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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

ASH-LEAVED EARLY.

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

ASH-LEAVED KIDNEY.

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

BISCUIT. Law.

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

BLACK CHENANGO.

Black Mercer.

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

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

BUCKEYE.

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

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

CALICO.

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

CALIFORNIA RED.

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

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

CARTER.

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

CHURCHILL.

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

CRISTY.

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

CUPS.

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

DANVERS SEEDLING.

Danvers Red.

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

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

DAVIS'S SEEDLING.

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

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

DYKEMAN.

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

EARLY BLUE.

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

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

EARLY COCKNEY.

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

EARLY MANLY.

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

FLOUR-BALL.

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

FLUKE KIDNEY. Cot. Gard.

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

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

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

FORTY-FOLD.

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

GARNET CHILI.

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

GILLYFLOWER.

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

GREEN-TOP.

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

HILL'S EARLY.

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

IRISH CUPS.

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

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

JACKSON WHITE.

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

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

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

JENNY LIND.

Rhode-Island Seedling.

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

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

LADY'S FINGER.

Ruffort Kidney. Law.

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

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

LAPSTONE KIDNEY. M'Int.

Nichol's Early.

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

LONG RED.

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

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

MEXICAN.

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

NOVA-SCOTIA BLUE.

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

OLD KIDNEY.

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

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

PEACH-BLOW.

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

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

PINK-EYED.

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

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

POGGY, OR PORGEE.

Cow-horn.

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

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

QUARRY.

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

ROHAN.

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

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

SHAW'S EARLY. M'Int.

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

STATE OF MAINE.

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

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

ST. HELENA.

Laplander.

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

TAYLOR'S FORTY-FOLD. Law.

Forty-fold.

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

TOLON.

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

VERMONT WHITE.

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

VETO, OR ABINGTON BLUE.

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

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

WHITE CHENANGO.

Chenango. Mercer, of New York.

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

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

WHITE CUPS.

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

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

WHITE MOUNTAIN.

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

WORCESTER SEEDLING.

Dover. Riley.

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

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

* * * * *

THE RADISH.

Raphanus sativus.

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

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

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

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

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

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

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

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

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

SPRING OR SUMMER RADISHES.

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

EARLY BLACK.

Noir Hatif. Vil.

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

EARLY LONG PURPLE.

Rave Violette Hative. Vil.

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

EARLY PURPLE TURNIP-ROOTED.

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

EARLY SCARLET TURNIP-ROOTED.

Rond Rose Hatif. Vil.

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

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

Extensively grown in the vicinity of Paris.

EARLY WHITE TURNIP-ROOTED.

Rond Blanc Hatif. Vil.

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

GRAY OLIVE-SHAPED.

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

GRAY TURNIP-ROOTED.

Gray Summer. Round Brown. Trans.

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

LONG PURPLE. Thomp.

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

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

LONG SALMON. Trans.

Long Scarlet Salmon.

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

LONG SCARLET. Thomp.

Early Scarlet Short-top. Early Frame.



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

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

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

OLIVE-SHAPED SCARLET.

Oblong Rose-colored. Thomp.



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

PURPLE TURNIP-ROOTED.

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

SCARLET TURNIP-ROOTED.

Crimson Turnip-rooted.



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

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

SMALL, EARLY, YELLOW TURNIP-ROOTED.

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

WHITE, CROOKED.

Tortillee Du Mans. Vil.

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

WHITE TURNIP-ROOTED.

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

YELLOW TURNIP-ROOTED. Trans.

Yellow Summer.

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

Half early, and well adapted for summer cultivation.

LONG WHITE.

White Italian. Naples. White Transparent.

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

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

LONG WHITE PURPLE-TOP.

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

NEW LONDON PARTICULAR.

Wood's Frame.

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

OBLONG BROWN. Trans.

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

AUTUMN AND WINTER RADISHES.

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

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

Use.—All the kinds are used as salad, and are served in all the forms of the spring and summer radishes.

Varieties.—

BLACK SPANISH. Trans.

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

LARGE PURPLE WINTER. Trans.

Purple Spanish.

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

LONG BLACK WINTER.

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

LONG-LEAVED WHITE CHINESE. Vil.

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

PURPLE CHINESE.

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

ROSE-COLORED CHINESE. Vil.

Scarlet Chinese Winter.

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

WINTER WHITE SPANISH.

Autumn White. Blanc d'Augsbourg. Vil.

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

* * * * *

RAMPION.

Campanula rapunculus.

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

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

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

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

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

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

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

* * * * *

RUTA-BAGA, OR SWEDE TURNIP.

Russian Turnip. French Turnip. Brassica campestris Ruta-baga. De Cand.

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

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

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

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

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

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

Varieties.—The varieties are as follow:—

ASHCROFT.

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

COMMON PURPLE-TOP YELLOW.



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

EARLY STUBBLE.

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

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

GREEN-TOP YELLOW.

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

GREEN-TOP WHITE.

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

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

LAING'S IMPROVED PURPLE-TOP. Law. and Gen. Farmer.

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

PURPLE-TOP WHITE.

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

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

RIVER'S.

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

SKIRVING'S PURPLE-TOP.

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

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

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

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

SWEET GERMAN.



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

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

WHITE FRENCH.

Long White French.



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

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

* * * * *

SALSIFY, OR OYSTER-PLANT.

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

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

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

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

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

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

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

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

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

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

There is but one species or variety now cultivated.

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SCOLYMUS.

Spanish Scolymus. Spanish Oyster-plant. Scolymus Hispanicus.

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

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

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

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SCORZONERA.

Black Oyster-plant. Black Salsify. Scorzonera Hispanica.

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

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

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

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

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SKIRRET.

Crummock, of the Scotch. Sium sisarum.

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

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

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

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

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

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

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

There are no varieties.

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SWEET POTATO.

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

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

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

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

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

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

KENTUCKY EARLY RED. Murray.

Red Nansemond.

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

LARGE WHITE.

Patate-blanche of the French.

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

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

NANSEMOND.

Yellow Nansemond.

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

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



PURPLE-SKINNED.

New-Orleans Purple. Patate violette. Vil.

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

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

RED-SKINNED, OR AMERICAN RED.

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

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

ROSE-COLORED. Vil.

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

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

YELLOW-SKINNED.

Yellow Carolina.

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

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

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TUBEROUS-ROOTED CHICKLING VETCH.

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

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

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

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TUBEROUS-ROOTED TROPAEOLUM. Thomp.

Ysano. Tropaeolum tuberosum.

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

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

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

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THE TURNIP.

English Turnip. Brassica rapa.

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

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

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

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

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

Varieties.—The varieties are numerous, as follow:—

ALTRINCHAM. Law.

Yellow Altrincham. Altringham.

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

BORDER IMPERIAL.

Border Imperial Purple-top Yellow.

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

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

CHIVAS'S ORANGE JELLY. Thomp.

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