in
+hills four or five feet apart in each direction, three plants being
+allowed to a hill. During the summer, give the vines ordinary culture;
+and late in September, or early in October, the tubers will have
+attained their growth, and be ready for harvesting. The slips, or
+sprouts, are generally obtained by setting the tubers in a hot-bed in
+March or April, and breaking off or separating the sprouts from the
+tubers as fast as they reach four or five inches in height or attain a
+suitable<span class='pagenum'><a name="Page_100" id="Page_100">[Pg 100]</a></span> size for transplanting. In favorable seasons, the plucking may
+be repeated three or four times. In setting out the slips, the lower
+part should be sunk from one-third to one-half the entire length; and,
+if very dry weather occurs, water should be moderately applied.</p>
+
+<p><i>Keeping.</i>&mdash;The essentials for the preservation of Sweet Potatoes are
+dryness and a warm and even temperature. Where these conditions are not
+supplied, the tubers speedily decay. By packing in dry sand, and storing
+in a warm, dry room, they are sometimes preserved in the Northern States
+until the time of starting the plants in spring.</p>
+
+<p><i>Varieties.</i>&mdash;Though numerous other varieties, less marked and
+distinctive, are described by different authors, and are catalogued by
+gardeners and seedsmen, the principal are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Kentucky Early Red.</span> <i>Murray.</i></p>
+
+<p>Red Nansemond.</p>
+
+<p>Tubers red, or purplish-red, of medium size; flesh yellow, dry, sweet,
+and of good quality. A very prolific, hardy variety; recommended as the
+best red Sweet Potato for Northern culture.</p>
+
+
+<p><span class="smcap">Large White.</span></p>
+
+<p>Patate-blanche of the French.</p>
+
+<p>Tubers from six to ten inches in length,&mdash;thickest at the middle, where
+they measure from two to nearly three inches in diameter; weight from
+six ounces to a pound and upwards; skin dusky white; flesh nearly white,
+but with a shade of yellow. Not so fine-grained or so sweet as the
+Yellow or Purple, but quite farinaceous and well flavored.</p>
+
+<p>It requires a long season in order to its full development; but, being
+remarkably hardy, it will succeed well in any of the Middle States, and
+attain a fair size in the warmer sections of New England.<span class='pagenum'><a name="Page_101" id="Page_101">[Pg 101]</a></span></p>
+
+
+<p><span class="smcap">Nansemond</span>.</p>
+
+<p>Yellow Nansemond.</p>
+
+<p>A variety said to have originated in Nansemond County, Va.; whence the
+name. Tubers large, yellow, swollen at the middle, and tapering to the
+ends; flesh yellow, dry, unctuous, sweet, and well flavored.</p>
+
+<p>It is early fit for the table; matures in short seasons; is very
+productive; succeeds well in almost any tillable soil; and, having been
+long acclimated, is one of the best sorts for cultivation at the
+North,&mdash;very good crops having been obtained in Maine and the Canadas.</p>
+
+
+
+<p><span class="smcap">Purple-Skinned</span>.</p>
+
+<p>New-Orleans Purple. Patate violette. <i>Vil.</i></p>
+
+<p>Tubers swollen at the middle, and tapering in each direction to a
+point,&mdash;measuring, when well grown, from seven to nine inches in length,
+and from two to three inches in diameter; skin smooth, reddish-purple;
+flesh fine-grained, sugary, and of excellent quality. The plants attain
+a remarkable length, and the tubers are rarely united about the neck as
+in most other varieties.</p>
+
+<p>The Purple-skinned is early and productive, but keeps badly. It would
+probably succeed much better in cool climates than either the White or
+the Yellow. It is much grown in the vicinity of Paris.</p>
+
+
+<p><span class="smcap">Red-Skinned, or American Red</span>.</p>
+
+<p>Tubers fusiform, long, and comparatively slender,&mdash;the length often
+exceeding twelve inches, and the diameter rarely above two inches;
+weight from three to ten ounces; skin purplish-red, smooth and shining;
+flesh yellow, very fine-grained, unctuous, sugary, and farinaceous;
+plant long and slender.<span class='pagenum'><a name="Page_102" id="Page_102">[Pg 102]</a></span></p>
+
+<p>This variety is early, quite hardy, very productive, and excellent, but
+does not keep so well as the yellow or white sorts. It is well adapted
+for cultivation in the cooler sections of the United States; where, in
+favorable seasons, the crop has proved as certain, and the yield nearly
+as abundant, as that of the common potato.</p>
+
+
+<p><span class="smcap">Rose-Colored.</span> <i>Vil.</i></p>
+
+<p>Tubers somewhat ovoid, or egg-shaped, often grooved, or furrowed, and of
+extraordinary size. Well-grown specimens will measure eight or nine
+inches in length, and four inches or more in diameter; frequently
+weighing two and a half, and sometimes greatly exceeding three pounds.
+Skin rose-colored, shaded or variegated with yellow; flesh sweet, of a
+pleasant, nut-like flavor, but less soft or unctuous than that of the
+other varieties.</p>
+
+<p>It is hardy, remarkably productive, and, its excellent keeping
+properties considered, one of the best sorts for cultivation.</p>
+
+
+<p><span class="smcap">Yellow-Skinned.</span></p>
+
+<p>Yellow Carolina.</p>
+
+<p>Tubers from six to ten inches in length, thickest at the middle, where
+they measure from two to three inches in diameter, and pointed at the
+extremities; weight varying from four to twelve ounces and upwards; skin
+smooth, yellow; flesh yellow, fine-grained, unctuous, and remarkably
+sugary,&mdash;surpassing, in this last respect, nearly all other varieties.
+Not so early as the Red-skinned or the Purple.</p>
+
+<p>When grown in the Southern States, it yields well; perfectly matures its
+crop; and, in color and flavor, the tubers will accord with the
+description above given. When grown in the Middle States, or in the
+warmer parts of New England, it decreases in size; the tubers become
+longer and more slender; the color, externally and internally, becomes
+much<span class='pagenum'><a name="Page_103" id="Page_103">[Pg 103]</a></span> paler, or nearly white; and the flesh, to a great extent, loses
+the fine, dry, and sugary qualities which it possesses when grown in
+warm climates.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>TUBEROUS-ROOTED CHICKLING VETCH.</h3>
+
+<h4>Tuberous-rooted Pea. Eatable-rooted Pea. Lathyrus tuberosus.</h4>
+
+<p>Perennial; stem about six feet high,&mdash;climbing, slender, four-sided,
+smooth, and of a clear green color; flowers rather large, in bunches, of
+a fine carmine rose-color, and somewhat fragrant; pod smooth; seeds
+rather large, oblong, a little angular, of a brown color, spotted with
+black; root spreading, furnished with numerous blackish, irregularly
+shaped tubers, which are generally from an ounce to three ounces in
+weight.</p>
+
+<p>The roots are very farinaceous, and, when cooked, are highly esteemed.
+In taste, they somewhat resemble roasted chestnuts. Where the roots are
+uninjured by the winter, the plant increases rapidly, and is liable to
+become a troublesome inmate of the garden.</p>
+
+<hr style='width: 45%;' />
+
+<h3>TUBEROUS-ROOTED TROP&AElig;OLUM. <i>Thomp.</i></h3>
+
+<h4>Ysano. Trop&aelig;olum tuberosum.</h4>
+
+<p>This is a perennial plant from Peru, and deserves mention as a recently
+introduced esculent. It produces an abundance of handsome yellow and red
+tubers, about the size of small pears; the taste of which is not,
+however, very agreeable. On this account, a particular mode of treatment
+has been adopted in Bolivia, where, according to M. Decaisne, they are
+treated in the following manner:<span class='pagenum'><a name="Page_104" id="Page_104">[Pg 104]</a></span>&mdash;</p>
+
+<p>The tubers designated "Ysano," at La Paz, require to be prepared before
+they are edible. Indeed, when prepared like potatoes, and immediately
+after being taken up, their taste is very disagreeable. But a mode of
+making them palatable was discovered in Bolivia; and the Ysano has there
+become, if not a common vegetable, at least one which is quite edible.
+The means of making them so consists in freezing them after they have
+been cooked, and they are eaten when frozen. In this state it is said
+that they constitute an agreeable dish, and that scarcely a day passes
+at La Paz without two lines of dealers being engaged in selling the
+Ysano, which they protect from the action of the sun by enveloping it in
+a woollen cloth, and straw. Large quantities are eaten sopped in
+treacle, and taken as refreshment during the heat of the day.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;The plant may be propagated by pieces of the
+tubers, in the same manner as potatoes; an eye being preserved on each
+piece. The sets should be planted in April or May, according to the
+season, about four feet apart, in light, rich soil. The stems may be
+allowed to trail along the ground, or pea-sticks may be placed for their
+support. In dry soils and seasons, the former method should be adopted;
+in those which are moist, the latter. The tubers are taken up in
+October, when the leaves begin to decay, and stored in sand.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE TURNIP.</h3>
+
+<h4>English Turnip. Brassica rapa.</h4>
+
+<p>The common Turnip is a hardy, biennial plant, indigenous to Great
+Britain, France, and other parts of Europe. The roots of all the
+varieties attain their full size during the first year. The radical
+leaves are hairy and rough, and are usually lobed, or lyrate; but, in
+some of the sorts, nearly spatulate,<span class='pagenum'><a name="Page_105" id="Page_105">[Pg 105]</a></span> with the borders almost entire.
+The flowers are produced in May and June of the second year, and the
+seeds ripen in July; the flower-stalk rises three feet or more in
+height, with numerous branches; the leaves are clasping, and much
+smoother and more glaucous than the radical leaves of the growth of the
+previous year; the flowers are yellow, and are produced in long, loose,
+upright, terminal spikes; the seeds are small, round, black, or
+reddish-brown, and are very similar, in size, form, and color, in the
+different varieties,&mdash;ten thousand are contained in an ounce, and they
+retain their vitality from five to seven years.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;All the sorts are propagated by seeds; which
+should be sown where the plants are to remain, as they do not generally
+succeed well when transplanted. Sowings for early use may be made the
+last of April, or beginning of May; but as the bulbs are seldom produced
+in perfection in the early part of the season, or under the influence of
+extreme heat, the sowing should be confined to a limited space in the
+garden. The seeds may be sown broadcast or in drills: if sown in drills,
+they should be made about fourteen inches apart, and half an inch in
+depth. The young plants should be thinned to five or six inches asunder.
+For a succession, a few seeds may be sown, at intervals of a fortnight,
+until the last week in July; from which time, until the 10th of August,
+the principal sowing is usually made for the winter's supply. In the
+Middle States, and the warmer portion of New England, if the season is
+favorable, a good crop will be obtained from seed sown as late as the
+last week in August.</p>
+
+<p><i>Harvesting.</i>&mdash;Turnips for the table may be drawn directly from the
+garden or field until November, but must be harvested before severe
+freezing weather; for, though comparatively very hardy, few of the
+varieties will survive the winters of the Northern States in the open
+ground.<span class='pagenum'><a name="Page_106" id="Page_106">[Pg 106]</a></span></p>
+
+<p><i>Seed.</i>&mdash;As the various kinds readily hybridize, or intermix, only one
+variety should be cultivated in the same neighborhood for seed. Select
+the best-formed bulbs, and transplant them out in April, in rows two
+feet apart, and one foot apart in the rows, just covering the crowns
+with earth, or leaving the young shoots level with the surface of the
+ground.</p>
+
+<p>An ounce of seed will sow eight rods of land, and a pound will be
+sufficient for an acre.</p>
+
+<p><i>Varieties.</i>&mdash;The varieties are numerous, as follow:&mdash;</p>
+
+
+<p><span class="smcap">Altrincham.</span> <i>Law.</i></p>
+
+<p>Yellow Altrincham. Altringham.</p>
+
+<p>This is a yellow-fleshed, field variety, of rather less than average
+size. The bulb, however, is of a fine, globular shape, with a
+light-green top, very small neck and tap-root, and possessed of
+considerable solidity.</p>
+
+
+<p><span class="smcap">Border Imperial.</span></p>
+
+<p>Border Imperial Purple-top Yellow.</p>
+
+<p>Bulb five or six inches in diameter, nearly spherical, sometimes
+flattened, and usually very smooth and symmetrical; skin yellow, the
+upper surface of a bright purple; flesh yellow, firm, and sugary; leaves
+large.</p>
+
+<p>The variety is of English origin, and is recommended for its earliness
+and great productiveness.</p>
+
+
+<p><span class="smcap">Chivas's Orange Jelly.</span> <i>Thomp.</i></p>
+
+<p>Bulb of a handsome, round form, with a small top; the skin is pale
+orange; and the flesh yellow, juicy, sweet, and tender. It has very
+little fibre; so that, when boiled, it almost acquires the consistence
+of a jelly. It originated in Cheshire, Eng.<span class='pagenum'><a name="Page_107" id="Page_107">[Pg 107]</a></span></p>
+
+<div class="figleft">
+             <img   src="images/img124.jpg" style="margin-top: -0.5em;" width="90" height="300"
+             alt="Cow-horn Turnip." /><br />
+         <b>Cow-horn Turnip.</b>
+    </div>
+<p><span class="smcap">Cow-Horn.</span></p>
+
+<p>Long Early White Vertus. <i>Vil.</i></p>
+
+
+<p>Root produced much above ground, nearly cylindrical, rounded at the end,
+ten or twelve inches in length, nearly three inches in diameter, and
+weighing from one and a half to two pounds. The skin is smooth and
+shining,&mdash;white below the surface of the ground, and green at the top;
+the flesh is white, tender, and sugary. Early, very productive, and
+remarkable for its regular form and good quality. As a field-turnip, it
+is one of the best; and, when pulled young, good for table use. During
+winter, the roots often become dry and spongy.</p>
+
+
+<p><span class="smcap">Dales's Hybrid.</span> <i>Law.</i></p>
+
+<p>This variety is of English origin, and is said to be a hybrid from the
+Green-top Swede and the common White Globe. Its prevailing traits are,
+however, those of the White Globe; inasmuch as its roots are similar in
+form and texture.</p>
+
+<p>Foliage strong and luxuriant; root large, oblong, pale yellow; the upper
+surface light green; neck and tap-root small. The form of the bulb,
+though generally oblong, is sometimes nearly globular; but its more
+material characteristics, large size, and luxuriance of growth, are
+uniformly the same. Its reputation as a turnip of very superior quality
+has not been sustained in this country.</p>
+
+
+<p><span class="smcap">Early Flat Dutch.</span></p>
+
+<p>Early White Dutch. White Dutch.</p>
+
+<p>An old and well-known early garden variety; bulb round, very much
+flattened, and produced mostly within the earth; skin white, somewhat
+washed with green at the insertion of<span class='pagenum'><a name="Page_108" id="Page_108">[Pg 108]</a></span> the leaves, which are of medium
+size. Before the bulb has attained its full dimensions, the flesh is
+fine-grained, tender, and sweet; but when ripe, especially in dry
+seasons, it often becomes spongy and juiceless: in which condition, it
+is of no value for the table; and, even for stock, is comparatively
+worthless. Average specimens measure about four inches in diameter, and
+two inches and a half in depth.</p>
+
+
+<p><span class="smcap">Early Yellow Dutch.</span></p>
+
+<p>Yellow Dutch.</p>
+
+<p>This variety has a small, globular root, of a pale-yellow color
+throughout. It somewhat resembles the Yellow Malta, and is a good garden
+variety. The portion of the bulb above ground, and exposed to the sun,
+is washed with green. It is of medium size, early, tender, rather
+close-grained, and sugary; better suited for use in summer and autumn
+than for winter. By some, the variety is esteemed the best of the yellow
+garden turnips.</p>
+
+
+<p><span class="smcap">Finland.</span> <i>Law.</i></p>
+
+<div class="figright">
+             <img   src="images/img125.jpg" style="margin-top: -0.5em;" width="155" height="200"
+             alt="Finland Turnip." /><br />
+         <b>Finland Turnip.</b>
+    </div>
+
+<p>Yellow Finland.</p>
+
+
+<p>This is a beautiful, medium-sized turnip, of a bright yellow throughout,
+even to the neck; somewhat similar to a firm Yellow Malta, but of finer
+color. The under part of the bulb is singularly depressed: from this
+depression issues a small, mousetail-like root. It is somewhat
+earlier, and also hardier, than the Yellow Malta.</p>
+
+<p>The flesh is tender, close-grained, and of a sweet, sugary flavor; the
+leaves are small, and few in number; bulb about two inches in thickness
+by four inches in diameter, weighing eight or ten ounces. An excellent
+garden variety.</p>
+
+
+<p><span class="smcap">Freneuse.</span></p>
+
+<p>Root produced within the earth,&mdash;long, tapering, and rather symmetrical;
+size small,&mdash;average specimens measuring five<span class='pagenum'><a name="Page_109" id="Page_109">[Pg 109]</a></span> or six inches in length,
+an inch and a half in diameter at the crown, and weighing eight or ten
+ounces; skin white, or yellowish-white; flesh white, dry, very firm, and
+sugary; leaves small, deep green, spreading. Half early, and one of the
+best of the dry-fleshed varieties.</p>
+
+<div class="figright">
+             <img   src="images/img126.jpg" style="margin-top: -0.5em;" width="135" height="180"
+             alt="Golden Ball." /><br />
+         <b>Golden Ball.</b>
+    </div>
+
+<p><span class="smcap">Golden Ball.</span> <i>M'Int.</i> <i>Vil.</i></p>
+
+<p>Yellow Globe.</p>
+
+
+<p>Bulb produced mostly within the earth, nearly globular, and very smooth
+and symmetrical; skin bright yellow below ground, greenish above; leaves
+comparatively small, spreading; flesh pale yellow, sweet, and well
+flavored, but not so fine-grained as that of many other varieties. It is
+a good table turnip; and with the Robertson's Golden Stone, which it
+greatly resembles, the most valuable for cultivation, where large-sized
+garden turnips are required. Its size is about that of the last named.
+Average specimens measure four inches in diameter, nearly the same in
+depth, and weigh from twelve to fourteen ounces.</p>
+
+
+<p><span class="smcap">Green Globe.</span> <i>Law.</i></p>
+
+<p>Green-top White Globe.</p>
+
+<p>Roots of a fine, globular shape, with a small neck and tap-root; very
+white below, and green above, the surface of the ground; of medium size,
+hardy, and firm in texture, but scarcely so much so as the Green Round;
+than which it arrives at maturity rather earlier. It is somewhat larger
+than the White Norfolk; has large, deep-green foliage; grows strongly;
+and produces extraordinary crops: but it soon becomes spongy, and often
+decays in autumn or early in winter.</p>
+
+<p>A sub-variety, of larger size and with softer flesh, is known by the
+name of Hungarian Green-top Globe.<span class='pagenum'><a name="Page_110" id="Page_110">[Pg 110]</a></span></p>
+
+
+<p><span class="smcap">Green Norfolk.</span> <i>Law.</i></p>
+
+<p>Green-top Norfolk. Green Round.</p>
+
+<p>A sub-variety of the White Norfolk, of nearly the same form and size;
+the bulb differing principally in the color of the top, which is green.</p>
+
+<p>The Norfolk turnips are all of a peculiar flattish form; rather hollowed
+towards their neck, as also on their under side. When grown to a large
+size, they become more or less irregular, or somewhat angular. The
+Green-top variety possesses these characters in a less degree than the
+White-top; and is generally round, flattened, but not much hollowed, on
+the upper or under surface. It is hardier than the White or Red
+varieties.</p>
+
+
+<p><span class="smcap">Green Tankard.</span> <i>Law.</i></p>
+
+<p>Roots more than half above ground; oblong, or tankard-shaped; of a
+greenish color, except on the under surface, which is white; flesh white
+and sweet, but of coarse texture.</p>
+
+<p>The term "Tankard" is applied to such common field turnips as are of an
+oblong shape, and the roots of which, in general, grow much above the
+surface of the ground. Such oblong varieties, however, as approach
+nearest to a round or globular form, are sometimes termed "Decanter," or
+"Decanter-shaped turnips."</p>
+
+<p>In good soils, the Green Tankard sometimes attains a weight of eight or
+ten pounds. As a garden variety, it is of little value.</p>
+
+
+<p><span class="smcap">Green-Top Flat.</span></p>
+
+<p>Similar in size, form, and quality to the common Purple-top Flat; skin,
+above ground, green.</p>
+
+<p>Long grown in New England for feeding stock; and, in its young state,
+often used as a table turnip. Now very little cultivated.<span class='pagenum'><a name="Page_111" id="Page_111">[Pg 111]</a></span></p>
+
+
+<p><span class="smcap">Green-Top Yellow Aberdeen.</span> <i>Law.</i></p>
+
+<p>Green-top Yellow Bullock.</p>
+
+<p>An old and esteemed variety, similar in size and form to the Purple-top
+Yellow Aberdeen: the color of the top is bright green.</p>
+
+
+<p><span class="smcap">Lincolnshire Red Globe.</span></p>
+
+<p>This variety is remarkable for its large, deep-green, luxuriant foliage.
+Bulb very large, roundish; skin, below ground, white,&mdash;above the
+surface, purple; flesh white, firm, and, when young, well flavored, and
+adapted to table use. It yields abundantly; is uniformly fair, and free
+from small roots; an average keeper; and deserving of cultivation,
+especially for agricultural purposes.</p>
+
+
+<p><span class="smcap">Long Black.</span></p>
+
+<p>Except in the form of its roots, this variety much resembles the Round
+Black. It possesses the same peculiar, piquant, radish-like flavor; and
+is served at table in the same manner.</p>
+
+
+<p><span class="smcap">Long White Maltese.</span></p>
+
+<p>Long White Clairfontaine. <i>Vil.</i></p>
+
+<p>Roots eight or nine inches in length, an inch and a half in diameter,
+somewhat fusiform, and very smooth and symmetrical. The crown rises two
+or three inches above the surface of the ground, and is of a green
+color, except where exposed to the sun, when it often becomes purple or
+reddish-brown. Below the surface of the soil, the skin is of a dull or
+dirty white. Flesh white, moderately fine, tender, and of a sugary
+flavor. Half early.</p>
+
+<p>The variety has some resemblance to the Cow-horn; but is smaller, and
+the flesh not so white.<span class='pagenum'><a name="Page_112" id="Page_112">[Pg 112]</a></span></p>
+
+
+<p><span class="smcap">Petrosowoodsks.</span></p>
+
+<p>Bulb of medium size, flattened,&mdash;comparatively smooth and regular;
+tap-root very slender, issuing from a basin; skin blackish-purple above
+and below ground, sometimes changing to yellow about the tap-root of
+large or overgrown bulbs; flesh yellow, fine-grained, and tender, if
+grown in cool weather, but liable to be fibrous and strong-flavored when
+grown during the summer months. The variety is early, and must be
+classed as a garden rather than as a field turnip.</p>
+
+
+<p><span class="smcap">Pomeranian Globe.</span></p>
+
+<p>Bulb globular, remarkably smooth and regular; the neck is small, and the
+skin white, smooth, and glossy; the flesh is white, close-grained,
+tender, and sweet; the leaves are large, and of a dark-green color, with
+paler or whitish nerves. Half early.</p>
+
+<p>When in perfection, the bulbs measure three and a half or four inches in
+diameter, about the same in depth, and weigh from fourteen to eighteen
+ounces. If sown early in good soil, and allowed the full season for
+development, the roots sometimes attain a weight of eight or ten pounds.
+It is generally cultivated as a field turnip, but is also sown as a
+garden variety; the roots being of good quality for the table, if pulled
+when about half grown.</p>
+
+
+<p><span class="smcap">Preston, or Liverpool Yellow.</span> <i>Law.</i></p>
+
+<p>An early sort, somewhat resembling the Yellow Malta: the bulbs attain a
+larger size, the foliage is stronger, and the basin, or depression,
+about the tap-root less deeply sunk.</p>
+
+
+<p><span class="smcap">Purple-Top Flat.</span></p>
+
+<p>Red-top Flat.</p>
+
+<p>Bulb round, flattened, nearly one-half growing above ground; neck and
+tap-root small; skin reddish-purple where<span class='pagenum'><a name="Page_113" id="Page_113">[Pg 113]</a></span> exposed to light and air, and
+white below the surface of the soil; flesh very white, close-grained
+while young, and of a sugary but often bitter taste. During winter, it
+usually becomes dry and spongy. Average specimens measure two and a half
+inches in depth, four or five inches in diameter, and weigh from sixteen
+to twenty ounces.</p>
+
+<p>This old and well-known variety, at one period, was the principal field
+as well as garden turnip of the Northern and Middle States. It is now,
+however, very little cultivated; being superseded by the Strap-leaved
+and other more desirable sorts.</p>
+
+
+<p><span class="smcap">Purple-Top Strap-Leaved.</span></p>
+
+<div class="figright">
+             <img   src="images/img130.jpg" style="margin-top: -0.5em;" width="191" height="220"
+             alt="Purple-top Strap-leaved Turnip." /><br />
+         <b>Purple-top<br />Strap-leaved Turnip.</b>
+    </div>
+
+<p>Bulb very flat, smooth, and regular in form, produced almost entirely
+above ground; tap-root slender; leaves few, upright, broad, rounded at
+the ends, and tapering to the neck, which is very small; skin above,
+clear, bright purple,&mdash;below, pure white, often finely clouded or shaded
+at the union of the colors; flesh clear white, firm, solid, sugary,
+mild, and remarkably well-flavored; size medium,&mdash;measuring about two
+inches and a half in depth by four or five inches in diameter, and
+weighing from ten to twelve ounces. Field-grown roots, with the benefit
+of a long season and rich soil, attain much greater dimensions; often,
+however, greatly deteriorating in quality as they increase over the
+average size.</p>
+
+<p>This variety is unquestionably one of the best of the flat turnips,
+either for the garden or field. It is early, hardy, very prolific, will
+thrive in almost any description of soil, is of excellent quality, and
+rarely fails to yield a good crop. It is the best of all the flat
+turnips for sowing among corn or<span class='pagenum'><a name="Page_114" id="Page_114">[Pg 114]</a></span> potatoes, or upon small patches of the
+garden from which early pease or beans have been harvested.</p>
+
+
+<p><span class="smcap">Purple-Top Yellow Aberdeen.</span></p>
+
+<p>Purple-top Aberdeen. Purple-top Yellow Bullock.</p>
+
+<p>Bulb globular, reddish-purple above, and deep yellow below; tap-root
+very small; leaves deep green, comparatively short, and inclined to grow
+horizontally.</p>
+
+<p>In rich soil and long seasons, the bulbs sometimes attain a weight of
+eight or ten pounds; but specimens of average size measure about four
+inches in depth, nearly five inches in diameter, and weigh from sixteen
+to twenty ounces. The flesh is pale yellow, tender, sugary, and nearly
+equal to that of the Swedes in solidity. The variety is very hardy, and,
+although generally grown for farm purposes, is really superior to many
+sorts cultivated exclusively for table use.</p>
+
+
+<p><span class="smcap">Red Globe.</span> <i>Law.</i></p>
+
+<p>An old, medium-sized, globular turnip, well suited for cultivation in
+light soil and on exposed or elevated situations. Skin red, where
+exposed to the sun,&mdash;below ground, white; flesh white, and finer in
+texture than that of the White Globe. It is not suited for table use;
+and is generally field-grown, and fed to stock.</p>
+
+
+<p><span class="smcap">Red Norfolk.</span></p>
+
+<p>Red-top Norfolk. Red Round.</p>
+
+<p>This is a sub-variety of the White Norfolk, the size and form being
+nearly the same. Skin washed, or clouded with red where exposed to the
+light. It is firmer in texture, and more regular in its form, than the
+last named; and, if there be any difference in size, this is the smaller
+variety.<span class='pagenum'><a name="Page_115" id="Page_115">[Pg 115]</a></span></p>
+
+
+<p><span class="smcap">Red Tankard.</span></p>
+
+<p>Bulb produced partially above ground, pyriform, eight or nine inches in
+depth, four or five inches in diameter, and weighing about three pounds;
+below ground, the skin is white,&mdash;above, purple or violet; flesh white,
+rather firm, sugary, and well flavored; foliage large.</p>
+
+<p>It is recommended for its earliness and productiveness, but must be
+considered a field rather than a table variety.</p>
+
+
+<p><span class="smcap">Robertson's Golden Stone.</span> <i>M'Int.</i> <i>Vil.</i></p>
+
+<p>An excellent, half-early variety; form nearly globular; color deep
+orange throughout, sometimes tinged with green on the top; size above
+medium,&mdash;average specimens measuring nearly four inches in depth, four
+inches in diameter, and weighing from sixteen to eighteen ounces; flesh
+firm, and well flavored.</p>
+
+<p>The Robertson's Golden Stone is remarkably hardy, keeps well, and is one
+of the best of the Yellows for autumn or winter use.</p>
+
+
+<p><span class="smcap">Round Black.</span> <i>Law.</i></p>
+
+<p>Leaves few, small, and comparatively smooth; bulb produced almost or
+altogether under ground, of an irregular, roundish form, often divided,
+or terminating in thick branches at its lower extremity; skin black, and
+very tough; flesh white.</p>
+
+<p>The variety is extensively cultivated in some parts of Europe, and is
+much esteemed for its peculiar, piquant, somewhat radish-like flavor. It
+is sometimes served in its crude state as a salad.</p>
+
+
+<p><span class="smcap">Six Weeks.</span> <i>Law.</i></p>
+
+<p>Autumn Stubble. Early Dwarf.</p>
+
+<p>Bulb produced much above ground, rather large, and of an irregular,
+globular form. It soon arrives at maturity; but, on<span class='pagenum'><a name="Page_116" id="Page_116">[Pg 116]</a></span> account of its
+natural softness of texture, should always be sown late, and used before
+severe frosts. As descriptive of its earliness, it has received the
+above names; being suited for very late sowing, after the removal of
+early crops; or for making up blanks in turnip-fields, where the first
+sowing may have partially failed.</p>
+
+<p>It is well flavored, but soon becomes dry and spongy, and is unsuitable
+for use during winter. Skin white below the surface of the ground,
+greenish above. Field-grown specimens sometimes weigh three pounds and
+upwards.</p>
+
+
+<p><span class="smcap">Small Long Yellow.</span></p>
+
+<p>Leaves very small, and spreading; root generally entirely under ground,
+small, and of an oblong or carrot shape, terminating abruptly at the
+point; skin pale yellow; flesh yellow, firm, dry, and sugary, with some
+degree of piquancy. It is a good variety for the table, and also a good
+keeper.</p>
+
+
+<p><span class="smcap">Snow-Ball.</span></p>
+
+<p>Navet Boule de Neige. <i>Vil.</i></p>
+
+<p>The bulb of this variety is nearly spherical, very smooth and regular;
+size medium,&mdash;the average dimensions being four inches in diameter, four
+and a half in depth, and the weight about a pound. The neck is small,
+and the skin white. The flesh of the young bulbs is white, fine-grained,
+tender, and sugary; but, if overgrown or long kept, it is liable to
+become dry and spongy.</p>
+
+<p>The variety is early, and, though classed by seedsmen as a garden
+turnip, is well adapted for field culture; as it not only yields
+abundantly, but succeeds well when sown late in the season on land from
+which early crops have been harvested.</p>
+
+
+<p><span class="smcap">Stone Globe.</span></p>
+
+<p>Bulb globular, and regularly formed, growing mostly beneath the surface
+of the ground. It belongs to the White-<span class='pagenum'><a name="Page_117" id="Page_117">[Pg 117]</a></span>globe varieties, and is
+considered the hardiest and the best suited for winter use of any of its
+class. The leaves are larger, stronger, and deeper colored, than any of
+the White-globe sorts.</p>
+
+<p>Skin and flesh white; texture moderately close; flavor sweet, and its
+keeping properties good; size rather large.</p>
+
+
+<p><span class="smcap">Teltow, or Small Berlin.</span></p>
+
+<p>Teltau.</p>
+
+<p>This is said to be the smallest of turnips; its leaves not exceeding in
+number those of the radish. The root is fusiform or spindle-shaped, not
+very regular, and produced entirely under ground; skin dusky white;
+flesh dry, dull white, very fine-grained, piquant, and sugary; leaves
+erect, yellowish-green. Early. The roots measure three inches long by
+about an inch and three-fourths at their largest diameter, and weigh
+from three to four ounces.</p>
+
+<p>The Teltow Turnip is much esteemed on account of its excellent
+qualities, and is one of the best early garden varieties.</p>
+
+<p>According to Loudon, it is in high repute in France, Germany, and
+Holland; and is grown in the sandy fields around Berlin, and also near
+Altona, whence it is imported to the London market. It is, or was, grown
+in immense quantities in the neighborhood of Moscow.</p>
+
+<p>The peculiar flavor is in the outer rind. When used, it should not be
+peeled. It bears transplanting well; and may be set in rows one foot
+apart, and nine inches apart in the rows.</p>
+
+
+<p><span class="smcap">Waite's Hybrid Eclipse.</span></p>
+
+<p>A recent variety, of English origin, introduced by Mr. John G. Waite, a
+seed-merchant of London. As figured and described, it is of large size,
+very richly colored, and remarkably smooth and symmetrical. At the
+crown, it is broad and round-shouldered, and measures about six inches
+in diameter;<span class='pagenum'><a name="Page_118" id="Page_118">[Pg 118]</a></span> which size is nearly retained to a depth of eight or nine
+inches, when it contracts in a conical form to a tap-root. Color of
+upper portion, clear purple, richly clouded, and contrasting finely with
+the yellow on the lower part. It is represented as a turnip of excellent
+quality, and as being very productive.</p>
+
+<p>When cultivated in this country, it has generally fallen short of the
+excellence it is represented as attaining in England. It is apparently
+not adapted to the dry and warm summers of the United States.</p>
+
+
+<p><span class="smcap">White Globe.</span> <i>Law.</i></p>
+
+<p>Common Field Globe.</p>
+
+<p>Root globular; skin smooth, perfectly white; flesh also white; neck and
+tap-root small. Although this description embraces the principal
+characters of the White Globe, there is considerable variety in the
+turnips to which this name is applied, arising from the degree of care
+and attention bestowed by growers in selecting their seed-roots; and the
+shape is often not a little affected by the soil in which they are
+grown. Thus Globes of any kind, and particularly those of this variety,
+when grown on a very superior, rich soil, may be said to be forced
+beyond their natural size, and thereby acquire somewhat of a monstrous
+or overgrown appearance; losing, in a great measure, their natural
+symmetry.</p>
+
+<p>This variety is better adapted to field culture than to the garden, as
+it is altogether too coarse in texture for table use. It is a poor
+keeper, and, in unfavorable seasons, sometimes decays before the time of
+harvesting. Specimens have been grown weighing fifteen and even eighteen
+pounds.</p>
+
+
+<p><span class="smcap">White Norfolk.</span></p>
+
+<p>White Round.</p>
+
+<p>A large English variety, somewhat irregular in form, but usually more or
+less compressed, and sometimes pyriform;<span class='pagenum'><a name="Page_119" id="Page_119">[Pg 119]</a></span> the upper portion of the root
+being produced four or five inches above ground. Specimens sometimes
+measure ten or twelve inches in diameter. The leaves are large, and
+rather numerous; the skin white below the surface, and often white
+above, but sometimes washed with green; flesh white and coarse-grained,
+but sweet. Very late.</p>
+
+<p>It is but a sub-variety of the Common Flat Turnip, and oftentimes
+attains a most extraordinary size. For the garden, it possesses no
+value. It is grown exclusively as an agricultural or field turnip; but
+is very liable to rot; soon becomes spongy; and can only be classed as
+third-rate, even for feeding stock.</p>
+
+
+<p><span class="smcap">White Stone.</span></p>
+
+<p>Early Stone. White Garden Stone.</p>
+
+<p>This common and well-known garden turnip somewhat resembles the White
+Dutch; but has stronger foliage, is rounder in form, and finer in
+texture. A carefully selected and improved variety of this is known by
+the name of Mouse-tail Turnip; and, in addition, some catalogues contain
+varieties under the name of Red-topped Mouse-tail, &amp;c.</p>
+
+<p>Skin and flesh white; size full medium, measuring three and a half to
+four inches in depth by four and a half or five inches in diameter.</p>
+
+
+<p><span class="smcap">White Tankard.</span></p>
+
+<p>Navet Gras d'Alsace. <i>Vil.</i></p>
+
+<p>Bulb pyriform, cylindrical at the crown, which, like that of the Red
+Tankard, rises two or three inches from the ground; skin white in the
+earth, green above; flesh white, tender, sweet, rather firm, and
+close-grained. Early.</p>
+
+<p>Vilmorin mentions two varieties; one having entire leaves, the other
+with lyrate or lobed leaves; giving preference, however, to the one with
+entire leaves.</p>
+
+<p>Like most of the Tankards, the variety seems better adapted to
+agricultural than to horticultural purposes.<span class='pagenum'><a name="Page_120" id="Page_120">[Pg 120]</a></span></p>
+
+
+<p><span class="smcap">White-Top Flat.</span></p>
+
+<p>Bulb similar in size and form to the Green-top Flat; leaves few and
+small; skin uniformly white; flesh white, firm, sugary, and well
+flavored. As a table variety, it is superior to the Purple-top Flat or
+the Green-top.</p>
+
+
+<p><span class="smcap">White-Top Strap-Leaved.</span></p>
+
+<p>This is a sub-variety of the Purple-top Strap-leaved; differing little,
+except in color. The leaves are erect, few and small, somewhat
+lanceolate, and nearly entire on the borders; the bulb is of medium
+size, much flattened, green above ground, white below, and remarkably
+smooth and regular in form; tap-root very small; the flesh is white,
+very fine-grained, saccharine, mild, and excellent.</p>
+
+<p>Early, productive, and recommended as one of the best varieties for
+field or garden culture.</p>
+
+<p>The Strap-leaved Turnips appear to be peculiarly adapted to the climate
+of the Northern States, and are greatly superior in all respects to the
+Common White and Purple-top Flat varieties. Though of comparatively
+recent introduction, they have been widely disseminated; and, wherever
+grown, are highly esteemed.</p>
+
+
+<p><span class="smcap">Yellow Malta.</span> <i>M'Int.</i></p>
+
+<p>Maltese. Golden Maltese.</p>
+
+<p>A beautiful, very symmetrical, small-bulbed, early variety, slightly
+flattened above, somewhat concave about, the tap-root, which, as well as
+the neck, is remarkably small; skin very smooth, bright orange-yellow;
+foliage small, and not abundant,&mdash;on which account the plants may be
+grown quite close to each other; flesh pale-yellow, fine-grained, and
+well flavored. It is a good garden variety, and one of the best of<span class='pagenum'><a name="Page_121" id="Page_121">[Pg 121]</a></span> the
+Yellows for summer use. Average bulbs measure two inches in depth, four
+inches in diameter, and weigh about ten ounces.</p>
+
+
+<p><span class="smcap">Yellow Scarisbrick.</span></p>
+
+<p>Bulb flattened, smooth, and regular; neck small; skin pale
+yellow,&mdash;above ground, green; flesh yellowish-white, tender, and sweet;
+leaves of medium size, very pale-green. Season late. Well-grown
+specimens measure four inches in diameter, and about three inches in
+depth.</p>
+
+
+<p><span class="smcap">Yellow Stone.</span></p>
+
+<p>Very similar to the Golden Ball or Yellow Globe. Compared with these
+varieties, the bulb of the Yellow Stone is produced more above ground,
+and the upper surface is more colored with green. One of the best of
+garden turnips.</p>
+
+
+<p><span class="smcap">Yellow Tankard.</span> <i>Vil.</i></p>
+
+<p>Root somewhat fusiform, or of a long, irregular, tankard shape; the
+crown rising just above the ground. Average specimens measure seven or
+eight inches in length, three inches and a half in diameter, and weigh
+about twenty-four ounces. Skin yellowish-white below ground, green
+above; flesh pale yellow, firm, and sugary; leaves large. It is esteemed
+for the solidity of its flesh, and for its earliness and productiveness.
+A good variety for either field or garden.<span class='pagenum'><a name="Page_122" id="Page_122">[Pg 122]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_II" id="CHAPTER_II"></a>CHAPTER II.</h2>
+
+
+<h3>ALLIACEOUS PLANTS.</h3>
+
+<blockquote><h4>The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh Onion.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE CIVE.</h3>
+
+<h4>Chive. Allium sch&oelig;noprasum.</h4>
+
+<p>The Cive is a hardy, bulbous-rooted, perennial plant, indigenous to
+France and Great Britain. The leaves, which are produced in tufts, are
+seven or eight inches in length, erect and cylindrical, or awl-shaped.
+The bulbs are white, oval, and of small size; usually measuring about
+half an inch in diameter. The flower-stalk rises to the height of the
+leaves, and produces, at its extremity, a globular group of purplish,
+barren flowers.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;As the plant seldom, if ever, produces
+seeds, it is always propagated by a division of the roots, or bulbs.
+These are produced in compact groups, or bunches, seven or eight inches
+in diameter. "One of these groups may be divided into a dozen or more
+parts, each of which will, in a short time, form a cluster equal in size
+to the original. They should be planted in spring or autumn, in rows
+eighteen inches apart, and twelve or fifteen inches asunder in the rows.
+All the cultivation they require is to be kept free from weeds; and they
+will thrive in any common garden soil. A planting will last many years;
+but it is well to renew it every third or fourth year."<span class='pagenum'><a name="Page_123" id="Page_123">[Pg 123]</a></span></p>
+
+<p><i>Use.</i>&mdash;The young leaves are the parts of the plant used; but, whether
+used or not, to keep them in a fresh and tender condition, the plants
+should be frequently shorn to the ground. They possess the flavor
+peculiar to the Onion family; and are principally used in flavoring
+soups, and as an ingredient in spring salads. The leaves and bulbs are
+sometimes taken together, and eaten crude, as a substitute for young
+onions. In omelets, the Cive is considered almost indispensable.</p>
+
+<p>There are no varieties.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>COMMON GARLIC.</h3>
+
+<h4>Allium sativum.</h4>
+
+<p>This is a perennial plant, from the south of Europe. The root is
+composed of from ten to fifteen small bulbs, called "cloves," which are
+enclosed in a thin, white, semi-transparent skin, or pellicle. The
+leaves are long and narrow. The flower-stem is cylindrical, about
+eighteen inches in height, and terminates in an umbel, or group, of
+pale-pink flowers, intermixed with small bulbs. The seeds are black,
+and, in form, irregular; but are seldom employed for propagation; the
+cloves, or small bulbs, succeeding better.</p>
+
+<p><i>Planting and Cultivation.</i>&mdash;Garlic thrives best in a light,
+well-enriched soil; and the bulbs should be planted in April or May, an
+inch deep, in rows or on ridges, fourteen inches apart, and five or six
+inches apart in the rows. "All the culture necessary is confined to
+keeping the ground free from weeds. When the leaves turn yellow, the
+plants may be taken up; and, having been dried in the sun, they should
+be tied up in bunches by the stalks, and suspended in a dry, airy room,
+for use."&mdash;<i>Thomp.</i></p>
+
+<p><i>Use.</i>&mdash;It is cultivated for its bulbs, or cloves, which possess more of
+the flavor of the onion than any other alliaceous plant. These are
+sometimes employed in soups, stews, and<span class='pagenum'><a name="Page_124" id="Page_124">[Pg 124]</a></span> other dishes; and, in some
+parts of Europe, are eaten in a crude state with bread. "It is not
+cultivated to any considerable extent in this country; its strong
+flavor, and the offensive odor it communicates to the breath, causing it
+to be sparingly used in our cookery.</p>
+
+<p>"Where attention is paid to culture, the Common Garlic will attain a
+size of seven and a half inches in circumference, each bulb; whereas,
+when grown negligently and unskilfully, it does not attain half that
+size. Twenty ordinary bulbs weigh one pound."&mdash;<i>M'Int.</i></p>
+
+
+<p><span class="smcap">Early Rose Garlic.</span></p>
+
+<p>Early Pink.</p>
+
+<p>This is a sub-variety of the Common Garlic. The pellicle in which the
+small bulbs are enclosed is rose-colored; and this is its principal
+distinguishing characteristic. It is, however, nearly a fortnight
+earlier.</p>
+
+<p>For culinary purposes, it is not considered superior to the Common
+Garlic. Propagation and cultivation the same; though, in warm climates,
+the bulbs are sometimes planted in autumn.</p>
+
+
+<p><span class="smcap">Great-Headed Garlic.</span> <i>Vil.</i></p>
+
+<p>Allium ampeloprasum.</p>
+
+<p>This species is a hardy perennial, and is remarkable for the size of its
+bulbs; which, as in the foregoing species and variety, separate into
+smaller bulbs, or cloves. The leaves and stem somewhat resemble those of
+the leek; the flowers are rose-colored, and are produced at the
+extremity of the stalk, in large, regular, globular heads, or umbels;
+the seeds are similar to those of the Common Garlic, but are seldom used
+for reproduction; the cloves, or small bulbs, being generally employed
+for this purpose. It is used and cultivated as the Common Garlic.<span class='pagenum'><a name="Page_125" id="Page_125">[Pg 125]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE LEEK.</h3>
+
+<h4>Allium porrum.</h4>
+
+<p>The Leek is a hardy biennial, and produces an oblong, tunicated bulb;
+from the base of which, rootlets are put forth in great numbers. The
+plant, when full grown, much resembles what are commonly known as
+"Scallions;" the lower, blanched portion being the part eaten. This
+varies in length from four to eight inches, and in diameter from less
+than an inch to more than three inches. The leaves are long, narrow,
+smooth, and pointed; and spread in opposite directions, somewhat in the
+form of a fan. The flower-stem proceeds from the centre of this
+collection of leaves, and is about four feet in height. The flowers are
+white, with a stripe of red, and are produced in terminal, globular
+groups, or umbels; the seeds are black, irregular, but somewhat
+triangular in form, and, with the exception of their smaller size, are
+similar to those of the onion. About twelve thousand seeds are contained
+in an ounce; and they retain their vitality two years.</p>
+
+<p><i>Soil, Sowing, and Cultivation.</i>&mdash;The Leek is very hardy, and easily
+cultivated. It succeeds best in a light but well-enriched soil. When
+fine leeks are desired, it can hardly be made too rich. It should also
+be thoroughly spaded over, and well pulverized to the depth of at least
+twelve inches. The seed should be sown in April, at the bottom of drills
+made six or eight inches deep, and eighteen inches asunder. Sow the
+seeds thinly, cover half an inch deep, and thin the young plants to nine
+inches distant in the drills. As the plants increase in size, draw the
+earth gradually into the drills, and around the stems of the leeks,
+until the drills are filled. By this process, the bulbs are blanched,
+and rendered tender and mild flavored. The seeds are sometimes sown
+broadcast, and in July transplanted to trenches, and subsequently
+cultivated, as before directed. The plants are also<span class='pagenum'><a name="Page_126" id="Page_126">[Pg 126]</a></span> sometimes set on
+the surface, and afterwards earthed up to the height of six or eight
+inches in the process of cultivation. In October, the leeks will be
+suitable for use; and, until the closing-up of the ground, may be drawn
+from time to time as required for the table. For winter use, they should
+be preserved in earth or sand.</p>
+
+<p>Early leeks may be obtained by sowing the seeds in a hot-bed in February
+or March, and transplanting to the open ground in June or July.</p>
+
+<p><i>Seed.</i>&mdash;To obtain seed, some of the finest plants of the growth of the
+previous year should be set out in April, fifteen inches apart, and the
+stems sunk to the depth of three or four inches. "The seed ripens in
+autumn, and its maturity is known by the heads changing to a brown
+color. It is best preserved in the heads; and these should be cut off
+with a portion of the stalk a foot in length, tied in bunches, and hung
+in a dry, airy situation. In this manner, the seed will retain its
+vegetative powers for two or three years: after that time, it is not to
+be depended on."&mdash;<i>Thomp.</i></p>
+
+<p><i>Use.</i>&mdash;"The whole plant, except the roots, is used in soups and stews.
+The white stems, which are blanched by being planted deep for the
+purpose, are boiled, served with toasted bread and white sauce, and
+eaten like asparagus." It has the flavor, and possesses the general
+properties, of the onion.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Common Flag.</span> <i>Vil.</i></p>
+
+<p>Long Flag.</p>
+
+<p>The stem, or blanched portion, of this variety is about six inches in
+depth, and an inch in diameter. The leaves are put forth in opposite
+directions, are comparatively erect, and of a glaucous-green color.</p>
+
+<div class="figright">
+             <img   src="images/img144.jpg" style="margin-top: -0.5em;" width="129" height="280"
+             alt="Rouen Leek." /><br />
+         <b>Rouen Leek.</b>
+    </div>
+
+<p>The variety is remarkably hardy, and well suited for open culture.<span class='pagenum'><a name="Page_127" id="Page_127">[Pg 127]</a></span></p>
+
+
+
+<p><span class="smcap">Large Rouen.</span> <i>Thomp.</i></p>
+
+<p>Gros de Rouen. <i>Vil.</i></p>
+
+
+<p>Leaves very dark-green, broad, and of thick substance; stem rather
+short, but remarkably thick, sometimes measuring nearly four inches in
+diameter. It is now the variety most cultivated near Paris; and, since
+its general dissemination, has been much approved by all who have grown
+it. It is found to be the best kind for forcing, as it acquires a
+sufficient thickness of stem sooner than any other. In England, it is
+pronounced one of the best, if not the best, of all varieties.</p>
+
+
+<p><span class="smcap">Little Montagne.</span> <i>Vil.</i></p>
+
+<p>Stem very short and slender; foliage deeper green than that of the
+Common Flag. It is the smallest of the leeks. Not much cultivated.</p>
+
+
+<p><span class="smcap">London Flag.</span></p>
+
+<p>Large Flag. Broad Flag. English Flag. Gros Court. <i>Vil.</i></p>
+
+<p>Stem about four inches in length, and nearly an inch and a half in
+diameter. The leaves are larger, of a paler color, and softer in their
+texture, than those of the Common Flag.</p>
+
+<p>The London-flag Leek is hardy, and of good quality. It is more generally
+cultivated in this country than any other variety.</p>
+
+
+<p><span class="smcap">Musselburgh.</span> <i>Thomp.</i></p>
+
+<p>Scotch Flag. Edinburgh Improved.</p>
+
+<p>Stem somewhat shorter than that of the London Flag, but of equal
+thickness. The swelling at the base has the same form. The leaves are
+broad and tall, and spread regularly in<span class='pagenum'><a name="Page_128" id="Page_128">[Pg 128]</a></span> a fan-like manner. Their color
+is deeper than that of the Long Flag or the Large Rouen, but paler than
+the London Flag. Hardy, and of excellent quality. It originated in
+England.</p>
+
+
+<p><span class="smcap">Proliferous Leek.</span> <i>Trans.</i></p>
+
+<p>This is a viviparous variety of the common leek, producing young plants
+on its flower-stalk instead of flowers. The leaves are similar to those
+of the London Flag; and the plant, in its young state, before it runs to
+flower, exactly resembles it. The flower-scape is from two to three feet
+high, and supports a compact, irregular, globose umbel, composed of
+numerous small bulbs, intermixed with flowers. Some of these bulbs
+occasionally produce a second umbel, on scapes of from six to eight
+inches in length, but of much smaller dimensions than the principal one.</p>
+
+<p>The variety is cultivated in rows, like other leeks; and the bulbs will
+remain sound several months after they have ripened.</p>
+
+
+<p><span class="smcap">Small Early Netherland.</span> <i>Thomp.</i></p>
+
+<p>Small Summer Brabant.</p>
+
+<p>Leaves long, narrow, dark-green; stem small. On this account, it is not
+so valuable as many others for a main crop: besides, if sown at the same
+time, it is liable to run to seed before winter. A small sowing,
+however, may be made with advantage for early use.</p>
+
+
+<p><span class="smcap">Yellow Poitou.</span> <i>Thomp.</i></p>
+
+<p>Jaune du Poitou. <i>Vil.</i></p>
+
+<p>A remarkably large variety; the leaves having sometimes measured five
+feet in length, and six inches in breadth. They are of a yellowish-green
+color. The underground or blanched portion of the stem is
+yellowish-white, and is more tender<span class='pagenum'><a name="Page_129" id="Page_129">[Pg 129]</a></span> than that of any other variety. On
+this account, and also for its large size, it deserves cultivation. The
+great length of the leaves makes it important that more space should be
+allowed between the plants than is usually allotted to other varieties.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE ONION.</h3>
+
+<h4>Allium cepa.</h4>
+
+<p>The Onion is a half-hardy biennial plant: the roots and leaves, however,
+are annual; as they usually perish during the first year. The bulbs, for
+which the plant is generally cultivated, are biennial, and differ to a
+considerable extent in their size, form, and color. The flower-stalk,
+which is developed the second year, is from three to four feet in
+height, leafless, hollow, swollen just below the middle, and tapers to
+the top. The flowers are either white or rose-colored, and are produced
+at the extremity of the stalk in a regular, globular group, or umbel.
+The seeds ripen in August. They are deep blue-black, somewhat
+triangular, and similar in size and form in all the varieties. An ounce
+contains about seventy-five hundred seeds, which retain their vitality
+two years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;The Onion requires a light, loamy, mellow soil;
+and, unlike most kinds of garden or field vegetables, succeeds well when
+cultivated on the same land for successive years. With the exception of
+the Top and the Potato Onion, all the varieties are raised from seed.
+Previous to sowing, the ground should be thoroughly spaded over or
+deeply ploughed, and the surface made smooth and even. The seed should
+be sown as early in spring as the soil may be in good working condition.
+Sow in drills fourteen inches apart, and half an inch in depth. When the
+plants are three or four inches high, thin them to two inches asunder;
+and, in the process of culture, be careful not to stir<span class='pagenum'><a name="Page_130" id="Page_130">[Pg 130]</a></span> the soil too
+deeply, or to collect it about the growing bulbs. The onions will ripen
+in August, or early in September; and their full maturity will be
+indicated by the perfect decay of the leaves, or tops. The bulbs may be
+drawn from the drills by the hand, or by the use of a common
+garden-rake. After being exposed for a few days to the sun for drying,
+they will be ready for storing or the market.</p>
+
+<p><i>Preservation.</i>&mdash;The essentials for the preservation of the bulbs are a
+low temperature, freedom from frost, dryness, and thorough ventilation.</p>
+
+<p><i>Seed.</i>&mdash;For the production of seed, select the ripest, firmest, and
+best-formed bulbs; and, in April, transplant them to lines two feet and
+a half or three feet distant, and from nine to twelve inches apart in
+the lines, sinking the crowns just below the surface of the ground. As
+the plants advance in height, tie them to stakes for support. The seeds
+ripen in August: and the heads, or umbels, should be cut off when they
+assume a brown color; for then the capsules begin to open, and shed
+their seeds. After being threshed out, the seed should be exposed to the
+action of the sun until it is thoroughly dried; for, when stored in a
+damp state, it is extremely liable to generate heat, and consequently to
+lose its vitality.</p>
+
+<p><i>Varieties.</i>&mdash;Few of the numerous varieties are cultivated to any extent
+in this country. Many of the kinds succeed only in warm latitudes, and
+others are comparatively unimportant. The Danvers, Large Red,
+Silver-skin, and the Yellow seem peculiarly adapted to our soil and
+climate. The annual product of these varieties greatly exceeds that of
+all the other sorts combined.</p>
+
+
+<p><span class="smcap">Blood-Red.</span> <i>Thomp.</i></p>
+
+<p>French Blood-red. Dutch Blood-red. St. Thomas.</p>
+
+<p>Bulb middle-sized, or rather large, flattened; skin dull red,&mdash;the
+coating next within glossy, and very dark red. The<span class='pagenum'><a name="Page_131" id="Page_131">[Pg 131]</a></span> internal layers are
+palest at the base; and, except at the top, are only colored on their
+outsides. Each layer is paler than the one which surrounds it; till the
+centre is reached, which is white.</p>
+
+<p>It is a good keeper, but one of the strongest flavored of all varieties.
+It imparts to soups, or other dishes of which it may be an ingredient, a
+brownish or blackish color.</p>
+
+
+<p><span class="smcap">Brown Portugal.</span> <i>Thomp.</i></p>
+
+<p>Brown Spanish. Cambrai. Oporto.</p>
+
+<p>A medium-sized, roundish, or flattened onion; neck small; skin
+yellowish-brown,&mdash;next interior layer not tinged with red. It is a
+popular variety in some parts of France; and is remarkable for its
+productiveness, excellent quality, and keeping properties.</p>
+
+
+<p><span class="smcap">Danvers.</span></p>
+
+
+<p>Danvers Yellow.</p>
+
+<div class="figright">
+             <img   src="images/img148.jpg" style="margin-top: -0.5em;" width="132" height="180"
+             alt="Danvers Onion." /><br />
+         <b>Danvers Onion.</b>
+    </div>
+
+<p>This comparatively recent variety was obtained by selection from the
+Common Yellow. It is somewhat above medium size, and inclined to
+globular in its form. Average bulbs measure three inches in diameter,
+and two inches and three-fourths in depth. The skin is yellowish-brown,
+but becomes darker by age, and greenish-brown if long exposed to the
+sun; the flesh is similar to that of the Yellow,&mdash;white, sugary,
+comparatively mild, and well flavored.</p>
+
+<p>The superiority of the Danvers Onion over the last named consists
+principally, if not solely, in its greater productiveness. When grown
+under like conditions, it yields, on the average, nearly one-fourth
+more; and, on this account, the variety is generally employed for field
+culture. It is, however, not so good a keeper; and, for shipping<span class='pagenum'><a name="Page_132" id="Page_132">[Pg 132]</a></span>
+purposes, is decidedly inferior to the Yellow,&mdash;its globular form
+rendering it more liable to decay, from the heat and dampness incident
+to sea voyages.</p>
+
+<p>When cultivated for the market, the land is thoroughly ploughed, and
+well enriched with fine decomposed manure. The surface is then harrowed,
+and next raked free of stones, and lumps of earth. The seed is sown in
+April, usually by machines, in rows fourteen inches apart, and
+three-fourths of an inch in depth; three pounds of seed being allowed to
+an acre. The crop is treated in the usual form during the summer; and
+ripens the last of August, or early in September. When the tops have
+entirely withered, the bulbs are raked from the drills, and spread a few
+days in the sun for drying; after which they are sorted, and barrelled
+for storing or the market. The yield varies from five to eight hundred
+bushels per acre.</p>
+
+
+<p><span class="smcap">Deptford.</span> <i>Thomp.</i></p>
+
+<p>Brown Deptford.</p>
+
+<p>Very similar to, if not identical with, the English Strasburg. "It
+sometimes exactly agrees with the description of that variety: but it
+occasionally has a pale-brown skin, without any tinge of red; and, when
+this is the case, its flavor is milder than that of the last named."</p>
+
+<p>With the exception of its more globular form, the bulb much resembles
+the Yellow Onion of this country.</p>
+
+
+<p><span class="smcap">Early Silver Nocera.</span></p>
+
+<p>Early Small Silver Nocera. White Nocera. <i>Thomp.</i> Blanc Hatif de Nocera.
+<i>Vil.</i></p>
+
+<p>This is a very small variety of the Early Silver-skin, with a small,
+occasionally roundish, but generally oblate bulb. The skin is white; but
+the layers beneath are striped with bright-green lines. The leaves are
+very small. Sometimes<span class='pagenum'><a name="Page_133" id="Page_133">[Pg 133]</a></span> the bulb has only a single leaf, frequently but
+two; and, if there are more than four, the plant has not its true
+character.</p>
+
+<p>It is an excellent sort for pickling; and is the smallest and earliest
+variety known,&mdash;being fifteen or twenty days earlier than the Early
+Silver-skin: but it is very liable to increase in size, and to
+degenerate. Very little known or cultivated in this country.</p>
+
+
+<p><span class="smcap">Early Red Wethersfield</span>.</p>
+
+<p>A sub-variety of the Large Red Wethersfield, and the earliest of the red
+onions. Form and color nearly the same as the Large Red; bulb small,
+measuring about two inches and a half in diameter, and about an inch and
+a half in depth. It is close-grained; mild; a good keeper; forms its
+bulbs, with few exceptions, and ripens, the last of July; being three or
+four weeks earlier than the Large Red. Cultivated to a limited extent in
+various places on the coast of New England, for early consumption at
+home, and for shipment to the South and West.</p>
+
+<p>This variety and the Intermediate are very liable to degenerate: they
+tend to grow larger and later, approaching the original variety; and can
+be preserved in a pure state only by a careful selection of the bulbs
+set for seed.</p>
+
+
+<p><span class="smcap">Early Silver-Skin</span>.</p>
+
+<p>Blanc Hatif. <i>Vil.</i></p>
+
+<p>This is a small early variety of the Silver-skin, measuring two inches
+and three-fourths in diameter, and an inch and three-fourths in depth.
+The neck is small, and the skin silvery-white. It is much esteemed for
+its earliness and mild flavor, and is one of the best of all varieties
+for pickling. When cultivated for the latter purpose, it should be sown
+and treated as directed for the Silver-skin.<span class='pagenum'><a name="Page_134" id="Page_134">[Pg 134]</a></span></p>
+
+
+<p><span class="smcap">Fusiform, or Cow-Horn</span>.</p>
+
+<p>Corn&eacute; de B&oelig;uf. <i>Vil.</i></p>
+
+<p>This is a large onion, growing from eight inches to a foot in length. It
+tapers rather regularly from the base to the top, and is frequently bent
+or curved in the form of a horn; whence the name. Skin copper-red. It is
+late, lacks compactness, is very liable to degenerate, decays soon after
+being harvested, and must be considered more curious than useful.</p>
+
+
+<p><span class="smcap">Intermediate Red Wethersfield</span>.</p>
+
+<p>An early variety of the common Large Red. Bulb of medium size,
+flattened; neck small; color deep purple.</p>
+
+<p>It is rather pungent, yet milder than the Large Red; keeps well; and is
+grown to a considerable extent, in certain localities in New England,
+for shipping.</p>
+
+
+<p><span class="smcap">James's Keeping</span>.</p>
+
+<p>James's Long Keeping. De James. <i>Vil.</i></p>
+
+<p>This is an English hybrid, said to have been originated by a Mr. James,
+an extensive market-gardener in Surrey, Eng. The bulb is pyriform, or
+pear-shaped; and measures four inches and upwards in depth, and two
+inches or more at its broadest diameter. Skin copper-yellow,&mdash;the
+coating next under it reddish-brown; flavor strong. It is not early, but
+is much prized for its long keeping; the bulbs not sprouting so early in
+spring as those of most varieties.</p>
+
+
+<p><span class="smcap">Large Red</span>.</p>
+
+
+<p>Wethersfield Large Red.</p>
+
+
+<div class="figright">
+             <img   src="images/img151.jpg" style="margin-top: -0.5em;" width="202" height="250"
+             alt="Wethersfield Large Red Onion." /><br />
+         <b>Wethersfield<br />Large Red Onion.</b>
+    </div>
+<p>Bulb sometimes roundish, but, when pure, comparatively flat. It is of
+very large size; and, when grown in favorable soil, often measures five
+inches or more in diameter,<span class='pagenum'><a name="Page_135" id="Page_135">[Pg 135]</a></span> and three inches in depth. Skin deep
+purplish-red; neck of medium size; flesh purplish-white, moderately
+fine-grained, and stronger flavored than that of the Yellow and earlier
+Red varieties. It is very productive; one of the best to keep; and is
+grown to a large extent, in many places on the seacoast of New England,
+for shipping to the South and West. It is almost everywhere seen in
+vegetable markets; and, with perhaps the exception of the Yellow or
+Danvers, is the most prominent of the sorts employed for commercial
+purposes. It derives its name from Wethersfield, Conn.; where it is
+extensively cultivated, and where it has the reputation of having
+originated.</p>
+
+<p>A sub-variety of the foregoing is cultivated in some localities, with
+nearly the same variation in form that exists between the Danvers and
+Common Yellow. It will probably prove somewhat more productive; but it
+is neither better flavored, nor to be preferred for its superior keeping
+properties.</p>
+
+
+<p><span class="smcap">Madeira</span>.</p>
+
+<p>Large Globe Tripoli. Romain. De Mad&egrave;re Rond. De Belle Garde. <i>Vil.</i></p>
+
+<p>This is a roundish, obovate onion, of remarkable size, often measuring
+six inches and a half in depth, and six inches in diameter; neck thick
+and large; skin reddish-brown,&mdash;the layer next within, pale red.</p>
+
+<p>The variety is much prized for its extraordinary size, and for its mild,
+sugary flavor. The plants, however, often fail to form good bulbs; and,
+even when well matured, the latter are liable to decay soon after being
+harvested. It requires a long, warm season for its greatest perfection.
+The seed should be sown early, in drills sixteen inches apart; and the
+plants should be thinned to eight inches apart in the rows.</p>
+
+<p>Not suited to New England or the cooler sections of the United States.<span class='pagenum'><a name="Page_136" id="Page_136">[Pg 136]</a></span></p>
+
+
+<p><span class="smcap">New Deep Blood-Red</span>.</p>
+
+<p>Brunswick Deep Blood-red. Rouge Tr&egrave;s Fonc&eacute; de Brunswick. <i>Vil.</i></p>
+
+<p>Bulb very small, flattened,&mdash;two inches and a quarter in diameter, and
+an inch and a half in depth; neck small; skin deep violet-red,
+approaching black. A half early variety, remarkable for its intense
+purplish-red color.</p>
+
+
+<p><span class="smcap">Pale Red</span>.</p>
+
+<p>Rouge Pale, de Niort. <i>Vil.</i></p>
+
+<p>Bulb roundish, flattened on the upper side, but not so much so as the
+Blood-red, of which this may be considered a variety; size medium, two
+inches and a half in diameter, one inch and three-quarters in depth;
+neck small; skin copper-red, much paler than that of the Blood-red.
+Compared with the last named, it is earlier and of milder flavor. This
+and the Blood-red are much esteemed by some for their extreme pungency
+and for their diuretic properties.</p>
+
+
+<p><span class="smcap">Paris Straw-Colored</span>.</p>
+
+<p>Jaune des Vertus. <i>Vil.</i></p>
+
+<p>A large, somewhat flattened variety, much cultivated about Paris; skin
+fine russet-yellow; neck small. It is not early, but very productive,
+and of excellent quality.</p>
+
+
+<p><span class="smcap">Pear-Shaped</span>.</p>
+
+<p>Bulb pyriform, measuring four inches and a half in depth, and two inches
+in diameter at the broadest part; neck small; skin copper-red. It is
+quite late, but is of good quality, and keeps well.</p>
+
+
+<p><span class="smcap">Potato Onion</span>.</p>
+
+<p>Underground Onion.</p>
+
+<p>Bulb flattened, from two and a half to three inches in diameter, and
+about two inches in depth; skin copper-yellow;<span class='pagenum'><a name="Page_137" id="Page_137">[Pg 137]</a></span> flavor sugary, mild, and
+excellent. It does not keep so well as many other varieties; but remains
+sound longer, if the leaves are cut two or three inches above the top of
+the bulb at the time of harvesting.</p>
+
+<p>The Potato Onion produces no seeds, neither small bulbs upon its stalks,
+in the manner of many of the species of the Onion family; but, if a
+full-grown bulb be set in spring, a number of bulbs of various sizes
+will be formed, beneath the surface of the ground, about the parent
+bulb. By means of these it is propagated, and an abundant supply often
+secured in localities where the varieties raised from seed frequently
+wholly fail, either from the maggot, effects of climate, or other
+causes.</p>
+
+<p>Like the other kinds of onions, it requires a rich, deep soil, well
+manured, and dry at the bottom. This should be deeply and thoroughly
+stirred, and then raised in ridges of moderate height, fifteen inches
+apart. In April, select the large bulbs, and set them on the ridges, ten
+inches apart, with the crown of the bulbs just below the surface of the
+ground. The subsequent culture consists in keeping them clean from
+weeds, and gathering a little earth about them from time to time in the
+process of cultivation. As soon as the tops are entirely dead, they will
+be ready for harvesting.</p>
+
+<p>It is very prolific, yielding from four to six fold. Such of the crop as
+may be too small for the table should be preserved during the winter, to
+be set in the following spring; planting them out in April, in drills
+one foot apart and three inches from each other in the drills, and
+sinking the crowns just below the surface of the ground. They attain
+their full size by September.</p>
+
+
+<p><span class="smcap">Silver-Skin</span>.</p>
+
+<p>White Portugal, of New England.</p>
+
+<p>Bulb of medium size, flattened,&mdash;average specimens measuring about three
+inches in diameter, and an inch and<span class='pagenum'><a name="Page_138" id="Page_138">[Pg 138]</a></span> a half or two inches in thickness;
+neck very small; skin silvery-white. After the removal of the outer
+envelope, the upper part of the bulb is often veined and clouded with
+green, while the portion produced below ground is generally clear white.
+Flesh white, fine-grained, sugary, and remarkably mild flavored.</p>
+
+<p>It forms its bulb early and regularly, ripens off well, and is quite
+productive; an average yield being about four hundred bushels per acre.
+It is a very poor keeper; and this is its most serious objection. It is
+always preserved through the winter with much difficulty, and almost
+invariably decays if kept from light and exposed to dampness. The best
+method for its preservation is to spread the roots in a dry, light, and
+airy situation.</p>
+
+<p>The Silver-skin Onion is much esteemed in the middle and southern
+sections of the United States, and is cultivated to a considerable
+extent in New England. It is well adapted for sowing in August, or the
+beginning of September, for early use, and for marketing during the
+ensuing spring. Where the winter are mild, the crop, with slight
+protection, will sustain no injury in the open ground. In Europe it is
+much esteemed, and extensively grown for pickling, as its "white color,
+in contrast with the fine green veins, or lines, gives it a very
+agreeable appearance. For pickling, the seed should be sown very
+thickly, then slightly covered with fine soil, and afterwards rolled. If
+the seed is covered more deeply, the bulb, from not being quite on the
+surface, has a larger and thicker neck; so that it loses its finely
+rounded form, and is, moreover, less compact."</p>
+
+<p>This variety, erroneously known in New England as the "White Portugal,"
+is unquestionably the true Silver-skin, as described both by English and
+French authors. The application of the term "Silver-skin" to the common
+Yellow Onion, as very extensively practised by seedsmen and market-men
+in the Eastern States, is neither pertinent nor authorized.<span class='pagenum'><a name="Page_139" id="Page_139">[Pg 139]</a></span></p>
+
+
+<p><span class="smcap">Strasburg.</span> <i>M'Int.</i></p>
+
+<p>Yellow Strasburg. Flanders. Dutch. Essex.</p>
+
+<p>This is the variety most generally cultivated in Great Britain. Its form
+varies from flat to globular, or oval; bulb large, three inches wide,
+and full two inches in depth; outside coating brown, of firm texture.
+Divested of this, the color is reddish-brown, tinged with green. Flavor
+comparatively mild. It is a very hardy sort, succeeds in cold
+localities, and keeps well.</p>
+
+<p>The Strasburg and Deptford Onions much resemble the common Yellow Onion
+of New England; and the difference between the sorts is not great, when
+English-grown bulbs of the first-named varieties are compared with the
+bulbs of the Yellow Onion, American-grown: but seeds of the Strasburg or
+Deptford, raised in England and sown in this country, almost invariably
+fail to produce plants that form bulbs so generally or so perfectly as
+American-grown seeds of the Yellow Onion.</p>
+
+
+<p><span class="smcap">Top or Tree Onion.</span></p>
+
+<p>Egyptian.</p>
+
+<p>Bulb large, a little flattened; producing, instead of seeds, a number of
+small bulbs, or onions, about the size of a filbert, which serve as a
+substitute for seeds in propagation. The flesh is coarse; and the bulbs
+are very liable to decay during winter, unless kept in a cool and dry
+situation. The variety has been considered rather curious than useful.</p>
+
+<p><i>Planting and Culture.</i>&mdash;"Either the bulbs formed in the ground, or the
+small ones upon the stems, may be planted out in April or May. The
+former are set one foot apart in each direction, and the stem-bulbs four
+inches apart in rows eight inches asunder. Stems that bear heavily
+require to be supported. When ripe, the stem-bulbs should be dried, and
+kept free from damp in a cool place."<span class='pagenum'><a name="Page_140" id="Page_140">[Pg 140]</a></span></p>
+
+
+<p><span class="smcap">Tripoli.</span> <i>Thomp.</i></p>
+
+<p>Flat Madeira. De Mad&egrave;re Plat. <i>Vil.</i></p>
+
+<p>This is one of the largest varieties. The bulb tapers abruptly from the
+middle to the neck, and almost equally so to the base. It is five inches
+and upwards in diameter; color light reddish-brown,&mdash;beneath the skin,
+pale brownish-red, tinged with green.</p>
+
+<p>It requires the whole season, and in some localities is considered
+excellent for a late crop. The flesh is soft, and the bulbs soon perish
+after being taken from the ground. In its season, it is much esteemed
+for its mild and delicate flavor. Like the Madeira Onion, the plants
+fail to form bulbs so generally as other varieties. Not adapted to the
+climate of the Northern States.</p>
+
+
+<p><span class="smcap">Two-Bladed.</span> <i>Thomp.</i></p>
+
+<p>Double Tige. <i>Vil.</i></p>
+
+<p>This variety derives its name from the fact that the small bulbs have
+generally but two leaves. The larger ones have more; rarely, however,
+exceeding four: but, unless by far the greater portion have only two
+leaves, either the seed or the cultivation is at fault.</p>
+
+<div class="figright">
+             <img   src="images/img157.jpg" style="margin-top: -0.5em;" width="110" height="180"
+             alt="White Globe." /><br />
+         <b>White Globe.</b>
+    </div>
+
+<p>The bulbs are small, flat, light-brown, very firm, and attain maturity
+early; the neck is small, and the top of the bulb is depressed or
+hollowed around the stem. It keeps well, and is an excellent variety.</p>
+
+
+<p><span class="smcap">White Globe</span>. <i>Thomp.</i></p>
+
+
+
+
+<p>Form nearly ovoid, very regular and symmetrical; skin greenish-yellow,
+marked with rose-colored lines,&mdash;the pellicle changing to white on
+drying. The bulb measures about four inches in depth, and two inches and
+three-fourths in its largest diameter. It keeps well, and is an
+excellent variety.<span class='pagenum'><a name="Page_141" id="Page_141">[Pg 141]</a></span></p>
+
+
+<p><span class="smcap">Yellow Globe.</span></p>
+
+<p>Nearly allied to the preceding variety; the size and form being the
+same. Skin reddish-yellow. It is hardy, productive, of good flavor,
+keeps well, and deserves general cultivation.</p>
+
+
+<p><span class="smcap">White Lisbon.</span></p>
+
+<p>Lisbon. <i>Thomp.</i> Early Lisbon. White Florence.</p>
+
+<p>A very large, globular onion, measuring four inches in diameter, and
+about four inches in depth; neck comparatively thick; skin smooth, thin,
+clear, and white.</p>
+
+<p>It is a late variety; and, although comparatively hardy, requires a
+long, warm season for its full development. Under the most favorable
+conditions, both with regard to soil and exposure, many of the plants
+fail to form a good bulb. On account of its hardiness, it is a good sort
+for sowing in the autumn for a supply of young onions for spring salads;
+or, if these young bulbs be set in the open ground in April, fine, large
+onions will be formed towards the end of summer. The variety is better
+suited to the climate of the Middle States than to that of the Northern
+and Eastern.</p>
+
+
+<p><span class="smcap">White Portugal, or Spanish.</span> <i>Thomp.</i></p>
+
+<p>White Spanish. White Reading. Cambridge. Soufre D'Espagne. <i>Vil.</i></p>
+
+<p>A very large, flat onion, measuring three inches and upwards in width by
+about two inches in depth; skin loose, of a pale-brown or
+yellowish-brown, falling off spontaneously, and exhibiting the next
+coating, which is greenish-white. It has a small neck, and is
+particularly mild flavored. One of the best for early winter use, but
+early decays.</p>
+
+<p>Very distinct from the White Portugal of the New-England markets.<span class='pagenum'><a name="Page_142" id="Page_142">[Pg 142]</a></span></p>
+
+
+<p><span class="smcap">Yellow Onion.</span></p>
+
+<p>Silver-skin of New England.</p>
+
+<div class="figright">
+             <img   src="images/img159.jpg" width="209" height="200"
+             alt="Yellow Onion." /><br />
+         <b>Yellow Onion.</b>
+    </div>
+
+<p>One of the oldest varieties, and, as a market onion, probably better
+known and more generally cultivated in this country than any other sort.
+The true Yellow Onion has a flattened form and a very small neck. Its
+size is rather above medium,&mdash;measuring, when well grown, from three
+inches to three inches and a half in diameter, and from two inches to
+two inches and a half in depth. Skin yellowish-brown, or
+copper-yellow,&mdash;becoming somewhat deeper by age, or if exposed long to
+the sun; flesh white, fine-grained, comparatively mild, sugary, and well
+flavored. It keeps well, and is very prolific: few of the plants, in
+good soils and seasons, fail to produce good-sized and well-ripened
+bulbs. For the vegetable garden, as well as for field culture, it may be
+considered a standard sort.</p>
+
+<p>The Danvers Onion, which is but a sub-variety of the common Yellow, may
+prove somewhat more profitable for extensive cultivation, on account of
+its globular form; but neither in its flavor nor in its keeping
+properties can it be said to possess any superiority over the last
+named.</p>
+
+<p>The term "Silver-skin," by which this onion is very generally though
+erroneously known throughout New England, has created great confusion
+between seedsmen and dealers. Much perplexity might be avoided if its
+application to the Yellow Onion were entirely abandoned. The genuine
+Silver-skin, as its name implies, has a skin of pure, silvery whiteness;
+and is, in other respects, very dissimilar to the present variety.</p>
+
+<p>When extensively cultivated for the market, it should be sown and
+subsequently treated as directed for the Danvers Onion. The yield per
+acre varies from four to six hundred bushels.<span class='pagenum'><a name="Page_143" id="Page_143">[Pg 143]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ROCAMBOLE.</h3>
+
+<h4>Allium scorodoprasum.</h4>
+
+<p>This plant is a half-hardy perennial from Denmark, partaking of the
+character of both the leek and garlic. Bulbs or cloves similar to those
+of the common garlic, with much the same flavor, though somewhat milder;
+leaves large; flower-stalk about two feet high, contorted or coiled
+towards the top, and producing at its extremity a group of bulbs, or
+rocamboles, intermixed with flowers.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It is propagated by planting either the
+underground bulbs, or the small cloves, or bulbs, that are produced upon
+the stem of the plant. These should be set in April, in drills ten
+inches apart, and four or five inches asunder in the drills. In the
+following August they will have attained their full size, and may be
+used immediately; or they may be taken up, spread to dry, tied in
+bunches, and housed, for future consumption. All the culture required is
+the removal of weeds, and the occasional stirring of the soil.</p>
+
+<p><i>Use.</i>&mdash;"The cloves, or small bulbs, as well those from the stem as
+those beneath the surface of the ground, are used in the manner of
+shallots and garlics, and nearly for the same purposes."</p>
+
+<p>There is but one variety.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SHALLOT.</h3>
+
+<h4>Allium Ascalonicum.</h4>
+
+<p>The Shallot (sometimes written Eschalot) is a native of Palestine,&mdash;the
+specific term "Ascalonicum" being derived from Ascalon, a town in Syria:
+hence also the popular English name, "Scallion."<span class='pagenum'><a name="Page_144" id="Page_144">[Pg 144]</a></span></p>
+
+<p>The root of the plant is composed of numerous small bulbs, united at
+their base; the whole being enclosed in a thin skin, or pellicle,
+varying in color in the different varieties. Leaves fistulous, or
+hollow, produced in tufts, or groups; flowers reddish, in terminal,
+compact, spherical bunches. The plants, however, very seldom blossom.</p>
+
+<p><i>Soil.</i>&mdash;"The soil best adapted for growing the Shallot is a light,
+rich, sandy loam; but, as such soils are scarce, any light, dry soil
+that has been cultivated and manured a year or two will answer." In wet
+soils, it is liable to be attacked by the maggot; and such location
+should, therefore, be avoided.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;The roots of the Shallot, which are bulbous,
+are very readily increased by offsets. The bulbs are oblong, but
+somewhat irregular in their form, and seldom attain a large size. As
+they increase into clusters, they do not swell like roots that grow
+singly.</p>
+
+<p>They are propagated by dividing these clustered roots into separate
+offsets, and planting the divisions in April, in very shallow drills one
+foot apart; placing them about six inches apart in the drills, and
+covering them lightly with earth. Soot mixed with the surface-soil has
+been found of much service to prevent the maggot from committing
+extensive depredations upon this plant. The only after-culture required
+is that of keeping them clean from weeds, and occasionally stirring the
+ground.</p>
+
+<p><i>Harvesting.</i>&mdash;"As soon as the leaves decay, the bulbs will have
+attained their growth, and should then be taken up, and spread out in
+some dry loft; when, after being thoroughly dried and picked, they may
+be put in bags, boxes, or tied in bundles by the stalks. If kept from
+frost, they will remain fit for use for several months."</p>
+
+<p><i>Use.</i>&mdash;The largest of the bulbs are selected, and employed in the same
+manner as garlic or onions. "On account of the mildness of its flavor,
+when compared with that of other cul<span class='pagenum'><a name="Page_145" id="Page_145">[Pg 145]</a></span>tivated plants of the Onion family,
+it is preferred in cookery as a seasoner in soups and stews. It is also
+much used in the raw state: the cloves, or sections of the root, cut up
+into small pieces, form an ingredient in French salads; and are also
+sprinkled over steaks, chops, &amp;c. The true epicure, however, cuts a
+clove or bulb in two, and, by rubbing the inside of the plate, secures
+the amount of relish to suit his palate.</p>
+
+<p>"Shallot vinegar is made by putting six cloves, or bulbs, into a quart
+bottle of that liquid; and, when sealed down, it will keep for years.
+The Shallot also makes an excellent pickle."&mdash;<i>M'Int.</i></p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Common or Small Shallot.</span></p>
+
+<p>&Eacute;chalote ordinaire. <i>Vil.</i></p>
+
+<p>Bulbs about three-fourths of an inch in diameter at the base, elongated,
+and enclosed in a reddish-yellow skin, or pellicle; leaves small, ten or
+twelve inches high.</p>
+
+<p>This variety is early, keeps well, and is one of the best for
+cultivation.</p>
+
+
+<p><span class="smcap">Jersey.</span> <i>Vil.</i></p>
+
+<p>Bulbs of large size, measuring two inches in length, and rather more
+than an inch in diameter at the base; grouped like the other varieties,
+and enclosed in a light-brown pellicle, as fine in texture as the skin
+of an onion, which this Shallot much resembles in form and odor.
+Compared with the Common Shallot, it is more round, the neck is smaller,
+and it is also more close or compact. Leaves remarkably glaucous, not
+tall, but of good substance,&mdash;quite distinct in these respects from the
+Small or the Large sort. It also sometimes produces seeds; which is,
+perhaps, a recommendation, as these, when sown, frequently produce new
+varieties. It is<span class='pagenum'><a name="Page_146" id="Page_146">[Pg 146]</a></span> one of the earliest of all the sorts; but is
+comparatively tender, and decays early.</p>
+
+
+<p><span class="smcap">Large Alen&ccedil;on.</span></p>
+
+<p>&Eacute;chalote grosse d'Alen&ccedil;on. <i>Vil.</i></p>
+
+<p>Bulb very large, exceeding in size that of the Jersey Shallot; which
+variety it much resembles in form and color, and in being tender,
+decaying early, and sometimes running to seed. It is, however, not quite
+so early; and the leaves are longer and more glaucous. Flavor mild and
+pleasant.</p>
+
+<p>At the time of harvesting, the bulbs should be long exposed to the sun,
+in order that they may be thoroughly dried before packing away. "The
+bulbs are slow in forming, and the worst keepers, as, when stored, they
+soon begin to sprout."</p>
+
+<p>This variety, and also the Jersey Shallot, closely resemble the Onion.
+It is possible they may constitute a distinct species.</p>
+
+
+<p><span class="smcap">Large Shallot.</span></p>
+
+<p>&Eacute;chalote grosse. <i>Vil.</i></p>
+
+<p>Bulbs about two inches in diameter at the base, elongated, and enclosed
+in a brownish-yellow skin, or pellicle; leaves fifteen to eighteen
+inches high.</p>
+
+<p>This variety, in size, much exceeds that of the Common or Small Shallot;
+and, though later in ripening, is nevertheless the first to be found in
+the market, as it forms its bulbs early in the season. Its keeping
+properties are inferior to the last named.</p>
+
+
+<p><span class="smcap">Long Keeping.</span></p>
+
+<p>This resembles the Common Shallot; but is considered superior to that
+variety in its keeping properties, and in being less subject to the
+attack of the maggot. It is said that the variety may be kept two
+years.<span class='pagenum'><a name="Page_147" id="Page_147">[Pg 147]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>WELSH ONION.</h3>
+
+<h4>Ciboule, of the French. Allium fistulosum.</h4>
+
+<p>The Welsh Onion is a hardy perennial from Siberia. It is quite distinct
+from the Common Onion, as it forms no bulbs, but produces numerous
+elongated, angular, tunicated stems, not unlike scallions, or some of
+the smaller descriptions of leeks. The flower-stem is about eighteen
+inches high, swollen near the middle, and terminates in a globular umbel
+of greenish-white flowers. The seeds are small, black, somewhat
+irregular in form, and retain their vitality two years. About thirty-six
+thousand are contained in an ounce.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The seeds are sown in drills about half an
+inch in depth, and the crop subsequently treated as the Common Onion.</p>
+
+<p>There are two varieties:&mdash;</p>
+
+
+<p><span class="smcap">Common or Red Welsh Onion.</span></p>
+
+<p>Skin, or pellicle, reddish-brown, changing to silvery-white about the
+base of the leaves; the latter being fistulous, and about a foot in
+height. Its principal recommendation is its remarkable hardiness. The
+seeds are sometimes sown in July and August for the young stems and
+leaves, which are used during winter and early in spring as salad.</p>
+
+
+<p><span class="smcap">White Welsh Onion.</span></p>
+
+<p>Early White. Ciboule Blanche Hative. <i>Vil.</i></p>
+
+<p>This is a sub-variety of the Common Red. The skin is rose-white, and,
+like that of the last named, changes to silvery-white about the upper
+portion of the stem, or bulb; the leaves are longer, deeper colored,
+firmer, and less subject to wither or decay at their extremities, than
+those of the<span class='pagenum'><a name="Page_148" id="Page_148">[Pg 148]</a></span> Common Red. The White is generally considered the better
+variety; as it is more tender, and milder in flavor, though much less
+productive.</p>
+
+<p>The Welsh onions are of little value, except in cold latitudes; and are
+rarely found in the vegetable gardens of this country.<span class='pagenum'><a name="Page_149" id="Page_149">[Pg 149]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_III" id="CHAPTER_III"></a>CHAPTER III.</h2>
+
+
+<h3>ASPARAGINOUS PLANTS.</h3>
+
+<blockquote><h4>The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE ARTICHOKE.</h3>
+
+<h4>Cynarus scolymus.</h4>
+
+
+<p>The Artichoke is a hardy perennial. The stem is from four to five feet
+in height, with numerous branches; the leaves are of remarkable size,
+frequently measuring three feet, and sometimes nearly four feet in
+length, pinnatifid, or deeply cut on the borders, and more or less
+invested with an ash-colored down; the mid-ribs are large, fleshy, and
+deeply grooved, or furrowed; the flowers are large, terminal, and
+consist of numerous blue florets, enclosed by fleshy-pointed scales; the
+seeds (eight hundred and fifty of which are contained in an<span class='pagenum'><a name="Page_150" id="Page_150">[Pg 150]</a></span> ounce) are
+of a grayish color, variegated with deep brown, oblong, angular,
+somewhat flattened, and retain their vitality five years.</p>
+
+<div class="figleft">
+             <img   src="images/img166.jpg" width="243" height="350"
+             alt="Green Globe Artichoke." /><br />
+         <b>Green Globe Artichoke.</b>
+    </div>
+
+<p><i>Soil.</i>&mdash;Select a light, rich, and rather moist soil, and trench it
+well; incorporating in the process a liberal portion of old,
+well-decomposed compost. Sea-weeds, kelp, rock-weed, and the like, where
+they can be obtained, are the best fertilizers; but, where these are not
+accessible, a slight application of salt will be beneficial.</p>
+
+<p><i>Propagation.</i>&mdash;Artichokes may be propagated either by seeds, or by
+slips, or suckers, from established plants. If by slips, they should be
+taken off in May, when they have grown five or six inches in height, and
+transplanted four or five inches deep, in rows four feet apart, and two
+feet apart in the rows. Water freely, if dry weather occurs before the
+young plants are established. Keep the ground loose by frequent hoeings;
+and in August or September the heads will be fit for use. Before severe
+weather, the plants should be covered with straw or stable-litter.</p>
+
+<p>As plants of one year's growth produce but few heads, and are also later
+in their development of these than established plants, it is the
+practice of many cultivators to set a few young slips, and to destroy an
+equal part of the old plantation, yearly.</p>
+
+<p><i>Propagation by Seeds.</i>&mdash;"Sow the seeds in April, in a nursery-bed;
+making the drills a foot apart, and covering the seeds an inch deep.
+When the plants are three inches high, transplant as before directed.
+Plants from seeds will seldom flower the first year."&mdash;<i>M'Int.</i></p>
+
+<p><i>To raise Seeds.</i>&mdash;Allow a few of the largest central heads to remain;
+and, just as the flowers expand, bend over the stalk so as to allow the
+rain to run from the buds, as the seeds are often injured by wet
+weather. In favorable seasons, they will ripen in September. According
+to English authority, little dependence can be placed on seedling
+plants: many<span class='pagenum'><a name="Page_151" id="Page_151">[Pg 151]</a></span> produce small and worthless heads, whilst others produce
+those of large size and of good quality.</p>
+
+<p><i>Taking the Crop.</i>&mdash;"All of the heads should be cut as fast as they are
+fit for use, whether wanted or not; as allowing them to flower greatly
+weakens the plants, as does also permitting the stems that produced the
+heads to remain after the heads are cut off. For pickling whole, the
+heads should be cut when about two inches in diameter; for other
+purposes, when they have nearly attained their full size, but before the
+scales of the calyx begin to open. For what is called 'bottoms,' they
+should be cut when they are at their largest size, and just as the
+scales begin to show symptoms of opening, which is an indication that
+the flowers are about to be formed; after which, the heads are
+comparatively useless."&mdash;<i>M'Int.</i></p>
+
+<p><i>Use.</i>&mdash;The portions of the plant used are the lowest parts of the
+leaves, or scales, of the calyx; and also the fleshy receptacles of the
+flower, freed from the bristles and seed-down. The latter are commonly
+called the "choke," on account of their disagreeable character when
+eaten.</p>
+
+<p>Sometimes, particularly in France, the central leaf-stalk is blanched,
+and eaten like cardoons. The bottom, which is the top of the
+receptacles, is fried in paste, and enters largely into fricassees and
+ragouts. They are sometimes pickled, and often used in a raw state as a
+salad. The French also cut them into thin slices; leaving one of the
+scales, or calyx leaves, attached, by which the slice is lifted, and
+dipped in oil and vinegar before using. The English present the head
+whole, or cut into quarters, upon a dry plate; the guests picking off
+the scales one by one, which have a fleshy substance at the base. These
+are eaten after being dipped in oil and vinegar.</p>
+
+<p>What is called "artichoke chard" is the tender leaf-stalks blanched, and
+cooked like cardoons. The Italians and French often eat the heads raw
+with vinegar, oil, salt, and pepper; but they are generally preferred
+when boiled.<span class='pagenum'><a name="Page_152" id="Page_152">[Pg 152]</a></span></p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Dark-Red Spined.</span></p>
+
+<p>Bud very small. The variety is remarkable for the very long spines in
+which the scales terminate. For cultivation, it is inferior to the other
+sorts.</p>
+
+
+<p><span class="smcap">Early Purple.</span></p>
+
+<p>Purple. Purple Globe. Artichaut Violet. <i>Vil.</i></p>
+
+<p>Heads rather small, obtusely conical; scales short and broad, pointed,
+green at the base, tinged with purplish-red on the outside, towards
+their extremities, moderately succulent, and of good quality. The
+variety is early, but not hardy. In France, it is considered excellent
+in its crude state, served with vinegar and oil; but not so good cooked.</p>
+
+
+<p><span class="smcap">Green Globe.</span></p>
+
+<p>Large Round-headed. Globe.</p>
+
+<p>A very large sort, much esteemed, and generally cultivated in England.
+Heads, or buds, very large, nearly round, and with a dusky, purplish
+tint. The scales turn in at the top, and the receptacle is more fleshy
+than that of most varieties. It is generally preferred for the main
+crop, as the scales, or edible parts, are thicker, and higher flavored,
+than those of any other artichoke. It is not a hardy variety, and
+requires ample protection during winter.</p>
+
+
+<p><span class="smcap">Green, or Common.</span></p>
+
+<p>French.</p>
+
+<p>Bud very large, of a conical or oval form; scales deep-green, thick, and
+fleshy, pointed at the tips, and turned outwards. Though it has not the
+same thickness of flesh as the Green Globe Artichoke, it is much
+hardier, more prolific, and one of the best sorts for cultivation.<span class='pagenum'><a name="Page_153" id="Page_153">[Pg 153]</a></span></p>
+
+
+<p><span class="smcap">Green Provence.</span></p>
+
+<p>Bud large; scales comparatively long and narrow, of a lively green
+color, erect, fleshy at the base, and terminating in a sharp, brownish
+spine, or thorn; leaves of the plant deep-green. Most esteemed in its
+crude state; eaten as a salad in vinegar and oil.</p>
+
+
+<p><span class="smcap">Laon.</span></p>
+
+<p>Gros vert de Laon. <i>Vil.</i></p>
+
+<p>Similar to the Common Green Artichoke, but of larger size. Scales rather
+loose and open, very deep-green, fleshy, and pointed. Much cultivated in
+the vicinity of Paris, and there considered the best.</p>
+
+
+<p><span class="smcap">Large Flat Brittany.</span></p>
+
+<p>Artichaut Camus de Bretagne. <i>Vil.</i></p>
+
+<p>Bud of medium size, somewhat globular, but flattened at the top; scales
+closely set together, green, brownish on the borders,&mdash;short, thick, and
+fleshy at the base. Earlier than the Laon, but not so fleshy. Much grown
+in Anjou and Brittany.</p>
+
+
+<p><span class="smcap">Purplish-Red.</span></p>
+
+<p>Bud conical; scales green towards their tips, and purplish-red at their
+base. Not very fleshy, and in no respect superior to the other
+varieties.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ASPARAGUS.</h3>
+
+<h4>Asparagus officinalis.</h4>
+
+<p>Asparagus is a hardy, perennial, maritime plant. It rises to the height
+of five feet and upwards, with an erect, branching stem; short, slender,
+nearly cylindrical leaves; and green<span class='pagenum'><a name="Page_154" id="Page_154">[Pg 154]</a></span>ish, drooping flowers. The seeds,
+which are produced in globular, scarlet berries, are black, somewhat
+triangular, and retain their germinative powers four years. Twelve
+hundred and fifty weigh an ounce.</p>
+
+<p>It is indigenous to the shores of various countries of Europe and Asia;
+and, since its introduction, has become naturalized to a considerable
+extent in this country. It is frequently seen in mowing-fields upon old
+farms; and, in some instances, has found its way to the beaches and
+marshes of the seacoast.</p>
+
+<p><i>Propagation.</i>&mdash;It is propagated from seed, which may be sown either in
+autumn, just before the closing-up of the ground; or in spring, as soon
+as the soil is in good working condition. The nursery, or seed-bed,
+should be thoroughly spaded over, the surface levelled and raked smooth
+and fine, and the seed sown, not very thickly, in drills twelve or
+fourteen inches apart, and about an inch in depth. An ounce of seed is
+sufficient for fifty or sixty feet of drill.</p>
+
+<p>When the plants are well up, thin them to three inches asunder; as they
+will be much stronger, if grown at some distance apart, than if allowed
+to stand closely together. Cultivate in the usual manner during the
+summer, and give the plants a light covering of stable-litter during the
+winter.</p>
+
+<p>Good plants of one year's growth are preferred by experienced growers
+for setting; but some choose those of two years, and they may be used
+when three years old.</p>
+
+<p><i>Soil and Planting.</i>&mdash;"A rich, sandy, alluvial soil, impregnated with
+salt, is naturally best adapted to the growth of Asparagus; and, in such
+soil, its cultivation is an easy matter. Soils of a different character
+must be made rich by the application of fertilizing material, and light
+and friable by trenching. Sand, in wet, heavy, clayey soil, is of
+permanent benefit.</p>
+
+<p>"The market-gardeners near London are aware of this; for, highly as they
+manure their ground for crops generally, they procure sand, or sandy
+mud, from certain parts of the Thames, for Asparagus plantations, where
+the soil is too heavy.<span class='pagenum'><a name="Page_155" id="Page_155">[Pg 155]</a></span></p>
+
+<p>"The ground should be thoroughly trenched to the depth of two and a half
+or three feet: and, in order to make it rich, a large quantity of manure
+should be incorporated, as well at the bottom as near the
+surface,&mdash;using either sandy mud; the scourings of ditches made into
+compost; rock-weed, or kelp, where they can be procured; decayed leaves,
+or leaf-mould; the remains of hot-beds, good peat, or almost any other
+manure not in too crude a state.</p>
+
+<p>"Where the soil is not so deep, and the subsoil coarse and rather
+gravelly, the ground is not trenched so deep; the bottom of the trench
+being merely dug over. Above this, however, a large quantity of manure
+is applied; and by this, with good after-management,&mdash;chiefly consisting
+in making the soil fine and light for the shoots to push
+through,&mdash;excellent crops are produced.</p>
+
+<p>"The ground should be divided into beds either three or five feet wide,
+with an alley or path of two feet in width between. The reason for
+having some of the beds so much narrower than the others is, that the
+narrow ones are sooner heated by the sun's rays, and consequently an
+earlier production is induced.</p>
+
+<p>"The distance between the rows in the beds may be regulated as follows:
+When the beds are three feet wide, two rows should be transplanted along
+them: each row should be a foot from the edge of the bed, and they will
+consequently be a foot apart. In beds that are five feet wide, three
+rows should be transplanted, also lengthwise,&mdash;one along the middle, and
+one on each side, a foot from the edge of the bed. The distance from
+plant to plant in the rows should not be less than one foot; at this
+distance, good-sized heads will be produced: but, if very large heads
+are desired for exhibition or competition, the plants should be fifteen,
+or even eighteen, inches asunder.</p>
+
+<p>"The transplanting may be performed either in April or May. The
+three-feet beds should be traced out to run east<span class='pagenum'><a name="Page_156" id="Page_156">[Pg 156]</a></span> and west, or so as to
+present the side of the bed to the direct action of the sun's rays when
+they are most powerful. Asparagus, in beds so formed, pushes earlier in
+the season than it does in beds running north and south. For all except
+the earliest beds, the direction is immaterial; and they may run east
+and west, or north and south, as may be most convenient.</p>
+
+<p>"In proceeding to transplant, the beds, and paths, or alleys, should be
+marked off at the required distance. A stout stake should be driven at
+each corner of the beds, and from these the distances for the rows
+should be measured. There are various ways of transplanting. Some
+stretch a line, and cut out a trench only deep enough to allow the roots
+to be laid out without doubling; and they are spread out like a fan
+perpendicularly against the side of the cut, the crown of the plant
+being kept two inches below the surface of the ground. Some dig out a
+trench, and form little hillocks of fine soil, over which the roots are
+spread, extending like the sticks of an umbrella. Others make a ridge,
+astride which they set the plants, spreading their roots on each side of
+the ridge; and, again, some take off a portion of the soil on the bed,
+and, after the surface has been raked smooth, the roots of the plants
+are spread out nearly at right angles on the level.</p>
+
+<p>"The first method is the most expeditious, and is generally practised in
+setting extensive plantations: but, whatever plan be preferred, the
+crowns of the plants should all be on the same level; otherwise those
+that are too high would be liable to be injured by the knife in
+cutting."</p>
+
+<p>During the summer, nothing will be necessary but to keep the plants
+clear of weeds; and, in doing this, the hoe should be dispensed with as
+much as possible, to avoid injuring the roots. In the autumn, when the
+tops have completely withered, they should be cut down nearly level with
+the surface of the ground, and burned. The beds should then be lightly
+dug over, and three or four inches of rich loam, intermixed<span class='pagenum'><a name="Page_157" id="Page_157">[Pg 157]</a></span> with
+well-digested compost, and salt at the rate of two quarts to the square
+rod, should be applied; which will leave the crowns of the roots about
+five inches below the surface.</p>
+
+<p><i>Second Year.</i>&mdash;Early in spring, as soon as the frost leaves the ground,
+dig over the beds, taking care not to disturb the roots; rake the
+surface smooth; and, during the summer, cultivate as before directed:
+but none of the shoots should be cut for use. In the autumn, after the
+stalks have entirely withered, cut down and burn as in the previous
+year; stir the surface of the bed, and add an inch of soil and manure,
+which will bring the crowns six or seven inches below ground,&mdash;a depth
+preferred, by a majority of cultivators, for established plantations.</p>
+
+<p><i>Third Year.</i>&mdash;Early in spring, stir the ground as directed for the two
+previous years. Some cultivators make a slight cutting during this
+season; but the future strength of the plants will be increased by
+allowing the crop to grow naturally as during the first and second
+years. In autumn, cut and burn as before; dig over the surface; add a
+dressing of manure; and, in the ensuing spring, the beds may be cut
+freely for use.</p>
+
+<p>Instead of transplanting the roots, asparagus-beds are sometimes formed
+by sowing the seeds where the plants are to remain. When this method is
+adopted, the beds should be laid out and trenched, as before directed,
+and about three inches of soil removed from the entire surface. The seed
+should then be sown in drills an inch deep, at the distances marked out
+for the rows, and covered with rich, light soil. When the seedlings are
+two or three inches high, they should be thinned to nine or twelve
+inches apart; and, in thinning, the weakest plants should be removed. In
+the autumn, cut down the plants after they have withered, stir and
+smooth the surface, and add a dressing of manure. In the spring of the
+second year, stir the surface again; and, during the summer, cultivate
+as before. In the autumn, the plants will be<span class='pagenum'><a name="Page_158" id="Page_158">[Pg 158]</a></span> ready for the dressing;
+which consists of the soil previously taken from the bed, with
+sufficient well-digested compost added to cover the crowns of the roots
+five or six inches in depth. The after-culture is similar to that of
+beds from transplanted roots.</p>
+
+<p>"Asparagus-beds should be enriched every autumn with a liberal
+application of good compost containing some mixture of salt; the benefit
+of which will be evident, not only in the quantity, but in the size and
+quality, of the produce. The dressing should be applied after the
+removal of the decayed stalks, and forked in, that its enriching
+properties may be washed to the roots of the plants by winter rains.</p>
+
+<p>"In general, transplanted Asparagus comes up quite slender the first
+year; is larger the second; and, the third year, a few shoots may be fit
+for cutting. It is nearly in perfection the fourth year; and, if
+properly managed, will annually give an abundant supply during the life
+of the maker of a bed or plantation."</p>
+
+<p><i>Cutting.</i>&mdash;"The shoots should be cut angularly, from two to three
+inches below the surface of the ground; taking care not to wound the
+younger buds. It is in the best condition for cutting when the shoots
+are four or five inches above ground, and while the head, or bud,
+remains close and firm.</p>
+
+<p>"It is the practice to cut off all the shoots as they appear, up to the
+period when it is thought best to leave off cutting altogether. The time
+for this depends on the climate, season, nature of the soil, and
+strength of the plants. Where the climate is good, or when the season is
+an early one, cutting must be commenced early; and of course, in such a
+case, it ought not to be continued late, as the plants would thereby be
+weakened."</p>
+
+<p>In the Middle States, the cutting should be discontinued from the 10th
+to the 15th of June; and from the 15th to the 25th of the same month in
+the Eastern States and the Canadas.<span class='pagenum'><a name="Page_159" id="Page_159">[Pg 159]</a></span></p>
+
+<p>"If the plants are weak, they should be allowed to grow up as early as
+possible, to make foliage, and consequently fresh roots, and thus to
+acquire more vigor for the ensuing year. It is also advisable to leave
+off at an early period the cutting of some of the best of the beds
+intended for early produce, in order that the buds may be well matured
+early in autumn, and thus be prepared to push vigorously early in
+spring."</p>
+
+<p>Asparagus-beds will continue from twenty to thirty years; and there are
+instances of beds being regularly cut, and remaining in good condition
+for more than fifty years.</p>
+
+<p><i>Seed.</i>&mdash;"Select some of the finest and earliest heads as they make
+their appearance in the spring; tie them to stakes during the summer,
+taking care not to drive the stake through the crown of the plant. If
+for the market, or to be sent to a distance, wash out the seeds in
+autumn, and dry thoroughly; if for home-sowing, allow the seeds to
+remain in the berries till used."</p>
+
+<p><i>Use.</i>&mdash;The young shoots are boiled twenty minutes or half an hour,
+until they become soft; and are principally served on toasted bread,
+with melted butter. It is the practice of some to boil the shoots
+entire; others cut or break the sprout just above the more tough or
+fibrous part, and cook only the part which is tender and eatable. This
+is snapped or cut into small sections, which are boiled, buttered,
+seasoned, and served on toast in the usual form. "The smaller sprouts
+are sometimes cut into pieces three-eighths of an inch long, and cooked
+and served as green pease." The sprouts are also excellent when made
+into soup.</p>
+
+<p>It is one of the most productive, economical, and healthful of all
+garden vegetables.</p>
+
+<p><i>Varieties.</i>&mdash;"The names of numerous varieties occur in the catalogues
+of seedsmen: but there seems to be little permanency of character in the
+plants; such slight variations as appear from time to time being caused,
+to a considerable<span class='pagenum'><a name="Page_160" id="Page_160">[Pg 160]</a></span> extent, by the nature of the soil, or by the
+situation in which the plants are grown. What are called the Red-topped
+and Green-topped may perhaps be somewhat distinct, and considered as
+varieties."&mdash;<i>Glenny.</i></p>
+
+<p>Soil and location have unquestionably much influence, both as respects
+the quality and size of the sprouts. A bed of asparagus in one locality
+produced shoots seldom reaching a diameter of half an inch, and of a
+very tough and fibrous character; while a bed in another situation,
+formed of plants taken from the same nursery-bed, actually produced
+sprouts so large and fine as to obtain the prize of the Massachusetts
+Horticultural Society.</p>
+
+<p>If any variety really exists peculiar in size, form, color, or quality,
+it cannot be propagated by seed. Large sprouts may afford seeds, which,
+as a general rule, will produce finer asparagus than seeds from smaller
+plants; but a variety, when it occurs, can be propagated only by a
+division of the roots.</p>
+
+<p>Mr. Thompson states, that on one part of Mr. Grayson's extensive
+plantation, on the south side of the Thames, near London, the so-called
+Grayson's Giant was produced; and in another section, the common sort:
+but, when both were made to change places, the common acquired the
+dimensions of the Giant, whilst the latter diminished to the ordinary
+size.</p>
+
+<p>Seeds of the following named and described sorts may be obtained of
+seedsmen, and will undoubtedly, in nearly all cases, afford fine
+asparagus; but they will not produce plants which will uniformly possess
+the character of the parent variety:&mdash;</p>
+
+
+<p><span class="smcap">Battersea.</span> <i>Rog.</i></p>
+
+<p>Battersea is famed for producing fine asparagus, and the name is applied
+to the particular variety there grown. The heads are large, full, and
+close, and the tops tinted with a reddish-green color. It is probably
+intermediate between the Green and Purple-topped.<span class='pagenum'><a name="Page_161" id="Page_161">[Pg 161]</a></span></p>
+
+
+<p><span class="smcap">Gravesend.</span> <i>Rog.</i></p>
+
+<p>Originated and named under like circumstances with the Battersea. The
+top is greener, and not generally so plump and close; but it is
+considered finer flavored. Both varieties are, however, held in great
+estimation.</p>
+
+
+<p><span class="smcap">Grayson's Giant.</span></p>
+
+<p>This variety, as also the Deptford, Mortlake, and Reading, all
+originated and were named under the same conditions as the varieties
+before described. All are fine sorts; but the difference between them,
+and indeed between all of the kinds, if important, is certainly not
+permanent, so long as they are offered in the form of seeds for
+propagation.</p>
+
+<p>Mr. Grayson, the originator of this variety, produced a hundred sprouts,
+the aggregate weight of which was forty-two pounds,&mdash;the largest ever
+raised in Britain.</p>
+
+
+<p><span class="smcap">German.</span></p>
+
+<p>Asperge d'Allemagne. <i>Vil.</i></p>
+
+<p>This variety very nearly resembles the Giant Purple-topped. It is,
+however, considered a little earlier, and the top is deeper colored.</p>
+
+
+<p><span class="smcap">Giant Purple-Top.</span></p>
+
+<p>Dutch. Red-top.</p>
+
+<p>Sprout white; the top, as it breaks ground, purple; size very large,
+sometimes measuring an inch and three-fourths in diameter, but greatly
+affected by soil and cultivation.</p>
+
+<p>A hundred sprouts of this variety have been produced which weighed
+twenty-five pounds.</p>
+
+
+<p><span class="smcap">Green-Top.</span></p>
+
+<p>This variety, when grown under the same conditions as the Giant
+Purple-top, is generally smaller or more slender. The<span class='pagenum'><a name="Page_162" id="Page_162">[Pg 162]</a></span> top of the
+sprout, and the scales on the sides, are often slightly tinged with
+purple. The plant, when full grown, is perceptibly more green than that
+of the Giant Purple-top. From most nursery-beds, plants of both
+varieties will probably be obtained, with every intervening grade of
+size and color.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CARDOON.</h3>
+
+<h4>Chardon. Chardoon. Cynara cardunculus.</h4>
+
+<p>In its general character and appearance, the Cardoon resembles the
+Artichoke. Its full size is not attained until the second year, when it
+is "truly a gigantic herbaceous plant," of five or six feet in height.
+The flowers, which are smaller than those of the artichoke, are produced
+in July and August of the second year, and are composed of numerous
+small blue florets, enclosed by somewhat fleshy, pointed scales. The
+seeds are oblong, a little flattened, of a grayish or grayish-green
+color, spotted and streaked with deep brown; and, when perfectly grown,
+are similar in size and form to those of the apple. About six hundred
+are contained in an ounce; and they retain their vitality seven years.</p>
+
+<p><i>Soil, Propagation, and Culture.</i>&mdash;The best soil for the Cardoon is a
+light and deep but not over-rich loam. It is raised from seed; which, as
+the plant is used in the first year of its growth and is liable to be
+injured by the winter, should be sown annually, although the Cardoon is
+really a perennial. It succeeds best when sown where the plants are to
+remain; for, if removed, the plants recover slowly, are more liable to
+run to seed, and, besides, seldom attain the size of those that have not
+been transplanted.</p>
+
+<p>The seed should be sown as early in spring as the weather becomes warm
+and settled, in drills three feet apart, an inch and a half in depth,
+and the young plants afterwards thinned<span class='pagenum'><a name="Page_163" id="Page_163">[Pg 163]</a></span> to twelve inches asunder in the
+drills. The leaves are blanched before being used.</p>
+
+<p>It is sometimes raised and blanched as follows: Sow the seed at the
+bottom of trenches made about six inches deep, twelve inches wide, three
+feet apart, and of a length according to the supply required. At the
+bottom of the trench, thoroughly mix a small quantity of well-digested
+compost, and sow the seeds in small groups, or collections (three or
+four seeds together), at about twelve or fifteen inches apart, and cover
+them an inch or an inch and a half deep. When the young plants have
+acquired three or four leaves, they should be thinned out to single
+plants. During the summer, keep them free from weeds; and, as they
+require much moisture, it is well to water frequently, if the weather is
+very dry. In September, the plants will have attained their growth for
+the season, and be ready for blanching; which should be done in a dry
+day, and when the plants are entirely free from dampness. It is thus
+performed: The leaves of each plant are carefully and lightly tied
+together with strong matting; keeping the whole upright, and the ribs of
+the leaves closely together. The plant is then bound with twisted
+hay-bands, or bands of straw, about an inch and a half in diameter;
+beginning at the root, and continuing the winding until two-thirds or
+three-fourths of the height is covered. If there is no heavy frost, the
+leaves will blanch quickly and finely without further pains: but, if
+frosty weather occurs, it will be necessary to earth up about the
+plants, as is practised with celery; but care should be taken not to
+raise the earth higher than the hay-bands.</p>
+
+<p>One method of blanching is simply to tie the leaves together with
+matting, and then to earth up the plants from time to time like celery;
+beginning early in September, and adding gradually every week until they
+are sufficiently covered. Those, however, blanched by the banding
+process, are superior, both in respect to color and in the greater
+length of the parts blanched.<span class='pagenum'><a name="Page_164" id="Page_164">[Pg 164]</a></span></p>
+
+<p>Another practice is to earth up a little about the base of the plant,
+tie the leaves together with thread or matting, and then envelop the
+whole quite to the top with a quantity of long, clean wheat or rye
+straw, placed up and down the plant, and tied together with small cord
+or strong matting. The leaves will thus blanch without being earthed up,
+and speedily become white. This process is a good one, is economical,
+and presents a neat appearance.</p>
+
+<p>"In either of the methods, it is very necessary to be careful that the
+plants are perfectly dry before they are enveloped in their covering:
+they will otherwise rot." In about three weeks after being tied up, the
+cardoons will be fit for use.</p>
+
+<p><i>Harvesting.</i>&mdash;When the stems and midribs of the leaves are thoroughly
+blanched, they are ready for use. Until the occurrence of severe
+weather, the table may be supplied directly from the garden: but, before
+the closing-up of the ground, "the plants should be taken up, roots and
+leaves entire, and removed to the cellar; where they should be packed in
+sand, laying the plants down in rows, and packing the sand around them,
+one course over another, till finished. In this way, they not only keep
+well, but become more perfectly blanched."</p>
+
+<p><i>To raise Seed.</i>&mdash;Allow two or three plants to remain unblanched, and
+leave them in the ground during the winter, protected by straw or other
+convenient material. They will grow to the height, and flower and seed,
+as before described. One plant will afford sufficient seed for any
+common garden.</p>
+
+<p><i>Use.</i>&mdash;"The stems of the leaves, as well as the mid-ribs, when
+blanched, are used for soups, stews, and even for salads, in autumn and
+winter. The longer these parts of the plant are, and the more rapidly
+they are grown, the more they are esteemed, on account of their greater
+crispness, tenderness, and color." The "Gardener's Chronicle" gives the
+following directions for dressing them:&mdash;</p>
+
+<p>"When a Cardoon is to be cooked, the solid stalks of the<span class='pagenum'><a name="Page_165" id="Page_165">[Pg 165]</a></span> leaves are to
+be cut in pieces about six inches long, and boiled, like any other
+vegetable, in pure water (not salt and water), till they are tender.
+They are then to be carefully deprived of the slime and strings that
+will be found to cover them; and, having been thus thoroughly cleansed,
+are to be plunged in cold water, where they must remain until they are
+wanted for the table. They are then taken out, and heated with white
+sauce, or marrow. The process just described is for the purpose of
+rendering them white, and of depriving them of a bitterness which is
+peculiar to them. If this is neglected, the cardoons will be black, not
+white, as well as disagreeable." M'Intosh remarks, that, when skilfully
+prepared, they form an excellent and wholesome dish, deserving far more
+general notice.</p>
+
+<p>In France, the flowers are gathered, and dried in the shade; and, when
+so preserved, are used as a substitute for rennet, to coagulate milk.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Common, or Large Smooth.</span> <i>Trans.</i></p>
+
+<p>Smooth Large Solid. Plein Inerme. <i>Vil</i>.</p>
+
+<p>This kind grows from four to five feet high. The leaves are large and
+strong, though somewhat smaller than those of the Tours or Prickly
+Cardoon. They are of a shining-green color, with little appearance of
+hoariness on the upper surface, and generally destitute of spines;
+though some of the plants occasionally have a few small ones at the base
+of the leaflets.</p>
+
+<p>The Cardon <i>Plein Inerme</i> of the French, which is described in the "Bon
+Jardinier" as a novelty, corresponds nearly with the Large Smooth or
+Common Cardoon.</p>
+
+
+<p><span class="smcap">Large Spanish.</span> <i>Trans.</i></p>
+
+<p>D'Espagne. <i>Vil.</i></p>
+
+<p>Stem five or six feet high. The divisions of the leaflets are rather
+narrower, and somewhat more hoary, than those of<span class='pagenum'><a name="Page_166" id="Page_166">[Pg 166]</a></span> the Common Cardoon.
+The ribs are longer, and the whole plant stronger and generally more
+spiny; though, on the whole, comparatively smooth. It is not, however,
+always very readily distinguished from the Common or Large Smooth
+Cardoon. It runs up to seed quicker than the other varieties.</p>
+
+
+<p><span class="smcap">Puvis.</span> <i>Thomp.</i></p>
+
+<p>Artichoke-leaved. Lance-leaved. Puvis de Bourg. <i>Vil.</i></p>
+
+<p>The Puvis Cardoon is remarkable for its strong growth, the large size it
+attains, and the thickness of the mid-ribs of the leaves, which are
+almost solid. The leaves are thick, and not at all prickly, or very
+slightly so. The terminal lobe is very large, and lance-formed: whence
+the name. It is a fine variety, and of more tender substance than the
+Tours Cardoon.</p>
+
+
+<p><span class="smcap">Red.</span> <i>Trans.</i></p>
+
+<p>Blood-ribbed. Red-stemmed. <i>Thomp.</i> Large Purple.</p>
+
+<p>The leaves of this variety are green, without any hoariness; long,
+narrow, and more sharply pointed than those of most of the other kinds.
+The ribs are large, solid, and tinged with red. A recent sort, excellent
+in quality, but wanting in hardiness.</p>
+
+
+<p><span class="smcap">Tours.</span> <i>Trans.</i></p>
+
+<p>Large Tours Solid. Cardon de Tours. <i>Vil.</i></p>
+
+<p>The leaves of this variety are very hoary on the upper surface; the
+divisions are broad, sharply pointed, and terminate with rigid, sharp
+spines. Spines also grow, in clusters of from three to five, at the base
+of the leaflets; and are very strong, and of a yellowish color. This
+variety is not so tall as the Spanish or Large Smooth. The ribs are
+large and solid.</p>
+
+<p>The Tours Cardoon is cultivated by the market-gardeners around Paris;
+and, notwithstanding the inconvenience arising from its numerous and
+rigid spines, it is considered by them as the best, because of its
+thick, tender, and delicate ribs.<span class='pagenum'><a name="Page_167" id="Page_167">[Pg 167]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE HOP.</h3>
+
+<h4>Humulus lupulus.</h4>
+
+<p>The Hop is considered a native of this continent, and is found wild in
+all parts of the United States. The root is perennial, but the stems are
+annual. The latter are from ten to twenty-five feet in length, angular,
+rough, and twine from right to left. The leaves are placed opposite each
+other on the stem, on long, winding footstalks: the smaller ones are
+heart-shaped; the larger ones three or five lobed, veiny, and rough. The
+barren and fertile flowers are produced on separate plants: the former
+being very numerous and paniculated; the latter in the form of an ament,
+or collection of small scales, which are more or less covered with a
+fine, yellow powder called "lupulin."</p>
+
+<p>While several distinct sorts of the fertile or hop-bearing plant have
+been long in cultivation, only one variety of the male or barren plant
+is known.</p>
+
+<p><i>Soil and Location.</i>&mdash;Though it may be cultivated with success in a
+variety of soils, the Hop prefers a rich, deep loam, which should be
+thoroughly ploughed, and, if necessary, enriched with well-digested
+compost. In general, it may be said that "good corn-land is good
+hop-land." Hops, however, are reputed to be of better quality when
+raised on comparatively thin soils.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It is propagated by a division of the roots
+early in spring. When extensively cultivated, the plants are set in
+hills, five to seven feet apart, and three or four cuttings or slips
+allowed to a hill; but in garden culture, to procure the young shoots,
+the plants are set in rows about three feet apart, and one foot from
+plant to plant in the rows.</p>
+
+<p><i>Use.</i>&mdash;The plant is principally cultivated for its flowers, which are
+largely employed in the manufacture of malt<span class='pagenum'><a name="Page_168" id="Page_168">[Pg 168]</a></span> liquors. The young shoots
+are cut in spring, when they are five or six inches in height, and eaten
+as salad, or used as asparagus, which they somewhat resemble in taste.</p>
+
+<hr style='width: 45%;' />
+
+<h3>HOOSUNG, OR OOSUNG. <i>Hov. Mag</i>.</h3>
+
+<p>A lettuce-like plant from Shanghai. Stems cylindrical, from two to three
+feet high, erect, light green, with a green, succulent pith; leaves
+oblong, tapering to the base, the uppermost clasping; the flowers are
+small, yellow, in panicles slightly drooping. If sown in April or May,
+the plants will ripen their seed in August.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;Sow in a cool frame, in either April or May,
+or continuously, for a succession, at intervals during May, and
+transplant into the open ground in the usual manner of treating
+lettuces; making the rows about eighteen inches apart, and placing the
+plants about the same distance apart in the rows. The plants will be fit
+for use early in June.</p>
+
+<p><i>Use.</i>&mdash;The succulent stem is the part used. This is divested of its
+outer rind, and either simply boiled, with a little salt in the water,
+and dressed as asparagus, or stewed in soy, with salt, pepper, and
+butter added, or boiled in soup as okra. It is a very agreeable and
+pleasant addition to the list of vegetable esculents, and worthy of
+trial.</p>
+
+<p>The plant is very little cultivated; and there are no described
+varieties.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PERENNIAL PHYTOLACCA.</h3>
+
+<h4>Garget. Poke. Pigeon Berry. Phytolacca decandra.</h4>
+
+<p>A hardy, herbaceous, perennial plant, common by roadsides, in waste
+places, and springing up spontaneously on<span class='pagenum'><a name="Page_169" id="Page_169">[Pg 169]</a></span> newly burned pine-lands. It
+has a branching, purplish stem, five to seven feet in height; and large,
+oval, pointed, entire leaves. The flowers are produced in July and
+August, in long clusters; and are of a dull-white color. The fruit
+consists of a flat, purple, juicy berry; and is sometimes used for
+dyeing purple.</p>
+
+<p><i>Soil and Culture.</i>&mdash;It will thrive in almost any soil or situation; and
+can be easily propagated from seed, or by dividing the roots. The plant
+requires little cultivation, and is so abundant in many localities as to
+afford an ample supply for the mere labor of gathering.</p>
+
+<p><i>Use.</i>&mdash;The young shoots are eaten early in the season, as a substitute
+for asparagus, which they resemble in taste. When treated in the manner
+of sea-kale, the flavor of the sprouts is scarcely distinguishable from
+that of asparagus. The root has reputed important medicinal properties;
+and, when taken internally, acts as a violent emetic.</p>
+
+
+<p><span class="smcap">Annual Phytolacca.</span></p>
+
+<p>Phytolacca esculenta.</p>
+
+<p>An annual species, with foliage similar to the foregoing. It is much
+less vigorous and stocky in habit. The seed should be sown in April, in
+drills fifteen inches apart. The young shoots, or plants, are used in
+the manner of the species before described.<span class='pagenum'><a name="Page_170" id="Page_170">[Pg 170]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_IV" id="CHAPTER_IV"></a>CHAPTER IV.</h2>
+
+
+
+<h3>CUCURBITACEOUS PLANTS.</h3>
+
+<blockquote><h4>The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or Calabash. The
+Melon. Musk-melon. Persian Melons. Water-melon. Papanjay, or Sponge
+Cucumber. Prickly-fruited Gherkin. Pumpkin. Snake Cucumber. Squash.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE CUCUMBER.</h3>
+
+<h4>Cucumis sativus.</h4>
+
+<p>The Cucumber is a tender, annual plant; and is a native of the East
+Indies, or of tropical origin. It has an angular, creeping stem; large,
+somewhat heart-shaped, leaves; and axillary staminate or pistillate
+flowers. The fruit is cylindrical, generally elongated, often somewhat
+angular, smooth, or with scattering black or white spines; the flesh is
+white or greenish-white, and is divided at the centre of the fruit into
+three parts, in each of which the seeds are produced in great abundance.
+These seeds are of an elliptical or oval form, much flattened, and of a
+pale yellowish-white color. About twelve hundred are contained in an
+ounce; and they retain their vitality ten years.</p>
+
+<p><i>Soil and Culture.</i>&mdash;Very dry and very wet soils should be avoided.
+Cucumbers succeed decidedly best in warm, moist, rich, loamy ground. The
+essentials to their growth are heat, and a fair proportion of moisture.
+They should not be planted or set in the open air until there is a
+prospect of continued warm and pleasant weather; as, when planted early,
+not only are the seeds liable to decay in the ground, but the young
+plants are frequently cut off by frost.</p>
+
+<p>The hills should be five or six feet apart in each direction.<span class='pagenum'><a name="Page_171" id="Page_171">[Pg 171]</a></span> Make them
+fifteen or eighteen inches in diameter, and a foot in depth; fill them
+three-fourths full of thoroughly digested compost, and then draw four or
+five inches of earth over the whole, raising the hill a little above the
+level of the ground; plant fifteen or twenty seeds in each, cover half
+an inch deep, and press the earth smoothly over with the back of the
+hoe. When all danger from bugs and worms is past, thin out the plants;
+leaving but three or four of the strongest or healthiest to a hill.</p>
+
+<p><i>Taking the Crop.</i>&mdash;As fast as the cucumbers attain a suitable size,
+they should be plucked, whether required for use or not. The imperfectly
+formed, as well as the symmetrical, should all be removed. Fruit,
+however inferior, left to ripen on the vines, soon destroys their
+productiveness.</p>
+
+<p><i>Seed.</i>&mdash;"Cucumbers, from their natural proneness to impregnate each
+other when, grown together, are exceedingly difficult to keep true to
+their original points of merit;" and consequently, to retain any variety
+in its purity, it must be grown apart from all other sorts. When a few
+seeds are desired for the vegetable garden, two or three of the
+finest-formed cucumbers should be selected early in the season, and
+allowed to ripen on the plants. In September, or when fully ripe, cut
+them open, take out the seeds, and allow them to stand a day or two, or
+until the pulp attached to them begins to separate; when they should be
+washed clean, thoroughly dried, and packed away for future use.</p>
+
+<p><i>For Pickling.</i>&mdash;The land for raising cucumbers for pickling may be
+either swarded or stubble; but it must be in good condition, and such as
+is not easily affected by drought. It should be deeply ploughed, and the
+surface afterwards made fine and friable by being thoroughly harrowed.
+The hills should be six feet apart, and are generally formed by
+furrowing the land at this distance in each direction. Manure the hills
+with well-digested compost, level off, draw over a little fine earth,
+and the land is ready for planting.<span class='pagenum'><a name="Page_172" id="Page_172">[Pg 172]</a></span></p>
+
+<p>This may be done at any time from the middle of June to the first week
+in July. The quantity of seed allowed to an acre varies from
+three-fourths of a pound, upwards. In most cases, growers seed very
+liberally, to provide against the depredation of worms and bugs; usually
+putting six or eight times as many seeds in a hill as will be really
+required for the crop. When the plants are well established and beyond
+danger, the field is examined, and the hills thinned to three or four
+plants; or, where there is a deficiency of plants, replanted.</p>
+
+<p>As fast as the cucumbers attain the proper size, they should be plucked;
+the usual practice being to go over the plantation daily. In gathering,
+all the fruit should be removed,&mdash;the misshapen and unmarketable, as
+well as those which are well formed; for, when any portion of the crop
+is allowed to remain and ripen, the plants become much less productive.</p>
+
+<p>In favorable seasons, and under a high state of cultivation, a hundred
+and twenty-five thousand are obtained from an acre; while, under
+opposite conditions, the crop may not exceed fifty thousand. The average
+price is about a dollar and twenty-five cents per thousand.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Early Cluster</span>.</p>
+
+<p>Early Green Cluster.</p>
+
+<p>A very popular, early cucumber, producing its fruit in clusters near the
+root of the plant: whence the name. The plant is healthy, hardy, and
+vigorous; fruit comparatively short and thick. Its usual length is about
+five inches, and its diameter about two inches; skin prickly, green,&mdash;at
+the blossom-end, often paler, or nearly white,&mdash;brownish-yellow when
+ripe; flesh white, seedy, tender, and well flavored, but less crispy or
+brittle than that of many other varieties.</p>
+
+<p>It is a good early garden sort, and is very productive; but is not well
+adapted for pickling, on account of the soft and seedy character of its
+flesh.<span class='pagenum'><a name="Page_173" id="Page_173">[Pg 173]</a></span></p>
+
+
+<p><span class="smcap">Early Frame.</span></p>
+
+<p>Short Green.</p>
+
+<p>One of the oldest of the garden sorts, justly styled a standard variety.
+Plant healthy and vigorous, six to ten feet in length; fruit straight
+and well formed, five inches and a half long, and two inches and a half
+in diameter; skin deep-green, paler at the blossom-end, changing to
+clear yellow as it approaches maturity, and, when fully ripe, of a
+yellowish, russet-brown color; flesh greenish-white, rather seedy, but
+tender, and of an agreeable flavor. It is a few days later than the
+Early Cluster.</p>
+
+<p>The variety is universally popular, and is found in almost every
+vegetable garden. It is also very productive; succeeds well, whether
+grown in open culture or under glass; and, if plucked while young and
+small, makes an excellent pickle.</p>
+
+
+<p><span class="smcap">Early Russian.</span></p>
+
+<p>This comparatively new variety resembles, in some respects, the Early
+Cluster. Fruit from three to four inches in length, an inch and a half
+or two inches in diameter, and generally produced in pairs; flesh
+tender, crisp, and well flavored. When ripe, the fruit is deep-yellow or
+yellowish-brown.</p>
+
+<p>Its merits are its hardiness, extreme earliness, and great
+productiveness. It comes into use nearly ten days in advance of the
+Early Cluster, and is the earliest garden variety now cultivated. Its
+small size is, however, considered an objection; and some of the larger
+kinds are generally preferred for the main crop.</p>
+
+
+<p><span class="smcap">London Long Green.</span> <i>M'Int.</i></p>
+
+<p>Fruit about a foot in length, tapering towards the extremities; skin
+very deep-green while the fruit is young, yellow when it is ripe; flesh
+greenish-white, firm, and crisp; flavor good.<span class='pagenum'><a name="Page_174" id="Page_174">[Pg 174]</a></span></p>
+
+<p>This variety is nearly related to the numerous prize sorts which in
+England are cultivated under glass, and forced during the winter. There
+is little permanency in the slight variations of character by which they
+are distinguished; and old varieties are constantly being dropped from
+the catalogues, and others, with different names, substituted. Amongst
+the most prominent of these sub-varieties are the following:&mdash;</p>
+
+<p><i>Carter's Superior.</i>&mdash;Recently introduced. Represented as one of the
+largest and finest of the forcing varieties.</p>
+
+<p><i>Conqueror of the West.</i>&mdash;Eighteen to twenty inches in length. It is a
+fine prize sort, and succeeds well in open culture.</p>
+
+<p><i>Cuthill's Black Spine.</i>&mdash;Six to nine inches in length, hardy, early,
+and productive. An excellent sort for starting in a hot-bed. Fruit very
+firm and attractive.</p>
+
+<p><i>The Doctor.</i>&mdash;Sixteen to eighteen inches in length, and contracted
+towards the stem in the form of a neck. In favorable seasons, it will
+attain a good size, if grown in the open ground. Crisp, tender, and well
+flavored.</p>
+
+<p><i>Eggleston's Conqueror.</i>&mdash;"Very prolific, good for forcing, of fine
+flavor, hardy, and a really useful sort. Specimens have been grown
+measuring twenty-eight inches in length, nine inches and a half in
+circumference, and weighing five pounds."</p>
+
+<p><i>Flanigan's Prize.</i>&mdash;An old, established variety; having been grown in
+England upwards of thirty years. Length fifteen inches.</p>
+
+<p><i>Hunter's Prolific.</i>&mdash;Length eighteen inches. Very crisp and excellent,
+but requires more heat than most other varieties. Spines white; fruit
+covered with a good bloom, and not liable to turn yellow at the base.</p>
+
+<p><i>Improved Sion House.</i>&mdash;This variety has received many prizes in
+England. Not only is it well adapted for the summer crop, but it
+succeeds remarkably well when grown under glass.<span class='pagenum'><a name="Page_175" id="Page_175">[Pg 175]</a></span></p>
+
+<p><i>Irishman.</i>&mdash;Length twenty-two to twenty-five inches. Handsome, and
+excellent for exhibition.</p>
+
+<p><i>Lord Kenyon's Favorite.</i>&mdash;Length twelve to eighteen inches. A fine sort
+for winter forcing.</p>
+
+<p><i>Manchester Prize.</i>&mdash;This, like the Nepal, is one of the largest of the
+English greenhouse prize varieties. It sometimes measures two feet in
+length, and weighs twelve pounds. In favorable seasons, it will attain a
+large size in open culture, and sometimes perfect its seed.</p>
+
+<p><i>Nepal.</i>&mdash;One of the largest of all varieties; length about twenty-four
+inches; weight ten to twelve pounds.</p>
+
+<p><i>Norman's Stitchworth-Park Hero.</i>&mdash;A recently introduced variety, hardy,
+long, handsome, very prolific, and fine flavored.</p>
+
+<p><i>Old Sion House.</i>&mdash;Length about nine inches. This is a well-tried,
+winter, forcing variety. Like the Improved Sion House, it also succeeds
+well in open culture. Quality good, though the extremities are sometimes
+bitter.</p>
+
+<p><i>Prize-fighter.</i>&mdash;Length about sixteen inches. Good for the summer crop
+or for exhibition.</p>
+
+<p><i>Rifleman.</i>&mdash;This variety is described as one of the best prize
+cucumbers. It has a black spine; always grows very even from stem to
+point, with scarcely any handle; carries its bloom well; keeps a good
+fresh color; and is not liable to turn yellow as many other sorts.
+Length twenty-four to twenty-eight inches. An abundant bearer.</p>
+
+<p><i>Ringleader.</i>&mdash;A prominent prize sort, about fifteen inches in length.
+It succeeds well, whether grown under glass or in the open ground.</p>
+
+<p><i>Roman Emperor.</i>&mdash;Length twelve to fifteen inches.</p>
+
+<p><i>Southgate.</i>&mdash;This variety has been pronounced the most productive, and
+the best for forcing, of all the prize sorts. It is not so late as many
+of the English varieties, and will frequently succeed well if grown in
+the open ground.</p>
+
+<p><i>Victory of Bath.</i>&mdash;Length about seventeen inches. Well adapted for
+forcing or for the general crop.<span class='pagenum'><a name="Page_176" id="Page_176">[Pg 176]</a></span></p>
+
+
+<p><span class="smcap">Long Green Prickly.</span></p>
+
+<p>Long Prickly. Early Long Green Prickly.</p>
+
+<p>This is a large-sized variety, and somewhat later than the White-spined.
+The plant is a strong grower, and the foliage of a deep-green color; the
+fruit is about seven inches in length, straight, and generally angular;
+skin dark-green, changing to yellow as the fruit approaches
+maturity,&mdash;when fully ripe, it is reddish-brown, and is often
+reticulated about the insertion of the stem; prickles black; flesh
+white, somewhat seedy, but crisp, tender, and well flavored.</p>
+
+<p>The Long Green Prickly is hardy and productive; makes a good pickle, if
+plucked while young; and is well deserving of cultivation. It differs
+from the London Long Green and the Long Green Turkey in its form, which
+is much thicker in proportion to its length; and also in the character
+of its flesh, which is more pulpy and seedy.</p>
+
+
+<p><span class="smcap">Long Green Turkey.</span></p>
+
+<p>Extra Long Green Turkey.</p>
+
+<p>A distinct and well-defined variety; when full grown, sometimes
+measuring nearly eighteen inches in length. Form long and slender,
+contracted towards the stem in the form of a neck, and swollen towards
+the opposite extremity; seeds few, and usually produced nearest the
+blossom-end. The neck is generally solid. While the fruit is young, the
+skin is deep-green; afterwards it changes to clear yellow, and finally
+assumes a rusty-yellow or yellowish-brown. Flesh remarkably firm and
+crisp; exceeding, in these respects, that of any other variety. Very
+productive and excellent.</p>
+
+<p>Its remarkably firm and crispy flesh, and the absence of seeds, render
+it serviceable for the table after it has reached a very considerable
+size. For the same reasons, it may be pickled at a stage of its growth
+when other more seedy and pulpy sorts would be comparatively worthless.<span class='pagenum'><a name="Page_177" id="Page_177">[Pg 177]</a></span></p>
+
+
+<p><span class="smcap">Short Prickly.</span></p>
+
+<p>Short Green Prickly. Early Short Green Prickly.</p>
+
+<p>This variety somewhat resembles the Long Prickly; but it is shorter, and
+proportionally thicker. Its length, when suitable for use, is about four
+inches. Skin prickly, green, changing to yellow at maturity; flesh
+transparent greenish-white, rather seedy, but tender, crisp, and fine
+flavored.</p>
+
+<p>The variety is very hardy and productive, comes early into fruit, and is
+one of the best for pickling. It is a few days later than the Early
+Cluster.</p>
+
+
+<p><span class="smcap">Underwood's Short Prickly.</span></p>
+
+<p>This is an improved variety of the common Short Prickly, and is the best
+of all the sorts for extensive cultivation for pickling. The plant is
+hardy and productive. The fruit, when young, is very symmetrical, and of
+a fine deep-green color. Its flesh is characterized by extraordinary
+crispness and solidity. When more advanced, the color becomes paler, and
+the flesh more soft and seedy. The fruit, at maturity, is yellow.</p>
+
+
+<p><span class="smcap">White Spanish.</span></p>
+
+<p>The form of this variety is similar to that of the White-spined. The
+fruit measures about five inches in length, two inches in diameter, and
+is generally somewhat ribbed. When suitable for use, the skin is white;
+a characteristic by which the variety is readily distinguished from all
+others. The flesh is crisp, tender, and well flavored. At maturity, the
+fruit is yellow.</p>
+
+
+<p><span class="smcap">White-Spined.</span></p>
+
+<p>Early White-spined. New-York Market.</p>
+
+<p>This very distinct variety is extensively grown for marketing, both at
+the North and South. The plants grow from six<span class='pagenum'><a name="Page_178" id="Page_178">[Pg 178]</a></span> to ten feet in length;
+and, like those of the Early Frame, are of a healthy, luxurious habit.
+The fruit is of full medium size, straight, and well formed; about six
+inches in length, and two inches and a half in diameter. Skin
+deep-green; prickles white; flesh white, tender, crispy, and of
+remarkably fine flavor. As the fruit ripens, the skin gradually becomes
+paler; and, when fully ripe, is nearly white: by which peculiarity, in
+connection with its white spines, the variety is always readily
+distinguishable.</p>
+
+<p>The White-spined is one of the best sorts for the table; and is greatly
+prized by market-men on account of its color, which is never changed to
+yellow, though kept long after being plucked. It is generally thought to
+retain its freshness longer than any other variety, and consequently to
+be well fitted for transporting long distances; though, on account of
+its peculiar color, the freshness may be less real than apparent.</p>
+
+<p>For the very general dissemination of this variety, the public are, in a
+great degree, indebted to the late I. P. Rand, Esq., of Boston, whose
+integrity as a merchant, and whose skill as a practical vegetable
+cultivator and horticulturist, will be long remembered.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>EGYPTIAN CUCUMBER.</h3>
+
+<h4>Hairy Cucumber. Round-leaved Egyptian. Concombre chat&eacute;. <i>Vil.</i> Cucumis
+chate.</h4>
+
+<p>This is a tender, annual plant, with an angular, creeping stem, and
+alternate, somewhat heart-shaped, leaves. The flowers are axillary,
+about an inch in diameter, and of a pale-yellow color; the fruit is
+small, oblong, and very hairy.</p>
+
+<p>It is of little value as an esculent, and is rarely cultivated. The
+fruit is sometimes eaten in its green state, and also when cooked.
+According to Duchesne, the Egyptians prepare from the pulp a very
+agreeable and refreshing beverage.</p>
+
+<p>Plant and cultivate as directed for melons or cucumbers.<span class='pagenum'><a name="Page_179" id="Page_179">[Pg 179]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>GLOBE CUCUMBER.</h3>
+
+<h4>Concombre des proph&egrave;tes. <i>Vil.</i> Cucumis prophetarum.</h4>
+
+<p>A tender annual from Arabia. Stem slender, creeping, and furnished with
+tendrils, or claspers. The leaves are about three inches in diameter,
+five-lobed, and indented on the borders; the flowers are axillary,
+yellow, and nearly three-fourths of an inch in diameter; the fruit is
+round, and rarely measures an inch in thickness; skin striped with green
+and yellow, and thickly set with rigid hairs, or bristles; the seeds are
+small, oval, flattened, and of a yellowish color.</p>
+
+<p><i>Planting and Culture.</i>&mdash;The seeds should be planted at the time of
+planting cucumbers or melons, in hills four or five feet apart, and
+covered about half an inch deep. Thin to two or three plants to a hill.</p>
+
+<p><i>Use.</i>&mdash;The fruit is sometimes eaten boiled; but is generally pickled in
+its green state, like the common cucumber.</p>
+
+<p>As a table vegetable, it is comparatively unimportant, and not worthy of
+cultivation.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CALABASH, OR COMMON GOURD.</h3>
+
+<h4>Bottle Gourd. Cucurbita lagenaria.</h4>
+
+<p>The Calabash, or Common Gourd, is a climbing or creeping annual plant,
+frequently more than twenty feet in height or length. The leaves are
+large, round, heart-shaped, very soft and velvety to the touch, and emit
+a peculiar, musky odor, when bruised or roughly handled. The flowers,
+which are produced on very long stems, are white, and nearly three
+inches in diameter. They expand towards evening, and remain in
+perfection only a few hours; as they are generally found drooping and
+withering on the ensuing morning. The young fruit is hairy, and quite
+soft and tender; but, when<span class='pagenum'><a name="Page_180" id="Page_180">[Pg 180]</a></span> ripe, the surface becomes hard, smooth, and
+glossy. The seeds are five-eighths of an inch in length, somewhat
+quadrangular, of a fawn-yellow color, and retain their vitality five
+years. About three hundred are contained in an ounce.</p>
+
+<p><i>Cultivation.</i>&mdash;The seeds are planted at the same time and in the same
+manner as those of the Squash. The Gourd succeeds best when provided
+with a trellis, or other support, to keep the plant from the ground; as
+the fruit is best developed in a pendent or hanging position.</p>
+
+<p><i>Use.</i>&mdash;The fruit, while still young and tender, is sometimes pickled in
+vinegar, like cucumbers. At maturity, the flesh is worthless: but the
+shells, which are very hard, light, and comparatively strong, are used
+as substitutes for baskets; and are also formed into water-dippers, and
+various other articles both useful and ornamental. The varieties are as
+follow:&mdash;</p>
+
+
+<p><span class="smcap">Bottle Gourd</span>. <i>Vil.</i></p>
+
+<p>Fruit about a foot in length, contracted at the middle, largest at the
+blossom-end, but swollen also at the part next the stem.</p>
+
+<p>There is a sub-variety, very much larger; but it is also later.</p>
+
+
+<p><span class="smcap">Hercules Club.</span></p>
+
+<p>Courge Massue d'Hercule. <i>Vil.</i></p>
+
+<p>Fruit very long. Specimens are frequently produced measuring upwards of
+five feet in length. It is smallest towards the stem, and increases
+gradually in size towards the opposite extremity, which is rounded, and
+near which, in its largest diameter, it measures from four to five
+inches. Its form is quite peculiar, and is not unlike that of a massive
+club: whence the name.</p>
+
+<p>It is frequently seen at horticultural and agricultural shows; and,
+though sometimes exhibited as a "cucumber," has little<span class='pagenum'><a name="Page_181" id="Page_181">[Pg 181]</a></span> or no value as
+an esculent, and must be considered much more curious than useful. It is
+of a pea-green color while growing, and the skin is then quite soft and
+tender; but, like the other varieties, the surface becomes smooth, and
+the skin very hard and shell-like, at maturity.</p>
+
+
+<p><span class="smcap">Powder-Horn.</span></p>
+
+<p>Courge Poire &agrave; Poudre. <i>Vil.</i></p>
+
+<p>Fruit long and slender, broadest at the base, tapering towards the stem,
+and often more or less curved. In its general form, it resembles a
+common horn, as implied by the name. Its usual length is twelve or
+fourteen inches; and its largest diameter, nearly three inches.</p>
+
+
+<p><span class="smcap">Siphon Gourd.</span></p>
+
+<p>Courge Siphon. <i>Vil.</i></p>
+
+<p>Fruit rounded, and flattened at the blossom-end; then suddenly
+contracted to a long, slender neck. The latter often bends or turns
+suddenly at nearly a right angle; and, in this form, the fruit very much
+resembles a siphon. Pea-green while young, pale-green when mature. Shell
+thick and hard.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE MELON.</h3>
+
+<p>Of the Melon, there are two species in general cultivation,&mdash;the
+Musk-melon (<i>Cucumis melo</i>) and the Water-melon (<i>Cucurbita citrullus</i>);
+each, however, including many varieties. Like the Squash, they are
+tender, annual plants, of tropical origin, and only thrive well in a
+warm temperature. "The climate of the Middle and Southern States is
+remarkably favorable for them; indeed, far more so than that of England,
+France, or any of the temperate portions of Europe. Consequently, melons
+are raised as field crops by market-gardeners: and, in the month of
+August, the finest citrons or green-fleshed<span class='pagenum'><a name="Page_182" id="Page_182">[Pg 182]</a></span> melons may be seen in the
+markets of New York and Philadelphia in immense quantities; so abundant,
+in most seasons, as frequently to be sold at half a dollar per basket,
+containing nearly a bushel of fruit. The warm, dry soils of Long Island
+and New Jersey are peculiarly favorable to the growth of melons; and,
+even at low prices, the product is so large, that this crop is one of
+the most profitable."&mdash;<i>Downing.</i></p>
+
+<p>Through the extraordinary facilities now afforded by railroads and ocean
+steam-navigation, the markets of all the cities and large towns of the
+northern portions of the United States, and even of the Canadas, are
+abundantly supplied within two or three days from the time of gathering:
+and they are retailed at prices so low, as to allow of almost universal
+consumption; well-ripened and delicious green-fleshed citron-melons
+being often sold from six to ten cents each.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Both the Musk and the Water Melon thrive best
+in a warm, mellow, rich, sandy loam, and in a sheltered exposure. After
+thoroughly stirring the soil by ploughing or spading, make the hills six
+or seven feet apart in each direction. Previous to planting, these hills
+should be prepared as directed for the Squash; making them a foot and a
+half or two feet in diameter, and twelve or fifteen inches in depth.
+Thoroughly incorporate at the bottom of the hill a quantity of
+well-digested compost, equal to three-fourths of the earth removed; and
+then add sufficient fine loam to raise the hill two or three inches
+above the surrounding level. On the top of the hill thus formed, plant
+twelve or fifteen seeds; and, when the plants are well up, thin them out
+from time to time as they progress in size. Finally, when all danger
+from bugs and other insect depredators is past, leave but two or three
+of the most stocky and promising plants to a hill. When the growth is
+too luxuriant, many practise pinching or cutting off the leading shoots;
+and, when the young fruit sets in too great numbers, a portion should be
+removed, both for the purpose of increasing the<span class='pagenum'><a name="Page_183" id="Page_183">[Pg 183]</a></span> size and of hastening
+the maturity of those remaining. "Keep the fruit from being injured by
+lying on the ground; and if slate, blackened shingles, or any dry, dark
+material, be placed beneath it, by attraction of the sun's rays, the
+fruit will ripen earlier and better."</p>
+
+<p>The striped bug (<i>Galereuca vittata</i>) is the most serious enemy with
+which the young melon-plants have to contend. Gauze vine-shields, though
+the most expensive, are unquestionably the most effectual preventive.
+Boxes either round or square, twelve or fifteen inches in depth, and
+entirely uncovered at the top, if placed over the hills, will be found
+useful in protecting the plants. The flight of the bug being generally
+nearly parallel with the surface of the ground, very few will find their
+way within the boxes, if of the depth required. Applications of guano,
+ashes, dilutions of oil-soap, and plaster of Paris, applied while the
+plants are wet, will be found of greater or less efficacy in their
+protection. The pungent smell of guano is said to prevent the
+depredation of the flea-beetle, which, in many localities, seriously
+injures the plants early in the season, through its attacks on the
+seed-leaves.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE MUSK-MELON.</h3>
+
+<h4>Cucumis melo.</h4>
+
+<p>Plant running,&mdash;varying in length from five to eight feet; leaves large,
+angular, heart-shaped, and rough on the upper and under surface; flowers
+yellow, one-petaled, five-pointed, and about an inch in diameter; seeds
+oval, flat, generally yellow, but sometimes nearly white, about
+four-tenths of an inch in length, and three-sixteenths of an inch in
+breadth,&mdash;the size, however, varying to a considerable extent in the
+different varieties. An ounce contains from nine hundred to eleven
+hundred seeds; and they retain their germinative properties from eight
+to ten years.<span class='pagenum'><a name="Page_184" id="Page_184">[Pg 184]</a></span></p>
+
+<p><i>Varieties.</i>&mdash;These are exceedingly numerous, in consequence of the
+great facility with which the various kinds intermix, or hybridize.
+Varieties are, however, much more easily produced than retained:
+consequently, old names are almost annually discarded from the
+catalogues of seedsmen and gardeners; and new names, with superior
+recommendations, offered in their stead. The following list embraces
+most of the kinds of much prominence or value now cultivated either in
+Europe or this country:&mdash;</p>
+
+
+<p><span class="smcap">Beechwood.</span></p>
+
+<p>Fruit nearly spherical, but rather longer than broad,&mdash;usually five or
+six inches in diameter; skin greenish-yellow, thickly and regularly
+netted; flesh green, melting, sugary, and excellent. An early and fine
+variety.</p>
+
+
+<p><span class="smcap">Black-Rock Cantaloupe.</span> <i>Loud.</i></p>
+
+<p>A large-fruited, late variety; form variable, but generally round, and
+flattened at the ends; size large,&mdash;ten inches in diameter, eight inches
+deep, and weighing eight or ten pounds. The skin varies in color from
+grayish-green to deep-green; becomes yellow at maturity, and is thickly
+spread with knobby bunches, or small protuberances. Rind very thick;
+flesh reddish-orange, melting, and sugary. It requires a long season for
+its full perfection.</p>
+
+
+<p><span class="smcap">Christiana.</span></p>
+
+<p>This variety was originated by the late Capt. Josiah Lovett, of Beverly,
+Mass. Form roundish; size rather small,&mdash;average specimens measuring
+nearly the same as the Green Citron; skin yellowish-green; flesh yellow,
+sweet, juicy, and of good quality. Its early maturity is its principal
+recommendation; the Green Citron, Nutmeg, and many other varieties,
+surpassing it in firmness of flesh, sweetness, and general excellence.</p>
+
+<p>It would probably ripen at the North, or in short seasons, when other
+sorts generally fail.<span class='pagenum'><a name="Page_185" id="Page_185">[Pg 185]</a></span></p>
+
+
+<p><span class="smcap">Citron.</span></p>
+
+
+<p>Green-fleshed Citron. Green Citron.</p>
+
+<div class="figright">
+             <img   src="images/img202.jpg" width="300" height="216"
+             alt="Green Citron Melon." /><br />
+         <b>Green Citron Melon.</b>
+    </div>
+
+<p>Fruit nearly round, but flattened slightly at the ends,&mdash;deeply and very
+regularly ribbed; size medium, or rather small,&mdash;average specimens
+measuring about six inches in diameter, and five inches and a half in
+depth; skin green, and thickly netted,&mdash;when fully mature, the green
+becomes more soft and mellow, or of a yellowish shade; flesh green,
+quite thick, very juicy, and of the richest and most sugary flavor. It
+is an abundant bearer, quite hardy, and remarkably uniform in its
+quality. It is deservedly the most popular as a market sort; and for
+cultivation for family use, every thing considered, has few superiors.</p>
+
+<p>In common with the Carolina Water-melon, the Green Citron is extensively
+grown at the South for shipping to the northern portions of the United
+States; appearing in the markets of New York and Boston three or four
+weeks in advance of the season of those raised in the same vicinity in
+the open ground.</p>
+
+
+<p><span class="smcap">Early Cantaloupe.</span></p>
+
+<p>This variety possesses little merit aside from its very early maturity.
+It is a roundish melon, flattened a little at the ends, ribbed, and of
+comparatively small size; usually measuring about five inches in
+diameter. Skin yellowish, often spotted with green, and sometimes a
+little warty; rind quite thick; flesh reddish-orange, sweet, and of good
+flavor.</p>
+
+<p>It is exceedingly variable in size, form, and color.<span class='pagenum'><a name="Page_186" id="Page_186">[Pg 186]</a></span></p>
+
+
+<p><span class="smcap">Hardy Ridge.</span> <i>Loud.</i></p>
+
+<p>Fruit rather small, round, depressed, strongly ribbed, and irregularly
+warted all over its surface; skin dull yellow, mottled with dull green;
+flesh an inch thick, bright orange-red, sweet, and well flavored; rind
+thick; weight from three to four pounds. Not an early, but a productive
+variety.</p>
+
+
+<div class="figright">
+             <img   src="images/img203.jpg" width="280" height="205"
+             alt="Large Netted Musk-melon." /><br />
+         <b>Large Netted<br />Musk-melon.</b>
+    </div>
+
+<p><span class="smcap">Large-Ribbed Netted.</span></p>
+
+
+<p>Common Musk-melon.</p>
+
+<p>Fruit very large, oval, strongly ribbed; skin yellow, very thickly
+netted, sometimes so closely as to cover nearly the entire surface;
+flesh salmon-yellow, remarkably thick and sweet, but not fine-grained or
+melting, when compared with the more recent and improved varieties.</p>
+
+<p>Hardy and productive. In good soil and favorable seasons, the fruit
+sometimes attains a length of fifteen inches, and weighs upwards of
+twenty pounds.</p>
+
+
+<p><span class="smcap">Munroe's Green Flesh.</span> <i>Vil.</i></p>
+
+<p>A comparatively new variety. The fruit is nearly spherical, but tapers
+slightly towards the stem, and is rather regularly as well as distinctly
+ribbed. Its diameter is about five inches. Cicatrix large; skin
+greenish-yellow, thickly and finely netted over the entire surface; rind
+thin; flesh green, remarkably transparent, comparatively thick, very
+melting, and highly perfumed.<span class='pagenum'><a name="Page_187" id="Page_187">[Pg 187]</a></span></p>
+
+
+<p><span class="smcap">Nutmeg.</span></p>
+
+<p>Fruit oval, regularly but faintly ribbed, eight or nine inches in
+length, and about six inches in its broadest diameter; skin pale-green,
+and very thickly netted; rind thin; flesh light-green, rich, sweet,
+melting, and highly perfumed.</p>
+
+<p>The Nutmeg Melon has been long in cultivation, and is almost everywhere
+to be found in the vegetable garden, though seldom in a perfectly
+unmixed state. When the variety is pure, and the fruit perfectly
+ripened, it is of most delicious excellence, and deservedly ranked as
+one of "the best."</p>
+
+
+<p><span class="smcap">Orange Cantaloupe.</span></p>
+
+<p>An oval variety, about six inches in length by five inches in diameter,
+rather prominently ribbed. Skin yellow, marbled with green, thickly
+netted about the stem, and sparsely so over the remainder of the
+surface; rind thick; flesh reddish-orange, sweet, highly perfumed, and
+of good flavor. Very early and productive.</p>
+
+
+<p><span class="smcap">Pine-Apple.</span></p>
+
+<p>Form roundish, inclining to oval, either without ribs or with
+rib-marking, very faintly defined; size small,&mdash;the average diameter
+being about five inches and a half; skin olive-green, with net-markings
+more or less abundant; rind thin; flesh green, melting, sweet, and
+perfumed. Season early.</p>
+
+<p>It is an excellent sort, easily grown, and very productive.</p>
+
+
+<p><span class="smcap">Prescott Cantaloupe.</span> <i>Vil.</i></p>
+
+<p>Fruit generally somewhat flattened, but variable in form, deeply ribbed;
+size large,&mdash;well-grown specimens measuring eight or ten inches in
+diameter, and weighing from seven to nine pounds; skin thickly covered
+with small tubercles; color varying from grayish-green to clear-green,
+more or less deep,<span class='pagenum'><a name="Page_188" id="Page_188">[Pg 188]</a></span> changing to yellow at maturity; rind very thick;
+flesh orange-red, sugary and melting, and of delicious flavor.</p>
+
+<p>There are numerous sub-varieties, as grown by different gardeners,
+varying somewhat in form, color, and time of maturity; all, however,
+corresponding nearly with the above description, though known by
+different names, as the "White," "Gray," "Black," "Prescott," &amp;c. Much
+esteemed in France, and extensively grown by market-gardeners in the
+vicinity of Paris.</p>
+
+
+<p><span class="smcap">Skillman's Fine-Netted.</span></p>
+
+<p>This variety much resembles the Pine-apple. Form rounded, flattened
+slightly at the ends; flesh green, sugary, melting, and excellent. It
+has been pronounced "the earliest of the green-fleshed sorts."</p>
+
+
+<p><span class="smcap">Victory of Bath.</span></p>
+
+<p>A recently introduced variety of English origin. Fruit egg-shaped,
+faintly ribbed, rounded at the blossom-end, and slightly contracted
+towards the stem,&mdash;at the insertion of which, it is flattened to a
+small, plane surface; size medium,&mdash;about six inches deep, and five
+inches in diameter; skin green, clouded with yellow, and sparsely
+covered with fine net-markings; skin thin; flesh green.</p>
+
+<hr style='width: 45%;' />
+
+<h3>PERSIAN MELONS. <i>Trans.</i></h3>
+
+<p>These differ remarkably from the varieties commonly cultivated. They are
+destitute of the thick, hard rind which characterizes the common sorts,
+and which renders so large a portion of the fruit useless. On the
+contrary, the Persian melons are protected by a skin so thin and
+delicate, that they are subject to injury from causes that would produce
+no perceptible effect on the sorts in general cultivation. As a class,<span class='pagenum'><a name="Page_189" id="Page_189">[Pg 189]</a></span>
+they are not only prolific, but their flesh is extremely tender, rich,
+and sweet, and flows copiously with a cool juice, which renders them
+still more grateful. They are, however, not early; and, for their
+complete perfection, require a long and warm season.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Dampsha.</span> <i>M'Int.</i></p>
+
+<p>Flesh dark-green near the skin, rather whitish towards the centre, quite
+melting, and of excellent flavor. The first-produced fruit in the season
+is somewhat cylindrical, bluntly pointed at both ends; the whole surface
+being prominently netted, and of a pale-yellow or dark-olive color. The
+secondary crop has the fruit more pointed and less netted, and the skin
+becomes much darker. Like the other varieties of winter melons, it may
+be preserved a long time after being taken from the vines, if suspended
+in a dry room. Weight four to five pounds.</p>
+
+
+<p><span class="smcap">Daree.</span> <i>Trans.</i></p>
+
+<p>This resembles the Geree Melon in color, as well as in many other
+respects. It is of the same form; but the rind, when netted, exhibits
+coarser reticulations. The flesh is white, thick, crisp, and melting;
+when fully ripened, very sweet, but rather insipid if imperfectly
+matured. It is always, however, cool and pleasant.</p>
+
+
+<p><span class="smcap">Geree.</span> <i>Trans.</i></p>
+
+<p>A handsome green fruit. In shape, it is oval, or ovate; and measures
+eight inches in length by four inches and a half in breadth. The skin is
+closely mottled with dark sea-green upon a pale ground, and is either
+netted or not. In the former case, the meshes are very close; by which
+character, it may be readily distinguished from the Daree. Stalk very
+short; flesh an inch and a half or two inches thick, bright-<span class='pagenum'><a name="Page_190" id="Page_190">[Pg 190]</a></span>green,
+melting, very sweet, and highly flavored. Though perhaps equally rich,
+it is not so beautiful or so juicy as the Melon of Keiseng. A good
+bearer, but requires a warm, long season.</p>
+
+
+<p><span class="smcap">Germek.</span> <i>Trans.</i></p>
+
+<p>Large Germek.</p>
+
+<p>A handsome large-sized, ribbed fruit, shaped like a compressed sphere;
+usually six inches in length, and from seven to nine inches in diameter.
+Skin deep-green, closely netted; flesh from an inch and a half to two
+inches thick, clear green, firm, juicy, and high flavored. This is an
+excellent variety, an abundant bearer, ripens early, and exceeds in size
+any of the Persian melons.</p>
+
+
+<p><span class="smcap">Green Hoosainee.</span> <i>Trans.</i></p>
+
+<p>A handsome egg-shaped fruit, five inches long by four inches broad: when
+unripe, of a very deep-green; but, in maturity, acquiring a fine, even,
+light-green, regularly netted surface, which, on the exposed side,
+becomes rather yellow. The flesh is pale-greenish white, tender and
+delicate, full of a highly perfumed, pleasant, sweet juice; the rind is
+very thin; the seeds are unusually large.</p>
+
+<p>It is a variety of much excellence, a great bearer, and one of the
+hardiest of the Persian melons.</p>
+
+
+<p><span class="smcap">Green Valencia.</span> <i>M'Int.</i></p>
+
+<p>A winter sort. Although not rich in flavor, it is firm, saccharine, and
+juicy; and upon the whole, if fully ripened, a more desirable melon than
+many of the summer varieties.</p>
+
+
+<p><span class="smcap">Ispahan.</span> <i>Trans.</i></p>
+
+<p>Sweet Ispahan.</p>
+
+<p>This has been pronounced "the most delicious of all melons." The fruit
+is egg-shaped, varying in length from<span class='pagenum'><a name="Page_191" id="Page_191">[Pg 191]</a></span> eight to twelve inches, and
+weighing from six to eight pounds; skin nearly smooth, of a deep
+sulphur-yellow; flesh nearly white, extending about half way to its
+centre, crisp, sugary, and very rich.</p>
+
+<p>It is a variety of much excellence, but is fully perfected only in
+favorable seasons.</p>
+
+
+<p><span class="smcap">Melon of Keiseng.</span> <i>Loud.</i></p>
+
+<p>A beautiful egg-shaped fruit, eight inches long, five inches wide in the
+middle, six inches wide at the lower extremity; very regularly and
+handsomely formed. Color pale lemon-yellow; flesh from an inch and a
+half to two inches and a quarter thick, nearly white, flowing copiously
+with juice, extremely delicate, sweet, and high flavored, very similar
+in texture to a well-ripened Beurr&eacute; pear; rind thin, but so firm that
+all the fleshy part of the fruit may be eaten.</p>
+
+<p>It differs from the Sweet Ispahan in being closely netted.</p>
+
+
+<p><span class="smcap">Melon of Seen.</span></p>
+
+<p>A fruit of regular figure and handsome appearance, seven inches long by
+five inches wide. Shape ovate, with a small mamelon at the apex; surface
+pale dusky yellow, regularly and closely netted, except the mamelon,
+which is but little marked; rind very thin; flesh from an inch and a
+half to two inches thick, pale-green, sometimes becoming reddish towards
+the inside, exceedingly tender and juicy; juice sweet, and delicately
+perfumed. A good bearer, but requires a long season. Named from Seen, a
+village near Ispahan; where the variety was procured.</p>
+
+
+<p><span class="smcap">Small Germek.</span> <i>Trans.</i></p>
+
+<p>This ripens about a week earlier than the Large Germek, but is not so
+valuable a fruit. In form, it is a depressed sphere, with about eight
+rounded ribs. It measures four<span class='pagenum'><a name="Page_192" id="Page_192">[Pg 192]</a></span> inches in depth by four inches and a
+half in width. The skin is even, yellowish, with a little green about
+the interstices, obscurely netted; the flesh is green, inclining to
+reddish in the inside, an inch and a half thick, juicy, and high
+flavored; skin very thin. The pulp in which the seeds are immersed is
+reddish. It is not a great bearer, and the vines are tender.</p>
+
+
+<p><span class="smcap">Striped Hoosainee.</span> <i>Trans.</i></p>
+
+<p>Fruit oval and much netted, dark-green in broad stripes, with narrow
+intervals of dull white, which become faintly yellow as the fruit
+ripens; pulp externally green, but more internally pale-red, excessively
+juicy, and more perfectly melting than that of the famous Ispahan Melon.</p>
+
+<p>It is sweeter and higher flavored than any other Persian variety, but
+requires a long, warm season for its full perfection.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE WATER-MELON.</h3>
+
+<h4>Cucurbita citrullus.</h4>
+
+<p>Plant running,&mdash;the length varying from eight to twelve feet; leaves
+bluish-green, five-lobed, the lobes rounded at the ends; flowers
+pale-yellow, about an inch in diameter; fruit large, roundish, green, or
+variegated with different shades of green; seeds oval, flattened, half
+an inch long, five-sixteenths of an inch broad,&mdash;the color varying
+according to the variety, being either red, white, black, yellowish or
+grayish brown. An ounce contains from a hundred and seventy-five to two
+hundred seeds, and they retain their vitality eight years.</p>
+
+<p>The Water-melon is more vigorous in its habit than the Musk-melon, and
+requires more space in cultivation; the<span class='pagenum'><a name="Page_193" id="Page_193">[Pg 193]</a></span> hills being usually made eight
+feet apart in each direction. It is less liable to injury from insects,
+and the crop is consequently much more certain. The seed should not be
+planted till May, or before established warm weather; and but two good
+plants allowed to a hill. The varieties are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Apple-Seeded.</span></p>
+
+<p>A rather small, nearly round sort, deriving its name from its small,
+peculiar seeds; which, in form, size, and color, are somewhat similar to
+those of the apple. Skin deep, clear-green; rind very thin; flesh
+bright-red to the centre, sweet, tender, and well-flavored. It is hardy,
+bears abundantly, seldom fails to ripen perfectly in the shortest
+seasons, and keeps a long time after being gathered.</p>
+
+
+<p><span class="smcap">Black Spanish.</span></p>
+
+<p>Spanish.</p>
+
+<p>Form oblong; size large; skin very dark or blackish green; rind half an
+inch thick; flesh deep-red (contrasting finely with the very deep-green
+color of the skin), fine-grained, very sugary, and of excellent flavor.
+The variety is hardy, productive, thrives well, matures its fruit in the
+Northern and Eastern States, and is decidedly one of the best for
+general cultivation. Seeds dark-brown, or nearly black.</p>
+
+
+<p><span class="smcap">Bradford.</span> <i>W. D. Brinckle.</i></p>
+
+<p>The Bradford is a highly prized, South-Carolina variety; size large;
+form oblong; skin dark-green, with gray, longitudinal stripes, mottled
+and reticulated with green; rind not exceeding half an inch in
+thickness; seed yellowish-white, slightly mottled, and with a
+yellowish-brown stripe around the edge; flesh fine red to the centre;
+flavor fine and sugary; quality "best."<span class='pagenum'><a name="Page_194" id="Page_194">[Pg 194]</a></span></p>
+
+
+<p><span class="smcap">Carolina.</span></p>
+
+<p>Fruit of large size, and of an oblong form, usually somewhat swollen
+towards the blossom-end; skin deep-green, variegated with pale-green or
+white; flesh deep-red, not fine-grained, but crisp, sweet, and of fair
+quality; fruit frequently hollow at the centre; seeds black.</p>
+
+<p>This variety is extensively grown in the Southern States for exportation
+to the North, where it appears in the markets about the beginning of
+August, and to some extent in July. Many of the specimens are much less
+marked with stripes and variegations than the true Carolina; and some
+shipments consist almost entirely of fruit of a uniform deep-green
+color, but of the form and quality of the Carolina.</p>
+
+<p>Downing mentions a sub-variety with pale-yellow flesh and white seeds.</p>
+
+
+<p><span class="smcap">Citron Water-Melon.</span></p>
+
+<p>Form very nearly spherical; size rather small,&mdash;average specimens
+measuring six or seven inches in diameter; color pale-green, marbled
+with darker shades of green; flesh white, solid, tough, seedy, and very
+squashy and unpalatable in its crude state. It ripens late in the
+season, and will keep until December. "It is employed in the making of
+sweetmeats and preserves, by removing the rind or skin and seeds,
+cutting the flesh into convenient bits, and boiling in sirup which has
+been flavored with ginger, lemon, or some agreeable article. Its
+cultivation is the same as that of other kinds of melons."&mdash;<i>New
+American Cyclop&aelig;dia.</i></p>
+
+
+<p><span class="smcap">Clarendon.</span> <i>W. D. Brinckle.</i></p>
+
+<p>Dark-speckled.</p>
+
+<p>Size large; form oblong; skin mottled-gray, with dark-green,
+interrupted, longitudinal stripes, irregular in their outline, and
+composed of a succession of peninsulas and<span class='pagenum'><a name="Page_195" id="Page_195">[Pg 195]</a></span> isthmuses; rind thin, not
+exceeding half an inch; seed yellow, with a black stripe extending round
+the edge, and from one to three black spots on each side,&mdash;the form and
+number corresponding on the two sides; flesh scarlet to the centre;
+flavor sugary and exquisite, and quality "best."</p>
+
+<p>This fine melon originated in Clarendon County, South Carolina; and,
+when pure, may at all times be readily recognized by the peculiarly
+characteristic markings of the seeds.</p>
+
+
+<p><span class="smcap">Ice-Cream.</span></p>
+
+<p>A large, very pale-green sort; when unmixed, readily distinguishable
+from all other varieties. Form nearly round, but sometimes a little
+depressed at the extremities; rind thicker than in most varieties; flesh
+white, very sweet and tender, and of remarkably fine flavor; seeds
+white. It is prolific, and also early; and is remarkably well adapted
+for cultivation in cold localities, or where the seasons are too short
+for the successful culture of the more tender and late kinds. Its
+pale-green skin, white flesh, and white seeds, are its prominent
+distinctive peculiarities.</p>
+
+
+<p><span class="smcap">Imperial.</span> <i>Down.</i></p>
+
+<p>This variety is said to have been introduced from the Mediterranean.
+Fruit round, or oblate, and of medium size; skin pale-green, with
+stripes and variegations of white or paler green; rind thin; flesh
+pale-red, crisp, sweet, and of excellent flavor; seeds reddish-brown.
+Very productive, but requiring a warm situation and a long season for
+its complete perfection.</p>
+
+
+<p><span class="smcap">Mountain Sprout.</span></p>
+
+<p>This variety is similar to the Mountain Sweet. It is of large size,
+long, and of an oval form. Skin striped and<span class='pagenum'><a name="Page_196" id="Page_196">[Pg 196]</a></span> marbled with paler and
+deeper shades of green; rind thin,&mdash;measuring scarcely half an inch in
+thickness; flesh scarlet, a little hollow at the centre, crisp, sugary,
+and of excellent flavor.</p>
+
+<p>Like the Mountain Sweet, it is a favorite market sort. It is not only of
+fine quality, but very productive. Seeds russet-brown.</p>
+
+
+<p><span class="smcap">Mountain Sweet.</span></p>
+
+<p>A large, long, oval variety, often contracted towards the stem in the
+form of a neck; skin striped and marbled with different shades of green;
+rind rather thin, measuring scarcely half an inch in thickness; flesh
+scarlet, and solid quite to the centre; seeds pale russet-brown, but
+often of greater depth of color in perfectly matured specimens of fruit.</p>
+
+<p>A popular and extensively cultivated variety, quite hardy, productive,
+and of good quality. "For many years, it was universally conceded to be
+the best market sort cultivated in the Middle States, but of late has
+lost some of the properties that recommended it so highly to favor. This
+deterioration has probably been owing to the influence of pollen from
+inferior kinds grown in its vicinity."</p>
+
+
+<p><span class="smcap">Odell's Large White.</span> <i>W. D. Brinckle.</i></p>
+
+<p>Size very large, sometimes weighing sixty pounds; form round; skin gray,
+with fine green network spread over its uneven surface; rind nearly
+three-fourths of an inch in thickness; seeds large, grayish-black, and
+not numerous; flesh pale-red; flavor fine; quality very good.
+Productiveness said to exceed that of most other kinds.</p>
+
+<p>This remarkably large melon originated with a negro man on the property
+of Col. A. G. Sumner, of South Carolina. Its large size, and
+long-keeping quality after being separated from the vine, will recommend
+the variety, especially for the market.<span class='pagenum'><a name="Page_197" id="Page_197">[Pg 197]</a></span></p>
+
+
+<p><span class="smcap">Orange.</span></p>
+
+<p>Form oval, of medium size; skin pale-green, marbled with shades of
+deeper green; rind half an inch in depth, or of medium thickness; flesh
+red, not fine-grained, but tender, sweet, and of good quality. When in
+its mature state, the rind separates readily from the flesh, in the
+manner of the peel from the flesh of an orange.</p>
+
+<p>When first introduced, the variety was considered one of the best
+quality; but it appears to have in some degree deteriorated, and now
+compares unfavorably with many other sorts.</p>
+
+
+<p><span class="smcap">Pie-Melon.</span></p>
+
+<p>California Pie-melon.</p>
+
+<p>Plant running,&mdash;the foliage and general habit resembling the Common
+Water-melon, but yet distinguishable by its larger size, more hairy
+stem, and its more stocky and vigorous character; fruit oblong, very
+large, measuring sixteen inches and upwards in length, and from eight to
+ten inches in diameter; skin yellowish-green, often marbled with
+different shades of light-green or pea-green; flesh white, succulent,
+somewhat tender, but very unpalatable, or with a squash-like flavor, in
+its crude state. As intimated by the name, it is used only for culinary
+purposes.</p>
+
+<p>This melon should be cooked as follows: After removing the rind, cut the
+flesh into pieces of convenient size, and stew until soft and pulpy.
+Lemon-juice, sugar, and spices should then be added; after which,
+proceed in the usual manner of making pies from the apple or any other
+fruit. If kept from freezing, or from dampness and extreme cold, the
+Pie-melon may be preserved until March.<span class='pagenum'><a name="Page_198" id="Page_198">[Pg 198]</a></span></p>
+
+
+<p><span class="smcap">Ravenscroft.</span> <i>W. D. Brinckle.</i></p>
+
+<p>Size large; form oblong; skin dark-green, faintly striped and marked
+with green of a lighter shade, and divided longitudinally by sutures
+from an inch and a quarter to two inches apart; rind not more than half
+an inch in thickness; seed cream-color, tipped with brown at the eye,
+and having a brown stripe around the edge; flesh fine red, commencing
+abruptly at the rind, and extending to the centre; flavor delicious and
+sugary; quality "best."</p>
+
+<p>This valuable water-melon originated with Col. A. G. Sumner, of South
+Carolina.</p>
+
+
+<p><span class="smcap">Souter.</span> <i>W. D. Brinckle.</i></p>
+
+<p>Size large, sometimes weighing twenty or thirty pounds; form oblong,
+occasionally roundish; skin peculiarly marked with finely reticulated,
+isolated, gray spots, surrounded by paler green, and having irregular,
+dark-green, longitudinal stripes extending from the base to the apex;
+rind thin, about half an inch thick; seed pure cream-white, with a faint
+russet stripe around the edge; flesh deep-red to the centre; flavor
+sugary and delicious; quality "best." Productiveness said to be
+unusually great.</p>
+
+<p>This excellent variety originated in Sumpter District, South Carolina.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PAPANJAY, OR SPONGE CUCUMBER.</h3>
+
+<h4>Papangaye. <i>Vil.</i> Cucumis acutangulus.</h4>
+
+<p>This is an East-Indian plant, with a creeping stem, and angular,
+heart-shaped leaves. The flowers (several of which are produced on one
+stem) are yellow; the fruit is ten or twelve inches in length, about an
+inch and a half in diameter,<span class='pagenum'><a name="Page_199" id="Page_199">[Pg 199]</a></span> deeply furrowed or grooved in the
+direction of its length, forming ten longitudinal, acute angles; the
+skin is hard, and of a russet-yellow color; the seeds are black, rough,
+and hard, and quite irregular in form,&mdash;about five hundred are contained
+in an ounce.</p>
+
+<p><i>Use.</i>&mdash;The fruit is eaten while it is quite young and small; served in
+the manner of cucumbers, or like vegetable marrow. When fully ripened,
+it is exceedingly tough, fibrous, and porous, and is sometimes used as a
+substitute for sponge: whence the name.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PRICKLY-FRUITED GHERKIN.</h3>
+
+<h4>Gherkin. West-Indian Cucumber. Jamaica Cucumber. Cucumis anguria.</h4>
+
+<p>This species is said to be a native of Jamaica. The habit of the plant
+is similar to that of the Globe Cucumber, and its season of maturity is
+nearly the same. The surface of the fruit is thickly set with spiny
+nipples, and has an appearance very unlike that of the Common Cucumber.
+It is comparatively of small size, and of a regular, oval
+form,&mdash;generally measuring about two inches in length by an inch and a
+third in its largest diameter; color pale-green; flesh greenish-white,
+very seedy and pulpy. The seeds are quite small, oval, flattened,
+yellowish-white, and retain their vitality five years.</p>
+
+<p>It is somewhat later than the Common Cucumber, and requires nearly the
+whole season for its full development. Plant in hills about five feet
+apart; cover the seeds scarcely half an inch deep, and leave three
+plants to a hill.</p>
+
+<p>The Prickly-fruited Gherkin is seldom served at table sliced in its
+crude state. It is principally grown for pickling: for which purpose it
+should be plucked when about half grown, or while the skin is tender,
+and can be easily broken<span class='pagenum'><a name="Page_200" id="Page_200">[Pg 200]</a></span> by the nail. As the season of maturity
+approaches, the rind gradually hardens, and the fruit becomes worthless.
+In all stages of its growth, the flesh is comparatively spongy; and, in
+the process of pickling, absorbs a large quantity of vinegar.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE PUMPKIN.</h3>
+
+<h4>Cucurbita pepo.</h4>
+
+<p>Under this head, on the authority of the late Dr. T. W. Harris, should
+properly be included "the common New-England field-pumpkin, the
+bell-shaped and crook-necked winter squashes, the Canada crook-necked,
+the custard squashes, and various others, all of which (whether rightly
+or not, cannot now be determined) have been generally referred by
+botanists to the <i>Cucurbita pepo</i> of Linn&aelig;us."</p>
+
+<p>The term "pumpkin," as generally used in this country by writers on
+gardening and agriculture, and as popularly understood, includes only
+the few varieties of the Common New-England Pumpkin that have been long
+grown in fields in an extensive but somewhat neglectful manner; the
+usual practice being to plant a seed or two at certain intervals in
+fields of corn or potatoes, and afterwards to leave the growing vines to
+the care of themselves. Even under these circumstances, a ton is
+frequently harvested from a single acre, in addition to a heavy crop of
+corn or potatoes.</p>
+
+<p>The Pumpkin was formerly much used in domestic economy; but, since the
+introduction of the Crook-necks, Boston Marrow, Hubbard, and other
+improved varieties of squashes, it has gradually fallen into disuse, and
+is now cultivated principally for agricultural purposes.</p>
+
+<p><i>Varieties.</i>&mdash;The following are the principal varieties, although
+numerous intermediate sorts occur, more or less distinct, as well as
+more or less permanent in character:<span class='pagenum'><a name="Page_201" id="Page_201">[Pg 201]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">Canada Pumpkin.</span></p>
+
+<p>Vermont Pumpkin.</p>
+
+<p>The Canada Pumpkin is of an oblate form, inclining to conic; and is
+deeply and regularly ribbed. When well grown, it is of comparatively
+large size, and measures thirteen or fourteen inches in diameter, and
+about ten inches in depth. Color fine, deep orange-yellow; skin or shell
+rather thick and hard; flesh yellow, fine-grained, sweet, and well
+flavored. Hardy, and very productive.</p>
+
+<p>Compared with the common field variety, the Canada is much more
+flattened in its form, more regularly and deeply ribbed, of a deeper and
+richer color; and the flesh is generally much sweeter, and less coarse
+and stringy in its texture. It seems adapted to every description of
+soil; thrives well in all climates; and is one of the best sorts for
+agricultural purposes, as well as of good quality for the table.</p>
+
+
+<p><span class="smcap">Cheese Pumpkin.</span></p>
+
+<p>Plant very vigorous; leaves large, deep-green; fruit much flattened,
+deeply and rather regularly ribbed, broadly dishing about the stem, and
+basin-like at the opposite extremity. It is of large size; and, when
+well grown, often measures fifteen or sixteen inches in diameter, and
+nine or ten inches in depth. Skin fine, deep reddish-orange, and, if the
+fruit is perfectly matured, quite hard and shell-like; flesh very thick,
+yellow, fine-grained, sweet, and well flavored. The seeds are not
+distinguishable from those of the Common Field Pumpkin.</p>
+
+<p>The Cheese Pumpkin is hardy, remarkably productive, and much superior in
+all respects to most of the field-grown sorts. Whether the variety
+originated in this country, cannot probably now be determined; but it
+was extensively disseminated in the Middle States at the time of the
+American Revolution, and was introduced into certain parts of New<span class='pagenum'><a name="Page_202" id="Page_202">[Pg 202]</a></span>
+England by the soldiers on their return from service. After a lapse of
+more than seventy-five years,&mdash;during which time it must have
+experienced great diversity of treatment and culture,&mdash;it still can be
+found in its original type; having the same form, color, size, and the
+same thickness, and quality of flesh, which it possessed at the time of
+its introduction.</p>
+
+
+<p><span class="smcap">Common Yellow Field Pumpkin.</span></p>
+
+<p>Plant of vigorous, stocky habit, extending twelve feet and upwards in
+length; fruit rounded, usually a little more deep than broad, flattened
+at the ends, and rather regularly, and more or less prominently, ribbed.
+Its size is much affected by soil, season, and the purity of the seed.
+Average specimens will measure about fourteen inches in length, and
+eleven or twelve inches in diameter. Color rich, clear orange-yellow;
+skin, or rind, if the fruit is well matured, rather dense and hard;
+flesh variable in thickness, but averaging about an inch and a half, of
+a yellow color, generally coarse-grained, and often stringy, but
+sometimes of fine texture, dry, and of good quality; seeds of medium
+size, cream-yellow.</p>
+
+<p>The cultivation of the Common Yellow Field Pumpkin in this country is
+almost co-eval with its settlement. For a long period, few, if any, of
+the numerous varieties of squashes, now so generally disseminated, were
+known; and the Pumpkin was not only extensively employed as a material
+for pies, but was much used as a vegetable, in the form of squash, at
+the table. During the struggle for national independence, when the
+excessively high prices of sugars and molasses prevented their general
+use, it was the practice to reduce by evaporation the liquid in which
+the pumpkin had been cooked, and to use the saccharine matter thus
+obtained as a substitute for the more costly but much more palatable
+sweetening ingredients. When served at table in the form of a vegetable,
+a well-ripened, fine-grained pumpkin was selected, divided either
+lengthwise or crosswise; the seeds extracted; the loose, stringy matter
+removed from the inner surface<span class='pagenum'><a name="Page_203" id="Page_203">[Pg 203]</a></span> of the flesh; and the two sections, thus
+prepared, were baked, till soft, in a common oven. The flesh was then
+scooped from the shell, pressed, seasoned, and served in the usual form.
+By many, it is still highly esteemed, and even preferred for pies to the
+Squash, or the more improved varieties of pumpkins; but its cultivation
+at present is rather for agricultural than for culinary purposes.</p>
+
+
+<p><span class="smcap">Connecticut Field Pumpkin.</span></p>
+
+<p>A large, yellow, field variety, not unlike the Common Yellow in form,
+but with a softer skin, or shell. It is very prolific, of fair quality
+as an esculent, and one of the best for cultivating for stock or for
+agricultural purposes.</p>
+
+
+<p><span class="smcap">Long Yellow Field Pumpkin.</span></p>
+
+<p>Plant hardy and vigorous, not distinguishable from that of the Common
+Yellow variety; fruit oval, much elongated, the length usually about
+twice the diameter; size large,&mdash;well-grown specimens measuring sixteen
+to twenty inches in length, and nine or ten inches in diameter; surface
+somewhat ribbed, but with the markings less distinct than those of the
+Common Yellow; color bright orange-yellow; skin of moderate thickness,
+generally easily broken by the nail; flesh about an inch and a half in
+thickness, yellow, of good but not fine quality, usually sweet, but
+watery, and of no great value for the table.</p>
+
+<p>It is very hardy and productive; well adapted for planting among corn or
+potatoes; may be profitably raised for feeding out to stock; keeps well
+when properly stored; and selected specimens will afford a tolerable
+substitute for the Squash in the kitchen, particularly for pies.</p>
+
+<p>Between this and the Common Yellow, there are various intermediate
+sorts; and, as they readily hybridize with each other, it is with
+difficulty that these varieties can be preserved in a pure state. Only
+one of the sorts should be cultivated, unless there is sufficient
+territory to enable the cultivator to<span class='pagenum'><a name="Page_204" id="Page_204">[Pg 204]</a></span> allow a large distance between
+the fields where the different varieties are grown.</p>
+
+
+<p><span class="smcap">Nantucket.</span></p>
+
+<p>Hard-shell. "Nigger-head."</p>
+
+<p>Form flattened or depressed, but sometimes oblong or bell-shaped, often
+faintly ribbed; size medium or rather small; color deep-green, somewhat
+mellowed by exposure to the sun, or at full maturity; skin or shell
+thick and hard, and more or less thickly covered with prominent,
+wart-like excrescences; flesh comparatively thick, yellow, sweet,
+fine-grained, and of excellent flavor,&mdash;comparing favorably in all
+respects with that of the Sugar Pumpkin. It is a productive sort, and
+its flesh much dryer and more sugary than the peculiar, green, and warty
+appearance of the fruit would indicate. When cooked, it should be
+divided into pieces of convenient size; the seeds, and loose, stringy
+parts, removed from the inner surface of the flesh, and then boiled or
+baked in the skin or shell; afterwards scooping out the flesh, as is
+practised with the Hubbard Squash or other hard-shelled varieties of
+pumpkins. It is an excellent pie-variety, and selected specimens will be
+found of good quality when served as squash at the table. It will keep
+till February or March.</p>
+
+
+<p><span class="smcap">Striped Field Pumpkin.</span></p>
+
+<p>Habit of the plant, and form of the fruit, very similar to the Common
+Yellow Field Pumpkin. The size, however, will average less; although
+specimens may sometimes be procured as large as the dimension given for
+the Common Yellow. Color yellow, striped and variegated with
+green,&mdash;after being gathered, the green becomes gradually softer and
+paler, and the yellow deeper; flesh yellow, moderately thick, and,
+though by some considered of superior quality, has not the fine, dry,
+and well-flavored character essential for table use; seeds similar to
+the foregoing sorts.</p>
+
+<p>The Striped Field Pumpkin is a hardy sort, and yields<span class='pagenum'><a name="Page_205" id="Page_205">[Pg 205]</a></span> well. It is,
+however, exceedingly liable to hybridize with all the varieties of the
+family, and is with difficulty preserved in an unmixed condition. It
+should be grown as far apart as possible from all others, especially
+when the seed raised is designed for sale or for reproduction at home.</p>
+
+
+<p><span class="smcap">Sugar-Pumpkin.</span></p>
+
+<p>Small Sugar-pumpkin.</p>
+
+
+<div class="figright">
+             <img   src="images/img222.jpg" width="148" height="200"
+             alt="Sugar-pumkin." /><br />
+         <b>Sugar-pumkin.</b>
+    </div>
+
+
+<p>Plant similar in its character and general appearance to the Common
+Field Pumpkin; fruit small, eight or nine inches at its broadest
+diameter, and about six inches in depth; form much depressed, usually
+broadest near the middle, and more or less distinctly ribbed; skin
+bright orange-yellow when the fruit is well ripened, hard, and
+shell-like, and not easily broken by the nail; stem quite long,
+greenish, furrowed, and somewhat reticulated; flesh of good thickness,
+light-yellow, very fine-grained, sweet, and well flavored; seeds of
+smaller size than, but in other respects similar to, those of the Field
+Pumpkin. The variety is the smallest of the sorts usually employed for
+field cultivation. It is, however, a most abundant bearer, rarely fails
+in maturing its crops perfectly, is of first-rate quality, and may be
+justly styled an acquisition. For pies, it is not surpassed by any of
+the family; and it is superior for table use to many of the garden
+squashes. The facility with which it hybridizes or mixes with other
+kinds renders it extremely difficult to keep the variety pure; the
+tendency being to increase in size, to grow longer or deeper, and to
+become warty: either of which conditions may be considered an infallible
+evidence of deterioration.</p>
+
+<p>Varieties sometimes occur more or less marbled and spotted with green;
+the green, however, often changing to yellow after harvesting.<span class='pagenum'><a name="Page_206" id="Page_206">[Pg 206]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SNAKE OR SERPENT CUCUMBER.</h3>
+
+<h4>Cucumis flexuosus.</h4>
+
+<p>Though generally considered as a species of cucumber, this plant should
+properly be classed with the melons. In its manner of growth, foliage,
+flowering, and in the odor and taste of the ripened fruit, it strongly
+resembles the musk-melon. The fruit is slender and flexuous; frequently
+measures more than three feet in length; and is often gracefully coiled
+or folded in a serpent-like form. The skin is green; the flesh, while
+the fruit is forming, is greenish-white,&mdash;at maturity, yellow; the seeds
+are yellowish-white, oval, flattened, often twisted or contorted like
+those of some varieties of melons, and retain their vitality five years.</p>
+
+<p><i>Planting and Cultivation.</i>&mdash;The seeds should be planted in May, in
+hills six feet apart. Cover half an inch deep, and allow three plants to
+a hill.</p>
+
+<p><i>Use.</i>&mdash;The fruit is sometimes pickled in the manner of the Common
+Cucumber, but is seldom served at table sliced in its crude state. It is
+generally cultivated on account of its serpent-like form, rather than
+for its value as an esculent.</p>
+
+<p>Well-grown specimens are quite attractive; and, as curious vegetable
+productions, contribute to the interest and variety of horticultural
+exhibitions.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE SQUASH.</h3>
+
+<p>All the varieties are tender annuals, and of tropical origin. They only
+thrive well in a warm temperature: and the seed should not be sown in
+spring until all danger from frost is past, and the ground is warm and
+thoroughly settled; as, aside from the tender nature of the plant, the
+seed is extremely liable to rot in the ground in continued damp and cold
+weather.<span class='pagenum'><a name="Page_207" id="Page_207">[Pg 207]</a></span></p>
+
+<p>Any good, well-enriched soil is adapted to the growth of the Squash. The
+hills should be made from eight to ten inches in depth, two feet in
+diameter, and then filled within three or four inches of the surface
+with well-digested compost; afterwards adding sufficient fine loam to
+raise the hill an inch or two above the surrounding level. On this,
+plant twelve or fifteen seeds; covering about three-fourths of an inch
+deep. Keep the earth about the plants loose and clean; and from time to
+time remove the surplus vines, leaving the most stocky and vigorous.
+Three plants are sufficient for a hill; to which number the hills should
+ultimately be thinned, making the final thinning when all danger from
+bugs and other vermin is past. The dwarfs may be planted four feet
+apart; but the running sorts should not be less than six or eight. The
+custom of cutting or nipping off the leading shoot of the running
+varieties is now practised to some extent, with the impression that it
+both facilitates the formation of fruitful laterals and the early
+maturing of the fruit. Whether the amount of product is increased by the
+process, is not yet determined.</p>
+
+<p>In giving the following descriptions, no attempt has been made to
+present them under scientific divisions; but they have been arranged as
+they are in this country popularly understood:&mdash;</p>
+
+<p><i>Summer Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Apple Squash.</span></p>
+
+<p>Early Apple.</p>
+
+<p>Plant running, not of stocky habit, but healthy and vigorous; fruit
+obtusely conical, three inches broad at the stem, and two inches and a
+half in depth; skin yellowish-white, thin and tender while the fruit is
+young, hard and shell-like when ripe; flesh dry and well flavored in its
+green state, and often of good quality at full maturity.</p>
+
+<p>The fruit is comparatively small; and, on this account, the variety is
+very little cultivated.<span class='pagenum'><a name="Page_208" id="Page_208">[Pg 208]</a></span></p>
+
+
+<p><span class="smcap">Bush Summer Warted Crookneck.</span></p>
+
+
+<div class="figright">
+             <img   src="images/img225.jpg" width="128" height="300"
+             alt="Bush Summer Warted Crookneck Squash." /><br />
+         <b>Bush Summer<br />Warted Crookneck<br />Squash.</b>
+    </div>
+<p>Early Summer Crookneck. Yellow Summer Warted Crookneck. Cucurbita
+verrucosa.</p>
+
+
+<p>Plant dwarfish or bushy in habit, generally about two feet and a half in
+height or length; fruit largest at the blossom-end, and tapering
+gradually to a neck, which is solid, and more or less curved; size
+medium,&mdash;average specimens, when suitable for use, measuring about eight
+inches in length, and three inches in diameter at the broadest part; the
+neck is usually about two inches in thickness; color clear,
+bright-yellow; skin very warty, thin, and easily broken by the nail
+while the fruit is young, and suitable for use,&mdash;as the season of
+maturity approaches, the rind gradually becomes firmer, and, when fully
+ripe, is very hard and shell-like; flesh greenish-yellow, dry, and well
+flavored; seeds comparatively small, broad in proportion to the length,
+and of a pale-yellow color. About four hundred are contained in an
+ounce.</p>
+
+<p>The Bush Summer Crookneck is generally esteemed the finest of the summer
+varieties. It is used only while young and tender, or when the skin can
+be easily pierced or broken by the nail. After the fruit hardens, the
+flesh becomes watery, coarse, strong flavored, and unfit for table use.</p>
+
+<p>On account of the dwarfish character of the plants, the hills may be
+made four feet apart. Three plants will be sufficient for a hill.</p>
+
+
+<p><span class="smcap">Early White Bush Scolloped.</span></p>
+
+<p>White Pattypan. Cymbling. White Summer Scolloped. Pattison Blanc. <i>Vil.</i></p>
+
+<p>This is a sub-variety of the Early Yellow Bush Scolloped. The plant has
+the same dwarf habit, and the fruit is nearly<span class='pagenum'><a name="Page_209" id="Page_209">[Pg 209]</a></span> of the same size and
+form. The principal distinction between the varieties consists in the
+difference of color.</p>
+
+<p>By some, the white variety is considered a little inferior in fineness
+of texture and in flavor to the yellow; though the white is much the
+more abundant in the markets. Both of the varieties are hardy and
+productive; and there is but little difference in the season of their
+maturity.</p>
+
+<p>In the month of June, large quantities are shipped from the Southern and
+Middle States to the North and East, where they anticipate from two to
+three weeks the products of the home-market gardens; the facilities
+afforded by steam transportation rendering nearly profitless the efforts
+of gardeners to obtain an early crop. As the variety keeps well, and
+suffers little from transportation, the squashes are generally found
+fresh and in good order on their arrival.</p>
+
+
+<p><span class="smcap">Early Yellow Bush Scolloped</span>.</p>
+
+<p>Cymbling. Pattypan. Yellow Summer Scollop.</p>
+
+
+<div class="figright">
+             <img   src="images/img226.jpg" width="180" height="173"
+             alt="Early Yellow Bush Scolloped." /><br />
+         <b>Early Yellow<br />Bush Scolloped.</b>
+    </div>
+<p>Plant dwarf, of rather erect habit, and about two feet and a half in
+height; leaves large, clear-green; fruit somewhat of a hemispherical
+form, expanded at the edge, which is deeply and very regularly
+scolloped. When suitable for use, it measures about five inches in
+diameter, and three inches in depth; but, when fully matured, the
+diameter is often ten or twelve inches, and even upwards. Color yellow;
+skin, while young, thin, and easily pierced,&mdash;at maturity, hard and
+shell-like; flesh pale-yellow, tolerably fine-grained, and well
+flavored,&mdash;not, however, quite so dry and sweet as that of the Summer
+Crookneck; seeds broader in proportion to their length than the seeds of
+most varieties, and of comparatively small size. Four hundred and
+twenty-five weigh an ounce.<span class='pagenum'><a name="Page_210" id="Page_210">[Pg 210]</a></span></p>
+
+<p>This variety has been common to the gardens of this country for upwards
+of a century; during which period, the form and general character have
+been very slightly, if at all, changed. When grown in the vicinity of
+the Bush Summer Crookneck, the surface sometimes exhibits the same
+wart-like excrescences; but there is little difficulty in procuring
+seeds that will prove true to the description above given.</p>
+
+<p>Like the Summer Crookneck, the scolloped squashes are used while young
+or in a green state. After the hardening of the skin, or shell, the
+flesh generally becomes coarse, watery, strong-flavored, and unfit for
+the table.</p>
+
+<p>The hills should be made about four feet apart, and three plants allowed
+to a hill. Season from the beginning of July to the middle or last of
+August.</p>
+
+
+<p><span class="smcap">Egg-Squash.</span></p>
+
+<p>Cucurbita ovifera.</p>
+
+<p>An ornamental variety, generally cultivated for its peculiar, egg-like
+fruit, which usually measures about three inches in length, and two
+inches or two and a half in diameter. Skin, or shell, white. It is
+seldom used as an esculent; though, in its young state, the flesh is
+quite similar in flavor and texture to that of the scolloped varieties.
+"If trained to a trellis, or when allowed to cover a dry, branching
+tree, it is quite ornamental; and, in its ripened state, is quite
+interesting, and attractive at public exhibitions." Increase of size
+indicates mixture or deterioration.</p>
+
+<p>"It has been generally supposed, that the Egg-squash was a native of
+Astrachan, in Tartary. Dr. Loroche included it in a list of plants not
+natives of Astrachan, but cultivated only in gardens where it is
+associated with such exotics as Indian corn, or maize, with which it was
+probably introduced directly or indirectly from America. We also learn
+from Loroche that this species varied in form, being sometimes
+pear-shaped; that it was sometimes variegated in color with<span class='pagenum'><a name="Page_211" id="Page_211">[Pg 211]</a></span> green and
+white, and the shell served instead of boxes. Here we have plainly
+indicated the little gourd-like, hard-shelled, and variegated squashes
+that are often cultivated as ornamental plants.</p>
+
+<p>"From these and similar authorities, it is evident that summer squashes
+were originally natives of America, where so many of them were found in
+use by the Indians, when the country began to be settled by
+Europeans."&mdash;<i>Dr. T. W. Harris, in Pennsylvania Farm Journal.</i></p>
+
+
+<p><span class="smcap">Green Bush Scolloped.</span></p>
+
+<p>Pattison Vert. <i>Vil.</i></p>
+
+<p>Fruit similar in size and form to the Yellow or White Bush Scolloped;
+skin or shell bottle-green, marbled or clouded with shades of lighter
+green. It is comparatively of poor quality, and is little cultivated.</p>
+
+
+<p><span class="smcap">Green-Striped Bergen.</span></p>
+
+<p>"Plant dwarf, but of strong and vigorous habit; fruit of small size,
+bell-shaped; colors dark-green and white, striped.</p>
+
+<p>"An early but not productive sort, little cultivated at the North or
+East, but grown to a considerable extent for the New-York market. It is
+eaten both while green and when fully ripe."</p>
+
+
+<p><span class="smcap">Large Summer Warted Crookneck.</span></p>
+
+<p>A large variety of the Bush or Dwarf Summer Crookneck. Plant twelve feet
+and upwards in length, running; fruit of the form of the last named, but
+of much greater proportions,&mdash;sometimes attaining a length of nearly two
+feet; skin clear, bright yellow, and thickly covered with the prominent
+wart-like excrescences peculiar to the varieties; flesh greenish-yellow,
+and of coarser texture than that of the Dwarf Summer Crookneck. Hardy
+and very productive. The hills should be made six feet apart.<span class='pagenum'><a name="Page_212" id="Page_212">[Pg 212]</a></span></p>
+
+
+<p><span class="smcap">Orange.</span></p>
+
+<p>Cucurbita aurantiaca.</p>
+
+<p>Fruit of the size, form, and color of an orange. Though generally
+cultivated for ornament, and considered more curious than useful, "some
+of them are the very best of the summer squashes for table use; far
+superior to either the scolloped or warted varieties." When trained as
+directed for the Egg-squash, it is equally showy and attractive.</p>
+
+
+<p><span class="smcap">Variegated Bush Scolloped.</span></p>
+
+<p>Pattison Panach&eacute;. <i>Vil.</i></p>
+
+<p>Pale yellow, or nearly white, variegated with green. Very handsome, but
+of inferior quality.</p>
+
+<p><i>Autumn and Winter Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Autumnal Marrow.</span> <i>J. M. Ives.</i></p>
+
+<p>Boston Marrow. Courge de l'Ohio. <i>Vil.</i></p>
+
+<p>Plant twelve feet or more in length, moderately vigorous; fruit ovoid,
+pointed at the extremities, eight or nine inches in length, and seven
+inches in diameter; stem very large, fleshy, and contracted a little at
+its junction with the fruit,&mdash;the summit, or blossom-end, often tipped
+with a small nipple or wart-like excrescence; skin remarkably thin,
+easily bruised or broken, cream-yellow at the time of ripening, but
+changing to red after harvesting, or by remaining on the plants after
+full maturity; flesh rich, salmon-yellow, remarkably dry, fine-grained,
+and, in sweetness and excellence, surpassed by few varieties. The seeds
+are large, thick, and pure white: the surface, in appearance and to the
+touch, resembles glove-leather or dressed goat-skin. About one hundred
+are contained in an ounce.</p>
+
+<p>In favorable seasons, the Autumnal Marrow Squash will be sufficiently
+grown for use early in August; and, if kept from cold and dampness, may
+be preserved till March.<span class='pagenum'><a name="Page_213" id="Page_213">[Pg 213]</a></span></p>
+
+<p>Mr. John M. Ives, of Salem, who was awarded a piece of silver plate by
+the Massachusetts Horticultural Society for the introduction of this
+valuable variety, has furnished the following statement relative to its
+origin and dissemination:&mdash;</p>
+
+<p class="author">
+<span class="smcap">Salem, Mass.</span>, Feb. 7, 1858.
+</p>
+
+<div class="blockquot"><p><span class="smcap">Dear Sir</span>,&mdash;As requested, I forward you a few facts relative to the
+introduction of the Autumnal Marrow Squash, the cultivation of
+which has extended not only over our entire country, but throughout
+Europe. It succeeds better in England than the Crooknecks; and may
+be seen in great abundance every season at Covent-Garden Market, in
+London.</p>
+
+<p>Early in the spring of 1831, a friend of mine from Northampton, in
+this State, brought to my grounds a specimen of this vegetable, of
+five or six pounds' weight, which he called "Vegetable Marrow." As
+it bore no resemblance to the true Vegetable Marrow, either in its
+form or color, I planted the seeds, and was successful in raising
+eight or ten specimens. Finding it a superior vegetable, with a
+skin as thin as the inner envelope of an egg, and the flesh of fine
+texture, and also that it was in eating early in the fall, I
+ventured to call it "Autumnal Marrow Squash." Soon a drawing was
+made, and forwarded, with a description, to the "Horticultural
+Register" of Fessenden, and also to the "New-England Farmer."</p>
+
+<p>In cultivating this vegetable, I found the fruit to average from
+eight to nine pounds, particularly if grown on newly broken-up sod
+or grass land. From its facility in hybridizing with the tribe of
+pumpkins, I consider it to be, properly speaking, a fine-grained
+pumpkin. The first indication of deterioration or mixture will be
+manifested in the thickening of the skin, or by a green circle or
+coloring of green at the blossom-end.</p>
+
+<p>More recently, I have been informed, by the gentleman to whom I was
+indebted for the first specimen, that the seeds came originally
+from Buffalo, N.Y., where they were supposed to have been
+introduced by a tribe of Indians, who were accustomed to visit that
+city in the spring of the year. I have not been able to trace it
+beyond this. It is, unquestionably, an accidental hybrid.</p></div>
+
+<p class="center">
+Yours truly,</p>
+
+<p class="author"><span class="smcap">John M. Ives.</span></p>
+
+<p><span style="margin-left: 3em;">Mr. <span class="smcap">F. Burr</span>, Jun.</span><br />
+<span class='pagenum'><a name="Page_214" id="Page_214">[Pg 214]</a></span></p>
+
+
+<p><br /><br /><span class="smcap">Canada Crookneck.</span></p>
+
+<p>The plants of this variety are similar in habit to those of the Common
+Winter Crookneck; but the foliage is smaller, and the growth less
+luxuriant. In point of size, the Canada Crookneck is the smallest of its
+class. When the variety is unmixed, the weight seldom exceeds five or
+six pounds. It is sometimes bottle-formed; but the neck is generally
+small, solid, and curved in the form of the Large Winter Crooknecks. The
+seeds are contained at the blossom-end, which expands somewhat abruptly,
+and is often slightly ribbed. Skin of moderate thickness, and easily
+pierced by the nail; color, when fully ripened, cream-yellow, but, if
+long kept, becoming duller and darker; flesh salmon-red, very
+close-grained, dry, sweet, and fine-flavored; seeds comparatively small,
+of a grayish or dull-white color, with a rough and uneven
+yellowish-brown border; three hundred are contained in an ounce.</p>
+
+<div class="figcenter">
+             <img   src="images/img231.jpg" width="550" height="204"
+             alt="Early Yellow Bush Scolloped." /><br />
+            </div>
+
+<p>The Canada is unquestionably the best of the Crooknecked sorts. The
+vines are remarkably hardy and prolific; yielding almost a certain crop
+both North and South. The variety ripens early; the plants suffer but
+little from the depredations of bugs or worms; and the fruit, with
+trifling care, may be preserved throughout the year. It is also quite
+uniform in quality; being seldom of the coarse and stringy character so
+common to other varieties of this class.<span class='pagenum'><a name="Page_215" id="Page_215">[Pg 215]</a></span></p>
+
+
+<p><span class="smcap">Cashew.</span></p>
+
+<p>Cushaw Pumpkin.</p>
+
+<p>Somewhat of the form and color of the Common Winter Crookneck. Two
+prominent varieties, however, occur. The first is nearly round; the
+other curved, or of the shape of a hunter's horn. The latter is the most
+desirable. It is not cultivated or generally known in New England or in
+the northern portions of the United States; for though well suited to
+Louisiana and other portions of the South, where it is much esteemed, it
+is evidently too tender for cultivation where the seasons are
+comparatively short and cool.</p>
+
+<p>In an experimental trial by the late Dr. Harris, specimens raised from
+seed received from New Jersey "did not ripen well, and many decayed
+before half ripe."</p>
+
+<p>The Crooknecks of New England "may be distinguished from the Cashew by
+the want of a persistent style, and by their furrowed and club-shaped
+fruit-stems."</p>
+
+
+<p><span class="smcap">Cocoa-Nut Squash.</span></p>
+
+<p>Cocoa Squash.</p>
+
+<p>Fruit oval, elongated, sixteen to twenty inches in length, eight or ten
+inches in diameter, and weighing from fifteen to twenty pounds and
+upwards; skin thin, easily pierced or broken, of an ash-gray color,
+spotted, and marked with light drab and nankeen-brown,&mdash;the furrows
+dividing the ribs light drab; stem small; flesh deep orange-yellow, of
+medium thickness; seeds pure white, broader in proportion to their
+length than those of the Hubbard or Boston Marrow.</p>
+
+<p>The quality of the Cocoa-nut Squash is extremely variable. Sometimes the
+flesh is fine-grained, dry, sweet, and of a rich, nut-like flavor; but
+well-developed and apparently well-matured specimens are often coarse,
+fibrous, watery, and unfit for table use. The variety ripens in
+September, and will keep till March or April.<span class='pagenum'><a name="Page_216" id="Page_216">[Pg 216]</a></span></p>
+
+
+<p><span class="smcap">Custard Squash.</span></p>
+
+<div class="figcenter">
+             <img   src="images/img233.jpg" width="500" height="243"
+             alt="Early Yellow Bush Scolloped." /><br />
+            </div>
+
+
+<p>Plant healthy and of vigorous habit, often twenty feet and upwards in
+length; fruit oblong, gathered in deep folds or wrinkles at the stem,
+near which it is the smallest, abruptly shortened at the opposite
+extremity, prominently marked by large, rounded, lengthwise elevations,
+and corresponding deep furrows, or depressions; skin, or shell,
+cream-white; flesh pale-yellow, not remarkable for solidity, or fineness
+of texture, but well flavored; the seeds are yellowish-white, and
+readily distinguished from those of other varieties by their long and
+narrow form. Under favorable conditions of soil and season, the Custard
+Squash attains a large size; often measuring twenty inches and upwards
+in length, eight or ten inches in diameter, and weighing from eighteen
+to twenty-five pounds.</p>
+
+<p>It is one of the hardiest and most productive of all varieties. Crops
+are recorded of fourteen tons from an acre. It is esteemed by some for
+pies; but, as a table squash, is inferior to most other sorts. Its great
+yield makes it worthy the attention of agriculturists, as it would
+doubtless prove a profitable variety to be cultivated for stock.</p>
+
+<p>From the habit of the plant, the form and character of the fruit, and
+its great hardiness and productiveness, it appears to be allied to the
+Vegetable Marrow.<span class='pagenum'><a name="Page_217" id="Page_217">[Pg 217]</a></span></p>
+
+
+<p><span class="smcap">Egg-Shaped, or Reeves.</span> <i>Thomp.</i></p>
+
+<p>Fruit large, weighing from fifteen to twenty pounds; but in rich, highly
+manured soil, and with only a few on each plant, it may be grown to
+upwards of fifty pounds' weight. It is short, ovate, sometimes tapering
+rather abruptly. Skin, or shell, hard, of a reddish color; flesh firm,
+red, excellent in a ripe state cooked as a vegetable, or in any other
+way in which squashes are prepared. The stems run to a very great
+length, and bear all along most abundantly. Altogether, it is a sort
+highly deserving of cultivation.</p>
+
+<p>It was brought into notice by John Reeves, Esq.; who has contributed to
+horticulture many valuable plants from China, where he resided for many
+years.</p>
+
+<p>Plant in hills eight feet apart, and thin to two plants to a hill.</p>
+
+
+<p><span class="smcap">Honolulu.</span></p>
+
+<p>Plant twelve feet or more in length, remarkably strong and vigorous;
+leaves very large,&mdash;the leaf-stems often three feet and upwards in
+length; fruit large, oblate, depressed about the stem, broadly, and
+sometimes deeply, but in general faintly, ribbed; skin moderately thick,
+but not shell-like, of an ash-green color, striped and variegated with
+drab or lighter shades of green; flesh reddish-orange, very thick, of
+good flavor, but less dry and sweet than that of the Hubbard or Boston
+Marrow; seeds large, white.</p>
+
+<p>This recently introduced variety is hardy, productive, a good keeper,
+excellent for pies, and by some esteemed for table use.</p>
+
+<p>Specimens frequently occur of a reddish cream-color, striped and marked
+with drab or pale-yellow.<span class='pagenum'><a name="Page_218" id="Page_218">[Pg 218]</a></span></p>
+
+
+<p><span class="smcap">Hubbard.</span> <i>J. J. H. Gregory.</i></p>
+
+<div class="figright">
+             <img   src="images/img235.jpg" width="250" height="184"
+             alt="Hubbard Squash." /><br />
+<b>Hubbard Squash.</b>
+            </div>
+
+
+
+<p>Plant similar in character and appearance to that of the Autumnal
+Marrow; fruit irregularly oval, sometimes ribbed, but often without
+rib-markings, from eight to ten inches in length, seven or eight inches
+in diameter, and weighing from seven to nine pounds,&mdash;some specimens
+terminate quite obtusely, others taper sharply towards the extremities,
+which are frequently bent or curved; skin, or shell, dense and hard,
+nearly one-eighth of an inch thick, and overspread with numerous small
+protuberances; stem fleshy, but not large; color variable, always rather
+dull, and usually clay-blue or deep olive-green,&mdash;the upper surface, if
+long exposed to the sun, assuming a brownish cast, and the under
+surface, if deprived of light, becoming orange-yellow; flesh rich
+salmon-yellow, thicker than that of the Autumnal Marrow, very
+fine-grained, sweet, dry, and of most excellent flavor,&mdash;in this last
+respect, resembling that of roasted or boiled chestnuts; seeds
+white,&mdash;similar to those of the Autumnal Marrow. Season from September
+to June; but the flesh is dryest and sweetest during autumn and the
+early part of winter.</p>
+
+<p>The Hubbard Squash should be grown in hills seven feet apart, and three
+plants allowed to a hill. It is essential that the planting be made as
+far as possible from similar varieties, as it mixes, or hybridizes,
+readily with all of its kind. In point of productiveness, it is about
+equal to the Autumnal Marrow. "The average yield from six acres was
+nearly five tons of marketable squashes to the acre."</p>
+
+<p>Mr. J. J. H. Gregory, of Marblehead, Mass., who intro<span class='pagenum'><a name="Page_219" id="Page_219">[Pg 219]</a></span>duced this variety
+to notice, and through whose exertions it has become widely
+disseminated, remarks in the "New-England Farmer" as follows:&mdash;</p>
+
+<p>"Of its history I know next to nothing, farther than that the seed was
+given to me by an aged female, about twelve years since, in remembrance
+of whom I named it; and that the party from whom she received it cannot
+tell from whence the seed came. I infer that it is of foreign origin,
+partly from the fact that the gentleman to whom I traced it is a
+resident of a seaport town, and is largely connected with those who
+follow the seas."</p>
+
+
+<p><span class="smcap">Italian Vegetable Marrow.</span> <i>Thomp.</i></p>
+
+<p>Courge Coucourzelle.</p>
+
+<p>This forms a dwarf bush, with short, reclining stems, and upright
+leaves, which are deeply five-lobed. The fruits are used when the
+flowers are about to drop from their ends. They are then from four to
+five inches long, and an inch and a half to two inches in diameter. When
+ripe, the fruit is from fifteen to eighteen inches in length, and about
+six inches in diameter. It is of a pale yellow, striped with green. It
+should, however, be used in the young, green state; for, when mature, it
+is not so good as many of the other sorts. It bears very abundantly;
+and, as it does not run, may be grown in smaller compass than the true
+Vegetable Marrow.</p>
+
+
+<p><span class="smcap">Mammoth.</span></p>
+
+<p>Mammoth Pumpkin. Large Yellow Gourd, of the English. <i>Thomp.</i> Potiron
+jaune, of the French. Cucurbita maxima.</p>
+
+<p>This is the largest-fruited variety known. In a very rich compost, and
+under favorable conditions of climate, it grows to an enormous size.
+Fruit weighing a hundred and twenty pounds is not uncommon; and
+instances, though exceptional,<span class='pagenum'><a name="Page_220" id="Page_220">[Pg 220]</a></span> are recorded of weights ranging from two
+hundred to nearly two hundred and fifty pounds.</p>
+
+<p>The leaves are very large, and the stems thick, running along the ground
+to the distance of twenty or thirty feet if not stopped, and readily
+striking root at the joints.</p>
+
+<p>The fruit is round, or oblate; sometimes flattened on the under side,
+owing to its great weight; sometimes obtusely ribbed, yellowish, or pale
+buff, and frequently covered to a considerable extent with a gray
+netting. Flesh very deep yellow; seeds white.</p>
+
+<p>It is used only in its full-grown or ripe state, in which it will keep
+for several months; and even during the winter, if stored in a dry, warm
+situation. The flesh is sweet, though generally coarse-grained and
+watery. It is used in soups and stews, and also for pies; but is seldom
+served like squash at the table.</p>
+
+
+<p><span class="smcap">Neapolitan.</span></p>
+
+<p>Courge pleine de Naples. <i>Vil.</i></p>
+
+<p>Plant running; leaves small, smooth, striped and marked with white along
+the nerves; fruit nearly two feet in length, and rather more than five
+inches in its smallest diameter, bent at the middle, and broadly but
+faintly ribbed,&mdash;it increases in size towards the extremities, but is
+largest at the blossom-end, where it reaches a diameter of eight or ten
+inches; skin bright green; stem small; flesh bright, clear yellow; the
+neck is entirely solid, and the seed-end has an unusually small cavity;
+seeds dull white.</p>
+
+<p>The late Rev. A. R. Pope, in a communication to the Massachusetts
+Horticultural Society, describes it as follows: "New, very heavy; having
+a large, solid neck, and a small cavity for the seeds. Flesh sweet, dry,
+and somewhat coarse, but not stringy. Very superior for pies, and a good
+keeper."<span class='pagenum'><a name="Page_221" id="Page_221">[Pg 221]</a></span></p>
+
+
+<p><span class="smcap">Patagonian.</span></p>
+
+<p>A large, long Squash, prominently ribbed. It differs little in form or
+size from the Custard. Skin very deep green; flesh pale yellow; seeds of
+medium size, yellowish-white.</p>
+
+<p>The plant is a vigorous grower, and the yield abundant; but its quality
+is inferior, and the variety can hardly be considered worthy of
+cultivation for table use. It may, however, prove a profitable sort for
+growing for agricultural purposes.</p>
+
+
+<p><span class="smcap">Puritan.</span></p>
+
+<div class="figright">
+             <img   src="images/img238.jpg" width="300" height="178"
+             alt="Puritan Squash." /><br />
+<b>Puritan Squash.</b>
+            </div>
+<p>Plant running, ten feet and upwards in length; leaves clear green, of
+medium size; fruit bottle-formed, fourteen or fifteen inches long, and
+about ten inches in diameter at the broadest part; neck solid, four or
+five inches in diameter; average weight eight to ten pounds; skin thin,
+usually white or cream-white, striped and marked with green, though
+specimens sometimes occur, from unmixed seed, uniformly green; flesh
+pale yellow, dry, sweet, mild, and well flavored; seeds of medium size,
+white. Season from August to January.</p>
+
+<p>This variety, long common to gardens in the vicinity of the Old Colony,
+retains its distinctive character to a very remarkable degree, even when
+grown under the most unfavorable circumstances. Seeds, obtained from a
+gardener who had cultivated the variety indiscriminately among numerous
+summer and winter kinds for upwards of twenty years, produced specimens
+uniformly true to the normal form color, and quality. It is hardy and
+productive, good for table use, excellent for pies, and well deserving
+of cultivation.<span class='pagenum'><a name="Page_222" id="Page_222">[Pg 222]</a></span></p>
+
+
+<p><span class="smcap">Sweet-Potato Squash.</span></p>
+
+<p>Plant very similar in character to that of the Hubbard or Autumnal
+Marrow; fruit twelve or fourteen inches long, seven or eight inches
+thick, sometimes ribbed, but usually without rib-markings; oblong,
+tapering to the ends, which are often bent or curved in the manner of
+some of the types of the Hubbard; stem of medium size, striated; skin
+ash-green, with a smooth, polished surface; flesh salmon-yellow, thick,
+fine-grained, dry, and sweet,&mdash;if the variety is pure, and the fruit
+well matured, its quality approaches that of the Hubbard and Autumnal
+Marrow; seeds white.</p>
+
+<p>The variety is hardy and productive, keeps well, and is deserving of
+cultivation. When grown in the vicinity of the last-named sorts, it
+often becomes mixed, and rapidly degenerates. In its purity, it is
+uniformly of one color; with perhaps the exception of the under surface,
+which is sometimes paler or yellowish. It has been suggested that this
+variety and the Hubbard may have originated under similar circumstances.</p>
+
+
+<p><span class="smcap">Turban.</span></p>
+
+<p>Acorn. Giraumon Turban. Turk's-cap. Cucurbita piliformis.</p>
+
+<p>Plant running; leaves small, soft, slightly lobed on the borders; fruit
+rounded, flattened, expanding about the stem to a broad, plain,
+brick-red surface, of ten or twelve inches in diameter. At the
+blossom-end, the fruit suddenly contracts to an irregular, cone-like
+point, or termination, of a greenish color, striped with white; and
+thus, in form and color, somewhat resembles a turban: whence the name.
+Flesh orange-yellow, thick, fine-grained, sugary, and well flavored;
+seeds white, comparatively short, and small.</p>
+
+<p>The Turban Squash is not early, and should have the advantage of the
+whole season. "Its specific gravity is said to exceed that of any other
+variety. Its keeping properties are not particularly good; but its
+flavor, when grown on light,<span class='pagenum'><a name="Page_223" id="Page_223">[Pg 223]</a></span> dry soil, will compare well with either
+the Autumnal Marrow or the Hubbard." It mixes very readily when grown in
+the vicinity of other varieties, is not an abundant bearer, and cannot
+be recommended for general cultivation.</p>
+
+<p>Dr. Harris states that "this variety&mdash;sometimes called the 'Acorn
+Squash,' because, when the fruit is small, it resembles somewhat an
+acorn in its cup&mdash;seems to be the <i>Cucurbita piliformis</i> of Duchesne;"
+and he further adds, that "it sometimes grows to a large size, measuring
+fourteen or fifteen inches in transverse diameter, and looks like an
+immense Turkish turban in shape. Specimens raised in my garden in 1851
+were little more than ten inches in diameter, and weighed ten pounds or
+more; having very thick and firm flesh, and but a small cavity within.
+They proved excellent for table use,&mdash;equal in quality to the best
+Autumnal Marrows. They keep quite as well as the latter."</p>
+
+
+<p><span class="smcap">Valparaiso.</span></p>
+
+<p>Porter's Valparaiso. Commodore Porter.</p>
+
+<p>Plant running; leaves large, not lobed, but cut in rounded angles on the
+borders; fruit oval, about sixteen inches in length, ten or eleven
+inches in diameter, slightly ribbed, and largest at the blossom-end,
+which often terminates in a wart-like excrescence; skin cream-white,
+sometimes smooth and polished, but often more or less reticulated, or
+netted; flesh comparatively thick, orange-yellow, generally dry, sweet,
+and well flavored, but sometimes fibrous and watery; seeds rather large,
+nankeen-yellow, smooth and glossy.</p>
+
+<p>The variety requires the whole season for its perfection. It hybridizes
+readily with the Autumnal Marrow and kindred sorts, and is kept pure
+with considerable difficulty. It is in use from September to spring. The
+variety, if obtained in its purity, will be found of comparative
+excellence, and well deserving of cultivation. Stripes and clouds of
+green upon the surface are infallible evidences of mixture and
+deterioration.<span class='pagenum'><a name="Page_224" id="Page_224">[Pg 224]</a></span></p>
+
+<p>The late Dr. Harris, in a communication to the "Pennsylvania Farm
+Journal," remarks as follows: "The Valparaiso squashes (of which there
+seem to be several varieties, known to cultivators by many different
+names, some of them merely local in their application) belong to a
+peculiar group of the genus <i>Cucurbita</i>, the distinguishing characters
+of which have not been fully described by botanists. The word 'squash,'
+as applied to these fruits, is a misnomer, as may be shown hereafter. It
+would be well to drop it entirely, and to call the fruits of this group
+'pompions,' 'pumpkins,' or 'potirons.' It is my belief, that they were
+originally indigenous to the tropical and sub-tropical parts of the
+western coast of America. They are extensively cultivated from Chili to
+California, and also in the West Indies; whence enormous specimens are
+sometimes brought to the Atlantic States. How much soever these
+Valparaiso pumpkins may differ in form, size, color, and quality, they
+all agree in certain peculiarities that are found in no other species or
+varieties of <i>Cucurbita</i>. Their leaves are never deeply lobed like those
+of other pumpkins and squashes, but are more or less five-angled, or
+almost rounded and heart-shaped, at base: they are also softer than
+those of other pumpkins and squashes. The summit, or blossom-end, of the
+fruit has a nipple-like projection upon it, consisting of the permanent
+fleshy style. The fruit-stalk is short, nearly cylindrical, never deeply
+five-furrowed, but merely longitudinally striated or wrinkled, and never
+clavated, or enlarged with projecting angles, next to the fruit. With
+few exceptions, they contain four or five double rows of seeds. To this
+group belong Mr. Ives's Autumnal Marrow Squash (or Pumpkin); Commodore
+Porter's Valparaiso Squash (Pumpkin); the so-called Mammoth Pumpkin, or
+<i>Cucurbita maxima</i> of the botanists; the Turban or Acorn Squash;
+<i>Cucurbita piliformis</i> of Duchesne; the Cashew Pumpkin; Stetson's
+Hybrid, called the 'Wilder Squash;' with various others."<span class='pagenum'><a name="Page_225" id="Page_225">[Pg 225]</a></span></p>
+
+
+<p><span class="smcap">Vegetable Marrow.</span> <i>Thomp.</i></p>
+
+<p>Succade Gourd. Courge &agrave; la mo&euml;lle, of the French.</p>
+
+<p>Plant twelve feet and upwards in length; leaves deeply five-lobed; fruit
+about nine inches long, and of an elliptic shape,&mdash;but it is sometimes
+grown to twice that length, and of an oblong form; surface slightly
+uneven, by irregular, longitudinal, obtuse ribs, which terminate in a
+projecting apex at the extremity of the fruit. When mature, it is of a
+uniform pale yellow or straw color. The skin, or shell, is very hard
+when the fruit is perfectly ripened; flesh white, tender, and succulent,
+even till the seeds are ripe. It may be used in every stage of its
+growth. Some prefer it when the flower is still at the extremity of the
+fruit; others like it older. When well ripened, it will keep well
+throughout the winter, if stored in a perfectly dry place, out of the
+reach of frost, and not exposed to great changes of temperature.</p>
+
+<p>To have Vegetable Marrows large and fine for winter, the young fruit
+should be regularly taken off for use; and, when the plant has acquired
+strength, a moderate quantity should be allowed to set for maturity.
+Sufficient for this purpose being reserved, the young fruit that may be
+subsequently formed should be removed for use in a very young state. The
+vines, or shoots, may be allowed to run along the surface of the ground;
+or they may be trained against a wall, or on palings or trellises.</p>
+
+<p>The seed should be planted at the same time and in the same manner as
+those of the Winter Crookneck or Boston Marrow.</p>
+
+
+<p><span class="smcap">Wilder.</span></p>
+
+<p>Stetson's Hybrid.</p>
+
+<p>The Wilder Squash was produced about twelve years since, from the
+Valparaiso and the Autumnal Marrow, by Mr. A. W. Stetson, of Braintree,
+Mass.; and was named for the Hon.<span class='pagenum'><a name="Page_226" id="Page_226">[Pg 226]</a></span> Marshall P. Wilder, a gentleman
+widely known for his patriotic devotion to the advancement of
+agricultural and pomological science in the United States.</p>
+
+<p>The plant is a strong grower, and resembles that of the Valparaiso. The
+fruit is somewhat ovoid, but rather irregular in form, broadly and
+faintly ribbed (sometimes, however, without rib-markings), and varies in
+weight from twelve to thirty pounds and upwards; stem very large,
+striated or reticulated, and often turned at right angles near its
+connection with the fruit,&mdash;the opposite extremity terminates in the
+wart-like excrescence peculiar to the class; skin reddish-yellow, not
+unlike that of the Autumnal Marrow; the flesh is remarkably thick, of a
+salmon-yellow color, sweet and well flavored. In some forms of cookery,
+and especially for pies, it is esteemed equal, if not superior, to any
+other variety. When served in the customary manner of serving squash at
+table, it is inferior to the Hubbard or Autumnal Marrow. The seeds are
+white.</p>
+
+
+<p><span class="smcap">Winter Crookneck.</span></p>
+
+<p>Cuckaw.</p>
+
+<div class="figright">
+             <img   src="images/img243.jpg" width="185" height="200"
+             alt="Winter Crookneck." /><br />
+<b>Winter Crookneck.</b>
+            </div>
+
+
+<p>This is one of the oldest and most familiar of the winter varieties.
+Plant hardy and vigorous; fruit somewhat irregular in form, the neck
+solid and nearly cylindrical, and the blossom-end more or less swollen.
+In some specimens, the neck is nearly straight; in others, sweeping, or
+circular; and sometimes the extremities nearly or quite approach each
+other. Size very variable, being affected greatly both by soil and
+season; the weight ranging from six pounds to forty pounds and upwards.
+A specimen was raised by Capt. Jo<span class='pagenum'><a name="Page_227" id="Page_227">[Pg 227]</a></span>siah Lovett, of Beverly, Mass., and
+exhibited before the Massachusetts Horticultural Society, the weight of
+which was nearly seventy pounds. Color sometimes green; but, when fully
+mature, often cream-yellow. The color, like that of the Canada
+Crookneck, frequently changes after being harvested. If green when
+plucked, it gradually becomes paler; or, if yellow when taken from the
+vines, it becomes, during the winter, of a reddish cream-color. Flesh
+salmon-yellow, not uniform in texture or solidity, sometimes
+close-grained, sweet, and fine flavored, and sometimes very coarse,
+stringy, and nearly worthless for the table; seeds of medium size,
+grayish-white, the border darker, or brownish. About two hundred are
+contained in an ounce.</p>
+
+<p>It is a very hardy and productive variety; ripens its crop with great
+certainty; suffers less from the depredations of insects than most of
+the winter sorts; and, if protected from cold and dampness during the
+winter months, will keep the entire year.</p>
+
+
+<p><span class="smcap">Winter Striped Crookneck.</span></p>
+
+<p>This is a sub-variety of the common Winter Crookneck. Size large,&mdash;the
+weight varying from six to twenty-five pounds; neck large and solid;
+seed-end of medium size, and usually smooth; skin thin, very pale-green
+or light cream-white, diversified with lengthwise stripes and plashes of
+bright green,&mdash;the colors becoming gradually softer and paler after
+gathering; flesh bright orange, and, like that of the common Winter
+Crookneck, not uniform in texture or in flavor. Different specimens vary
+greatly in these respects: some are tough and stringy, others very
+fine-grained and well flavored. Seeds not distinguishable, in size,
+form, or color, from those of the Winter Crookneck.</p>
+
+<p>The variety is hardy, grows luxuriantly, is prolific, and keeps well. It
+is more uniform in shape, and generally more<span class='pagenum'><a name="Page_228" id="Page_228">[Pg 228]</a></span> symmetrical, than the
+Winter Crookneck; though varieties occur of almost every form and color
+between this and the last named.</p>
+
+<p>As the plants require considerable space, the hills should not be less
+than eight feet apart. Two or three plants are sufficient for a hill.</p>
+
+<p>"The 'Crookneck Squash,' as it is commonly but incorrectly called, is a
+kind of 'pumpkin,'&mdash;perhaps a genuine species; for it has preserved its
+identity, to our certain knowledge, ever since the year 1686, when it
+was described by Ray. Before the introduction of the Autumnal Marrow, it
+was raised in large quantities for table use during the winter, in
+preference to pumpkins, which it almost entirely superseded. Many
+farmers now use it instead of pumpkins for cattle; the vine being more
+productive, and the fruit containing much more nutriment in proportion
+to its size. It varies considerably in form and color. The best kinds
+are those which are very much curved,&mdash;nearly as large at the stem as at
+the blossom-end,&mdash;and of a rich cream-color. It is said to degenerate in
+the Middle and Southern States; where, probably, the Valparaiso or some
+kindred variety may be better adapted to the climate."&mdash;<i>Dr. Harris.</i><span class='pagenum'><a name="Page_229" id="Page_229">[Pg 229]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_V" id="CHAPTER_V"></a>CHAPTER V.</h2>
+
+
+<h3>BRASSICACEOUS PLANTS.</h3>
+
+<blockquote><h4>Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
+Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Ch&ouml;i. Pe-Tsai, or
+Chinese Cabbage. Savoy. Sea-kale.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>BORECOLE, OR KALE.</h3>
+
+<h4>Brassica oleracea sabellica.</h4>
+
+<p>The term "Borecole," or "Kale," is applied to a class of plants, of the
+Cabbage family, which form neither heads as the common cabbage, nor
+eatable flowers like the broccoli and cauliflower. Some of the varieties
+attain a height of six or seven feet; but while a few are compact and
+symmetrical in their manner of growth, and of good quality for table
+use, many are "ill-colored, coarse, rambling-growing, and comparatively
+unpalatable and indigestible." Most of the kinds are either annuals or
+biennials, and are raised from seeds, which, in size, form, and color,
+resemble those of the cabbage.</p>
+
+<p><i>Sowing.</i>&mdash;The seeds are sown at the time of sowing the seeds of the
+cabbage or cauliflower, and in the same manner. Early plants may be
+started in a hot-bed, or the seeds may be sown in the open ground in
+April or May. In transplanting, treat the plants like young cabbages;
+setting them more or less remote, according to the size or habit of the
+variety.</p>
+
+<p>Though they are extremely hardy, and will endure quite a low
+temperature, they are generally harvested in autumn, before the
+closing-up of the ground. If reset in the following spring, they will
+furnish an abundance of tender sprouts,<span class='pagenum'><a name="Page_230" id="Page_230">[Pg 230]</a></span> which, when cooked, are
+superior in flavor and delicacy to the cabbage, and resemble coleworts
+or Brussels sprouts.</p>
+
+<p><i>Seeds.</i>&mdash;"The plants for seed should be selected from those kept over
+winter, and in April set rather deeply in a spot well exposed to the
+sun, and in a sandy rather than stiff soil. The stems should be
+supported, to prevent breakage by the wind."</p>
+
+<p>J. E. Teschemacher gives the following directions for culture and use:&mdash;</p>
+
+<p>"Sow, the middle or last of May, a small bed on a moderately rich soil,
+but in a well-exposed situation. Strong plants cannot be obtained from
+seedlings grown in the shade. When the young plants have six or eight
+leaves, prepare a piece of well-manured, open soil, plant the young
+seedlings six or eight inches asunder, water well, and shade for a few
+days against the hot sun. About a hundred plants are enough for a
+family. Towards the latter end of July, or middle of August, they should
+be thick, stocky plants, fit for final transplanting to the spots where
+they are to remain. They may be planted in the lines from which early
+crops of pease have been removed. The ground must be well manured, and
+the plants moved singly and carefully, with as much earth attached to
+the roots as possible. This last precaution is very necessary in all
+summer transplanting, as the only means of enabling the plants to bear
+the hot sun. In a garden, they should be well supplied with water for a
+few days; but in field-planting, where this is not possible, a moist
+time should be chosen. They will not show much signs of growth until the
+cool nights prevail: after that, they will grow rapidly. They will not
+boil tender or with much flavor until they have been frozen, or have
+experienced a temperature of about 28&deg; Fahrenheit.</p>
+
+<p><i>Use.</i>&mdash;"The tender, upper part alone is eaten. They are often, but not
+always, frozen when cut; and, when this is the case, they should be put
+into a cool cellar or in cold water<span class='pagenum'><a name="Page_231" id="Page_231">[Pg 231]</a></span> until the frost is out of them. It
+will take one-half to three-quarters of an hour to boil them tender. Put
+them into the boiling water; to which add a lump of soda. This rather
+softens them, and causes them to retain their green color. When done,
+press the water thoroughly out, chop them up with a knife, put them into
+a vessel to evaporate still more of the water, and serve with melted
+butter, pepper and salt. In Germany, they frequently boil a few
+chestnuts, and chop up with the Kale; between which and the stem and
+stalk of the Kale it is difficult to perceive much difference in taste.
+The beautiful curled leaves are quite ornamental.</p>
+
+<p>"From one hundred plants, pluckings for the table were made twice a
+week, from the middle of November to the middle of January; and these
+fresh from the open garden, although the thermometer in the time had
+indicated a temperature approaching to zero."&mdash;<i>Hov. Mag.</i></p>
+
+<p><i>Varieties.</i>&mdash;The varieties, which are numerous, and in many instances
+not well marked or defined, are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Buda Kale, or Borecole.</span> <i>Thomp.</i></p>
+
+<p>Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather Kale.
+Oak-leaved Kale.</p>
+
+<p>The Buda Kale somewhat resembles the Purple; but the stalk is shorter.
+The leaves are purplish, somewhat glaucous, cut and fringed. The variety
+is not only hardy and well flavored, but continues to produce sprouts
+longer than any other sort. It is sometimes blanched like sea-kale.</p>
+
+
+<p><span class="smcap">Cabbaging Kale, or Borecole.</span> <i>Thomp.</i></p>
+
+<p>Imperial Hearting.</p>
+
+<p>This is a new variety, and very much resembles the Dwarf Green Curled in
+the nature, color, and general appearance of the leaves: the
+heart-leaves, however, fold over each other,<span class='pagenum'><a name="Page_232" id="Page_232">[Pg 232]</a></span> somewhat like those of a
+cabbage, but, on account of the curls of the margin, not so compactly.
+The quality is excellent.</p>
+
+
+<p><span class="smcap">Cock's-Comb Kale.</span></p>
+
+<p>Curled Proliferous Kale. Chou fris&eacute; prolif&egrave;re. <i>Vil.</i></p>
+
+<p>Stalk about twenty inches high. The leaves differ to a considerable
+extent in size, and are of a glaucous-green color. From the upper
+surface of the ribs and nerves, and also from other portions of the
+leaves, are developed numerous small tufts, or fascicles of leaves,
+which, in turn, give rise to other smaller but similar groups. The
+foliage thus exhibits a cock's-comb form: whence the name.</p>
+
+<p>The variety is hardy, but more curious than useful.</p>
+
+
+<p><span class="smcap">Cow-Cabbage.</span></p>
+
+<p>Tree-cabbage. <i>Thomp.</i> Cesarean Borecole. Cesarean Cabbage. Chou
+Cavalier.</p>
+
+<p>This variety generally grows to the height of about six feet; although
+in some places it is reported as attaining a height of twelve feet, and
+even upwards. The leaves are large,&mdash;measuring from two and a half to
+nearly three feet in length,&mdash;smooth, or but slightly curled.</p>
+
+<p>It is generally grown for stock; but the young sprouts are tender and
+mild-flavored when cooked. Its value for agricultural purposes appears
+to have been greatly overrated; for, when tried in this country against
+other varieties of cabbages, the produce was not extraordinary.</p>
+
+<p>The plants should be set three feet or three feet and a half apart.</p>
+
+
+<p><span class="smcap">Daubenton's Creeping Borecole.</span></p>
+
+<p>Chou vivace de Daubenton. <i>Vil.</i></p>
+
+<p>Stalk four or five feet in height or length. The leaves are nearly two
+feet long, deep green; the leaf-stems are long<span class='pagenum'><a name="Page_233" id="Page_233">[Pg 233]</a></span> and flexible. It
+sometimes takes root where the stem rests upon the surface of the
+ground; and, on this account, has been called perennial.</p>
+
+<p>The variety is hardy, and yields abundantly; though, in this last
+respect, it is inferior to the Thousand-headed.</p>
+
+
+<p><span class="smcap">Dwarf Green Curled Borecole.</span> <i>Thomp.</i></p>
+
+<p>Dwarf Curled Kale. Green Scotch Kale. Dwarf Curlies. Chou fris&eacute; &agrave; Pied
+court. <i>Vil.</i> Canada Dwarf Curled.</p>
+
+<p>The Dwarf Green Curled is a very hardy but comparatively low-growing
+variety; the stems seldom exceeding sixteen or eighteen inches in
+height. The leaves are finely curled; and the crowns of the plants, as
+well as the young shoots, are tender and delicate, especially after
+having been exposed to the action of frost.</p>
+
+<p>The plants may be set eighteen inches apart.</p>
+
+
+<p><span class="smcap">Field Cabbage.</span></p>
+
+<p>Field Kale for mowing. Chou &agrave; Faucher. <i>Vil.</i></p>
+
+<p>Leaves sixteen to eighteen inches in length, very dark green, deeply
+lobed, or lyrate, and hairy, or hispid, on the nerves and borders. The
+leaf-stems are nearly white.</p>
+
+<p>The variety produces small tufts, or collections of leaves, which are
+excellent for fodder, and which may be cut several times during the
+season. It is sometimes cultivated for stock; but, as a table vegetable,
+is of little value.</p>
+
+
+<p><span class="smcap">Flanders Kale.</span> <i>Thomp.</i></p>
+
+<p>Chou Caulet de Flanders. <i>Vil.</i></p>
+
+<p>This is a sub-variety of the Tree-cabbage, from which it is
+distinguished by the purplish color of its foliage. Its height is nearly
+the same, and the plant has the same general appearance. It is, however,
+considered somewhat hardier.<span class='pagenum'><a name="Page_234" id="Page_234">[Pg 234]</a></span></p>
+
+
+<p><span class="smcap">Green Marrow-Stem Borecole.</span></p>
+
+<p>Chou Moellier. <i>Vil.</i></p>
+
+<p>Stem green, about five feet high, clavate, or club-formed; thickest at
+the top, where it measures nearly two inches, and a half in diameter.
+This stem, or stalk, is filled with a succulent pith, or marrow, which
+is much relished by cattle; and, for this quality, the plant is
+sometimes cultivated. The leaves are large, and nearly entire on the
+edges; the leaf-stems are thick, short, white, and fleshy.</p>
+
+<p>It is not so hardy as most of the other varieties. The plants should be
+grown about three feet apart in one direction, by two feet or two feet
+and a half in the opposite.</p>
+
+
+<p><span class="smcap">Lannilis Borecole.</span></p>
+
+<p>Chou de Lannilis. <i>Vil.</i> Lannilis Tree-cabbage.</p>
+
+<p>Stem five feet high, thicker and shorter than that of the Cow or Tree
+Cabbage; leaves long, entire on the borders, pale-green, and very thick
+and fleshy. The leaf-stems are also thicker and shorter than those of
+the last-named varieties.</p>
+
+<p>The stalk is largest towards the top, and has the form of that of the
+Marrow-stem. It sometimes approaches so near that variety, as to be
+scarcely distinguishable from it.</p>
+
+
+<p><span class="smcap">Neapolitan Borecole.</span> <i>Trans.</i></p>
+
+<p>Neapolitan Curled Kale. Chou fris&eacute; de Naples. <i>Vil.</i></p>
+
+<p>The Neapolitan Borecole is remarkable for its peculiar manner of growth,
+but is hardly worthy of cultivation as a table vegetable, or even for
+stock. The stem is short and thick, and terminates in an oval bulb,
+somewhat in the manner of the Kohl Rabi. From all parts of this bulb are
+put<span class='pagenum'><a name="Page_235" id="Page_235">[Pg 235]</a></span> forth numerous erect, small leaves, finely curled on their edges.
+The whole plant does not exceed twenty inches in height. The leaves are
+attached to footstalks six or seven inches long. They are obovate,
+smooth on the surface, with an extraordinary number of white veins,
+nearly covering the whole leaf. The fringed edges are irregularly cut
+and finely curled, and so extended as nearly to conceal the other parts
+of the leaf. As the plant gets old, it throws out numerous small
+branches from the axils of the leaves on the sides of the bulb.</p>
+
+<p>The swollen portion of the stem is of a fleshy, succulent character, and
+is used in the manner of Kohl Rabi; between which and the Cabbage it
+appears to be intermediate.</p>
+
+
+<p><span class="smcap">Palm Kale.</span></p>
+
+<p>Palm Borecole. Chou Palmier. <i>Vil.</i></p>
+
+<p>Stalk six feet in height, terminating at the top in a cluster of leaves,
+which are nearly entire on the borders, blistered on the surface like
+those of the Savoys, and which sometimes measure three feet in length by
+four or five inches in width.</p>
+
+<p>As grown in France, the plant is remarkable for its fine appearance, and
+is considered quite ornamental; though, as an article of food, it is of
+little value. In England, it is said to have a tall, rambling habit, and
+to be little esteemed.</p>
+
+<p>The plants should be set three feet and a half apart in each direction.</p>
+
+
+<p><span class="smcap">Purple Borecole.</span></p>
+
+<p>Red Borecole. Tall Purple Kale. Curled Brown Kale. Chou fris&eacute; Rouge
+Grand. <i>Vil.</i></p>
+
+<p>With the exception of its color, the Purple Borecole much resembles the
+Tall Green Curled. As the leaves increase in size, they often change to
+green; but the veins still retain<span class='pagenum'><a name="Page_236" id="Page_236">[Pg 236]</a></span> their purple hue. When cooked, the
+color nearly or quite disappears.</p>
+
+<p>It is remarkably hardy, and is much cultivated in Germany.</p>
+
+
+<p><span class="smcap">Red Marrow-Stem Borecole.</span></p>
+
+<p>Red-stalked Kale.</p>
+
+<p>Stalk purplish-red, four and a half or five feet high, and surmounted by
+a cluster of large, fleshy leaves, on short, thick stems. The stalk is
+much larger than that of the Green Marrow-stem, and sometimes measures
+more than three inches in diameter. It is cultivated in the same manner,
+and used for the same purposes, as the last-named variety.</p>
+
+
+<p><span class="smcap">Tall Green Curled.</span> <i>Thomp.</i></p>
+
+<p>Tall Scotch Kale. Tall Green Borecole. Tall German Greens. Chou fris&eacute;
+grand du Nord. <i>Vil.</i></p>
+
+<p>This variety, if unmixed, may be known by its bright-green, deeply
+lobed, and curled leaves. Its height is two feet and a half and upwards.
+Very hardy and productive.</p>
+
+<p>The parts used are the crowns of the plants; and also the tender
+side-shoots, which are produced in great abundance. These boil well, and
+are sweet and delicate, especially after frost; though the quality is
+impaired by protracted, dry, freezing weather.</p>
+
+
+<p><span class="smcap">Thousand-Headed Borecole.</span> <i>Thomp.</i></p>
+
+<p>Chou branchu du Poitou. <i>Vil.</i> Chou &agrave; Mille T&ecirc;tes.</p>
+
+<p>The Thousand-headed Borecole much resembles the Tree or Cow Cabbage, but
+is not so tall-growing. It sends out numerous side-shoots from the main
+stem, and is perhaps preferable to the last-named sort. It is chiefly
+valuable as an agricultural plant, but may occasionally be grown in
+gardens<span class='pagenum'><a name="Page_237" id="Page_237">[Pg 237]</a></span> on account of its great hardiness; but its flavor is inferior
+to all other winter greens.</p>
+
+
+<p><span class="smcap">Variegated Borecole</span>. <i>Thomp.</i></p>
+
+<p>Variegated Kale. Variegated Canadian Kale. Chou fris&eacute; panach&eacute;. <i>Vil.</i></p>
+
+<p>This is a sub-variety of the Purple Borecole, growing about a foot and a
+half high. The leaves vary much in size, and are lobed and finely
+curled. They are also beautifully variegated, sometimes with green and
+yellowish-white or green and purple, and sometimes with bright-red and
+green.</p>
+
+<p>It is frequently grown as an ornamental plant, is occasionally employed
+for garnishing, and is sometimes put into bouquets. It is very good
+cooked after frost, but is not quite so hardy as the Purple Borecole.</p>
+
+
+<p><span class="smcap">Variegated Cock's-Comb Kale.</span></p>
+
+<p>A variety of the Common Cock's-comb Kale, with the leaves more or less
+variegated with purple and white. It is not of much value as an
+esculent.</p>
+
+
+<p><span class="smcap">Woburn Perennial Kale.</span> <i>Thomp.</i></p>
+
+<p>This is a tall variety of the Purple Borecole, with foliage very finely
+divided or fringed. The plant lasts many years, and may be propagated by
+cuttings, as it neither flowers readily nor perfects well its seeds. Its
+produce is stated to have been more than four times greater than that of
+either the Green or Purple Borecole on the same extent of ground. The
+weight of produce from ten square yards was a hundred and forty-four
+pounds ten ounces; but some of the large kinds of cabbages and savoys
+will exceed this considerably, and prove of better quality. The Woburn
+Perennial Kale can therefore only be recommended where the climate is
+too severe for the more tender kinds of the Cabbage tribe.<span class='pagenum'><a name="Page_238" id="Page_238">[Pg 238]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>BROCCOLI.</h3>
+
+<h4>Brassica oleracea var.</h4>
+
+<p>In its structure and general habit, the Broccoli resembles the
+Cauliflower. Between these vegetables the marks of distinction are so
+obscurely defined, that some of the white varieties of Broccoli appear
+to be identical with the Cauliflower. Botanists divide them as
+follows:&mdash;</p>
+
+<p>"The Cauliflower has generally a short stalk, and white-ribbed, oblong
+leaves. The stem by which the flower is supported unites at the head of
+the primary branches into thick, short, irregular bundles, in the form
+of a corymb. It appears to be a degeneration of the <i>Brassica oleracea
+costata</i>, or Portugal Cabbage.</p>
+
+<p>"In the Broccoli, the stalk is more elevated; the leaf-nerves less
+prominent; the pedicles, or stems, connected with and supporting the
+flower, or head, less thick and close. They are also longer; so that, on
+becoming fleshy, they resemble in shape the young shoots of asparagus:
+hence the name of 'Asparagoides,' given by ancient botanists to
+Broccoli. It seems to be a degeneration of the 'Chou cavalier,' or tall,
+open Cabbage.</p>
+
+<p>"Cultivation, by improving the finer kinds of white Broccolis, is
+narrowing the distinctive marks: but, although so nearly alike, they
+must ever remain really distinct, inasmuch as they derive their origin
+from two very distinct types; viz., the Portugal Cabbage and the Tall
+Curled Kale. The Cauliflower also originated in the south of Europe, and
+the Broccoli in the north of Europe, either in Germany or Britain."</p>
+
+<p><i>Seed.</i>&mdash;Broccoli-seeds are rarely raised in this country; most of the
+supply being received from France or England. In size, form, and color,
+they are similar to those of the Cabbage or Cauliflower. An ounce may be
+calculated to produce<span class='pagenum'><a name="Page_239" id="Page_239">[Pg 239]</a></span> about five thousand plants, although it contains
+nearly twice that number of seeds.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;In New England, as well as in the Middle and
+Western States, the seeds of the later sorts should be sown in March or
+April, in the manner of early cabbages; whilst the earlier varieties may
+be sown in the open ground, from the middle to the last of May. If the
+sowing be made in the open ground, prepare a small nursery-bed not too
+directly exposed to the sun, and sow in shallow drills six or eight
+inches apart. The last of June, or as soon as the plants have attained
+sufficient size, transplant them into soil that is well enriched, and
+has been deeply stirred; setting them at the distance directed for the
+variety. If possible, the setting should be performed when the weather
+is somewhat dull, for then the plants become sooner established; but, if
+planted out in dry weather, they should be immediately and thoroughly
+watered. If the plants have been started in a hot-bed, they should be
+set out at the time of transplanting cabbages.</p>
+
+<p>The after-culture consists in hoeing frequently to keep the ground loose
+and clean, and in earthing up slightly from time to time about the stem.</p>
+
+<p>Some of the early varieties will be fit for use in September; whilst the
+later sorts, if properly treated, will supply the table till spring.</p>
+
+<p>The difficulties attending the growing of Broccoli in this country arise
+mainly from the extreme heat and dryness of the summer and the intense
+cold of the winter. Whatever will tend to counteract these will promote
+the growth of the plants, and tend to secure the development of large
+and well-formed heads.</p>
+
+<p>"When the heads of White Broccoli are exposed to light, and especially
+to the direct influence of the sun, the color is soon changed to a dingy
+or yellowish hue. It is, therefore, necessary to guard against this as
+much as possible by fre<span class='pagenum'><a name="Page_240" id="Page_240">[Pg 240]</a></span>quently examining the plants; and, when any
+heads are not naturally screened, one or two of the adjoining
+side-leaves should be bent over the flower-head to shade it from the
+light, and likewise to protect it from the rain. Some kinds are almost
+self-protecting; whilst the leaves of others spread, and consequently
+require more care in shading."&mdash;<i>Thomp.</i></p>
+
+<p><i>Taking the Crop.</i>&mdash;"Broccoli should not be allowed to remain till the
+compactness of the head is broken, but should always be cut while the
+'curd,' as the flowering mass is termed, is entire, or before bristly,
+leafy points make their appearance through it. In trimming the head, a
+portion of the stalk is left, and a few of the leaves immediately
+surrounding the head; the extremities being cut off a little below the
+top of the latter."&mdash;<i>Thomp.</i></p>
+
+<p><i>Preservation.</i>&mdash;"They are sometimes preserved during winter as follows:
+Immediately previous to the setting-in of hard frost in autumn, take up
+the plants on a dry day, with the roots entire, and turn their tops
+downwards for a few hours, to drain off any water that may be lodged
+between the leaves. Then make choice of a ridge of dry earth, in a
+well-sheltered, warm exposure, and plant them down to their heads
+therein, close to one another; having previously taken off a few of the
+lower, loose leaves. Immediately erect over them a low, temporary shed,
+of any kind that will keep them perfectly free from wet, and which can
+be opened to admit the air in mild, dry weather. In very severe freezing
+seasons, an extra covering of straw, or other description of dry litter,
+should be applied over and around the shed; but this should be removed
+on the recurrence of moderate weather."</p>
+
+<p>They will keep well in a light, dry cellar, if set in earth as far as
+the lower leaves.</p>
+
+<p><i>Seeds.</i>&mdash;The seeds of Broccoli are not distinguishable from those of
+the Cauliflower. They, however, rarely ripen well in this country, and
+seedsmen are generally supplied from abroad.<span class='pagenum'><a name="Page_241" id="Page_241">[Pg 241]</a></span></p>
+
+<p><i>Use.</i>&mdash;The heads, or flowers, are cooked and served in all the forms of
+the Cauliflower.</p>
+
+<p><i>Varieties.</i>&mdash;These are exceedingly numerous; although the distinctions,
+in many instances, are neither permanent nor well defined.</p>
+
+<p>In 1861-62, a hundred and three nominally distinct sorts were
+experimentally cultivated at the Chiswick Gardens, near London, Eng.,
+under the direction of Robert Hogg, Esq. In reporting the result, he
+says, "It is quite evident that the varieties of Broccoli, as now grown,
+are in a state of great confusion. The old varieties, such as Grange's
+and the Old Early White, have entirely disappeared, or lost their
+original character; whilst the distinctive names of Early White and Late
+White seem now to be possessed of no value, as, in some cases, the one
+is used for the other, and <i>vice vers&acirc;</i>."</p>
+
+<p>The kinds catalogued by seedsmen, and recommended for cultivation, are
+the following; viz.:&mdash;</p>
+
+
+<p><span class="smcap">Ambler's Early White.</span> <i>R. Hogg.</i></p>
+
+<p>Similar to Mitchinson's Penzance, but easily distinguished by its winged
+leaves; those of the last named being interrupted. It is remarkably
+hardy, and produces a large, creamy-white head, very uniform in size.</p>
+
+
+<p><span class="smcap">Chappell's Large Cream-Colored.</span></p>
+
+<p>Chappell's New Cream-colored.</p>
+
+<p>A very large and fine sort, earlier than the Portsmouth; flower
+cream-yellow. Sow in the open ground in May, and transplant three feet
+apart in each direction.</p>
+
+
+<p><span class="smcap">Danish, or Late Green.</span></p>
+
+<p><i>Late Danish. Siberian.</i></p>
+
+<p>The leaves of this variety are long, narrow, and much undulated; the
+leaf-stems are tinged with purple; the heads<span class='pagenum'><a name="Page_242" id="Page_242">[Pg 242]</a></span> are of medium size,
+compact, exposed, and of a greenish color. It is one of the latest and
+hardiest of all varieties.</p>
+
+
+<p><span class="smcap">Dwarf Brown Close-Headed.</span> <i>Trans.</i></p>
+
+<p>This variety resembles the Sulphur-colored; from which it probably
+originated. It is, however, earlier, and differs in the form, as well as
+in the color, of the flower. The leaves are small, not much waved,
+dark-green, with white veins: they grow erect, and afford no protection
+to the head. Most of the crowns are green at first; but they soon change
+to large, handsome, brown heads.</p>
+
+<p>The plants should be set two feet apart in each direction.</p>
+
+
+<p><span class="smcap">Early Purple.</span> <i>Trans.</i></p>
+
+<p>Early Purple Sprouting.</p>
+
+<p>An excellent kind, of a deep-purple color. When the variety is unmixed,
+it is close-headed at first; afterwards it branches, but is liable to be
+too much branched, and to become green. The plant is from two to three
+feet high, and a strong grower; the leaves are comparatively short,
+spreading, and of a purplish-green color; the head is quite open from
+the leaves. Small leaves are sometimes intermixed with the head, and the
+plant produces sprouts of flowers from the al&aelig; of the leaves.</p>
+
+<p>It succeeds best in rich soil, and the plants should be set three feet
+apart.</p>
+
+
+<p><span class="smcap">Early Sprouting.</span> <i>M'Int.</i></p>
+
+<p>Asparagus Broccoli. North's Early Purple. Italian Sprouting. Early
+Branching.</p>
+
+<p>A strong-growing, hardy sort, from two to three feet high. The leaves
+are spreading, much indented, and of a purplish-green color. The flower
+is close-headed, and, in the genuine variety, of a rich purple on its
+first appearance. It is, however, liable to lose its color, and to
+become greenish; and<span class='pagenum'><a name="Page_243" id="Page_243">[Pg 243]</a></span> sometimes produces numerous small, green leaves,
+intermixed with the flower, particularly if grown in soil too rich.</p>
+
+<p>The variety is extensively grown by the market-gardeners in the vicinity
+of London.</p>
+
+
+<p><span class="smcap">Elletson's Gigantic Late White.</span></p>
+
+<p>Elletson's Mammoth.</p>
+
+<p>One of the largest and latest of the white broccolis. Leaves spreading;
+stem short.</p>
+
+
+<p><span class="smcap">Fine Early White.</span> <i>Thomp.</i></p>
+
+<p>Early White. Devonshire White. Autumn White.</p>
+
+<p>Plant tall, with erect, dark-green, nearly entire leaves. The heads are
+very white and close.</p>
+
+<p>This variety, in common with a few others, is sometimes cut in
+considerable quantities by market-gardeners previous to heavy frost, and
+preserved in cellars for the supply of the market.</p>
+
+
+<p><span class="smcap">Frogmore Protecting.</span> <i>Hov. Mag.</i></p>
+
+<p>Head pure white, scarcely distinguishable from the finest cauliflower;
+size large,&mdash;when well formed, measuring from seven to nine inches in
+diameter.</p>
+
+<p>A recently introduced sort, promising to be one of the best. The plants
+are extremely hardy and vigorous, and rarely fail to develop a large and
+fine head, having a rich, curdy appearance, and, as before observed,
+similar to a well-grown cauliflower. It is of dwarf growth; and the
+outer leaves, closing over the large head of flowers, protect it from
+the action of severe weather.</p>
+
+
+<p><span class="smcap">Gillespie's Broccoli.</span> <i>Thomp.</i></p>
+
+<p>A fine, white, early autumn variety, much grown about Edinburgh.<span class='pagenum'><a name="Page_244" id="Page_244">[Pg 244]</a></span></p>
+
+
+<p><span class="smcap">Grange's Early Cauliflower Broccoli.</span> <i>M'Int.</i></p>
+
+<p>Grange's Early White. Hopwood's Early White. Marshall's Early White.
+Bath White. Invisible.</p>
+
+<p>This is an old variety, and, when pure, still stands in high estimation;
+having a head nearly as large and as white as a cauliflower. The
+leaf-stems are long and naked; the leaves are somewhat ovate, lobed at
+the base, very slightly waved, and, incurving a little over the flower,
+defend it from frost and wet. It is not a large grower; and, being
+upright in habit, may be grown at two feet distant.</p>
+
+<p>Hardy, and well deserving of cultivation. The London market-gardeners
+cultivate four varieties, of which this is the principal.</p>
+
+
+<p><span class="smcap">Green Cape.</span> <i>Thomp.</i></p>
+
+<p>Autumnal Cape. Maher's Hardy Cape.</p>
+
+<p>Leaves long and narrow; the veins and midribs green; the head is
+greenish, and generally covered by the leaves.</p>
+
+<p>This variety and the Purple Cape often become intermixed, and are liable
+to degenerate. They are, however, quite distinct, and, when pure, very
+beautiful.</p>
+
+
+<p><span class="smcap">Green Close-Headed Winter.</span> <i>Trans.</i></p>
+
+<p>Late Green. Siberian. Dwarf Roman.</p>
+
+<p>This new and excellent Broccoli is apparently a seedling from the Green
+Cape. The plants are dwarf; the leaves are large and numerous, with
+white veins. The flower grows exposed, is not of large size, and
+resembles that of the Green Cape. Its season immediately follows that of
+the last-named variety.</p>
+
+
+<p><span class="smcap">Hammond's White Cape.</span></p>
+
+<p>An excellent, pure white variety, obtained in England by cultivation and
+selection.<span class='pagenum'><a name="Page_245" id="Page_245">[Pg 245]</a></span></p>
+
+
+<p><span class="smcap">Kent's Late White.</span>. <i>R. Hogg.</i></p>
+
+<p>A remarkably hardy, dwarf-growing variety, with very dark-green foliage.
+Bouquet white, of good size, and well protected.</p>
+
+
+<p><span class="smcap">Kidderminster.</span> <i>R. Hogg.</i></p>
+
+<p>Head large and handsome, of pure whiteness, and much exposed. It is
+evidently a form of "Willcove," and has, undoubtedly, emanated from that
+variety; but it is somewhat earlier.</p>
+
+
+<p><span class="smcap">Knight's Protecting.</span> <i>R. Hogg.</i> <i>M'Int.</i></p>
+
+<p>Early Gem. The Gem. Lake's Gem. Waterloo Late White. Dilliston's Late
+White. Hampton Court. Invisible Late White.</p>
+
+<p>When pure, this variety is of a dwarfish habit of growth, with long,
+pointed, and winged leaves, which have a spiral twist about the head,
+and turn in closely over it, so as effectually to protect it from the
+effect of frost, and preserve it of a fine white color.</p>
+
+<p>It is remarkably hardy; and as the plants are of small size, with
+comparatively large heads, a great product is realized from a small
+piece of ground.</p>
+
+
+<p><span class="smcap">Late Dwarf Purple</span>.</p>
+
+<p>Dwarf Swedish. Italian Purple. Dwarf Danish.</p>
+
+<p>This is the latest purple Broccoli. The plants seldom rise above a foot
+in height. The flower, at first, shows small and green; but soon
+enlarges, and changes to a close, conical, purple head. The leaves are
+short and small, dark-green, with white veins, much sinuated, deeply
+indented, and form a regular radius round the flower. The whole plant
+presents a singular and beautiful appearance.<span class='pagenum'><a name="Page_246" id="Page_246">[Pg 246]</a></span></p>
+
+
+<p><span class="smcap">Miller's Late White.</span> <i>Thomp.</i></p>
+
+<p>Miller's Dwarf.</p>
+
+<p>This is an old variety; but is considered by some to be the best late
+sort, if it can be obtained true. Hardy. Transplant two feet apart.</p>
+
+
+<p><span class="smcap">Mitchell's Ne Plus Ultra.</span> <i>Thomp.</i></p>
+
+<p>Hardy, and of dwarf habit; leaves smooth, glaucous, protecting the head,
+which is cream-colored, large, and compact. Transplant two feet apart.</p>
+
+
+<p><span class="smcap">Mitchinson's Penzance.</span> <i>R. Hogg.</i></p>
+
+<p>Early White Cornish. Mitchinson's Early White.</p>
+
+<p>One of the best of the Spring Whites. The leaves are much waved on the
+margin, and enclose large and fine heads, which are nearly of a pure
+white color. Very hardy.</p>
+
+
+<p><span class="smcap">Portsmouth.</span> <i>Thomp.</i></p>
+
+<p>Cream-colored. Southampton. Maher's New Dwarf.</p>
+
+<p>Leaves large, broad, with white veins, spreading; although the central
+ones partially cover the flower, or head, which is buff, or
+cream-colored. It is a hardy sort; and the flower, which is produced
+near the ground, is said to exceed in size that of any other variety.
+The plants should be set three feet apart.</p>
+
+
+<p><span class="smcap">Purple Cape.</span> <i>Trans.</i></p>
+
+<p>Early Purple Cape. Purple Silesian. Howden's Superb Purple. Grange's
+Early Cape. Blue Cape.</p>
+
+<p>This has a close, compact head, of a purple color, and, in favorable
+seasons, comes as large as a cauliflower. The plants grow from a foot to
+a foot and a half in height, with short, erect, concave leaves,
+regularly surrounding the head. The veins and midribs are stained with
+purple.<span class='pagenum'><a name="Page_247" id="Page_247">[Pg 247]</a></span> The head is exposed to view in growing; and, as it enlarges,
+the projecting parts of the flower show a greenish-white mixed with the
+purple color. When boiled, the whole flower becomes green.</p>
+
+<p>Excellent for general culture, as it is not only one of the finest
+varieties for the table, but the plants form their heads much more
+generally than many other kinds. It is the earliest of the purple
+broccolis.</p>
+
+<p>The seed should not be sown before the middle or last of May, and the
+plants will require a space of two feet and a half in each direction.</p>
+
+
+<p><span class="smcap">Snow's Superb White Winter.</span> <i>Thomp.</i></p>
+
+<p>Gill's Yarmouth White.</p>
+
+<p>This variety is of dwarfish habit. The leaves are broad, with short
+stems; the heads are large, white, very compact, well protected by the
+incurved leaves, and equal in quality to those of the Cauliflower. By
+many it is considered superior to Grange's Early Cauliflower Broccoli.</p>
+
+
+<p><span class="smcap">Snow's Spring White or Cauliflower Broccoli.</span> <i>Trans.</i></p>
+
+<p>Naples White. Early White. Adam's Early White. Neapolitan White.
+Imperial Early White. Grange's Cauliflower. Covent-Garden Market.</p>
+
+<p>Plant about two feet high, robust, and a strong grower. The leaves are
+large, thick-veined, flat, and narrow; and generally compress the head,
+so as to render it invisible when ready for cutting, and thus protect it
+from rain and the effects of frost. Head large, perfectly white.</p>
+
+
+<p><span class="smcap">Sulphur or Brimstone Broccoli.</span> <i>Trans.</i></p>
+
+<p>Late Brimstone. Fine Late Sulphur. Edinburgh Sulphur.</p>
+
+<p>Leaves with long stems; heads large, compact, somewhat conical,
+sulphur-colored, sometimes tinged with purple. Hardy.<span class='pagenum'><a name="Page_248" id="Page_248">[Pg 248]</a></span></p>
+
+
+<p><span class="smcap">Walcheren Broccoli.</span> <i>M'Int.</i></p>
+
+<p>Comparatively new, and so closely resembling a cauliflower as to be
+scarcely distinguishable from it. The leaves, however, are more curled,
+and its constitution is of a hardier nature, enduring the cold, and also
+withstanding heat and drought better. Much esteemed in England, where,
+by successive sowings, it is brought to the table at every season of the
+year.</p>
+
+
+<p><span class="smcap">Ward's Superb.</span> <i>R. Hogg.</i></p>
+
+<p>This is a form of Knight's Protecting, but is from two to three weeks
+later. It is of a dwarfish habit of growth, closely protected by the
+spirally compressed leaves, with a good-sized and perfectly white head.
+One of the best of the late White Broccolis.</p>
+
+
+<p><span class="smcap">White Cape.</span> <i>Thomp.</i></p>
+
+<p>Heads of medium size, white, and compact.</p>
+
+
+<p><span class="smcap">Willcove.</span> <i>R. Hogg.</i></p>
+
+<p>Late Willcove.</p>
+
+<p>The true Willcove is a variety perfectly distinct from every other of
+its season. The heads are very large, firm, even, and fine, and of a
+pure whiteness. They are fully exposed, and not protected by the leaves
+as most other broccolis are. On this account, the variety is more liable
+to be injured by the weather than any other late sort; and therefore, in
+severe seasons, it must be regarded as deficient in hardiness.</p>
+
+<p>"It derives its name from a small village near Devonport, Eng.; where it
+originated, and where the Broccoli is said to be grown in great
+perfection."<span class='pagenum'><a name="Page_249" id="Page_249">[Pg 249]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>BRUSSELS SPROUTS.</h3>
+
+<h4>Thousand-headed Cabbage. Brassica oleracea var.</h4>
+
+
+<p>In its general character, this vegetable is not unlike some of the
+varieties of Kale or Borecole. Its stem is from a foot to four feet in
+height, and from an inch and a half to upwards of two inches in
+diameter. It is remarkable for the production of numerous small axillary
+heads, or sprouts, which are arranged somewhat in a spiral manner, and
+which are often so closely set together as entirely to cover the sides
+of the stem. "These small heads are firm and compact like little
+cabbages, or rather like hearted savoys in miniature. A small head,
+resembling an open savoy, surmounts the stem of the plant, and maintains
+a circulation of sap to the extremity. Most of the original side-leaves
+drop off as these small buds, or heads, enlarge."&mdash;<i>Thomp.</i></p>
+
+<div class="figleft">
+             <img   src="images/img266.jpg" width="268" height="400"
+             alt="Brussels Sprouts." /><br />
+<b>Brussels Sprouts.</b>
+            </div>
+<p><i>Culture.</i>&mdash;The plant is always raised from seeds, which, in size, form,
+or color, are scarcely distinguishable from the seeds of the Common
+Cabbage. These should be sown at the time and in the manner of the
+Cabbage, either in hot-beds in March or April, or in the open ground in
+April or May. When three or four inches high, transplant two feet apart
+in each direction, and cultivate as directed for cabbages and
+cauliflowers. In September, the early plantings will be fit<span class='pagenum'><a name="Page_250" id="Page_250">[Pg 250]</a></span> for
+gathering; whilst the later plants will afford a succession that will
+supply the table during the winter. For the latter purpose, they should
+be harvested before severe freezing weather, and preserved in the cellar
+as cauliflowers and broccolis. They are quite hardy, easily grown,
+thrive well in New England or in the Middle States, and deserve more
+general cultivation.</p>
+
+<p><i>To raise Seeds.</i>&mdash;In the autumn, select two or three of the finest
+plants; keep them in the cellar, or out of the reach of frost, during
+winter; and in the spring set them in the open ground, two feet apart,
+and as far as possible from all flowering plants of the Cabbage family.
+Cut off the top shoot, and save the branches of pods that proceed from
+the finest of the small heads on the sides of the main stem.</p>
+
+<p><i>Use.</i>&mdash;The small heads are boiled and served in the manner of cabbages.
+They are also often used in the form of the cauliflower, boiled until
+soft, then drained, and afterwards stewed with milk, cream, or butter.</p>
+
+<p><i>Varieties.</i>&mdash;Two varieties are enumerated by gardeners and seedsmen;
+viz.:&mdash;</p>
+
+
+<p><span class="smcap">Dwarf Brussels Sprouts.</span></p>
+
+<p>A low-growing sort, usually from eighteen inches to two feet in height.
+It differs from the following variety principally in size, though it is
+somewhat earlier. The dwarf stems are said to produce heads which are
+more tender and succulent when cooked than those obtained from taller
+plants.</p>
+
+
+<p><span class="smcap">Tall or Giant Brussels Sprouts.</span></p>
+
+<p>Stem nearly four feet in height; plant healthy and vigorous, producing
+the small heads peculiar to its class in great abundance. It is somewhat
+hardier than the foregoing variety; and, on account of its greater
+length of stalk, much more productive.<span class='pagenum'><a name="Page_251" id="Page_251">[Pg 251]</a></span></p>
+
+<p>There is, however, very little permanency to these sorts. Much of the
+seed found in the market will not only produce plants corresponding with
+both of the varieties described, but also numerous intermediate kinds.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE CABBAGE.</h3>
+
+<h4>Brassica oleracea capitata.</h4>
+
+<p>The Cabbage is a biennial plant; and, though comparatively
+hardy,&mdash;growing at all seasons unprotected in England,&mdash;will not
+withstand the winters of the Northern States in the open ground.</p>
+
+<p>When fully developed, it is from four to five feet in height. The
+flowers are cruciform, generally yellow, but sometimes white or
+yellowish-white. The seeds, which ripen in July and August of the second
+year, are round, reddish-brown or blackish-brown, and retain their
+vitality five years. About ten thousand are contained in an ounce.</p>
+
+<p><i>Soil and Situation.</i>&mdash;"Though not particularly nice as to soil or
+situation, cabbages do best when grown in well-manured ground. In such
+soil, they are generally earlier than when raised in cold and stiff
+ground. But manure need not be profusely applied, if the ground is
+naturally of a fertile and open kind; for the flavor is generally better
+in such soil than where a great quantity of fertilizer is used."</p>
+
+<p><i>Propagation.</i>&mdash;All of the varieties are propagated from seed sown
+annually. For early use, a sowing may be made in a hot-bed in February
+or March; and, for winter use, the seed may be sown in a nursery-bed in
+the open ground in May or June. When five or six inches high, transplant
+to the distance directed in the description of the variety. In the
+hot-bed or nursery-bed, the plants should not be allowed to stand too
+thickly together, as this causes them to draw up weak and feeble.<span class='pagenum'><a name="Page_252" id="Page_252">[Pg 252]</a></span></p>
+
+<p><i>To raise Seed.</i>&mdash;At the time of harvesting, select a few of the most
+compact and best-formed heads possessing the characters of the pure
+variety; and, in the following April, set the plants entire, three feet
+apart in each direction. As they progress in growth, remove all of the
+side-shoots, and encourage the main sprout, that will push up through
+the centre of the head. Seeds from the side-shoots, as well as those
+produced from decapitated stems, are of little value. No cabbage-seed is
+really reliable that is not obtained from firm and symmetrical heads;
+and seed thus cultivated for a few successive seasons will produce
+plants, ninety per cent of which will yield well-formed and good-sized
+cabbages.</p>
+
+<p>American-grown seed is generally considered superior to that of foreign
+growth; and, when it can be obtained from a reliable seedsman or
+seeds-grower, the purchaser should not be induced by the difference in
+price to select the nominally cheaper, as there are few vegetables with
+which the character of the seed is of greater importance.</p>
+
+<p><i>Varieties.</i>&mdash;The varieties are numerous, and the distinction, in many
+instances, well-defined and permanent. Between some of the sorts,
+however, the variations are slight, and comparatively unimportant.</p>
+
+
+<p><span class="smcap">Atkins's Matchless.</span> <i>M'Int.</i></p>
+
+<p>This is a variety of the Early York: the head, however, is smaller and
+more conical, and the leaves are more wrinkled,&mdash;somewhat similar to
+those of the Savoys. It is of tender texture and delicate flavor; and,
+with the exception of its smaller size, is considered equal, if not
+superior, to the last-named variety.</p>
+
+<p>It is comparatively a recent sort, and seems to be desirable rather for
+its precocity and excellent quality than for its size or productiveness.</p>
+
+<p>Transplant to rows fifteen inches apart, and twelve inches asunder in
+the rows.<span class='pagenum'><a name="Page_253" id="Page_253">[Pg 253]</a></span></p>
+
+
+<p><span class="smcap">Barnes's Early.</span></p>
+
+<p>Barnes's Early Dwarf.</p>
+
+<p>This variety, in respect to season, size, form, and general habit, seems
+to be intermediate between, or a hybrid from, the York and Ox-heart.
+Head ovate, rather compact; texture fine and tender; flavor mild and
+good.</p>
+
+<p>Set in rows two feet apart, and eighteen inches apart in the rows.</p>
+
+
+<p><span class="smcap">Bergen Drumhead.</span></p>
+
+<p>Large Bergen. Great American. Quintal. <i>Vil.</i> Large German Drumhead.</p>
+
+<p>Head remarkably large, round, flattened at the top, compact; the leaves
+are of a peculiar, glaucous-green color, of thick texture, firm, and
+rather erect; the nerves large and prominent; the outer leaves of the
+head are usually revoluted on the borders; the loose leaves are
+numerous, and rarely rise above a level with the summit of the head; the
+stalk is short.</p>
+
+<p>The Bergen Drumhead is one of the largest and latest of all the
+cabbages; and, when not fully perfected before being harvested, has the
+reputation, if reset in earth in the cellar, of heading, and increasing
+in size, during winter. It is a popular market sort; and,
+notwithstanding its extraordinary proportions, is tender, well flavored,
+and of more than average quality for family use. The plants should be
+set three feet apart.</p>
+
+
+<p><span class="smcap">Champion of America.</span></p>
+
+<p>One of the largest of the recently introduced sorts; the whole plant
+sometimes attaining a weight of forty pounds and upwards. Head very
+large, flattened, somewhat resembling the Drumheads; outer leaves very
+few, succulent, and tender; stalk short; quality tender, mild, and well
+flavored. As a<span class='pagenum'><a name="Page_254" id="Page_254">[Pg 254]</a></span> market variety, it has few, if any, superiors. It heads
+with great uniformity, and bears transportation well; but its large size
+is objectionable when required for the use of families numbering but few
+members.</p>
+
+
+<p><span class="smcap">Early Battersea.</span> <i>Thomp.</i></p>
+
+<p>Dwarf Battersea. Early Dwarf Battersea.</p>
+
+<p>The type of the Early Battersea is very old. When fully grown, the four
+outside or lower leaves are about sixteen inches in diameter; and, when
+taken off and spread out, their general outline is nearly circular. The
+stem is dwarfish, and the leaf-stalks come out quite close to each
+other; so that scarcely any portion of the stem is to be seen between
+them. The whole cabbage measures about three feet in circumference. The
+heart is shortly conical, with a broad base; near which it is about two
+feet in circumference, when divested of the outside leaves. The ribs
+boil tender.</p>
+
+<p>It is one of the best sorts for the general crop of early cabbages; is
+not liable to crack; and, when cut close to the stem, often puts forth a
+number of fresh heads, of fair size and good quality.</p>
+
+
+<p><span class="smcap">Early Cornish.</span></p>
+
+<p>Penton. Paignton. Pentonville.</p>
+
+<p>This is an intermediate sort, both in respect to size and season; and is
+said to derive its name from a village in Devonshire, Eng., where it has
+been cultivated for ages. The head is of full medium size, somewhat
+conical in form, and moderately firm and solid. The outside leaves are
+rather numerous, long, and of a pale or yellowish green color. Its
+texture is fine and tender, and its flavor mild and agreeable. It is
+three or four weeks later than the Early York.</p>
+
+<p>If reset in spring, this variety, like the Yanack, will send out from
+the stalk abundant tender sprouts, which will sup<span class='pagenum'><a name="Page_255" id="Page_255">[Pg 255]</a></span>ply the table with the
+best of coleworts, or greens, for several weeks of the early part of the
+season.</p>
+
+<p>The plants are somewhat leafy and spreading, and require full the
+average space. The rows should be two and a half or three feet apart,
+and the distance between the plants in the rows full two feet.</p>
+
+
+<p><span class="smcap">Early Drumhead.</span></p>
+
+<p>This is an intermediate variety, about the size of the Early York, and a
+little later. The head is round, flattened a little at the top, firm and
+well formed, tender in texture, and well flavored.</p>
+
+<p>It is a good sort for the garden, as it heads well, occupies but little
+space in cultivation, and comes to the table immediately after the
+earlier sorts.</p>
+
+<p>The plants should be set in rows two feet apart, and eighteen inches
+apart in the rows.</p>
+
+
+<p><span class="smcap">Early Dutch Twist.</span> <i>M'Int.</i></p>
+
+<p>An excellent cabbage of the smallest size. It is very early and
+delicate, and may be planted almost as close together as a crop of
+cabbage-lettuce.</p>
+
+<p>The first sowing should be made early; afterwards, sowings should be
+made at intervals of two or three weeks, which will secure for the table
+a constant supply of fresh and tender heads from July till winter.</p>
+
+
+<p><span class="smcap">Early Hope.</span></p>
+
+<p>A rather small, solid, oval-headed, early sort, nearly of the season of
+the Early York. Its color is bright-green, and its leaves rather erect
+and firm. In quality, it is not unlike the Small Early Ox-heart, and
+requires the same space in cultivation.</p>
+
+<p>The variety is comparatively new; and, though found on the catalogues of
+seedsmen, is little disseminated.<span class='pagenum'><a name="Page_256" id="Page_256">[Pg 256]</a></span></p>
+
+
+<p><span class="smcap">Early Low Dutch.</span></p>
+
+<p>Early Dutch Drumhead.</p>
+
+<p>This well-known and standard variety has a round, medium-sized, solid
+head, sometimes tinted with brown at its top. The outside and loose
+leaves are few in number, large, rounded, clasping, blistered, and of a
+glaucous-green color; the ribs and nerves are small; the stalk is thick
+and short. It is rather early, tender, and of good quality; heads well;
+and is one of the best sorts for growing in a small garden for early
+table use. The plants should be allowed a space of two feet and a half
+between the rows, and nearly two feet in the rows.</p>
+
+
+<p><span class="smcap">Early Nonpareil.</span></p>
+
+<p>Head of medium size, bright-green, rather ovoid or egg-shaped, solid;
+the leaves are generally erect, roundish, concave, and of thick, firm
+texture; the stalk is comparatively short, and the spare leaves few in
+number; flavor mild and pleasant. By some, it is considered the best of
+the intermediate varieties.</p>
+
+<p>In many respects, it resembles the Small Ox-heart.</p>
+
+
+<p><span class="smcap">Early Sugar-Loaf.</span></p>
+
+<p>The color of this variety, and the form of its head, distinguish it from
+all others. The plant, when well developed, has an appearance not unlike
+some of the varieties of Cos lettuces; the head being round and full at
+the top, and tapering thence to the base, forming a tolerably regular,
+inverted cone. The leaves are erect, of a peculiar ashy or bluish-green
+hue, spoon-shaped, and clasp or cove over and around the head in the
+manner of a hood or cowl.</p>
+
+<p>Though an early cabbage, it is thought to be more affected by heat than
+most of the early varieties; and is also said to<span class='pagenum'><a name="Page_257" id="Page_257">[Pg 257]</a></span> lose some of its
+qualities, if kept late in the season. Head of medium size, seldom
+compactly formed; and, when cut and cooked in its greatest perfection,
+tender and well flavored.</p>
+
+<p>Transplant in rows two feet apart, and from eighteen to twenty-four
+inches apart in the rows.</p>
+
+
+<p><span class="smcap">Early Wakefield.</span></p>
+
+<p>Head of medium size, generally somewhat conical, but sometimes nearly
+round, compact; leaves very glaucous; stalk small.</p>
+
+<p>A fine, early variety, heading readily. As the plants occupy but little
+space, it is recommended as a desirable sort for early marketing.</p>
+
+
+<p><span class="smcap">Early York.</span></p>
+
+<p>According to Rogers, the Early York Cabbage was introduced into England
+from Flanders, more than a hundred years ago, by a private soldier named
+Telford, who was there many years in the reign of Queen Anne. On his
+return to England, he settled as a seedsman in Yorkshire: whence the
+name and celebrity of the variety.</p>
+
+<p>In this country, it is one of the oldest, most familiar, and, as an
+early market sort, one of the most popular, of all the kinds now
+cultivated. The head is of rather less than medium size, roundish-ovoid,
+close, and well-formed, of a deep or ash-green color, tender, and well
+flavored. The loose leaves are few in number, often revoluted on the
+border, and comparatively smooth on the surface; nerves greenish-white.
+The plants of the true variety have short stalks, occupy but little
+space, and seldom fail to produce a well-formed, and, for an early sort,
+a good-sized head. They require a distance of about eighteen inches
+between the rows, and fifteen or eighteen inches in the row.</p>
+
+<p>Its earliness and its unfailing productiveness make it a<span class='pagenum'><a name="Page_258" id="Page_258">[Pg 258]</a></span> favorite with
+market-gardeners; and it still retains its long-established popularity,
+notwithstanding the introduction of numerous new sorts, represented as
+being as early, equally prolific, and surpassing it in general
+excellence.</p>
+
+
+<p><span class="smcap">East Ham.</span></p>
+
+<p>From East Ham, in Essex, Eng. It is not a large, but a fine, early sort,
+not unlike the Ox-heart. The head is of an oval form, compact, and
+rather regular; the leaves are firm in texture, sometimes reflexed, or
+curved backward, but generally erect and concave; nerves pale
+greenish-white; stem very short. It is mild and delicate, and a
+desirable early variety.</p>
+
+<p>In setting the plants, allow two feet and a half between the rows, and
+two feet between the plants in the rows.</p>
+
+
+<p><span class="smcap">Green Glazed.</span></p>
+
+<p>American Green Glazed.</p>
+
+<p>Head large, rather loose and open; the leaves are numerous, large,
+rounded, waved on the borders, and slightly blistered on the surface;
+stalk comparatively long. Its texture is coarse and hard, and the
+variety really possesses little merit; though it is somewhat extensively
+grown in warm latitudes, where it appears to be less liable to the
+attacks of the cabbage-worm than any other sort.</p>
+
+<p>A distinguishing characteristic of this cabbage is its deep,
+shining-green color; the plants being readily known from their peculiar,
+varnished, or glossy appearance.</p>
+
+
+<p><span class="smcap">Large Late Drumhead.</span></p>
+
+<p>American Drumhead.</p>
+
+<p>Head very large, round, sometimes flattened a little at the top, close
+and firm; the loose leaves are numerous, broad,<span class='pagenum'><a name="Page_259" id="Page_259">[Pg 259]</a></span> round, and full,
+clasping, blistered, and of a sea-green color; the ribs and nerves are
+of medium size, and comparatively succulent and tender; stem short. The
+variety is hardy, seldom fails to form a head, keeps well, and is of
+good quality.</p>
+
+<p>In cultivation, it requires more than the average space, as the plants
+have a spreading habit of growth. The rows should not be less than three
+feet apart; and two feet and a half should be allowed between the plants
+in the rows.</p>
+
+<p>There are many varieties of this cabbage, introduced by different
+cultivators and seedsmen under various names, differing slightly, in
+some unimportant particulars, from the foregoing description, and also
+differing somewhat from each other, "but agreeing in being large,
+rounded, cabbaging uniformly, having a short stem, keeping well, and in
+being tender and good flavored."</p>
+
+
+<p><span class="smcap">Large York.</span></p>
+
+<p>This is a larger cabbage than the Early York; which variety it somewhat
+resembles. The head, however, is broader in proportion to its depth, and
+more firm and solid; the leaves not connected with the head are more
+erect, of a firmer texture, not quite so smooth and polished, and the
+surface slightly bullated, or blistered. It also has a shorter stalk,
+and is two or three weeks later.</p>
+
+<p>The Large York seems to be intermediate between the Early York and the
+Large Late Drumheads, as well in respect to form and general character
+as to its season of maturity. It is recommended as being less affected
+by heat than many other kinds, and, for this reason, well adapted for
+cultivation in warm climates. It seldom fails in forming its head, and
+is tender and well flavored.<span class='pagenum'><a name="Page_260" id="Page_260">[Pg 260]</a></span></p>
+
+
+<p><span class="smcap">Large Ox-Heart.</span></p>
+
+<p>Large French Ox-heart.</p>
+
+<p>This is a French variety, of the same form and general character as the
+Small Ox-heart, but of larger size. The stalk is short; the head firm
+and close, and of a light-green color; the spare leaves are few in
+number, generally erect, and concave. It is a week or ten days later
+than the Small Ox-heart, forms its head readily, and is tender and well
+flavored. One of the best of the intermediate sorts.</p>
+
+<p>The plants should be set two feet apart in each direction.</p>
+
+
+<p><span class="smcap">Marblehead Mammoth Drumhead.</span> <i>J. J. H. Gregory.</i></p>
+
+<p>One of the largest of the Cabbage family, produced from the Mason, or
+Stone-mason, by Mr. Alley, and introduced by Mr. J. J. H. Gregory, of
+Marblehead, Mass.</p>
+
+<p>Heads not uniform in shape,&mdash;some being nearly flat, while others are
+almost hemispherical; size very large, varying from fifteen to twenty
+inches in diameter,&mdash;although specimens have been grown of the
+extraordinary dimensions of twenty-four inches. In good soil, and with
+proper culture, the variety is represented as attaining an average
+weight of thirty pounds. Quality tender and sweet.</p>
+
+<p>Cultivate in rows four feet apart, and allow four feet between the
+plants in the rows. For early use, start in a hot-bed; for winter, sow
+in the open ground from the first to the middle of May. Sixty tons of
+this variety have been raised from a single acre.</p>
+
+
+<p><span class="smcap">Mason.</span> <i>J. J. H. Gregory.</i></p>
+
+<p>The Mason Cabbage, in shape, is nearly hemispherical; the head standing
+well out from among the leaves, growing on a small and short stalk.
+Under good cultivation, the heads<span class='pagenum'><a name="Page_261" id="Page_261">[Pg 261]</a></span> will average about nine inches in
+diameter and seven inches in depth. It is characterized for its
+sweetness, and for its reliability for forming a solid head. It is also
+an excellent variety for cultivation in extreme Northern latitudes,
+where, from the shortness of the season, or in those sections of the
+South, where, from excessive heat, plants rarely cabbage well. Under
+good cultivation, nearly every plant will set a marketable head.</p>
+
+<p>Originated by Mr. John Mason, of Marblehead, Mass.</p>
+
+
+<p><span class="smcap">Pomeranian.</span></p>
+
+<p>This variety is of comparatively recent introduction. The head, which is
+of medium size, has the form of an elongated cone, and is very regular
+and symmetrical. It is quite solid, of a pale or yellowish green color,
+tender and well flavored, and remarkable for the peculiar manner in
+which the leaves are collected, and twisted to a point, at its top. The
+loose, exterior leaves are numerous, large, and broad; stalk rather
+high.</p>
+
+<p>It is not early, but rather an intermediate variety, and excellent
+either as an autumnal or winter cabbage. As it heads promptly and almost
+invariably, and, besides, is of remarkable solidity, it makes a
+profitable market cabbage; keeping well, and bearing transportation with
+very little injury.</p>
+
+
+<p><span class="smcap">Premium Flat Dutch.</span></p>
+
+<p>Large Flat Dutch.</p>
+
+<p>Head large, bluish-green, round, solid, broad and flat on the top, and
+often tinted with red or brown. The exterior leaves are few in number,
+roundish, broad and large, clasping, blistered on the surface,
+bluish-green in the early part of the season, and tinged with purple
+towards the time of harvesting; stalk short.<span class='pagenum'><a name="Page_262" id="Page_262">[Pg 262]</a></span></p>
+
+<p>It is one of the largest of the cabbages, rather late, good for autumn
+use, and one of the best for winter or late keeping, as it not only
+remains sound, but retains its freshness and flavor till late in spring.
+The heads open white and crisp, and, when cooked, are tender and well
+flavored. It requires a good soil, and should be set in rows not less
+than three feet apart, and not nearer together than thirty inches in the
+rows. As a variety for the winter market, the Premium Flat Dutch has no
+superior. It is also one of the best sorts for extensive culture, as it
+is remarkably hardy, and seldom fails in forming a good head. An acre of
+land, well set and cultivated, will yield about four thousand heads.</p>
+
+
+<p><span class="smcap">St. Denis.</span> <i>Vil.</i></p>
+
+<p>Head of large size, round, a little flattened, solid; the exterior
+leaves are numerous, glaucous-green, clasping at their base, and often
+reflexed at the ends; the ribs and nerves are large and prominent; stem
+long.</p>
+
+<p>This variety is of good quality, seldom fails to form a head, and yields
+a large crop in proportion to the quantity of land it occupies. The
+plants should be set two feet and a half apart in each direction.</p>
+
+
+<p><span class="smcap">Shilling's Queen.</span></p>
+
+<p>A half-early variety, intermediate in form and size between the York and
+Ox-heart. As a "second early," it is one of the best. It compares
+favorably with the Early Nonpareil, and is tender, mild, and delicate.</p>
+
+<p>Transplant in rows two feet and a half apart, and eighteen inches apart
+in the rows.</p>
+
+
+<p><span class="smcap">Small Ox-Heart.</span></p>
+
+<p>C&oelig;ur de B&oelig;uf petit, of the French. <i>Vil.</i></p>
+
+<p>Head below medium size, ovate or egg-shaped, obtuse, broad at the base,
+compact. The leaves are of the same<span class='pagenum'><a name="Page_263" id="Page_263">[Pg 263]</a></span> bright green as those of the York
+Cabbage, round, of firm texture, sometimes revolute, but generally
+erect, and concave; the nerves are white, more numerous and less
+delicate than those of the last-named variety; the stalk is short, and
+the leaves not composing the head few in number.</p>
+
+<p>The Ox-heart cabbages&mdash;with respect to character, and period of
+maturity&mdash;are intermediate between the Yorks and Drumheads; more nearly,
+however, resembling the former than the latter. The Small Ox-heart is
+about ten days later than the Early York.</p>
+
+<p>As not only the heads, but the full-grown plants, of this variety are of
+small size, they may be grown in rows two feet apart, and sixteen inches
+apart in the rows.</p>
+
+
+<p><span class="smcap">Stone-Mason.</span> <i>J. J. H. Gregory.</i></p>
+
+<p>An improved variety of the Mason, originated by Mr. John Stone, jun., of
+Marblehead, Mass. Head larger than that of the original, varying in size
+from ten to fourteen inches in diameter, according to the strength of
+the soil and the cultivation given it. The form of the head is flatter
+than that of the Mason, and but little, if any, inferior to it in
+solidity. Stem very short and small. Under good culture, the heads,
+exclusive of the outer foliage, will weigh about nine pounds. Quality
+exceedingly sweet, tender, and rich. A profitable variety for market
+purposes; the gross returns per acre, in the vicinity of Boston, Mass.,
+often reaching from two hundred dollars to three hundred and fifty.</p>
+
+<p>The Mason, Stone-mason, and the Marblehead Mammoth, severally originated
+from a package of seeds received from England, under the name of the
+"Scotch Drumhead," by Mr. John M. Ives, of Salem, Mass.<span class='pagenum'><a name="Page_264" id="Page_264">[Pg 264]</a></span></p>
+
+
+<p><span class="smcap">Sutton's Dwarf Comb.</span> <i>M'Int.</i></p>
+
+<p>This is one of the earliest of all the cabbages. It is small and
+dwarfish in its habit, hearts well early in the season, and will afford
+a good supply of delicate sprouts throughout a large part of the summer.</p>
+
+<p>The plants require a space of only twelve inches between the rows, and
+the same distance between the plants in the rows.</p>
+
+<p>The seed of this variety, in common with other dwarfish and early sorts,
+should be sown more frequently than the larger growing kinds, so as to
+keep up a succession of young and delicate heads, much after the manner
+of sowing lettuce.</p>
+
+
+<p><span class="smcap">Vanack.</span> <i>Lind.</i></p>
+
+<p>This variety was introduced into England from Holland, more than a
+century ago, by a wealthy Dutch farmer of the name of Vanack. Though
+often found upon the catalogues of our seedsmen, it has not been
+extensively grown in this country, and perhaps is really but little
+known.</p>
+
+<p>Head somewhat irregular in shape, broad at the base, and terminating in
+rather a sharp point; color palish-green, the ribs and nerves of the
+leaves paler. The exterior leaves are large, spreading, deep-green, and
+strongly veined.</p>
+
+<p>It is tender in texture, sweet and delicate in flavor, cabbages early
+and uniformly, and, when kept through the winter and reset in spring,
+pushes abundant and fine sprouts, forming excellent early coleworts, or
+greens. Lindley pronounces its quality inferior to none of the best
+cabbages. Transplant to rows two feet and a half apart, and two feet
+apart in the rows.<span class='pagenum'><a name="Page_265" id="Page_265">[Pg 265]</a></span></p>
+
+
+<p><span class="smcap">Vaugirard Cabbage.</span> <i>Thomp.</i></p>
+
+<p>Chou de Vaugirard. <i>Vil.</i></p>
+
+<p>A large, late, but coarse, French variety. The head is generally round;
+leaves deep-green,&mdash;those of the outside having the veins sometimes
+tinged with red.</p>
+
+<p>The plants should be set three feet apart in each direction.</p>
+
+
+<p><span class="smcap">Waite's New Dwarf.</span> <i>Hov. Mag.</i></p>
+
+<p>Heads small, but solid and uniform in shape. It has little of the
+coarseness common to the larger varieties, and the flavor is superior.</p>
+
+<p>One of the finest early cabbages, and one of the best sorts for the
+market. It occupies but little space compared with some of the older
+kinds, and a large number of plants may be grown upon a small piece of
+ground.</p>
+
+
+<p><span class="smcap">Winnigstadt.</span></p>
+
+<p>Pointed Head.</p>
+
+<p>This is a German variety, somewhat similar to the Ox-heart, but more
+regularly conical. Head broad at the base, and tapering symmetrically to
+a point, solid, and of the size of the Ox-heart; leaves of the head pale
+or yellowish green, with large nerves and ribs; the exterior leaves are
+large, short, and rounded, smooth, and of firm texture; the stalk is
+short.</p>
+
+<p>It is an intermediate sort, immediately following the Early York. A
+large proportion of the plants will form good heads; and as these are
+not only of remarkable solidity, but retain their freshness well during
+winter, it is a good variety for marketing, though rather hard, and
+somewhat deficient in the qualities that constitute a good
+table-cabbage.</p>
+
+<p>It requires a space of about eighteen inches by two feet.<span class='pagenum'><a name="Page_266" id="Page_266">[Pg 266]</a></span></p>
+
+<p><i>Red Varieties.</i>&mdash;These are comparatively few in number, and generally
+used as salad or for pickling. When cooked, they are considered less
+mild and tender than the common varieties, besides retaining a portion
+of their color; which, by many, is considered an objection.</p>
+
+
+<p><span class="smcap">Early Dwarf Red.</span></p>
+
+<p>Early Blood Red. Small Red.</p>
+
+<p>Head nearly round, generally of a deep-red or dark-purple color. The
+leaves on the outside of the plant are not numerous, rather rigid or
+stiff, green, much washed or clouded with red; stalk short.</p>
+
+<p>It is about ten days earlier than the Large Red Dutch, and is quite
+variable in form and color.</p>
+
+<p>The seed should be sown early; and, when transplanted, the rows should
+be about two feet apart, and the plants eighteen inches in the rows.</p>
+
+<p>The variety is seldom served at the table, cooked in the manner of other
+sorts; for, when boiled, it has a dark and unattractive appearance. It
+is almost invariably shredded, and with the addition of vinegar,
+olive-oil, mustard, or other seasoning, served as a salad.</p>
+
+
+<p><span class="smcap">Large Red Dutch.</span></p>
+
+<p>The most familiar as well as the most popular of the red varieties. The
+head is rather large, round, hard, and solid; the leaves composing-the
+head are of an intense purplish-red; the outer leaves are numerous, red,
+with some intermixture or shades of green, firm in texture, and often
+petioled at the union with the stalk of the plant, which is of medium
+height.</p>
+
+<p>On account of its dark color when cooked, it is seldom used in the
+manner of the common cabbages. It is chiefly<span class='pagenum'><a name="Page_267" id="Page_267">[Pg 267]</a></span> used for pickling, or,
+like the other red sorts, cut in shreds, and served as a salad; though
+any solid, well-blanched, small-ribbed, white-headed sort will answer
+for the same purpose, and perhaps prove equally tender and palatable.</p>
+
+<p>The Large Red Dutch is one of the latest of cabbages, and should receive
+the advantage of nearly the entire season. Make the sowing, if in the
+open ground, as soon as the soil is in good working condition, and
+transplant or thin to rows two and a half or three feet apart, and two
+feet apart in the rows.</p>
+
+<p>The heads may be kept fresh and sound until May.</p>
+
+
+<p><span class="smcap">Superfine Black.</span> <i>Thomp.</i></p>
+
+<p>Small, like the Utrecht Red, but of a still deeper color. When pickled,
+however, the dark coloring matter is greatly discharged, so that the
+substance is left paler than that of others originally not so dark. It
+is, therefore, not so good for pickling as other sorts which retain
+their color and brightness.</p>
+
+
+<p><span class="smcap">Utrecht Red.</span> <i>Thomp.</i></p>
+
+<p>Chou noir&acirc;tre d'Utrecht.</p>
+
+<p>A small but very fine dark-red cabbage.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE CAULIFLOWER.</h3>
+
+<h4>Brassica oleracea var.</h4>
+
+<p>The Cauliflower, like the Broccoli, is strictly an annual plant; as it
+blossoms and perfects its seed the year in which it is sown. When fully
+grown or in flower, it is about four feet in height, and in character
+and general appearance is similar to the Cabbage or Broccoli at a like
+stage of growth. The seeds resemble those of the Cabbage in size, form,
+and color;<span class='pagenum'><a name="Page_268" id="Page_268">[Pg 268]</a></span> although not generally so uniformly plump and fair. From ten
+to twelve thousand are contained in an ounce, and they retain their
+germinative properties five years.</p>
+
+<p><i>Soil.</i>&mdash;"Much of the delicacy and excellence of the Cauliflower depends
+on the quickness of its growth: therefore, to promote this, the soil
+cannot be too highly enriched or too deeply cultivated; and, as all the
+tribe thrive best in new soil, the deeper the ground is dug, and the
+more new or rested matter that is turned up for the roots, the better."</p>
+
+<p><i>Sowing and Culture.</i>&mdash;The seed may be sown in a hot-bed in March, at
+the same time and in the same manner as early cabbages, and the plants
+set in the open ground late in May; or the seed may be sown in the open
+air in April or the beginning of May, in a common nursery-bed, in
+shallow drills six or eight inches apart; and, when sufficiently grown,
+the plants may be set where they are to remain. They need not all be
+transplanted at one time; nor is it important when, except that, as soon
+as they are large enough, the first opportunity should be improved for
+beginning the setting.</p>
+
+<p>"Cauliflowers, after transplanting, require no particular skill during
+summer, and not much labor. The soil, however, must be kept free from
+weeds, and stirred with the hoe from time to time. As the plants
+increase in size, a little earth should be drawn about their roots from
+the middle of the row; and, in continued dry weather, an application of
+liquid manure will be very beneficial."</p>
+
+<p>The leaves are sometimes gathered, and tied loosely over the tops of the
+heads, to facilitate the blanching.</p>
+
+<p><i>Taking the Crop.</i>&mdash;Cauliflowers raised by open culture will generally
+come to the table in October. Such as have not fully perfected their
+heads, may, just as the ground is closing, be taken up by their roots,
+and suspended, with the top downward, in a light cellar, or other place
+secure from frost; by which process, the heads will increase in size,
+and be suitable for use the last of December or first of January.<span class='pagenum'><a name="Page_269" id="Page_269">[Pg 269]</a></span></p>
+
+<p>"Cauliflowers are ready for cutting when the heads have attained a good
+size, and while they are close, firm, and white. They may even be cut
+before they have attained their full size; but it is always advisable to
+cut them before the heads begin to open, as the flavor is at this stage
+much more delicate and agreeable. In taking the crop, the stalks should
+be cut immediately under the lowest leaves, and the upper parts of these
+should be cut away near the flower-head.</p>
+
+<p>"It is not size that constitutes a good Cauliflower, but its fine,
+white, or creamy color, its compactness, and what is technically called
+its 'curdy' appearance, from its resemblance to the curd of milk in its
+preparation for cheese. When the flower begins to open, or when it is of
+a frosty or wart-like appearance, it is less esteemed. In the summer
+season, it should not be cut long before using."</p>
+
+<p><i>Use.</i>&mdash;"The heads, or flowers, are considered one of the greatest of
+vegetable delicacies, when served up at the table either plain boiled,
+to be eaten with meat, like other Brassic&aelig;, or dressed with white sauce,
+after the French manner. It is much used as a pickle, either by itself,
+or as forming an ingredient in what is called 'mixed pickles.' It may
+also be preserved a considerable time when pickled in the manner of
+'sour-krout.' It also forms an excellent addition to vegetable
+soups."&mdash;<i>M'Int.</i></p>
+
+<p><i>Preservation during Winter.</i>&mdash;The best way to preserve them during
+winter is to take them up late in the fall, with as much earth as
+possible about their roots, and reset them in earth, in a light, dry
+cellar, or in any other light and dry location secure from frost.</p>
+
+<p><i>Varieties.</i>&mdash;These are comparatively few in number; the distinctions,
+in many instances, being quite unimportant. In the color, foliage,
+general habit, and even in the quality, of the entire list, there is
+great similarity.<span class='pagenum'><a name="Page_270" id="Page_270">[Pg 270]</a></span></p>
+
+
+<p><span class="smcap">Early London Cauliflower.</span></p>
+
+<p>London Particular. Fitch's Early London.</p>
+
+<p>Stem tall; leaves of medium size. It has a fine, white, compact "curd,"
+as the unexpanded head is termed; and is the sort grown in the vicinity
+of London for the early crop. It is comparatively hardy, and succeeds
+well when grown in this country. The plants should be set two feet and a
+half apart.</p>
+
+
+<p><span class="smcap">Early Paris Cauliflower.</span></p>
+
+<p>Head rather large, white, and compact; leaves large; stalk short. An
+early sort. In France, it is sown in June, and the heads come to table
+in autumn.</p>
+
+
+<p><span class="smcap">Erfurt's Early Cauliflower.</span></p>
+
+<p>Erfurt's Extra Early.</p>
+
+<p>Leaves large, long, waved, and serrated on the borders; stalk of medium
+height; head large,&mdash;measuring from seven to ten inches in
+diameter,&mdash;close, and compact.</p>
+
+<p>From the experience of a single season, this variety promises to be one
+of the best for cultivation in this country. Specimens exhibited under
+this name, before the Massachusetts Horticultural Society, measured
+fully ten inches in diameter; the surface being very close, and the
+heads possessing the peculiar white, curdy character so rarely attained
+in the climate of the United States. The plants seldom fail to form a
+good-sized and symmetrical head, or flower.</p>
+
+
+<p><span class="smcap">Large Asiatic Cauliflower.</span> <i>Thomp.</i></p>
+
+<p>Originally from Holland. It is a fine, large, white, compact variety,
+taller and later than the Early London Cauliflower; it has also larger
+leaves. If sown at the same time, it will afford a succession.<span class='pagenum'><a name="Page_271" id="Page_271">[Pg 271]</a></span></p>
+
+
+<p><span class="smcap">Le Normand.</span> <i>R. Hogg.</i></p>
+
+<p>Plant about fifteen inches high, with winged leaves, which are broad,
+and taper abruptly towards the base. They are toothed and waved on the
+margin, and expose a head which is about nine inches in diameter, and of
+a creamy color.</p>
+
+<p>It is earlier than the Walcheren, and is readily distinguished from it
+by the waved and toothed margin of the foliage.</p>
+
+
+<p><span class="smcap">Mitchell's Hardy Early Cauliflower.</span></p>
+
+<p>A new variety. Bouquet not large, but handsome and compact. It is so
+firm, that it remains an unusual length of time without running to seed
+or becoming pithy. A desirable sort for private gardens and for forcing.</p>
+
+
+<p><span class="smcap">Stadthold.</span> <i>Vil.</i></p>
+
+<p>A new variety, introduced from Holland. Flower fine white, and of large
+size. Not early.</p>
+
+
+<p><span class="smcap">Waite's Alma Cauliflower.</span></p>
+
+<p>A new variety, represented as being of large size, and firm; surpassing
+in excellence the Walcheren.</p>
+
+
+<p><span class="smcap">Walcheren Cauliflower.</span> <i>Thomp.</i></p>
+
+<p>Early Leyden. Legge's Walcheren Broccoli.</p>
+
+<p>This has been cultivated as a Broccoli for more than ten years; though
+originally introduced by the London Horticultural Society, under the
+name of Early Leyden Cauliflower. Stem comparatively short; leaves
+broad, less pointed and more undulated than those of the Cauliflower
+usually are. The difference in constitution is, however, important; as
+it not<span class='pagenum'><a name="Page_272" id="Page_272">[Pg 272]</a></span> only resists the cold in winter, but the drought in summer, much
+better than other cauliflowers. In hot, dry summers, when scarcely a
+head of these could be obtained, the Walcheren Cauliflower, planted
+under similar circumstances, formed beautiful heads,&mdash;large, white,
+firm, and of uniform closeness.</p>
+
+
+<p><span class="smcap">Wellington Cauliflower.</span></p>
+
+<p>Messrs. Henderson and Son describe this Cauliflower as the finest kind
+in cultivation; pure white; size of the head over two feet; in growth,
+very dwarfish,&mdash;the stem not more than two or three inches from the
+soil. It is one of the hardiest varieties known, and is said to
+withstand the extreme variations of the climate of the United States. An
+excellent sort for early planting and for forcing.</p>
+
+<hr style='width: 45%;' />
+
+<h3>COLEWORT, OR COLLARDS. <i>Loud.</i></h3>
+
+<h4>Collet.</h4>
+
+<p>The Colewort, strictly speaking, is a plant distinct from the other
+varieties of Cabbage. It is of small habit, and attains sufficient size
+for use in a few weeks. It is eatable from the time it has four or six
+leaves until it has a hard heart. Loudon says the original Colewort
+seems to be lost, and is now succeeded by what are called "Cabbage
+Coleworts." These are cabbage-plants in their young state; and, when
+cooked, are quite as tender and good as the true Colewort. In growing
+these, all that is necessary is to sow the seed of almost any variety of
+the common green cabbages in drills a foot apart, and half an inch deep.
+For a succession, sowings may be made, at intervals of two weeks, from
+the last of April to the last of August. In the Southern States, the
+sowings might be continued through the winter.<span class='pagenum'><a name="Page_273" id="Page_273">[Pg 273]</a></span></p>
+
+<p>When cultivated for sale, simply allow them to stand till there is
+enough to be worth bunching and eating. They are boiled and served at
+table as greens.</p>
+
+
+<p><span class="smcap">Rosette Colewort.</span></p>
+
+<p>A small but remarkably neat variety; the whole plant, when well grown,
+measuring twelve inches in diameter, and having the form of a rose not
+completely expanded,&mdash;the head corresponding to the bud still remaining
+at the heart, or centre; stalk small and short. The plants may be grown
+twelve inches asunder.</p>
+
+<hr style='width: 45%;' />
+
+<h3>COUVE TRONCHUDA, OR PORTUGAL CABBAGE. <i>Trans.</i></h3>
+
+<h4>Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale.</h4>
+
+<p>Though a species of Cabbage, the Couve Tronchuda is quite distinct from
+the common head varieties. The stalk is short and thick; the outer
+leaves are large, roundish, of a dark bluish-green, wrinkled on the
+surface, and slightly undulated on the borders; the mid-rib of the leaf
+is large, thick, nearly white, and branches into veins of the same
+color; the plant forms a loose, open head, and, when full grown, is
+nearly two feet high.</p>
+
+<p><i>Culture.</i>&mdash;It should be planted and treated like the Common Cabbage.
+The seeds may be sown early in frames, and the plants afterwards set in
+the open ground; or the sowing may be made in the open ground in May.
+The plants require two feet and a half between the rows, and two feet
+between the plants in the rows. The seeds, in size, form, and color,
+resemble those of the Cabbage, and will keep five years. One-fourth of
+an ounce will produce about a thousand plants.<span class='pagenum'><a name="Page_274" id="Page_274">[Pg 274]</a></span></p>
+
+<p><i>To raise Seed.</i>&mdash;In the autumn, before severe weather, remove two or
+three plants entire to the cellar; and, in April following, reset them
+about two feet apart. Cut off the lower and smaller side-sprouts as they
+may appear, and allow only the strong, central shoot to grow. The seeds
+will ripen in August.</p>
+
+<p><i>Use.</i>&mdash;Different parts of the Couve Tronchuda are applicable to
+culinary purposes. The ribs of the outer and larger leaves, when boiled,
+somewhat resemble sea-kale in texture and flavor. The heart, or middle
+of the plant, is, however, the best for use. It is peculiarly delicate,
+and agreeably flavored, without any of the coarseness which is so often
+found in plants of the Cabbage tribe.</p>
+
+
+<p><span class="smcap">Dwarf Couve Tronchuda.</span> <i>Trans.</i></p>
+
+<p>Murcian&acirc;. Dwarf Portugal Cabbage. Dwarf Trauxuda Kale.</p>
+
+<p>Much earlier and smaller throughout than the Common Couve Tronchuda.
+Stem from fifteen to eighteen inches high. The leaves are of medium
+size, rounded, smooth, and collected at the centre of the plant into a
+loose heart, or head. When the lower leaves are taken off for use, the
+plant, unlike the former variety, throws out numerous sprouts, or
+shoots, from the base of the stem, which make excellent coleworts, or
+greens. It is, however, wanting in hardiness; and appears to be better
+adapted for early use than for late keeping.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Both of the varieties require a well-manured
+soil. The seeds of the Dwarf Couve Tronchuda may be sown early in
+frames, and the plants afterwards set in the open ground; or the sowing
+may be made, in May or June, where the plants are to remain. They should
+be two feet apart in each direction.<span class='pagenum'><a name="Page_275" id="Page_275">[Pg 275]</a></span></p>
+
+
+<p><span class="smcap">Fringed Tronchuda.</span></p>
+
+<p>Stem short; leaf-stems thicker and larger than those of the Common Couve
+Tronchuda, but not so fleshy and succulent. The leaves expand towards
+their extremities into a spatulate form, the edges being regularly lobed
+and curled. They are of a glaucous or bluish green color, and form a
+sort of loose heart, or head, at the centre of the plant. Its only
+superiority over the common varieties consists in its more hardy
+character.</p>
+
+<p>The Fringed Tronchuda is, however, very succulent, and of good quality;
+and is cultivated to some extent in France, particularly in the vicinity
+of Paris.</p>
+
+
+<p><span class="smcap">White-Ribbed Tronchuda.</span></p>
+
+<p>White-ribbed Avil&egrave;s Cabbage. White-ribbed Portugal Cabbage. Chou &agrave; C&ocirc;tes
+blanches d'Avil&egrave;s.</p>
+
+<p>This variety nearly resembles the Dwarf Portugal Cabbage, or Dwarf Couve
+Tronchuda, if it is not identical. It has white ribs, and forms a close
+heart.</p>
+
+<p>It should be planted, and in all respects treated, as the Dwarf Portugal
+Cabbage.</p>
+
+<hr style='width: 45%;' />
+
+<h3>PAK-CH&Ouml;I. <i>Vil.</i></h3>
+
+<h4>Chinese Cabbage. Brassica sp.</h4>
+
+<p>An annual plant, introduced from China. The root-leaves are oval,
+regular, very smooth, deep-green, with long, naked, fleshy, white stems,
+somewhat similar to those of the Swiss Chards, or Leaf-beets.</p>
+
+<p>When in blossom, the plant measures about four feet in height, and the
+stem is smooth and branching. The flowers are yellow; the seeds are
+small, round, blackish-brown, and, in their general appearance, resemble
+those of the Turnip or<span class='pagenum'><a name="Page_276" id="Page_276">[Pg 276]</a></span> Cabbage. An ounce contains about ten thousand
+seeds, and they will keep five years.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The seed should be sown in April or May, and
+the plants may be grown in hills or drills. They are usually sown in
+rows, and thinned to twelve inches apart.</p>
+
+<p><i>Use.</i>&mdash;The leaves are eaten boiled, like cabbage; but they are much
+more tender, and of a more agreeable flavor.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PE-TSAI.</h3>
+
+<h4>Chinese Cabbage. Brassica chinensis.</h4>
+
+<p>The Pe-Tsai, like the Pak-Ch&ouml;i, is an annual plant, originally from
+China. The leaves are of an oval form, rounded at the ends, somewhat
+blistered on the surface; and, at the centre, are collected together
+into a long and rather compact tuft, or head. The plant, when well grown
+and ready for use, has somewhat the appearance of a head of Cos Lettuce,
+and will weigh six or seven pounds; though, in its native country, it is
+said to reach a weight of upwards of twenty pounds.</p>
+
+<p>Towards the end of the summer, the flower-stalk shoots from the centre
+of the head to the height of three feet, producing long and pointed
+leaves, and terminating in loose spikes of yellow flowers. The seeds are
+small, round, brownish-black, and resemble those of the Common Cabbage.
+They retain their vitality five years. An ounce contains eight thousand
+seeds.</p>
+
+<p><i>Cultivation.</i>&mdash;Sow in April or May, and thin or transplant to rows
+eighteen inches apart, and a foot apart in the rows.</p>
+
+<p><i>Use.</i>&mdash;It is used like the Common Cabbage, and is sweet, mild-flavored,
+and easy of digestion. The young plants are also boiled like coleworts
+or spinach.<span class='pagenum'><a name="Page_277" id="Page_277">[Pg 277]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SAVOY.</h3>
+
+<h4>Savoy Cabbage. Brassica oleracea, var. bullata. <i>Dec.</i></h4>
+
+<p>This class of cabbages derives its popular name from Savoy, a small
+district adjoining Italy, where the variety originated, and from whence
+it was introduced into England and France more than a hundred and fifty
+years ago. The Savoys are distinguished from the common head or
+close-hearted cabbages by their peculiar, wrinkled, or blistered leaves.
+According to Decandole, this peculiarity is caused by the fact, that the
+pulp, or thin portion of the leaf, is developed more rapidly than the
+ribs and nerves.</p>
+
+<p>Besides the distinction in the structure of the leaves, the Savoys, when
+compared with the common cabbages, are slower in their development, and
+have more open or less compactly formed heads. In texture and flavor,
+they are thought to approach some of the broccolis or cauliflowers;
+having, generally, little of the peculiar musky odor and taste common to
+some of the coarser and larger varieties of cabbages.</p>
+
+<p>None of the family are hardier or more easily cultivated than the
+Savoys; and though they will not quite survive the winter in the open
+ground, so far from being injured by cold and frosty weather, a certain
+degree of frost is considered necessary for the complete perfection of
+their texture and flavor.</p>
+
+<p><i>Soil.</i>&mdash;They succeed best in strong, mellow loam, liberally enriched
+with well-digested compost.</p>
+
+<p><i>Sowing.</i>&mdash;The first sowing may be made early in a hot-bed, and the
+plants set in the open ground in May, or as soon as the weather will
+admit. Subsequent sowings may be made in drills, in the open ground, in
+May, or early in June. When the seedlings are five or six inches high,
+thin or transplant to about three feet apart.<span class='pagenum'><a name="Page_278" id="Page_278">[Pg 278]</a></span></p>
+
+<p><i>Harvesting.</i>&mdash;During the autumn, take the heads directly from the
+garden, whenever they are required for the table; but they should all be
+taken in before the ground is deeply frozen, or covered with snow. No
+other treatment will be required during the winter than such as is
+usually given to the Common Cabbage.</p>
+
+<p><i>To raise Seed.</i>&mdash;In April, select a few well-formed, good-sized heads,
+as near types of the variety as possible; and set them entire, about two
+feet apart. If small shoots start from the side of the stalk, they
+should be removed; as only the sprout that comes from the centre of the
+head produces seed that is really valuable. All varieties rapidly
+deteriorate, if grown from seeds produced by side-shoots, or suckers.</p>
+
+<p>The seeds, when ripe, in form, size, and color, are not distinguishable
+from those of the Common Cabbage. An ounce contains ten thousand seeds,
+which will generally produce about three thousand plants.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Drumhead Savoy.</span></p>
+
+<p>Cape Savoy.</p>
+
+<p>Head large, round, compact, yellowish at the centre, and a little
+flattened, in the form of some of the common Drumhead cabbages, which it
+nearly approaches in size. The exterior leaves of the plant are round
+and concave, clasping, sea-green or bluish-green, rise above a level
+with the top of the head, and are more finely and less distinctly
+fretted or blistered on the surface than the leaves of the Green Globe.
+Stalk of medium length.</p>
+
+<p>The Drumhead Savoy seldom fails to heart well, affords a good quantity
+of produce, is hardy, and, when brought to the table, is of very tender
+substance, and finely flavored. It is considered one of the best of the
+large kinds; and, wherever cultivated, has become a standard sort. It
+keeps well during winter, and retains its freshness late into the
+spring.<span class='pagenum'><a name="Page_279" id="Page_279">[Pg 279]</a></span></p>
+
+<p>As it requires nearly all of the season for its complete development,
+the seed should be sown comparatively early.</p>
+
+<p>Transplant to rows at least three feet apart, and allow nearly the same
+distance between the plants in the row.</p>
+
+
+<p><span class="smcap">Early Dwarf Savoy</span>.</p>
+
+<p>Early Green Savoy.</p>
+
+<p>Head small, flattened, firm, and close; leaves rather numerous, but not
+large, deep-green, finely but distinctly blistered, broad and rounded at
+the top, and tapering towards the stalk or stem of the plant, which is
+short. It is not quite so early as the Ulm Savoy; but it hearts readily,
+is tender and of good quality, and a desirable sort for early use.</p>
+
+<p>It requires a space of about twenty inches in each direction.</p>
+
+
+<p><span class="smcap">Early Flat Green Curled Savoy</span>. <i>Thomp.</i></p>
+
+<p>A middle-sized, very dwarf, and flat-headed variety; color deep-green;
+quality tender and good.</p>
+
+<p>The plants should be set fifteen or eighteen inches asunder.</p>
+
+
+<p><span class="smcap">Early Long Yellow Savoy</span>.</p>
+
+<p>Chou de Milan Dor&eacute; a T&egrave;te Longue. <i>Vil.</i></p>
+
+<p>Similar to the Golden Savoy, and, like it, an early sort. It has,
+however, a longer head, and does not heart so firmly. In flavor and
+texture, as well as in its peculiar color, there is little difference
+between the varieties.</p>
+
+<p>Cultivate in rows eighteen inches apart, and fifteen or eighteen inches
+apart in the rows.</p>
+
+
+<p><span class="smcap">Early Ulm Savoy</span>.</p>
+
+<p>New Ulm Savoy. Earliest Ulm Savoy. <i>M'Int.</i></p>
+
+<p>A dwarfish, early sort. Head small, round, solid; leaves rather small,
+thick, fleshy, and somewhat rigid, of a fine,<span class='pagenum'><a name="Page_280" id="Page_280">[Pg 280]</a></span> deep-green, with numerous
+prominent blister-like elevations. The loose leaves are remarkably few
+in number; nearly all of the leaves of the plant contributing to the
+formation of the head.</p>
+
+<p>It very quickly forms a heart, which, though not of large size, is of
+excellent quality. It is, however, too small a sort for market purposes;
+but, for private gardens, would, no doubt, be an acquisition. In the
+London Horticultural Society's garden, it proved the earliest variety in
+cultivation.</p>
+
+<p>Being one of the smallest of the Savoys, it requires but a small space
+for its cultivation. If fifteen inches between the rows, and about the
+same distance in the rows, be allowed, the plants will have ample room
+for their full development.</p>
+
+
+<p><span class="smcap">Feather-stem Savoy</span>. <i>M'Int.</i></p>
+
+<p>This curious and useful variety has been in existence for several years,
+and is said to be a cross between the Savoy and the Brussels Sprouts. It
+is what may be called a sprouting Savoy; producing numerous shoots, or
+sprouts, along the stem.</p>
+
+<p>A sowing should be made the last of April, and another from the middle
+to the 20th of May, and the plants set out as soon as they are of
+suitable size, in the usual manner of Savoys and other winter greens.</p>
+
+
+<p><span class="smcap">Golden Savoy</span>.</p>
+
+<p>Early Yellow Savoy. <i>M'Int.</i></p>
+
+<p>A middle-sized, roundish, rather loose-headed variety; changing during
+the winter to a clear, bright yellow. The exterior leaves, at the time
+of harvesting, are erect, clasping, of a pale-green color, and coarsely
+but not prominently blistered on the surface; stalk short.</p>
+
+<p>The Golden Savoy comes to the table early, hearts readily,<span class='pagenum'><a name="Page_281" id="Page_281">[Pg 281]</a></span> is of very
+tender substance when cooked, and of excellent quality; though its
+peculiar color is objectionable to many.</p>
+
+<p>It requires a space of about eighteen inches between the rows, and
+fifteen to eighteen inches between the plants in the rows.</p>
+
+
+<p><span class="smcap">Green Globe Savoy</span>.</p>
+
+<p>Green Curled Savoy. Large Green Savoy.</p>
+
+<p>One of the best and one of the most familiar of the Savoys; having been
+long in cultivation, and become a standard sort. The head is of medium
+size, round, bluish or sea green on the outside, yellow towards the
+centre, and loosely formed. The interior leaves are fleshy and
+succulent, with large and prominent midribs,&mdash;the exterior leaves are
+round and large, of a glaucous or sea green color, and, in common with
+those of the head, thickly and distinctly blistered in the peculiar
+manner of the Savoys; stalk of medium height.</p>
+
+<p>The variety possesses all the qualities of its class: the texture is
+fine, and the flavor mild and excellent. On account of its remarkably
+fleshy and tender character, the inner loose leaves about the head will
+be found good for the table, and to possess a flavor nearly as fine as
+the more central parts of the plant.</p>
+
+<p>It is remarkably hardy, and attains its greatest perfection only late in
+the season, or under the influence of cool or frosty weather. As the
+plants develop much less rapidly than those of the Common Cabbage, the
+seed should be sown early. Transplant in rows two and a half or three
+feet apart, and allow a space of two feet and a half between the plants
+in the rows.</p>
+
+
+<p><span class="smcap">Long-headed Savoy</span>. <i>Vil.</i></p>
+
+<p>Chou Milan &agrave; T&egrave;te Longue.</p>
+
+<p>A comparatively small variety, with an oval, long, yellowish-green, but
+very compact head; leaves erect, inclining to<span class='pagenum'><a name="Page_282" id="Page_282">[Pg 282]</a></span> bluish-green, long and
+narrow, revoluted on the borders, and finely fretted or blistered on the
+surface; stem rather high.</p>
+
+<p>It is hardy and of excellent quality, but yields less than many other
+sorts. It is, however, a good kind for gardens of limited size, as it
+occupies little space, and cabbages well. The plants may be set eighteen
+inches apart in one direction by about fifteen inches in the opposite.</p>
+
+
+<p><span class="smcap">Marcelin Savoy</span>. <i>Thomp.</i></p>
+
+<p>A new sort, allied to the Early Ulm, but growing somewhat larger. Though
+not so early, it is next to it in point of earliness; and, if both sorts
+are sown at the same time, the Marcelin will form a succession. It is a
+low grower; the leaves are dark-green, finely wrinkled and curled; the
+head is round, compact, and of excellent quality. When cut above the
+lower course of leaves, about four small heads, almost equal in delicacy
+to Brussels Sprouts, are generally formed. This sort is exceedingly
+hardy; and, on the whole, must be considered a valuable acquisition.</p>
+
+<p>The plants should be set eighteen inches by twelve inches apart.</p>
+
+
+<p><span class="smcap">Tour's Savoy</span>.</p>
+
+<p>Dwarf Green Curled Savoy. <i>M'Int.</i> Pancalier de Tourraine. <i>Vil.</i></p>
+
+<p>Head small, loose, and irregular; leaves numerous, bright-green, rigid,
+concave or spoon-shaped; the nerves and ribs large, and the entire
+surface thickly and finely covered with the blister-like swellings
+peculiar to the Savoys.</p>
+
+<p>It has some resemblance to the Early Dwarf Savoy; but is larger, less
+compact, and slower in its development.</p>
+
+<p>A useful, hardy, smallish sort, adapted to small gardens; requiring only
+eighteen or twenty inches' space each way. Excellent for use before it
+becomes fully cabbaged.<span class='pagenum'><a name="Page_283" id="Page_283">[Pg 283]</a></span></p>
+
+
+<p><span class="smcap">Yellow Curled Savoy</span>. <i>Thomp.</i></p>
+
+<p>Large Late Yellow Savoy. White Savoy.</p>
+
+<p>Dwarf, middle-sized, round; leaves pale-green at first, but quite yellow
+in winter; the heart is not so compact as some, but of tender quality,
+and by many preferred, as it is much sweeter than the other kinds. It is
+later and hardier than the Yellow Savoys, before described.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SEA-KALE.</h3>
+
+<h4>Crambe maritima.</h4>
+
+<p>Sea-kale is a native of the southern shores of Great Britain, and is
+also abundant on the seacoasts of the south of Europe. There is but one
+species cultivated, and this is perennial and perfectly hardy. The
+leaves are large, thick, oval or roundish, sometimes lobed on the
+borders, smooth, and of a peculiar bluish-green color; the stalk, when
+the plant is in flower, is solid and branching, and measures about four
+feet in height; the flowers, which are produced in groups, or clusters,
+are white, and have an odor very similar to that of honey. The seed is
+enclosed in a yellowish-brown shell, or pod, which, externally and
+internally, resembles a pit, or cobble, of the common cherry. About six
+hundred seeds, or pods, are contained in an ounce; and they retain their
+germinative powers three years. "They are large and light, and, when
+sold in the market, are often old, or imperfectly formed; but their
+quality is easily ascertained by cutting them through the middle: if
+sound, they will be found plump and solid." They are usually sown
+without being broken.</p>
+
+<p><i>Preparation of the Ground, and Sowing.</i>&mdash;The ground should be trenched
+to the depth of from a foot to two feet, according to the depth of the
+soil, and well enriched through<span class='pagenum'><a name="Page_284" id="Page_284">[Pg 284]</a></span>out. The seeds may be sown in April,
+where the plants are to remain; or they may be sown at the same season
+in a nursery-bed, and transplanted the following spring. They should be
+set or planted out in rows three feet apart, and eighteen inches apart
+in the rows.</p>
+
+<p><i>Culture.</i>&mdash;"After the piece is set, let the plants be kept very clean.
+The earth should be occasionally stirred, when the rains have run the
+surface together; and, when the plants come up, let them have their own
+way the first season. As the plants will blossom the second season if
+let alone, and the bearing of seed has a tendency to weaken every thing,
+take off the flower-buds as soon as they appear, and not allow the
+plants to seed. When the leaves begin to decay in autumn, clear them all
+off, and dig a complete trench between the rows, and earth up the
+ridges: that is, all the soil you take out must be laid on the plants,
+so as to pile or bank up eight inches above the crowns of the roots,
+thus forming a flat-topped bank a foot across; widening a little
+downwards, so that the edges shall not break away. In doing this, the
+piece is formed into alternate furrows and ridges; the plants being
+under the centre of the ridges.</p>
+
+<p>"As the weather gets warm in the spring, these banks should be watered;
+and, when the surface is broken by the rising plant, remove the earth,
+and cut off the white shoots close to their base: for these shoots form
+the eatable portion; and, being blanched under ground, they are tender
+and white, and from six to eight inches long. The shoots should be cut
+as soon as they reach the surface; because, if the shoot comes through,
+the top gets purple, and the plants become strong-flavored. As all of
+the shoots will not appear at once, the bed should be looked over
+frequently, and a shoot cut whenever it has broken the surface of the
+soil; for, if not taken early, it soon becomes nearly worthless. In the
+process of cutting the shoots, the earth becomes gradually removed; and
+the tops of the plants, coming to the surface<span class='pagenum'><a name="Page_285" id="Page_285">[Pg 285]</a></span> again, put forth other
+shoots, which must be allowed to grow the remainder of the summer, only
+taking off the blossom-shoots as before. When, at the fall of the year,
+the leaves turn yellow, and decay, earth up again, after clearing the
+plants of their bad leaves and removing every weed. Before earthing up,
+fork the surface a little, just to break it up, that the earth may
+better take hold, and form a regular mass."&mdash;<i>Glenny.</i></p>
+
+<p><i>Pot-forcing and Blanching.</i>&mdash;"The ground, once planted, is as good for
+pot-forcing as for any thing; except that, for pot-forcing, it is usual
+to plant three plants in a triangle, about nine inches apart. The plants
+are cleared when the leaves decay, and the ground is kept level instead
+of being earthed up. Pots and covers (called 'sea-kale pots') are placed
+over the plants, or patches of plants, and the cover (which goes on and
+off at pleasure) put on. These pots are of various sizes; usually from
+ten to fourteen inches in diameter, and from a foot to twenty inches in
+height. If proper sea-kale pots cannot be procured, large-sized
+flower-pots will answer as substitutes; the pots being put over the
+plants as they are wanted, generally a few at a time, so as to keep up a
+succession. Dung is placed all over them; or, if no dung can be had,
+leaves are used: and they ferment and give out heat as genial, but not
+so violent, nor do they command so much influence, as the dung. Some may
+be placed on in February, and some in March. The dung is removed from
+the top to admit of seeing if the plant is started; and, by timely
+examination, it is easily seen when the plant is ready for use. The
+shoots are as white, when thus treated, as when grown by the other
+method, because of the total darkness that prevails while they are
+covered; but there is more air in the empty pots than there possibly
+could be in the solid earth, and it is considered that the vegetable is
+not so tender in consequence. However, the greater bulk of Sea-kale is
+so produced."&mdash;<i>Glenny.</i><span class='pagenum'><a name="Page_286" id="Page_286">[Pg 286]</a></span></p>
+
+<p><i>Taking the Crop.</i>&mdash;"The blanched sprouts should be cut when they are
+from three to six inches in length, and while stiff, crisp, and compact.
+They should not be left till they are drawn up so as to bend, or hang
+down. The soil or other material used for excluding the light should be
+carefully removed, so as to expose the stem of the sprout; and the
+latter should be cut just below the base of the petioles or leaf-stem,
+and just enough to keep these attached."&mdash;<i>Thomp.</i></p>
+
+<p>The Sea-kale season continues about six weeks. "Cutting too much will
+finally destroy the plants. With one good cutting the cultivator should
+be satisfied, and should avoid the practice of covering and cutting a
+second time. The proper way is to cut the large, fine shoots, and leave
+the smaller ones that come afterwards to grow stronger during the
+summer."</p>
+
+<p><i>Use.</i>&mdash;"The young shoots and stalks, when from the length of three to
+nine inches, are the parts used. These, however, unless blanched, are no
+better than the coarser kinds of Borecole; but, when blanched, they
+become exceedingly delicate, and are much prized. The ribs of the
+leaves, even after they are nearly fully developed, are sometimes used;
+being peeled and eaten as asparagus. In either state, they are tied up
+in small bundles, boiled, and served as cauliflowers."&mdash;<i>M'Int.</i></p>
+
+<p><i>To obtain Seed.</i>&mdash;"Select some strong plants, and allow them to take
+their natural growth, without cutting off their crowns, or blanching.
+When the seed is ripe, collect the pods, dry them, and put them into
+open canvas-bags. The seeds keep best in the pods."&mdash;<i>Thomp.</i><span class='pagenum'><a name="Page_287" id="Page_287">[Pg 287]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_VI" id="CHAPTER_VI"></a>CHAPTER VI.</h2>
+
+
+<h3>SPINACEOUS PLANTS.</h3>
+
+<blockquote><h4>Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar
+Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock. Quinoa.
+Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or Perennial Spinach.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>AMARANTHUS.</h3>
+
+<h4>Chinese Amaranthus. Chinese Spinach.</h4>
+
+<p>A hardy, annual plant, introduced from China; stem three feet in height,
+much branched, and generally stained with red; leaves variegated with
+green and red, long, and sharply pointed; the leaf-stems and nerves are
+red; the flowers, which are produced in axillary spikes, are greenish,
+and without beauty; the seeds are small, black, smooth, and
+shining,&mdash;twenty-three thousand are contained in an ounce, and they
+retain their power of germination four or five years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Any good garden-soil is adapted to the growth
+of the Amaranthus. Before sowing, the ground should be thoroughly
+pulverized, and the surface made smooth and even. The seed may be sown
+in April, or at any time during the month of May. It should be sown in
+very shallow drills, fourteen to sixteen inches apart, and covered with
+fine, moist earth. When the plants are two inches high, thin to five or
+six inches apart, and cultivate in the usual manner. They will yield
+abundantly during most of the summer.<span class='pagenum'><a name="Page_288" id="Page_288">[Pg 288]</a></span></p>
+
+<p><i>Use.</i>&mdash;The leaves are used in the manner of Spinach, and resemble it in
+taste.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Early Amaranthus.</span></p>
+
+<p>Amarante Mirza. <i>Vil.</i></p>
+
+<p>This plant is a native of the East Indies; and in height, color, and
+general habit, resembles the Chinese Amaranthus. It is, however,
+somewhat earlier, and ripens its seed perfectly in climates where the
+Chinese almost invariably fails. Its uses, and mode of cultivation, are
+the same.</p>
+
+
+<p><span class="smcap">Hantsi Shanghai Amaranthus.</span></p>
+
+<p>Amarante Hantsi Shanghai. <i>Vil.</i></p>
+
+<p>Introduced from China by Mr. Fortune, and disseminated by the London
+Horticultural Society. It differs little from the preceding species; and
+is cultivated in the same manner, and used for the same purposes.
+Annual.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>BLACK NIGHTSHADE.</h3>
+
+<h4>Morelle, of the French. Solanum nigrum.</h4>
+
+<p>An unattractive, annual plant, growing spontaneously as a weed among
+rubbish, in rich, waste places. Its stem is from two to three feet high,
+hairy and branching; the leaves are oval, angular, sinuate, and bluntly
+toothed; the flowers are white, in drooping clusters, and are succeeded
+by black, spherical berries, of the size of a small pea; the seeds are
+small, lens-shaped, pale yellow, and retain their vitality five
+years,&mdash;twenty-three thousand are contained in an ounce.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It is raised from seed, which may be sown in
+April or May, or in autumn. Sow in shallow<span class='pagenum'><a name="Page_289" id="Page_289">[Pg 289]</a></span> drills fifteen or eighteen
+inches apart, and thin to six or eight inches in the drills; afterwards
+keep the soil loose, and free from weeds, in the usual manner.</p>
+
+<p><i>Use.</i>&mdash;The French, according to Vilmorin, eat the leaves in the manner
+of Spinach; while Dr. Bigelow asserts that it has the aspect and
+reputation of a poisonous plant.</p>
+
+<p>On the authority of American botanists, it was introduced into this
+country from Europe. By European botanists, it is described as a plant
+of American origin.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>LEAF-BEET, OR SWISS CHARD.</h3>
+
+<h4>Sicilian Beet. White Beet. Beta cicla.</h4>
+
+<p>The Leaf-beet is a native of the seacoasts of Spain and Portugal. It is
+a biennial plant, and is cultivated for its leaves and leaf-stalks. The
+roots are much branched or divided, hard, fibrous, and unfit for use.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;It is propagated, like other beets, from
+seed sown annually, and will thrive in any good garden soil. The sowing
+may be made at any time in April or May, in drills eighteen inches
+apart, and an inch and a half deep. "When the plants are a few inches
+high, so that those likely to make the best growth can be distinguished,
+they should be thinned out to nine inches or a foot apart, according to
+the richness of the soil; more room being allowed in rich ground. Some,
+however, should be left at half that distance, to make up by
+transplanting any vacancies that may occur. The ground should be kept
+clean, and occasionally stirred between the rows; taking care not to
+injure the roots. In dry weather, plenty of water should be given to
+promote the succulence of the leaves."&mdash;<i>Thomp.</i></p>
+
+<p><i>Taking the Crop.</i>&mdash;"The largest and fullest-grown leaves should be
+gathered first; others will follow. If grown for<span class='pagenum'><a name="Page_290" id="Page_290">[Pg 290]</a></span> Spinach, the leaves
+should be rinsed in clean water, and afterwards placed in a basket to
+drain dry; if for Chard, or for the leaf-stalks and veins, these should
+be carefully preserved, and the entire leaves tied up in bundles of six
+or eight in each."&mdash;<i>M'Int.</i></p>
+
+<p><i>Seed.</i>&mdash;During the first season, select a few vigorous plants, and
+allow them to grow unplucked. Just before the closing-up of the ground
+in autumn, take up the roots; and, after removing the tops an inch above
+the crown, pack them in dry sand in the cellar. The following spring, as
+soon as the ground is in working order, set them out with the crowns
+level with the surface of the ground, and about two feet and a half
+apart. As the plants increase in height, tie them to stakes, to prevent
+injury from wind; and in August, when the seed is ripe, cut off the
+stems near the ground, and spread them entire, in an airy situation,
+till they are sufficiently dried for threshing out.</p>
+
+<p>The seed, or fruit, has the appearance peculiar to the family; although
+those of the different varieties, like the seeds of the Red Beet, vary
+somewhat in size, and shade of color.</p>
+
+<p>An ounce of seed will sow a hundred feet of drill, or be sufficient for
+a nursery-bed of fifty square feet.</p>
+
+<p><i>Use.</i>&mdash;"This species of Beet&mdash;for, botanically considered, it is a
+distinct species from <i>Beta vulgaris</i>, the Common or Red Beet&mdash;is
+cultivated exclusively for its leaves; whereas the Red Beet is grown for
+its roots. These leaves are boiled like Spinach, and also put into
+soups. The midribs and stalks, which are separated from the lamina of
+the leaf, are stewed and eaten like Asparagus, under the name of
+"Chard." As a spinaceous plant, the White Beet might be grown to great
+advantage in the vegetable garden, as it affords leaves fit for use
+during the whole summer."&mdash;<i>M'Int.</i></p>
+
+<p>The thin part of the leaves is sometimes put into soups, together with
+sorrel, to correct the acidity of the latter.</p>
+
+<p>The varieties are as follow:<span class='pagenum'><a name="Page_291" id="Page_291">[Pg 291]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">Green or Common Leaf-Beet.</span></p>
+
+<p>Stalks and leaves large, green; the roots are tough and fibrous, and
+measure little more than an inch in diameter; leaves tender, and of good
+quality.</p>
+
+<p>If a sowing be made as soon in spring as the frost will permit, another
+in June, and a third the last of July, they will afford a constant
+supply of tender greens, nearly or quite equal to Spinach. For this
+purpose, the rows need be but a foot apart.</p>
+
+
+<p><span class="smcap">Large-Ribbed Curled.</span></p>
+
+<p>Curled Leaf-beet.</p>
+
+<p>Stalks white; leaves pale yellowish-green, with broad mid-ribs, large
+nerves, and a blistered surface like some of the Savoys. It may be grown
+as a substitute for Spinach, in the manner directed for the Common or
+Green-leaved variety.</p>
+
+
+<p><span class="smcap">Large-Ribbed Scarlet Brazilian.</span></p>
+
+<p>Red Stalk Leaf-beet. Poir&eacute;e &agrave; Carde rouge. <i>Vil.</i></p>
+
+<p>Leaf-stalks bright purplish-red; leaves green, blistered on the surface;
+nerves purplish-red. A beautiful sort, remarkable for the rich and
+brilliant color of the stems, and nerves of the leaves.</p>
+
+
+<p><span class="smcap">Large-Ribbed Yellow Brazilian.</span></p>
+
+<p>Yellow-stalked Leaf-beet. Poir&eacute;e &agrave; Carde jaune. <i>Vil.</i></p>
+
+<p>A variety with bright-yellow leaf-stalks and yellowish leaves. The
+nerves of the leaves are yellow, like the leaf-stalks. The color is
+peculiarly rich and clear; and the stalks are quite attractive, and even
+ornamental. Quality tender and good.<span class='pagenum'><a name="Page_292" id="Page_292">[Pg 292]</a></span></p>
+
+
+<p><span class="smcap">Silver-Leaf Beet.</span></p>
+
+<p>Great White-leaf Beet. Swiss Chard. Sea-kale Beet. Large-ribbed
+Silver-leaf Beet.</p>
+
+<p>Stalks very large; leaves of medium size, erect, with strong, white ribs
+and veins. The leaf-stalks and nerves are cooked and served like
+Asparagus, and somewhat resemble it in texture and flavor. It is
+considered the best of the Leaf-beets.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>MALABAR NIGHTSHADE (WHITE).</h3>
+
+<h4>Climbing Nightshade. White Malabar Spinach. Baselle blanche. <i>Vil.</i>
+Basella alba.</h4>
+
+<p>From the East Indies. Though a biennial plant, in cultivation it is
+generally treated as an annual. Stem five feet and upwards in length,
+slender, climbing; leaves alternate, oval, entire on the borders, green
+and fleshy; flowers in clusters, small, greenish; seeds round, with
+portions of the pulp usually adhering,&mdash;eleven to twelve hundred
+weighing an ounce. They retain their vitality three years.</p>
+
+
+<p><span class="smcap">Large-Leaved Chinese Malabar Nightshade.</span></p>
+
+<p>Large-leaved Malabar Spinach. Baselle &agrave; Tr&egrave;s Large Feuille de Chine.
+<i>Vil.</i> Basella cordifolia.</p>
+
+<p>A Chinese species, more vigorous and much stronger in its general habit
+than the Red or the White. Leaves as large as those of Lettuce,&mdash;green,
+round, very thick, and fleshy; flowers small, greenish; seeds round,
+nearly of the same form and color as those of the White variety, but
+rather larger.</p>
+
+<p>The species is slow in developing its flower-stem, and the best for
+cultivation.<span class='pagenum'><a name="Page_293" id="Page_293">[Pg 293]</a></span></p>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">RED MALABAR NIGHTSHADE.</span></p>
+
+<p>Red Malabar Spinach. Baselle Rouge. <i>Vil.</i> Basella rubra.</p>
+
+<p>From China. Properly a biennial plant, but, like the White species,
+usually cultivated as an annual. It is distinguished from the last named
+by its color; the whole plant being stained or tinted with purplish red.
+In the size and color of the seeds, and general habit of the plant,
+there are no marks of distinction, when compared with the White.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;All of the species are easily grown from
+seeds; which may be sown in a hot-bed in March, or in the open ground in
+May. They take root readily when transplanted; and may be grown in rows
+like the taller descriptions of pease, or in hills like running beans.
+Wherever grown, they require a trellis, or some kind of support;
+otherwise the plants will twist themselves about other plants, or
+whatever objects may be contiguous. All are comparatively tender, and
+thrive best, and yield the most produce, in the summer months.</p>
+
+<p><i>Use.</i>&mdash;The leaves, which are put forth in great profusion, are used in
+the form of Spinach. The juice of the fruit affords a beautiful but not
+permanent purple color.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>COMMON NETTLE.</h3>
+
+<h4>Large Stinging Nettle. Urtica dioica.</h4>
+
+<p>The Common Nettle is a hardy, herbaceous perennial, growing naturally
+and abundantly by waysides and in waste places, "but is seldom seen
+where the hand of man has not been at work; and may, therefore, be
+considered a sort of domestic plant." It has an erect, branching,
+four-sided stem, from three to five feet in height; the leaves are
+opposite, heart-shaped at the base, toothed on the borders, and thickly<span class='pagenum'><a name="Page_294" id="Page_294">[Pg 294]</a></span>
+set with small, stinging, hair-like bristles; the flowers are produced
+in July and August, and are small, green, and without beauty; the seeds
+are very small, and are produced in great abundance,&mdash;a single plant
+sometimes yielding nearly a hundred thousand.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;The Nettle will thrive in almost any soil or
+situation. Though it may be propagated from seeds, it is generally
+increased by a division of the roots, which may be made in spring or
+autumn. These should be set in rows two feet apart, and a foot apart in
+the rows.</p>
+
+<p><i>Use.</i>&mdash;"Early in April, the tops will be found to have pushed three or
+four inches, furnished with tender leaves. In Scotland, Poland, and
+Germany, these are gathered, as a pot-herb for soups or for dishes, like
+Spinach; and their peculiar flavor is by many much esteemed. No plant is
+better adapted for forcing; and, in winter or spring, it may be made to
+form an excellent substitute for Cabbage, Coleworts, or Spinach. Collect
+the creeping roots, and plant them either on a hot-bed or in pots to be
+placed in the forcing-house, and they will soon send up an abundance of
+tender tops: these, if desired, may be blanched by covering with other
+pots. If planted close to a flue in the vinery, they will produce
+excellent nettle-kale or nettle-spinach in January and February."</p>
+
+<p>Lawson states that "the common Nettle has long been known as affording a
+large proportion of fibre, which has not only been made into ropes and
+cordage, but also into sewing-thread, and beautiful, white, linen-like
+cloth of very superior quality. It does not, however, appear that its
+cultivation for this purpose has ever been fairly attempted. The fibre
+is easily separated from other parts of the stalk, without their
+undergoing the processes of watering and bleaching; although, by such,
+the labor necessary for that purpose is considerably lessened. Like
+those of many other common plants, the superior merits of this generally
+accounted troublesome weed have hitherto been much overlooked."<span class='pagenum'><a name="Page_295" id="Page_295">[Pg 295]</a></span></p>
+
+<hr style='width: 45%;' />
+
+<h3>NEW-ZEALAND SPINACH. <i>Loud.</i></h3>
+
+<h4>Tetragonia expansa.</h4>
+
+<p>This plant, botanically considered, is quite distinct from the common
+garden Spinach; varying essentially in its foliage, flowers, seeds, and
+general habit.</p>
+
+<p>It is a hardy annual. The leaves are of a fine green color, large and
+broad, and remarkably thick and fleshy; the branches are numerous,
+round, succulent, pale-green, thick and strong,&mdash;the stalks recline upon
+the ground for a large proportion of their length, but are erect at the
+extremities; the flowers are produced in the axils of the leaves, are
+small, green, and, except that they show their yellow anthers when they
+expand, are quite inconspicuous; the fruit is of a dingy-brown color,
+three-eighths of an inch deep, three-eighths of an inch in diameter at
+the top or broadest part, hard and wood-like in texture, rude in form,
+but somewhat urn-shaped, with four or five horn-like points at the top.
+Three hundred and twenty-five of these fruits are contained in an ounce;
+and they are generally sold and recognized as the seeds. They are,
+however, really the fruit; six or eight of the true seeds being
+contained in each. They retain their germinative powers five years.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It is always raised from seed, which may be
+sown in the open ground from April to July. Select a rich, moist soil,
+pulverize it well, and rake the surface smooth. Make the drills three
+feet apart, and an inch and a half or two inches deep; and sow the seed
+thinly, or so as to secure a plant for each foot of row. In five or six
+weeks from the planting, the branches will have grown sufficiently to
+allow the gathering of the leaves for use. If the season should be very
+dry, the plants will require watering. They grow vigorously, and, in
+good soil, will extend, before the end of the season, three feet in each
+direction.<span class='pagenum'><a name="Page_296" id="Page_296">[Pg 296]</a></span></p>
+
+<p><i>Gathering.</i>&mdash;"The young leaves must be pinched or cut from the
+branches; taking care not to injure the ends, or leading shoots. These
+shoots, with the smaller ones that will spring out of the stalks at the
+points where the leaves have been gathered, will produce a supply until
+a late period in the season; for the plants are sufficiently hardy to
+withstand the effects of light frosts without essential injury.</p>
+
+<p>"Its superiority over the Common Spinach consists in the fact, that it
+grows luxuriantly, and produces leaves of the greatest succulency, in
+the hottest weather."</p>
+
+<p>Anderson, one of its first cultivators, had but nine plants, which
+furnished a gathering for the table every other day from the middle of
+June. A bed of a dozen healthy plants will afford a daily supply for the
+table of a large family.</p>
+
+<p><i>Seed.</i>&mdash;To raise seed, leave two or three plants in the poorest soil of
+the garden, without cutting the leaves. The seeds will ripen
+successively, and should be gathered as they mature.</p>
+
+<p><i>Use.</i>&mdash;It is cooked and served in the same manner as Common Spinach.</p>
+
+<p>There are no described varieties.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ORACH.</h3>
+
+<h4>Arrach. French Spinach. Mountain Spinach. Atriplex hortensis.</h4>
+
+<p>Orach is a hardy, annual plant, with an erect, branching stem, varying
+in height from two to four feet, according to the variety. The leaves
+are variously shaped, tut somewhat oblong, comparatively thin in
+texture, and slightly acid to the taste; the flowers are small and
+obscure, greenish or reddish, corresponding in a degree with the color
+of the foliage of the plant; the seeds are small, black, and surrounded
+with a thin, pale-yellow membrane,&mdash;they retain their vitality three
+years.<span class='pagenum'><a name="Page_297" id="Page_297">[Pg 297]</a></span></p>
+
+<p><i>Soil and Culture.</i>&mdash;It is raised from seed sown annually. As its
+excellence depends on the size and succulent character of the leaves,
+Orach is always best when grown in a rich, deep, and moist soil. The
+first sowing may be made as soon in spring as the ground is in proper
+condition; afterwards, for a succession, sowings may be made, at
+intervals of two weeks, until June.</p>
+
+<p>When the ground has been thoroughly dug over, and the surface made fine
+and smooth, sow the seed in drills eighteen inches or two feet apart,
+and cover three-fourths of an inch deep. When the young plants are two
+or three inches high, thin them to ten or twelve inches apart, and
+cultivate in the usual manner. Orach is sometimes transplanted, but
+generally succeeds best when sown where the plants are to remain. In
+dry, arid soil, it is comparatively worthless.</p>
+
+<p><i>To raise Seed.</i>&mdash;Leave a few of the best plants without cutting, and
+they will afford a plentiful supply of seeds in September.</p>
+
+<p><i>Use.</i>&mdash;Orach is rarely found in the vegetable gardens of this country.
+The leaves have a pleasant, slightly acid taste, and, with the tender
+stalks, are used boiled in the same manner as Spinach or Sorrel, and are
+often mixed with the latter to reduce the acidity. "The stalks are good
+only while the plants are young; but the larger leaves may be picked off
+in succession throughout the season, leaving the stalks and smaller
+leaves untouched, by which the latter will increase in size. The Orach
+thus procured is very tender, and much esteemed."</p>
+
+<p>A few plants will afford an abundant supply.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Green Orach.</span> <i>Trans.</i></p>
+
+<p>Dark-green Orach. Deep-green Orach. <i>Mill.</i></p>
+
+<p>The leaves of this variety are of a dark, grass-green color, broad, much
+wrinkled, slightly toothed, and bluntly pointed;<span class='pagenum'><a name="Page_298" id="Page_298">[Pg 298]</a></span> the stalk of the plant
+and the leaf-stems are strong and sturdy, and of the same color as the
+leaves. It is the lowest growing of all the varieties.</p>
+
+
+<p><span class="smcap">Lurid Orach.</span> <i>Trans.</i></p>
+
+<p>Pale-red Orach.</p>
+
+<p>Leaves pale-purple, tinged with dark-green,&mdash;the under surface
+light-purple, with green veins, slightly wrinkled, terminating rather
+pointedly, and toothed on the borders only toward the base, which forms
+two acute angles; the stalk of the plant and the stems of the leaves are
+bright-red, slightly streaked with white between the furrows,&mdash;height
+three feet and upwards.</p>
+
+
+<p><span class="smcap">Purple Orach.</span> <i>Trans.</i></p>
+
+<p>Dark-purple Orach.</p>
+
+<p>Plant from three to four feet in height; leaves dull, dark-purple, more
+wrinkled and more deeply toothed than those of any other variety. They
+terminate somewhat obtusely, and form two acute angles at the base. The
+stalk of the plant and the stems of the leaves are deep-red, and
+slightly furrowed. The leaves change to green when boiled.</p>
+
+
+<p><span class="smcap">Red Orach.</span> <i>Trans.</i></p>
+
+<p>Dark-red Orach. Bon Jardinier.</p>
+
+<p>Leaves oblong-heart-shaped, somewhat wrinkled, and slightly toothed on
+the margin: the upper surface is very dark, inclining to a dingy purple;
+the under surface is of a much brighter color. The stems are deep-red
+and slightly furrowed; height three feet and upwards.</p>
+
+<p>This is an earlier but a less vigorous sort than the White. The leaves
+of this variety, as also those of most of the colored sorts, change to
+green in boiling.<span class='pagenum'><a name="Page_299" id="Page_299">[Pg 299]</a></span></p>
+
+
+<p><span class="smcap">Red-Stalked Green Orach.</span> <i>Trans.</i></p>
+
+<p>Leaves dark-green, tinged with dull-brown, much wrinkled, toothed,
+somewhat curled, terminating rather obtusely, and forming two acute
+angles at the base; the stalk and the stems of the leaves are deep-red,
+and slightly furrowed; the veins are very prominent. It is of tall
+growth.</p>
+
+
+<p><span class="smcap">Red-Stalked White Orach.</span> <i>Trans.</i></p>
+
+<p>Purple-bordered Green Orach. <i>Miller.</i></p>
+
+<p>Leaves somewhat heart-shaped, of a yellowish-green, tinged with brown.
+Their margin is stained with purple, and a little dentated or toothed in
+some cases, but not in all. The stalk and the stems of the leaves are of
+a palish-red, and are slightly furrowed, as well as streaked with
+pale-white between the furrows. The plant is of dwarfish growth.</p>
+
+
+<p><span class="smcap">White Orach.</span> <i>Trans.</i></p>
+
+<p>Pale-green Orache. <i>Neill.</i> White French Spinach. Yellow Orach.</p>
+
+<p>Leaves pale-green or yellowish-green, much wrinkled, with long, tapering
+points, strongly cut in the form of teeth towards the base, which forms
+two acute angles; the stalk of the plant and the stems of the leaves are
+of the same color as the foliage. It is comparatively of low growth.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PATIENCE.</h3>
+
+<h4>Herb Patience. Patience Dock. Garden Patience. Rumex patientia.</h4>
+
+<p>This plant is a native of the south of Europe. It is a hardy perennial,
+and, when fully grown, from four to five feet in height. The leaves are
+large, long, broad, pointed; the<span class='pagenum'><a name="Page_300" id="Page_300">[Pg 300]</a></span> leaf-stems are red; the flowers are
+numerous, small, axillary, and of a whitish-green color,&mdash;they are put
+forth in June and July, and the seeds ripen in August. The latter are
+triangular, of a pale-brownish color, and will keep three years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;"The plant will grow well in almost any soil,
+but best in one that is rich and rather moist. It may easily be raised
+from seed sown in spring, in drills eighteen inches asunder; afterwards
+thinning out the young plants to a foot apart in the rows. It may also
+be sown broadcast in a seed-bed, and planted out; or the roots may be
+divided, and set at the above distances.</p>
+
+<p>"The plants should not be allowed to run up to flower, but should be cut
+over several times in the course of the season, to induce them to throw
+out young leaves in succession, and to prevent seed from being ripened,
+and scattered about in all directions; for, when this takes place, the
+plant becomes a troublesome weed."&mdash;<i>Thomp.</i></p>
+
+<p>It is perfectly hardy, and, if cut over regularly, will continue healthy
+and productive for several years. In the vicinity of gardens where it
+has been cultivated, it is frequently found growing spontaneously.</p>
+
+<p><i>Use.</i>&mdash;"The leaves were formerly much used as Spinach; and are still
+eaten in some parts of France, where they are also employed in the early
+part of the season as a substitute for Sorrel; being produced several
+days sooner than the leaves of that plant."&mdash;<i>Thomp.</i></p>
+
+<p>Its present neglect may arise from a want of the knowledge of the proper
+method of using it. The leaves are put forth quite early in spring. They
+should be cut while they are young and tender, and about a fourth part
+of Common Sorrel mixed with them. In this way, Patience Dock is much
+used in Sweden, and may be recommended as forming an excellent spinach
+dish.<span class='pagenum'><a name="Page_301" id="Page_301">[Pg 301]</a></span></p>
+
+<hr style='width: 45%;' />
+
+<h3>QUINOA (WHITE). <i>Law.</i></h3>
+
+<h4>White-seeded Quinoa. Goose-foot. Chenopodium quinoa.</h4>
+
+<p>An annual plant from Mexico or Peru. Its stem is five or six feet in
+height, erect and branching; the leaves are triangular, obtusely toothed
+on the borders, pale-green, mealy while young, and comparatively smooth
+when old; flowers whitish, very small, produced in compact clusters;
+seeds small, yellowish-white, round, a little flattened, about a line in
+diameter, and, on a cursory glance, might be mistaken for those of
+millet; they retain their vegetative powers three years; about twelve
+thousand are contained in an ounce.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;It is propagated from seeds which are sown in
+April or May, in shallow drills three feet apart. As the seedlings
+increase in size, they are gradually thinned to a foot apart in the
+rows. The seeds ripen in September. In good soil, the plants grow
+vigorously, and produce seeds and foliage in great abundance.</p>
+
+<p><i>Use.</i>&mdash;The leaves are used as Spinach or Sorrel, or as greens. In some
+places, the seeds are employed as a substitute for corn or wheat in the
+making of bread, and are also raised for feeding poultry.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Black-Seeded Quinoa.</span></p>
+
+<p>The stalks of this variety are more slender, and the leaves smaller,
+than those of the White-seeded. The plant is also stained with
+brownish-red in all its parts. Seeds small, grayish-black.</p>
+
+<p>It is sown, and in all respects treated, like the White. The seeds and
+leaves are used in the same manner.<span class='pagenum'><a name="Page_302" id="Page_302">[Pg 302]</a></span></p>
+
+
+<p><span class="smcap">Red-Seeded Quinoa.</span> <i>Law.</i></p>
+
+<p>Chenopodium sp.</p>
+
+<p>This variety, or perhaps, more properly, species, is quite distinct from
+the White-seeded. It grows to the height of six or eight feet, and even
+more, with numerous long, spreading branches. The leaves are more
+succulent than those of the last named, and are produced in greater
+abundance. When sown at the same time, it ripens its seeds nearly a
+month later.</p>
+
+<p>Its foliage and seeds are used for the same purposes as the White. Sow
+in rows three feet apart, and thin to fifteen inches in the rows.</p>
+
+<hr style='width: 45%;' />
+
+<h3>SEA-BEET. <i>Trans.</i></h3>
+
+<h4>Beta maritima.</h4>
+
+<p>The Sea-beet is a hardy, perennial plant. The roots are not eaten; but
+the leaves, for which it is cultivated, are an excellent substitute for
+Spinach, and are even preferred by many to that delicate vegetable. If
+planted in good soil, it will continue to supply the table with leaves
+for many years. The readiest method of increasing the plants is by
+seeds; but they may be multiplied to a small extent by dividing the
+roots.</p>
+
+<p>The early-produced leaves are the best, and these are fit for use from
+May until the plants begin to run to flower; but they may be continued
+in perfection through the whole summer and autumn by cutting off the
+flower-stems as they arise, and thus preventing the blossoming.</p>
+
+<p>There are two varieties:&mdash;</p>
+
+
+<p><span class="smcap">English Sea-Beet.</span></p>
+
+<p>The English Sea-beet is a dwarfish, spreading or trailing plant, with
+numerous angular, leafy branches. The lower<span class='pagenum'><a name="Page_303" id="Page_303">[Pg 303]</a></span> leaves are ovate, three or
+four inches in length, dark-green, waved on the margin, and of thick,
+fleshy texture; the upper leaves are smaller, and nearly sessile.</p>
+
+<p>Sow in April or May, in rows sixteen or eighteen inches apart, and an
+inch in depth; thin to twelve inches in the rows. The leaves should not
+be cut from seedling plants during the first season, or until the roots
+are well established.</p>
+
+
+<p><span class="smcap">Irish Sea-Beet.</span></p>
+
+<p>This differs from the preceding variety in the greater size of its
+leaves, which are also of a paler green: the stems are not so numerous,
+and it appears to be earlier in running to flower. The external
+differences are, however, trifling; but the flavor of this, when
+dressed, is far superior to that of the last named.</p>
+
+<p>It requires the same treatment in cultivation as the English Sea-beet.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SHEPHERD'S PURSE.</h3>
+
+<h4>Thlaspi Bursa pastoris.</h4>
+
+<p>A hardy, annual plant, growing naturally and abundantly about gardens,
+roadsides, and in waste places. The root-leaves spread out from a common
+centre, are somewhat recumbent, pinnatifid-toothed, and, in good soil,
+attain a length of eight or ten inches; the stem-leaves are oval,
+arrow-shaped at the base, and rest closely upon the stalk. When in
+blossom, the plant is from twelve to fifteen inches in height; the
+flowers are small, white, and four-petaled; the seeds are small, of a
+reddish-brown color, and retain their vitality five years.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;It is easily raised from seed, which
+should be sown in May, where the plants are to<span class='pagenum'><a name="Page_304" id="Page_304">[Pg 304]</a></span> remain. Sow in shallow
+drills twelve or fourteen inches apart, and cover with fine mould. Thin
+the young plants to four inches asunder, and treat the growing crop in
+the usual manner during the summer. Late in autumn, cover the bed with
+coarse stable-litter, and remove it the last of February. In March and
+April, the plants will be ready for the table.</p>
+
+<p><i>Use.</i>&mdash;It is used in the manner of Spinach. "When boiled, the taste
+approaches that of the Cabbage, but is softer and milder. The plant
+varies wonderfully in size, and succulence of leaves, according to the
+nature and state of the soil where it grows. Those from the gardens and
+highly cultivated spots near Philadelphia come to a remarkable size, and
+succulence of leaf. It may be easily bleached by the common method; and,
+in that state, would be a valuable addition to our list of delicate
+culinary vegetables."</p>
+
+<p>In April and May it may be gathered, growing spontaneously about
+cultivated lands; and, though not so excellent as the cultivated plants,
+will yet be found of good quality.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SORREL.</h3>
+
+<h4>Rumex. sp. et var.</h4>
+
+<p>Sorrel is a hardy perennial. The species, as well as varieties, differ
+to a considerable extent in height and general habit; yet their uses and
+culture are nearly alike.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;All of the sorts thrive best in rich, moist
+soil; but may be grown in almost any soil or situation. The seeds are
+sown in April or May, in drills fifteen or eighteen inches apart, and
+covered half an inch in depth. The young plants should be thinned to
+twelve inches apart; and, in July and August, the leaves will be
+sufficiently large for gathering.</p>
+
+<p>The varieties are propagated by dividing the roots in April or May; and
+this method must be adopted in propagating the<span class='pagenum'><a name="Page_305" id="Page_305">[Pg 305]</a></span> di&oelig;cious kinds, when
+male plants are required. "The best plants, however, are obtained from
+seed; but the varieties, when sown, are liable to return to their
+original type. All the care necessary is to hoe the ground between the
+rows, when needed to fork it over in spring and autumn, and to take up
+the plants, divide and reset them every three or four years, or less
+frequently, if they are growing vigorously and produce full-sized
+leaves."</p>
+
+<p>All of the sorts, whether produced from seeds or by parting the roots,
+will send up a flower-stalk in summer; and this it is necessary to cut
+out when first developed, in order to render the leaves larger and more
+tender.</p>
+
+<p>The plants will require no special protection or care during the winter;
+though a slight covering of strawy, stable litter may be applied after
+the forking-over of the bed in the autumn, just before the closing-up of
+the ground.</p>
+
+<p><i>Use.</i>&mdash;It enters into most of the soups and sauces for which French
+cookery is so famed, and they preserve it in quantities for winter use.
+It forms as prominent an article in the markets of Paris as does Spinach
+in those of this country; and it has been asserted, that, amongst all
+the recent additions to our list of esculent plants, "we have not one so
+wholesome, so easy of cultivation, or one that would add so much to the
+sanitary condition of the community, particularly of that class who live
+much upon salt provisions."</p>
+
+<p>The species and varieties are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Alpine Sorrel.</span></p>
+
+<p>Oseille des Neiges. <i>Vil.</i> Rumex nivalis.</p>
+
+<p>A new, perennial species, found upon the Alps, near the line of
+perpetual snow. The root-leaves are somewhat heart-shaped, thick, and
+fleshy; stem simple, with verticillate branches; flower di&oelig;cious.<span class='pagenum'><a name="Page_306" id="Page_306">[Pg 306]</a></span></p>
+
+<p>It is one of the earliest as well as the hardiest of the species,
+propagates more readily than Alpine plants in general, and is said to
+compare favorably in quality with the Mountain Sorrel or Patience Dock.</p>
+
+
+<p><span class="smcap">Common Sorrel.</span></p>
+
+<p>R. acetosa.</p>
+
+<p>This is a hardy perennial, and, when fully grown, is about two feet in
+height. The flowers&mdash;which are small, very numerous, and of a reddish
+color&mdash;are di&oelig;cious, the fertile and barren blossoms being produced
+on separate plants; the seeds are small, triangular, smooth, of a
+brownish color, and retain their germinative properties two years. An
+ounce contains nearly thirty thousand seeds.</p>
+
+<p>Of the Common Sorrel, there are five varieties, as follow:&mdash;</p>
+
+
+<p><span class="smcap">Belleville Sorrel.</span></p>
+
+<p>Broad-leaved. Oseille Large de Belleville. <i>Vil.</i></p>
+
+<p>Leaves ten or twelve inches long by six inches in diameter; leaf-stems
+red at the base. Compared with the Common Garden Sorrel, the leaves are
+larger and less acid.</p>
+
+<p>The variety is considered much superior to the last-named sort, and is
+the kind usually grown by market-gardeners in the vicinity of Paris.</p>
+
+<p>It should be planted in rows eighteen inches apart, and the plants
+thinned to a foot apart in the rows.</p>
+
+
+<p><span class="smcap">Blistered-Leaf Sorrel.</span> <i>Trans.</i></p>
+
+<p>Radical leaves nine inches long, four inches wide, oval-hastate or
+halberd-shaped, growing on long footstalks. The upper leaves are more
+blistered than those attached to the root; the flower-stems are short.
+The principal difference<span class='pagenum'><a name="Page_307" id="Page_307">[Pg 307]</a></span> between this variety and the Common, or
+Broad-leaved, consists in its blistered foliage.</p>
+
+<p>It is slow in the development of its flower-stem, and consequently
+remains longer in season for use. The leaves are only slightly acid in
+comparison with those of the Common Sorrel. It is a perennial, and must
+be increased by a division of its roots; for being only a variety, and
+not permanently established, seedlings from it frequently return to the
+Belleville, from whence it sprung.</p>
+
+
+<p><span class="smcap">Fervent's New Large Sorrel.</span></p>
+
+<p>Oseille de Fervent. <i>Vil.</i></p>
+
+<p>An excellent sort, with large, yellowish-green, blistered leaves and red
+leaf-stems. It is comparatively hardy, puts forth its leaves early, and
+produces abundantly.</p>
+
+<p>The rows should be eighteen inches apart.</p>
+
+
+<p><span class="smcap">Green or Common Garden Sorrel.</span></p>
+
+<p>Root-leaves large, halberd-shaped, and supported on stems six inches in
+length. The upper leaves are small, narrow, sessile, and clasping. A
+hardy sort; but, on account of its greater acidity, not so highly
+esteemed as the Belleville.</p>
+
+<p>Sow in rows fifteen inches apart, and thin to eight or ten inches in the
+rows.</p>
+
+
+<p><span class="smcap">Sarcelle Blond Sorrel.</span></p>
+
+<p>Blond de Sarcelle. <i>Vil.</i></p>
+
+<p>This is a sub-variety of the Belleville, with longer and narrower leaves
+and paler leaf-stems. It puts forth its leaves earlier in the season
+than the Common Sorrel, and is of excellent quality. The seed rarely
+produces the variety in its purity, and it is generally propagated by
+dividing the roots.<span class='pagenum'><a name="Page_308" id="Page_308">[Pg 308]</a></span></p>
+
+
+<p><span class="smcap">Round-Leaved on French Sorrel.</span> <i>Thomp.</i></p>
+
+<p>Roman Sorrel. Oseille rond. <i>Vil.</i> R. scutatus.</p>
+
+<p>This is a hardy perennial, a native of France and Switzerland. Its stem
+is trailing, and from twelve to eighteen inches in height or length; the
+leaves vary in form, but are usually roundish-heart-shaped or
+halberd-shaped, smooth, glaucous, and entire on the borders; the flowers
+are hermaphrodite, yellowish; the leaves are more acid than those of the
+varieties of the preceding species, and for this reason are preferred by
+many.</p>
+
+<p>The variety is hardy and productive, but not much cultivated.</p>
+
+<p>It requires eighteen inches' space between the rows, and a foot in the
+rows. There is but one variety.</p>
+
+
+<p><span class="smcap">Mountain Sorrel.</span></p>
+
+<p>Oseille verge. <i>Vil.</i> R. montanus.</p>
+
+<p>The leaves of this variety are large, oblong, of thin texture, and of a
+pale-green color; the root-leaves are numerous, about nine inches long
+and four inches wide, slightly blistered. It is later than the Common
+Garden Sorrel in running to flower; and is generally propagated by
+dividing the roots, but may also be raised from seeds. The leaves are
+remarkable for their acidity.</p>
+
+<p>This is the <i>Rumex montanus</i> of modern botanists, though formerly
+considered as a variety of <i>R. acetosa</i>.</p>
+
+
+<p><span class="smcap">Blistered-Leaved Mountain Sorrel.</span></p>
+
+<p>This variety is distinguished from the Green Mountain Sorrel by its
+larger, more blistered, and thinner leaves. The leaf-stems are also
+longer, and, as well as the nerves and the under surface of the leaf,
+finely spotted with red. It starts early in spring, and is slow in
+running up to flower.<span class='pagenum'><a name="Page_309" id="Page_309">[Pg 309]</a></span></p>
+
+
+<p><span class="smcap">Green Mountain Sorrel</span>.</p>
+
+<p>This is an improved variety of the Mountain Sorrel, and preferable to
+any other, from the greater size and abundance of its leaves, which
+possess much acidity. It is also late in running to flower.</p>
+
+<p>The leaves are large, numerous, ovate-sagittate, from ten to eleven
+inches long, and nearly five inches in width; the radical leaves are
+slightly blistered, and of a dark, shining green color. It can only be
+propagated by dividing the roots.</p>
+
+<p>The plants require a space of eighteen inches between the rows, and a
+foot from plant to plant in the rows.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SPINACH.</h3>
+
+<h4>Spinacia oleracea.</h4>
+
+<p>Spinach is a hardy annual, of Asiatic origin. When in flower, the plant
+is from two to three feet in height; the stem is erect, furrowed,
+hollow, and branching; the leaves are smooth, succulent, and oval-oblong
+or halberd-shaped,&mdash;the form varying in the different varieties. The
+fertile and barren flowers are produced on separate plants,&mdash;the former
+in groups, close to the stalk at every joint; the latter in long,
+terminal bunches, or clusters. The seeds vary in a remarkable degree in
+their form and general appearance; those of some of the kinds being
+round and smooth, while others are angular and prickly: they retain
+their vitality five years. An ounce contains nearly twenty-four hundred
+of the prickly seeds, and about twenty-seven hundred of the round or
+smooth.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Spinach is best developed, and most tender and
+succulent, when grown in rich soil. For the winter sorts, the soil can
+hardly be made too rich.<span class='pagenum'><a name="Page_310" id="Page_310">[Pg 310]</a></span></p>
+
+<p>It is always raised from seeds, which are sown in drills twelve or
+fourteen inches apart, and three-fourths of an inch in depth. The seeds
+are sometimes sown broadcast; but the drill method is preferable, not
+only because the crop can be cultivated with greater facility, but the
+produce is more conveniently gathered. For a succession, a few seeds of
+the summer varieties may be sown, at intervals of a fortnight, from
+April till August.</p>
+
+<p><i>Taking the Crop.</i>&mdash;"When the leaves are two or three inches broad, they
+will be fit for gathering. This is done either by cutting them up with a
+knife wholly to the bottom, drawing and clearing them out by the root,
+or only cropping the large outer leaves; the root and heart remaining to
+shoot out again. Either method can be adopted, according to the season
+or other circumstances."&mdash;<i>Rogers.</i></p>
+
+<p><i>To raise Seed.</i>&mdash;Spinach seeds abundantly; and a few of the fertile
+plants, with one or two of the infertile, will yield all that will be
+required for a garden of ordinary size. Seeds of the winter sorts should
+be saved from autumn sowings, and from plants that have survived the
+winter.</p>
+
+<p><i>Use.</i>&mdash;The leaves and young stems are the only parts of the plant used.
+They are often boiled and served alone; and sometimes, with the addition
+of sorrel-leaves, are used in soups, and eaten with almost every
+description of meat. "The expressed juice is often employed by cooks and
+confectioners for giving a green color to made dishes. When eaten
+freely, it is mildly laxative, diuretic, and cooling. Of itself, it
+affords little nourishment. It should be boiled without the addition of
+water, beyond what hangs to the leaves in rinsing them; and, when
+cooked, the moisture which naturally comes from the leaves should be
+pressed out before being sent to the table. The young leaves were at one
+period used as a salad."&mdash;<i>M'Int.</i></p>
+
+<p><i>Varieties.</i><span class='pagenum'><a name="Page_311" id="Page_311">[Pg 311]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">Flanders Spinach.</span> <i>Trans.</i></p>
+
+<p>This is a winter Spinach, and is considered superior to the Prickly or
+Common Winter Spinach, which is in general cultivation during the winter
+season in our gardens. It is equally hardy, perhaps hardier.</p>
+
+<p>The leaves are doubly hastate or halberd shaped, and somewhat wrinkled:
+the lower ones measure from twelve to fourteen inches in length, and
+from six to eight in breadth. They are not only larger, but thicker and
+more succulent, than those of the Prickly Spinach. The whole plant grows
+more bushy, and produces a greater number of leaves from each root; and
+it is sometimes later in running to seed. The seeds are like those of
+the Round or Summer Spinach, but larger: they are destitute of the
+prickles which distinguish the seeds of the Common Winter Spinach.</p>
+
+<p>For winter use, sow at the time directed for sowing the Large
+Prickly-seeded, but allow more space between the rows than for that
+variety; subsequent culture, and treatment during the winter, the same
+as the Prickly-seeded.</p>
+
+
+<p><span class="smcap">Large Prickly-Seeded Spinach.</span></p>
+
+<p>Large Winter Spinach. Epinard d'Angleterre. <i>Vil.</i></p>
+
+<p>Leaves comparatively large, rounded at the ends, thick and succulent. In
+foliage and general character, it is similar to some of the round-seeded
+varieties; but is much hardier, and slower in running to seed. It is
+commonly known as "Winter Spinach," and principally cultivated for use
+during this portion of the year. The seeds are planted towards the last
+of August, in drills a foot apart, and nearly an inch in depth. When
+well up, the plants should be thinned to four or five inches apart in
+the drills; and, if the weather is favorable, they will be stocky and
+vigorous at the approach of severe weather. Before the closing-up of the
+ground,<span class='pagenum'><a name="Page_312" id="Page_312">[Pg 312]</a></span> lay strips of joist or other like material between the rows,
+cover all over with clean straw, and keep the bed thus protected until
+the approach of spring or the crop has been gathered for use.</p>
+
+
+<p><span class="smcap">Lettuce-Leaved Spinach.</span></p>
+
+<p>Epinard &agrave; Feuille de Laitue. <i>Vil.</i> Epinard Gaudry.</p>
+
+<p>Leaves very large, on short stems, rounded, deep-green, with a bluish
+tinge, less erect than those of the other varieties, often blistered on
+the surface, and of thick substance. It is neither so early nor so hardy
+as some others; but it is slow in the development of its flower-stalk,
+and there are few kinds more productive or of better quality. The seeds
+are round and smooth. For a succession, a sowing should be made at
+intervals of two weeks.</p>
+
+<p>"A variety called 'Gaudry,' if not identical, is very similar to this."</p>
+
+
+<p><span class="smcap">Sorrel-Leaved Spinach.</span></p>
+
+<p>Leaves of medium size, halberd-formed, deep-green, thick, and fleshy. A
+hardy and productive sort, similar to the Yellow or White Sorrel-leaved,
+but differing in the deeper color of its stalks and leaves.</p>
+
+
+<p><span class="smcap">Summer or Round-Leaved Spinach.</span></p>
+
+<p>Round Dutch. Epinard de Hollande. <i>Vil.</i></p>
+
+<p>Leaves large, thick, and fleshy, rounded at the ends, and entire, or
+nearly entire, on the borders.</p>
+
+<p>This variety is generally grown for summer use; but it soon runs to
+seed, particularly in warm and dry weather. Where a constant supply is
+required, a sowing should be made every fortnight, commencing as early
+in spring as the frost leaves the ground. The seeds are round and
+smooth. Plants from<span class='pagenum'><a name="Page_313" id="Page_313">[Pg 313]</a></span> the first sowing will be ready for use the last of
+May or early in June.</p>
+
+<p>In Belgium and Germany, a sub-variety is cultivated, with smaller and
+deeper-colored foliage, and which is slower in running to flower. It is
+not, however, considered preferable to the Common Summer or
+Round-leaved.</p>
+
+
+<p><span class="smcap">Winter or Common Prickly Spinach.</span></p>
+
+<p>Epinard ordinaire. <i>Vil.</i></p>
+
+<p>Leaves seven or eight inches long, halberd-shaped, deep-green, thin in
+texture, and nearly erect on the stalk of the plant; seeds prickly.</p>
+
+<p>From this variety most of the improved kinds of Prickly Spinach have
+been obtained; and the Common Winter or Prickly-seeded is now considered
+scarcely worthy of cultivation.</p>
+
+
+<p><span class="smcap">Yellow Sorrel-Leaved Spinach.</span></p>
+
+<p>White Sorrel-leaved Spinach. Blond &agrave; Feuille d'Oseille. <i>Vil.</i></p>
+
+<p>The leaves of this variety are similar in form and appearance to those
+of the Garden Sorrel. They are of medium size, entire on the border,
+yellowish-white at the base, greener at the tips, and blistered on the
+surface.</p>
+
+<p>New. Represented as being hardy, productive, slow in the development of
+its flower-stalk, and of good quality.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>WILD OR PERENNIAL SPINACH.</h3>
+
+<h4>Good King Henry. Tota Bona. Goose-foot. Blitum Bonus Henricus.</h4>
+
+<p>A hardy perennial plant, indigenous to Great Britain, and naturalized to
+a very limited extent in this country. Its stem is two feet and a half
+in height; the leaves are arrow-shaped,<span class='pagenum'><a name="Page_314" id="Page_314">[Pg 314]</a></span> smooth, deep-green, undulated
+on the borders, and mealy on their under surface; the flowers are
+numerous, small, greenish, and produced in compact groups, or clusters;
+the seeds are small, black, and kidney-shaped.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;"It may be propagated by seed sown in April
+or May, and transplanted, when the plants are fit to handle, into a
+nursery-bed. In August or September, they should be again transplanted
+where they are to remain, setting them in rows a foot apart, and ten
+inches asunder in the rows, in ground of a loamy nature, trenched to the
+depth of fifteen or eighteen inches, as their roots penetrate to a
+considerable depth. The following spring, the leaves are fit to gather
+for use; and should be picked as they advance, taking the largest first.
+In this way, a bed will continue productive for several years.</p>
+
+<p>"Being a hardy perennial, it may also be increased by dividing the plant
+into pieces, each having a portion of the root and a small bit of the
+crown, which is thickly set with buds, which spring freely on being
+replanted.</p>
+
+<p>"Most of the species of this genus, both indigenous and exotic, are
+plants of easy cultivation, and may be safely used as articles of
+food."&mdash;<i>M'Int.</i></p>
+
+<p><i>Use.</i>&mdash;The same as Spinach.<span class='pagenum'><a name="Page_315" id="Page_315">[Pg 315]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_VII" id="CHAPTER_VII"></a>CHAPTER VII.</h2>
+
+
+<h3>SALAD PLANTS.</h3>
+
+<blockquote><h4>Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar. Celery.
+Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or Succory.
+Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo Flower. Dandelion.
+Endive. Horse-radish. Lettuce. Madras Radish. Mallow, Curled-leaf.
+Mustard. Nasturtium. Garden Picridium. Purslain. Rape. Roquette, or
+Rocket. Samphire. Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet
+Cicely. Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow
+Rocket. Wood-sorrel. Worms.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>ALEXANDERS.</h3>
+
+<h4>Alisanders. Smyrnium olusatrum.</h4>
+
+<p>A hardy, biennial plant, with foliage somewhat resembling that of
+Celery. Stem three to four feet high, much branched; radical leaves
+pale-green, compound,&mdash;those of the stem similar in form, but of smaller
+size. The branches of the plant terminate in large umbels, or spherical
+bunches of yellowish flowers; which are succeeded by roundish fruits,
+each of which contains two crescent-shaped seeds.</p>
+
+<p><i>Sowing and Culture.</i>&mdash;It thrives best in light, deep loam; and is
+raised from seed sown annually. Make the drills two and a half or three
+feet apart, and cover the seeds an inch deep. When the plants are two or
+three inches high, thin to twelve inches apart; or sow a few seeds in a
+nursery-bed, and transplant.</p>
+
+<p><i>Blanching.</i>&mdash;When the plants are well advanced, they should be
+gradually earthed up about the stems in the process<span class='pagenum'><a name="Page_316" id="Page_316">[Pg 316]</a></span> of cultivation, in
+the manner of blanching Celery or Cardoons; like which, they are also
+gathered for use, and preserved during winter.</p>
+
+<p><i>To raise Seed.</i>&mdash;Leave a few plants unblanched; protect with
+stable-litter, or other convenient material, during winter; and they
+will flower, and produce an abundance of seeds, the following summer.</p>
+
+<p><i>Use.</i>&mdash;It was formerly much cultivated for its leaf-stalks; which,
+after being blanched, were used as a pot-herb and for salad. They have a
+pleasant, aromatic taste and odor; but the plant is now rarely grown,
+Celery being almost universally preferred.</p>
+
+
+<p><span class="smcap">Perfoliate Alexanders.</span></p>
+
+<p>Smyrnium perfoliatum.</p>
+
+<p>A hardy, biennial species, from Italy; stem three feet in height,
+grooved or furrowed, hollow; leaves many times divided, and of a
+yellowish-green color; flowers, in terminal bunches, yellowish-white;
+seeds black, of the form of those of the common species, but smaller.</p>
+
+<p>It is considered superior to the last named, as it not only blanches
+better, but is more crisp and tender, and not so harsh-flavored.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>BROOK-LIME.</h3>
+
+<h4>American Brook-lime. Marsh Speedwell. Veronica beccabunga.</h4>
+
+<p>Brook-lime is a native of this country, but is also common to Great
+Britain. It is a hardy perennial, and grows naturally in ditches, and
+streams of water, but is rarely cultivated. The stem is from ten to
+fifteen inches in height, thick, smooth, and succulent, and sends out
+roots at the joints, by which the plant spreads and is propagated; the
+leaves are<span class='pagenum'><a name="Page_317" id="Page_317">[Pg 317]</a></span> opposite, oval, smooth, and fleshy; the flowers are produced
+in long bunches, are of a fine blue color, and stand upon short
+stems,&mdash;they are more or less abundant during most of the summer, and
+are followed by heart-shaped seed-vessels, containing small, roundish
+seeds.</p>
+
+<p><i>Cultivation.</i>&mdash;It may be propagated by dividing the roots, and setting
+the plants in wet localities, according to their natural habit. It will
+thrive well when grown with Water-cress.</p>
+
+<p><i>Use.</i>&mdash;The whole plant is used as a salad, in the same manner and for
+the same purposes as Water-cress. It is considered an excellent
+anti-scorbutic.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>BUCKSHORN PLANTAIN.</h3>
+
+<h4>Star of the Earth. Plantago coronopus.</h4>
+
+<p>A hardy annual, indigenous to Great Britain, France, and other countries
+of Europe. The root-leaves are put forth horizontally, and spread
+regularly about a common centre somewhat in the form of a rosette; the
+flower-stem is leafless, branching, and from eight to ten inches high;
+flowers yellow; the seeds are quite small, of a clear, brown color, and
+retain their power of germination three years,&mdash;nearly two hundred and
+thirty thousand are contained in an ounce.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;It succeeds best in a soil comparatively light;
+and the seed should be sown in April. Sow thinly, broadcast, or in
+shallow drills eight inches apart. When the plants are about an inch
+high, thin them to three or four inches apart.</p>
+
+<p><i>Use.</i>&mdash;The plant is cultivated for its leaves, which are used as a
+salad. They should be plucked while still young and tender, or when
+about half grown.<span class='pagenum'><a name="Page_318" id="Page_318">[Pg 318]</a></span></p>
+
+<hr style='width: 45%;' />
+
+<h3>BURNET. <i>Mill.</i></h3>
+
+<h4>Poterium sanguisorba.</h4>
+
+<p>Burnet is a hardy, perennial plant, indigenous to England, where it is
+found on dry, upland, chalky soils. When fully developed, it is from a
+foot and a half to two feet in height. The leaves proceeding directly
+from the root are produced on long stems, and are composed of from
+eleven to fifteen smaller leaves, which are of an oval form, regularly
+toothed, and generally, but not uniformly, smooth. The branches, which
+are somewhat numerous, terminate in long, slender stems, each of which
+produces an oval or roundish bunch of purplish-red, fertile and
+infertile flowers. The fertile flowers produce two seeds each, which
+ripen in August or September. These are oblong, four-sided, of a
+yellowish color, and retain their vitality two years. Thirty-five
+hundred are contained in an ounce.</p>
+
+<p><i>Sowing and Culture.</i>&mdash;The plant is easily propagated by seeds, which
+may be sown either in autumn or spring. Sow in drills ten inches apart,
+half or three-fourths of an inch deep; and thin, while the plants are
+young, to six or eight inches in the row. If the seeds are allowed to
+scatter from the plants in autumn, young seedlings will come up
+plentifully in the following spring, and may be transplanted to the
+distances before directed. In dry soil, the plants will continue for
+many years; requiring no further care than to be occasionally hoed, and
+kept free from weeds. It may also be propagated by dividing the roots;
+but, as it is easily grown from seeds, this method is not generally
+practised.</p>
+
+<p><i>Use.</i>&mdash;The leaves have a warm, piquant taste, and, when bruised,
+resemble cucumbers in odor. They are sometimes used as salad, and
+occasionally form an ingredient in soups. The roots, after being dried
+and pulverized, are employed in cases of internal hemorrhage.<span class='pagenum'><a name="Page_319" id="Page_319">[Pg 319]</a></span></p>
+
+<p>It is very little used in this country, and rarely seen in gardens.</p>
+
+<p><i>Varieties.</i>&mdash;There are three varieties; the distinctions, however,
+being neither permanent nor important.</p>
+
+
+<p><span class="smcap">Hairy-Leaved Burnet.</span></p>
+
+<p>Leaves and stems comparatively rough or hairy; in other respects,
+similar to the Smooth-leaved. Either of the varieties may be propagated
+by dividing the roots.</p>
+
+
+<p><span class="smcap">Large-Seeded Burnet.</span></p>
+
+<p>This, like the others, is a sub-variety, and probably but a seminal
+variation.</p>
+
+
+<p><span class="smcap">Smooth-Leaved Burnet.</span></p>
+
+<p>Leaves and stems of the plant comparatively smooth, but differing in no
+other particular from the Hairy-leaved. Seeds from this variety would
+probably produce plants answering to both descriptions.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CATERPILLAR.</h3>
+
+<h4>Chenille, of the French. <i>Vil.</i> Scorpiurus.</h4>
+
+<p>All of the species here described are hardy, annual plants, with
+creeping or recumbent stems, usually about two feet in length. The
+leaves are oblong, entire on the borders, broadest near the ends, and
+taper towards the stem; the flowers are yellow, and quite small; the
+seeds are produced in caterpillar-like pods, and retain their vitality
+five years.</p>
+
+<p><i>Cultivation.</i>&mdash;The seeds may be planted in the open ground in April or
+May; or the plants may be started in a hot-bed, and set out after
+settled warm weather. The rows should be<span class='pagenum'><a name="Page_320" id="Page_320">[Pg 320]</a></span> fifteen inches apart, and the
+plants twelve or fifteen inches apart in the rows; or the plants may be
+grown in hills two feet and a half apart, and two or three plants
+allowed to a hill.</p>
+
+<p><i>Use.</i>&mdash;No part of the plant is eatable; but the pods, in their green
+state, are placed upon dishes of salads, where they so nearly resemble
+certain species of caterpillars as to completely deceive the uninitiated
+or inexperienced.</p>
+
+<p><i>Species.</i>&mdash;The species cultivated are the following; viz.:&mdash;</p>
+
+
+<p><span class="smcap">Common Caterpillar.</span></p>
+
+<p>Chenille grosse. <i>Vil.</i> Scorpiurus vermiculata.</p>
+
+<p>Pod, or fruit, comparatively large. The interior grooves, or furrows,
+are indistinct, or quite wanting: the exterior grooves are ten in
+number, and well defined. Along the summit of these furrows are produced
+numerous, small, pedicelled tubercles, quite similar to those of some
+species of worms or caterpillars; and these small tufts, in connection
+with the brownish-green color and peculiar coiling of the pods, make the
+resemblance nearly perfect, especially if seen from a short distance.
+The seeds are large, oblong, flattened at the ends, and of a yellowish
+color. A well-developed fruit will measure about three-eighths of an
+inch in diameter; and, when uncoiled, nearly an inch and a half in
+length.</p>
+
+
+<p><span class="smcap">Furrowed Caterpillar.</span></p>
+
+<p>Chenille ray&eacute;e. <i>Vil.</i> Scorpiurus sulcata.</p>
+
+<p>Fruit rather slender, furrowed, grayish-green within the furrows, and
+brown along the summits. Four of the exterior furrows are surmounted
+with numerous small, obtuse, or rounded tubercles; and the pods are
+coiled in the manner peculiar to the class. The seeds resemble those of
+the Prickly Caterpillar, but are of larger size.<span class='pagenum'><a name="Page_321" id="Page_321">[Pg 321]</a></span></p>
+
+
+<p><span class="smcap">Prickly Caterpillar.</span> <i>Vil.</i></p>
+
+<p>Small Caterpillar. Scorpiurus muricata.</p>
+
+<p>Pod, or fruit, a fourth of an inch in diameter, curved or coiled;
+longitudinally furrowed, with numerous, small, erect, tufted points,
+regularly arranged along the surface. It is of a brownish-red color,
+with shades of green; and, when well grown, bears a remarkable
+resemblance to some species of hairy worms or caterpillars. The seeds
+are large, long, wrinkled, and of a yellowish color.</p>
+
+
+<p><span class="smcap">Villous or Hairy Caterpillar.</span></p>
+
+<p>Chenille velue. <i>Vil.</i> Scorpiurus subvillosa.</p>
+
+<p>This species resembles the Prickly Caterpillar, but is a little larger.
+The most marked distinction, however, is in the small points, or
+tubercles, placed along the longitudinal ridges, which in this species
+are recurved, or bent at the tips. The seeds are larger than those of
+the foregoing species.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CELERY.</h3>
+
+<h4>Smallage. Apium graveolens.</h4>
+
+<p>Celery, or Smallage, is a hardy, umbelliferous, biennial plant, growing
+naturally "by the sides of ditches and near the sea, where it rises with
+wedge-shaped leaves and a furrowed stalk, producing greenish flowers in
+August." Under cultivation, the leaves are pinnatifid, with triangular
+leaflets; the leaf-stems are large, rounded, grooved, succulent, and
+solid or hollow according to the variety. The plant flowers during the
+second year, and then measures from two to three feet in height; the
+flowers are small, yellowish-white, and are pro<span class='pagenum'><a name="Page_322" id="Page_322">[Pg 322]</a></span>duced in umbels, or
+flat, spreading groups, at the extremities of the branches; the seeds
+are small, somewhat triangular, of a yellowish-brown color, aromatic
+when bruised, and of a warm, pleasant flavor. They are said to retain
+their germinative powers ten years; but, by seedsmen, are not considered
+reliable when more than five years old. An ounce contains nearly seventy
+thousand seeds.</p>
+
+<p><i>Soil.</i>&mdash;Any good garden soil, in a fair state of cultivation, is
+adapted to the growth of Celery.</p>
+
+<p><i>Propagation.</i>&mdash;It is always propagated by seed; one-fourth of an ounce
+of which is sufficient for a seed-bed five feet wide and ten feet long.
+The first sowing is usually made in a hot-bed in March: and it may be
+sown in the open ground in April or May; but, when so treated, vegetates
+slowly, often remaining in the earth several weeks before it comes up.
+"A bushel or two of stable manure, put in a hole in the ground against a
+wall or any fence facing the south, and covered with a rich, fine mould
+three or four inches deep, will bring the seed up in two weeks." If this
+method is practised, sprinkle the seed thinly over the surface of the
+loam, stir the soil to the depth of half an inch, and press the earth
+flat and smooth with the back of a spade. Sufficient plants for any
+family may be started in a large flower-pot or two, placed in the
+sitting-room, giving them plenty of light and moisture.</p>
+
+<p><i>Cultivation.</i>&mdash;As soon as the young plants are about three inches high,
+prepare a small bed in the open air, and make the ground rich and the
+earth fine. Here set out the plants for a temporary growth, placing them
+four inches apart. This should be done carefully; and they should be
+gently watered once, and protected for a day or two against the sun. "A
+bed ten feet long and four feet wide will contain three hundred and
+sixty plants; and, if they be well cultivated, will more than supply the
+table of a common-sized family from October to May."<span class='pagenum'><a name="Page_323" id="Page_323">[Pg 323]</a></span></p>
+
+<p>"In this bed the plants should remain till the beginning or middle of
+July, when they should be removed into trenches. Make the trenches a
+foot or fifteen inches deep and a foot wide, and not less than five feet
+apart. Lay the earth taken out of the trenches into the middle of the
+space between the trenches, so that it may not be washed into them by
+heavy rains; for it will, in such case, materially injure the crop by
+covering the hearts of the plants. At the bottom of the trench put some
+good, rich, but well-digested compost manure; for, if too fresh, the
+Celery will be rank and pipy, or hollow, and will not keep nearly so
+long or so well. Dig this manure in, and make the earth fine and light;
+then take up the plants from the temporary bed, and set them out
+carefully in the bottom of the trenches, six or eight inches
+apart."&mdash;<i>Corb.</i></p>
+
+<p>It is the practice of some cultivators, at the time of setting in the
+trenches, to remove all the suckers, to shorten the long roots, and to
+cut the leaves off, so that the whole plant shall be about six inches in
+length. But the best growers in England have abandoned this method, and
+now set the plants, roots and tops, entire.</p>
+
+<p><i>Blanching.</i>&mdash;"When the plants begin to grow (which they will quickly
+do), hoe on each side and between them with a small hoe. As they grow
+up, earth their stems; that is, put the earth up against them, but not
+too much at a time, and always when the plants are dry; and let the
+earth put up be finely broken, and not at all cloddy. While this is
+being done, keep the stalks of the outside leaves close up, to prevent
+the earth getting between the stems of the outside leaves and inner
+ones; for, if it gets there, it checks the plant, and makes the Celery
+bad. When the earthing is commenced, take first the edges of the
+trenches, working backwards, time after time, till the earth is reached
+that was taken from the trenches; and, by this time, the earth against
+the plants will be above the level of the land. Then take the earth out
+of the<span class='pagenum'><a name="Page_324" id="Page_324">[Pg 324]</a></span> middle, till at last the earth against the plants forms a ridge;
+and the middle of each interval, a sort of gutter. Earth up very often,
+not putting up much at a time, every week a little; and by the last of
+September, or beginning of October, it will be blanched sufficient for
+use."&mdash;<i>Corb.</i></p>
+
+<p>Another (more recent) method of cultivation and blanching is to take the
+plants from the temporary bed, remove the suckers, and set them with the
+roots entire, ten inches apart in the trenches. They are then allowed to
+grow until they have attained nearly their full size, when the earth for
+blanching is more rapidly applied than in the previous method.</p>
+
+<p>"Many plant on the surface,&mdash;that is, marking out the size of the bed on
+ground that has been previously trenched; digging in at least six or
+eight inches of rich, half-decayed manure, and planting either in single
+lines four feet apart, or making beds six feet broad, and planting
+across them, setting the rows fourteen inches apart, and the plants
+eight inches apart in the lines. They may be earthed up as they advance,
+or not, until they have attained the height of a foot."&mdash;<i>M'Int.</i></p>
+
+<p>M'Intosh gives the following method, practised by the Edinburgh
+market-gardeners: "Trenches, six feet wide and one foot deep, are dug
+out; the bottom is loosened and well enriched, and the plants set in
+rows across the bed, fourteen inches asunder, and the plants nine inches
+apart in the rows. By this means, space is economized, and the plants
+attain a fair average size and quality. The same plan is very often
+followed in private gardens; and, where the new and improved sorts are
+grown, they arrive at the size most available for family use. This is
+one of the best methods for amateurs to grow this crop. They should grow
+their plants in the temporary or nursery beds until they are ten inches
+or a foot high, before planting in the trenches; giving plenty of water,
+and afterwards earthing up once a fortnight."<span class='pagenum'><a name="Page_325" id="Page_325">[Pg 325]</a></span></p>
+
+<p>Some allow the plants to make a natural growth, and earth up at once,
+about three weeks before being required for use. When so treated, the
+stalks are of remarkable whiteness, crisp, tender, and less liable to
+russet-brown spots than when the plants are blanched by the more common
+method.</p>
+
+<p><i>Taking the Crop.</i>&mdash;Before the closing-up of the ground, the principal
+part of the crop should be carefully taken up (retaining the roots and
+soil naturally adhering), and removed to the cellar; where they should
+be packed in moderately moist earth or sand, without covering the ends
+of the leaves.</p>
+
+<p>A portion may be allowed to remain in the open ground; but the hearts of
+the plants must be protected from wet weather. This may be done by
+placing boards lengthwise, in the form of a roof, over the ridges. As
+soon as the frost leaves the ground in spring, or at any time during the
+winter when the weather will admit, Celery may be taken for use directly
+from the garden.</p>
+
+<p><i>Seed.</i>&mdash;Two or three plants will produce an abundance. They should be
+grown two feet apart, and may remain in the open ground during the
+winter. The seeds ripen in August.</p>
+
+<p><i>Use.</i>&mdash;The stems of the leaves are the parts of the plant used. These,
+after being blanched, are exceedingly crisp and tender, with an
+agreeable and peculiarly aromatic flavor. They are sometimes employed in
+soups; but are more generally served crude, with the addition of oil,
+mustard, and vinegar, or with salt only. The seeds have the taste and
+odor of the stems of the leaves, and are often used in their stead for
+flavoring soups.</p>
+
+<p>With perhaps the exception of Lettuce, Celery is more generally used in
+this country than any other salad plant. It succeeds well throughout the
+Northern and Middle States; and, in the vicinity of some of our large
+cities, is produced of remarkable size and excellence.<span class='pagenum'><a name="Page_326" id="Page_326">[Pg 326]</a></span></p>
+
+<p><i>Varieties</i>.&mdash;</p>
+
+
+<p><span class="smcap">Boston-Market Celery.</span></p>
+
+<p>A medium-sized, white variety; hardy, crisp, succulent, and mild
+flavored. Compared with the White Solid, the stalks are more numerous,
+shorter, not so thick, and much finer in texture. It blanches quickly,
+and is recommended for its hardiness and crispness; the stalks rarely
+becoming stringy or fibrous, even at an advanced stage of growth. Much
+grown by market-gardeners in the vicinity of Boston, Mass.</p>
+
+
+<p><span class="smcap">Cole's Superb Red.</span> <i>M'Int</i>.</p>
+
+<p>This is comparatively a new sort, of much excellence, and of remarkable
+solidity. It is not of large size, but well adapted for cultivation in
+the kitchen-garden and for family use; not so well suited for marketing
+or for exhibition purposes. It has the valuable property of not piping
+or becoming hollow or stringy, and remains long without running to seed.
+The leaf-stalks are of a fine purple color, tender, crisp, and fine
+flavored. A well-grown plant will weigh about six pounds.</p>
+
+
+<p><span class="smcap">Cole's Superb White.</span></p>
+
+<p>Much like Cole's Superb Red; differing little, except in color. An
+excellent sort, hardy, runs late to seed, and is one of the most crisp
+and tender of the white sorts. Stalks short and thick.</p>
+
+
+<p><span class="smcap">Dwarf Curled White.</span></p>
+
+<p>C&eacute;leri Nain fris&eacute;. <i>Vil</i>.</p>
+
+<p>Leaves dark-green, curled, resembling those of Parsley, and, like it,
+might be employed for garnishing. Leaf-stalks rounded and grooved,
+comparatively crisp and solid, but not fine flavored. It is quite hardy,
+and, in moderate winters, will<span class='pagenum'><a name="Page_327" id="Page_327">[Pg 327]</a></span> remain in the open ground without
+injury, and serve for soups in spring. Its fine, curled foliage,
+however, is its greatest recommendation.</p>
+
+
+<p><span class="smcap">Early Dwarf Solid White.</span> <i>Thomp</i>.</p>
+
+<p>C&eacute;leri plein, blanc, court, h&acirc;tif. <i>Vil</i>.</p>
+
+<p>Rather dwarf, but thick-stemmed. The heart is remarkably full; the
+leaf-stalk solid, blanching promptly. There is, in fact, much more
+finely blanched substance in a plant of this variety than in one of the
+tall sorts, and the quality is excellent. It comes into use rather
+early, and is one of the hardiest of the White varieties.</p>
+
+
+<p><span class="smcap">Italian Celery.</span> <i>Thomp</i>.</p>
+
+<p>Large Upright. Giant Patagonian.</p>
+
+<p>A tall, strong-growing, erect sort; leaf-stems deeply furrowed,
+sometimes a little hollow; leaves large, deep-green, with coarse, obtuse
+serratures. It is not so crisp as the Common White Solid; and is
+suitable only for soups, or where very tall Celery is desirable.</p>
+
+
+<p><span class="smcap">Laing's Improved Mammoth Red Celery.</span></p>
+
+<p>This is considered the largest variety yet produced; specimens having
+attained, in England, the extraordinary weight of eight or ten pounds,
+and at the same time perfectly solid. It is nearly perennial in its
+habit, as it will not run to seed the first year; and is with difficulty
+started to blossom even during the second, when planted out for the
+purpose. Color bright-red; flavor unsurpassed, if equalled.<span class='pagenum'><a name="Page_328" id="Page_328">[Pg 328]</a></span></p>
+
+
+<p><span class="smcap">Manchester Red Celery.</span> <i>Thomp.</i></p>
+
+<p>Manchester Red Giant.</p>
+
+<p>This variety scarcely differs from the Red Solid. It has, however, a
+coarser habit, with a somewhat rounder stalk; and, this being the case,
+the heart is not so compact. It is grown largely for marketing, and is
+excellent for soups and stewing.</p>
+
+
+<p><span class="smcap">Nutt's Champion White Celery.</span> <i>M'Int.</i></p>
+
+<p>Originated with Mr. Nutt, of Sheffield.</p>
+
+<p>It attains, under good management, in good soil, a large size, and, this
+considered, is of excellent quality; very white, and not apt to run to
+seed.</p>
+
+
+<p><span class="smcap">Red Solid.</span> <i>Thomp.</i></p>
+
+<p>New Large Red. New Large Purple. Tours Purple. C&eacute;leri violet de Tours.</p>
+
+<p>The plant grows to a large size, full-hearted, with a thick stem.
+Leaf-stalks thick, deeply furrowed, and very solid, of a dark-red or
+purplish hue where exposed, rose-colored where partially blanched; but
+the perfectly blanched portion is pure white, more so than the blanched
+part of the White varieties of Celery. It is also crisp, of excellent
+flavor, and unquestionably the best variety of Red Celery.</p>
+
+
+<p><span class="smcap">Seymour's Superb White.</span> <i>Thomp.</i></p>
+
+<p>Seymour's Superb White Solid.</p>
+
+<p>A large-sized, vigorous-growing variety; in good soils, often attaining
+a height of nearly three feet. The stalks are solid; flat at the base,
+where they overlap, and form a compact, crisp, and, with ordinary care,
+a well-blanched heart of excellent quality. It succeeds best, as most
+other sorts do, in rich,<span class='pagenum'><a name="Page_329" id="Page_329">[Pg 329]</a></span> moist soil; and when so grown, and properly
+blanched, will yield a large proportion of Celery, of a pure white
+color, and of the best quality.</p>
+
+<p>It is one of the best sorts for extensive culture for the markets, as it
+is also one of the best varieties for small gardens for family use. It
+blanches readily; and, with little care, will supply the table, from the
+last of September, through most of the winter.</p>
+
+
+<p><span class="smcap">Seymour's White Champion.</span></p>
+
+<p>A variety represented as being superior to Seymour's Superb White. The
+stalks are broad, flat at the base, and form a compact, well-blanched,
+crisp heart.</p>
+
+
+<p><span class="smcap">Shepherd's Red.</span> <i>Thomp.</i></p>
+
+<p>Shepherd's Giant Red.</p>
+
+<p>Much like the Manchester Red, but has flatter stems: consequently, it is
+more compact, and blanches sooner and more perfectly, than that variety;
+to which, for these reasons, it is preferred by growers for competition.</p>
+
+
+<p><span class="smcap">Small Dutch Celery.</span></p>
+
+<p>C&eacute;leri &agrave; couper. <i>Vil.</i></p>
+
+<p>Leaf-stems small, hollow, crisp, and succulent; sprouts, or suckers,
+abundant. It is seldom blanched; but the leaves are sometimes used for
+flavoring soups.</p>
+
+<p>The seeds should be sown thickly, and on level beds. The plants often
+resprout after being cut. Not much cultivated.</p>
+
+
+<p><span class="smcap">Sutton's White Solid.</span> <i>M'Int.</i></p>
+
+<p>A very large yet solid-growing variety, exceedingly white and crisp.<span class='pagenum'><a name="Page_330" id="Page_330">[Pg 330]</a></span></p>
+
+
+<p><span class="smcap">Turkey or Prussian Celery.</span></p>
+
+<p>Giant White. C&eacute;leri turc. <i>Vil.</i> Turkish Giant Solid.</p>
+
+<p>A remarkably large variety, resembling the Common White Solid.
+Leaf-stalks long, large, erect, fleshy, and solid; leaves large, with
+rounded serratures, and of a glossy-green color.</p>
+
+<p>It is one of the largest of the White sorts, and is considered superior
+to the Common White Solid.</p>
+
+
+<p><span class="smcap">Wall's White Celery.</span> <i>Thomp.</i></p>
+
+<p>An improved variety of the Italian, esteemed by growers for competition,
+where quantity, not quality, is the principal consideration.</p>
+
+
+<p><span class="smcap">White Lion's-Paw Celery.</span> <i>M'Int.</i></p>
+
+<p>Lion's-paw.</p>
+
+<p>A short, broad, flat-stalked variety, of excellent quality; crisp and
+white. Its short, flat, spreading habit gave rise to its name.</p>
+
+
+<p><span class="smcap">White Solid.</span> <i>Thomp.</i></p>
+
+<p>C&eacute;leri plein, blanc. <i>Vil</i>. Fine White Solid.</p>
+
+<p>This variety is of strong and rather tall growth; leaf-stalks generally
+solid, but when grown in rich, highly manured soil, they sometimes
+become slightly hollow; leaves large, smooth, bright-green; serratures
+large and obtuse. It blanches readily, is crisp, of excellent quality,
+and comes into use earlier than the Red sorts. It is generally
+cultivated in the Northern States, not only on account of its hardiness,
+but for its keeping qualities. As a market variety, it is one of the
+best.<span class='pagenum'><a name="Page_331" id="Page_331">[Pg 331]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CELERIAC, OR TURNIP-ROOTED CELERY.</h3>
+
+<p>This variety forms at the base of the leaves, near the surface of the
+ground, a brownish, irregular, rounded root, or tuber, measuring from
+three to four inches in diameter. The leaves are small, with slender,
+hollow stems. In favorable exposures and rich soil, the roots sometimes
+attain a weight of more than three pounds. It is much hardier than the
+common varieties of Celery.</p>
+
+<p><i>Propagation.</i>&mdash;It is propagated from seeds, which may be sown in the
+open ground in April or May, in shallow drills six or eight inches
+apart. "When the young plants are three inches high, they should be
+removed, and set on the surface (not in trenches), in moderately
+enriched soil. They should be set in rows eighteen inches apart, and a
+foot from each other in the line. At the time of transplanting, all of
+the small suckers, or side-shoots, should be rubbed off,&mdash;a precaution
+to be kept in view throughout its growth,&mdash;as the energies of the whole
+plant ought to be directed to the formation of the bulb-like
+root."&mdash;<i>M'Int.</i></p>
+
+<p><i>Subsequent Cultivation.</i>&mdash;The growing crop will require no peculiar
+treatment. When the bulbs are two-thirds grown, they are earthed over
+for the purpose of blanching, and to render the flesh crisp and tender.
+Cool and humid seasons are the most favorable to their growth. In warm
+and dry weather, the bulbs are small, comparatively tough, and strong
+flavored.</p>
+
+<p><i>Taking the Crop.</i>&mdash;Some of the bulbs will be ready for use in
+September; from which time, till the last of November, the table may be
+supplied directly from the garden. Before severe weather, the quantity
+required for winter should be drawn, packed in damp earth or sand, and
+stored in the cellar.</p>
+
+<p><i>To save Seed.</i>&mdash;Give to a few plants, taken up in the<span class='pagenum'><a name="Page_332" id="Page_332">[Pg 332]</a></span> autumn, as much
+light and air as possible during the winter, keeping them cool, but not
+allowing them to freeze; and, in April, set them in the open ground,
+eighteen inches apart. The seed will ripen the last of the season. It is
+often used in the manner of the seed of the Common Celery for seasoning
+soups.</p>
+
+<p><i>Use.</i>&mdash;The root, or bulb, is the part of the plant eaten: the flesh of
+this is white, and comparatively tender, with the flavor of the stalks
+of Common Celery, though generally less mild and delicate. It is
+principally valued for its remarkable hardiness and for its keeping
+properties. Where the common varieties of Celery are grown or preserved
+with difficulty, this might be successfully grown, and afford a
+tolerable substitute. The bulbs are sometimes eaten boiled, and the
+leaves are occasionally used in soups.</p>
+
+
+<p><span class="smcap">Curled-Leaved Celeriac.</span></p>
+
+<p>Curled-leaved Turnip-rooted. C&eacute;leri-rave fris&eacute;. <i>Vil.</i></p>
+
+<p>This is a variety of the Common Celeriac, or Turnip-rooted Celery; like
+which, it forms a sort of bulb, or knob, near the surface of the ground.
+It is, however, of smaller size; usually measuring about three inches in
+diameter. The skin is brown, and the flesh white and fine-grained;
+leaves small, spreading, curled.</p>
+
+<p>It is in no respect superior to the Common Turnip-rooted, and possesses
+little merit aside from the peculiarity of its foliage. Cultivate,
+preserve during winter, and use as directed for the common variety.</p>
+
+
+<p><span class="smcap">Early Erfurt Celeriac.</span></p>
+
+<p>C&eacute;leri-rave d'Erfurt. <i>Vil.</i></p>
+
+<p>A very early variety. Root, or bulb, not large, but regular in form. Its
+earliness is its principal merit.<span class='pagenum'><a name="Page_333" id="Page_333">[Pg 333]</a></span></p>
+
+
+<p><span class="smcap">Chervil.</span></p>
+
+<p>Ch&aelig;rophyllum cerefolium. Common or Plain-leaved.</p>
+
+<p>A hardy, annual plant, from the south of Europe. Stem eighteen inches to
+two feet in height; the leaves are many times divided, and are similar
+to those of the Common Plain Parsley; the flowers are small, white, and
+produced in umbels at the extremities of the branches; the seeds are
+black, long, pointed, longitudinally grooved, and retain their vitality
+but two years,&mdash;nearly nine thousand are contained in an ounce.</p>
+
+<p>"This is the most common sort; but, except that it is hardier than the
+Curled varieties, is not worthy of cultivation."</p>
+
+
+<p><span class="smcap">Curled Chervil.</span> <i>M'Int.</i></p>
+
+<p>A variety of the Common Chervil, with frilled or curled leaves; the
+distinction between the sorts being nearly the same as that between the
+Plain-leaved and Curled-leaved varieties of Parsley. The foliage is
+delicately and beautifully frilled; and, on this account, is much
+employed for garnishing, as well as for the ordinary purposes for which
+the plain sort is used.</p>
+
+<p>Being a larger grower, it requires more room for its development; and
+the plants should stand a foot apart each way. When intended for winter
+use, it should have the protection of hand-glasses, frames, or branches
+of trees placed thickly around or amongst it. In very unfavorable
+situations, it is well to pot a dozen or two plants, and shelter them
+under glass during the winter.</p>
+
+
+<p><span class="smcap">Frizzled-Leaved or French Chervil.</span> <i>M'Int.</i></p>
+
+<p>Double-curled. Cerfeuil fris&eacute;. <i>Vil.</i></p>
+
+<p>An improved variety of the Curled Chervil,&mdash;even more beautiful; but
+wanting in hardiness. It succeeds best when grown in the summer months.<span class='pagenum'><a name="Page_334" id="Page_334">[Pg 334]</a></span></p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;Chervil is raised from seeds; and, where
+it is much used, sowings should be made, at intervals of three or four
+weeks, from April till July. The seeds should be sown thinly, in drills
+a foot apart, and covered nearly an inch in depth.</p>
+
+<p><i>Use.</i>&mdash;It is cultivated for its leaves, which have a pleasant, aromatic
+taste; and, while young and tender, are employed for flavoring soups and
+salads.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CHICCORY, OR SUCCORY.</h3>
+
+<h4>Wild Endive. Cichorium intybus.</h4>
+
+<p>A hardy, perennial plant, introduced into this country from Europe, and
+often abounding as a troublesome weed in pastures, lawns, and
+mowing-lands. The stem is erect, stout, and branching, and, in its
+native state, usually about three feet in height,&mdash;under cultivation,
+however, it sometimes attains a height of five or six feet; the radical
+leaves are deep-green, lobed, and, when grown in good soil, measure ten
+or twelve inches in length, and four inches in width; the flowers are
+large, axillary, nearly stemless, of a fine blue color, and generally
+produced in pairs; the seeds somewhat resemble those of Endive, though
+ordinarily smaller, more glossy, and of a deeper-brown color,&mdash;they will
+keep ten years. The plants continue in blossom from July to September;
+and the seeds ripen from August to October, or until the plants are
+destroyed by frost.</p>
+
+<p><i>Soil, Sowing, and Cultivation.</i>&mdash;As the roots of Chiccory are long and
+tapering, it should be cultivated in rich, mellow soil, thoroughly
+stirred, either by the plough or spade, to the depth of ten or twelve
+inches. The seed should be sown in April or May, in drills fifteen
+inches apart, and three-fourths of an inch deep. When the young plants
+are two or three inches high, thin them to eight inches apart in the<span class='pagenum'><a name="Page_335" id="Page_335">[Pg 335]</a></span>
+rows; and, during the summer, cultivate frequently, to keep the soil
+light, and the growing crop free from weeds.</p>
+
+<p><i>Blanching.</i>&mdash;Before using as a salad, the plants are blanched, either
+by covering with boxes a foot in depth, or by strips of boards twelve or
+fourteen inches wide, nailed together at right angles, and placed
+lengthwise over the rows. They are sometimes blanched by covering with
+earth; the leaves being first gathered together, and tied loosely at the
+top, which should be left exposed to light.</p>
+
+<p><i>To save Seed.</i>&mdash;In the autumn, leave a few of the best plants
+unblanched; let them be about eighteen inches asunder. Protect with
+stable litter; or, if in a sheltered situation, leave them unprotected
+during winter, and they will yield abundantly the ensuing summer.</p>
+
+<p><i>Taking the Crop.</i>&mdash;When the leaves are properly blanched, they will be
+of a delicate, creamy white. When they are about a foot high, they will
+be ready for use; and, as soon as they are cut, the roots should be
+removed, and others brought forward to succeed them. "In cutting, take
+off the leaves with a thin slice of the crown, to keep them together, as
+in cutting sea-kale. When washed, and tied up in small bundles of a
+handful each, they are fit for dressing."&mdash;<i>M'Int.</i></p>
+
+<p><i>Use.</i>&mdash;It is used as Endive; its flavor and properties being much the
+same. Though rarely grown in this country, it is common to the gardens
+of many parts of Europe, and is much esteemed. The blanched leaves are
+known as <i>Barbe de Capucin</i>, or "Friar's Beard."</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Improved Chiccory, or Succory.</span></p>
+
+<p>Chicor&eacute;e sauvage am&eacute;lior&eacute;e. <i>Vil.</i></p>
+
+<p>Leaves larger than those of the Common Chiccory, and produced more
+compactly; forming a sort of head, or solid heart, like some of the
+Endives.<span class='pagenum'><a name="Page_336" id="Page_336">[Pg 336]</a></span> The plant is sometimes boiled and served in the manner of
+Spinach.</p>
+
+
+<p><span class="smcap">Variegated or Spotted Chiccory.</span> <i>Vil.</i></p>
+
+<p>This is a variety of the preceding, distinguished by the color of the
+leaves, which are veined, and streaked with red. In blanching, the red
+is not changed, but retains its brilliancy; while the green becomes
+nearly pure white,&mdash;the two colors blending in rich contrast. In this
+state they form a beautiful, as well as tender and well-flavored, salad.</p>
+
+
+<p><span class="smcap">Improved Variegated Chiccory.</span> <i>Vil.</i></p>
+
+<p>A sub-variety of the Spotted Chiccory, more constant in its character,
+and more uniform and distinct in its stripes and variegations. When
+blanched, it makes an exceedingly delicate and beautiful garnish, and a
+tender and excellent salad.</p>
+
+<p>Either of the improved sorts are as hardy, and blanch as readily, as the
+Common Chiccory.</p>
+
+
+<p><span class="smcap">Large-Rooted or Coffee Chiccory.</span></p>
+
+<p>Turnip-rooted Chiccory.</p>
+
+<p>This variety is distinguished by its long, fleshy roots, which are
+sometimes fusiform, but generally much branched or divided: when well
+grown, they are twelve or fourteen inches in length, and about an inch
+in their largest diameter. The leaves have the form of those of the
+Common Chiccory, but are larger, and more luxuriant.</p>
+
+<p>Though the variety is generally cultivated for its roots, the leaves,
+when blanched, afford a salad even superior to some of the improved
+sorts before described.</p>
+
+<p>Vilmorin mentions two sub-varieties of the Large-rooted or Coffee
+Chiccory; viz.:<span class='pagenum'><a name="Page_337" id="Page_337">[Pg 337]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">Brunswick Large-Rooted.</span></p>
+
+<p>Roots shorter than those of the Magdebourg, but of greater diameter;
+leaves spreading.</p>
+
+
+<p><span class="smcap">Magdebourg Large-Rooted.</span></p>
+
+<p>Roots long, and comparatively large; leaves erect.</p>
+
+<p>After several years' trial, preference was given to this variety, which
+proved the more productive.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;For raising Coffee Chiccory, the ground
+should first be well enriched, and then deeply and thoroughly stirred by
+spading or ploughing. The seeds should be sown in April or May, in
+shallow drills a foot apart, and the young plants thinned to three or
+four inches apart in the rows. Hoe frequently; water, if the weather is
+dry; and in the autumn, when the roots have attained sufficient size,
+draw them for use. After being properly cleaned, cut them into small
+pieces, dry them thoroughly in a kiln or spent oven, and store for use
+or the market. After being roasted and ground, Chiccory is mixed with
+coffee in various proportions, and thus forms a pleasant beverage; or,
+if used alone, will be found a tolerable substitute for genuine coffee.</p>
+
+<p>The roots of any of the before-described varieties may be used in the
+same manner; but as they are much smaller, and consequently less
+productive, are seldom cultivated for the purpose.</p>
+
+<p>It is an article of considerable commercial importance; large quantities
+being annually imported from the south of Europe to different seaports
+of the United States. As the plant is perfectly hardy, of easy culture,
+and quite productive, there appears to be no reason why the home demand
+for the article may not be supplied by home production. Of its perfect
+adaptedness to the soil and climate of almost any section of this
+country, there can scarcely be a doubt.<span class='pagenum'><a name="Page_338" id="Page_338">[Pg 338]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CORCHORUS.</h3>
+
+<h4>Corette potag&egrave;re, of the French. Corchorus olitorius.</h4>
+
+<p>An annual plant from Africa; also indigenous to the West Indies. Stem
+about two feet high, much branched; leaves deep-green, slightly toothed,
+varying in a remarkable degree in their size and form,&mdash;some being
+spear-shaped, others oval, and some nearly heart-shaped; leaf-stems long
+and slender; flowers nearly sessile, small, yellow, five-petaled; seeds
+angular, pointed, and of a greenish color,&mdash;fourteen thousand are
+contained in an ounce, and they retain their vitality four years.</p>
+
+<p><i>Soil, Propagation, and Culture.</i>&mdash;The plant requires a light, warm
+soil; and should have a sheltered, sunny place in the garden. It is
+grown from seed sown annually. The sowing may be made in March in a
+hot-bed, and the plants set in the open ground in May; or the seed may
+be sown the last of April, or first of May, in the place where the
+plants are to remain. The drills, or rows, should be fifteen inches
+apart, and the plants five or six inches apart in the rows. No further
+attention will be required, except the ordinary labor of keeping the
+soil loose and the plants clear from weeds.</p>
+
+<p><i>Use.</i>&mdash;The leaves are eaten as a salad, and are also boiled and served
+at table in the form of greens or spinach. They may be cut as soon as
+they have reached a height of five or six inches.<span class='pagenum'><a name="Page_339" id="Page_339">[Pg 339]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CORN SALAD.</h3>
+
+<h4>Fetticus. Lamb's Lettuce. M&acirc;che, of the French. Valeriana locusta.</h4>
+
+<p>This is a small, hardy, annual plant, said to derive its name from its
+spontaneous growth, in fields of wheat, in England. It is also
+indigenous to France and the south of Europe.</p>
+
+<p>When in flower, or fully grown, it is from twelve to fifteen inches in
+height. The flowers are small, pale-blue; the seeds are rather small, of
+a yellowish-brown color, unequally divided by two shallow, lengthwise
+grooves, and will keep six or eight years.</p>
+
+<p><i>Soil and Culture.</i>&mdash;It is always grown from seed, and flourishes best
+in good vegetable loam, but will grow in any tolerably enriched garden
+soil. Early in April, prepare a bed four feet wide, and of a length
+according to the quantity of salad required; having regard to the fact,
+that it is better to sow only a small quantity at a time. Rake the
+surface of the bed even, make the rows across the bed about eight inches
+apart, sow the seed rather thinly, and cover about one-fourth of an inch
+deep with fine, moist soil. If dry weather occurs after sowing, give the
+bed a good supply of water. When the young plants are two inches high,
+thin them to four inches apart, and cut or draw for use as soon as the
+leaves have attained a suitable size.</p>
+
+<p>As the peculiar value of Corn Salad lies in its remarkable hardiness, a
+sowing should be made the last of August or beginning of September, for
+use during the winter or early in spring; but, if the weather is severe,
+the plants must be protected by straw or some other convenient material.
+Early in March, or as soon as the weather becomes a little mild, remove
+the covering, and the plants will keep the table supplied until the
+leaves from fresh sowings shall be grown sufficiently for cutting.</p>
+
+<p><i>Seed.</i>&mdash;To raise seed, allow a few plants from the spring<span class='pagenum'><a name="Page_340" id="Page_340">[Pg 340]</a></span> sowing to
+remain without cutting. They will grow up to the height and in the
+manner before described, and blossom, and ripen their seed during the
+summer. An ounce of seed will sow a row two hundred feet in length, and
+about five pounds will be required for an acre.</p>
+
+<p><i>Use.</i>&mdash;The leaves, while young, are used as a salad; and in winter, or
+early in spring, are considered excellent. They are also sometimes
+boiled and served as Spinach.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Common Corn Salad.</span></p>
+
+<p>Root-leaves rounded at the ends, smooth, three or four inches long by
+about an inch in width. The younger the plants are when used, the more
+agreeable will be their flavor.</p>
+
+
+<p><span class="smcap">Large Round-Leaved.</span></p>
+
+<p>Leaves larger, of a deeper green, thicker, and more succulent, than
+those of the foregoing variety. It is the best sort for cultivation. The
+leaves are most tender, and should be cut for use while young and small.</p>
+
+
+<p><span class="smcap">Large-Seeded Round.</span> <i>Vil.</i></p>
+
+<p>This is a sub-variety of the Large Round, and is much cultivated in
+Germany and Holland. The leaves are longer, narrower, and thinner, and
+more tender when eaten; but the Large Round is preferred by gardeners
+for marketing, as it bears transportation better. The seeds are about
+twice as large.</p>
+
+
+<p><span class="smcap">Italian Corn Salad.</span> <i>Vil.</i></p>
+
+<p>Valerianella eriocarpa.</p>
+
+<p>The Italian Corn Salad is a distinct species, and differs from the
+Common Corn Salad in its foliage, and, to some<span class='pagenum'><a name="Page_341" id="Page_341">[Pg 341]</a></span> extent, in its general
+habit. It is a hardy annual, about eighteen inches high. The radical
+leaves are pale-green, large, thick, and fleshy,&mdash;those of the stalk
+long, narrow, and pointed; the flowers are small, pale-blue, washed or
+stained with red; the seeds are of a light-brown color, somewhat
+compressed, convex on one side, hollowed on the opposite, and retain
+their vitality five years,&mdash;nearly twenty-two thousand are contained in
+an ounce.</p>
+
+<p>It is cultivated and used in the same manner as the species before
+described. It is, however, earlier, milder in flavor, and slower in
+running to seed. The leaves are sometimes employed early in spring as a
+substitute for Spinach; but their downy or hairy character renders them
+less valuable for salad purposes than those of some of the varieties of
+the Common Corn Salad.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CRESS, OR PEPPERGRASS.</h3>
+
+<h4>Lepidium sativum.</h4>
+
+<p>The Common Cress of the garden is a hardy annual, and a native of
+Persia. When in flower, the stem of the plant is smooth and branching,
+and about fifteen inches high. The leaves are variously divided, and are
+plain or curled, according to the variety; the flowers are white, very
+small, and produced in groups, or bunches; seeds small, oblong, rounded,
+of a reddish-brown color, and of a peculiar, pungent odor,&mdash;about
+fourteen thousand are contained in an ounce, and they retain their
+germinative properties five years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Cress will flourish in any fair garden soil,
+and is always best when grown early or late in the season. The seed
+vegetates quickly, and the plants grow rapidly. As they are milder and
+more tender while young, the seed should be sown in succession, at
+intervals of about a<span class='pagenum'><a name="Page_342" id="Page_342">[Pg 342]</a></span> fortnight; making the first sowing early in April.
+Rake the surface of the ground fine and smooth, and sow the seed rather
+thickly, in shallow drills six or eight inches apart. Half an ounce of
+seed will be sufficient for thirty feet of drill.</p>
+
+<p><i>To raise Seed.</i>&mdash;Leave a dozen strong plants of the first sowing uncut.
+They will ripen their seed in August, and yield a quantity sufficient
+for the supply of a garden of ordinary size.</p>
+
+<p><i>Use.</i>&mdash;The leaves, while young, have a warm, pungent taste; and are
+eaten as a salad, either separately, or mixed with lettuce or other
+salad plants. The leaves should be cut or plucked before the plant has
+run to flower, as they then become acrid and unpalatable. The curled
+varieties are also used for garnishing.</p>
+
+
+<p><span class="smcap">Broad-Leaved Cress.</span></p>
+
+<p>A coarse variety, with broad, spatulate leaves. It is sometimes grown
+for feeding poultry, and is also used for soups; but it is less
+desirable as a salad than most of the other sorts.</p>
+
+
+<p><span class="smcap">Common or Plain-Leaved Cress.</span></p>
+
+<p>This is the variety most generally cultivated. It has plain leaves, and
+consequently is not so desirable a sort for garnishing. As a salad kind,
+it is tender and delicate, and considered equal, if not superior, to the
+Curled varieties.</p>
+
+
+<p><span class="smcap">Curled Cress.</span></p>
+
+<p>Garnishing Cress.</p>
+
+<p>Leaves larger than those of the common plain variety, of a fine green
+color, and frilled and curled on the borders in the manner of some kinds
+of Parsley. It is used as a salad, and is also employed as a garnish.<span class='pagenum'><a name="Page_343" id="Page_343">[Pg 343]</a></span>
+It is very liable to degenerate by becoming gradually less curled. To
+keep the variety pure, select only the finest curled plants for seed.</p>
+
+
+<p><span class="smcap">Golden Cress.</span> <i>Trans.</i></p>
+
+<p>This variety is of slower growth than the Common Cress. The leaves are
+of a yellowish-green, flat, oblong, scalloped on the borders, sometimes
+entire, and of a much thinner texture than any of the varieties of the
+Common Cress. It is very dwarf; and is consequently short, when cut as a
+salad-herb for use. It has a mild and delicate flavor. When run to
+flower, it does not exceed eighteen inches in height.</p>
+
+<p>It deserves more general cultivation, as affording a pleasant addition
+to the varieties of small salads.</p>
+
+<p>The seeds are of a paler color, or more yellow, than those of the other
+sorts.</p>
+
+
+<p><span class="smcap">Normandy Curled Cress.</span> <i>M'int.</i></p>
+
+<p>A very excellent variety, introduced by Mr. Charles M'Intosh, and
+described as being hardier than the other kinds, and therefore better
+adapted for sowing early in spring or late in summer.</p>
+
+<p>The leaves are finely cut and curled, and make not only a good salad,
+but a beautiful garnish. The seed should be sown thinly, in good soil,
+in drills six inches apart. In gathering, instead of cutting the plants
+over, the leaves should be picked off singly. After this operation,
+fresh leaves are soon put forth.</p>
+
+<p>It is difficult to procure the seed true; the Common Curled being, in
+general, substituted for it.<span class='pagenum'><a name="Page_344" id="Page_344">[Pg 344]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CUCKOO FLOWER.</h3>
+
+<h4>Small Water-cress. Cardamine pratensis.</h4>
+
+<p>A hardy, perennial plant, introduced from Europe, and naturalized to a
+limited extent in some of the Northern States. Stem about fifteen inches
+high, erect, smooth; leaves deeply divided,&mdash;the divisions of the
+radical or root leaves rounded, those of the stalk long, narrow, and
+pointed; the flowers are comparatively large, white, or rose-colored,
+and produced in erect, terminal clusters; the seeds are of a brown
+color, small, oblong, shortened on one side, rounded on the opposite,
+and retain their vegetating powers four years,&mdash;nearly thirty thousand
+are contained in an ounce.</p>
+
+<p><i>Soil.</i>&mdash;It succeeds best in moist, loamy soil; and should have a shady
+situation.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;It may be propagated from seeds, or by a
+division of the roots. The seeds are sown in April or May, in shallow
+drills a foot asunder. The roots may be divided in spring or autumn.</p>
+
+<p><i>Use.</i>&mdash;The leaves have the warm, pungent taste common to the Cress
+family; and are used in their young state, like Cress, as a salad.
+Medically, they have the reputation of being highly antiscorbutic and of
+aiding digestion. There are four varieties:&mdash;</p>
+
+<p><i>White Flowering.</i>&mdash;A variety with white, single flowers.</p>
+
+<p><i>Purple Flowering.</i>&mdash;Flowers purple, single. Either of these varieties
+may be propagated from seeds, or by a division of the roots.</p>
+
+<p><i>Double Flowering White.</i>&mdash;Flowers white, double.</p>
+
+<p><i>Double Flowering Purple.</i>&mdash;A double variety, with purple blossoms.
+These varieties are propagated by a division of the roots.
+Double-flowering plants are rarely produced from seeds.<span class='pagenum'><a name="Page_345" id="Page_345">[Pg 345]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE DANDELION.</h3>
+
+<h4>Leontodon taraxacum.</h4>
+
+<p>The Dandelion, though spontaneously abundant, is not a native of this
+country. Introduced from Europe, it has become extensively naturalized,
+abounding in gardens, on lawns, about cultivated lands; and, in May and
+June, often, of itself alone, constituting no inconsiderable portion of
+the herbage of rich pastures and mowing-fields.</p>
+
+<p>It is a hardy, perennial plant, with an irregular, branching, brownish
+root. The leaves are all radical, long, runcinate, or deeply and sharply
+toothed; the flower-stem is from six to twelve inches and upwards in
+height, leafless, and produces at its top a large, yellow, solitary
+blossom; the seeds are small, oblong, of a brownish color, and will keep
+three years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Although the Dandelion will thrive in almost
+any description of soil, it nevertheless produces much the largest, most
+tender, and best-flavored leaves, as well as the greatest crop of root,
+when grown in mellow, well-enriched ground. Before sowing, stir the
+soil, either by the spade or plough, deeply and thoroughly; smooth off
+the surface fine and even; and sow the seeds in drills half an inch
+deep, and twelve or fifteen inches apart. If cultivated for spring
+greens, or for blanching for salad, the seed must be sown in May or
+June. In July, thin out the young plants to two or three inches apart;
+cultivate during the season in the usual form of cultivating other
+garden productions; and, in April and May of the ensuing spring, the
+plants will be fit for the table.</p>
+
+<p>For very early use, select a portion of the bed equal to the supply
+required; and, in November, spread it rather thickly over with coarse
+stable-manure. About the beginning of February, remove the litter, and
+place boards or planks on four sides, of a square or parallelogram, in
+the manner of a<span class='pagenum'><a name="Page_346" id="Page_346">[Pg 346]</a></span> common hot-bed, providing for a due inclination towards
+the south. Over these put frames of glass, as usually provided for
+hot-beds; adding extra protection by covering with straw or other
+material in intensely cold weather. Thus treated, the plants will be
+ready for cutting two or three weeks earlier than those in the open
+ground.</p>
+
+<p>When grown for its roots, the ground must be prepared in the manner
+before directed; and the seeds should be sown in October, in drills
+fourteen or fifteen inches asunder. In June following, thin out the
+young plants to two or three inches apart; keep the ground loose, and
+free from weeds, during the summer; and, in October, the roots will have
+attained their full size, and be ready for harvesting, which is usually
+performed with a common subsoil plough. After being drawn, they are
+washed entirely clean, sliced, and dried in the shade; when they are
+ready for the market.</p>
+
+<p><i>Use.</i>&mdash;The Dandelion resembles Endive, and affords one of the earliest,
+as well as one of the best and most healthful, of spring greens. "The
+French use it bleached, as a salad; and if large, and well bleached, it
+is better than Endive, much more tender, and of finer flavor." The
+roots, after being dried as before directed, constitute an article of
+considerable commercial importance; being extensively employed as a
+substitute for, or mixed in various proportions with, coffee.</p>
+
+<p>It may be grown for greens at trifling cost; and a bed twelve or
+fourteen feet square will afford a family an abundant supply.</p>
+
+<p>Under cultivation, and even in its natural state, the leaves of
+different plants vary in a marked degree from each other, not only in
+size, and manner of growth, but also in form. Judicious and careful
+cultivation would give a degree of permanency to these distinctions; and
+varieties might undoubtedly be produced, well adapted for the various
+purposes for which the plant is grown, whether for the roots, for
+blanching, or for greens.<span class='pagenum'><a name="Page_347" id="Page_347">[Pg 347]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ENDIVE.</h3>
+
+<h4>Chicorium endivia.</h4>
+
+<p>Endive is a hardy annual, said to be a native of China and Japan. When
+fully developed, it is from four to six feet in height. The leaves are
+smooth, and lobed and cut upon the borders more or less deeply,
+according to the variety; the flowers are usually of a blue color, and
+rest closely in the axils of the leaves; the seeds are small, long,
+angular, and of a grayish color; their germinative properties are
+retained for ten years; nearly twenty-five thousand are contained in an
+ounce.</p>
+
+<p><i>Soil.</i>&mdash;All of the varieties thrive well in any good, mellow garden
+soil. Where there is a choice of situations, select one in which the
+plants will be the least exposed to the effects of drought and heat.</p>
+
+<p><i>Propagation.</i>&mdash;The plants can be raised only from seed. This may be
+sown where the plants are to remain; or it may be sown broadcast, or in
+close drills in a nursery-bed for transplanting. If sown where the
+plants are to remain, sow thinly in shallow drills a foot apart for the
+smaller, curled varieties, and fifteen inches for the larger,
+broad-leaved sorts. Thin out the plants to a foot asunder as soon as
+they are large enough to handle, and keep the ground about them, as well
+as between the rows, loose, and free from weeds, by repeated hoeings. If
+required, the plants taken out in thinning may be reset in rows at the
+same distances apart.</p>
+
+<p>If sown in a nursery-bed, transplant when the young plants have eight or
+ten leaves; setting them at the distances before directed. This should
+be done at morning or evening; and the plants should afterwards be
+watered and shaded for a few days, until they are well established.</p>
+
+<p>The first sowing may be made as early in spring as the weather will
+permit; and a sowing may be made a month or<span class='pagenum'><a name="Page_348" id="Page_348">[Pg 348]</a></span> six weeks after, for a
+succession: but as it is for use late in autumn, or during the winter
+and spring, that Endive is most required, the later sowings are the most
+important. These are usually made towards the end of July.</p>
+
+<p><i>Blanching.</i>&mdash;Before using, the plants must be blanched; which is
+performed in various ways. The common method is as follows: When the
+root-leaves have nearly attained their full size, they are taken when
+entirely dry, gathered together into a conical form, or point, at the
+top, and tied together with matting, or any other soft, fibrous
+material; by which means, the large, outer leaves are made to blanch the
+more tender ones towards the heart of the plant.</p>
+
+<p>After being tied in this manner, the plants are sometimes blanched by
+earthing, as practised with Celery or Cardoons. This process is
+recommended for dry and warm seasons: but in cold, wet weather, they are
+liable to decay at the heart; and blanching-pots, or, in the absence of
+these, common flower-pots, inverted over the plants, will be found a
+safe and effectual means of rendering them white, crisp, and mild
+flavored.</p>
+
+<p>"Some practise setting two narrow boards along each side of the row;
+bringing them together at the top in the form of a triangle, and
+afterwards drawing earth over them to keep them steady. Some cover the
+dwarfish sorts with half-decayed leaves, dry tanner's bark, sand,
+coal-ashes, and even sawdust; but all of these methods are inferior to
+the blanch-pot or the tying-up process."</p>
+
+<p><i>Time required for Blanching.</i>&mdash;In summer weather, when vegetation is
+active, the plants will blanch in ten days; but in cool weather, when
+the plants have nearly attained their growth or are slowly developing,
+three weeks will be required to perfect the operation.</p>
+
+<p><i>Harvesting, and Preservation during Winter.</i>&mdash;"Before frost sets in,
+they must be tied up in a conical form, as before directed; and all dead
+or yellow leaves must be taken off.<span class='pagenum'><a name="Page_349" id="Page_349">[Pg 349]</a></span> Then take them up with a ball of
+soil to each, and put them into light earth in a cellar or some warm
+building. Put only the roots into the earth. Do not suffer the plants to
+touch each other; and pour a little water round the roots after they are
+placed in the earth. If they are perfectly dry when tied up, they will
+keep till spring."&mdash;<i>Corb.</i></p>
+
+<p><i>Seed.</i>&mdash;Two or three vigorous plants, left unblanched, will yield
+sufficient to supply a garden of ordinary size for years. Half an ounce
+will sow a seed-bed of forty square feet.</p>
+
+<p><i>Use.</i>&mdash;"The leaves are the parts used, and these only when blanched to
+diminish their natural bitterness of taste. It is one of the best
+autumn, winter, and spring salads."&mdash;<i>M'Int.</i></p>
+
+<p><i>Varieties.</i>&mdash;The descriptions of many of the varieties have been
+prepared from an interesting paper read before the London Horticultural
+Society by Mr. Matthews, clerk of the society's garden.</p>
+
+<p>The different sorts are divided into two classes,&mdash;the "Batavian" and
+the "Curled-leaved."</p>
+
+
+<p><span class="smcap">Batavian Endives.</span></p>
+
+<p>Under the Batavian Endives are included all the varieties with broad
+leaves, generally rounded at the points, with the margin slightly ragged
+or torn, but not curled. These are called, by the French, <i>Scarolles</i>.
+As most of the sorts require more room than the Curled-leaved kinds, the
+rows should be about fourteen inches apart, and the plants thinned out
+from nine to twelve inches in the rows.</p>
+
+
+<p><span class="smcap">Broad-Leaved Batavian Endive.</span></p>
+
+<p>Common Yellow Endive, of the Dutch.</p>
+
+<p>Leaves yellowish-green, large, long and broad, thick and fleshy, the
+edges slightly ragged: when fully grown, they<span class='pagenum'><a name="Page_350" id="Page_350">[Pg 350]</a></span> are about ten inches
+long, and an inch wide at the base; increasing regularly in width
+towards the end, and measuring five or six inches in diameter at the
+broadest part. The leaves of the centre of the plant are of the same
+form, but shorter, and much paler. The plants form but little heart of
+themselves; but the length of the outer leaves is such, that they tie up
+well for blanching. In quality, as well as in appearance, it is inferior
+to the Curled sorts; and its flavor is not so mild and agreeable as that
+of some of the other kinds of Batavian endives.</p>
+
+
+<p><span class="smcap">Curled Batavian Endive.</span> <i>Thomp.</i></p>
+
+<p>The leaves of this variety are neither so large nor so broad as those of
+the Broad-leaved Batavian Endive: they grow flat on the ground, and are
+curled at their edges. The whole appearance of the plant is very
+different from the Common Broad-leaved; approaching the Curled endives,
+in general character. The heart, which forms of itself, is small, and
+lies close to the ground.</p>
+
+<p>The plants require twelve or fourteen inches' space between the rows,
+and eight or ten inches in the row.</p>
+
+
+<p><span class="smcap">Large Batavian Endive.</span></p>
+
+<p>Scarolle grande, of the French.</p>
+
+<p>This differs from the Small Batavian Endive in the size and shape of its
+leaves, which are broader and more rounded: they are a little darker,
+but yet pale. The inner ones are turned over like the small variety,
+though not so regularly; but form a large, well-blanched heart, of good
+flavor. This and the Small Batavian will blanch perfectly if a mat is
+laid over them, and do not require to be tied up. Both the Small and the
+Large sorts are considered hardier than the Curled varieties.<span class='pagenum'><a name="Page_351" id="Page_351">[Pg 351]</a></span></p>
+
+
+<p><span class="smcap">Lettuce-Leaved or White Batavian Endive.</span></p>
+
+<p>Scarolle blonde. <i>Vil.</i></p>
+
+<p>Leaves broad and large, obtuse, ragged at the edges, of a paler color
+and thinner texture than either of the other Batavian sorts; the
+exterior leaves are spreading, fourteen inches long, two inches wide at
+the base, and, growing regularly broader to the end, measure six or
+seven inches in diameter at the widest part; the central leaves are
+short, and the head is less compact than that of the Common
+Broad-leaved; the seeds are of a paler color than those of the Green
+Curled Endive.</p>
+
+<p>To blanch it, the leaves must be tied up; and it should be grown for
+summer use, as it is comparatively tender, and will not endure severe
+weather. It is best if used while young; for, when fully developed, the
+leaves are not tender, and, if not well blanched, are liable to have a
+slightly bitter taste.</p>
+
+<p>Sow in May or June, in rows fifteen inches apart, and thin to a foot in
+the rows; or transplant, giving the plants the same space.</p>
+
+
+<p><span class="smcap">Small Batavian Endive.</span></p>
+
+<p>Scarolle courte, of the French.</p>
+
+<p>Leaves whitish-green, broad, of moderate length, and slightly cut at the
+edges. The inner leaves are numerous, and turn over like a hood at the
+end; forming a larger head than any of the other kinds. It is one of the
+best of the endives, and a valuable addition to our winter salads. It
+blanches with little trouble; and is mild and sweet, without being
+bitter.</p>
+
+
+<p><span class="smcap">Curled Endives.</span></p>
+
+<p>Curled endives are those with narrow leaves, more or less divided, and
+much curled. They are usually full in the heart. The French call them,
+by way of distinction, <i>Chicor&eacute;es</i>.<span class='pagenum'><a name="Page_352" id="Page_352">[Pg 352]</a></span></p>
+
+
+<p><span class="smcap">Dutch Green Curled Endive.</span></p>
+
+<p>This approaches the Large Green Curled Endive in appearance and growth;
+but the divisions of the leaves are deeper, the outer leaves are
+broader, not so much curled, and the inner ones more turned into the
+heart: the outer leaves are about ten inches long. It blanches well, and
+is hardy.</p>
+
+
+<p><span class="smcap">Green Curled Endive.</span></p>
+
+<p>Small Green Curled Endive.</p>
+
+<p>Leaves six or seven inches long, finely cut, and beautifully curled; the
+outer leaves lying close to the ground, the inner ones thickly set,
+forming a compact heart. Easily blanched, very hardy, and well adapted
+for winter use. The leaves are longer, and of a darker-green color, than
+those of the Green Curled Summer Endive, and will tie up much better for
+blanching. It is a fortnight later.</p>
+
+<p>Sow in rows a foot or fourteen inches apart, and thin to six or eight
+inches in the row.</p>
+
+<p>It may be quickly blanched by simply covering the plant with a deep
+flower-pot saucer. In summer, while the plants are growing vigorously,
+the process will be completed in about a week: later in the season,
+two-weeks, or even more, may be necessary.</p>
+
+
+<p><span class="smcap">Green Curled Summer Endive.</span></p>
+
+<p>Leaves not quite so large as those of the Green Curled; finely and
+deeply cut: the outer ones are five or six inches long, and grow close
+to the ground; the inner are short, numerous, curled, and form a close,
+full heart. It is much the smallest of any of the kinds, and is somewhat
+tender. The outer leaves are so short, that they will not tie up;<span class='pagenum'><a name="Page_353" id="Page_353">[Pg 353]</a></span> but
+blanch well by being covered simply with a flat garden-pan, as directed
+for the Green Curled.</p>
+
+<p>This variety is distinguished from the last named by its shorter,
+broader, deeper cut, and less curled leaves: the head is more solid at
+the centre, and is also much harder. The seeds should be sown early;
+for, if sown late, the plants are liable to be affected by dampness and
+wet weather, and to rot at the heart.</p>
+
+<p>Cultivate in rows twelve or fourteen inches apart, and eight or ten
+inches apart in the rows.</p>
+
+
+<p><span class="smcap">Italian Green Curled Endive.</span></p>
+
+<p>Leaves from ten to twelve inches long, deep-green, narrow, and divided
+to the mid-rib. They grow erect, and the segments are much cut and
+curled.</p>
+
+<p>It is a well-marked variety; readily distinguished by the length of the
+leaf-stalks, and the pinnatifid character of the leaves. It blanches
+well, and is of good quality.</p>
+
+
+<p><span class="smcap">Large Green Curled Endive.</span></p>
+
+<p>A sub-variety of the Common Green Curled, of stronger growth, and larger
+hearted. The exterior leaves are ten or twelve inches long, looser and
+more erect than those of the last named: the inner ones are less
+numerous, and not so much divided.</p>
+
+<p>It is hardy, blanches quickly, and is not liable to decay at the heart.</p>
+
+
+<p><span class="smcap">Long Italian Green Curled.</span></p>
+
+<p>Leaves long, deeply divided, and more upright in their growth than those
+of the Large Green Curled; the divisions of the leaves are large, and
+toothed, or cut, but are not curled; the heart-leaves are few and
+short.<span class='pagenum'><a name="Page_354" id="Page_354">[Pg 354]</a></span> The variety is quite distinct; and, though not so neat and
+regular as some others, it is of excellent quality, and recommended for
+cultivation.</p>
+
+
+<p><span class="smcap">Picpus Fine Curled Endive.</span> <i>Vil.</i></p>
+
+<p>Exterior leaves seven or eight inches long, deeply lobed; the lobes
+divided in the same manner as those of the Common Green Curled. The
+inside leaves are finely cut, and much curled; and form a kind of head
+more compact than that of the Green Curled, but comparatively
+loose-hearted.</p>
+
+<p>It blanches well and quickly, and is a good variety; though neither its
+foliage nor its general habit presents any very distinctive
+peculiarities.</p>
+
+
+<p><span class="smcap">Ruffec Curled.</span></p>
+
+<p>Chicor&eacute;e fris&eacute;e de Ruffec. <i>Vil.</i></p>
+
+<p>This variety attains a remarkable size, much exceeding that of the
+Common Green Curled. The leaves sometimes measure nearly a foot and a
+half in length. Quality tender and good.</p>
+
+
+<p><span class="smcap">Staghorn Endive.</span></p>
+
+<p>Early Fine Curled Rouen. <i>Vil.</i></p>
+
+<p>A recently introduced variety. The leaves are deep-green, divided into
+numerous segments, not frilled or curled, but much cut or jagged at the
+points, the borders having a branched appearance; whence the name. The
+leaves gradually shorten towards the centre of the plant, are more
+finely cut, and become closer together; thus forming a moderately firm
+heart, or head; less compact, however, than that of the Green Curled
+Summer Endive.</p>
+
+<p>It is well adapted to humid climates, is hardier than the<span class='pagenum'><a name="Page_355" id="Page_355">[Pg 355]</a></span> Common Green
+Curled, and is preferred by market-gardeners for cultivation in autumn
+and winter.</p>
+
+
+<p><span class="smcap">Triple-Curled Moss Endive.</span> <i>M'int.</i></p>
+
+<p>Winter Moss Endive. Chicor&eacute;e mousse. <i>Vil.</i></p>
+
+<p>This is a sub-variety of the Staghorn Endive, and comparatively of
+recent introduction. It is a unique sort, exceedingly well curled; and,
+when the variety is genuine and the plant well developed, has an
+appearance not unlike a tuft of moss.</p>
+
+<p>It is liable to degenerate; and, though sometimes classed as a Winter
+Endive, is less hardy than many other sorts.</p>
+
+<p>It may be grown in rows a foot apart, six inches being allowed between
+the plants in the rows.</p>
+
+
+<p><span class="smcap">White Curled or Ever-Blanched Endive.</span> <i>Vil.</i></p>
+
+<p>Leaves pale yellowish-green, nearly white when young, ten inches long,
+rather narrow, lobed, cut, and beautifully frilled, or curled, on the
+borders; the upper surface of the mid-ribs generally tinged with red.
+The leaves of the centre are not numerous, and much curled: resting upon
+those of the exterior, they form no head, but leave the heart loose and
+open.</p>
+
+<p>It is distinguished from all others by its color; both the leaves and
+the seeds being paler than those of any other sort. Its principal
+recommendation is signified in the name; but it should be used while
+young, cut and served in the form of lettuce. It is then tender and of
+good quality; though the plants yield a small amount of salad, compared
+with many other sorts. When fully grown, the leaves become tough, and
+often bitter. As a variety for winter culture, it is of little value.<span class='pagenum'><a name="Page_356" id="Page_356">[Pg 356]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>HORSE-RADISH.</h3>
+
+<h4>Cochlearia armoracia. Nasturtium armoracia.</h4>
+
+<p>Horse-radish is a hardy perennial, introduced from Europe, growing
+naturally along old roads, and about gardens and waste places in long
+settled towns. The root is white within and without, long, nearly
+cylindrical, and from an inch to two inches and a half in diameter;
+stalk two feet or more in height, smooth and branching; the radical
+leaves are from fifteen to eighteen inches in length, oval-oblong, and
+toothed on the margin,&mdash;those of the stalk narrow, pointed, smooth, and
+shining; the flowers are white, and are put forth in June; the seed-pods
+are globular, but are very rarely formed, the flowers being usually
+abortive.</p>
+
+<p>There is but one variety.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;"Propagation is always effected by planting
+portions of the roots, which grow readily. The soil most conducive to it
+is a deep, rich, light sand, or alluvial deposit, free from stones or
+other obstructions; as, the longer, thicker, and straighter the roots
+are, the more they are valued. There is scarcely another culinary
+vegetable, of equal importance, in which cultivation is, in general, so
+greatly neglected as in this. It is often found planted in some obscure
+corner of the garden, where it may have existed for years; and is only
+visited when needed for the proprietor's table. The operation of hastily
+extracting a root or two is too often all that is thought of; and the
+crop is left to fight its way amongst weeds and litter as best it
+may."&mdash;<i>M'Int.</i></p>
+
+<p>A simple method of cultivation is as follows: Trench the ground eighteen
+inches or two feet deep, and set the crowns or leading buds of old
+roots, cut off about three inches in length, in rows a foot apart, and
+nine inches from each other in the rows; cover six inches deep, and
+cultivate in the usual manner during the summer. The shoots will soon<span class='pagenum'><a name="Page_357" id="Page_357">[Pg 357]</a></span>
+make their appearance, and the large leaves of the plant completely
+occupy the surface of the bed. After two seasons' growth, the roots will
+be fit for use.</p>
+
+<p><i>Taking the Crop.</i>&mdash;Its season of use is from October till May; and,
+whenever the ground is open, the table may be supplied directly from the
+garden.</p>
+
+<p>For winter use, take up the requisite quantity of roots in November,
+pack them in moist sand or earth, and store in the cellar, or in any
+situation out of reach of frost.</p>
+
+<p><i>Use.</i>&mdash;The root shredded or grated, with the addition of vinegar, is
+used as a condiment with meats and fish. It has an agreeable, pungent
+flavor; and, besides aiding digestion, possesses other important
+healthful properties.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>LETTUCE.</h3>
+
+<h4>Lactuca sativa.</h4>
+
+<p>Lettuce is said to be of Asiatic origin. It is a hardy, annual plant,
+and, when fully developed, from two to three feet in height, with an
+erect, branching stem. The flowers are compound, yellow, usually about
+half an inch in diameter; the seeds are oval, flattened, and either
+white, brown, or black, according to the variety,&mdash;nearly thirty
+thousand are contained in an ounce, and their vitality is retained five
+years.</p>
+
+<p><i>Soil.</i>&mdash;Lettuce succeeds best in rich and comparatively moist soil; and
+is also best developed, and most crisp and tender, if grown in cool,
+moist weather. A poor soil, and a hot, dry exposure, may produce a
+small, tolerable lettuce early in spring, or late in autumn; but, if
+sown in such situations during the summer months, it will soon run to
+seed, and prove nearly, if not entirely, worthless for the table. The
+richer the soil may be, and the higher its state of cultivation, the
+larger and finer will be the heads produced; and the<span class='pagenum'><a name="Page_358" id="Page_358">[Pg 358]</a></span> more rapidly the
+plants are grown, the more tender and brittle will be their quality.</p>
+
+<p><i>Propagation.</i>&mdash;It is always grown from seeds, which are small and
+light; half an ounce being sufficient to sow a nursery-bed of nearly a
+hundred square feet. It is necessary that the ground should be well
+pulverized and made smooth before it is sown, and the seeds should not
+be covered more than a fourth of an inch deep.</p>
+
+<p><i>Cultivation.</i>&mdash;Some recommend sowing where the plants are to remain, in
+drills from ten to fifteen inches apart, and thinning the plants to
+nearly the same distance in the lines; adapting the spaces between the
+drills, as well as between the plants in the drills, to the habit and
+size of the variety in cultivation. Others recommend sowing in a small
+nursery-bed, and transplanting. The process of transplanting
+unquestionably lessens the liability of the plants to run to seed, and
+produces the largest and finest heads. The first sowing in the open
+ground may be made as soon in March or April as the frost leaves the
+ground; and, if a continued supply is desired, a sowing should
+afterwards be made, at intervals of about four weeks, until September.
+"During spring, the young crops must be protected from frost, and in
+summer from drought by copious manure-waterings and frequent stirring of
+the ground between the plants. In the growing season, every stimulant
+should be applied; for much of the excellence of the crop depends on the
+quickness of its growth."</p>
+
+<p><i>Forcing.</i>&mdash;Lettuce is now served at table the year round; not, of
+course, of equal excellence at all seasons. Sowings are consequently
+required for each month: those intended for the spring supply being made
+from December to February; about twelve weeks being required for its
+full development, when reared in the winter months. The seed is sown
+rather thinly, broadcast, in a hot-bed; and, when the plants have made
+two or three leaves, they are pricked out to three<span class='pagenum'><a name="Page_359" id="Page_359">[Pg 359]</a></span> or four inches apart
+in another portion of the bed,&mdash;thus affording them more space for
+growth, and opportunity to acquire strength and hardiness. When two or
+three inches high, they are finally transplanted into yet another part
+of the bed, at distances corresponding with the size of the variety,
+varying from ten to fourteen inches in each direction. As the plants
+increase in size, the quantity of air should be increased; and water
+should be given, whenever the surface of the bed becomes dry. In severe
+cold or in cloudy weather, and almost always at night, straw matting
+(made thick and heavy for the purpose), woollen carpeting, or a similar
+substitute, should be extended over the glass, for the retention of
+heat.</p>
+
+<p>Some practise transplanting directly from the nursery-bed to where the
+plants are to remain; but the finest Lettuce is generally obtained by
+the treatment above described.</p>
+
+<p>"Lettuces are sometimes required for cutting young, or when about two
+inches high. These are termed, by the French, <i>Laitues &agrave; couper</i>. The
+small, early sorts (such as the Hardy Hammersmith and Black-seeded
+Gotte) are preferred for this purpose; but any sort that is green or
+pale-green, and not brown or otherwise colored, will do. They should be
+sown in the open ground about once a week, or every ten days, from
+April, throughout the season. In winter, they are best raised on heat.
+They should be sown rather thickly in drills six inches
+apart."&mdash;<i>Thomp.</i></p>
+
+<p><i>To save Seed.</i>&mdash;"This should be done from plants raised from early
+sowings. The finest specimens should be selected; avoiding, however,
+those that show a disposition to run quickly to seed. Those that heart
+readily, and yet are slow to run up, are to be preferred. Care should be
+taken that no two different varieties be allowed to seed near each
+other, in order that the sorts may be kept true. The seed which ripens
+first on the plant is the best: therefore it should be secured, rather
+than wait for the general ripening. The branchlets which first ripen
+their seed should be cut of&shy;f, and<span class='pagenum'><a name="Page_360" id="Page_360">[Pg 360]</a></span> laid on a cloth in the sun; or, when
+the forward portion of the seed is as near maturity as will safely bear
+without shaking of&shy;f, the plants should be carefully pulled up, and
+placed upright against a south wall, with a cloth under them to perfect
+their ripening. The seed should in no case be depended on without trial.
+Plants from seeds two years old heart more readily than those from
+one-year-old seed."&mdash;<i>Thomp.</i></p>
+
+<p><i>Use.</i>&mdash;"Lettuce is well known as one of the best of all salad plants.
+It is eaten raw in French salads, with cream, oil, vinegar, salt, and
+hard-boiled eggs. It is also eaten by many with sugar and vinegar; and
+some prefer it with vinegar alone. It is excellent when stewed, and
+forms an important ingredient in most vegetable soups. It is eaten at
+almost all meals by the French; by the English after dinner, if not
+served as adjuncts to dishes during the repast; and by many even at
+supper. In lobster and chicken salads, it is indispensable; and some of
+the varieties furnish a beautiful garnish for either fish, flesh, or
+fowl.</p>
+
+<p>"In a raw state, Lettuce is emollient, cooling, and in some degree
+laxative and aperient, easy of digestion, but containing no
+nourishment."</p>
+
+<p><i>Varieties.</i>&mdash;These are exceedingly numerous. Some are of English
+origin; many are French and German; but comparatively few are American.
+The number of kinds grown to any considerable extent in this country is
+quite limited. Cultivators generally select such as appear to be best
+adapted to the soil and climate of their particular locality; and, by
+judicious management, endeavor to give vigor and hardiness to the
+plants, and to increase the size, compactness, and crispy quality of the
+head. Some of the varieties have thus been brought to a remarkable
+degree of perfection; the plants producing heads with as much certainty,
+and nearly as well proportioned and solid, as those of the Common
+Cabbage.<span class='pagenum'><a name="Page_361" id="Page_361">[Pg 361]</a></span> They are generally divided into two classes; viz., Cabbage
+lettuces and Cos lettuces.</p>
+
+<p><i>Cabbage Lettuces.</i>&mdash;</p>
+
+
+<p><span class="smcap">Brown Dutch.</span></p>
+
+<p>Black-seeded. <i>Vil.</i></p>
+
+<p>Head of medium size, rather long and loose; the leaves, which coil or
+roll back a little on the borders about the top of the head are
+yellowish-green, washed or stained with brownish-red,&mdash;the surplus
+leaves are large, round, waved, green, washed with bronze-red, and
+coarsely, but not prominently, blistered; diameter twelve to fourteen
+inches; weight about eight ounces.</p>
+
+<p>This Lettuce cabbages readily, forms a good-sized head, is tender, of
+good quality, hardy, and tolerably early. It does not, however, retain
+its head well in dry and warm weather; and, as it is little affected by
+cold, seems best adapted to winter or very early culture. It resembles
+the Yellow-seeded Brown Dutch, but is not so early, and the head is
+looser and larger.</p>
+
+
+<p><span class="smcap">Brown Silesian or Marseilles Cabbage.</span> <i>Vil.</i></p>
+
+<p>Brown Batavian.</p>
+
+<p>Head green, tinted with brown, remarkably large,&mdash;not compactly, but
+regularly, formed; ribs and nerves of the leaves large and prominent;
+the leaves disconnected with the head are large, bronze-green, coarsely
+blistered, and frilled and curled on the margin. The diameter of a
+well-grown plant is about eighteen inches, and its weight twenty-eight
+ounces. The seeds are white.</p>
+
+<p>This Lettuce, though somewhat hard, is brittle and mild flavored, but is
+better when cooked than when served in its crude state as a salad. It is
+a hardy, late sort; succeeds well in winter, and retains its head a long
+period; but is rarely<span class='pagenum'><a name="Page_362" id="Page_362">[Pg 362]</a></span> employed for forcing, on account of its
+size,&mdash;one of the plants occupying, in a frame or hot-bed, the space of
+two plants of average dimensions.</p>
+
+
+<p><span class="smcap">Brown Winter Cabbage.</span> <i>Vil.</i></p>
+
+<p>Large Brown Winter.</p>
+
+<p>Head of medium size, green, washed or stained with brownish-red,
+regularly formed, and moderately compact; the exterior leaves are round
+and short, much wrinkled, and coarsely blistered. When grown in winter
+or in cool weather, the plants measure fourteen inches in diameter, and
+weigh from fourteen to sixteen ounces. The seeds are white.</p>
+
+<p>Hardy, and well adapted for winter culture. The heads are not so firm as
+those of some varieties; but they are well retained, blanch white and
+tender, and are of excellent flavor.</p>
+
+
+<p><span class="smcap">Early or Summer Cape.</span></p>
+
+<p>Royal Cape.</p>
+
+<p>Head roundish, usually well formed, and moderately close and firm; the
+outer leaves are large, loose, golden-green, undulated, and coarsely
+blistered; the interior leaves are more finely blistered, and nearly of
+the same color as those of the outside; head, when divided, yellowish to
+the centre; the plants, when fully grown, measure nearly a foot in
+diameter, and weigh from six to ten ounces.</p>
+
+<p>The variety is not well adapted for forcing or for early culture in the
+open ground. As a summer Lettuce, it is one of the best; enduring the
+heat well, and not running soon to seed. Though not so crisp and brittle
+as some of the winter or spring grown varieties, it is comparatively
+well flavored and of good quality. It is similar to the Summer or Royal
+Cabbage.<span class='pagenum'><a name="Page_363" id="Page_363">[Pg 363]</a></span></p>
+
+
+<p><span class="smcap">Early Simpson.</span></p>
+
+<p>H&acirc;tive de Simpson. <i>Vil.</i></p>
+
+<p>Head large, pale-green, a little irregular in its form, and only of
+medium solidity; the outside leaves are large and broad, plaited, and
+much blistered; diameter fourteen or fifteen inches; weight twelve or
+fourteen ounces; seeds white.</p>
+
+<p>This Lettuce is brittle, and of excellent flavor; but its head is not
+compactly formed. Its season is near that of the Versailles Cabbage; but
+it runs quicker to seed. It is said to be an American variety, and is
+much grown in the vicinity of New York City for marketing.</p>
+
+
+<p><span class="smcap">Early White Spring or Black-Seeded Gotte.</span> <i>Trans.</i></p>
+
+<p>A small spring Cabbage Lettuce, growing close to the ground. Its heart
+is hard and firm, and measures about four inches in diameter when
+stripped of its outer leaves; color pale-green; the leaves are thin,
+nearly round, rugose, and waved on the margin.</p>
+
+<p>This Lettuce comes early into use, and, besides, is of excellent flavor;
+but its chief merit is, that it remains longer than almost any other
+sort before running to seed, and even sometimes bursts before the
+flower-stem is formed. It is one of the smallest of the Cabbage
+lettuces, and somewhat resembles the Tennis-ball; from which, however,
+it differs in the leaves being more curled and of a lighter-green color,
+and by not running to seed so soon by three weeks or a month.</p>
+
+<p>The variety has black seeds; and this fact should be particularly
+attended to in obtaining it from seedsmen, as the White-seeded Gotte
+lettuces run much sooner to flower. Various other Gotte lettuces are
+described by authors. "All are of great merit, but are little cultivated
+in the United States. Where small, hard, compact, and delicate sorts are
+required, this class should be selected."<span class='pagenum'><a name="Page_364" id="Page_364">[Pg 364]</a></span></p>
+
+
+<p><span class="smcap">Endive-Leaved.</span> <i>Vil.</i></p>
+
+<p>Laitue chicor&eacute;e.</p>
+
+<p>This variety forms no head. The leaves are finely frilled and curled,
+and spread regularly from a common centre in the form of a rosette. A
+well-developed plant resembles Curled Endive. It appears to be nearly
+identical with the Green Curled Lettuce.</p>
+
+<p>The seeds are black, and smaller than those of any other variety.</p>
+
+
+<p><span class="smcap">English Endive-Like Curled-Leaved.</span> <i>Vil.</i></p>
+
+<p>Like the Common Green Curled Lettuce, this variety forms no head. The
+plant has the form of a rosette, and the foliage a silvery-gray
+appearance. The leaves are short, undulated on the border, but not
+frilled and curled like the Common variety; nerves purplish; the heart
+of the plant is large and full; seeds black.</p>
+
+<p>This Lettuce is hardy, tender, and well flavored, and equal, if not
+superior, to the Common Green Curled, both in respect to quality and its
+adaptation to winter culture.</p>
+
+
+<p><span class="smcap">Green Curled.</span></p>
+
+<p>Curled. Endive-leaved. Boston Curled.</p>
+
+<p>The Green Curled strongly resembles, if it is not identical with, the
+Endive-leaved. When well grown, the plant measures about ten inches in
+diameter, and is one of the most beautiful of all the lettuces. The
+exterior leaves are finely frilled and curled, and of a rich,
+golden-green color; the central leaves are smaller, but frilled and
+curled like those of the exterior. When in perfection, the plants have
+the form of a rosette, and make an excellent garnish. The seeds are
+white.<span class='pagenum'><a name="Page_365" id="Page_365">[Pg 365]</a></span></p>
+
+<p>It is hardy, well adapted for forcing, and is extensively grown in the
+vicinity of Boston, Mass., for early marketing. As respects its value
+for the table, it cannot be considered equal to many of the Cabbage
+varieties, as it is deficient in crispness, and tenderness of
+texture,&mdash;qualities essential in all salad plants. Its recommendations
+are its hardiness, its adaptation to early culture and forcing, and
+particularly its beautiful appearance.</p>
+
+<p>Market-gardeners and cultivators make three sub-varieties, which are
+known as "Single-curled," "Double-curled," and "Triple-curled;" the
+difference consisting in the finer frilling, or curling, of the last
+named. A well-grown plant resembles some varieties of Endive; whence the
+term "Endive-leaved."</p>
+
+
+<p><span class="smcap">Green Winter Cabbage.</span></p>
+
+<p>Hardy Winter Cabbage. Morine. <i>Vil.</i></p>
+
+<p>Head pale-green, of medium size, round and regular, firm and solid;
+leaves of the head much wrinkled, and coarsely blistered; the outside
+leaves are broad and large, glossy-green, wrinkled and blistered like
+those composing the head. Winter-grown plants will measure in their full
+diameter about twelve inches, and weigh from fourteen to sixteen ounces.
+Seeds white.</p>
+
+<p>The Green Winter Cabbage Lettuce is tender, and of excellent flavor,
+particularly if cultivated in cool weather. It is hardy, forms its head
+promptly and uniformly, is slow in the development of its flowers, and
+must be classed as one of the best of the hardy, winter varieties.</p>
+
+
+<p><span class="smcap">Hammersmith Hardy.</span> <i>M'Int.</i></p>
+
+<p>Hardy Green Hammersmith. Early Frame. Early Dwarf Dutch. Green Dutch.</p>
+
+<p>A popular, old variety, with a comparatively small, dark-green head. The
+leaves are much wrinkled, concave, thick, and fleshy; the seeds are
+white.<span class='pagenum'><a name="Page_366" id="Page_366">[Pg 366]</a></span> It is considered the hardiest sort in cultivation, and is one of
+the best for growing in winter or for forcing. When raised in spring,
+late in autumn, or in cool, moist weather, the plants attain a diameter
+of nearly ten inches, and weigh from six to eight ounces; but
+summer-grown specimens are much smaller, rarely measuring more than six
+or seven inches in diameter, or weighing above three or four ounces. In
+warm, dry weather, it soon runs to seed.</p>
+
+
+<p><span class="smcap">Ice Cabbage.</span> <i>Trans.</i></p>
+
+<p>This variety belongs to the division of the Silesian or Batavian
+lettuces, and must not be confounded with the White Cos. The leaves are
+of a light shining green, blistered on the surface, much undulated, and
+slightly jagged on the edges, nearly erect, eight inches long, and five
+or six inches broad; the outer leaves spread a little at the top, but
+grow close at the heart. It blanches without tying up, and becomes
+white, crisp, and tender.</p>
+
+<p>The Ice Cabbage Lettuce comes into use with the White Silesian, from
+which it differs, as it also does from any other of its class, in being
+much more curled, having a lucid, sparkling surface (whence probably its
+name), and not turning in so much at the heart. It lasts as long in crop
+as the White Silesian.</p>
+
+
+<p><span class="smcap">Imperial Head.</span></p>
+
+<p>Turkey Cabbage. Union.</p>
+
+<p>A large and excellent variety, but inferior to the Versailles or the Ice
+Cabbage. Head large, regular, a little oblong, of a dull, pale-green
+color, and not compactly formed; the outside leaves are large, rounded,
+undulated or waved on the borders, thin in texture, and of a soiled or
+tarnished light-green color; diameter fourteen inches; weight twelve to
+fifteen ounces; seeds white.<span class='pagenum'><a name="Page_367" id="Page_367">[Pg 367]</a></span></p>
+
+<p>This is a crisp and tender lettuce, though sometimes slightly bitter. It
+is not early, and soon shoots up to seed; but is quite hardy, and well
+adapted for winter cultivation.</p>
+
+<p>The Imperial Head, or Imperial Cabbage Lettuce, with white seeds, was at
+one period more generally cultivated in small gardens than any other
+variety; and though some of the recently introduced sorts excel it, not
+only in size, but in tender consistency and flavor, the Imperial is
+still extensively cultivated and much esteemed.</p>
+
+<p>With the exception of the color of its seeds, it resembles the Turkey
+Cabbage.</p>
+
+
+<p><span class="smcap">India.</span></p>
+
+<p>Large India.</p>
+
+<p>Head large, moderately compact; leaves large, with coarse and hard
+mid-ribs and veins. Its recommendation is its remarkable adaptedness to
+summer culture; as it withstands heat and drought, and retains its head
+to a remarkable degree before running to seed. For the table, it is
+inferior to many other sorts; although the large ribs and veins of the
+leaves are comparatively brittle, and of tender texture.</p>
+
+
+<p><span class="smcap">Large Brown Cabbage or Mogul.</span></p>
+
+<p>Grosse brune paresseuse. <i>Vil.</i> Large Gray Cabbage. Mammoth.</p>
+
+<p>Head remarkably large, round, regularly formed, grayish-green, tinted or
+washed with reddish-brown at the top: the leaves not composing the head
+are large, plaited, coarsely blistered, of a grayish-green color,
+stained here and there with spots of pale-brown. The diameter of a
+well-grown plant is about fourteen inches, and its weight nearly a
+pound; seeds black.</p>
+
+<p>The Large Brown Cabbage Lettuce is crisp and tender, but is sometimes
+slightly bitter. Its season is near that of the Versailles; but it is
+slower in forming its head, and sooner<span class='pagenum'><a name="Page_368" id="Page_368">[Pg 368]</a></span> runs to flower. It is hardy,
+good for forcing and well adapted for cultivation during winter. In
+summer, the heads are comparatively small, and loosely formed.</p>
+
+
+<p><span class="smcap">Large Red Cabbage.</span></p>
+
+<p>Rouge charteuse. <i>Vil.</i></p>
+
+<p>Head green, washed with red, of medium size, regularly but loosely
+formed; the exterior leaves are large, undulated, blistered, and stained
+with brownish-red, like those of the head; diameter thirteen or fourteen
+inches; weight twelve ounces; seeds black.</p>
+
+<p>Its season is near that of the Large Brown Cabbage. When grown in warm
+weather, the head is small, and the plant soon runs to seed: in winter,
+the head is much larger, more solid, and longer retained. It resembles
+the Brown Dutch, but differs in the deeper color of the leaves.</p>
+
+
+<p><span class="smcap">Large Winter Cabbage or Madeira.</span></p>
+
+<p>Laitue passion. <i>Vil.</i></p>
+
+<p>Head of medium size, regular in form, not compact, green, washed with
+red at the top: the leaves not composing the head are broad and large, a
+little undulated or waved on the border, plaited or folded at the base,
+thin in texture, somewhat blistered, and stained with spots of clear
+brown. When grown in winter, or in cool, moist weather, the plants will
+measure about a foot in diameter, and weigh nearly a pound. Seeds white.</p>
+
+<p>It is quite brittle, though not remarkable for tenderness of texture;
+hardy; succeeds well when grown in cold weather; and remains long in
+head before shooting up to seed. Season, the same with that of the Green
+Winter Cabbage.<span class='pagenum'><a name="Page_369" id="Page_369">[Pg 369]</a></span></p>
+
+
+<p><span class="smcap">Malta or Ice Cabbage.</span></p>
+
+<p>Ice Cos. Drumhead. White Cabbage. De Malte. <i>Vil.</i></p>
+
+<p>In its general character, this variety resembles the White Silesian. The
+head is remarkably large, somewhat flattened, compact, pale-green
+without, and white at the centre; the outer leaves are large and broad,
+glossy-green, and coarsely blistered; the mid-ribs and nerves are large
+and prominent. The extreme diameter of a full-grown plant is about
+sixteen inches, and the weight from twenty to twenty-four ounces. The
+seeds are white.</p>
+
+<p>The variety heads readily, blanches naturally, and is crisp, tender, and
+well flavored. It is hardy, but not early; and remains long in head
+without running to seed.</p>
+
+<p>It is extensively cultivated in England; and in some localities succeeds
+better, and is of finer quality, than the White Silesian or Marseilles
+Cabbage. The name is derived from the glazed or polished surface of the
+leaves.</p>
+
+
+<p><span class="smcap">Neapolitan.</span></p>
+
+<p>Naples Cabbage.</p>
+
+<p>Plant dwarfish; head of large size, round, regularly formed,
+solid,&mdash;when in perfection, resembling a well-developed cabbage; the
+exterior leaves are broad and large, green, frilled on the margin, and
+coarsely blistered. If well grown, the plants will measure sixteen
+inches in diameter, and weigh from twenty to twenty-four ounces. Seeds
+white.</p>
+
+<p>The Neapolitan Lettuce blanches naturally, is well flavored, and so slow
+in the development of its flower-stalk, that the heads are sometimes
+artificially divided at the top to facilitate its growth, and to secure
+the seeds, a supply of which is always obtained with difficulty; as,
+aside from the tardiness of the plant in flowering, the yield is never
+abundant.</p>
+
+<p>It is not so good for forcing as many others, and must be classed as a
+summer rather than as a winter variety.<span class='pagenum'><a name="Page_370" id="Page_370">[Pg 370]</a></span></p>
+
+
+<p><span class="smcap">Palatine.</span> <i>Vil.</i></p>
+
+<p>Brown Cabbage.</p>
+
+<p>A variety of medium size, with a round, somewhat depressed head, stained
+with red about the top. The foliage is yellowish-green, strongly marked
+or clouded with brownish-red. Extreme diameter of the plant ten or
+eleven inches; weight about twelve ounces. The seeds are black.</p>
+
+<p>It is remarkably crisp and tender; of excellent flavor; yields a large
+quantity of salad in proportion to its size; flourishes well at all
+seasons, even during winter; and must be classed as one of the best, and
+recommended for general cultivation.</p>
+
+
+<p><span class="smcap">Spotted Cabbage</span> (<span class="smcap">Black-Seeded</span>).</p>
+
+<p>Sanguine &agrave; graine noire. <i>Vil.</i></p>
+
+<p>The heads of this variety are of medium size, round and regular in their
+form, and comparatively solid; the sides are brownish-red, but at the
+crowns the color is changed to clear, bright-red; the outer leaves are
+short, broad, and round, and strongly marked or clouded with
+brownish-red, like those composing the head. If grown in winter or in
+cool weather, the plants attain a diameter of about twelve inches, and
+will weigh twelve ounces.</p>
+
+<p>It retains its head longer than almost any other variety; and, though
+sometimes slightly bitter, is considered superior to the White-seeded.
+Compared with the last-named, the head is not so well formed, the
+foliage is deeper colored, and it is not so well adapted for forcing or
+for cultivation during winter.</p>
+
+
+<p><span class="smcap">Spotted Cabbage</span> (<span class="smcap">White-Seeded</span>).</p>
+
+<p>Sanguine &agrave; graine blanche. <i>Vil.</i></p>
+
+<p>Head yellowish-green, spotted and clouded with brownish-red, of medium
+size, round and regular. The surplus leaves are small and numerous,
+round, prominently blistered,<span class='pagenum'><a name="Page_371" id="Page_371">[Pg 371]</a></span> copper-green, streaked and variegated
+with brownish-red. Summer-grown plants will measure ten inches in
+diameter, and weigh about eight ounces. Winter-grown plants, or those
+grown in cool and moist weather, will give an increase of the diameter,
+and weigh nearly a pound.</p>
+
+<p>It is a brittle, well-flavored lettuce, hardy, and well adapted for
+growing in frames during winter. When grown in the summer months, the
+head is seldom well formed, and the plants soon run to seed.</p>
+
+
+<p><span class="smcap">Stone Tennis-Ball.</span></p>
+
+<p>Gotte lente &agrave; monter. <i>Vil.</i></p>
+
+<p>Plant quite small, with a uniformly green, regular, solid head; all of
+the leaves to the heart being strongly wrinkled and coarsely blistered.
+The exterior leaves are comparatively few and small, green, undulated,
+and prominently blistered. Summer-grown plants measure six or seven
+inches in diameter, and weigh about three ounces. When grown early or
+late in the season, or under the influence of cool and moist weather,
+the plants attain a larger size; often measuring nine or ten inches in
+diameter, and weighing eight ounces. The seeds are black.</p>
+
+<p>The Stone Tennis-ball hearts well, is of excellent quality, and, in
+proportion to its size, yields a large quantity of salad. It retains its
+head a long period, even in warm weather, without shooting up to seed;
+and, as most of the leaves of the plant are embraced in the head, it
+occupies but a small space of ground in cultivation. Hardy and early.</p>
+
+
+<p><span class="smcap">Summer Cabbage.</span></p>
+
+<p>Large White Cabbage. Royal Cabbage. Summer Blond. <i>Vil.</i> Sugar Cabbage.</p>
+
+<p>Foliage pale yellowish-green; head of medium size, round, somewhat
+flattened, firm and close; the leaves composing it<span class='pagenum'><a name="Page_372" id="Page_372">[Pg 372]</a></span> are wrinkled and
+blistered,&mdash;those of the outside being frequently torn and broken on the
+margins about the crown. The entire diameter of a well-grown plant is
+about twelve inches, and the weight from ten to twelve ounces. The seeds
+are white.</p>
+
+<p>It is one of the best sorts for summer cultivation, as it not only forms
+its head readily in warm and dry weather, but remains long in head
+before running to flower. For forcing, or for sowing early in the
+season, some other varieties would succeed better. Though sometimes
+slightly bitter, it is crisp, tender in texture, appears to be adapted
+to our climate, and is recommended for cultivation.</p>
+
+
+<p><span class="smcap">Tennis-Ball.</span></p>
+
+<p>Green Ball. Button. Capuchin. Hardy Hammersmith. <i>Vil.</i></p>
+
+<p>One of the oldest and most esteemed of the Cabbage lettuces. The head is
+below medium size, dark-green, remarkably solid if grown in cool
+weather, but often loose and open-hearted if cultivated during the
+summer months; the surplus leaves are few in number, deep-green,
+slightly curled, and broadly, but not prominently, blistered; the seeds
+of the genuine variety are black.</p>
+
+<p>The Tennis-ball Lettuce is remarkable for its extreme hardiness.
+Winter-grown plants, or those raised in cool, moist weather, will
+measure about ten inches in diameter, and weigh eight ounces; whilst
+those raised under opposite conditions rarely exceed seven or eight
+inches in diameter, or weigh more than four or five ounces.</p>
+
+<p>It is slow in running to seed, and the head blanches white and tender.
+"It requires little room in frames in winter, and yields a great return
+in spring, as almost the whole plant is eatable." A large Cabbage
+Lettuce, tinted with brown about the head, is erroneously known in some
+localities as the "Tennis-ball."<span class='pagenum'><a name="Page_373" id="Page_373">[Pg 373]</a></span></p>
+
+
+<p><span class="smcap">Turkey Cabbage.</span></p>
+
+<p>Similar to the Imperial Head; the principal if not the only difference
+consisting in the color of the seeds, which are black.</p>
+
+
+<p><span class="smcap">Versailles.</span> <i>Vil.</i></p>
+
+<p>Swedish. Blond Versailles. Sugar-lettuce.</p>
+
+<p>Head pale yellowish-green, large, long, and compactly formed; the
+exterior leaves are large, numerous, wrinkled, and coarsely blistered.
+When in its greatest perfection, the extreme diameter of the whole plant
+is about fourteen inches, and its weight twelve or fourteen ounces. The
+seeds are white.</p>
+
+<p>This variety forms its head quickly and uniformly; cabbages white and
+crisp; is slow in shooting up to seed; flourishes in almost every
+description of soil, and at all seasons, except, perhaps, in extreme
+cold; and, though sometimes slightly bitter to the taste, is crisp,
+tender, and of good quality.</p>
+
+<p>With the exception of its paler color, it resembles the Neapolitan. It
+is one of the best of all varieties for summer cultivation.</p>
+
+
+<p><span class="smcap">Victoria or Red-Bordered.</span> <i>Vil.</i></p>
+
+<p>An excellent early and hardy variety. The head is of medium size, tinted
+or washed with red at the top, round and regular in form, and
+comparatively solid; leaves large, yellowish-green, wrinkled, and
+blistered. If grown in summer, the plants measure eight or nine inches
+in diameter, and weigh four ounces. In cool weather, the plants attain a
+diameter of twelve inches, and weigh from ten to twelve ounces; seeds
+white.</p>
+
+<p>The Victoria Lettuce is larger than the Tennis-ball, heads freely, and
+is crisp and well flavored. When sown in summer, it soon runs to flower;
+but, in cool weather, the heads are well retained.<span class='pagenum'><a name="Page_374" id="Page_374">[Pg 374]</a></span></p>
+
+
+<p><span class="smcap">White Gotte</span> (<span class="smcap">Black-Seeded</span>). <i>Vil.</i></p>
+
+<p>A small, low-growing, yellowish-green Cabbage Lettuce, with a
+comparatively loose head. The plants rarely measure more than six inches
+in their full diameter, or weigh above four ounces.</p>
+
+<p>It is one of the earliest of all the lettuces, crisp, of good flavor,
+and well adapted for forcing or for frame culture. Besides the
+distinction in the color of the seeds, it differs from the White-seeded
+White Gotte in its smaller and more loosely formed heads.</p>
+
+
+<p><span class="smcap">White Gotte</span> (<span class="smcap">White-Seeded</span>). <i>Vil.</i></p>
+
+<p>White Tennis-ball.</p>
+
+<p>This variety has a small, long, firm, and close head; and is uniformly
+of a yellowish-green color. The outer leaves are small, light
+greenish-yellow, waved on the borders, and prominently blistered. The
+plant is of small dimensions; rarely measuring more than six or seven
+inches in diameter, or weighing above three ounces. The variety is
+early, crisp, and well flavored, but soon runs to seed, and is much
+better adapted for growing in winter, or for forcing, than for
+cultivation in the summer months.</p>
+
+
+<p><span class="smcap">White Silesian, or White Batavian.</span> <i>Vil.</i></p>
+
+<p>Drumhead Cabbage. Large Drumhead. Spanish.</p>
+
+<p>One of the largest of the Cabbage lettuces. Head golden-green, tinted
+with brownish-red about the top, regularly but not compactly formed. The
+outer leaves are large and broad, yellowish-green, bordered with brown,
+wrinkled, and coarsely blistered. When well grown, the entire diameter
+of the plant is about eighteen inches, and its weight twenty ounces. The
+seeds are white.<span class='pagenum'><a name="Page_375" id="Page_375">[Pg 375]</a></span></p>
+
+<p>This variety appears to be adapted to all seasons. It is hardy, retains
+its head well, withstands heat and drought, blanches white and crisp,
+and is of excellent flavor. It succeeds well in frames; but, on account
+of its large size, is not a profitable sort for forcing.</p>
+
+<p>A variety, known as the "Tennis-ball" in some localities, is very
+similar to this; and the "Boston Cabbage" of New England, if not
+identical, seems to be but an improved form of the White Silesian.</p>
+
+
+<p><span class="smcap">White Stone Cabbage.</span></p>
+
+<p>Large Golden Summer Cabbage.</p>
+
+<p>Head of medium size, yellowish-green, stained with brownish-red, firm
+and solid. When fully developed, the entire diameter of the plant is
+about fourteen inches, and its weight sixteen ounces. The seeds are
+white.</p>
+
+<p>This lettuce is brittle, of tender texture and good quality, though it
+is sometimes slightly bitter. It is hardy, heads readily, is slow in
+running to flower, succeeds well in warm and dry weather, and is also
+well adapted for frame-culture or for forcing.</p>
+
+
+<p><span class="smcap">Yellow-Seeded Brown Dutch.</span> <i>Vil.</i></p>
+
+<p>White Dutch. American Brown Dutch.</p>
+
+<p>Head of medium size, yellowish-green, variegated with red, rounded at
+the top, and tapering to a point at the base; compact; seeds yellow.</p>
+
+<p>A half-early sort, of good quality, hardy, and well adapted for winter
+culture, or for sowing early in spring. It somewhat resembles the
+Black-seeded Brown Dutch: but, apart from the difference in the color of
+the seeds, its foliage is more blistered, and more colored with red; and
+the plant produces numerous sprouts, or shoots, about the base of the
+head.<span class='pagenum'><a name="Page_376" id="Page_376">[Pg 376]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>COS LETTUCES.</h3>
+
+<p>These are quite distinct from the Cabbage lettuces before described. The
+heads are long, erect, largest at the top, and taper towards the
+root,&mdash;the exterior leaves clasping or coving over and around the head
+in the manner of a hood, or cowl. As a class, they are remarkable for
+hardiness and vigor; but the midribs and nerves of the leaves are
+comparatively coarse and hard, and most of the kinds will be found
+inferior to the Cabbage lettuces in crispness and flavor. They are ill
+adapted for cultivation in dry and hot weather; and attain their
+greatest perfection only when grown in spring or autumn, or in cool and
+humid seasons.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Alphange or Florence Cos</span> (<span class="smcap">Black-Seeded</span>). <i>Vil.</i></p>
+
+<p>In the form of the head, and in its general character, this variety
+resembles the White-seeded. Both of the sorts are remarkable for size,
+for hardiness and healthy habit, for the length of time they remain in
+head before running to seed, and for the brittle and tender character of
+the ribs and nerves of the leaves.</p>
+
+<p>Besides the difference in the color of the seeds, the head of this
+variety is smaller, and the foliage paler, than that of the
+White-seeded.</p>
+
+
+<p><span class="smcap">Alphange or Florence Cos</span> (<span class="smcap">White-Seeded</span>). <i>Vil.</i></p>
+
+<p>Magnum Bonum Cos.</p>
+
+<p>Head large, long, not compact, and forming well only when the exterior
+leaves are tied loosely together. The midribs and nerves of the leaves
+are large, but brittle, and of tender texture.<span class='pagenum'><a name="Page_377" id="Page_377">[Pg 377]</a></span></p>
+
+<p>It is ten or twelve days later than the Green Paris Cos, retains its
+head well, is hardy and of healthy habit, but is deficient in flavor,
+and inferior to either of the Paris sorts.</p>
+
+
+<p><span class="smcap">Artichoke-Leaved.</span> <i>Vil.</i></p>
+
+<p>This variety forms no head; and, in its foliage and general habit, is
+quite distinct from all of the Cos varieties. The leaves are numerous,
+twelve or fourteen inches long; of a lively-green color, often stained
+with brownish-red; erect, narrow, pointed, and toothed on the margin,
+like those of the Artichoke. Before blanching, the leaves are slightly
+bitter; but mild, crisp, and tender, with no savor of bitterness, after
+being blanched. The seeds are black.</p>
+
+<p>The plant grows uprightly, groups its leaves together, and thus blanches
+the interior parts spontaneously; but a much larger portion will be fit
+for use, if the leaves are collected, and tied loosely about the tips in
+the manner of treating Cos lettuces.</p>
+
+<p>It is remarkably hardy, slow in running to flower, and the seeds may be
+sown till August. Late in the season, it is mild and pleasant, and
+furnishes a tender salad when most of the Cos lettuces become bitter and
+strong-flavored.</p>
+
+
+<p><span class="smcap">Bath Green Cos.</span> <i>M'Int.</i></p>
+
+<p>This variety has much merit as a hardy, winter, green sort; and is
+nearly related to the Brown Cos, but is less brown on the outer leaves:
+but, while that has white seeds, the seeds of this variety are black.
+Hence there are found, upon the catalogues of seedsmen, Black-seeded
+Bath, or Brown Cos; and White-seeded Bath, or Brown Cos; the latter
+seeming to be the hardiest, while the former appears to be the best.<span class='pagenum'><a name="Page_378" id="Page_378">[Pg 378]</a></span></p>
+
+
+<p><span class="smcap">Brown Cos.</span></p>
+
+<p>Bath Cos. Sutton's Berkshire Brown Cos. Wood's Improved Bath Cos.
+Bearfield Cos. White-seeded Brown Cos.</p>
+
+<p>This is one of the oldest of the Cos lettuces, and considered the
+hardiest of the class. The head is of large size, pointed, not compact,
+and requires to be tied in order to obtain it in its greatest
+perfection; the leaves are of a copper-green color, stiff and firm,
+toothed and blistered; the seeds are white.</p>
+
+<p>The Brown Cos blanches white and tender, and is exceedingly crisp and
+well flavored; but the dark-brownish color of the exterior leaves is
+deemed an objection, and it is often displaced by really inferior
+varieties. In weight and measurement, it differs little from the Green
+Paris Cos. Extensively cultivated and much esteemed in England.</p>
+
+
+<p><span class="smcap">Gray Paris Cos.</span> <i>Vil.</i></p>
+
+<p>Head of the form of an inverted cone; green, with a grayish tone about
+the top; compact, and forming well without tying. The exterior leaves
+are numerous, deep-green, erect, firm, and prominently blistered. The
+full diameter of the plant is nearly twelve inches, and its weight about
+twenty ounces; the seeds are white.</p>
+
+<p>The Gray Paris Cos is brittle, and of tender texture; but is considered
+inferior to the other Paris Cos sorts, and is but little cultivated.</p>
+
+
+<p><span class="smcap">Green Paris Cos.</span> <i>Vil.</i></p>
+
+<p>Kensington Cos. Sutton's Superb Green Cos. Wellington. Ady's Fine Large.</p>
+
+<p>Head inversely conical, compact; leaves deep-green, erect, firm, hooded
+or cowl-formed towards the ends, and serrated<span class='pagenum'><a name="Page_379" id="Page_379">[Pg 379]</a></span> on the margin; the ribs
+and nerves are large and prominent. When fully grown, the entire
+diameter of the plant is fifteen or sixteen inches, and its weight
+twenty-four ounces; the seeds are white.</p>
+
+<p>It is considered one of the best of the Cos lettuces; and, though not so
+hardy as the Brown Cos, is a good variety for forcing, and furnishes a
+tender, well-flavored head during summer. Whether for spring, summer, or
+autumn, it is an excellent sort. It attains a large size, is of a fine
+green color, and, "from the manner in which the outer leaves cove over
+the interior ones, blanches well without having to be tied together."</p>
+
+<p>It has a tender, brittle leaf; is some days earlier than the White
+Paris; and is the principal variety employed by the market-gardeners of
+Paris for cultivating under glass.</p>
+
+
+<p><span class="smcap">Green Winter Cos.</span> <i>Vil.</i></p>
+
+<p>Head elongated, somewhat of the form of the preceding variety;
+deep-green, and not forming well, unless the exterior leaves are tied
+together at the tips; the outer leaves are large, erect, concave,
+toothed on the margin, and prominently blistered; the seeds are black.</p>
+
+<p>It blanches well; but the ribs and nerves of the leaves are
+comparatively coarse and hard. Well adapted to winter culture; but, as a
+summer lettuce, of little value.</p>
+
+
+<p><span class="smcap">Monstrous Brown Cos.</span> <i>Vil.</i></p>
+
+<p>Two-headed.</p>
+
+<p>Head of remarkable size, long, loose, and open; leaves large, equalling
+in size those of the Alphange or Florence Cos; green, washed with brown;
+pointed; seeds white.</p>
+
+<p>The plant sends out numerous side-shoots, or suckers; and sometimes
+produces several distinct heads: these, however,<span class='pagenum'><a name="Page_380" id="Page_380">[Pg 380]</a></span> are generally loosely
+formed, and not of the fine, tender quality of the Paris varieties.</p>
+
+
+<p><span class="smcap">Oak-Leaved Cos.</span></p>
+
+<p>Romaine &agrave; Feuille de Ch&ecirc;ne. <i>Vil.</i></p>
+
+<p>The Oak-leaved Lettuce produces no head, but forms a loose and open
+heart at the centre of the plant. The leaves are numerous, bronze-green,
+and deeply cut, or lobed, on the margin, in the form of the leaves of
+some species of the oak; the seeds are black.</p>
+
+<p>The plants put forth fresh sprouts after having been cut; but the
+quality is inferior, and the variety is rarely cultivated.</p>
+
+
+<p><span class="smcap">Red Winter Cos.</span></p>
+
+<p>Foliage deep-brown, smooth, and glossy,&mdash;gathered at the centre of the
+plant into a loose heart, rather than head; seeds black.</p>
+
+<p>The hardiness of this lettuce is its principal merit. It is little
+affected by severe weather; and, as a sort for winter culture, is
+desirable. When grown in summer, it is of poor quality.</p>
+
+
+<p><span class="smcap">Spotted Cos (Black-Seeded).</span></p>
+
+<p>Red-spotted. Bloody. Aleppo. Panach&eacute;e &agrave; Graine noire. <i>Vil.</i></p>
+
+<p>This variety is similar to the White-seeded, and, like it, forms no
+head: the leaves are green, much stained or clouded with brownish-red,
+erect, firm, rounded at the ends, concave or spoon-shaped, and grouped
+at the centre into a long and comparatively close heart.</p>
+
+<p>It is crisp and well flavored, but attains its greatest perfection only
+when the outer leaves are tied loosely together about the top of the
+plant.<span class='pagenum'><a name="Page_381" id="Page_381">[Pg 381]</a></span></p>
+
+
+<p><span class="smcap">Spotted Cos (White-Seeded).</span> <i>Vil.</i></p>
+
+<p>Like the preceding, this variety forms no head; but the interior leaves
+are formed into an erect, oblong, close heart, which, by tying the
+exterior leaves together, becomes white, crisp, and of excellent flavor.</p>
+
+<p>Though late, it is hardy, remains long in head before running to seed,
+and is well worthy of cultivation.</p>
+
+
+<p><span class="smcap">Waite's White Cos.</span> <i>M'Int.</i></p>
+
+<p>An excellent variety, apparently intermediate between the Green Paris
+and White Paris; not of quite so deep a green as the former, yet deeper
+than the latter. With regard to its comparative excellence, it is
+considered fully equal to the Paris Cos varieties; as it is grown as
+easily, and is equally crisp and tender. Size and weight nearly the
+same.</p>
+
+
+<p><span class="smcap">White Brunoy Cos (Black-Seeded).</span> <i>Vil.</i></p>
+
+<p>Leaves of large size, yellowish-green, pointed, slightly undulated,
+entire on the borders, and often revoluted like those of the
+White-seeded. It rarely produces a head; or, if so, it is loose and
+open. Its greatest perfection is obtained by collecting the exterior
+leaves about the top of the plant, and tying them loosely together.</p>
+
+<p>The variety is not considered superior to the White-seeded, though both
+of the sorts are inferior to the Paris Cos or Florence sorts.</p>
+
+
+<p><span class="smcap">White Brunoy Cos (White-Seeded).</span> <i>Vil.</i></p>
+
+<p>The heads of this variety are long and loose, and rarely form well
+unless the exterior leaves are tied loosely together.<span class='pagenum'><a name="Page_382" id="Page_382">[Pg 382]</a></span> It somewhat
+resembles the Alphange in the form and character of its foliage, though
+the head is longer and larger.</p>
+
+<p>The plant attains a remarkable size, is hardy, and of good quality; but
+soon runs to seed, and appears to be a winter rather than a summer
+lettuce.</p>
+
+
+<p><span class="smcap">White Paris Cos.</span> <i>Vil.</i> <i>M'Int.</i></p>
+
+<p>London White Cos. Sutton's Superb White Cos.</p>
+
+<p>The head of this variety has the form of the Green Paris, and blanches
+well without tying; the outside leaves are erect, yellowish-green, and
+rather numerous. The extreme diameter of the entire plant, when well
+grown, is about fourteen inches, and its weight nearly twenty-four
+ounces. The seeds are white.</p>
+
+<p>This is the sort most generally grown by the London market-gardeners,
+millions of it being produced annually within a few miles of London
+alone; and it has been adopted almost exclusively, by the gardeners of
+Paris, for cultivation in the open air. Next to the Green Paris Cos,
+this is the best, the largest, and the longest in running to seed, of
+all the summer lettuces. It is tender, brittle, and mild flavored, less
+hardy and a few days later than the Green Paris Cos.</p>
+
+
+<p><span class="smcap">Endive-Leaved Lettuce.</span> <i>Trans.</i></p>
+
+<p>Lactuca intybacea.</p>
+
+<p>The leaves of this species have the form of those of some of the
+varieties of Endive; whence the name. They are small, pale-green, broad
+towards the ends, cut and irregularly lobed on the borders. While young,
+the plants have the appearance of Green Curled Endive.</p>
+
+<p>As it runs to flower much earlier than the Spinach Lettuce, it is less
+esteemed than that variety. The seeds should be sown thickly, in shallow
+drills ten or twelve inches apart;<span class='pagenum'><a name="Page_383" id="Page_383">[Pg 383]</a></span> and the plants should be cut for use
+when they are three or four inches high.</p>
+
+
+<p><span class="smcap">Perennial Lettuce.</span> <i>Vil.</i></p>
+
+<p>Lactuca perennis.</p>
+
+<p>This species is a native of Europe; and, in habit and duration, is
+distinct from all others. The leaves are about ten inches long, of a
+glaucous or sea green color, thick and fleshy, deeply cut or divided on
+the margin, and spread regularly from the centre of the plant in the
+form of a rosette. When fully developed, the plant is two feet and a
+half high; separating into numerous branches, which terminate in large
+purple flowers.</p>
+
+<p>The seeds, which are of a brownish-black color, are sown in drills
+fifteen inches apart; and the plants should be thinned to six inches
+apart in the drills.</p>
+
+<p>The leaves are eaten as salad; but, when so used, they should be
+blanched, either by earthing up or by tying the plant together. They are
+also sometimes eaten boiled as Spinach or Endive.</p>
+
+
+<p><span class="smcap">Spinach Lettuce.</span> <i>Trans.</i></p>
+
+<p>Oak-leaved Lettuce. Lactuca quercina.</p>
+
+<p>The leaves of this species are six inches long, pale yellowish-green,
+lyrate, with obtuse and entire divisions: when fully developed, they
+somewhat resemble those of the oak, as implied by the name. The plants
+form no heart, or head; and are never cultivated singly like the Cabbage
+or Cos lettuces. The leaves are produced in moderate abundance, and are
+crisp and well flavored.</p>
+
+<p>The seeds should be sown, like those of the Endive-leaved, thickly, in
+drills; and, when the lower leaves are four or five inches long, they
+may be cut for use. If not taken off too closely, the plants will afford
+a second cutting. The seeds are sown early with other spring salads.<span class='pagenum'><a name="Page_384" id="Page_384">[Pg 384]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>MADRAS RADISH.</h3>
+
+<h4>Raphanus sp.</h4>
+
+<p>The roots of the Madras Radish are sometimes eaten while they are quite
+young and small; but they soon become fibrous, strong flavored, and
+unfit for use. The plant is generally cultivated for its pods, which
+sometimes measure ten or twelve inches in length: these are solid,
+crisp, and tender, and, while young, are used for pickling and for
+salad; being much superior for these purposes to those of the Common
+Radish.</p>
+
+<p>When cultivated for its pods, the seeds should be sown in drills two
+feet apart, and the plants thinned to nine inches in the drills.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>MALLOW, CURLED-LEAVED.</h3>
+
+<h4>Malva crispa.</h4>
+
+<p>An annual plant, introduced from Europe, and occasionally found growing
+spontaneously in the vicinity of gardens where it has been once
+cultivated. The stem is frequently more than six feet in height; the
+leaves are nearly five inches in diameter, smooth, and of a rich green
+color, lobed, and beautifully frilled or curled on the borders; flowers
+axillary, white, and small; the seeds are somewhat kidney-shaped, of a
+yellowish-brown color, and retain their powers of germination five
+years.</p>
+
+<p><i>Cultivation.</i>&mdash;The seeds are sown the last of April or beginning of
+May, and covered about an inch deep. The plants require much space, and
+should be grown at least eighteen inches asunder. The best method is to
+drop a few seeds where the plants are to grow; or to rake in a few seeds
+sown broadcast, and transplant.</p>
+
+<p><i>Use.</i>&mdash;No part of the plant is considered suitable for food; but the
+elegantly curled leaves are employed for garnishing desserts.<span class='pagenum'><a name="Page_385" id="Page_385">[Pg 385]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>MUSTARD.</h3>
+
+
+<h4><span class="smcap">Black Mustard.</span></h4>
+
+<h4>Brown Mustard. Red Mustard. Sinapis nigra.</h4>
+
+<p>Black Mustard is a hardy, annual plant, introduced from Europe. In some
+localities, it grows naturally in great abundance; and is regarded as a
+troublesome weed, though its seeds furnish the common table mustard. Its
+stem is four or five feet in height, round, smooth, and branching; the
+leaves are lobed and toothed on the margin,&mdash;the radical or lower ones
+rough, those of the upper portion of the stalk smooth; the flowers are
+numerous, rather large, bright-yellow; the pods are erect, somewhat
+four-sided, and are set closely against the sides of the stalk; the
+seeds are small, round, brownish-black, and retain their germinative
+powers many years; nearly eighteen thousand are contained in an ounce.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;It is raised from seeds, about four
+quarts of which will be required for sowing an acre. It is sometimes
+grown in the vegetable garden, but is generally cultivated in fields for
+its seeds, which, as before remarked, furnish the common table mustard.
+The sowing is usually made from the middle of April to the middle of
+May. After making the surface of the ground fine and smooth, sow
+broadcast, or thinly in shallow drills fourteen or fifteen inches apart;
+cultivate during the season in the usual manner; and, in August, the
+crop will be ready for harvesting. Cut the stalks at the ground before
+the pods shed their seeds; and spread in a dry, light, and airy
+situation, till they are sufficiently dried for threshing.</p>
+
+<p>When grown for salad in the vegetable garden, it should be sown, and cut
+for use, as directed for White Mustard.</p>
+
+<p>"If the seed is covered to the depth of three inches or more, it will
+lie dormant, and retain its powers of vegetation for ages: from which
+circumstance, together with the liability<span class='pagenum'><a name="Page_386" id="Page_386">[Pg 386]</a></span> of the seed to become shaken
+out in the harvesting of the crop, such lands as are once employed for
+the growing of Mustard cannot be fairly cleaned of it for a considerable
+length of time, and only by judicious fallowing or fallow-cropping, with
+repeated hoeing and weeding."&mdash;<i>Law.</i></p>
+
+<p><i>Use.</i>&mdash;Besides the use of the flour of the seeds as a condiment, the
+seed-leaves are used as salad, in the manner of those of the White
+species; and the young plants, cut to the ground, are used as spring
+greens, either boiled alone, or mixed with Spinach.</p>
+
+
+<p><span class="smcap">Chinese Or Pekin Mustard.</span> <i>Vil.</i></p>
+
+<p>Sinapis Pekinensis.</p>
+
+<p>A hardy annual, introduced from China. Stem four feet high, with
+remarkably large leaves; the flowers, which are produced in loose,
+terminal spikes, are yellow and showy; the seeds are small, and retain
+their vitality five years.</p>
+
+<p><i>Cultivation.</i>&mdash;The seeds are sown in April or May, in shallow drills
+ten or twelve inches apart. If cultivated for its seeds, the drills
+should be eighteen inches or two feet apart, and the plants thinned to
+six or eight inches in the drills.</p>
+
+<p><i>Use.</i>&mdash;The leaves are employed in salads, in the manner of Cress; and
+they are also sometimes boiled and served as Spinach.</p>
+
+
+<p><span class="smcap">Cabbage-Leaved Mustard.</span></p>
+
+<p>Moutarde &agrave; feuilles de Chou. <i>Vil.</i> Sinapis sp.</p>
+
+<p>A hardy, annual, Chinese plant, similar in habit to the species last
+described. Stem from three to four feet high; leaves large, roundish,
+lobed, and wrinkled; flowers yellow; the seeds are small, reddish-brown
+or black, and retain their powers of germination a long period.</p>
+
+<p><i>Cultivation and Use.</i>&mdash;This species is cultivated in the same manner,
+and is used for the same purpose, as the Chinese Mustard.<span class='pagenum'><a name="Page_387" id="Page_387">[Pg 387]</a></span></p>
+
+
+<p><span class="smcap">Curled Mustard.</span></p>
+
+<p>West-India Cress.</p>
+
+<p>A comparatively small species. Stem two feet and a half high; flowers
+bright-yellow; seeds small, blackish-brown,&mdash;scarcely distinguishable
+from those of the Black Mustard. The leaves are of medium size,
+greenish-yellow, broadest near the ends, deeply and finely cut on the
+borders, and beautifully frilled, or curled: they make an excellent
+garnish; and, when used as salad, have a pleasant, cress-like flavor.</p>
+
+
+<p><span class="smcap">Cut-Leaved Mustard.</span></p>
+
+<p>Moutarde lacin&eacute;e. <i>Vil.</i></p>
+
+<p>In its general character, this species resembles the Chinese or Pekin
+Mustard: the leaves, however, are much smaller, and divided quite to the
+mid-rib.</p>
+
+<p>When young, the leaves make an excellent small salad; having the warm,
+pleasant flavor of Cress.</p>
+
+
+<p><span class="smcap">White Mustard.</span></p>
+
+<p>Sinapis alba.</p>
+
+<p>White Mustard is a hardy annual, introduced from Europe, and
+occasionally found growing spontaneously in the vicinity of fields and
+gardens where it has been once cultivated. The stem is three feet and
+upwards in height; the leaves are large, deeply lobed, and of a rich,
+deep-green color; the flowers are large, yellow, produced in loose,
+terminal spikes; the seeds are yellow, much larger than those of the
+preceding species, and retain their vitality five years,&mdash;seventy-five
+hundred are contained in an ounce.</p>
+
+<p><i>Propagation.</i>&mdash;White Mustard is always raised from seeds; about four
+quarts of which will be necessary for seeding an acre. When grown for
+salad, an ounce will sow forty feet of drill.<span class='pagenum'><a name="Page_388" id="Page_388">[Pg 388]</a></span></p>
+
+<p><i>Soil and Cultivation.</i>&mdash;It succeeds best in rich, loamy soil; which,
+previously to sowing, should be thoroughly pulverized. When cultivated
+in the vegetable garden for salad or greens, the first sowing may be
+made as early in the season as the frost will admit. Sow the seeds
+thickly, in drills eight or ten inches apart; and cover half an inch
+deep with fine mould. Remove all weeds as they make their appearance;
+and, in continued dry weather, water freely.</p>
+
+<p>The plants should be cut for use while in the seed-leaf; as, when much
+developed, they become strong, rank, and ill-flavored.</p>
+
+<p>For a succession, a small sowing may be made every week until September.</p>
+
+<p>In field culture, the seeds are sometimes sown broadcast; but the more
+common method is to sow in drills fifteen or eighteen inches apart. When
+the crop is ready for harvesting, the plants are cut to the ground,
+stored and threshed, as directed for Black Mustard.</p>
+
+<p><i>Use.</i>&mdash;The plants, before the development of the rough leaves, are used
+as salad: when more advanced, they are boiled and eaten as Spinach. The
+flour of the seeds furnishes a table mustard of good quality; though the
+seeds of the Black species possess greater piquancy, and are generally
+employed for the purpose. The seeds of both species are much used in
+medicine, and are considered equally efficacious.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>NASTURTIUM.</h3>
+
+<h4>Indian Cress. Capucine, of the French. Trop&aelig;olum, sp. et var.</h4>
+
+<p>This plant is a native of Peru; and, though generally treated as an
+annual, is a tender perennial. When cultivated for its flowers or seeds,
+it should be planted in poor, light soil; but<span class='pagenum'><a name="Page_389" id="Page_389">[Pg 389]</a></span> when foliage and
+luxuriant growth are desired, for the covering of arbors, trellises, and
+the like, the soil can hardly be made too rich.</p>
+
+<p>The planting should be made in April or May. As the seeds are quite
+large, they should be covered two inches deep. When planted in drills,
+they are made three feet apart, and the young plants thinned to six
+inches apart in the drills. The growing crop may be supported by staking
+or bushing, as practised with pease; or the taller-growing sorts may be
+shortened in, which will induce a strong, stocky habit of growth.</p>
+
+<p>While the plants are young, they will require some attention, in order
+that they may be properly attached to the stakes or trellises provided
+for their support; after which, little care need be bestowed, beyond the
+ordinary stirring of the soil, and keeping the ground free from weeds.</p>
+
+<p><i>Use.</i>&mdash;The unexpanded flower-buds, and the seeds while young and
+succulent, have a warm, aromatic taste, and are pickled and used as
+capers. The young shoots are eaten as salad; and the flowers, which are
+large and richly colored, are used for garnishing. Few ornamental plants
+are better known or more generally cultivated than the Nasturtium.</p>
+
+<p>The species and varieties are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Tall Nasturtium.</span></p>
+
+<p>Trop&aelig;olum majus.</p>
+
+<p>Stem from six to eight feet high, succulent; leaves alternate, smooth,
+rounded,&mdash;the leaf-stems being attached to the disc, or under-surface;
+flowers large, on long stems, yellow,&mdash;the two upper petals streaked and
+marked with purple; the seeds are large, somewhat triangular, convex on
+one of the sides, of a drab or pale-brown color, and retain their
+germinative properties five years,&mdash;from a hundred and eighty to two
+hundred are contained in an ounce.<span class='pagenum'><a name="Page_390" id="Page_390">[Pg 390]</a></span></p>
+
+
+<p><span class="smcap">Dark-Flowering.</span></p>
+
+<p>A variety of the preceding; differing only in the brown color of the
+flowers. Cultivation and uses the same.</p>
+
+
+<p><span class="smcap">Variegated.</span></p>
+
+<p>Also a sub-variety of the Tall Nasturtium, with orange-yellow flowers;
+each of the petals being stained or spotted with purple.</p>
+
+<p>Other varieties occur, differing in color, but equally useful for the
+purposes before described.</p>
+
+
+<p><span class="smcap">Small Nasturtium.</span></p>
+
+<p>Dwarf Capucine. Trop&aelig;olum minus.</p>
+
+<p>Much smaller, in all respects, than the common Dwarf variety of
+<i>Trop&aelig;olum majus</i>; the stem rarely measuring more than two feet in
+length, or rising above a foot in height. The flowers are yellow; the
+lower petals with a blotch of scarlet at their base, and the upper ones
+delicately striped with the same color.</p>
+
+<p>It yields abundantly; and, though the pods are comparatively small, they
+are generally preferred to those of the Tall Nasturtium for pickling.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PICRIDIUM.</h3>
+
+<h4>Garden Picridium. Picridium vulgare.</h4>
+
+<p>A hardy, annual plant, from the south of Europe. Stem eighteen inches
+high; leaves six to eight inches long, irregular in form, but generally
+broad at the ends, and heart-shaped and clasping at the base; flowers
+yellow, compound, pro<span class='pagenum'><a name="Page_391" id="Page_391">[Pg 391]</a></span>duced in clusters; the seeds are long, slightly
+curved, four-sided, brown or blackish-brown, and retain their vitality
+five years.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The seeds should be sown in April or May, in
+drills a foot apart, and half an inch in depth. As the plants, when
+allowed to run to seed, produce but little foliage, it is necessary, in
+order to secure a continued supply of fresh leaves, to cut or nip off
+the flowering-shoot as it makes its appearance. Under proper management,
+the leaves grow rapidly, and are produced in great abundance.</p>
+
+<p><i>Use.</i>&mdash;The leaves have a pleasant, agreeable flavor; and, while young
+and tender, are mixed in salads.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PURSLAIN.</h3>
+
+<h4>Portulaca.</h4>
+
+<p>Purslain is a hardy, annual plant. Most of the cultivated kinds are but
+improved forms of the Common Purslain (<i>P. oleracea</i>), introduced into
+this country from Europe, and so troublesome as a weed in most vegetable
+gardens.</p>
+
+<p>Stem usually about a foot in length, succulent and tender; leaves
+fleshy, broad and round at the ends, and tapering to the stalk; flowers
+yellow, resting closely in the axils of the leaves; the seeds are black,
+exceedingly small, and retain their germinating powers ten years.</p>
+
+<p><i>Soil, Propagation, and Culture.</i>&mdash;Purslain thrives well in all
+soils,&mdash;dry, wet, or intermediate; and is propagated by seeds sown in
+shallow drills at any time from April to July.</p>
+
+<p><i>Use.</i>&mdash;The plants may be cut for use when they have made a growth of
+four or five inches. They are mixed in salads, eaten boiled as Spinach,
+or pickled.</p>
+
+<p>The species and varieties are as follow:<span class='pagenum'><a name="Page_392" id="Page_392">[Pg 392]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">Common Purslain.</span></p>
+
+<p>Portulaca oleracea.</p>
+
+<p>Abundant in gardens, cultivated fields, and waste grounds. The Green and
+the Golden Purslain are improved sub-varieties. The Common Purslain is
+used in all the forms in which the cultivated sorts are used; and,
+though some of the latter are considered more succulent, the difference
+in quality will scarcely repay the cost of cultivation, where the
+present variety would be the ceaseless competitor for the supremacy.</p>
+
+
+<p><span class="smcap">Golden Purslain.</span></p>
+
+<p>Pourpier dor&eacute;. <i>Vil.</i> P. oleracea var. aurea.</p>
+
+<p>Similar to the Green Purslain, but differing in the paler or yellowish
+color of the stalks and leaves.</p>
+
+
+<p><span class="smcap">Green Purslain.</span></p>
+
+<p>Pourpier vert. <i>Vil.</i></p>
+
+<p>Leaves an inch and three-fourths in length, and upwards of an inch in
+width, deep-green.</p>
+
+
+<p><span class="smcap">Large-Leaved Golden Purslain.</span></p>
+
+<p>P. sativa.</p>
+
+<p>Leaves pale yellowish-green, larger than those of the preceding sorts.
+The plant is a strong grower, and the leaves attain a remarkable size;
+but the stalks are often comparatively tough and hard, and, for salad
+purposes, much inferior to those of the Green or Golden varieties.<span class='pagenum'><a name="Page_393" id="Page_393">[Pg 393]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>RAPE.</h3>
+
+<p>This plant is generally cultivated for its seeds, like Mustard. It is,
+however, sometimes grown for salad; the seeds being sown in April, and,
+for a succession, once in three or four weeks till August or September.
+Sow thickly, in drills ten or twelve inches apart, and cover half an
+inch deep. The soil should be rich and moist, in order to induce a rapid
+growth, and thus to give a tender, succulent character to the young
+leaves; these being the parts eaten. They are served like Lettuce, or
+boiled and treated as Coleworts or Spinach. For mixing with Cress or
+Lettuce, the plants are cut to the ground before the development of the
+second leaves.</p>
+
+<p>The species are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Annual Rough-Leaved Summer Rape.</span> <i>Law.</i></p>
+
+<p>Turnip Rape. Brassica rapa.</p>
+
+<p>Root fusiform, small, hard, and woody; radical leaves lyrate, vivid
+green, and without any appearance of the glaucous bloom for which the
+biennial sorts are so distinguished; the stem-leaves are slightly
+glaucous, smooth, or nearly so,&mdash;the lower ones cut on the borders, the
+upper entire; the seeds are small, and similar to those of the common
+field turnip, of which it seems to be either a variety, or the source
+from which the latter has been derived.</p>
+
+
+<p><span class="smcap">Common or Winter Rape.</span> <i>Law.</i></p>
+
+<p>Cole-seed. Brassica napus.</p>
+
+<p>Biennial; root long, tapering, hard, and woody, like that of the species
+before described. The leaves are smooth, thick, and fleshy, and of much
+the same form as those of the Annual Rough-leaved Summer Rape; this
+species, however,<span class='pagenum'><a name="Page_394" id="Page_394">[Pg 394]</a></span> being readily distinguished, when young, by its
+uniformly smooth leaves. The seeds, also, are larger than those of the
+last-named species; but this is not to be relied upon as a
+distinguishing characteristic, as the size of the seeds, in this as in
+most other plants, is liable to be materially altered by the soil as
+well as by the previous culture of the seed-stock.</p>
+
+<p>The seeds are sown in summer, and the crop ripens the following year. It
+is not adapted to the climate of the Northern States.</p>
+
+<p>In England, the foregoing species are extensively cultivated both for
+forage and for seed; the latter being used to a limited extent for
+feeding birds, but chiefly for the production of rape-seed oil.</p>
+
+
+<p><span class="smcap">German Rape.</span> <i>Law.</i></p>
+
+<p>Annual or Early Rape. Smooth-leaved Summer Rape. Brassica pr&aelig;cox.</p>
+
+<p>The German Rape somewhat resembles the Common or Winter. It differs in
+being of annual duration; in its more deeply divided leaves, more erect
+pods, and smaller seeds.</p>
+
+<p>It would unquestionably succeed well in almost any part of the Northern
+or Middle States, and might prove as remunerative a crop as corn or
+wheat. The seeds should be sown in May; and the plants should be treated
+and the crop harvested, in all respects, as Mustard. It is sometimes
+sown broadcast, but generally in drills. When sown broadcast, eight or
+ten pounds of seed will be required for an acre; if in drills, three or
+four pounds will be sufficient. The yield varies from twenty to forty
+bushels per acre.</p>
+
+<p><span class="smcap">Summer Rape.</span> <i>Law.</i></p>
+
+<p>Colza. Wild Navew. Brassica campestris.</p>
+
+<p>A biennial plant, with a tapering, hard, and fibrous root. The radical
+leaves are lyrate and roughish when young;<span class='pagenum'><a name="Page_395" id="Page_395">[Pg 395]</a></span> those of the stem clasping,
+or heart-shaped, at base, and of an oblong form,&mdash;all somewhat fleshy,
+of a dark-green color, with a glaucous bloom. The seeds are larger than
+those of the Ruta-baga, or Swedish Turnip, but in other respects not
+distinguishable.</p>
+
+<p>This species is sometimes termed <i>Brassica campestris olifer</i>, or
+Oil-rape, from its being considered the best sort of rape for
+cultivating for oil; and to distinguish it from the <i>Campestris
+Ruta-baga</i>, or Swedish Turnip, which is only a variety of this species.</p>
+
+<p>It is not sufficiently hardy for cultivation in the Northern States.</p>
+
+<hr style='width: 45%;' />
+
+<h3>ROCKET. <i>Vil.</i></h3>
+
+<h4>Garden Rocket. Roquette, of the French. Brassica eruca.</h4>
+
+<p>A hardy, annual plant, from the south of Europe. Stem about two feet
+high; leaves long, lobed or lyrate, smooth and glossy, succulent and
+tender; flowers pale citron-yellow, with blackish-purple veins, very
+fragrant, having the odor of orange-blossoms; the seeds are small,
+roundish, brown, or reddish-brown, and retain their vitality two
+years,&mdash;fifteen thousand are contained in an ounce.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The seed is sown thinly, in shallow drills a
+foot asunder. The first sowing may be made as early in spring as the
+frost will permit; afterwards, for a succession, a few seeds may be sown
+at intervals of three or four weeks. In poor soil and dry seasons, the
+leaves are liable to be tough and acrid: the seeds should, therefore, be
+sown in rich loam, and the plants thoroughly watered in dry weather; as,
+the more rapid and vigorous the growth, the more succulent and
+mild-flavored will be the foliage.</p>
+
+<p><i>Use.</i>&mdash;The leaves, while young and tender, are eaten as salad.<span class='pagenum'><a name="Page_396" id="Page_396">[Pg 396]</a></span></p>
+
+<hr style='width: 45%;' />
+
+<h3>SAMPHIRE. <i>Thomp.</i> <i>Mill.</i></h3>
+
+<h4>Sea-fennel. Parsley-pert. St. Peter's Herb. Crithmum maritimum.</h4>
+
+<p>This is a half-hardy, perennial plant, common to rocky localities on the
+seacoast of Great Britain. Stalk from a foot to two feet in height,
+tender and succulent; leaves half an inch long, somewhat linear,
+glaucous-green, fleshy; flowers in terminal umbels,&mdash;small, white, or
+yellowish-white; the seeds are oblong, yellowish, and, though somewhat
+larger, resemble those of Fennel,&mdash;they retain their germinative power
+but one year.</p>
+
+<p>The plant blossoms in July and August, and the seeds ripen in September
+and October.</p>
+
+<p><i>Cultivation.</i>&mdash;"It is rather difficult to cultivate in gardens; and the
+produce is never so good as that obtained from the places where it
+naturally grows. It may be propagated either by dividing the plant, or
+by sowing the seed in April or in autumn, soon after it is ripe. The
+latter period is preferable; for, if kept till spring, the seed does not
+germinate so well.</p>
+
+<p>"It succeeds best in a light, sandy, or gravelly soil, kept constantly
+moist, and sprinkled occasionally with a little sea-salt or barilla, or
+watered with a solution of these substances, in order to supply the
+plant with soda, which is a necessary element of its food. It will grow
+still better if planted or sown among stones at the foot of walls, with
+a south or east aspect. This, and an occasional watering, with a
+solution of sea-salt, will give conditions nearly the same as those
+under which the plant naturally grows. As it is rather delicate, and
+liable to be injured by frost, it should be protected by dry litter or
+leaves during the winter. Towards the end of summer, the leaves may be
+cut for use."&mdash;<i>Thomp.</i></p>
+
+<p><i>Use.</i>&mdash;The leaves have a warm, pleasant, aromatic flavor; and, when
+pickled in vinegar, are used in salads and as a seasoning.<span class='pagenum'><a name="Page_397" id="Page_397">[Pg 397]</a></span></p>
+
+
+<p><span class="smcap">Golden Samphire</span>. <i>Thomp.</i></p>
+
+<p>Inula crithmifolia.</p>
+
+<p>A hardy perennial, growing, like the preceding, naturally, on the
+marshes and seacoast of Great Britain. The stalk is a foot and a half in
+height, erect, with clusters of small, fleshy leaves; flowers yellow, in
+small, umbel-like clusters.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;It may be propagated by seeds, or by a
+division of the roots. It thrives best in a shady situation, and
+requires frequent watering. If salt be occasionally dissolved in the
+water, it will promote the growth of the plants, and render the branches
+and foliage more succulent and tender.</p>
+
+<p><i>Use.</i>&mdash;The fleshy leaves and the young branches are pickled in vinegar,
+and added to salads as a relish. The plant, however, has none of the
+pleasant aromatic flavor of the true Samphire, though often sold under
+the name, and used as a substitute.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SCURVY-GRASS.</h3>
+
+<h4>Cochlearia officinalis.</h4>
+
+<p>This is a hardy, annual, maritime plant, common to the seacoast of
+France and Great Britain. The root-leaves spread regularly from a common
+centre, are heart-shaped, fleshy, smooth, and glossy,&mdash;those of the stem
+sessile, oblong, and toothed on the margin; the stalks are numerous, and
+from six inches to a foot in height; the flowers are small, white, and
+produced in compact groups, or clusters; the seeds are small, oval, a
+little angular, and retain their vitality three years.</p>
+
+<p><i>Soil, Sowing, and Cultivation.</i>&mdash;It succeeds best in moist, sandy soil;
+and flourishes in shady situations. Sow the seeds in August, soon after
+they ripen, in shallow drills eight or ten<span class='pagenum'><a name="Page_398" id="Page_398">[Pg 398]</a></span> inches apart; and, while the
+plants are young, thin them to five or six inches apart in the rows. The
+plants taken up in thinning may be transplanted, and new beds formed if
+occasion require. The growing crop should be kept free from weeds, and
+liberally watered in dry weather. In the following spring, the leaves
+will be fit for the table. Those plants not cut for use will flower in
+June, and the seeds will ripen in July. The seeds seldom vegetate well
+if sown late in spring, or during warm, dry weather.</p>
+
+<p><i>Use.</i>&mdash;The radical leaves are used as a salad, and are sometimes mixed
+with Cress. When bruised, they emit an unpleasant odor; and have an
+acrid, bitter taste when eaten. The plant is more generally used for
+medicinal purposes than as an esculent.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SNAILS.</h3>
+
+<h4>Snail Trefoil. Medicago orbicularis.</h4>
+
+<p>From the south of Europe. It is a hardy, annual plant, with reclining
+steins, compound or winged leaves, and yellow flowers. The pods, or
+seed-vessels, are smooth, and coiled in a singular and remarkably
+regular manner. As they approach maturity, they gradually change to a
+dark-brown color; and, seen from a short distance, have the appearance
+of snails feeding on the plant.</p>
+
+<p>The seeds are large, flat, somewhat kidney-shaped, of a yellowish-brown
+color, and retain their powers of germination five years. They are
+usually sold in the pods, but should be taken out before planting.</p>
+
+<p><i>Sowing and Culture.</i>&mdash;It is propagated by seeds, which should be sown
+in April or May where the plants are to remain. Sow in drills fifteen
+inches apart. The plants should be thinned out where they are too close,
+and kept clean from weeds; which is all the culture they require.<span class='pagenum'><a name="Page_399" id="Page_399">[Pg 399]</a></span> They
+will blossom in July, and the seeds will ripen in autumn.</p>
+
+<p><i>Use.</i>&mdash;Though entirely inoffensive, no part of the plant is used for
+food. The pods resemble some species of snails in a remarkable degree,
+and are placed on dishes of salad for the purpose of exciting curiosity,
+or for pleasantly surprising the guests at table.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SWEET CICELY.</h3>
+
+<h4>Sweet-scented Chervil. Osmorrhiza odorata. Scandix odorata.</h4>
+
+<p>A hardy perennial. When fully grown, the stalk is three feet or more in
+height; the leaves are large, and many times divided; the stems and
+nerves downy; the flowers are white, fragrant, and terminate the stalks
+in flat, spreading bunches, or umbels; the seeds are large, brown, and
+retain their vitality but one year.</p>
+
+<p><i>Sowing and Culture.</i>&mdash;It is usually grown from seeds; and is of easy
+cultivation, as it thrives in almost any soil or situation. When allowed
+to scatter its seeds after ripening in the autumn, the plants will
+spring up spontaneously in great numbers in the following April or May,
+and may then be transplanted where they are to remain; or the seed may
+be sown in October, in beds, making the rows fifteen or eighteen inches
+apart, and thinning the plants to a foot apart in the rows. When
+practicable, the seed should be sown in the autumn; as it seldom
+vegetates well, unless subjected to the action of the winter. After the
+plants have become established, they will require only ordinary
+treatment, and yield abundantly.</p>
+
+<p><i>Use.</i>&mdash;"In England, the leaves were formerly put into salads; but the
+strong flavor of aniseed, which the whole plant possesses, renders them
+disagreeable to most persons. It is now not cultivated in Britain; but
+the leaves and roots<span class='pagenum'><a name="Page_400" id="Page_400">[Pg 400]</a></span> are still used in France: the former for the same
+purposes as those of Chervil; the latter in soups, to which they are
+said to communicate an agreeable taste."&mdash;<i>Thomp.</i></p>
+
+<p>In this country, it is sometimes cultivated with other aromatic plants;
+but its use in soups, or as a seasoner or garnish, is very limited.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>TARRAGON.</h3>
+
+<h4>Artemesia dracunculus.</h4>
+
+<p>A hardy, perennial plant, said to be a native of Siberia. Stalk
+herbaceous, about three feet in height; the leaves are long, narrow,
+pointed, smooth, and highly aromatic; the flowers are small, somewhat
+globular, greenish, and generally infertile. There is but one variety.</p>
+
+<p><i>Soil, Planting, and Culture.</i>&mdash;As the plants seldom produce seed,
+Tarragon is usually propagated by dividing the roots. Select a warm and
+comparatively dry situation; stir the ground deeply and thoroughly; and,
+in April, set the roots in rows fifteen inches apart, ten or twelve
+inches apart in the rows, and cover two or three inches deep. They will
+soon send up vigorous shoots, which may be cut for use the first season.</p>
+
+<p>It is sometimes increased by cuttings, set three or four inches deep in
+moist earth. If seeds can be obtained, they should be sown in April or
+May, in a nursery-bed or in a common frame. Sow in shallow drills six or
+eight inches apart; and, when the plants are three or four inches high,
+set them out as directed for the roots. They will early become strong
+and stocky, and may be used in August or September. The plants are more
+healthy, yield more abundantly, and are of finer quality, when not
+allowed to run to flower.</p>
+
+<p><i>Use.</i>&mdash;"Tarragon is cultivated for its leaves and the points of its
+young shoots; both of which are used as ingredients in<span class='pagenum'><a name="Page_401" id="Page_401">[Pg 401]</a></span> salads, soups,
+stews, pickles, and other compounds. Tarragon vinegar, so much esteemed
+as a fish-sauce, is made by infusion of the leaves in common vinegar. It
+is also added to most salads to correct their coldness. Three or four
+plants will be sufficient for a family."&mdash;<i>M'Int.</i></p>
+
+<hr style='width: 45%;' />
+
+<h3>VALERIANA. <i>Vil.</i></h3>
+
+<h4>Fedia cornucopi&aelig;. Valeriana cornucopi&aelig;.</h4>
+
+<p>This is an annual plant, with a smooth, branching stem about fifteen
+inches high. The leaves are oblong, stemless, thick, and fleshy, and of
+a bright, glossy-green color; the flowers are numerous, large,
+rose-colored, showy, and ornamental; the seeds are oblong, yellowish,
+somewhat vesiculous, and retain their vitality five years,&mdash;twenty-two
+hundred are contained in an ounce.</p>
+
+<p><i>Soil and Culture.</i>&mdash;It succeeds best in a light, warm soil. Prepare a
+bed four feet and a half wide, spade it thoroughly over, rake the
+surface smooth and fine, and sow the seed in drills fourteen inches
+apart. The first sowing should be made the last of April, or early in
+May; and afterwards, for a succession, sow a row or two every fortnight
+till July.</p>
+
+<p><i>Use.</i>&mdash;It is used as a salad, and is said to be superior to the Common
+Fetticus, or Corn-salad.</p>
+
+<p>When in blossom, the plant presents a beautiful appearance, and well
+deserves a place in the flower-garden.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>WATER-CRESS.</h3>
+
+<h4>Sisymbrium nasturtium. Nasturtium officinale.</h4>
+
+<p>Water-cress is a hardy, aquatic perennial; and is found growing
+naturally, in considerable abundance, about ponds, and in ditches and
+small running streams. When in blos<span class='pagenum'><a name="Page_402" id="Page_402">[Pg 402]</a></span>som, the plant is about two feet in
+height, or length; the leaves are winged, with five or six pairs of
+rounded leaflets, and, in deep water, are often immersed, or float upon
+the surface; the flowers are small, white, four-petaled, and terminate
+the stalks in loose spikes; the seeds are very small, reddish-brown, and
+retain their powers of germination five years,&mdash;nearly a hundred and
+twenty thousand are contained in an ounce.</p>
+
+<p><i>Planting and Culture.</i>&mdash;"Water-cress is of the best quality when grown
+in running streams and gravelly soil." The roots may be planted in
+spring, in situations where the water is from four to eight inches deep.
+After they are established, the plants will rapidly increase, both from
+the natural distribution of the seeds and the spreading of the roots,
+and soon entirely cover the surface of the water with foliage. It may be
+grown with trifling cost in any small collection of water, and can be
+easily introduced by dropping a few plants about the borders at the time
+of the ripening of the seeds. In many localities, it is found growing in
+spontaneous abundance; and one of the best and most healthful of salads
+may be obtained for the mere labor of gathering.</p>
+
+<p><i>Varieties.</i>&mdash;There are three described varieties,&mdash;the Green-leaved,
+the Small Brown-leaved, and the Large Brown-leaved. These differ
+slightly, if at all, in flavor; though the Brown-leaved is generally
+preferred: having a fine appearance, and a small proportion of stalk to
+the leaves, it is most salable in the market. The variations in foliage
+and habit do not appear to be caused by the quantity or quality of the
+water in which the plants are grown, as the three kinds are found
+growing together. "The Green-leaved is the easiest of cultivation, and
+the Small Brown-leaved is the hardiest. The Large Brown-leaved is the
+best, and is the only one which can be well grown in situations where
+shallow water is not to be obtained."&mdash;<i>Trans.</i></p>
+
+<p><i>Gathering and Use.</i>&mdash;"The shoots are <i>cut</i> for market, not<span class='pagenum'><a name="Page_403" id="Page_403">[Pg 403]</a></span> <i>broken</i>
+off, as is the usual mode of gathering Cress in its natural state, and
+which is found to be very injurious to the plants in the beds. After
+they have been cut about three times, they begin to stock; and then, the
+oftener they are cut, the better. In summer, it is necessary to keep
+them very closely cut; and in water of a proper depth, and with a good
+soil, each bed supplies a gathering once a week."</p>
+
+<p>It is extensively employed as an early spring salad; and, on account of
+its warm and pleasant taste, is by many persons preferred to all other
+salad plants.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>WINTER-CRESS.</h3>
+
+<h4>Barbarea. American Winter-cress. Belle-Isle Cress. Scurvy-grass, of some
+localities. Barbarea pr&aelig;cox.</h4>
+
+<p>Stems from twelve to fifteen inches high; leaves lyrate, the terminal
+lobe round; flowers small, in erect, loose, terminal spikes, or groups;
+the seeds are small, wrinkled, of a grayish color, and retain their
+vitality three years. Introduced from Europe, and naturalized in the
+Northern States.</p>
+
+
+<p><span class="smcap">Common Winter-Cress, or Yellow Rocket</span>.</p>
+
+<p>Barbarea vulgaris.</p>
+
+<p>This species somewhat resembles the foregoing; and, like it, grows
+naturally in moist, shady situations. It is distinguished by its longer,
+more erect, and more slender pods.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Both of the species are hardy, perennial
+plants; and are raised from seeds, which should be sown in April or May,
+in shallow drills a foot apart. For a succession, a few seeds may be
+sown at intervals of three or four weeks till August. For winter use,
+sow, and subsequently cultivate, as Winter Spinach.<span class='pagenum'><a name="Page_404" id="Page_404">[Pg 404]</a></span></p>
+
+<p><i>Use.</i>&mdash;As soon as the plants have made sufficient growth, they may be
+cut for use. The outer leaves should be first gathered, and the
+flower-stalks cut or nipped off as they make their appearance, in order
+to render the plants strong and stocky, and to promote the growth of the
+leaves; these being the parts of the plants used. They are served as
+Cress, which they resemble in flavor.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>WOOD-SORREL.</h3>
+
+<h4>Oxalis acetocella.</h4>
+
+<p>Wood-sorrel is a hardy, perennial plant; growing naturally in woods, in
+cool and shaded situations. The leaves are radical, inversely
+heart-shaped, and produced three together at the extremity of quite a
+long stem, or petiole; the flower-stalk is entirely leafless, and
+supports a solitary bell-shaped flower, the petals of which are white,
+finely lined or striped with purple; the seed-vessels are of an oblong
+form, five-angled, and, when ripe, burst open by the touch, in the
+manner of those of the <i>Impatiens noli me tangere</i>, or Common Balsam, of
+the flower-garden; the seeds are quite small, and of a reddish-brown
+color.</p>
+
+<p>The flowers are produced in May and June, and the seeds ripen in July.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It may be propagated either by seeds or by
+dividing the roots. The soil should be rich and moist; and the seeds may
+be sown in April or May, in shallow drills ten or twelve inches apart;
+or the roots may be divided in spring or autumn, and set in rows the
+same distance asunder.</p>
+
+<p><i>Use.</i>&mdash;The leaves possess a pleasant, acid taste; and are mixed with
+salads, to which they impart an agreeable, refreshing flavor. The plant
+is considered one of the most valuable of all vegetables cultivated for
+their acid properties.<span class='pagenum'><a name="Page_405" id="Page_405">[Pg 405]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>WORMS.</h3>
+
+<h4>Astragalus hamosus.</h4>
+
+<p>A hardy, annual plant, indigenous to the south of Europe. Stem ten or
+twelve inches long, recumbent; leaves pinnate, with ten or twelve pairs
+of quite small leaflets; flowers yellow, produced five or six together
+at the extremity of quite a long stem, or peduncle; the seed-pods are
+about two inches long, nearly a fourth of an inch thick, peculiarly bent
+or curved, and contain ten or twelve brown seeds.</p>
+
+<p>There is but one species or variety cultivated.</p>
+
+<p><i>Sowing and Culture.</i>&mdash;The plants may be started by sowing the seeds in
+a hot-bed in March, or the seeds may be sown in the open ground in May.
+They are cultivated in rows fourteen inches apart, and ten or twelve
+inches apart in the rows; and are also grown in groups, or hills, three
+or four together. The plants blossom in July, and the pods attain their
+growth in August and September.</p>
+
+<p><i>Use.</i>&mdash;The pods, in their green state, much resemble some descriptions
+of worms; and, like Caterpillars (<i>Scorpiurus</i>) and Snails (<i>Medicago</i>),
+are sometimes placed on dishes of salad to excite curiosity, or for
+pleasantly surprising the guests at table. Though inoffensive, they are
+seldom eaten.<span class='pagenum'><a name="Page_406" id="Page_406">[Pg 406]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_VIII" id="CHAPTER_VIII"></a>CHAPTER VIII.</h2>
+
+
+<h3>OLERACEOUS PLANTS.</h3>
+
+<blockquote><h4>Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Coriander.
+Costmary. Cumin. Dill. Fennel. Lavender. Lovage. Marigold. Marjoram.
+Nigella. Parsley. Peppermint. Rosemary. Sage. Savory. Spearmint. Tansy.
+Thyme.</h4></blockquote>
+
+
+<hr style="width: 45%;" />
+
+<h3>ANGELICA.</h3>
+
+<h4>Angelica archangelica.</h4>
+
+<p>Angelica is a native of Hungary and Germany, and is also indigenous to
+Great Britain. It is a hardy, biennial plant, with a cylindrical,
+hollow, herbaceous stem four or five feet high. The radical leaves are
+from two to three feet long, compound, or divided in threes,
+purplish-red at the base; flowers small, pale-yellow, in large,
+terminal, spherical umbels; the seeds are of a yellowish color, oblong,
+flattened on one side, convex on the opposite, ribbed, thin, and
+membraneous on the borders, and retain their germinative power but a
+single season,&mdash;nearly six thousand are contained in an ounce.</p>
+
+<p><i>Soil and Culture.</i>&mdash;The plants thrive best in damp, and even wet,
+localities; but may be grown in any good, well-enriched soil. As the
+seeds soon lose their vitality, they should be sown in August,
+immediately after ripening. Make a small bed, sow the seeds in drills
+ten inches apart, and cover three-fourths of an inch deep. In this
+seed-bed allow the young plants to remain until the following spring,
+when they should be set out two feet asunder in each direction. The
+stalks will be fit for use in May and June of the follow<span class='pagenum'><a name="Page_407" id="Page_407">[Pg 407]</a></span>ing year. If
+the flower-stem is removed as it makes its appearance, the plants will
+put forth fresh sprouts from the sides of the root, and survive three
+years; but when allowed to blossom, and to perfect their seeds, the
+plants soon after perish.</p>
+
+<p><i>Use.</i>&mdash;Angelica was formerly used, after being blanched, as a salad,
+like Celery. In the vicinity of London, it is raised to a considerable
+extent for confectioners,&mdash;the tender leaf-stalks and flowering-shoots
+serving as a basis for sweetmeat. The seeds are sometimes employed for
+flavoring liquors.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ANISE.</h3>
+
+<h4>Pimpinella anisum.</h4>
+
+<p>This is an annual plant, originally from Egypt. Though but little
+cultivated in this country, neither our soil nor climate is unsuitable;
+and it might be successfully, if not profitably, grown in the Middle and
+warmer parts of the Northern States. Large quantities of the seeds are
+raised on the Island of Malta and in some parts of Spain, and thence
+exported to England and America for the purpose of distillation or
+expression.</p>
+
+<p>The stem is from a foot and a half to two feet high, and separates into
+numerous slender branches; the leaves are twice pinnate,&mdash;those of the
+upper part of the stalk divided into three or four narrow segments; the
+flowers are small, yellowish-white, produced in large, loose umbels, at
+the extremities of the branches; the seeds are of a grayish-green color,
+oblong, slightly bent or curved, convex and ribbed on one side, concave
+on the opposite, and terminate in a small bunch, or knob,&mdash;nearly nine
+thousand are contained in an ounce, and they retain their vitality three
+years.</p>
+
+<p><i>Culture.</i>&mdash;Anise is raised from seeds sown annually, and thrives best
+in light, rich, comparatively dry soil, and in a<span class='pagenum'><a name="Page_408" id="Page_408">[Pg 408]</a></span> warm, sunny situation.
+As early in spring as the appearance of settled warm weather, lay out a
+bed four feet and a half wide, and as long as may be desired; spread on
+a thin dressing of well-digested compost, and spade it thoroughly in
+with the soil; then rake the surface fine and even, and sow the seed
+thinly in drills twelve inches apart and an inch deep, allowing an ounce
+of seed for a hundred and fifty linear feet. When the plants are an inch
+high, thin them to five or six inches apart; and, as they increase in
+size, keep the ground between the rows loose, and the spaces between the
+plants free from weeds. Towards the close of the season, the seed will
+be ripened sufficiently for harvesting; when the plants should be pulled
+up, and spread in a sunny place until dry. The seed should then be
+threshed from the heads, riddled and winnowed, and again exposed to the
+sun, or spread in a dry, airy room, to evaporate any remaining moisture;
+when they will be ready for use or the market.</p>
+
+<p>In field culture, the grower should follow substantially the same
+method, with the exception of laying out the ground; omitting, in this
+particular, its division into beds. After the land has been well
+prepared, the seed can be sown with great facility by a common
+sowing-machine, adjusted as when employed for sowing carrots. At the
+time of harvesting, the plants may be cut near the surface of the
+ground, or even mowed; thereby avoiding much of the inconvenience
+arising from the soil that adheres to the roots when the plants are
+pulled up.</p>
+
+<p>There are no varieties.</p>
+
+<p><i>Use.</i>&mdash;The seeds and leaves are used both in medicine and cookery. The
+green leaves are employed in salads, and for seasoning and garnishing,
+like Fennel. The seeds have a fragrant odor, a pleasant, warm taste, and
+are highly carminative. Large quantities are used for distillation and
+in flavoring liquors, and also for expressing for their essential oil.<span class='pagenum'><a name="Page_409" id="Page_409">[Pg 409]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>BALM.</h3>
+
+<h4>Melissa officinalis.</h4>
+
+<p>A hardy, perennial plant, from the south of Europe. The stalk is
+four-sided, branching, and from two to three feet high; leaves opposite,
+in pairs, ovate, toothed on the borders; the flowers are small, nearly
+white, produced in spikes, or clusters, at or near the top of the plant.</p>
+
+<p><i>Soil, Propagation, and Culture.</i>&mdash;Any warm, mellow, garden soil is
+suited to its growth. It is generally propagated by dividing the roots,
+which may be done either in spring or in autumn. After thoroughly
+stirring the soil, set the roots in rows fifteen inches apart, and a
+foot apart in the rows. Under good management, the plants will soon
+completely cover the surface of the ground, and the bed will not need
+renewal for many years.</p>
+
+<p><i>Gathering.</i>&mdash;If required for drying, the plants should be cut as they
+come into flower, separating the stems at the surface of the ground.
+They should not be exposed to the sun in drying, but placed in an airy,
+shady place, and allowed to dry gradually. The leaves, in their green
+state, may be taken directly from the plants as they are required for
+use.</p>
+
+<p><i>Use.</i>&mdash;The plant has a pleasant, lemon-like odor; an agreeable,
+aromatic taste; and, in flavoring certain dishes, is used as a
+substitute for lemon-thyme. It is beneficial in hemorrhage, and other
+diseases of the lungs; and, in the form of tea, constitutes a cooling
+and grateful diluent in fevers. A mixture of balm and honey, or sugar,
+is sometimes applied to the interior of beehives, just previous to
+receiving the swarm, for the purpose of "attaching the colony to its new
+settlement."<span class='pagenum'><a name="Page_410" id="Page_410">[Pg 410]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>BASIL.</h3>
+
+<h4>Ocymum.</h4>
+
+<p>There are two species of Basil cultivated in gardens; viz., the Common
+Sweet Basil (<i>O. basilicum</i>) and the Small Bush Basil (<i>O. minimum</i>). Of
+the Common Sweet Basil, there are three varieties; and of the Bush
+Basil, two varieties. They are all annuals, and are grown from seeds,
+which are black, small, oblong, and retain their vitality from six to
+ten years.</p>
+
+
+<p><span class="smcap">Common Sweet Basil.</span></p>
+
+<p>Large Sweet Basil. Ocymum basilicum.</p>
+
+<p>Stem from a foot to a foot and a half in height; leaves comparatively
+large, green, ovate, sharply pointed; flowers white, in whorls at the
+extremities of the stems and branches. The whole plant, when bruised, is
+highly aromatic; having the odor and flavor of cloves.</p>
+
+<p>The seeds of the Common Sweet Basil, and also those of the two following
+varieties, may be sown in a hot-bed in March, and the plants set out in
+May in rows a foot apart, and five or six inches apart in the rows; or
+the seeds may be sown in the open ground the last of April or early in
+May, and the plants thinned while young, as directed for transplanting.
+In removing the plants from the hot-bed, retain as much of the earth
+about the roots as possible; water freely as soon as transplanted, and
+also in dry weather; and they will soon yield an abundance of tender
+stems and leaves.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Purple Basil.</span></p>
+
+<p>Basilic grand violet. <i>Vil.</i></p>
+
+<p>Leaves and flowers purple. When grown in sunny situations, the
+leaf-stems and young branches are also purple. In<span class='pagenum'><a name="Page_411" id="Page_411">[Pg 411]</a></span> other respects, the
+variety is similar to the Common Sweet Basil. Its properties and uses
+are the same.</p>
+
+
+<p><span class="smcap">Lettuce-Leaved Basil.</span> <i>Vil.</i></p>
+
+<p>The leaves of this variety are large, pale-green, wrinkled and blistered
+like those of some kinds of Lettuce: whence the name. It resembles the
+foregoing varieties in taste and odor, and is used for the same
+purposes.</p>
+
+
+<p><span class="smcap">Bush Basil.</span></p>
+
+<p>Ocymum minimum.</p>
+
+<p>The Bush Basils are small, low-growing, branching plants; and are
+propagated and cultivated like the Common Sweet Basil.</p>
+
+
+<p><span class="smcap">Green Bush Basil.</span></p>
+
+<p>Basilic fin vert. <i>Vil.</i></p>
+
+<p>Stem about eight inches high; leaves small, green, oval; flowers white,
+produced in whorls about the upper portion of the principal stalk and
+towards the extremities of the branches.</p>
+
+
+<p><span class="smcap">Purple Bush Basil.</span></p>
+
+<p>Basilic fin violet. <i>Vil.</i></p>
+
+<p>Leaves purple. In other respects, similar to the Green Bush Basil.</p>
+
+<p><i>Use.</i>&mdash;The leaves and young branches have a strong, clove-like taste
+and odor, and are used in highly seasoned soups and meats. They are also
+sometimes added to salads. For winter use, the stalks are cut while in
+flower, dried, powdered, and preserved, like other pot-herbs.<span class='pagenum'><a name="Page_412" id="Page_412">[Pg 412]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>BORAGE.</h3>
+
+<h4>Borago officinalis.</h4>
+
+<p>Borage is generally classed as a hardy annual, though it is sometimes
+biennial. Stem two feet high; the leaves are oval, alternate, and, in
+common with the stalk and branches, thickly set with stiff, bristly
+hairs; the flowers are large and showy,&mdash;they are red, white, or blue,
+and often measure more than an inch in diameter; the seeds are large,
+oblong, slightly curved, and retain their germinative property three
+years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Borage thrives best in light, dry soil. The
+seeds are sown in April or May, in drills ten or twelve inches apart,
+and half an inch deep. They should be sown quite thinly, or so as to
+secure a plant for every six or eight inches; to which distance they
+should be thinned. When a continued supply is required, a second sowing
+should be made in July. The plants seed abundantly; and, when once
+introduced into the garden, spring up spontaneously.</p>
+
+<p><i>Use.</i>&mdash;The plant is rarely cultivated and little used in this country.
+It is sometimes employed as a pot-herb, and the young shoots are
+occasionally mixed in salads. They are also sometimes boiled and used as
+Spinach. The flowers make a beautiful garnish, and it is well worthy
+cultivation as an ornamental plant. "The stalks and foliage contain a
+large proportion of nitre; and, when dried, burn like match-paper."</p>
+
+<p><i>Varieties.</i>&mdash;There are several varieties, differing slightly, except in
+the color of the flowers; the Red-flowering, White-flowering, and
+Blue-flowering being the principal. A variety, with variegated foliage,
+is described by some authors. Miller states that "they generally retain
+their distinctions from seeds."<span class='pagenum'><a name="Page_413" id="Page_413">[Pg 413]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CARAWAY.</h3>
+
+<h4>Carum carui.</h4>
+
+<p>The Common Caraway is a hardy, biennial plant; a native of various parts
+of Europe; and, to a considerable extent, naturalized in this country.
+The root is long and tapering, of a yellowish-white color, and about
+three-fourths of an inch in diameter near the crown or at its broadest
+part; the flesh of the root is white, fine-grained, with a flavor not
+unlike that of the carrot; the flower-stalks are put forth the second
+season, and are about two feet and a half in height, with numerous
+spreading branches; the leaves are finely cut, or divided, and of a
+deep-green color; the flowers are small, white, and produced in umbels
+at the ends of the branches; the seeds, which ripen quite early in the
+season, are of an oblong form, somewhat curved, furrowed, slightly
+tapering towards the extremities, of a clear olive-brown color, and
+pleasant, aromatic flavor and odor,&mdash;nearly eight thousand five hundred
+seeds are contained in an ounce, and they retain their vitality three
+years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Caraway is one of the hardiest of plants, and
+succeeds well in almost any soil or situation. In the coldest parts of
+the United States, and even in the Canadas, it is naturalized to such an
+extent about fields and mowing lands, as to be obtained in great
+abundance for the mere labor of cutting up the plants as the ripening of
+the seeds takes place.</p>
+
+<p>When cultivated, the sowing may be made in April or May: but, if sown
+just after ripening, the seeds not only vegetate with greater certainty,
+but the plants often flower the ensuing season; thus saving a summer's
+growth. Sow in drills twelve or fifteen inches apart, and cover half an
+inch deep. When the plants are well up, thin to six or eight inches
+apart, and keep the ground loose, and free from weeds. The seeds will<span class='pagenum'><a name="Page_414" id="Page_414">[Pg 414]</a></span>
+ripen in the July of the year after sowing. For other methods of
+culture, see <span class="smcap">Coriander</span>.</p>
+
+<p><i>Use.</i>&mdash;It is principally cultivated for its seeds, which constitute an
+article of some commercial importance; a large proportion, however, of
+the consumption in this country being supplied by importation from
+Europe. They are extensively employed by confectioners, and also for
+distillation. They are also mixed in cake, and, by the Dutch, introduced
+into cheese.</p>
+
+<p>It is sometimes cultivated for its young leaves, which are used in soups
+and salads; or as a pot-herb, like Parsley. The roots are boiled in the
+manner of the Carrot or Parsnip, and by some preferred to these
+vegetables; the flavor being considered pleasant and delicate.</p>
+
+<p>There are no described varieties.</p>
+
+<hr style='width: 45%;' />
+
+<h3>CLARY. <i>Loud.</i></h3>
+
+<h4>Clary Sage. Salvia sclarea.</h4>
+
+<p>Clary is a hardy, biennial plant. It is indigenous to the south of
+Europe, and has been cultivated in gardens for upwards of three
+centuries. The radical leaves are large, rough, wrinkled,
+oblong-heart-shaped, and toothed on the margin; stalk two feet high,
+four-sided, clammy to the touch; flowers pale-blue, in loose, terminal
+spikes; seeds round, brownish, and, like others of the family, produced
+four together,&mdash;they retain their vitality two years.</p>
+
+<p><i>Sowing and Culture.</i>&mdash;It is generally grown from seeds, which are sown
+annually in April or May, in drills fifteen or eighteen inches apart,
+and half or three-fourths of an inch deep. When the young plants are two
+or three inches high, thin them to ten or twelve inches apart, and treat
+the growing crop in the usual form during summer. The leaves will be in
+perfection in the ensuing autumn, winter, and spring;<span class='pagenum'><a name="Page_415" id="Page_415">[Pg 415]</a></span> and the plants
+will blossom, and produce their seeds, in the following summer.</p>
+
+<p><i>Use.</i>&mdash;The leaves are used for flavoring soups, to which they impart a
+strong, peculiar flavor, agreeable to some, but unpleasant to most
+persons. It has some of the properties of Common Sage, and is
+occasionally used as a substitute.</p>
+
+<p>The plant is seldom employed in American cookery, and is little
+cultivated.</p>
+
+<hr style='width: 45%;' />
+
+<h3>CORIANDER. <i>Law.</i></h3>
+
+<h4>Coriandrum sativum.</h4>
+
+<p>A hardy annual, supposed to have been introduced from the south of
+Europe, but now naturalized in almost all temperate climates where it
+has once been cultivated.</p>
+
+<p>Stem about two feet in height, generally erect, but, as the seeds
+approach maturity, often acquiring a drooping habit; stem-leaves more
+finely cut or divided than those proceeding directly from the root, and
+all possessed of a strong and somewhat disagreeable odor. The generic
+name is derived from <i>Koris</i> (a bug), with reference to the peculiar
+smell of its foliage. Flowers white, produced on the top of the plant,
+at the extremities of the branches, in flat, spreading umbels, or
+bunches; seeds globular, about an eighth of an inch in diameter, of a
+yellowish-brown color, with a warm, pleasant, aromatic taste,&mdash;they
+become quite light and hollow by age, and are often affected by insects
+in the manner of seed-pease. Though they will sometimes vegetate when
+kept for a longer period, they are not considered good when more than
+two years old.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;Like all annuals, it is propagated from
+seed, which should be sown in April or May, in good, rich, mellow soil
+well pulverized. Sow in drills made fourteen or sixteen inches asunder
+and about three-fourths<span class='pagenum'><a name="Page_416" id="Page_416">[Pg 416]</a></span> of an inch in depth, and thin to nine inches in
+the rows. It soon runs to flower and seed, and will be ready for
+harvesting in July or August.</p>
+
+<p>In the south of England, Coriander is generally cultivated in connection
+with Caraway; eighteen pounds of Caraway seed being mixed with fifteen
+pounds of Coriander for an acre. The Coriander, being an annual, yields
+its crop the first season. After being cut, it is left on the field to
+dry, and the seeds afterwards beaten out on cloths; the facility with
+which these are detached not admitting of the usual method of
+harvesting.</p>
+
+<p>An unquestionably preferable mode of cultivation would be to sow them
+both in drills alternately, by which means the Caraway would be more
+easily hoed and cleaned after the removal of the Coriander.</p>
+
+<p><i>Use.</i>&mdash;It is generally cultivated for its seeds, which are used to a
+considerable extent by druggists, confectioners, and distillers. In the
+garden, it is sometimes sown for its leaves, which are used as Chervil
+in soups and salads; but, when so required, a sowing should be made at
+intervals of three or four weeks.</p>
+
+<p>There are no varieties.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>COSTMARY, OR ALECOST.</h3>
+
+<h4>Balsamita vulgaris.</h4>
+
+<p>Costmary is a hardy, perennial plant, with a hard, creeping root, and an
+erect, branching stem two or three feet high. The radical leaves, which
+are produced on long footstalks, are oval, serrated, and of a grayish
+color,&mdash;those of the stalk are sessile, smaller than the radical ones,
+but similar in form; the flowers are deep-yellow, in erect, terminal,
+spreading corymbs; the seeds are small, slightly curved, and of a
+grayish-white color.<span class='pagenum'><a name="Page_417" id="Page_417">[Pg 417]</a></span></p>
+
+
+<p><span class="smcap">Hoary-Leaved Costmary.</span> <i>Loud.</i></p>
+
+<p>A variety with deeply divided and hoary leaves, less fragrant than the
+preceding.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;Costmary may be cultivated in almost any
+description of soil or situation. It is sometimes grown from seeds, but
+is generally propagated by dividing the roots, which increase rapidly,
+and soon entirely occupy the ground. They are taken up for planting out
+either in spring or autumn, and should be set two feet apart in each
+direction. By occasionally thinning out the plants as they become too
+thick, a bed may be continued many years.</p>
+
+<p><i>Use.</i>&mdash;The plant has a soft, agreeable odor, and is sometimes used as a
+pot-herb for flavoring soups. The leaves are used in salads, and also
+for flavoring ale or beer: hence the name "Alecost."</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CUMIN.</h3>
+
+<h4>Cuminum cyminum.</h4>
+
+<p>Cumin is a native of Egypt. It is a tender, annual plant, from nine to
+twelve inches high. The leaves are deep-green, and divided into long,
+linear segments, not unlike those of Fennel; the flowers are white or
+pale-blue, and produced in small umbels at the extremities of the
+branches; the seeds are long, furrowed, of a pale-brownish color, and
+somewhat resemble those of Anise,&mdash;about seven thousand are contained in
+an ounce, and they retain their power of germination three years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Cumin requires a light, warm-loamy soil. The
+seed should be sown about the beginning of May, in drills fourteen
+inches apart and half an inch deep. When the plants are well up, they
+should be thinned to three or four inches apart in the lines. The
+treatment of the grow<span class='pagenum'><a name="Page_418" id="Page_418">[Pg 418]</a></span>ing crop, and the usual method of harvesting, are
+the same as directed for Anise or Coriander.</p>
+
+<p>The seed is sometimes sown broadcast; the soil being first finely
+pulverized, and raked smooth and even. This may be successfully
+practised upon land naturally light and warm, if free from weeds.</p>
+
+<p>Though a native of a warm climate, Cumin may be successfully grown
+throughout the Middle States, and in the warmer portions of the Northern
+and Eastern.</p>
+
+<p><i>Use.</i>&mdash;The plant is cultivated for its seeds, which are carminative,
+and used as those of Caraway and Coriander. They are sometimes employed
+for flavoring spirits.</p>
+
+<p>The plant is rarely grown, and the seeds are but little used, in the
+United States. There are no varieties.</p>
+
+<hr style='width: 45%;' />
+
+<h3>DILL. <i>Loud.</i></h3>
+
+<h4>Anethum graveolens.</h4>
+
+<p>Dill is a hardy, biennial plant. There is but one species cultivated,
+and there are no varieties. The stem is erect and slender, and the
+leaves are finely divided; the flowers are produced in June and July of
+the second year, and the seeds ripen in August. The plant resembles
+Fennel in its general character, though smaller and less vigorous.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;Dill flourishes best in light soil, and
+is propagated from seeds sown annually. As these retain their vitality
+but a single year, and, even when kept through the winter, vegetate
+slowly, they are frequently sown late in summer, or early in autumn,
+immediately after ripening. The drills are made a foot apart, and the
+seeds covered half an inch deep. The young plants should be thinned to
+six inches apart in the rows; and the leaves may be gathered for use
+from July till winter, and in the following spring till the plants have
+run to flower.<span class='pagenum'><a name="Page_419" id="Page_419">[Pg 419]</a></span></p>
+
+<p><i>Use.</i>&mdash;"The whole plant is strongly aromatic. Its leaves are used to
+give flavor to pickles, particularly cucumbers; and occasionally are
+added to soups and sauces: the seeds are also employed for flavoring
+pickles. All parts of the plant are used in medical preparations."</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>FENNEL.</h3>
+
+<h4>F&oelig;niculum.</h4>
+
+<p>Three species of Fennel are cultivated, differing not only in habit,
+but, to some extent, in their properties. The stems vary in height from
+two to four feet, and are smooth and branching; the flowers are yellow,
+in terminal umbels; the seeds are oval, ribbed, or furrowed, generally
+of a light, yellowish-brown color, and retain their vitality from three
+to five years.</p>
+
+<p><i>Soil, Sowing, and Culture.</i>&mdash;A light, dry soil is best adapted to the
+growth of Fennel; though it will thrive well in any good garden loam. It
+is generally raised from seeds, which may be sown in August, just after
+they ripen, or in April and May. They are generally sown in drills
+fifteen or eighteen inches apart, and about three-fourths of an inch
+deep,&mdash;the young plants being afterwards thinned to twelve or fifteen
+inches apart in the drills; or a few seeds may be scattered broadcast on
+a small seed-bed, raked in, and the seedlings, when two or three inches
+high, transplanted to rows, as before directed.</p>
+
+<p>Fennel is sometimes propagated by a division of the roots and by
+offsets. This may be performed either in spring, summer, or autumn. Set
+the roots, or shoots, fifteen inches apart in each direction; and they
+will soon become stocky plants, and afford an abundance of leaves for
+use. When cultivated for its foliage, the flowering-shoots should be cut
+off as they may make their appearance, to encourage the<span class='pagenum'><a name="Page_420" id="Page_420">[Pg 420]</a></span> production of
+fresh shoots, and to give size and succulency to the leaves.</p>
+
+<p>The species and their peculiar uses are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Common or Bitter Fennel.</span></p>
+
+<p>F&oelig;niculum vulgare.</p>
+
+<p>A perennial species, with deep, strong, fleshy roots; stem three or four
+feet high, with finely divided leaves. The flowers are put forth in
+July, and the seeds ripen in August: the latter are about one-sixth of
+an inch long, of a greenish-brown color, and, in common with the leaves,
+of a decidedly bitter taste.</p>
+
+<p><i>Soil, Sowing, and Culture.</i>&mdash;This species may be grown in almost any
+soil or situation. Sow the seeds soon after ripening, or early in
+spring. The plants require no other care than to be kept free from
+weeds.</p>
+
+<p><i>Use.</i>&mdash;The young leaves are used for flavoring soups and sauces, and
+are sometimes mixed in salads. The seeds are carminative, and the roots
+and leaves have reputed medicinal properties.</p>
+
+
+<p><span class="smcap">Dark-Green Leaved.</span> <i>Loud.</i></p>
+
+<p>A variety with deep-green foliage. Its uses, and modes of culture, are
+the same as those of the foregoing species.</p>
+
+
+<p><span class="smcap">Florence Or Italian Fennel.</span> <i>Mill.</i></p>
+
+<p>Finochio. Sweet Azorian Fennel. F&oelig;niculum dulce.</p>
+
+<p>Quite distinct from the Common Fennel, and generally cultivated as an
+annual. The stem, which is about eighteen inches high, expands near the
+surface of the ground; and, when divided horizontally, presents an oval
+form, measuring four or five inches in one direction, and two inches in
+the opposite. The flowers are produced in umbels, as in the<span class='pagenum'><a name="Page_421" id="Page_421">[Pg 421]</a></span> other
+species. The seeds are slender, yellow, somewhat curved, sweet and
+pleasant to the taste, and of an agreeable, anise-like odor.</p>
+
+<p><i>Sowing and Culture.</i>&mdash;The plant should be grown in well-enriched,
+mellow soil. Sow the seeds in April or May, thinly, in shallow drills
+from eighteen inches to two feet apart. Half an ounce of seeds will be
+sufficient for fifty feet of drill; or, by transplanting when they
+spring up too thickly, will furnish seedlings for a hundred feet.</p>
+
+<p>The plants should be eight or ten inches apart; and, when the stems have
+attained a sufficient size, they should be earthed up for blanching, in
+the manner of Celery. Two or three weeks will be required to perfect
+this; and, if properly treated, the stems will be found white, crisp,
+tender, and excellent.</p>
+
+<p>Plants from the first sowing will be ready for use in July and August.
+For a succession, a few seeds may be sown in June, or early in July.</p>
+
+<p><i>Use.</i>&mdash;The blanched portion of the stem is mixed in soups, and also
+used as a salad. It is served like Celery, with various condiments; and
+possesses a sweet, pleasant, aromatic taste.</p>
+
+<p>It is a popular vegetable in some parts of Europe, but is rarely
+cultivated in this country.</p>
+
+
+<p><span class="smcap">Sweet Fennel.</span> <i>Mill.</i></p>
+
+<p>Malta Fennel. F&oelig;niculum officinale.</p>
+
+<p>By some writers, this has been described as a variety of the Common
+Fennel; but its distinctive character appears to be permanent under all
+conditions of soil and culture. The leaves are long and narrow, and,
+compared with those of the last named, less abundant, and not so
+pointed. The stem is also shorter, and the seeds are longer, more
+slender, and lighter colored.<span class='pagenum'><a name="Page_422" id="Page_422">[Pg 422]</a></span></p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;It is propagated and cultivated as the Common
+Fennel.</p>
+
+<p><i>Use.</i>&mdash;It is used in all the forms of the last named. The seeds have a
+sweet, pleasant, anise-like taste and odor, are strongly carminative,
+and yield an essential oil by distillation.</p>
+
+
+<p><span class="smcap">Lavender.</span></p>
+
+<p>Lavendula spica.</p>
+
+<p>Lavender is a hardy, low-growing, shrubby plant, originally from the
+south of Europe. There are three varieties; and they may be propagated
+from seeds by dividing the roots, or by slips, or cuttings.</p>
+
+<p>The seeds are sown in April or May. Make the surface of the soil light
+and friable, and sow the seeds in very shallow drills six inches apart.
+When the seedlings are two or three inches high, transplant them in rows
+two feet apart, and a foot apart in the rows.</p>
+
+<p>The slips, or cuttings, are set in April, two-thirds of the length in
+the soil, and in rows as directed for transplanting seedlings. Shade
+them for a few days, until they have taken root; after which, little
+care will be required beyond the ordinary form of cultivation.</p>
+
+<p>The roots may be divided either in spring or autumn. Though Lavender
+grows most luxuriantly in rich soil, the plants are more highly
+aromatic, and less liable to injury from severe weather, when grown in
+light, warm, and gravelly situations.</p>
+
+<p><i>Use.</i>&mdash;Lavender is sometimes used as a pot-herb, "but is more esteemed
+for the distilled water which bears its name, and which, together with
+the oil, is obtained in the greatest proportion from the flower-spikes
+which have been gathered in dry weather, and just before the flowers are
+fully expanded. The oil of lavender is obtained in the ratio of an ounce
+to sixty ounces of dried flowers."&mdash;<i>Law.</i><span class='pagenum'><a name="Page_423" id="Page_423">[Pg 423]</a></span></p>
+
+<p>"In the neighborhood of Mitcham, in Surrey, England, upwards of two
+hundred acres are occupied with Lavender alone."&mdash;<i>Thomp.</i></p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Broad-Leaved Lavender.</span> <i>Mill.</i></p>
+
+<p>Spike Lavender.</p>
+
+<p>Compared with the Common Lavender, the branches of this variety are
+shorter, more sturdy, and thicker set with leaves; the latter being
+short and broad.</p>
+
+<p>The Broad-leaved Lavender rarely blossoms; but, when this occurs, the
+leaves of the flower-stalk are differently formed from those of the
+lower part of the plant, and somewhat resemble those of the Common
+variety. The stalks are taller, the spikes lower and looser, and the
+flowers smaller, than those of the last named.</p>
+
+
+<p><span class="smcap">Common or Blue-Flowering Lavender.</span></p>
+
+<p>Narrow-leaved Blue-flowering.</p>
+
+<p>A shrubby, thickly-branched plant, from a foot to upwards of three feet
+high, according to the depth and quality of the soil in which it is
+cultivated. The leaves are opposite, long, and narrow; flowers blue or
+purple, in spikes.</p>
+
+<p>The whole plant is remarkably aromatic; but the flowers have this
+property in a greater degree than the foliage or branches. The plants
+are in perfection in July and August, and are cut for drying or
+distillation, close to the stem, as the blossoms on the lower part of
+the spikes begin to change to a brown color.</p>
+
+
+<p><span class="smcap">Narrow-Leaved White-flowering.</span></p>
+
+<p>A sub-variety of the Common Lavender, with white flowers. It is of
+smaller growth and less hardy than the last named, though not so
+generally cultivated. Its properties and uses are the same.<span class='pagenum'><a name="Page_424" id="Page_424">[Pg 424]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>LOVAGE.</h3>
+
+<h4>Ligusticum levisticum.</h4>
+
+<p>Lovage is a hardy, perennial plant, with a hollow, channelled, branching
+stem six or seven feet high. The leaves are winged, smooth, deep,
+glossy-green, and somewhat resemble those of Celery; the flowers are
+yellow, and produced in large umbels at the extremities of the branches;
+the seeds are oblong, striated, of a pale, yellowish-brown color, and
+retain their germinative powers but one year.</p>
+
+<p><i>Soil, Propagation, and Culture.</i>&mdash;Lovage requires a deep, rich, moist
+soil; and is propagated either by seeds or dividing: the roots. The
+seeds should be sown in August, or immediately after ripening; as, when
+sown in spring, they seldom vegetate well. When the young plants have
+made a growth of two or three inches, they should be transplanted three
+feet apart in each direction; and, when well established, will require
+little care, and continue for many years.</p>
+
+<p>The roots may be divided in spring or autumn; and should be set three
+feet apart, as directed for seedling plants; covering the crowns three
+inches deep.</p>
+
+<p><i>Use.</i>&mdash;Lovage was formerly cultivated as an esculent; but its use as
+such has long been discontinued. It is now cultivated for its medicinal
+properties; both the seeds and roots being used. The latter are large,
+fleshy, dark-brown without, yellowish within, and of a peculiar, warm,
+aromatic taste. They are sliced and dried, and in this state are used to
+some extent by confectioners. The seeds are similar to the roots in
+taste and odor, but have greater pungency. In appearance and flavor, the
+plant is not unlike Celery.</p>
+
+<p>There are no varieties.<span class='pagenum'><a name="Page_425" id="Page_425">[Pg 425]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>MARIGOLD.</h3>
+
+<h4>Pot Marigold. Calendula officinalis.</h4>
+
+<p>This hardy annual is a native of France and the south of Europe. Aside
+from its value for culinary purposes, its large, deep, orange-yellow
+flowers are showy and attractive; and it is frequently cultivated as an
+ornamental plant. The stem is about a foot in height; the leaves are
+thick and fleshy, rounded at the ends, and taper to the stalk; the
+flowers are an inch and a half or two inches in diameter,
+yellow,&mdash;differing, however, in depth of color, and single or double
+according to the variety; the seeds are large, light-brown, much curved
+and contorted, and very irregular both in their size and form.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The plant is of easy culture. The seeds are
+sown in autumn, just after ripening; or in April, May, or June. Make the
+drills a foot apart; cover the seed three-fourths of an inch deep; and,
+when the plants are an inch or two inches high, thin them to eight or
+ten inches apart. Plants from the first sowing will blossom early in
+July, and continue in bloom until destroyed by frost.</p>
+
+<p><i>Gathering.</i>&mdash;The flowers are gathered when fully expanded, divested of
+their calyxes, and spread in a light, airy, shaded situation until they
+are thoroughly dried. They are gathered as they come to perfection; for,
+when the plants are allowed to ripen their seeds, they become much less
+productive.</p>
+
+<p><i>To raise Seed.</i>&mdash;Leave one or two of the finest plants, without cutting
+the flowers; and, when the heads of seed begin to change from a green to
+a brownish color, cut them off, spread them a short time as directed for
+drying the flowers, and pack away for use.</p>
+
+<p><i>Use.</i>&mdash;The flowers are used in various parts of Europe for flavoring
+soups and stews, and are much esteemed.<span class='pagenum'><a name="Page_426" id="Page_426">[Pg 426]</a></span> Though often grown as an
+ornamental plant, the flowers are but little used in this country for
+culinary purposes. The varieties are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Common Orange-Flowered.</span></p>
+
+<p>Flowers single, deep orange-yellow, high-flavored. It is considered the
+best variety for cultivation.</p>
+
+
+<p><span class="smcap">Lemon-Flowered.</span></p>
+
+<p>This differs from the foregoing in the paler color of the flowers, which
+are also less aromatic. The plants are not distinguishable from those of
+the Common Orange-flowered.</p>
+
+
+<p><span class="smcap">Double Orange-Flowering.</span></p>
+
+<p>Of the same color with the first named, but with fine, large, double
+ornamental flowers. The petals are flat, and rest in an imbricated
+manner, one on the other, as in some varieties of the Anemone. It is
+more productive, but less aromatic, than the Single-flowering.</p>
+
+
+<p><span class="smcap">Double Lemon-Flowering.</span></p>
+
+<p>A variety of the second-named sort, with double flowers like those of
+the preceding.</p>
+
+<p>To raise good seeds of either of the double-flowering kinds, all plants
+producing single flowers must be removed as soon as their character is
+known. When the single and double-flowering plants are suffered to grow
+together, the latter rapidly deteriorate, and often ultimately become
+single-flowering.</p>
+
+
+<p><span class="smcap">Childing, or Proliferous Marigold.</span> <i>Loud.</i></p>
+
+<p>This variety produces numerous small flowers from the margin of the
+calyx of the large central flowers. It is quite ornamental, but of
+little value as an esculent.<span class='pagenum'><a name="Page_427" id="Page_427">[Pg 427]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>MARJORAM.</h3>
+
+<h4>Origanum.</h4>
+
+<h4><span class="smcap">Common Marjoram.</span></h4>
+
+<h4>Origanum vulgare.</h4>
+
+<p>A perennial species, with a shrubby, four-sided stem, a foot and a half
+high; leaves oval, opposite,&mdash;at the union of the leaves with the stalk,
+there are produced several smaller leaves, which, in size and form,
+resemble those of the Common Sweet Marjoram; the flowers are pale-red,
+or flesh-colored, and produced in rounded, terminal spikes; the plants
+blossom in July and August, and the seeds ripen in September.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It may be grown from seeds, but is generally
+propagated by dividing the roots, either in spring or autumn. Set them
+in a dry and warm situation, in rows fifteen inches apart, and ten or
+twelve inches from plant to plant in the rows.</p>
+
+<p>The seeds may be sown in a seed-bed in April or May, and the seedlings
+transplanted to rows as directed for setting the roots; or they may be
+sown in drills fifteen inches apart, afterwards thinning out the young
+plants to ten inches apart in the drills.</p>
+
+<p>There is a variety with white flowers, and another with variegated
+foliage.</p>
+
+<p><i>Use.</i>&mdash;The young shoots, cut at the time of flowering and dried in the
+shade, are used as Sweet Marjoram for seasoning soups and meats. The
+whole plant is highly aromatic.</p>
+
+
+<p><span class="smcap">Sweet Marjoram.</span></p>
+
+<p>Knotted Marjoram. Origanum majorana.</p>
+
+<p>Sweet Marjoram is a native of Portugal. Though a biennial, it is always
+treated as an annual; not being sufficiently hardy to withstand the
+winters of the Middle or Northern<span class='pagenum'><a name="Page_428" id="Page_428">[Pg 428]</a></span> States in the open ground. The plant
+is of low growth, with a branching stem, and oval or rounded leaves. The
+flowers, which appear in July and August, are of a purplish color, and
+produced in compact clusters, or heads, resembling knots: whence the
+term "Knotted Marjoram" of many localities. The seeds are brown,
+exceedingly small, and retain their germinative properties three years.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;Sweet Marjoram is raised from seeds sown
+annually in April, May, or June. Its propagation, however, is generally
+attended with more or less difficulty, arising from the exceeding
+minuteness of the seeds, and the liability of the young seedlings to be
+destroyed by the sun before they become established. The seeds are sown
+in drills ten or twelve inches apart, and very thinly covered with
+finely pulverized loam. Coarse light matting is often placed over the
+bed immediately after sowing, to facilitate vegetation; and, if allowed
+to remain until the plants are well up, will often preserve a crop which
+would otherwise be destroyed.</p>
+
+<p>The seeds are sometimes sown in a hot-bed, and the plants set out in May
+or June, in rows twelve inches apart, and six inches apart in the rows.</p>
+
+<p><i>Gathering.</i>&mdash;The plants, when in flower or fully developed, are cut to
+the ground; and, for winter use, are dried and preserved as other
+pot-herbs.</p>
+
+<p><i>Use.</i>&mdash;Sweet Marjoram is highly aromatic, and is much used, both in the
+green state and when dried, for flavoring broths, soups, and stuffings.</p>
+
+
+<p><span class="smcap">Pot Marjoram.</span></p>
+
+<p>Origanum onites.</p>
+
+<p>A perennial species, from Sicily. Stem a foot or more in height,
+branching; leaves oval, comparatively smooth; the flowers are small, of
+a purplish color, and produced in spikes.<span class='pagenum'><a name="Page_429" id="Page_429">[Pg 429]</a></span></p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;The species is propagated, and the crop
+in all respects should be treated, as directed for Common Marjoram. The
+properties and uses of the plant are also the same. Both, however, are
+much inferior to the Sweet Marjoram last described.</p>
+
+
+<p><span class="smcap">Winter Sweet Marjoram.</span> <i>Corb.</i></p>
+
+<p>Origanum heracleoticum.</p>
+
+<p>A half-hardy perennial, from the south of Europe. Stem eighteen inches
+high, purplish; the leaves are opposite, oval, rounded at the ends, and
+resemble those of Sweet Marjoram; the flowers are white, and are put
+forth in July and August, in spikelets about two inches in length; the
+seeds ripen in September.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It may be grown from seeds, but is generally
+propagated by dividing the roots either in the spring or fall, and
+planting the divisions ten inches apart, in rows eighteen inches
+asunder. It succeeds best in dry localities, and requires no other
+attention than to have the soil kept loose, and free from weeds.</p>
+
+<p>There is a variety with variegated leaves, but differing in no other
+respect from the foregoing.</p>
+
+<p><i>Use.</i>&mdash;The leaves and young branches are used in soups, and stuffing
+for meats; and should be cut when just coming into flower, and dried in
+the shade.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>AROMATIC NIGELLA.</h3>
+
+<h4>Four Spices. Allspice. Black Cumin. Quatre Epices, of the French.
+Nigella saliva.</h4>
+
+<p>A hardy, annual plant from the East Indies. Stem twelve to eighteen
+inches high, with alternate, sessile, finely divided leaves; the flowers
+are large, white, variegated with blue;<span class='pagenum'><a name="Page_430" id="Page_430">[Pg 430]</a></span> the seeds, which are produced
+in a roundish capsule, are somewhat triangular, wrinkled, of a yellowish
+color, and pungent, aromatic taste,&mdash;about thirteen thousand are
+contained in an ounce, and they retain their vitality three years. There
+is a species cultivated, the seeds of which are black.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;It is always raised from seed, and thrives best
+in light, warm soil. The seed may be sown from the middle of April to
+the middle of May. Pulverize the soil well, make the surface smooth and
+even, and sow in drills twelve or fourteen inches apart and about half
+an inch deep. When the plants are two inches high, thin them to five or
+six inches apart in the rows. During the summer, cultivate in the usual
+manner, keeping the soil loose, and watering occasionally if the weather
+be dry; and in August or September, or when the seed ripens, cut off the
+plants at the roots, spread them in an airy situation, and, when
+sufficiently dried, thresh out; after which, spread the seed a short
+time to evaporate any remaining moisture, and they will be ready for
+use.</p>
+
+<p><i>Use.</i>&mdash;The seeds have a warm, aromatic taste; and are employed in
+French cookery, under the name of <i>quatre &eacute;pices</i>, or "four spices."</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PARSLEY.</h3>
+
+<h4>Apium petroselinum.</h4>
+
+<p>Parsley is a hardy, biennial plant from Sardinia. The leaves of the
+first year are all radical, compound, rich, deep-green, smooth, and
+shining. When fully developed, the plant measures three or four feet in
+height; the flowers are small, white, in terminal umbels; the seeds are
+ovoid, somewhat three-sided, slightly curved, of a grayish-brown color
+and aromatic taste,&mdash;seven thousand are contained in an ounce, and they
+retain their vitality three years.<span class='pagenum'><a name="Page_431" id="Page_431">[Pg 431]</a></span></p>
+
+<p><i>Soil and Propagation.</i>&mdash;Parsley succeeds best in rich, mellow soil, and
+is propagated from seeds sown annually; an ounce of seed being allowed
+to a hundred and fifty feet of drill.</p>
+
+<p><i>Sowing.</i>&mdash;As the seed vegetates slowly,&mdash;sometimes remaining in the
+earth four or five weeks before the plants appear,&mdash;the sowing should be
+made as early in spring as the ground is in working condition. Lay out
+the bed of a size corresponding to the supply required, spade it deeply
+and thoroughly, level the surface (making it fine and smooth), and sow
+the seed in drills fourteen inches apart, and half an inch deep. When
+the plants are two or three inches high, thin them to eight or ten
+inches apart; being careful, in the thinning, to leave only the best and
+finest curled plants.</p>
+
+<p>According to Lindley, the finest curled kinds will rapidly degenerate
+and become plain, if left to themselves; while, on the other hand,
+really excellent sorts may be considerably improved by careful
+cultivation.</p>
+
+<p>The best curled Parsley is obtained by repeated transplantings. When the
+seedlings are two inches high, they are set in rows ten inches apart,
+and six inches apart in the rows. In about four weeks, they should be
+again transplanted to where they are to remain, in rows eighteen inches
+apart, and fourteen inches apart in the rows. When thus treated, the
+plants become remarkably close, of a regular, rosette-like form, and
+often entirely cover the surface of the ground. When grown for
+competition or for exhibition, this process of transplanting is thrice
+and often four times repeated.</p>
+
+<p><i>Seed.</i>&mdash;In autumn, select two or three of the finest curled and most
+symmetrical plants; allow them to remain unplucked; give a slight
+protection during winter; and, in the following summer, they will yield
+abundantly. Much care is requisite in keeping the varieties true. This
+is especially the case with the curled sorts. The seed-growers, who
+value their stock and character, select the best and finest curled
+plants,<span class='pagenum'><a name="Page_432" id="Page_432">[Pg 432]</a></span> and allow no others to flower and seed. When the object is to
+improve a variety, but few seeds are saved from a plant; and, in some
+cases, but few seeds from a head.</p>
+
+<p><i>Use.</i>&mdash;The leaves of the curled varieties afford one of the most
+beautiful of garnishes: they are also used for flavoring soups and
+stews. The seeds are aromatic, and are sometimes used as a substitute
+for the leaves; though the flavor is much less agreeable.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Dwarf Curled Parsley.</span></p>
+
+<p>Curled Parsley. Sutton's Dwarf Curled. Usher's Dwarf Curled.</p>
+
+<p>A fine, dwarfish, curled variety, long cultivated in England. In some
+gardens, it is grown in such perfection as to resemble a tuft of finely
+curled, green moss.</p>
+
+<p>It is hardy, and slow in running to seed, but liable to degenerate, as
+it constantly tends to increase in size and to become less curled.</p>
+
+<p>From the Dwarf Curled Parsley, by judicious cultivation and a careful
+selection of plants for seed, have originated many excellent sorts of
+stronger growth, yet retaining its finely curled and beautiful leaves.</p>
+
+
+<p><span class="smcap">Mitchell's Matchless Winter.</span> <i>Thomp.</i></p>
+
+<p>A fine, curled sort, larger than the Dwarf Curled; and, on account of
+its remarkable hardiness, recommended as one of the best for winter
+culture.</p>
+
+
+<p><span class="smcap">Myatt's Triple-Curled.</span></p>
+
+<p>Myatt's Garnishing. Myatt's Extra Fine Curled. Windsor Curled.</p>
+
+<p>The leaves of this variety are large and spreading, bright-green above,
+paler beneath. When true, the foliage is nearly as finely curled as that
+of the Dwarf, though the plant is much larger and stronger in its
+habit.<span class='pagenum'><a name="Page_433" id="Page_433">[Pg 433]</a></span></p>
+
+
+<p><span class="smcap">Plain Parsley.</span> <i>Thomp.</i></p>
+
+<p>Common Parsley.</p>
+
+<p>The leaves of this sort are plain, or not curled; and the plant produces
+them in greater quantity than the curled sorts. It is also somewhat
+hardier.</p>
+
+<p>For many years, it was the principal variety grown in the gardens of
+this country; but has now given place to the curled sorts, which, if not
+of better flavor, are generally preferred, on account of their superior
+excellence for garnishing.</p>
+
+
+<p><span class="smcap">Rendle's Treble Garnishing.</span> <i>Trans.</i></p>
+
+<p>A variety of the Dwarf Curled, of larger size; the leaves being as
+finely curled and equally beautiful.</p>
+
+
+<p><span class="smcap">Hamburg or Large-Rooted Parsley.</span> <i>M'Int.</i></p>
+
+<p>Turnip-rooted Parsley.</p>
+
+<p>A variety of the Common Plain Parsley, with stronger foliage. Though the
+leaves are sometimes used in the manner of those of the Common Parsley,
+it is generally cultivated for its fusiform, fleshy roots.</p>
+
+<p>To obtain these of good size and quality, the soil should not be too
+rich, but deeply and thoroughly trenched. Sow the seeds in April or May,
+in drills a foot or fourteen inches apart, and three-fourths of an inch
+deep; and, when the seedlings are two or three inches high, thin them to
+six or eight inches apart in the rows. Cultivate during the season as
+carrots or parsnips; and, in October, the roots will have attained their
+growth, and be suitable for use. Take them up before the ground closes,
+cut off the tops within an inch or two of the crowns, pack in earth or
+sand, and store in the cellar for winter.<span class='pagenum'><a name="Page_434" id="Page_434">[Pg 434]</a></span></p>
+
+<p><i>To raise Seeds.</i>&mdash;Reset a few roots in April, two feet apart; or leave
+a few plants in the open ground during the winter. They will blossom in
+June and July, and ripen their seeds in August.</p>
+
+<p><i>Use.</i>&mdash;The roots are eaten, boiled as carrots or parsnips. In
+connection with the leaves, they are also mixed in soups and stews, to
+which they impart a pleasant, aromatic taste and odor.</p>
+
+
+<p><span class="smcap">Naples or Celery-Leaved Parsley.</span></p>
+
+<p>Neapolitan Parsley. Celery Parsley.</p>
+
+<p>This variety somewhat resembles Celery; and, by writers on gardening, is
+described as a hybrid between some of the kinds of Celery and the
+Large-rooted or Hamburg Parsley. With the exception of their larger
+size, the leaves are similar to those of the Common Plain Parsley.</p>
+
+<p><i>Use.</i>&mdash;The leaves are sometimes employed for garnishing; but are
+generally blanched, and served as Celery.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The plants are started in a hot-bed in March,
+or the seeds may be sown in a seed-bed in the open ground in May. When
+the seedlings are four or five inches high, transplant to trenches two
+feet apart and six or eight inches deep, setting the plants a foot apart
+in the trenches; afterwards gather the earth gradually about the stems,
+in the process of cultivation; and, when they are sufficiently grown and
+blanched, harvest and preserve as Celery.</p>
+
+<p><i>To raise Seeds.</i>&mdash;Leave two or three plants unblanched. They should be
+eighteen inches asunder, and may remain in the open ground during
+winter. They will flower, and yield a plentiful supply of seeds, the
+following summer.<span class='pagenum'><a name="Page_435" id="Page_435">[Pg 435]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PEPPERMINT.</h3>
+
+<h4>Mentha piperita.</h4>
+
+<p>Peppermint is a hardy, perennial plant, introduced from Europe, and
+growing naturally in considerable abundance along the banks of small
+streams, and in rich, wet localities. Where once established, it spreads
+rapidly, and will remain a long period.</p>
+
+<p>Stem smooth, erect, four-sided, and from two to three feet in height;
+leaves opposite, ovate, pointed, toothed on the margin; flowers
+purplish, or violet-blue, in terminal spikes; the seeds are small,
+brown, or blackish-brown, and retain their vitality four years.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It may be grown from seeds; but this method
+of propagation is rarely practised, as it is more readily increased by
+dividing the roots.</p>
+
+<p>The agreeable odor, and peculiar, warm, pleasant flavor, of the leaves
+are well known. The plant, however, is little used as a pot-herb, but is
+principally cultivated for distillation. For the latter purpose, the
+ground is ploughed about the middle of May, and furrowed in one
+direction, as for drill-planting of potatoes; making the furrows about
+eighteen inches apart. The best roots for setting are those of a year's
+growth; and an acre of these will be required to plant ten acres anew.
+These are distributed along the furrows in a continuous line, and
+covered sometimes with the foot as the planter drops the roots, and
+sometimes by drawing the earth over them with a hoe. In about four
+weeks, the plants will be well established, and require hoeing and
+weeding; which is usually performed three times during the season, the
+cultivation being finished early in August.</p>
+
+<p>"The cutting and distilling commence about the 25th of August, except in
+very dry seasons, when it stands two or three weeks longer, and
+continues until the 1st of October;<span class='pagenum'><a name="Page_436" id="Page_436">[Pg 436]</a></span> during which period the plant is in
+full inflorescence, and the lower leaves begin to grow sear. It is raked
+together in small heaps; when it is suffered to wilt ten or twelve
+hours, if convenient.</p>
+
+<p>"The next year, little is done to the mint-field but to cut and distil
+its product. During this (the second) year, a few weeds make their
+appearance, but not to the injury of the crop; though the most careful
+of the mint-growers go through their fields, and destroy them as much as
+possible. The second crop is not so productive as the first.</p>
+
+<p>"The third year, little labor is required other than to harvest and
+distil the mint. The stem is coarser than before, and the leaves still
+less abundant. The weeds this year abound, and are not removed or
+destroyed; half or more of the product of the field often being weeds.</p>
+
+<p>"The fourth year, the field is ploughed up early in the spring; and this
+'renewing' is sometimes done every third year.</p>
+
+<p>"The fifth year, without any further attention, produces a crop equal to
+the second; after which, the field is pastured and reclaimed for other
+crops.</p>
+
+<p>"The first year produces the best quality of oil, the highest yield per
+acre, and the greatest amount to the quantity of herbage."&mdash;<i>F.
+Stearns.</i></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ROSEMARY.</h3>
+
+<h4>Rosmarinus officinalis.</h4>
+
+<p>Rosemary is a half-hardy, shrubby plant, from three to six feet in
+height. The leaves vary in form and color in the different varieties;
+the flowers are small, generally blue, and produced in axillary
+clusters; the seeds are brown, or blackish-brown, and retain their
+vitality four years.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;Like most aromatic plants,<span class='pagenum'><a name="Page_437" id="Page_437">[Pg 437]</a></span> Rosemary
+requires a light, dry soil; and, as it is not perfectly hardy, should
+have a sheltered situation. The Common Green-leaved and the
+Narrow-leaved are best propagated by seeds; but the variegated sorts are
+propagated only by cuttings or by dividing the roots. The seeds are sown
+in April, in a small nursery-bed; and the seedlings, when two or three
+inches high, transplanted in rows two feet apart, and eighteen inches
+apart in the rows.</p>
+
+<p>When propagated by cuttings, they should be taken off in May or June,
+six inches long, and set two-thirds of the length in the earth, in a
+moist, shady situation: when well rooted, transplant as directed for
+seedlings. The roots may be divided in spring or autumn.</p>
+
+<p><i>Use.</i>&mdash;It is sometimes employed, like other pot-herbs, for flavoring
+meats and soups. It is used in the manufacture of "eau de Cologne," and
+its flowers and calyxes form a principal ingredient in the distillation
+of "Hungary Water." Infusions of the leaves are made in some drinks, and
+the young stems are used as a garnish.</p>
+
+<p>There are four varieties, as follow:&mdash;</p>
+
+
+<p><span class="smcap">Common or Green-Leaved</span>.</p>
+
+<p>Leaves narrow, rounded at the ends,&mdash;the upper and under surface green;
+the flowers are comparatively large, and deep-colored.</p>
+
+<p>The plant is of spreading habit; and, in all its parts, is more strongly
+aromatic than the Narrow-leaved. It is decidedly the best sort for
+cultivation.</p>
+
+
+<p><span class="smcap">Gold-Striped</span>.</p>
+
+<p>A variety of the Common or Green-leaved, with foliage striped, or
+variegated with yellow.</p>
+
+<p>This and the Silver-leaved are generally cultivated as ornamental
+plants. The Gold-striped is much the hardier sort,<span class='pagenum'><a name="Page_438" id="Page_438">[Pg 438]</a></span> and will succeed in
+any locality where the Common Green-leaved is cultivated.</p>
+
+
+<p><span class="smcap">Narrow-Leaved</span>.</p>
+
+<p>The plants of this variety are smaller and less branched than those of
+the Common or Green-leaved, and are also less fragrant; the leaves are
+hoary beneath, and the flowers are smaller and of a paler color.</p>
+
+<p>It is used in all the forms of the Common or Green-leaved, but is less
+esteemed.</p>
+
+
+<p><span class="smcap">Silver-Striped</span>.</p>
+
+<p>This is a sub-variety of the Common or Green-leaved, and the most tender
+of all the sorts. It is principally cultivated for its variegated
+foliage; the leaves being striped, or variegated with white.</p>
+
+<p>Like the Gold-striped, it can only be propagated by slips or by dividing
+the roots, and must be well protected during winter.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SAGE.</h3>
+
+<h4>Salvia.</h4>
+
+<p>Sage is a low-growing, hardy, evergreen shrub, originally from the south
+of Europe. Stem from a foot and a half to two feet high,&mdash;the leaves
+varying in form and color in the different species and varieties; the
+flowers are produced in spikes, and are white, blue, red, purple, or
+variegated; the seeds are round, of a blackish-brown color, and retain
+their power of germination three years,&mdash;nearly seven thousand are
+contained in an ounce.</p>
+
+<p><i>Soil and Propagation.</i>&mdash;Sage thrives best in light, rich, loamy soil.
+Though easily grown from slips, or cuttings, it is, in this country,
+more generally propagated from seeds. These may be sown on a gentle
+hot-bed in March, and the<span class='pagenum'><a name="Page_439" id="Page_439">[Pg 439]</a></span> plants set in the open ground in June, in
+rows eighteen inches apart, and a foot asunder in the rows; or the seeds
+may be sown in April, where the plants are to remain, thinly, in drills
+eighteen inches apart, and three-fourths of an inch deep. When the
+plants are two inches high, thin them to a foot apart in the rows; and,
+if needed, form fresh rows by resetting the plants taken up in thinning.</p>
+
+<p>If grown from cuttings, those from the present year's growth succeed
+best. These should be set in June. Cut them four or five inches in
+length, remove the lower leaves, and set them two-thirds of their length
+in the earth. Water freely, and shade or protect with hand-glasses. By
+the last of July, or first of August, they will have taken root, and may
+be removed to the place where they are to remain.</p>
+
+<p>It may also be propagated by dividing the roots in spring or autumn, in
+the manner of other hardy shrubs.</p>
+
+<p><i>Gathering and Use.</i>&mdash;Sage should be gathered for drying before the
+development of the flowering-shoots; and, when cultivated for its
+leaves, these shoots should be cut out as they make their appearance.
+When thus treated, the product is largely increased; the leaves being
+put forth in much greater numbers, and of larger size.</p>
+
+<p>It is sometimes treated as an annual; the seeds being sown in April, in
+drills fourteen inches apart, and the plants cut to the ground when they
+have made sufficient growth for use.</p>
+
+<p>The leaves are employed, both in a green and dried state, for seasoning
+stuffings, meats, stews, and soups. Sage is also used for flavoring
+cheese; and, in the form of a decoction, is sometimes employed for
+medical purposes.</p>
+
+<p><i>Species and Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Broad-Leaved Green Sage</span>.</p>
+
+<p>Balsamic Sage. <i>Mill.</i></p>
+
+<p>Stems shrubby, less erect and more downy than those of the succeeding
+species; the leaves are comparatively large,<span class='pagenum'><a name="Page_440" id="Page_440">[Pg 440]</a></span> broad, heart-shaped,
+woolly, toothed on the margin, and produced on long footstalks,&mdash;those
+of the flower-stalks are oblong, sessile, and nearly entire on the
+borders; the flowers are small, pale-blue, and much less abundant than
+those of the Common Sage.</p>
+
+<p>It is rarely employed in cookery, but for medical purposes is considered
+more efficacious than any other species or variety.</p>
+
+
+<p><span class="smcap">Common or Red-Leaved</span>.</p>
+
+<p>Purple-top. Red-top. Salvia officinalis.</p>
+
+<p>This is the Common Sage of the garden; and with the Green-leaved, which
+is but a sub-variety, the most esteemed for culinary purposes. The young
+stalks, the leaf-stems, and the ribs and nerves of the leaves, are
+purple: the young leaves are also sometimes tinged with the same color,
+but generally change by age to clear green.</p>
+
+<p>The Red-leaved is generally regarded as possessing a higher flavor than
+the Green-leaved, and is preferred for cultivation; though the
+difference, if any really exists, is quite unimportant. The
+productiveness of the varieties is nearly the same. The leaves of the
+Green Sage are larger than those of the Red; but the latter produces
+them in greater numbers.</p>
+
+
+<p><span class="smcap">Green-Leaved</span>.</p>
+
+<p>Green-top.</p>
+
+<p>A variety of the preceding; the young shoots, the leaf-stalks, and the
+ribs and nerves of the leaves, being green.</p>
+
+<p>There appears to be little permanency in the characters by which the
+varieties are distinguished. Both possess like properties, and are
+equally worthy of cultivation. From seeds of either of the sorts, plants
+answering to the description of the Red-leaved and Green-leaved would
+probably be produced, with almost every intermediate shade of color.<span class='pagenum'><a name="Page_441" id="Page_441">[Pg 441]</a></span></p>
+
+
+<p><span class="smcap">Narrow-leaved Green Sage</span>. <i>Mill.</i></p>
+
+<p>Sage of Virtue.</p>
+
+<p>Leaves narrow, hoary, toothed towards the base; the spikes of flowers
+are long, and nearly leafless; flowers deep-blue; the seeds are similar
+to those of the Red-leaved, and produced four together in an open calyx.
+Compared with the Common Red-leaved or Green-leaved, the leaves are much
+narrower, the spikes longer and less leafy, and the flowers smaller and
+of a deeper color.</p>
+
+<p>The variety is mild flavored, and the most esteemed of all the sorts for
+use in a crude state; as it is also one of the best for decoctions.</p>
+
+<p>"At one period, the Dutch carried on a profitable trade with the Chinese
+by procuring the leaves of this species from the south of France, drying
+them in imitation of tea, and shipping the article to China, where, for
+each pound of sage, four pounds of tea were received in
+exchange."&mdash;<i>M'Int.</i></p>
+
+
+<p><span class="smcap">Variegated-Leaved Green Sage</span>.</p>
+
+<p>A sub-variety of the Green-leaved, with variegated foliage. It is not
+reproduced from seeds, and must be propagated by slips or by dividing
+the roots.</p>
+
+
+<p><span class="smcap">Variegated-Leaved Red Sage</span>.</p>
+
+<p>This is but an accidental variety of the Common Red-leaved Sage,
+differing only in its variegated foliage. It can be propagated only by
+cuttings or by a division of the roots.<span class='pagenum'><a name="Page_442" id="Page_442">[Pg 442]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SAVORY.</h3>
+
+<h4>Saturjea.</h4>
+
+
+<p>The cultivated species are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Headed Savory</span>.</p>
+
+<p>Saturjea capitata.</p>
+
+<p>A perennial plant, with a rigid, angular, branching stem a foot and a
+half high. The leaves are firm, pointed, and, when bruised, emit a
+strong, pleasant, mint-like odor; the flowers are white, and are
+produced in terminal, globular heads; the seeds are quite small, of a
+deep-brownish color, and retain their vitality three years.</p>
+
+<p>It may be propagated from seeds or by dividing the roots; the latter
+method, however, being generally practised. The young shoots are used in
+all the forms of Summer Savory.</p>
+
+
+<p><span class="smcap">Shrubby Savory</span>.</p>
+
+<p>Saturjea viminea.</p>
+
+<p>A shrub-like, perennial species, cultivated in the same manner as the
+Winter Savory. The plant has the pleasant, mint-like odor of the species
+first described, but is little used either in cookery or medicine.</p>
+
+
+<p><span class="smcap">Summer Savory</span>.</p>
+
+<p>Saturjea hortensis.</p>
+
+<p>An annual species, from the south of Europe. Stem twelve or fifteen
+inches high, erect, rather slender, and producing its branches in pairs;
+the leaves are opposite, narrow, rigid, with a pleasant odor, and warm,
+aromatic taste; the flowers are pale-pink, or flesh-colored, and are
+produced at the base of the leaves, towards the upper part of the plant,
+each stem<span class='pagenum'><a name="Page_443" id="Page_443">[Pg 443]</a></span> supporting two flowers; the seeds are quite small,
+deep-brown, and retain their vitality two or three years.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;Summer Savory is always raised from
+seeds, sown annually in April or May. It thrives best in light, mellow
+soil; and the seed should be sown in shallow drills fourteen or fifteen
+inches apart. When the plants are two or three inches high, thin them to
+five or six inches apart in the rows, and cultivate in the usual manner
+during the summer.</p>
+
+<p>When the plants have commenced flowering, they should be cut to the
+ground, tied in small bunches, and dried in an airy, shady situation.</p>
+
+<p>For early use, the seeds are sometimes sown in a hot-bed on a gentle
+heat, and the seedlings afterwards transplanted to the open ground in
+rows, as directed for sowing.</p>
+
+<p><i>Use.</i>&mdash;The aromatic tops of the plant are used, green or dried, in
+stuffing meats and fowl. They are also mixed in salads, and sometimes
+boiled with pease and beans. It is sold in considerable quantities at
+all seasons of the year, in a dried and pulverized state, packed in
+hermetically-sealed bottles or boxes.</p>
+
+
+<p><span class="smcap">Winter Savory</span>. <i>Thomp.</i></p>
+
+<p>Saturjea montana.</p>
+
+<p>A hardy, evergreen shrub, with a low, branching stem about a foot in
+height. The leaves are opposite, narrow, and rigid, like those of the
+preceding species; the flowers resemble those of the Summer Savory, but
+are larger and of a paler color; the seeds, which ripen in autumn, are
+small, dark-brown, and retain their vitality three years.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;"It may be raised from seed sown in April or
+May; but is generally propagated by dividing the plants in April, or by
+cuttings of the young shoots taken off in April or May. The cuttings
+should be planted two-thirds of their length deep, on a shady border,
+and, if<span class='pagenum'><a name="Page_444" id="Page_444">[Pg 444]</a></span> necessary, watered until they take root. When well established,
+they may be planted out a foot apart, in rows fifteen inches asunder.
+Some may also be planted as an edging.</p>
+
+<p>"The plants should be trimmed every year in autumn, and the ground
+between the rows occasionally stirred; but, in doing this, care must be
+taken not to injure the roots. Fresh plantations should be made before
+the plants grow old and cease to produce a sufficient supply of leaves."</p>
+
+<p><i>Use.</i>&mdash;It is used for the same purposes as Summer Savory. The leaves
+and tender parts of the young branches are mixed in salads: they are
+also boiled with pease and beans; and, when dried and powdered, are used
+in stuffings for meats and fowl.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SPEARMINT.</h3>
+
+<h4>Green Mint. Mentha viridis.</h4>
+
+<p>A hardy, perennial plant, introduced from Europe, and generally
+cultivated in gardens, but growing naturally in considerable abundance
+about springs of water, and in rich, wet localities. The stem is erect,
+four-sided, smooth, and two feet or more in height; the leaves are
+opposite, in pairs, stemless, toothed on the margin, and sharply
+pointed; the flowers are purple, and are produced in August, in long,
+slender, terminal spikes; the seeds are small, oblong, of a brown color,
+and retain their vitality five years,&mdash;they are generally few in number,
+most of the flowers being abortive.</p>
+
+<p><i>Soil, Propagation, and Culture.</i>&mdash;It may be grown from seed, but is
+best propagated by a division of the roots, which are long and creeping,
+and readily establish themselves wherever they are planted. Spearmint
+thrives best in rich, moist soil; but may be grown in any good garden
+loam. The roots may be set either in the autumn or spring.<span class='pagenum'><a name="Page_445" id="Page_445">[Pg 445]</a></span></p>
+
+<p>Where large quantities are required for marketing in the green state, or
+when grown for distillation, lay out the land in beds three or four feet
+in width, and make the drills two or three inches deep and a foot apart.
+Having divided the roots into convenient pieces, spread them thinly
+along the drills, and earth them over to a level with the surface of the
+bed. Thus treated, the plants will soon make their appearance; and may
+be gathered for use in August and September. Just before severe weather,
+give the beds a slight dressing of rich soil; and, the ensuing season,
+the plants will entirely occupy the surface of the ground.</p>
+
+<p><i>Use.</i>&mdash;Mint is sometimes mixed in salads, and is used for flavoring
+soups of all descriptions. It is often boiled with green pease; and,
+with the addition of sugar and vinegar, forms a much-esteemed relish for
+roasted lamb. It has also much reputed efficacy as a medicinal plant.</p>
+
+
+<p><span class="smcap">Curled-Leaved Spearmint.</span></p>
+
+<p>A variety with curled foliage. It is a good sort for garnishing; but,
+for general use, is inferior to the Common or Plain-leaved species
+before described. Propagated by dividing the roots.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>TANSY.</h3>
+
+<h4>Tanacetum vulgare.</h4>
+
+<p>Tansy is a hardy, perennial, herbaceous plant, naturalized from Europe,
+and abundant by roadsides and in waste places. Its stem is from two to
+three feet high; the leaves are finely cut and divided, twice-toothed on
+the margin, and of a rich, deep-green color; flowers in corymbs,
+deep-yellow, and produced in great abundance; the seeds are small, of a
+brownish color, and retain their vitality three years.<span class='pagenum'><a name="Page_446" id="Page_446">[Pg 446]</a></span></p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Tansy may be grown in almost any soil or
+situation, and is propagated from seeds or by dividing the roots; the
+latter method being generally practised. In doing this, it is only
+necessary to take a few established plants, divide them into small
+pieces or collections of roots, and set them six inches apart, in rows a
+foot asunder, or in hills two feet apart in each direction. They will
+soon become established; and, if not disturbed, will completely occupy
+the ground. In most places, when once introduced, it is liable to become
+troublesome, as the roots not only spread rapidly, but are very
+tenacious of life, and eradicated with difficulty.</p>
+
+<p>When cultivated for its leaves, the flowering-shoots should be cut off
+as they make their appearance. It is but little used, and a plant or two
+will afford an abundant supply.</p>
+
+<p><i>Use.</i>&mdash;The leaves have a strong, peculiar, aromatic odor, and a bitter
+taste. They were formerly employed to give color and flavor to various
+dishes, but are now rarely used in culinary preparations. The plant
+possesses the tonic and stomachic properties common to bitter herbs.</p>
+
+<p>There are three cultivated varieties, as follow:&mdash;</p>
+
+
+<p><span class="smcap">Curled-Leaved Tansy.</span></p>
+
+<p>Double Tansy. Tanacetum vulgare, var. crispum.</p>
+
+<p>This differs from the Common Tansy in the frilled or curled character of
+the leaves, which have some resemblance to the leaves of the finer kinds
+of Curled Cress or Parsley. They are of a rich green color, and are
+sometimes employed for garnishing. In the habit of the plant, color of
+the flowers, odor and flavor of the leaves, the variety differs little,
+if at all, from the Common Tansy. It is more beautiful than the
+last-named; and, in all respects, much more worthy of cultivation.</p>
+
+<p>Propagated only by dividing the roots.<span class='pagenum'><a name="Page_447" id="Page_447">[Pg 447]</a></span></p>
+
+
+<p><span class="smcap">Large-Leaved Tansy</span>.</p>
+
+<p>Leaves larger than those of any other variety, but much less fragrant.
+It is of little value, and rarely cultivated.</p>
+
+
+<p><span class="smcap">Variegated-Leaved</span>.</p>
+
+<p>A variety with variegated foliage. Aside from the peculiar color of the
+leaves, the plant differs in no respect from the Common Tansy: it grows
+to the same height, the flowers are of the same color, and the leaves
+have the same taste and odor.</p>
+
+<p>It must be propagated by dividing the roots; the variegated character of
+the foliage not being reproduced from seeds.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THYME.</h3>
+
+<h4>Thymus.</h4>
+
+<p>Two species of Thyme are cultivated for culinary purposes,&mdash;the Common
+Garden Thyme (<i>T. vulgaris</i>) and the Lemon or Evergreen Thyme (<i>T.
+citriodorus</i>).</p>
+
+<p>They are hardy, perennial plants, of a shrubby character, and
+comparatively low growth. They are propagated from seeds and by dividing
+the roots; but the finest plants are produced from seeds.</p>
+
+<p>Of the Common Garden Thyme, there are three varieties:&mdash;</p>
+
+
+<p><span class="smcap">Broad-Leaved</span>.</p>
+
+<p>The Broad-Leaved Thyme is more cultivated in this country than any other
+species or variety. The stem is ten or twelve inches high, shrubby, of a
+brownish-red color, and<span class='pagenum'><a name="Page_448" id="Page_448">[Pg 448]</a></span> much branched; the leaves are small, narrow,
+green above, and whitish beneath; flowers purple, in terminal spikes;
+the seeds are black, and exceedingly small,&mdash;two hundred and thirty
+thousand being contained in an ounce; they retain their vitality two
+years.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;When propagated by seeds, they are sown
+in April or May, thinly, in shallow drills ten or twelve inches apart.
+When the plants are up, they should be carefully cleared of weeds, and
+thinned to eight or ten inches apart, that they may have space for
+development. They may be cut for use as soon as they have made
+sufficient growth; but, for drying, the stalks are gathered as they come
+into flower.</p>
+
+<p>If propagated by dividing the roots, the old plants should be taken up
+in April, and divided into as many parts as the roots and tops will
+admit. They are then transplanted about ten inches apart, in beds of
+rich, light earth; and, if the weather be dry, watered till they are
+well established. They may be cut for use in August and September.</p>
+
+<p><i>Use.</i>&mdash;The leaves have an agreeable, aromatic odor; and are used for
+flavoring soups, stuffings, and sauces.</p>
+
+
+<p><span class="smcap">Narrow-Leaved.</span> <i>Mill.</i></p>
+
+<p>The stalks of this variety are shorter than those of the Broad-leaved;
+the leaves also are longer, narrower, and more sharply pointed; and the
+flowers are larger.</p>
+
+<p>It is propagated, cultivated, and used as the Broad-leaved.</p>
+
+
+<p><span class="smcap">Variegated-Leaved.</span></p>
+
+<p>A sub-variety of the Broad-leaved, with variegated foliage. It is
+generally cultivated as an ornamental plant; and is propagated only by
+dividing the roots, as directed for the Broad-leaved.<span class='pagenum'><a name="Page_449" id="Page_449">[Pg 449]</a></span></p>
+
+
+<p><span class="smcap">Lemon Thyme.</span> <i>Loud.</i></p>
+
+<p>Thymus citriodorus.</p>
+
+<p>A low, evergreen shrub, with a somewhat trailing stem, rarely rising
+more than six or eight inches high. It is readily distinguished from the
+Common or Broad-leaved by the soft, pleasant, lemon-like odor of the
+young shoots and leaves.</p>
+
+<p>It is used for flavoring various dishes, and by some is preferred to the
+Broad-leaved.</p>
+
+<p>The species is propagated from seeds by dividing the roots, and by
+layers and cuttings. Seedling plants, however, are said to vary in
+fragrance; and, when a choice stock can be obtained, it is better to
+propagate by dividing the plants.<span class='pagenum'><a name="Page_450" id="Page_450">[Pg 450]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_IX" id="CHAPTER_IX"></a>CHAPTER IX.</h2>
+
+
+<h3>LEGUMINOUS PLANTS.</h3>
+
+<blockquote><h4>American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner. Sieva.
+Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine. Pea. Pea-nut.
+Vetch, or Tare. Winged Pea.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>AMERICAN GARDEN-BEAN.</h3>
+
+<h4>French Bean. Kidney-bean. Haricot, of the French. Phaseolus vulgaris.</h4>
+
+<p>The Common Garden-bean of the United States is identical with the French
+or Kidney Bean of England and France, and is quite distinct from the
+English or Garden Bean of French and English catalogues.</p>
+
+<p>The American Garden-bean is a tender, annual plant from the East Indies,
+with a dwarfish or climbing stem and trifoliate leaves. The flowers are
+variable in color, and produced in loose clusters; the seeds are
+produced in long, flattened, or cylindrical, bivalved pods, and vary, in
+a remarkable degree, in their size, form, and color,&mdash;their germinative
+powers are retained three or four years.</p>
+
+<p>As catalogued by seedsmen, the varieties are divided in two
+classes,&mdash;the Dwarfs, and the Pole or Running Sorts.</p>
+
+<p><i>Dwarfs.</i>&mdash;The plants of this class vary from a foot to two feet in
+height. They require no stakes or poles for their support; and are grown
+in hills or drills, as may suit the taste or convenience of the
+cultivator.</p>
+
+<p>All of the varieties are comparatively tender, and should not be planted
+before settled, mild weather. They succeed<span class='pagenum'><a name="Page_451" id="Page_451">[Pg 451]</a></span> best in warm, light soil;
+but will flourish in almost any soil or situation, except such as are
+shaded or very wet.</p>
+
+<p>When planted in drills, they are made about two inches deep, and from
+fourteen to twenty inches apart. The seeds are planted from three to six
+inches apart; the distance in the drills, as well as the space between
+the drills, being regulated by the habit of the variety cultivated.</p>
+
+<p>If planted in hills, they should be three feet apart in one direction,
+and about two feet in the opposite. If the variety under cultivation is
+large and vigorous, four or five plants may be allowed to a hill; if of
+an opposite character, allow twice this number.</p>
+
+<p><i>To raise Seed.</i>&mdash;Leave a row or a few hills entirely unplucked. Seed is
+of little value when saved at the end of the season from a few scattered
+pods accidentally left to ripen on plants that have been plucked from
+time to time for the table.</p>
+
+
+<p><span class="smcap">Bagnolet.</span></p>
+
+<p>A half-dwarf, French variety. Plant strong and vigorous, with remarkably
+large, deep-green foliage; flowers bright lilac; the pods are straight,
+seven inches long, half an inch wide, streaked and spotted with purple
+when sufficiently grown for shelling in their green state,
+nankeen-yellow when fully ripe, and contain six seeds, which are nearly
+straight, rounded at the ends, a little flattened on the sides,
+three-fourths of an inch long, a fourth of an inch thick, and of a
+violet-black color, variegated or marbled with drab.</p>
+
+<p>About sixteen hundred beans are contained in a quart; and, as the plants
+are vigorous growers, this amount of seed will be sufficient for three
+hundred feet of drill, or for nearly three hundred hills. If planted in
+drills, they should be made twenty inches apart, and two plants allowed
+to a linear foot.</p>
+
+<p>The variety is not early, and requires the entire season for<span class='pagenum'><a name="Page_452" id="Page_452">[Pg 452]</a></span> its full
+perfection. When sown as soon as the weather is suitable, the plant will
+blossom in about seven weeks. In sixty days, pods may be plucked for
+use; and the crop will be ready for harvesting in fifteen weeks from the
+time of planting. For its green pods, the seeds may be planted until the
+middle of July.</p>
+
+<p>The Bagnolet is of little value as a shelled-bean, either green or ripe.
+As a string-bean, it is deservedly considered one of the best. The pods
+are produced in great abundance; and are not only tender, succulent, and
+well flavored, but remain long on the plants before they become tough,
+and unfit for use. If the pods are plucked as they attain a suitable
+size, new pods will rapidly succeed, and the plants will afford a
+continued supply for several weeks.</p>
+
+
+<p><span class="smcap">Black-Eyed China.</span></p>
+
+<p>Plant fifteen inches high, less strong and vigorous than that of the
+Common Red-eyed China; the flowers are white; the pods are comparatively
+short, usually about five inches long, green and straight while young,
+straw-yellow when sufficiently advanced for shelling, yellow, thick,
+hard, and parchment-like when ripe, and contain five or six
+seeds,&mdash;these are white, spotted and marked about the eye with black, of
+an oblong form, usually rounded, but sometimes shortened at the ends,
+slightly compressed on the sides, and measure half an inch in length,
+and three-eighths of an inch in thickness.</p>
+
+<p>A quart contains fifteen hundred beans, and will plant a drill, or row,
+of two hundred feet, or a hundred and fifty hills.</p>
+
+<p>The variety is early. When sown at the commencement of the season, the
+plants will blossom in six weeks, produce pods for the table in seven
+weeks, pods for shelling in ten weeks, and ripen in eighty-seven days.
+It yields well, ripens<span class='pagenum'><a name="Page_453" id="Page_453">[Pg 453]</a></span> off at once, and, on account of the thick,
+parchment-like character of the pods, suffers much less from wet and
+unfavorable seasons than many other sorts.</p>
+
+<p>As a string-bean, it is of fair quality, good when shelled in the green
+state, and farinaceous and mild flavored when ripe.</p>
+
+
+<p><span class="smcap">Blue Pod</span>.</p>
+
+<p>A half-dwarf variety, growing from two to three feet high, with a
+branching stem, deep-green foliage, and white flowers. The pods are five
+inches long, pale-green while young, light-yellow as the season of
+maturity approaches, cream-white when fully ripe, and contain five or
+six seeds.</p>
+
+<p>Its season is intermediate. If sown early, the plants will blossom in
+seven weeks, afford pods for stringing in eight weeks, green beans in
+ten or eleven weeks, and ripen their seeds in ninety-seven days. It is a
+week earlier than the White Marrow, and ten days in advance of the
+Pea-bean. Plantings may be made as late as the last week in June, which
+will yield pods for the table in seven weeks, and ripen the middle of
+September, or in about twelve weeks.</p>
+
+<p>The ripe seed is white, oblong, flattened, rounded on the back, often
+squarely or angularly shortened at the ends, half an inch long, and a
+fourth of an inch thick: twenty-seven hundred will measure a quart.</p>
+
+<p>It is a field rather than a garden variety; though the green pods are
+tender and well flavored. If planted in drills two feet apart, five
+pecks of seed will be required for an acre; or four pecks for the same
+quantity of ground, if the rows are two feet and a half apart. If
+planted in hills, six or eight seeds should be put in each; and, if the
+hills are three feet apart, twelve quarts of seed will plant an acre.</p>
+
+<p>The Blue Pod is the earliest of the field varieties; more prolific, more
+generally cultivated, and more abundant in the market, than either the
+Pea-bean or the White Marrow. It<span class='pagenum'><a name="Page_454" id="Page_454">[Pg 454]</a></span> is, however, much less esteemed; and,
+even in its greatest perfection, is almost invariably sold at a lower
+price.</p>
+
+<p>On account of its precocity, it is well suited for planting in fields of
+corn, when the crop may have been partially destroyed by birds or
+insects, and the season has too far advanced to admit of a replanting of
+corn. In field-culture, Blue-pod beans are planted till the 25th of
+June.</p>
+
+
+<p><span class="smcap">Canada Yellow.</span></p>
+
+<p>Round American Kidney. <i>Law.</i></p>
+
+<p>The plants of this variety are from fourteen to sixteen inches high, and
+of medium strength and vigor; flowers lilac-purple; the pods are five
+inches long, nearly straight, green while young, yellow at maturity, and
+contain from four to six seeds.</p>
+
+<p>Season intermediate. If sown early, the plants will blossom in six or
+seven weeks, supply the table with pods in eight weeks, green
+shelled-beans in ten weeks, and ripen off in ninety days. When planted
+after settled warm weather, the variety grows rapidly, and ripens
+quickly; blossoming in less than six weeks, and ripening in seventy
+days, from the time of planting. For green shelled-beans, the seeds may
+be planted till the middle of July.</p>
+
+<p>The ripe seeds are of an ovoid or rounded form, and measure half an inch
+in length and three-eighths of an inch in thickness. They are of a
+yellowish-drab color, with a narrow, reddish-brown line about the eye;
+the drab changing, by age, to dull nankeen-yellow. About seventeen
+hundred are contained in a quart; and this amount of seeds will plant
+two hundred and fifty feet of drill, or a hundred and seventy-five
+hills.</p>
+
+<p>The variety is quite productive, and excellent as a shelled bean, green
+or dry. The young pods are not so tender as those of many other sorts,
+and are but little used.<span class='pagenum'><a name="Page_455" id="Page_455">[Pg 455]</a></span></p>
+
+
+<p><span class="smcap">Chilian</span>.</p>
+
+<p>Plant sixteen or eighteen inches high, sturdy and vigorous; foliage
+large, deep-green, wrinkled; flowers pale-lilac; the pods are five
+inches and a half long, slightly curved, pale-green while young,
+yellowish-white when ripe, and contain five seeds.</p>
+
+<p>If planted early in the season, the variety will blossom in seven weeks,
+yield pods for the table in about eight weeks, and ripen in a hundred
+days, from the time of planting.</p>
+
+<p>The ripe seeds are of a clear, bright pink, or rose color; gradually
+becoming duller and darker from the time of harvesting. They are
+kidney-shaped, a little flattened, and of large size; generally
+measuring three-fourths of an inch long, and three-eighths of an inch
+thick. Twelve hundred and fifty are contained in a quart, and will be
+sufficient for planting a row or drill of two hundred feet, or for a
+hundred and twenty-five hills.</p>
+
+<p>The variety is healthy, and moderatively productive; not much esteemed
+for its young pods, but is worthy of cultivation for the large size and
+good quality of the beans; which, either in the green or ripe state, are
+quite farinaceous and mild flavored.</p>
+
+
+<p><span class="smcap">Crescent-Eyed</span>.</p>
+
+<p>Height fourteen or fifteen inches; flowers white,&mdash;the upper petals
+slightly stained with red; the pods are five inches and a half long,
+pale-green and somewhat curved when young, yellowish-white when fully
+ripe, and contain five seeds.</p>
+
+<p>Season intermediate. If planted early, the variety will blossom in seven
+weeks, yield pods for stringing in eight weeks, supply the table with
+green beans in eleven weeks, and ripen in about ninety days. When
+planted and grown under the influence of summer weather, pods may be
+plucked<span class='pagenum'><a name="Page_456" id="Page_456">[Pg 456]</a></span> for the table in fifty days, and the crop will ripen in about
+twelve weeks.</p>
+
+<p>The beans, when ripe, are white, with a large, rose-red patch about the
+eye; the colored portion of the surface being striped and marked with
+brownish-red. The fine rose-red changes by age to a brownish-red, and
+the red streaks and markings become relatively duller and darker: they
+are somewhat kidney-shaped, and measure three-fourths of an inch in
+length and three-eighths of an inch in thickness. A quart contains
+nearly thirteen hundred seeds, and will plant a hundred and fifty hills,
+or a row of two hundred feet.</p>
+
+<p>The variety yields well, and the green pods are tender and well
+flavored. It is, however, generally cultivated for its seeds, which are
+of large size and excellent quality, whether used in a green or ripe
+state.</p>
+
+
+<p><span class="smcap">Dun-Colored.</span></p>
+
+<p>Plant of vigorous, branching habit, sixteen inches in height, with
+broad, deep-green foliage and purplish-white flowers; the pods are five
+inches and a half long, half an inch broad, green and nearly straight
+while young, yellow and slender when fully ripe, and contain five or six
+beans.</p>
+
+<p>The ripe seeds are dun-colored or dark-drab, usually with a greenish
+line encircling the eye, kidney-shaped, five-eighths of an inch long,
+and about a fourth of an inch thick. A quart contains about seventeen
+hundred beans, and will plant a row of two hundred and twenty-five feet,
+or a hundred and seventy-five hills.</p>
+
+<p>It is one of the earliest of the dwarf varieties; blossoming in about
+six weeks, producing young pods in seven weeks, and ripening in
+eighty-five days, from the time of planting. When sown after settled
+warm weather, pods may be gathered for use in six weeks; and, for these,
+plantings may be made until the 1st of August.<span class='pagenum'><a name="Page_457" id="Page_457">[Pg 457]</a></span></p>
+
+<p>As a shelled-bean, green or dry, it is of little value, and hardly
+worthy of cultivation. As an early string-bean, it is one of the best.
+The pods are not only succulent and tender, but suitable for use very
+early in the season. It is also quite prolific; and, if planted at
+intervals of two weeks till the last of July, will supply the table to
+the last of September.</p>
+
+<p>The variety has long been cultivated in England and other parts of
+Europe, and is much esteemed for its hardiness and productiveness.</p>
+
+
+<p><span class="smcap">Dwarf Cranberry.</span></p>
+
+<p>Plant vigorous; and, if the variety is pure, strictly a Dwarf, growing
+about sixteen inches high. As generally found in gardens, the plants
+send out slender runners, eighteen inches or two feet in length. The
+flowers are pale-purple; the pods are five inches long, sickle-shaped,
+pale-green in their young state, nearly white when ripe, and contain
+five or six seeds.</p>
+
+<p>The ripe seeds are smaller than those of the running variety, but of the
+same form and color: sixteen hundred are contained in a quart, and will
+plant nearly two hundred feet of drill, or a hundred and seventy-five
+hills.</p>
+
+<p>The genuine Dwarf Cranberry is not one of the earliest varieties, but
+rather an intermediate sort. If sown as soon as the weather will admit,
+the plants will blossom in seven or eight weeks, and the young pods may
+be gathered for use in nine weeks. In favorable seasons, the crop is
+perfected in about ninety days. If planted in June, the variety will
+ripen in ten weeks.</p>
+
+<p>It is hardy and productive; and the young pods are not only succulent
+and tender, but are suitable for use at a more advanced stage of growth
+than those of most varieties. The beans, in their green state, are
+farinaceous and well flavored, but, after ripening, are little used; the
+color being objectionable.</p>
+
+<p>A variety with a brownish-red, oval, flattened seed, half<span class='pagenum'><a name="Page_458" id="Page_458">[Pg 458]</a></span> an inch in
+length, is extensively known and cultivated as the Dwarf Cranberry. It
+is ten or twelve days earlier, the plants are smaller and less
+productive, the young pods less tender and succulent, and the seeds
+(green or ripe) less farinaceous, than those of the true variety. With
+the exception of its earlier maturity, it is comparatively not worthy of
+cultivation.</p>
+
+
+<p><span class="smcap">Dwarf Horticultural.</span></p>
+
+<p>Variegated Dwarf Prague.</p>
+
+<p>Stem about sixteen inches high; plant of vigorous, branching habit;
+flowers purple; pods five inches long, green while young, but changing
+to yellow, marbled and streaked with brilliant rose-red, when
+sufficiently advanced for shelling in their green state. At maturity,
+the clear, pale-yellow is changed to brownish-white, and the bright-red
+variegations are either entirely obliterated, or changed to dull, dead
+purple. If well formed, the pods contain five (rarely six) seeds.</p>
+
+<p>It is a medium or half-early sort; and, if planted as soon as the
+weather becomes favorable, will blossom in seven weeks, produce pods for
+the table in about eight weeks, and ripen in ninety-five or a hundred
+days. Planted and grown in summer weather, the variety will produce
+green pods in seven weeks, and ripen in ninety days.</p>
+
+<p>The ripe seeds resemble those of the running variety in form and color;
+but they are smaller, a little more slender, and usually flattened
+slightly at the sides. When pure, they are egg-shaped; and a much
+compressed or a longer and more slender form is indicative of
+degeneracy. Fourteen hundred beans are contained in a quart; and this
+quantity of seed will be sufficient for planting a row of a hundred and
+seventy-five feet, or a hundred and forty hills.</p>
+
+<p>The Dwarf Horticultural Bean is quite productive, and the young pods are
+tender and of good quality. It is, however, not so generally cultivated
+for its young pods as for its seeds,<span class='pagenum'><a name="Page_459" id="Page_459">[Pg 459]</a></span> which are much esteemed for their
+mild flavor and farinaceous quality. For shelling in the green state, it
+is one of the best of the Dwarfs, and deserves cultivation.</p>
+
+
+<p><span class="smcap">Dwarf Sabre.</span></p>
+
+<p>Dwarf Case-knife. Dwarf Cimeter.</p>
+
+<p>A half-dwarf, French variety, two and a half to three feet high. As the
+running shoots are quite slender, and usually decay before the crop
+matures, it is always cultivated as other Dwarf sorts. Foliage large,
+wrinkled, and blistered; the flowers are white; the pods are very large,
+seven to eight inches long, and an inch in width, often irregular and
+distorted, green while young, paler as the season of maturity
+approaches, brownish-white when ripe, and contain seven or eight seeds.</p>
+
+<p>The ripe bean is white, kidney-shaped, flattened, often twisted or
+contorted, three-fourths of an inch in length, and three-eighths of an
+inch in width: about twelve hundred are contained in a quart. As the
+variety is a vigorous grower, and occupies much space, this quantity of
+seed will plant a row of two hundred feet, or two hundred and
+twenty-five hills.</p>
+
+<p>Season intermediate. The plants blossom in seven weeks, produce young
+pods in about eight weeks, pods for shelling in their green state in
+eleven or twelve weeks, and ripen in ninety-seven days, from the time of
+sowing. If cultivated for its green pods, the seeds may be planted to
+the middle of July.</p>
+
+<p>The Dwarf Sabre is one of the most productive of all varieties; yielding
+its long, broad pods in great profusion. From the spreading, recumbent
+character of the plants, the pods often rest or lie upon the surface of
+the ground; and, being unusually thin and delicate, the crop often
+suffers to a considerable extent from the effects of rain and dampness
+in unfavorable seasons.<span class='pagenum'><a name="Page_460" id="Page_460">[Pg 460]</a></span></p>
+
+<p>The young pods are remarkable for their tender and succulent character;
+and the beans, both in a green and dried state, are mild and well
+flavored. It is hardy, productive, of good quality, and recommended for
+cultivation.</p>
+
+
+<p><span class="smcap">Dwarf Soissons.</span></p>
+
+<p>A half-dwarf, French bean, similar in habit to the Dwarf Sabre. While
+young, the plants produce slender runners, two feet or more in length;
+but, as they are generally of short duration, the variety is cultivated
+as a Common Dwarf. The flowers are white; pods six inches long,
+pale-green at first, cream-yellow when sufficiently advanced for
+shelling, dull cream-white when fully ripe, and contain five, and
+sometimes six, beans.</p>
+
+<p>The variety is comparatively early. Plants, from seeds sown in spring,
+will blossom in six weeks, produce pods for use in seven weeks, and
+ripen in ninety days. If planted and grown in the summer months, the
+crop will be ready for harvesting in eleven weeks; and sowings for the
+ripe seeds may be made till the beginning of July.</p>
+
+<p>Seeds white, kidney-shaped, flattened, often bent or distorted,
+five-eighths of an inch long, three-eighths of an inch wide, and a
+fourth of an inch thick: fifteen hundred are contained in a quart, and
+will plant a drill two hundred and twenty-five feet in length, or about
+two hundred hills.</p>
+
+<p>The variety is productive, and the young pods are of fair quality; the
+seeds are excellent, whether used green or ripe; the skin is thin; and
+they are much esteemed for their peculiar whiteness, and delicacy of
+flavor.</p>
+
+
+<p><span class="smcap">Early China.</span></p>
+
+<p>China. Red-eyed China.</p>
+
+<p>Plant fifteen inches high, with yellowish-green, wrinkled foliage, and
+white flowers; the pods are five inches long,<span class='pagenum'><a name="Page_461" id="Page_461">[Pg 461]</a></span> green and straight while
+young, yellowish-green as they approach maturity, yellow when fully
+ripe, and contain five (rarely six) beans.</p>
+
+<p>The ripe seeds are white, colored and spotted about the eye with
+purplish-red, oblong, nearly cylindrical at the centre, rounded at the
+ends, six-tenths of an inch long, and three-eighths of an inch thick:
+sixteen hundred and fifty measure a quart, and will plant two hundred
+feet of drill, or two hundred hills.</p>
+
+<p>If planted early in the season, the variety will blossom in six weeks,
+afford young pods for use in seven weeks, green beans in ten weeks, and
+ripen in eighty-five days. When planted and grown in summer, the crop
+will ripen in eleven weeks; and plants from seeds sown as late as the
+first of August will generally afford an abundant supply of tender pods
+from the middle to the close of September.</p>
+
+<p>The Early China is very generally disseminated, and is one of the most
+popular of the Dwarf varieties. It is hardy and productive; but the
+young pods, though succulent and tender, are inferior to those of some
+other varieties. The seeds, green or ripe, are thin-skinned, mealy, and
+mild flavored.</p>
+
+
+<p><span class="smcap">Early Rachel</span>.</p>
+
+<p>A low-growing, branching variety, twelve to fifteen inches high; flowers
+white; the pods are five inches and a half long, green while young,
+becoming paler or greenish-yellow as they approach maturity, cream-white
+when ripe, and contain five seeds.</p>
+
+<p>Planted early in the season, the variety will blossom in about seven
+weeks; and, in eight weeks, the young pods will be fit for use. Pods for
+shelling may be plucked in ten weeks, and the crop will ripen in eighty
+days. For the green pods, the seeds may be planted till the middle or
+twentieth of July.<span class='pagenum'><a name="Page_462" id="Page_462">[Pg 462]</a></span></p>
+
+<p>The ripe seed is yellowish-brown, white at one of the ends,
+kidney-shaped, often abruptly shortened, five-eighths of an inch long,
+and a fourth of an inch thick: nearly two thousand are contained in a
+quart.</p>
+
+<p>The Early Rachel is hardy, and moderately productive, and, as an early
+string-bean, may be desirable; but as a shell-bean, green or dry, it is
+of little value. In common with many other early sorts cultivated as
+string-beans, the pods, though crisp and tender at first, soon become
+too tough and parchment-like for use. In general, the pods of the later
+sorts remain crisp and tender a much longer period than those of the
+earlier descriptions.</p>
+
+
+<p><span class="smcap">Early Valentine</span>.</p>
+
+<p>Valentine.</p>
+
+<p>Plant about sixteen inches high, with small, yellowish-green leaves and
+white flowers; the pods are comparatively short, usually four and a half
+or five inches long, sickle-shaped, almost cylindrical, green while
+young, yellow when ripe, and contain five seeds.</p>
+
+<p>The variety is productive, and quite early, though not one of the
+earliest. When sown at the commencement of the season, the plants will
+blossom in six weeks, produce pods for use in about seven weeks, and
+ripen in thirteen weeks, or ninety days, from the time of planting. If
+planted after the beginning of summer weather, pods may be gathered for
+the table in fifty days, and the beans will ripen in eleven weeks.</p>
+
+<p>The beans, when ripe, are of a pale-pink color, marbled or variegated
+with rose-red, becoming duller and browner by age, oblong, nearly
+straight, sometimes distorted and irregular as if pressed out of their
+natural shape, often more or less shortened at the ends, five-eighths of
+an inch long, three-eighths of an inch wide, and about the same in
+thickness.<span class='pagenum'><a name="Page_463" id="Page_463">[Pg 463]</a></span> A quart will contain eighteen or nineteen hundred seeds;
+which will be sufficient for a hundred and seventy-five hills, or for a
+drill, or row, of two hundred or two hundred and twenty-five feet.</p>
+
+<p>The Early Valentine is generally cultivated for its tender and very
+fleshy pods, which remain long on the plants without becoming hard and
+tough. They make an excellent, brittle pickle; and, when cooked, are
+equal to those of any other Dwarf variety. The shelled-beans, either in
+their green or ripe state, are little esteemed.</p>
+
+<p>The variety has long been grown in England and other parts of Europe,
+and is common to gardens in almost every section of the United States.</p>
+
+
+<p><span class="smcap">Golden Cranberry</span>.</p>
+
+<p>Canadian. Round American Kidney.</p>
+
+<p>Height about sixteen inches; flowers purple; the pods are five inches
+and a half long, five-eighths of an inch broad, somewhat irregular in
+form, yellow when ripe, and contain five seeds.</p>
+
+<p>Season intermediate. Early plantings will blossom in seven weeks, yield
+pods for the table in eight weeks, and ripen in ninety days.</p>
+
+<p>The ripe seeds are pale greenish-yellow, with an olive-green line
+encircling the eye; roundish-ovoid, three-eighths of an inch long, and
+nearly the same in thickness. A quart contains nearly eighteen hundred
+seeds, and will plant a row, or drill, of two hundred feet, or two
+hundred and twenty-five hills.</p>
+
+<p>As a string-bean, or for shelling in the green state, it is inferior to
+many other varieties, and is little cultivated for use in these forms;
+but as a variety for baking, or for cooking in any form when ripe, it is
+much esteemed, and recommended for cultivation.</p>
+
+<p>Hardy and productive.<span class='pagenum'><a name="Page_464" id="Page_464">[Pg 464]</a></span></p>
+
+
+<p><span class="smcap">Long Yellow Six-Weeks.</span></p>
+
+<p>Six-weeks. Yellow Six-weeks. Yellow Flageolet. <i>Vil.</i></p>
+
+<p>The plants of this familiar variety are of vigorous, branching habit,
+and from fourteen to sixteen inches high; the flowers are pale-purple;
+the pods are five inches long, six-tenths of an inch broad, often curved
+or sickle-shaped, green at first, gradually becoming paler, cream-yellow
+when ripe, and contain five (rarely six) beans.</p>
+
+<p>It is one of the earliest of the Dwarf varieties. Spring plantings will
+blossom in six weeks, produce pods for the table in seven weeks, and
+ripen in eighty-seven days. Summer plantings will afford pods for the
+table in about six weeks, and ripen in sixty-three days. When planted as
+late in the season as the last of July or first of August, the variety
+will afford an abundant supply of tender pods from the middle to the
+last of September.</p>
+
+<p>The ripe seeds are pale yellowish-drab, with an olive-green line about
+the eye; the drab rapidly changing by age to dull yellowish-brown. They
+are kidney-shaped, rather straight, three-fourths of an inch long, and
+three-tenths of an inch thick. About fourteen hundred beans are
+contained in a quart, and will plant a row of two hundred feet, or a
+hundred and fifty hills.</p>
+
+<p>It is quite productive, and an excellent early string-bean, but less
+valuable as a green shelled-bean, or for cooking when ripe. On account
+of the tender and delicate character of the pods, the ripe seeds are
+often injured by damp or continued rainy weather. A popular, early
+garden-bean, much cultivated both in this country and in Europe.</p>
+
+
+<p><span class="smcap">Mohawk.</span></p>
+
+<p>Early Mohawk.</p>
+
+<p>Stem about eighteen inches high, sturdy and branching; foliage large,
+deep-green, wrinkled, and blistered; flowers<span class='pagenum'><a name="Page_465" id="Page_465">[Pg 465]</a></span> pale-lilac; the pods are
+five inches and a half long, five-eighths of an inch wide, and generally
+contain five seeds,&mdash;while young they are green, and nearly straight; as
+they approach maturity they become paler; and, when ripe, are frequently
+streaked and spotted with purple.</p>
+
+<p>The ripe seeds are variegated with drab, dull purple, and different
+shades of brown; the brown and dull purple prevailing: they are
+kidney-shaped, and measure nearly three-fourths of an inch in length,
+and three-eighths of an inch in width. A quart contains about fourteen
+hundred and fifty seeds, and will plant a hundred and seventy-five feet
+of drill, or a hundred and seventy-five hills.</p>
+
+<p>It is about a week later than the earliest varieties. Spring plantings
+will blossom in about seven weeks, produce pods for the table in eight
+weeks, and ripen in a hundred days, from the time of sowing. In ordinary
+seasons, the variety will ripen perfectly if planted the last week in
+June; and will yield an abundance of pods for the table, if the planting
+be made as late in the season as the last of July.</p>
+
+<p>The Early Mohawk is quite productive, and one of the hardiest of the
+Dwarf varieties. It is well adapted for early planting, and is
+extensively grown by market-gardeners as an early string-bean. The young
+pods are comparatively tender, and of good quality; and, if gathered as
+they become of suitable size, the plants will continue to yield them in
+great abundance. The shelled-beans, green or dry, are less esteemed, and
+considered inferior to many other varieties.</p>
+
+
+<p><span class="smcap">Newington Wonder</span>.</p>
+
+<p>A healthy, vigorous variety, with deep-green foliage and bright-purple
+flowers. The plants often produce slender, barren runners, eighteen
+inches or two feet in length; but they are generally of short duration,
+and the variety is treated as other Dwarfs.<span class='pagenum'><a name="Page_466" id="Page_466">[Pg 466]</a></span></p>
+
+<p>The pods are small and straight; usually about four inches long, and
+nearly half an inch broad. They are pale-green at first; and afterwards
+change to yellowish-white, tinted or washed with bright pink. At
+maturity they are dusky-drab, sometimes clouded or shaded with purple,
+and contain six or seven beans.</p>
+
+<p>The ripe seeds are pale brownish-drab, with a yellowish-brown line about
+the eye; oblong, flattened, shortened at the ends, nearly half an inch
+long, and a fourth of an inch deep: about thirty-six hundred are
+contained in a quart. As the seeds are comparatively small, and the
+plants of spreading habit, this amount of seeds will plant a row four
+hundred feet in length, or four hundred hills.</p>
+
+<p>The variety is not early, and, when cultivated for its seeds, should
+have the benefit of the whole season; though, with favorable autumnal
+weather, the crop will ripen if planted the middle of June. Spring
+plantings will blossom in eight weeks, produce young pods in nine weeks,
+and ripen in a hundred and six days.</p>
+
+<p>The Newington Wonder is remarkably prolific; and, in its manner of
+growth and general character, resembles the Tampico or Turtle-soup. As a
+string-bean, it is one of the best. The pods, though not large, are
+crisp, succulent, and tender, and produced in great abundance throughout
+most of the season. The seeds, in their green state, are small, and of
+little value for the table: when ripe, they afford an excellent
+substitute for the Tampico or Turtle-soup; the difference, aside from
+the color, being scarcely perceptible.</p>
+
+<p>The Newington Wonder of English and French authors appears to be, in
+some respects, distinct from the American variety. It is described as
+very dwarf, about a foot high, early and productive; pods dark-green,
+moderately long, not broad, thick and fleshy; seeds quite small, light
+chestnut-colored.<span class='pagenum'><a name="Page_467" id="Page_467">[Pg 467]</a></span></p>
+
+
+<p><span class="smcap">Pea-Bean.</span></p>
+
+<p>Plant vigorous, much branched, and, like the Blue Pod and White Marrow,
+inclined to send up running shoots; foliage comparatively small,
+deep-green; flowers white; the pods are about four inches long, half an
+inch wide, nearly straight, green when young, paler as they approach the
+season of ripening, yellowish when fully ripe, and contain five beans.</p>
+
+<p>It is comparatively a late variety. When planted in spring, it will
+blossom in fifty days, afford green pods in fifty-eight days, and ripen
+in about fifteen weeks. In favorable autumns, it will ripen if planted
+as late as the 20th of June; but it is not so early as the Blue Pod or
+White Marrow, and, when practicable, should have the advantage of the
+entire season.</p>
+
+<p>The ripe seeds of the pure variety are quite small, roundish-ovoid,
+five-sixteenths of an inch long, a fourth of an inch in width and
+thickness, and of a pure yet not glossy white color: about forty-four
+hundred seeds are contained in a quart.</p>
+
+<p>As a garden variety, it is of little value, though the young pods are
+crisp and tender. It is cultivated almost exclusively as a field-bean.
+If planted in rows or drills two feet apart, three pecks of seeds will
+be required for an acre; or eighteen quarts will seed this quantity of
+land, if the rows are two feet and a half apart. When planted in hills,
+eight seeds are allowed to a hill; and, if the hills are made three feet
+apart, eight quarts will plant an acre. The yield varies from fourteen
+to twenty bushels, according to soil, season, and cultivation.</p>
+
+<p>The Pea-bean, the White Marrow, and the Blue Pod are the principal if
+not the only kinds of much commercial importance; the names of other
+varieties being rarely, if ever, mentioned in the regular reports of the
+current prices of the markets. If equally well ripened, and, in their
+re<span class='pagenum'><a name="Page_468" id="Page_468">[Pg 468]</a></span>spective varieties, equally pure, the Pea-bean and the White Marrow
+command about the same prices; the former, however, being more abundant
+in the market than the latter. By many, and perhaps by a majority, the
+Pea-bean is esteemed the best of all baking varieties.</p>
+
+
+<p><span class="smcap">Pottawottomie.</span></p>
+
+<p>The plants of this variety are remarkable for their strong, vigorous
+habit, and large, luxuriant foliage. The flowers are flesh-white; the
+pods are six inches long, green at first, then mottled and streaked with
+lively rose-red on a cream-white ground (the markings changing to purple
+at maturity), and contain five (rarely six) seeds.</p>
+
+<p>The variety is comparatively late. If sown early in the season, the
+plants will flower in seven weeks, afford pods for shelling in eleven
+weeks, and ripen in a hundred days, from the time of planting.</p>
+
+<p>The ripe seeds are of a light creamy-pink color, streaked and spotted
+with a red or reddish-brown: the soft, flesh-like color, however, soon
+becomes duller and darker, and at last gives place to a dull,
+cinnamon-brown. They are kidney-shaped, fully three-fourths of an inch
+long, and about three-eighths of an inch broad. About a thousand will
+measure a quart, and will plant a row two hundred feet in length, or a
+hundred and twenty-five hills. On account of the large size and
+spreading habit of the plants, five seeds will be sufficient for a hill;
+and, in the rows, they should be dropped five or six inches from each
+other.</p>
+
+<p>The young pods are inferior to most varieties in crispness, and
+tenderness of texture; and are comparatively but little used. The seeds
+are remarkably large, separate easily from the pods, and, green or ripe,
+are remarkably farinaceous and well flavored, nearly or quite equalling
+the Dwarf and Running Horticultural.<span class='pagenum'><a name="Page_469" id="Page_469">[Pg 469]</a></span></p>
+
+
+<p><span class="smcap">Red Flageolet.</span></p>
+
+<p>Scarlet Flageolet.</p>
+
+<p>A half-dwarf, French Bean, two to three feet high; flowers pale-purple;
+the pods are six inches and a half long, somewhat curved, green while
+young, pale-yellow at maturity, and contain five or six seeds.</p>
+
+<p>It is one of the latest of the Dwarf varieties. If sown early, the
+plants will blossom in seven weeks, and pods may be gathered for use in
+about nine weeks; in thirteen weeks the pods will be sufficiently
+advanced for shelling, and the crop will be ready for harvesting in a
+hundred and ten days. It requires the whole season for its full
+perfection; but, for its young pods or for green beans, plantings may be
+made to the last week in June.</p>
+
+<p>The ripe beans are blood-red when first harvested, but gradually change
+by age to deep-purple: they are kidney-shaped, nearly straight, slightly
+flattened, three-fourths of an inch long, three-eighths of an inch
+broad, and nearly the same in thickness. Fifteen hundred seeds are
+contained in a quart.</p>
+
+<p>The Red Flageolet yields abundantly; and the young pods are not only of
+good size, but remarkably crisp and tender. If plucked as they become
+fit for use, the plants continue to produce fresh pods for many weeks.
+The green beans are farinaceous, and excellent for table use; but are
+seldom cooked in their ripened state.</p>
+
+
+<p><span class="smcap">Red-Speckled.</span></p>
+
+<p>Plant branching, and of strong growth,&mdash;nearly a foot and a half high;
+foliage remarkably large; flowers pale-purple; pods five inches and a
+half long, nearly straight, green while young, paler with occasional
+marks and spots of purple when more advanced, yellowish-white when ripe,
+and containing five (rarely six) seeds.<span class='pagenum'><a name="Page_470" id="Page_470">[Pg 470]</a></span></p>
+
+<p>Season intermediate. Plants from seeds sown after settled warm weather
+will blossom in six weeks, and green pods may be plucked for use in
+fifty days. For shelling in their green state, pods may be gathered in
+ten weeks, and the crop will ripen off in ninety days. For its young
+pods, or for green beans, plantings may be made to the last week in
+June; but the crop will not mature, unless the weather continues
+favorable till the 1st of October.</p>
+
+<p>The ripe seeds are variegated with deep-red and pale-drab, the red
+predominating; kidney-shaped, nearly straight, three-fourths of an inch
+long, and three-tenths of an inch deep. A quart contains fourteen
+hundred and fifty seeds, and will plant a row of two hundred and
+twenty-five feet, or a hundred and fifty hills.</p>
+
+<p>The variety is hardy and productive. It is extensively cultivated as a
+garden-bean in England and France, and has been common to the gardens of
+this country for nearly two centuries. The young pods are of medium
+quality; but the seeds, green or dry, are mealy and well flavored. On
+account of the parchment-like character of the pods, the seeds seldom
+suffer from the effects of wet weather.</p>
+
+
+<p><span class="smcap">Refugee.</span></p>
+
+<p>Thousand to One.</p>
+
+<p>Plant sixteen to eighteen inches high, and readily distinguished from
+most varieties by its small, smooth, deep-green, and elongated leaves;
+flowers purple; pods five inches long, nearly cylindrical, pale-green
+while young, greenish-white streaked with purple when sufficiently
+advanced for shelling, yellow when ripe, and usually yielding five
+beans.</p>
+
+<p>The Refugee is not an early sort. The plants blossom in seven weeks,
+produce young pods in eight weeks, and ripen in eighty-seven days, from
+the time of sowing. Plantings for the ripened product may be made till
+the middle of June; and for the green pods, to the middle of July.<span class='pagenum'><a name="Page_471" id="Page_471">[Pg 471]</a></span></p>
+
+<p>The ripe seeds are light-drab, with numerous spots and broad patches of
+bright-purple, nearly straight, cylindrical at the middle, tapering to
+the ends (which are generally rounded), five-eighths of an inch long,
+and three-tenths of an inch thick. Eighteen hundred and fifty are
+contained in a quart, and will plant a row two hundred and fifty feet in
+length, or two hundred hills.</p>
+
+<p>The variety is hardy, yields abundantly, and the young pods are thick,
+fleshy, and tender in texture. As a string-bean, or for pickling, it is
+considered one of the best of all varieties, and is recommended for
+general cultivation. The seeds are comparatively small, and are rarely
+used either in a green or ripened state.</p>
+
+
+<p><span class="smcap">Rice.</span> <i>Vil.</i></p>
+
+<p>Half-dwarf, about two feet high; flowers white; pods very small,
+scarcely more than three inches in length, and only two-fifths of an
+inch in width, usually containing six seeds.</p>
+
+<p>The variety requires a full season for its perfection. Plants from seeds
+sown early in spring will blossom in seven weeks, yield young pods in
+ten weeks, and ripen in a hundred and twelve days.</p>
+
+<p>The ripe seeds are very small, and of a peculiar yellowish-white,
+semi-transparent, rice-like color and appearance. They are quite
+irregular in form, usually somewhat oblong or ovoid, often abruptly
+shortened at the ends, three-eighths of an inch long, and a fourth of an
+inch thick. Nearly five thousand are contained in a quart.</p>
+
+<p>The young pods are tender and excellent; but the green beans are small,
+and rarely used. The ripe seeds are peculiar, both in consistency and
+flavor: they are quite brittle and rice-like; and, when cooked, much
+relished by some, and little esteemed by others.<span class='pagenum'><a name="Page_472" id="Page_472">[Pg 472]</a></span></p>
+
+
+<p><span class="smcap">Rob-Roy.</span></p>
+
+<p>Plant half-dwarf,&mdash;early in the season, producing slender, transient,
+barren runners two or three feet in length; flowers purplish-white; the
+pods are five inches long, often produced in pairs, yellow as they
+approach maturity, yellowish-white when ripe, and contain five or six
+seeds.</p>
+
+<p>It is one of the earliest of the Dwarfs. Spring plantings will blossom
+in six weeks, produce pods for the table in seven weeks, and ripen in
+eighty-two days. If planted in June, pods may be plucked for use in six
+weeks, and the crop will be ready for harvesting in sixty-eight days.</p>
+
+<p>The ripe seeds are clear, bright-yellow; the surface being generally
+veined, and the eye surrounded with an olive-green line. They are of an
+oblong form, nearly straight on the side of the eye, rounded at the
+back, five-eighths of an inch long, and three-tenths of an inch deep.
+Fifteen hundred seeds are contained in a quart, and will be sufficient
+to plant a row of two hundred feet, or a hundred and fifty hills.</p>
+
+<p>The Rob-Roy generally matures in great perfection; being seldom stained
+or otherwise injured by rain or the dampness of ordinary seasons. It is
+also one of the earliest of the Dwarf varieties, but desirable as a
+string-bean rather than for its qualities as a green shelled-bean, or
+for cooking when ripe. If cultivated for its pods only, plantings may be
+made until the first of August.</p>
+
+
+<p><span class="smcap">Round Yellow Six-Weeks.</span></p>
+
+<p>Round Yellow. Dwarf Yellow.</p>
+
+<p>Fourteen to sixteen inches high; flowers pale-purple; pods about five
+inches long, half an inch broad, pale yellowish-green as they approach
+maturity, and, when fully ripe, remarkably slender, and more curved than
+in their green state,&mdash;they contain five or six beans.<span class='pagenum'><a name="Page_473" id="Page_473">[Pg 473]</a></span></p>
+
+<p>The variety is early; blossoming in six weeks, producing young pods in
+seven weeks, and ripening in ninety days, from the time of planting.
+When planted in June, pods may be plucked for use in seven weeks, and
+the crop will be ready for harvesting in eighty days. For its green
+pods, plantings may be made to the last of July.</p>
+
+<p>The ripe seeds are orange-yellow, with a narrow, reddish-brown belt, or
+line, encircling the eye; oblong or ovoid, half an inch long, and
+three-tenths of an inch thick. A quart contains two thousand seeds, and
+will plant a row two hundred and twenty-five feet in length, or two
+hundred and twenty-five hills.</p>
+
+<p>As an early string-bean, the variety is worthy of cultivation, but is
+little used, and is really of little value, as a shelled-bean, green or
+ripe. It has been common to the gardens of this country for more than a
+century; and, during this period, no apparent change has taken place in
+the character of the plant, or in the size, form, or color of the seed.</p>
+
+
+<p><span class="smcap">Solitaire.</span></p>
+
+<p>A French variety. The ripe seeds are similar to those of the Refugee;
+but the plants are quite distinct in foliage and general habit. Its
+height is about eighteen inches; the flowers are purple; the pods are
+six inches long, slender, nearly cylindrical, green at first, paler and
+streaked with purple when more advanced, and contain six seeds.</p>
+
+<p>It is not early. Spring plantings will blossom in sixty days, produce
+pods for the table in seventy days, and ripen in about fifteen weeks. It
+may be planted for its green pods until the first of July.</p>
+
+<p>The beans, when ripe, are variegated with light-drab and deep-purple,
+the purple prevailing. They are often straight, sometimes curved, nearly
+cylindrical at the eye, usually rounded, but sometimes shortened, at the
+ends, three-fourths of an<span class='pagenum'><a name="Page_474" id="Page_474">[Pg 474]</a></span> inch long, and a fourth of an inch thick: two
+thousand measure a quart.</p>
+
+<p>On account of the size and branching character of the plants, more space
+must be allowed in cultivation than is usually given to Common Dwarf
+varieties. If planted in rows, they should be at least eighteen inches
+apart, and the plants eight or ten inches from each other in the rows;
+and, if planted in hills, they should be thinned to four or five plants,
+and the hills should not be less than three feet apart.</p>
+
+<p>It is not much esteemed as a shelled-bean, either green or ripe. As a
+string-bean, it is one of the best. Its pods are long, cylindrical,
+remarkably slender, succulent, and tender. It is also a very prolific
+variety, and the pods remain for an unusual period without becoming
+tough or too hard for the table. Recommended for cultivation.</p>
+
+
+<p><span class="smcap">Swiss Crimson.</span></p>
+
+<p>Scarlet Swiss. <i>Vil.</i></p>
+
+<p>Plant vigorous, often producing running shoots; flowers pale-purple;
+pods nearly straight, six inches long, pale-green while young, yellow
+streaked with brilliant rose-red as they approach maturity, and
+containing five (rarely six) seeds.</p>
+
+<p>It is comparatively a late variety. If planted as early as the weather
+will permit, the plants will blossom in seven weeks, the young pods will
+be ready for use in nine weeks, and the crop will be ready for
+harvesting in a hundred and five days. Planted and grown in summer
+weather, it will produce young pods in sixty days, and ripen in thirteen
+weeks. Plantings for the green seeds may be made to the first of July.</p>
+
+<p>The ripe seeds are clear bright-pink, striped and spotted with deep
+purplish-red: the pink changes gradually to dull, dark-red, and the
+variegations to dark-brown. They are kid<span class='pagenum'><a name="Page_475" id="Page_475">[Pg 475]</a></span>ney-shaped, comparatively
+straight, somewhat flattened, three-fourths of an inch long, and
+three-eighths of an inch broad. Thirteen hundred seeds are contained in
+a quart, and will plant a row two hundred feet in length, or a hundred
+and fifty hills.</p>
+
+<p>It is hardy and productive, and, as a shelled-bean, of excellent
+quality, either in its green or ripened state. As a variety for
+stringing, it is not above medium quality.</p>
+
+
+<p><span class="smcap">Turtle-Soup.</span></p>
+
+<p>Tampico.</p>
+
+<p>Plant vigorous, producing numerous slender, barren runners two feet or
+more in length; flowers rich deep-purple; pods five inches long, green
+and sickle-shaped while young, pale greenish-white stained with purple
+when more advanced, yellow clouded with purple when ripe, and containing
+five or six seeds.</p>
+
+<p>The variety is quite late, and requires most of the season for its full
+perfection. Plants from early sowings will blossom in eight weeks, the
+young pods will be sufficiently grown for use in ten weeks, and the crop
+will ripen in a hundred and eight days. As the young pods are tender and
+of excellent quality, and are also produced in great abundance, a
+planting for these may be made as late as the last week in June, which
+will supply the table from the last of August till the plants are
+destroyed by frost.</p>
+
+<p>The ripe seeds are small, glossy-black, somewhat oblong, and much
+flattened: thirty-six hundred are contained in a quart, and will plant
+four hundred feet of drill, or three hundred and fifty hills.</p>
+
+<p>It is very productive, and deserving of cultivation for its young and
+tender pods; but is of little or no value for shelling while green. The
+ripened seeds are used, as the name implies, in the preparation of a
+soup, which, as respects color<span class='pagenum'><a name="Page_476" id="Page_476">[Pg 476]</a></span> and flavor, bears some resemblance to
+that made from the green turtle.</p>
+
+
+<p><span class="smcap">Victoria</span>.</p>
+
+<p>This is one of the earliest of the Dwarf varieties. Early plantings will
+blossom in six weeks, yield pods for the table in seven weeks, produce
+pods of suitable size for shelling in about ten weeks, and ripen in
+eighty-four days. When planted after the season has somewhat
+advanced,&mdash;the young plants thus receiving the benefit of summer
+temperature,&mdash;pods may be gathered for the table in about six weeks, and
+the crop will ripen in sixty-three days.</p>
+
+<p>Stalk fourteen to sixteen inches high, with comparatively few branches;
+flowers purple; pods four and a half to five inches long, streaked and
+spotted with purple, tough and parchment-like when ripe, and containing
+five or six seeds.</p>
+
+<p>The ripe seeds are flesh-colored, striped and spotted with purple (the
+ground changing by age to dull reddish-brown, and the spots and markings
+to chocolate-brown), oblong, somewhat flattened, shortened or rounded at
+the ends, five-eighths of an inch long, and three-tenths of an inch
+thick: fourteen hundred are contained in a quart.</p>
+
+<p>The variety is remarkably early; and, on this account, is worthy of
+cultivation. For table use, the young pods and the seeds, green or dry,
+are inferior to many other sorts.</p>
+
+
+<p><span class="smcap">White's Early</span>.</p>
+
+<p>A remarkably hardy and vigorous variety, eighteen to twenty inches high.
+Flowers white, tinged with purple; pods five inches and a half long,
+curved or sickle-shaped, green at first, yellowish-white striped with
+purple when fully ripe, and containing five seeds.</p>
+
+<p>Early plantings will blossom in about six weeks, young pods may be
+plucked for use in seven weeks, and the crop<span class='pagenum'><a name="Page_477" id="Page_477">[Pg 477]</a></span> will ripen in eighty-two
+days. If planted as late in the season as the first week in July, the
+variety will generally ripen perfectly; and, when cultivated for its
+green pods, plantings may be made at any time during the month.</p>
+
+<p>The ripe seeds are either drab or light-slate,&mdash;both colors being
+common,&mdash;marked and spotted with light-drab. In some specimens, drab is
+the prevailing color. They are kidney-shaped, irregularly compressed or
+flattened, nearly three-fourths of an inch long, and three-eighths of an
+inch deep. A quart contains about sixteen hundred seeds, and is
+sufficient for planting a row two hundred and fifty feet in length, or
+two hundred hills.</p>
+
+<p>This variety, as an early string-bean, is decidedly one of the best, and
+is also one of the hardiest and most prolific. The pods should be
+plucked when comparatively young; and, if often gathered, the plants
+will continue a long time in bearing. As a shelled-bean, either in its
+green or ripened state, it is only of medium quality.</p>
+
+<p>The long peduncles, or stems, that support its spikes of flowers, its
+stocky habit, and fine, deep-green, luxurious foliage, distinguish the
+variety from all others.</p>
+
+
+<p><span class="smcap">White Flageolet</span>.</p>
+
+<p>From sixteen to eighteen inches high, of strong and branching habit.
+Flowers white; pods five inches and a half long, sickle-shaped, green
+while young, yellowish-white at maturity, and containing six (rarely
+seven) seeds.</p>
+
+<p>It is a half-early variety; blossoming in six weeks, yielding pods for
+the table in seven weeks, pods for shelling in eleven weeks, and
+ripening in ninety days, from the time of planting. Later plantings will
+ripen in a shorter period, or in about eighty days; and, if cultivated
+as a string-bean, seed sown as late in the season as the last week of
+July will supply the table from the middle of September with an
+abundance of well-flavored and tender pods.<span class='pagenum'><a name="Page_478" id="Page_478">[Pg 478]</a></span></p>
+
+<p>The ripe bean is white, kidney-shaped, flattened, three-fourths of an
+inch long, and three-tenths of an inch broad: about twenty-two hundred
+are contained in a quart, and will plant a drill, or row, of two hundred
+and seventy-five feet, or nearly three hundred hills.</p>
+
+<p>The White Flageolet is very productive, and is recommended for
+cultivation: the young pods are crisp and tender, and the seeds, green
+or ripe, are farinaceous, and remarkable for delicacy of flavor.</p>
+
+
+<p><span class="smcap">White Kidney.</span></p>
+
+<p>Kidney. Large White Kidney. Royal Dwarf.</p>
+
+<p>The plants of this variety are from sixteen to eighteen inches high, and
+readily distinguishable, from their large and broad leaves, and strong,
+branching habit of growth; the flowers are white; the pods are somewhat
+irregular in form, six inches long, green at first, yellow when ripe,
+and contain five (rarely six) beans.</p>
+
+<p>The White Kidney-bean is not early: it blossoms in seven weeks, produces
+young pods in nine weeks, pods for shelling in eleven weeks, and ripens
+in a hundred and ten days, from the time of planting.</p>
+
+<p>The ripe seeds are white, more or less veined, pale-yellow about the
+hilum, kidney-shaped, nearly straight, slightly flattened, fully
+three-fourths of an inch long, and about three-eighths of an inch thick:
+from twelve to thirteen hundred are contained in a quart; and this
+quantity of seeds will plant a hundred and seventy-five feet of drill,
+or a hundred and forty hills.</p>
+
+<p>As a string-bean, the variety has little merit; but as a shelled-bean,
+green or ripe, it is decidedly one of the best of the Dwarfs, and well
+deserving of cultivation. The seeds are of large size, pure white,
+separate readily from the pods, and are tender and delicate.<span class='pagenum'><a name="Page_479" id="Page_479">[Pg 479]</a></span></p>
+
+
+<p><span class="smcap">White Marrow</span>.</p>
+
+<p>White Marrowfat. Dwarf White Cranberry. White Egg.</p>
+
+<p>Plants vigorous, much branched, and inclined to produce running shoots;
+flowers white; pods five inches long, nearly three-fourths of an inch
+broad, pale-green at first, then changing to clear yellow, afterwards
+becoming pure waxen-white, cream-yellow when ripe, and containing five
+seeds.</p>
+
+<p>When planted at the commencement of favorable weather, the variety will
+blossom in seven weeks, yield pods for the table in eight weeks, and
+ripen in a hundred and five days. When grown for the ripened product,
+the planting should not be delayed beyond the 20th of June. Planted at
+this season, or the last week in June, the crop will blossom the first
+week in August; and, about the middle of the month, pods may be gathered
+for the table. By the second week in September, the pods will be of
+sufficient size for shelling; and, if the season be ordinarily
+favorable, the crop will ripen the last of the month. It must not,
+however, be regarded as an early variety; and, when practicable, should
+be planted before the 10th of June.</p>
+
+<p>The ripe seeds are clear white, ovoid or egg-shaped, nine-sixteenths of
+an inch long, and three-eighths of an inch thick. In size, form, or
+color, they are scarcely distinguishable from those of the White Running
+Cranberry. If well grown, twelve hundred seeds will measure a quart.</p>
+
+<p>As a string-bean, the White Marrow is of average quality: but, for
+shelling in the green state, it is surpassed by few, if any, of the
+garden varieties; and deserves more general cultivation. When ripe, it
+is remarkably farinaceous, of a delicate fleshy-white when properly
+cooked, and by many preferred to the Pea-bean.</p>
+
+<p>In almost every section of the United States, as well as in the Canadas,
+it is largely cultivated for market; and is next in importance to the
+last named for commercial purposes.<span class='pagenum'><a name="Page_480" id="Page_480">[Pg 480]</a></span></p>
+
+<p>In field-culture, it is planted in drills two feet apart; the seeds
+being dropped in groups, three or four together, a foot apart in the
+drills. Some plant in hills two and a half or three feet apart by
+eighteen inches in the opposite direction, seeding at the rate of
+forty-four quarts to the acre; and others plant in drills eighteen
+inches apart, dropping the seeds singly, six or eight inches from each
+other in the drills.</p>
+
+<p>The yield varies from twenty to thirty bushels to the acre, though crops
+are recorded of nearly forty bushels.</p>
+
+
+<p><span class="smcap">Yellow-Eyed China.</span></p>
+
+<p>Plant sixteen to eighteen inches high, more branched and of stronger
+habit than the Black or Red Eyed; flowers white; pods six inches long,
+nearly straight, pale-green while young, cream-white at maturity, and
+containing five or six seeds.</p>
+
+<p>It is an early variety. When sown in May, or at the beginning of settled
+weather, the plants will blossom in six weeks, afford string-beans in
+seven weeks, pods for shelling in ten or eleven weeks, and ripen in
+ninety days, from the time of planting. From sowings made later in the
+season (the plants thereby receiving more directly the influence of
+summer weather), pods may be plucked for the table in about six weeks,
+and ripened beans in seventy-five days. Plantings for supplying the
+table with string-beans may be made until the last week in July.</p>
+
+<p>The ripe beans are white, spotted and marked about the eye with
+rusty-yellow, oblong, inclining to kidney-shape, more flattened than
+those of the Red or Black Eyed, five-eighths of an inch long, and
+three-eighths of an inch in breadth: fifteen hundred and fifty are
+contained in a quart, and will plant two hundred feet of drill, or a
+hundred and fifty hills. The plants are large and spreading, and most
+productive when not grown too closely together.</p>
+
+<p>The Yellow-eyed China is one of the most healthy, vigorous,<span class='pagenum'><a name="Page_481" id="Page_481">[Pg 481]</a></span> and
+prolific of the Dwarf varieties; of good quality as a string-bean; and,
+in its ripened state, excellent for baking, or in whatever manner it may
+be cooked. It also ripens its seeds in great perfection; the crop being
+rarely affected by wet weather, or injured by blight or mildew.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>POLE OR RUNNING BEANS.</h3>
+
+<p>As a class, these are less hardy than the Dwarfs, and are not usually
+planted so early in the season. The common practice is to plant in hills
+three feet or three and a half apart; though the lower-growing sorts are
+sometimes planted in drills fourteen or fifteen inches apart, and bushed
+in the manner of the taller descriptions of pease.</p>
+
+<p>If planted in hills, they should be slightly raised, and the stake, or
+pole, set before the planting of the seeds. The maturity of some of the
+later sorts will be somewhat facilitated by cutting or nipping off the
+leading runners when they have attained a height of four or five feet.</p>
+
+
+<p><span class="smcap">Case-Knife.</span></p>
+
+<p>This variety, common to almost every garden, is readily distinguished by
+its strong and tall habit of growth, and its broad, deep-green,
+blistered leaves. The flowers are white. The pods are remarkably large;
+often measuring nine or ten inches in length, and nearly an inch in
+width. They are of a green color till near maturity, when they change to
+yellowish-green, and, when fully ripe, to cream-white. A well-formed pod
+contains eight or nine seeds.</p>
+
+<p>Early plantings will blossom in seven or eight weeks, yield pods for
+stringing in about ten weeks, green beans in twelve or thirteen weeks,
+and ripen in a hundred and five days. Later plantings, with the
+exclusive advantage of summer<span class='pagenum'><a name="Page_482" id="Page_482">[Pg 482]</a></span> weather, will supply string-beans in
+seven weeks, pods for shelling in eight or nine weeks, and ripen in
+ninety-six days. Plantings for the green beans may be made till nearly
+the middle of July; and, for the young pods, to the 25th of the month.</p>
+
+<p>The ripe seeds are clear white, kidney-shaped, irregularly flattened or
+compressed, often diagonally shortened at one or both of the ends,
+three-fourths of an inch long, and three-eighths of an inch deep. A
+quart contains about fifteen hundred seeds, and will plant a hundred and
+seventy-five hills.</p>
+
+<p>It is one of the most prolific of the running varieties. As a
+shelled-bean, it is of excellent quality in its green state; and, when
+ripe, farinaceous, and well flavored in whatever form prepared. The
+large pods, if plucked early, are succulent and tender, but coarser in
+texture than those of many other sorts, and not so well flavored.</p>
+
+<p>The Case-knife, in its habit and general appearance, much resembles the
+Sabre, or Cimeter, of the French; and perhaps is but a sub-variety.
+Plants, however, from imported Sabre-beans, were shorter, not so stocky,
+a little earlier, and the pods, generally, less perfectly formed.</p>
+
+
+<p><span class="smcap">Corn-Bean.</span></p>
+
+<p>Stem six feet and upwards in height; flowers bright-lilac; the pods are
+five inches and a half long, green while young, cream-white at maturity,
+and contain six or seven seeds.</p>
+
+<p>The variety is late, but remarkable for hardiness and productiveness.
+The shelled-beans, green or ripe, are little used; the young pods are
+crisp, succulent, and excellent for the table; and the variety deserves
+more general cultivation. If plucked as fast as they become of suitable
+size, the plants will continue to produce them in abundance for six or
+eight weeks.<span class='pagenum'><a name="Page_483" id="Page_483">[Pg 483]</a></span></p>
+
+<p>The ripe seeds are chocolate-brown, somewhat quadrangular, flattened,
+half an inch long, and three-eighths of an inch broad. In size and form,
+they somewhat resemble grains of Indian corn: whence the name. Twelve
+hundred and fifty seeds are contained in a quart, and will plant a
+hundred and twenty-five hills.</p>
+
+
+<p><span class="smcap">Horticultural.</span></p>
+
+<p>Marbled Prague. <i>Vil.</i> London Horticultural.</p>
+
+<p>Stem six feet or more in height; flowers purple; the pods are from five
+to six inches long, nearly three-fourths of an inch broad, pale-green
+while young, greenish-white streaked and blotched with brilliant
+rose-red when more advanced, much contorted, hard, parchment-like and
+very tenacious of their contents when ripe, and enclose five or six
+seeds.</p>
+
+<p>When planted at the commencement of the season, the variety will blossom
+in about seven weeks, produce pods for stringing in nine weeks, green
+beans in twelve weeks, and ripen in a hundred days. Plantings made
+during the last week in June will mature their crop, if the season be
+favorable. For the green beans, plantings may be made until the last of
+June; and, for the young pods, until the first of July.</p>
+
+<p>The ripe beans are flesh-white, streaked and spotted with bright-pink,
+or red, with a russet-yellow line encircling the eye. They are
+egg-shaped, rather more than half an inch in length, and four-tenths of
+an inch in width and depth. From the time of ripening, the soft,
+flesh-like tint gradually loses its freshness, and finally becomes
+cinnamon-brown; the variegations growing relatively duller and darker. A
+quart contains about eleven hundred seeds, and will plant a hundred and
+twenty-five hills.</p>
+
+<p>The Horticultural Bean was introduced into this country from England
+about the year 1825. It has now become very<span class='pagenum'><a name="Page_484" id="Page_484">[Pg 484]</a></span> generally disseminated, and
+is one of the most popular of the running sorts. As a string-bean, it is
+of good quality; shelled in its green state, remarkably farinaceous and
+well flavored; and, when ripe, one of the best for baking or stewing. It
+is hardy and productive, but is liable to deteriorate when raised many
+years in succession from seed saved in the vegetable garden from the
+scattered pods accidentally left to ripen on the poles. To raise good
+seed, leave each year a few hills unplucked; allowing the entire product
+to ripen.</p>
+
+
+<p><span class="smcap">Indian Chief.</span></p>
+
+<p>Wax-bean. Butter-bean. Algerian. D'Alger, of the French.</p>
+
+<p>Stem six or seven feet high, with large, broad foliage and purple
+flowers; the pods are five inches long, nearly as thick as broad,
+sickle-shaped, green at first, but soon change to a fine, waxen,
+semi-transparent cream-white,&mdash;the line marking the divisions being
+orange-yellow. At this stage of growth, the color indicates approaching
+maturity; but the pods will be found crisp and succulent, and are in
+their greatest perfection for the table. When ripe, they are nearly
+white, much shrivelled, and contain six or seven seeds.</p>
+
+<p>When cultivated for the ripened product, the seed should be planted as
+early in the season as the weather will permit. The plants will then
+blossom in eight or nine weeks, afford young pods in about eleven weeks,
+pods for shelling in thirteen or fourteen weeks, and ripen in a hundred
+and twenty-four days. Plantings for green pods may be made until the
+first of July.</p>
+
+<p>At the time of harvesting, the seeds are deep indigo-blue, the hilum
+being white. They are oblong, often shortened abruptly at the ends, half
+an inch long, nearly the same in depth, and three-tenths of an inch
+thick. Fourteen hundred seeds measure a quart, and will plant a hundred
+and seventy-five hills.<span class='pagenum'><a name="Page_485" id="Page_485">[Pg 485]</a></span></p>
+
+<p>Its fine, tender, succulent, and richly colored pods are its chief
+recommendation; and for these it is well worthy of cultivation. They are
+produced in profuse abundance, and continue fit for use longer than
+those of most varieties. In moist seasons, the pods remain crisp and
+tender till the seeds have grown sufficiently to be used in the green
+state. The ripe seeds are little used.</p>
+
+
+<p><span class="smcap">Mottled Cranberry.</span></p>
+
+<p>A comparatively strong-growing, but not tall variety. The flowers are
+white; the pods are short and broad, four inches and a half long,
+three-fourths of an inch wide, yellow at maturity, and contain four or
+five seeds.</p>
+
+<p>If planted early, the variety will blossom in seven weeks, yield pods
+for the table in eight or nine weeks, green beans in eleven weeks, and
+ripen in a hundred days. When planted after settled warm weather, it
+will ripen in ninety days.</p>
+
+<p>The ripe seeds are white, the eye surrounded with a broad patch of
+purple, which is also extended over one of the ends: they are of a
+rounded-oval form, half an inch long, and three-eighths of an inch in
+width and thickness. A quart contains fourteen hundred and fifty seeds,
+and will plant a hundred and fifty hills. As the plants are of dwarfish
+character, the seeds are sometimes sown in drills; a quart being
+required for two hundred feet.</p>
+
+<p>The Mottled Cranberry is moderately productive, and the young pods are
+tender and well flavored: the seeds, while green, are farinaceous, and,
+though of good quality when ripe, are but little used.</p>
+
+
+<p><span class="smcap">Mottled Prolific.</span></p>
+
+<p>Plant branching, healthy, and vigorous, six feet or more in height;
+flowers purple; the pods are four inches and a half<span class='pagenum'><a name="Page_486" id="Page_486">[Pg 486]</a></span> long, usually
+produced in pairs, green at first, washed with purple when more
+advanced, light-brown at maturity, and contain six seeds.</p>
+
+<p>It is a late variety. Plantings made during the first of the season will
+not produce pods for use until the last of July, or beginning of August;
+but, if these are plucked as they become of suitable size, the plants
+will continue in bearing until destroyed by frost.</p>
+
+<p>The ripe beans are drab, thickly and minutely spotted with black, and
+also distinctly marked with regular lines of the same color. They are of
+an oblong form, flattened, often squarely or diagonally shortened at the
+ends, nearly half an inch in length, and three-tenths of an inch in
+width. A quart contains thirty-one hundred seeds, and will plant about
+three hundred hills.</p>
+
+<p>As a shelled-bean, in its green or ripened state, the variety has little
+merit. Its recommendations are its fine, tender pods, its remarkable
+productiveness, and its uniformly healthy habit.</p>
+
+
+<p><span class="smcap">Pr&eacute;dhomme</span>. <i>Vil.</i></p>
+
+<p>Introduced from France. Plant four or five feet high, with broad,
+deep-green, blistered foliage and white flowers; the pods are nearly
+cylindrical, three inches long, green while young, cream-white when
+ripe, and contain from six to eight seeds, set very closely together.</p>
+
+<p>The ripe beans are dull-white, veined, oblong, often shortened at the
+ends, a third of an inch long, and nearly a fourth of an inch in width
+and thickness. A quart contains about thirty-five hundred seeds, and
+will plant three hundred and fifty hills.</p>
+
+<p>Early plantings will blossom in eight weeks, afford pods for the table
+in about ten weeks, and ripen in a hundred and eight days. It may be
+planted for its green pods to the first of July.<span class='pagenum'><a name="Page_487" id="Page_487">[Pg 487]</a></span></p>
+
+<p>It is of little value as a shelled-bean in its green state. When ripe,
+it is of good quality, and, as a string-bean, one of the best; the pods
+being very brittle, succulent, and fine flavored. They remain long upon
+the plants without becoming tough and hard; and are tender, and good for
+use, until almost ripe. On account of their thin and delicate character,
+the seeds, in unfavorable seasons, are often stained and otherwise
+injured by dampness at the time of ripening.</p>
+
+
+<p><span class="smcap">Princess</span>. <i>Vil.</i></p>
+
+<p>A French variety. Plant six feet or more in height, with lively-green
+foliage and white flowers; the pods are five inches long, pale-green
+while young, yellow at maturity, and contain six or seven, and sometimes
+eight, seeds.</p>
+
+<p>The ripe bean is white, egg-shaped, two-fifths of an inch long, and a
+fourth of an inch thick: nearly three thousand are contained in a quart,
+and will plant three hundred and fifty hills.</p>
+
+<p>The variety somewhat resembles the Pr&eacute;dhomme; but the seeds are larger
+and brighter, the pods are longer, the seeds are less close in the pods,
+and it is some days earlier. It ripens in about three months from the
+time of planting. A good sort for stringing, and of excellent quality
+when ripe.</p>
+
+
+<p><span class="smcap">Red Cranberry</span>.</p>
+
+<p>This is one of the oldest and most familiar of garden-beans, and has
+probably been longer and more generally cultivated in this country than
+any other variety.</p>
+
+<p>The plants are five or six feet high, of medium strength and vigor;
+flowers pale-lilac. The pods are quite irregular in form; often
+reversely curved, or sickle-shaped; four inches and a half long;
+yellowish-green while young; clear-white when suitable for shelling;
+yellowish-white, shrivelled, and contorted, when ripe; and contain five
+or six seeds.<span class='pagenum'><a name="Page_488" id="Page_488">[Pg 488]</a></span></p>
+
+<p>Its season is intermediate. If planted early, the variety will blossom
+in seven weeks, yield young pods in nine weeks, green beans in eleven
+weeks, and ripen in ninety-five days. In favorable seasons, the crop
+will ripen if the seeds are planted the last of June; but, for the young
+pods or for green beans, plantings may be made to near the middle of
+July.</p>
+
+<p>Seeds clear, deep-purple, the hilum white, round-ovoid, slightly
+compressed, half an inch long, and about three-eighths of an inch in
+depth and thickness. Fourteen hundred and fifty seeds are contained in a
+quart, and will plant a hundred and fifty hills.</p>
+
+<p>It is a hardy and productive variety, principally grown as a
+string-bean. The pods are succulent and tender; and these qualities are
+retained to a very advanced stage of growth, or until quite of suitable
+size for shelling. The dark color of the bean, which is to some extent
+imparted to the pods in the process of cooking, is by some considered an
+objection; and the White Cranberry, though perhaps less prolific, is
+preferred. As a shelled-bean, it is of good quality in its green state;
+but, in its ripened state, little used, though dry and farinaceous.</p>
+
+
+<p><span class="smcap">Red Orleans</span>.</p>
+
+<p>Scarlet Orleans.</p>
+
+<p>Five to six feet high; flowers white; the pods are sickle-shaped, five
+inches long, green when young, often tinged with red when more advanced,
+yellow at full maturity, and contain five or six seeds, packed closely
+together.</p>
+
+<p>It is one of the earliest of the running varieties. Spring plantings
+will blossom in about seven weeks, afford pods for the table in eight
+weeks, green beans in eleven weeks, and ripen in eighty-five-days.
+Planted later in the season, pods sufficiently large for stringing may
+be gathered in six weeks,<span class='pagenum'><a name="Page_489" id="Page_489">[Pg 489]</a></span> and the crop will begin to ripen in about
+seventy days. As a string-bean, the variety may be planted until the
+first of August.</p>
+
+<p>At the time of harvesting, the ripe seeds are of a bright blood-red
+color, but change rapidly by age to brownish-red. They are of an oblong
+form, often squarely or diagonally shortened at the ends by contact with
+each other in the pods, half an inch long, and three-tenths of an inch
+broad. A quart, which contains nearly twenty-four hundred seeds, will
+plant about two hundred and seventy-five hills.</p>
+
+<p>The Red Orleans is quite prolific, and a desirable sort for soups and
+stews. The young pods are tender, and well flavored; but its remarkable
+precocity must be considered its chief recommendation.</p>
+
+<p>French writers describe the ripe seeds as exceeding the above
+dimensions; but specimens received from Paris seedsmen correspond in
+size, form, and color with the description before given.</p>
+
+
+<p><span class="smcap">Rhode-Island Butter</span>.</p>
+
+<p>Plant seven feet and upwards in height, with large, broad, deep-green,
+wrinkled foliage; flowers blush-white; the pods are six inches long,
+nearly three-fourths of an inch broad, green while young, paler when
+more advanced, cream-white and much shrivelled when ripe, and contain
+seven seeds.</p>
+
+<p>If planted early in the season, green pods may be plucked for the table
+in nine or ten weeks, pods for shelling in twelve weeks, and the crop
+will ripen in a hundred and twenty-three days. Planted early in June,
+the pods will generally all ripen; but, if the planting is delayed to
+the last of the month, the crop will but partially mature, unless the
+season prove more than usually favorable. The vines will, however, yield
+a plentiful supply of pods, and also of green beans.</p>
+
+<p>The seeds, at maturity, are cream-yellow, with well-<span class='pagenum'><a name="Page_490" id="Page_490">[Pg 490]</a></span>defined spots and
+stripes of deep yellowish-buff. They are broad-kidney-shaped, flattened,
+five-eighths of an inch long, and nearly half an inch broad. The
+cream-yellow gradually changes by age to brown, and the markings become
+relatively darker. Fourteen hundred seeds are contained in a quart, and
+will plant a hundred and fifty hills.</p>
+
+<p>The variety yields abundantly; and the large pods are tender, succulent,
+and excellent for table use. The beans, in their green state, are of
+good quality, though little used when ripe.</p>
+
+
+<p><span class="smcap">Sabre, or Cimeter</span>.</p>
+
+<p>Stem seven or eight feet high; leaves broad, large, deep-green, and much
+wrinkled or corrugated; flowers white; pods large, broad, and thin,
+curved at the ends in the form of a sabre, or cimeter, green when young,
+cream-white when ripe, and contain eight beans.</p>
+
+<p>The variety will blossom in eight weeks, afford young pods for the table
+in ten weeks, green beans in eleven weeks, and ripen in a hundred days,
+from the time of planting. If sown in June, the crop will mature in
+ninety days. Plantings for the green seeds may be made till the last of
+June, and for the young pods to the middle of July.</p>
+
+<p>The ripe seeds are clear-white, kidney-form, three-fourths of an inch
+long, and three-eighths of an inch broad. Sixteen hundred are contained
+in a quart, and will plant a hundred and sixty hills.</p>
+
+<p>The Sabre Bean is remarkably productive; the young pods are crisp and
+tender, excellent for table use, and good for pickling; the seeds, green
+or dry, are farinaceous, and of delicate flavor and appearance.</p>
+
+<p>In height and foliage, size and form of the pods, color and size of the
+ripe seeds, it resembles the Case-knife. The principal difference
+between the varieties is in the earlier maturity of the Sabre.<span class='pagenum'><a name="Page_491" id="Page_491">[Pg 491]</a></span></p>
+
+
+<p><span class="smcap">Soissons</span>. <i>Vil.</i></p>
+
+<p>Introduced from France. Stem six feet or more high; foliage large,
+broad, wrinkled; flowers white; the pods are eight inches long,
+three-fourths of an inch broad, sword-shaped, yellowish-green when near
+maturity, yellowish-white when ripe, and contain six or seven seeds.</p>
+
+<p>The variety requires the whole season for its full perfection. If
+planted early, it blossoms in nine weeks, produces young pods in eleven
+weeks, and ripens off in gradual succession till the plants are
+destroyed by frost. If cultivated for its young pods, plantings may be
+made to the last week in June.</p>
+
+<p>The ripe seeds are remarkably large,&mdash;often measuring nearly an inch in
+length and half an inch in breadth,&mdash;pure, glossy-white, kidney-shaped,
+and generally irregularly compressed. Seven hundred are contained in a
+quart, and will plant about eighty hills.</p>
+
+<p>The young pods, while quite young and small, are crisp and tender, and
+the ripe seeds are farinaceous and well flavored. It is also an
+excellent sort for shelling in the green state; but the plants are not
+hardy, and thrive well only in warm soil and sheltered situations. Under
+ordinary culture, many of the pods are imperfect, and frequently contain
+but two or three seeds.</p>
+
+
+<p><span class="smcap">White Cranberry</span>.</p>
+
+<p>Stem five or six feet high; flowers white; the pods are five inches and
+a half long, pale-green while young, striped and marbled with red when
+near maturity, yellowish-buff when ripe, and contain five or six beans.</p>
+
+<p>It is not an early variety. From plantings made at the usual season,
+young pods may be gathered in about nine weeks, pods for shelling green
+in twelve weeks, and ripened<span class='pagenum'><a name="Page_492" id="Page_492">[Pg 492]</a></span> beans in a hundred and five days. For
+stringing, or for shelling in a green state, the variety may be planted
+the first of July; but, in ordinary seasons, few of the pods will reach
+maturity.</p>
+
+<p>The ripe seeds are white, egg-shaped, sometimes nearly spherical, half
+an inch long, and three-eighths of an inch in breadth and thickness. In
+size, form, and color, they strongly resemble the Dwarf White Marrow;
+and are not easily distinguished from the seeds of that variety. About
+twelve hundred and fifty are contained in a quart, and will plant a
+hundred and twenty-five hills.</p>
+
+<p>The White Cranberry is hardy, yields well, and the young pods are tender
+and well flavored. For shelling green, it is decidedly one of the best
+of all varieties; and for baking, or otherwise cooking, is, when ripe,
+fully equal to the Pea-bean or White Marrow.</p>
+
+
+<p><span class="smcap">Wild-Goose</span>.</p>
+
+<p>Plant seven or eight feet high, of healthy, vigorous habit; flowers
+bright-purple; the pods are sickle-shaped, pale-green at first,
+cream-yellow streaked and marbled with purple when ripe, and contain six
+seeds, closely set together.</p>
+
+<p>The variety requires the entire season for its full perfection. When
+planted early, it will blossom in nine weeks, produce young pods in
+eleven weeks, green beans in thirteen weeks, and ripen in a hundred and
+twenty days. If planted and grown under the influence of summer weather,
+the plants will blossom in seven weeks, yield young pods in nine weeks,
+green beans in twelve weeks, and ripen in a hundred days. Plantings for
+the green seeds may be made to the middle of June, and for the young
+pods to the first of July.</p>
+
+<p>The ripe beans are pale cream-white, spotted with deep purplish-black
+(the cream-white gradually changing by age to cinnamon-brown),
+round-ovoid, four-tenths of an inch long, and about three-eighths of an
+inch in width and thickness. A<span class='pagenum'><a name="Page_493" id="Page_493">[Pg 493]</a></span> quart contains nearly seventeen hundred
+seeds, and will plant two hundred hills.</p>
+
+<p>The variety has been long cultivated both in Europe and this country. It
+is hardy and productive. The young pods are of fair quality; and the
+seeds, green or ripe, are excellent for table use, in whatever form
+prepared.</p>
+
+
+<p><span class="smcap">Yellow Cranberry</span>.</p>
+
+<p>Five to six feet high, with yellowish-green foliage and pale-purple
+flowers: the pods are five inches long, three-fourths of an inch broad,
+often sickle-shaped; pale-green at first; cream-yellow, shrivelled, and
+irregular in form, like those of the Red variety, at maturity; and
+contain five or six seeds.</p>
+
+<p>It is a few days later than the White Cranberry, and nearly two weeks
+later than the Red. Planted at the commencement of the season, it will
+blossom in eight weeks, yield pods for the table in about ten weeks,
+pods for shelling in twelve or thirteen weeks, and ripen in a hundred
+and ten days. Early summer-plantings will blossom in seven weeks,
+produce pods for the table in less than nine weeks, and ripen in about a
+hundred days. When grown for the ripened crop, it should have the
+advantage of the entire season; but, when cultivated for its young pods,
+plantings may be made till the first of July.</p>
+
+<p>Seeds yellow, with a narrow, dark line encircling the hilum:
+round-ovoid, half an inch long, and three-eighths of an inch in breadth
+and thickness: thirteen hundred and fifty are contained in a quart, and
+will plant a hundred and twenty-five hills.</p>
+
+<p>The variety is hardy and prolific; of good quality as a string-bean, or
+for shelling in the green state. When ripe, the seeds are nearly equal
+to the White Marrow for baking, though the color is less agreeable.<span class='pagenum'><a name="Page_494" id="Page_494">[Pg 494]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ASPARAGUS-BEAN.</h3>
+
+<h4>Long-podded Dolichos. Dolichos sesquipedalis.</h4>
+
+<p>The Asparagus-bean, in its manner of growth, inflorescence, and in the
+size and character of its pods, is quite distinct from the class of
+beans before described. It is a native of Tropical America, and requires
+a long, warm season for its full perfection.</p>
+
+<p>The stem is from six to seven feet high; the leaves are long, narrow,
+smooth, and shining; the flowers are large, greenish-yellow, and
+produced two or three together at the extremity of quite a long
+peduncle; the pods are nearly cylindrical, pale-green, pendent, and grow
+with remarkable rapidity,&mdash;when fully developed, they are eighteen or
+twenty inches long, and contain eight or nine seeds.</p>
+
+<p>These should be sown as early in spring as the appearance of settled
+warm weather; and the plants will then blossom in ten or eleven weeks,
+afford pods for use in fourteen weeks, and ripen off their crop in
+gradual succession until destroyed by frost.</p>
+
+<p>The ripe seeds are cinnamon-brown, with a narrow, dark line about the
+hilum; kidney-shaped, half an inch long, and a fourth of an inch broad:
+nearly four thousand are contained in a quart, and will plant four
+hundred and fifty hills.</p>
+
+<p>The seeds are quite small, and are rarely eaten, either in a green or
+ripe state. The variety is cultivated exclusively for its long, peculiar
+pods, which are crisp, tender, of good flavor, and much esteemed for
+pickling. It is, however, much less productive than many of the running
+kinds of garden-beans, and must be considered more curious than really
+useful.<span class='pagenum'><a name="Page_495" id="Page_495">[Pg 495]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>LIMA BEAN.</h3>
+
+<h4>Phaseolus lunatus.</h4>
+
+<p>Stem ten feet or more in height; leaves comparatively long and narrow,
+smooth and shining; flowers small, greenish-yellow, in spikes; the pods
+are four inches and a half long, an inch and a quarter broad, much
+flattened, green and wrinkled while young, yellowish when ripe, and
+contain three or four beans.</p>
+
+<p>The Lima is one of the latest, as well as one of the most tender, of all
+garden-beans; and seldom, if ever, entirely perfects its crop in the
+Northern States. Little will be gained by very early planting; as the
+seeds are not only liable to decay before vegetating, but the plants
+suffer greatly from cold, damp weather. In the Northern and Eastern
+States, the seeds should not be planted in the open ground before the
+beginning of May; nor should the planting be delayed beyond the tenth or
+middle of the month. In ordinary seasons, the Lima Bean will blossom in
+eight or nine weeks, and pods may be plucked for use the last of August,
+or beginning of September. Only a small proportion of the pods attain a
+sufficient size for use; a large part of the crop being prematurely
+destroyed by frost.</p>
+
+<p>The ripe seeds are dull-white or greenish-white, with veins radiating
+from the eye; broad, kidney-shaped, much flattened, seven-eighths of an
+inch long, and two-thirds of an inch broad. A quart contains about seven
+hundred seeds, and will plant eighty hills.</p>
+
+<p>The pods are tough and parchment-like in all stages of their growth, and
+are never eaten. The seeds, green or ripe, are universally esteemed for
+their peculiar flavor and excellence; and, by most persons, are
+considered the finest of all the garden varieties. If gathered when
+suitable for use in their green state, and dried in the pods in a cool
+and shaded<span class='pagenum'><a name="Page_496" id="Page_496">[Pg 496]</a></span> situation, they may be preserved during the winter. When
+required for use, they are shelled, soaked a short time in clear water,
+and cooked as green beans: thus treated, they will be nearly as tender
+and well flavored as when freshly plucked from the plants.</p>
+
+<p>The seeds are sometimes started on a hot-bed, in thumb-pots, or on
+inverted turf, or sods, cut in convenient pieces; and about the last of
+May, if the weather is warm and pleasant, transplanted to hills in the
+open ground.</p>
+
+<p>By the following method, an early and abundant crop may be obtained in
+comparatively favorable seasons:&mdash;</p>
+
+<p>"As soon in spring as the weather is settled, and the soil warm and in
+good working condition, set poles about six feet in length, three feet
+apart each way, and plant five or six beans in each hill; being careful
+to set each bean with its germ downward, and covering an inch deep.
+After they have grown a while, and before they begin to run, pull up the
+weakest, and leave but three of the most vigorous plants to a hill. As
+these increase in height, they should, if necessary, be tied to the
+stakes, or poles, using bass-matting, or other soft, fibrous material,
+for the purpose. When they have ascended to the tops of the poles, the
+ends should be cut or pinched off; as also the ends of all the branches,
+whenever they rise above that height. This practice checks their
+liability to run to vines, and tends to make them blossom earlier, and
+bear sooner and more abundantly, than they otherwise would do."</p>
+
+<p>In tropical climates, the Lima Bean is perennial.</p>
+
+
+<p><span class="smcap">Green Lima</span>.</p>
+
+<p>A sub-variety of the Common Lima, differing principally in the pea-green
+color of the seeds.</p>
+
+<p>As generally found in the market, the seeds of the Common and Green Lima
+are more or less intermixed. By some, the Green is considered more
+tender, and thought to<span class='pagenum'><a name="Page_497" id="Page_497">[Pg 497]</a></span> remain longer on the plants without becoming
+hard, than the White. The habits of the plants are the same, and there
+is no difference in the season of maturity. A careful selection of seeds
+for planting, and skilful culture, would undoubtedly give a degree of
+permanency to this difference in color; which appears to be the
+principal, if not the only, point of variation.</p>
+
+
+<p><span class="smcap">Mottled Lima</span>.</p>
+
+<p>This, like the Green, is a sub-variety of the Common Lima. The ripe
+seeds are dull-white or greenish-white, mottled and clouded with purple.</p>
+
+<p>In the habit of the plant, in the foliage, pods, form, or size of the
+seeds, or season of maturity, there are no marks of distinction when
+compared with the Common Lima.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SCARLET-RUNNER.</h3>
+
+<h4>Phaseolus multiflorus.</h4>
+
+<p>From South America. Though nearly allied to the Common Kidney-bean, it
+is considered by botanists a distinct species; differing in its
+inflorescence, in the form of its pods, and particularly in the fact
+that the cotyledons, or lobes of the planted seed, do not rise to the
+surface of the ground in the process of germination. It is, besides, a
+perennial plant. The roots are tuberous, and, though small, not unlike
+those of the Dahlia.</p>
+
+<p>If taken up before frost in the autumn, they may be preserved in a
+conservatory, or warm parlor or sitting-room, during winter, and reset
+in the open ground on the approach of warm weather; when new shoots will
+soon make their appearance, and the plants will blossom a second time
+early and abundantly.<span class='pagenum'><a name="Page_498" id="Page_498">[Pg 498]</a></span></p>
+
+<p>The plants are twelve feet or more in height or length, with deep-green
+foliage and brilliant scarlet flowers; the latter being produced in
+spikes, on long footstalks. The pods are six inches long, nearly an inch
+broad, somewhat hairy while young, sickle-shaped and wrinkled when more
+advanced, light reddish-brown when ripe, and contain four or five seeds.</p>
+
+<p>It requires the whole season for its perfection, and should be planted
+as early as the weather will admit. The plants will then blossom in
+seven or eight weeks, produce young pods in nine weeks, green seeds in
+twelve weeks, and ripen in a hundred and fifteen days.</p>
+
+<p>The ripe seeds are lilac-purple, variegated with black, or deep
+purplish-brown,&mdash;the edge, or border, little, if any, marked; hilum long
+and white; form broad-kidney-shaped; size large,&mdash;if well grown,
+measuring seven-eighths of an inch long, six-tenths of an inch broad,
+and three-eighths of an inch thick. About five hundred and fifty are
+contained in a quart, and will plant eighty hills.</p>
+
+<p>In this country, it is usually cultivated as an ornamental, climbing
+annual; the spikes of rich, scarlet flowers, and its deep-green foliage,
+rendering the plant one of the most showy and attractive objects of the
+garden.</p>
+
+<p>Though inferior to some of the finer sorts of garden-beans, its value as
+an esculent has not been generally appreciated. The young pods are
+tender and well flavored; and the seeds, green or ripe, are much
+esteemed in many localities. "In Britain, the green pods only are used;
+on the Continent, the ripened seeds are as much an object of culture; in
+Holland, the Runners are grown in every cottage-garden for both
+purposes; while, in France and Switzerland, they are grown chiefly for
+the ripened seeds. In England, they occupy a place in most
+cottage-gardens, and are made both ornamental and useful. They cover
+arbors, are trained over pales and up the walls of cottages, which they
+enliven by the brightness of<span class='pagenum'><a name="Page_499" id="Page_499">[Pg 499]</a></span> their blossoms; while every day produces a
+supply of wholesome and nutritious food for the owner. The French, now
+enthusiastically fond of this legume, at one time held it in utter
+detestation."</p>
+
+
+<p><span class="smcap">Painted Lady-Runner</span>.</p>
+
+<p>A sub-variety of the Scarlet-runner, with variegated flowers; the upper
+petals being scarlet, the lower white. The ripe seeds are paler, and the
+spots and markings duller. Cultivation and uses the same.</p>
+
+
+<p><span class="smcap">White-Runner</span>.</p>
+
+<p>A variety of the Scarlet-runner. The plants are less vigorous, the pods
+are longer and less wrinkled, and the flowers and seeds pure white.</p>
+
+<p>The green pods are used in the same manner as those of the
+Scarlet-runner, and are similar in texture and flavor; but the
+shelled-beans, either green or ripe, are generally considered superior
+to those of the Scarlet variety. They are sometimes seen in vegetable
+markets under the name of the "Lima;" and are probably often cultivated,
+as well as purchased and consumed, as the Lima. The White-runner beans,
+however, are easily distinguished by their greater thickness, more
+rounded form, and especially by their uniform whiteness.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SIEVA.</h3>
+
+<h4>Carolina. Saba. West-Indian. Small Lima. Carolina Sewee. Phaseolus
+lunatus, var.</h4>
+
+<p>The Sieva is a variety of the Lima, attaining a height of ten or twelve
+feet. The leaves and flowers resemble those of the Common Lima. The
+pods, however, are much smaller,<span class='pagenum'><a name="Page_500" id="Page_500">[Pg 500]</a></span> and remarkable for their uniform size;
+generally measuring three inches in length, and about seven-eighths of
+an inch in width: they are green and wrinkled while young, pale
+yellowish-brown when ripe, and contain three, and sometimes four, seeds.</p>
+
+<p>Though several days earlier than the Lima, the Sieva Bean requires the
+whole season for its complete maturity; and even when planted early, and
+receiving the advantage of a warm summer and a favorable autumn, it is
+seldom fully perfected in the Northern States: for, though much of the
+crop may ripen, a large portion almost invariably is prematurely
+destroyed by frost.</p>
+
+<p>The variety will blossom in eight weeks from the time of planting,
+afford pods for shelling in twelve weeks, and ripen from near the middle
+of September till destroyed by frost.</p>
+
+<p>The seeds are white or dull yellowish-white, broad-kidney-shaped, much
+flattened, five-eighths of an inch long, and nearly half an inch broad.
+A quart contains about sixteen hundred, and will plant about a hundred
+and fifty hills.</p>
+
+<p>The Sieva is one of the most productive of all varieties. The young
+pods, however, are tough and hard, and are never eaten. The beans, in
+their green or ripe state, are similar to the Lima, and are nearly as
+delicate and richly flavored. It is from two to three weeks earlier than
+the last named, and would yield a certain abundance in seasons when the
+Lima would uniformly fail. As a shelled-bean, green or dry, it must be
+classed as one of the best, and is recommended for cultivation.</p>
+
+
+<p><span class="smcap">Mottled Sieva</span>.</p>
+
+<p>A sub-variety of the Common Sieva; the principal if not the only mark of
+distinction being in the variegated character of the seeds, which are
+dull-white, spotted and streaked with purple.<span class='pagenum'><a name="Page_501" id="Page_501">[Pg 501]</a></span></p>
+
+<p>It is sometimes described as being earlier than the Common variety; but,
+from various experiments in the cultivation of both varieties, there
+appears to be little if any difference in their seasons of maturity. The
+color and form of the flower are the same as the Sieva; the pods are of
+the same size and shape; and the leaves have the same elongated form,
+and smooth, glossy appearance.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CHICK-PEA.</h3>
+
+<h4>Egyptian Pea. Cicer arietinum.</h4>
+
+<p>The Chick-pea is a hardy, annual plant, originally from the south of
+Europe, but also indigenous to the north of Africa and some parts of
+Asia. The stem is two or three feet high, erect and branching; the
+leaves are pinnate, with from six to nine pairs of oval, grayish,
+toothed leaflets; the flowers resemble those of the Common Pea, and are
+produced on long peduncles, generally singly, but sometimes in pairs;
+the pods are about an inch long, three-fourths of an inch broad,
+somewhat rhomboidal, hairy, inflated or bladder-like, and contain two or
+three globular, wrinkled, pea-like seeds.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The seed should be sown in April, in the
+manner of the Garden-pea; making the drills about three feet apart, an
+inch and a half deep, and dropping the seeds two inches asunder in the
+drills. All the culture required is simply to keep the ground between
+the rows free from weeds. The crop should be harvested before the
+complete maturity of the seeds.</p>
+
+<p><i>Use.</i>&mdash;"The Pease, though not very digestible, are largely employed in
+soups, and form the basis of the <i>pur&eacute;e aux croutons</i>, or bread and pea
+soup, so highly esteemed in Paris." They are also extensively used,
+roasted and ground, as a substitute for coffee.</p>
+
+<p>There are three varieties, as follow:<span class='pagenum'><a name="Page_502" id="Page_502">[Pg 502]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">Red Chick-Pea.</span></p>
+
+<p>A variety with rose-colored flowers, and red or brownish-red seeds.</p>
+
+
+<p><span class="smcap">White Chick-Pea.</span></p>
+
+<p>Both the flowers and seeds white; plant similar to those of the other
+varieties.</p>
+
+
+<p><span class="smcap">Yellow Chick-Pea.</span></p>
+
+<p>This variety has white blossoms and yellow seeds. The plant, in height,
+foliage, or general habit, differs little from the White or the Red
+Seeded.</p>
+
+<hr style='width: 45%;' />
+
+<h3>CHICKLING VETCH. <i>Law.</i></h3>
+
+<h4>Lentil, of Spain. Cultivated Lathyrus. Lathyrus sativus.</h4>
+
+<p>Stem three or four feet high or long, attaching itself to trellises,
+branches, or whatever may be provided for its support, in the manner of
+pease; the leaves are small and grass-like; flowers solitary, smaller
+than those of the Common Pea, and generally bright-blue; the pods are an
+inch and a half long, three-fourths of an inch broad, flattened, winged
+along the back, and enclose two compressed but irregularly shaped seeds
+of a dun or brownish color and pleasant flavor.</p>
+
+<p><i>Cultivation and Use.</i>&mdash;The seeds are sown at the time and in the manner
+of the taller kinds of garden-pease. The plant is principally cultivated
+for its seeds, the flour of which is mixed with that of wheat or rye,
+and made into bread. It is also fed to stock; and, in some localities,
+the plants are given as green food to horses and cattle.</p>
+
+<p>"In 1671, its cultivation and use were prohibited on account of its
+supposed pernicious properties; as it was thought to induce rigidity of
+the limbs, and to otherwise injuriously affect the system."<span class='pagenum'><a name="Page_503" id="Page_503">[Pg 503]</a></span></p>
+
+
+<p><span class="smcap">White-Flowered Chickling Vetch</span>.</p>
+
+<p>A variety with white flowers and seeds. The foliage is also much paler
+than that of the Common Chickling Vetch.</p>
+
+<p>Other species of the genus also produce farinaceous seeds suitable for
+food, but in too small quantities to admit of being profitably
+cultivated in this country.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ENGLISH BEAN.</h3>
+
+<h4>Horse-bean. Garden-bean, of the English. Vicia faba.</h4>
+
+<p>The English Bean differs essentially from the Common American Garden or
+Kidney Bean usually cultivated in this country; and is classed by
+botanists under a different genera, and not as a distinct species, as
+intimated in the "American Gardener." Aside from the great difference in
+their general appearance and manner of growth, the soil, climate, and
+mode of cultivation, required by the two classes, are very dissimilar:
+the American Garden-bean thriving best in a light, warm soil, and under
+a high temperature; and the English Bean in stiff, moist soil, and in
+cool, humid seasons.</p>
+
+<div class="figleft">
+             <img   src="images/img520.jpg" width="196" height="400"
+             alt="English Bean." /><br />
+<b>English Bean.</b>
+            </div>
+<p>The English Bean is a<span class='pagenum'><a name="Page_504" id="Page_504">[Pg 504]</a></span> native of Egypt, and is said to be the most
+ancient of all the now cultivated esculents. It is an annual plant, with
+an upright, smooth, four-sided, hollow stem, dividing into branches near
+the ground, and growing from two to four feet and upwards in height. The
+leaves are alternate, pinnate, and composed of from two to four pairs of
+oval, smooth, entire leaflets; the flowers are large, nearly stemless,
+purple or white, veined and spotted with purplish-black; the pods are
+large and downy; the seeds are rounded, or reniform, flattened, and vary
+to a considerable extent in size and color in the different
+varieties,&mdash;they will vegetate until more than five years old.</p>
+
+<p><i>Soil and Planting.</i>&mdash;As before remarked, the English Bean requires a
+moist, strong soil, and a cool situation; the principal obstacles in the
+way of its successful cultivation in this country being the heat and
+drought of the summer. The seeds should be planted early, in drills two
+feet asunder for the smaller-growing varieties, and three feet for the
+larger sorts; dropping them about six inches from each other, and
+covering two inches deep. A quart of seed will plant about a hundred and
+fifty feet of row or drill.</p>
+
+<p><i>Cultivation.</i>&mdash;"When the plants have attained a height of five or six
+inches, they are earthed up slightly for support; and, when more
+advanced, they are sometimes staked along the rows, and cords extended
+from stake to stake to keep the plants erect. When the young pods
+appear, the tops of the plants should be pinched off, to throw that
+nourishment, which would be expended in uselessly increasing the height
+of the plant, into its general system, and consequently increase the
+bulk of crop, as well as hasten its maturity. This often-recommended
+operation, though disregarded by many, is of very signal
+importance."&mdash;<i>M'Int.</i></p>
+
+<p><i>Taking the Crop.</i>&mdash;The pods should be gathered for use when the seeds
+are comparatively young, or when they are of the size of a
+marrowfat-pea. As a general rule, all vegetables are most tender and
+delicate when young; and to few<span class='pagenum'><a name="Page_505" id="Page_505">[Pg 505]</a></span> esculents does this truth apply with
+greater force than to the class of plants to which the English Bean
+belongs.</p>
+
+<p><i>Use.</i>&mdash;The seeds are used in their green state, cooked and served in
+the same manner as shelled kidney-beans. The young pods are sometimes,
+though rarely, used as string-beans.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Dutch Long Pod.</span></p>
+
+<p>Plant from four to five feet high, dividing into two or three branches;
+flowers white; pods horizontal, or slightly pendulous, six or seven
+inches long, about an inch in width, three-fourths of an inch thick, and
+containing five or six large white or yellowish-white seeds.</p>
+
+<p>Not early, but prolific, and of good quality.</p>
+
+
+<p><span class="smcap">Dwarf Fan, or Cluster.</span></p>
+
+<p>Early Dwarf. Bog-bean.</p>
+
+<p>A remarkably dwarfish, early variety, much employed in forcing. Stem
+about a foot high, separating near the ground into two or three
+branches; flowers white; the pods, which are produced in clusters near
+the top of the plant, are almost cylindrical, three inches long,
+three-fourths of an inch thick, and contain three or four small, oblong,
+yellow seeds.</p>
+
+<p>It is one of the smallest and earliest of the English Beans, and yields
+abundantly.</p>
+
+
+<p><span class="smcap">Early Dwarf Crimson-Seeded.</span> <i>Vil.</i></p>
+
+<p>Vilmorin's Dwarf Red-seeded.</p>
+
+<p>Plant sixteen inches high, separating into two or three divisions, or
+branches; the flowers resemble those of the Common varieties, but are
+somewhat smaller; the pods are erect, three inches and a half long,
+three-fifths of an inch<span class='pagenum'><a name="Page_506" id="Page_506">[Pg 506]</a></span> wide, half an inch thick, and contain three or
+four seeds, closely set together, and nearly as large in diameter as the
+pod.</p>
+
+<p>The ripe seeds are bright brownish-red or crimson, thick, shortened at
+the back, and depressed at the sides: six hundred and fifty will measure
+a quart.</p>
+
+<p>The variety is principally esteemed for its dwarfish habit and early
+maturity.</p>
+
+
+<p><span class="smcap">Early Mazagan.</span></p>
+
+<p>Early Malta.</p>
+
+<p>This variety, though originally from Mazagan, on the coast of Africa, is
+one of the hardiest sorts now in cultivation. Stem from two to three
+feet high, and rather slender; pods four to five inches long, containing
+four or five whitish seeds.</p>
+
+<p>The Early Mazagan is much less productive than many other sorts; but its
+hardiness and earliness have secured it a place in the garden, and it
+has been cultivated more or less extensively for upwards of a century.</p>
+
+
+<p><span class="smcap">Evergreen Long Pod.</span> <i>M'Int.</i></p>
+
+<p>Green Genoa. Green Long Pod. Green Nonpareil.</p>
+
+<p>This variety grows from three to four feet high. The pods are long,
+somewhat flattened, and generally contain four rather small, oblong,
+green seeds. It is an excellent bearer, of good quality, and but a few
+days later than the Common Long Pod. The variety is much esteemed on
+account of the fine, green color of the beans; which, if gathered at the
+proper time, retain their green color when dressed.</p>
+
+<p>In planting, make the drills three feet apart, and two inches and a half
+deep; and allow two plants for each linear foot.<span class='pagenum'><a name="Page_507" id="Page_507">[Pg 507]</a></span></p>
+
+
+<p><span class="smcap">Green China.</span></p>
+
+<p>From two to two feet and a half high; pods long, cylindrical, containing
+three or four beans, which remain of a green color when dry. It is
+recommended for its great productiveness and late maturity.</p>
+
+
+<p><span class="smcap">Green Julienne.</span> <i>Vil.</i></p>
+
+<p>Plant about three feet and a half high, usually divided into four
+branches; the pods are erect, four inches long, three-fourths of an inch
+thick, and contain two or three small, oblong, green seeds.</p>
+
+<p>Early and of good quality.</p>
+
+
+<p><span class="smcap">Green Windsor.</span></p>
+
+<p>Toker.</p>
+
+<p>Stem three feet high, separating into two, and sometimes three,
+branches; flowers white; pods erect, often horizontal, four inches and a
+half long, an inch and a quarter wide, and containing three large,
+green, nearly circular, and rather thick seeds.</p>
+
+<p>The latter retain their fresh, green color till near maturity, and, to a
+considerable extent, when fully ripe; and, on this account, are found in
+the market, and used at table, after most other varieties have
+disappeared.</p>
+
+<p>The variety resembles the Common Broad Windsor; but the seeds are
+smaller, and retain their green color after maturity. Eleven or twelve
+well-developed seeds will weigh an ounce.</p>
+
+
+<p><span class="smcap">Horse-Bean.</span> <i>Law.</i></p>
+
+<p>Scotch Bean. Faba vulgaris arvensis.</p>
+
+<p>Stem from three to five feet high; flowers variable in color; the ripe
+seeds are from a half to five-eighths of an<span class='pagenum'><a name="Page_508" id="Page_508">[Pg 508]</a></span> inch in length by
+three-eighths in breadth, generally slightly compressed on the sides,
+and frequently a little hollowed or flattened at the end, of a whitish
+or light-brownish color, occasionally interspersed with darker blotches,
+particularly towards the extremities; eye black; average weight per
+bushel sixty-two pounds.</p>
+
+<p>An agricultural sort, generally cultivated in rows, but sometimes sown
+broadcast. It is not adapted to the climate of the United States, though
+extensively and profitably grown in England and Scotland.</p>
+
+
+<p><span class="smcap">Johnson's Wonderful.</span> <i>Law.</i></p>
+
+<p>An improved variety of the Broad Windsor, recently introduced, and
+apparently of excellent quality. The pods are long, and contain six or
+eight beans, which are similar in size and form to the Windsor.</p>
+
+
+<p><span class="smcap">Long-Podded.</span> <i>Law.</i></p>
+
+<p>Lisbon. Hang-down Long Pod. Early Long Pod. Sandwich. Turkey Long Pod.
+Sword Long Pod.</p>
+
+<p>Stems from three to five feet high; pods six to seven inches long, an
+inch and a fourth broad, rather pendulous, and containing four or five
+whitish, somewhat oblong, flattened seeds, about an inch in length, and
+five-eighths of an inch in breadth.</p>
+
+<p>The variety has been long in cultivation, is remarkably productive, and
+one of the most esteemed of the English Beans. It is about a week later
+than the Early Mazagan.</p>
+
+
+<p><span class="smcap">Marshall's Early Dwarf Prolific.</span> <i>M'Int.</i></p>
+
+<p>Plant from eighteen inches to two feet high, separating into numerous
+branches. It resembles the Early Mazagan; but is two weeks earlier, and
+much more productive. The pods<span class='pagenum'><a name="Page_509" id="Page_509">[Pg 509]</a></span> are produced in clusters near the
+ground, and contain four or five seeds, which are larger than those of
+the last named.</p>
+
+
+<p><span class="smcap">Red or Scarlet Blossomed.</span></p>
+
+<p>Stem three or four feet high, separating near the ground into four
+branches; flowers generally bright-red, approaching scarlet, but varying
+from pale to purplish-red and blackish-purple, and sometimes to nearly
+jet-black; the pods, which differ from all other varieties in their
+dark, rusty-brown color, are erect, four inches long, nearly an inch
+broad, and contain three and sometimes four seeds.</p>
+
+<p>The variety is remarkably hardy and productive; but less esteemed than
+many others, on account of its dark color. It deserves cultivation as an
+ornamental plant.</p>
+
+
+<p><span class="smcap">Red Windsor.</span> <i>Law.</i> <i>M'Int.</i></p>
+
+<p>Scarlet Windsor. Dark-red.</p>
+
+<p>This variety resembles the Violet or Purple; growing about four feet
+high. The pods are narrower than those of the Broad Windsor, and contain
+about the same number of seeds: in the green state, these are darker
+than those of the Violet, but change to scarlet when fully grown, and to
+deep-red when ripe.</p>
+
+<p>The Red Windsor is late, but prolific, and of good quality. It is,
+however, little cultivated, on account of its dark and unattractive
+appearance. The seed weighs about thirty-one grains.</p>
+
+
+<p><span class="smcap">Royal Dwarf Cluster.</span> <i>M'Int.</i></p>
+
+<p>A very Dwarf, and comparatively new variety; growing only twelve or
+fourteen inches high. It produces its pods in clusters, three or four
+beans in each pod, which are smaller than Marshall's Early Prolific. On
+account of its branching habit,<span class='pagenum'><a name="Page_510" id="Page_510">[Pg 510]</a></span> it should not have less than ten or
+twelve inches in the line, which is nearly its proper distance between
+the rows. Much esteemed for the delicacy and smallness of the beans
+while young, and considered one of the best of the early Dwarf sorts.</p>
+
+
+<p><span class="smcap">Toker.</span> <i>Law.</i></p>
+
+<p>Large Toker.</p>
+
+<p>Height about five feet; pods rather long, and very broad, containing
+three or four beans of a whitish color,&mdash;differing from the Common
+Windsor in being of an elongated, oval form.</p>
+
+<p>This is a medium late sort, and an excellent bearer, but considered
+somewhat coarse, and therefore not so much esteemed as the Windsor. The
+ripe seed weighs thirty-six grains.</p>
+
+
+<p><span class="smcap">Violet or Purple.</span></p>
+
+<p>Violette.</p>
+
+<p>Stem about four feet high, with two or three ramifications; flowers
+white; pods generally erect, sometimes at right angles, a little curved,
+four inches or upwards in length, an inch and a fourth in width,
+four-fifths of an inch thick, containing two and sometimes three seeds.
+When ripe, the beans are large, not regular in form, rather thin, of a
+violet-red color, changing by age to a mahogany-red; the size and shape
+being intermediate between the Long Pod and Broad Windsor.</p>
+
+<p>The variety is of good quality, and productive; but less desirable than
+many other sorts, on account of its dark color.</p>
+
+
+<p><span class="smcap">White-Blossomed Long Pod.</span> <i>Law.</i></p>
+
+<p>The flowers of this sort differ from all others in being pure white;
+having no spots on the large upper petal, or on the<span class='pagenum'><a name="Page_511" id="Page_511">[Pg 511]</a></span> wings or smaller
+side petals. It is liable to degenerate; but may easily be
+distinguished, when in flower, by the above characters. Stem about four
+feet high; pods long, nearly cylindrical, and slightly pendulous,
+generally containing four and sometimes five seeds, which are black or
+blackish-brown, three-fourths of an inch long, and half an inch broad.</p>
+
+<p>It is a moderate bearer, and of excellent quality; but not used in an
+advanced state, on account of its color. The variety possesses the
+singular anomaly of having the whitest flowers and the darkest seeds of
+any of the English Beans. The seed weighs about twelve grains.</p>
+
+
+<p><span class="smcap">Windsor</span>.</p>
+
+<p>White Broad Windsor. Taylor's Large Windsor. Kentish Windsor. Mumford.
+Wrench's Improved Windsor.</p>
+
+<p>Stem about four feet high; flowers white; pods generally horizontal or
+inclined, five inches long, an inch and a fourth wide, seven-eighths of
+an inch thick, and containing two or three beans; seeds large,
+yellowish, of a flat, circular form, an inch broad, but varying in size
+according to soil, culture, and season. A quart contains from two
+hundred and fifty to two hundred and seventy-five seeds.</p>
+
+<p>This familiar sort is much esteemed and extensively cultivated. It is
+considered the earliest of the late Garden varieties; and excellent as a
+summer bean, on account of its remaining longer fit for use than any
+other, with the exception of the Green Windsor. It is a sure bearer;
+and, as the pods are produced in succession, pluckings may be made from
+day to day for many weeks.</p>
+
+<p>The seeds are the heaviest of all the English Beans; nine well-grown
+specimens weighing an ounce.<span class='pagenum'><a name="Page_512" id="Page_512">[Pg 512]</a></span></p>
+
+
+<p><span class="smcap">Lentil.</span> <i>Law.</i></p>
+
+<p>Ervum lens.</p>
+
+<p>A hardy, annual plant, with an erect, angular, branching stem a foot and
+a half high. The leaves are winged, with about six pairs of narrow
+leaflets, and terminate in a divided tendril, or clasper; the flowers
+are small, numerous, and generally produced in pairs; the pods are
+somewhat quadrangular, flattened, usually in pairs, and enclose one or
+two round, lens-like seeds, the size and color varying in the different
+varieties,&mdash;about four hundred and fifty are contained in an ounce, and
+their power of germination is retained three years.</p>
+
+<p><i>Cultivation.</i>&mdash;"The soil best adapted for the Lentil is that of a dry,
+light, calcareous, sandy nature."</p>
+
+<p>When cultivated as green food for stock, it should be sown broadcast;
+but, if grown for ripe seeds, it should be sown in drills,&mdash;the last of
+April or beginning of May being the most suitable season for sowing.</p>
+
+<p><i>Use.</i>&mdash;"The Lentil is a legume of the greatest antiquity, and was much
+esteemed in the days of the patriarchs. In Egypt and Syria, the seeds
+are parched, and sold in shops; being considered by the natives as
+excellent food for those making long journeys. In France, Germany,
+Holland, and other countries of Europe, it is grown to a considerable
+extent, both for its seeds and haum. The former are used in various
+ways, but principally, when ripe, in soups, as split pease. When given
+as green food to stock, it should be cut when the first pods are nearly
+full grown."</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Common Lentil.</span> <i>Law.</i></p>
+
+<p>Yellow Lentil.</p>
+
+<p>This variety is considered superior to the Large Lentil, though the
+seeds are much smaller. In the markets of Paris,<span class='pagenum'><a name="Page_513" id="Page_513">[Pg 513]</a></span> it is the most
+esteemed of all the cultivated sorts. Its season is the same with that
+of the last named.</p>
+
+
+<p><span class="smcap">Green Lentil.</span></p>
+
+<p>Lentille verte Du Puy. <i>Vil.</i></p>
+
+<p>The Green Lentil somewhat resembles the Small Lentil, particularly in
+its habit of growth; though its stem is taller and more slender, and its
+foliage deeper colored. The principal distinction is in the color of the
+seeds, which are green, spotted and marbled with black.</p>
+
+
+<p><span class="smcap">Large Lentil.</span> <i>Law.</i></p>
+
+<p>Flowers small, white, generally two, but sometimes three, on each
+peduncle; the pods are three-fourths of an inch long, half an inch
+broad, flattened, and generally contain a single seed, which is white or
+cream-colored, lens-shaped, three-eighths of an inch in diameter, and an
+eighth of an inch in thickness. The plant is about fifteen inches high.</p>
+
+<p>It is one of the most productive of all the varieties, though inferior
+in quality to the Common Lentil.</p>
+
+
+<p><span class="smcap">One-Flowered Lentil.</span></p>
+
+<p>Ervum monanthos.</p>
+
+<p>The stem of this quite distinct species is from twelve to fifteen inches
+high; the flowers are yellow, stained or spotted with black, and
+produced one on a foot-stalk; the pods are oval, smooth, and contain
+three or four globular, wrinkled, grayish-brown seeds, nearly a fourth
+of an inch in diameter.</p>
+
+<p>About five hundred and fifty seeds are contained in an ounce.</p>
+
+<p>The One-flowered Lentil is inferior to most of the other<span class='pagenum'><a name="Page_514" id="Page_514">[Pg 514]</a></span> sorts; but is
+cultivated to some extent, in France and elsewhere, both for its seeds
+and herbage.</p>
+
+
+<p><span class="smcap">Red Lentil.</span> <i>Law.</i></p>
+
+<p>Seeds of the size and form of those of the Common Lentil, but of a
+reddish-brown color; flowers light-red. Its season of maturity is the
+same with that of the last named.</p>
+
+
+<p><span class="smcap">Small Lentil.</span> <i>Law.</i></p>
+
+<p>Lentille petite. <i>Vil.</i></p>
+
+<p>Seeds about an eighth of an inch in diameter; flowers reddish; and pods
+often containing two seeds.</p>
+
+<p>This is the "Lentille petite" of the French; and is the variety mostly
+sown for green food in France, although its ripe seeds are also used. It
+is rather late, and grows taller than any of the other sorts, except the
+Green Lentil. When sown in drills, they should be from ten to fifteen
+inches apart, and the plants about four or five inches distant in the
+rows.</p>
+
+<p>The Lentils are of a close, branching habit of growth; and a single
+plant will produce a hundred and fifty and often a much greater number
+of pods.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>LUPINE.</h3>
+
+<h4>Lupinus.</h4>
+
+<p>The Lupines are distinguished among leguminous plants by their strong,
+erect, branching habit of growth. Of the numerous species and varieties,
+some are cultivated for ornament, others for forage, and some for
+ploughing under for the purpose of enriching the soil. The only species
+grown for their farinaceous seeds, or which are considered of much value
+to the gardener, are the two following:<span class='pagenum'><a name="Page_515" id="Page_515">[Pg 515]</a></span>&mdash;</p>
+
+
+<p><span class="smcap">White Lupine.</span> <i>Law.</i></p>
+
+<p>Lupinus albus.</p>
+
+<p>An annual species, with a sturdy, erect stem two feet high; leaves
+oblong, covered with a silvery down, and produced seven or eight
+together at the end of a common stem; the flowers are white, in loose,
+terminal spikes; the pods are straight, hairy, about three inches long,
+and contain five or six large, white, flattened seeds,&mdash;these are
+slightly bitter when eaten, and are reputed to possess important medical
+properties.</p>
+
+<p>"The White Lupine was extensively cultivated by the Romans for its
+ripened seeds, which were used for food; and also for its green herbage,
+which was employed for the support of their domestic animals."</p>
+
+<p>It is of little value as an esculent; and, compared with many other
+leguminous plants, not worthy of cultivation.</p>
+
+<p>The seeds should be sown where the plants are to remain, as they do not
+succeed well when transplanted. Sow early in May, in drills sixteen to
+eighteen inches apart; cover an inch and a half deep, and thin to five
+or six inches in the rows.</p>
+
+
+<p><span class="smcap">Yellow Lupine.</span> <i>Law.</i></p>
+
+<p>Lupinus luteus.</p>
+
+<p>The Yellow Lupine is a native of Sicily. It is a hardy annual, and
+resembles the foregoing species in its general character. The flowers
+are yellow; the pods are about two inches long, hairy, flattened, and
+enclose four or five large, roundish, speckled seeds. It blossoms and
+ripens at the same time with the White, and is planted and cultivated in
+the same manner.</p>
+
+<p>This species is grown in Italy for the same purposes as the White, but
+more extensively. It is also grown in some parts of the south of France,
+on poor, dry grounds, for cutting in a green state, and ploughing under
+as a fertilizer.<span class='pagenum'><a name="Page_516" id="Page_516">[Pg 516]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>THE PEA.</h3>
+
+<h4>Pisum sativum.</h4>
+
+<p>The native country of the Pea, like that of many of our garden
+vegetables, is unknown. It is a hardy, annual plant; and its cultivation
+and use as an esculent are almost universal.</p>
+
+<p>To give in detail the various methods of preparing the soil, sowing,
+culture, gathering, and use, would occupy a volume.</p>
+
+<p>The following directions are condensed from an elaborate treatise on the
+culture of this vegetable, by Charles M'Intosh, in his excellent work
+entitled "The Book of the Garden:"&mdash;</p>
+
+<p><i>Soil and its Preparation.</i>&mdash;The Pea comes earliest to maturity in
+light, rich soil, abounding in humus: hence the practice of adding
+decomposed leaves or vegetable mould has a very beneficial effect. For
+general crops, a rich, hazel loam, or deep, rich, alluvial soil, is next
+best; but, for the most abundant of all, a strong loam, inclining to
+clay. For early crops, mild manure, such as leaf-mould, should be used.
+If the soil is very poor, stronger manure should be employed. For
+general crops, a good dressing may be applied; and for the dwarf kinds,
+such as Tom Thumb, Bishop's New Long Pod, and the like, the soil can
+hardly be too rich.</p>
+
+<p><i>Seed and Sowing.</i>&mdash;A quart of ripe pease is equal to about two pounds'
+weight; and contains, of the largest-sized varieties, about thirteen
+hundred, and of the smaller descriptions about two thousand, seeds. A
+pint of the small-seeded sorts, such as the Daniel O'Rourke, Early
+Frame, and Early Charlton, will sow a row about sixty feet in length;
+and the same quantity of larger-growing sorts will sow a row of nearly a
+hundred feet, on account of being sown so much thinner. A<span class='pagenum'><a name="Page_517" id="Page_517">[Pg 517]</a></span> fair average
+depth for covering the seed is two and a half or three inches; though
+some practise planting four or five inches deep, which is said to be a
+preventive against the premature decay of the vines near the roots.</p>
+
+<p>As to distance between the rows, when pease are sown in the usual manner
+(that is, row after row throughout the whole field), they should be as
+far asunder as the length of the stem of the variety cultivated: thus a
+pea, that attains a height or length of two feet, should have two feet
+from row to row, and so on to those taller or lower growing.</p>
+
+<p>They are sometimes sown two rows together, about a foot apart, and ten,
+twenty, or even fifty feet between the double rows; by which every
+portion of the crop is well exposed to the sun and air, and the produce
+gathered with great facility. There is no loss of ground by this method;
+for other crops can be planted within a foot or two of the rows, and
+this amount of space is necessary for the purpose of gathering.</p>
+
+<p>A common practice in ordinary garden culture is to sow in double rows
+twelve or fourteen inches apart, slightly raising the soil for the
+purpose. When so planted, all of the sorts not over two feet in height
+may be successfully grown without sticking. When varieties of much
+taller growth are sown, a greater yield will be secured by bushing the
+plants; which is more economically as well as more strongly done if the
+planting is made in double rows. The staking, or bushing, should be
+furnished when the plants are three or four inches high, or immediately
+after the second hoeing: they should be of equal height, and all
+straggling side-twigs should be removed for appearance' sake.</p>
+
+<p><i>Early Crops.</i>&mdash;The earliest crops produced in the open garden without
+artificial aid are obtained by judicious selection of the most approved
+early varieties, choosing a warm, favorable soil and situation, and
+sowing the seed either in November, just as the ground is closing, or in
+February or March, at the first opening of the soil; the latter season,<span class='pagenum'><a name="Page_518" id="Page_518">[Pg 518]</a></span>
+however, being preferable, as the seed then vegetates with much greater
+certainty, and the crop is nearly or quite as early. Great benefit will
+be derived from reflected heat, when planted at the foot of a wall,
+building, or tight fence, running east and west. It is necessary,
+however, when warm sunshine follows cold, frosty nights, to shade the
+pease from its influence an hour or two in the morning, or to sprinkle
+them with cold water if they have been at all frozen.</p>
+
+<p>They are sometimes covered with a narrow glass frame of a triangular
+form, and glazed on both sides, or on one only, according as they may be
+used on rows running from north to south, or from east to west. In the
+latter case, such frames may have glass in the south side only.</p>
+
+<p><i>Subsequent Cultivation.</i>&mdash;"When the crop has attained the height of
+about five inches, a little earth should be drawn around the stems, but
+not so closely as to press upon them: it should form a sort of ridge,
+with a slight channel in the middle. The intention here is not, as in
+many other cases, to encourage the roots to diverge in a horizontal
+direction (for they have no disposition to do so), but rather to give a
+slight support to the plants until they take hold of the stakes that are
+to support them. Those crops which are not to be staked require this
+support the most: and they should have the earth drawn up upon one side
+only, that the vines may be thrown to one side; which will both
+facilitate the operation of gathering, and keep the ground between them
+clear at the same time, while it supports the necks of the plants better
+than if the earth was drawn up on both sides."</p>
+
+<p><i>Mildew.</i>&mdash;One of the most successful cultivators (T. A. Knight) says,
+"that the secondary and immediate cause of this disease is a want of a
+sufficient supply of moisture from the soil, with excess of humidity in
+the air; particularly if the plants be exposed to a temperature below
+that to which they have been accustomed. If damp and cloudy weather
+succeed that which has been warm and bright, without the<span class='pagenum'><a name="Page_519" id="Page_519">[Pg 519]</a></span> intervention
+of sufficient rain to moisten the ground to some depth, the crop is
+generally much injured by mildew."</p>
+
+<p>"While engaged in the production of those excellent pease which bear his
+name, he proved this theory by warding off mildew by copious waterings
+of the roots. The fashionable remedy, at present, is the application of
+sulphur. This, no doubt, subdues the disease, but does not remove the
+cause."&mdash;<i>M'Int.</i></p>
+
+<p><i>Gathering.</i>&mdash;The crop should be gathered as it becomes fit for use. If
+even a few of the pods begin to ripen, young pods will not only cease to
+form, but those partly advanced will cease to enlarge.</p>
+
+<p><i>Use.</i>&mdash;"In a sanitary point of view, pease cannot be eaten too young,
+nor too soon after they are gathered; and hence people who depend on the
+public markets for their supply seldom have this very popular vegetable
+in perfection, and too often only when it is almost unfit for use. This
+is a formidable objection to the use of pease brought from long
+distances. It is, of course, for the interest of the producer to keep
+back his pease till they are fully grown, because they measure better,
+and, we believe, by many are purchased quicker, as they get greater bulk
+for their money. This may be so far excusable on the part of such: but
+it is inexcusable that a gentleman, having a garden of his own, should
+be served with pease otherwise than in the very highest state of
+perfection; which they are not, if allowed to become too old, or even
+too large."&mdash;<i>M'Int.</i></p>
+
+<p>"Pease, in a green state, are with difficulty sent to a distance, as,
+when packed closely together, heat and fermentation speedily take place.
+This is one of the causes why pease from the South, or those brought by
+long distances to market, are discolored, devoid of flavor, and, worst
+of all, very unwholesome to eat. Pease intended for long transportation
+should be packed in open baskets (not in boxes or tight barrels), and
+laid in layers not more than two inches thick; and,<span class='pagenum'><a name="Page_520" id="Page_520">[Pg 520]</a></span> between such
+layers, a thick stratum of clean straw or other dry material should be
+placed."</p>
+
+<p><i>Varieties.</i>&mdash;These are very numerous, and, like those of the Broccoli
+Lettuce, not only greatly confused, but often based on trifling and
+unimportant distinctions.</p>
+
+<p>From experiments made a few years since in the gardens of the London
+Horticultural Society, under the direction of Mr. Thompson, who planted
+no less than two hundred and thirty-five reputed sorts (all of which
+were then enumerated in seedsmen's catalogues), only twenty-seven of the
+number were selected as being really useful. About the same time,
+upwards of a hundred sorts were grown by Mr. M'Intosh, from which twelve
+were selected as being truly distinct and valuable.</p>
+
+<p>"New sorts are yearly introduced: and it would be injudicious not to
+give them a fair trial; for as we progress in pea-culture, as in every
+other branch of horticulture, we may reasonably expect that really
+improved and meritorious sorts will arise, and be substituted for others
+that may be inferior."</p>
+
+
+<p><span class="smcap">Auvergne.</span> <i>Cot. Gard.</i></p>
+
+<p>White Sabre. White Cimeter.</p>
+
+<p>The plant is of moderately strong habit of growth, producing a single
+stem from four to five feet high, according to the soil in which it is
+grown; and bears from twelve to fifteen pods. These are generally
+single, but sometimes in pairs; when fully grown, four inches and a half
+long, and over half an inch broad; tapering to the point, and very much
+curved. They contain from eight to ten peas, which are closely
+compressed, and of the size of the Early Frames. Even the small pods
+contain as many as six or seven peas in each. The ripe seed is white.</p>
+
+<p>Plants from seed sown May 1 were in blossom June 26; and the pods were
+sufficiently grown for plucking, July 12.<span class='pagenum'><a name="Page_521" id="Page_521">[Pg 521]</a></span></p>
+
+<p>The Auvergne Pea was introduced from France into England some years ago
+by the London Horticultural Society. Although it very far surpasses most
+of the varieties of the White Pea, it has never become much
+disseminated, and is very little known or cultivated. It is, however, a
+most characteristic variety, and always easily distinguishable by its
+long, curved pods. It is one of the most productive of all the garden
+pease.</p>
+
+
+<p><span class="smcap">Batt's Wonder.</span> <i>Trans.</i></p>
+
+<p>Plant three feet in height, of robust growth; foliage dark-green; pods
+narrow, nearly straight, but exceedingly well filled, containing seven
+or eight peas of medium size, which, when ripe, are small, smooth, and
+of a bluish-green color.</p>
+
+<p>Planted May 1, the variety will flower about July 1, and the pods will
+be fit for use the middle of the month.</p>
+
+<p>The variety withstands drought well, and the pods hang long before the
+peas become too hard for use. It is an excellent pea for a second crop.</p>
+
+
+<p><span class="smcap">Beck's Prize-Taker.</span> <i>Trans.</i></p>
+
+<p>Prize-taker. Rising Sun.</p>
+
+<p>Plant four and a half to five feet in height; pods roundish, curved or
+hooked near the end, well filled, containing seven to eight middle-sized
+peas of a fine green color when young, and mixed olive and white when
+ripe.</p>
+
+<p>Sown May 1, the variety will blossom June 25, and the pods will be
+suitable for plucking about the 12th of July.</p>
+
+<p>It is one of the best varieties for the main crop. Similar to, if not
+identical with, Bellamy's Early Green Marrow.</p>
+
+
+<p><span class="smcap">Bedman's Imperial.</span> <i>Cot. Gard.</i></p>
+
+<p>The plant generally produces a single stem, which is from three to four
+feet high; the pods are usually in pairs, but<span class='pagenum'><a name="Page_522" id="Page_522">[Pg 522]</a></span> sometimes single, three
+inches and a quarter long, five-eighths of an inch broad, somewhat
+curved, and terminate abruptly at the points. Each pod contains six to
+seven peas, which are of an ovate form, and about a third of an inch in
+their greatest diameter. The ripe seed is pale-blue.</p>
+
+<p>Planted May 1, the variety blossomed the last of June, and furnished
+pease for use about the 18th of July. For many years, this variety stood
+foremost among the Imperials; but is now giving place to other and
+greatly superior sorts.</p>
+
+
+<p><span class="smcap">Bellamy's Early Green Marrow.</span> <i>Cot. Gard.</i></p>
+
+<p>Plant of strong and robust habit of growth, sometimes with a single and
+often with a branching stem, four and a half or five feet high, and
+producing from twelve to eighteen pods: these are in pairs, rarely
+single, three inches and a half long, seven-tenths of an inch broad,
+slightly curved, thick-backed, and terminate abruptly at the point. The
+surface is smooth, and of a very dark-green color. They contain, on an
+average, from six to seven large bluish-green peas. The ripe seed has a
+mixed appearance; some being dull yellowish-white, and others light
+olive-green, in about equal proportions.</p>
+
+<p>Plants from seed sown the first week in May were in blossom the last
+week in June, and pods were plucked for use about the middle of July.</p>
+
+<p>The variety is highly recommended, both as a good bearer and a pea of
+excellent quality, whether for private use or for marketing: for the
+latter purpose it is peculiarly adapted, as the pod is of a fine
+deep-color, handsomely and regularly shaped, and always plumply filled.</p>
+
+
+<p><span class="smcap">Bishop's Early Dwarf.</span> <i>Law.</i></p>
+
+<p>Pods single or in pairs, about two inches long, bent back at both ends,
+and increasing in size towards the middle; pea<span class='pagenum'><a name="Page_523" id="Page_523">[Pg 523]</a></span> about a fourth of an
+inch in diameter, and irregularly shaped, cream-colored, with blotches
+of white, particularly about the eye. The plant grows little more than a
+foot high, and is fairly productive. Early sowings will give a supply
+for the table in about ten weeks.</p>
+
+<p>This once-popular, Early Dwarf sort is now rapidly giving place to
+Bishop's New Long-podded,&mdash;a more prolific and much superior variety.</p>
+
+
+<p><span class="smcap">Bishop's New Long-Podded.</span></p>
+
+<p>Stem about two feet high; pods nearly straight, almost cylindrical,
+containing six or seven white peas. It is an early variety, an abundant
+bearer, of excellent quality, and in all respects much superior to the
+Common Bishop's Early Dwarf. Planted the 1st of May, it will blossom
+June 14, and yield pease for the table the 10th of July.</p>
+
+<p>M'Intosh describes it as "a most abundant bearer, producing a succession
+of pods during most of the pea-season. Like all pease of its class, it
+requires a rich soil, and from four to six inches between the seed in
+the line. It is one of the most valuable sorts for small gardens and for
+domestic use. It originated in England with Mr. David Bishop; and is a
+hybrid between Bishop's Early Dwarf and one of the Marrowfats, carrying
+with it the characters of both its parents."</p>
+
+
+<p><span class="smcap">Black-Eyed Marrow.</span></p>
+
+<p>Plant about five feet high, strong and vigorous; pods generally single,
+sometimes in pairs, three inches and a quarter in length, three-fourths
+of an inch in breadth, becoming rough or wrinkled on the surface as they
+approach maturity, and containing about six large, round, cream-white or
+brownish-white black-eyed seeds, about three-eighths of an inch in
+diameter.<span class='pagenum'><a name="Page_524" id="Page_524">[Pg 524]</a></span></p>
+
+<p>Its season is nearly the same with the Dwarf and Missouri Marrow. If
+sown the 1st of May, the plants will blossom the 28th or 30th of June,
+and yield pease for the table about July 15: the crop will ripen the
+last of the same month.</p>
+
+<p>This is a very prolific as well as excellent variety. It is little
+cultivated in gardens at the North, though sometimes grown as a
+field-pea in the Canadas. In the Middle States, and at the South, it is
+a popular market-sort, and its cultivation is much more extensive.</p>
+
+<p>The dark color of the eye of the ripened seed distinguishes the variety
+from all others.</p>
+
+
+<p><span class="smcap">Blue Cimeter.</span> <i>Thomp.</i></p>
+
+<p>Sabre. Dwarf Sabre. Blue Sabre. New Sabre. Beck's Eclipse.</p>
+
+<p>Plant about three feet high; pods generally in pairs, well filled, long,
+roundish, gradually curved from the stem to the point, or
+cimeter-shaped; seeds of good quality, larger than those of the Prussian
+Blue, from which the variety doubtless originated, and to which, when
+grown in poor soil, it has a tendency to return.</p>
+
+<p>If planted the 1st of May, it will blossom about the 28th of June, and
+the pods will be suitable for plucking about the middle of July.</p>
+
+<p>It bears abundantly, but not in succession; and, for this reason, is
+much prized by market-gardeners. The most of the pods being fit to pluck
+at the same time, the crop is harvested at once, and the land
+immediately occupied with other vegetables.</p>
+
+
+<p><span class="smcap">Blue Imperial.</span></p>
+
+<p>Dwarf Blue Imperial.</p>
+
+<p>Plant strong and vigorous, four feet in height, with large, healthy
+foliage; pods single and in pairs, three inches and a<span class='pagenum'><a name="Page_525" id="Page_525">[Pg 525]</a></span> quarter in
+length, three-fourths of an inch in breadth, containing six or seven
+large peas.</p>
+
+<p>The ripe seed is somewhat indented and irregularly compressed,
+three-eighths of an inch in diameter, and of a greenish-blue color.</p>
+
+<p>With respect to season, the variety is intermediate. If planted the 1st
+of May, it will blossom the 26th of June, and the pods will attain a
+size fit for plucking about the 12th of July. It is very hardy; yields
+abundantly; thrives well in almost any description of soil or situation;
+and, though not so sweet and tender as some of the more recent sorts, is
+of good quality. It vegetates with much greater certainty, and its crops
+are more reliable, than the higher-flavored varieties; and these
+qualities will still secure its cultivation by those who prefer a
+certain and plentiful supply of fair quality, to a precarious and
+limited yield of extraordinary sweetness and excellence. It has long
+been grown in this country, and is considered a standard variety.</p>
+
+
+<p><span class="smcap">Blue Prussian.</span> <i>Cot. Gard.</i></p>
+
+<p>Dwarf Blue Prussian. Prussian Blue. Green Prussian.</p>
+
+<p>Plant of a vigorous but not robust habit of growth, with a single stem
+about three feet high, which is sometimes branching. The pods are
+generally produced in pairs, but are also sometimes single, and vary
+from twelve to sixteen on each plant. They are from two and
+three-fourths of an inch to three inches long, three-fourths of an inch
+wide, somewhat curved, and rather broader towards the point, where they
+terminate abruptly. They contain about seven peas, which are four-tenths
+of an inch long, seven-twentieths of an inch wide, about the same in
+thickness, and compressed on the sides, from being so close together.
+The ripe seed is blue.</p>
+
+<p>Sown the 1st of May, the plants blossomed June 28, and yielded pease for
+use the middle of July.<span class='pagenum'><a name="Page_526" id="Page_526">[Pg 526]</a></span></p>
+
+<p>It produces abundantly, and is a valuable sort for late summer use. "It
+is unquestionably the parent of the Blue Imperial and all like
+varieties."</p>
+
+
+<p><span class="smcap">Blue Spanish Dwarf.</span> <i>Cot. Gard.</i></p>
+
+<p>Groom's Superb. Blue Fan.</p>
+
+<p>Plant from a foot and a half to three feet high. The pods are single and
+in pairs, in about equal proportion, two inches and a half long,
+containing from six to seven peas each. The ripe seed is pale-blue.</p>
+
+<p>Plants from sowings made the first of May will blossom the last of June,
+and yield pease for use the middle of July.</p>
+
+<p>It is a useful variety for small gardens, as it is a low grower and a
+fair bearer; but it is now much surpassed by Bishop's Long-podded and
+Burbridge's Eclipse, both of which are considered more prolific and
+better flavored.</p>
+
+
+<p><span class="smcap">British Queen.</span> <i>Cot. Gard.</i></p>
+
+<p>Hair's Defiance. Tall White Mammoth. Erin's Queen.</p>
+
+<p>The plant is of a showy and robust habit of growth, from six to seven
+feet high, sometimes with a single stem, but generally branching within
+nine inches or a foot of the ground, and frequently furnished with two
+and even three laterals, which are of the same height as the whole
+plant. The pods begin to be produced at the first joint above the first
+lateral shoot, and are in number from thirteen to eighteen on each
+plant. They are generally single, but frequently in pairs, from three
+inches and a quarter to three inches and three-quarters long, rather
+flattened and broad when first fit to gather, but becoming round and
+plump when more advanced. They are quite smooth, of a bright-green
+color, slightly curved, wavy on the upper edge, and contain<span class='pagenum'><a name="Page_527" id="Page_527">[Pg 527]</a></span> from five
+to seven exceedingly large peas, which are not so close together as to
+compress each other. The ripe seed is white, large, and wrinkled.</p>
+
+<p>Sown the 1st of May, the plants will blossom about the 30th of June, and
+pods may be plucked for use about the 15th of July. They will ripen off
+about the 1st of August.</p>
+
+<p>This is one of the best late peas in cultivation. It belongs to the
+class known as Wrinkled, or Knight's Marrow; but is much superior in
+every respect to all the old varieties usually called Knight's Marrows,
+being much more prolific and richly flavored. As an intermediate
+variety, it deserves a place in every garden.</p>
+
+
+<p><span class="smcap">Burbridge's Eclipse.</span> <i>Cot. Gard.</i></p>
+
+<p>Stubbs's Dwarf.</p>
+
+<p>Plant a robust grower, always with a simple stem, attaining the height
+of a foot and a half to about two feet; pods in pairs, rarely single,
+and from three inches to three inches and a quarter long, seven-tenths
+of an inch broad, perfectly straight, and of equal width throughout,
+with a slight waving on the upper edge,&mdash;they contain from five to seven
+peas, which are ovate, nearly half an inch long, a third of an inch
+broad, and the same in thickness.</p>
+
+<p>Seed was planted May 1, the plants blossomed June 26, and pods were
+plucked for use July 14.</p>
+
+<p>This may be classed among the valuable contributions which have been
+made to the list of peas during the last few years. Unlike most of the
+dwarf varieties, it is a most productive sort; and thus its dwarf
+character is not its chief recommendation. For private gardens, or for
+cultivation for market, few peas surpass this and Bishop's Long-podded.<span class='pagenum'><a name="Page_528" id="Page_528">[Pg 528]</a></span></p>
+
+
+<p><span class="smcap">Carter's Victoria.</span> <i>Trans.</i></p>
+
+<p>Carter's Eclipse.</p>
+
+<p>Plant six to seven feet high; pods large, slightly curved, containing
+seven or eight large peas, which are sweet and of excellent quality. The
+ripe seeds are white, and much shrivelled or wrinkled.</p>
+
+<p>Plants from seeds sown May 1 blossomed July 1, and the pods were fit for
+plucking the 18th of the month.</p>
+
+<p>The variety continues long in bearing, and the peas exceed in size those
+of Knight's Tall White Marrow. It is one of the best late tall peas.</p>
+
+
+<p><span class="smcap">Charlton.</span> <i>Cot. Gard. Law. Thomp.</i></p>
+
+<p>Early Charlton.</p>
+
+<p>The original character of this variety may be described as follows:&mdash;</p>
+
+<p>Plant about five feet high, and of vigorous growth; leaves large, with
+short petioles; tendrils small; pods broad, containing six or seven peas
+of excellent quality. They are rather larger than those of the Early
+Frame, with which this is often confounded. The Early Charlton may,
+however, be distinguished by its stronger habit of growth, flat pods,
+larger seeds, and by being fit for use about a fortnight later than the
+Early Frame; so that, when sown at the same time, it forms a succession.</p>
+
+<p>According to the Messrs. Lawson, this is the oldest, and for a long
+period was the best known and most extensively cultivated, of all the
+varieties of white garden-pease. Its history can be traced as far back
+as 1670; and from that time till about 1770, or nearly a century, it
+continued to stand first in catalogues as the earliest pea, until it was
+supplanted by the Early Frame about 1770. It is further said by some to
+be the source from which the most esteemed early garden<span class='pagenum'><a name="Page_529" id="Page_529">[Pg 529]</a></span> varieties have
+arisen; and that they are nothing else than the Early Charlton Pea,
+considerably modified in character from the effects of cultivation and
+selection. Although this idea may seem far-fetched, it is not
+improbable, especially when we take into consideration the
+susceptibility of change, from cultivation and other causes, which the
+Pea is ascertained to possess. Thus if the Early Charlton, or any other
+variety, be sown for several years, and only the very earliest and very
+latest flowering-plants selected for seed each season, the difference in
+the time of ripening between the two will ultimately become so great as
+to give them the appearance of two distinct varieties; and by sowing the
+earlier portion on light, early soils, and the later on strong, black,
+coarse, or low soils, the difference will become materially increased.
+It is therefore probable, that the Early Frame, with its numerous
+sub-varieties (including the Dan O'Rourke, Prince Albert, Early Kent,
+and a multitude of others), may have originated in the Charlton, though
+some of them differ essentially in their habit of growth.</p>
+
+<p>The various names by which it has been known are Reading Hotspur,
+Master's or Flander's Hotspur, Golden Hotspur, Brompton Hotspur, Essex
+Hotspur, Early Nicol's Hotspur, Charlton Hotspur, and finally Early
+Charlton; the last name becoming general about 1750.</p>
+
+<p>An English writer remarks, "that the variety now exists only in name.
+That which is sold for the Early Charlton is often a degenerated stock
+of Early Frames, or any stock of Frames which cannot be warranted or
+depended upon, but which are, nevertheless, of such a character as to
+admit of their being grown as garden varieties. The Early Charlton, if
+grown at all by seed-growers as a distinct variety, is certainly
+cultivated to a very limited extent."</p>
+
+<p>Of the popular American improved early sorts, the Hill's Early, Hovey's
+Extra Early, Landreth's Extra Early, are hardy, as well as very
+prolific; and are not only well adapted<span class='pagenum'><a name="Page_530" id="Page_530">[Pg 530]</a></span> for private gardens, but may be
+recommended as the most profitable kinds for cultivating for early
+marketing. In an experimental trial of these kinds with the Early Daniel
+O'Rourke, and some of the most approved of the earliest foreign
+varieties, they proved to be nearly or quite as early, fully as
+prolific, continued longer in bearing, and were much more stocky and
+vigorous in habit.</p>
+
+
+<p><span class="smcap">Champion of Paris.</span> <i>Cot. Gard.</i></p>
+
+<p>Excelsior. Paradise Marrow. Stuart's Paradise.</p>
+
+<p>Plant of vigorous growth, with a simple stem five to six feet high,
+rarely branched, producing from eight to ten pods. These last are
+generally single, but sometimes in pairs, from three inches and a
+quarter to three inches and three-quarters long, and five-eighths of an
+inch wide. They are curved almost as much as those of the Cimeter; and,
+when near maturity, become quite fleshy, wrinkled, and thick-backed.
+They contain from six to seven large peas, which are close together
+without being compressed. The ripe seed is white, medium-sized, somewhat
+flattened and pitted. If sown May 1, the plants will blossom June 28,
+and the pods will be ready for plucking July 16.</p>
+
+<p>This is a very excellent pea, an abundant cropper, and considerably
+earlier than the Auvergne and Shillings Grotto; to both of which it is
+also greatly superior.</p>
+
+
+<p><span class="smcap">Climax.</span> <i>Trans.</i></p>
+
+<p>Napol&eacute;on.</p>
+
+<p>Plant three feet and a half high, of robust habit; pods single or in
+pairs, three inches long, containing five or six peas; when ripe, these
+are of medium size, pale-blue or olive, sometimes yellowish, shaded with
+blue, and, like the Eug&eacute;nie, much wrinkled and indented.</p>
+
+<p>If sown the beginning of May, the variety will blossom<span class='pagenum'><a name="Page_531" id="Page_531">[Pg 531]</a></span> about the 15th
+of June, pods may be plucked for use the 10th of July, and the crop will
+ripen the 25th of the same month.</p>
+
+<p>English catalogues represent the Napol&eacute;on as being "the earliest blue
+pea in cultivation, podding from the bottom of the haum to the top, with
+fine large pods." In a trial growth, it proved early and productive; not
+only forming a great number of pods, but well filling the pods after
+being formed. In quality it is tender, very sweet and well flavored,
+resembling the Champion of England. Its season is nearly the same with
+that of the Eug&eacute;nie, and the variety is well deserving of cultivation.</p>
+
+<p>Mr. Harrison, the originator of the Eug&eacute;nie and Napol&eacute;on, states that
+both of the peas were originally taken from one pod.</p>
+
+
+<p><span class="smcap">Dantzic.</span> <i>Law.</i></p>
+
+<p>Plant six to seven feet high, branching; pods in pairs, two and a half
+inches long, half an inch broad, compact, and slightly bent. When ripe,
+the seed is the smallest of all the light peas, quite round or
+spherical, of a bright-yellow color, beautifully transparent, with
+whitish eyes.</p>
+
+<p>If sown the 1st of May, the plants will blossom the 8th of July, afford
+pease for the table about the 25th of the same month, and ripen from the
+10th to the middle of August.</p>
+
+<p>It is not a productive variety, and is seldom cultivated in England or
+in this country; but is grown extensively on the shores of the Baltic,
+and exported for splitting, or boiling whole.</p>
+
+
+<p><span class="smcap">Dickson's Favorite.</span> <i>Trans.</i></p>
+
+<p>Dickson's Early Favorite.</p>
+
+<p>Plant five feet high, stocky, vigorous, and very prolific; pods ten to
+twelve on a stalk, long, round when fully grown,<span class='pagenum'><a name="Page_532" id="Page_532">[Pg 532]</a></span> curved, hooked at the
+extremity, but not so much so as in the Auvergne,&mdash;to which, in many
+respects, it bears a strong resemblance. The pods are remarkably well
+filled, containing from eight to ten peas of medium size, round, and
+very white.</p>
+
+<p>Planted the 1st of May, the variety blossomed June 25, and pods were
+gathered for use the 12th of July.</p>
+
+<p>This pea is highly deserving of cultivation as a second early variety.</p>
+
+
+<p><span class="smcap">Dillistone's Early.</span> <i>Cot. Gard.</i></p>
+
+<p>The plant is of slender habit of growth, produces a single stem two feet
+high, and bears, on an average, from seven to nine pods: these are
+smaller than those of the Dan O'Rourke, generally single, but
+occasionally in pairs, almost straight, and contain seven peas each. The
+seed, when ripe, is white.</p>
+
+<p>Sown at the time of the Dan O'Rourke, the plants were a mass of bloom
+three days before the last named had commenced blossoming, and the crop
+was ready for gathering seven days before the Dan O'Rourke.</p>
+
+<p>This is undoubtedly the earliest pea known, and is quite seven or eight
+days earlier than the Dan O'Rourke, which has hitherto been regarded as
+the earliest variety. A striking feature of Dillistone's Early is, that
+its changes take place at once. It blooms in a mass, its pods all appear
+together, and the whole crop is ready to be gathered at the same time.</p>
+
+<p>In the Chiswick Garden, England, where a hundred and sixteen varieties
+were experimentally cultivated, during the season of 1860, under the
+supervision of Robert Hogg, LL.D., this variety was beginning to die
+off, when the Dan O'Rourke was yet green and growing.<span class='pagenum'><a name="Page_533" id="Page_533">[Pg 533]</a></span></p>
+
+
+<p><span class="smcap">Dwarf Marrow.</span></p>
+
+<p>Dwarf White Marrow. Dwarf Marrowfat. Early Dwarf Marrowfat.</p>
+
+<p>Plant from three to four feet in height, generally with a single stem,
+but sometimes branching; pods somewhat flattened, generally single, but
+sometimes produced in pairs, three inches to three inches and a half
+long, three-fourths of an inch broad at the middle, tapering with a
+slight but regular curve to both ends, and containing about six
+closely-set peas: these are cream-colored and white; the white
+prevailing about the eye, and at the union of the two sections of the
+pea; not perfectly round, but more or less compressed, slightly
+wrinkled, and measuring nearly three-eighths of an inch in diameter.</p>
+
+<p>Planted the 1st of May, the variety blossomed the last of June, and
+afforded pease for the table the 15th of July.</p>
+
+<p>The Dwarf Marrow is hardy and productive. Though not so sweet or well
+flavored as some of the more recent sorts, its yield is abundant and
+long continued; and, for these qualities, it is extensively cultivated.
+The variety, however, is rarely found in an unmixed state; much of the
+seed sown under this name producing plants of stronger habit of growth
+than those of the true Dwarf Marrow, and more resembling the Tall White
+variety.</p>
+
+
+<p><span class="smcap">Early Dan O'Rourke.</span></p>
+
+<p>Dunnett's First Early. Waite's Dan O'Rourke. Carter's Earliest.
+Sangster's Number One. <i>Cot. Gard.</i></p>
+
+<p>Plant from three and a half to four feet high,&mdash;in general habit not
+unlike the Early Frame, of which it is probably an improved variety;
+pods usually single, two inches and three-fourths long, containing five
+or six peas.</p>
+
+<p>When fully ripe, the pea is round, cream-colored, white at the eye and
+at the junction of the cotyledons, and nearly a fourth of an inch in
+diameter.<span class='pagenum'><a name="Page_534" id="Page_534">[Pg 534]</a></span></p>
+
+<p>Plants from seeds sown May 1 were in bloom June 7, and pods were
+gathered for use from the 25th of the month.</p>
+
+<p>The Dan O'Rourke is remarkable for its precocity; and, with the
+exception of Dillistone's Early and one or two American varieties, is
+the earliest of all the sorts now in cultivation. It is hardy, prolific,
+seldom fails to produce a good crop, appears to be well adapted to our
+soil and climate, is excellent for small private gardens, and one of the
+best for extensive culture for market.</p>
+
+<p>Its character as an early pea can be sustained only by careful culture,
+and judicious selection of seeds for propagation. If grown in cold soil,
+from late-ripened seeds, the variety will rapidly degenerate; and, if
+from the past any thing can be judged of the future, the Dan O'Rourke,
+under the ordinary forms of propagation and culture, will shortly follow
+its numerous and once equally popular predecessors to quiet retirement
+as a synonyme of the Early Frame or Charlton.</p>
+
+
+<p><span class="smcap">Early Frame.</span> <i>Thomp.</i></p>
+
+<p>Early Dwarf Frame. Early Double-blossomed Frame. <i>Law.</i> Essex Champion.
+Single-blossomed Frame.</p>
+
+<p>Plant three to four feet in height; pods in pairs, slightly bent
+backwards, well filled, terminating rather abruptly at both ends, and
+about two and a half inches long by from three-eighths to half an inch
+in breadth. The pease, when fully ripe, are round and plump,
+cream-colored, white towards the eye and at the union of the cotyledons,
+and measure nearly a fourth of an inch in diameter.</p>
+
+<p>Sown the 1st of May, the variety blossomed June 20, and the pods were
+ready for plucking the 6th of July.</p>
+
+<p>This well-known pea, for a long period, was the most popular of all the
+early varieties. At present, it is less extensively cultivated; having
+been superseded by much earlier and equally hardy and prolific sorts.
+"The flowers some<span class='pagenum'><a name="Page_535" id="Page_535">[Pg 535]</a></span>times come single, and sometimes double; the stalk
+from the same axil dividing into two branches, each terminating in a
+flower: hence the names of 'Single-blossomed' and 'Double-blossomed'
+have both been occasionally applied to this variety."</p>
+
+
+<p><span class="smcap">Early Hotspur.</span></p>
+
+<p>Early Golden Hotspur. Golden Hotspur. Superfine Early. Reading Hotspur.</p>
+
+<p>Similar to the Early Frame. Mr. Thompson represents it as identical. The
+Messrs. Lawson describe it as follows: "Pods generally in pairs, three
+inches long, half an inch broad, nearly straight, and well filled; pea
+similar to the Double-blossomed Early Frame, but rather larger."</p>
+
+
+<p><span class="smcap">Early Warwick.</span></p>
+
+<p>Race-horse.</p>
+
+<p>Once at the head of early pease: now considered by the most experienced
+cultivators to be identical with the Early Frame.</p>
+
+
+<p><span class="smcap">Early Washington.</span></p>
+
+<p>Cedo nulli.</p>
+
+<p>A sub-variety of the Early Frame; differing slightly, if at all, either
+in the size or form of the pod, color and size of the seed, or in
+productiveness.</p>
+
+<p>Once popular, and almost universally cultivated: now rarely found on
+seedsmen's catalogues.</p>
+
+
+<p><span class="smcap">Eug&eacute;nie.</span></p>
+
+<p>Plant about three feet in height, with pale-green foliage; pods single
+or in pairs, three inches long, containing five or six peas. When ripe,
+the peas are of medium size, cream-colored, and much shrivelled and
+indented.<span class='pagenum'><a name="Page_536" id="Page_536">[Pg 536]</a></span></p>
+
+<p>Plants from sowings made May 1 were in blossom June 14, green pease were
+plucked July 10, and the pods ripened from the 18th to the 25th of the
+same month. English catalogues describe the variety as being "the
+earliest white, wrinkled marrow-pea in cultivation; podding from the
+bottom of the stalk to the top, with fine large pods." In a
+trial-growth, it proved hardy and very prolific; and the pease, while
+young, were nearly as sweet as those of the Champion of England. The
+pods were not remarkable for diameter; but, on the contrary, were
+apparently slender. The peas, however, were large; and, the pods being
+thin in texture, the pease, when shelled, seemed to be equal in diameter
+to the pods themselves. As a new variety, it certainly promises well,
+and appears to be worthy of general cultivation. It will come to the
+table immediately after the earliest sorts, and yield a supply till the
+Marrows are ready for plucking.</p>
+
+
+<p><span class="smcap">Fairbeard's Champion of England.</span> <i>Cot. Gard.</i></p>
+
+<p>Champion of England.</p>
+
+<p>Plant of strong and luxuriant habit of growth, with a stem from five to
+six feet in height, which is often undivided, but also frequently
+branching. The laterals are produced within about eighteen inches of the
+ground, and sometimes assume a vigorous growth, and attain as great a
+height as the main stem. They produce pods at the first joint above the
+lateral, and are continued at every succeeding joint to the greatest
+extremity of the plant. The pods are generally single, but frequently in
+pairs, about three inches and a half long, slightly curved, and
+terminate abruptly at the point; the surface is quite smooth, and the
+color light-green till maturity, when they become paler and shrivelled.
+They contain six or seven quite large peas, which are closely packed
+together and compressed. The ripe seed is wrinkled, and of a pale
+olive-green.<span class='pagenum'><a name="Page_537" id="Page_537">[Pg 537]</a></span></p>
+
+<p>Sown the 1st of May, the plants were in flower June 25, and pods were
+gathered for use the 12th of July.</p>
+
+<p>This variety was originated in England, by Mr. William Fairbeard, in
+1843; and, with the Early Surprise, came out of the same pod,&mdash;the
+produce of a plant found in a crop of the Dwarf White Knight's Marrows,
+to which class it properly belongs. It is, without doubt, one of the
+most valuable acquisitions which have been obtained for many years;
+being remarkably tender and sugary, and, in all respects, of first-rate
+excellence. The rapid progress of its popularity, and its universal
+cultivation, are, however, the best indications of its superiority.</p>
+
+<p>The variety was introduced into this country soon after it was
+originated, and was first sold at five dollars per quart.</p>
+
+
+<p><span class="smcap">Fairbeard's Nonpareil.</span> <i>Cot. Gard.</i></p>
+
+<p>Stem branching, three and a half to four feet high, with a habit of
+growth and vigor similar to the Early Frames. The pods are full and
+plump, but do not become thick-backed and fleshy as they ripen, like
+those of the Frames. They contain from six to eight peas, which are
+close together, much compressed, and of that sweet flavor which is
+peculiar to the Knight's Marrows. The ripe seed is small and wrinkled,
+and of the same color as the other white, wrinkled pease.</p>
+
+<p>The variety was originated by Mr. William Fairbeard, who also raised the
+Champion of England. It is earlier than the last-named sort, nearly as
+early as the Frames, and a most valuable acquisition.</p>
+
+
+<p><span class="smcap">Fairbeard's Surprise.</span> <i>Cot. Gard.</i></p>
+
+<p>Early Surprise. Surprise.</p>
+
+<p>The plant of this variety is of a free but not robust habit of growth,
+and always with a simple stem, which is about<span class='pagenum'><a name="Page_538" id="Page_538">[Pg 538]</a></span> four feet high. The pods
+are produced at every joint, beginning at about two feet and a half from
+the ground. They are generally single, but sometimes in pairs, three
+inches long, slightly curved, but not quite so much as those of the
+Champion of England. They contain from six to seven peas, which are of
+good size, but not so sweet as those of the last-named sort. The ripe
+seed is somewhat oval, and of a pale, olive-green color.</p>
+
+<p>The variety is a day or two earlier than the Champion of England. It
+originated from the Dwarf White Knight's Marrow, and was taken from the
+pod in which was found the Champion of England.</p>
+
+
+<p><span class="smcap">Flack's Imperial.</span> <i>Cot. Gard.</i></p>
+
+<p>Flack's Victory. Flack's Victoria. Flack's New Large Victoria.</p>
+
+<p>The plant is of a robust habit of growth, with a stem which is always
+branching, and generally about three feet in height; the pods are
+numerous, varying from twelve to eighteen on a plant, generally produced
+in pairs, but often singly, three inches and a half long, three-fourths
+of an inch broad, and considerably curved,&mdash;terminating abruptly at the
+point, where they are somewhat broader than at any other part. Each pod
+contains from six to eight very large peas, which are of an ovate shape,
+half an inch long, seven-twentieths of an inch broad, and the same in
+thickness. The ripe seed is blue.</p>
+
+<p>Plants from seed sown May 1 will blossom June 28, and supply the table
+July 15.</p>
+
+<p>It is one of the most prolific peas in cultivation; grows to a
+convenient height; and, whether considered for private gardens or for
+market supplies, is one of the most valuable varieties which has been
+introduced for years.<span class='pagenum'><a name="Page_539" id="Page_539">[Pg 539]</a></span></p>
+
+
+<p><span class="smcap">General Wyndham.</span> <i>Cot. Gard.</i></p>
+
+<p>The plant is of a robust habit, six to seven feet high, and frequently
+branched; the foliage is dark-green and blotched; the pods are either
+single or in pairs, and number from ten to fourteen on each plant,&mdash;they
+contain eight very large peas, which are of the deep, dull-green color
+of the Early Green Marrow. The ripe seed is white and olive mixed.</p>
+
+<p>This is a valuable acquisition, and was evidently procured from the Ne
+Plus Ultra; but it is a more robust grower, and produces much larger
+pods.</p>
+
+<p>The plant continues growing, blooming, and podding till very late in the
+season; and, when this is in the full vigor of growth, the Ne Plus Ultra
+is ripening off. The pease, when cooked, are of a fine, bright-green
+color, and unlike those of any other variety.</p>
+
+
+<p><span class="smcap">Hair's Dwarf Mammoth.</span></p>
+
+<p>Plant strong and vigorous, from three to three feet and a half high,
+branching, with short joints; pods single or in pairs, broad,
+comparatively flat, containing about six very large peas, which are
+sugary, tender, and excellent. The ripe seeds are shrivelled, and vary
+in color; some being cream-white, and others bluish-green.</p>
+
+<p>Sown May 1, the plants will blossom July 1, and the pods will be ready
+for use the 15th of the same month.</p>
+
+<p>Very prolific, and deserving of cultivation.</p>
+
+
+<p><span class="smcap">Harrison's Glory.</span> <i>Trans.</i></p>
+
+<p>Plant three feet high, of a bushy, robust habit of growth; pods rather
+short, nearly straight, and flattish, containing five or six
+medium-sized peas, of good quality: when ripe, the seeds are
+light-olive, mixed with white, and also slightly indented.<span class='pagenum'><a name="Page_540" id="Page_540">[Pg 540]</a></span></p>
+
+<p>If planted May 1, the variety will flower June 23, and the pods will be
+fit for gathering about the 10th of July.</p>
+
+<p>A good variety; but, like Harrison's Glory, the pods are frequently not
+well filled.</p>
+
+
+<p><span class="smcap">Harrison's Perfection.</span> <i>Trans.</i></p>
+
+<p>Plant three feet in height, of vigorous habit; pods small, straight,
+containing five peas of good size and quality.</p>
+
+<p>Sown the 1st of May, the variety will flower June 23, and the pods will
+be fit for plucking about the 12th of July.</p>
+
+<p>The only defect in this variety is, that the pods are often not well
+filled. When growing, it is scarcely distinguishable from Harrison's
+Glory; but, in the mature state, the seeds of the former are smooth and
+white, while those of the latter are indented, and of an olive-color.</p>
+
+
+<p><span class="smcap">King of the Marrows.</span></p>
+
+<p>Plant six feet in height, stocky, and of remarkably vigorous habit; pods
+single or in pairs, containing five or six large seeds, which, when
+ripe, are yellowish-green, and much shrivelled and indented, like those
+of the Champion of England.</p>
+
+<p>If planted May 1, the variety will blossom the last of June, and pods
+for the table may be plucked about the 15th of July.</p>
+
+<p>Though comparatively late, it is one of the best of the more recently
+introduced sorts, and well deserving of general cultivation. When the
+pods are gathered as fast as they become fit for use, the plants will
+continue to put forth new blossoms, and form new pods for an
+extraordinary length of time; in favorable seasons, often supplying the
+table for five or six weeks.</p>
+
+<p>It is very tender and sugary, and little, if at all, inferior to the
+Champion of England.<span class='pagenum'><a name="Page_541" id="Page_541">[Pg 541]</a></span></p>
+
+<p>In common with most of the colored pease, the ripe seeds, when grown in
+this country, are much paler than those of foreign production; and, when
+long cultivated in the climate of the United States, the blue or green
+is frequently changed to pale-blue or yellowish-green, and often
+ultimately becomes nearly cream-white.</p>
+
+
+<p><span class="smcap">Knight's Dwarf Blue Marrow.</span></p>
+
+<p>A dwarfish sub-variety of Knight's Marrows, with wrinkled, blue seeds.</p>
+
+
+<p><span class="smcap">Knight's Dwarf Green Marrow.</span></p>
+
+<p>Knight's Dwarf Green Wrinkled.</p>
+
+<p>Plant about three feet high; pods in pairs, three inches long,
+three-fourths of an inch wide, flattish, and slightly bent. The ripe
+pease are of a light bluish-green color. It differs from the foregoing
+principally in the height of the plant, but also to some extent in the
+form of the pods.</p>
+
+
+<p><span class="smcap">Knight's Dwarf White Marrow.</span> <i>Law.</i></p>
+
+<p>Knight's Dwarf White Wrinkled Marrow.</p>
+
+<p>Plant three feet high; pods in pairs, three inches long, three-fourths
+of an inch wide, straight, or nearly so, well filled, and terminating
+abruptly at both ends; pea, on an average, about three-eighths of an
+inch in diameter, flattened, and very much wrinkled; color white, and
+sometimes of a greenish tinge. It is a few days earlier than the Dwarf
+Green.</p>
+
+
+<p><span class="smcap">Knight's Tall Blue Marrow.</span></p>
+
+<p>A sub-variety of Knight's Tall Marrows, with blue, wrinkled, and
+indented seeds. It resembles the Tall White and Tall Green Marrows.<span class='pagenum'><a name="Page_542" id="Page_542">[Pg 542]</a></span></p>
+
+
+<p><span class="smcap">Knight's Tall Green Marrow.</span> <i>Law.</i> <i>Thomp.</i></p>
+
+<p>Plant from six to seven feet in height, of strong growth; pods large,
+broad, and well filled; the seed, when ripe, is green, and much wrinkled
+or indented.</p>
+
+<p>If planted the first of May, the variety will blossom towards the last
+of June, and supply the table the middle of July.</p>
+
+<p>The peas are exceedingly tender and sugary; the skin also is very thin.
+"From their remarkably wrinkled appearance, together with the peculiar
+sweetness which they all possess, Knight's Marrows may be said to form a
+distinct class of garden-pease; possessing qualities which, together
+with their general productiveness, render them a valuable acquisition,
+both to cultivators and consumers."</p>
+
+<p>If planted not less than six feet apart, these pease will bear most
+abundantly from the ground to the top: they also yield their pods in
+succession, and are the best for late crops.</p>
+
+
+<p><span class="smcap">Knight's Tall White Marrow.</span></p>
+
+<p>Knight's Tall White Wrinkled Marrow.</p>
+
+<p>Height and general character of the plant similar to Knight's Tall Green
+Marrow. Pods in pairs. The ripe seed is white. Very productive and
+excellent.</p>
+
+
+<p><span class="smcap">Matchless Marrow.</span> <i>Cot. Gard.</i></p>
+
+<p>This is a good marrow-pea, but now surpassed by the improved varieties
+of the Early Green Marrow. It possesses no qualities superior to that
+variety, and is not so early. The plant grows from five to six feet in
+height; and the pods contain about seven large peas, which are closely
+compressed together.<span class='pagenum'><a name="Page_543" id="Page_543">[Pg 543]</a></span></p>
+
+
+<p><span class="smcap">Milford Marrow.</span> <i>Cot. Gard.</i></p>
+
+<p>The plant is of a strong and robust habit of growth, always with a
+single stem, attaining the height of four and a half or five feet, and
+producing from twelve to sixteen pods, which are almost always in pairs,
+three inches and three-quarters long, and three-quarters of an inch
+wide. They do not become broad-backed, thick, or fleshy, but rather
+shrivelled, and contain from six to seven very large peas, which are
+roundish and somewhat compressed, half an inch long, nearly the same
+broad, and nine-twentieths thick.</p>
+
+<p>Its season is near that of Bellamy's Early Green Marrow; if planted May
+1, blossoming June 28, and being fit for plucking about the middle of
+July.</p>
+
+
+<p><span class="smcap">Missouri Marrow.</span></p>
+
+<p>Missouri Marrowfat.</p>
+
+<p>Plant three feet and a half or four feet high, strong and vigorous,
+generally simple, but sometimes divided into branches; pods single and
+in pairs, three inches long, wrinkled on the surface as they ripen,
+nearly straight, and containing about six peas, rather closely set
+together. When ripe, the pea is similar to the Dwarf Marrow in form, but
+is larger, paler, more wrinkled, and much more regular in size.</p>
+
+<p>Plants from seed sown May 1 were in blossom the 30th of June, and pods
+were gathered for use the 14th of July. It is a few days later than
+Fairbeard's Champion of England, and nearly of the season of the Dwarf
+Marrowfat, of which it is probably but an improved or sub-variety.</p>
+
+<p>It is of American origin, very productive, of good quality, and well
+deserving of cultivation.<span class='pagenum'><a name="Page_544" id="Page_544">[Pg 544]</a></span></p>
+
+
+<p><span class="smcap">Ne Plus Ultra.</span> <i>Cot. Gard.</i></p>
+
+<p>Jay's Conqueror.</p>
+
+<p>This is comparatively a recent variety. It belongs to the wrinkled class
+of pease; is as early as Bellamy's Green Marrow; and possesses, both in
+pod and pea, the same fine, deep, olive-green color.</p>
+
+<p>The plant is of strong and robust habit of growth, six to seven feet
+high, with a branching stem. It begins to produce pods at two or two and
+a half feet from the ground; and the number, in all, is from twelve to
+eighteen. The pods are generally in pairs, three inches and a half long,
+three-fourths of an inch wide, very plump and full, almost round,
+slightly curved, and terminate abruptly at the end. Their color is deep,
+bright-green, and the surface smooth. They contain seven very large
+peas, each of which is half an inch long, nearly the same broad; and,
+although they are not so closely packed as to compress each other, they
+fill the pods well.</p>
+
+<p>When sown the first of May, the variety will blossom the last of June,
+and afford peas for use the 15th of July.</p>
+
+<p>It is one of the best tall Marrows in cultivation. The ripe seed is
+mixed white and olive.</p>
+
+
+<p><span class="smcap">Noble's Early Green Marrow.</span> <i>Cot. Gard.</i></p>
+
+<p>A sub-variety of Bellamy's Early Green Marrow. It is a much more
+abundant bearer; producing from eighteen to twenty pods on a plant,
+which are singularly regular in their size and form.</p>
+
+
+<p><span class="smcap">Prince Albert.</span></p>
+
+<p>Early Prince Albert. Early May. Early Kent.</p>
+
+<p>Plant from two and a half to three feet in height, usually without
+branches; pods generally in pairs, two inches and a half in length, half
+an inch broad, tapering abruptly at both<span class='pagenum'><a name="Page_545" id="Page_545">[Pg 545]</a></span> ends, slightly bent backwards,
+and well filled; pea, when fully ripe, round, cream-colored, approaching
+to white about the eye and at the line of the division of the lobes, and
+measuring about a fourth of an inch in diameter.</p>
+
+<p>Sown May 1, the plants blossomed June 15, and pods were plucked for use
+July 6.</p>
+
+<p>The Prince Albert was, at one period, the most popular of all the early
+varieties, and was cultivated in almost every part of the United States.
+As now found in the garden, the variety is not distinguishable from some
+forms of the Early Frame; and it is everywhere giving place to the Early
+Dan O'Rourke, Dillistone's Early, and other more recent and superior
+sorts.</p>
+
+
+<p><span class="smcap">Queen of the Dwarfs.</span> <i>Cot. Gard.</i></p>
+
+<p>A very dwarfish variety, from six to nine inches high. Stem thick and
+succulent; foliage dark bluish-green. Each plant produces from four to
+six pods, which are of a curious, elliptic form, and contain three or
+four large peas. Ripe seed white, of medium size, egg-shaped, unevenly
+compressed.</p>
+
+<p>The plants are tender; the pods do not fill freely; and the variety
+cannot be recommended for cultivation.</p>
+
+
+<p><span class="smcap">Ringwood Marrow.</span></p>
+
+<p>Flanagan's Early. Early Ringwood. <i>Cot. Gard.</i> Beck's Gem.</p>
+
+<p>Plant three and a half to four feet high, usually simple, but sometimes
+sending out shoots near the ground. The pods are single and in pairs;
+and, as they ripen, become thick and fleshy, with a rough, pitted, and
+shrivelled surface: they contain from six to seven large peas, which are
+nearly round, and about seven-tenths of an inch in diameter in the green
+state. The ripe seed is white.</p>
+
+<p>The variety is comparatively early. If planted May 1, it<span class='pagenum'><a name="Page_546" id="Page_546">[Pg 546]</a></span> will blossom
+about the 25th of June, and the pods will be ready to pluck about the
+10th of July.</p>
+
+<p>A very valuable sort, producing a large, well-filled pod, and is a most
+abundant bearer. It has, however, a peculiarity, which by many is
+considered an objection,&mdash;the pod is white, instead of green, and
+presents, when only full grown, the appearance of over-maturity. This
+objection is chiefly made by those who grow it for markets, and who find
+it difficult to convince their customers, that, notwithstanding the pod
+is white, it is still in its highest perfection. So far from being soon
+out of season, it retains its tender and marrowy character longer than
+many other varieties.</p>
+
+<p>A new sort, called the "Lincoln Green," is said to possess all the
+excellences of the Ringwood Marrow, without the objectionable white pod.</p>
+
+
+<p><span class="smcap">Royal Dwarf or White Prussian.</span> <i>Cot. Gard.</i></p>
+
+<p>Dwarf Prolific. Poor Man's Profit.</p>
+
+<p>Plant of medium growth, with an erect stem, which is three feet high,
+generally simple, but occasionally branching. The pods are usually
+single, but sometimes in pairs, nearly three inches long, half an inch
+broad, almost straight, and somewhat tapering towards the point. The
+surface is quite smooth, and the color bright-green. They are generally
+well filled, and contain from five to six peas, which are ovate, not
+compressed, four-tenths of an inch long, a third of an inch broad, and
+the same in thickness. The ripe seed is white.</p>
+
+<p>Plants from seed sown the 1st of May will blossom June 25, and supply
+the table about the middle of July. The crop will ripen the 25th of the
+same month.</p>
+
+<p>This is an old and prolific variety, well adapted for field culture, and
+long a favorite in gardens, but now, to a great extent, superseded.<span class='pagenum'><a name="Page_547" id="Page_547">[Pg 547]</a></span></p>
+
+
+<p><span class="smcap">Sebastopol.</span></p>
+
+<p>Plant of rather slender habit, three feet and a half in height; pods
+usually single, two inches and three quarters in length, containing from
+five to seven peas, which, when ripe, are nearly round and smooth,
+cream-colored, and scarcely distinguishable, in their size, form, or
+color, from the Early Frame and kindred kinds.</p>
+
+<p>If planted May 1, the variety will blossom June 16, afford pods of
+sufficient size for shelling about July 7, and ripen the 20th of the
+same month.</p>
+
+<p>It is early, very productive, of superior quality, and an excellent sort
+for growing for market, or in small gardens for family use. In an
+experimental cultivation of the variety, it proved one of the most
+prolific of all the early sorts.</p>
+
+
+<p><span class="smcap">Shillings Grotto.</span> <i>Cot. Gard.</i></p>
+
+<p>Plant with a simple stem, four feet and a half to five feet high; the
+pods are generally single, but frequently in pairs, three inches and a
+half long, about half an inch wide, slightly curved, and, when fully
+matured, assuming a thick-backed and somewhat quadrangular form. Each
+pod contains, on an average, seven large peas. The ripe seed is white.</p>
+
+<p>A great objection to this variety is the tardiness with which it fills;
+the pods being fully grown, and apparently filled, when the peas are
+quite small and only half grown. Though considered a standard sort, it
+is not superior to the Champion of England; and will probably soon give
+place to it, or some other of the more recent varieties.</p>
+
+
+<p><span class="smcap">Spanish Dwarf.</span> <i>Cot. Gard.</i></p>
+
+<p>Early Spanish Dwarf. Dwarf Fan. Strawberry.</p>
+
+<p>Plant about a foot high, branching on each side in the manner of a fan;
+and hence often called the "Dwarf Fan."<span class='pagenum'><a name="Page_548" id="Page_548">[Pg 548]</a></span> The pods are sometimes single,
+but generally in pairs, two inches and a half long, half an inch broad,
+terminate rather abruptly at the point, and contain from five to six
+rather large peas. The ripe seed is cream-white.</p>
+
+<p>Sown May 1, the plants were in blossom June 26, and pods were plucked
+for use July 14.</p>
+
+<p>The Spanish Dwarf is an old variety, and still maintains its position as
+an Early Dwarf for small gardens, though it can hardly be considered
+equal to Burbridge's Eclipse or Bishop's Long-podded.</p>
+
+<p>There is a variety of this which is called the Improved Spanish Dwarf,
+and grows fully nine inches taller than the old variety; but it
+possesses no particular merit to recommend it.</p>
+
+
+<p><span class="smcap">Tall White Marrow.</span></p>
+
+<p>Large Carolina. Tall Marrowfat.</p>
+
+<p>Plant six to seven feet in height, seldom branched; pods three to three
+inches and a half long, three-fourths of an inch broad, more bluntly
+pointed than those of the Dwarf variety, and containing six or seven
+peas. When ripe, the pea is nearly of the color of the Dwarf Marrow, but
+is more perfectly spherical, less wrinkled, and, when compared in bulk,
+has a smoother, harder, and more glossy appearance.</p>
+
+<p>Planted May 1, the variety will blossom near the 1st of July, and will
+come to the table from the 15th to the 20th of the same month. It is a
+few days later than the Dwarf.</p>
+
+<p>In this country, it has been longer cultivated than any other sort; and,
+in some of the forms of its very numerous sub-varieties, is now to be
+found in almost every garden. It is hardy, abundant, long-continued in
+its yield, and of excellent quality. In England, the variety is
+cultivated in single rows three feet apart. In this country, where the
+growth of the pea is much less luxuriant, it may be grown in double rows
+three feet and a half apart, and twelve inches between the single rows.<span class='pagenum'><a name="Page_549" id="Page_549">[Pg 549]</a></span></p>
+
+
+<p><span class="smcap">Taylor's Early.</span></p>
+
+<p>Similar in habit, production, and early maturity, to the Early Dan
+O'Rourke.</p>
+
+
+<p><span class="smcap">Thurston's Reliance.</span> <i>Cot. Gard.</i></p>
+
+<p>Plant strong and robust, six to seven feet high; pods generally single,
+but occasionally in pairs, and from three inches and a half to four
+inches and a quarter long. They are broad and flat, shaped like the pods
+of the Blue Cimeter, and contain seven or eight very large peas. Ripe
+seed white, large, and unevenly compressed.</p>
+
+<p>This is a quite distinct and useful pea; an abundant bearer; and the
+pods are of a fine deep-green color, which is a recommendation for it
+when grown for market. It comes in at the same time as the Auvergne and
+Shillings Grotto, but is of a more tender constitution.</p>
+
+
+<p><span class="smcap">Tom Thumb.</span></p>
+
+<p>Beck's Gem. Bush Pea. Pois nain hatif extra, of the French.</p>
+
+<p>Plant of remarkably low growth, seldom much exceeding nine inches in
+height, stout and branching; pods single, rarely in pairs, two inches
+and a half in length, half an inch broad, containing five or six peas,
+which are cream-yellow, and measure about a fourth of an inch in
+diameter.</p>
+
+<p>Planted the 1st of May, the variety blossomed the 12th of June, and the
+pods were of suitable size for plucking July 4.</p>
+
+<p>In the color of its foliage, its height and general habit, the variety
+is very distinct, and readily distinguishable from all other kinds. It
+is early, of good quality, and, the height of the plant considered,
+yields abundantly. It may be cultivated in rows ten inches apart.</p>
+
+<p>Mr. Landreth, of Philadelphia, remarks as follows: "For<span class='pagenum'><a name="Page_550" id="Page_550">[Pg 550]</a></span> sowing at this
+season (November, in the Middle States), we recommend trial of a new
+variety, which we have designated 'Tom Thumb,' in allusion to its
+extreme dwarfness. It seldom rises over twelve inches, is an abundant
+bearer, and is, withal, quite early. It seems to be admirably adapted to
+autumn sowings in the South, where, on apprehended frost, protection may
+be given: it is also equally well suited to early spring planting for
+the same reason. It is curious, as well as useful; and, if planted on
+ground well enriched, will yield as much to a given quantity of land as
+any pea known to us."</p>
+
+<p>It is a desirable variety in the kitchen garden; as, from its exceeding
+dwarfish habit, it may be so sown as to form a neat edging for the walk
+or border.</p>
+
+
+<p><span class="smcap">Veitch's Perfection.</span> <i>Trans.</i></p>
+
+<p>Plant three feet and a half to four feet high, of strong, robust growth,
+somewhat branched; pods ten or twelve on a stalk or branch, large, flat,
+straight, containing six or eight large peas, which are very sugary and
+excellent. The ripe seeds are large, of a light olive-green color; some
+being nearly white.</p>
+
+<p>Planted the 1st of May, the variety will be in flower June 28, and the
+pods will be fit for use about the middle or 20th of July. It is one of
+the best pease for main or late crops.</p>
+
+
+<p><span class="smcap">Victoria Marrow.</span> <i>Thomp.</i></p>
+
+<p>Plant from six to seven feet high; pods remarkably large, nearly four
+inches in length, generally in pairs, straight, roundish, well filled,
+containing from six to eight peas of extraordinary size and of good
+quality. The ripe pease are olive-green.</p>
+
+<p>The Victoria Marrow is not early. Planted May 1, it will<span class='pagenum'><a name="Page_551" id="Page_551">[Pg 551]</a></span> blossom the
+last of June, and be fit for the table from the middle of July.</p>
+
+<p>This variety bears some resemblance to Knight's Tall Marrow; but, like
+nearly all others, it is less sugary. Those who have a fancy for large
+pease will find this perhaps the largest.</p>
+
+
+<p><span class="smcap">Warner's Early Emperor.</span> <i>Thomp.</i></p>
+
+<p>Warner's Early Conqueror. Early Railway. Early Wonder. Beck's
+Morning-star. Early Emperor.</p>
+
+<p>This variety grows somewhat taller, and is a few days earlier, than the
+Prince Albert: the pods and pease are also somewhat larger. It is an
+abundant bearer; and, on the whole, must be considered a good
+sub-variety of the Early Frame.</p>
+
+
+<p><span class="smcap">Woodford's Marrow.</span> <i>Cot. Gard.</i></p>
+
+<p>Nonpareil.</p>
+
+<p>Plant of strong and robust habit of growth, like a vigorous-growing
+Marrow; rising with a stem three feet and a half high, which is
+sometimes simple, but generally branching at about half its height from
+the ground. The pods begin to be produced at little more than half the
+height of the plant; and, from that point to the top, every joint
+produces single or double pods, amounting, in all, to ten or twelve on
+each. They are single or in pairs, in nearly equal proportions, about
+three inches and a half long, seven-tenths of an inch broad, quite
+smooth, and of a dark-green color. When ready to gather, they are rather
+flattened, but become round as they ripen. They contain, on an average,
+seven peas, which are of a dark olive-green color, rather thick in the
+skin, and closely packed; so much so as to be quite flattened on the
+sides adjoining.</p>
+
+<p>Sown May 1, the variety blossomed June 28, and pease were gathered for
+the table July 17.<span class='pagenum'><a name="Page_552" id="Page_552">[Pg 552]</a></span></p>
+
+<p>This is a very characteristic pea, and may at once be detected from all
+others, either by the ripe seed or growing plants, from the peculiar
+dark-green color, which, when true, it always exhibits. It is well
+adapted for a market-pea; its dark-green color favoring the popular
+prejudices.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>EATABLE-PODDED OR SUGAR PEASE.</h3>
+
+<h4>String-pease. Skinless Pease. Pisum macrocarpum. <i>Dec.</i></h4>
+
+<p>In this class are included such of the varieties as want the tough,
+inner film, or parchment lining, common to the other sorts. The pods are
+generally of large size, tender and succulent, and are used in the green
+state like string-beans; though the seeds may be used as other pease,
+either in the green state or when ripe. "When not ripe, the pods of some
+of the sorts have the appearance of being swollen or distended with air;
+but, on ripening, they become much shrivelled, and collapse closely on
+the seeds." The varieties are not numerous, when compared with the
+extensive catalogue of the kinds of the Common Pea offered for sale by
+seedsmen, and described by horticultural writers. The principal are the
+following:&mdash;</p>
+
+
+<p><span class="smcap">Common Dwarf Sugar.</span> <i>Law. Vil.</i></p>
+
+<p>Dwarf Crooked-podded Sugar.</p>
+
+<p>Stalk about two feet high, dividing into branches when cultivated in
+good soil; flower white; pods single or in pairs, six-seeded, three
+inches long by five-eighths of an inch broad, crooked or jointed-like
+with the seeds, as in all of the Sugar Pease, very prominent, especially
+on becoming ripe and dry; pea fully a fourth of an inch in diameter,
+white, and slightly wrinkled.<span class='pagenum'><a name="Page_553" id="Page_553">[Pg 553]</a></span></p>
+
+<p>The variety is quite late. Sown the beginning of May, the plants
+blossomed the last week in June, and pods were gathered for use July 17.</p>
+
+<p>It is prolific, of good quality as a shelled-pea, and the young pods are
+tender and well flavored.</p>
+
+
+<p><span class="smcap">Early Dwarf Dutch Sugar.</span> <i>Vil.</i></p>
+
+<p>Early Dwarf de Grace.</p>
+
+<p>Plant about twenty inches high, branching; leaves of medium size,
+yellowish-green; flowers white; pods two inches and three-quarters in
+length, half an inch wide, somewhat sickle-shaped, swollen on the sides,
+flattened at the lower end, and containing five or six peas, which, when
+ripe, are roundish, often irregularly flattened or indented, wrinkled,
+and of a yellowish-white color.</p>
+
+<p>The variety is the lowest-growing and earliest of all the Eatable-podded
+kinds. If sown at the time of the Common Dwarf Sugar, it will be fit for
+use twelve or fourteen days in advance of that variety. It requires a
+good soil; and the pods are succulent and tender, but are not considered
+superior to those of the Common Dwarf Sugar.</p>
+
+
+<p><span class="smcap">Giant Eatable-Podded.</span> <i>Vil.</i></p>
+
+<p>Giant Sugar.</p>
+
+<p>Stalk four to five feet high; leaves large, yellowish-green, stained
+with red at their union with the stalk of the plant; flower reddish;
+pods transparent yellowish-green, very thick and fleshy, distended on
+the surface by the seeds, which are widely distributed, curved, and much
+contorted, six inches long, and sometimes nearly an inch and a half in
+diameter,&mdash;exceeding in size that of any other variety. They contain but
+five or six seeds, which, when ripe, are irregular in form, and of a
+greenish-yellow color, spotted or speckled with brown.</p>
+
+<p>It is about a week later than the Large Crooked Sugar.<span class='pagenum'><a name="Page_554" id="Page_554">[Pg 554]</a></span></p>
+
+
+<p><span class="smcap">Large Crooked Sugar.</span> <i>Thomp.</i></p>
+
+<p>Broadsword. Six-inch-pod Sugar.</p>
+
+<p>Plant nearly six feet in height, and branching when grown in good soil;
+the leaves are large, yellowish-green; flowers white; pods very
+large,&mdash;measuring from four to five inches in length and an inch in
+width,&mdash;broad, flat, and crooked. When young, they are tender, and
+easily snap or break in pieces, like the young pods of kidney-beans; and
+are then fit for use. The sides of the pods exhibit prominent marks
+where pushed out by the seeds, even at an early stage of growth. The
+ripe pease are somewhat indented or irregularly compressed, and of a
+yellowish-white color.</p>
+
+<p>It is one of the best of the Eatable-podded sorts, and is hardy and
+productive. It is, however, quite late; blossoming, if sown May 1, about
+the last of June, and producing pods for use in the green state about
+the 20th of July.</p>
+
+
+<p><span class="smcap">Purple-Podded or Australian.</span> <i>Law.</i></p>
+
+<p>Blue-podded. Botany-bay Pea.</p>
+
+<p>Plant five feet high, generally without branches; pods usually in pairs,
+flattened, with thick, fleshy skins, and commonly of a dark-purple
+color; but this characteristic is not permanent, as they are sometimes
+found with green pods; in which case, they are, however, easily
+distinguished from those of other pease by their thick and fleshy
+nature. When ripe, the pease are of medium size, often much indented and
+irregularly compressed, and of a light, dunnish, or brown color. Season
+intermediate.</p>
+
+<p>It is very productive, and seems possessed of properties which entitle
+it to cultivation.<span class='pagenum'><a name="Page_555" id="Page_555">[Pg 555]</a></span></p>
+
+
+<p><span class="smcap">Red-Flowered Sugar.</span> <i>Vil.</i></p>
+
+<p>Chocolate.</p>
+
+<p>Stem four or five feet in height, generally simple, but branching when
+grown in rich soil; leaves long, yellowish-green, tinged with red where
+they connect with the stalk of the plant; flowers pale-red; pods three
+inches long, seven-tenths of an inch broad, more or less contorted,
+containing six to eight peas; seed comparatively large, pale-brown,
+marbled with reddish-brown.</p>
+
+<p>Season nearly the same as that of the Common Dwarf Sugar. It is
+productive, remarkably hardy, and may be sown very early in spring, as
+it is little affected by cool and wet weather; but the green pease are
+not much esteemed, as they possess a strong and rather unpleasant
+flavor. The green pods are tender and good; and, for these, the variety
+may be worthy of cultivation.</p>
+
+
+<p><span class="smcap">Tamarind Sugar.</span></p>
+
+<p>Late Dwarf Sugar. Tamarind Pea.</p>
+
+<p>Plant similar to the Common Dwarf Sugar, but of more luxuriant habit,
+and with larger foliage; flowers white; pods single or in pairs, six to
+eight seeded, very long and broad,&mdash;often measuring four inches in
+length and an inch in breadth,&mdash;succulent, and generally contorted and
+irregular in form. A few days later than the Common Dwarf Sugar.</p>
+
+<p>Hardy, prolific, and deserves more general cultivation.</p>
+
+
+<p><span class="smcap">White-Podded Sugar.</span> <i>Vil.</i></p>
+
+<p>Stem four to five feet high; leaves yellowish-green, and, like those of
+the Giant Eatable-podded, stained with red at their insertion with the
+stalk; flowers purple; pods nearly three inches long, five-eighths of an
+inch wide, sickle-shaped<span class='pagenum'><a name="Page_556" id="Page_556">[Pg 556]</a></span> and contorted, of a yellowish-white color,
+containing five or six peas. The ripe seeds are irregularly flattened
+and indented, of a greenish-yellow color, marbled or spotted with brown
+or black.</p>
+
+<p>The variety is quite late. Sown May 1, the pods were not fit for use
+till July 24.</p>
+
+<p>The pods are crisp and succulent, though inferior in flavor to most of
+the Eatable-podded varieties.</p>
+
+
+<p><span class="smcap">Yellow-Podded Sugar</span>. <i>Vil.</i></p>
+
+<p>Stem three to four feet high; leaves large, yellowish-green; flowers
+white, tinted with yellow; pods four inches long, tapering slightly at
+the ends, greenish-yellow, thick and fleshy, containing six or seven
+peas, widely separated. The ripe seeds are oblong, rather regular in
+form, and of a creamy-white color.</p>
+
+<p>It is one of the earliest of the Eatable-podded sorts; coming to the
+table, if planted May 1, about the middle of July. It is of good
+quality, but not hardy or productive; and seems to have little to
+recommend it, aside from the singular color of its pods.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PEA-NUT.</h3>
+
+<h4>Ground Bean. Earth Nut. <i>Vil.</i> Pindar Nut. Ground Nut. Arachys hypogea.</h4>
+
+<p>A native of Africa, and also of Central and Tropical America. It is an
+annual plant; and the stem, when full grown, is about fifteen inches in
+height. The leaves are pinnate, with four leaflets, and a leafy,
+emarginate appendage at the base of the petioles; the flowers are
+yellow, and are produced singly, in the axils of the leaves; the fruit,
+or pod, is of an oblong form, from an inch to an inch and a half in<span class='pagenum'><a name="Page_557" id="Page_557">[Pg 557]</a></span>
+length, rather more than three-eighths of an inch in diameter, often
+contracted at the middle, but sometimes bottle-formed, reticulated, and
+of a yellowish color; the kernels, of which the pods contain from one to
+three, are oblong, quite white, and enclosed in a thin, brown skin, or
+pellicle.</p>
+
+<p>A remarkable peculiarity of this plant is, that the lower blossoms
+(which alone produce fruit), after the decay of the petals, insinuate
+their ovaries into the earth; beneath which, at the depth of several
+inches, the fruit is afterwards perfected.</p>
+
+<p>The seed, or kernel, retains its germinative property but a single
+season; and, when designed for planting, should be preserved unbroken in
+the pod, or shell.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;The Pea-nut succeeds best in a warm, light,
+loamy soil. This should be deeply ploughed and well pulverized, and
+afterwards laid out in slightly raised ridges two feet apart. As the
+plants require the whole season for their perfection, the seed should be
+planted as early in spring as the weather becomes suitable. Drop nine
+inches apart in the drills, and cover an inch and a half or two inches
+deep. Weeding must be performed early in the season; as, after the
+blossoming of the plants, they are greatly injured if disturbed by the
+hoe, or if weeds are removed about the roots.</p>
+
+<p>It is rather tropical in its character, and cannot be cultivated with
+success either in the Northern or Middle States.</p>
+
+<p>"The seeds are sometimes dibbled in rows, so as to leave the plants a
+foot apart each way. As soon as the flowers appear, the vines are
+earthed up from time to time, so as to keep them chiefly within the
+ground. When cultivated alone, and there is sufficient moisture, the
+yield of nuts is from sixty to seventy-five bushels to the acre. If
+allowed to grow without earthing up, the vines will yield half a ton of
+hay to the acre. They are killed by the first frost; when the nuts will
+be mature, and ready for use."<span class='pagenum'><a name="Page_558" id="Page_558">[Pg 558]</a></span></p>
+
+<p><i>Varieties</i>.&mdash;</p>
+
+
+<p><span class="smcap">African Pea-Nut.</span></p>
+
+<p>A comparatively small, smooth, and regularly formed sort. Shell thin,
+usually enclosing two kernels.</p>
+
+
+<p><span class="smcap">Wilmington Pea-Nut.</span></p>
+
+<p>Carolina.</p>
+
+<p>Similar to the African. The pods, however, are longer, and the shell is
+thicker and paler. They rarely contain less than two, and often enclose
+three, kernels. Extensively cultivated in the Carolinas and Gulf States.</p>
+
+
+<p><span class="smcap">Tennessee Pea-Nut.</span></p>
+
+<p>Pods large, thick, and irregular in form; the reticulations very coarse
+and deep. The pods usually contain two kernels. Less esteemed than
+either of the preceding varieties.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>VETCH, OR TARE.</h3>
+
+<h4>Vicia sativa.</h4>
+
+<p>The Vetch, or Tare, in its properties and habits, somewhat resembles the
+Common Pea. There are numerous species as well as varieties, and the
+seeds of all may be used for food; but they are generally too small, or
+produced too sparingly, to repay the cost of cultivation.</p>
+
+<p>The only variety of much importance to the garden is the following:&mdash;</p>
+
+
+<p><span class="smcap">White Tare, or Vetch.</span> <i>Law.</i></p>
+
+<p>Lentil, of Canada. Napol&eacute;on Pea.</p>
+
+<p>Annual; stem slender and climbing, about three feet high, the leaves
+terminating in a branching tendril, or clasper;<span class='pagenum'><a name="Page_559" id="Page_559">[Pg 559]</a></span> flowers purplish; pods
+brown, slender, containing from eight to twelve seeds, or grains, which
+are globular, sometimes slightly flattened, smooth, and of a
+yellowish-white color; they retain their germinative quality three
+years; an ounce contains about six hundred seeds.</p>
+
+<p>In France and Canada, the seeds are used as a substitute for pease, both
+green and ripe, in soups and other dishes. They are also ground, and
+made into bread; but in this case their flour is generally mixed with
+that of wheat, or other of the edible grains.</p>
+
+<p>The seeds may be sown in drills, in April or May, in the manner of
+garden-pease, or broadcast with oats for agricultural purposes.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Summer Tare, or Vetch</span>.</p>
+
+<p>An agricultural variety, grown at the north of England and in Scotland.
+It is sown broadcast, and cultivated as wheat or barley. Both the haum
+and seed are used.</p>
+
+
+<p><span class="smcap">Winter Tare, or Vetch</span>.</p>
+
+<p>Extensively grown in England and Scotland; usually sown in autumn, mixed
+with rye, for early spring food for stock. The seeds are smaller than
+those of the summer variety.</p>
+
+<p>Not sufficiently hardy to survive the winters of the Northern States.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>WINGED PEA.</h3>
+
+<h4>Red Birdsfoot Trefoil. <i>Mill.</i> Lotus tetragonolobus.</h4>
+
+<p>A hardy, creeping, or climbing, annual plant, fifteen or eighteen inches
+in height, or length; leaves trifoliate; flowers large, solitary,
+bright-scarlet; pods three inches and a half long, with four
+longitudinal, leafy membranes, or wings; seeds globular, slightly
+compressed, yellowish-white.<span class='pagenum'><a name="Page_560" id="Page_560">[Pg 560]</a></span></p>
+
+<p><i>Use.</i>&mdash;The ripened seeds are sometimes used as a substitute for coffee;
+and the pods, while young and tender, form an agreeable dish, not unlike
+string-beans. It is often cultivated as an ornamental plant; and, for
+this purpose, is generally sown in patches, four or five seeds together
+on the border, where the plants are intended to remain.</p>
+
+<p>When grown as an esculent, sow in double drills an inch and a half deep,
+and two feet apart; the single rows being made twelve inches from each
+other.<span class='pagenum'><a name="Page_561" id="Page_561">[Pg 561]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_X" id="CHAPTER_X"></a>CHAPTER X.</h2>
+
+
+<h3>MEDICINAL PLANTS.</h3>
+
+
+<blockquote><h4>Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hyssop.
+Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey Rhubarb. Rue.
+Saffron. Southernwood. Wormwood.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>BENE-PLANT.</h3>
+
+<h4>Oily Grain. Sesamum, sp.</h4>
+
+<p>This plant is said to have been introduced into this country from Africa
+by the negroes. It is cultivated in the south of Europe, and in Egypt is
+grown to a considerable extent for forage and culinary purposes.</p>
+
+<p>It is a hardy annual, with an erect, four-sided stem from two to four
+feet high, and opposite, lobed, or entire leaves; the flowers terminate
+the stalk in loose spikes, and are of a dingy-white color; the seeds are
+oval, flattened, and produced in an oblong, pointed capsule.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;It is propagated from seeds, which
+should be sown in spring, as soon as the ground has become well settled.
+They may be sown where the plants are to remain; or in a nursery-bed, to
+be afterwards transplanted. The plants should be grown in rows eighteen
+inches or two feet apart, and about a foot apart in the rows. The
+after-culture consists simply in keeping the ground loose, and free from
+weeds. The plant is said to yield a much greater amount of herbage if
+the top is broken or cut off when it is about half grown.<span class='pagenum'><a name="Page_562" id="Page_562">[Pg 562]</a></span></p>
+
+<p><i>Use.</i>&mdash;"The seeds were at one time used for food; being first parched,
+then mixed with water, and afterwards stewed with other ingredients. A
+sort of pudding is made of the seeds, in the same manner as rice; and is
+by some persons much esteemed. From the seeds of the first-named sort an
+oil is extracted, which will keep many years without having any rancid
+smell or taste. In two years, the warm taste which the new oil possesses
+wears off, and it becomes quite mild and pleasant, and may be used as a
+salad-oil, or for all the purposes of olive-oil. Two quarts of oil have
+been extracted from nine pounds of the seeds."</p>
+
+<p>The properties of the plant are cooling and healing, with some degree of
+astringency. A few of the leaves, immersed a short time in a tumbler of
+water, give it a jelly-like consistence, without imparting color or
+flavor; and in this form it is generally used.</p>
+
+<p>There are three varieties:&mdash;</p>
+
+
+<p><span class="smcap">Biformed-Leaved</span>. <i>Mill.</i></p>
+
+<p>Plant larger than that of the Oval-leaved; the lower leaves are
+three-parted, while those of the upper part of the stalk are oval or
+entire.</p>
+
+
+<p><span class="smcap">Oval-Leaved</span>.</p>
+
+<p>Stem about two feet high, with a few short branches; the leaves are
+oblong, and entire on the borders.</p>
+
+
+<p><span class="smcap">Trifid-Leaved</span>. <i>Mill.</i></p>
+
+<p>Taller and more vigorous than either of the preceding. The upper as well
+as the lower leaves are trifid, or three-parted.<span class='pagenum'><a name="Page_563" id="Page_563">[Pg 563]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CAMOMILE.</h3>
+
+<h4>Anthemis nobilis.</h4>
+
+<p>This is a half-hardy, herbaceous, perennial plant, growing wild in
+various parts of England, by roadsides and in gravelly pastures. Its
+stems rest upon the surface of the ground, and send out roots, by which
+the plants spread and are rapidly increased.</p>
+
+<p><i>Soil and Culture.</i>&mdash;Camomile flourishes best in light, poor soil; and
+is generally propagated by dividing the roots, and setting them in rows
+a foot apart, and eight or ten inches from each other in the rows. They
+will soon entirely occupy the ground.</p>
+
+<p><i>Gathering.</i>&mdash;The flowers should be gathered in a dry day, and when they
+are fully expanded. They are generally spread in an airy, shady
+situation for a few days, and afterwards removed to a heated apartment
+to perfect the drying.</p>
+
+
+<p><span class="smcap">Common Camomile.</span></p>
+
+<p>The flowers of this variety are single. Though considered more
+efficacious for medicinal purposes, it is not so generally cultivated as
+the Double-flowering. Its leaves are finely cut, or divided; and, when
+bruised, emit a peculiar, pungent odor. It may be grown from seeds, or
+slips, and from divisions of the plants, or roots.</p>
+
+
+<p><span class="smcap">Double-Flowering Camomile.</span></p>
+
+<p>A variety of the foregoing, with large, white, double flowers. The
+leaves are of the same form, but milder in their odor and taste. It is
+equally hardy with the Single-flowering, and much more ornamental.
+Though generally considered less<span class='pagenum'><a name="Page_564" id="Page_564">[Pg 564]</a></span> efficacious than the last named, it is
+generally cultivated for use and the market on account of the greater
+bulk and weight of its flowers.</p>
+
+<p>It is propagated by slips, with a few of the small roots attached. Both
+of the sorts are classed as hardy perennials; but, in the Northern and
+Eastern States, the plants are frequently destroyed in severe winters.</p>
+
+<p><i>Use.</i>&mdash;"The flowers, which are the parts principally used, have long
+been in high repute, both in the popular and scientific Materia Medica,
+and give out their properties by infusion in either water or alcohol.
+The flowers are also sometimes used in the manufacture of bitter beer,
+and, along with Wormwood, made, to a certain extent, a substitute for
+hops. In many parts of England, the peasants have what they call a
+'Camomile seat' at the end of their gardens, which is constructed by
+cutting out a bench in a bank of earth, and planting it thickly with the
+Double-flowering variety; on which they delight to sit, and fancy it
+conducive to health."&mdash;<i>M'Int.</i></p>
+
+<p>It is considered a safe bitter, and tonic; though strong infusions, when
+taken warm, sometimes act as an emetic.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>COMMON COLTSFOOT.</h3>
+
+<h4>Tussilago farfara.</h4>
+
+<p>A hardy, herbaceous, perennial plant. The leaves are all radical,
+roundish-heart-shaped, and from five to seven inches in diameter; the
+flower-stem (scape) is six or seven inches high, imbricated, and
+produces a solitary yellow flower, which is about an inch in diameter.
+The plants blossom in February and March, before the appearance of the
+leaves, and often while the ground is still frozen and even covered with
+snow.<span class='pagenum'><a name="Page_565" id="Page_565">[Pg 565]</a></span></p>
+
+<p><i>Propagation and Culture.</i>&mdash;Coltsfoot thrives best in rich, moist soil.
+It may be propagated from seeds, but is generally increased by dividing
+its long, creeping roots. The plants require little attention, and will
+soon occupy all the space allotted.</p>
+
+<p><i>Gathering and Use.</i>&mdash;The leaves are the parts of the plant used, and
+are generally cut in July and September. They should not be exposed to
+the sun for drying, but spread singly in an airy, shaded situation. They
+are esteemed beneficial in colds and pulmonary disorders.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>ELECAMPANE.</h3>
+
+<h4>Inula helenium.</h4>
+
+<p>A hardy, herbaceous, perennial plant, introduced from Europe, but
+growing spontaneously in moist places, by roadsides, and in the vicinity
+of gardens where it has been cultivated. Stem from three to five feet
+high, thick and strong, branching towards the top; the leaves are from
+nine inches to a foot in length, ovate, toothed on the margin, downy
+beneath; the flowers are yellow, spreading, and resemble a small
+sunflower; the seeds are narrow, four-sided, and crowned with down.</p>
+
+<p>The plants blossom in July and August, and there is but one variety
+cultivated.</p>
+
+<p><i>Propagation and Culture.</i>&mdash;It is generally propagated by dividing the
+roots; but may be grown from seeds, which are sown just after ripening.
+The plants should be set in rows two feet asunder, and a foot from each
+other in the rows.</p>
+
+<p><i>Use.</i>&mdash;Elecampane is cultivated for its roots, which are carminative,
+sudorific, tonic, and alleviating in pulmonary diseases. They are in
+their greatest perfection when of two years' growth.<span class='pagenum'><a name="Page_566" id="Page_566">[Pg 566]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>HOARHOUND.</h3>
+
+<h4>Marrubium vulgare.</h4>
+
+<p>Hoarhound is a hardy, herbaceous, perennial plant, introduced from
+Europe, and naturalized to a considerable extent in localities where it
+has been once cultivated. Stem hoary, about two feet high; leaves
+round-ovate; flowers white; seeds small, of an angular-ovoid form and
+grayish-brown color.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;The plant prefers a rich, warm soil; and
+is generally propagated by dividing its long, creeping roots, but may
+also be raised from seeds. When once established, it will grow almost
+spontaneously, and yield abundantly.</p>
+
+<p><i>Gathering and Use.</i>&mdash;The plants are cut for use as they come into
+flower; and, if required, the foliage may be cut twice in the season.</p>
+
+<p>The leaves possess a strong and somewhat unpleasant odor, and their
+taste is "bitter, penetrating, and durable." The plant has long been
+esteemed for its efficacy in colds and pulmonary consumption.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>HYSSOP.</h3>
+
+<h4>Hyssopus officinalis.</h4>
+
+<p>Hyssop is a hardy, evergreen, dwarfish, aromatic shrub, from the south
+of Europe.</p>
+
+<p>Three kinds are cultivated, as follow:&mdash;</p>
+
+
+<p><span class="smcap">Common or Blue-Flowering.</span></p>
+
+<p>More generally found in gardens than either of the following varieties.
+The stems are square and tender at first, but afterwards become round
+and woody; the leaves are opposite, small, narrow, with six or eight
+bract-like leaves at the same<span class='pagenum'><a name="Page_567" id="Page_567">[Pg 567]</a></span> joint; the flowers are blue, in terminal
+spikes; seeds small, black, oblong.</p>
+
+
+<p><span class="smcap">Red-Flowering Hyssop.</span></p>
+
+<p>Quite distinct from the Common or Blue-flowering. The stem is shorter,
+the plants are more branching in their habit, and the spikes more dense
+or compact; flowers fine red. It is not so hardy as the White or the
+Blue Flowering, and is often injured by severe winters.</p>
+
+
+<p><span class="smcap">White-Flowering Hyssop.</span></p>
+
+<p>This is a sub-variety of the Common Blue-flowering; the principal if not
+the only mark of distinction being its white flowers. Its properties,
+and modes of culture, are the same.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;The plants require a light, warm, mellow soil;
+and are propagated from seeds, cuttings, or by dividing the roots. The
+seeds are sown in April; and, when the seedlings are two or three inches
+high, they are transplanted to rows eighteen inches apart, and a foot
+from each other in the rows. The roots may be divided or the slips set
+in spring or autumn.</p>
+
+<p><i>Use.</i>&mdash;The plant is highly aromatic. The leaves and young shoots are
+the parts used, and are cut, dried, and preserved as other pot-herbs.</p>
+
+<p>"Hyssop has the general virtues ascribed to aromatic plants; and is
+recommended in asthmas, coughs, and other pulmonary disorders."&mdash;<i>Rog.</i></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>LICORICE.</h3>
+
+<h4>Glycyrrhiza glabra.</h4>
+
+<p>Licorice is a hardy, perennial plant. The roots are fleshy, creeping,
+and, when undisturbed, attain a great length, and<span class='pagenum'><a name="Page_568" id="Page_568">[Pg 568]</a></span> penetrate far into
+the earth; the stem is herbaceous, dull-green, and about four feet high;
+leaves pinnate, composed of four or five pairs of oval leaflets; flowers
+pale-blue, in terminal spikes. The fruit consists of short, flattened
+pods, each containing two or three kidney-shaped seeds.</p>
+
+<p><i>Soil, Propagation, and Culture.</i>&mdash;"Licorice succeeds best in deep,
+rich, rather sandy, or in alluvial soil. The ground should be well
+enriched the year previous to planting: and it should either be trenched
+three feet deep in autumn, laid in ridges, and allowed to remain in that
+state till spring; or it may be trenched immediately before planting.
+The former method is the preferable one.</p>
+
+<p>"Licorice is propagated by portions of the creeping stem (commonly
+termed 'the creeping root'), from four to six inches in length, each
+having two or three buds. These are planted in March or April, or as
+soon as the ground can be well worked, in rows three feet apart, and
+eighteen inches from each other in the rows; covering with earth to the
+depth of two or three inches. Every year, late in autumn, when the sap
+has gone down and the leaves have turned yellow, the old stems should be
+cut down with a pruning-knife to a level with the ground. At this time,
+also, the creeping stems are forked up, cut off close to the main stems,
+and preserved in sand, or in heaps covered with straw and earth, for
+future plantations. The roots will be ready for taking up three years
+after planting. This should be done towards winter, after the descent of
+the sap. A trench three feet must then be thrown out, and the roots
+extracted; after which, they may be stored in sand for use."&mdash;<i>Thomp.</i></p>
+
+<p><i>Use.</i>&mdash;The roots are the parts of the plant used, and these are
+extensively employed by porter-brewers. "The sweet, mucilaginous juice
+extracted from the roots by boiling is much esteemed as an emollient in
+colds."<span class='pagenum'><a name="Page_569" id="Page_569">[Pg 569]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PENNYROYAL.</h3>
+
+<h4>Hedeoma pulegioides.</h4>
+
+<p>The American Pennyroyal is a small, branching, annual plant, common to
+gravelly localities, and abounding towards autumn among stubble in dry
+fields from whence crops of wheat or rye have been recently harvested.
+The stem is erect, branching, and from six to twelve inches high; the
+leaves are opposite, oval, slightly toothed; flowers bluish, in axillary
+clusters; seeds very small, deep blackish-brown.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;In its natural state, the seeds ripen towards
+autumn, lie dormant in the earth during winter, and vegetate the
+following spring or summer. When cultivated, the seeds should be sown
+soon after ripening, as they vegetate best when exposed to the action of
+frost during winter. They are sown broadcast, or in drills ten or twelve
+inches asunder. When the plants are in full flower, they are cut off, or
+taken up by the roots, and dried in an airy, shaded situation.</p>
+
+<p><i>Use.</i>&mdash;Pennyroyal possesses a warm, pungent, somewhat aromatic taste,
+and is employed exclusively for medical purposes. An infusion of the
+leaves is stimulating, sudorific, tonic, and beneficial in colds and
+chills.</p>
+
+<p>This plant must not be confounded with the Pennyroyal (<i>Mentha
+pulegium</i>) of English writers, which is a species of Mint, and quite
+distinct from the plant generally known as Pennyroyal in this country.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>POPPY, OR MAW.</h3>
+
+<h4>Papaver somniferum, var. nigrum.</h4>
+
+<p>A hardy annual, growing naturally in different parts of Europe, and
+cultivated to a considerable extent in Germany<span class='pagenum'><a name="Page_570" id="Page_570">[Pg 570]</a></span> for its seeds, which,
+under the name of "Maw-seed," are an article of some commercial
+importance. Stem five or six feet high, branching; leaves smooth,
+glaucous, clasping, and much cut or gashed on the borders; flowers
+large, terminal, purple and white; the bud pendent, or drooping, until
+the time of flowering, when it becomes erect. The petals soon fall to
+the ground, remaining on the plant but a few hours after their
+expansion; and are succeeded by large, roundish heads, or capsules, two
+inches and upwards in diameter, filled with the small, darkish-blue
+seeds for which the plant is principally cultivated.</p>
+
+<p><i>Soil, Sowing, and Culture.</i>&mdash;"The soils best suited to the growth of
+the Poppy are such as are of medium texture and in the highest state of
+fertilization. As the seeds are small, and consequently easily buried,
+the land should be well pulverized by harrowing and rolling. The seeds
+are sown in April, in drills about half an inch in depth, and twenty
+inches or two feet distant from each other. The young plants are
+afterwards thinned out to from six to ten inches' distance in the rows,
+and the whole crop kept free from weeds by frequent hoeing.</p>
+
+<p>"The period of reaping is about the month of August, when the earliest
+and generally the largest capsules begin to open. The plants are then
+cut or pulled, and tied in small bundles, taking care not to allow the
+heads to recline until they are carried to the place allotted for the
+reception of the seed; which is then shaken out, and the sheaves again
+set upon their ends for the ripening of the remaining capsules.</p>
+
+<p>"In Germany and Flanders, a mode of obtaining the first crop is to
+spread sheets by the side of the row, into which the seeds are shaken by
+bending over the tops of the plants: these are then pulled, tied in
+bundles, and removed; when the sheets are drawn forward to the next row,
+and so on, until the harvesting is completed."&mdash;<i>Law.</i><span class='pagenum'><a name="Page_571" id="Page_571">[Pg 571]</a></span></p>
+
+<p><i>Use.</i>&mdash;Maw-seed is imported to some extent from different parts of
+Europe, and is principally used in this country for feeding birds.</p>
+
+
+<p><span class="smcap">Oil-Poppy.</span> <i>Law.</i></p>
+
+<p>Gray Poppy. Papaver somniferum olifer.</p>
+
+<p>Stem three feet high, smooth and branching; flowers dull-red, or
+grayish; capsules very large, oblong; seeds of a brownish color, and
+produced in great abundance.</p>
+
+<p>It is chiefly cultivated in Italy, the south of France, Germany, and
+Flanders.</p>
+
+<p><i>Use.</i>&mdash;"The oil of the seeds of the Poppy is of an agreeable flavor;
+and, in Europe, is chiefly applied to domestic purposes, for which it is
+esteemed nearly equal to that of the Olive. Its consumption in this
+country is comparatively trifling; being principally used for the finer
+kinds of oil-painting and by druggists."</p>
+
+
+<p><span class="smcap">Opium, or White Poppy.</span> <i>Law.</i></p>
+
+<p>P. somniferum, album vel candidum.</p>
+
+<p>Plant strong and vigorous,&mdash;the stem, in favorable situations, reaching
+a height of five or six feet; flowers large, white, and of short
+duration; seed-pods globular, of large size, often measuring upwards of
+two inches in diameter; seeds small, white, ripening in August and
+September.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;"Being an annual plant, the Poppy, when sown
+in spring, matures its seed the last of summer or early in autumn. It is
+of easy culture, and can be successfully grown in any section of the
+Northern or Middle States. It may be sown at any time during the month
+of April, or the first week in May. The best method of cultivating the
+plant is in rows two feet and a half apart; and, on the poppies
+attaining a few inches in height, they are hoed out to a distance from
+one another of six or eight inches.<span class='pagenum'><a name="Page_572" id="Page_572">[Pg 572]</a></span></p>
+
+<p>"Opium is obtained from the capsules or heads of seed, and is extracted
+after they are fully formed, but while yet green. The process is simple,
+and may be taught to children in an hour.</p>
+
+<p>"Two or more vertical incisions are made in the capsule with a sharp
+knife or other instrument, about an inch in length, and not so deep as
+to penetrate through the capsule. As soon as the incisions are made, a
+milky juice will flow out, which, being glutinous, will adhere to the
+capsule. This may be collected by a small hair-brush such as is used by
+painters, and squeezed into a small vessel carried by the person who
+collects the juice. The incisions are repeated at intervals of a few
+days all round the capsule, and the same process of collecting the
+exuded juice is also repeated.</p>
+
+<p>"The juice thus collected is Opium. In a day or two, it is of the
+consistence to be worked up into a mass. The narcotic matter of the
+plant may also be collected by boiling; but it is only the exuded juice
+that forms pure Opium.</p>
+
+<p>"In the opium countries of the East, the incisions are made at sunset by
+several-pointed knives or lancets. On the following day the juice is
+collected, scraped off with a small iron scoop, and deposited in earthen
+pots; when it is worked by the hand until it becomes consistent. It is
+then formed in globular cakes, and laid in small earthen basins to be
+further dried. After the opium is extracted from the capsule, the plant
+is allowed to stand, and ripen its seeds.</p>
+
+<p>"The seeds of the Poppy have nothing of the narcotic principle, and are
+eaten by the people of the East as a nourishing and grateful food; and
+they yield, by expression, an oil which is regarded as inferior only to
+that of the olive."&mdash;<i>Law.</i></p>
+
+<p>The expense of labor forms the principal objection to the cultivation of
+the Poppy in the United States for its opium. As, however, the plants
+succeed well, and can be easily and extensively grown in any section of
+the country; and as the<span class='pagenum'><a name="Page_573" id="Page_573">[Pg 573]</a></span> process of extraction, though minute, is yet
+simple,&mdash;the employment of females or children might render its
+production remunerative.</p>
+
+<hr style='width: 45%;' />
+
+<h3>PALMATE-LEAVED RHUBARB. <i>Law.</i></h3>
+
+<h4>Turkey Rhubarb. Rheum palmatum.</h4>
+
+<p>This species is readily distinguished by its deeply divided or palmate
+leaves, and is generally considered as that from which the dried roots
+chiefly used in medicine are obtained. Like the Pie Rhubarb, it requires
+a deep, rich soil, which should be thoroughly stirred, and put in as
+fine a state of cultivation as possible, before setting the plants.
+These should be placed about three feet apart in each direction, and
+kept free from weeds during the summer. They will not be ready for
+taking up until five or six years old.</p>
+
+<p>The roots are thick and succulent, with a brownish skin and
+bright-yellow flesh, streaked or variegated with red. After being dug,
+they are washed clean, cut in rather large pieces, and dried either by
+the sun, or in kilns formed for the purpose; when they are ready for
+use.</p>
+
+<p>Rhubarb from Turkey and the neighboring countries is generally
+preferred; but it is said its superiority, to a great degree, is
+attributable to the manner in which it is dried and prepared for market.
+It is propagated by seed, or by a division of the roots.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>RUE.</h3>
+
+<h4>Ruta graveolens.</h4>
+
+<p>Rue is a hardy, shrubby, nearly evergreen plant, and thrives best in
+poor but dry and warm soil. It is propagated by seeds, or slips, and by
+dividing the roots. The seeds are<span class='pagenum'><a name="Page_574" id="Page_574">[Pg 574]</a></span> sown in April, and the roots may be
+separated in spring or autumn. The plants should be set about eighteen
+inches apart in each direction. When extensively cultivated, they are
+set in rows eighteen inches apart, and a foot asunder in the rows.</p>
+
+<p><i>Use.</i>&mdash;"Rue has a strong, unpleasant odor, and a bitter, pungent,
+penetrating taste. The leaves are so acrid as to irritate and inflame
+the skin, if much handled. Its efficacy as a vermifuge is unquestioned;
+but it should be used with caution. It was formerly employed in soups;
+and the leaves, after being boiled, were eaten pickled in vinegar." The
+plant is rarely used in this country, either as an esculent or for
+medical purposes.</p>
+
+<p>The kinds cultivated are the following:&mdash;</p>
+
+
+<p><span class="smcap">Broad-Leaved Rue.</span></p>
+
+<p>Stem shrubby, four or five feet high; leaves compound, of a
+grayish-green color and strong odor; flowers yellow, in terminal,
+spreading clusters; the fruit is a roundish capsule, and contains four
+rough, black seeds.</p>
+
+<p>At one period, this was the sort principally cultivated, and is that
+referred to in most treatises on medicine. More recently, however, it
+has given place to the Narrow-leaved, which is much hardier, and equally
+efficacious.</p>
+
+
+<p><span class="smcap">Narrow-Leaved Rue.</span></p>
+
+<p>Stem three or four feet high; foliage narrower than that of the
+preceding, but of the same grayish color, and strong, peculiar odor; the
+flowers are produced in longer and looser clusters than those of the
+Broad-leaved, and the seed-vessels are smaller. Now generally cultivated
+because of its greater hardiness.<span class='pagenum'><a name="Page_575" id="Page_575">[Pg 575]</a></span></p>
+
+<hr style='width: 45%;' />
+
+<h3>SAFFRON. <i>Law.</i></h3>
+
+<h4>Safflower. Carthamus tinctorius.</h4>
+
+<p>A hardy, annual plant, with a smooth, woody stem, two and a half or
+three feet high; leaves ovate, spiny; flowers large, compound,
+bright-orange, or vermilion; seeds ovate, whitish, or very light-brown,
+a fifth of an inch long, and a tenth of an inch thick.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;It grows best on soils rather light, and not
+wet; and the seed should be sown the last of April, or early in May, in
+drills about two feet apart and an inch deep. When the plants are two
+inches high, they should be thinned to six inches apart in the rows, and
+afterwards occasionally hoed during the summer, to keep the earth loose,
+and free the plants of weeds.</p>
+
+<p><i>Use.</i>&mdash;"It is cultivated exclusively for its flowers, from which the
+coloring-matter of Saffron, or Safflower, is obtained. These are
+collected when fully expanded, and dried on a kiln, under pressure, to
+form them into cakes; in which state they are sold in the market. It is
+extensively cultivated in the Levant and several countries of Europe,
+particularly France, Spain, and Germany; in the latter of which, the
+first gathering of flowers is obtained in the beginning of September;
+and others, for six or eight weeks following, as the flowers expand. It
+flowers somewhat earlier in this country, and seems well adapted to our
+climate.</p>
+
+<p>"Though the color of the petals is of a deep-orange, they are used for
+dying various shades of red; the yellow matter being easily separated
+from the other. The flowers of Saffron are employed in Spain and other
+countries for coloring dishes and confectioneries; and from the seed a
+fixed oil is obtained, somewhat similar to that of the Sunflower: for
+which purpose alone, it does not, however, seem deserving of
+cultivation."</p>
+
+<p>It was formerly much used in medicine in cases of humors and diseased
+blood.<span class='pagenum'><a name="Page_576" id="Page_576">[Pg 576]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SOUTHERNWOOD.</h3>
+
+<h4>Artemesia abrotanum.</h4>
+
+<p>A hardy, shrubby plant, about three feet high. The leaves are
+pale-green, and cut, or divided, into narrow, thread-like segments; the
+flowers are numerous, small, yellow, drooping; the seeds resemble those
+of the Common Wormwood, and retain their germinative properties two
+years.</p>
+
+<p>The plant is generally propagated by dividing the roots in the manner of
+other hardy shrubs.</p>
+
+<p><i>Use.</i>&mdash;The leaves have a strong, resinous, somewhat aromatic and rather
+pleasant odor, and are quite bitter to the taste. The root is seldom
+used; but the leaves and young branches are employed in the same manner
+and for the same purposes as those of the Common Wormwood.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>WORMWOOD.</h3>
+
+<h4>Artemesia.</h4>
+
+<p>The cultivated species are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Common Wormwood.</span></p>
+
+<p>Artemesia absynthium.</p>
+
+<p>This species, everywhere common to gardens in this country, is a native
+of Great Britain. It is a hardy, perennial, shrubby plant, two or three
+feet in height. The leaves are deeply cut, or divided, pale-green above,
+and hoary beneath; the flowers are small, numerous, pale-yellow; the
+seeds are quite small, and retain their powers of germination two
+years.<span class='pagenum'><a name="Page_577" id="Page_577">[Pg 577]</a></span></p>
+
+<p>The leaves, when bruised, have a strong, somewhat pungent, yet aromatic
+odor, and are proverbial for their intense bitterness.</p>
+
+
+<p><span class="smcap">Roman Wormwood.</span></p>
+
+<p>Artemesia pontica.</p>
+
+<p>This species somewhat resembles the foregoing: but the roots are
+smaller, less woody, and more fibrous, and the stalks are shorter, and
+more slender; the leaves are smaller, more finely cut, or divided,
+pale-green above, and hoary on the under surface, like those of the
+Common Wormwood; the flowers, which are produced on the upper branches,
+are small, and of a pale-yellow color; seeds similar to those of the
+above species, retaining their vitality two years.</p>
+
+<p>It is generally preferred to the Common Wormwood for medicinal purposes,
+as the taste is more agreeable, and its odor less pungent.</p>
+
+
+<p><span class="smcap">Sea Wormwood.</span></p>
+
+<p>Artemesia maritima.</p>
+
+<p>Indigenous to Great Britain, and common to the seacoast of Holland and
+the low countries of Europe. Roots creeping, tough, and fibrous; stalks
+two or three feet high, and, like the roots, tough and woody; leaves
+numerous, long, narrow, and hoary; flowers yellow, produced on the small
+branches towards the top of the plant; seeds similar to those of the
+Common Wormwood.</p>
+
+<p>The leaves are somewhat bitter to the taste, and, when bruised, emit a
+strong, pleasant, aromatic odor.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;All the species are hardy, aromatic perennials;
+and, though they will thrive in almost any soil, their properties are
+best developed in that which is warm, dry, and light. They are generally
+propagated, as other hardy shrubs, by dividing the plants; but may be
+raised from<span class='pagenum'><a name="Page_578" id="Page_578">[Pg 578]</a></span> seeds, or slips. The seeds are sown in April, in shallow
+drills; and the seedlings afterwards transplanted to rows two feet
+apart, and a foot from each other in the rows.</p>
+
+<p><i>Use.</i>&mdash;"An infusion of the leaves and tops of the Common Wormwood is
+used as a vermifuge, tonic, and stomachic; and the leaves are found to
+be beneficial to poultry."&mdash;- <i>Thomp.</i></p>
+
+<p>Most of the other species possess the same properties in a greater or
+less degree, and are used for the same purposes.<span class='pagenum'><a name="Page_579" id="Page_579">[Pg 579]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_XI" id="CHAPTER_XI"></a>CHAPTER XI.</h2>
+
+
+<h3>MUSHROOMS, OR ESCULENT FUNGI.</h3>
+
+<blockquote><h4>Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle.</h4></blockquote>
+
+
+<p>Although many experiments have been made in the culture of different
+species of edible Fungi, "only one has yet been generally introduced
+into the garden, though there can be no doubt the whole would finally
+submit to and probably be improved by cultivation. Many of them are
+natives of this country, abounding in our woods and pastures; and may be
+gathered wild, and freely enjoyed by those who have not the means of
+raising them artificially. In Poland and Russia, there are about thirty
+sorts of edible Fungi in common use among the peasantry. They are
+gathered in all the different stages of their growth, and used in
+various ways,&mdash;raw, boiled, stewed, roasted; and being hung up, and
+dried in stoves or chimneys, form a part of their winter's stock of
+provisions.</p>
+
+<p>"Mushrooms are not, however, everywhere equally abundant, owing as well
+to climate as to the more general cultivation of the soil: the character
+of many of the sorts is, therefore, not perfectly known, and most of
+them are passed over as deleterious. Indeed, the greatest caution is
+requisite in selecting any species of this tribe for food; and we can
+advise none but an experienced botanist to search after any but the
+common and familiar sort (<i>Agaricus campestris</i>) for food."&mdash;<i>Loud.</i><span class='pagenum'><a name="Page_580" id="Page_580">[Pg 580]</a></span></p>
+
+<hr style='width: 45%;' />
+
+<h3>COMMON MUSHROOM. <i>M'Int.</i> <i>Rog.</i></h3>
+
+<h4>Champignon. Agaricus campestris.</h4>
+
+
+<p>This Mushroom, when it first appears, is of a rounded or button-like
+form, of a white color, and apparently rests on the surface of the
+ground. When fully developed, "the stem is solid, two or three inches
+high, and about half an inch in diameter; its cap measures from an inch
+to three and sometimes even upwards of four inches in diameter, is of a
+white color, changing to brown when old, and becoming scurfy, fleshy,
+and regularly convex, but, with age, flat, and liquefying in decay; the
+gills are loose, of a pinkish-red, changing to liver-color, in contact
+with but not united to the stem, very thick-set, some forked next the
+stem, some next the edge of the cap, some at both ends, and generally,
+in that case, excluding the intermediate smaller gills."</p>
+
+<div class="figright">
+             <img   src="images/img597.jpg" width="200" height="176"
+             alt="Common Mushroom." /><br />
+<b>Common Mushroom.</b>
+            </div>
+<p>Loudon says that it is most readily distinguished, when of middle size,
+by its fine pink or flesh-colored gills and pleasant smell. In a more
+advanced stage, the gills become of a chocolate color; and it is then
+more liable to be confounded with other kinds of dubious quality: but
+the species which most nearly resembles it is slimy to the touch, and
+destitute of the fine odor, having rather a disagreeable smell. Further,
+the noxious kind grows in woods, or on the margin of woods; while the
+true Mushroom springs up chiefly in open pastures, and should be
+gathered only in such places.</p>
+
+<p><i>Cultivation.</i>&mdash;"This is the only species that has as yet been subjected
+to successful cultivation; though there can be little doubt that all or
+most of the terrestrial-growing sorts<span class='pagenum'><a name="Page_581" id="Page_581">[Pg 581]</a></span> would submit to the same process,
+if their natural habitats were sufficiently studied, and their spawn
+collected and propagated. In this way, the Common Mushroom was first
+brought under the control of man.</p>
+
+<p>"The seeds of the Common Mushroom, in falling from the gills when ripe,
+are no doubt wafted by the wind, and become attached to the stems and
+leaves of grasses and other herbage; and notwithstanding they are eaten
+by such animals as the horse, deer, and sheep, pass through their
+intestines without undergoing any material change in their vegetative
+existence: and hence, in the dung of these animals, when placed
+together, and kept moderately dry, and brought to a slight state of
+fermentation, we discover the first stage of the existence of the future
+brood of mushrooms. This is practically called 'spawn,' and consists of
+a white, fibrous substance, running like broken threads through the mass
+of dung, which appears to be its only and proper <i>nidus</i>."&mdash;<i>M'Int.</i> It
+is prepared for use as follows:&mdash;</p>
+
+<p>"In June and July, take any quantity of fresh horse-droppings,&mdash;the more
+dry and high-fed the better,&mdash;mixed with short litter, one-third of
+cow's dung, and a good portion of mould of a loamy nature; cement them
+well together, and mash the whole into a thin compost, and spread it on
+the floor of an open shed, to remain until it becomes firm enough to be
+formed into flat, square bricks; which done, set them on an edge, and
+frequently turn them till half dry; then, with a dibble, make two or
+three holes in each brick, and insert in each hole a piece of good old
+spawn about the size of a common walnut. The bricks should then be left
+till they are dry. This being completed, level the surface of a piece of
+ground, under cover, three feet wide, and of sufficient length to
+receive the bricks; on which lay a bottom of dry horse-dung six inches
+thick; then form a pile by placing the bricks in rows one upon another,
+with the spawn-side uppermost, till the pile is three feet high; next
+cover it with a<span class='pagenum'><a name="Page_582" id="Page_582">[Pg 582]</a></span> small portion of warm horse-dung, sufficient in
+quantity to diffuse a gentle glow of heat through the whole. When the
+spawn has spread itself through every part of the bricks, the process is
+ended, and the bricks may then be laid up in a dry place for use.
+Mushroom-spawn thus made will preserve its vegetative power many years,
+if well dried before it is laid up; but, if moist, it will grow, and
+exhaust itself."&mdash;<i>Trans.</i></p>
+
+<p>The next step to be taken is the formation of the bed; in the
+preparation of which, no dung answers so well as that of the horse, when
+taken fresh from the stable: the more droppings in it, the better. The
+process recommended by Rogers is as follows:&mdash;</p>
+
+<p>"About July or August is the general season for making mushroom-beds,
+though this may be done all the year round. A quantity of the dung
+mentioned should be collected and thrown together in a heap, to ferment
+and acquire heat; and, as this heat generally proves too violent at
+first, it should, previously to making the bed, be reduced to a proper
+temperature by frequently turning it in the course of the fortnight or
+three weeks; which time it will most likely require for all the parts to
+get into an even state of fermentation. During the above time, should it
+be showery weather, the bed will require some sort of temporary
+protection, by covering it with litter or such like, as too much wet
+would soon deaden its fermenting quality. The like caution should be
+attended to in making the bed, and after finishing it. As soon as it is
+observed that the fiery heat and rank steam of the dung have passed off,
+a dry and sheltered spot of ground should be chosen on which to make the
+bed. This should be marked out five feet broad; and the length, running
+north and south, should be according to the quantity of mushrooms likely
+to be required. If for a moderate family, a bed twelve or fourteen feet
+long will be found, if it takes well, to produce a good supply of
+mushrooms for some months, provided proper attention be paid to the
+covering.<span class='pagenum'><a name="Page_583" id="Page_583">[Pg 583]</a></span></p>
+
+<p>"On the space marked for making the bed, a trench should be thrown out
+about six inches deep. The mould may be laid regularly at the side; and,
+if good, it will do for earthing the bed hereafter: otherwise, if
+brought from a distance, that of a more loamy than a sandy nature will
+be best.</p>
+
+<p>"Whether in the trench, or upon the surface, there should be laid about
+four inches of good litter, not too short, for forming the bottom of the
+bed; then lay on the prepared dung a few inches thick, regularly over
+the surface, beating it as regularly down with the fork; continue thus,
+gradually drawing in the sides to the height of five feet, until it is
+narrow at the top like the ridge of a house. In that state it may remain
+for ten days or a fortnight, during which time the heat should be
+examined towards the middle of the bed by thrusting some small sharp
+sticks down in three or four places; and, when found of a gentle heat
+(not hot), the bed may be spawned: for which purpose, the spawn-bricks
+should be broken regularly into pieces about an inch and a half or two
+inches square, beginning within six inches of the bottom of the bed, and
+in lines about eight inches apart. The same distance will also do for
+the pieces of spawn, which are best put in by one hand, raising the
+manure up a few inches, whilst with the other the spawn can be laid in
+and covered at the same time.</p>
+
+<p>"After spawning the bed, if it is found to be in that regular state of
+heat before mentioned, it may be earthed. After the surface is levelled
+with the back of the spade, there should be laid on two inches of
+mould,&mdash;that out of the trench, if dry and good, will do; otherwise make
+choice of a rich loam, as before directed. After having been laid on, it
+is to be beaten closely together; and, when the whole is finished, the
+bed must be covered about a foot thick with good oat or wheat straw;
+over which should be laid mats, for the double purpose of keeping the
+bed dry, and of securing the covering from being blown off. In the
+course of two or<span class='pagenum'><a name="Page_584" id="Page_584">[Pg 584]</a></span> three days, the bed should be examined; and, if it is
+considered that the heat is likely to increase, the covering must be
+diminished for a few days, which is better than taking it entirely off.</p>
+
+<p>"In about a month or five weeks,&mdash;but frequently within the former time,
+if the bed is in a high state of cultivation,&mdash;mushrooms will most
+likely make their appearance; and, in the course of eight and forty
+hours afterwards, they will have grown to a sufficient size for use. In
+gathering, instead of cutting them off close to the ground, they should
+be drawn out with a gentle twist, filling up the cavity with a little
+fine mould, gently pressed in level with the bed. This method of
+gathering is much better than cutting, as the part left generally rots,
+and breeds insects, which are very destructive, both in frames and on
+mushroom-beds.</p>
+
+<p>"Where a mushroom-bed is to remain permanently, a covered shed will be
+found convenient.</p>
+
+<p>"Sometimes it happens that a bed suddenly ceases to produce any
+mushrooms. This arises from various causes, but principally from the
+cold state of the bed in winter, or from a too dry state in summer. In
+the former case, a slight covering of mulchy hay laid over the bed, and
+on that six or eight inches of well-worked, hot dung, and the whole
+covered lightly with the straw that was taken off, will most likely
+bring it about again. In the latter instance, moisture, if required,
+should be given moderately, two or three mornings; when, after lying
+about an hour, the whole may be covered up, and be found of much
+service. In summer, most mushroom-beds in a bearing state require more
+or less slight waterings. Soft water should be used for the purpose:
+spring water is of too hard and too cold a nature; and, when at any time
+applied, checks vegetation. In summer time, a gentle shower of rain, on
+open beds that are in bearing and seem dry, will add considerably to
+their productiveness.</p>
+
+<p>"A mushroom-bed seldom furnishes any abundance after<span class='pagenum'><a name="Page_585" id="Page_585">[Pg 585]</a></span> two or three
+months: it has often done its best in six or seven weeks. Heavy rains
+are most destructive to mushrooms: therefore care should be taken to
+remove the wet straw, or litter, and directly replace it with dry. Hence
+the utility of a covered shed, or mushroom-house."</p>
+
+<p>In addition to the foregoing, the following native species may be eaten
+with perfect safety, if gathered young and used while fresh:&mdash;</p>
+
+
+<p><span class="smcap">Agaricus Comatus.</span></p>
+
+<p>"An excellent species, much employed for making catchup; but should be
+used in a young state. It is found growing abundantly on stumps of
+trees, appearing both in spring and autumn."</p>
+
+
+<p><span class="smcap">Agaricus Deliciosus.</span> <i>M'Int.</i></p>
+
+<p>Sweet Mushroom.</p>
+
+<p>Found in September and October, growing under fir and pine trees. It is
+of medium size, yellowish, zoned, with deep orange on the top, somewhat
+resembling <i>A. torminosus</i> (a deleterious species), but readily
+distinguished from it, as its juice is, when fresh cut, quite red,
+afterwards turning green, while that of the latter is white and
+unchangeable.</p>
+
+<p>Sir James Edward Smith says it well deserves its name, and is really the
+most delicious mushroom known; and Mr. Sowerby is equally high in its
+praise, pronouncing it very luscious eating, full of rich gravy, with a
+little of the flavor of mussels.</p>
+
+
+<p><span class="smcap">Agaricus Exquisitus.</span> <i>Badham.</i></p>
+
+<p>St. George's Mushroom. <i>M'Int.</i> Agaricus Georgii.</p>
+
+<p>This species often attains a weight of five or six pounds. It is
+generally considered less delicate than the common<span class='pagenum'><a name="Page_586" id="Page_586">[Pg 586]</a></span> cultivated mushroom
+(<i>A. campestris</i>); but in Hungary it is regarded as a special gift from
+the saint whose name it bears. Persoon describes it as superior to <i>A.
+campestris</i> in smell, taste, and digestibility; on which account, he
+says, it is generally preferred in France.</p>
+
+<p>It is found abundantly in many places, generally growing in rings, and
+re-appearing for many successive years on the same spot; and, though
+sometimes met with in old pastures, is generally found in thickets,
+under trees.</p>
+
+
+<p><span class="smcap">Agaricus Personatus.</span></p>
+
+<p>Blewits. Blue Hats. <i>Cooke.</i></p>
+
+<p>This is one of the species occasionally sold in Covent-Garden Market,
+London. When mature, it has a soft, convex, moist, smooth pileus, with a
+solid, somewhat bulbous stem, tinted with lilac. The gills are
+dirty-white, and rounded towards the stem.</p>
+
+<p>The <i>Agaricus personatus</i> constitutes one of the very few mushrooms
+which have a market value in England. It is quite essential that it
+should be collected in dry weather, as it absorbs moisture readily, and
+is thereby injured in flavor, and rendered more liable to decay.</p>
+
+
+<p><span class="smcap">Agaricus Prunulus.</span> <i>Vitt.</i> <i>M'Int.</i></p>
+
+<p>This is found only in spring, growing in rings on the borders of
+wood-lands; at which time abundance of its spawn may be procured, and
+may be continued in the same way that the spawn of the common cultivated
+Mushroom is; namely, by transplanting it into bricks of loam and
+horse-dung, in which it will keep for months.</p>
+
+<p>This mushroom is used both in its green and dried state.<span class='pagenum'><a name="Page_587" id="Page_587">[Pg 587]</a></span> In the latter
+it constitutes what is called "Funghi di Genoa," and is preserved by
+being simply cut into four pieces, and dried in the air for a few days;
+when it is strung up, and kept for use.</p>
+
+
+<p><span class="smcap">Agaricus Oreades.</span></p>
+
+<p>Fairy-ring Agaricus.</p>
+
+<p>There is little difficulty in distinguishing this mushroom, which is
+found growing in rings. The pileus is of a brownish-ochre color at
+first; becomes paler as it grows older, until it fades into a rich
+cream-yellow.</p>
+
+<p>Dr. Badham says, "Independent of the excellent flavor of this little
+mushroom, two circumstances make it valuable in a domestic point of
+view,&mdash;the facility with which it is dried, and its extensive
+dissemination." It may be kept for years without losing any of its aroma
+or goodness.</p>
+
+<hr style='width: 45%;' />
+
+<h3>BOLETUS. <i>Fries.</i></h3>
+
+<p>Of this, two species are considered eatable,&mdash;the <i>B. edulis</i> and the
+<i>B. scaber</i>; the former resembling the Common Mushroom in taste, and the
+latter of good quality while in a young, fresh state, but of little
+value when dried, as it loses much of its odor, and becomes insipid, and
+unfit for use.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CLAVARIA.</h3>
+
+<p>All the species are edible, and many of them indigenous to our woods;
+being usually found in damp, shady places.<span class='pagenum'><a name="Page_588" id="Page_588">[Pg 588]</a></span></p>
+
+<hr style='width: 45%;' />
+
+<h3>THE MOREL. <i>M'Int</i>.</h3>
+
+<h4>Morchella esculenta.</h4>
+
+
+<p>In its natural state, the Morel is found growing in orchards, damp
+woods, and in moist pastures. Its height is about four inches. It is
+distinguished by its white, cylindrical, hollow, or solid, smooth stem;
+its cap is of a pale-brown or gray color, nearly spherical, hollow,
+adheres to the stem by its base, and is deeply pitted over its entire
+surface. It is in perfection early in the season; but should not be
+gathered soon after rain, or while wet with dew. If gathered when dry,
+it may be preserved for several months.</p>
+
+<div class="figleft">
+             <img   src="images/img605.jpg" width="98" height="180"
+             alt="The Morel." /><br />
+<b>The Morel.</b>
+            </div>
+<p><i>Use.</i>&mdash;The Morels are used, like the Truffle, as an ingredient to
+heighten the flavor of ragouts, gravies, and other rich dishes. They are
+used either fresh or in a dried state.</p>
+
+<p><i>Cultivation.</i>&mdash;Its cultivation, if ever attempted, has been carried on
+to a very limited extent. Of its capability of submitting to culture,
+there can be little doubt. If the spawn were collected from its natural
+habitats in June, and planted in beds differently formed, but
+approximating as nearly as possible to its natural conditions, a proper
+mode of cultivation would assuredly be in time arrived at. Persoon
+remarks that "it prefers a chalky or argillaceous soil to one of a sandy
+nature; and that it not unfrequently springs up where charcoal has been
+burned, or where cinders have been thrown."</p>
+
+<p>"The great value of the Morel&mdash;which is one of the most expensive
+luxuries furnished by the Italian warehouses, and which is by no means
+met with in the same abundance as some others of the Fungi&mdash;deserves to
+be better known than it is at present." The genus comprises a very few
+species, and they are all edible.<span class='pagenum'><a name="Page_589" id="Page_589">[Pg 589]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>COMMON TRUFFLE.</h3>
+
+<h4>Tuber cibarium.</h4>
+
+
+<p>On the authority of our most distinguished mycologists, the Common
+Truffle has not yet been discovered within the limits of the United
+States. It is said to be found abundantly in some parts of Great
+Britain, particularly in Wiltshire, Kent, and Hampshire. It is collected
+in large quantities in some portions of France, and is indigenous to
+other countries of Europe.</p>
+
+<div class="figleft">
+             <img   src="images/img606.jpg" width="150" height="124"
+             alt="The Truffle." /><br />
+<b>The Truffle.</b>
+            </div>
+
+<p>The following description by Mascall, in connection with the engraving,
+will give an accurate idea of its size, form, color, and general
+character: "The size rarely much exceeds that of a large walnut. Its
+form is rounded, sometimes kidney-shaped, and rough with protuberances.
+The surface, when the truffle is young, is whitish; but, in those that
+are full grown, it is either blackish or a deep-black. The color of the
+inside is whitish, with dark-blue and white, gray, reddish, light-brown
+or dark-brown veins, of the thickness of a horse-hair, which are usually
+variously entangled, and which form a kind of network, or mat. Between
+the veins are numerous cavities, filled with mucilage, and small, solid
+grains. These scarcely visible glands were formerly said to be the
+seeds, or germs, of the young truffles. The less the inside of the
+Truffle is colored with dark veins, the more tender and delicious is its
+flesh.</p>
+
+<p>"The blackish, external rind is hard, and very rough, by means of fine
+fissures, grains, and protuberances; and forms, with its small facets
+(which are almost hexagonal), an appearance by which it somewhat
+resembles the fir-apples of the larch. Whilst the truffle is young, its
+smell resembles that of putrid plants, or of moist, vegetable earth.
+When it has<span class='pagenum'><a name="Page_590" id="Page_590">[Pg 590]</a></span> nearly attained its full growth, it diffuses an agreeable
+smell, which is peculiar to it, resembling that of musk, which lasts
+only a few days: it then becomes stronger; and the nearer the fungus is
+to its dissolution, which speedily ensues, so much the more unpleasant
+is its odor, till at last it is quite disagreeable and putrid. Whilst
+young, the flesh is watery, and the taste insipid: when fully formed,
+its firm flesh, which is like the kernel of the almond, has an extremely
+aromatic and delicious taste; but as soon as the fungus begins to decay,
+and worms and putrescence to attack it, its taste is bitter and
+disagreeable."</p>
+
+<p>Many attempts have been made in Great Britain, as well as in other parts
+of Europe, to propagate the Truffle by artificial means; but all
+experiments thus far, if they have not totally failed, have been
+attended by very unsatisfactory results.</p>
+
+<p><i>Use.</i>&mdash;Like the Common Mushroom, it is used principally in stuffings,
+gravies, and sauces, and in other very highly seasoned culinary
+preparations. It has long been held in high esteem by epicures and the
+opulent; but, from its extreme rarity, has always commanded a price
+which has effectually prohibited its general use. It has been truthfully
+remarked, "that few know how to raise it, and fewer still possess the
+proper knowledge to prepare it for the table."</p>
+
+
+<p><span class="smcap">Piedmontese Truffle.</span> <i>Thomp.</i></p>
+
+<p>Tuber magnatum.</p>
+
+<p>This species is the most celebrated of all the truffles, and always
+commands an enormous price. It occurs abundantly in the mountains of
+Piedmont, and probably nowhere else.</p>
+
+
+<p><span class="smcap">Tuber Melanosporum.</span> <i>Thomp.</i></p>
+
+<p>This is the Truffle of the Paris markets. It is richly scented, and also
+greatly superior in flavor to the common sorts.<span class='pagenum'><a name="Page_591" id="Page_591">[Pg 591]</a></span></p>
+
+<p>Other genera and species of Fungi are considered harmless, and are
+occasionally used for food. Some of the edible kinds, however, in size,
+form, color, and organization, so closely approach certain poisonous or
+deleterious species, as to confuse even the most experienced student.
+None of the family (not excepting even the common cultivated Mushroom)
+should therefore be gathered for use, except by those who may possess a
+thorough knowledge of the various species and their properties.<span class='pagenum'><a name="Page_592" id="Page_592">[Pg 592]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_XII" id="CHAPTER_XII"></a>CHAPTER XII.</h2>
+
+
+<h3>MISCELLANEOUS VEGETABLES.</h3>
+
+<blockquote><h4>Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil Radish.
+Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sunflower. Tobacco.
+Tomato.</h4></blockquote>
+
+<hr style='width: 45%;' />
+
+
+<h3>ALKEKENGI.</h3>
+
+<h4>Strawberry Tomato. Winter Cherry. Ground Cherry. Barbadoes Gooseberry.
+Physalis edulis.</h4>
+
+<p>A hardy annual plant from Central or Tropical America. Stem angular,
+very much branched, but not erect,&mdash;in good soils, attaining a length or
+height of more than three feet; leaves large, triangular; flowers
+solitary, yellow, spotted or marked with purple, and about half an inch
+in diameter; fruit rounded or obtuse-heart-shaped, half an inch in
+diameter, yellow, and semi-transparent at maturity, enclosed in a
+peculiar thin, membranous, inflated, angular calyx, or covering, which
+is of a pale-green color while the fruit is forming, but at maturity
+changes to a dusky-white or reddish-drab. The pedicel, or fruit-stem, is
+weak and slender; and most of the berries fall spontaneously to the
+ground at the time of ripening.</p>
+
+<p>The seeds are small, yellow, lens-shaped, and retain their germinative
+properties three years.</p>
+
+<p>The plants are exceedingly prolific, and will thrive in almost any
+description of soil. Sow at the same time, and thin or transplant to the
+same distance, as practised in the cultivation of the Tomato. On land
+where it has been grown, it springs up spontaneously in great abundance,
+and often becomes troublesome in the garden.<span class='pagenum'><a name="Page_593" id="Page_593">[Pg 593]</a></span></p>
+
+<p><i>Use.</i>&mdash;The fruit has a juicy pulp, and, when first tasted, a pleasant,
+strawberry-like flavor, with a certain degree of sweetness and acidity
+intermixed. The after-taste is, however, much less agreeable, and is
+similar to that of the Common Tomato.</p>
+
+<p>By many the fruit is much esteemed, and is served in its natural state
+at the table as a dessert. With the addition of lemon-juice, it is
+sometimes preserved in the manner of the plum, as well as stewed and
+served like cranberries.</p>
+
+<p>If kept from the action of frost, the fruit retains its natural
+freshness till March or April.</p>
+
+
+<p><span class="smcap">Purple Alkekengi.</span></p>
+
+<p>Purple Ground Cherry. Purple Strawberry Tomato. Purple Winter Cherry.
+Physalis sp.</p>
+
+<p>This species grows naturally and abundantly in some of the Western
+States. The fruit is roundish, somewhat depressed, about an inch in
+diameter, of a deep purple color, and enclosed in the membranous
+covering peculiar to the genus.</p>
+
+<p>Compared with the preceding species, the fruit is more acid, less
+perfumed, and not so palatable in its crude state, but by many
+considered superior for preserving. The plant is less pubescent, but has
+much the same habit, and is cultivated in the same manner.</p>
+
+
+<p><span class="smcap">Tall Alkekengi.</span></p>
+
+<p>Tall Ground Cherry. Tall Strawberry Tomato. Physalis pubescens.</p>
+
+<p>Stem about four feet high, erect and branching; leaves oval, somewhat
+triangular, soft and velvety; flowers yellow, spotted with deep purple;
+fruit yellow, of the size of the Common Yellow Alkekengi, enclosed in an
+angular, inflated calyx, and scarcely distinguishable from the last
+named.</p>
+
+<p>It is grown from seeds, which are sown like those of the Tomato. It is
+later, and much less prolific, than the species first described.<span class='pagenum'><a name="Page_594" id="Page_594">[Pg 594]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>CORN.</h3>
+
+<h4>Zea mays.</h4>
+
+<p><i>Garden and Table Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Adams's Early White.</span></p>
+
+<p>A distinct and well-marked table variety. Ears seven to eight inches in
+length, two inches in diameter, twelve or fourteen rowed, and rather
+abruptly contracted at the tips; kernel white, rounded, somewhat deeper
+than broad, and indented at the exterior end, which is whiter and less
+transparent than the interior or opposite extremity. The depth and
+solidity of the kernel give great comparative weight to the ear; and, as
+the cob is of small size, the proportion of product is unusually large.</p>
+
+<p>In its general appearance, the ear is not unlike some descriptions of
+Southern or Western field-corn; from which, aside from its smaller
+dimensions, it would hardly be distinguishable. In quality, it cannot be
+considered equal to some of the shrivelled-kernelled, sweet
+descriptions, but will prove acceptable to those to whom the peculiar,
+sugary character of these may be objectionable. Though later than the
+Jefferson or Darlings, it is comparatively early, and may be classed as
+a good garden variety.</p>
+
+<p>Much grown for early use and the market in the Middle States, but less
+generally known or cultivated in New England.</p>
+
+
+<p><span class="smcap">Black Sweet.</span></p>
+
+<p>Slate Sweet.</p>
+
+<p>Plant, in height and general habit, similar to Darling's Early; ears six
+to eight inches in length, uniformly eight-rowed; kernels roundish,
+flattened, deep slate-color, much shrivelled at maturity. Early.<span class='pagenum'><a name="Page_595" id="Page_595">[Pg 595]</a></span></p>
+
+<p>The variety is sweet, tender, and well flavored; remains a long period
+in condition for use; and, aside from its peculiar color (which by some
+is considered objectionable), is well worthy of cultivation.</p>
+
+
+<p><span class="smcap">Burr's Improved.</span></p>
+
+<p>Burr's Sweet.</p>
+
+<p>An improved variety of the Twelve-rowed Sweet. The ears are from twelve
+to sixteen rowed, rarely eighteen, and, in good soils and seasons, often
+measure eight or ten inches in length, nearly three inches in diameter,
+and weigh, when in condition for the table, from eighteen to twenty-two
+ounces; cob white; kernel rounded, flattened, pure white at first, or
+while suitable for use,&mdash;becoming wrinkled, and changing to dull,
+yellowish, semi-transparent white, when ripe.</p>
+
+<p>The variety is hardy and productive; and, though not early, usually
+perfects its crop. For use in its green state, plantings may be made to
+the 20th of June.</p>
+
+<p>The kernel is tender, remarkably sugary, hardens slowly, is
+thin-skinned, and generally considered much superior to the Common
+Twelve-rowed.</p>
+
+<p>It is always dried or ripened for seed with much difficulty; often
+moulding or decaying before the glazing or hardening of the kernel takes
+place. If the crop is sufficiently advanced as not to be injured by
+freezing, it will ripen and dry off best upon the stalks in the open
+ground; but if in the milk, or still soft and tender at the approach of
+freezing weather, it should be gathered and suspended, after being
+husked, in a dry and airy room or building, taking care to keep the ears
+entirely separate from each other.<span class='pagenum'><a name="Page_596" id="Page_596">[Pg 596]</a></span></p>
+
+
+<p><span class="smcap">Darling's Early</span>.</p>
+
+<p>Darling's Early Sweet.</p>
+
+<p>Stalk about five feet in height, and comparatively slender; the ears are
+from six to eight inches in length, an inch and a half in diameter, and,
+when the variety is unmixed, uniformly eight-rowed; the kernels are
+roundish, flattened, pure white when suitable for boiling,&mdash;much
+shrivelled or wrinkled, and of a dull, semi-transparent yellow, when
+ripe; the cob is white.</p>
+
+<p>The variety is early, very tender and sugary, yields well, produces
+little fodder, ears near the ground, and is one of the best sorts for
+planting for early use, as it seldom, if ever, fails to perfect its
+crop. In the Middle States, and in the milder sections of New England,
+it may be planted for boiling until near the beginning of July.</p>
+
+<p>The hills are made three feet apart in one direction by two feet and a
+half in the opposite; or the seeds may be planted in drills three feet
+apart, dropping them in groups of three together every eighteen inches.</p>
+
+
+<p><span class="smcap">Early Jefferson</span>.</p>
+
+<p>Stalk five to six feet high, producing one or two ears, which are of
+small size, eight-rowed, and measure six or eight inches in length, and
+about an inch and a half in diameter at the largest part; cob white;
+kernel white, roundish, flattened,&mdash;the surface of a portion of the ear,
+especially near its tip, often tinged with a delicate shade of rose-red.
+The kernel retains its color, and never shrivels or wrinkles, in
+ripening.</p>
+
+<p>The variety is hardy and productive, but is principally cultivated on
+account of its early maturity; though, in this respect, it is little, if
+at all, in advance of Darling's. The quality is tender and good, but
+much less sugary than the<span class='pagenum'><a name="Page_597" id="Page_597">[Pg 597]</a></span> common shrivelled varieties; on which
+account, however, it is preferred by some palates. It remains but a
+short time tender and in good condition for boiling; soon becoming hard,
+glazed, and unfit for use.</p>
+
+
+<p><span class="smcap">Golden Sweet.</span></p>
+
+<p>Golden Sugar.</p>
+
+<p>Stalk and general habit similar to Darling's Early; ears six to eight
+inches long, an inch and a half or an inch and three-fourths in
+diameter, regularly eight-rowed; the kernel, when ripe, is
+semi-transparent yellow.</p>
+
+<p>The variety is apparently a hybrid between the Common Yellow or Canada
+Corn and Darling's Early. In flavor, as well as appearance, both of
+these varieties are recognized. It does not run excessively to stalk and
+foliage, yields well, is hardy, and seldom fails to ripen perfectly in
+all sections of New England. For boiling in its green state, plantings
+may be made until the last week of June or first of July.</p>
+
+<p>In respect to quality, it is quite tender, sweet, and well flavored, but
+less sugary than most of the other sugar or sweet varieties.</p>
+
+
+<p><span class="smcap">Old Colony.</span> <i>Hov. Mag.</i></p>
+
+<p>This variety was originated by the late Rev. A. R. Pope, of Somerville,
+Mass. At the time of its production, he was a resident of Kingston,
+Plymouth County, Mass.; and, in consequence of the locality of its
+origin, it received the name above given. In a communication at the
+close of the sixteenth volume of the "Magazine of Horticulture," Mr.
+Pope describes it as follows:&mdash;</p>
+
+<p>"It is a hybrid, as any one can readily perceive by inspection, between
+the Southern White and the Common Sweet Corn of New England; and
+exhibits certain characteristics of<span class='pagenum'><a name="Page_598" id="Page_598">[Pg 598]</a></span> the two varieties, combining the
+size of the ear and kernel and productiveness of the Southern with the
+sweetness and tenderness of the Northern parent.</p>
+
+<p>"The stalks are from ten to twelve feet in height, and of corresponding
+circumference. They are also furnished with brace-roots (seldom found
+upon the common varieties of Sweet Corn); and the pistils are invariably
+green, and not pink, as in the Southern White." The ears are from five
+to seven inches in length, and the number of rows varies from twelve to
+twenty; the kernels are very long or deep; and the cob, which is always
+white, is quite small compared with the size of the ear. When ripe, the
+kernels are of a dull, semi-transparent, yellowish white, and much
+shrivelled. The ears are produced on the stalk, four or five feet from
+the ground. It is very productive, but late; and though it will rarely
+fail in the coldest seasons to yield abundant supplies in the green
+state for the table, yet it requires a long and warm season for its
+complete maturity.</p>
+
+<p>For cultivation in the Southern States and tropical climates, it has
+been found to be peculiarly adapted; as it not only possesses there the
+sweetness and excellence that distinguish the Sweet Corn of the
+temperate and cooler sections, but does not deteriorate by long
+cultivation, as other sweet varieties almost invariably are found to do.</p>
+
+
+<p><span class="smcap">Parching Corn</span> (<span class="smcap">White Kernel</span>).</p>
+
+<p>Pop-corn.</p>
+
+<p>Stalk six feet high, usually producing two ears, which are from six to
+eight inches long, quite slender, and uniformly eight-rowed; cob white;
+kernel roundish, flattened, glossy, flinty, or rice-like, and of a dull,
+semi-transparent, white color. When parched, it is of pure snowy
+whiteness, very brittle, tender, and well flavored, and generally
+considered the best of all the sorts used for this purpose.<span class='pagenum'><a name="Page_599" id="Page_599">[Pg 599]</a></span></p>
+
+<p>In some parts of Massachusetts, as also in New Hampshire, the variety is
+somewhat extensively cultivated for commercial purposes. Its peculiar
+properties seem to be most perfectly developed in dry, gravelly, or
+silicious soils, and under the influence of short and warm seasons. In
+field culture, it is either planted in hills three feet apart, or in
+drills three feet apart, and eighteen inches apart in the drills. The
+product per acre is usually about the same number of bushels of ears
+that the same land would yield of shelled-corn of the ordinary field
+varieties.</p>
+
+<p>Increase of size is a sure indication of deterioration. The cultivator
+should aim to keep the variety as pure as possible by selecting slender
+and small-sized but well-filled ears for seed, and in no case to plant
+such as may have yellow or any foreign sort intermixed. The value of a
+crop will be diminished nearly in a relative proportion to the increase
+of the size of the ears.</p>
+
+
+<p><span class="smcap">Parching Corn</span> (<span class="smcap">Yellow</span>).</p>
+
+<p>A yellow variety of the preceding. It retains its color to some extent
+after being parched; and this is considered an objection. It is tender,
+but not so mild flavored as the white, and is little cultivated. The
+size and form of the ears are the same, and it is equally productive.</p>
+
+
+<p><span class="smcap">Red-Cob Sweet</span>.</p>
+
+<p>Ears about eight inches in length by a diameter of two inches,&mdash;usually
+twelve but sometimes fourteen rowed; kernels roundish, flattened, white
+when suitable for boiling, shrivelled, and of a dull, semi-transparent
+white when ripe; the cob is red, which may be called its distinguishing
+characteristic. Quality good; the kernel being tender and sweet. It
+remains long in good condition for the table, and is recommended for
+general cultivation. Season intermediate.<span class='pagenum'><a name="Page_600" id="Page_600">[Pg 600]</a></span></p>
+
+<p>A sub-variety occurs with eight rows; the form and size of the ear and
+kernel resembling Darling's Early.</p>
+
+
+<p><span class="smcap">Rice</span> (<span class="smcap">Red Kernel</span>).</p>
+
+<p>This is a variety of the White Rice, with deep purplish-red or blood-red
+kernels. The ears are of the same size and form. Its quality, though
+inferior to the white, is much superior to the yellow. Productiveness,
+and season of maturity, the same.</p>
+
+
+<p><span class="smcap">Rice</span> (<span class="smcap">White Kernel</span>).</p>
+
+<p>Stalk six feet or more in height; ears five or six inches long, an inch
+and a half in diameter, somewhat conical, broadest at the base, and
+tapering to the top, which is often more or less sharply pointed; the
+cob is white; the kernels are long and slender, angular, sharply pointed
+at the outward extremity, as well as to some extent at the opposite, and
+extremely hard and flinty. They are not formed at right angles on the
+cob, as in most varieties of corn, but point upward, and rest in an
+imbricated manner, one over the other.</p>
+
+<p>The variety is hardy and prolific; and, though not late, should have the
+benefit of the whole season. For parching, it is inferior to the Common
+Parching Corn before described, though it yields as much bulk in
+proportion to the size of the kernel, and is equally as white: but the
+sharp points often remain sound; and it is, consequently, less crisp and
+tender.</p>
+
+
+<p><span class="smcap">Rice</span> (<span class="smcap">Yellow Kernel</span>).</p>
+
+<p>Another sub-variety of the White Rice; the ear and kernel being of the
+same form and size. It is equally productive, and matures as early; but,
+when parched, is inferior to the White both in crispness and flavor.<span class='pagenum'><a name="Page_601" id="Page_601">[Pg 601]</a></span></p>
+
+
+<p><span class="smcap">Stowell's Evergreen.</span></p>
+
+<p>Stowell's Evergreen Sweet.</p>
+
+<p>Stalk from six to seven feet in height, and of average diameter; ears of
+a conical form, six or seven inches long, and two inches and a quarter
+in diameter at the base; kernels long or deep, pure white when suitable
+for boiling, of a dull, yellowish-white, and much shrivelled when ripe;
+cob white, and, in consequence of the depth of the kernels, small in
+comparison to the diameter of the ear.</p>
+
+<p>The variety is intermediate in its season; and, if planted at the same
+time with Darling's or equally early kinds, will keep the table supplied
+till October. It is hardy and productive, very tender and sugary, and,
+as implied by the name, remains a long period in a fresh condition, and
+suitable for boiling.</p>
+
+
+<p><span class="smcap">Tuscarora.</span></p>
+
+<p>Turkey Wheat.</p>
+
+<p>Plant five to six feet in height, moderately strong and vigorous; ears
+eight-rowed, and of remarkable size,&mdash;exceeding, in this respect, almost
+every sort used for the table in the green state. In good soil, they are
+often a foot and upwards in length, and from two inches and
+three-fourths to three inches in diameter at the base. The kernel, which
+is much larger than that of any other table variety, is pure white,
+rounded, flattened, and, when divided in the direction of its width,
+apparently filled with fine flour of snowy whiteness; the cob is red,
+and of medium size.</p>
+
+<p>In point of maturity, the Tuscarora is an intermediate variety. In its
+green state, it is of fair quality, and considered a valuable sort by
+those to whom the sweetness of the sugar varieties is objectionable. In
+their ripened state, the kernels, to a great extent, retain their fresh
+and full<span class='pagenum'><a name="Page_602" id="Page_602">[Pg 602]</a></span> appearance, not shrivelling in the manner of the sugar sort,
+though almost invariably indented at the ends like some of the Southern
+Horse-toothed field varieties.</p>
+
+<p>When ground in the ripe state, it is much less farinaceous and valuable
+for cooking or feeding stock than the fine, white, floury appearance of
+the kernel, when cut or broken, would seem to indicate.</p>
+
+
+<p><span class="smcap">Twelve-Rowed Sweet.</span></p>
+
+<p>A large, comparatively late variety. Stalk seven feet high; the ears are
+from ten to fourteen rowed, seven to nine inches long, often two inches
+and a half in diameter in the green state, and taper slightly towards
+the top, which is bluntly rounded; cob white; the kernels are large,
+round or circular, sometimes tooth-shaped, pure white when suitable for
+the table, dull white and shrivelled when ripe.</p>
+
+<p>The variety is hardy, yields a certain crop, and is sweet, tender, and
+of good quality. It is the parent of one or two varieties of superior
+size and excellence, to which it is now gradually giving place.</p>
+
+<p><i>Field Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Canada Yellow.</span></p>
+
+<p>Early Canada.</p>
+
+<p>Ear small, about seven inches in length, symmetrical, broadest at the
+base, and tapering to the tip, uniformly eight-rowed, in four double
+rows; kernel roundish, smooth, and of a rich, glossy, orange-yellow
+color; cob small, white; stalk four to five feet high, slender; the
+leaves are not abundant, and the ears, of which the plant very rarely
+produces more than two, near the ground.</p>
+
+<p>On account of the small size of the ear, the yield per acre is much less
+than that of almost any other field variety;<span class='pagenum'><a name="Page_603" id="Page_603">[Pg 603]</a></span> twenty-five or thirty
+bushels being an average crop. The dwarfish character of the plants,
+however, admits of close culture,&mdash;three feet in one direction by two or
+two and a half in the opposite,&mdash;affording ample space for their full
+development; four plants being allowed to a hill.</p>
+
+<p>Its chief merit is its early maturity. In ordinary seasons, the crop
+will be fully ripened in August. If cultivated for a series of years in
+the Eastern or Middle States, or in a latitude much warmer than that of
+the Canadas, the plant increases in size, the ears and kernels grow
+larger, and it is slower in coming to maturity.</p>
+
+
+<p><span class="smcap">Dutton</span>.</p>
+
+<p>Early Dutton.</p>
+
+<p>Ears nine or ten inches long, broadest at the base, tapering slightly
+towards the tip, ten or twelve rowed, and rarely found with the broad
+clefts or longitudinal spaces which often mark the divisions into double
+rows in the eight-rowed varieties,&mdash;the outline being almost invariably
+smooth and regular; kernel as broad as deep, smooth, and of a rich,
+clear, glossy, yellow color; cob comparatively large, white; stalk of
+medium height and strength, producing one or two ears.</p>
+
+<p>One of the handsomest of the field varieties, nearly as early as the
+King Philip, and remarkable for the uniformly perfect manner in which,
+in good seasons, the ears are tipped, or filled out. In point of
+productiveness, it compares favorably with the common New-England
+Eight-rowed; the yield per acre varying from fifty to seventy bushels,
+according to soil, culture, and season.</p>
+
+<p>Much prized for mealing, both on account of its quality, and its
+peculiar, bright, rich color. In cultivation, the hills are made three
+feet and a half apart in each direction, and five or six plants allowed
+to a hill.<span class='pagenum'><a name="Page_604" id="Page_604">[Pg 604]</a></span></p>
+
+
+<p><span class="smcap">Hill.</span></p>
+
+<p>Whitman. Whitman's Improved. Webster. Smutty White. Old-Colony Premium.</p>
+
+<p>Stalk six feet or more in height, moderately strong at the ground, but
+comparatively slender above the ear; foliage not abundant; the ears are
+produced low on the stalk, often in pairs, are uniformly eight-rowed,
+well filled at the tips, and, when fully grown, ten or eleven inches in
+length; cob white, and comparatively small; kernel dusky,
+transparent-white, large and broad, but not deep.</p>
+
+<p>The Hill Corn is nearly of the season of the Common New-England
+Eight-rowed, and is unquestionably the most productive of all field
+varieties. In Plymouth County, Mass., numerous crops have been raised of
+a hundred and fifteen bushels and upwards to the acre; and, in two
+instances, the product exceeded a hundred and forty.</p>
+
+<p>This extraordinary yield is in a degree attributable to the small size
+of the plant, and the relative large size of the ear. The largest crops
+were obtained by planting three kernels together, in rows three feet
+asunder, and from fifteen to eighteen inches apart in the rows.</p>
+
+<p>No variety is better adapted for cultivation for farm consumption; but
+for market, whether in the kernel or in the form of meal, its dull,
+white color is unattractive, and it commands a less price than the
+yellow descriptions.</p>
+
+<p>From the most reliable authority, the variety was originated by Mr.
+Leonard Hill, of East Bridgewater, Plymouth County, Mass.; and was
+introduced to public notice in 1825-6. Though at present almost
+universally known as the "Whitman," it appears to have been originally
+recognized as the "Hill;" and, of the numerous names by which it has
+since been called, this is unquestionably the only true and legitimate
+one.<span class='pagenum'><a name="Page_605" id="Page_605">[Pg 605]</a></span></p>
+
+
+<p><span class="smcap">Illinois Yellow.</span></p>
+
+<p>Western Yellow.</p>
+
+<p>Stalk ten feet or more high; foliage abundant; ears high on the stalk,
+single or in pairs, twelve to sixteen rowed, eleven to thirteen inches
+long, broadest at the base, and tapering gradually towards the tip,
+which is bluntly rounded; kernel bright-yellow, long and narrow, or
+tooth-formed, paler at the outer end, but not indented; cob white.</p>
+
+<p>The variety ripens perfectly in the Middle States, but is not suited to
+the climate of New England.</p>
+
+
+<p><span class="smcap">Illinois White.</span></p>
+
+<p>Western White.</p>
+
+<p>Similar in its general character to the Illinois Yellow. Kernel
+rice-white; cob generally white, but sometimes red.</p>
+
+
+<p><span class="smcap">King Philip, or Brown.</span></p>
+
+<p>Improved King Philip.</p>
+
+<p>Ears ten to twelve inches in length, uniformly eight-rowed when the
+variety is pure or unmixed; kernel copper-red, rather large, somewhat
+broader than deep, smooth and glossy; cob comparatively small,
+pinkish-white; stalk six feet in height, producing one or two ears,
+about two feet and a half from the ground.</p>
+
+<p>In warm seasons, it is sometimes fully ripened in ninety days from the
+time of planting; and may be considered as a week or ten days earlier
+than the Common New-England Eight-rowed, of which it is apparently an
+improved variety.</p>
+
+<p>Very productive, and recommended as one of the best field sorts now in
+cultivation. In good soil and favorable seasons, the yield per acre is
+from seventy-five to ninety bushels; although crops are recorded of a
+hundred and ten, and even of a hundred and twenty bushels.<span class='pagenum'><a name="Page_606" id="Page_606">[Pg 606]</a></span></p>
+
+<p>As grown in different localities, and even in the product of the same
+field, there is often a marked variation in the depth of color, arising
+either from the selection of paler seed, or from the natural tendency of
+the variety toward the clear yellow of the New-England Eight-rowed. A
+change of color from yellowish-red to paler red or yellow should be
+regarded as indicative of degeneracy.</p>
+
+<p>Said to have originated on one of the islands in Lake Winnipiseogee,
+N.H.</p>
+
+
+<p><span class="smcap">New-England Eight-Rowed.</span></p>
+
+<p>Stalk six or seven feet high, producing one or two ears, which are from
+ten to eleven inches long, and uniformly eight-rowed; kernel broader
+than deep, bright-yellow, smooth and glossy; cob comparatively small,
+white.</p>
+
+<p>The variety is generally grown in hills three feet and a half apart in
+each direction, and five or six plants allowed to a hill; the yield
+varying from fifty to seventy bushels to the acre, according to season,
+soil, and cultivation. It is a few days later than the King Philip, but
+ripens perfectly in the Middle States and throughout New England;
+except, perhaps, at the extreme northern boundary, where the Canada
+Yellow would probably succeed better.</p>
+
+<p>It often occurs with a profuse intermixture of red, sometimes streaked
+and spotted, sometimes copper-red, like the King Philip, and
+occasionally of a rich, bright, clear blood-red. As the presence of this
+color impairs its value for marketing, and particularly for mealing,
+more care should be exercised in the selection of ears for seed; and
+this, continued for a few seasons, will restore it to the clear yellow
+of the Dutton or Early Canada.</p>
+
+<p>Many local sub-varieties occur, the result of selection and cultivation,
+differing in the size and form of the ear; size, form, and color of the
+kernel; and also in the season of maturity. The Dutton, Early Canada,
+King Philip, and nume<span class='pagenum'><a name="Page_607" id="Page_607">[Pg 607]</a></span>rous other less important sorts, are but improved
+forms of the New-England Eight-rowed.</p>
+
+
+<p><span class="smcap">Parker</span>.</p>
+
+<p>A variety remarkable for the extraordinary size of the ears, which, if
+well grown, often measure thirteen or fourteen inches in length: they
+are comparatively slender, and uniformly eight-rowed. Cob white and
+slim; kernels bright-yellow, rounded, broader than deep.</p>
+
+<p>Productive, but some days later than the Common New-England Eight-rowed.</p>
+
+
+<p><span class="smcap">White Horse-Tooth</span>.</p>
+
+<p>Southern White.</p>
+
+<p>Stalk twelve feet or more in height, with large, luxuriant foliage; ears
+single, often in pairs, short and very thick, sixteen to twenty-two
+rowed; kernel remarkably large, milk-white, wedge-formed, indented at
+the outer end; cob red.</p>
+
+
+<p><span class="smcap">Yellow Horse-Tooth</span>.</p>
+
+<p>Southern Yellow.</p>
+
+<p>Plant similar to that of the White Horse-tooth; kernel very large,
+bright-yellow, indented; cob red.</p>
+
+<p>Extensively cultivated throughout the Southern States, but not adapted
+to the climate of the Middle or Northern.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>EGG-PLANT.</h3>
+
+<h4>Solanum melongena.</h4>
+
+<p>The Egg-plant is a native of Africa, and is also indigenous to Tropical
+America. It is a tender annual, with an erect, branching stem, and
+oblong, bluish-green, powdered leaves. The flowers are one-petaled,
+purple, and produced on short<span class='pagenum'><a name="Page_608" id="Page_608">[Pg 608]</a></span> stems in the axils of the branches; the
+fruit is often somewhat oblong, but exceedingly variable in form, size,
+and color; the seeds are small, yellowish, reniform, flattened, and
+retain their germinative properties seven years.</p>
+
+<p><i>Soil.</i>&mdash;The Egg-plant will thrive well in any good garden soil, but
+should have the benefit of a sheltered situation.</p>
+
+<p><i>Sowing and Culture.</i>&mdash;The seed should be sown in a hot-bed in March, at
+the time and in the manner of sowing tomato seed. The young plants are,
+however, more tender; and should not be allowed to get chilled, as they
+recover from its effects very slowly. The plant being decidedly tropical
+in character, the seedlings should not be transplanted into the open
+ground until the commencement of summer weather; when they may be set
+out in rows two feet apart, and two feet asunder in the rows. Keep the
+ground free from weeds, earth up the plants a little in the process of
+cultivation, and by the last of August, or beginning of September,
+abundance of fruit will be produced for the table.</p>
+
+<p>If no hot-bed is at hand, sufficient seedling plants for a small garden
+may be easily raised by sowing a few seeds in March in common
+flower-pots, and placing them in the sunny window of the sitting-room or
+kitchen.</p>
+
+<p>In favorable seasons, a crop may be obtained by sowing the seeds in May
+in the open ground, and transplanting the seedlings, when two or three
+inches high, in a warm and sheltered situation.</p>
+
+<p><i>Use.</i>&mdash;"It is used both boiled and stewed in sauces like the Tomato. A
+favorite method among the French is to scoop out the seeds, fill up the
+cavity with sweet herbs, and fry the fruit whole."&mdash;<i>M'Int.</i></p>
+
+<p>A common method of cooking and serving is as follows: Cut the fruit in
+slices half an inch thick; press out as much of the juice as possible,
+and parboil; after which, fry the slices in batter, or in fresh butter
+in which grated bread has been mixed; season with pepper, salt, and
+sweet herbs, to<span class='pagenum'><a name="Page_609" id="Page_609">[Pg 609]</a></span> suit; or, if preferred, the slices may be broiled as
+steaks or chops.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+
+<p><span class="smcap">American Large Purple</span>.</p>
+
+
+<div class="figcenter">
+             <img   src="images/img626.jpg" width="350" height="322"
+             alt="American Large Purple Egg-plant." /><br />
+<b>American Large Purple Egg-plant.</b>
+            </div>
+
+<p>Fruit remarkably large,&mdash;often measuring eight inches in depth, seven
+inches in diameter, and weighing four or five pounds; skin deep-purple,
+with occasional stripes of green about the stem; plant hardy and stocky.</p>
+
+<p>The American Large Purple is more generally cultivated in this country
+than any other variety. The plants produce two (and rarely three)
+fruits; but the first formed are invariably the best developed.</p>
+
+<p>It is similar to, if not identical with, the Round Purple of English and
+French authors.</p>
+
+
+<p><span class="smcap">Chinese Long White</span>. <i>Vil.</i></p>
+
+<p>Quite distinct from the Common White or the Purple. Plant of low growth,
+with comparatively pale foliage; fruit white, eight or nine inches long,
+two inches and a half in diameter, and often more or less curved,
+particularly when the end is in contact with the ground.</p>
+
+<p>It is later than the White or Purple varieties, and nearly of the season
+of the Scarlet-fruited. To obtain the fruit in full perfection, the
+plants must be started in a hot-bed.<span class='pagenum'><a name="Page_610" id="Page_610">[Pg 610]</a></span></p>
+
+
+<p><span class="smcap">Guadaloupe Striped</span>. <i>Vil.</i></p>
+
+<p>Fruit nearly ovoid, smaller than the Round or Long Purple; skin white,
+streaked and variegated with red.</p>
+
+
+<p><span class="smcap">Long Purple</span>. <i>Trans.</i></p>
+
+<p>The plants of this variety are of the height of the Round Purple, but
+are subject to some variation in the color of the branches and in the
+production of spines; flowers large, purple, with a spiny calyx; the
+fruit is oblong, somewhat club-shaped, six or eight inches in length,
+sometimes straight, but often slightly bent; at maturity, the skin is
+generally deep-purple, but the color varies much more than the Large
+Round; it is sometimes pale-purple, slightly striped, sometimes
+variegated with longitudinal, yellowish stripes, and always more deeply
+colored on the exposed side.</p>
+
+<p>It is early, of easy culture, hardy and productive, excellent for the
+table, thrives well in almost any section of the Northern States, and,
+if started in a hot-bed, would perfect its fruit in the Canadas.</p>
+
+
+<p><span class="smcap">New-York Improved</span>.</p>
+
+<p>A sub-variety of the Large Round, producing the same number of fruits,
+which are generally of a deeper color, and average of larger size. The
+leaves are often spiny; and, if the variety is genuine, the plants will
+be readily distinguished from those of the last named by their more
+dense or compact habit of growth.</p>
+
+<p>It is, however, comparatively late, and better suited to the climate of
+the Middle States than to that of New England; though it is successfully
+cultivated in the vicinity of Boston, Mass., by starting the plants in a
+hot-bed, and setting them in a warm and sheltered situation.<span class='pagenum'><a name="Page_611" id="Page_611">[Pg 611]</a></span></p>
+
+
+<p><span class="smcap">Round Purple.</span> <i>Trans.</i></p>
+
+<p>Large Round Purple.</p>
+
+<p>Plant from two to three feet high, branching, generally tinged with
+purple, producing two and sometimes three fruits; the leaves are large,
+downy, oblong, lobed on the borders, with scattered spines on the
+midribs; flowers large, pale-purple,&mdash;the flower-stem and calyx invested
+with purple spines; the fruit is obovate, four or five inches in
+diameter, six or seven inches deep, slightly indented at the apex, and
+of a fine deep-purple when well matured,&mdash;specimens sometimes occur
+slightly striped or rayed with yellowish-green.</p>
+
+<p>The American Large Purple, if not the same, is but an improved form of
+this variety.</p>
+
+
+<p><span class="smcap">Scarlet-Fruited Egg-Plant.</span> <i>Hov. Mag.</i></p>
+
+<p>A highly ornamental variety, introduced from Portugal. The plant attains
+the height of three feet, with leaves about six inches long. In general
+appearance, it resembles the Common Egg-plant; but the fruit, which is
+about the size of a hen's egg, is of a beautiful scarlet.</p>
+
+<p>It is rarely if ever used for food, but is principally cultivated for
+its peculiar, richly colored, and ornamental fruit, which makes a fine
+garnish.</p>
+
+<p>The variety is late, and comparatively tender. The seeds should be
+started early in a hot-bed, and the plants grown in a warm and sheltered
+situation.</p>
+
+
+<p><span class="smcap">White Egg-Plant.</span></p>
+
+<p>Fruit milk-white, egg-shaped, varying from three to five inches in
+length, and from two inches and a half to three inches and a half in
+diameter.<span class='pagenum'><a name="Page_612" id="Page_612">[Pg 612]</a></span></p>
+
+<p>It is the earliest, hardiest, and most productive of all varieties. The
+plants frequently produce five or six fruits each; but the first formed
+are generally the largest.</p>
+
+<p>If sown in the open ground early in May, the plants will often perfect a
+portion of their fruit; but they are most productive when started in a
+hot-bed.</p>
+
+<p>The fruit is sometimes eaten cooked in the manner of the Purple
+varieties, but is less esteemed.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>MARTYNIA.</h3>
+
+<h4>Unicorn Plant. <i>Gray.</i> Martynia proboscidea.</h4>
+
+
+<div class="figcenter">
+             <img   src="images/img629.jpg" width="400" height="337"
+             alt="The Martynia." /><br />
+<b>The Martynia.</b>
+            </div>
+
+<p>A hardy, annual plant, with a strong, branching stem two feet and a half
+or three feet high. The leaves are large, heart-shaped, entire or
+undulated, downy, viscous, and of a peculiar, musk-like odor when
+bruised or roughly handled; the flowers are large, bell-shaped, somewhat
+two-lipped, dull-white, tinged or spotted with yellow and purple, and
+produced in long, leafless racemes, or clusters; the seed-pods are
+green, very downy or hairy, fleshy, oval, an inch and a half in their
+greatest diameter, and taper to a long, comparatively slender, incurved
+horn, or beak. The fleshy, succulent character of the pods is of short
+duration: they soon become fibrous, the elongated beak splits at the
+point, the two parts diverge, the outer green covering falls off, and
+the pod becomes black, shrivelled, hard, and woody. The seeds are<span class='pagenum'><a name="Page_613" id="Page_613">[Pg 613]</a></span>
+large, black, wrinkled, irregular in form, and retain their germinative
+properties three years.</p>
+
+<p><i>Sowing and Cultivation.</i>&mdash;The Martynia is of easy cultivation. As the
+plants are large and spreading, they should be two feet and a half or
+three feet apart in each direction. The seeds may be sown in April or
+May, in the open ground where the plants are to remain; or a few seeds
+may be sown in a hot-bed, and the seedlings afterwards transplanted.</p>
+
+<p><i>Gathering and Use.</i>&mdash;The young pods are the parts of the plant used.
+These are produced in great abundance, and should be gathered when about
+half grown, or while tender and succulent: after the hardening of the
+flesh, they are worthless. They are used for pickling, and by many are
+considered superior to the Cucumber, or any other vegetable employed for
+the purpose.</p>
+
+<hr style='width: 45%;' />
+
+<h3>OIL RADISH. <i>Law.</i></h3>
+
+<h4>Raphanus sativus.</h4>
+
+<p>A variety of the Common Radish, particularly adapted for the production
+of oil, and distinguished by the name <i>R. sativus olifer</i>, or Oil
+Radish. Its stems are dwarf, from a foot and a half to two feet in
+height, much branched, spreading, and produce more seed-pods than the
+Common Radish. It is grown rather extensively in China for its oil; from
+whence it has been introduced into and cultivated in some parts of
+Europe: but it does not appear with any particular success, though much
+has been said and written in its favor.</p>
+
+<p>It seems best suited for southern latitudes, where it may be sown in
+September, and harvested the following May or June: but, in the northern
+portions of the United States, it will be found too tender to withstand
+the winter; and the seed will therefore require to be sown in spring.<span class='pagenum'><a name="Page_614" id="Page_614">[Pg 614]</a></span></p>
+
+<p>The oil is obtained from the seed, and is considered superior to
+rape-seed oil, but is extracted with greater difficulty.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>OKRA, OR GUMBO.</h3>
+
+<h4>Ocra. Hibiscus esculentus.</h4>
+
+<p>Okra is a half-hardy annual, from Central America. Stem simple,
+sometimes branched at the top, and from two to six feet in height,
+according to the variety; the leaves are large, palmate, deep-green; the
+flowers are large, five-petaled, yellowish on the border, purple at the
+centre; the seed-pods are angular, or grooved, more or less sharply
+pointed, an inch or an inch and a half in diameter at the base, and from
+four to eight inches in length; the seeds are large,
+round-kidney-shaped, of a greenish-drab color, black or dark-brown at
+the eye, and retain their power of germination five years.</p>
+
+<p><i>Soil, Sowing, and Cultivation.</i>&mdash;Okra may be raised in any common
+garden soil, and is propagated by seeds sown in April or May. The Dwarf
+varieties may be grown in rows two feet apart, and a foot from each
+other in the rows; but the taller sorts require a space of at least
+three feet between the rows, and nearly two feet from plant to plant in
+the rows. Keep the soil about the plants loose and open; and, in the
+process of cultivation, earth up the stems slightly in the manner of
+earthing pease. The pods will be fit for use in August and September.</p>
+
+<p>It requires a long, warm season; and is most productive when started in
+a hot-bed, and grown in a warm, sheltered situation.</p>
+
+<p><i>Use.</i>&mdash;The green pods are used while quite young, sliced in soups and
+similar dishes, to which they impart a thick, viscous, or gummy
+consistency. Thus served, they are esteemed not only healthful, but very
+nutritious.<span class='pagenum'><a name="Page_615" id="Page_615">[Pg 615]</a></span></p>
+
+<p>The ripe seeds, roasted and ground, furnish a palatable substitute for
+coffee.</p>
+
+<p><i>Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Buist's Dwarf Okra.</span> <i>Count. Gent.</i></p>
+
+<p>A variety recently introduced by Mr. Robert Buist, of Philadelphia.
+Height two feet; being about half that of the old variety. Its
+superiority consists in its greater productiveness, and the little space
+required for its development; while the fruit is of larger size and
+superior quality. It is said to produce pods at every joint.</p>
+
+
+<p><span class="smcap">Dwarf Okra.</span></p>
+
+
+<div class="figright">
+             <img   src="images/img632.jpg" width="209" height="250" style="margin-top: -2em;"
+             alt="Dwarf Okra." /><br />
+<b>Dwarf Okra.</b>
+            </div>
+
+<p>Stem two feet and a half high, sometimes branched at the top, but
+generally undivided; leaves large, and, as in all varieties, five-lobed;
+flowers yellow, purple at the centre; pods erect, obtusely pointed,
+nearly as large in diameter as those of the Giant, but generally about
+five inches in length.</p>
+
+<p>It is the earliest of the Okras, and the best variety for cultivation in
+the Northern and Eastern States.</p>
+
+<p>Between this and the Tall, or Giant, there are numerous sub-varieties;
+the result both of cultivation and climate. The Tall sorts become
+dwarfish and earlier if long cultivated at the North; and the Dwarfs, on
+the contrary, increase in height, and grow later, if long grown in
+tropical climates.<span class='pagenum'><a name="Page_616" id="Page_616">[Pg 616]</a></span></p>
+
+<p>The seeds of all the sorts are similar in size, form, and color.</p>
+
+
+<p><span class="smcap">Pendent-Podded.</span></p>
+
+<p>The plants of this variety differ slightly, if at all, from those of the
+Common or Dwarf Okra. It is principally, if not solely, distinguished by
+the pendulous or drooping character of its pods; those of all other
+sorts being erect.</p>
+
+
+<p><span class="smcap">Tall or Giant Okra.</span></p>
+
+<p>White-podded.</p>
+
+<p>Stem five to six feet in height; pods erect, sharply tapering to a
+point, eight to ten inches in length, and about an inch and a half in
+diameter near the stem or at the broadest part.</p>
+
+<p>With the exception of its larger size, it is similar to the Dwarf; and,
+if long cultivated under the influence of short and cool seasons, would
+probably prove identical.</p>
+
+<p>It yields abundantly, but is best adapted to the climate of the Middle
+and Southern States.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>PEPPER.</h3>
+
+<h4>Capsicum. Capsicum annuum.</h4>
+
+<p>Of the Capsicum there are many species, both annual and perennial; some
+of the latter being of a shrubby or woody character, and from four to
+six feet in height. As they are mostly tropical, and consequently
+tender, none but the annual species can be successfully grown in open
+culture in the Middle States or New England.</p>
+
+<p>The <i>Capsicum annuum</i>, or Common Garden-pepper, is a native of India.
+The stalks vary in height from a foot to<span class='pagenum'><a name="Page_617" id="Page_617">[Pg 617]</a></span> nearly three feet; the flowers
+are generally white or purple; the pods differ in a remarkable degree in
+size, form, color, and acridness; the seeds are yellow, nearly circular,
+flattened, and, like the flesh or rind of the fruit, remarkable for
+their intense piquancy,&mdash;nearly forty-five hundred are contained in an
+ounce, and their vitality is retained five years.</p>
+
+<p><i>Propagation and Cultivation.</i>&mdash;The plants are always propagated from
+seeds. Early in April, sow in a hot-bed, in shallow drills six inches
+apart, and transplant to the open ground when summer weather has
+commenced. The plants should be set in warm, mellow soil, in rows
+sixteen inches apart, and about the same distance apart in the rows; or,
+in ordinary seasons, the following simple method may be adopted for a
+small garden, and will afford an abundant supply of peppers for family
+use: When all danger from frost is past, and the soil is warm and
+settled, sow the seeds in the open ground, in drills three-fourths of an
+inch deep, and fourteen inches apart; and, while young, thin out the
+plants to ten inches apart in the rows. Cultivate in the usual manner,
+and the crop will be fit for use early in September.</p>
+
+<p><i>Use.</i>&mdash;"The pod, or fruit, is much used in pickles, seasonings, and
+made dishes; as both the pod and seeds yield a warm, acrid oil, the heat
+of which, being imparted to the stomach, promotes digestion, and
+corrects the flatulency of vegetable aliments. The larger and more
+common sorts are raised in great quantities, by market gardeners in the
+vicinity of populous towns, for the supply of pickle-warehouses."</p>
+
+<p><i>Species and Varieties.</i>&mdash;</p>
+
+
+<p><span class="smcap">Bell-Pepper.</span></p>
+
+<p>Large Bell. Bull-nose.</p>
+
+
+<p>Plant two feet and upwards in height, stocky and branching, the stem and
+branches often stained or clouded with purple; leaves large, on long
+stems, smaller, smoother, and<span class='pagenum'><a name="Page_618" id="Page_618">[Pg 618]</a></span> less sharply pointed, than those of the
+Squash-pepper; flowers white, sometimes measuring nearly an inch and a
+half in diameter.</p>
+
+<div class="figleft">
+             <img   src="images/img635.jpg" width="107" height="150"
+             alt="Bell-pepper." /><br />
+<b>Bell-pepper.</b>
+            </div>
+<p>The pods, which are remarkably large, and often measure nearly four
+inches deep and three inches in diameter, are pendent, broadest at the
+stem, slightly tapering, and generally terminate in four obtuse,
+cone-like points. At maturity, the fruit changes to brilliant, glossy,
+coral red.</p>
+
+<p>The Bell-pepper is early, sweet and pleasant to the taste, and much less
+acrid or pungent than most of the other sorts. In many places, it is
+preferred to the Squash-pepper for pickling, not only because of its
+mildness, but for its thick, fleshy, and tender rind.</p>
+
+<p>In open culture, sow in May, in drills sixteen inches apart, and thin
+the plants to twelve inches in the drills.</p>
+
+<p>In England, they are pickled as follows: The pods are plucked while
+green, slit down on one side, and, after the seeds are taken out,
+immersed in salt and water for twenty-four hours; changing the water at
+the end of the first twelve. After soaking the full time, they are laid
+to drain an hour or two; put into bottles or jars; and boiled vinegar,
+after being allowed to cool, poured over them till they are entirely
+covered. The jars are then closely stopped for a few weeks, when the
+pods will be fit for use. In this form, they have been pronounced the
+best and most wholesome of all pickles.</p>
+
+
+<p><span class="smcap">Bird-Pepper.</span> <i>Vil.</i></p>
+
+<p>Stem fifteen to eighteen inches high; leaves very small; flowers white,
+about two-thirds of an inch in diameter; pods erect, sharply conical, an
+inch and three-quarters long, about half an inch in diameter, and of a
+brilliant coral-red when ripe.<span class='pagenum'><a name="Page_619" id="Page_619">[Pg 619]</a></span></p>
+
+<p>The variety is late. If sown in the open ground, some of the pods, if
+the season be favorable, will be fit for use before the plants are
+destroyed by frost; but few will be fully perfected unless the plants
+are started under glass.</p>
+
+<p>The Bird-pepper is one of the most piquant of all varieties, and is less
+valuable as a green pickle than many milder and thicker-fleshed sorts.
+It is cultivated in rows fourteen inches apart, and ten or twelve inches
+asunder in the rows. If sown in the open ground, make the rows the same
+distance apart, and thin the young plants to the same space in the rows.</p>
+
+<p>The "Cayenne Pepper-pot" of commerce is prepared from Bird-pepper in the
+following manner: "Dry ripe peppers well in the sun, pack them in
+earthen or stone pots, mixing common flour between every layer of pods,
+and put all into an oven after the baking of bread, that they may be
+thoroughly dried; after which, they must be well cleansed from the
+flour, and reduced to a fine powder. To every ounce of this, add a pound
+of wheat-flour, and as much leaven as is sufficient for the quantity
+intended. After this has been properly mixed and wrought, it should be
+made into small cakes, and baked in the same manner as common cakes of
+the same size; then cut them into small parts, and bake them again, that
+they may be as dry and hard as biscuit, which, being powdered and
+sifted, is to be kept for use."</p>
+
+
+<p><span class="smcap">Cayenne Pepper.</span></p>
+
+<p>C. frutescens.</p>
+
+<p>The pods of this variety are quite small, cone-shaped, coral-red when
+ripe, intensely acrid, and furnish the Cayenne Pepper of commerce. Like
+the other species of the family, it is of tropical origin; and being a
+perennial, and of a shrubby character, will not succeed in open culture
+at the North.</p>
+
+<p>Both the green and ripe pods are used as pickles, and also<span class='pagenum'><a name="Page_620" id="Page_620">[Pg 620]</a></span> for making
+Chili vinegar or pepper-sauce; which is done by simply putting a handful
+of the pods in a bottle, afterwards filled with the best vinegar, and
+stopping it closely. In a few weeks, it will be fit for use.</p>
+
+<p>The process of preparing Cayenne Pepper is as follows. The pods are
+gathered when fully ripe. "In India, they are dried in the sun; but in
+cooler climates they should be dried on a slow hot-plate, or in a
+moderately heated oven: they are then pulverized, and sifted through a
+fine sieve, mixed with salt, and, when dried, put into close, corked
+bottles, for the purpose of excluding the air. This article is subject
+to great adulteration, flour being often mixed with it; and, still
+worse, red lead, which is much of the same color, and greatly increases
+the weight.</p>
+
+<p>"A better method is to dry the pods in a slow oven, split them open,
+extract the seeds, and then pulverize them (the pods) to a fine powder,
+sifting the powder through a thin muslin sieve, and pulverizing the
+parts that do not pass through, and sifting again, until the whole is
+reduced to the finest possible state. Place the powder in air-tight
+glass bottles; but add no salt or other ingredient whatever."&mdash;<i>M'Int.</i></p>
+
+<p>The pods of either of the long-fruited sorts, or those of the
+Cherry-pepper, prepared as above, will furnish a quality of "Cayenne"
+Pepper greatly superior to that ordinarily sold by grocers, or even by
+apothecaries and druggists.</p>
+
+<p>The larger and milder kinds, powdered in the same manner, make a
+wholesome and pleasant grade of pepper of sufficient pungency for a
+majority of palates.</p>
+
+
+<p><span class="smcap">Cherry-Pepper.</span></p>
+
+<p>Capsicum cerasiforme.</p>
+
+
+<div class="figright">
+             <img   src="images/img638.jpg" width="180" height="180"
+             alt="Cherry-pepper." /><br />
+<b>Cherry-pepper.</b>
+            </div>
+<p>Stem twelve to fifteen inches high, strong and branching; leaves
+comparatively small, long, narrow, and sharply point<span class='pagenum'><a name="Page_621" id="Page_621">[Pg 621]</a></span>ed; flowers white,
+three-fourths of an inch in diameter; pod, or fruit, erect, nearly
+globular or cherry-form, and, at maturity, of a deep, rich, glossy,
+scarlet color. It is remarkable for its intense piquancy; exceeding in
+this respect nearly all the annual varieties.</p>
+
+<p>It is not so early as some of the larger sorts; but in favorable seasons
+will perfect a sufficient portion of its crop in the open ground, both
+for seed and pickling. For the latter purpose, the peppers should be
+plucked while still green, put into a common jar or wide-mouthed bottle,
+and vinegar added to fill the vessel. In a few weeks, they will be fit
+for use.</p>
+
+<p>When in perfection, the plants are very ornamental; the glossy,
+coral-red of the numerous pods presenting a fine contrast with the
+deep-green foliage by which they are surrounded.</p>
+
+<p>A variety occurs with larger, more conical, and pendent pods. The plant
+is also much larger, and quite distinct in its general character.</p>
+
+
+<p><span class="smcap">Cherry-Pepper.</span></p>
+
+<p>Yellow-fruited.</p>
+
+<p>This is a variety of the Red Cherry. The plants have the same general
+habit, require the same treatment, and perfect their fruit at the same
+season. There is little real difference between the sorts, with the
+exception of the color of the fruit; this being clear yellow.</p>
+
+<p>To preserve either of these varieties for use in the dry state, all that
+is necessary is to cut off the plants close to the roots when the fruit
+is ripe, and hang them, with the fruit attached, in any warm and dry
+situation. They will retain their piquancy for years.<span class='pagenum'><a name="Page_622" id="Page_622">[Pg 622]</a></span></p>
+
+
+<p><span class="smcap">Chili Pepper.</span> <i>Vil.</i></p>
+
+<p>Pods pendent, sharply conical, nearly two inches in length, half an inch
+in diameter, of a brilliant scarlet when ripe, and exceedingly piquant;
+plant about eighteen inches high; leaves numerous, of small size, and
+sharply pointed; flowers white, nearly three-fourths of an inch in
+diameter.</p>
+
+<p>Sow in a hot-bed in April, and transplant to the open ground in May,
+about fourteen inches apart in each direction. Requires a long, warm
+season.</p>
+
+
+<p><span class="smcap">Long Red Pepper.</span></p>
+
+
+<div class="figright">
+             <img   src="images/img639.jpg" width="45" height="180" style="margin-top: -1em;"
+             alt="Long Red Pepper." /><br />
+<b>Long Red<br />Pepper.</b>
+            </div>
+<p>Fruit brilliant, coral-red, generally pendulous, sometimes erect,
+conical, often curved towards the end, nearly four inches in length, and
+from an inch to an inch and a half in diameter; skin, or flesh, quite
+thin, and exceedingly piquant.</p>
+
+<p>Stalk about two feet high; foliage of medium size, blistered and
+wrinkled; flowers an inch in diameter, white.</p>
+
+<p>The variety yields abundantly, but attains its greatest perfection when
+started in a hot-bed. The ripe pods, dried and pulverized as directed
+for Cayenne Pepper, make an excellent substitute for that article.</p>
+
+<p>The plants, with ripe fruit, are very ornamental.</p>
+
+
+<p><span class="smcap">Long Yellow.</span> <i>Vil.</i></p>
+
+<p>Pods pendent, long, and tapering, three to four inches in length, and
+about an inch in their greatest diameter. At maturity, they assume a
+lively, rich, glossy yellow; and the plants are then showy and
+ornamental.</p>
+
+<p>Stem two feet and upwards in height, slightly colored with<span class='pagenum'><a name="Page_623" id="Page_623">[Pg 623]</a></span> purple at
+the intersection of the branches and insertion of the leaf-stems; leaves
+of medium size, smaller and paler than those of the Long Red; flowers
+white, nearly an inch in diameter. Like the last named, it is very
+piquant. It is also late; and, to obtain the variety in perfection, the
+seed should be started in a hot-bed in April.</p>
+
+
+<p><span class="smcap">Purple or Blue Podded.</span></p>
+
+<p>Black-podded.</p>
+
+<p>Fruit erect, on long stems, bluntly cone-shaped, two inches and a half
+in length, and a half or three-fourths of an inch in diameter at the
+broadest part. Before maturity, the skin is green or reddish-green,
+clouded or stained with black or purplish-brown; but, when ripe, changes
+to rich, deep, indigo-blue.</p>
+
+<p>Plant two feet or upwards in height, more erect and less branched than
+other varieties, and much stained with purple at the intersection of the
+branches and at the insertion of the leaf-stems; leaves of medium size,
+or small, long, and sharply pointed; leaf-stems long, deep-green;
+flowers white, tipped with purple, about three-fourths of an inch in
+diameter; flower-stems long, purple.</p>
+
+<p>A rare, richly colored, and beautiful pepper, but not cultivated or of
+much value as an esculent. For its full perfection, a long, warm season
+is requisite. The plants should be started in a hot-bed in March or
+April, and transplanted in May to the open ground, fifteen inches apart.</p>
+
+
+<p><span class="smcap">Quince-Pepper.</span></p>
+
+<p>Piment cydoniforme. <i>Vil.</i></p>
+
+<p>This variety is similar to the Sweet Spanish; but the fruit is rather
+longer, and its season of maturity is somewhat later. Its flavor is
+comparatively mild and pleasant; but, like the<span class='pagenum'><a name="Page_624" id="Page_624">[Pg 624]</a></span> Sweet Spanish, it is not
+generally thick-fleshed. At maturity, the fruit is a brilliant
+coral-red.</p>
+
+
+<p><span class="smcap">Round or Large Red Cherry-Pepper.</span></p>
+
+<p>Rond. <i>Vil.</i> Cerise grosse.</p>
+
+<p>This is but a sub-variety of the Common Red Cherry-pepper, differing
+only in its larger size.</p>
+
+<p>It is quite late, and should be started in a hot-bed.</p>
+
+
+<p><span class="smcap">Squash-Pepper.</span></p>
+
+<p>Tomato-shaped.</p>
+
+<p>Fruit compressed, more or less ribbed, about two inches and
+three-quarters in diameter, and two inches in depth; skin smooth and
+glossy,&mdash;when ripe, of a brilliant coral-red; flesh thick, mild and
+pleasant to the taste, though possessing more piquancy than the Large
+Bell or Sweet Spanish.</p>
+
+<p>Plant about two feet high, stout and branching; leaves broad and large;
+flowers white, an inch and a quarter in diameter; fruit drooping, the
+fruit-stem short and thick.</p>
+
+<p>The Squash-pepper is extensively grown for the market, and is most in
+use in the pickle warehouses of the Eastern and Middle States. In
+field-culture, the plants are started in hot-beds in April, and, after
+the beginning of summer weather, transplanted to the open ground,
+fourteen to eighteen inches apart, according to the quality of the soil.
+The fruit is generally sold by weight; and an acre of land, in a fair
+state of cultivation, will yield about three tons,&mdash;a bushel of the
+thick-fleshed sort weighing nearly thirty-two pounds. An excellent
+pickle may be made by preparing the peppers in the manner directed for
+the Bell variety.</p>
+
+<p>As grown by different market-men and gardeners, there are several
+sub-varieties of the Squash-pepper, differing both in form and in the
+thickness of the flesh; the latter quality,<span class='pagenum'><a name="Page_625" id="Page_625">[Pg 625]</a></span> however, being considered
+of the greater importance, as the thick-fleshed sorts not only yield a
+greater weight to the acre, but are more esteemed for the table.</p>
+
+<p>The Squash-pepper succeeds well when sown in the open ground in May, in
+drills fourteen inches apart. The plants should be ten or twelve inches
+apart in the rows; for, when grown too closely, they are liable to draw
+up, making a weakly, slender growth, and yield much less than when
+allowed sufficient space for their full development. Low-growing,
+stocky, and branching plants are the most productive.</p>
+
+
+<p><span class="smcap">Sweet Mountain Pepper.</span></p>
+
+<p>This variety resembles the Large Bell, if it is not identical. The Sweet
+Mountain may be somewhat larger; but, aside from this, there is no
+perceptible difference in the varieties.</p>
+
+
+<p><span class="smcap">Sweet Spanish.</span></p>
+
+<p>Piment monstreux. <i>Vil.</i></p>
+
+<p>Fruit obtusely conical, often four inches in length, and nearly three
+inches in diameter,&mdash;brilliant glossy scarlet at maturity; stem strong
+and sturdy, two feet or more in height; leaves large, but narrower than
+those of the Large Bell; flowers white, and of large size,&mdash;usually an
+inch and a half in diameter; fruit sometimes erect, but generally
+drooping.</p>
+
+<p>Though one of the largest varieties, the Sweet Spanish is also one of
+the earliest. The flesh is sweet, mild, and pleasant; and the variety is
+much esteemed by those to whom the more pungent kinds are objectionable.
+When prepared in the same form, it makes a pickle equally as fine as the
+Large Bell.</p>
+
+<p>The Sweet Spanish Pepper succeeds well if sown in the open ground in
+May. Make the rows sixteen inches apart, and thin the plants to a foot
+apart in the rows.<span class='pagenum'><a name="Page_626" id="Page_626">[Pg 626]</a></span></p>
+
+
+<p><span class="smcap">Yellow Squash-Pepper.</span> <i>Vil.</i></p>
+
+<p>Yellow Tomato-formed.</p>
+
+<p>Fruit similar in form to the Squash-pepper, but of smaller size, erect
+or pendulous; orange-yellow at maturity.</p>
+
+<p>The variety is later than the last named; much less productive; and, for
+pickling, is comparatively not worthy of cultivation.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>RHUBARB.</h3>
+
+<h4>Pie-plant. Rheum sp. et var.</h4>
+
+<p>This is a hardy, perennial plant, cultivated almost exclusively for its
+leaf-stalks. Its general character may be described as follows:
+Root-leaves large, round-heart-shaped, deep-green, and more or less
+prominently blistered; leaf-stems large, succulent, furrowed,
+pale-green, often stained or finely spotted with red, varying from two
+to three inches in diameter at the broadest part, and from a foot to
+three feet in length. The flower-stalk is put forth in June, and is from
+five to seven feet in height, according to the variety; the flowers are
+red or reddish-white, in erect, loose, terminal spikes; the seeds are
+brown, triangular, membranous at the corners, and retain their
+germinative properties three years.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Rhubarb succeeds best in deep, somewhat
+retentive soil: the richer its condition, and the deeper it is stirred,
+the better; as it is scarcely possible to cultivate too deeply, or to
+manure too highly.</p>
+
+<p>It may be propagated by seeds, or by a division of the roots; the latter
+being the usual method. When grown from seeds, the plants not only
+differ greatly in size and quality, but are much longer in attaining a
+growth suitable for cutting.</p>
+
+<p>"Whether grown from seed, or increased by a division of the roots, a
+deep, rich soil, trenched to the depth of two or even three feet, is
+required to insure the full development of<span class='pagenum'><a name="Page_627" id="Page_627">[Pg 627]</a></span> the leaf-stalks; for upon
+their size, rapidity of growth, and consequent tenderness of fibre, much
+of their merit depends. The seed should be sown in April, in drills a
+foot asunder; thinning the plants, when a few inches high, to nine
+inches apart. In the autumn or spring following, they will be fit for
+transplanting in rows three feet asunder, and the plants set three feet
+apart. If propagated by dividing the roots, it may be done either in
+autumn or spring; the same distance being given to the sets that is
+allowed for seedling plants. As, however, some of the varieties grow to
+a much larger size than others, a corresponding distance should be
+accorded them, extending to five feet between the rows, and three feet
+from plant to plant.</p>
+
+<p>"The plants should be set out singly, and not in threes, as is so often
+done. For the first year, the ground between the rows may be cropped
+with lettuce, turnips, beans, or similar low-growing crops; but, after
+the second year, the leaves will cover the whole space, and require it
+also for their full development."&mdash;<i>M'Int.</i></p>
+
+<p><i>After-Culture.</i>&mdash;This consists in keeping the soil well enriched, open,
+and clear of weeds; and in breaking over the flower-stalks, that they
+may not weaken the roots, and consequently reduce the size and impair
+the quality of the leaf-stalks.</p>
+
+<p><i>Gathering the Crop.</i>&mdash;"This is usually done in spring; commencing as
+soon as the stalks have attained a serviceable size. No leaves, however,
+should be plucked the first year, and only a few of the largest and
+first formed during the second; and this plucking should not be made too
+early in the season, because, in that case, the plants would be
+weakened. From the third year, as long as the roots or plantations last,
+it may be gathered with freedom. A plantation in good soil, and not
+overmuch deprived of its foliage, will last from ten to fifteen years.</p>
+
+<p>"When the leaves are about half expanded, they may be plucked for use;
+but, when the largest returns are expected<span class='pagenum'><a name="Page_628" id="Page_628">[Pg 628]</a></span> (as in the case of
+market-gardens), they should be allowed to attain their full size. In
+removing them, they should be pulled off close to the base, and not cut,
+to prevent an unnecessary escape of sap, which, in all succulent plants,
+flows more copiously from a clean cut than from one slightly lacerated
+or torn. The footstalks should then be separated from the leaves, and
+tied up in bundles of suitable size for market."&mdash;<i>M'Int.</i></p>
+
+<p>Rhubarb is sometimes blanched. This may be effected without removing the
+plants, by means of sea-kale pots, or by empty casks open at the top,
+put over the crowns in March. It can, however, be more perfectly done by
+taking up the roots, and placing them in some dark place, with a
+temperature of 55&deg; or 60&deg;; where they should be slightly covered with
+soil to prevent them from drying. When so treated, they are much more
+tender, crisp, and delicate than when grown exposed to the sun and air:
+but the quality is greatly impaired; the pulp, though somewhat acid,
+being generally comparatively flavorless.</p>
+
+<p><i>Use.</i>&mdash;As before remarked, it is cultivated for its leaf-stalks; which
+are used early in the season, as a substitute for fruit, in pies, tarts,
+and similar culinary preparations. When fully grown, the expressed juice
+forms a tolerably palatable wine, though, with reference to health, of
+doubtful properties. "As an article of commercial importance in the
+vegetable markets, it is of very recent date. In 1810, Mr. Joseph
+Myatts, of Deptford, England, long known for his successful culture of
+this plant, sent his two sons to the borough-market with five bunches of
+Rhubarb-stalks, of which they could sell but three." It is now disposed
+of by the ton, and many acres in the vicinity of nearly all large towns
+and cities are devoted exclusively to its cultivation.</p>
+
+<p><i>Varieties.</i>&mdash;These are very numerous, as they are readily produced from
+the seed; but the number really deserving of cultivation is
+comparatively limited. Old kinds are constantly giving place to new,
+either on account of superior earliness,<span class='pagenum'><a name="Page_629" id="Page_629">[Pg 629]</a></span> size, productiveness, or
+quality. The following are the prominent sorts cultivated:&mdash;</p>
+
+
+<p><span class="smcap">Cahoon.</span></p>
+
+<p>Leaves remarkably large, often broader than long, and more rounded than
+those of most varieties; stalk short and thick,&mdash;if well grown,
+measuring from twelve to sixteen inches in length, and three inches or
+more in diameter; skin thick, uniformly green.</p>
+
+<p>Its remarkable size is its principal recommendation. The texture is
+coarse, the flavor is harsh and strong, and it is rarely employed for
+culinary purposes.</p>
+
+<p>In some localities, it is cultivated to a limited extent for the
+manufacture of wine; the juice being expressed from the stalks, and
+sugar added in the ratio of three pounds and a half to a gallon. This
+wine, though quite palatable, has little of the fine aroma of that made
+from the grape; and, if not actually deleterious, is much less safe and
+healthful. Any of the other varieties may be used for the same purpose;
+the principal superiority of the Cahoon consisting in its larger stalks,
+and consequently its greater product of juice.</p>
+
+
+<p><span class="smcap">Downing's Colossal.</span></p>
+
+<p>A large variety, nearly of the size of Myatt's Victoria. It is described
+as being less acid than the last named, and of a fine, rich, aromatic
+flavor.</p>
+
+
+<p><span class="smcap">Early Prince Imperial.</span></p>
+
+<p>Stalks of medium size; recommended by D. T. Curtis, Esq., Chairman of
+the Vegetable Committee of the Massachusetts Horticultural Society, as
+in all respects the best flavored of any variety ever tested; and
+commended for general cultivation, as particularly adapted to the wants
+of the family, if not to the wishes of the gardener, to whom size and<span class='pagenum'><a name="Page_630" id="Page_630">[Pg 630]</a></span>
+productiveness are more than flavor. It invariably turns red in cooking,
+which makes it preferable for the table as a sauce. When cooked, it is
+of the color of currant-jelly, and remarkably fine flavored.</p>
+
+<p>In 1862, it received the first prize of the Massachusetts Horticultural
+Society, as the best for family use.</p>
+
+
+<p><span class="smcap">Elford.</span> <i>Thomp.</i></p>
+
+<p>Buck's Rhubarb.</p>
+
+<p>An early sort, well adapted for forcing. The stalks are rather slender,
+covered with a thin skin of a bright-scarlet color; and their substance
+throughout is of a fine red, which they retain when cooked, if not
+peeled,&mdash;a process which, owing to the thinness of the skin, is not
+considered necessary. Even when grown in the dark, the stalks still
+preserve the crimson tinge. It was raised from the seed of <i>Rheum
+undulatum</i>.</p>
+
+
+<p><span class="smcap">Hawke's Champagne.</span></p>
+
+<p>A new variety, said to equal the Prince Albert in earliness, and also to
+be of a deeper and finer color, and much more productive. It forces
+remarkably well; is hardy in open culture; and commands the highest
+market prices, both from its great size, and fine, rich color.</p>
+
+
+<p><span class="smcap">Mitchell's Royal Albert.</span> <i>Thomp.</i></p>
+
+<p>Stalks large, red, and of excellent flavor. Early and prolific.</p>
+
+
+<p><span class="smcap">Myatt's Linn&aelig;us.</span></p>
+
+<p>Linn&aelig;us.</p>
+
+<p>A medium-sized or comparatively small variety, recently introduced.
+"Besides being the earliest of all, and remarkably productive as well as
+high flavored, and possessing little<span class='pagenum'><a name="Page_631" id="Page_631">[Pg 631]</a></span> acidity, it has a skin so thin,
+that removing it is hardly necessary; and its pulp, when stewed, has the
+uniform consistence of baked Rhode-Island Greenings; and it continues
+equally crisp and tender throughout the summer and early autumn." One of
+the best sorts for a small garden or for family use.</p>
+
+
+<p><span class="smcap">Myatt's Victoria.</span></p>
+
+<p>Victoria.</p>
+
+<p>Leaves large, broader than long, deep-green, blistered on the surface,
+and much waved or undulated on the borders. Leaf-stalks very large,
+varying from two inches and a half to three inches in their broadest
+diameter, and frequently measuring upwards of two feet and a half in
+length: the weight of a well-developed stalk, divested of the leaf, is
+about two pounds. They are stained with red at their base, and are often
+reddish, or finely spotted with red, to the nerves of the leaf.</p>
+
+<p>It has rather a thick skin, is more acid than many other varieties, and
+not particularly high flavored: but no kind is more productive; and
+this, in connection with its extraordinary size, makes it not only the
+most salable, but one of the most profitable, kinds for growing for the
+market.</p>
+
+<p>It requires a deep, highly-manured soil; and the roots should be divided
+and reset once in four or five years. It is about a fortnight later than
+the Linn&aelig;us.</p>
+
+
+<p><span class="smcap">Nepal.</span></p>
+
+<p>Rheum Australe. <i>Thomp.</i> Rheum Emodi.</p>
+
+<p>The leaf-stalks attain an immense size, but are unfit for use on account
+of their strongly purgative properties: but the leaves, which are
+frequently a yard in diameter, are useful in covering baskets containing
+vegetables or fruit; and for these the plant is sometimes cultivated.<span class='pagenum'><a name="Page_632" id="Page_632">[Pg 632]</a></span></p>
+
+
+<p><span class="smcap">Tobolsk Rhubarb.</span></p>
+
+<p>Early Red Tobolsk.</p>
+
+<p>Leaves comparatively small; leaf-stalks below medium size, stained with
+red at the base. It is perceptibly less acid than most varieties, and
+remarkable for fineness of texture and delicacy of flavor.</p>
+
+<hr style='width: 45%;' />
+
+
+<h3>SUNFLOWER.</h3>
+
+<h4>Tall Sunflower. Annual Sunflower. Helianthus annuus.</h4>
+
+<p>Stem from five to eight feet or more in height; leaves heart-shaped,
+rough, three-nerved; flowers very large, terminal, nodding; the seeds
+are large, ovoid, angular, or compressed, nearly black, sometimes
+striped with white, and retain their germinative properties five years.</p>
+
+<p>The plant is a native of South America.</p>
+
+
+<p><span class="smcap">Dwarf Sunflower.</span> <i>Law.</i></p>
+
+<p>H. Indicus.</p>
+
+<p>This species, which was introduced from Egypt, differs from the last
+principally in its more dwarfish habit of growth, but also in being less
+branched. The flowers are much smaller, and generally of a lighter
+color.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;The Sunflower will thrive in almost any soil or
+situation, but succeeds best on land adapted to the growth of Indian
+Corn. It is always grown from seed, which should be sown in April, or
+the beginning of May, in drills three feet apart. When the plants are
+well up, they should be thinned to a foot asunder, and afterwards
+cultivated in the usual manner; stirring the ground occasionally, and
+keeping the plants free from weeds. The flowers appear in July, and the
+seeds ripen in August and September. The central<span class='pagenum'><a name="Page_633" id="Page_633">[Pg 633]</a></span> flower is first
+developed; attains a larger size than any that succeed it; and ripens
+its seeds in advance of those on the side-branches. The heads of seeds
+should be cut as they successively mature, and spread in a dry, airy
+situation for three or four weeks; when the seeds will become dry and
+hard, and can be easily rubbed or threshed out.</p>
+
+<p><i>Use.</i>&mdash;"The seeds of both species yield an oil little inferior to that
+of the Olive for domestic purposes, and which is also well adapted for
+burning. In Portugal, the seeds are made into bread, and also into a
+kind of meal. They are also sometimes roasted, and used as a substitute
+for coffee; but the purpose for which they seem best adapted is the
+feeding of domestic fowls, pheasants and other game. The greatest
+objection to its culture is, that it is a most impoverishing crop,
+particularly the Large or Common Tall species."&mdash;<i>M'Int.</i></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>TOBACCO.</h3>
+
+<h4>Nicotiana, sp.</h4>
+
+<p>All the species and varieties of Tobacco in common cultivation are
+annuals; and most, if not all, are natives of this continent. "Like
+other annual plants, it may be grown in almost every country and
+climate, because every country has a summer; and that is the season of
+life for all annual plants. In hot, dry, and short summers, like the
+northern summers of Europe or America, Tobacco-plants will not attain a
+large size; but the Tobacco produced will be of delicate quality and
+good flavor. In long, moist, and not very warm summers, the plants will
+attain a large size,&mdash;perhaps as much so as in Virginia; but the Tobacco
+produced will not have that superior flavor, which can only be given by
+abundance of clear sunshine, and free, dry air. By a skilful
+manufacture, and probably by mixing the Tobacco of cold countries with
+that<span class='pagenum'><a name="Page_634" id="Page_634">[Pg 634]</a></span> of hot countries, by using different species, and perhaps by
+selecting particular varieties of the different species, the defects in
+flavor arising from climate may, it is likely, be greatly remedied."</p>
+
+<p>The species and varieties are as follow:&mdash;</p>
+
+<div class="figright">
+             <img   src="images/img651.jpg" width="247" height="400" style="margin-top: -1em;"
+             alt="Connecticut Seed-leaf." /><br />
+<b>Connecticut Seed-leaf.</b>
+            </div>
+
+<p><span class="smcap">Connecticut Seed-Leaf.</span></p>
+
+<p>Peach-leaf. Virginia Tobacco. Nicotiana tabacum.</p>
+
+
+
+<p>Leaves oblong, regularly tapering, stemless and clasping, eighteen
+inches to two feet long, and from nine to twelve inches in diameter.
+When fully developed, the stem of the plant is erect and strong, five
+feet high, and separates near the top into numerous, somewhat open,
+spreading branches; the flowers are large, tubular, rose-colored, and
+quite showy and ornamental; the capsules are ovoid, or somewhat conical,
+and, if well grown, nearly half an inch in their greatest diameter; the
+seeds, which are produced in great abundance, are quite small, of a
+brownish color, and retain their germinative properties four years.<span class='pagenum'><a name="Page_635" id="Page_635">[Pg 635]</a></span></p>
+
+<p>This species is extensively cultivated throughout the Middle and
+Southern States, and also in the milder portions of New England. In the
+State of Connecticut, and on the banks of the Connecticut River in
+Massachusetts, it is a staple product; and in some towns the value of
+the crop exceeds that of Indian Corn, and even that of all the cereals
+combined.</p>
+
+
+<p><span class="smcap">Guatemala Tobacco.</span></p>
+
+<p>A variety with white flowers. In other respects, similar to the
+foregoing.</p>
+
+<p>Numerous other sorts occur, many of which are local, and differ
+principally, if not solely, in the size or form of the leaves. One of
+the most prominent of these is the Broad-leaved, which is considered
+not only earlier and more productive, but the best for manufacturing.</p>
+
+<p><i>Propagation.</i>&mdash;It is propagated by seeds sown annually. Select a warm,
+rich locality in the garden; spade it thoroughly over; pulverize the
+surface well; and the last of April, or beginning of May, sow the seeds
+thinly, broadcast; cover with a little fresh mould, and press it well
+upon them either by the hoe or back of the spade. As they are
+exceedingly minute, much care is requisite in sowing, especially that
+they should not be too deeply covered. When the plants appear, keep them
+clear of weeds, and thin them out sufficiently to allow a free growth. A
+bed of seedlings nine or ten feet square will be sufficient for an acre
+of land. If preferred, the plants may be raised in drills eight inches
+apart, slightly covering the seeds, and pressing the earth firmly over
+them, as above directed. When the seedlings are four or five inches
+high, they are ready for transplanting.</p>
+
+<p><i>Soil and Cultivation.</i>&mdash;Tobacco requires a warm, rich soil, not too dry
+or wet; and, though it will succeed well on recently turned sward or
+clover-turf, it gives a greater yield on land that has been cultivated
+the year previous, as it is less liable to be<span class='pagenum'><a name="Page_636" id="Page_636">[Pg 636]</a></span> infested by worms, which
+sometimes destroy the plants in the early stages of their growth. The
+land should be twice ploughed in the spring; first as soon as the frost
+will permit, and again just previous to setting. Pulverize the surface
+thoroughly by repeated harrowing and rolling, and it will be ready to
+receive the young plants. The time for transplanting is from the 1st to
+the 20th of June; taking advantage of a damp day, or setting them
+immediately after a rain. If the ground is not moist at the time of
+transplanting, it will be necessary to water the plants as they are set.</p>
+
+<p>"The ground should be marked in straight rows three feet apart, and
+slight hills made on these marks two feet and a half apart; then set the
+plants, taking care to press the earth firmly around the roots. As soon
+as they are well established, and have commenced growing, run a
+cultivator or horse-hoe between the rows, and follow with the hand-hoe;
+resetting where the plants are missing. The crop should be hoed at least
+three times, at proper intervals; taking care to stir the soil all over.</p>
+
+<p>"When the plants begin to flower, the flower-stem should be broken or
+cut off; removing also the suckers, if any appear; leaving from twelve
+to sixteen leaves to be matured."</p>
+
+<p><i>Harvesting and Curing.</i>&mdash;In ordinary seasons, the crop will be ready
+for harvesting about the beginning of September; and should all be
+secured by the 20th of the month, or before the occurrence of frost. The
+stalks must be cut at the surface of the ground, and exposed long enough
+to the sun to wilt them sufficiently to prevent breaking in handling.
+They should then be suspended in a dry, airy shed or building, on poles,
+in such a manner as to keep each plant entirely separate from the
+others, to prevent mouldiness, and to facilitate the drying by
+permitting a free circulation of the air. Thirty or forty plants may be
+allowed to each twelve feet of pole. The poles may be laid across the
+beams, about sixteen inches apart.<span class='pagenum'><a name="Page_637" id="Page_637">[Pg 637]</a></span></p>
+
+<p>"When erected for the purpose, the sheds are built of sufficient height
+to hang three or four tiers; the beams being about four feet apart, up
+and down. In this way, a building forty feet by twenty-two will cure an
+acre and a half of Tobacco. The drying-shed should be provided with
+several doors on either side, for the free admission of air."</p>
+
+<p>When the stalk is well dried (which is about the last of November or
+beginning of December), select a damp day, remove the plants from the
+poles, strip off the leaves from the stalk, and form them into small
+bunches, or hanks, by tying the leaves of two or three plants together,
+winding a leaf about them near the ends of the stems; then pack down
+while still damp, lapping the tips of the hanks, or bunches, on each
+other, about a third of their length, forming a stack with the buts, or
+ends, of the leaf-stems outward; cover the top of the stack, but leave
+the ends or outside of the mass exposed to the air. In cold weather, or
+by mid-winter, it will be ready for market; for which it is generally
+packed in damp weather, in boxes containing from two to four hundred
+pounds.</p>
+
+<p>A fair average yield per acre is from fourteen to eighteen hundred
+pounds.</p>
+
+<p><i>To save Seed.</i>&mdash;"Allow a few of the best plants to stand without
+removing the flowering-shoots. In July and August, they will have a fine
+appearance; and, if the season be favorable, each plant will produce as
+much seed as will sow a quarter of an acre by the drill system, or stock
+half a dozen acres by transplanting." A single capsule, or seed-pod,
+contains about a thousand seeds.</p>
+
+
+<p><span class="smcap">Green Tobacco.</span></p>
+
+<div class="figright">
+             <img   src="images/img655.jpg" width="196" height="400" style="margin-top: -1em;"
+             alt="Green Tobacco." /><br />
+<b>Green Tobacco.</b>
+            </div>
+
+
+<p>Turkish Tobacco. Nicotiana rustica.</p>
+
+<p>Leaves oval, from seven to ten inches long, and six or seven inches
+broad, produced on long petioles. Compared with the<span class='pagenum'><a name="Page_638" id="Page_638">[Pg 638]</a></span> preceding species,
+they are much smaller, deeper colored, more glossy, thicker, and more
+succulent. When fully grown, the plant is of a pyramidal form, and about
+three feet in height. The flowers are numerous, greenish-yellow,
+tubular, and nearly entire on the borders; the seed-vessels are ovoid,
+more depressed at the top than those of the Connecticut Seed-leaf, and
+much more prolific; seeds small, brownish.</p>
+
+
+<p>The Green Tobacco is early, and remarkably hardy, but not generally
+considered worthy of cultivation in localities where the Connecticut
+Seed-leaf can be successfully grown. It is well adapted to the northern
+parts of New England and the Canadas; where it will almost invariably
+yield an abundance of foliage, and perfect its seeds.</p>
+
+<p>"It is very generally cultivated, almost to the exclusion of the other
+species, in the north of Germany, Russia, and Sweden, where almost every
+cottager grows his own Tobacco for smoking. It also seems to be the
+principal sort grown in Ireland."</p>
+
+<p>There are several varieties, among which may be mentioned the Oronoco
+and the Negro-head, both of which have the hardiness and productiveness
+common to the species, but are not considered remarkably well flavored.</p>
+
+<p>The plants should be started in spring, and transplanted as directed for
+the Connecticut Seed-leaf; but, on account of its smaller size and
+habit, two feet, or even twenty inches, between the plants, will be all
+the space required.<span class='pagenum'><a name="Page_639" id="Page_639">[Pg 639]</a></span></p>
+
+<hr style='width: 45%;' />
+
+
+<h3>TOMATO.</h3>
+
+<h4>Love-apple. Solanum lycopersicum.</h4>
+
+<p>The Tomato is a native of South America. It is a half-hardy annual, and
+is said to have been introduced into England as early as 1596. For a
+long period, it was very little used; and the peculiar, specific term,
+<i>lycopersicum</i>, derived from <i>lykos</i>, "wolf," and <i>persicon</i>, "a peach"
+(referring to the beautiful but deceptive appearance of the fruit), more
+than intimates the kind of estimation in which it was held.</p>
+
+<p>It first began to be generally used in Italy, subsequently in France,
+and finally in England. In this country, its cultivation and use may be
+said to have increased fourfold within the last twenty years; and it is
+now so universally relished, that it is furnished to the table, in one
+form or another, through every season of the year. To a majority of
+tastes, its flavor is not at first particularly agreeable; but, by those
+accustomed to its use, it is esteemed one of the best, as it is also
+reputed to be one of the most healthful, of all garden vegetables.</p>
+
+<p>When fully grown, the Tomato-plant is from four to seven feet and
+upwards in height or length, with a branching, irregular, recumbent
+stem, and dense foliage. The flowers are yellow, in branching groups, or
+clusters; the fruit is red, white, or yellow, and exceedingly variable
+in size and form; the seeds are lens-shaped, yellowish-white, or
+pale-gray,&mdash;twenty-one thousand are contained in an ounce, and they
+retain their vitality five years.</p>
+
+<p><i>Propagation.</i>&mdash;The Tomato is raised from seeds, which should be sown in
+a hot-bed in March, or in the open ground as soon as the frost will
+permit. As the plants, even in the most favorable seasons, seldom
+perfectly mature their full crop, they should be started as early and
+forwarded as rapidly as possible, whether by hot-bed or open-air
+culture. If the seeds are sown in a hot-bed, the drills should be made
+five inches apart, and half an inch deep. When the plants are<span class='pagenum'><a name="Page_640" id="Page_640">[Pg 640]</a></span> two
+inches high, they should be removed to another part of the bed, and
+pricked out four or five inches apart, or removed into small pots,
+allowing a single plant to a pot. They are sometimes twice transplanted,
+allowing more space or a larger pot at each removal; by which process,
+the plants are rendered more sturdy and branching than they become by
+being but once transplanted.</p>
+
+<p>As early in May as the weather is suitable, the plants may be set in the
+open ground where they are to remain, and should be three feet apart in
+each direction; or, if against a wall or trellis, three feet from plant
+to plant. Water freely at the time of transplanting, shelter from the
+sun for a few days or until they are well established, and cultivate in
+the usual form during summer.</p>
+
+<p>If sown in the open ground, select a sheltered situation, pulverize the
+soil finely, and sow a few seeds in drills, as directed for the hot-bed.
+This may be done in November (just before the closing-up of the ground),
+or the last of March, or first of April. In May, when the plants are
+three or four inches high, transplant to where they are to remain, as
+before directed.</p>
+
+<p>In gardens where tomatoes have been cultivated, young plants often
+spring up abundantly from the seeds of the decayed fruit of the
+preceding season. These, if transplanted, will succeed as well, and
+frequently produce fruit as early, as plants from the hot-bed or
+nursery-bed.</p>
+
+<p>Sufficient plants for the garden of a small family may be started with
+little trouble by sowing a few seeds in a garden-pan or large
+flower-pot, and placing it in a sunny window of the sitting-room or
+kitchen. If the seed is sown in this manner about the middle or 20th of
+March, the plants will be of good size for setting by the time the
+weather will be suitable for their removal.</p>
+
+<p><i>Forcing the Crop.</i>&mdash;"The ripening of the fruit may be hastened by
+setting the plants against a south wall or close fence. As the plants
+increase in size, they must be nailed<span class='pagenum'><a name="Page_641" id="Page_641">[Pg 641]</a></span> or otherwise attached to the wall
+or fence; and, if the weather be dry, liberally watered. When the two
+first trusses of bloom have expanded over each shoot, the shoot should
+be stopped by pinching off the portion which is beyond the leaf above
+the second truss, and no more lateral shoots should be suffered to grow;
+but the leaves must be carefully preserved, especially those near the
+trusses of bloom. The number of shoots on each plant will vary according
+to the strength and vigor of the particular plant; but three or four
+will be quite enough, leaving about half a dozen trusses of fruit.</p>
+
+<p>"As the fruit ripens, it must be well exposed to the sun. There will be
+nothing gained by allowing a great many fruit to ripen. The number above
+given will be sufficient, and the tomatoes will be much earlier and
+larger than if they were more numerous."</p>
+
+<p><i>Culture and Training.</i>&mdash;A convenient, simple, and economical support
+for the plants may be made from three narrow hoops,&mdash;one twelve, another
+fifteen, and the third eighteen or twenty inches in diameter,&mdash;and
+attaching them a foot from each other to three stakes about four feet in
+length; placing the lower hoop so that it may be about ten inches from
+the surface of the ground after the stakes are driven. The adjoining
+figure illustrates this method of training. It secures abundance of
+<span class='pagenum'><a name="Page_642" id="Page_642">[Pg 642]</a></span>light, free access of air, and, in skilful hands, may be made quite
+ornamental.</p>
+
+
+<div class="figcenter">
+             <img   src="images/img658.jpg" width="259" height="450"
+             alt="Hoop-training of the Tomato." /><br />
+<b>Hoop-training of the Tomato.</b>
+            </div>
+
+
+<p>Or a trellis may be cheaply formed by setting common stakes, four feet
+in length, four feet apart, on a line with the plants, and nailing
+laths, or narrow strips of deal, from stake to stake, nine inches apart
+on the stakes; afterwards attaching the plants by means of bass, or
+other soft, fibrous material, to the trellis, in the manner of
+grape-vines or other climbing plants. By either of these methods, the
+plants not only present a neater appearance, but the ripening of the
+fruit is facilitated, and the crop much more conveniently gathered when
+required for use.</p>
+
+<div class="figcenter">
+             <img   src="images/img659.jpg" width="357" height="450"
+             alt="Trellis-training." /><br />
+<b>Trellis-training.</b>
+            </div>
+
+<p>The French mode of raising tomatoes is as follows: "As soon as a cluster
+of flowers is visible, they top the stem down to the cluster, so that
+the flowers terminate the stem. The effect is, that the sap is
+immediately impelled into the two buds next below the cluster, which
+soon push strongly, and produce another cluster of flowers each. When
+these are visible, the branch to which they belong is also topped down
+to their level; and this is done five times successively. By this means,
+the plants become stout, dwarf bushes, not above eighteen inches high.
+In order to prevent their falling over, sticks or strings are stretched
+horizontally along the rows, so<span class='pagenum'><a name="Page_643" id="Page_643">[Pg 643]</a></span> as to keep the plants erect. In
+addition to this, all laterals that have no flowers, and, after the
+fifth topping, all laterals whatsoever, are nipped off. In this way, the
+ripe sap is directed into the fruit, which acquires a beauty, size, and
+excellence unattainable by other means."&mdash;<i>Gard. Chron.</i></p>
+
+<p><i>Varieties.</i>&mdash;These are quite numerous. Some are merely nominal, many
+are variable or quite obscure, and a few appear to be distinct, and, in
+a degree, permanent. The principal are as follow:&mdash;</p>
+
+
+<p><span class="smcap">Apple-tomato</span>.</p>
+
+<p>Apple-shaped.</p>
+
+<div class="figright">
+             <img   src="images/img660.jpg" width="135" height="150"
+             alt="Apple-tomato." /><br />
+<b>Apple-tomato.</b>
+            </div>
+
+<p>Fruit somewhat flattened, inclining to globular, depressed about the
+stem, but smooth and regular in its general outline. The size is quite
+variable; but, if well grown, the average diameter is about two inches
+and a half, and the depth two inches. Skin deep, rich crimson; flesh
+bright-pink, or rose-color,&mdash;the rind being thick and hard, and not
+readily reduced to a pulp when cooked.</p>
+
+
+
+<p>The Apple-tomato is early, hardy, productive, keeps well, and, for salad
+and certain forms of cookery, is much esteemed; but it is more liable to
+be hollow-hearted than any other of the large varieties.</p>
+
+<p>In form, as well as in the thick, tough character of its rind, it
+resembles the Bermuda.</p>
+
+
+<p><span class="smcap">Bermuda</span>.</p>
+
+<p>This is a red or rose-colored, apple-formed sort, extensively imported
+from Bermuda into the Middle and Northern States in May and the early
+summer months.</p>
+
+<p>Like the preceding variety, it varies considerably in size,&mdash;some
+specimens measuring little more than an inch in diameter; while others
+from the same plant, matured at nearly the same season, frequently
+exceed a diameter of two inches and a half.<span class='pagenum'><a name="Page_644" id="Page_644">[Pg 644]</a></span></p>
+
+<p>It possesses a thick, rather tough rind, which rarely becomes pulpy in
+the process of cooking; and, besides, is quite light and hollow-hearted.
+In size and form, it somewhat resembles the Apple-tomato. When
+cultivated in New England or the Middle States, it has little merit,
+either for its productiveness or early maturity.</p>
+
+
+<p><span class="smcap">Fejee.</span></p>
+
+<p>Fruit quite large, red, often blushed or tinged with pinkish-crimson,
+flattened, sometimes ribbed, often smooth, well filled to the centre;
+flesh pink, or pale-red, firm, and well flavored; plant hardy, healthy,
+and a strong grower.</p>
+
+<p>Seeds received from different reliable sources, and recommended as being
+strictly true, produced plants and fruit in no respects distinguishable
+from the Perfected.</p>
+
+
+<p><span class="smcap">Fig-Tomato.</span></p>
+
+<p>Red Pear-shaped Tomato.</p>
+
+
+<p>A small, red, pyriform or pear-shaped sort, measuring from an inch and a
+quarter to an inch and a half in length, and nearly an inch in its
+broadest diameter. Flesh pale-red, or pink, very solid and compact, and
+generally completely filling the centre of the fruit.</p>
+
+<div class="figleft">
+             <img   src="images/img661.jpg" width="69" height="130"
+             alt="Fig-tomato." /><br />
+<b>Fig-tomato.</b>
+            </div>
+<p>Like the Plum-tomato, it is remarkably uniform in size, and also in
+shape; but it is little used except for preserving,&mdash;other larger
+varieties being considered more economical for stewing, making catchup,
+and like purposes.</p>
+
+<p>The variety is usually employed for making tomato-figs, which are thus
+prepared:&mdash;</p>
+
+<p>"Pour boiling water over the tomatoes, in order to remove the skin;
+after which, weigh, and place in a stone jar, with<span class='pagenum'><a name="Page_645" id="Page_645">[Pg 645]</a></span> as much sugar as
+tomatoes, and let them stand two days; then pour off the sirup, and boil
+and skim it till no scum rises; pour it over the tomatoes, and let them
+stand two days as before; then boil, and skim again. After the third
+time, they are fit to dry, if the weather is good; if not, let them
+stand in the sirup until drying weather. Then place them on large
+earthen plates, or dishes, and put them in the sun to dry, which will
+take about a week; after which, pack them down in small wooden boxes,
+with fine, white sugar between every layer. Tomatoes prepared in this
+manner will keep for years."&mdash;<i>Mrs. Eliza Marsh, in Hov. Mag.</i></p>
+
+
+<p><span class="smcap">Giant Tomato</span>. <i>Hov. Mag.</i></p>
+
+<p>Mammoth.</p>
+
+<p>An improved variety of the Common Large Red, attaining a much larger
+size. Fruit comparatively solid, bright-red, sometimes smooth, but
+generally ribbed, and often exceedingly irregular; some of the larger
+specimens seemingly composed of two or more united together. The fruit
+is frequently produced in masses or large clusters, which clasp about
+the stem, and rest so closely in the axils of the branches as to admit
+of being detached only by the rending asunder of the fruit itself; flesh
+pale-pink, and well flavored.</p>
+
+<p>Like most of the other varieties, the amount of product is in a great
+degree dependent on soil, culture, and season. Under favorable
+conditions, twenty-five pounds to a single plant is not an unusual
+yield; single specimens of the fruit sometimes weighing four and even
+five or six pounds.</p>
+
+<p>The Giant Tomato is not early, and, for the garden, perhaps not superior
+to many other kinds; but for field-culture, for market, for making
+catchup in quantities, or for the use of pickle-warehouses, it is
+recommended as one of the best of all the sorts now cultivated.<span class='pagenum'><a name="Page_646" id="Page_646">[Pg 646]</a></span></p>
+
+
+<p><span class="smcap">Grape or Cluster Tomato</span>.</p>
+
+<p>Solanum sp.</p>
+
+<p>This variety, or more properly species, differs essentially in the
+character of its foliage, and manner of fructification, from the Garden
+Tomato. The leaves are much smoother, thinner in texture, and have
+little of the musky odor peculiar to the Common Tomato-plant. The fruit
+is nearly globular, quite small, about half an inch in diameter, of a
+bright-scarlet color, and produced in leafless, simple, or compound
+clusters, six or eight inches in length, containing from twenty to sixty
+berries, or tomatoes; the whole having an appearance not unlike a large
+cluster, or bunch of currants.</p>
+
+<p>The plants usually grow about three feet in height or length; and, in
+cultivation, should be treated in all respects like those of other
+varieties. Flowers yellow, and comparatively small. Early.</p>
+
+<p>Though quite ornamental, it is of little value in domestic economy, on
+account of its diminutive size.</p>
+
+
+<p><span class="smcap">Large Red Tomato.</span></p>
+
+
+<div class="figright">
+             <img   src="images/img663.jpg" width="200" height="154"
+             alt="Large Red Tomato." /><br />
+<b>Large Red Tomato.</b>
+            </div>
+<p>Fruit sometimes smooth, often irregular, flattened, more or less ribbed;
+size large, but varied much by soil and cultivation,&mdash;well-grown
+specimens are from three to four inches in diameter, two inches and a
+half in depth, and weigh from eight to twelve ounces; skin smooth,
+glossy, and, when ripe, of a fine red color; flesh pale-red, or
+rose-color,&mdash;the interior of the fruit being comparatively well filled;
+flavor good.</p>
+
+<p>Not early, but one of the most productive of all the varieties; the
+plants, when properly treated, producing from twelve to fifteen pounds
+each.<span class='pagenum'><a name="Page_647" id="Page_647">[Pg 647]</a></span></p>
+
+<p>From the time of the introduction of the Tomato to its general use in
+this country, the Large Red was almost the only kind cultivated, or even
+commonly known. The numerous excellent sorts now almost everywhere
+disseminated, including the Large Red, Oval, Fejee, Seedless, Giant, and
+Lester's Perfected, are but improved sub-varieties, obtained from the
+Common Large Red by cultivation and selection.</p>
+
+
+<p><span class="smcap">Large Red Oval-fruited Tomato.</span></p>
+
+<p>A sub-variety of the Large Red. Fruit oval, flattened, much less ribbed,
+more symmetrical, and more uniform in size, than the last named;
+well-grown specimens measure about four inches in one direction, three
+inches in the opposite, and two inches in depth; skin fine, deep-red,
+smooth and shining; flesh paler, the interior of the fruit well filled
+with pulp, and, when cooked, yielding a large product in proportion to
+the bulk. Prolific and well flavored, but not early; ripening at the
+time of the Large Red.</p>
+
+<p>The variety is exceedingly liable to degenerate, constantly tending
+towards the Large Red; and can only be maintained in its purity by
+exclusive cultivation, and a continued use of seeds selected from the
+fairest, smoothest, best ripened tomatoes, having the peculiar oval form
+by which the variety is distinguished.</p>
+
+
+<p><span class="smcap">Large Yellow.</span></p>
+
+<p>Plant, in its general character, not distinguishable from the Large Red.
+The fruit also is quite similar in form and size; the principal mark of
+distinction being its color, which is a fine, clear, semi-transparent
+yellow. Flesh yellow, well filling the centre, and perhaps a little
+sweeter or milder than the Red; though generally not distinguishable
+when stewed or otherwise prepared for the table.</p>
+
+<p>The variety is hardy, yields abundantly, and comes to per<span class='pagenum'><a name="Page_648" id="Page_648">[Pg 648]</a></span>fection with
+the Large Red. It is, however, not generally cultivated; the Red
+descriptions being more commonly used, and consequently better adapted
+for cultivation for the market.</p>
+
+
+<p><span class="smcap">Mexican.</span></p>
+
+<p>Fruit large, comparatively smooth, frequently of an oval form,
+bright-red, often tinted with rose or bright-pink; flesh pink, solid,
+filling the fruit to the centre.</p>
+
+<p>It is similar to, if not identical with, the Perfected.</p>
+
+
+<p><span class="smcap">Perfected.</span></p>
+
+<p>Lester's Perfected. Pomo d'Oro Lesteriano.</p>
+
+<p>A recently introduced and comparatively distinct variety. Plant
+remarkably healthy and vigorous, often attaining a height or length of
+six or eight feet, and, in strong soil, of more than ten feet; fruit
+pinkish-red, or rose-red, of large size, comparatively smooth and
+regular, flattened, remarkably solid and well filled to the centre, and,
+when cooked, yielding a large return in proportion to its bulk; flesh
+firm, well flavored, with comparatively few seeds intermixed. In this
+last respect, not unlike the Seedless.</p>
+
+<p>When started at the same time, it ripens two weeks after the early
+varieties, and continues to yield in great abundance until the plants
+are destroyed by frost. It is considered one of the best sorts for
+cultivation for the market, and by many is preferred to all others for
+the garden.</p>
+
+<p>On the authority of a recent writer, the variety has already, to some
+extent, degenerated. Impure seed, or the influence of some peculiar
+locality, may have furnished grounds for the statement; but if the
+variety is genuine or unmixed, it will, in almost any soil or exposure,
+commend itself by its hardiness, solidity, and great productiveness.<span class='pagenum'><a name="Page_649" id="Page_649">[Pg 649]</a></span></p>
+
+
+<p><span class="smcap">Red Cherry-Tomato.</span></p>
+
+<p>A small, red Tomato, nearly spherical, and about half an inch in
+diameter. The fruit is produced in great profusion, in large bunches, or
+clusters; but is comparatively of little value, on account of its small
+size. It is sometimes used as a preserve, and by some is esteemed for
+pickling.</p>
+
+
+<p><span class="smcap">Red Plum-Tomato.</span></p>
+
+<p>Fruit bright-red or scarlet, oval, solid, an inch and a quarter or an
+inch and a half in depth, and about an inch in diameter; flesh pink, or
+rose-red, mild and well flavored; seeds comparatively few.</p>
+
+<p>The variety is remarkable for its symmetry and for its uniform size.
+When ripe, the fruit is not easily distinguished from some varieties of
+scarlet plums. It is hardy, early, and yields abundantly: but the fruit
+is employed principally for pickling and preserving; its small size
+rendering it of little value for stewing or for catchup.</p>
+
+<p>Mixed with the Yellow, they make a fine garnish, and are excellent for
+salad.</p>
+
+
+<p><span class="smcap">Round Red.</span></p>
+
+<p>A small, round, red variety, measuring about an inch in diameter. It is
+one of the earliest of all the cultivated sorts, but of little value
+except for pickling or preserving.</p>
+
+
+<p><span class="smcap">Round Yellow.</span></p>
+
+<p>Of the size and form of the foregoing, differing only in color.<span class='pagenum'><a name="Page_650" id="Page_650">[Pg 650]</a></span></p>
+
+
+<p><span class="smcap">Seedless.</span></p>
+
+<p>Very similar to, if not identical with, the Perfected. Fruit almost
+rose-red, solid, and with comparatively few seeds.</p>
+
+
+<p><span class="smcap">Tree-Tomato.</span> <i>Vil.</i> <i>Hov. Mag.</i></p>
+
+<p>New Upright. Tomate de Laye.</p>
+
+<p>A new variety, raised from seed by Grenier, gardener to M. de Fleurieux,
+at a place in France called Chateau de Laye (whence the name), and
+introduced by M. Vilmorin of Paris.</p>
+
+<p>It is distinct from all others; rising quite erect to the height of two
+feet or upwards, with a stem of remarkable size and strength. The
+branches are not numerous, and comparatively short, usually eight or ten
+inches in length,&mdash;thus requiring no heading-in; leaves not abundant,
+rather curled, much wrinkled, very firm, closely placed on the sturdy
+branches, and of a remarkably deep, shining-green color; fruit
+bright-red, of large size, comparatively smooth, and well filled to the
+centre,&mdash;in many respects, resembling the Perfected, though more regular
+in form.</p>
+
+<p>From the peculiar, tree-like character of the plants, the variety is
+remarkably well adapted for cultivation in pots; but its late maturity
+greatly impairs its value as a variety for forcing. It is a slow grower,
+tardy in forming and perfecting its fruit, and, for ordinary garden
+culture, cannot be recommended as being preferable to the Perfected and
+other earlier and much more prolific varieties. It has been described as
+strictly self-supporting: but, though the fruit is produced in a
+remarkably close and almost clasping manner about the sturdy stem and
+branches, its weight often brings the plants to the ground; and
+consequently, in exposed situations, it will be necessary to provide
+stakes, or some similar means of support; though the plants never
+exhibit the rambling, recumbent character of the Common Tomato.<span class='pagenum'><a name="Page_651" id="Page_651">[Pg 651]</a></span></p>
+
+
+<p><span class="smcap">White Tomato.</span></p>
+
+<p>Plant similar in habit to the Large Red; fruit large, generally ribbed,
+often irregular, but sometimes comparatively smooth. Its distinguishing
+characteristic is its color, which, if the fruit be screened by foliage
+or if grown in the shade, is almost clear white; if much exposed to the
+sun, it assumes a yellowish tinge, much paler, however, than the Large
+Yellow. Flesh yellowish, more watery than that of the Large Red, and of
+a somewhat peculiar flavor, much esteemed by some, and unpalatable to
+others.</p>
+
+<p>The variety is hardy, remarkably productive, as early as the Large Red,
+and equally large and solid: but its color, before and after being
+cooked, is unattractive; and it is rarely seen in the markets, and
+seldom cultivated for family use.</p>
+
+
+<p><span class="smcap">White's Extra Early.</span></p>
+
+<p>Early Red. Extra Early.</p>
+
+<p>A medium-sized Red variety, generally round, but frequently of an oval
+form, flattened, sometimes ribbed, but comparatively smooth, and, when
+fully matured, of a deeper color than the later Red sorts. Average
+specimens measure about two inches and a half in diameter, and an inch
+and a half in depth. The plants are moderately vigorous, and readily
+distinguished by their peculiar curled and apparently withering foliage.</p>
+
+<p>Flesh pale-red, quite firm, mild, not very seedy, and well filling the
+fruit, which is considerably heavier than the Apple-shaped. When cooked,
+it yields a much greater product, in proportion to its size, than the
+last-named and similar hollow-hearted varieties. Productive, and of good
+quality.</p>
+
+<p>Planted at the same time with the Common Red varieties, it will ripen
+about two weeks earlier. An excellent sort for the garden, and
+recommended for general cultivation.</p>
+
+<p>In order to retain this or any other early variety in its<span class='pagenum'><a name="Page_652" id="Page_652">[Pg 652]</a></span> purity, seed
+for planting should be saved from the smoothest, best formed, and
+earliest ripened fruit. Few of the numerous kinds now cultivated possess
+much permanency of character; and rapidly degenerate, if raised from
+seed taken from the scattered, irregular, and comparatively immature
+tomatoes remaining upon the plants at the close of the season.</p>
+
+
+<p><span class="smcap">Yellow Cherry-Tomato.</span></p>
+
+<p>A yellow variety of the Red Cherry-tomato,&mdash;differing only in color.</p>
+
+<p>Quite showy, but of little value for culinary purposes.</p>
+
+
+<p><span class="smcap">Yellow Pear-Shaped Tomato.</span></p>
+
+<p>Yellow Fig-tomato.</p>
+
+<p>A sub-variety of the Red Pear-shaped, with a clear, semi-transparent,
+yellow skin and yellow flesh. Like the preceding, it is little used
+except for preserving and pickling.</p>
+
+
+<p><span class="smcap">Yellow Plum-Tomato.</span></p>
+
+<p>A variety of the Red Plum, of the same size and form, and equally
+symmetrical; distinguished only by the color of its skin, which is a
+fine, clear, transparent yellow. It is used principally for preserving;
+its small size rendering it comparatively valueless for use in any other
+form.</p>
+
+<p>When the two varieties are intermixed, the colors present a fine
+contrast; and a basket of the fruit is quite a beautiful object.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="INDEX" id="INDEX"></a>INDEX.</h2>
+
+<p>
+<span style="margin-left: 1em;">Agaricus campestris, <a href='#Page_580'><b>580</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;comatus, <a href='#Page_585'><b>585</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;deliciosus, <a href='#Page_585'><b>585</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;exquisitus, <a href='#Page_585'><b>585</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;Georgii, <a href='#Page_585'><b>585</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;oreades, <a href='#Page_587'><b>587</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;personatus, <a href='#Page_586'><b>586</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;prunulus, <a href='#Page_586'><b>586</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Alecost, <a href='#Page_416'><b>416</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Alexanders, <a href='#Page_315'><b>315</b></a>.</span><br />
+<span style="margin-left: 2em;">Perfoliate, <a href='#Page_316'><b>316</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Alisanders, <a href='#Page_315'><b>315</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Alkekengi, <a href='#Page_592'><b>592</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_593'><b>593</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall, <a href='#Page_593'><b>593</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Alliaceous Plants, <a href='#Page_122'><b>122</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Allium ampeloprasum, <a href='#Page_124'><b>124</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Ascalonicum, <a href='#Page_143'><b>143</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; cepa, <a href='#Page_129'><b>129</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; fistulosum, <a href='#Page_147'><b>147</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; porrum, <a href='#Page_125'><b>125</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; sativum, <a href='#Page_123'><b>123</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; sch&oelig;noprasum, <a href='#Page_122'><b>122</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; scorodoprasum, <a href='#Page_143'><b>143</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Allspice, <a href='#Page_429'><b>429</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Amaranthus, <a href='#Page_287'><b>287</b></a>.</span><br />
+<span style="margin-left: 2em;">Chinese, <a href='#Page_287'><b>287</b></a>.</span><br />
+<span style="margin-left: 2em;">Early, <a href='#Page_288'><b>288</b></a>.</span><br />
+<span style="margin-left: 2em;">Hantsi Shanghai, <a href='#Page_288'><b>288</b></a>.</span><br />
+<span style="margin-left: 2em;">Mirza, <a href='#Page_288'><b>288</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">American Brooklime, <a href='#Page_316'><b>316</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">American Garden-bean, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">American Winter-cress, <a href='#Page_403'><b>403</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Anethum graveolens, <a href='#Page_418'><b>418</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Angelica, <a href='#Page_406'><b>406</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; archangelica, <a href='#Page_406'><b>406</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Anise, <a href='#Page_407'><b>407</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Annual Phytolacca, <a href='#Page_169'><b>169</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Anthemis nobilis, <a href='#Page_563'><b>563</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; nobilis flore pleno, <a href='#Page_563'><b>563</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Apium graveolens, <a href='#Page_321'><b>321</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; petroselinum, <a href='#Page_430'><b>430</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Arrach, <a href='#Page_296'><b>296</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Arachys hypogea, <a href='#Page_556'><b>556</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Aromatic Nigella, <a href='#Page_429'><b>429</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Artemesia abrotanum, <a href='#Page_576'><b>576</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; absynthium, <a href='#Page_576'><b>576</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; dracunculus, <a href='#Page_400'><b>400</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; maritimum, <a href='#Page_577'><b>577</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; pontica, <a href='#Page_577'><b>577</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Artichoke, <a href='#Page_149'><b>149</b></a>.</span><br />
+<span style="margin-left: 2em;">Camus de Bretagne, <a href='#Page_153'><b>153</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">Dark Red-spined, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Purple, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">French, <a href='#Page_162'><b>162</b></a>.</span><br />
+<span style="margin-left: 2em;">Globe, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Globe, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Provence, <a href='#Page_153'><b>153</b></a>.</span><br />
+<span style="margin-left: 2em;">Gros Vert de Laon, <a href='#Page_153'><b>153</b></a>.</span><br />
+<span style="margin-left: 2em;">Laon, <a href='#Page_153'><b>153</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Flat Brittany, <a href='#Page_153'><b>153</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Round-headed, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple Globe, <a href='#Page_152'><b>152</b></a>.</span><br />
+<span style="margin-left: 2em;">Purplish-red, <a href='#Page_153'><b>153</b></a>.</span><br />
+<span style="margin-left: 2em;">Violet, <a href='#Page_152'><b>152</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Asparaginous Plants, <a href='#Page_149'><b>149</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Asparagus, <a href='#Page_153'><b>153</b></a>.</span><br />
+<span style="margin-left: 2em;">Asperge d'Allemagne, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Battersea, <a href='#Page_160'><b>160</b></a>.</span><br />
+<span style="margin-left: 2em;">Deptford, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Dutch, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">German, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Giant Purple-top, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Grayson's Giant, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Gravesend, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Mortlake, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Reading, <a href='#Page_161'><b>161</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-top, <a href='#Page_161'><b>161</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Asparagus officinalis, <a href='#Page_153'><b>153</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Astragalus hamosus, <a href='#Page_405'><b>405</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Atriplex hortensis, <a href='#Page_296'><b>296</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Avil&egrave;s Cabbage, <a href='#Page_275'><b>275</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Balm, <a href='#Page_409'><b>409</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Balsamita vulgaris, <a href='#Page_416'><b>416</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Barbadoes Gooseberry, <a href='#Page_592'><b>592</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Barbarea pr&aelig;cox, <a href='#Page_403'><b>403</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; vulgaris, <a href='#Page_403'><b>403</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Basella alba, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; cordifolia, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; rubra, <a href='#Page_293'><b>293</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Basil, <a href='#Page_410'><b>410</b></a>.</span><br />
+<span style="margin-left: 2em;">Bush, <a href='#Page_411'><b>411</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_410'><b>410</b></a>.</span><br />
+<span style="margin-left: 2em;">Fin Vert, <a href='#Page_411'><b>411</b></a>.</span><br />
+<span style="margin-left: 2em;">Fin Violet, <a href='#Page_411'><b>411</b></a>.</span><br />
+<span style="margin-left: 2em;">Grand Violet, <a href='#Page_410'><b>410</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Bush, <a href='#Page_411'><b>411</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Sweet, <a href='#Page_410'><b>410</b></a>.</span><br />
+<span style="margin-left: 2em;">Lettuce-leaved, <a href='#Page_411'><b>411</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_410'><b>410</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple Bush, <a href='#Page_411'><b>411</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Bean, American Garden, <a href='#Page_450'><b>450</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf varieties, <a href='#Page_450'><b>450</b></a>.</span><br />
+<span style="margin-left: 2em;">Bagnolet, <a href='#Page_451'><b>451</b></a>.</span><br />
+<span style="margin-left: 2em;">Black-eyed China, <a href='#Page_452'><b>452</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Pod, <a href='#Page_453'><b>453</b></a>.</span><br />
+<span style="margin-left: 2em;">Canada Yellow, <a href='#Page_454'><b>454</b></a>.</span><br />
+<span style="margin-left: 2em;">Canadian, <a href='#Page_463'><b>463</b></a>.</span><br />
+<span style="margin-left: 2em;">Chilian, <a href='#Page_455'><b>455</b></a>.</span><br />
+<span style="margin-left: 2em;">China, <a href='#Page_460'><b>460</b></a>.</span><br />
+<span style="margin-left: 2em;">Crescent-eyed, <a href='#Page_455'><b>455</b></a>.</span><br />
+<span style="margin-left: 2em;">Dun-colored, <a href='#Page_456'><b>456</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Case-knife, <a href='#Page_459'><b>459</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Cimeter, <a href='#Page_459'><b>459</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Cranberry, <a href='#Page_457'><b>457</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Horticultural, <a href='#Page_458'><b>458</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Sabre, <a href='#Page_459'><b>459</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Soissons, <a href='#Page_460'><b>460</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf White Cranberry, <a href='#Page_479'><b>479</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Yellow, <a href='#Page_472'><b>472</b></a>.</span><br />
+<span style="margin-left: 2em;">Early China, <a href='#Page_460'><b>460</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Mohawk, <a href='#Page_464'><b>464</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Rachel, <a href='#Page_461'><b>461</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Valentine, <a href='#Page_462'><b>462</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden Cranberry, <a href='#Page_463'><b>463</b></a>.</span><br />
+<span style="margin-left: 2em;">Kidney, <a href='#Page_478'><b>478</b></a>.</span><br />
+<span style="margin-left: 2em;">Large White Kidney, <a href='#Page_478'><b>478</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Yellow Six-weeks, <a href='#Page_464'><b>464</b></a>.</span><br />
+<span style="margin-left: 2em;">Mohawk, <a href='#Page_464'><b>464</b></a>.</span><br />
+<span style="margin-left: 2em;">Newington Wonder, <a href='#Page_465'><b>465</b></a>.</span><br />
+<span style="margin-left: 2em;">Pea, <a href='#Page_467'><b>467</b></a>.</span><br />
+<span style="margin-left: 2em;">Pottawottomie, <a href='#Page_468'><b>468</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-eyed China, <a href='#Page_460'><b>460</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Flageolet, <a href='#Page_469'><b>469</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-speckled, <a href='#Page_469'><b>469</b></a>.</span><br />
+<span style="margin-left: 2em;">Refugee, <a href='#Page_470'><b>470</b></a>.</span><br />
+<span style="margin-left: 2em;">Rice, <a href='#Page_471'><b>471</b></a>.</span><br />
+<span style="margin-left: 2em;">Rob-Roy, <a href='#Page_472'><b>472</b></a>.</span><br />
+<span style="margin-left: 2em;">Round American Kidney, <a href='#Page_454'><b>454</b></a>, <a href='#Page_463'><b>463</b></a>.</span><br />
+<span style="margin-left: 2em;">Round Yellow, <a href='#Page_472'><b>472</b></a>.</span><br />
+<span style="margin-left: 2em;">Round Yellow Six-weeks, <a href='#Page_472'><b>472</b></a>.</span><br />
+<span style="margin-left: 2em;">Royal Dwarf, <a href='#Page_478'><b>478</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet Flageolet, <a href='#Page_469'><b>469</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet Swiss, <a href='#Page_474'><b>474</b></a>.</span><br />
+<span style="margin-left: 2em;">Six-weeks, <a href='#Page_464'><b>464</b></a>.</span><br />
+<span style="margin-left: 2em;">Solitaire, <a href='#Page_473'><b>473</b></a>.</span><br />
+<span style="margin-left: 2em;">Swiss Crimson, <a href='#Page_474'><b>474</b></a>.</span><br />
+<span style="margin-left: 2em;">Tampico, <a href='#Page_475'><b>475</b></a>.</span><br />
+<span style="margin-left: 2em;">Thousand to One, <a href='#Page_470'><b>470</b></a>.</span><br />
+<span style="margin-left: 2em;">Turtle-soup, <a href='#Page_475'><b>475</b></a>.</span><br />
+<span style="margin-left: 2em;">Valentine, <a href='#Page_462'><b>462</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated Dwarf Prague, <a href='#Page_458'><b>458</b></a>.</span><br />
+<span style="margin-left: 2em;">Victoria, <a href='#Page_476'><b>476</b></a>.</span><br />
+<span style="margin-left: 2em;">White's Early, <a href='#Page_476'><b>476</b></a>.</span><br />
+<span style="margin-left: 2em;">White Egg, <a href='#Page_479'><b>479</b></a>.</span><br />
+<span style="margin-left: 2em;">White Flageolet, <a href='#Page_477'><b>477</b></a>.</span><br />
+<span style="margin-left: 2em;">White Kidney, <a href='#Page_478'><b>478</b></a>.</span><br />
+<span style="margin-left: 2em;">White Marrow, <a href='#Page_479'><b>479</b></a>.</span><br />
+<span style="margin-left: 2em;">White Marrowfat, <a href='#Page_479'><b>479</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow-eyed China, <a href='#Page_480'><b>480</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Flageolet, <a href='#Page_464'><b>464</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Six-weeks, <a href='#Page_464'><b>464</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Beans, Running or Pole, <a href='#Page_481'><b>481</b></a>.</span><br />
+<span style="margin-left: 2em;">Algerian, <a href='#Page_484'><b>484</b></a>.</span><br />
+<span style="margin-left: 2em;">Asparagus, <a href='#Page_494'><b>494</b></a>.</span><br />
+<span style="margin-left: 2em;">Butter, <a href='#Page_484'><b>484</b></a>.</span><br />
+<span style="margin-left: 2em;">Carolina, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2em;">Carolina Sewee, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2em;">Case-knife, <a href='#Page_481'><b>481</b></a>.</span><br />
+<span style="margin-left: 2em;">Cimeter, <a href='#Page_490'><b>490</b></a>.</span><br />
+<span style="margin-left: 2em;">Corn, <a href='#Page_482'><b>482</b></a>.</span><br />
+<span style="margin-left: 2em;">D' Alger, <a href='#Page_484'><b>484</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Lima, <a href='#Page_496'><b>496</b></a>.</span><br />
+<span style="margin-left: 2em;">Horticultural, <a href='#Page_483'><b>483</b></a>.</span><br />
+<span style="margin-left: 2em;">Indian Chief, <a href='#Page_484'><b>484</b></a>.</span><br />
+<span style="margin-left: 2em;">Lima, <a href='#Page_495'><b>495</b></a>.</span><br />
+<span style="margin-left: 2em;">London Horticultural, <a href='#Page_483'><b>483</b></a>.</span><br />
+<span style="margin-left: 2em;">Long-podded Dolichos, <a href='#Page_494'><b>494</b></a>.</span><br />
+<span style="margin-left: 2em;">Marbled Prague, <a href='#Page_483'><b>483</b></a>.</span><br />
+<span style="margin-left: 2em;">Mottled Cranberry, <a href='#Page_485'><b>485</b></a>.</span><br />
+<span style="margin-left: 2em;">Mottled Lima, <a href='#Page_497'><b>497</b></a>.</span><br />
+<span style="margin-left: 2em;">Mottled Prolific, <a href='#Page_485'><b>485</b></a>.</span><br />
+<span style="margin-left: 2em;">Mottled Sieva, <a href='#Page_500'><b>500</b></a>.</span><br />
+<span style="margin-left: 2em;">Painted Lady-runner, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2em;">Pr&eacute;dhomme, <a href='#Page_486'><b>486</b></a>.</span><br />
+<span style="margin-left: 2em;">Princess, <a href='#Page_487'><b>487</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Cranberry, <a href='#Page_487'><b>487</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Orleans, <a href='#Page_488'><b>488</b></a>.</span><br />
+<span style="margin-left: 2em;">Rhode-Island Butter, <a href='#Page_489'><b>489</b></a>.</span><br />
+<span style="margin-left: 2em;">Saba, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2em;">Sabre, <a href='#Page_490'><b>490</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet Orleans, <a href='#Page_488'><b>488</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet-runner, <a href='#Page_497'><b>497</b></a>.</span><br />
+<span style="margin-left: 2em;">Sieva, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Lima, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2em;">Soissons, <a href='#Page_491'><b>491</b></a>.</span><br />
+<span style="margin-left: 2em;">Wax, <a href='#Page_484'><b>484</b></a>.</span><br />
+<span style="margin-left: 2em;">West-Indian, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2em;">White Cranberry, <a href='#Page_491'><b>491</b></a>.</span><br />
+<span style="margin-left: 2em;">White-runner, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2em;">Wild-goose, <a href='#Page_492'><b>492</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Cranberry, <a href='#Page_493'><b>493</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Bean, English, <a href='#Page_503'><b>503</b></a>.</span><br />
+<span style="margin-left: 2em;">Bog, <a href='#Page_505'><b>505</b></a>.</span><br />
+<span style="margin-left: 2em;">Cluster, <a href='#Page_505'><b>505</b></a>.</span><br />
+<span style="margin-left: 2em;">Dark-red, <a href='#Page_509'><b>509</b></a>.</span><br />
+<span style="margin-left: 2em;">Dutch Long Pod, <a href='#Page_505'><b>505</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Fan, <a href='#Page_505'><b>505</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf, <a href='#Page_505'><b>505</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf Crimson-seeded, <a href='#Page_505'><b>505</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Long Pod, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Malta, <a href='#Page_506'><b>506</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Mazagan, <a href='#Page_506'><b>506</b></a>.</span><br />
+<span style="margin-left: 2em;">Evergreen Long Pod, <a href='#Page_506'><b>506</b></a>.</span><br />
+<span style="margin-left: 2em;">Green China, <a href='#Page_507'><b>507</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Genoa, <a href='#Page_506'><b>506</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Julienne, <a href='#Page_507'><b>507</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Long Pod, <a href='#Page_506'><b>506</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Nonpareil, <a href='#Page_506'><b>506</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Windsor, <a href='#Page_507'><b>507</b></a>.</span><br />
+<span style="margin-left: 2em;">Hang-down Long Pod, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Horse-bean, <a href='#Page_503'><b>503</b></a>, <a href='#Page_507'><b>507</b></a>.</span><br />
+<span style="margin-left: 2em;">Johnson's Wonderful, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Kentish Windsor, <a href='#Page_511'><b>511</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Toker, <a href='#Page_510'><b>510</b></a>.</span><br />
+<span style="margin-left: 2em;">Lisbon, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Long-podded, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Marshall's Early Dwarf Prolific, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Mumford, <a href='#Page_511'><b>511</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_510'><b>510</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-blossomed, <a href='#Page_509'><b>509</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Windsor, <a href='#Page_509'><b>509</b></a>.</span><br />
+<span style="margin-left: 2em;">Royal Dwarf Cluster, <a href='#Page_509'><b>509</b></a>.</span><br />
+<span style="margin-left: 2em;">Sandwich, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet-blossomed, <a href='#Page_509'><b>509</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet Windsor, <a href='#Page_509'><b>509</b></a>.</span><br />
+<span style="margin-left: 2em;">Scotch, <a href='#Page_507'><b>507</b></a>.</span><br />
+<span style="margin-left: 2em;">Sword Long Pod, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Taylor's Large Windsor, <a href='#Page_511'><b>511</b></a>.</span><br />
+<span style="margin-left: 2em;">Toker, <a href='#Page_507'><b>507</b></a>, <a href='#Page_510'><b>510</b></a>.</span><br />
+<span style="margin-left: 2em;">Turkey Long Pod, <a href='#Page_508'><b>508</b></a>.</span><br />
+<span style="margin-left: 2em;">Vilmorin's Dwarf Red-seeded, <a href='#Page_505'><b>505</b></a>.</span><br />
+<span style="margin-left: 2em;">Violet, <a href='#Page_510'><b>510</b></a>.</span><br />
+<span style="margin-left: 2em;">Violette, <a href='#Page_510'><b>510</b></a>.</span><br />
+<span style="margin-left: 2em;">White-blossomed Long Pod, <a href='#Page_510'><b>510</b></a>.</span><br />
+<span style="margin-left: 2em;">White Broad Windsor, <a href='#Page_511'><b>511</b></a>.</span><br />
+<span style="margin-left: 2em;">Windsor, <a href='#Page_511'><b>511</b></a>.</span><br />
+<span style="margin-left: 2em;">Wrench's Improved Windsor, <a href='#Page_511'><b>511</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Bean, French, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Bean, Kidney, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Beet, <a href='#Page_1'><b>1</b></a>.</span><br />
+<span style="margin-left: 2em;">Bark-skinned, <a href='#Page_6'><b>6</b></a>.</span><br />
+<span style="margin-left: 2em;">Barrott's New Crimson, <a href='#Page_7'><b>7</b></a>.</span><br />
+<span style="margin-left: 2em;">Bassano, <a href='#Page_7'><b>7</b></a>.</span><br />
+<span style="margin-left: 2em;">Betterave Blanche, <a href='#Page_17'><b>17</b></a>.</span><br />
+<span style="margin-left: 2em;">Betterave Globe Rouge, <a href='#Page_16'><b>16</b></a>.</span><br />
+<span style="margin-left: 2em;">Betterave Jaune Globe, <a href='#Page_19'><b>19</b></a>.</span><br />
+<span style="margin-left: 2em;">Cattell's Dwarf Blood, <a href='#Page_8'><b>8</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Long Blood, <a href='#Page_13'><b>13</b></a>.</span><br />
+<span style="margin-left: 2em;">Cow-horn Mangel Wurzel, <a href='#Page_8'><b>8</b></a>.</span><br />
+<span style="margin-left: 2em;">Cow-horn Scarcity, <a href='#Page_8'><b>8</b></a>.</span><br />
+<span style="margin-left: 2em;">Disette Blanche &agrave; Collet Verte, <a href='#Page_14'><b>14</b></a>.</span><br />
+<span style="margin-left: 2em;">Disette d'Allemagne, <a href='#Page_10'><b>10</b></a>.</span><br />
+<span style="margin-left: 2em;">Disette Hative, <a href='#Page_8'><b>8</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Blood, <a href='#Page_11'><b>11</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Blood Turnip-rooted, <a href='#Page_9'><b>9</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Flat Bassano, <a href='#Page_7'><b>7</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Half Long Blood, <a href='#Page_11'><b>11</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Mangel Wurzel, <a href='#Page_8'><b>8</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Scarcity, <a href='#Page_8'><b>8</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Turnip Beet, <a href='#Page_9'><b>9</b></a>.</span><br />
+<span style="margin-left: 2em;">Fine Dwarf Red, <a href='#Page_11'><b>11</b></a>.</span><br />
+<span style="margin-left: 2em;">German Red Mangel Wurzel, <a href='#Page_10'><b>10</b></a>.</span><br />
+<span style="margin-left: 2em;">German Yellow Mangel Wurzel, <a href='#Page_11'><b>11</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Mangel Wurzel, <a href='#Page_11'><b>11</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top White Sugar, <a href='#Page_14'><b>14</b></a>.</span><br />
+<span style="margin-left: 2em;">Half Long Blood, <a href='#Page_11'><b>11</b></a>.</span><br />
+<span style="margin-left: 2em;">Improved Long Blood, <a href='#Page_12'><b>12</b></a>.</span><br />
+<span style="margin-left: 2em;">Jaune d'Allemagne, <a href='#Page_11'><b>11</b></a>.</span><br />
+<span style="margin-left: 2em;">Jaune Grosse, <a href='#Page_15'><b>15</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Blood, <a href='#Page_13'><b>13</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Red Mangel Wurzel, <a href='#Page_13'><b>13</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Smooth Blood, <a href='#Page_12'><b>12</b></a>.</span><br />
+<span style="margin-left: 2em;">Long White Green-top Mangel Wurzel, <a href='#Page_14'><b>14</b></a>.</span><br />
+<span style="margin-left: 2em;">Long White Mangel Wurzel, <a href='#Page_14'><b>14</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Yellow Mangel Wurzel, <a href='#Page_15'><b>15</b></a>.</span><br />
+<span style="margin-left: 2em;">Marbled Field, <a href='#Page_13'><b>13</b></a>.</span><br />
+<span style="margin-left: 2em;">Oak Bark-skinned, <a href='#Page_6'><b>6</b></a>.</span><br />
+<span style="margin-left: 2em;">Pine-apple Short-top, <a href='#Page_15'><b>15</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Castelnaudary, <a href='#Page_16'><b>16</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Globe Mangel Wurzel, <a href='#Page_16'><b>16</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Mangel Wurzel, <a href='#Page_13'><b>13</b></a>.</span><br />
+<span style="margin-left: 2em;">Rouge de Whyte, <a href='#Page_18'><b>18</b></a>.</span><br />
+<span style="margin-left: 2em;">Rouge Nain, <a href='#Page_11'><b>11</b></a>.</span><br />
+<span style="margin-left: 2em;">Rouge Plate de Bassano, <a href='#Page_7'><b>7</b></a>.</span><br />
+<span style="margin-left: 2em;">Serpent-like, <a href='#Page_8'><b>8</b></a>.</span><br />
+<span style="margin-left: 2em;">Turnip-rooted Bassano, <a href='#Page_7'><b>7</b></a>.</span><br />
+<span style="margin-left: 2em;">White Globe Mangel Wurzel, <a href='#Page_17'><b>17</b></a>.</span><br />
+<span style="margin-left: 2em;">White Silesian, <a href='#Page_17'><b>17</b></a>.</span><br />
+<span style="margin-left: 2em;">White Sugar, <a href='#Page_17'><b>17</b></a>.</span><br />
+<span style="margin-left: 2em;">White Turnip-rooted, <a href='#Page_18'><b>18</b></a>.</span><br />
+<span style="margin-left: 2em;">Whyte's Dark Crimson, <a href='#Page_18'><b>18</b></a>.</span><br />
+<span style="margin-left: 2em;">Wyatt's Dark Crimson, <a href='#Page_18'><b>18</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Castelnaudary, <a href='#Page_19'><b>19</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Globe Mangel Wurzel, <a href='#Page_19'><b>19</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Turnip-rooted, <a href='#Page_20'><b>20</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Beet, Leaf, <a href='#Page_289'><b>289</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Beet, Sea, <a href='#Page_302'><b>302</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Belle-Isle Cress, <a href='#Page_403'><b>403</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Bene-plant, <a href='#Page_561'><b>561</b></a>.</span><br />
+<span style="margin-left: 2em;">Biformed-leaved, <a href='#Page_562'><b>562</b></a>.</span><br />
+<span style="margin-left: 2em;">Oval-leaved, <a href='#Page_562'><b>562</b></a>.</span><br />
+<span style="margin-left: 2em;">Trifid-leaved, <a href='#Page_562'><b>562</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Beta cicla, <a href='#Page_289'><b>289</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; maritima, <a href='#Page_302'><b>302</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; vulgaris, <a href='#Page_1'><b>1</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Black Cumin, <a href='#Page_429'><b>429</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Black Nightshade, <a href='#Page_288'><b>288</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Black Oyster-plant, <a href='#Page_95'><b>95</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Black Salsify, <a href='#Page_95'><b>95</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Blitum Bonus Henricus, <a href='#Page_313'><b>313</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Boletus edulis, <a href='#Page_587'><b>587</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; scaber, <a href='#Page_587'><b>587</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Borage, <a href='#Page_412'><b>412</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue-flowering, <a href='#Page_412'><b>412</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-flowering, <a href='#Page_412'><b>412</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated, <a href='#Page_412'><b>412</b></a>.</span><br />
+<span style="margin-left: 2em;">White-flowering, <a href='#Page_412'><b>412</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Borago officinalis, <a href='#Page_412'><b>412</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Borecole, or Kale, <a href='#Page_229'><b>229</b></a>.</span><br />
+<span style="margin-left: 2em;">Asparagus, <a href='#Page_231'><b>231</b></a>.</span><br />
+<span style="margin-left: 2em;">Branchu du Poitou, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Buda, <a href='#Page_231'><b>231</b></a>.</span><br />
+<span style="margin-left: 2em;">Cabbaging, <a href='#Page_231'><b>231</b></a>.</span><br />
+<span style="margin-left: 2em;">Canada Dwarf Curled, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Caulet de Flanders, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Cesarean, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Cesarean Cabbage, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou &agrave; Faucher, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou &agrave; Mille T&ecirc;tes, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou Cavalier, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou de Lannilis, <a href='#Page_234'><b>234</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou Fris&eacute; de Naples, <a href='#Page_234'><b>234</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou Fris&eacute; Prolif&egrave;re, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou Moellier, <a href='#Page_234'><b>234</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou Palmier, <a href='#Page_235'><b>235</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou vivace de Daubenton, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Coxcomb, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Cow-cabbage, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled Brown <a href='#Page_235'><b>235</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled Proliferous, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Daubenton's Creeping, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Feather, <a href='#Page_231'><b>231</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Curled, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Curlies, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Green Curled, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Field Cabbage, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Field Kale, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Flanders, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Fris&eacute; &agrave; Pied Court, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Fris&eacute; Grand du Nord, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Fris&eacute; Panach&eacute;, <a href='#Page_237'><b>237</b></a>.</span><br />
+<span style="margin-left: 2em;">Fris&eacute; Rouge Grand, <a href='#Page_235'><b>235</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Marrow-stem, <a href='#Page_234'><b>234</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Scotch, <a href='#Page_233'><b>233</b></a>.</span><br />
+<span style="margin-left: 2em;">Imperial Hearting, <a href='#Page_231'><b>231</b></a>.</span><br />
+<span style="margin-left: 2em;">Lannilis, <a href='#Page_234'><b>234</b></a>.</span><br />
+<span style="margin-left: 2em;">Lannilis Tree-cabbage, <a href='#Page_234'><b>234</b></a>.</span><br />
+<span style="margin-left: 2em;">Manchester, <a href='#Page_231'><b>231</b></a>.</span><br />
+<span style="margin-left: 2em;">Neapolitan, <a href='#Page_234'><b>234</b></a>.</span><br />
+<span style="margin-left: 2em;">Neapolitan Curled, <a href='#Page_234'><b>234</b></a>.</span><br />
+<span style="margin-left: 2em;">Oak-leaved, <a href='#Page_231'><b>231</b></a>.</span><br />
+<span style="margin-left: 2em;">Palm, <a href='#Page_235'><b>235</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_235'><b>235</b></a>.</span><br />
+<span style="margin-left: 2em;">Red, <a href='#Page_235'><b>235</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Marrow-stem, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-stalked, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Russian, <a href='#Page_231'><b>231</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall Green, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall Green Curled, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall German Greens, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall Purple, <a href='#Page_235'><b>235</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall Scotch, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Thousand-headed, <a href='#Page_236'><b>236</b></a>.</span><br />
+<span style="margin-left: 2em;">Tree-cabbage, <a href='#Page_232'><b>232</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated, <a href='#Page_237'><b>237</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated Canadian, <a href='#Page_237'><b>237</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated Coxcomb, <a href='#Page_237'><b>237</b></a>.</span><br />
+<span style="margin-left: 2em;">Woburn Perennial, <a href='#Page_237'><b>237</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Bottle Gourd, <a href='#Page_179'><b>179</b></a>, <a href='#Page_180'><b>180</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Brassica campestris, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; campestris Ruta-baga, <a href='#Page_86'><b>86</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; caulo rapa, <a href='#Page_38'><b>38</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; chinensis, <a href='#Page_276'><b>276</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; eruca, <a href='#Page_395'><b>395</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; napa, <a href='#Page_393'><b>393</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; oleracea, <a href='#Page_238'><b>238</b></a>, <a href='#Page_249'><b>249</b></a>, <a href='#Page_251'><b>251</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; oleracea bullata, <a href='#Page_277'><b>277</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; oleracea sabellica, <a href='#Page_229'><b>229</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; pr&aelig;cox, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; rapa, <a href='#Page_104'><b>104</b></a>, <a href='#Page_393'><b>393</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Brassicaceous Plants, <a href='#Page_229'><b>229</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Broccoli, <a href='#Page_238'><b>238</b></a>.</span><br />
+<span style="margin-left: 2em;">Adam's Early White, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Ambler's Early White, <a href='#Page_241'><b>241</b></a>.</span><br />
+<span style="margin-left: 2em;">Asparagus, <a href='#Page_242'><b>242</b></a>.</span><br />
+<span style="margin-left: 2em;">Autumn White, <a href='#Page_243'><b>243</b></a>.</span><br />
+<span style="margin-left: 2em;">Autumnal Cape, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Bath White, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Cape, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Brimstone, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Cauliflower, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Chappell's Large Cream, <a href='#Page_241'><b>241</b></a>.</span><br />
+<span style="margin-left: 2em;">Chappell's New Cream, <a href='#Page_241'><b>241</b></a>.</span><br />
+<span style="margin-left: 2em;">Covent-Garden Market, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Cream-colored, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Danish, <a href='#Page_241'><b>241</b></a>.</span><br />
+<span style="margin-left: 2em;">Devonshire White, <a href='#Page_243'><b>243</b></a>.</span><br />
+<span style="margin-left: 2em;">Dilliston's Late White, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Brown Close-headed, <a href='#Page_242'><b>242</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Danish, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Roman, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Swedish, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Branching, <a href='#Page_242'><b>242</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Gem, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Purple, <a href='#Page_242'><b>242</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Purple Cape, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Purple Sprouting, <a href='#Page_242'><b>242</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White, <a href='#Page_243'><b>243</b></a>, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White Cornish, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Edinburgh Sulphur, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Ellertson's Gigantic Late White, <a href='#Page_243'><b>243</b></a>.</span><br />
+<span style="margin-left: 2em;">Ellertson's Mammoth, <a href='#Page_243'><b>243</b></a>.</span><br />
+<span style="margin-left: 2em;">Fine Early White, <a href='#Page_243'><b>243</b></a>.</span><br />
+<span style="margin-left: 2em;">Fine Late Sulphur, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Frogmore Protecting, <a href='#Page_243'><b>243</b></a>.</span><br />
+<span style="margin-left: 2em;">Gem, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Gillespie's, <a href='#Page_243'><b>243</b></a>.</span><br />
+<span style="margin-left: 2em;">Gill's Yarmouth White, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Grange's Cauliflower, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Grange's Early Cape, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Grange's Early Cauliflower, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Grange's Early White, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Cape, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Close-headed Winter, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Hammond's White Cape, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Hampton Court, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Hopwood's Early White, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Howden's Superb Purple, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Imperial Early White, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Invisible, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Invisible Late White, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Italian Purple, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Italian Sprouting, <a href='#Page_242'><b>242</b></a>.</span><br />
+<span style="margin-left: 2em;">Kent's Late White, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Kidderminster, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Protecting, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Lake's Gem, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Late Brimstone, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Late Danish, <a href='#Page_241'><b>241</b></a>.</span><br />
+<span style="margin-left: 2em;">Late Dwarf Purple, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">Late Green, <a href='#Page_241'><b>241</b></a>, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Late Willcove, <a href='#Page_248'><b>248</b></a>.</span><br />
+<span style="margin-left: 2em;">Maher's Hardy Cape, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Maher's New Dwarf, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Marshall's Early White, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Miller's Dwarf, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Miller's Late White, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Mitchell's Ne Plus Ultra, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Mitchinson's Early White, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Mitchinson's Penzance, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Naples White, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Neapolitan White, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">North's Early Purple, <a href='#Page_242'><b>242</b></a>.</span><br />
+<span style="margin-left: 2em;">Portsmouth, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple Cape, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple Silesian, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Siberian, <a href='#Page_241'><b>241</b></a>, <a href='#Page_244'><b>244</b></a>.</span><br />
+<span style="margin-left: 2em;">Snow's Spring White, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Snow's Superb White Winter, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Southampton, <a href='#Page_246'><b>246</b></a>.</span><br />
+<span style="margin-left: 2em;">Sulphur, <a href='#Page_247'><b>247</b></a>.</span><br />
+<span style="margin-left: 2em;">Walcheren, <a href='#Page_248'><b>248</b></a>.</span><br />
+<span style="margin-left: 2em;">Ward's Superb, <a href='#Page_248'><b>248</b></a>.</span><br />
+<span style="margin-left: 2em;">Waterloo Late White, <a href='#Page_245'><b>245</b></a>.</span><br />
+<span style="margin-left: 2em;">White Cape, <a href='#Page_248'><b>248</b></a>.</span><br />
+<span style="margin-left: 2em;">Willcove, <a href='#Page_248'><b>248</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Brook-lime, <a href='#Page_316'><b>316</b></a>.</span><br />
+<span style="margin-left: 2em;">American, <a href='#Page_316'><b>316</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Brussels Sprouts, <a href='#Page_249'><b>249</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf, <a href='#Page_250'><b>250</b></a>.</span><br />
+<span style="margin-left: 2em;">Giant, <a href='#Page_250'><b>250</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall, <a href='#Page_250'><b>250</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Buckshorn Plantain, <a href='#Page_317'><b>317</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Burnet, <a href='#Page_318'><b>318</b></a>.</span><br />
+<span style="margin-left: 2em;">Hairy-leaved, <a href='#Page_319'><b>319</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-seeded, <a href='#Page_319'><b>319</b></a>.</span><br />
+<span style="margin-left: 2em;">Smooth-leaved, <a href='#Page_319'><b>319</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cabbage, <a href='#Page_251'><b>251</b></a>.</span><br />
+<span style="margin-left: 2em;">American Drumhead, <a href='#Page_258'><b>258</b></a>.</span><br />
+<span style="margin-left: 2em;">American Green Glazed, <a href='#Page_258'><b>258</b></a>.</span><br />
+<span style="margin-left: 2em;">Atkins's Matchless, <a href='#Page_252'><b>252</b></a>.</span><br />
+<span style="margin-left: 2em;">Barnes's Early, <a href='#Page_253'><b>253</b></a>.</span><br />
+<span style="margin-left: 2em;">Barnes's Early Dwarf, <a href='#Page_253'><b>253</b></a>.</span><br />
+<span style="margin-left: 2em;">Bergen Drumhead, <a href='#Page_253'><b>253</b></a>.</span><br />
+<span style="margin-left: 2em;">Champion of America, <a href='#Page_253'><b>253</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou de Vaugirard, <a href='#Page_265'><b>265</b></a>.</span><br />
+<span style="margin-left: 2em;">C&oelig;ur de B&oelig;uf Petit, <a href='#Page_262'><b>262</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Battersea, <a href='#Page_254'><b>254</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Battersea, <a href='#Page_254'><b>254</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Cornish, <a href='#Page_254'><b>254</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Drumhead, <a href='#Page_255'><b>255</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dutch Drumhead, <a href='#Page_256'><b>256</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dutch Twist, <a href='#Page_255'><b>255</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf Battersea, <a href='#Page_254'><b>254</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Hope, <a href='#Page_255'><b>255</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Low Dutch, <a href='#Page_256'><b>256</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Nonpareil, <a href='#Page_256'><b>256</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Sugar-loaf, <a href='#Page_256'><b>256</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Wakefield, <a href='#Page_257'><b>257</b></a>.</span><br />
+<span style="margin-left: 2em;">Early York, <a href='#Page_257'><b>257</b></a>.</span><br />
+<span style="margin-left: 2em;">East Ham, <a href='#Page_258'><b>258</b></a>.</span><br />
+<span style="margin-left: 2em;">Great American, <a href='#Page_253'><b>253</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Glazed, <a href='#Page_258'><b>258</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Bergen, <a href='#Page_253'><b>253</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Flat Dutch, <a href='#Page_261'><b>261</b></a>.</span><br />
+<span style="margin-left: 2em;">Large French Ox-heart, <a href='#Page_260'><b>260</b></a>.</span><br />
+<span style="margin-left: 2em;">Large German Drumhead, <a href='#Page_253'><b>253</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Late Drumhead, <a href='#Page_258'><b>258</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Ox-heart, <a href='#Page_260'><b>260</b></a>.</span><br />
+<span style="margin-left: 2em;">Large York, <a href='#Page_259'><b>259</b></a>.</span><br />
+<span style="margin-left: 2em;">Marblehead Mammoth Drumhead, <a href='#Page_260'><b>260</b></a>.</span><br />
+<span style="margin-left: 2em;">Mason, <a href='#Page_260'><b>260</b></a>.</span><br />
+<span style="margin-left: 2em;">Paignton, <a href='#Page_254'><b>254</b></a>.</span><br />
+<span style="margin-left: 2em;">Penton, <a href='#Page_254'><b>254</b></a>.</span><br />
+<span style="margin-left: 2em;">Pentonville, <a href='#Page_254'><b>254</b></a>.</span><br />
+<span style="margin-left: 2em;">Pointed-head, <a href='#Page_265'><b>265</b></a>.</span><br />
+<span style="margin-left: 2em;">Pomeranian, <a href='#Page_261'><b>261</b></a>.</span><br />
+<span style="margin-left: 2em;">Premium Flat Dutch, <a href='#Page_261'><b>261</b></a>.</span><br />
+<span style="margin-left: 2em;">Quintal, <a href='#Page_253'><b>253</b></a>.</span><br />
+<span style="margin-left: 2em;">Shilling's Queen, <a href='#Page_262'><b>262</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Ox-heart, <a href='#Page_262'><b>262</b></a>.</span><br />
+<span style="margin-left: 2em;">St. Denis, <a href='#Page_262'><b>262</b></a>.</span><br />
+<span style="margin-left: 2em;">Stone-mason, <a href='#Page_263'><b>263</b></a>.</span><br />
+<span style="margin-left: 2em;">Suttons's Dwarf Comb, <a href='#Page_264'><b>264</b></a>.</span><br />
+<span style="margin-left: 2em;">Vannack, <a href='#Page_264'><b>264</b></a>.</span><br />
+<span style="margin-left: 2em;">Vaugirard, <a href='#Page_265'><b>265</b></a>.</span><br />
+<span style="margin-left: 2em;">Waite's New Dwarf, <a href='#Page_265'><b>265</b></a>.</span><br />
+<span style="margin-left: 2em;">Winnigstadt, <a href='#Page_265'><b>265</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cabbage: Red Varieties, <a href='#Page_266'><b>266</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou Noir&acirc;tre d'Utrecht, <a href='#Page_267'><b>267</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Blood-red, <a href='#Page_266'><b>266</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf-red, <a href='#Page_266'><b>266</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Red Dutch, <a href='#Page_266'><b>266</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Red, <a href='#Page_266'><b>266</b></a>.</span><br />
+<span style="margin-left: 2em;">Superfine Black, <a href='#Page_267'><b>267</b></a>.</span><br />
+<span style="margin-left: 2em;">Utrecht Red, <a href='#Page_267'><b>267</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Calabash, or Common Gourd, <a href='#Page_179'><b>179</b></a>.</span><br />
+<span style="margin-left: 2em;">Bottle Gourd, <a href='#Page_179'><b>179</b></a>, <a href='#Page_180'><b>180</b></a>.</span><br />
+<span style="margin-left: 2em;">Courge Massue d'Hercule, <a href='#Page_180'><b>180</b></a>.</span><br />
+<span style="margin-left: 2em;">Courge Poire &agrave; Poudre, <a href='#Page_181'><b>181</b></a>.</span><br />
+<span style="margin-left: 2em;">Courge Siphon, <a href='#Page_181'><b>181</b></a>.</span><br />
+<span style="margin-left: 2em;">Hercules Club, <a href='#Page_180'><b>180</b></a>.</span><br />
+<span style="margin-left: 2em;">Powder-horn, <a href='#Page_181'><b>181</b></a>.</span><br />
+<span style="margin-left: 2em;">Siphon, <a href='#Page_181'><b>181</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Calendula officinalis, <a href='#Page_425'><b>425</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Camomile, <a href='#Page_563'><b>563</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_563'><b>563</b></a>.</span><br />
+<span style="margin-left: 2em;">Double-flowering, <a href='#Page_563'><b>563</b></a>.</span><br />
+<span style="margin-left: 2em;">Campanula rapunculus, <a href='#Page_84'><b>84</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Capsicum, <a href='#Page_616'><b>616</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Capucine, <a href='#Page_388'><b>388</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf, <a href='#Page_390'><b>390</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Caraway, <a href='#Page_413'><b>413</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cardamine pratensis, <a href='#Page_344'><b>344</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cardoon, <a href='#Page_162'><b>162</b></a>.</span><br />
+<span style="margin-left: 2em;">Artichoke-leaved, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Blood-ribbed, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Cardon de Tours, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_165'><b>165</b></a>.</span><br />
+<span style="margin-left: 2em;">D'Espagne, <a href='#Page_165'><b>165</b></a>.</span><br />
+<span style="margin-left: 2em;">Lance-leaved, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Purple, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Smooth, <a href='#Page_165'><b>165</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Spanish, <a href='#Page_165'><b>165</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Tours Solid, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Plein Inerme, <a href='#Page_165'><b>165</b></a>.</span><br />
+<span style="margin-left: 2em;">Puvis, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Puvis de Bourg, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Red, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-stemmed, <a href='#Page_166'><b>166</b></a>.</span><br />
+<span style="margin-left: 2em;">Smooth Large Solid, <a href='#Page_165'><b>165</b></a>.</span><br />
+<span style="margin-left: 2em;">Tours, <a href='#Page_166'><b>166</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Carolina Potato, <a href='#Page_99'><b>99</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Carrot, <a href='#Page_20'><b>20</b></a>.</span><br />
+<span style="margin-left: 2em;">Altrincham, <a href='#Page_23'><b>23</b></a>.</span><br />
+<span style="margin-left: 2em;">Altringham, <a href='#Page_23'><b>23</b></a>.</span><br />
+<span style="margin-left: 2em;">Blanche des Vosges, <a href='#Page_29'><b>29</b></a>.</span><br />
+<span style="margin-left: 2em;">Blood Red, <a href='#Page_29'><b>29</b></a>.</span><br />
+<span style="margin-left: 2em;">Common White, <a href='#Page_28'><b>28</b></a>.</span><br />
+<span style="margin-left: 2em;">Dutch Horn, <a href='#Page_25'><b>25</b></a>.</span><br />
+<span style="margin-left: 2em;">Earliest Short Forcing Horn, <a href='#Page_24'><b>24</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Forcing Horn, <a href='#Page_24'><b>24</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Frame, <a href='#Page_24'><b>24</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Half Long Scarlet, <a href='#Page_25'><b>25</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Horn, <a href='#Page_25'><b>25</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Scarlet Horn, <a href='#Page_25'><b>25</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Short Dutch, <a href='#Page_25'><b>25</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Short Scarlet, <a href='#Page_24'><b>24</b></a>.</span><br />
+<span style="margin-left: 2em;">Flander's Large Pale Scarlet, <a href='#Page_26'><b>26</b></a>.</span><br />
+<span style="margin-left: 2em;">Flander's Pale-red, <a href='#Page_26'><b>26</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top White, <a href='#Page_30'><b>30</b></a>.</span><br />
+<span style="margin-left: 2em;">Half-long Red, <a href='#Page_25'><b>25</b></a>.</span><br />
+<span style="margin-left: 2em;">James's Scarlet, <a href='#Page_28'><b>28</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Lemon, <a href='#Page_27'><b>27</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Orange, <a href='#Page_26'><b>26</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Red, <a href='#Page_28'><b>28</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Red Altringham, <a href='#Page_23'><b>23</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Red Belgian, <a href='#Page_27'><b>27</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Red Brunswick, <a href='#Page_30'><b>30</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Surrey, <a href='#Page_28'><b>28</b></a>.</span><br />
+<span style="margin-left: 2em;">Long White, <a href='#Page_28'><b>28</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Yellow, <a href='#Page_27'><b>27</b></a>.</span><br />
+<span style="margin-left: 2em;">New Intermediate, <a href='#Page_28'><b>28</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_29'><b>29</b></a>.</span><br />
+<span style="margin-left: 2em;">Short White, <a href='#Page_29'><b>29</b></a>.</span><br />
+<span style="margin-left: 2em;">Studley, <a href='#Page_30'><b>30</b></a>.</span><br />
+<span style="margin-left: 2em;">Transparent White, <a href='#Page_31'><b>31</b></a>.</span><br />
+<span style="margin-left: 2em;">Violette, <a href='#Page_29'><b>29</b></a>.</span><br />
+<span style="margin-left: 2em;">White Belgian, <a href='#Page_30'><b>30</b></a>.</span><br />
+<span style="margin-left: 2em;">White Belgian Horn, <a href='#Page_31'><b>31</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Belgian, <a href='#Page_27'><b>27</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Green-top Belgian, <a href='#Page_27'><b>27</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Carthamus tinctorius, <a href='#Page_575'><b>575</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Carum carui, <a href='#Page_413'><b>413</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Caterpillar, <a href='#Page_319'><b>319</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_320'><b>320</b></a>.</span><br />
+<span style="margin-left: 2em;">Furrowed, <a href='#Page_320'><b>320</b></a>.</span><br />
+<span style="margin-left: 2em;">Grosse, <a href='#Page_320'><b>320</b></a>.</span><br />
+<span style="margin-left: 2em;">Hairy, <a href='#Page_321'><b>321</b></a>.</span><br />
+<span style="margin-left: 2em;">Prickly, <a href='#Page_321'><b>321</b></a>.</span><br />
+<span style="margin-left: 2em;">Ray&eacute;e, <a href='#Page_320'><b>320</b></a>.</span><br />
+<span style="margin-left: 2em;">Small, <a href='#Page_321'><b>321</b></a>.</span><br />
+<span style="margin-left: 2em;">Velue, <a href='#Page_321'><b>321</b></a>.</span><br />
+<span style="margin-left: 1.5em;">Villous, <a href='#Page_321'><b>321</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cauliflower, <a href='#Page_267'><b>267</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Leyden, <a href='#Page_271'><b>271</b></a>.</span><br />
+<span style="margin-left: 2em;">Early London, <a href='#Page_270'><b>270</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Paris, <a href='#Page_270'><b>270</b></a>.</span><br />
+<span style="margin-left: 2em;">Erfurt's Early, <a href='#Page_270'><b>270</b></a>.</span><br />
+<span style="margin-left: 2em;">Erfurt's Extra Early, <a href='#Page_270'><b>270</b></a>.</span><br />
+<span style="margin-left: 2em;">Fitch's Early London, <a href='#Page_270'><b>270</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Asiatic, <a href='#Page_270'><b>270</b></a>.</span><br />
+<span style="margin-left: 2em;">Legge's Walcheren Broccoli, <a href='#Page_271'><b>271</b></a>.</span><br />
+<span style="margin-left: 2em;">Le Normand, <a href='#Page_271'><b>271</b></a>.</span><br />
+<span style="margin-left: 2em;">London Particular, <a href='#Page_270'><b>270</b></a>.</span><br />
+<span style="margin-left: 2em;">Mitchell's Hardy Early, <a href='#Page_271'><b>271</b></a>.</span><br />
+<span style="margin-left: 2em;">Stadthold, <a href='#Page_271'><b>271</b></a>.</span><br />
+<span style="margin-left: 2em;">Waite's Alma, <a href='#Page_271'><b>271</b></a>.</span><br />
+<span style="margin-left: 2em;">Walcheren, <a href='#Page_271'><b>271</b></a>.</span><br />
+<span style="margin-left: 2em;">Wellington, <a href='#Page_272'><b>272</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Celeriac, <a href='#Page_331'><b>331</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled-leaved, <a href='#Page_332'><b>332</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Erfurt, <a href='#Page_332'><b>332</b></a>.</span><br />
+<span style="margin-left: 2em;">Fris&eacute;, <a href='#Page_332'><b>332</b></a>.</span><br />
+<span style="margin-left: 2em;">Rave d'Erfurt, <a href='#Page_332'><b>332</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Celery, <a href='#Page_321'><b>321</b></a>.</span><br />
+<span style="margin-left: 2em;">&agrave; couper, <a href='#Page_329'><b>329</b></a>.</span><br />
+<span style="margin-left: 2em;">Boston-Market, <a href='#Page_326'><b>326</b></a>.</span><br />
+<span style="margin-left: 2em;">Cole's Superb Red, <a href='#Page_326'><b>326</b></a>.</span><br />
+<span style="margin-left: 2em;">Cole's Superb White, <a href='#Page_326'><b>326</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;Dwarf-curled White, <a href='#Page_326'><b>326</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf Solid White, <a href='#Page_327'><b>327</b></a>.</span><br />
+<span style="margin-left: 2em;">Fine White Solid, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">Giant Patagonian, <a href='#Page_327'><b>327</b></a>.</span><br />
+<span style="margin-left: 2em;">Giant White, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">Italian, <a href='#Page_327'><b>327</b></a>.</span><br />
+<span style="margin-left: 2em;">Laing's Improved Mammoth Red, <a href='#Page_327'><b>327</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Upright, <a href='#Page_327'><b>327</b></a>.</span><br />
+<span style="margin-left: 2em;">Lion's Paw, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">Manchester Red, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">Manchester Red Giant, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">Nain Fris&eacute;, <a href='#Page_326'><b>326</b></a>.</span><br />
+<span style="margin-left: 2em;">New Large Purple, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">New Large Red, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">Nutt's Champion White, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">Plein Blanc, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">Plein Blanc Court Hatif, <a href='#Page_327'><b>327</b></a>.</span><br />
+<span style="margin-left: 2em;">Prussian, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Solid, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">Seymour's Superb White Solid, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">Seymour's White Champion, <a href='#Page_329'><b>329</b></a>.</span><br />
+<span style="margin-left: 2em;">Shepherd's Giant Red, <a href='#Page_329'><b>329</b></a>.</span><br />
+<span style="margin-left: 2em;">Shepherd's Red, <a href='#Page_329'><b>329</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Dutch, <a href='#Page_329'><b>329</b></a>.</span><br />
+<span style="margin-left: 2em;">Sutton's White Solid, <a href='#Page_329'><b>329</b></a>.</span><br />
+<span style="margin-left: 2em;">Tours Purple, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">Turc, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">Turkey, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">Turkish Giant Solid, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">Violet de Tours, <a href='#Page_328'><b>328</b></a>.</span><br />
+<span style="margin-left: 2em;">Wall's White, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">White Lion's Paw, <a href='#Page_330'><b>330</b></a>.</span><br />
+<span style="margin-left: 2em;">White Solid, <a href='#Page_330'><b>330</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ch&aelig;rophyllum bulbosum, <a href='#Page_31'><b>31</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; cerefolium, <a href='#Page_333'><b>333</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Champignon, <a href='#Page_580'><b>580</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chardon, <a href='#Page_162'><b>162</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chardoon, <a href='#Page_162'><b>162</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chenille, <a href='#Page_319'><b>319</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chenopodium quinoa, <a href='#Page_301'><b>301</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chervil, <a href='#Page_333'><b>333</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_333'><b>333</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled, <a href='#Page_333'><b>333</b></a>.</span><br />
+<span style="margin-left: 2em;">Double-curled, <a href='#Page_333'><b>333</b></a>.</span><br />
+<span style="margin-left: 2em;">French, <a href='#Page_333'><b>333</b></a>.</span><br />
+<span style="margin-left: 2em;">Fris&eacute;, <a href='#Page_333'><b>333</b></a>.</span><br />
+<span style="margin-left: 2em;">Frizzled-leaved, <a href='#Page_333'><b>333</b></a>.</span><br />
+<span style="margin-left: 2em;">Parsnip, <a href='#Page_31'><b>31</b></a>.</span><br />
+<span style="margin-left: 2em;">Plain-leaved, <a href='#Page_333'><b>333</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet-scented, <a href='#Page_399'><b>399</b></a>.</span><br />
+<span style="margin-left: 2em;">Turnip-rooted, <a href='#Page_31'><b>31</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chiccory, <a href='#Page_334'><b>334</b></a>.</span><br />
+<span style="margin-left: 2em;">Brunswick Large-rooted, <a href='#Page_337'><b>337</b></a>.</span><br />
+<span style="margin-left: 2em;">Coffee, <a href='#Page_336'><b>336</b></a>.</span><br />
+<span style="margin-left: 2em;">Improved, <a href='#Page_335'><b>335</b></a>.</span><br />
+<span style="margin-left: 2em;">Improved Variegated, <a href='#Page_336'><b>336</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-rooted, <a href='#Page_336'><b>336</b></a>.</span><br />
+<span style="margin-left: 2em;">Magdebourg Large-rooted, <a href='#Page_337'><b>337</b></a>.</span><br />
+<span style="margin-left: 2em;">Sauvage am&eacute;lior&eacute;e, <a href='#Page_335'><b>335</b></a>.</span><br />
+<span style="margin-left: 2em;">Spotted, <a href='#Page_336'><b>336</b></a>.</span><br />
+<span style="margin-left: 2em;">Turnip-rooted, <a href='#Page_336'><b>336</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated, <a href='#Page_336'><b>336</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chickling Vetch, <a href='#Page_502'><b>502</b></a>.</span><br />
+<span style="margin-left: 2em;">White-flowered, <a href='#Page_503'><b>503</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chick-pea, <a href='#Page_501'><b>501</b></a>.</span><br />
+<span style="margin-left: 2em;">Red, <a href='#Page_502'><b>502</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_502'><b>502</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow, <a href='#Page_502'><b>502</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chinese Amaranthus, <a href='#Page_287'><b>287</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Cabbage, <a href='#Page_275'><b>275</b></a>, <a href='#Page_276'><b>276</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Potato, <a href='#Page_32'><b>32</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Spinach, <a href='#Page_287'><b>287</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chives, <a href='#Page_122'><b>122</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Chufa, <a href='#Page_34'><b>34</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ciboule, <a href='#Page_147'><b>147</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cicer arietinum, <a href='#Page_501'><b>501</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cichorium endivia, <a href='#Page_347'><b>347</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; intybus, <a href='#Page_334'><b>334</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cive, <a href='#Page_122'><b>122</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Clary, <a href='#Page_414'><b>414</b></a>.</span><br />
+<span style="margin-left: 2em;">Sage, <a href='#Page_414'><b>414</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Clavaria, <a href='#Page_587'><b>587</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Climbing Nightshade, <a href='#Page_292'><b>292</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cochlearia armoracia, <a href='#Page_356'><b>356</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; officinalis, <a href='#Page_397'><b>397</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cole-seed, <a href='#Page_393'><b>393</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Colewort, <a href='#Page_272'><b>272</b></a>.</span><br />
+<span style="margin-left: 2em;">Rosette, <a href='#Page_273'><b>273</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Collards, <a href='#Page_272'><b>272</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Collet, <a href='#Page_272'><b>272</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Coltsfoot, <a href='#Page_564'><b>564</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Colza, <a href='#Page_394'><b>394</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Concombre chat&eacute;, <a href='#Page_178'><b>178</b></a>.</span><br />
+<span style="margin-left: 2em;">des proph&egrave;tes, <a href='#Page_179'><b>179</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Convolvulus batatus, <a href='#Page_99'><b>99</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Corchorus, <a href='#Page_338'><b>338</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; olitorius, <a href='#Page_338'><b>338</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Corette potag&egrave;re, <a href='#Page_338'><b>338</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Coriander, <a href='#Page_415'><b>415</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Coriandrum sativum, <a href='#Page_415'><b>415</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Corn, <a href='#Page_594'><b>594</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Corn: Garden varieties, <a href='#Page_594'><b>594</b></a>.</span><br />
+<span style="margin-left: 2em;">Adam's Early White, <a href='#Page_594'><b>594</b></a>.</span><br />
+<span style="margin-left: 2em;">Black Sweet, <a href='#Page_594'><b>594</b></a>.</span><br />
+<span style="margin-left: 2em;">Burr's Improved, <a href='#Page_595'><b>595</b></a>.</span><br />
+<span style="margin-left: 2em;">Burr's Sweet, <a href='#Page_595'><b>595</b></a>.</span><br />
+<span style="margin-left: 2em;">Darling's Early, <a href='#Page_596'><b>596</b></a>.</span><br />
+<span style="margin-left: 2em;">Darling's Early Sweet, <a href='#Page_596'><b>596</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Jefferson, <a href='#Page_596'><b>596</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden Sweet, <a href='#Page_597'><b>597</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden Sugar, <a href='#Page_597'><b>597</b></a>.</span><br />
+<span style="margin-left: 2em;">Old-Colony, <a href='#Page_597'><b>597</b></a>.</span><br />
+<span style="margin-left: 2em;">Parching Corn, white kernel, <a href='#Page_598'><b>598</b></a>.</span><br />
+<span style="margin-left: 2em;">Pop Corn, <a href='#Page_598'><b>598</b></a>.</span><br />
+<span style="margin-left: 2em;">Pop Corn, yellow, <a href='#Page_599'><b>599</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-cob Sweet, <a href='#Page_599'><b>599</b></a>.</span><br />
+<span style="margin-left: 2em;">Rice, Red Kernel, <a href='#Page_600'><b>600</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; White Kernel, <a href='#Page_600'><b>600</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Yellow Kernel, <a href='#Page_600'><b>600</b></a>.</span><br />
+<span style="margin-left: 2em;">Slate Sweet, <a href='#Page_594'><b>594</b></a>.</span><br />
+<span style="margin-left: 2em;">Stowell's Evergreen, <a href='#Page_601'><b>601</b></a>.</span><br />
+<span style="margin-left: 2em;">Stowell's Evergreen Sweet, <a href='#Page_601'><b>601</b></a>.</span><br />
+<span style="margin-left: 2em;">Turkey Wheat, <a href='#Page_601'><b>601</b></a>.</span><br />
+<span style="margin-left: 2em;">Tuscarora, <a href='#Page_601'><b>601</b></a>.</span><br />
+<span style="margin-left: 2em;">Twelve-rowed Sweet, <a href='#Page_602'><b>602</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Corn: Field varieties, <a href='#Page_602'><b>602</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown, <a href='#Page_605'><b>605</b></a>.</span><br />
+<span style="margin-left: 2em;">Canada Yellow, <a href='#Page_602'><b>602</b></a>.</span><br />
+<span style="margin-left: 2em;">Dutton, <a href='#Page_603'><b>603</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Canada, <a href='#Page_602'><b>602</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dutton, <a href='#Page_603'><b>603</b></a>.</span><br />
+<span style="margin-left: 2em;">Hill, <a href='#Page_604'><b>604</b></a>.</span><br />
+<span style="margin-left: 2em;">Illinois White, <a href='#Page_605'><b>605</b></a>.</span><br />
+<span style="margin-left: 2em;">Illinois Yellow, <a href='#Page_605'><b>605</b></a>.</span><br />
+<span style="margin-left: 2em;">Improved King Philip, <a href='#Page_605'><b>605</b></a>.</span><br />
+<span style="margin-left: 2em;">King Philip, <a href='#Page_605'><b>605</b></a>.</span><br />
+<span style="margin-left: 2em;">New-England Eight-rowed, <a href='#Page_606'><b>606</b></a>.</span><br />
+<span style="margin-left: 2em;">Old-Colony Premium, <a href='#Page_604'><b>604</b></a>.</span><br />
+<span style="margin-left: 2em;">Parker, <a href='#Page_607'><b>607</b></a>.</span><br />
+<span style="margin-left: 2em;">Smutty White, <a href='#Page_604'><b>604</b></a>.</span><br />
+<span style="margin-left: 2em;">Southern White, <a href='#Page_607'><b>607</b></a>.</span><br />
+<span style="margin-left: 2em;">Southern Yellow, <a href='#Page_607'><b>607</b></a>.</span><br />
+<span style="margin-left: 2em;">Webster, <a href='#Page_604'><b>604</b></a>.</span><br />
+<span style="margin-left: 2em;">Western White, <a href='#Page_605'><b>605</b></a>.</span><br />
+<span style="margin-left: 2em;">Western Yellow, <a href='#Page_605'><b>605</b></a>.</span><br />
+<span style="margin-left: 2em;">White Horse-tooth, <a href='#Page_607'><b>607</b></a>.</span><br />
+<span style="margin-left: 2em;">Whitman, <a href='#Page_604'><b>604</b></a>.</span><br />
+<span style="margin-left: 2em;">Whitman Improved, <a href='#Page_604'><b>604</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Horse-tooth, <a href='#Page_607'><b>607</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Corn Salad, <a href='#Page_339'><b>339</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_340'><b>340</b></a>.</span><br />
+<span style="margin-left: 2em;">Italian, <a href='#Page_340'><b>340</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Round-leaved, <a href='#Page_340'><b>340</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Seeded Round, <a href='#Page_340'><b>340</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Costmary, <a href='#Page_416'><b>416</b></a>.</span><br />
+<span style="margin-left: 2em;">Hoary-leaved, <a href='#Page_417'><b>417</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Couve Tronchuda, <a href='#Page_273'><b>273</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; &agrave; C&ocirc;tes Blanches, <a href='#Page_275'><b>275</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Dwarf, <a href='#Page_274'><b>274</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Fringed, <a href='#Page_275'><b>275</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Large-ribbed, <a href='#Page_273'><b>273</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; White-ribbed, <a href='#Page_275'><b>275</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Crambe maritima, <a href='#Page_283'><b>283</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cress, or Peppergrass, <a href='#Page_341'><b>341</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad-leaved, <a href='#Page_342'><b>342</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_342'><b>342</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled, <a href='#Page_342'><b>342</b></a>.</span><br />
+<span style="margin-left: 2em;">Garnishing, <a href='#Page_342'><b>342</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden, <a href='#Page_343'><b>343</b></a>.</span><br />
+<span style="margin-left: 2em;">Normandy Curled, <a href='#Page_343'><b>343</b></a>.</span><br />
+<span style="margin-left: 2em;">Plain-leaved, <a href='#Page_342'><b>342</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Crithmum maritimum, <a href='#Page_396'><b>396</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Crummock, <a href='#Page_97'><b>97</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cuckoo Flower, <a href='#Page_344'><b>344</b></a>.</span><br />
+<span style="margin-left: 2em;">Double Purple Flowering, <a href='#Page_344'><b>344</b></a>.</span><br />
+<span style="margin-left: 2em;">Double White Flowering, <a href='#Page_344'><b>344</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_344'><b>344</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_344'><b>344</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cucumber, <a href='#Page_170'><b>170</b></a>.</span><br />
+<span style="margin-left: 2em;">Carter's Superior, <a href='#Page_174'><b>174</b></a>.</span><br />
+<span style="margin-left: 2em;">Conqueror of the West, <a href='#Page_174'><b>174</b></a>.</span><br />
+<span style="margin-left: 2em;">Cuthill's Black Spine, <a href='#Page_174'><b>174</b></a>.</span><br />
+<span style="margin-left: 2em;">Doctor, <a href='#Page_174'><b>174</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Cluster, <a href='#Page_172'><b>172</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Green Cluster, <a href='#Page_172'><b>172</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Frame, <a href='#Page_173'><b>173</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Long Green Prickly, <a href='#Page_176'><b>176</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Russian, <a href='#Page_173'><b>173</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Short Green Prickly, <a href='#Page_177'><b>177</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White-spined, <a href='#Page_177'><b>177</b></a>.</span><br />
+<span style="margin-left: 2em;">Eggleston's Conqueror, <a href='#Page_174'><b>174</b></a>.</span><br />
+<span style="margin-left: 2em;">Egyptian, <a href='#Page_178'><b>178</b></a>.</span><br />
+<span style="margin-left: 2em;">Extra Long Green Turkey, <a href='#Page_176'><b>176</b></a>.</span><br />
+<span style="margin-left: 2em;">Flanigan's Prize, <a href='#Page_174'><b>174</b></a>.</span><br />
+<span style="margin-left: 2em;">Globe, <a href='#Page_179'><b>179</b></a>.</span><br />
+<span style="margin-left: 2em;">Hairy, <a href='#Page_178'><b>178</b></a>.</span><br />
+<span style="margin-left: 2em;">Hunter's Prolific, <a href='#Page_174'><b>174</b></a>.</span><br />
+<span style="margin-left: 2em;">Improved Sion House, <a href='#Page_174'><b>174</b></a>.</span><br />
+<span style="margin-left: 2em;">Irishman, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Jamaica, <a href='#Page_199'><b>199</b></a>.</span><br />
+<span style="margin-left: 2em;">London Long Green, <a href='#Page_173'><b>173</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Green Prickly, <a href='#Page_176'><b>176</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Green Turkey, <a href='#Page_176'><b>176</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Prickly, <a href='#Page_176'><b>176</b></a>.</span><br />
+<span style="margin-left: 2em;">Lord Kenyon's Favorite, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Manchester Prize, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Nepal, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">New-York Market, <a href='#Page_177'><b>177</b></a>.</span><br />
+<span style="margin-left: 2em;">Norman Stitchworth-park Hero, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Old Sion House, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Prize-fighter, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Rifleman, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Ringleader, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Roman Emperor, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Round-leaved Egyptian, <a href='#Page_178'><b>178</b></a>.</span><br />
+<span style="margin-left: 2em;">Serpent, <a href='#Page_206'><b>206</b></a>.</span><br />
+<span style="margin-left: 2em;">Short Green, <a href='#Page_173'><b>173</b></a>.</span><br />
+<span style="margin-left: 2em;">Short Green Prickly, <a href='#Page_177'><b>177</b></a>.</span><br />
+<span style="margin-left: 2em;">Short Prickly, <a href='#Page_177'><b>177</b></a>.</span><br />
+<span style="margin-left: 2em;">Snake, <a href='#Page_206'><b>206</b></a>.</span><br />
+<span style="margin-left: 2em;">Southgate, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">Sponge, <a href='#Page_198'><b>198</b></a>.</span><br />
+<span style="margin-left: 2em;">Underwood's Short Prickly, <a href='#Page_177'><b>177</b></a>.</span><br />
+<span style="margin-left: 2em;">Victory of Bath, <a href='#Page_175'><b>175</b></a>.</span><br />
+<span style="margin-left: 2em;">West-Indian, <a href='#Page_199'><b>199</b></a>.</span><br />
+<span style="margin-left: 2em;">White Spanish, <a href='#Page_177'><b>177</b></a>.</span><br />
+<span style="margin-left: 2em;">White-spined, <a href='#Page_177'><b>177</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cucumis acutangulus, <a href='#Page_198'><b>198</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; anguria, <a href='#Page_199'><b>199</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; chate, <a href='#Page_178'><b>178</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; flexuosus, <a href='#Page_206'><b>206</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; melo, <a href='#Page_183'><b>183</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; prophetarum, <a href='#Page_179'><b>179</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; sativus, <a href='#Page_170'><b>170</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cucurbita aurantiaca, <a href='#Page_212'><b>212</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; citrullus, <a href='#Page_192'><b>192</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; lagenaria, <a href='#Page_179'><b>179</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; maxima, <a href='#Page_219'><b>219</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; ovifera, <a href='#Page_210'><b>210</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; piliformis, <a href='#Page_222'><b>222</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; pepo, <a href='#Page_200'><b>200</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; verrucosa, <a href='#Page_208'><b>208</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cucurbitaceous Plants, <a href='#Page_170'><b>170</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cultivated Lathyrus, <a href='#Page_502'><b>502</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cumin, <a href='#Page_417'><b>417</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; cyminum, <a href='#Page_417'><b>417</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cynara cardunculus, <a href='#Page_162'><b>162</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cynarus scolymus, <a href='#Page_149'><b>149</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Cyperus esculentus, <a href='#Page_34'><b>34</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Dandelion, <a href='#Page_345'><b>345</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Daucus carota, <a href='#Page_20'><b>20</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Deppe's Oxalis, <a href='#Page_43'><b>43</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Dill, <a href='#Page_418'><b>418</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Dioscorea batatas, <a href='#Page_32'><b>32</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Dolichos sesquipedalis, <a href='#Page_494'><b>494</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Earth Almond, <a href='#Page_34'><b>34</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Earth Nut, <a href='#Page_556'><b>556</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Eatable-podded Pease, <a href='#Page_552'><b>552</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Eatable-rooted Pea, <a href='#Page_103'><b>103</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Edible Cyperus, <a href='#Page_34'><b>34</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Egg-plant, <a href='#Page_607'><b>607</b></a>.</span><br />
+<span style="margin-left: 2em;">American Large Purple, <a href='#Page_609'><b>609</b></a>.</span><br />
+<span style="margin-left: 2em;">Chinese Long White, <a href='#Page_609'><b>609</b></a>.</span><br />
+<span style="margin-left: 2em;">Guadaloupe Striped, <a href='#Page_610'><b>610</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Round Purple, <a href='#Page_611'><b>611</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Purple, <a href='#Page_610'><b>610</b></a>.</span><br />
+<span style="margin-left: 2em;">New-York Improved, <a href='#Page_610'><b>610</b></a>.</span><br />
+<span style="margin-left: 2em;">Round Purple, <a href='#Page_611'><b>611</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet-fruited, <a href='#Page_611'><b>611</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_611'><b>611</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Egyptian Cucumber, <a href='#Page_178'><b>178</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Egyptian Pea, <a href='#Page_501'><b>501</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Elecampane, <a href='#Page_565'><b>565</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Endive, <a href='#Page_347'><b>347</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Endives, Batavian, <a href='#Page_349'><b>349</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad-leaved, <a href='#Page_349'><b>349</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Yellow, <a href='#Page_349'><b>349</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled, <a href='#Page_350'><b>350</b></a>.</span><br />
+<span style="margin-left: 2em;">Large, <a href='#Page_350'><b>350</b></a>.</span><br />
+<span style="margin-left: 2em;">Lettuce-leaved, <a href='#Page_351'><b>351</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarolle Blonde, <a href='#Page_351'><b>351</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarolle Courte, <a href='#Page_351'><b>351</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarolle Grande, <a href='#Page_350'><b>350</b></a>.</span><br />
+<span style="margin-left: 2em;">Small, <a href='#Page_351'><b>351</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_351'><b>351</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Endives, Curled, <a href='#Page_351'><b>351</b></a>.</span><br />
+<span style="margin-left: 2em;">Chicor&eacute;e Fris&eacute;e de Ruffec, <a href='#Page_354'><b>354</b></a>.</span><br />
+<span style="margin-left: 2em;">Mousse, <a href='#Page_355'><b>355</b></a>.</span><br />
+<span style="margin-left: 2em;">Dutch Green Curled, <a href='#Page_352'><b>352</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Fine Curled Rouen, <a href='#Page_354'><b>354</b></a>.</span><br />
+<span style="margin-left: 2em;">Ever-blanched, <a href='#Page_355'><b>355</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Curled, <a href='#Page_352'><b>352</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Curled Summer, <a href='#Page_352'><b>352</b></a>.</span><br />
+<span style="margin-left: 2em;">Italian Green Curled, <a href='#Page_353'><b>353</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Green Curled, <a href='#Page_353'><b>353</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Italian Green, <a href='#Page_353'><b>353</b></a>.</span><br />
+<span style="margin-left: 2em;">Picpus Fine Curled, <a href='#Page_354'><b>354</b></a>.</span><br />
+<span style="margin-left: 2em;">Ruffec Curled, <a href='#Page_354'><b>354</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Green Curled, <a href='#Page_352'><b>352</b></a>.</span><br />
+<span style="margin-left: 2em;">Staghorn, <a href='#Page_354'><b>354</b></a>.</span><br />
+<span style="margin-left: 2em;">Triple-curled Moss, <a href='#Page_355'><b>355</b></a>.</span><br />
+<span style="margin-left: 2em;">White Curled, <a href='#Page_355'><b>355</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter Moss, <a href='#Page_356'><b>356</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">English Bean, <a href='#Page_503'><b>503</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">English Turnip, <a href='#Page_104'><b>104</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ervum lens, <a href='#Page_512'><b>512</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; monanthos, <a href='#Page_513'><b>513</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Esculent Roots, <a href='#Page_1'><b>1</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Evening Primrose, <a href='#Page_35'><b>35</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Faber vulgaris arvensis, <a href='#Page_507'><b>507</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Fedia cornucopi&aelig;, <a href='#Page_401'><b>401</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Fennel, <a href='#Page_419'><b>419</b></a>.</span><br />
+<span style="margin-left: 2em;">Bitter, <a href='#Page_420'><b>420</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_420'><b>420</b></a>.</span><br />
+<span style="margin-left: 2em;">Dark Green-leaved, <a href='#Page_420'><b>420</b></a>.</span><br />
+<span style="margin-left: 2em;">Florence, <a href='#Page_420'><b>420</b></a>.</span><br />
+<span style="margin-left: 2em;">Italian, <a href='#Page_420'><b>420</b></a>.</span><br />
+<span style="margin-left: 2em;">Malta, <a href='#Page_421'><b>421</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet, <a href='#Page_421'><b>421</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet Azorian, <a href='#Page_420'><b>420</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Fetticus, <a href='#Page_339'><b>339</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Finochio, <a href='#Page_420'><b>420</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">F&oelig;niculum dulce, <a href='#Page_420'><b>420</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; officinale, <a href='#Page_421'><b>421</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; vulgare, <a href='#Page_420'><b>420</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Four Spices, <a href='#Page_429'><b>429</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">French Bean, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">French Spinach, <a href='#Page_296'><b>296</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">French Turnip, <a href='#Page_86'><b>86</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Garden Bean, American, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Garden Bean, English, <a href='#Page_503'><b>503</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Garden Patience, <a href='#Page_299'><b>299</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Garden Picridium, <a href='#Page_390'><b>390</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Garden Rocket, <a href='#Page_395'><b>395</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Garget, <a href='#Page_168'><b>168</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Garlic, <a href='#Page_123'><b>123</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_123'><b>123</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Pink, <a href='#Page_124'><b>124</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Rose, <a href='#Page_124'><b>124</b></a>.</span><br />
+<span style="margin-left: 2em;">Great-headed, <a href='#Page_124'><b>124</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">German Rampion, <a href='#Page_35'><b>35</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Gherkin, <a href='#Page_199'><b>199</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Globe Cucumber, <a href='#Page_179'><b>179</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Glycyrrhiza glabra, <a href='#Page_567'><b>567</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Golden Samphire, <a href='#Page_397'><b>397</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Good King Henry, <a href='#Page_313'><b>313</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Goosefoot, <a href='#Page_301'><b>301</b></a>, <a href='#Page_313'><b>313</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Gourd, <a href='#Page_179'><b>179</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Green Mint, <a href='#Page_444'><b>444</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ground Bean, <a href='#Page_556'><b>556</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ground Cherry, <a href='#Page_592'><b>592</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Purple, <a href='#Page_593'><b>593</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Tall, <a href='#Page_593'><b>593</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ground Nut, <a href='#Page_556'><b>556</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Gumbo, <a href='#Page_614'><b>614</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Hairy Cucumber, <a href='#Page_178'><b>178</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Haricot, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Hedeoma pulegioides, <a href='#Page_569'><b>569</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Helianthus annuus, <a href='#Page_632'><b>632</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Indicus, <a href='#Page_632'><b>632</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; tuberosus, <a href='#Page_36'><b>36</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Herb Patience, <a href='#Page_299'><b>299</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Hibiscus esculentus, <a href='#Page_614'><b>614</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Hoarhound, <a href='#Page_566'><b>566</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Hoosung, <a href='#Page_168'><b>168</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Hop, <a href='#Page_167'><b>167</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Horse-bean, <a href='#Page_503'><b>503</b></a>, <a href='#Page_507'><b>507</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Horse-radish, <a href='#Page_356'><b>356</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Humulus lupulus, <a href='#Page_167'><b>167</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Hyssop, <a href='#Page_566'><b>566</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue-flowering, <a href='#Page_566'><b>566</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_566'><b>566</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-flowering, <a href='#Page_567'><b>567</b></a>.</span><br />
+<span style="margin-left: 2em;">White-flowering, <a href='#Page_567'><b>567</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Hyssopus officinalis, <a href='#Page_566'><b>566</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Indian Cress, <a href='#Page_388'><b>388</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Inula crithmifolia, <a href='#Page_397'><b>397</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; helenium, <a href='#Page_565'><b>565</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ipom&oelig;a batatas, <a href='#Page_99'><b>99</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Jamaica Cucumber, <a href='#Page_199'><b>199</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Japanese Yam, <a href='#Page_32'><b>32</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Jerusalem Artichoke, <a href='#Page_36'><b>36</b></a>.</span><br />
+<span style="margin-left: 2em;">Common White, <a href='#Page_37'><b>37</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-skinned, <a href='#Page_38'><b>38</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-skinned, <a href='#Page_38'><b>38</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow-skinned, <a href='#Page_38'><b>38</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Kale (see  "Borecole "), <a href='#Page_229'><b>229</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Kidney-bean, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Kohl Rabi, <a href='#Page_38'><b>38</b></a>.</span><br />
+<span style="margin-left: 2em;">Artichoke-leaved, <a href='#Page_40'><b>40</b></a>.</span><br />
+<span style="margin-left: 2em;">Cut-leaved, <a href='#Page_40'><b>40</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf White, <a href='#Page_40'><b>40</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Purple Vienna, <a href='#Page_40'><b>40</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White Vienna, <a href='#Page_40'><b>40</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_41'><b>41</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_41'><b>41</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_41'><b>41</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Lactuca intybacea, <a href='#Page_382'><b>382</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;   perennis, <a href='#Page_383'><b>383</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;   quercina, <a href='#Page_383'><b>383</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp;   sativa, <a href='#Page_357'><b>357</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lamb's Lettuce, <a href='#Page_339'><b>339</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Large-ribbed Borecole, <a href='#Page_273'><b>273</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Large Stinging Nettle, <a href='#Page_293'><b>293</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lathyrus sativus, <a href='#Page_502'><b>502</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; tuberosus, <a href='#Page_103'><b>103</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lavender, <a href='#Page_422'><b>422</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue-flowering, <a href='#Page_423'><b>423</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad-leaved, <a href='#Page_423'><b>423</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_423'><b>423</b></a>.</span><br />
+<span style="margin-left: 2em;">Narrow-leaved Blue-flowering, <a href='#Page_423'><b>423</b></a>.</span><br />
+<span style="margin-left: 2em;">Narrow-leaved White-flowering, <a href='#Page_423'><b>423</b></a>.</span><br />
+<span style="margin-left: 2em;">Spike, <a href='#Page_423'><b>423</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lavendula spica, <a href='#Page_422'><b>422</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Leaf-beet, or Swiss Chard, <a href='#Page_289'><b>289</b></a>.</span><br />
+<span style="margin-left: 2em;">&agrave; Carde Rouge, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Carde Jaune, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Great White, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-ribbed Curled, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-ribbed Scarlet Brazilian, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-ribbed Silver, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-ribbed Yellow Brazilian, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-stalked, <a href='#Page_291'><b>291</b></a>.</span><br />
+<span style="margin-left: 2em;">Sea-kale, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">Silver-leaf, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">Swiss Chard, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow-stalked, <a href='#Page_291'><b>291</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Leek, <a href='#Page_125'><b>125</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad Flag, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Flag, <a href='#Page_126'><b>126</b></a>.</span><br />
+<span style="margin-left: 2em;">Edinburgh Improved, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">English Flag, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Gros Court, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Gros de Rouen, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Jaune du Poitou, <a href='#Page_128'><b>128</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Flag, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Rouen, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Little Montagne, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">London Flag, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Flag, <a href='#Page_126'><b>126</b></a>.</span><br />
+<span style="margin-left: 2em;">Musselburgh, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Proliferous, <a href='#Page_128'><b>128</b></a>.</span><br />
+<span style="margin-left: 2em;">Scotch Flag, <a href='#Page_127'><b>127</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Early Netherland, <a href='#Page_128'><b>128</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Summer Brabant, <a href='#Page_128'><b>128</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Poitou, <a href='#Page_128'><b>128</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Leak-leaved Salsify, <a href='#Page_92'><b>92</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Leguminous Plants, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lentil, <a href='#Page_512'><b>512</b></a>.</span><br />
+<span style="margin-left: 2em;">Canada, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_512'><b>512</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_513'><b>513</b></a>.</span><br />
+<span style="margin-left: 2em;">Large, <a href='#Page_513'><b>513</b></a>.</span><br />
+<span style="margin-left: 2em;">One-flowered, <a href='#Page_513'><b>513</b></a>.</span><br />
+<span style="margin-left: 2em;">Petite, <a href='#Page_514'><b>514</b></a>.</span><br />
+<span style="margin-left: 2em;">Red, <a href='#Page_514'><b>514</b></a>.</span><br />
+<span style="margin-left: 2em;">Small, <a href='#Page_514'><b>514</b></a>.</span><br />
+<span style="margin-left: 2em;">Verte du Puy, <a href='#Page_513'><b>513</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow, <a href='#Page_512'><b>512</b></a>.</span><br />
+<span style="margin-left: 2em;">of Spain, <a href='#Page_502'><b>502</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Leontodon taraxacum, <a href='#Page_345'><b>345</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lepidium sativum, <a href='#Page_341'><b>341</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lettuce, <a href='#Page_357'><b>357</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lettuces, Cabbage, <a href='#Page_361'><b>361</b></a>.</span><br />
+<span style="margin-left: 2em;">American Brown Dutch, <a href='#Page_375'><b>375</b></a>.</span><br />
+<span style="margin-left: 2em;">Black-seeded Gotte, <a href='#Page_363'><b>363</b></a>.</span><br />
+<span style="margin-left: 2em;">Blond Versailles, <a href='#Page_373'><b>373</b></a>.</span><br />
+<span style="margin-left: 2em;">Boston Curled, <a href='#Page_364'><b>364</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown, <a href='#Page_370'><b>370</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown Batavian, <a href='#Page_361'><b>361</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown Dutch, Black-seeded, <a href='#Page_361'><b>361</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown Silesian, <a href='#Page_361'><b>361</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown Winter, <a href='#Page_362'><b>362</b></a>.</span><br />
+<span style="margin-left: 2em;">Button, <a href='#Page_372'><b>372</b></a>.</span><br />
+<span style="margin-left: 2em;">Capuchin, <a href='#Page_372'><b>372</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled, <a href='#Page_364'><b>364</b></a>.</span><br />
+<span style="margin-left: 2em;">De Malte, <a href='#Page_369'><b>369</b></a>.</span><br />
+<span style="margin-left: 2em;">Drumhead, <a href='#Page_369'><b>369</b></a>, <a href='#Page_374'><b>374</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Cape, <a href='#Page_362'><b>362</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf Dutch, <a href='#Page_365'><b>365</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Frame, <a href='#Page_365'><b>365</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Simpson, <a href='#Page_363'><b>363</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White Spring, <a href='#Page_363'><b>363</b></a>.</span><br />
+<span style="margin-left: 2em;">Endive-leaved, <a href='#Page_364'><b>364</b></a>.</span><br />
+<span style="margin-left: 2em;">English Endive-like Curled-leaved, <a href='#Page_364'><b>364</b></a>.</span><br />
+<span style="margin-left: 2em;">Gotte lente &agrave; Monter, <a href='#Page_371'><b>371</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Ball, <a href='#Page_372'><b>372</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Curled, <a href='#Page_364'><b>364</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Dutch, <a href='#Page_365'><b>365</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Winter, <a href='#Page_365'><b>365</b></a>.</span><br />
+<span style="margin-left: 2em;">Grosse Brune Paresseuse, <a href='#Page_367'><b>367</b></a>.</span><br />
+<span style="margin-left: 2em;">Hammersmith Hardy, <a href='#Page_365'><b>365</b></a>.</span><br />
+<span style="margin-left: 2em;">Hardy Green Hammersmith, <a href='#Page_365'><b>365</b></a>.</span><br />
+<span style="margin-left: 2em;">Hardy Hammersmith, <a href='#Page_372'><b>372</b></a>.</span><br />
+<span style="margin-left: 2em;">Hardy Winter Cabbage, <a href='#Page_365'><b>365</b></a>.</span><br />
+<span style="margin-left: 2em;">Hative de Simpson, <a href='#Page_363'><b>363</b></a>.</span><br />
+<span style="margin-left: 2em;">Ice, <a href='#Page_366'><b>366</b></a>, <a href='#Page_369'><b>369</b></a>.</span><br />
+<span style="margin-left: 2em;">Ice Cos, <a href='#Page_369'><b>369</b></a>.</span><br />
+<span style="margin-left: 2em;">Imperial Head, <a href='#Page_366'><b>366</b></a>.</span><br />
+<span style="margin-left: 2em;">India, <a href='#Page_367'><b>367</b></a>.</span><br />
+<span style="margin-left: 2em;">Laitue Chicor&eacute;e, <a href='#Page_364'><b>364</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Brown Cabbage, <a href='#Page_367'><b>367</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Brown Winter, <a href='#Page_362'><b>362</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Drumhead, <a href='#Page_374'><b>374</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Golden Summer, <a href='#Page_375'><b>375</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Gray, <a href='#Page_367'><b>367</b></a>.</span><br />
+<span style="margin-left: 2em;">Large India, <a href='#Page_367'><b>367</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Red, <a href='#Page_368'><b>368</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Winter, <a href='#Page_368'><b>368</b></a>.</span><br />
+<span style="margin-left: 2em;">Large White, <a href='#Page_371'><b>371</b></a>.</span><br />
+<span style="margin-left: 2em;">Madeira, <a href='#Page_368'><b>368</b></a>.</span><br />
+<span style="margin-left: 2em;">Malta, <a href='#Page_369'><b>369</b></a>.</span><br />
+<span style="margin-left: 2em;">Mammoth, <a href='#Page_367'><b>367</b></a>.</span><br />
+<span style="margin-left: 2em;">Marseilles, <a href='#Page_361'><b>361</b></a>.</span><br />
+<span style="margin-left: 2em;">Mogul, <a href='#Page_367'><b>367</b></a>.</span><br />
+<span style="margin-left: 2em;">Morine, <a href='#Page_365'><b>365</b></a>.</span><br />
+<span style="margin-left: 2em;">Naples, <a href='#Page_369'><b>369</b></a>.</span><br />
+<span style="margin-left: 2em;">Neapolitan, <a href='#Page_369'><b>369</b></a>.</span><br />
+<span style="margin-left: 2em;">Palatine, <a href='#Page_370'><b>370</b></a>.</span><br />
+<span style="margin-left: 2em;">Passion, <a href='#Page_368'><b>368</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-bordered, <a href='#Page_373'><b>373</b></a>.</span><br />
+<span style="margin-left: 2em;">Rouge Charteuse, <a href='#Page_368'><b>368</b></a>.</span><br />
+<span style="margin-left: 2em;">Royal, <a href='#Page_371'><b>371</b></a>.</span><br />
+<span style="margin-left: 2em;">Royal Cape, <a href='#Page_362'><b>362</b></a>.</span><br />
+<span style="margin-left: 2em;">Sanguine &agrave; Graine Blanche, <a href='#Page_370'><b>370</b></a>.</span><br />
+<span style="margin-left: 2em;">Sanguine &agrave; Graine Noire, <a href='#Page_370'><b>370</b></a>.</span><br />
+<span style="margin-left: 2em;">Spanish, <a href='#Page_374'><b>374</b></a>.</span><br />
+<span style="margin-left: 2em;">Spotted, Black-seeded, <a href='#Page_370'><b>370</b></a>.</span><br />
+<span style="margin-left: 2em;">Spotted, White-seeded, <a href='#Page_370'><b>370</b></a>.</span><br />
+<span style="margin-left: 2em;">Stone Tennis-ball, <a href='#Page_371'><b>371</b></a>.</span><br />
+<span style="margin-left: 2em;">Sugar, <a href='#Page_371'><b>371</b></a>, <a href='#Page_373'><b>373</b></a>.</span><br />
+<span style="margin-left: 2em;">Summer Blond, <a href='#Page_371'><b>371</b></a>.</span><br />
+<span style="margin-left: 2em;">Summer Cabbage, <a href='#Page_371'><b>371</b></a>.</span><br />
+<span style="margin-left: 2em;">Summer Cape, <a href='#Page_362'><b>362</b></a>.</span><br />
+<span style="margin-left: 2em;">Swedish, <a href='#Page_373'><b>373</b></a>.</span><br />
+<span style="margin-left: 2em;">Tennis-ball, <a href='#Page_372'><b>372</b></a>.</span><br />
+<span style="margin-left: 2em;">Turkey Cabbage, <a href='#Page_366'><b>366</b></a>, <a href='#Page_373'><b>373</b></a>.</span><br />
+<span style="margin-left: 2em;">Union, <a href='#Page_366'><b>366</b></a>.</span><br />
+<span style="margin-left: 2em;">Versailles, <a href='#Page_373'><b>373</b></a>.</span><br />
+<span style="margin-left: 2em;">Victoria, <a href='#Page_373'><b>373</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_369'><b>369</b></a>.</span><br />
+<span style="margin-left: 2em;">White Batavian, <a href='#Page_374'><b>374</b></a>.</span><br />
+<span style="margin-left: 2em;">White Dutch, <a href='#Page_375'><b>375</b></a>.</span><br />
+<span style="margin-left: 2em;">White Gotte, Black-seeded, <a href='#Page_374'><b>374</b></a>.</span><br />
+<span style="margin-left: 2em;">White Gotte, White-seeded, <a href='#Page_374'><b>374</b></a>.</span><br />
+<span style="margin-left: 2em;">White Silesian, <a href='#Page_374'><b>374</b></a>.</span><br />
+<span style="margin-left: 2em;">White Stone Cabbage, <a href='#Page_375'><b>375</b></a>.</span><br />
+<span style="margin-left: 2em;">White Tennis-ball, <a href='#Page_374'><b>374</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow-seeded Brown Dutch, <a href='#Page_375'><b>375</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lettuces, Cos, <a href='#Page_376'><b>376</b></a>.</span><br />
+<span style="margin-left: 2em;">Ady's Fine Large, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">&agrave; Feuille de Ch&ecirc;ne, <a href='#Page_380'><b>380</b></a>.</span><br />
+<span style="margin-left: 2em;">Aleppo, <a href='#Page_380'><b>380</b></a>.</span><br />
+<span style="margin-left: 2em;">Alphange, Black-seeded, <a href='#Page_376'><b>376</b></a>.</span><br />
+<span style="margin-left: 2em;">Alphange, White-seeded, <a href='#Page_376'><b>376</b></a>.</span><br />
+<span style="margin-left: 2em;">Artichoke-leaved, <a href='#Page_377'><b>377</b></a>.</span><br />
+<span style="margin-left: 2em;">Bath, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">Bath Green, <a href='#Page_377'><b>377</b></a>.</span><br />
+<span style="margin-left: 2em;">Bearfield, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">Bloody, <a href='#Page_380'><b>380</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">Endive-leaved, <a href='#Page_382'><b>382</b></a>.</span><br />
+<span style="margin-left: 2em;">Florence, Black-seeded, <a href='#Page_376'><b>376</b></a>.</span><br />
+<span style="margin-left: 2em;">Florence, White-seeded, <a href='#Page_376'><b>376</b></a>.</span><br />
+<span style="margin-left: 2em;">Gray Paris, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Paris, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Winter, <a href='#Page_379'><b>379</b></a>.</span><br />
+<span style="margin-left: 2em;">Kensington, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">London White, <a href='#Page_382'><b>382</b></a>.</span><br />
+<span style="margin-left: 2em;">Magnum Bonum, <a href='#Page_376'><b>376</b></a>.</span><br />
+<span style="margin-left: 2em;">Monstrous Brown, <a href='#Page_379'><b>379</b></a>.</span><br />
+<span style="margin-left: 2em;">Oak-leaved, <a href='#Page_380'><b>380</b></a>, <a href='#Page_383'><b>383</b></a>.</span><br />
+<span style="margin-left: 2em;">Panach&eacute;e &agrave; Graine Noire, <a href='#Page_380'><b>380</b></a>.</span><br />
+<span style="margin-left: 2em;">Perennial, <a href='#Page_383'><b>383</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-spotted, <a href='#Page_380'><b>380</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Winter, <a href='#Page_380'><b>380</b></a>.</span><br />
+<span style="margin-left: 2em;">Spinach Lettuce, <a href='#Page_383'><b>383</b></a>.</span><br />
+<span style="margin-left: 2em;">Spotted, Black-seeded, <a href='#Page_380'><b>380</b></a>.</span><br />
+<span style="margin-left: 2em;">Spotted, White-seeded, <a href='#Page_381'><b>381</b></a>.</span><br />
+<span style="margin-left: 2em;">Sutton's Berkshire Brown, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">Sutton's Superb Green, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">Sutton's Superb White, <a href='#Page_382'><b>382</b></a>.</span><br />
+<span style="margin-left: 2em;">Two-headed, <a href='#Page_379'><b>379</b></a>.</span><br />
+<span style="margin-left: 2em;">Waite's White, <a href='#Page_381'><b>381</b></a>.</span><br />
+<span style="margin-left: 2em;">Wellington, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">White Brunoy, Black-seeded, <a href='#Page_381'><b>381</b></a>.</span><br />
+<span style="margin-left: 2em;">White Brunoy, White-seeded, <a href='#Page_381'><b>381</b></a>.</span><br />
+<span style="margin-left: 2em;">White Paris, <a href='#Page_382'><b>382</b></a>.</span><br />
+<span style="margin-left: 2em;">White-seeded Brown, <a href='#Page_378'><b>378</b></a>.</span><br />
+<span style="margin-left: 2em;">Wood's Improved Bath, <a href='#Page_378'><b>378</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Licorice, <a href='#Page_567'><b>567</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ligusticum levisticum, <a href='#Page_424'><b>424</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lima Bean, <a href='#Page_495'><b>495</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_496'><b>496</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Long-podded Dolichos, <a href='#Page_494'><b>494</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lotus tetragonolobus, <a href='#Page_559'><b>559</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lovage, <a href='#Page_424'><b>424</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Love-apple, <a href='#Page_639'><b>639</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lupine, <a href='#Page_514'><b>514</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_515'><b>515</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow, <a href='#Page_515'><b>515</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Lupinus albus, <a href='#Page_515'><b>515</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; luteus, <a href='#Page_515'><b>515</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">M&acirc;che, <a href='#Page_339'><b>339</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Madras Radish, <a href='#Page_384'><b>384</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Malabar Nightshade, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">Baselle Blanche, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">Baselle Rouge, <a href='#Page_293'><b>293</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-leaved Chinese, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">Red, <a href='#Page_293'><b>293</b></a>.</span><br />
+<span style="margin-left: 2em;">Tr&egrave;s Large Feuille de Chine, <a href='#Page_292'><b>292</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_292'><b>292</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Malabar Spinach, <a href='#Page_292'><b>292</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Mallow, Curled-leaved, <a href='#Page_384'><b>384</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Malva crispa, <a href='#Page_384'><b>384</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Marigold, <a href='#Page_425'><b>425</b></a>.</span><br />
+<span style="margin-left: 2em;">Childing, <a href='#Page_426'><b>426</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Orange-flowered, <a href='#Page_426'><b>426</b></a>.</span><br />
+<span style="margin-left: 2em;">Double Lemon-flowering, <a href='#Page_426'><b>426</b></a>.</span><br />
+<span style="margin-left: 2em;">Double Orange-flowering, <a href='#Page_426'><b>426</b></a>.</span><br />
+<span style="margin-left: 2em;">Lemon-flowered, <a href='#Page_426'><b>426</b></a>.</span><br />
+<span style="margin-left: 2em;">Pot, <a href='#Page_425'><b>425</b></a>.</span><br />
+<span style="margin-left: 2em;">Proliferous, <a href='#Page_426'><b>426</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Marjoram, <a href='#Page_427'><b>427</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_427'><b>427</b></a>.</span><br />
+<span style="margin-left: 2em;">Knotted, <a href='#Page_427'><b>427</b></a>.</span><br />
+<span style="margin-left: 2em;">Pot, <a href='#Page_428'><b>428</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet, <a href='#Page_427'><b>427</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter Sweet, <a href='#Page_429'><b>429</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Marsh Speedwell, <a href='#Page_316'><b>316</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Martynia, <a href='#Page_612'><b>612</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; proboscidea, <a href='#Page_612'><b>612</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Marrubium vulgare, <a href='#Page_566'><b>566</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Maw, <a href='#Page_569'><b>569</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Medicago orbicularis, <a href='#Page_398'><b>398</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Medicinal Plants, <a href='#Page_561'><b>561</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Melissa officinalis, <a href='#Page_409'><b>409</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Melon, <a href='#Page_181'><b>181</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Melon, Musk, <a href='#Page_183'><b>183</b></a>.</span><br />
+<span style="margin-left: 2em;">Beechwood, <a href='#Page_184'><b>184</b></a>.</span><br />
+<span style="margin-left: 2em;">Black-rock Cantaloupe, <a href='#Page_184'><b>184</b></a>.</span><br />
+<span style="margin-left: 2em;">Christiana, <a href='#Page_184'><b>184</b></a>.</span><br />
+<span style="margin-left: 2em;">Citron, <a href='#Page_185'><b>185</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Musk, <a href='#Page_186'><b>186</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Cantaloupe, <a href='#Page_185'><b>185</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Citron, <a href='#Page_185'><b>185</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-fleshed Citron, <a href='#Page_185'><b>185</b></a>.</span><br />
+<span style="margin-left: 2em;">Hardy Ridge, <a href='#Page_186'><b>186</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-ribbed Netted Musk, <a href='#Page_186'><b>186</b></a>.</span><br />
+<span style="margin-left: 2em;">Munroe's Green Flesh, <a href='#Page_186'><b>186</b></a>.</span><br />
+<span style="margin-left: 2em;">Nutmeg, <a href='#Page_187'><b>187</b></a>.</span><br />
+<span style="margin-left: 2em;">Orange Cantaloupe, <a href='#Page_187'><b>187</b></a>.</span><br />
+<span style="margin-left: 2em;">Pine-apple, <a href='#Page_187'><b>187</b></a>.</span><br />
+<span style="margin-left: 2em;">Prescott's Cantaloupe, <a href='#Page_187'><b>187</b></a>.</span><br />
+<span style="margin-left: 2em;">Skillman's Fine-netted, <a href='#Page_188'><b>188</b></a>.</span><br />
+<span style="margin-left: 2em;">Victory of Bath, <a href='#Page_188'><b>188</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Melon, Persian varieties, <a href='#Page_188'><b>188</b></a>.</span><br />
+<span style="margin-left: 2em;">Dampsha, <a href='#Page_189'><b>189</b></a>.</span><br />
+<span style="margin-left: 2em;">Daree, <a href='#Page_189'><b>189</b></a>.</span><br />
+<span style="margin-left: 2em;">Geree, <a href='#Page_189'><b>189</b></a>.</span><br />
+<span style="margin-left: 2em;">Germek, <a href='#Page_190'><b>190</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Hoosainee, <a href='#Page_190'><b>190</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Valencia, <a href='#Page_190'><b>190</b></a>.</span><br />
+<span style="margin-left: 2em;">Ispahan, <a href='#Page_190'><b>190</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Germek, <a href='#Page_190'><b>190</b></a>.</span><br />
+<span style="margin-left: 2em;">Melon of Keiseng, <a href='#Page_191'><b>191</b></a>.</span><br />
+<span style="margin-left: 2em;">Melon of Seen, <a href='#Page_191'><b>191</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Germek, <a href='#Page_191'><b>191</b></a>.</span><br />
+<span style="margin-left: 2em;">Striped Hoosainee, <a href='#Page_192'><b>192</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet Ispahan, <a href='#Page_190'><b>190</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Melon, Water, <a href='#Page_192'><b>192</b></a>.</span><br />
+<span style="margin-left: 2em;">Apple-seeded, <a href='#Page_193'><b>193</b></a>.</span><br />
+<span style="margin-left: 2em;">Black Spanish, <a href='#Page_193'><b>193</b></a>.</span><br />
+<span style="margin-left: 2em;">Bradford, <a href='#Page_193'><b>193</b></a>.</span><br />
+<span style="margin-left: 2em;">California Pie, <a href='#Page_197'><b>197</b></a>.</span><br />
+<span style="margin-left: 2em;">Carolina, <a href='#Page_194'><b>194</b></a>.</span><br />
+<span style="margin-left: 2em;">Citron, <a href='#Page_194'><b>194</b></a>.</span><br />
+<span style="margin-left: 2em;">Clarendon, <a href='#Page_194'><b>194</b></a>.</span><br />
+<span style="margin-left: 2em;">Dark-speckled, <a href='#Page_194'><b>194</b></a>.</span><br />
+<span style="margin-left: 2em;">Ice-cream, <a href='#Page_195'><b>195</b></a>.</span><br />
+<span style="margin-left: 2em;">Imperial, <a href='#Page_195'><b>195</b></a>.</span><br />
+<span style="margin-left: 2em;">Mountain Sprout, <a href='#Page_195'><b>195</b></a>.</span><br />
+<span style="margin-left: 2em;">Mountain Sweet, <a href='#Page_196'><b>196</b></a>.</span><br />
+<span style="margin-left: 2em;">Odell's Large White, <a href='#Page_196'><b>196</b></a>.</span><br />
+<span style="margin-left: 2em;">Orange, <a href='#Page_197'><b>197</b></a>.</span><br />
+<span style="margin-left: 2em;">Pie, <a href='#Page_197'><b>197</b></a>.</span><br />
+<span style="margin-left: 2em;">Ravenscroft, <a href='#Page_198'><b>198</b></a>.</span><br />
+<span style="margin-left: 2em;">Spanish, <a href='#Page_193'><b>193</b></a>.</span><br />
+<span style="margin-left: 2em;">Souter, <a href='#Page_198'><b>198</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Mentha piperita, <a href='#Page_435'><b>435</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; viridis, <a href='#Page_444'><b>444</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Miscellaneous Vegetables, <a href='#Page_592'><b>592</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Morchella esculenta, <a href='#Page_588'><b>588</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Morel, <a href='#Page_588'><b>588</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Morelle, <a href='#Page_288'><b>288</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Mountain Spinach, <a href='#Page_296'><b>296</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Murciana, <a href='#Page_274'><b>274</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Mushroom, <a href='#Page_580'><b>580</b></a>.</span><br />
+<span style="margin-left: 2em;">Blewits, <a href='#Page_586'><b>586</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Hats, <a href='#Page_586'><b>586</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_580'><b>580</b></a>.</span><br />
+<span style="margin-left: 2em;">Di Genoa, <a href='#Page_587'><b>587</b></a>.</span><br />
+<span style="margin-left: 2em;">Fairy-ring, <a href='#Page_587'><b>587</b></a>.</span><br />
+<span style="margin-left: 2em;">St. George's, <a href='#Page_585'><b>585</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet, <a href='#Page_585'><b>585</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Musk-melon, <a href='#Page_183'><b>183</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Mustard, <a href='#Page_385'><b>385</b></a>.</span><br />
+<span style="margin-left: 2em;">&agrave; Feuille de Chou, <a href='#Page_386'><b>386</b></a>.</span><br />
+<span style="margin-left: 2em;">Black, <a href='#Page_385'><b>385</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown, <a href='#Page_385'><b>385</b></a>.</span><br />
+<span style="margin-left: 2em;">Cabbage-leaved, <a href='#Page_386'><b>386</b></a>.</span><br />
+<span style="margin-left: 2em;">Chinese, <a href='#Page_386'><b>386</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled, <a href='#Page_387'><b>387</b></a>.</span><br />
+<span style="margin-left: 2em;">Cut-leaved, <a href='#Page_387'><b>387</b></a>.</span><br />
+<span style="margin-left: 2em;">Lacin&eacute;e, <a href='#Page_387'><b>387</b></a>.</span><br />
+<span style="margin-left: 2em;">Pekin, <a href='#Page_386'><b>386</b></a>.</span><br />
+<span style="margin-left: 2em;">Red, <a href='#Page_385'><b>385</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_387'><b>387</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Napolean Pea, or Vetch, <a href='#Page_558'><b>558</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Nasturtium, <a href='#Page_388'><b>388</b></a>.</span><br />
+<span style="margin-left: 2em;">Dark-flowering, <a href='#Page_390'><b>390</b></a>.</span><br />
+<span style="margin-left: 2em;">Small, <a href='#Page_390'><b>390</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall, <a href='#Page_389'><b>389</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated, <a href='#Page_390'><b>390</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Nasturtium armoracia, <a href='#Page_356'><b>356</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; officinale, <a href='#Page_401'><b>401</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Nettle, <a href='#Page_293'><b>293</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">New-Zealand Spinach, <a href='#Page_295'><b>295</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Nicotiana, <a href='#Page_633'><b>633</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; tabacum, <a href='#Page_634'><b>634</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; rustica, <a href='#Page_637'><b>637</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Nigella sativa, <a href='#Page_429'><b>429</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Nut Rush, <a href='#Page_34'><b>34</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Oca, <a href='#Page_41'><b>41</b></a>.</span><br />
+<span style="margin-left: 2em;">Blanca, <a href='#Page_42'><b>42</b></a>.</span><br />
+<span style="margin-left: 2em;">Colorado, <a href='#Page_42'><b>42</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ocra, <a href='#Page_614'><b>614</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ocymum basilicum, <a href='#Page_410'><b>410</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; minimum, <a href='#Page_411'><b>411</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">&OElig;nothera biennis, <a href='#Page_35'><b>35</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Oily Grain, <a href='#Page_561'><b>561</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Oil Radish, <a href='#Page_613'><b>613</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Okra, <a href='#Page_614'><b>614</b></a>.</span><br />
+<span style="margin-left: 2em;">Buist's Dwarf, <a href='#Page_615'><b>615</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf, <a href='#Page_615'><b>615</b></a>.</span><br />
+<span style="margin-left: 2em;">Giant, <a href='#Page_616'><b>616</b></a>.</span><br />
+<span style="margin-left: 2em;">Pendent-podded, <a href='#Page_616'><b>616</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall, <a href='#Page_616'><b>616</b></a>.</span><br />
+<span style="margin-left: 2em;">White-podded, <a href='#Page_616'><b>616</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Oleraceous Plants, <a href='#Page_406'><b>406</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Onion, <a href='#Page_129'><b>129</b></a>.</span><br />
+<span style="margin-left: 2em;">Blanc Hatif, <a href='#Page_133'><b>133</b></a>.</span><br />
+<span style="margin-left: 2em;">Blanc Hatif de Nocera, <a href='#Page_132'><b>132</b></a>.</span><br />
+<span style="margin-left: 2em;">Blood-red, <a href='#Page_130'><b>130</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown Deptford, <a href='#Page_132'><b>132</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown Portugal, <a href='#Page_131'><b>131</b></a>.</span><br />
+<span style="margin-left: 2em;">Brown Spanish, <a href='#Page_131'><b>131</b></a>.</span><br />
+<span style="margin-left: 2em;">Brunswick Deep Blood-red, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Cambrai, <a href='#Page_131'><b>131</b></a>.</span><br />
+<span style="margin-left: 2em;">Cambridge, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">Corn&eacute; de B&oelig;uf, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">Cow-horn, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">Danvers, <a href='#Page_131'><b>131</b></a>.</span><br />
+<span style="margin-left: 2em;">Danvers Yellow, <a href='#Page_131'><b>131</b></a>.</span><br />
+<span style="margin-left: 2em;">De Belle Garde, <a href='#Page_135'><b>135</b></a>.</span><br />
+<span style="margin-left: 2em;">De James, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">De Mad&egrave;re Plat, <a href='#Page_140'><b>140</b></a>.</span><br />
+<span style="margin-left: 2em;">De Mad&egrave;re Rond, <a href='#Page_135'><b>135</b></a>.</span><br />
+<span style="margin-left: 2em;">Deptford, <a href='#Page_132'><b>132</b></a>.</span><br />
+<span style="margin-left: 2em;">Double Tige, <a href='#Page_140'><b>140</b></a>.</span><br />
+<span style="margin-left: 2em;">Dutch, <a href='#Page_139'><b>139</b></a>.</span><br />
+<span style="margin-left: 2em;">Dutch Blood-red, <a href='#Page_130'><b>130</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Lisbon, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Red Wethersfield, <a href='#Page_133'><b>133</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Silver Nocera, <a href='#Page_132'><b>132</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Silver-skin, <a href='#Page_133'><b>133</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Small Silver Nocera, <a href='#Page_132'><b>132</b></a>.</span><br />
+<span style="margin-left: 2em;">Egyptian, <a href='#Page_139'><b>139</b></a>.</span><br />
+<span style="margin-left: 2em;">Essex, <a href='#Page_139'><b>139</b></a>.</span><br />
+<span style="margin-left: 2em;">Flanders, <a href='#Page_139'><b>139</b></a>.</span><br />
+<span style="margin-left: 2em;">Flat Madeira, <a href='#Page_140'><b>140</b></a>.</span><br />
+<span style="margin-left: 2em;">French Blood-red, <a href='#Page_130'><b>130</b></a>.</span><br />
+<span style="margin-left: 2em;">Fusiform, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">Intermediate Red Wethersfield, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">James's Keeping, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">James's Long-keeping, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">Jaune des Vertus, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Globe Tripoli, <a href='#Page_135'><b>135</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Red, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">Lisbon, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">Madeira, <a href='#Page_135'><b>135</b></a>.</span><br />
+<span style="margin-left: 2em;">New Deep Blood-red, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Oporto, <a href='#Page_131'><b>131</b></a>.</span><br />
+<span style="margin-left: 2em;">Pale-red, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Paris Straw-colored, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Pear-shaped, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Potato, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Romain, <a href='#Page_135'><b>135</b></a>.</span><br />
+<span style="margin-left: 2em;">Rouge Pale, de Niort, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Rouge tr&egrave;s Fonc&eacute; de Brunswick, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Silver-skin, <a href='#Page_137'><b>137</b></a>.</span><br />
+<span style="margin-left: 2em;">Silver-skin of New England, <a href='#Page_142'><b>142</b></a>.</span><br />
+<span style="margin-left: 2em;">Soufre d'Espagne. <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">Spanish, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">Strasburg, <a href='#Page_139'><b>139</b></a>.</span><br />
+<span style="margin-left: 2em;">St. Thomas, <a href='#Page_130'><b>130</b></a>.</span><br />
+<span style="margin-left: 2em;">Top, <a href='#Page_139'><b>139</b></a>.</span><br />
+<span style="margin-left: 2em;">Tree, <a href='#Page_139'><b>139</b></a>.</span><br />
+<span style="margin-left: 2em;">Tripoli, <a href='#Page_140'><b>140</b></a>.</span><br />
+<span style="margin-left: 2em;">Two-bladed, <a href='#Page_140'><b>140</b></a>.</span><br />
+<span style="margin-left: 2em;">Underground, <a href='#Page_136'><b>136</b></a>.</span><br />
+<span style="margin-left: 2em;">Wethersfield Large Red, <a href='#Page_134'><b>134</b></a>.</span><br />
+<span style="margin-left: 2em;">White Florence, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">White Globe, <a href='#Page_140'><b>140</b></a>.</span><br />
+<span style="margin-left: 2em;">White Lisbon, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">White Nocera, <a href='#Page_132'><b>132</b></a>.</span><br />
+<span style="margin-left: 2em;">White Portugal, <a href='#Page_137'><b>137</b></a>&mdash;<a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">White Reading, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">White Spanish, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow, <a href='#Page_142'><b>142</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Globe, <a href='#Page_141'><b>141</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Strasburg, <a href='#Page_139'><b>139</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Oosung, <a href='#Page_168'><b>168</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Orach, <a href='#Page_296'><b>296</b></a>.</span><br />
+<span style="margin-left: 2em;">Dark-green, <a href='#Page_297'><b>297</b></a>.</span><br />
+<span style="margin-left: 2em;">Dark-purple, <a href='#Page_298'><b>298</b></a>.</span><br />
+<span style="margin-left: 2em;">Dark-red, <a href='#Page_298'><b>298</b></a>.</span><br />
+<span style="margin-left: 2em;">Deep-green, <a href='#Page_297'><b>297</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_297'><b>297</b></a>.</span><br />
+<span style="margin-left: 2em;">Lurid, <a href='#Page_298'><b>298</b></a>.</span><br />
+<span style="margin-left: 2em;">Pale-green, <a href='#Page_299'><b>299</b></a>.</span><br />
+<span style="margin-left: 2em;">Pale-red, <a href='#Page_298'><b>298</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_298'><b>298</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-bordered Green, <a href='#Page_299'><b>299</b></a>.</span><br />
+<span style="margin-left: 2em;">Red, <a href='#Page_298'><b>298</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-stalked Green, <a href='#Page_299'><b>299</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-stalked White, <a href='#Page_299'><b>299</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_299'><b>299</b></a>.</span><br />
+<span style="margin-left: 2em;">White French Spinach, <a href='#Page_299'><b>299</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow, <a href='#Page_299'><b>299</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Origanum heracleoticum, <a href='#Page_429'><b>429</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; marjorana, <a href='#Page_427'><b>427</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; onites, <a href='#Page_428'><b>428</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; vulgare, <a href='#Page_427'><b>427</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Osmorrhiza odorata, <a href='#Page_399'><b>399</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Oxalis, <a href='#Page_41'><b>41</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; acetocella, <a href='#Page_404'><b>404</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; crenata, <a href='#Page_41'><b>41</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Deppei, <a href='#Page_43'><b>43</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Deppe's, <a href='#Page_43'><b>43</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Red Tuberous-rooted, <a href='#Page_42'><b>42</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; Tuberous-rooted, <a href='#Page_41'><b>41</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; White-rooted, <a href='#Page_42'><b>42</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Oyster-plant, <a href='#Page_92'><b>92</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Pak-Ch&ouml;i, <a href='#Page_275'><b>275</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Palmate-leaved Rhubarb, <a href='#Page_573'><b>573</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Papangaye, <a href='#Page_198'><b>198</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Papanjay, <a href='#Page_198'><b>198</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Papaver somniferum, <a href='#Page_569'><b>569</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Parsley, <a href='#Page_430'><b>430</b></a>.</span><br />
+<span style="margin-left: 2em;">Celery, <a href='#Page_434'><b>434</b></a>.</span><br />
+<span style="margin-left: 2em;">Celery-leaved, <a href='#Page_434'><b>434</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_433'><b>433</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled, <a href='#Page_432'><b>432</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Curled, <a href='#Page_432'><b>432</b></a>.</span><br />
+<span style="margin-left: 2em;">Hamburg, <a href='#Page_433'><b>433</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-rooted, <a href='#Page_433'><b>433</b></a>.</span><br />
+<span style="margin-left: 2em;">Mitchell's Matchless Winter, <a href='#Page_432'><b>432</b></a>.</span><br />
+<span style="margin-left: 2em;">Myatt's Extra Fine Curled, <a href='#Page_432'><b>432</b></a>.</span><br />
+<span style="margin-left: 2em;">Myatt's Garnishing, <a href='#Page_432'><b>432</b></a>.</span><br />
+<span style="margin-left: 2em;">Myatt's Triple-curled, <a href='#Page_432'><b>432</b></a>.</span><br />
+<span style="margin-left: 2em;">Naples, <a href='#Page_434'><b>434</b></a>.</span><br />
+<span style="margin-left: 2em;">Neapolitan, <a href='#Page_434'><b>434</b></a>.</span><br />
+<span style="margin-left: 2em;">Plain, <a href='#Page_433'><b>433</b></a>.</span><br />
+<span style="margin-left: 2em;">Rendle's Treble Garnishing, <a href='#Page_433'><b>433</b></a>.</span><br />
+<span style="margin-left: 2em;">Sutton's Dwarf Curled, <a href='#Page_432'><b>432</b></a>.</span><br />
+<span style="margin-left: 2em;">Turnip-rooted, <a href='#Page_433'><b>433</b></a>.</span><br />
+<span style="margin-left: 2em;">Usher's Dwarf Curled, <a href='#Page_432'><b>432</b></a>.</span><br />
+<span style="margin-left: 2em;">Windsor Curled, <a href='#Page_432'><b>432</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Parsley-pert, <a href='#Page_396'><b>396</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Parsnip, <a href='#Page_45'><b>45</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_49'><b>49</b></a>.</span><br />
+<span style="margin-left: 2em;">Dutch, <a href='#Page_49'><b>49</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Short Horn, <a href='#Page_49'><b>49</b></a>.</span><br />
+<span style="margin-left: 2em;">Guernsey, <a href='#Page_49'><b>49</b></a>.</span><br />
+<span style="margin-left: 2em;">Hollow-crowned, <a href='#Page_50'><b>50</b></a>.</span><br />
+<span style="margin-left: 2em;">Hollow-crowned Guernsey, <a href='#Page_50'><b>50</b></a>.</span><br />
+<span style="margin-left: 2em;">Hollow-headed, <a href='#Page_50'><b>50</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Jersey, <a href='#Page_50'><b>50</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Smooth Dutch, <a href='#Page_49'><b>49</b></a>.</span><br />
+<span style="margin-left: 2em;">Panais de Siam, <a href='#Page_50'><b>50</b></a>.</span><br />
+<span style="margin-left: 2em;">Panais Long, <a href='#Page_49'><b>49</b></a>.</span><br />
+<span style="margin-left: 2em;">Panais Rond, <a href='#Page_50'><b>50</b></a>.</span><br />
+<span style="margin-left: 2em;">Siam, <a href='#Page_50'><b>50</b></a>.</span><br />
+<span style="margin-left: 2em;">Swelling, <a href='#Page_49'><b>49</b></a>.</span><br />
+<span style="margin-left: 2em;">Turnip-rooted, <a href='#Page_50'><b>50</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow, <a href='#Page_50'><b>50</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Parsnip Chervil, <a href='#Page_31'><b>31</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pastinaca sativa, <a href='#Page_45'><b>45</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Patience, <a href='#Page_299'><b>299</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Patience Dock, <a href='#Page_299'><b>299</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pea, <a href='#Page_516'><b>516</b></a>.</span><br />
+<span style="margin-left: 2em;">Auvergne, <a href='#Page_520'><b>520</b></a>.</span><br />
+<span style="margin-left: 2em;">Batt's Wonder, <a href='#Page_521'><b>521</b></a>.</span><br />
+<span style="margin-left: 2em;">Beck's Eclipse, <a href='#Page_524'><b>524</b></a>.</span><br />
+<span style="margin-left: 2em;">Beck's Gem, <a href='#Page_545'><b>545</b></a>, <a href='#Page_549'><b>549</b></a>.</span><br />
+<span style="margin-left: 2em;">Beck's Morning-star, <a href='#Page_551'><b>551</b></a>.</span><br />
+<span style="margin-left: 2em;">Beck's Prize-taker, <a href='#Page_521'><b>521</b></a>.</span><br />
+<span style="margin-left: 2em;">Bedman's Imperial, <a href='#Page_521'><b>521</b></a>.</span><br />
+<span style="margin-left: 2em;">Bellamy's Early Green Marrow, <a href='#Page_522'><b>522</b></a>.</span><br />
+<span style="margin-left: 2em;">Bishop's Early Dwarf, <a href='#Page_522'><b>522</b></a>.</span><br />
+<span style="margin-left: 2em;">Bishop's New Long-podded, <a href='#Page_523'><b>523</b></a>.</span><br />
+<span style="margin-left: 2em;">Black-eyed Marrow, <a href='#Page_523'><b>523</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Cimeter, <a href='#Page_524'><b>524</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Fan, <a href='#Page_526'><b>526</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Imperial, <a href='#Page_524'><b>524</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Prussian, <a href='#Page_525'><b>525</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Sabre, <a href='#Page_524'><b>524</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue Spanish Dwarf, <a href='#Page_526'><b>526</b></a>.</span><br />
+<span style="margin-left: 2em;">British Queen, <a href='#Page_526'><b>526</b></a>.</span><br />
+<span style="margin-left: 2em;">Brompton Hotspur, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Burbridge's Eclipse, <a href='#Page_527'><b>527</b></a>.</span><br />
+<span style="margin-left: 2em;">Bush, <a href='#Page_549'><b>549</b></a>.</span><br />
+<span style="margin-left: 2em;">Carter's Earliest, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Carter's Eclipse, <a href='#Page_528'><b>528</b></a>.</span><br />
+<span style="margin-left: 2em;">Carter's Victoria, <a href='#Page_528'><b>528</b></a>.</span><br />
+<span style="margin-left: 2em;">Cedo Nulli, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Champion of England, <a href='#Page_536'><b>536</b></a>.</span><br />
+<span style="margin-left: 2em;">Champion of Paris, <a href='#Page_530'><b>530</b></a>.</span><br />
+<span style="margin-left: 2em;">Charlton, <a href='#Page_528'><b>528</b></a>.</span><br />
+<span style="margin-left: 2em;">Charlton Hotspur, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Climax, <a href='#Page_530'><b>530</b></a>.</span><br />
+<span style="margin-left: 2em;">Dantzic, <a href='#Page_531'><b>531</b></a>.</span><br />
+<span style="margin-left: 2em;">Dickson's Early Favorite, <a href='#Page_531'><b>531</b></a>.</span><br />
+<span style="margin-left: 2em;">Dickson's Favorite, <a href='#Page_531'><b>531</b></a>.</span><br />
+<span style="margin-left: 2em;">Dillistone's Early, <a href='#Page_532'><b>532</b></a>.</span><br />
+<span style="margin-left: 2em;">Dunnett's First Early, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Blue Imperial, <a href='#Page_524'><b>524</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Blue Prussian, <a href='#Page_525'><b>525</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Fan, <a href='#Page_547'><b>547</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Marrow, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Marrowfat, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Prolific, <a href='#Page_546'><b>546</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Sabre, <a href='#Page_524'><b>524</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf White Marrow, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Charlton, <a href='#Page_528'><b>528</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dan O'Rourke, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Double-blossomed Frame, <a href='#Page_534'><b>534</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf Frame, <a href='#Page_534'><b>534</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf Marrowfat, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Emperor, <a href='#Page_551'><b>551</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Frame, <a href='#Page_534'><b>534</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Golden Hotspur, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Hotspur, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Kent, <a href='#Page_544'><b>544</b></a>.</span><br />
+<span style="margin-left: 2em;">Early May, <a href='#Page_544'><b>544</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Nicol's Hotspur, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Prince Albert, <a href='#Page_544'><b>544</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Railway, <a href='#Page_551'><b>551</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Ringwood, <a href='#Page_545'><b>545</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Spanish Dwarf, <a href='#Page_547'><b>547</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Surprise, <a href='#Page_537'><b>537</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Warwick, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Washington, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Wonder, <a href='#Page_551'><b>551</b></a>.</span><br />
+<span style="margin-left: 2em;">Erin's Queen, <a href='#Page_526'><b>526</b></a>.</span><br />
+<span style="margin-left: 2em;">Essex Champion, <a href='#Page_534'><b>534</b></a>.</span><br />
+<span style="margin-left: 2em;">Essex Hotspur, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Eug&eacute;nie, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Excelsior, <a href='#Page_530'><b>530</b></a>.</span><br />
+<span style="margin-left: 2em;">Fairbeard's Champion of England, <a href='#Page_536'><b>536</b></a>.</span><br />
+<span style="margin-left: 2em;">Fairbeard's Nonpareil, <a href='#Page_537'><b>537</b></a>.</span><br />
+<span style="margin-left: 2em;">Fairbeard's Surprise, <a href='#Page_537'><b>537</b></a>.</span><br />
+<span style="margin-left: 2em;">Flack's Imperial, <a href='#Page_538'><b>538</b></a>.</span><br />
+<span style="margin-left: 2em;">Flack's New Large Victoria, <a href='#Page_538'><b>538</b></a>.</span><br />
+<span style="margin-left: 2em;">Flack's Victoria, <a href='#Page_538'><b>538</b></a>.</span><br />
+<span style="margin-left: 2em;">Flack's Victory, <a href='#Page_538'><b>538</b></a>.</span><br />
+<span style="margin-left: 2em;">Flander's Hotspur, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Flanagan's Early, <a href='#Page_545'><b>545</b></a>.</span><br />
+<span style="margin-left: 2em;">General Wyndham, <a href='#Page_539'><b>539</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden Hotspur, <a href='#Page_529'><b>529</b></a>, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Prussian, <a href='#Page_525'><b>525</b></a>.</span><br />
+<span style="margin-left: 2em;">Groom's Superb, <a href='#Page_526'><b>526</b></a>.</span><br />
+<span style="margin-left: 2em;">Hair's Defiance, <a href='#Page_526'><b>526</b></a>.</span><br />
+<span style="margin-left: 2em;">Hair's Dwarf Mammoth, <a href='#Page_539'><b>539</b></a>.</span><br />
+<span style="margin-left: 2em;">Harrison's Glory, <a href='#Page_539'><b>539</b></a>.</span><br />
+<span style="margin-left: 2em;">Harrison's Perfection, <a href='#Page_540'><b>540</b></a>.</span><br />
+<span style="margin-left: 2em;">Hill's Early, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Hovey's Extra Early, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Jay's Conqueror, <a href='#Page_544'><b>544</b></a>.</span><br />
+<span style="margin-left: 2em;">King of the Marrows, <a href='#Page_540'><b>540</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Dwarf Blue Marrow, <a href='#Page_541'><b>541</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Dwarf Green Marrow, <a href='#Page_541'><b>541</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Dwarf Green Wrinkled Marrow, <a href='#Page_541'><b>541</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Dwarf White Marrow, <a href='#Page_541'><b>541</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Dwarf White Wrinkled Marrow, <a href='#Page_541'><b>541</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Tall Blue Marrow, <a href='#Page_541'><b>541</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Tall Green Marrow, <a href='#Page_542'><b>542</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Tall White Marrow, <a href='#Page_542'><b>542</b></a>.</span><br />
+<span style="margin-left: 2em;">Knight's Tall White Wrinkled Marrow, <a href='#Page_542'><b>542</b></a>.</span><br />
+<span style="margin-left: 2em;">Landreth's Extra Early, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Carolina, <a href='#Page_548'><b>548</b></a>.</span><br />
+<span style="margin-left: 2em;">Lincoln Green, <a href='#Page_546'><b>546</b></a>.</span><br />
+<span style="margin-left: 2em;">Matchless Marrow, <a href='#Page_542'><b>542</b></a>.</span><br />
+<span style="margin-left: 2em;">Master's Hotspur, <a href='#Page_529'><b>529</b></a>.</span><br />
+<span style="margin-left: 2em;">Milford Marrow, <a href='#Page_543'><b>543</b></a>.</span><br />
+<span style="margin-left: 2em;">Missouri Marrow, <a href='#Page_543'><b>543</b></a>.</span><br />
+<span style="margin-left: 2em;">Missouri Marrowfat, <a href='#Page_543'><b>543</b></a>.</span><br />
+<span style="margin-left: 2em;">Napol&eacute;on, <a href='#Page_530'><b>530</b></a>.</span><br />
+<span style="margin-left: 2em;">Ne Plus Ultra, <a href='#Page_544'><b>544</b></a>.</span><br />
+<span style="margin-left: 2em;">New Sabre, <a href='#Page_524'><b>524</b></a>.</span><br />
+<span style="margin-left: 2em;">Noble's Early Green Marrow, <a href='#Page_544'><b>544</b></a>.</span><br />
+<span style="margin-left: 2em;">Nonpareil, <a href='#Page_551'><b>551</b></a>.</span><br />
+<span style="margin-left: 2em;">Paradise Marrow, <a href='#Page_530'><b>530</b></a>.</span><br />
+<span style="margin-left: 2em;">Pois Nain Hatif Extra, <a href='#Page_549'><b>549</b></a>.</span><br />
+<span style="margin-left: 2em;">Poor Man's Profit, <a href='#Page_546'><b>546</b></a>.</span><br />
+<span style="margin-left: 2em;">Prince Albert, <a href='#Page_544'><b>544</b></a>.</span><br />
+<span style="margin-left: 2em;">Prize-taker, <a href='#Page_521'><b>521</b></a>.</span><br />
+<span style="margin-left: 2em;">Prussian Blue, <a href='#Page_525'><b>525</b></a>.</span><br />
+<span style="margin-left: 2em;">Queen of the Dwarfs, <a href='#Page_545'><b>545</b></a>.</span><br />
+<span style="margin-left: 2em;">Race-horse, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Reading Hotspur, <a href='#Page_529'><b>529</b></a>, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Ringwood Marrow, <a href='#Page_545'><b>545</b></a>.</span><br />
+<span style="margin-left: 2em;">Rising-sun, <a href='#Page_521'><b>521</b></a>.</span><br />
+<span style="margin-left: 2em;">Royal Dwarf, <a href='#Page_546'><b>546</b></a>.</span><br />
+<span style="margin-left: 2em;">Sabre, <a href='#Page_524'><b>524</b></a>.</span><br />
+<span style="margin-left: 2em;">Sangster's Number One, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Sebastopol, <a href='#Page_547'><b>547</b></a>.</span><br />
+<span style="margin-left: 2em;">Shillings Grotto, <a href='#Page_547'><b>547</b></a>.</span><br />
+<span style="margin-left: 2em;">Single-blossomed Frame, <a href='#Page_534'><b>534</b></a>.</span><br />
+<span style="margin-left: 2em;">Spanish Dwarf, <a href='#Page_547'><b>547</b></a>.</span><br />
+<span style="margin-left: 2em;">Strawberry, <a href='#Page_547'><b>547</b></a>.</span><br />
+<span style="margin-left: 2em;">Stuart's Paradise, <a href='#Page_530'><b>530</b></a>.</span><br />
+<span style="margin-left: 2em;">Stubb's Dwarf, <a href='#Page_527'><b>527</b></a>.</span><br />
+<span style="margin-left: 2em;">Superfine Early, <a href='#Page_535'><b>535</b></a>.</span><br />
+<span style="margin-left: 2em;">Surprise, <a href='#Page_537'><b>537</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall Marrowfat, <a href='#Page_548'><b>548</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall White Mammoth, <a href='#Page_526'><b>526</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall White Marrow, <a href='#Page_548'><b>548</b></a>.</span><br />
+<span style="margin-left: 2em;">Taylor's Early, <a href='#Page_549'><b>549</b></a>.</span><br />
+<span style="margin-left: 2em;">Thurstan's Reliance, <a href='#Page_549'><b>549</b></a>.</span><br />
+<span style="margin-left: 2em;">Tom Thumb, <a href='#Page_549'><b>549</b></a>.</span><br />
+<span style="margin-left: 2em;">Veitch's Perfection, <a href='#Page_550'><b>550</b></a>.</span><br />
+<span style="margin-left: 2em;">Victoria Marrow, <a href='#Page_550'><b>550</b></a>.</span><br />
+<span style="margin-left: 2em;">Waite's Dan O'Rourke, <a href='#Page_533'><b>533</b></a>.</span><br />
+<span style="margin-left: 2em;">Warner's Early Conqueror, <a href='#Page_551'><b>551</b></a>.</span><br />
+<span style="margin-left: 2em;">Warner's Early Emperor, <a href='#Page_551'><b>551</b></a>.</span><br />
+<span style="margin-left: 2em;">White Cimeter, <a href='#Page_520'><b>520</b></a>.</span><br />
+<span style="margin-left: 2em;">White Prussian, <a href='#Page_546'><b>546</b></a>.</span><br />
+<span style="margin-left: 2em;">White Sabre, <a href='#Page_520'><b>520</b></a>.</span><br />
+<span style="margin-left: 2em;">Woodford's Marrow, <a href='#Page_551'><b>551</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pease, eatable-podded or string, <a href='#Page_552'><b>552</b></a>.</span><br />
+<span style="margin-left: 2em;">Australian, <a href='#Page_554'><b>554</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue-podded, <a href='#Page_554'><b>554</b></a>.</span><br />
+<span style="margin-left: 2em;">Botany-Bay, <a href='#Page_554'><b>554</b></a>.</span><br />
+<span style="margin-left: 2em;">Broadsword, <a href='#Page_554'><b>554</b></a>.</span><br />
+<span style="margin-left: 2em;">Chocolate, <a href='#Page_555'><b>555</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Dwarf, <a href='#Page_552'><b>552</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Crooked-podded, <a href='#Page_552'><b>552</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf de Grace, <a href='#Page_553'><b>553</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf Dutch, <a href='#Page_553'><b>553</b></a>.</span><br />
+<span style="margin-left: 2em;">Giant, <a href='#Page_553'><b>553</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Crooked, <a href='#Page_554'><b>554</b></a>.</span><br />
+<span style="margin-left: 2em;">Late Dwarf, <a href='#Page_555'><b>555</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-podded, <a href='#Page_554'><b>554</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-flowered, <a href='#Page_555'><b>555</b></a>.</span><br />
+<span style="margin-left: 2em;">Six-inch Pod, <a href='#Page_554'><b>554</b></a>.</span><br />
+<span style="margin-left: 2em;">Tamarind, <a href='#Page_555'><b>555</b></a>.</span><br />
+<span style="margin-left: 2em;">White-podded, <a href='#Page_555'><b>555</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow-podded, <a href='#Page_556'><b>556</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pea, Tuberous-rooted, <a href='#Page_103'><b>103</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pea-nut, <a href='#Page_556'><b>556</b></a>.</span><br />
+<span style="margin-left: 2em;">African, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Carolina, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Tennessee, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Wilmington, <a href='#Page_558'><b>558</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pennyroyal, <a href='#Page_569'><b>569</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pepper, <a href='#Page_616'><b>616</b></a>.</span><br />
+<span style="margin-left: 2em;">Bell, <a href='#Page_617'><b>617</b></a>.</span><br />
+<span style="margin-left: 2em;">Bird, <a href='#Page_618'><b>618</b></a>.</span><br />
+<span style="margin-left: 2em;">Black-podded, <a href='#Page_623'><b>623</b></a>.</span><br />
+<span style="margin-left: 2em;">Blue-podded, <a href='#Page_623'><b>623</b></a>.</span><br />
+<span style="margin-left: 2em;">Bull-nose, <a href='#Page_617'><b>617</b></a>.</span><br />
+<span style="margin-left: 2em;">Cayenne, <a href='#Page_619'><b>619</b></a>.</span><br />
+<span style="margin-left: 2em;">Cerise Grosse, <a href='#Page_624'><b>624</b></a>.</span><br />
+<span style="margin-left: 2em;">Cherry, <a href='#Page_620'><b>620</b></a>.</span><br />
+<span style="margin-left: 2em;">Cherry Yellow-fruited, <a href='#Page_621'><b>621</b></a>.</span><br />
+<span style="margin-left: 2em;">Chili, <a href='#Page_622'><b>622</b></a>.</span><br />
+<span style="margin-left: 2em;">Cydoniforme, <a href='#Page_623'><b>623</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Bell, <a href='#Page_617'><b>617</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Red Cherry, <a href='#Page_624'><b>624</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Red, <a href='#Page_622'><b>622</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Yellow, <a href='#Page_622'><b>622</b></a>.</span><br />
+<span style="margin-left: 2em;">Monstreux, <a href='#Page_625'><b>625</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-podded, <a href='#Page_623'><b>623</b></a>.</span><br />
+<span style="margin-left: 2em;">Quince, <a href='#Page_623'><b>623</b></a>.</span><br />
+<span style="margin-left: 2em;">Rond, <a href='#Page_624'><b>624</b></a>.</span><br />
+<span style="margin-left: 2em;">Round, <a href='#Page_624'><b>624</b></a>.</span><br />
+<span style="margin-left: 2em;">Squash, <a href='#Page_624'><b>624</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet Mountain, <a href='#Page_625'><b>625</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet Spanish, <a href='#Page_625'><b>625</b></a>.</span><br />
+<span style="margin-left: 2em;">Tomato-shaped, <a href='#Page_624'><b>624</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Squash, <a href='#Page_626'><b>626</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Tomato-formed, <a href='#Page_626'><b>626</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Peppergrass, <a href='#Page_341'><b>341</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Peppermint, <a href='#Page_435'><b>435</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Perennial Phytolacca, <a href='#Page_168'><b>168</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Perennial Spinach, <a href='#Page_313'><b>313</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Persian Melons, <a href='#Page_188'><b>188</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pe-Tsai, <a href='#Page_276'><b>276</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Physalis edulis, <a href='#Page_592'><b>592</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; pubescens, <a href='#Page_593'><b>593</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Phaseolus lunatus, <a href='#Page_495'><b>495</b></a>, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; multiflorus, <a href='#Page_497'><b>497</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; vulgaris, <a href='#Page_450'><b>450</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Phytolacca decandra, <a href='#Page_168'><b>168</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp;  esculenta, <a href='#Page_169'><b>169</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Picridium, <a href='#Page_390'><b>390</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; vulgare, <a href='#Page_390'><b>390</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pie-plant, <a href='#Page_626'><b>626</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pigeon Berry, <a href='#Page_168'><b>168</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pimpinella anisum, <a href='#Page_407'><b>407</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pindar Nut, <a href='#Page_556'><b>556</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pisum sativum, <a href='#Page_516'><b>516</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; macrocarpum, <a href='#Page_552'><b>552</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Plantago coronopus, <a href='#Page_317'><b>317</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Poke, <a href='#Page_168'><b>168</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Poppy, <a href='#Page_569'><b>569</b></a>.</span><br />
+<span style="margin-left: 2em;">Gray, <a href='#Page_571'><b>571</b></a>.</span><br />
+<span style="margin-left: 2em;">Oil, <a href='#Page_571'><b>571</b></a>.</span><br />
+<span style="margin-left: 2em;">Opium, <a href='#Page_571'><b>571</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_571'><b>571</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Portugal Borecole, <a href='#Page_273'><b>273</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Portugal Cabbage, <a href='#Page_273'><b>273</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Portulaca, <a href='#Page_391'><b>391</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; oleracea, <a href='#Page_392'><b>392</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; oleracea var. aurea, <a href='#Page_392'><b>392</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; sativa, <a href='#Page_392'><b>392</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Potato, <a href='#Page_51'><b>51</b></a>.</span><br />
+<span style="margin-left: 2em;">Abington Blue, <a href='#Page_72'><b>72</b></a>.</span><br />
+<span style="margin-left: 2em;">Ash-leaved Early, <a href='#Page_57'><b>57</b></a>.</span><br />
+<span style="margin-left: 2em;">Ash-leaved Kidney, <a href='#Page_58'><b>58</b></a>.</span><br />
+<span style="margin-left: 2em;">Biscuit, <a href='#Page_58'><b>58</b></a>.</span><br />
+<span style="margin-left: 2em;">Black Chenango, <a href='#Page_58'><b>58</b></a>.</span><br />
+<span style="margin-left: 2em;">Black Mercer, <a href='#Page_58'><b>58</b></a>.</span><br />
+<span style="margin-left: 2em;">Buckeye, <a href='#Page_59'><b>59</b></a>.</span><br />
+<span style="margin-left: 2em;">Calico, <a href='#Page_59'><b>59</b></a>.</span><br />
+<span style="margin-left: 2em;">California Red, <a href='#Page_59'><b>59</b></a>.</span><br />
+<span style="margin-left: 2em;">Carter, <a href='#Page_59'><b>59</b></a>.</span><br />
+<span style="margin-left: 2em;">Chenango, <a href='#Page_72'><b>72</b></a>.</span><br />
+<span style="margin-left: 2em;">Churchill, <a href='#Page_60'><b>60</b></a>.</span><br />
+<span style="margin-left: 2em;">Cow-horn, <a href='#Page_69'><b>69</b></a>.</span><br />
+<span style="margin-left: 2em;">Cristy, <a href='#Page_60'><b>60</b></a>.</span><br />
+<span style="margin-left: 2em;">Cups, <a href='#Page_60'><b>60</b></a>.</span><br />
+<span style="margin-left: 2em;">Danvers Red, <a href='#Page_60'><b>60</b></a>.</span><br />
+<span style="margin-left: 2em;">Danvers Seedling, <a href='#Page_60'><b>60</b></a>.</span><br />
+<span style="margin-left: 2em;">Davis's Seedling, <a href='#Page_61'><b>61</b></a>.</span><br />
+<span style="margin-left: 2em;">Dover, <a href='#Page_73'><b>73</b></a>.</span><br />
+<span style="margin-left: 2em;">Dykeman, <a href='#Page_61'><b>61</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Blue, <a href='#Page_62'><b>62</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Cockney, <a href='#Page_62'><b>62</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Manly, <a href='#Page_62'><b>62</b></a>.</span><br />
+<span style="margin-left: 2em;">Flour-ball, <a href='#Page_63'><b>63</b></a>.</span><br />
+<span style="margin-left: 2em;">Fluke Kidney, <a href='#Page_63'><b>63</b></a>.</span><br />
+<span style="margin-left: 2em;">Forty-fold, <a href='#Page_63'><b>63</b></a>, <a href='#Page_71'><b>71</b></a>.</span><br />
+<span style="margin-left: 2em;">Garnet Chili, <a href='#Page_64'><b>64</b></a>.</span><br />
+<span style="margin-left: 2em;">Gillyflower, <a href='#Page_64'><b>64</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top, <a href='#Page_64'><b>64</b></a>.</span><br />
+<span style="margin-left: 2em;">Hill's Early, <a href='#Page_64'><b>64</b></a>.</span><br />
+<span style="margin-left: 2em;">Irish Cups, <a href='#Page_65'><b>65</b></a>.</span><br />
+<span style="margin-left: 2em;">Jackson White, <a href='#Page_65'><b>65</b></a>.</span><br />
+<span style="margin-left: 2em;">Jenny Lind, <a href='#Page_66'><b>66</b></a>.</span><br />
+<span style="margin-left: 2em;">Lady's Finger, <a href='#Page_66'><b>66</b></a>.</span><br />
+<span style="margin-left: 2em;">Laplander, <a href='#Page_71'><b>71</b></a>.</span><br />
+<span style="margin-left: 2em;">Lapstone Kidney, <a href='#Page_67'><b>67</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Red, <a href='#Page_67'><b>67</b></a>.</span><br />
+<span style="margin-left: 2em;">Mercer, of New York, <a href='#Page_72'><b>72</b></a>.</span><br />
+<span style="margin-left: 2em;">Mexican, <a href='#Page_67'><b>67</b></a>.</span><br />
+<span style="margin-left: 2em;">Nichol's Early, <a href='#Page_67'><b>67</b></a>.</span><br />
+<span style="margin-left: 2em;">Nova-Scotia Blue, <a href='#Page_68'><b>68</b></a>.</span><br />
+<span style="margin-left: 2em;">Old Kidney, <a href='#Page_68'><b>68</b></a>.</span><br />
+<span style="margin-left: 2em;">Peach-blow, <a href='#Page_68'><b>68</b></a>.</span><br />
+<span style="margin-left: 2em;">Pink-eyed, <a href='#Page_68'><b>68</b></a>.</span><br />
+<span style="margin-left: 2em;">Poggy, <a href='#Page_69'><b>69</b></a>.</span><br />
+<span style="margin-left: 2em;">Porgee, <a href='#Page_69'><b>69</b></a>.</span><br />
+<span style="margin-left: 2em;">Quarry, <a href='#Page_69'><b>69</b></a>.</span><br />
+<span style="margin-left: 2em;">Rhode-Island Seedling, <a href='#Page_66'><b>66</b></a>.</span><br />
+<span style="margin-left: 2em;">Riley, <a href='#Page_73'><b>73</b></a>.</span><br />
+<span style="margin-left: 2em;">Rohan, <a href='#Page_70'><b>70</b></a>.</span><br />
+<span style="margin-left: 2em;">Ruffort Kidney, <a href='#Page_66'><b>66</b></a>.</span><br />
+<span style="margin-left: 2em;">Shaw's Early, <a href='#Page_70'><b>70</b></a>.</span><br />
+<span style="margin-left: 2em;">State of Maine, <a href='#Page_70'><b>70</b></a>.</span><br />
+<span style="margin-left: 2em;">St. Helena, <a href='#Page_71'><b>71</b></a>.</span><br />
+<span style="margin-left: 2em;">Taylor's Forty-fold, <a href='#Page_71'><b>71</b></a>.</span><br />
+<span style="margin-left: 2em;">Tolon, <a href='#Page_71'><b>71</b></a>.</span><br />
+<span style="margin-left: 2em;">Vermont White, <a href='#Page_72'><b>72</b></a>.</span><br />
+<span style="margin-left: 2em;">Veto, <a href='#Page_72'><b>72</b></a>.</span><br />
+<span style="margin-left: 2em;">White Chenango, <a href='#Page_72'><b>72</b></a>.</span><br />
+<span style="margin-left: 2em;">White Cups, <a href='#Page_73'><b>73</b></a>.</span><br />
+<span style="margin-left: 2em;">White-Mountain, <a href='#Page_73'><b>73</b></a>.</span><br />
+<span style="margin-left: 2em;">Worcester Seedling, <a href='#Page_73'><b>73</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Poterium sanguisorba, <a href='#Page_318'><b>318</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pot Marigold, <a href='#Page_425'><b>425</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Prickly-fruited Gherkin, <a href='#Page_199'><b>199</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Pumpkin, <a href='#Page_200'><b>200</b></a>.</span><br />
+<span style="margin-left: 2em;">Canada, <a href='#Page_201'><b>201</b></a>.</span><br />
+<span style="margin-left: 2em;">Cheese, <a href='#Page_201'><b>201</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Yellow Field, <a href='#Page_202'><b>202</b></a>.</span><br />
+<span style="margin-left: 2em;">Connecticut Field, <a href='#Page_203'><b>203</b></a>.</span><br />
+<span style="margin-left: 2em;">Hard-shell, <a href='#Page_204'><b>204</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Yellow Field, <a href='#Page_203'><b>203</b></a>.</span><br />
+<span style="margin-left: 2em;">Nantucket, <a href='#Page_204'><b>204</b></a>.</span><br />
+<span style="margin-left: 2em;">Nigger-head, <a href='#Page_204'><b>204</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Sugar, <a href='#Page_205'><b>205</b></a>.</span><br />
+<span style="margin-left: 2em;">Striped Field, <a href='#Page_204'><b>204</b></a>.</span><br />
+<span style="margin-left: 2em;">Sugar, <a href='#Page_205'><b>205</b></a>.</span><br />
+<span style="margin-left: 2em;">Vermont, <a href='#Page_201'><b>201</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Purple Goat's Beard, <a href='#Page_92'><b>92</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Purslain, <a href='#Page_391'><b>391</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_392'><b>392</b></a>.</span><br />
+<span style="margin-left: 2em;">Dor&eacute;, <a href='#Page_392'><b>392</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden, <a href='#Page_392'><b>392</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_392'><b>392</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-leaved Golden, <a href='#Page_392'><b>392</b></a>.</span><br />
+<span style="margin-left: 2em;">Vert, <a href='#Page_392'><b>392</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Quatre Epices, <a href='#Page_429'><b>429</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Quinoa, <a href='#Page_301'><b>301</b></a>.</span><br />
+<span style="margin-left: 2em;">Black-seeded, <a href='#Page_301'><b>301</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-seeded, <a href='#Page_302'><b>302</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_301'><b>301</b></a>.</span><br />
+<span style="margin-left: 2em;">White-seeded, <a href='#Page_301'><b>301</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Radish, <a href='#Page_74'><b>74</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Radishes, Spring or Summer, <a href='#Page_76'><b>76</b></a>.</span><br />
+<span style="margin-left: 2em;">Crimson Turnip-rooted, <a href='#Page_80'><b>80</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Black, <a href='#Page_76'><b>76</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Frame, <a href='#Page_79'><b>79</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Long Purple, <a href='#Page_77'><b>77</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Purple Turnip-rooted, <a href='#Page_77'><b>77</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Scarlet Short-top, <a href='#Page_79'><b>79</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Scarlet Turnip-rooted, <a href='#Page_77'><b>77</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White Turnip-rooted, <a href='#Page_77'><b>77</b></a>.</span><br />
+<span style="margin-left: 2em;">Gray Olive-shaped, <a href='#Page_77'><b>77</b></a>.</span><br />
+<span style="margin-left: 2em;">Gray Summer, <a href='#Page_78'><b>78</b></a>.</span><br />
+<span style="margin-left: 2em;">Gray Turnip-rooted, <a href='#Page_78'><b>78</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Purple, <a href='#Page_78'><b>78</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Salmon, <a href='#Page_78'><b>78</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Scarlet, <a href='#Page_79'><b>79</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Scarlet Salmon, <a href='#Page_78'><b>78</b></a>.</span><br />
+<span style="margin-left: 2em;">Long White, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">Long White Purple-top, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">Naples, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">New-London Particular, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">Noir Hatif, <a href='#Page_76'><b>76</b></a>.</span><br />
+<span style="margin-left: 2em;">Oblong Brown, <a href='#Page_82'><b>82</b></a>.</span><br />
+<span style="margin-left: 2em;">Oblong Rose-colored, <a href='#Page_79'><b>79</b></a>.</span><br />
+<span style="margin-left: 2em;">Olive-shaped Scarlet, <a href='#Page_79'><b>79</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple Turnip-rooted, <a href='#Page_80'><b>80</b></a>.</span><br />
+<span style="margin-left: 2em;">Rave Violette Hative, <a href='#Page_77'><b>77</b></a>.</span><br />
+<span style="margin-left: 2em;">Rond Blanc Hatif, <a href='#Page_77'><b>77</b></a>.</span><br />
+<span style="margin-left: 2em;">Rond Rose Hatif, <a href='#Page_77'><b>77</b></a>.</span><br />
+<span style="margin-left: 2em;">Round Brown, <a href='#Page_78'><b>78</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet Turnip-rooted, <a href='#Page_80'><b>80</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Early Yellow Turnip-rooted, <a href='#Page_80'><b>80</b></a>.</span><br />
+<span style="margin-left: 2em;">Tortill&eacute;e du Mans, <a href='#Page_80'><b>80</b></a>.</span><br />
+<span style="margin-left: 2em;">White Crooked, <a href='#Page_80'><b>80</b></a>.</span><br />
+<span style="margin-left: 2em;">White Italian, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">White Transparent, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">White Turnip-rooted, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">Wood's Frame, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Summer, <a href='#Page_81'><b>81</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Turnip-rooted, <a href='#Page_81'><b>81</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Radishes, Autumn and Winter, <a href='#Page_82'><b>82</b></a>.</span><br />
+<span style="margin-left: 2em;">Autumn White, <a href='#Page_84'><b>84</b></a>.</span><br />
+<span style="margin-left: 2em;">Black Spanish, <a href='#Page_82'><b>82</b></a>.</span><br />
+<span style="margin-left: 2em;">Blanc d'Augsbourg, <a href='#Page_84'><b>84</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Purple Winter, <a href='#Page_83'><b>83</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Black Winter, <a href='#Page_83'><b>83</b></a>.</span><br />
+<span style="margin-left: 2em;">Long-leaved White Chinese, <a href='#Page_83'><b>83</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple Chinese, <a href='#Page_84'><b>84</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple Spanish, <a href='#Page_83'><b>83</b></a>.</span><br />
+<span style="margin-left: 2em;">Rose-colored Chinese, <a href='#Page_84'><b>84</b></a>.</span><br />
+<span style="margin-left: 2em;">Scarlet Chinese Winter, <a href='#Page_84'><b>84</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter White Spanish, <a href='#Page_84'><b>84</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rampion, <a href='#Page_84'><b>84</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rape, <a href='#Page_393'><b>393</b></a>.</span><br />
+<span style="margin-left: 2em;">Annual, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">Annual Rough-leaved Summer, <a href='#Page_393'><b>393</b></a>.</span><br />
+<span style="margin-left: 2em;">Cole-seed, <a href='#Page_393'><b>393</b></a>.</span><br />
+<span style="margin-left: 2em;">Colza, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_393'><b>393</b></a>.</span><br />
+<span style="margin-left: 2em;">Early, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">German, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">Smooth-leaved Summer, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">Summer, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">Turnip, <a href='#Page_393'><b>393</b></a>.</span><br />
+<span style="margin-left: 2em;">Wild Navew, <a href='#Page_394'><b>394</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter, <a href='#Page_393'><b>393</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Raphanus, <a href='#Page_384'><b>384</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; sativus, <a href='#Page_74'><b>74</b></a>, <a href='#Page_613'><b>613</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Red Beet, <a href='#Page_1'><b>1</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Red Birdsfoot Trefoil, <a href='#Page_559'><b>559</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rheum, <a href='#Page_626'><b>626</b></a>.</span><br />
+<span style="margin-left: 2em;">Australe, <a href='#Page_631'><b>631</b></a>.</span><br />
+<span style="margin-left: 2em;">Emodi, <a href='#Page_631'><b>631</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rhubarb, <a href='#Page_626'><b>626</b></a>.</span><br />
+<span style="margin-left: 2em;">Buck's, <a href='#Page_630'><b>630</b></a>.</span><br />
+<span style="margin-left: 2em;">Cahoon, <a href='#Page_629'><b>629</b></a>.</span><br />
+<span style="margin-left: 2em;">Downing's Colossal, <a href='#Page_629'><b>629</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Prince Imperial, <a href='#Page_629'><b>629</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Red Tobolsk, <a href='#Page_632'><b>632</b></a>.</span><br />
+<span style="margin-left: 2em;">Elford, <a href='#Page_630'><b>630</b></a>.</span><br />
+<span style="margin-left: 2em;">Hawkes's Champagne, <a href='#Page_630'><b>630</b></a>.</span><br />
+<span style="margin-left: 2em;">Linn&aelig;us, <a href='#Page_630'><b>630</b></a>.</span><br />
+<span style="margin-left: 2em;">Mitchell's Royal Albert, <a href='#Page_630'><b>630</b></a>.</span><br />
+<span style="margin-left: 2em;">Myatt's Linn&aelig;us, <a href='#Page_630'><b>630</b></a>.</span><br />
+<span style="margin-left: 2em;">Myatt's Victoria, <a href='#Page_631'><b>631</b></a>.</span><br />
+<span style="margin-left: 2em;">Nepal, <a href='#Page_631'><b>631</b></a>.</span><br />
+<span style="margin-left: 2em;">Tobolsk, <a href='#Page_632'><b>632</b></a>.</span><br />
+<span style="margin-left: 2em;">Victoria, <a href='#Page_631'><b>631</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rocambole, <a href='#Page_143'><b>143</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rocket, <a href='#Page_395'><b>395</b></a>.</span><br />
+<span style="margin-left: 2em;">Garden, <a href='#Page_395'><b>395</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Roquette, <a href='#Page_395'><b>395</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rosmarinus officinalis, <a href='#Page_436'><b>436</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rosemary, <a href='#Page_436'><b>436</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_437'><b>437</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-leaved, <a href='#Page_437'><b>437</b></a>.</span><br />
+<span style="margin-left: 2em;">Gold-striped, <a href='#Page_437'><b>437</b></a>.</span><br />
+<span style="margin-left: 2em;">Narrow-leaved, <a href='#Page_438'><b>438</b></a>.</span><br />
+<span style="margin-left: 2em;">Silver-striped, <a href='#Page_438'><b>438</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rue, <a href='#Page_573'><b>573</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad-leaved, <a href='#Page_574'><b>574</b></a>.</span><br />
+<span style="margin-left: 2em;">Narrow-leaved, <a href='#Page_574'><b>574</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Rumex, <a href='#Page_304'><b>304</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; acetosa, <a href='#Page_306'><b>306</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; montanus, <a href='#Page_308'><b>308</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; nivalis, <a href='#Page_305'><b>305</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; patientia, <a href='#Page_299'><b>299</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; scutatus, <a href='#Page_308'><b>308</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Russian Turnip, <a href='#Page_86'><b>86</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ruta-baga Turnip, <a href='#Page_86'><b>86</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ruta graveolens, <a href='#Page_573'><b>573</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Safflower, <a href='#Page_575'><b>575</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Saffron, <a href='#Page_575'><b>575</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sage, <a href='#Page_438'><b>438</b></a>.</span><br />
+<span style="margin-left: 2em;">Balsamic, <a href='#Page_439'><b>439</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad-leaved Green, <a href='#Page_439'><b>439</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_440'><b>440</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-leaved, <a href='#Page_440'><b>440</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top, <a href='#Page_440'><b>440</b></a>.</span><br />
+<span style="margin-left: 2em;">Narrow-leaved Green, <a href='#Page_441'><b>441</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-top, <a href='#Page_440'><b>440</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-leaved, <a href='#Page_440'><b>440</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-top, <a href='#Page_440'><b>440</b></a>.</span><br />
+<span style="margin-left: 2em;">Sage of Virtue, <a href='#Page_441'><b>441</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated Green-leaved, <a href='#Page_441'><b>441</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated Red-leaved, <a href='#Page_441'><b>441</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Salad Plants, <a href='#Page_315'><b>315</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Salsify, <a href='#Page_92'><b>92</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Salvia officinalis, <a href='#Page_440'><b>440</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; sclarea, <a href='#Page_414'><b>414</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Samphire, <a href='#Page_396'><b>396</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Saturjea capitata, <a href='#Page_442'><b>442</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; hortensis, <a href='#Page_442'><b>442</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; montana, <a href='#Page_443'><b>443</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; viminea, <a href='#Page_442'><b>442</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Savory, <a href='#Page_442'><b>442</b></a>.</span><br />
+<span style="margin-left: 2em;">Headed, <a href='#Page_442'><b>442</b></a>.</span><br />
+<span style="margin-left: 2em;">Shrubby, <a href='#Page_442'><b>442</b></a>.</span><br />
+<span style="margin-left: 2em;">Summer, <a href='#Page_442'><b>442</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter, <a href='#Page_443'><b>443</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Savoy, <a href='#Page_277'><b>277</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Savoy Cabbage, <a href='#Page_277'><b>277</b></a>.</span><br />
+<span style="margin-left: 2em;">Cape, <a href='#Page_278'><b>278</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou Milan Dor&eacute; &agrave; T&ecirc;te Longue, <a href='#Page_279'><b>279</b></a>.</span><br />
+<span style="margin-left: 2em;">Chou Milan &agrave; T&ecirc;te Longue, <a href='#Page_281'><b>281</b></a>.</span><br />
+<span style="margin-left: 2em;">Drumhead, <a href='#Page_278'><b>278</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf Green Curled, <a href='#Page_282'><b>282</b></a>.</span><br />
+<span style="margin-left: 2em;">Earliest Ulm, <a href='#Page_279'><b>279</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf, <a href='#Page_279'><b>279</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Flat Green Curled, <a href='#Page_279'><b>279</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Green, <a href='#Page_279'><b>279</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Long Yellow, <a href='#Page_279'><b>279</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Ulm, <a href='#Page_279'><b>279</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Yellow, <a href='#Page_280'><b>280</b></a>.</span><br />
+<span style="margin-left: 2em;">Feathered-stem, <a href='#Page_280'><b>280</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden, <a href='#Page_280'><b>280</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Curled, <a href='#Page_281'><b>281</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Globe, <a href='#Page_281'><b>281</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Green, <a href='#Page_281'><b>281</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Late Yellow, <a href='#Page_283'><b>283</b></a>.</span><br />
+<span style="margin-left: 2em;">Long-headed, <a href='#Page_281'><b>281</b></a>.</span><br />
+<span style="margin-left: 2em;">Marcelin, <a href='#Page_282'><b>282</b></a>.</span><br />
+<span style="margin-left: 2em;">New Ulm, <a href='#Page_279'><b>279</b></a>.</span><br />
+<span style="margin-left: 2em;">Pancalier de Tourraine, <a href='#Page_282'><b>282</b></a>.</span><br />
+<span style="margin-left: 2em;">Tours, <a href='#Page_282'><b>282</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_283'><b>283</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Curled, <a href='#Page_283'><b>283</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Scandix odorata, <a href='#Page_399'><b>399</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Scarlet-runner Bean, <a href='#Page_497'><b>497</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; Painted-lady, <a href='#Page_499'><b>499</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; White-runner, <a href='#Page_499'><b>499</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Scolymus, <a href='#Page_94'><b>94</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Scolymus Hispanicus, <a href='#Page_94'><b>94</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Scorpiurus, <a href='#Page_319'><b>319</b></a>.</span><br />
+<span style="margin-left: 3.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; muricata, <a href='#Page_321'><b>321</b></a>.</span><br />
+<span style="margin-left: 3.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; subvillosa, <a href='#Page_321'><b>321</b></a>.</span><br />
+<span style="margin-left: 3.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; sulcata, <a href='#Page_320'><b>320</b></a>.</span><br />
+<span style="margin-left: 3.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; vermiculata, <a href='#Page_320'><b>320</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Scorzonera, <a href='#Page_95'><b>95</b></a>.</span><br />
+<span style="margin-left: 3.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; Hispanica, <a href='#Page_95'><b>95</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Scotch Bean, <a href='#Page_507'><b>507</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Scurvy-grass, <a href='#Page_397'><b>397</b></a>, <a href='#Page_403'><b>403</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sea-beet, <a href='#Page_302'><b>302</b></a>.</span><br />
+<span style="margin-left: 2em;">English, <a href='#Page_302'><b>302</b></a>.</span><br />
+<span style="margin-left: 2em;">Irish, <a href='#Page_303'><b>303</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sea-fennel, <a href='#Page_396'><b>396</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sea-kale, <a href='#Page_283'><b>283</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Serpent Cucumber, <a href='#Page_206'><b>206</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sesamum sp., <a href='#Page_561'><b>561</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Shallot, <a href='#Page_143'><b>143</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_145'><b>145</b></a>.</span><br />
+<span style="margin-left: 2em;">Echalote Grosse, <a href='#Page_146'><b>146</b></a>.</span><br />
+<span style="margin-left: 2em;">Echalote Grosse d'Alen&ccedil;on, <a href='#Page_146'><b>146</b></a>.</span><br />
+<span style="margin-left: 2em;">Echalote Ordinaire, <a href='#Page_145'><b>145</b></a>.</span><br />
+<span style="margin-left: 2em;">Jersey, <a href='#Page_145'><b>145</b></a>.</span><br />
+<span style="margin-left: 2em;">Large, <a href='#Page_146'><b>146</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Alen&ccedil;on, <a href='#Page_146'><b>146</b></a>.</span><br />
+<span style="margin-left: 2em;">Long-keeping, <a href='#Page_146'><b>146</b></a>.</span><br />
+<span style="margin-left: 2em;">Small, <a href='#Page_145'><b>145</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Shepherd's Purse, <a href='#Page_303'><b>303</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sicilian Beet, <a href='#Page_289'><b>289</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sinapis alba, <a href='#Page_387'><b>387</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; nigra, <a href='#Page_385'><b>385</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; Pekinensis, <a href='#Page_386'><b>386</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sisymbrium nasturtium, <a href='#Page_401'><b>401</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sium sisarum, <a href='#Page_97'><b>97</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Skinless Pease, <a href='#Page_552'><b>552</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Skirret, <a href='#Page_97'><b>97</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Smallage, <a href='#Page_321'><b>321</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Small Water-cress, <a href='#Page_344'><b>344</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Smyrnium olusatrum, <a href='#Page_315'><b>315</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; perfoliatum, <a href='#Page_316'><b>316</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Snails, <a href='#Page_398'><b>398</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Snail Trefoil, <a href='#Page_398'><b>398</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Snake Cucumber, <a href='#Page_206'><b>206</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Solanum lycopersicum, <a href='#Page_639'><b>639</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; melongena, <a href='#Page_607'><b>607</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; nigrum, <a href='#Page_288'><b>288</b></a>.</span><br />
+<span style="margin-left: 2.5em;">&nbsp;&nbsp;"&nbsp;&nbsp; tuberosum, <a href='#Page_51'><b>51</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sorrel, <a href='#Page_304'><b>304</b></a>.</span><br />
+<span style="margin-left: 2em;">Alpine, <a href='#Page_305'><b>305</b></a>.</span><br />
+<span style="margin-left: 2em;">Belleville, <a href='#Page_306'><b>306</b></a>.</span><br />
+<span style="margin-left: 2em;">Blistered-leaf, <a href='#Page_306'><b>306</b></a>.</span><br />
+<span style="margin-left: 2em;">Blistered-leaf Mountain, <a href='#Page_308'><b>308</b></a>.</span><br />
+<span style="margin-left: 2em;">Blond de Sarcelle, <a href='#Page_307'><b>307</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad-leaved, <a href='#Page_306'><b>306</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_306'><b>306</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Garden, <a href='#Page_307'><b>307</b></a>.</span><br />
+<span style="margin-left: 2em;">Fervent's New Large, <a href='#Page_307'><b>307</b></a>.</span><br />
+<span style="margin-left: 2em;">French, <a href='#Page_308'><b>308</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_307'><b>307</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-Mountain, <a href='#Page_309'><b>309</b></a>.</span><br />
+<span style="margin-left: 2em;">Mountain, <a href='#Page_308'><b>308</b></a>.</span><br />
+<span style="margin-left: 2em;">Oseille de Fervent, <a href='#Page_307'><b>307</b></a>.</span><br />
+<span style="margin-left: 2em;">Oseille des Neiges, <a href='#Page_305'><b>305</b></a>.</span><br />
+<span style="margin-left: 2em;">Oseille Large de Belleville, <a href='#Page_306'><b>306</b></a>.</span><br />
+<span style="margin-left: 2em;">Oseille Rond, <a href='#Page_308'><b>308</b></a>.</span><br />
+<span style="margin-left: 2em;">Oseille Verge, <a href='#Page_308'><b>308</b></a>.</span><br />
+<span style="margin-left: 2em;">Roman, <a href='#Page_308'><b>308</b></a>.</span><br />
+<span style="margin-left: 2em;">Round-leaved, <a href='#Page_308'><b>308</b></a>.</span><br />
+<span style="margin-left: 2em;">Sarcelle Blond, <a href='#Page_307'><b>307</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Southernwood, <a href='#Page_576'><b>576</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Spanish Potato, <a href='#Page_99'><b>99</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Spanish Oyster-plant, <a href='#Page_94'><b>94</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Spanish Scolymus, <a href='#Page_94'><b>94</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Spearmint, <a href='#Page_444'><b>444</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled-leaved, <a href='#Page_445'><b>445</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Spinacea oleracea, <a href='#Page_309'><b>309</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Spinaceous Plants, <a href='#Page_287'><b>287</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Spinach, <a href='#Page_309'><b>309</b></a>.</span><br />
+<span style="margin-left: 2em;">&agrave; Feuille de Laitue, <a href='#Page_312'><b>312</b></a>.</span><br />
+<span style="margin-left: 2em;">Blond &agrave; Feuille d'Oseille, <a href='#Page_313'><b>313</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Prickly, <a href='#Page_313'><b>313</b></a>.</span><br />
+<span style="margin-left: 2em;">d'Angleterre, <a href='#Page_311'><b>311</b></a>.</span><br />
+<span style="margin-left: 2em;">d'Hollande, <a href='#Page_312'><b>312</b></a>.</span><br />
+<span style="margin-left: 2em;">Flanders, <a href='#Page_311'><b>311</b></a>.</span><br />
+<span style="margin-left: 2em;">Gaudry, <a href='#Page_312'><b>312</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Prickly-seeded, <a href='#Page_311'><b>311</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Winter, <a href='#Page_311'><b>311</b></a>.</span><br />
+<span style="margin-left: 2em;">Lettuce-leaved, <a href='#Page_312'><b>312</b></a>.</span><br />
+<span style="margin-left: 2em;">Ordinaire, <a href='#Page_313'><b>313</b></a>.</span><br />
+<span style="margin-left: 2em;">Round Dutch, <a href='#Page_312'><b>312</b></a>.</span><br />
+<span style="margin-left: 2em;">Round-leaved, <a href='#Page_312'><b>312</b></a>.</span><br />
+<span style="margin-left: 2em;">Sorrel-leaved, <a href='#Page_312'><b>312</b></a>.</span><br />
+<span style="margin-left: 2em;">Summer, <a href='#Page_312'><b>312</b></a>.</span><br />
+<span style="margin-left: 2em;">White Sorrel-leaved, <a href='#Page_313'><b>313</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter, <a href='#Page_313'><b>313</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Sorrel-leaved, <a href='#Page_313'><b>313</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sponge Cucumber, <a href='#Page_198'><b>198</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Squash, <a href='#Page_206'><b>206</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Squash (Summer Varieties), <a href='#Page_207'><b>207</b></a>.</span><br />
+<span style="margin-left: 2em;">Apple, <a href='#Page_207'><b>207</b></a>.</span><br />
+<span style="margin-left: 2em;">Bush Summer Warted Crookneck, <a href='#Page_208'><b>208</b></a>.</span><br />
+<span style="margin-left: 2em;">Cymbling, <a href='#Page_208'><b>208</b></a>, <a href='#Page_209'><b>209</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Apple, <a href='#Page_207'><b>207</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Summer Crookneck, <a href='#Page_208'><b>208</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White Bush Scolloped, <a href='#Page_208'><b>208</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Yellow Bush Scolloped, <a href='#Page_209'><b>209</b></a>.</span><br />
+<span style="margin-left: 2em;">Egg, <a href='#Page_210'><b>210</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Bush Scolloped, <a href='#Page_211'><b>211</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Striped Bergen, <a href='#Page_211'><b>211</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Summer Warted Crookneck, <a href='#Page_211'><b>211</b></a>.</span><br />
+<span style="margin-left: 2em;">Orange, <a href='#Page_212'><b>212</b></a>.</span><br />
+<span style="margin-left: 2em;">Pattison Blanc, <a href='#Page_208'><b>208</b></a>.</span><br />
+<span style="margin-left: 2em;">Pattison Panache, <a href='#Page_212'><b>212</b></a>.</span><br />
+<span style="margin-left: 2em;">Pattison Vert, <a href='#Page_211'><b>211</b></a>.</span><br />
+<span style="margin-left: 2em;">Pattypan, <a href='#Page_209'><b>209</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated Bush Scolloped, <a href='#Page_212'><b>212</b></a>.</span><br />
+<span style="margin-left: 2em;">White Pattypan, <a href='#Page_208'><b>208</b></a>.</span><br />
+<span style="margin-left: 2em;">White Summer Scolloped, <a href='#Page_208'><b>208</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Summer Scolloped, <a href='#Page_209'><b>209</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Summer Warted Crookneck, <a href='#Page_208'><b>208</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Squash (Autumn and Winter Varieties), <a href='#Page_212'><b>212</b></a>.</span><br />
+<span style="margin-left: 2em;">Acorn, <a href='#Page_222'><b>222</b></a>.</span><br />
+<span style="margin-left: 2em;">Autumnal Marrow, <a href='#Page_212'><b>212</b></a>.</span><br />
+<span style="margin-left: 2em;">Boston Marrow, <a href='#Page_212'><b>212</b></a>.</span><br />
+<span style="margin-left: 2em;">Canada Crookneck, <a href='#Page_214'><b>214</b></a>.</span><br />
+<span style="margin-left: 2em;">Cashew, <a href='#Page_215'><b>215</b></a>.</span><br />
+<span style="margin-left: 2em;">Cocoa, <a href='#Page_215'><b>215</b></a>.</span><br />
+<span style="margin-left: 2em;">Cocoa-nut, <a href='#Page_215'><b>215</b></a>.</span><br />
+<span style="margin-left: 2em;">Commodore Porter, <a href='#Page_223'><b>223</b></a>.</span><br />
+<span style="margin-left: 2em;">Courge &agrave; la Mo&euml;lle, <a href='#Page_225'><b>225</b></a>.</span><br />
+<span style="margin-left: 2em;">Courge Coucourzelle, <a href='#Page_219'><b>219</b></a>.</span><br />
+<span style="margin-left: 2em;">Courge de l'Ohio, <a href='#Page_212'><b>212</b></a>.</span><br />
+<span style="margin-left: 2em;">Courge Plein de Naples, <a href='#Page_220'><b>220</b></a>.</span><br />
+<span style="margin-left: 2em;">Cuckaw, <a href='#Page_226'><b>226</b></a>.</span><br />
+<span style="margin-left: 2em;">Cushaw Pumpkin, <a href='#Page_215'><b>215</b></a>.</span><br />
+<span style="margin-left: 2em;">Custard, <a href='#Page_216'><b>216</b></a>.</span><br />
+<span style="margin-left: 2em;">Egg-shaped, <a href='#Page_217'><b>217</b></a>.</span><br />
+<span style="margin-left: 2em;">Giraumon Turban, <a href='#Page_222'><b>222</b></a>.</span><br />
+<span style="margin-left: 2em;">Honolulu, <a href='#Page_217'><b>217</b></a>.</span><br />
+<span style="margin-left: 2em;">Hubbard, <a href='#Page_218'><b>218</b></a>.</span><br />
+<span style="margin-left: 2em;">Italian Vegetable Marrow, <a href='#Page_219'><b>219</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Yellow Gourd, <a href='#Page_219'><b>219</b></a>.</span><br />
+<span style="margin-left: 2em;">Mammoth, <a href='#Page_219'><b>219</b></a>.</span><br />
+<span style="margin-left: 2em;">Mammoth Pumpkin, <a href='#Page_219'><b>219</b></a>.</span><br />
+<span style="margin-left: 2em;">Neapolitan, <a href='#Page_220'><b>220</b></a>.</span><br />
+<span style="margin-left: 2em;">Patagonian, <a href='#Page_221'><b>221</b></a>.</span><br />
+<span style="margin-left: 2em;">Porter's Valparaiso, <a href='#Page_223'><b>223</b></a>.</span><br />
+<span style="margin-left: 2em;">Potiron Jaune, <a href='#Page_219'><b>219</b></a>.</span><br />
+<span style="margin-left: 2em;">Puritan, <a href='#Page_221'><b>221</b></a>.</span><br />
+<span style="margin-left: 2em;">Reeve's, <a href='#Page_217'><b>217</b></a>.</span><br />
+<span style="margin-left: 2em;">Stetson's Hybrid, <a href='#Page_225'><b>225</b></a>.</span><br />
+<span style="margin-left: 2em;">Succade Gourd, <a href='#Page_225'><b>225</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet Potato, <a href='#Page_222'><b>222</b></a>.</span><br />
+<span style="margin-left: 2em;">Turban, <a href='#Page_222'><b>222</b></a>.</span><br />
+<span style="margin-left: 2em;">Turk's Cap, <a href='#Page_222'><b>222</b></a>.</span><br />
+<span style="margin-left: 2em;">Valparaiso, <a href='#Page_223'><b>223</b></a>.</span><br />
+<span style="margin-left: 2em;">Vegetable Marrow, <a href='#Page_225'><b>225</b></a>.</span><br />
+<span style="margin-left: 2em;">Wilder, <a href='#Page_225'><b>225</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter Crookneck, <a href='#Page_226'><b>226</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter Striped Crookneck, <a href='#Page_227'><b>227</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Star of the Earth, <a href='#Page_317'><b>317</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Strawberry Tomato, <a href='#Page_592'><b>592</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_593'><b>593</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall, <a href='#Page_593'><b>593</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">St. Peter's Herb, <a href='#Page_396'><b>396</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">String-pease, <a href='#Page_552'><b>552</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Succory, <a href='#Page_334'><b>334</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sugar-pease, <a href='#Page_552'><b>552</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sunflower, <a href='#Page_632'><b>632</b></a>.</span><br />
+<span style="margin-left: 2em;">Annual, <a href='#Page_632'><b>632</b></a>.</span><br />
+<span style="margin-left: 2em;">Dwarf, <a href='#Page_632'><b>632</b></a>.</span><br />
+<span style="margin-left: 2em;">Tall, <a href='#Page_632'><b>632</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Swede or Ruta-baga Turnip, <a href='#Page_86'><b>86</b></a>.</span><br />
+<span style="margin-left: 2em;">Ashcroft, <a href='#Page_87'><b>87</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Purple-top Yellow, <a href='#Page_88'><b>88</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Stubble, <a href='#Page_88'><b>88</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top White, <a href='#Page_89'><b>89</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top Yellow, <a href='#Page_88'><b>88</b></a>.</span><br />
+<span style="margin-left: 2em;">Laing's Improved Purple-top, <a href='#Page_89'><b>89</b></a>.</span><br />
+<span style="margin-left: 2em;">Long White French, <a href='#Page_92'><b>92</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-top White, <a href='#Page_90'><b>90</b></a>.</span><br />
+<span style="margin-left: 2em;">River's, <a href='#Page_90'><b>90</b></a>.</span><br />
+<span style="margin-left: 2em;">Skirving's Improved Purple-top, <a href='#Page_90'><b>90</b></a>.</span><br />
+<span style="margin-left: 2em;">Skirving's Liverpool, <a href='#Page_90'><b>90</b></a>.</span><br />
+<span style="margin-left: 2em;">Skirving's Purple-top, <a href='#Page_90'><b>90</b></a>.</span><br />
+<span style="margin-left: 2em;">Southold, <a href='#Page_90'><b>90</b></a>.</span><br />
+<span style="margin-left: 2em;">Sweet German, <a href='#Page_91'><b>91</b></a>.</span><br />
+<span style="margin-left: 2em;">White French, <a href='#Page_92'><b>92</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sweet Cicely, <a href='#Page_399'><b>399</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sweet Potato, <a href='#Page_99'><b>99</b></a>.</span><br />
+<span style="margin-left: 2em;">American Red, <a href='#Page_101'><b>101</b></a>.</span><br />
+<span style="margin-left: 2em;">Kentucky Early Red, <a href='#Page_100'><b>100</b></a>.</span><br />
+<span style="margin-left: 2em;">Large White, <a href='#Page_100'><b>100</b></a>.</span><br />
+<span style="margin-left: 2em;">Nansemond, <a href='#Page_101'><b>101</b></a>.</span><br />
+<span style="margin-left: 2em;">New-Orleans Purple, <a href='#Page_101'><b>101</b></a>.</span><br />
+<span style="margin-left: 2em;">Patate Blanche, <a href='#Page_100'><b>100</b></a>.</span><br />
+<span style="margin-left: 2em;">Patate Violette, <a href='#Page_101'><b>101</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-skinned, <a href='#Page_101'><b>101</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Nansemond, <a href='#Page_100'><b>100</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-skinned, <a href='#Page_101'><b>101</b></a>.</span><br />
+<span style="margin-left: 2em;">Rose-colored, <a href='#Page_102'><b>102</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow-Carolina, <a href='#Page_102'><b>102</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Nansemond, <a href='#Page_101'><b>101</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow-skinned, <a href='#Page_102'><b>102</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Sweet-scented Chervil, <a href='#Page_399'><b>399</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Swiss Chard, <a href='#Page_289'><b>289</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Tanacetum vulgare, <a href='#Page_445'><b>445</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tansy, <a href='#Page_445'><b>445</b></a>.</span><br />
+<span style="margin-left: 2em;">Curled-leaved, <a href='#Page_446'><b>446</b></a>.</span><br />
+<span style="margin-left: 2em;">Double, <a href='#Page_446'><b>446</b></a>.</span><br />
+<span style="margin-left: 2em;">Large-leaved, <a href='#Page_447'><b>447</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated, <a href='#Page_447'><b>447</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tare, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Summer, <a href='#Page_559'><b>559</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter, <a href='#Page_559'><b>559</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tarragon, <a href='#Page_400'><b>400</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tetragonia expansa, <a href='#Page_295'><b>295</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Thlaspi Bursa Pastoris, <a href='#Page_303'><b>303</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Thousand-headed Cabbage, <a href='#Page_249'><b>249</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Thyme, <a href='#Page_447'><b>447</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad-leaved, <a href='#Page_447'><b>447</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_447'><b>447</b></a>.</span><br />
+<span style="margin-left: 2em;">Evergreen, <a href='#Page_447'><b>447</b></a>.</span><br />
+<span style="margin-left: 2em;">Lemon, <a href='#Page_449'><b>449</b></a>.</span><br />
+<span style="margin-left: 2em;">Narrow-leaved, <a href='#Page_448'><b>448</b></a>.</span><br />
+<span style="margin-left: 2em;">Variegated, <a href='#Page_448'><b>448</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Thymus citriodorus, <a href='#Page_449'><b>449</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; vulgaris, <a href='#Page_447'><b>447</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tobacco, <a href='#Page_633'><b>633</b></a>.</span><br />
+<span style="margin-left: 2em;">Broad-leaved, <a href='#Page_635'><b>635</b></a>.</span><br />
+<span style="margin-left: 2em;">Connecticut Seed-leaf, <a href='#Page_634'><b>634</b></a>.</span><br />
+<span style="margin-left: 2em;">Green, <a href='#Page_637'><b>637</b></a>.</span><br />
+<span style="margin-left: 2em;">Guatemala, <a href='#Page_635'><b>635</b></a>.</span><br />
+<span style="margin-left: 2em;">Negro-head, <a href='#Page_638'><b>638</b></a>.</span><br />
+<span style="margin-left: 2em;">Oronoco, <a href='#Page_638'><b>638</b></a>.</span><br />
+<span style="margin-left: 2em;">Peach-leaf, <a href='#Page_634'><b>634</b></a>.</span><br />
+<span style="margin-left: 2em;">Turkish, <a href='#Page_637'><b>637</b></a>.</span><br />
+<span style="margin-left: 2em;">Virginian, <a href='#Page_634'><b>634</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tomato, <a href='#Page_639'><b>639</b></a>.</span><br />
+<span style="margin-left: 2em;">Apple, <a href='#Page_643'><b>643</b></a>.</span><br />
+<span style="margin-left: 2em;">Apple-shaped, <a href='#Page_643'><b>643</b></a>.</span><br />
+<span style="margin-left: 2em;">Bermuda, <a href='#Page_643'><b>643</b></a>.</span><br />
+<span style="margin-left: 2em;">Cluster, <a href='#Page_646'><b>646</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Red, <a href='#Page_651'><b>651</b></a>.</span><br />
+<span style="margin-left: 2em;">Extra Early, <a href='#Page_651'><b>651</b></a>.</span><br />
+<span style="margin-left: 2em;">Fejee, <a href='#Page_644'><b>644</b></a>.</span><br />
+<span style="margin-left: 2em;">Fig, <a href='#Page_644'><b>644</b></a>.</span><br />
+<span style="margin-left: 2em;">Giant, <a href='#Page_645'><b>645</b></a>.</span><br />
+<span style="margin-left: 2em;">Grape, <a href='#Page_646'><b>646</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Red, <a href='#Page_646'><b>646</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Red Oval, <a href='#Page_647'><b>647</b></a>.</span><br />
+<span style="margin-left: 2em;">Large Yellow, <a href='#Page_647'><b>647</b></a>.</span><br />
+<span style="margin-left: 2em;">Lester's Perfected, <a href='#Page_648'><b>648</b></a>.</span><br />
+<span style="margin-left: 2em;">Mammoth, <a href='#Page_645'><b>645</b></a>.</span><br />
+<span style="margin-left: 2em;">Mexican, <a href='#Page_648'><b>648</b></a>.</span><br />
+<span style="margin-left: 2em;">New Upright, <a href='#Page_650'><b>650</b></a>.</span><br />
+<span style="margin-left: 2em;">Perfected, <a href='#Page_648'><b>648</b></a>.</span><br />
+<span style="margin-left: 2em;">Pomo d'Oro Lesteriano, <a href='#Page_648'><b>648</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Cherry, <a href='#Page_649'><b>649</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Pear-shaped, <a href='#Page_644'><b>644</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Plum, <a href='#Page_649'><b>649</b></a>.</span><br />
+<span style="margin-left: 2em;">Round Red, <a href='#Page_649'><b>649</b></a>.</span><br />
+<span style="margin-left: 2em;">Round Yellow, <a href='#Page_649'><b>649</b></a>.</span><br />
+<span style="margin-left: 2em;">Seedless, <a href='#Page_650'><b>650</b></a>.</span><br />
+<span style="margin-left: 2em;">Tomate de Laye, <a href='#Page_650'><b>650</b></a>.</span><br />
+<span style="margin-left: 2em;">Tree, <a href='#Page_650'><b>650</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_651'><b>651</b></a>.</span><br />
+<span style="margin-left: 2em;">White's Extra Early, <a href='#Page_651'><b>651</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Cherry, <a href='#Page_652'><b>652</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Fig, <a href='#Page_652'><b>652</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Pear-shaped, <a href='#Page_652'><b>652</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Plum, <a href='#Page_652'><b>652</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tota Bona, <a href='#Page_313'><b>313</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tragopogon porrifolius, <a href='#Page_92'><b>92</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Trauxuda Kale, <a href='#Page_273'><b>273</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tree Primrose, <a href='#Page_35'><b>35</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Trop&aelig;olum, <a href='#Page_388'><b>388</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; majus, <a href='#Page_389'><b>389</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; minus, <a href='#Page_390'><b>390</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; tuberosum, <a href='#Page_103'><b>103</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Truffle, <a href='#Page_589'><b>589</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_589'><b>589</b></a>.</span><br />
+<span style="margin-left: 2em;">Piedmontese, <a href='#Page_590'><b>590</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tuber cibarium, <a href='#Page_589'><b>589</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; magnatum, <a href='#Page_590'><b>590</b></a>.</span><br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; melanosporum, <a href='#Page_590'><b>590</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tuberous-rooted Chickling Vetch, <a href='#Page_103'><b>103</b></a>.</span><br />
+<span style="margin-left: 2em;">Pea, <a href='#Page_103'><b>103</b></a>.</span><br />
+<span style="margin-left: 2em;">Trop&aelig;olum, <a href='#Page_103'><b>103</b></a>.</span><br />
+<span style="margin-left: 2em;">Wood-sorrel, <a href='#Page_41'><b>41</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Turkey Rhubarb, <a href='#Page_573'><b>573</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Turnip-rooted Celery, <a href='#Page_331'><b>331</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Turnip, <a href='#Page_104'><b>104</b></a>.</span><br />
+<span style="margin-left: 2em;">Altrincham, <a href='#Page_106'><b>106</b></a>.</span><br />
+<span style="margin-left: 2em;">Altringham, <a href='#Page_106'><b>106</b></a>.</span><br />
+<span style="margin-left: 2em;">Autumn Stubble, <a href='#Page_115'><b>115</b></a>.</span><br />
+<span style="margin-left: 2em;">Border Imperial, <a href='#Page_106'><b>106</b></a>.</span><br />
+<span style="margin-left: 2em;">Border Imperial Purple-top Yellow, <a href='#Page_106'><b>106</b></a>.</span><br />
+<span style="margin-left: 2em;">Chiva's Orange Jelly, <a href='#Page_106'><b>106</b></a>.</span><br />
+<span style="margin-left: 2em;">Common Field Globe, <a href='#Page_118'><b>118</b></a>.</span><br />
+<span style="margin-left: 2em;">Cow-horn, <a href='#Page_107'><b>107</b></a>.</span><br />
+<span style="margin-left: 2em;">Dale's Hybrid, <a href='#Page_107'><b>107</b></a>.</span><br />
+<span style="margin-left: 2em;">Decanter, <a href='#Page_110'><b>110</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Dwarf, <a href='#Page_115'><b>115</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Flat Dutch, <a href='#Page_107'><b>107</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Stone, <a href='#Page_119'><b>119</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White Dutch, <a href='#Page_107'><b>107</b></a>.</span><br />
+<span style="margin-left: 2em;">Early Yellow Dutch, <a href='#Page_108'><b>108</b></a>.</span><br />
+<span style="margin-left: 2em;">Finland, <a href='#Page_108'><b>108</b></a>.</span><br />
+<span style="margin-left: 2em;">Freneuse, <a href='#Page_108'><b>108</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden Ball, <a href='#Page_109'><b>109</b></a>.</span><br />
+<span style="margin-left: 2em;">Golden Maltese, <a href='#Page_120'><b>120</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Globe, <a href='#Page_109'><b>109</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Norfolk, <a href='#Page_110'><b>110</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Round, <a href='#Page_110'><b>110</b></a>.</span><br />
+<span style="margin-left: 2em;">Green Tankard, <a href='#Page_110'><b>110</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top Flat, <a href='#Page_110'><b>110</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top Norfolk, <a href='#Page_110'><b>110</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top White Globe, <a href='#Page_109'><b>109</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top Yellow Aberdeen, <a href='#Page_111'><b>111</b></a>.</span><br />
+<span style="margin-left: 2em;">Green-top Yellow Bullock, <a href='#Page_111'><b>111</b></a>.</span><br />
+<span style="margin-left: 2em;">Hungarian Green-top Globe, <a href='#Page_109'><b>109</b></a>.</span><br />
+<span style="margin-left: 2em;">Lincolnshire Red Globe, <a href='#Page_111'><b>111</b></a>.</span><br />
+<span style="margin-left: 2em;">Liverpool Yellow, <a href='#Page_112'><b>112</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Black, <a href='#Page_111'><b>111</b></a>.</span><br />
+<span style="margin-left: 2em;">Long Early White Vertus, <a href='#Page_107'><b>107</b></a>.</span><br />
+<span style="margin-left: 2em;">Long White Clairfontaine, <a href='#Page_111'><b>111</b></a>.</span><br />
+<span style="margin-left: 2em;">Long White Maltese, <a href='#Page_111'><b>111</b></a>.</span><br />
+<span style="margin-left: 2em;">Maltese, <a href='#Page_120'><b>120</b></a>.</span><br />
+<span style="margin-left: 2em;">Mouse-tail, <a href='#Page_119'><b>119</b></a>.</span><br />
+<span style="margin-left: 2em;">Navet Boule de Neige, <a href='#Page_116'><b>116</b></a>.</span><br />
+<span style="margin-left: 2em;">Navet Gros d'Alsace, <a href='#Page_119'><b>119</b></a>.</span><br />
+<span style="margin-left: 2em;">Petrosowoodsks, <a href='#Page_112'><b>112</b></a>.</span><br />
+<span style="margin-left: 2em;">Pomeranian Globe, <a href='#Page_112'><b>112</b></a>.</span><br />
+<span style="margin-left: 2em;">Preston, <a href='#Page_112'><b>112</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-top Aberdeen, <a href='#Page_114'><b>114</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-top Flat, <a href='#Page_112'><b>112</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-top Strap-leaved, <a href='#Page_113'><b>113</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-top Yellow Aberdeen, <a href='#Page_114'><b>114</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple-top Yellow Bullock, <a href='#Page_114'><b>114</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Globe, <a href='#Page_114'><b>114</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Norfolk, <a href='#Page_114'><b>114</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Round, <a href='#Page_114'><b>114</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Tankard, <a href='#Page_115'><b>115</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-top Flat, <a href='#Page_112'><b>112</b></a>.</span><br />
+<span style="margin-left: 2em;">Red Mouse-tail, <a href='#Page_119'><b>119</b></a>.</span><br />
+<span style="margin-left: 2em;">Red-top Norfolk, <a href='#Page_114'><b>114</b></a>.</span><br />
+<span style="margin-left: 2em;">Robertson's Golden Stone, <a href='#Page_115'><b>115</b></a>.</span><br />
+<span style="margin-left: 2em;">Round Black, <a href='#Page_115'><b>115</b></a>.</span><br />
+<span style="margin-left: 2em;">Six-weeks, <a href='#Page_115'><b>115</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Berlin, <a href='#Page_117'><b>117</b></a>.</span><br />
+<span style="margin-left: 2em;">Small Long Yellow, <a href='#Page_116'><b>116</b></a>.</span><br />
+<span style="margin-left: 2em;">Snow-ball, <a href='#Page_116'><b>116</b></a>.</span><br />
+<span style="margin-left: 2em;">Stone Globe, <a href='#Page_116'><b>116</b></a>.</span><br />
+<span style="margin-left: 2em;">Tankard, <a href='#Page_110'><b>110</b></a>.</span><br />
+<span style="margin-left: 2em;">Teltau, <a href='#Page_117'><b>117</b></a>.</span><br />
+<span style="margin-left: 2em;">Teltow, <a href='#Page_117'><b>117</b></a>.</span><br />
+<span style="margin-left: 2em;">Waite's Hybrid Eclipse, <a href='#Page_117'><b>117</b></a>.</span><br />
+<span style="margin-left: 2em;">White Dutch, <a href='#Page_107'><b>107</b></a>.</span><br />
+<span style="margin-left: 2em;">White Garden Stone, <a href='#Page_119'><b>119</b></a>.</span><br />
+<span style="margin-left: 2em;">White Globe, <a href='#Page_118'><b>118</b></a>.</span><br />
+<span style="margin-left: 2em;">White Norfolk, <a href='#Page_118'><b>118</b></a>.</span><br />
+<span style="margin-left: 2em;">White Round, <a href='#Page_118'><b>118</b></a>.</span><br />
+<span style="margin-left: 2em;">White Stone, <a href='#Page_119'><b>119</b></a>.</span><br />
+<span style="margin-left: 2em;">White Tankard, <a href='#Page_119'><b>119</b></a>.</span><br />
+<span style="margin-left: 2em;">White-top Flat, <a href='#Page_120'><b>120</b></a>.</span><br />
+<span style="margin-left: 2em;">White-top Strap-leaved, <a href='#Page_120'><b>120</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Altrincham, <a href='#Page_106'><b>106</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Dutch, <a href='#Page_108'><b>108</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Finland, <a href='#Page_108'><b>108</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Globe, <a href='#Page_109'><b>109</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Malta, <a href='#Page_120'><b>120</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Scarisbrick, <a href='#Page_121'><b>121</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Stone, <a href='#Page_121'><b>121</b></a>.</span><br />
+<span style="margin-left: 2em;">Yellow Tankard, <a href='#Page_121'><b>121</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Turnip Cabbage, <a href='#Page_38'><b>38</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Turnip-rooted Chervil, <a href='#Page_31'><b>31</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Tussilago farfara, <a href='#Page_564'><b>564</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Unicorn Plant, <a href='#Page_612'><b>612</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Urtica dioica, <a href='#Page_293'><b>293</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Valeriana, <a href='#Page_401'><b>401</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; cornucopi&aelig;, <a href='#Page_401'><b>401</b></a>.</span><br />
+<span style="margin-left: 3em;">&nbsp;&nbsp;"&nbsp;&nbsp; locusta, <a href='#Page_339'><b>339</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Valerianella eriocarpa, <a href='#Page_340'><b>340</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Vegetable Oyster, <a href='#Page_92'><b>92</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Veronica beccabunga, <a href='#Page_316'><b>316</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Vetch, or Tare, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Napol&eacute;on Pea, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Summer, <a href='#Page_559'><b>559</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_558'><b>558</b></a>.</span><br />
+<span style="margin-left: 2em;">Winter, <a href='#Page_559'><b>559</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Vicia faba, <a href='#Page_503'><b>503</b></a>.</span><br />
+<br />
+<span style="margin-left: 2em;">&nbsp;&nbsp;"&nbsp;&nbsp; sativa, <a href='#Page_558'><b>558</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Water-cress, <a href='#Page_401'><b>401</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Water-melon, <a href='#Page_192'><b>192</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Welsh Onion, <a href='#Page_147'><b>147</b></a>.</span><br />
+<span style="margin-left: 2em;">Ciboule Blanche Hative, <a href='#Page_147'><b>147</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_147'><b>147</b></a>.</span><br />
+<span style="margin-left: 2em;">Early White, <a href='#Page_147'><b>147</b></a>.</span><br />
+<span style="margin-left: 2em;">Red, <a href='#Page_147'><b>147</b></a>.</span><br />
+<span style="margin-left: 2em;">White, <a href='#Page_147'><b>147</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">West-Indian Bean, <a href='#Page_499'><b>499</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">West-Indian Cress, <a href='#Page_387'><b>387</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">West-Indian Cucumber, <a href='#Page_199'><b>199</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">White Beet, <a href='#Page_289'><b>289</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Wild Endive, <a href='#Page_334'><b>334</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Wild Navew, <a href='#Page_394'><b>394</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Wild Spinach, <a href='#Page_313'><b>313</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Winged Pea, <a href='#Page_559'><b>559</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Winter Cherry, <a href='#Page_592'><b>592</b></a>.</span><br />
+<span style="margin-left: 2em;">Purple, <a href='#Page_593'><b>593</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Winter Cress, <a href='#Page_403'><b>403</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_403'><b>403</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Wood-sorrel, <a href='#Page_404'><b>404</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Worms, <a href='#Page_405'><b>405</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Wormwood, <a href='#Page_576'><b>576</b></a>.</span><br />
+<span style="margin-left: 2em;">Common, <a href='#Page_576'><b>576</b></a>.</span><br />
+<span style="margin-left: 2em;">Roman, <a href='#Page_577'><b>577</b></a>.</span><br />
+<span style="margin-left: 2em;">Sea, <a href='#Page_577'><b>577</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Yellow Rocket, <a href='#Page_403'><b>403</b></a>.</span><br />
+<br />
+<span style="margin-left: 1em;">Ysano, <a href='#Page_103'><b>103</b></a>.</span><br />
+<br />
+<br />
+<span style="margin-left: 1em;">Zea mays, <a href='#Page_594'><b>594</b></a>.</span><br />
+</p>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of The Field and Garden Vegetables of
+America, by Fearing Burr
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author	Roger Frank <rfrank@pglaf.org>	2025-10-15 01:45:35 -0700
committer	Roger Frank <rfrank@pglaf.org>	2025-10-15 01:45:35 -0700
commit	448b2970189ad877c442dc0a631e85c08974f0d5 (patch)
tree	a80626c789020437f6ef5053aa0c68d12669e219 /21682-h