Varieties.—

AMERICAN LARGE PURPLE.



Fruit remarkably large,—often measuring eight inches in depth, seven inches in diameter, and weighing four or five pounds; skin deep-purple, with occasional stripes of green about the stem; plant hardy and stocky.

The American Large Purple is more generally cultivated in this country than any other variety. The plants produce two (and rarely three) fruits; but the first formed are invariably the best developed.

It is similar to, if not identical with, the Round Purple of English and French authors.

CHINESE LONG WHITE. Vil.

Quite distinct from the Common White or the Purple. Plant of low growth, with comparatively pale foliage; fruit white, eight or nine inches long, two inches and a half in diameter, and often more or less curved, particularly when the end is in contact with the ground.

It is later than the White or Purple varieties, and nearly of the season of the Scarlet-fruited. To obtain the fruit in full perfection, the plants must be started in a hot-bed.

GUADALOUPE STRIPED. Vil.

Fruit nearly ovoid, smaller than the Round or Long Purple; skin white, streaked and variegated with red.

LONG PURPLE. Trans.

The plants of this variety are of the height of the Round Purple, but are subject to some variation in the color of the branches and in the production of spines; flowers large, purple, with a spiny calyx; the fruit is oblong, somewhat club-shaped, six or eight inches in length, sometimes straight, but often slightly bent; at maturity, the skin is generally deep-purple, but the color varies much more than the Large Round; it is sometimes pale-purple, slightly striped, sometimes variegated with longitudinal, yellowish stripes, and always more deeply colored on the exposed side.

It is early, of easy culture, hardy and productive, excellent for the table, thrives well in almost any section of the Northern States, and, if started in a hot-bed, would perfect its fruit in the Canadas.

NEW-YORK IMPROVED.

A sub-variety of the Large Round, producing the same number of fruits, which are generally of a deeper color, and average of larger size. The leaves are often spiny; and, if the variety is genuine, the plants will be readily distinguished from those of the last named by their more dense or compact habit of growth.

It is, however, comparatively late, and better suited to the climate of the Middle States than to that of New England; though it is successfully cultivated in the vicinity of Boston, Mass., by starting the plants in a hot-bed, and setting them in a warm and sheltered situation.

ROUND PURPLE. Trans.

Large Round Purple.

Plant from two to three feet high, branching, generally tinged with purple, producing two and sometimes three fruits; the leaves are large, downy, oblong, lobed on the borders, with scattered spines on the midribs; flowers large, pale-purple,—the flower-stem and calyx invested with purple spines; the fruit is obovate, four or five inches in diameter, six or seven inches deep, slightly indented at the apex, and of a fine deep-purple when well matured,—specimens sometimes occur slightly striped or rayed with yellowish-green.

The American Large Purple, if not the same, is but an improved form of this variety.

SCARLET-FRUITED EGG-PLANT. Hov. Mag.

A highly ornamental variety, introduced from Portugal. The plant attains the height of three feet, with leaves about six inches long. In general appearance, it resembles the Common Egg-plant; but the fruit, which is about the size of a hen's egg, is of a beautiful scarlet.

It is rarely if ever used for food, but is principally cultivated for its peculiar, richly colored, and ornamental fruit, which makes a fine garnish.

The variety is late, and comparatively tender. The seeds should be started early in a hot-bed, and the plants grown in a warm and sheltered situation.

WHITE EGG-PLANT.

Fruit milk-white, egg-shaped, varying from three to five inches in length, and from two inches and a half to three inches and a half in diameter.

It is the earliest, hardiest, and most productive of all varieties. The plants frequently produce five or six fruits each; but the first formed are generally the largest.

If sown in the open ground early in May, the plants will often perfect a portion of their fruit; but they are most productive when started in a hot-bed.

The fruit is sometimes eaten cooked in the manner of the Purple varieties, but is less esteemed.

* * * * *

MARTYNIA.

Unicorn Plant. Gray. Martynia proboscidea.



A hardy, annual plant, with a strong, branching stem two feet and a half or three feet high. The leaves are large, heart-shaped, entire or undulated, downy, viscous, and of a peculiar, musk-like odor when bruised or roughly handled; the flowers are large, bell-shaped, somewhat two-lipped, dull-white, tinged or spotted with yellow and purple, and produced in long, leafless racemes, or clusters; the seed-pods are green, very downy or hairy, fleshy, oval, an inch and a half in their greatest diameter, and taper to a long, comparatively slender, incurved horn, or beak. The fleshy, succulent character of the pods is of short duration: they soon become fibrous, the elongated beak splits at the point, the two parts diverge, the outer green covering falls off, and the pod becomes black, shrivelled, hard, and woody. The seeds are large, black, wrinkled, irregular in form, and retain their germinative properties three years.

Sowing and Cultivation.—The Martynia is of easy cultivation. As the plants are large and spreading, they should be two feet and a half or three feet apart in each direction. The seeds may be sown in April or May, in the open ground where the plants are to remain; or a few seeds may be sown in a hot-bed, and the seedlings afterwards transplanted.

Gathering and Use.—The young pods are the parts of the plant used. These are produced in great abundance, and should be gathered when about half grown, or while tender and succulent: after the hardening of the flesh, they are worthless. They are used for pickling, and by many are considered superior to the Cucumber, or any other vegetable employed for the purpose.

* * * * *

OIL RADISH. Law.

Raphanus sativus.

A variety of the Common Radish, particularly adapted for the production of oil, and distinguished by the name R. sativus olifer, or Oil Radish. Its stems are dwarf, from a foot and a half to two feet in height, much branched, spreading, and produce more seed-pods than the Common Radish. It is grown rather extensively in China for its oil; from whence it has been introduced into and cultivated in some parts of Europe: but it does not appear with any particular success, though much has been said and written in its favor.

It seems best suited for southern latitudes, where it may be sown in September, and harvested the following May or June: but, in the northern portions of the United States, it will be found too tender to withstand the winter; and the seed will therefore require to be sown in spring.

The oil is obtained from the seed, and is considered superior to rape-seed oil, but is extracted with greater difficulty.

* * * * *

OKRA, OR GUMBO.

Ocra. Hibiscus esculentus.

Okra is a half-hardy annual, from Central America. Stem simple, sometimes branched at the top, and from two to six feet in height, according to the variety; the leaves are large, palmate, deep-green; the flowers are large, five-petaled, yellowish on the border, purple at the centre; the seed-pods are angular, or grooved, more or less sharply pointed, an inch or an inch and a half in diameter at the base, and from four to eight inches in length; the seeds are large, round-kidney-shaped, of a greenish-drab color, black or dark-brown at the eye, and retain their power of germination five years.

Soil, Sowing, and Cultivation.—Okra may be raised in any common garden soil, and is propagated by seeds sown in April or May. The Dwarf varieties may be grown in rows two feet apart, and a foot from each other in the rows; but the taller sorts require a space of at least three feet between the rows, and nearly two feet from plant to plant in the rows. Keep the soil about the plants loose and open; and, in the process of cultivation, earth up the stems slightly in the manner of earthing pease. The pods will be fit for use in August and September.

It requires a long, warm season; and is most productive when started in a hot-bed, and grown in a warm, sheltered situation.

Use.—The green pods are used while quite young, sliced in soups and similar dishes, to which they impart a thick, viscous, or gummy consistency. Thus served, they are esteemed not only healthful, but very nutritious.

The ripe seeds, roasted and ground, furnish a palatable substitute for coffee.

Varieties.—

BUIST'S DWARF OKRA. Count. Gent.

A variety recently introduced by Mr. Robert Buist, of Philadelphia. Height two feet; being about half that of the old variety. Its superiority consists in its greater productiveness, and the little space required for its development; while the fruit is of larger size and superior quality. It is said to produce pods at every joint.

DWARF OKRA.



Stem two feet and a half high, sometimes branched at the top, but generally undivided; leaves large, and, as in all varieties, five-lobed; flowers yellow, purple at the centre; pods erect, obtusely pointed, nearly as large in diameter as those of the Giant, but generally about five inches in length.

It is the earliest of the Okras, and the best variety for cultivation in the Northern and Eastern States.

Between this and the Tall, or Giant, there are numerous sub-varieties; the result both of cultivation and climate. The Tall sorts become dwarfish and earlier if long cultivated at the North; and the Dwarfs, on the contrary, increase in height, and grow later, if long grown in tropical climates.

The seeds of all the sorts are similar in size, form, and color.

PENDENT-PODDED.

The plants of this variety differ slightly, if at all, from those of the Common or Dwarf Okra. It is principally, if not solely, distinguished by the pendulous or drooping character of its pods; those of all other sorts being erect.

TALL OR GIANT OKRA.

White-podded.

Stem five to six feet in height; pods erect, sharply tapering to a point, eight to ten inches in length, and about an inch and a half in diameter near the stem or at the broadest part.

With the exception of its larger size, it is similar to the Dwarf; and, if long cultivated under the influence of short and cool seasons, would probably prove identical.

It yields abundantly, but is best adapted to the climate of the Middle and Southern States.

* * * * *

PEPPER.

Capsicum. Capsicum annuum.

Of the Capsicum there are many species, both annual and perennial; some of the latter being of a shrubby or woody character, and from four to six feet in height. As they are mostly tropical, and consequently tender, none but the annual species can be successfully grown in open culture in the Middle States or New England.

The Capsicum annuum, or Common Garden-pepper, is a native of India. The stalks vary in height from a foot to nearly three feet; the flowers are generally white or purple; the pods differ in a remarkable degree in size, form, color, and acridness; the seeds are yellow, nearly circular, flattened, and, like the flesh or rind of the fruit, remarkable for their intense piquancy,—nearly forty-five hundred are contained in an ounce, and their vitality is retained five years.

Propagation and Cultivation.—The plants are always propagated from seeds. Early in April, sow in a hot-bed, in shallow drills six inches apart, and transplant to the open ground when summer weather has commenced. The plants should be set in warm, mellow soil, in rows sixteen inches apart, and about the same distance apart in the rows; or, in ordinary seasons, the following simple method may be adopted for a small garden, and will afford an abundant supply of peppers for family use: When all danger from frost is past, and the soil is warm and settled, sow the seeds in the open ground, in drills three-fourths of an inch deep, and fourteen inches apart; and, while young, thin out the plants to ten inches apart in the rows. Cultivate in the usual manner, and the crop will be fit for use early in September.

Use.—"The pod, or fruit, is much used in pickles, seasonings, and made dishes; as both the pod and seeds yield a warm, acrid oil, the heat of which, being imparted to the stomach, promotes digestion, and corrects the flatulency of vegetable aliments. The larger and more common sorts are raised in great quantities, by market gardeners in the vicinity of populous towns, for the supply of pickle-warehouses."

Species and Varieties.—

BELL-PEPPER.

Large Bell. Bull-nose.



Plant two feet and upwards in height, stocky and branching, the stem and branches often stained or clouded with purple; leaves large, on long stems, smaller, smoother, and less sharply pointed, than those of the Squash-pepper; flowers white, sometimes measuring nearly an inch and a half in diameter.

The pods, which are remarkably large, and often measure nearly four inches deep and three inches in diameter, are pendent, broadest at the stem, slightly tapering, and generally terminate in four obtuse, cone-like points. At maturity, the fruit changes to brilliant, glossy, coral red.

The Bell-pepper is early, sweet and pleasant to the taste, and much less acrid or pungent than most of the other sorts. In many places, it is preferred to the Squash-pepper for pickling, not only because of its mildness, but for its thick, fleshy, and tender rind.

In open culture, sow in May, in drills sixteen inches apart, and thin the plants to twelve inches in the drills.

In England, they are pickled as follows: The pods are plucked while green, slit down on one side, and, after the seeds are taken out, immersed in salt and water for twenty-four hours; changing the water at the end of the first twelve. After soaking the full time, they are laid to drain an hour or two; put into bottles or jars; and boiled vinegar, after being allowed to cool, poured over them till they are entirely covered. The jars are then closely stopped for a few weeks, when the pods will be fit for use. In this form, they have been pronounced the best and most wholesome of all pickles.

BIRD-PEPPER. Vil.

Stem fifteen to eighteen inches high; leaves very small; flowers white, about two-thirds of an inch in diameter; pods erect, sharply conical, an inch and three-quarters long, about half an inch in diameter, and of a brilliant coral-red when ripe.

The variety is late. If sown in the open ground, some of the pods, if the season be favorable, will be fit for use before the plants are destroyed by frost; but few will be fully perfected unless the plants are started under glass.

The Bird-pepper is one of the most piquant of all varieties, and is less valuable as a green pickle than many milder and thicker-fleshed sorts. It is cultivated in rows fourteen inches apart, and ten or twelve inches asunder in the rows. If sown in the open ground, make the rows the same distance apart, and thin the young plants to the same space in the rows.

The "Cayenne Pepper-pot" of commerce is prepared from Bird-pepper in the following manner: "Dry ripe peppers well in the sun, pack them in earthen or stone pots, mixing common flour between every layer of pods, and put all into an oven after the baking of bread, that they may be thoroughly dried; after which, they must be well cleansed from the flour, and reduced to a fine powder. To every ounce of this, add a pound of wheat-flour, and as much leaven as is sufficient for the quantity intended. After this has been properly mixed and wrought, it should be made into small cakes, and baked in the same manner as common cakes of the same size; then cut them into small parts, and bake them again, that they may be as dry and hard as biscuit, which, being powdered and sifted, is to be kept for use."

CAYENNE PEPPER.

C. frutescens.

The pods of this variety are quite small, cone-shaped, coral-red when ripe, intensely acrid, and furnish the Cayenne Pepper of commerce. Like the other species of the family, it is of tropical origin; and being a perennial, and of a shrubby character, will not succeed in open culture at the North.

Both the green and ripe pods are used as pickles, and also for making Chili vinegar or pepper-sauce; which is done by simply putting a handful of the pods in a bottle, afterwards filled with the best vinegar, and stopping it closely. In a few weeks, it will be fit for use.

The process of preparing Cayenne Pepper is as follows. The pods are gathered when fully ripe. "In India, they are dried in the sun; but in cooler climates they should be dried on a slow hot-plate, or in a moderately heated oven: they are then pulverized, and sifted through a fine sieve, mixed with salt, and, when dried, put into close, corked bottles, for the purpose of excluding the air. This article is subject to great adulteration, flour being often mixed with it; and, still worse, red lead, which is much of the same color, and greatly increases the weight.

"A better method is to dry the pods in a slow oven, split them open, extract the seeds, and then pulverize them (the pods) to a fine powder, sifting the powder through a thin muslin sieve, and pulverizing the parts that do not pass through, and sifting again, until the whole is reduced to the finest possible state. Place the powder in air-tight glass bottles; but add no salt or other ingredient whatever."—M'Int.

The pods of either of the long-fruited sorts, or those of the Cherry-pepper, prepared as above, will furnish a quality of "Cayenne" Pepper greatly superior to that ordinarily sold by grocers, or even by apothecaries and druggists.

The larger and milder kinds, powdered in the same manner, make a wholesome and pleasant grade of pepper of sufficient pungency for a majority of palates.

CHERRY-PEPPER.

Capsicum cerasiforme.



Stem twelve to fifteen inches high, strong and branching; leaves comparatively small, long, narrow, and sharply pointed; flowers white, three-fourths of an inch in diameter; pod, or fruit, erect, nearly globular or cherry-form, and, at maturity, of a deep, rich, glossy, scarlet color. It is remarkable for its intense piquancy; exceeding in this respect nearly all the annual varieties.

It is not so early as some of the larger sorts; but in favorable seasons will perfect a sufficient portion of its crop in the open ground, both for seed and pickling. For the latter purpose, the peppers should be plucked while still green, put into a common jar or wide-mouthed bottle, and vinegar added to fill the vessel. In a few weeks, they will be fit for use.

When in perfection, the plants are very ornamental; the glossy, coral-red of the numerous pods presenting a fine contrast with the deep-green foliage by which they are surrounded.

A variety occurs with larger, more conical, and pendent pods. The plant is also much larger, and quite distinct in its general character.

CHERRY-PEPPER.

Yellow-fruited.

This is a variety of the Red Cherry. The plants have the same general habit, require the same treatment, and perfect their fruit at the same season. There is little real difference between the sorts, with the exception of the color of the fruit; this being clear yellow.

To preserve either of these varieties for use in the dry state, all that is necessary is to cut off the plants close to the roots when the fruit is ripe, and hang them, with the fruit attached, in any warm and dry situation. They will retain their piquancy for years.

CHILI PEPPER. Vil.

Pods pendent, sharply conical, nearly two inches in length, half an inch in diameter, of a brilliant scarlet when ripe, and exceedingly piquant; plant about eighteen inches high; leaves numerous, of small size, and sharply pointed; flowers white, nearly three-fourths of an inch in diameter.

Sow in a hot-bed in April, and transplant to the open ground in May, about fourteen inches apart in each direction. Requires a long, warm season.

LONG RED PEPPER.



Fruit brilliant, coral-red, generally pendulous, sometimes erect, conical, often curved towards the end, nearly four inches in length, and from an inch to an inch and a half in diameter; skin, or flesh, quite thin, and exceedingly piquant.

Stalk about two feet high; foliage of medium size, blistered and wrinkled; flowers an inch in diameter, white.

The variety yields abundantly, but attains its greatest perfection when started in a hot-bed. The ripe pods, dried and pulverized as directed for Cayenne Pepper, make an excellent substitute for that article.

The plants, with ripe fruit, are very ornamental.

LONG YELLOW. Vil.

Pods pendent, long, and tapering, three to four inches in length, and about an inch in their greatest diameter. At maturity, they assume a lively, rich, glossy yellow; and the plants are then showy and ornamental.

Stem two feet and upwards in height, slightly colored with purple at the intersection of the branches and insertion of the leaf-stems; leaves of medium size, smaller and paler than those of the Long Red; flowers white, nearly an inch in diameter. Like the last named, it is very piquant. It is also late; and, to obtain the variety in perfection, the seed should be started in a hot-bed in April.

PURPLE OR BLUE PODDED.

Black-podded.

Fruit erect, on long stems, bluntly cone-shaped, two inches and a half in length, and a half or three-fourths of an inch in diameter at the broadest part. Before maturity, the skin is green or reddish-green, clouded or stained with black or purplish-brown; but, when ripe, changes to rich, deep, indigo-blue.

Plant two feet or upwards in height, more erect and less branched than other varieties, and much stained with purple at the intersection of the branches and at the insertion of the leaf-stems; leaves of medium size, or small, long, and sharply pointed; leaf-stems long, deep-green; flowers white, tipped with purple, about three-fourths of an inch in diameter; flower-stems long, purple.

A rare, richly colored, and beautiful pepper, but not cultivated or of much value as an esculent. For its full perfection, a long, warm season is requisite. The plants should be started in a hot-bed in March or April, and transplanted in May to the open ground, fifteen inches apart.

QUINCE-PEPPER.

Piment cydoniforme. Vil.

This variety is similar to the Sweet Spanish; but the fruit is rather longer, and its season of maturity is somewhat later. Its flavor is comparatively mild and pleasant; but, like the Sweet Spanish, it is not generally thick-fleshed. At maturity, the fruit is a brilliant coral-red.

ROUND OR LARGE RED CHERRY-PEPPER.

Rond. Vil. Cerise grosse.

This is but a sub-variety of the Common Red Cherry-pepper, differing only in its larger size.

It is quite late, and should be started in a hot-bed.

SQUASH-PEPPER.

Tomato-shaped.

Fruit compressed, more or less ribbed, about two inches and three-quarters in diameter, and two inches in depth; skin smooth and glossy,—when ripe, of a brilliant coral-red; flesh thick, mild and pleasant to the taste, though possessing more piquancy than the Large Bell or Sweet Spanish.

Plant about two feet high, stout and branching; leaves broad and large; flowers white, an inch and a quarter in diameter; fruit drooping, the fruit-stem short and thick.

The Squash-pepper is extensively grown for the market, and is most in use in the pickle warehouses of the Eastern and Middle States. In field-culture, the plants are started in hot-beds in April, and, after the beginning of summer weather, transplanted to the open ground, fourteen to eighteen inches apart, according to the quality of the soil. The fruit is generally sold by weight; and an acre of land, in a fair state of cultivation, will yield about three tons,—a bushel of the thick-fleshed sort weighing nearly thirty-two pounds. An excellent pickle may be made by preparing the peppers in the manner directed for the Bell variety.

As grown by different market-men and gardeners, there are several sub-varieties of the Squash-pepper, differing both in form and in the thickness of the flesh; the latter quality, however, being considered of the greater importance, as the thick-fleshed sorts not only yield a greater weight to the acre, but are more esteemed for the table.

The Squash-pepper succeeds well when sown in the open ground in May, in drills fourteen inches apart. The plants should be ten or twelve inches apart in the rows; for, when grown too closely, they are liable to draw up, making a weakly, slender growth, and yield much less than when allowed sufficient space for their full development. Low-growing, stocky, and branching plants are the most productive.

SWEET MOUNTAIN PEPPER.

This variety resembles the Large Bell, if it is not identical. The Sweet Mountain may be somewhat larger; but, aside from this, there is no perceptible difference in the varieties.

SWEET SPANISH.

Piment monstreux. Vil.

Fruit obtusely conical, often four inches in length, and nearly three inches in diameter,—brilliant glossy scarlet at maturity; stem strong and sturdy, two feet or more in height; leaves large, but narrower than those of the Large Bell; flowers white, and of large size,—usually an inch and a half in diameter; fruit sometimes erect, but generally drooping.

Though one of the largest varieties, the Sweet Spanish is also one of the earliest. The flesh is sweet, mild, and pleasant; and the variety is much esteemed by those to whom the more pungent kinds are objectionable. When prepared in the same form, it makes a pickle equally as fine as the Large Bell.

The Sweet Spanish Pepper succeeds well if sown in the open ground in May. Make the rows sixteen inches apart, and thin the plants to a foot apart in the rows.

YELLOW SQUASH-PEPPER. Vil.

Yellow Tomato-formed.

Fruit similar in form to the Squash-pepper, but of smaller size, erect or pendulous; orange-yellow at maturity.

The variety is later than the last named; much less productive; and, for pickling, is comparatively not worthy of cultivation.

* * * * *

RHUBARB.

Pie-plant. Rheum sp. et var.

This is a hardy, perennial plant, cultivated almost exclusively for its leaf-stalks. Its general character may be described as follows: Root-leaves large, round-heart-shaped, deep-green, and more or less prominently blistered; leaf-stems large, succulent, furrowed, pale-green, often stained or finely spotted with red, varying from two to three inches in diameter at the broadest part, and from a foot to three feet in length. The flower-stalk is put forth in June, and is from five to seven feet in height, according to the variety; the flowers are red or reddish-white, in erect, loose, terminal spikes; the seeds are brown, triangular, membranous at the corners, and retain their germinative properties three years.

Soil and Cultivation.—Rhubarb succeeds best in deep, somewhat retentive soil: the richer its condition, and the deeper it is stirred, the better; as it is scarcely possible to cultivate too deeply, or to manure too highly.

It may be propagated by seeds, or by a division of the roots; the latter being the usual method. When grown from seeds, the plants not only differ greatly in size and quality, but are much longer in attaining a growth suitable for cutting.

"Whether grown from seed, or increased by a division of the roots, a deep, rich soil, trenched to the depth of two or even three feet, is required to insure the full development of the leaf-stalks; for upon their size, rapidity of growth, and consequent tenderness of fibre, much of their merit depends. The seed should be sown in April, in drills a foot asunder; thinning the plants, when a few inches high, to nine inches apart. In the autumn or spring following, they will be fit for transplanting in rows three feet asunder, and the plants set three feet apart. If propagated by dividing the roots, it may be done either in autumn or spring; the same distance being given to the sets that is allowed for seedling plants. As, however, some of the varieties grow to a much larger size than others, a corresponding distance should be accorded them, extending to five feet between the rows, and three feet from plant to plant.

"The plants should be set out singly, and not in threes, as is so often done. For the first year, the ground between the rows may be cropped with lettuce, turnips, beans, or similar low-growing crops; but, after the second year, the leaves will cover the whole space, and require it also for their full development."—M'Int.

After-Culture.—This consists in keeping the soil well enriched, open, and clear of weeds; and in breaking over the flower-stalks, that they may not weaken the roots, and consequently reduce the size and impair the quality of the leaf-stalks.

Gathering the Crop.—"This is usually done in spring; commencing as soon as the stalks have attained a serviceable size. No leaves, however, should be plucked the first year, and only a few of the largest and first formed during the second; and this plucking should not be made too early in the season, because, in that case, the plants would be weakened. From the third year, as long as the roots or plantations last, it may be gathered with freedom. A plantation in good soil, and not overmuch deprived of its foliage, will last from ten to fifteen years.

"When the leaves are about half expanded, they may be plucked for use; but, when the largest returns are expected (as in the case of market-gardens), they should be allowed to attain their full size. In removing them, they should be pulled off close to the base, and not cut, to prevent an unnecessary escape of sap, which, in all succulent plants, flows more copiously from a clean cut than from one slightly lacerated or torn. The footstalks should then be separated from the leaves, and tied up in bundles of suitable size for market."—M'Int.

Rhubarb is sometimes blanched. This may be effected without removing the plants, by means of sea-kale pots, or by empty casks open at the top, put over the crowns in March. It can, however, be more perfectly done by taking up the roots, and placing them in some dark place, with a temperature of 55 deg. or 60 deg.; where they should be slightly covered with soil to prevent them from drying. When so treated, they are much more tender, crisp, and delicate than when grown exposed to the sun and air: but the quality is greatly impaired; the pulp, though somewhat acid, being generally comparatively flavorless.

Use.—As before remarked, it is cultivated for its leaf-stalks; which are used early in the season, as a substitute for fruit, in pies, tarts, and similar culinary preparations. When fully grown, the expressed juice forms a tolerably palatable wine, though, with reference to health, of doubtful properties. "As an article of commercial importance in the vegetable markets, it is of very recent date. In 1810, Mr. Joseph Myatts, of Deptford, England, long known for his successful culture of this plant, sent his two sons to the borough-market with five bunches of Rhubarb-stalks, of which they could sell but three." It is now disposed of by the ton, and many acres in the vicinity of nearly all large towns and cities are devoted exclusively to its cultivation.

Varieties.—These are very numerous, as they are readily produced from the seed; but the number really deserving of cultivation is comparatively limited. Old kinds are constantly giving place to new, either on account of superior earliness, size, productiveness, or quality. The following are the prominent sorts cultivated:—

CAHOON.

Leaves remarkably large, often broader than long, and more rounded than those of most varieties; stalk short and thick,—if well grown, measuring from twelve to sixteen inches in length, and three inches or more in diameter; skin thick, uniformly green.

Its remarkable size is its principal recommendation. The texture is coarse, the flavor is harsh and strong, and it is rarely employed for culinary purposes.

In some localities, it is cultivated to a limited extent for the manufacture of wine; the juice being expressed from the stalks, and sugar added in the ratio of three pounds and a half to a gallon. This wine, though quite palatable, has little of the fine aroma of that made from the grape; and, if not actually deleterious, is much less safe and healthful. Any of the other varieties may be used for the same purpose; the principal superiority of the Cahoon consisting in its larger stalks, and consequently its greater product of juice.

DOWNING'S COLOSSAL.

A large variety, nearly of the size of Myatt's Victoria. It is described as being less acid than the last named, and of a fine, rich, aromatic flavor.

EARLY PRINCE IMPERIAL.

Stalks of medium size; recommended by D. T. Curtis, Esq., Chairman of the Vegetable Committee of the Massachusetts Horticultural Society, as in all respects the best flavored of any variety ever tested; and commended for general cultivation, as particularly adapted to the wants of the family, if not to the wishes of the gardener, to whom size and productiveness are more than flavor. It invariably turns red in cooking, which makes it preferable for the table as a sauce. When cooked, it is of the color of currant-jelly, and remarkably fine flavored.

In 1862, it received the first prize of the Massachusetts Horticultural Society, as the best for family use.

ELFORD. Thomp.

Buck's Rhubarb.

An early sort, well adapted for forcing. The stalks are rather slender, covered with a thin skin of a bright-scarlet color; and their substance throughout is of a fine red, which they retain when cooked, if not peeled,—a process which, owing to the thinness of the skin, is not considered necessary. Even when grown in the dark, the stalks still preserve the crimson tinge. It was raised from the seed of Rheum undulatum.

HAWKE'S CHAMPAGNE.

A new variety, said to equal the Prince Albert in earliness, and also to be of a deeper and finer color, and much more productive. It forces remarkably well; is hardy in open culture; and commands the highest market prices, both from its great size, and fine, rich color.

MITCHELL'S ROYAL ALBERT. Thomp.

Stalks large, red, and of excellent flavor. Early and prolific.

MYATT'S LINNAEUS.

Linnaeus.

A medium-sized or comparatively small variety, recently introduced. "Besides being the earliest of all, and remarkably productive as well as high flavored, and possessing little acidity, it has a skin so thin, that removing it is hardly necessary; and its pulp, when stewed, has the uniform consistence of baked Rhode-Island Greenings; and it continues equally crisp and tender throughout the summer and early autumn." One of the best sorts for a small garden or for family use.

MYATT'S VICTORIA.

Victoria.

Leaves large, broader than long, deep-green, blistered on the surface, and much waved or undulated on the borders. Leaf-stalks very large, varying from two inches and a half to three inches in their broadest diameter, and frequently measuring upwards of two feet and a half in length: the weight of a well-developed stalk, divested of the leaf, is about two pounds. They are stained with red at their base, and are often reddish, or finely spotted with red, to the nerves of the leaf.

It has rather a thick skin, is more acid than many other varieties, and not particularly high flavored: but no kind is more productive; and this, in connection with its extraordinary size, makes it not only the most salable, but one of the most profitable, kinds for growing for the market.

It requires a deep, highly-manured soil; and the roots should be divided and reset once in four or five years. It is about a fortnight later than the Linnaeus.

NEPAL.

Rheum Australe. Thomp. Rheum Emodi.

The leaf-stalks attain an immense size, but are unfit for use on account of their strongly purgative properties: but the leaves, which are frequently a yard in diameter, are useful in covering baskets containing vegetables or fruit; and for these the plant is sometimes cultivated.

TOBOLSK RHUBARB.

Early Red Tobolsk.

Leaves comparatively small; leaf-stalks below medium size, stained with red at the base. It is perceptibly less acid than most varieties, and remarkable for fineness of texture and delicacy of flavor.

* * * * *

SUNFLOWER.

Tall Sunflower. Annual Sunflower. Helianthus annuus.

Stem from five to eight feet or more in height; leaves heart-shaped, rough, three-nerved; flowers very large, terminal, nodding; the seeds are large, ovoid, angular, or compressed, nearly black, sometimes striped with white, and retain their germinative properties five years.

The plant is a native of South America.

DWARF SUNFLOWER. Law.

H. Indicus.

This species, which was introduced from Egypt, differs from the last principally in its more dwarfish habit of growth, but also in being less branched. The flowers are much smaller, and generally of a lighter color.

Soil and Cultivation.—The Sunflower will thrive in almost any soil or situation, but succeeds best on land adapted to the growth of Indian Corn. It is always grown from seed, which should be sown in April, or the beginning of May, in drills three feet apart. When the plants are well up, they should be thinned to a foot asunder, and afterwards cultivated in the usual manner; stirring the ground occasionally, and keeping the plants free from weeds. The flowers appear in July, and the seeds ripen in August and September. The central flower is first developed; attains a larger size than any that succeed it; and ripens its seeds in advance of those on the side-branches. The heads of seeds should be cut as they successively mature, and spread in a dry, airy situation for three or four weeks; when the seeds will become dry and hard, and can be easily rubbed or threshed out.

Use.—"The seeds of both species yield an oil little inferior to that of the Olive for domestic purposes, and which is also well adapted for burning. In Portugal, the seeds are made into bread, and also into a kind of meal. They are also sometimes roasted, and used as a substitute for coffee; but the purpose for which they seem best adapted is the feeding of domestic fowls, pheasants and other game. The greatest objection to its culture is, that it is a most impoverishing crop, particularly the Large or Common Tall species."—M'Int.

* * * * *

TOBACCO.

Nicotiana, sp.

All the species and varieties of Tobacco in common cultivation are annuals; and most, if not all, are natives of this continent. "Like other annual plants, it may be grown in almost every country and climate, because every country has a summer; and that is the season of life for all annual plants. In hot, dry, and short summers, like the northern summers of Europe or America, Tobacco-plants will not attain a large size; but the Tobacco produced will be of delicate quality and good flavor. In long, moist, and not very warm summers, the plants will attain a large size,—perhaps as much so as in Virginia; but the Tobacco produced will not have that superior flavor, which can only be given by abundance of clear sunshine, and free, dry air. By a skilful manufacture, and probably by mixing the Tobacco of cold countries with that of hot countries, by using different species, and perhaps by selecting particular varieties of the different species, the defects in flavor arising from climate may, it is likely, be greatly remedied."

The species and varieties are as follow:—

CONNECTICUT SEED-LEAF.

Peach-leaf. Virginia Tobacco. Nicotiana tabacum.



Leaves oblong, regularly tapering, stemless and clasping, eighteen inches to two feet long, and from nine to twelve inches in diameter. When fully developed, the stem of the plant is erect and strong, five feet high, and separates near the top into numerous, somewhat open, spreading branches; the flowers are large, tubular, rose-colored, and quite showy and ornamental; the capsules are ovoid, or somewhat conical, and, if well grown, nearly half an inch in their greatest diameter; the seeds, which are produced in great abundance, are quite small, of a brownish color, and retain their germinative properties four years.

This species is extensively cultivated throughout the Middle and Southern States, and also in the milder portions of New England. In the State of Connecticut, and on the banks of the Connecticut River in Massachusetts, it is a staple product; and in some towns the value of the crop exceeds that of Indian Corn, and even that of all the cereals combined.

GUATEMALA TOBACCO.

A variety with white flowers. In other respects, similar to the foregoing.

Numerous other sorts occur, many of which are local, and differ principally, if not solely, in the size or form of the leaves. One of the most prominent of these is the Broad-leaved, which is considered not only earlier and more productive, but the best for manufacturing.

Propagation.—It is propagated by seeds sown annually. Select a warm, rich locality in the garden; spade it thoroughly over; pulverize the surface well; and the last of April, or beginning of May, sow the seeds thinly, broadcast; cover with a little fresh mould, and press it well upon them either by the hoe or back of the spade. As they are exceedingly minute, much care is requisite in sowing, especially that they should not be too deeply covered. When the plants appear, keep them clear of weeds, and thin them out sufficiently to allow a free growth. A bed of seedlings nine or ten feet square will be sufficient for an acre of land. If preferred, the plants may be raised in drills eight inches apart, slightly covering the seeds, and pressing the earth firmly over them, as above directed. When the seedlings are four or five inches high, they are ready for transplanting.

Soil and Cultivation.—Tobacco requires a warm, rich soil, not too dry or wet; and, though it will succeed well on recently turned sward or clover-turf, it gives a greater yield on land that has been cultivated the year previous, as it is less liable to be infested by worms, which sometimes destroy the plants in the early stages of their growth. The land should be twice ploughed in the spring; first as soon as the frost will permit, and again just previous to setting. Pulverize the surface thoroughly by repeated harrowing and rolling, and it will be ready to receive the young plants. The time for transplanting is from the 1st to the 20th of June; taking advantage of a damp day, or setting them immediately after a rain. If the ground is not moist at the time of transplanting, it will be necessary to water the plants as they are set.

"The ground should be marked in straight rows three feet apart, and slight hills made on these marks two feet and a half apart; then set the plants, taking care to press the earth firmly around the roots. As soon as they are well established, and have commenced growing, run a cultivator or horse-hoe between the rows, and follow with the hand-hoe; resetting where the plants are missing. The crop should be hoed at least three times, at proper intervals; taking care to stir the soil all over.

"When the plants begin to flower, the flower-stem should be broken or cut off; removing also the suckers, if any appear; leaving from twelve to sixteen leaves to be matured."

Harvesting and Curing.—In ordinary seasons, the crop will be ready for harvesting about the beginning of September; and should all be secured by the 20th of the month, or before the occurrence of frost. The stalks must be cut at the surface of the ground, and exposed long enough to the sun to wilt them sufficiently to prevent breaking in handling. They should then be suspended in a dry, airy shed or building, on poles, in such a manner as to keep each plant entirely separate from the others, to prevent mouldiness, and to facilitate the drying by permitting a free circulation of the air. Thirty or forty plants may be allowed to each twelve feet of pole. The poles may be laid across the beams, about sixteen inches apart.

"When erected for the purpose, the sheds are built of sufficient height to hang three or four tiers; the beams being about four feet apart, up and down. In this way, a building forty feet by twenty-two will cure an acre and a half of Tobacco. The drying-shed should be provided with several doors on either side, for the free admission of air."

When the stalk is well dried (which is about the last of November or beginning of December), select a damp day, remove the plants from the poles, strip off the leaves from the stalk, and form them into small bunches, or hanks, by tying the leaves of two or three plants together, winding a leaf about them near the ends of the stems; then pack down while still damp, lapping the tips of the hanks, or bunches, on each other, about a third of their length, forming a stack with the buts, or ends, of the leaf-stems outward; cover the top of the stack, but leave the ends or outside of the mass exposed to the air. In cold weather, or by mid-winter, it will be ready for market; for which it is generally packed in damp weather, in boxes containing from two to four hundred pounds.

A fair average yield per acre is from fourteen to eighteen hundred pounds.

To save Seed.—"Allow a few of the best plants to stand without removing the flowering-shoots. In July and August, they will have a fine appearance; and, if the season be favorable, each plant will produce as much seed as will sow a quarter of an acre by the drill system, or stock half a dozen acres by transplanting." A single capsule, or seed-pod, contains about a thousand seeds.

GREEN TOBACCO.

Turkish Tobacco. Nicotiana rustica.

Leaves oval, from seven to ten inches long, and six or seven inches broad, produced on long petioles. Compared with the preceding species, they are much smaller, deeper colored, more glossy, thicker, and more succulent. When fully grown, the plant is of a pyramidal form, and about three feet in height. The flowers are numerous, greenish-yellow, tubular, and nearly entire on the borders; the seed-vessels are ovoid, more depressed at the top than those of the Connecticut Seed-leaf, and much more prolific; seeds small, brownish.



The Green Tobacco is early, and remarkably hardy, but not generally considered worthy of cultivation in localities where the Connecticut Seed-leaf can be successfully grown. It is well adapted to the northern parts of New England and the Canadas; where it will almost invariably yield an abundance of foliage, and perfect its seeds.

"It is very generally cultivated, almost to the exclusion of the other species, in the north of Germany, Russia, and Sweden, where almost every cottager grows his own Tobacco for smoking. It also seems to be the principal sort grown in Ireland."

There are several varieties, among which may be mentioned the Oronoco and the Negro-head, both of which have the hardiness and productiveness common to the species, but are not considered remarkably well flavored.

The plants should be started in spring, and transplanted as directed for the Connecticut Seed-leaf; but, on account of its smaller size and habit, two feet, or even twenty inches, between the plants, will be all the space required.

* * * * *

TOMATO.

Love-apple. Solanum lycopersicum.

The Tomato is a native of South America. It is a half-hardy annual, and is said to have been introduced into England as early as 1596. For a long period, it was very little used; and the peculiar, specific term, lycopersicum, derived from lykos, "wolf," and persicon, "a peach" (referring to the beautiful but deceptive appearance of the fruit), more than intimates the kind of estimation in which it was held.

It first began to be generally used in Italy, subsequently in France, and finally in England. In this country, its cultivation and use may be said to have increased fourfold within the last twenty years; and it is now so universally relished, that it is furnished to the table, in one form or another, through every season of the year. To a majority of tastes, its flavor is not at first particularly agreeable; but, by those accustomed to its use, it is esteemed one of the best, as it is also reputed to be one of the most healthful, of all garden vegetables.

When fully grown, the Tomato-plant is from four to seven feet and upwards in height or length, with a branching, irregular, recumbent stem, and dense foliage. The flowers are yellow, in branching groups, or clusters; the fruit is red, white, or yellow, and exceedingly variable in size and form; the seeds are lens-shaped, yellowish-white, or pale-gray,—twenty-one thousand are contained in an ounce, and they retain their vitality five years.

Propagation.—The Tomato is raised from seeds, which should be sown in a hot-bed in March, or in the open ground as soon as the frost will permit. As the plants, even in the most favorable seasons, seldom perfectly mature their full crop, they should be started as early and forwarded as rapidly as possible, whether by hot-bed or open-air culture. If the seeds are sown in a hot-bed, the drills should be made five inches apart, and half an inch deep. When the plants are two inches high, they should be removed to another part of the bed, and pricked out four or five inches apart, or removed into small pots, allowing a single plant to a pot. They are sometimes twice transplanted, allowing more space or a larger pot at each removal; by which process, the plants are rendered more sturdy and branching than they become by being but once transplanted.

As early in May as the weather is suitable, the plants may be set in the open ground where they are to remain, and should be three feet apart in each direction; or, if against a wall or trellis, three feet from plant to plant. Water freely at the time of transplanting, shelter from the sun for a few days or until they are well established, and cultivate in the usual form during summer.

If sown in the open ground, select a sheltered situation, pulverize the soil finely, and sow a few seeds in drills, as directed for the hot-bed. This may be done in November (just before the closing-up of the ground), or the last of March, or first of April. In May, when the plants are three or four inches high, transplant to where they are to remain, as before directed.

In gardens where tomatoes have been cultivated, young plants often spring up abundantly from the seeds of the decayed fruit of the preceding season. These, if transplanted, will succeed as well, and frequently produce fruit as early, as plants from the hot-bed or nursery-bed.

Sufficient plants for the garden of a small family may be started with little trouble by sowing a few seeds in a garden-pan or large flower-pot, and placing it in a sunny window of the sitting-room or kitchen. If the seed is sown in this manner about the middle or 20th of March, the plants will be of good size for setting by the time the weather will be suitable for their removal.

Forcing the Crop.—"The ripening of the fruit may be hastened by setting the plants against a south wall or close fence. As the plants increase in size, they must be nailed or otherwise attached to the wall or fence; and, if the weather be dry, liberally watered. When the two first trusses of bloom have expanded over each shoot, the shoot should be stopped by pinching off the portion which is beyond the leaf above the second truss, and no more lateral shoots should be suffered to grow; but the leaves must be carefully preserved, especially those near the trusses of bloom. The number of shoots on each plant will vary according to the strength and vigor of the particular plant; but three or four will be quite enough, leaving about half a dozen trusses of fruit.

"As the fruit ripens, it must be well exposed to the sun. There will be nothing gained by allowing a great many fruit to ripen. The number above given will be sufficient, and the tomatoes will be much earlier and larger than if they were more numerous."

Culture and Training.—A convenient, simple, and economical support for the plants may be made from three narrow hoops,—one twelve, another fifteen, and the third eighteen or twenty inches in diameter,—and attaching them a foot from each other to three stakes about four feet in length; placing the lower hoop so that it may be about ten inches from the surface of the ground after the stakes are driven. The adjoining figure illustrates this method of training. It secures abundance of light, free access of air, and, in skilful hands, may be made quite ornamental.



Or a trellis may be cheaply formed by setting common stakes, four feet in length, four feet apart, on a line with the plants, and nailing laths, or narrow strips of deal, from stake to stake, nine inches apart on the stakes; afterwards attaching the plants by means of bass, or other soft, fibrous material, to the trellis, in the manner of grape-vines or other climbing plants. By either of these methods, the plants not only present a neater appearance, but the ripening of the fruit is facilitated, and the crop much more conveniently gathered when required for use.

The French mode of raising tomatoes is as follows: "As soon as a cluster of flowers is visible, they top the stem down to the cluster, so that the flowers terminate the stem. The effect is, that the sap is immediately impelled into the two buds next below the cluster, which soon push strongly, and produce another cluster of flowers each. When these are visible, the branch to which they belong is also topped down to their level; and this is done five times successively. By this means, the plants become stout, dwarf bushes, not above eighteen inches high. In order to prevent their falling over, sticks or strings are stretched horizontally along the rows, so as to keep the plants erect. In addition to this, all laterals that have no flowers, and, after the fifth topping, all laterals whatsoever, are nipped off. In this way, the ripe sap is directed into the fruit, which acquires a beauty, size, and excellence unattainable by other means."—Gard. Chron.

Varieties.—These are quite numerous. Some are merely nominal, many are variable or quite obscure, and a few appear to be distinct, and, in a degree, permanent. The principal are as follow:—

APPLE-TOMATO.

Apple-shaped.

Fruit somewhat flattened, inclining to globular, depressed about the stem, but smooth and regular in its general outline. The size is quite variable; but, if well grown, the average diameter is about two inches and a half, and the depth two inches. Skin deep, rich crimson; flesh bright-pink, or rose-color,—the rind being thick and hard, and not readily reduced to a pulp when cooked.



The Apple-tomato is early, hardy, productive, keeps well, and, for salad and certain forms of cookery, is much esteemed; but it is more liable to be hollow-hearted than any other of the large varieties.

In form, as well as in the thick, tough character of its rind, it resembles the Bermuda.

BERMUDA.

This is a red or rose-colored, apple-formed sort, extensively imported from Bermuda into the Middle and Northern States in May and the early summer months.

Like the preceding variety, it varies considerably in size,—some specimens measuring little more than an inch in diameter; while others from the same plant, matured at nearly the same season, frequently exceed a diameter of two inches and a half.

It possesses a thick, rather tough rind, which rarely becomes pulpy in the process of cooking; and, besides, is quite light and hollow-hearted. In size and form, it somewhat resembles the Apple-tomato. When cultivated in New England or the Middle States, it has little merit, either for its productiveness or early maturity.

FEJEE.

Fruit quite large, red, often blushed or tinged with pinkish-crimson, flattened, sometimes ribbed, often smooth, well filled to the centre; flesh pink, or pale-red, firm, and well flavored; plant hardy, healthy, and a strong grower.

Seeds received from different reliable sources, and recommended as being strictly true, produced plants and fruit in no respects distinguishable from the Perfected.

FIG-TOMATO.

Red Pear-shaped Tomato.



A small, red, pyriform or pear-shaped sort, measuring from an inch and a quarter to an inch and a half in length, and nearly an inch in its broadest diameter. Flesh pale-red, or pink, very solid and compact, and generally completely filling the centre of the fruit.

Like the Plum-tomato, it is remarkably uniform in size, and also in shape; but it is little used except for preserving,—other larger varieties being considered more economical for stewing, making catchup, and like purposes.

The variety is usually employed for making tomato-figs, which are thus prepared:—

"Pour boiling water over the tomatoes, in order to remove the skin; after which, weigh, and place in a stone jar, with as much sugar as tomatoes, and let them stand two days; then pour off the sirup, and boil and skim it till no scum rises; pour it over the tomatoes, and let them stand two days as before; then boil, and skim again. After the third time, they are fit to dry, if the weather is good; if not, let them stand in the sirup until drying weather. Then place them on large earthen plates, or dishes, and put them in the sun to dry, which will take about a week; after which, pack them down in small wooden boxes, with fine, white sugar between every layer. Tomatoes prepared in this manner will keep for years."—Mrs. Eliza Marsh, in Hov. Mag.

GIANT TOMATO. Hov. Mag.

Mammoth.

An improved variety of the Common Large Red, attaining a much larger size. Fruit comparatively solid, bright-red, sometimes smooth, but generally ribbed, and often exceedingly irregular; some of the larger specimens seemingly composed of two or more united together. The fruit is frequently produced in masses or large clusters, which clasp about the stem, and rest so closely in the axils of the branches as to admit of being detached only by the rending asunder of the fruit itself; flesh pale-pink, and well flavored.

Like most of the other varieties, the amount of product is in a great degree dependent on soil, culture, and season. Under favorable conditions, twenty-five pounds to a single plant is not an unusual yield; single specimens of the fruit sometimes weighing four and even five or six pounds.

The Giant Tomato is not early, and, for the garden, perhaps not superior to many other kinds; but for field-culture, for market, for making catchup in quantities, or for the use of pickle-warehouses, it is recommended as one of the best of all the sorts now cultivated.

GRAPE OR CLUSTER TOMATO.

Solanum sp.

This variety, or more properly species, differs essentially in the character of its foliage, and manner of fructification, from the Garden Tomato. The leaves are much smoother, thinner in texture, and have little of the musky odor peculiar to the Common Tomato-plant. The fruit is nearly globular, quite small, about half an inch in diameter, of a bright-scarlet color, and produced in leafless, simple, or compound clusters, six or eight inches in length, containing from twenty to sixty berries, or tomatoes; the whole having an appearance not unlike a large cluster, or bunch of currants.

The plants usually grow about three feet in height or length; and, in cultivation, should be treated in all respects like those of other varieties. Flowers yellow, and comparatively small. Early.

Though quite ornamental, it is of little value in domestic economy, on account of its diminutive size.

LARGE RED TOMATO.



Fruit sometimes smooth, often irregular, flattened, more or less ribbed; size large, but varied much by soil and cultivation,—well-grown specimens are from three to four inches in diameter, two inches and a half in depth, and weigh from eight to twelve ounces; skin smooth, glossy, and, when ripe, of a fine red color; flesh pale-red, or rose-color,—the interior of the fruit being comparatively well filled; flavor good.

Not early, but one of the most productive of all the varieties; the plants, when properly treated, producing from twelve to fifteen pounds each.

From the time of the introduction of the Tomato to its general use in this country, the Large Red was almost the only kind cultivated, or even commonly known. The numerous excellent sorts now almost everywhere disseminated, including the Large Red, Oval, Fejee, Seedless, Giant, and Lester's Perfected, are but improved sub-varieties, obtained from the Common Large Red by cultivation and selection.

LARGE RED OVAL-FRUITED TOMATO.

A sub-variety of the Large Red. Fruit oval, flattened, much less ribbed, more symmetrical, and more uniform in size, than the last named; well-grown specimens measure about four inches in one direction, three inches in the opposite, and two inches in depth; skin fine, deep-red, smooth and shining; flesh paler, the interior of the fruit well filled with pulp, and, when cooked, yielding a large product in proportion to the bulk. Prolific and well flavored, but not early; ripening at the time of the Large Red.

The variety is exceedingly liable to degenerate, constantly tending towards the Large Red; and can only be maintained in its purity by exclusive cultivation, and a continued use of seeds selected from the fairest, smoothest, best ripened tomatoes, having the peculiar oval form by which the variety is distinguished.

LARGE YELLOW.

Plant, in its general character, not distinguishable from the Large Red. The fruit also is quite similar in form and size; the principal mark of distinction being its color, which is a fine, clear, semi-transparent yellow. Flesh yellow, well filling the centre, and perhaps a little sweeter or milder than the Red; though generally not distinguishable when stewed or otherwise prepared for the table.

The variety is hardy, yields abundantly, and comes to perfection with the Large Red. It is, however, not generally cultivated; the Red descriptions being more commonly used, and consequently better adapted for cultivation for the market.

MEXICAN.

Fruit large, comparatively smooth, frequently of an oval form, bright-red, often tinted with rose or bright-pink; flesh pink, solid, filling the fruit to the centre.

It is similar to, if not identical with, the Perfected.

PERFECTED.

Lester's Perfected. Pomo d'Oro Lesteriano.

A recently introduced and comparatively distinct variety. Plant remarkably healthy and vigorous, often attaining a height or length of six or eight feet, and, in strong soil, of more than ten feet; fruit pinkish-red, or rose-red, of large size, comparatively smooth and regular, flattened, remarkably solid and well filled to the centre, and, when cooked, yielding a large return in proportion to its bulk; flesh firm, well flavored, with comparatively few seeds intermixed. In this last respect, not unlike the Seedless.

When started at the same time, it ripens two weeks after the early varieties, and continues to yield in great abundance until the plants are destroyed by frost. It is considered one of the best sorts for cultivation for the market, and by many is preferred to all others for the garden.

On the authority of a recent writer, the variety has already, to some extent, degenerated. Impure seed, or the influence of some peculiar locality, may have furnished grounds for the statement; but if the variety is genuine or unmixed, it will, in almost any soil or exposure, commend itself by its hardiness, solidity, and great productiveness.

RED CHERRY-TOMATO.

A small, red Tomato, nearly spherical, and about half an inch in diameter. The fruit is produced in great profusion, in large bunches, or clusters; but is comparatively of little value, on account of its small size. It is sometimes used as a preserve, and by some is esteemed for pickling.

RED PLUM-TOMATO.

Fruit bright-red or scarlet, oval, solid, an inch and a quarter or an inch and a half in depth, and about an inch in diameter; flesh pink, or rose-red, mild and well flavored; seeds comparatively few.

The variety is remarkable for its symmetry and for its uniform size. When ripe, the fruit is not easily distinguished from some varieties of scarlet plums. It is hardy, early, and yields abundantly: but the fruit is employed principally for pickling and preserving; its small size rendering it of little value for stewing or for catchup.

Mixed with the Yellow, they make a fine garnish, and are excellent for salad.

ROUND RED.

A small, round, red variety, measuring about an inch in diameter. It is one of the earliest of all the cultivated sorts, but of little value except for pickling or preserving.

ROUND YELLOW.

Of the size and form of the foregoing, differing only in color.

SEEDLESS.

Very similar to, if not identical with, the Perfected. Fruit almost rose-red, solid, and with comparatively few seeds.

TREE-TOMATO. Vil. Hov. Mag.

New Upright. Tomate de Laye.

A new variety, raised from seed by Grenier, gardener to M. de Fleurieux, at a place in France called Chateau de Laye (whence the name), and introduced by M. Vilmorin of Paris.

It is distinct from all others; rising quite erect to the height of two feet or upwards, with a stem of remarkable size and strength. The branches are not numerous, and comparatively short, usually eight or ten inches in length,—thus requiring no heading-in; leaves not abundant, rather curled, much wrinkled, very firm, closely placed on the sturdy branches, and of a remarkably deep, shining-green color; fruit bright-red, of large size, comparatively smooth, and well filled to the centre,—in many respects, resembling the Perfected, though more regular in form.

From the peculiar, tree-like character of the plants, the variety is remarkably well adapted for cultivation in pots; but its late maturity greatly impairs its value as a variety for forcing. It is a slow grower, tardy in forming and perfecting its fruit, and, for ordinary garden culture, cannot be recommended as being preferable to the Perfected and other earlier and much more prolific varieties. It has been described as strictly self-supporting: but, though the fruit is produced in a remarkably close and almost clasping manner about the sturdy stem and branches, its weight often brings the plants to the ground; and consequently, in exposed situations, it will be necessary to provide stakes, or some similar means of support; though the plants never exhibit the rambling, recumbent character of the Common Tomato.

WHITE TOMATO.

Plant similar in habit to the Large Red; fruit large, generally ribbed, often irregular, but sometimes comparatively smooth. Its distinguishing characteristic is its color, which, if the fruit be screened by foliage or if grown in the shade, is almost clear white; if much exposed to the sun, it assumes a yellowish tinge, much paler, however, than the Large Yellow. Flesh yellowish, more watery than that of the Large Red, and of a somewhat peculiar flavor, much esteemed by some, and unpalatable to others.

The variety is hardy, remarkably productive, as early as the Large Red, and equally large and solid: but its color, before and after being cooked, is unattractive; and it is rarely seen in the markets, and seldom cultivated for family use.

WHITE'S EXTRA EARLY.

Early Red. Extra Early.

A medium-sized Red variety, generally round, but frequently of an oval form, flattened, sometimes ribbed, but comparatively smooth, and, when fully matured, of a deeper color than the later Red sorts. Average specimens measure about two inches and a half in diameter, and an inch and a half in depth. The plants are moderately vigorous, and readily distinguished by their peculiar curled and apparently withering foliage.

Flesh pale-red, quite firm, mild, not very seedy, and well filling the fruit, which is considerably heavier than the Apple-shaped. When cooked, it yields a much greater product, in proportion to its size, than the last-named and similar hollow-hearted varieties. Productive, and of good quality.

Planted at the same time with the Common Red varieties, it will ripen about two weeks earlier. An excellent sort for the garden, and recommended for general cultivation.

In order to retain this or any other early variety in its purity, seed for planting should be saved from the smoothest, best formed, and earliest ripened fruit. Few of the numerous kinds now cultivated possess much permanency of character; and rapidly degenerate, if raised from seed taken from the scattered, irregular, and comparatively immature tomatoes remaining upon the plants at the close of the season.

YELLOW CHERRY-TOMATO.

A yellow variety of the Red Cherry-tomato,—differing only in color.

Quite showy, but of little value for culinary purposes.

YELLOW PEAR-SHAPED TOMATO.

Yellow Fig-tomato.

A sub-variety of the Red Pear-shaped, with a clear, semi-transparent, yellow skin and yellow flesh. Like the preceding, it is little used except for preserving and pickling.

YELLOW PLUM-TOMATO.

A variety of the Red Plum, of the same size and form, and equally symmetrical; distinguished only by the color of its skin, which is a fine, clear, transparent yellow. It is used principally for preserving; its small size rendering it comparatively valueless for use in any other form.

When the two varieties are intermixed, the colors present a fine contrast; and a basket of the fruit is quite a beautiful object.



INDEX.

Agaricus campestris, 580. " comatus, 585. " deliciosus, 585. " exquisitus, 585. " Georgii, 585. " oreades, 587. " personatus, 586. " prunulus, 586.

Alecost, 416.

Alexanders, 315. Perfoliate, 316.

Alisanders, 315.

Alkekengi, 592. Purple, 593. Tall, 593.

Alliaceous Plants, 122.

Allium ampeloprasum, 124. " Ascalonicum, 143. " cepa, 129. " fistulosum, 147. " porrum, 125. " sativum, 123. " schoenoprasum, 122. " scorodoprasum, 143.

Allspice, 429.

Amaranthus, 287. Chinese, 287. Early, 288. Hantsi Shanghai, 288. Mirza, 288.

American Brooklime, 316.

American Garden-bean, 450.

American Winter-cress, 403.

Anethum graveolens, 418.

Angelica, 406. " archangelica, 406.

Anise, 407.

Annual Phytolacca, 169.

Anthemis nobilis, 563. " nobilis flore pleno, 563.

Apium graveolens, 321. " petroselinum, 430.

Arrach, 296.

Arachys hypogea, 556.

Aromatic Nigella, 429.

Artemesia abrotanum, 576. " absynthium, 576. " dracunculus, 400. " maritimum, 577. " pontica, 577.

Artichoke, 149. Camus de Bretagne, 153. Common, 152. Dark Red-spined, 152. Early Purple, 152. French, 162. Globe, 152. Green, 152. Green Globe, 152. Green Provence, 153. Gros Vert de Laon, 153. Laon, 153. Large Flat Brittany, 153. Large Round-headed, 152. Purple, 152. Purple Globe, 152. Purplish-red, 153. Violet, 152.

Asparaginous Plants, 149.

Asparagus, 153. Asperge d'Allemagne, 161. Battersea, 160. Deptford, 161. Dutch, 161. German, 161. Giant Purple-top, 161. Grayson's Giant, 161. Gravesend, 161. Green-top, 161. Mortlake, 161. Reading, 161. Red-top, 161.

Asparagus officinalis, 153.

Astragalus hamosus, 405.

Atriplex hortensis, 296.

Aviles Cabbage, 275.

Balm, 409.

Balsamita vulgaris, 416.

Barbadoes Gooseberry, 592.

Barbarea praecox, 403. " vulgaris, 403.

Basella alba, 292. " cordifolia, 292. " rubra, 293.

Basil, 410. Bush, 411. Common, 410. Fin Vert, 411. Fin Violet, 411. Grand Violet, 410. Green Bush, 411. Large Sweet, 410. Lettuce-leaved, 411. Purple, 410. Purple Bush, 411.

Bean, American Garden, 450. Dwarf varieties, 450. Bagnolet, 451. Black-eyed China, 452. Blue Pod, 453. Canada Yellow, 454. Canadian, 463. Chilian, 455. China, 460. Crescent-eyed, 455. Dun-colored, 456. Dwarf Case-knife, 459. Dwarf Cimeter, 459. Dwarf Cranberry, 457. Dwarf Horticultural, 458. Dwarf Sabre, 459. Dwarf Soissons, 460. Dwarf White Cranberry, 479. Dwarf Yellow, 472. Early China, 460. Early Mohawk, 464. Early Rachel, 461. Early Valentine, 462. Golden Cranberry, 463. Kidney, 478. Large White Kidney, 478. Long Yellow Six-weeks, 464. Mohawk, 464. Newington Wonder, 465. Pea, 467. Pottawottomie, 468. Red-eyed China, 460. Red Flageolet, 469. Red-speckled, 469. Refugee, 470. Rice, 471. Rob-Roy, 472. Round American Kidney, 454, 463. Round Yellow, 472. Round Yellow Six-weeks, 472. Royal Dwarf, 478. Scarlet Flageolet, 469. Scarlet Swiss, 474. Six-weeks, 464. Solitaire, 473. Swiss Crimson, 474. Tampico, 475. Thousand to One, 470. Turtle-soup, 475. Valentine, 462. Variegated Dwarf Prague, 458. Victoria, 476. White's Early, 476. White Egg, 479. White Flageolet, 477. White Kidney, 478. White Marrow, 479. White Marrowfat, 479. Yellow-eyed China, 480. Yellow Flageolet, 464. Yellow Six-weeks, 464.

Beans, Running or Pole, 481. Algerian, 484. Asparagus, 494. Butter, 484. Carolina, 499. Carolina Sewee, 499. Case-knife, 481. Cimeter, 490. Corn, 482. D' Alger, 484. Green Lima, 496. Horticultural, 483. Indian Chief, 484. Lima, 495. London Horticultural, 483. Long-podded Dolichos, 494. Marbled Prague, 483. Mottled Cranberry, 485. Mottled Lima, 497. Mottled Prolific, 485. Mottled Sieva, 500. Painted Lady-runner, 499. Predhomme, 486. Princess, 487. Red Cranberry, 487. Red Orleans, 488. Rhode-Island Butter, 489. Saba, 499. Sabre, 490. Scarlet Orleans, 488. Scarlet-runner, 497. Sieva, 499. Small Lima, 499. Soissons, 491. Wax, 484. West-Indian, 499. White Cranberry, 491. White-runner, 499. Wild-goose, 492. Yellow Cranberry, 493.

Bean, English, 503. Bog, 505. Cluster, 505. Dark-red, 509. Dutch Long Pod, 505. Dwarf Fan, 505. Early Dwarf, 505. Early Dwarf Crimson-seeded, 505. Early Long Pod, 508. Early Malta, 506. Early Mazagan, 506. Evergreen Long Pod, 506. Green China, 507. Green Genoa, 506. Green Julienne, 507. Green Long Pod, 506. Green Nonpareil, 506. Green Windsor, 507. Hang-down Long Pod, 508. Horse-bean, 503, 507. Johnson's Wonderful, 508. Kentish Windsor, 511. Large Toker, 510. Lisbon, 508. Long-podded, 508. Marshall's Early Dwarf Prolific, 508. Mumford, 511. Purple, 510. Red-blossomed, 509. Red Windsor, 509. Royal Dwarf Cluster, 509. Sandwich, 508. Scarlet-blossomed, 509. Scarlet Windsor, 509. Scotch, 507. Sword Long Pod, 508. Taylor's Large Windsor, 511. Toker, 507, 510. Turkey Long Pod, 508. Vilmorin's Dwarf Red-seeded, 505. Violet, 510. Violette, 510. White-blossomed Long Pod, 510. White Broad Windsor, 511. Windsor, 511. Wrench's Improved Windsor, 511.

Bean, French, 450.

Bean, Kidney, 450.

Beet, 1. Bark-skinned, 6. Barrott's New Crimson, 7. Bassano, 7. Betterave Blanche, 17. Betterave Globe Rouge, 16. Betterave Jaune Globe, 19. Cattell's Dwarf Blood, 8. Common Long Blood, 13. Cow-horn Mangel Wurzel, 8. Cow-horn Scarcity, 8. Disette Blanche a Collet Verte, 14. Disette d'Allemagne, 10. Disette Hative, 8. Dwarf Blood, 11. Early Blood Turnip-rooted, 9. Early Flat Bassano, 7. Early Half Long Blood, 11. Early Mangel Wurzel, 8. Early Scarcity, 8. Early Turnip Beet, 9. Fine Dwarf Red, 11. German Red Mangel Wurzel, 10. German Yellow Mangel Wurzel, 11. Green Mangel Wurzel, 11. Green-top White Sugar, 14. Half Long Blood, 11. Improved Long Blood, 12. Jaune d'Allemagne, 11. Jaune Grosse, 15. Long Blood, 13. Long Red Mangel Wurzel, 13. Long Smooth Blood, 12. Long White Green-top Mangel Wurzel, 14. Long White Mangel Wurzel, 14. Long Yellow Mangel Wurzel, 15. Marbled Field, 13. Oak Bark-skinned, 6. Pine-apple Short-top, 15. Red Castelnaudary, 16. Red Globe Mangel Wurzel, 16. Red Mangel Wurzel, 13. Rouge de Whyte, 18. Rouge Nain, 11. Rouge Plate de Bassano, 7. Serpent-like, 8. Turnip-rooted Bassano, 7. White Globe Mangel Wurzel, 17. White Silesian, 17. White Sugar, 17. White Turnip-rooted, 18. Whyte's Dark Crimson, 18. Wyatt's Dark Crimson, 18. Yellow Castelnaudary, 19. Yellow Globe Mangel Wurzel, 19. Yellow Turnip-rooted, 20.

Beet, Leaf, 289.

Beet, Sea, 302.

Belle-Isle Cress, 403.

Bene-plant, 561. Biformed-leaved, 562. Oval-leaved, 562. Trifid-leaved, 562.

Beta cicla, 289. " maritima, 302. " vulgaris, 1.

Black Cumin, 429.

Black Nightshade, 288.

Black Oyster-plant, 95.

Black Salsify, 95.

Blitum Bonus Henricus, 313.

Boletus edulis, 587. " scaber, 587.

Borage, 412. Blue-flowering, 412. Red-flowering, 412. Variegated, 412. White-flowering, 412.

Borago officinalis, 412.

Borecole, or Kale, 229. Asparagus, 231. Branchu du Poitou, 236. Buda, 231. Cabbaging, 231. Canada Dwarf Curled, 233. Caulet de Flanders, 233. Cesarean, 232. Cesarean Cabbage, 232. Chou a Faucher, 233. Chou a Mille Tetes, 236. Chou Cavalier, 232. Chou de Lannilis, 234. Chou Frise de Naples, 234. Chou Frise Prolifere, 232. Chou Moellier, 234. Chou Palmier, 235. Chou vivace de Daubenton, 232. Coxcomb, 232. Cow-cabbage, 232. Curled Brown 235. Curled Proliferous, 232. Daubenton's Creeping, 232. Dwarf Feather, 231. Dwarf Curled, 233. Dwarf Curlies, 233. Dwarf Green Curled, 233. Field Cabbage, 233. Field Kale, 233. Flanders, 233. Frise a Pied Court, 233. Frise Grand du Nord, 236. Frise Panache, 237. Frise Rouge Grand, 235. Green Marrow-stem, 234. Green Scotch, 233. Imperial Hearting, 231. Lannilis, 234. Lannilis Tree-cabbage, 234. Manchester, 231. Neapolitan, 234. Neapolitan Curled, 234. Oak-leaved, 231. Palm, 235. Purple, 235. Red, 235. Red Marrow-stem, 236. Red-stalked, 236. Russian, 231. Tall Green, 236. Tall Green Curled, 236. Tall German Greens, 236. Tall Purple, 235. Tall Scotch, 236. Thousand-headed, 236. Tree-cabbage, 232. Variegated, 237. Variegated Canadian, 237. Variegated Coxcomb, 237. Woburn Perennial, 237.

Bottle Gourd, 179, 180.

Brassica campestris, 394. " campestris Ruta-baga, 86. " caulo rapa, 38. " chinensis, 276. " eruca, 395. " napa, 393. " oleracea, 238, 249, 251. " oleracea bullata, 277. " oleracea sabellica, 229. " praecox, 394. " rapa, 104, 393.

Brassicaceous Plants, 229.

Broccoli, 238. Adam's Early White, 247. Ambler's Early White, 241. Asparagus, 242. Autumn White, 243. Autumnal Cape, 244. Bath White, 244. Blue Cape, 246. Brimstone, 247. Cauliflower, 247. Chappell's Large Cream, 241. Chappell's New Cream, 241. Covent-Garden Market, 247. Cream-colored, 246. Danish, 241. Devonshire White, 243. Dilliston's Late White, 245. Dwarf Brown Close-headed, 242. Dwarf Danish, 245. Dwarf Roman, 244. Dwarf Swedish, 245. Early Branching, 242. Early Gem, 245. Early Purple, 242. Early Purple Cape, 246. Early Purple Sprouting, 242. Early White, 243, 247. Early White Cornish, 246. Edinburgh Sulphur, 247. Ellertson's Gigantic Late White, 243. Ellertson's Mammoth, 243. Fine Early White, 243. Fine Late Sulphur, 247. Frogmore Protecting, 243. Gem, 245. Gillespie's, 243. Gill's Yarmouth White, 247. Grange's Cauliflower, 247. Grange's Early Cape, 246. Grange's Early Cauliflower, 244. Grange's Early White, 244. Green Cape, 244. Green Close-headed Winter, 244. Hammond's White Cape, 244. Hampton Court, 245. Hopwood's Early White, 244. Howden's Superb Purple, 246. Imperial Early White, 247. Invisible, 244. Invisible Late White, 245. Italian Purple, 245. Italian Sprouting, 242. Kent's Late White, 245. Kidderminster, 245. Knight's Protecting, 245. Lake's Gem, 245. Late Brimstone, 247. Late Danish, 241. Late Dwarf Purple, 245. Late Green, 241, 244. Late Willcove, 248. Maher's Hardy Cape, 244. Maher's New Dwarf, 246. Marshall's Early White, 244. Miller's Dwarf, 246. Miller's Late White, 246. Mitchell's Ne Plus Ultra, 246. Mitchinson's Early White, 246. Mitchinson's Penzance, 246. Naples White, 247. Neapolitan White, 247. North's Early Purple, 242. Portsmouth, 246. Purple Cape, 246. Purple Silesian, 246. Siberian, 241, 244. Snow's Spring White, 247. Snow's Superb White Winter, 247. Southampton, 246. Sulphur, 247. Walcheren, 248. Ward's Superb, 248. Waterloo Late White, 245. White Cape, 248. Willcove, 248.

Brook-lime, 316. American, 316.

Brussels Sprouts, 249. Dwarf, 250. Giant, 250. Tall, 250.

Buckshorn Plantain, 317.

Burnet, 318. Hairy-leaved, 319. Large-seeded, 319. Smooth-leaved, 319.

Cabbage, 251. American Drumhead, 258. American Green Glazed, 258. Atkins's Matchless, 252. Barnes's Early, 253. Barnes's Early Dwarf, 253. Bergen Drumhead, 253. Champion of America, 253. Chou de Vaugirard, 265. Coeur de Boeuf Petit, 262. Dwarf Battersea, 254. Early Battersea, 254. Early Cornish, 254. Early Drumhead, 255. Early Dutch Drumhead, 256. Early Dutch Twist, 255. Early Dwarf Battersea, 254. Early Hope, 255. Early Low Dutch, 256. Early Nonpareil, 256. Early Sugar-loaf, 256. Early Wakefield, 257. Early York, 257. East Ham, 258. Great American, 253. Green Glazed, 258. Large Bergen, 253. Large Flat Dutch, 261. Large French Ox-heart, 260. Large German Drumhead, 253. Large Late Drumhead, 258. Large Ox-heart, 260. Large York, 259. Marblehead Mammoth Drumhead, 260. Mason, 260. Paignton, 254. Penton, 254. Pentonville, 254. Pointed-head, 265. Pomeranian, 261. Premium Flat Dutch, 261. Quintal, 253. Shilling's Queen, 262. Small Ox-heart, 262. St. Denis, 262. Stone-mason, 263. Suttons's Dwarf Comb, 264. Vannack, 264. Vaugirard, 265. Waite's New Dwarf, 265. Winnigstadt, 265.

Cabbage: Red Varieties, 266. Chou Noiratre d'Utrecht, 267. Early Blood-red, 266. Early Dwarf-red, 266. Large Red Dutch, 266. Small Red, 266. Superfine Black, 267. Utrecht Red, 267.

Calabash, or Common Gourd, 179. Bottle Gourd, 179, 180. Courge Massue d'Hercule, 180. Courge Poire a Poudre, 181. Courge Siphon, 181. Hercules Club, 180. Powder-horn, 181. Siphon, 181.

Calendula officinalis, 425.

Camomile, 563. Common, 563. Double-flowering, 563. Campanula rapunculus, 84.

Capsicum, 616.

Capucine, 388. Dwarf, 390.

Caraway, 413.

Cardamine pratensis, 344.

Cardoon, 162. Artichoke-leaved, 166. Blood-ribbed, 166. Cardon de Tours, 166. Common, 165. D'Espagne, 165. Lance-leaved, 166. Large Purple, 166. Large Smooth, 165. Large Spanish, 165. Large Tours Solid, 166. Plein Inerme, 165. Puvis, 166. Puvis de Bourg, 166. Red, 166. Red-stemmed, 166. Smooth Large Solid, 165. Tours, 166.

Carolina Potato, 99.

Carrot, 20. Altrincham, 23. Altringham, 23. Blanche des Vosges, 29. Blood Red, 29. Common White, 28. Dutch Horn, 25. Earliest Short Forcing Horn, 24. Early Forcing Horn, 24. Early Frame, 24. Early Half Long Scarlet, 25. Early Horn, 25. Early Scarlet Horn, 25. Early Short Dutch, 25. Early Short Scarlet, 24. Flander's Large Pale Scarlet, 26. Flander's Pale-red, 26. Green-top White, 30. Half-long Red, 25. James's Scarlet, 28. Long Lemon, 27. Long Orange, 26. Long Red, 28. Long Red Altringham, 23. Long Red Belgian, 27. Long Red Brunswick, 30. Long Surrey, 28. Long White, 28. Long Yellow, 27. New Intermediate, 28. Purple, 29. Short White, 29. Studley, 30. Transparent White, 31. Violette, 29. White Belgian, 30. White Belgian Horn, 31. Yellow Belgian, 27. Yellow Green-top Belgian, 27.

Carthamus tinctorius, 575.

Carum carui, 413.

Caterpillar, 319. Common, 320. Furrowed, 320. Grosse, 320. Hairy, 321. Prickly, 321. Rayee, 320. Small, 321. Velue, 321. Villous, 321.

Cauliflower, 267. Early Leyden, 271. Early London, 270. Early Paris, 270. Erfurt's Early, 270. Erfurt's Extra Early, 270. Fitch's Early London, 270. Large Asiatic, 270. Legge's Walcheren Broccoli, 271. Le Normand, 271. London Particular, 270. Mitchell's Hardy Early, 271. Stadthold, 271. Waite's Alma, 271. Walcheren, 271. Wellington, 272.

Celeriac, 331. Curled-leaved, 332. Early Erfurt, 332. Frise, 332. Rave d'Erfurt, 332.

Celery, 321. a couper, 329. Boston-Market, 326. Cole's Superb Red, 326. Cole's Superb White, 326. "Dwarf-curled White, 326. Early Dwarf Solid White, 327. Fine White Solid, 330. Giant Patagonian, 327. Giant White, 330. Italian, 327. Laing's Improved Mammoth Red, 327. Large Upright, 327. Lion's Paw, 330. Manchester Red, 328. Manchester Red Giant, 328. Nain Frise, 326. New Large Purple, 328. New Large Red, 328. Nutt's Champion White, 328. Plein Blanc, 330. Plein Blanc Court Hatif, 327. Prussian, 330. Red Solid, 328. Seymour's Superb White Solid, 328. Seymour's White Champion, 329. Shepherd's Giant Red, 329. Shepherd's Red, 329. Small Dutch, 329. Sutton's White Solid, 329. Tours Purple, 328. Turc, 330. Turkey, 330. Turkish Giant Solid, 330. Violet de Tours, 328. Wall's White, 330. White Lion's Paw, 330. White Solid, 330.

Chaerophyllum bulbosum, 31. " cerefolium, 333.

Champignon, 580.

Chardon, 162.

Chardoon, 162.

Chenille, 319.

Chenopodium quinoa, 301.

Chervil, 333. Common, 333. Curled, 333. Double-curled, 333. French, 333. Frise, 333. Frizzled-leaved, 333. Parsnip, 31. Plain-leaved, 333. Sweet-scented, 399. Turnip-rooted, 31.

Chiccory, 334. Brunswick Large-rooted, 337. Coffee, 336. Improved, 335. Improved Variegated, 336. Large-rooted, 336. Magdebourg Large-rooted, 337. Sauvage amelioree, 335. Spotted, 336. Turnip-rooted, 336. Variegated, 336.

Chickling Vetch, 502. White-flowered, 503.

Chick-pea, 501. Red, 502. White, 502. Yellow, 502.

Chinese Amaranthus, 287. " Cabbage, 275, 276. " Potato, 32. " Spinach, 287.

Chives, 122.

Chufa, 34.

Ciboule, 147.

Cicer arietinum, 501.

Cichorium endivia, 347. " intybus, 334.

Cive, 122.

Clary, 414. Sage, 414.

Clavaria, 587.

Climbing Nightshade, 292.

Cochlearia armoracia, 356. " officinalis, 397.

Cole-seed, 393.

Colewort, 272. Rosette, 273.

Collards, 272.

Collet, 272.

Coltsfoot, 564.

Colza, 394.

Concombre chate, 178. des prophetes, 179.

Convolvulus batatus, 99.

Corchorus, 338. " olitorius, 338.

Corette potagere, 338.

Coriander, 415.

Coriandrum sativum, 415.

Corn, 594.

Corn: Garden varieties, 594. Adam's Early White, 594. Black Sweet, 594. Burr's Improved, 595. Burr's Sweet, 595. Darling's Early, 596. Darling's Early Sweet, 596. Early Jefferson, 596. Golden Sweet, 597. Golden Sugar, 597. Old-Colony, 597. Parching Corn, white kernel, 598. Pop Corn, 598. Pop Corn, yellow, 599. Red-cob Sweet, 599. Rice, Red Kernel, 600. " White Kernel, 600. " Yellow Kernel, 600. Slate Sweet, 594. Stowell's Evergreen, 601. Stowell's Evergreen Sweet, 601. Turkey Wheat, 601. Tuscarora, 601. Twelve-rowed Sweet, 602.

Corn: Field varieties, 602. Brown, 605. Canada Yellow, 602. Dutton, 603. Early Canada, 602. Early Dutton, 603. Hill, 604. Illinois White, 605. Illinois Yellow, 605. Improved King Philip, 605. King Philip, 605. New-England Eight-rowed, 606. Old-Colony Premium, 604. Parker, 607. Smutty White, 604. Southern White, 607. Southern Yellow, 607. Webster, 604. Western White, 605. Western Yellow, 605. White Horse-tooth, 607. Whitman, 604. Whitman Improved, 604. Yellow Horse-tooth, 607.

Corn Salad, 339. Common, 340. Italian, 340. Large Round-leaved, 340. Large Seeded Round, 340.

Costmary, 416. Hoary-leaved, 417.

Couve Tronchuda, 273. " a Cotes Blanches, 275. " Dwarf, 274. " Fringed, 275. " Large-ribbed, 273. " White-ribbed, 275.

Crambe maritima, 283.

Cress, or Peppergrass, 341. Broad-leaved, 342. Common, 342. Curled, 342. Garnishing, 342. Golden, 343. Normandy Curled, 343. Plain-leaved, 342.

Crithmum maritimum, 396.

Crummock, 97.

Cuckoo Flower, 344. Double Purple Flowering, 344. Double White Flowering, 344. Purple, 344. White, 344.

Cucumber, 170. Carter's Superior, 174. Conqueror of the West, 174. Cuthill's Black Spine, 174. Doctor, 174. Early Cluster, 172. Early Green Cluster, 172. Early Frame, 173. Early Long Green Prickly, 176. Early Russian, 173. Early Short Green Prickly, 177. Early White-spined, 177. Eggleston's Conqueror, 174. Egyptian, 178. Extra Long Green Turkey, 176. Flanigan's Prize, 174. Globe, 179. Hairy, 178. Hunter's Prolific, 174. Improved Sion House, 174. Irishman, 175. Jamaica, 199. London Long Green, 173. Long Green Prickly, 176. Long Green Turkey, 176. Long Prickly, 176. Lord Kenyon's Favorite, 175. Manchester Prize, 175. Nepal, 175. New-York Market, 177. Norman Stitchworth-park Hero, 175. Old Sion House, 175. Prize-fighter, 175. Rifleman, 175. Ringleader, 175. Roman Emperor, 175. Round-leaved Egyptian, 178. Serpent, 206. Short Green, 173. Short Green Prickly, 177. Short Prickly, 177. Snake, 206. Southgate, 175. Sponge, 198. Underwood's Short Prickly, 177. Victory of Bath, 175. West-Indian, 199. White Spanish, 177. White-spined, 177.

Cucumis acutangulus, 198. " anguria, 199. " chate, 178. " flexuosus, 206. " melo, 183. " prophetarum, 179. " sativus, 170.

Cucurbita aurantiaca, 212. " citrullus, 192. " lagenaria, 179. " maxima, 219. " ovifera, 210. " piliformis, 222. " pepo, 200. " verrucosa, 208.

Cucurbitaceous Plants, 170.

Cultivated Lathyrus, 502.

Cumin, 417. " cyminum, 417.

Cynara cardunculus, 162.

Cynarus scolymus, 149.

Cyperus esculentus, 34.

Dandelion, 345.

Daucus carota, 20.

Deppe's Oxalis, 43.

Dill, 418.

Dioscorea batatas, 32.

Dolichos sesquipedalis, 494.

Earth Almond, 34.

Earth Nut, 556.

Eatable-podded Pease, 552.

Eatable-rooted Pea, 103.

Edible Cyperus, 34.

Egg-plant, 607. American Large Purple, 609. Chinese Long White, 609. Guadaloupe Striped, 610. Large Round Purple, 611. Long Purple, 610. New-York Improved, 610. Round Purple, 611. Scarlet-fruited, 611. White, 611.

Egyptian Cucumber, 178.

Egyptian Pea, 501.

Elecampane, 565.

Endive, 347.

Endives, Batavian, 349. Broad-leaved, 349. Common Yellow, 349. Curled, 350. Large, 350. Lettuce-leaved, 351. Scarolle Blonde, 351. Scarolle Courte, 351. Scarolle Grande, 350. Small, 351. White, 351.

Endives, Curled, 351. Chicoree Frisee de Ruffec, 354. " Mousse, 355. Dutch Green Curled, 352. Early Fine Curled Rouen, 354. Ever-blanched, 355. Green Curled, 352. Green Curled Summer, 352. Italian Green Curled, 353. Large Green Curled, 353. Long Italian Green, 353. Picpus Fine Curled, 354. Ruffec Curled, 354. Small Green Curled, 352. Staghorn, 354. Triple-curled Moss, 355. White Curled, 355. Winter Moss, 356.

English Bean, 503.

English Turnip, 104.

Ervum lens, 512. " monanthos, 513.

Esculent Roots, 1.

Evening Primrose, 35.

Faber vulgaris arvensis, 507.

Fedia cornucopiae, 401.

Fennel, 419. Bitter, 420. Common, 420. Dark Green-leaved, 420. Florence, 420. Italian, 420. Malta, 421. Sweet, 421. Sweet Azorian, 420.

Fetticus, 339.

Finochio, 420.

Foeniculum dulce, 420. " officinale, 421. " vulgare, 420.

Four Spices, 429.

French Bean, 450.

French Spinach, 296.

French Turnip, 86.

Garden Bean, American, 450.

Garden Bean, English, 503.

Garden Patience, 299.

Garden Picridium, 390.

Garden Rocket, 395.

Garget, 168.

Garlic, 123. Common, 123. Early Pink, 124. Early Rose, 124. Great-headed, 124.

German Rampion, 35.

Gherkin, 199.

Globe Cucumber, 179.

Glycyrrhiza glabra, 567.

Golden Samphire, 397.

Good King Henry, 313.

Goosefoot, 301, 313.

Gourd, 179.

Green Mint, 444.

Ground Bean, 556.

Ground Cherry, 592. " Purple, 593. " Tall, 593.

Ground Nut, 556.

Gumbo, 614.

Hairy Cucumber, 178.

Haricot, 450.

Hedeoma pulegioides, 569.

Helianthus annuus, 632. " Indicus, 632. " tuberosus, 36.

Herb Patience, 299.

Hibiscus esculentus, 614.

Hoarhound, 566.

Hoosung, 168.

Hop, 167.

Horse-bean, 503, 507.

Horse-radish, 356.

Humulus lupulus, 167.

Hyssop, 566. Blue-flowering, 566. Common, 566. Red-flowering, 567. White-flowering, 567.

Hyssopus officinalis, 566.

Indian Cress, 388.

Inula crithmifolia, 397. " helenium, 565.

Ipomoea batatas, 99.

Jamaica Cucumber, 199.

Japanese Yam, 32.

Jerusalem Artichoke, 36. Common White, 37. Purple-skinned, 38. Red-skinned, 38. Yellow-skinned, 38.

Kale (see "Borecole "), 229.

Kidney-bean, 450.

Kohl Rabi, 38. Artichoke-leaved, 40. Cut-leaved, 40. Early Dwarf White, 40. Early Purple Vienna, 40. Early White Vienna, 40. Green, 41. Purple, 41. White, 41.

Lactuca intybacea, 382. " perennis, 383. " quercina, 383. " sativa, 357.

Lamb's Lettuce, 339.

Large-ribbed Borecole, 273.

Large Stinging Nettle, 293.

Lathyrus sativus, 502. " tuberosus, 103.

Lavender, 422. Blue-flowering, 423. Broad-leaved, 423. Common, 423. Narrow-leaved Blue-flowering, 423. Narrow-leaved White-flowering, 423. Spike, 423.

Lavendula spica, 422.

Leaf-beet, or Swiss Chard, 289. a Carde Rouge, 291. Carde Jaune, 291. Common, 291. Curled, 291. Great White, 292. Green, 291. Large-ribbed Curled, 291. Large-ribbed Scarlet Brazilian, 291. Large-ribbed Silver, 292. Large-ribbed Yellow Brazilian, 291. Red-stalked, 291. Sea-kale, 292. Silver-leaf, 292. Swiss Chard, 292. Yellow-stalked, 291.

Leek, 125. Broad Flag, 127. Common Flag, 126. Edinburgh Improved, 127. English Flag, 127. Gros Court, 127. Gros de Rouen, 127. Jaune du Poitou, 128. Large Flag, 127. Large Rouen, 127. Little Montagne, 127. London Flag, 127. Long Flag, 126. Musselburgh, 127. Proliferous, 128. Scotch Flag, 127. Small Early Netherland, 128. Small Summer Brabant, 128. Yellow Poitou, 128.

Leak-leaved Salsify, 92.

Leguminous Plants, 450.

Lentil, 512. Canada, 558. Common, 512. Green, 513. Large, 513. One-flowered, 513. Petite, 514. Red, 514. Small, 514. Verte du Puy, 513. Yellow, 512. of Spain, 502.

Leontodon taraxacum, 345.

Lepidium sativum, 341.

Lettuce, 357.

Lettuces, Cabbage, 361. American Brown Dutch, 375. Black-seeded Gotte, 363. Blond Versailles, 373. Boston Curled, 364. Brown, 370. Brown Batavian, 361. Brown Dutch, Black-seeded, 361. Brown Silesian, 361. Brown Winter, 362. Button, 372. Capuchin, 372. Curled, 364. De Malte, 369. Drumhead, 369, 374. Early Cape, 362. Early Dwarf Dutch, 365. Early Frame, 365. Early Simpson, 363. Early White Spring, 363. Endive-leaved, 364. English Endive-like Curled-leaved, 364. Gotte lente a Monter, 371. Green Ball, 372. Green Curled, 364. Green Dutch, 365. Green Winter, 365. Grosse Brune Paresseuse, 367. Hammersmith Hardy, 365. Hardy Green Hammersmith, 365. Hardy Hammersmith, 372. Hardy Winter Cabbage, 365. Hative de Simpson, 363. Ice, 366, 369. Ice Cos, 369. Imperial Head, 366. India, 367. Laitue Chicoree, 364. Large Brown Cabbage, 367. Large Brown Winter, 362. Large Drumhead, 374. Large Golden Summer, 375. Large Gray, 367. Large India, 367. Large Red, 368. Large Winter, 368. Large White, 371. Madeira, 368. Malta, 369. Mammoth, 367. Marseilles, 361. Mogul, 367. Morine, 365. Naples, 369. Neapolitan, 369. Palatine, 370. Passion, 368. Red-bordered, 373. Rouge Charteuse, 368. Royal, 371. Royal Cape, 362. Sanguine a Graine Blanche, 370. Sanguine a Graine Noire, 370. Spanish, 374. Spotted, Black-seeded, 370. Spotted, White-seeded, 370. Stone Tennis-ball, 371. Sugar, 371, 373. Summer Blond, 371. Summer Cabbage, 371. Summer Cape, 362. Swedish, 373. Tennis-ball, 372. Turkey Cabbage, 366, 373. Union, 366. Versailles, 373. Victoria, 373. White, 369. White Batavian, 374. White Dutch, 375. White Gotte, Black-seeded, 374. White Gotte, White-seeded, 374. White Silesian, 374. White Stone Cabbage, 375. White Tennis-ball, 374. Yellow-seeded Brown Dutch, 375.

Lettuces, Cos, 376. Ady's Fine Large, 378. a Feuille de Chene, 380. Aleppo, 380. Alphange, Black-seeded, 376. Alphange, White-seeded, 376. Artichoke-leaved, 377. Bath, 378. Bath Green, 377. Bearfield, 378. Bloody, 380. Brown, 378. Endive-leaved, 382. Florence, Black-seeded, 376. Florence, White-seeded, 376. Gray Paris, 378. Green Paris, 378. Green Winter, 379. Kensington, 378. London White, 382. Magnum Bonum, 376. Monstrous Brown, 379. Oak-leaved, 380, 383. Panachee a Graine Noire, 380. Perennial, 383. Red-spotted, 380. Red Winter, 380. Spinach Lettuce, 383. Spotted, Black-seeded, 380. Spotted, White-seeded, 381. Sutton's Berkshire Brown, 378. Sutton's Superb Green, 378. Sutton's Superb White, 382. Two-headed, 379. Waite's White, 381. Wellington, 378. White Brunoy, Black-seeded, 381. White Brunoy, White-seeded, 381. White Paris, 382. White-seeded Brown, 378. Wood's Improved Bath, 378.

Licorice, 567.

Ligusticum levisticum, 424.

Lima Bean, 495. Green, 496.

Long-podded Dolichos, 494.

Lotus tetragonolobus, 559.

Lovage, 424.

Love-apple, 639.

Lupine, 514. White, 515. Yellow, 515.

Lupinus albus, 515. " luteus, 515.

Mache, 339.

Madras Radish, 384.

Malabar Nightshade, 292. Baselle Blanche, 292. Baselle Rouge, 293. Large-leaved Chinese, 292. Red, 293. Tres Large Feuille de Chine, 292. White, 292.

Malabar Spinach, 292.

Mallow, Curled-leaved, 384.

Malva crispa, 384.

Marigold, 425. Childing, 426. Common Orange-flowered, 426. Double Lemon-flowering, 426. Double Orange-flowering, 426. Lemon-flowered, 426. Pot, 425. Proliferous, 426.

Marjoram, 427. Common, 427. Knotted, 427. Pot, 428. Sweet, 427. Winter Sweet, 429.

Marsh Speedwell, 316.

Martynia, 612. " proboscidea, 612.

Marrubium vulgare, 566.

Maw, 569.

Medicago orbicularis, 398.

Medicinal Plants, 561.

Melissa officinalis, 409.

Melon, 181.

Melon, Musk, 183. Beechwood, 184. Black-rock Cantaloupe, 184. Christiana, 184. Citron, 185. Common Musk, 186. Early Cantaloupe, 185. Green Citron, 185. Green-fleshed Citron, 185. Hardy Ridge, 186. Large-ribbed Netted Musk, 186. Munroe's Green Flesh, 186. Nutmeg, 187. Orange Cantaloupe, 187. Pine-apple, 187. Prescott's Cantaloupe, 187. Skillman's Fine-netted, 188. Victory of Bath, 188.

Melon, Persian varieties, 188. Dampsha, 189. Daree, 189. Geree, 189. Germek, 190. Green Hoosainee, 190. Green Valencia, 190. Ispahan, 190. Large Germek, 190. Melon of Keiseng, 191. Melon of Seen, 191. Small Germek, 191. Striped Hoosainee, 192. Sweet Ispahan, 190.