A new sort, called the "Lincoln Green," is said to possess all the excellences of the Ringwood Marrow, without the objectionable white pod.

ROYAL DWARF OR WHITE PRUSSIAN. Cot. Gard.

Dwarf Prolific. Poor Man's Profit.

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.

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.

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old and prolific variety, well adapted for field culture, and long a favorite in gardens, but now, to a great extent, superseded.

SEBASTOPOL.

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.

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.

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.

SHILLINGS GROTTO. Cot. Gard.

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.

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.

SPANISH DWARF. Cot. Gard.

Early Spanish Dwarf. Dwarf Fan. Strawberry.

Plant about a foot high, branching on each side in the manner of a fan; and hence often called the "Dwarf Fan." 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.

Sown May 1, the plants were in blossom June 26, and pods were plucked for use July 14.

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.

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.

TALL WHITE MARROW.

Large Carolina. Tall Marrowfat.

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.

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.

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.

TAYLOR'S EARLY.

Similar in habit, production, and early maturity, to the Early Dan O'Rourke.

THURSTON'S RELIANCE. Cot. Gard.

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.

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.

TOM THUMB.

Beck's Gem. Bush Pea. Pois nain hatif extra, of the French.

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.

Planted the 1st of May, the variety blossomed the 12th of June, and the pods were of suitable size for plucking July 4.

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.

Mr. Landreth, of Philadelphia, remarks as follows: "For 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."

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.

VEITCH'S PERFECTION. Trans.

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.

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.

VICTORIA MARROW. Thomp.

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.

The Victoria Marrow is not early. Planted May 1, it will blossom the last of June, and be fit for the table from the middle of July.

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.

WARNER'S EARLY EMPEROR. Thomp.

Warner's Early Conqueror. Early Railway. Early Wonder. Beck's Morning-star. Early Emperor.

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.

WOODFORD'S MARROW. Cot. Gard.

Nonpareil.

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.

Sown May 1, the variety blossomed June 28, and pease were gathered for the table July 17.

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.

* * * * *

EATABLE-PODDED OR SUGAR PEASE.

String-pease. Skinless Pease. Pisum macrocarpum. Dec.

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:—

COMMON DWARF SUGAR. Law. Vil.

Dwarf Crooked-podded Sugar.

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.

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.

It is prolific, of good quality as a shelled-pea, and the young pods are tender and well flavored.

EARLY DWARF DUTCH SUGAR. Vil.

Early Dwarf de Grace.

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.

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.

GIANT EATABLE-PODDED. Vil.

Giant Sugar.

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,—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.

It is about a week later than the Large Crooked Sugar.

LARGE CROOKED SUGAR. Thomp.

Broadsword. Six-inch-pod Sugar.

Plant nearly six feet in height, and branching when grown in good soil; the leaves are large, yellowish-green; flowers white; pods very large,—measuring from four to five inches in length and an inch in width,—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.

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.

PURPLE-PODDED OR AUSTRALIAN. Law.

Blue-podded. Botany-bay Pea.

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.

It is very productive, and seems possessed of properties which entitle it to cultivation.

RED-FLOWERED SUGAR. Vil.

Chocolate.

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.

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.

TAMARIND SUGAR.

Late Dwarf Sugar. Tamarind Pea.

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,—often measuring four inches in length and an inch in breadth,—succulent, and generally contorted and irregular in form. A few days later than the Common Dwarf Sugar.

Hardy, prolific, and deserves more general cultivation.

WHITE-PODDED SUGAR. Vil.

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 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.

The variety is quite late. Sown May 1, the pods were not fit for use till July 24.

The pods are crisp and succulent, though inferior in flavor to most of the Eatable-podded varieties.

YELLOW-PODDED SUGAR. Vil.

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.

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.

* * * * *

PEA-NUT.

Ground Bean. Earth Nut. Vil. Pindar Nut. Ground Nut. Arachys hypogea.

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 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.

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.

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.

Soil and Cultivation.—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.

It is rather tropical in its character, and cannot be cultivated with success either in the Northern or Middle States.

"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."

Varieties.—

AFRICAN PEA-NUT.

A comparatively small, smooth, and regularly formed sort. Shell thin, usually enclosing two kernels.

WILMINGTON PEA-NUT.

Carolina.

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.

TENNESSEE PEA-NUT.

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.

* * * * *

VETCH, OR TARE.

Vicia sativa.

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.

The only variety of much importance to the garden is the following:—

WHITE TARE, OR VETCH. Law.

Lentil, of Canada. Napoleon Pea.

Annual; stem slender and climbing, about three feet high, the leaves terminating in a branching tendril, or clasper; 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.

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.

The seeds may be sown in drills, in April or May, in the manner of garden-pease, or broadcast with oats for agricultural purposes.

Varieties.—

SUMMER TARE, OR VETCH.

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.

WINTER TARE, OR VETCH.

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.

Not sufficiently hardy to survive the winters of the Northern States.

* * * * *

WINGED PEA.

Red Birdsfoot Trefoil. Mill. Lotus tetragonolobus.

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.

Use.—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.

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.



CHAPTER X.

MEDICINAL PLANTS.

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

* * * * *

BENE-PLANT.

Oily Grain. Sesamum, sp.

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.

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.

Propagation and Cultivation.—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.

Use.—"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."

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.

There are three varieties:—

BIFORMED-LEAVED. Mill.

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.

OVAL-LEAVED.

Stem about two feet high, with a few short branches; the leaves are oblong, and entire on the borders.

TRIFID-LEAVED. Mill.

Taller and more vigorous than either of the preceding. The upper as well as the lower leaves are trifid, or three-parted.

* * * * *

CAMOMILE.

Anthemis nobilis.

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.

Soil and Culture.—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.

Gathering.—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.

COMMON CAMOMILE.

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.

DOUBLE-FLOWERING CAMOMILE.

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 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.

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.

Use.—"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."—M'Int.

It is considered a safe bitter, and tonic; though strong infusions, when taken warm, sometimes act as an emetic.

* * * * *

COMMON COLTSFOOT.

Tussilago farfara.

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.

Propagation and Culture.—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.

Gathering and Use.—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.

* * * * *

ELECAMPANE.

Inula helenium.

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.

The plants blossom in July and August, and there is but one variety cultivated.

Propagation and Culture.—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.

Use.—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.

* * * * *

HOARHOUND.

Marrubium vulgare.

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.

Propagation and Cultivation.—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.

Gathering and Use.—The plants are cut for use as they come into flower; and, if required, the foliage may be cut twice in the season.

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.

* * * * *

HYSSOP.

Hyssopus officinalis.

Hyssop is a hardy, evergreen, dwarfish, aromatic shrub, from the south of Europe.

Three kinds are cultivated, as follow:—

COMMON OR BLUE-FLOWERING.

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 joint; the flowers are blue, in terminal spikes; seeds small, black, oblong.

RED-FLOWERING HYSSOP.

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.

WHITE-FLOWERING HYSSOP.

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.

Soil and Cultivation.—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.

Use.—The plant is highly aromatic. The leaves and young shoots are the parts used, and are cut, dried, and preserved as other pot-herbs.

"Hyssop has the general virtues ascribed to aromatic plants; and is recommended in asthmas, coughs, and other pulmonary disorders."—Rog.

* * * * *

LICORICE.

Glycyrrhiza glabra.

Licorice is a hardy, perennial plant. The roots are fleshy, creeping, and, when undisturbed, attain a great length, and 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.

Soil, Propagation, and Culture.—"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.

"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."—Thomp.

Use.—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."

* * * * *

PENNYROYAL.

Hedeoma pulegioides.

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.

Sowing and Cultivation.—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.

Use.—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.

This plant must not be confounded with the Pennyroyal (Mentha pulegium) of English writers, which is a species of Mint, and quite distinct from the plant generally known as Pennyroyal in this country.

* * * * *

POPPY, OR MAW.

Papaver somniferum, var. nigrum.

A hardy annual, growing naturally in different parts of Europe, and cultivated to a considerable extent in Germany 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.

Soil, Sowing, and Culture.—"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.

"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.

"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."—Law.

Use.—Maw-seed is imported to some extent from different parts of Europe, and is principally used in this country for feeding birds.

OIL-POPPY. Law.

Gray Poppy. Papaver somniferum olifer.

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.

It is chiefly cultivated in Italy, the south of France, Germany, and Flanders.

Use.—"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."

OPIUM, OR WHITE POPPY. Law.

P. somniferum, album vel candidum.

Plant strong and vigorous,—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.

Sowing and Cultivation.—"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.

"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.

"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.

"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.

"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.

"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."—Law.

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 process of extraction, though minute, is yet simple,—the employment of females or children might render its production remunerative.

* * * * *

PALMATE-LEAVED RHUBARB. Law.

Turkey Rhubarb. Rheum palmatum.

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.

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.

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.

* * * * *

RUE.

Ruta graveolens.

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 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.

Use.—"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.

The kinds cultivated are the following:—

BROAD-LEAVED RUE.

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.

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.

NARROW-LEAVED RUE.

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.

* * * * *

SAFFRON. Law.

Safflower. Carthamus tinctorius.

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.

Soil and Cultivation.—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.

Use.—"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.

"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."

It was formerly much used in medicine in cases of humors and diseased blood.

* * * * *

SOUTHERNWOOD.

Artemesia abrotanum.

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.

The plant is generally propagated by dividing the roots in the manner of other hardy shrubs.

Use.—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.

* * * * *

WORMWOOD.

Artemesia.

The cultivated species are as follow:—

COMMON WORMWOOD.

Artemesia absynthium.

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.

The leaves, when bruised, have a strong, somewhat pungent, yet aromatic odor, and are proverbial for their intense bitterness.

ROMAN WORMWOOD.

Artemesia pontica.

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.

It is generally preferred to the Common Wormwood for medicinal purposes, as the taste is more agreeable, and its odor less pungent.

SEA WORMWOOD.

Artemesia maritima.

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.

The leaves are somewhat bitter to the taste, and, when bruised, emit a strong, pleasant, aromatic odor.

Soil and Cultivation.—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 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.

Use.—"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."—- Thomp.

Most of the other species possess the same properties in a greater or less degree, and are used for the same purposes.



CHAPTER XI.

MUSHROOMS, OR ESCULENT FUNGI.

Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle.

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,—raw, boiled, stewed, roasted; and being hung up, and dried in stoves or chimneys, form a part of their winter's stock of provisions.

"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 (Agaricus campestris) for food."—Loud.

* * * * *

COMMON MUSHROOM. M'Int. Rog.

Champignon. Agaricus campestris.



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."

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.

Cultivation.—"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 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.

"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 nidus."—M'Int. It is prepared for use as follows:—

"In June and July, take any quantity of fresh horse-droppings,—the more dry and high-fed the better,—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 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."—Trans.

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:—

"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.

"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.

"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.

"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,—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 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.

"In about a month or five weeks,—but frequently within the former time, if the bed is in a high state of cultivation,—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.

"Where a mushroom-bed is to remain permanently, a covered shed will be found convenient.

"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.

"A mushroom-bed seldom furnishes any abundance after 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."

In addition to the foregoing, the following native species may be eaten with perfect safety, if gathered young and used while fresh:—

AGARICUS COMATUS.

"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."

AGARICUS DELICIOSUS. M'Int.

Sweet Mushroom.

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 A. torminosus (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.

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.

AGARICUS EXQUISITUS. Badham.

St. George's Mushroom. M'Int. Agaricus Georgii.

This species often attains a weight of five or six pounds. It is generally considered less delicate than the common cultivated mushroom (A. campestris); but in Hungary it is regarded as a special gift from the saint whose name it bears. Persoon describes it as superior to A. campestris in smell, taste, and digestibility; on which account, he says, it is generally preferred in France.

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.

AGARICUS PERSONATUS.

Blewits. Blue Hats. Cooke.

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.

The Agaricus personatus 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.

AGARICUS PRUNULUS. Vitt. M'Int.

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.

This mushroom is used both in its green and dried state. 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.

AGARICUS OREADES.

Fairy-ring Agaricus.

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.

Dr. Badham says, "Independent of the excellent flavor of this little mushroom, two circumstances make it valuable in a domestic point of view,—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.

* * * * *

BOLETUS. Fries.

Of this, two species are considered eatable,—the B. edulis and the B. scaber; 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.

* * * * *

CLAVARIA.

All the species are edible, and many of them indigenous to our woods; being usually found in damp, shady places.

* * * * *

THE MOREL. M'Int.

Morchella esculenta.



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.

Use.—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.

Cultivation.—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."

"The great value of the Morel—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—deserves to be better known than it is at present." The genus comprises a very few species, and they are all edible.

* * * * *

COMMON TRUFFLE.

Tuber cibarium.



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.

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.

"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 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."

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.

Use.—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."

PIEDMONTESE TRUFFLE. Thomp.

Tuber magnatum.

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.

TUBER MELANOSPORUM. Thomp.

This is the Truffle of the Paris markets. It is richly scented, and also greatly superior in flavor to the common sorts.

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.



CHAPTER XII.

MISCELLANEOUS VEGETABLES.

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

* * * * *

ALKEKENGI.

Strawberry Tomato. Winter Cherry. Ground Cherry. Barbadoes Gooseberry. Physalis edulis.

A hardy annual plant from Central or Tropical America. Stem angular, very much branched, but not erect,—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.

The seeds are small, yellow, lens-shaped, and retain their germinative properties three years.

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.

Use.—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.

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.

If kept from the action of frost, the fruit retains its natural freshness till March or April.

PURPLE ALKEKENGI.

Purple Ground Cherry. Purple Strawberry Tomato. Purple Winter Cherry. Physalis sp.

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.

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.

TALL ALKEKENGI.

Tall Ground Cherry. Tall Strawberry Tomato. Physalis pubescens.

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.

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.

* * * * *

CORN.

Zea mays.

Garden and Table Varieties.—

ADAMS'S EARLY WHITE.

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.

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.

Much grown for early use and the market in the Middle States, but less generally known or cultivated in New England.

BLACK SWEET.

Slate Sweet.

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.

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.

BURR'S IMPROVED.

Burr's Sweet.

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,—becoming wrinkled, and changing to dull, yellowish, semi-transparent white, when ripe.

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.

The kernel is tender, remarkably sugary, hardens slowly, is thin-skinned, and generally considered much superior to the Common Twelve-rowed.

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.

DARLING'S EARLY.

Darling's Early Sweet.

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,—much shrivelled or wrinkled, and of a dull, semi-transparent yellow, when ripe; the cob is white.

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.

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.

EARLY JEFFERSON.

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,—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.

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 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.

GOLDEN SWEET.

Golden Sugar.

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.

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.

In respect to quality, it is quite tender, sweet, and well flavored, but less sugary than most of the other sugar or sweet varieties.

OLD COLONY. Hov. Mag.

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:—

"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 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.

"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.

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.

PARCHING CORN (WHITE KERNEL).

Pop-corn.

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.

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.

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.

PARCHING CORN (YELLOW).

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.

RED-COB SWEET.

Ears about eight inches in length by a diameter of two inches,—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.

A sub-variety occurs with eight rows; the form and size of the ear and kernel resembling Darling's Early.

RICE (RED KERNEL).

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.

RICE (WHITE KERNEL).

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.

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.

RICE (YELLOW KERNEL).

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.

STOWELL'S EVERGREEN.

Stowell's Evergreen Sweet.

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.

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.

TUSCARORA.

Turkey Wheat.

Plant five to six feet in height, moderately strong and vigorous; ears eight-rowed, and of remarkable size,—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.

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 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.

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.

TWELVE-ROWED SWEET.

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.

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.

Field Varieties.—

CANADA YELLOW.

Early Canada.

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.

On account of the small size of the ear, the yield per acre is much less than that of almost any other field variety; twenty-five or thirty bushels being an average crop. The dwarfish character of the plants, however, admits of close culture,—three feet in one direction by two or two and a half in the opposite,—affording ample space for their full development; four plants being allowed to a hill.

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.

DUTTON.

Early Dutton.

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,—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.

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.

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.

HILL.

Whitman. Whitman's Improved. Webster. Smutty White. Old-Colony Premium.

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.

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.

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.

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.

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.

ILLINOIS YELLOW.

Western Yellow.

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.

The variety ripens perfectly in the Middle States, but is not suited to the climate of New England.

ILLINOIS WHITE.

Western White.

Similar in its general character to the Illinois Yellow. Kernel rice-white; cob generally white, but sometimes red.

KING PHILIP, OR BROWN.

Improved King Philip.

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.

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.

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.

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.

Said to have originated on one of the islands in Lake Winnipiseogee, N.H.

NEW-ENGLAND EIGHT-ROWED.

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.

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.

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.

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 numerous other less important sorts, are but improved forms of the New-England Eight-rowed.

PARKER.

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.

Productive, but some days later than the Common New-England Eight-rowed.

WHITE HORSE-TOOTH.

Southern White.

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.

YELLOW HORSE-TOOTH.

Southern Yellow.

Plant similar to that of the White Horse-tooth; kernel very large, bright-yellow, indented; cob red.

Extensively cultivated throughout the Southern States, but not adapted to the climate of the Middle or Northern.

* * * * *

EGG-PLANT.

Solanum melongena.

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 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.

Soil.—The Egg-plant will thrive well in any good garden soil, but should have the benefit of a sheltered situation.

Sowing and Culture.—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.

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.

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.

Use.—"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."—M'Int.

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 suit; or, if preferred, the slices may be broiled as steaks or chops.