Use.—Different parts of the Couve Tronchuda are applicable to culinary purposes. The ribs of the outer and larger leaves, when boiled, somewhat resemble sea-kale in texture and flavor. The heart, or middle of the plant, is, however, the best for use. It is peculiarly delicate, and agreeably flavored, without any of the coarseness which is so often found in plants of the Cabbage tribe.

DWARF COUVE TRONCHUDA. Trans.

Murciana. Dwarf Portugal Cabbage. Dwarf Trauxuda Kale.

Much earlier and smaller throughout than the Common Couve Tronchuda. Stem from fifteen to eighteen inches high. The leaves are of medium size, rounded, smooth, and collected at the centre of the plant into a loose heart, or head. When the lower leaves are taken off for use, the plant, unlike the former variety, throws out numerous sprouts, or shoots, from the base of the stem, which make excellent coleworts, or greens. It is, however, wanting in hardiness; and appears to be better adapted for early use than for late keeping.

Soil and Cultivation.—Both of the varieties require a well-manured soil. The seeds of the Dwarf Couve Tronchuda may be sown early in frames, and the plants afterwards set in the open ground; or the sowing may be made, in May or June, where the plants are to remain. They should be two feet apart in each direction.

FRINGED TRONCHUDA.

Stem short; leaf-stems thicker and larger than those of the Common Couve Tronchuda, but not so fleshy and succulent. The leaves expand towards their extremities into a spatulate form, the edges being regularly lobed and curled. They are of a glaucous or bluish green color, and form a sort of loose heart, or head, at the centre of the plant. Its only superiority over the common varieties consists in its more hardy character.

The Fringed Tronchuda is, however, very succulent, and of good quality; and is cultivated to some extent in France, particularly in the vicinity of Paris.

WHITE-RIBBED TRONCHUDA.

White-ribbed Aviles Cabbage. White-ribbed Portugal Cabbage. Chou a Cotes blanches d'Aviles.

This variety nearly resembles the Dwarf Portugal Cabbage, or Dwarf Couve Tronchuda, if it is not identical. It has white ribs, and forms a close heart.

It should be planted, and in all respects treated, as the Dwarf Portugal Cabbage.

* * * * *

PAK-CHOeI. Vil.

Chinese Cabbage. Brassica sp.

An annual plant, introduced from China. The root-leaves are oval, regular, very smooth, deep-green, with long, naked, fleshy, white stems, somewhat similar to those of the Swiss Chards, or Leaf-beets.

When in blossom, the plant measures about four feet in height, and the stem is smooth and branching. The flowers are yellow; the seeds are small, round, blackish-brown, and, in their general appearance, resemble those of the Turnip or Cabbage. An ounce contains about ten thousand seeds, and they will keep five years.

Sowing and Cultivation.—The seed should be sown in April or May, and the plants may be grown in hills or drills. They are usually sown in rows, and thinned to twelve inches apart.

Use.—The leaves are eaten boiled, like cabbage; but they are much more tender, and of a more agreeable flavor.

* * * * *

PE-TSAI.

Chinese Cabbage. Brassica chinensis.

The Pe-Tsai, like the Pak-Choei, is an annual plant, originally from China. The leaves are of an oval form, rounded at the ends, somewhat blistered on the surface; and, at the centre, are collected together into a long and rather compact tuft, or head. The plant, when well grown and ready for use, has somewhat the appearance of a head of Cos Lettuce, and will weigh six or seven pounds; though, in its native country, it is said to reach a weight of upwards of twenty pounds.

Towards the end of the summer, the flower-stalk shoots from the centre of the head to the height of three feet, producing long and pointed leaves, and terminating in loose spikes of yellow flowers. The seeds are small, round, brownish-black, and resemble those of the Common Cabbage. They retain their vitality five years. An ounce contains eight thousand seeds.

Cultivation.—Sow in April or May, and thin or transplant to rows eighteen inches apart, and a foot apart in the rows.

Use.—It is used like the Common Cabbage, and is sweet, mild-flavored, and easy of digestion. The young plants are also boiled like coleworts or spinach.

* * * * *

SAVOY.

Savoy Cabbage. Brassica oleracea, var. bullata. Dec.

This class of cabbages derives its popular name from Savoy, a small district adjoining Italy, where the variety originated, and from whence it was introduced into England and France more than a hundred and fifty years ago. The Savoys are distinguished from the common head or close-hearted cabbages by their peculiar, wrinkled, or blistered leaves. According to Decandole, this peculiarity is caused by the fact, that the pulp, or thin portion of the leaf, is developed more rapidly than the ribs and nerves.

Besides the distinction in the structure of the leaves, the Savoys, when compared with the common cabbages, are slower in their development, and have more open or less compactly formed heads. In texture and flavor, they are thought to approach some of the broccolis or cauliflowers; having, generally, little of the peculiar musky odor and taste common to some of the coarser and larger varieties of cabbages.

None of the family are hardier or more easily cultivated than the Savoys; and though they will not quite survive the winter in the open ground, so far from being injured by cold and frosty weather, a certain degree of frost is considered necessary for the complete perfection of their texture and flavor.

Soil.—They succeed best in strong, mellow loam, liberally enriched with well-digested compost.

Sowing.—The first sowing may be made early in a hot-bed, and the plants set in the open ground in May, or as soon as the weather will admit. Subsequent sowings may be made in drills, in the open ground, in May, or early in June. When the seedlings are five or six inches high, thin or transplant to about three feet apart.

Harvesting.—During the autumn, take the heads directly from the garden, whenever they are required for the table; but they should all be taken in before the ground is deeply frozen, or covered with snow. No other treatment will be required during the winter than such as is usually given to the Common Cabbage.

To raise Seed.—In April, select a few well-formed, good-sized heads, as near types of the variety as possible; and set them entire, about two feet apart. If small shoots start from the side of the stalk, they should be removed; as only the sprout that comes from the centre of the head produces seed that is really valuable. All varieties rapidly deteriorate, if grown from seeds produced by side-shoots, or suckers.

The seeds, when ripe, in form, size, and color, are not distinguishable from those of the Common Cabbage. An ounce contains ten thousand seeds, which will generally produce about three thousand plants.

Varieties.—

DRUMHEAD SAVOY.

Cape Savoy.

Head large, round, compact, yellowish at the centre, and a little flattened, in the form of some of the common Drumhead cabbages, which it nearly approaches in size. The exterior leaves of the plant are round and concave, clasping, sea-green or bluish-green, rise above a level with the top of the head, and are more finely and less distinctly fretted or blistered on the surface than the leaves of the Green Globe. Stalk of medium length.

The Drumhead Savoy seldom fails to heart well, affords a good quantity of produce, is hardy, and, when brought to the table, is of very tender substance, and finely flavored. It is considered one of the best of the large kinds; and, wherever cultivated, has become a standard sort. It keeps well during winter, and retains its freshness late into the spring.

As it requires nearly all of the season for its complete development, the seed should be sown comparatively early.

Transplant to rows at least three feet apart, and allow nearly the same distance between the plants in the row.

EARLY DWARF SAVOY.

Early Green Savoy.

Head small, flattened, firm, and close; leaves rather numerous, but not large, deep-green, finely but distinctly blistered, broad and rounded at the top, and tapering towards the stalk or stem of the plant, which is short. It is not quite so early as the Ulm Savoy; but it hearts readily, is tender and of good quality, and a desirable sort for early use.

It requires a space of about twenty inches in each direction.

EARLY FLAT GREEN CURLED SAVOY. Thomp.

A middle-sized, very dwarf, and flat-headed variety; color deep-green; quality tender and good.

The plants should be set fifteen or eighteen inches asunder.

EARLY LONG YELLOW SAVOY.

Chou de Milan Dore a Tete Longue. Vil.

Similar to the Golden Savoy, and, like it, an early sort. It has, however, a longer head, and does not heart so firmly. In flavor and texture, as well as in its peculiar color, there is little difference between the varieties.

Cultivate in rows eighteen inches apart, and fifteen or eighteen inches apart in the rows.

EARLY ULM SAVOY.

New Ulm Savoy. Earliest Ulm Savoy. M'Int.

A dwarfish, early sort. Head small, round, solid; leaves rather small, thick, fleshy, and somewhat rigid, of a fine, deep-green, with numerous prominent blister-like elevations. The loose leaves are remarkably few in number; nearly all of the leaves of the plant contributing to the formation of the head.

It very quickly forms a heart, which, though not of large size, is of excellent quality. It is, however, too small a sort for market purposes; but, for private gardens, would, no doubt, be an acquisition. In the London Horticultural Society's garden, it proved the earliest variety in cultivation.

Being one of the smallest of the Savoys, it requires but a small space for its cultivation. If fifteen inches between the rows, and about the same distance in the rows, be allowed, the plants will have ample room for their full development.

FEATHER-STEM SAVOY. M'Int.

This curious and useful variety has been in existence for several years, and is said to be a cross between the Savoy and the Brussels Sprouts. It is what may be called a sprouting Savoy; producing numerous shoots, or sprouts, along the stem.

A sowing should be made the last of April, and another from the middle to the 20th of May, and the plants set out as soon as they are of suitable size, in the usual manner of Savoys and other winter greens.

GOLDEN SAVOY.

Early Yellow Savoy. M'Int.

A middle-sized, roundish, rather loose-headed variety; changing during the winter to a clear, bright yellow. The exterior leaves, at the time of harvesting, are erect, clasping, of a pale-green color, and coarsely but not prominently blistered on the surface; stalk short.

The Golden Savoy comes to the table early, hearts readily, is of very tender substance when cooked, and of excellent quality; though its peculiar color is objectionable to many.

It requires a space of about eighteen inches between the rows, and fifteen to eighteen inches between the plants in the rows.

GREEN GLOBE SAVOY.

Green Curled Savoy. Large Green Savoy.

One of the best and one of the most familiar of the Savoys; having been long in cultivation, and become a standard sort. The head is of medium size, round, bluish or sea green on the outside, yellow towards the centre, and loosely formed. The interior leaves are fleshy and succulent, with large and prominent midribs,—the exterior leaves are round and large, of a glaucous or sea green color, and, in common with those of the head, thickly and distinctly blistered in the peculiar manner of the Savoys; stalk of medium height.

The variety possesses all the qualities of its class: the texture is fine, and the flavor mild and excellent. On account of its remarkably fleshy and tender character, the inner loose leaves about the head will be found good for the table, and to possess a flavor nearly as fine as the more central parts of the plant.

It is remarkably hardy, and attains its greatest perfection only late in the season, or under the influence of cool or frosty weather. As the plants develop much less rapidly than those of the Common Cabbage, the seed should be sown early. Transplant in rows two and a half or three feet apart, and allow a space of two feet and a half between the plants in the rows.

LONG-HEADED SAVOY. Vil.

Chou Milan a Tete Longue.

A comparatively small variety, with an oval, long, yellowish-green, but very compact head; leaves erect, inclining to bluish-green, long and narrow, revoluted on the borders, and finely fretted or blistered on the surface; stem rather high.

It is hardy and of excellent quality, but yields less than many other sorts. It is, however, a good kind for gardens of limited size, as it occupies little space, and cabbages well. The plants may be set eighteen inches apart in one direction by about fifteen inches in the opposite.

MARCELIN SAVOY. Thomp.

A new sort, allied to the Early Ulm, but growing somewhat larger. Though not so early, it is next to it in point of earliness; and, if both sorts are sown at the same time, the Marcelin will form a succession. It is a low grower; the leaves are dark-green, finely wrinkled and curled; the head is round, compact, and of excellent quality. When cut above the lower course of leaves, about four small heads, almost equal in delicacy to Brussels Sprouts, are generally formed. This sort is exceedingly hardy; and, on the whole, must be considered a valuable acquisition.

The plants should be set eighteen inches by twelve inches apart.

TOUR'S SAVOY.

Dwarf Green Curled Savoy. M'Int. Pancalier de Tourraine. Vil.

Head small, loose, and irregular; leaves numerous, bright-green, rigid, concave or spoon-shaped; the nerves and ribs large, and the entire surface thickly and finely covered with the blister-like swellings peculiar to the Savoys.

It has some resemblance to the Early Dwarf Savoy; but is larger, less compact, and slower in its development.

A useful, hardy, smallish sort, adapted to small gardens; requiring only eighteen or twenty inches' space each way. Excellent for use before it becomes fully cabbaged.

YELLOW CURLED SAVOY. Thomp.

Large Late Yellow Savoy. White Savoy.

Dwarf, middle-sized, round; leaves pale-green at first, but quite yellow in winter; the heart is not so compact as some, but of tender quality, and by many preferred, as it is much sweeter than the other kinds. It is later and hardier than the Yellow Savoys, before described.

* * * * *

SEA-KALE.

Crambe maritima.

Sea-kale is a native of the southern shores of Great Britain, and is also abundant on the seacoasts of the south of Europe. There is but one species cultivated, and this is perennial and perfectly hardy. The leaves are large, thick, oval or roundish, sometimes lobed on the borders, smooth, and of a peculiar bluish-green color; the stalk, when the plant is in flower, is solid and branching, and measures about four feet in height; the flowers, which are produced in groups, or clusters, are white, and have an odor very similar to that of honey. The seed is enclosed in a yellowish-brown shell, or pod, which, externally and internally, resembles a pit, or cobble, of the common cherry. About six hundred seeds, or pods, are contained in an ounce; and they retain their germinative powers three years. "They are large and light, and, when sold in the market, are often old, or imperfectly formed; but their quality is easily ascertained by cutting them through the middle: if sound, they will be found plump and solid." They are usually sown without being broken.

Preparation of the Ground, and Sowing.—The ground should be trenched to the depth of from a foot to two feet, according to the depth of the soil, and well enriched throughout. The seeds may be sown in April, where the plants are to remain; or they may be sown at the same season in a nursery-bed, and transplanted the following spring. They should be set or planted out in rows three feet apart, and eighteen inches apart in the rows.

Culture.—"After the piece is set, let the plants be kept very clean. The earth should be occasionally stirred, when the rains have run the surface together; and, when the plants come up, let them have their own way the first season. As the plants will blossom the second season if let alone, and the bearing of seed has a tendency to weaken every thing, take off the flower-buds as soon as they appear, and not allow the plants to seed. When the leaves begin to decay in autumn, clear them all off, and dig a complete trench between the rows, and earth up the ridges: that is, all the soil you take out must be laid on the plants, so as to pile or bank up eight inches above the crowns of the roots, thus forming a flat-topped bank a foot across; widening a little downwards, so that the edges shall not break away. In doing this, the piece is formed into alternate furrows and ridges; the plants being under the centre of the ridges.

"As the weather gets warm in the spring, these banks should be watered; and, when the surface is broken by the rising plant, remove the earth, and cut off the white shoots close to their base: for these shoots form the eatable portion; and, being blanched under ground, they are tender and white, and from six to eight inches long. The shoots should be cut as soon as they reach the surface; because, if the shoot comes through, the top gets purple, and the plants become strong-flavored. As all of the shoots will not appear at once, the bed should be looked over frequently, and a shoot cut whenever it has broken the surface of the soil; for, if not taken early, it soon becomes nearly worthless. In the process of cutting the shoots, the earth becomes gradually removed; and the tops of the plants, coming to the surface again, put forth other shoots, which must be allowed to grow the remainder of the summer, only taking off the blossom-shoots as before. When, at the fall of the year, the leaves turn yellow, and decay, earth up again, after clearing the plants of their bad leaves and removing every weed. Before earthing up, fork the surface a little, just to break it up, that the earth may better take hold, and form a regular mass."—Glenny.

Pot-forcing and Blanching.—"The ground, once planted, is as good for pot-forcing as for any thing; except that, for pot-forcing, it is usual to plant three plants in a triangle, about nine inches apart. The plants are cleared when the leaves decay, and the ground is kept level instead of being earthed up. Pots and covers (called 'sea-kale pots') are placed over the plants, or patches of plants, and the cover (which goes on and off at pleasure) put on. These pots are of various sizes; usually from ten to fourteen inches in diameter, and from a foot to twenty inches in height. If proper sea-kale pots cannot be procured, large-sized flower-pots will answer as substitutes; the pots being put over the plants as they are wanted, generally a few at a time, so as to keep up a succession. Dung is placed all over them; or, if no dung can be had, leaves are used: and they ferment and give out heat as genial, but not so violent, nor do they command so much influence, as the dung. Some may be placed on in February, and some in March. The dung is removed from the top to admit of seeing if the plant is started; and, by timely examination, it is easily seen when the plant is ready for use. The shoots are as white, when thus treated, as when grown by the other method, because of the total darkness that prevails while they are covered; but there is more air in the empty pots than there possibly could be in the solid earth, and it is considered that the vegetable is not so tender in consequence. However, the greater bulk of Sea-kale is so produced."—Glenny.

Taking the Crop.—"The blanched sprouts should be cut when they are from three to six inches in length, and while stiff, crisp, and compact. They should not be left till they are drawn up so as to bend, or hang down. The soil or other material used for excluding the light should be carefully removed, so as to expose the stem of the sprout; and the latter should be cut just below the base of the petioles or leaf-stem, and just enough to keep these attached."—Thomp.

The Sea-kale season continues about six weeks. "Cutting too much will finally destroy the plants. With one good cutting the cultivator should be satisfied, and should avoid the practice of covering and cutting a second time. The proper way is to cut the large, fine shoots, and leave the smaller ones that come afterwards to grow stronger during the summer."

Use.—"The young shoots and stalks, when from the length of three to nine inches, are the parts used. These, however, unless blanched, are no better than the coarser kinds of Borecole; but, when blanched, they become exceedingly delicate, and are much prized. The ribs of the leaves, even after they are nearly fully developed, are sometimes used; being peeled and eaten as asparagus. In either state, they are tied up in small bundles, boiled, and served as cauliflowers."—M'Int.

To obtain Seed.—"Select some strong plants, and allow them to take their natural growth, without cutting off their crowns, or blanching. When the seed is ripe, collect the pods, dry them, and put them into open canvas-bags. The seeds keep best in the pods."—Thomp.



CHAPTER VI.

SPINACEOUS PLANTS.

Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock. Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or Perennial Spinach.

* * * * *

AMARANTHUS.

Chinese Amaranthus. Chinese Spinach.

A hardy, annual plant, introduced from China; stem three feet in height, much branched, and generally stained with red; leaves variegated with green and red, long, and sharply pointed; the leaf-stems and nerves are red; the flowers, which are produced in axillary spikes, are greenish, and without beauty; the seeds are small, black, smooth, and shining,—twenty-three thousand are contained in an ounce, and they retain their power of germination four or five years.

Soil and Cultivation.—Any good garden-soil is adapted to the growth of the Amaranthus. Before sowing, the ground should be thoroughly pulverized, and the surface made smooth and even. The seed may be sown in April, or at any time during the month of May. It should be sown in very shallow drills, fourteen to sixteen inches apart, and covered with fine, moist earth. When the plants are two inches high, thin to five or six inches apart, and cultivate in the usual manner. They will yield abundantly during most of the summer.

Use.—The leaves are used in the manner of Spinach, and resemble it in taste.

Varieties.—

EARLY AMARANTHUS.

Amarante Mirza. Vil.

This plant is a native of the East Indies; and in height, color, and general habit, resembles the Chinese Amaranthus. It is, however, somewhat earlier, and ripens its seed perfectly in climates where the Chinese almost invariably fails. Its uses, and mode of cultivation, are the same.

HANTSI SHANGHAI AMARANTHUS.

Amarante Hantsi Shanghai. Vil.

Introduced from China by Mr. Fortune, and disseminated by the London Horticultural Society. It differs little from the preceding species; and is cultivated in the same manner, and used for the same purposes. Annual.

* * * * *

BLACK NIGHTSHADE.

Morelle, of the French. Solanum nigrum.

An unattractive, annual plant, growing spontaneously as a weed among rubbish, in rich, waste places. Its stem is from two to three feet high, hairy and branching; the leaves are oval, angular, sinuate, and bluntly toothed; the flowers are white, in drooping clusters, and are succeeded by black, spherical berries, of the size of a small pea; the seeds are small, lens-shaped, pale yellow, and retain their vitality five years,—twenty-three thousand are contained in an ounce.

Propagation and Culture.—It is raised from seed, which may be sown in April or May, or in autumn. Sow in shallow drills fifteen or eighteen inches apart, and thin to six or eight inches in the drills; afterwards keep the soil loose, and free from weeds, in the usual manner.

Use.—The French, according to Vilmorin, eat the leaves in the manner of Spinach; while Dr. Bigelow asserts that it has the aspect and reputation of a poisonous plant.

On the authority of American botanists, it was introduced into this country from Europe. By European botanists, it is described as a plant of American origin.

* * * * *

LEAF-BEET, OR SWISS CHARD.

Sicilian Beet. White Beet. Beta cicla.

The Leaf-beet is a native of the seacoasts of Spain and Portugal. It is a biennial plant, and is cultivated for its leaves and leaf-stalks. The roots are much branched or divided, hard, fibrous, and unfit for use.

Propagation and Cultivation.—It is propagated, like other beets, from seed sown annually, and will thrive in any good garden soil. The sowing may be made at any time in April or May, in drills eighteen inches apart, and an inch and a half deep. "When the plants are a few inches high, so that those likely to make the best growth can be distinguished, they should be thinned out to nine inches or a foot apart, according to the richness of the soil; more room being allowed in rich ground. Some, however, should be left at half that distance, to make up by transplanting any vacancies that may occur. The ground should be kept clean, and occasionally stirred between the rows; taking care not to injure the roots. In dry weather, plenty of water should be given to promote the succulence of the leaves."—Thomp.

Taking the Crop.—"The largest and fullest-grown leaves should be gathered first; others will follow. If grown for Spinach, the leaves should be rinsed in clean water, and afterwards placed in a basket to drain dry; if for Chard, or for the leaf-stalks and veins, these should be carefully preserved, and the entire leaves tied up in bundles of six or eight in each."—M'Int.

Seed.—During the first season, select a few vigorous plants, and allow them to grow unplucked. Just before the closing-up of the ground in autumn, take up the roots; and, after removing the tops an inch above the crown, pack them in dry sand in the cellar. The following spring, as soon as the ground is in working order, set them out with the crowns level with the surface of the ground, and about two feet and a half apart. As the plants increase in height, tie them to stakes, to prevent injury from wind; and in August, when the seed is ripe, cut off the stems near the ground, and spread them entire, in an airy situation, till they are sufficiently dried for threshing out.

The seed, or fruit, has the appearance peculiar to the family; although those of the different varieties, like the seeds of the Red Beet, vary somewhat in size, and shade of color.

An ounce of seed will sow a hundred feet of drill, or be sufficient for a nursery-bed of fifty square feet.

Use.—"This species of Beet—for, botanically considered, it is a distinct species from Beta vulgaris, the Common or Red Beet—is cultivated exclusively for its leaves; whereas the Red Beet is grown for its roots. These leaves are boiled like Spinach, and also put into soups. The midribs and stalks, which are separated from the lamina of the leaf, are stewed and eaten like Asparagus, under the name of "Chard." As a spinaceous plant, the White Beet might be grown to great advantage in the vegetable garden, as it affords leaves fit for use during the whole summer."—M'Int.

The thin part of the leaves is sometimes put into soups, together with sorrel, to correct the acidity of the latter.

The varieties are as follow:—

GREEN OR COMMON LEAF-BEET.

Stalks and leaves large, green; the roots are tough and fibrous, and measure little more than an inch in diameter; leaves tender, and of good quality.

If a sowing be made as soon in spring as the frost will permit, another in June, and a third the last of July, they will afford a constant supply of tender greens, nearly or quite equal to Spinach. For this purpose, the rows need be but a foot apart.

LARGE-RIBBED CURLED.

Curled Leaf-beet.

Stalks white; leaves pale yellowish-green, with broad mid-ribs, large nerves, and a blistered surface like some of the Savoys. It may be grown as a substitute for Spinach, in the manner directed for the Common or Green-leaved variety.

LARGE-RIBBED SCARLET BRAZILIAN.

Red Stalk Leaf-beet. Poiree a Carde rouge. Vil.

Leaf-stalks bright purplish-red; leaves green, blistered on the surface; nerves purplish-red. A beautiful sort, remarkable for the rich and brilliant color of the stems, and nerves of the leaves.

LARGE-RIBBED YELLOW BRAZILIAN.

Yellow-stalked Leaf-beet. Poiree a Carde jaune. Vil.

A variety with bright-yellow leaf-stalks and yellowish leaves. The nerves of the leaves are yellow, like the leaf-stalks. The color is peculiarly rich and clear; and the stalks are quite attractive, and even ornamental. Quality tender and good.

SILVER-LEAF BEET.

Great White-leaf Beet. Swiss Chard. Sea-kale Beet. Large-ribbed Silver-leaf Beet.

Stalks very large; leaves of medium size, erect, with strong, white ribs and veins. The leaf-stalks and nerves are cooked and served like Asparagus, and somewhat resemble it in texture and flavor. It is considered the best of the Leaf-beets.

* * * * *

MALABAR NIGHTSHADE (WHITE).

Climbing Nightshade. White Malabar Spinach. Baselle blanche. Vil. Basella alba.

From the East Indies. Though a biennial plant, in cultivation it is generally treated as an annual. Stem five feet and upwards in length, slender, climbing; leaves alternate, oval, entire on the borders, green and fleshy; flowers in clusters, small, greenish; seeds round, with portions of the pulp usually adhering,—eleven to twelve hundred weighing an ounce. They retain their vitality three years.

LARGE-LEAVED CHINESE MALABAR NIGHTSHADE.

Large-leaved Malabar Spinach. Baselle a Tres Large Feuille de Chine. Vil. Basella cordifolia.

A Chinese species, more vigorous and much stronger in its general habit than the Red or the White. Leaves as large as those of Lettuce,—green, round, very thick, and fleshy; flowers small, greenish; seeds round, nearly of the same form and color as those of the White variety, but rather larger.

The species is slow in developing its flower-stem, and the best for cultivation.

* * * * *

RED MALABAR NIGHTSHADE.

Red Malabar Spinach. Baselle Rouge. Vil. Basella rubra.

From China. Properly a biennial plant, but, like the White species, usually cultivated as an annual. It is distinguished from the last named by its color; the whole plant being stained or tinted with purplish red. In the size and color of the seeds, and general habit of the plant, there are no marks of distinction, when compared with the White.

Propagation and Cultivation.—All of the species are easily grown from seeds; which may be sown in a hot-bed in March, or in the open ground in May. They take root readily when transplanted; and may be grown in rows like the taller descriptions of pease, or in hills like running beans. Wherever grown, they require a trellis, or some kind of support; otherwise the plants will twist themselves about other plants, or whatever objects may be contiguous. All are comparatively tender, and thrive best, and yield the most produce, in the summer months.

Use.—The leaves, which are put forth in great profusion, are used in the form of Spinach. The juice of the fruit affords a beautiful but not permanent purple color.

* * * * *

COMMON NETTLE.

Large Stinging Nettle. Urtica dioica.

The Common Nettle is a hardy, herbaceous perennial, growing naturally and abundantly by waysides and in waste places, "but is seldom seen where the hand of man has not been at work; and may, therefore, be considered a sort of domestic plant." It has an erect, branching, four-sided stem, from three to five feet in height; the leaves are opposite, heart-shaped at the base, toothed on the borders, and thickly set with small, stinging, hair-like bristles; the flowers are produced in July and August, and are small, green, and without beauty; the seeds are very small, and are produced in great abundance,—a single plant sometimes yielding nearly a hundred thousand.

Propagation and Culture.—The Nettle will thrive in almost any soil or situation. Though it may be propagated from seeds, it is generally increased by a division of the roots, which may be made in spring or autumn. These should be set in rows two feet apart, and a foot apart in the rows.

Use.—"Early in April, the tops will be found to have pushed three or four inches, furnished with tender leaves. In Scotland, Poland, and Germany, these are gathered, as a pot-herb for soups or for dishes, like Spinach; and their peculiar flavor is by many much esteemed. No plant is better adapted for forcing; and, in winter or spring, it may be made to form an excellent substitute for Cabbage, Coleworts, or Spinach. Collect the creeping roots, and plant them either on a hot-bed or in pots to be placed in the forcing-house, and they will soon send up an abundance of tender tops: these, if desired, may be blanched by covering with other pots. If planted close to a flue in the vinery, they will produce excellent nettle-kale or nettle-spinach in January and February."

Lawson states that "the common Nettle has long been known as affording a large proportion of fibre, which has not only been made into ropes and cordage, but also into sewing-thread, and beautiful, white, linen-like cloth of very superior quality. It does not, however, appear that its cultivation for this purpose has ever been fairly attempted. The fibre is easily separated from other parts of the stalk, without their undergoing the processes of watering and bleaching; although, by such, the labor necessary for that purpose is considerably lessened. Like those of many other common plants, the superior merits of this generally accounted troublesome weed have hitherto been much overlooked."

* * * * *

NEW-ZEALAND SPINACH. Loud.

Tetragonia expansa.

This plant, botanically considered, is quite distinct from the common garden Spinach; varying essentially in its foliage, flowers, seeds, and general habit.

It is a hardy annual. The leaves are of a fine green color, large and broad, and remarkably thick and fleshy; the branches are numerous, round, succulent, pale-green, thick and strong,—the stalks recline upon the ground for a large proportion of their length, but are erect at the extremities; the flowers are produced in the axils of the leaves, are small, green, and, except that they show their yellow anthers when they expand, are quite inconspicuous; the fruit is of a dingy-brown color, three-eighths of an inch deep, three-eighths of an inch in diameter at the top or broadest part, hard and wood-like in texture, rude in form, but somewhat urn-shaped, with four or five horn-like points at the top. Three hundred and twenty-five of these fruits are contained in an ounce; and they are generally sold and recognized as the seeds. They are, however, really the fruit; six or eight of the true seeds being contained in each. They retain their germinative powers five years.

Propagation and Culture.—It is always raised from seed, which may be sown in the open ground from April to July. Select a rich, moist soil, pulverize it well, and rake the surface smooth. Make the drills three feet apart, and an inch and a half or two inches deep; and sow the seed thinly, or so as to secure a plant for each foot of row. In five or six weeks from the planting, the branches will have grown sufficiently to allow the gathering of the leaves for use. If the season should be very dry, the plants will require watering. They grow vigorously, and, in good soil, will extend, before the end of the season, three feet in each direction.

Gathering.—"The young leaves must be pinched or cut from the branches; taking care not to injure the ends, or leading shoots. These shoots, with the smaller ones that will spring out of the stalks at the points where the leaves have been gathered, will produce a supply until a late period in the season; for the plants are sufficiently hardy to withstand the effects of light frosts without essential injury.

"Its superiority over the Common Spinach consists in the fact, that it grows luxuriantly, and produces leaves of the greatest succulency, in the hottest weather."

Anderson, one of its first cultivators, had but nine plants, which furnished a gathering for the table every other day from the middle of June. A bed of a dozen healthy plants will afford a daily supply for the table of a large family.

Seed.—To raise seed, leave two or three plants in the poorest soil of the garden, without cutting the leaves. The seeds will ripen successively, and should be gathered as they mature.

Use.—It is cooked and served in the same manner as Common Spinach.

There are no described varieties.

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ORACH.

Arrach. French Spinach. Mountain Spinach. Atriplex hortensis.

Orach is a hardy, annual plant, with an erect, branching stem, varying in height from two to four feet, according to the variety. The leaves are variously shaped, tut somewhat oblong, comparatively thin in texture, and slightly acid to the taste; the flowers are small and obscure, greenish or reddish, corresponding in a degree with the color of the foliage of the plant; the seeds are small, black, and surrounded with a thin, pale-yellow membrane,—they retain their vitality three years.

Soil and Culture.—It is raised from seed sown annually. As its excellence depends on the size and succulent character of the leaves, Orach is always best when grown in a rich, deep, and moist soil. The first sowing may be made as soon in spring as the ground is in proper condition; afterwards, for a succession, sowings may be made, at intervals of two weeks, until June.

When the ground has been thoroughly dug over, and the surface made fine and smooth, sow the seed in drills eighteen inches or two feet apart, and cover three-fourths of an inch deep. When the young plants are two or three inches high, thin them to ten or twelve inches apart, and cultivate in the usual manner. Orach is sometimes transplanted, but generally succeeds best when sown where the plants are to remain. In dry, arid soil, it is comparatively worthless.

To raise Seed.—Leave a few of the best plants without cutting, and they will afford a plentiful supply of seeds in September.

Use.—Orach is rarely found in the vegetable gardens of this country. The leaves have a pleasant, slightly acid taste, and, with the tender stalks, are used boiled in the same manner as Spinach or Sorrel, and are often mixed with the latter to reduce the acidity. "The stalks are good only while the plants are young; but the larger leaves may be picked off in succession throughout the season, leaving the stalks and smaller leaves untouched, by which the latter will increase in size. The Orach thus procured is very tender, and much esteemed."

A few plants will afford an abundant supply.

Varieties.—

GREEN ORACH. Trans.

Dark-green Orach. Deep-green Orach. Mill.

The leaves of this variety are of a dark, grass-green color, broad, much wrinkled, slightly toothed, and bluntly pointed; the stalk of the plant and the leaf-stems are strong and sturdy, and of the same color as the leaves. It is the lowest growing of all the varieties.

LURID ORACH. Trans.

Pale-red Orach.

Leaves pale-purple, tinged with dark-green,—the under surface light-purple, with green veins, slightly wrinkled, terminating rather pointedly, and toothed on the borders only toward the base, which forms two acute angles; the stalk of the plant and the stems of the leaves are bright-red, slightly streaked with white between the furrows,—height three feet and upwards.

PURPLE ORACH. Trans.

Dark-purple Orach.

Plant from three to four feet in height; leaves dull, dark-purple, more wrinkled and more deeply toothed than those of any other variety. They terminate somewhat obtusely, and form two acute angles at the base. The stalk of the plant and the stems of the leaves are deep-red, and slightly furrowed. The leaves change to green when boiled.

RED ORACH. Trans.

Dark-red Orach. Bon Jardinier.

Leaves oblong-heart-shaped, somewhat wrinkled, and slightly toothed on the margin: the upper surface is very dark, inclining to a dingy purple; the under surface is of a much brighter color. The stems are deep-red and slightly furrowed; height three feet and upwards.

This is an earlier but a less vigorous sort than the White. The leaves of this variety, as also those of most of the colored sorts, change to green in boiling.

RED-STALKED GREEN ORACH. Trans.

Leaves dark-green, tinged with dull-brown, much wrinkled, toothed, somewhat curled, terminating rather obtusely, and forming two acute angles at the base; the stalk and the stems of the leaves are deep-red, and slightly furrowed; the veins are very prominent. It is of tall growth.

RED-STALKED WHITE ORACH. Trans.

Purple-bordered Green Orach. Miller.

Leaves somewhat heart-shaped, of a yellowish-green, tinged with brown. Their margin is stained with purple, and a little dentated or toothed in some cases, but not in all. The stalk and the stems of the leaves are of a palish-red, and are slightly furrowed, as well as streaked with pale-white between the furrows. The plant is of dwarfish growth.

WHITE ORACH. Trans.

Pale-green Orache. Neill. White French Spinach. Yellow Orach.

Leaves pale-green or yellowish-green, much wrinkled, with long, tapering points, strongly cut in the form of teeth towards the base, which forms two acute angles; the stalk of the plant and the stems of the leaves are of the same color as the foliage. It is comparatively of low growth.

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PATIENCE.

Herb Patience. Patience Dock. Garden Patience. Rumex patientia.

This plant is a native of the south of Europe. It is a hardy perennial, and, when fully grown, from four to five feet in height. The leaves are large, long, broad, pointed; the leaf-stems are red; the flowers are numerous, small, axillary, and of a whitish-green color,—they are put forth in June and July, and the seeds ripen in August. The latter are triangular, of a pale-brownish color, and will keep three years.

Soil and Cultivation.—"The plant will grow well in almost any soil, but best in one that is rich and rather moist. It may easily be raised from seed sown in spring, in drills eighteen inches asunder; afterwards thinning out the young plants to a foot apart in the rows. It may also be sown broadcast in a seed-bed, and planted out; or the roots may be divided, and set at the above distances.

"The plants should not be allowed to run up to flower, but should be cut over several times in the course of the season, to induce them to throw out young leaves in succession, and to prevent seed from being ripened, and scattered about in all directions; for, when this takes place, the plant becomes a troublesome weed."—Thomp.

It is perfectly hardy, and, if cut over regularly, will continue healthy and productive for several years. In the vicinity of gardens where it has been cultivated, it is frequently found growing spontaneously.

Use.—"The leaves were formerly much used as Spinach; and are still eaten in some parts of France, where they are also employed in the early part of the season as a substitute for Sorrel; being produced several days sooner than the leaves of that plant."—Thomp.

Its present neglect may arise from a want of the knowledge of the proper method of using it. The leaves are put forth quite early in spring. They should be cut while they are young and tender, and about a fourth part of Common Sorrel mixed with them. In this way, Patience Dock is much used in Sweden, and may be recommended as forming an excellent spinach dish.

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QUINOA (WHITE). Law.

White-seeded Quinoa. Goose-foot. Chenopodium quinoa.

An annual plant from Mexico or Peru. Its stem is five or six feet in height, erect and branching; the leaves are triangular, obtusely toothed on the borders, pale-green, mealy while young, and comparatively smooth when old; flowers whitish, very small, produced in compact clusters; seeds small, yellowish-white, round, a little flattened, about a line in diameter, and, on a cursory glance, might be mistaken for those of millet; they retain their vegetative powers three years; about twelve thousand are contained in an ounce.

Sowing and Cultivation.—It is propagated from seeds which are sown in April or May, in shallow drills three feet apart. As the seedlings increase in size, they are gradually thinned to a foot apart in the rows. The seeds ripen in September. In good soil, the plants grow vigorously, and produce seeds and foliage in great abundance.

Use.—The leaves are used as Spinach or Sorrel, or as greens. In some places, the seeds are employed as a substitute for corn or wheat in the making of bread, and are also raised for feeding poultry.

Varieties.—

BLACK-SEEDED QUINOA.

The stalks of this variety are more slender, and the leaves smaller, than those of the White-seeded. The plant is also stained with brownish-red in all its parts. Seeds small, grayish-black.

It is sown, and in all respects treated, like the White. The seeds and leaves are used in the same manner.

RED-SEEDED QUINOA. Law.

Chenopodium sp.

This variety, or perhaps, more properly, species, is quite distinct from the White-seeded. It grows to the height of six or eight feet, and even more, with numerous long, spreading branches. The leaves are more succulent than those of the last named, and are produced in greater abundance. When sown at the same time, it ripens its seeds nearly a month later.

Its foliage and seeds are used for the same purposes as the White. Sow in rows three feet apart, and thin to fifteen inches in the rows.

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SEA-BEET. Trans.

Beta maritima.

The Sea-beet is a hardy, perennial plant. The roots are not eaten; but the leaves, for which it is cultivated, are an excellent substitute for Spinach, and are even preferred by many to that delicate vegetable. If planted in good soil, it will continue to supply the table with leaves for many years. The readiest method of increasing the plants is by seeds; but they may be multiplied to a small extent by dividing the roots.

The early-produced leaves are the best, and these are fit for use from May until the plants begin to run to flower; but they may be continued in perfection through the whole summer and autumn by cutting off the flower-stems as they arise, and thus preventing the blossoming.

There are two varieties:—

ENGLISH SEA-BEET.

The English Sea-beet is a dwarfish, spreading or trailing plant, with numerous angular, leafy branches. The lower leaves are ovate, three or four inches in length, dark-green, waved on the margin, and of thick, fleshy texture; the upper leaves are smaller, and nearly sessile.

Sow in April or May, in rows sixteen or eighteen inches apart, and an inch in depth; thin to twelve inches in the rows. The leaves should not be cut from seedling plants during the first season, or until the roots are well established.

IRISH SEA-BEET.

This differs from the preceding variety in the greater size of its leaves, which are also of a paler green: the stems are not so numerous, and it appears to be earlier in running to flower. The external differences are, however, trifling; but the flavor of this, when dressed, is far superior to that of the last named.

It requires the same treatment in cultivation as the English Sea-beet.

* * * * *

SHEPHERD'S PURSE.

Thlaspi Bursa pastoris.

A hardy, annual plant, growing naturally and abundantly about gardens, roadsides, and in waste places. The root-leaves spread out from a common centre, are somewhat recumbent, pinnatifid-toothed, and, in good soil, attain a length of eight or ten inches; the stem-leaves are oval, arrow-shaped at the base, and rest closely upon the stalk. When in blossom, the plant is from twelve to fifteen inches in height; the flowers are small, white, and four-petaled; the seeds are small, of a reddish-brown color, and retain their vitality five years.

Propagation and Cultivation.—It is easily raised from seed, which should be sown in May, where the plants are to remain. Sow in shallow drills twelve or fourteen inches apart, and cover with fine mould. Thin the young plants to four inches asunder, and treat the growing crop in the usual manner during the summer. Late in autumn, cover the bed with coarse stable-litter, and remove it the last of February. In March and April, the plants will be ready for the table.

Use.—It is used in the manner of Spinach. "When boiled, the taste approaches that of the Cabbage, but is softer and milder. The plant varies wonderfully in size, and succulence of leaves, according to the nature and state of the soil where it grows. Those from the gardens and highly cultivated spots near Philadelphia come to a remarkable size, and succulence of leaf. It may be easily bleached by the common method; and, in that state, would be a valuable addition to our list of delicate culinary vegetables."

In April and May it may be gathered, growing spontaneously about cultivated lands; and, though not so excellent as the cultivated plants, will yet be found of good quality.

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SORREL.

Rumex. sp. et var.

Sorrel is a hardy perennial. The species, as well as varieties, differ to a considerable extent in height and general habit; yet their uses and culture are nearly alike.

Soil and Cultivation.—All of the sorts thrive best in rich, moist soil; but may be grown in almost any soil or situation. The seeds are sown in April or May, in drills fifteen or eighteen inches apart, and covered half an inch in depth. The young plants should be thinned to twelve inches apart; and, in July and August, the leaves will be sufficiently large for gathering.

The varieties are propagated by dividing the roots in April or May; and this method must be adopted in propagating the dioecious kinds, when male plants are required. "The best plants, however, are obtained from seed; but the varieties, when sown, are liable to return to their original type. All the care necessary is to hoe the ground between the rows, when needed to fork it over in spring and autumn, and to take up the plants, divide and reset them every three or four years, or less frequently, if they are growing vigorously and produce full-sized leaves."

All of the sorts, whether produced from seeds or by parting the roots, will send up a flower-stalk in summer; and this it is necessary to cut out when first developed, in order to render the leaves larger and more tender.

The plants will require no special protection or care during the winter; though a slight covering of strawy, stable litter may be applied after the forking-over of the bed in the autumn, just before the closing-up of the ground.

Use.—It enters into most of the soups and sauces for which French cookery is so famed, and they preserve it in quantities for winter use. It forms as prominent an article in the markets of Paris as does Spinach in those of this country; and it has been asserted, that, amongst all the recent additions to our list of esculent plants, "we have not one so wholesome, so easy of cultivation, or one that would add so much to the sanitary condition of the community, particularly of that class who live much upon salt provisions."

The species and varieties are as follow:—

ALPINE SORREL.

Oseille des Neiges. Vil. Rumex nivalis.

A new, perennial species, found upon the Alps, near the line of perpetual snow. The root-leaves are somewhat heart-shaped, thick, and fleshy; stem simple, with verticillate branches; flower dioecious.

It is one of the earliest as well as the hardiest of the species, propagates more readily than Alpine plants in general, and is said to compare favorably in quality with the Mountain Sorrel or Patience Dock.

COMMON SORREL.

R. acetosa.

This is a hardy perennial, and, when fully grown, is about two feet in height. The flowers—which are small, very numerous, and of a reddish color—are dioecious, the fertile and barren blossoms being produced on separate plants; the seeds are small, triangular, smooth, of a brownish color, and retain their germinative properties two years. An ounce contains nearly thirty thousand seeds.

Of the Common Sorrel, there are five varieties, as follow:—

BELLEVILLE SORREL.

Broad-leaved. Oseille Large de Belleville. Vil.

Leaves ten or twelve inches long by six inches in diameter; leaf-stems red at the base. Compared with the Common Garden Sorrel, the leaves are larger and less acid.

The variety is considered much superior to the last-named sort, and is the kind usually grown by market-gardeners in the vicinity of Paris.

It should be planted in rows eighteen inches apart, and the plants thinned to a foot apart in the rows.

BLISTERED-LEAF SORREL. Trans.

Radical leaves nine inches long, four inches wide, oval-hastate or halberd-shaped, growing on long footstalks. The upper leaves are more blistered than those attached to the root; the flower-stems are short. The principal difference between this variety and the Common, or Broad-leaved, consists in its blistered foliage.

It is slow in the development of its flower-stem, and consequently remains longer in season for use. The leaves are only slightly acid in comparison with those of the Common Sorrel. It is a perennial, and must be increased by a division of its roots; for being only a variety, and not permanently established, seedlings from it frequently return to the Belleville, from whence it sprung.

FERVENT'S NEW LARGE SORREL.

Oseille de Fervent. Vil.

An excellent sort, with large, yellowish-green, blistered leaves and red leaf-stems. It is comparatively hardy, puts forth its leaves early, and produces abundantly.

The rows should be eighteen inches apart.

GREEN OR COMMON GARDEN SORREL.

Root-leaves large, halberd-shaped, and supported on stems six inches in length. The upper leaves are small, narrow, sessile, and clasping. A hardy sort; but, on account of its greater acidity, not so highly esteemed as the Belleville.

Sow in rows fifteen inches apart, and thin to eight or ten inches in the rows.

SARCELLE BLOND SORREL.

Blond de Sarcelle. Vil.

This is a sub-variety of the Belleville, with longer and narrower leaves and paler leaf-stems. It puts forth its leaves earlier in the season than the Common Sorrel, and is of excellent quality. The seed rarely produces the variety in its purity, and it is generally propagated by dividing the roots.

ROUND-LEAVED ON FRENCH SORREL. Thomp.

Roman Sorrel. Oseille rond. Vil. R. scutatus.

This is a hardy perennial, a native of France and Switzerland. Its stem is trailing, and from twelve to eighteen inches in height or length; the leaves vary in form, but are usually roundish-heart-shaped or halberd-shaped, smooth, glaucous, and entire on the borders; the flowers are hermaphrodite, yellowish; the leaves are more acid than those of the varieties of the preceding species, and for this reason are preferred by many.

The variety is hardy and productive, but not much cultivated.

It requires eighteen inches' space between the rows, and a foot in the rows. There is but one variety.

MOUNTAIN SORREL.

Oseille verge. Vil. R. montanus.

The leaves of this variety are large, oblong, of thin texture, and of a pale-green color; the root-leaves are numerous, about nine inches long and four inches wide, slightly blistered. It is later than the Common Garden Sorrel in running to flower; and is generally propagated by dividing the roots, but may also be raised from seeds. The leaves are remarkable for their acidity.

This is the Rumex montanus of modern botanists, though formerly considered as a variety of R. acetosa.

BLISTERED-LEAVED MOUNTAIN SORREL.

This variety is distinguished from the Green Mountain Sorrel by its larger, more blistered, and thinner leaves. The leaf-stems are also longer, and, as well as the nerves and the under surface of the leaf, finely spotted with red. It starts early in spring, and is slow in running up to flower.

GREEN MOUNTAIN SORREL.

This is an improved variety of the Mountain Sorrel, and preferable to any other, from the greater size and abundance of its leaves, which possess much acidity. It is also late in running to flower.

The leaves are large, numerous, ovate-sagittate, from ten to eleven inches long, and nearly five inches in width; the radical leaves are slightly blistered, and of a dark, shining green color. It can only be propagated by dividing the roots.

The plants require a space of eighteen inches between the rows, and a foot from plant to plant in the rows.

* * * * *

SPINACH.

Spinacia oleracea.

Spinach is a hardy annual, of Asiatic origin. When in flower, the plant is from two to three feet in height; the stem is erect, furrowed, hollow, and branching; the leaves are smooth, succulent, and oval-oblong or halberd-shaped,—the form varying in the different varieties. The fertile and barren flowers are produced on separate plants,—the former in groups, close to the stalk at every joint; the latter in long, terminal bunches, or clusters. The seeds vary in a remarkable degree in their form and general appearance; those of some of the kinds being round and smooth, while others are angular and prickly: they retain their vitality five years. An ounce contains nearly twenty-four hundred of the prickly seeds, and about twenty-seven hundred of the round or smooth.

Soil and Cultivation.—Spinach is best developed, and most tender and succulent, when grown in rich soil. For the winter sorts, the soil can hardly be made too rich.

It is always raised from seeds, which are sown in drills twelve or fourteen inches apart, and three-fourths of an inch in depth. The seeds are sometimes sown broadcast; but the drill method is preferable, not only because the crop can be cultivated with greater facility, but the produce is more conveniently gathered. For a succession, a few seeds of the summer varieties may be sown, at intervals of a fortnight, from April till August.

Taking the Crop.—"When the leaves are two or three inches broad, they will be fit for gathering. This is done either by cutting them up with a knife wholly to the bottom, drawing and clearing them out by the root, or only cropping the large outer leaves; the root and heart remaining to shoot out again. Either method can be adopted, according to the season or other circumstances."—Rogers.

To raise Seed.—Spinach seeds abundantly; and a few of the fertile plants, with one or two of the infertile, will yield all that will be required for a garden of ordinary size. Seeds of the winter sorts should be saved from autumn sowings, and from plants that have survived the winter.

Use.—The leaves and young stems are the only parts of the plant used. They are often boiled and served alone; and sometimes, with the addition of sorrel-leaves, are used in soups, and eaten with almost every description of meat. "The expressed juice is often employed by cooks and confectioners for giving a green color to made dishes. When eaten freely, it is mildly laxative, diuretic, and cooling. Of itself, it affords little nourishment. It should be boiled without the addition of water, beyond what hangs to the leaves in rinsing them; and, when cooked, the moisture which naturally comes from the leaves should be pressed out before being sent to the table. The young leaves were at one period used as a salad."—M'Int.

Varieties.—

FLANDERS SPINACH. Trans.

This is a winter Spinach, and is considered superior to the Prickly or Common Winter Spinach, which is in general cultivation during the winter season in our gardens. It is equally hardy, perhaps hardier.

The leaves are doubly hastate or halberd shaped, and somewhat wrinkled: the lower ones measure from twelve to fourteen inches in length, and from six to eight in breadth. They are not only larger, but thicker and more succulent, than those of the Prickly Spinach. The whole plant grows more bushy, and produces a greater number of leaves from each root; and it is sometimes later in running to seed. The seeds are like those of the Round or Summer Spinach, but larger: they are destitute of the prickles which distinguish the seeds of the Common Winter Spinach.

For winter use, sow at the time directed for sowing the Large Prickly-seeded, but allow more space between the rows than for that variety; subsequent culture, and treatment during the winter, the same as the Prickly-seeded.

LARGE PRICKLY-SEEDED SPINACH.

Large Winter Spinach. Epinard d'Angleterre. Vil.

Leaves comparatively large, rounded at the ends, thick and succulent. In foliage and general character, it is similar to some of the round-seeded varieties; but is much hardier, and slower in running to seed. It is commonly known as "Winter Spinach," and principally cultivated for use during this portion of the year. The seeds are planted towards the last of August, in drills a foot apart, and nearly an inch in depth. When well up, the plants should be thinned to four or five inches apart in the drills; and, if the weather is favorable, they will be stocky and vigorous at the approach of severe weather. Before the closing-up of the ground, lay strips of joist or other like material between the rows, cover all over with clean straw, and keep the bed thus protected until the approach of spring or the crop has been gathered for use.

LETTUCE-LEAVED SPINACH.

Epinard a Feuille de Laitue. Vil. Epinard Gaudry.

Leaves very large, on short stems, rounded, deep-green, with a bluish tinge, less erect than those of the other varieties, often blistered on the surface, and of thick substance. It is neither so early nor so hardy as some others; but it is slow in the development of its flower-stalk, and there are few kinds more productive or of better quality. The seeds are round and smooth. For a succession, a sowing should be made at intervals of two weeks.

"A variety called 'Gaudry,' if not identical, is very similar to this."

SORREL-LEAVED SPINACH.

Leaves of medium size, halberd-formed, deep-green, thick, and fleshy. A hardy and productive sort, similar to the Yellow or White Sorrel-leaved, but differing in the deeper color of its stalks and leaves.

SUMMER OR ROUND-LEAVED SPINACH.

Round Dutch. Epinard de Hollande. Vil.

Leaves large, thick, and fleshy, rounded at the ends, and entire, or nearly entire, on the borders.

This variety is generally grown for summer use; but it soon runs to seed, particularly in warm and dry weather. Where a constant supply is required, a sowing should be made every fortnight, commencing as early in spring as the frost leaves the ground. The seeds are round and smooth. Plants from the first sowing will be ready for use the last of May or early in June.

In Belgium and Germany, a sub-variety is cultivated, with smaller and deeper-colored foliage, and which is slower in running to flower. It is not, however, considered preferable to the Common Summer or Round-leaved.

WINTER OR COMMON PRICKLY SPINACH.

Epinard ordinaire. Vil.

Leaves seven or eight inches long, halberd-shaped, deep-green, thin in texture, and nearly erect on the stalk of the plant; seeds prickly.

From this variety most of the improved kinds of Prickly Spinach have been obtained; and the Common Winter or Prickly-seeded is now considered scarcely worthy of cultivation.

YELLOW SORREL-LEAVED SPINACH.

White Sorrel-leaved Spinach. Blond a Feuille d'Oseille. Vil.

The leaves of this variety are similar in form and appearance to those of the Garden Sorrel. They are of medium size, entire on the border, yellowish-white at the base, greener at the tips, and blistered on the surface.

New. Represented as being hardy, productive, slow in the development of its flower-stalk, and of good quality.

* * * * *

WILD OR PERENNIAL SPINACH.

Good King Henry. Tota Bona. Goose-foot. Blitum Bonus Henricus.

A hardy perennial plant, indigenous to Great Britain, and naturalized to a very limited extent in this country. Its stem is two feet and a half in height; the leaves are arrow-shaped, smooth, deep-green, undulated on the borders, and mealy on their under surface; the flowers are numerous, small, greenish, and produced in compact groups, or clusters; the seeds are small, black, and kidney-shaped.

Propagation and Culture.—"It may be propagated by seed sown in April or May, and transplanted, when the plants are fit to handle, into a nursery-bed. In August or September, they should be again transplanted where they are to remain, setting them in rows a foot apart, and ten inches asunder in the rows, in ground of a loamy nature, trenched to the depth of fifteen or eighteen inches, as their roots penetrate to a considerable depth. The following spring, the leaves are fit to gather for use; and should be picked as they advance, taking the largest first. In this way, a bed will continue productive for several years.

"Being a hardy perennial, it may also be increased by dividing the plant into pieces, each having a portion of the root and a small bit of the crown, which is thickly set with buds, which spring freely on being replanted.

"Most of the species of this genus, both indigenous and exotic, are plants of easy cultivation, and may be safely used as articles of food."—M'Int.

Use.—The same as Spinach.



CHAPTER VII.

SALAD PLANTS.

Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar. Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras Radish. Mallow, Curled-leaf. Mustard. Nasturtium. Garden Picridium. Purslain. Rape. Roquette, or Rocket. Samphire. Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely. Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket. Wood-sorrel. Worms.

* * * * *

ALEXANDERS.

Alisanders. Smyrnium olusatrum.

A hardy, biennial plant, with foliage somewhat resembling that of Celery. Stem three to four feet high, much branched; radical leaves pale-green, compound,—those of the stem similar in form, but of smaller size. The branches of the plant terminate in large umbels, or spherical bunches of yellowish flowers; which are succeeded by roundish fruits, each of which contains two crescent-shaped seeds.

Sowing and Culture.—It thrives best in light, deep loam; and is raised from seed sown annually. Make the drills two and a half or three feet apart, and cover the seeds an inch deep. When the plants are two or three inches high, thin to twelve inches apart; or sow a few seeds in a nursery-bed, and transplant.

Blanching.—When the plants are well advanced, they should be gradually earthed up about the stems in the process of cultivation, in the manner of blanching Celery or Cardoons; like which, they are also gathered for use, and preserved during winter.

To raise Seed.—Leave a few plants unblanched; protect with stable-litter, or other convenient material, during winter; and they will flower, and produce an abundance of seeds, the following summer.

Use.—It was formerly much cultivated for its leaf-stalks; which, after being blanched, were used as a pot-herb and for salad. They have a pleasant, aromatic taste and odor; but the plant is now rarely grown, Celery being almost universally preferred.

PERFOLIATE ALEXANDERS.

Smyrnium perfoliatum.

A hardy, biennial species, from Italy; stem three feet in height, grooved or furrowed, hollow; leaves many times divided, and of a yellowish-green color; flowers, in terminal bunches, yellowish-white; seeds black, of the form of those of the common species, but smaller.

It is considered superior to the last named, as it not only blanches better, but is more crisp and tender, and not so harsh-flavored.

* * * * *

BROOK-LIME.

American Brook-lime. Marsh Speedwell. Veronica beccabunga.

Brook-lime is a native of this country, but is also common to Great Britain. It is a hardy perennial, and grows naturally in ditches, and streams of water, but is rarely cultivated. The stem is from ten to fifteen inches in height, thick, smooth, and succulent, and sends out roots at the joints, by which the plant spreads and is propagated; the leaves are opposite, oval, smooth, and fleshy; the flowers are produced in long bunches, are of a fine blue color, and stand upon short stems,—they are more or less abundant during most of the summer, and are followed by heart-shaped seed-vessels, containing small, roundish seeds.

Cultivation.—It may be propagated by dividing the roots, and setting the plants in wet localities, according to their natural habit. It will thrive well when grown with Water-cress.

Use.—The whole plant is used as a salad, in the same manner and for the same purposes as Water-cress. It is considered an excellent anti-scorbutic.

* * * * *

BUCKSHORN PLANTAIN.

Star of the Earth. Plantago coronopus.

A hardy annual, indigenous to Great Britain, France, and other countries of Europe. The root-leaves are put forth horizontally, and spread regularly about a common centre somewhat in the form of a rosette; the flower-stem is leafless, branching, and from eight to ten inches high; flowers yellow; the seeds are quite small, of a clear, brown color, and retain their power of germination three years,—nearly two hundred and thirty thousand are contained in an ounce.

Soil and Cultivation.—It succeeds best in a soil comparatively light; and the seed should be sown in April. Sow thinly, broadcast, or in shallow drills eight inches apart. When the plants are about an inch high, thin them to three or four inches apart.

Use.—The plant is cultivated for its leaves, which are used as a salad. They should be plucked while still young and tender, or when about half grown.

* * * * *

BURNET. Mill.

Poterium sanguisorba.

Burnet is a hardy, perennial plant, indigenous to England, where it is found on dry, upland, chalky soils. When fully developed, it is from a foot and a half to two feet in height. The leaves proceeding directly from the root are produced on long stems, and are composed of from eleven to fifteen smaller leaves, which are of an oval form, regularly toothed, and generally, but not uniformly, smooth. The branches, which are somewhat numerous, terminate in long, slender stems, each of which produces an oval or roundish bunch of purplish-red, fertile and infertile flowers. The fertile flowers produce two seeds each, which ripen in August or September. These are oblong, four-sided, of a yellowish color, and retain their vitality two years. Thirty-five hundred are contained in an ounce.

Sowing and Culture.—The plant is easily propagated by seeds, which may be sown either in autumn or spring. Sow in drills ten inches apart, half or three-fourths of an inch deep; and thin, while the plants are young, to six or eight inches in the row. If the seeds are allowed to scatter from the plants in autumn, young seedlings will come up plentifully in the following spring, and may be transplanted to the distances before directed. In dry soil, the plants will continue for many years; requiring no further care than to be occasionally hoed, and kept free from weeds. It may also be propagated by dividing the roots; but, as it is easily grown from seeds, this method is not generally practised.

Use.—The leaves have a warm, piquant taste, and, when bruised, resemble cucumbers in odor. They are sometimes used as salad, and occasionally form an ingredient in soups. The roots, after being dried and pulverized, are employed in cases of internal hemorrhage.

It is very little used in this country, and rarely seen in gardens.

Varieties.—There are three varieties; the distinctions, however, being neither permanent nor important.

HAIRY-LEAVED BURNET.

Leaves and stems comparatively rough or hairy; in other respects, similar to the Smooth-leaved. Either of the varieties may be propagated by dividing the roots.

LARGE-SEEDED BURNET.

This, like the others, is a sub-variety, and probably but a seminal variation.

SMOOTH-LEAVED BURNET.

Leaves and stems of the plant comparatively smooth, but differing in no other particular from the Hairy-leaved. Seeds from this variety would probably produce plants answering to both descriptions.

* * * * *

CATERPILLAR.

Chenille, of the French. Vil. Scorpiurus.

All of the species here described are hardy, annual plants, with creeping or recumbent stems, usually about two feet in length. The leaves are oblong, entire on the borders, broadest near the ends, and taper towards the stem; the flowers are yellow, and quite small; the seeds are produced in caterpillar-like pods, and retain their vitality five years.

Cultivation.—The seeds may be planted in the open ground in April or May; or the plants may be started in a hot-bed, and set out after settled warm weather. The rows should be fifteen inches apart, and the plants twelve or fifteen inches apart in the rows; or the plants may be grown in hills two feet and a half apart, and two or three plants allowed to a hill.

Use.—No part of the plant is eatable; but the pods, in their green state, are placed upon dishes of salads, where they so nearly resemble certain species of caterpillars as to completely deceive the uninitiated or inexperienced.

Species.—The species cultivated are the following; viz.:—

COMMON CATERPILLAR.

Chenille grosse. Vil. Scorpiurus vermiculata.

Pod, or fruit, comparatively large. The interior grooves, or furrows, are indistinct, or quite wanting: the exterior grooves are ten in number, and well defined. Along the summit of these furrows are produced numerous, small, pedicelled tubercles, quite similar to those of some species of worms or caterpillars; and these small tufts, in connection with the brownish-green color and peculiar coiling of the pods, make the resemblance nearly perfect, especially if seen from a short distance. The seeds are large, oblong, flattened at the ends, and of a yellowish color. A well-developed fruit will measure about three-eighths of an inch in diameter; and, when uncoiled, nearly an inch and a half in length.

FURROWED CATERPILLAR.

Chenille rayee. Vil. Scorpiurus sulcata.

Fruit rather slender, furrowed, grayish-green within the furrows, and brown along the summits. Four of the exterior furrows are surmounted with numerous small, obtuse, or rounded tubercles; and the pods are coiled in the manner peculiar to the class. The seeds resemble those of the Prickly Caterpillar, but are of larger size.

PRICKLY CATERPILLAR. Vil.

Small Caterpillar. Scorpiurus muricata.

Pod, or fruit, a fourth of an inch in diameter, curved or coiled; longitudinally furrowed, with numerous, small, erect, tufted points, regularly arranged along the surface. It is of a brownish-red color, with shades of green; and, when well grown, bears a remarkable resemblance to some species of hairy worms or caterpillars. The seeds are large, long, wrinkled, and of a yellowish color.

VILLOUS OR HAIRY CATERPILLAR.

Chenille velue. Vil. Scorpiurus subvillosa.

This species resembles the Prickly Caterpillar, but is a little larger. The most marked distinction, however, is in the small points, or tubercles, placed along the longitudinal ridges, which in this species are recurved, or bent at the tips. The seeds are larger than those of the foregoing species.

* * * * *

CELERY.

Smallage. Apium graveolens.

Celery, or Smallage, is a hardy, umbelliferous, biennial plant, growing naturally "by the sides of ditches and near the sea, where it rises with wedge-shaped leaves and a furrowed stalk, producing greenish flowers in August." Under cultivation, the leaves are pinnatifid, with triangular leaflets; the leaf-stems are large, rounded, grooved, succulent, and solid or hollow according to the variety. The plant flowers during the second year, and then measures from two to three feet in height; the flowers are small, yellowish-white, and are produced in umbels, or flat, spreading groups, at the extremities of the branches; the seeds are small, somewhat triangular, of a yellowish-brown color, aromatic when bruised, and of a warm, pleasant flavor. They are said to retain their germinative powers ten years; but, by seedsmen, are not considered reliable when more than five years old. An ounce contains nearly seventy thousand seeds.

Soil.—Any good garden soil, in a fair state of cultivation, is adapted to the growth of Celery.

Propagation.—It is always propagated by seed; one-fourth of an ounce of which is sufficient for a seed-bed five feet wide and ten feet long. The first sowing is usually made in a hot-bed in March: and it may be sown in the open ground in April or May; but, when so treated, vegetates slowly, often remaining in the earth several weeks before it comes up. "A bushel or two of stable manure, put in a hole in the ground against a wall or any fence facing the south, and covered with a rich, fine mould three or four inches deep, will bring the seed up in two weeks." If this method is practised, sprinkle the seed thinly over the surface of the loam, stir the soil to the depth of half an inch, and press the earth flat and smooth with the back of a spade. Sufficient plants for any family may be started in a large flower-pot or two, placed in the sitting-room, giving them plenty of light and moisture.

Cultivation.—As soon as the young plants are about three inches high, prepare a small bed in the open air, and make the ground rich and the earth fine. Here set out the plants for a temporary growth, placing them four inches apart. This should be done carefully; and they should be gently watered once, and protected for a day or two against the sun. "A bed ten feet long and four feet wide will contain three hundred and sixty plants; and, if they be well cultivated, will more than supply the table of a common-sized family from October to May."

"In this bed the plants should remain till the beginning or middle of July, when they should be removed into trenches. Make the trenches a foot or fifteen inches deep and a foot wide, and not less than five feet apart. Lay the earth taken out of the trenches into the middle of the space between the trenches, so that it may not be washed into them by heavy rains; for it will, in such case, materially injure the crop by covering the hearts of the plants. At the bottom of the trench put some good, rich, but well-digested compost manure; for, if too fresh, the Celery will be rank and pipy, or hollow, and will not keep nearly so long or so well. Dig this manure in, and make the earth fine and light; then take up the plants from the temporary bed, and set them out carefully in the bottom of the trenches, six or eight inches apart."—Corb.

It is the practice of some cultivators, at the time of setting in the trenches, to remove all the suckers, to shorten the long roots, and to cut the leaves off, so that the whole plant shall be about six inches in length. But the best growers in England have abandoned this method, and now set the plants, roots and tops, entire.

Blanching.—"When the plants begin to grow (which they will quickly do), hoe on each side and between them with a small hoe. As they grow up, earth their stems; that is, put the earth up against them, but not too much at a time, and always when the plants are dry; and let the earth put up be finely broken, and not at all cloddy. While this is being done, keep the stalks of the outside leaves close up, to prevent the earth getting between the stems of the outside leaves and inner ones; for, if it gets there, it checks the plant, and makes the Celery bad. When the earthing is commenced, take first the edges of the trenches, working backwards, time after time, till the earth is reached that was taken from the trenches; and, by this time, the earth against the plants will be above the level of the land. Then take the earth out of the middle, till at last the earth against the plants forms a ridge; and the middle of each interval, a sort of gutter. Earth up very often, not putting up much at a time, every week a little; and by the last of September, or beginning of October, it will be blanched sufficient for use."—Corb.

Another (more recent) method of cultivation and blanching is to take the plants from the temporary bed, remove the suckers, and set them with the roots entire, ten inches apart in the trenches. They are then allowed to grow until they have attained nearly their full size, when the earth for blanching is more rapidly applied than in the previous method.

"Many plant on the surface,—that is, marking out the size of the bed on ground that has been previously trenched; digging in at least six or eight inches of rich, half-decayed manure, and planting either in single lines four feet apart, or making beds six feet broad, and planting across them, setting the rows fourteen inches apart, and the plants eight inches apart in the lines. They may be earthed up as they advance, or not, until they have attained the height of a foot."—M'Int.

M'Intosh gives the following method, practised by the Edinburgh market-gardeners: "Trenches, six feet wide and one foot deep, are dug out; the bottom is loosened and well enriched, and the plants set in rows across the bed, fourteen inches asunder, and the plants nine inches apart in the rows. By this means, space is economized, and the plants attain a fair average size and quality. The same plan is very often followed in private gardens; and, where the new and improved sorts are grown, they arrive at the size most available for family use. This is one of the best methods for amateurs to grow this crop. They should grow their plants in the temporary or nursery beds until they are ten inches or a foot high, before planting in the trenches; giving plenty of water, and afterwards earthing up once a fortnight."

Some allow the plants to make a natural growth, and earth up at once, about three weeks before being required for use. When so treated, the stalks are of remarkable whiteness, crisp, tender, and less liable to russet-brown spots than when the plants are blanched by the more common method.

Taking the Crop.—Before the closing-up of the ground, the principal part of the crop should be carefully taken up (retaining the roots and soil naturally adhering), and removed to the cellar; where they should be packed in moderately moist earth or sand, without covering the ends of the leaves.

A portion may be allowed to remain in the open ground; but the hearts of the plants must be protected from wet weather. This may be done by placing boards lengthwise, in the form of a roof, over the ridges. As soon as the frost leaves the ground in spring, or at any time during the winter when the weather will admit, Celery may be taken for use directly from the garden.

Seed.—Two or three plants will produce an abundance. They should be grown two feet apart, and may remain in the open ground during the winter. The seeds ripen in August.

Use.—The stems of the leaves are the parts of the plant used. These, after being blanched, are exceedingly crisp and tender, with an agreeable and peculiarly aromatic flavor. They are sometimes employed in soups; but are more generally served crude, with the addition of oil, mustard, and vinegar, or with salt only. The seeds have the taste and odor of the stems of the leaves, and are often used in their stead for flavoring soups.

With perhaps the exception of Lettuce, Celery is more generally used in this country than any other salad plant. It succeeds well throughout the Northern and Middle States; and, in the vicinity of some of our large cities, is produced of remarkable size and excellence.

Varieties.—

BOSTON-MARKET CELERY.

A medium-sized, white variety; hardy, crisp, succulent, and mild flavored. Compared with the White Solid, the stalks are more numerous, shorter, not so thick, and much finer in texture. It blanches quickly, and is recommended for its hardiness and crispness; the stalks rarely becoming stringy or fibrous, even at an advanced stage of growth. Much grown by market-gardeners in the vicinity of Boston, Mass.

COLE'S SUPERB RED. M'Int.

This is comparatively a new sort, of much excellence, and of remarkable solidity. It is not of large size, but well adapted for cultivation in the kitchen-garden and for family use; not so well suited for marketing or for exhibition purposes. It has the valuable property of not piping or becoming hollow or stringy, and remains long without running to seed. The leaf-stalks are of a fine purple color, tender, crisp, and fine flavored. A well-grown plant will weigh about six pounds.

COLE'S SUPERB WHITE.

Much like Cole's Superb Red; differing little, except in color. An excellent sort, hardy, runs late to seed, and is one of the most crisp and tender of the white sorts. Stalks short and thick.

DWARF CURLED WHITE.

Celeri Nain frise. Vil.

Leaves dark-green, curled, resembling those of Parsley, and, like it, might be employed for garnishing. Leaf-stalks rounded and grooved, comparatively crisp and solid, but not fine flavored. It is quite hardy, and, in moderate winters, will remain in the open ground without injury, and serve for soups in spring. Its fine, curled foliage, however, is its greatest recommendation.

EARLY DWARF SOLID WHITE. Thomp.

Celeri plein, blanc, court, hatif. Vil.

Rather dwarf, but thick-stemmed. The heart is remarkably full; the leaf-stalk solid, blanching promptly. There is, in fact, much more finely blanched substance in a plant of this variety than in one of the tall sorts, and the quality is excellent. It comes into use rather early, and is one of the hardiest of the White varieties.

ITALIAN CELERY. Thomp.

Large Upright. Giant Patagonian.

A tall, strong-growing, erect sort; leaf-stems deeply furrowed, sometimes a little hollow; leaves large, deep-green, with coarse, obtuse serratures. It is not so crisp as the Common White Solid; and is suitable only for soups, or where very tall Celery is desirable.

LAING'S IMPROVED MAMMOTH RED CELERY.

This is considered the largest variety yet produced; specimens having attained, in England, the extraordinary weight of eight or ten pounds, and at the same time perfectly solid. It is nearly perennial in its habit, as it will not run to seed the first year; and is with difficulty started to blossom even during the second, when planted out for the purpose. Color bright-red; flavor unsurpassed, if equalled.

MANCHESTER RED CELERY. Thomp.

Manchester Red Giant.

This variety scarcely differs from the Red Solid. It has, however, a coarser habit, with a somewhat rounder stalk; and, this being the case, the heart is not so compact. It is grown largely for marketing, and is excellent for soups and stewing.

NUTT'S CHAMPION WHITE CELERY. M'Int.

Originated with Mr. Nutt, of Sheffield.

It attains, under good management, in good soil, a large size, and, this considered, is of excellent quality; very white, and not apt to run to seed.

RED SOLID. Thomp.

New Large Red. New Large Purple. Tours Purple. Celeri violet de Tours.

The plant grows to a large size, full-hearted, with a thick stem. Leaf-stalks thick, deeply furrowed, and very solid, of a dark-red or purplish hue where exposed, rose-colored where partially blanched; but the perfectly blanched portion is pure white, more so than the blanched part of the White varieties of Celery. It is also crisp, of excellent flavor, and unquestionably the best variety of Red Celery.

SEYMOUR'S SUPERB WHITE. Thomp.

Seymour's Superb White Solid.

A large-sized, vigorous-growing variety; in good soils, often attaining a height of nearly three feet. The stalks are solid; flat at the base, where they overlap, and form a compact, crisp, and, with ordinary care, a well-blanched heart of excellent quality. It succeeds best, as most other sorts do, in rich, moist soil; and when so grown, and properly blanched, will yield a large proportion of Celery, of a pure white color, and of the best quality.

It is one of the best sorts for extensive culture for the markets, as it is also one of the best varieties for small gardens for family use. It blanches readily; and, with little care, will supply the table, from the last of September, through most of the winter.

SEYMOUR'S WHITE CHAMPION.

A variety represented as being superior to Seymour's Superb White. The stalks are broad, flat at the base, and form a compact, well-blanched, crisp heart.

SHEPHERD'S RED. Thomp.

Shepherd's Giant Red.

Much like the Manchester Red, but has flatter stems: consequently, it is more compact, and blanches sooner and more perfectly, than that variety; to which, for these reasons, it is preferred by growers for competition.

SMALL DUTCH CELERY.

Celeri a couper. Vil.

Leaf-stems small, hollow, crisp, and succulent; sprouts, or suckers, abundant. It is seldom blanched; but the leaves are sometimes used for flavoring soups.

The seeds should be sown thickly, and on level beds. The plants often resprout after being cut. Not much cultivated.

SUTTON'S WHITE SOLID. M'Int.

A very large yet solid-growing variety, exceedingly white and crisp.

TURKEY OR PRUSSIAN CELERY.

Giant White. Celeri turc. Vil. Turkish Giant Solid.

A remarkably large variety, resembling the Common White Solid. Leaf-stalks long, large, erect, fleshy, and solid; leaves large, with rounded serratures, and of a glossy-green color.

It is one of the largest of the White sorts, and is considered superior to the Common White Solid.

WALL'S WHITE CELERY. Thomp.

An improved variety of the Italian, esteemed by growers for competition, where quantity, not quality, is the principal consideration.

WHITE LION'S-PAW CELERY. M'Int.

Lion's-paw.

A short, broad, flat-stalked variety, of excellent quality; crisp and white. Its short, flat, spreading habit gave rise to its name.