WHITE SOLID. Thomp.

Celeri plein, blanc. Vil. Fine White Solid.

This variety is of strong and rather tall growth; leaf-stalks generally solid, but when grown in rich, highly manured soil, they sometimes become slightly hollow; leaves large, smooth, bright-green; serratures large and obtuse. It blanches readily, is crisp, of excellent quality, and comes into use earlier than the Red sorts. It is generally cultivated in the Northern States, not only on account of its hardiness, but for its keeping qualities. As a market variety, it is one of the best.

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CELERIAC, OR TURNIP-ROOTED CELERY.

This variety forms at the base of the leaves, near the surface of the ground, a brownish, irregular, rounded root, or tuber, measuring from three to four inches in diameter. The leaves are small, with slender, hollow stems. In favorable exposures and rich soil, the roots sometimes attain a weight of more than three pounds. It is much hardier than the common varieties of Celery.

Propagation.—It is propagated from seeds, which may be sown in the open ground in April or May, in shallow drills six or eight inches apart. "When the young plants are three inches high, they should be removed, and set on the surface (not in trenches), in moderately enriched soil. They should be set in rows eighteen inches apart, and a foot from each other in the line. At the time of transplanting, all of the small suckers, or side-shoots, should be rubbed off,—a precaution to be kept in view throughout its growth,—as the energies of the whole plant ought to be directed to the formation of the bulb-like root."—M'Int.

Subsequent Cultivation.—The growing crop will require no peculiar treatment. When the bulbs are two-thirds grown, they are earthed over for the purpose of blanching, and to render the flesh crisp and tender. Cool and humid seasons are the most favorable to their growth. In warm and dry weather, the bulbs are small, comparatively tough, and strong flavored.

Taking the Crop.—Some of the bulbs will be ready for use in September; from which time, till the last of November, the table may be supplied directly from the garden. Before severe weather, the quantity required for winter should be drawn, packed in damp earth or sand, and stored in the cellar.

To save Seed.—Give to a few plants, taken up in the autumn, as much light and air as possible during the winter, keeping them cool, but not allowing them to freeze; and, in April, set them in the open ground, eighteen inches apart. The seed will ripen the last of the season. It is often used in the manner of the seed of the Common Celery for seasoning soups.

Use.—The root, or bulb, is the part of the plant eaten: the flesh of this is white, and comparatively tender, with the flavor of the stalks of Common Celery, though generally less mild and delicate. It is principally valued for its remarkable hardiness and for its keeping properties. Where the common varieties of Celery are grown or preserved with difficulty, this might be successfully grown, and afford a tolerable substitute. The bulbs are sometimes eaten boiled, and the leaves are occasionally used in soups.

CURLED-LEAVED CELERIAC.

Curled-leaved Turnip-rooted. Celeri-rave frise. Vil.

This is a variety of the Common Celeriac, or Turnip-rooted Celery; like which, it forms a sort of bulb, or knob, near the surface of the ground. It is, however, of smaller size; usually measuring about three inches in diameter. The skin is brown, and the flesh white and fine-grained; leaves small, spreading, curled.

It is in no respect superior to the Common Turnip-rooted, and possesses little merit aside from the peculiarity of its foliage. Cultivate, preserve during winter, and use as directed for the common variety.

EARLY ERFURT CELERIAC.

Celeri-rave d'Erfurt. Vil.

A very early variety. Root, or bulb, not large, but regular in form. Its earliness is its principal merit.

CHERVIL.

Chaerophyllum cerefolium. Common or Plain-leaved.

A hardy, annual plant, from the south of Europe. Stem eighteen inches to two feet in height; the leaves are many times divided, and are similar to those of the Common Plain Parsley; the flowers are small, white, and produced in umbels at the extremities of the branches; the seeds are black, long, pointed, longitudinally grooved, and retain their vitality but two years,—nearly nine thousand are contained in an ounce.

"This is the most common sort; but, except that it is hardier than the Curled varieties, is not worthy of cultivation."

CURLED CHERVIL. M'Int.

A variety of the Common Chervil, with frilled or curled leaves; the distinction between the sorts being nearly the same as that between the Plain-leaved and Curled-leaved varieties of Parsley. The foliage is delicately and beautifully frilled; and, on this account, is much employed for garnishing, as well as for the ordinary purposes for which the plain sort is used.

Being a larger grower, it requires more room for its development; and the plants should stand a foot apart each way. When intended for winter use, it should have the protection of hand-glasses, frames, or branches of trees placed thickly around or amongst it. In very unfavorable situations, it is well to pot a dozen or two plants, and shelter them under glass during the winter.

FRIZZLED-LEAVED OR FRENCH CHERVIL. M'Int.

Double-curled. Cerfeuil frise. Vil.

An improved variety of the Curled Chervil,—even more beautiful; but wanting in hardiness. It succeeds best when grown in the summer months.

Propagation and Cultivation.—Chervil is raised from seeds; and, where it is much used, sowings should be made, at intervals of three or four weeks, from April till July. The seeds should be sown thinly, in drills a foot apart, and covered nearly an inch in depth.

Use.—It is cultivated for its leaves, which have a pleasant, aromatic taste; and, while young and tender, are employed for flavoring soups and salads.

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CHICCORY, OR SUCCORY.

Wild Endive. Cichorium intybus.

A hardy, perennial plant, introduced into this country from Europe, and often abounding as a troublesome weed in pastures, lawns, and mowing-lands. The stem is erect, stout, and branching, and, in its native state, usually about three feet in height,—under cultivation, however, it sometimes attains a height of five or six feet; the radical leaves are deep-green, lobed, and, when grown in good soil, measure ten or twelve inches in length, and four inches in width; the flowers are large, axillary, nearly stemless, of a fine blue color, and generally produced in pairs; the seeds somewhat resemble those of Endive, though ordinarily smaller, more glossy, and of a deeper-brown color,—they will keep ten years. The plants continue in blossom from July to September; and the seeds ripen from August to October, or until the plants are destroyed by frost.

Soil, Sowing, and Cultivation.—As the roots of Chiccory are long and tapering, it should be cultivated in rich, mellow soil, thoroughly stirred, either by the plough or spade, to the depth of ten or twelve inches. The seed should be sown in April or May, in drills fifteen inches apart, and three-fourths of an inch deep. When the young plants are two or three inches high, thin them to eight inches apart in the rows; and, during the summer, cultivate frequently, to keep the soil light, and the growing crop free from weeds.

Blanching.—Before using as a salad, the plants are blanched, either by covering with boxes a foot in depth, or by strips of boards twelve or fourteen inches wide, nailed together at right angles, and placed lengthwise over the rows. They are sometimes blanched by covering with earth; the leaves being first gathered together, and tied loosely at the top, which should be left exposed to light.

To save Seed.—In the autumn, leave a few of the best plants unblanched; let them be about eighteen inches asunder. Protect with stable litter; or, if in a sheltered situation, leave them unprotected during winter, and they will yield abundantly the ensuing summer.

Taking the Crop.—When the leaves are properly blanched, they will be of a delicate, creamy white. When they are about a foot high, they will be ready for use; and, as soon as they are cut, the roots should be removed, and others brought forward to succeed them. "In cutting, take off the leaves with a thin slice of the crown, to keep them together, as in cutting sea-kale. When washed, and tied up in small bundles of a handful each, they are fit for dressing."—M'Int.

Use.—It is used as Endive; its flavor and properties being much the same. Though rarely grown in this country, it is common to the gardens of many parts of Europe, and is much esteemed. The blanched leaves are known as Barbe de Capucin, or "Friar's Beard."

Varieties.—

IMPROVED CHICCORY, OR SUCCORY.

Chicoree sauvage amelioree. Vil.

Leaves larger than those of the Common Chiccory, and produced more compactly; forming a sort of head, or solid heart, like some of the Endives. The plant is sometimes boiled and served in the manner of Spinach.

VARIEGATED OR SPOTTED CHICCORY. Vil.

This is a variety of the preceding, distinguished by the color of the leaves, which are veined, and streaked with red. In blanching, the red is not changed, but retains its brilliancy; while the green becomes nearly pure white,—the two colors blending in rich contrast. In this state they form a beautiful, as well as tender and well-flavored, salad.

IMPROVED VARIEGATED CHICCORY. Vil.

A sub-variety of the Spotted Chiccory, more constant in its character, and more uniform and distinct in its stripes and variegations. When blanched, it makes an exceedingly delicate and beautiful garnish, and a tender and excellent salad.

Either of the improved sorts are as hardy, and blanch as readily, as the Common Chiccory.

LARGE-ROOTED OR COFFEE CHICCORY.

Turnip-rooted Chiccory.

This variety is distinguished by its long, fleshy roots, which are sometimes fusiform, but generally much branched or divided: when well grown, they are twelve or fourteen inches in length, and about an inch in their largest diameter. The leaves have the form of those of the Common Chiccory, but are larger, and more luxuriant.

Though the variety is generally cultivated for its roots, the leaves, when blanched, afford a salad even superior to some of the improved sorts before described.

Vilmorin mentions two sub-varieties of the Large-rooted or Coffee Chiccory; viz.:—

BRUNSWICK LARGE-ROOTED.

Roots shorter than those of the Magdebourg, but of greater diameter; leaves spreading.

MAGDEBOURG LARGE-ROOTED.

Roots long, and comparatively large; leaves erect.

After several years' trial, preference was given to this variety, which proved the more productive.

Sowing and Cultivation.—For raising Coffee Chiccory, the ground should first be well enriched, and then deeply and thoroughly stirred by spading or ploughing. The seeds should be sown in April or May, in shallow drills a foot apart, and the young plants thinned to three or four inches apart in the rows. Hoe frequently; water, if the weather is dry; and in the autumn, when the roots have attained sufficient size, draw them for use. After being properly cleaned, cut them into small pieces, dry them thoroughly in a kiln or spent oven, and store for use or the market. After being roasted and ground, Chiccory is mixed with coffee in various proportions, and thus forms a pleasant beverage; or, if used alone, will be found a tolerable substitute for genuine coffee.

The roots of any of the before-described varieties may be used in the same manner; but as they are much smaller, and consequently less productive, are seldom cultivated for the purpose.

It is an article of considerable commercial importance; large quantities being annually imported from the south of Europe to different seaports of the United States. As the plant is perfectly hardy, of easy culture, and quite productive, there appears to be no reason why the home demand for the article may not be supplied by home production. Of its perfect adaptedness to the soil and climate of almost any section of this country, there can scarcely be a doubt.

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CORCHORUS.

Corette potagere, of the French. Corchorus olitorius.

An annual plant from Africa; also indigenous to the West Indies. Stem about two feet high, much branched; leaves deep-green, slightly toothed, varying in a remarkable degree in their size and form,—some being spear-shaped, others oval, and some nearly heart-shaped; leaf-stems long and slender; flowers nearly sessile, small, yellow, five-petaled; seeds angular, pointed, and of a greenish color,—fourteen thousand are contained in an ounce, and they retain their vitality four years.

Soil, Propagation, and Culture.—The plant requires a light, warm soil; and should have a sheltered, sunny place in the garden. It is grown from seed sown annually. The sowing may be made in March in a hot-bed, and the plants set in the open ground in May; or the seed may be sown the last of April, or first of May, in the place where the plants are to remain. The drills, or rows, should be fifteen inches apart, and the plants five or six inches apart in the rows. No further attention will be required, except the ordinary labor of keeping the soil loose and the plants clear from weeds.

Use.—The leaves are eaten as a salad, and are also boiled and served at table in the form of greens or spinach. They may be cut as soon as they have reached a height of five or six inches.

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CORN SALAD.

Fetticus. Lamb's Lettuce. Mache, of the French. Valeriana locusta.

This is a small, hardy, annual plant, said to derive its name from its spontaneous growth, in fields of wheat, in England. It is also indigenous to France and the south of Europe.

When in flower, or fully grown, it is from twelve to fifteen inches in height. The flowers are small, pale-blue; the seeds are rather small, of a yellowish-brown color, unequally divided by two shallow, lengthwise grooves, and will keep six or eight years.

Soil and Culture.—It is always grown from seed, and flourishes best in good vegetable loam, but will grow in any tolerably enriched garden soil. Early in April, prepare a bed four feet wide, and of a length according to the quantity of salad required; having regard to the fact, that it is better to sow only a small quantity at a time. Rake the surface of the bed even, make the rows across the bed about eight inches apart, sow the seed rather thinly, and cover about one-fourth of an inch deep with fine, moist soil. If dry weather occurs after sowing, give the bed a good supply of water. When the young plants are two inches high, thin them to four inches apart, and cut or draw for use as soon as the leaves have attained a suitable size.

As the peculiar value of Corn Salad lies in its remarkable hardiness, a sowing should be made the last of August or beginning of September, for use during the winter or early in spring; but, if the weather is severe, the plants must be protected by straw or some other convenient material. Early in March, or as soon as the weather becomes a little mild, remove the covering, and the plants will keep the table supplied until the leaves from fresh sowings shall be grown sufficiently for cutting.

Seed.—To raise seed, allow a few plants from the spring sowing to remain without cutting. They will grow up to the height and in the manner before described, and blossom, and ripen their seed during the summer. An ounce of seed will sow a row two hundred feet in length, and about five pounds will be required for an acre.

Use.—The leaves, while young, are used as a salad; and in winter, or early in spring, are considered excellent. They are also sometimes boiled and served as Spinach.

Varieties.—

COMMON CORN SALAD.

Root-leaves rounded at the ends, smooth, three or four inches long by about an inch in width. The younger the plants are when used, the more agreeable will be their flavor.

LARGE ROUND-LEAVED.

Leaves larger, of a deeper green, thicker, and more succulent, than those of the foregoing variety. It is the best sort for cultivation. The leaves are most tender, and should be cut for use while young and small.

LARGE-SEEDED ROUND. Vil.

This is a sub-variety of the Large Round, and is much cultivated in Germany and Holland. The leaves are longer, narrower, and thinner, and more tender when eaten; but the Large Round is preferred by gardeners for marketing, as it bears transportation better. The seeds are about twice as large.

ITALIAN CORN SALAD. Vil.

Valerianella eriocarpa.

The Italian Corn Salad is a distinct species, and differs from the Common Corn Salad in its foliage, and, to some extent, in its general habit. It is a hardy annual, about eighteen inches high. The radical leaves are pale-green, large, thick, and fleshy,—those of the stalk long, narrow, and pointed; the flowers are small, pale-blue, washed or stained with red; the seeds are of a light-brown color, somewhat compressed, convex on one side, hollowed on the opposite, and retain their vitality five years,—nearly twenty-two thousand are contained in an ounce.

It is cultivated and used in the same manner as the species before described. It is, however, earlier, milder in flavor, and slower in running to seed. The leaves are sometimes employed early in spring as a substitute for Spinach; but their downy or hairy character renders them less valuable for salad purposes than those of some of the varieties of the Common Corn Salad.

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CRESS, OR PEPPERGRASS.

Lepidium sativum.

The Common Cress of the garden is a hardy annual, and a native of Persia. When in flower, the stem of the plant is smooth and branching, and about fifteen inches high. The leaves are variously divided, and are plain or curled, according to the variety; the flowers are white, very small, and produced in groups, or bunches; seeds small, oblong, rounded, of a reddish-brown color, and of a peculiar, pungent odor,—about fourteen thousand are contained in an ounce, and they retain their germinative properties five years.

Soil and Cultivation.—Cress will flourish in any fair garden soil, and is always best when grown early or late in the season. The seed vegetates quickly, and the plants grow rapidly. As they are milder and more tender while young, the seed should be sown in succession, at intervals of about a fortnight; making the first sowing early in April. Rake the surface of the ground fine and smooth, and sow the seed rather thickly, in shallow drills six or eight inches apart. Half an ounce of seed will be sufficient for thirty feet of drill.

To raise Seed.—Leave a dozen strong plants of the first sowing uncut. They will ripen their seed in August, and yield a quantity sufficient for the supply of a garden of ordinary size.

Use.—The leaves, while young, have a warm, pungent taste; and are eaten as a salad, either separately, or mixed with lettuce or other salad plants. The leaves should be cut or plucked before the plant has run to flower, as they then become acrid and unpalatable. The curled varieties are also used for garnishing.

BROAD-LEAVED CRESS.

A coarse variety, with broad, spatulate leaves. It is sometimes grown for feeding poultry, and is also used for soups; but it is less desirable as a salad than most of the other sorts.

COMMON OR PLAIN-LEAVED CRESS.

This is the variety most generally cultivated. It has plain leaves, and consequently is not so desirable a sort for garnishing. As a salad kind, it is tender and delicate, and considered equal, if not superior, to the Curled varieties.

CURLED CRESS.

Garnishing Cress.

Leaves larger than those of the common plain variety, of a fine green color, and frilled and curled on the borders in the manner of some kinds of Parsley. It is used as a salad, and is also employed as a garnish. It is very liable to degenerate by becoming gradually less curled. To keep the variety pure, select only the finest curled plants for seed.

GOLDEN CRESS. Trans.

This variety is of slower growth than the Common Cress. The leaves are of a yellowish-green, flat, oblong, scalloped on the borders, sometimes entire, and of a much thinner texture than any of the varieties of the Common Cress. It is very dwarf; and is consequently short, when cut as a salad-herb for use. It has a mild and delicate flavor. When run to flower, it does not exceed eighteen inches in height.

It deserves more general cultivation, as affording a pleasant addition to the varieties of small salads.

The seeds are of a paler color, or more yellow, than those of the other sorts.

NORMANDY CURLED CRESS. M'int.

A very excellent variety, introduced by Mr. Charles M'Intosh, and described as being hardier than the other kinds, and therefore better adapted for sowing early in spring or late in summer.

The leaves are finely cut and curled, and make not only a good salad, but a beautiful garnish. The seed should be sown thinly, in good soil, in drills six inches apart. In gathering, instead of cutting the plants over, the leaves should be picked off singly. After this operation, fresh leaves are soon put forth.

It is difficult to procure the seed true; the Common Curled being, in general, substituted for it.

* * * * *

CUCKOO FLOWER.

Small Water-cress. Cardamine pratensis.

A hardy, perennial plant, introduced from Europe, and naturalized to a limited extent in some of the Northern States. Stem about fifteen inches high, erect, smooth; leaves deeply divided,—the divisions of the radical or root leaves rounded, those of the stalk long, narrow, and pointed; the flowers are comparatively large, white, or rose-colored, and produced in erect, terminal clusters; the seeds are of a brown color, small, oblong, shortened on one side, rounded on the opposite, and retain their vegetating powers four years,—nearly thirty thousand are contained in an ounce.

Soil.—It succeeds best in moist, loamy soil; and should have a shady situation.

Propagation and Cultivation.—It may be propagated from seeds, or by a division of the roots. The seeds are sown in April or May, in shallow drills a foot asunder. The roots may be divided in spring or autumn.

Use.—The leaves have the warm, pungent taste common to the Cress family; and are used in their young state, like Cress, as a salad. Medically, they have the reputation of being highly antiscorbutic and of aiding digestion. There are four varieties:—

White Flowering.—A variety with white, single flowers.

Purple Flowering.—Flowers purple, single. Either of these varieties may be propagated from seeds, or by a division of the roots.

Double Flowering White.—Flowers white, double.

Double Flowering Purple.—A double variety, with purple blossoms. These varieties are propagated by a division of the roots. Double-flowering plants are rarely produced from seeds.

* * * * *

THE DANDELION.

Leontodon taraxacum.

The Dandelion, though spontaneously abundant, is not a native of this country. Introduced from Europe, it has become extensively naturalized, abounding in gardens, on lawns, about cultivated lands; and, in May and June, often, of itself alone, constituting no inconsiderable portion of the herbage of rich pastures and mowing-fields.

It is a hardy, perennial plant, with an irregular, branching, brownish root. The leaves are all radical, long, runcinate, or deeply and sharply toothed; the flower-stem is from six to twelve inches and upwards in height, leafless, and produces at its top a large, yellow, solitary blossom; the seeds are small, oblong, of a brownish color, and will keep three years.

Soil and Cultivation.—Although the Dandelion will thrive in almost any description of soil, it nevertheless produces much the largest, most tender, and best-flavored leaves, as well as the greatest crop of root, when grown in mellow, well-enriched ground. Before sowing, stir the soil, either by the spade or plough, deeply and thoroughly; smooth off the surface fine and even; and sow the seeds in drills half an inch deep, and twelve or fifteen inches apart. If cultivated for spring greens, or for blanching for salad, the seed must be sown in May or June. In July, thin out the young plants to two or three inches apart; cultivate during the season in the usual form of cultivating other garden productions; and, in April and May of the ensuing spring, the plants will be fit for the table.

For very early use, select a portion of the bed equal to the supply required; and, in November, spread it rather thickly over with coarse stable-manure. About the beginning of February, remove the litter, and place boards or planks on four sides, of a square or parallelogram, in the manner of a common hot-bed, providing for a due inclination towards the south. Over these put frames of glass, as usually provided for hot-beds; adding extra protection by covering with straw or other material in intensely cold weather. Thus treated, the plants will be ready for cutting two or three weeks earlier than those in the open ground.

When grown for its roots, the ground must be prepared in the manner before directed; and the seeds should be sown in October, in drills fourteen or fifteen inches asunder. In June following, thin out the young plants to two or three inches apart; keep the ground loose, and free from weeds, during the summer; and, in October, the roots will have attained their full size, and be ready for harvesting, which is usually performed with a common subsoil plough. After being drawn, they are washed entirely clean, sliced, and dried in the shade; when they are ready for the market.

Use.—The Dandelion resembles Endive, and affords one of the earliest, as well as one of the best and most healthful, of spring greens. "The French use it bleached, as a salad; and if large, and well bleached, it is better than Endive, much more tender, and of finer flavor." The roots, after being dried as before directed, constitute an article of considerable commercial importance; being extensively employed as a substitute for, or mixed in various proportions with, coffee.

It may be grown for greens at trifling cost; and a bed twelve or fourteen feet square will afford a family an abundant supply.

Under cultivation, and even in its natural state, the leaves of different plants vary in a marked degree from each other, not only in size, and manner of growth, but also in form. Judicious and careful cultivation would give a degree of permanency to these distinctions; and varieties might undoubtedly be produced, well adapted for the various purposes for which the plant is grown, whether for the roots, for blanching, or for greens.

* * * * *

ENDIVE.

Chicorium endivia.

Endive is a hardy annual, said to be a native of China and Japan. When fully developed, it is from four to six feet in height. The leaves are smooth, and lobed and cut upon the borders more or less deeply, according to the variety; the flowers are usually of a blue color, and rest closely in the axils of the leaves; the seeds are small, long, angular, and of a grayish color; their germinative properties are retained for ten years; nearly twenty-five thousand are contained in an ounce.

Soil.—All of the varieties thrive well in any good, mellow garden soil. Where there is a choice of situations, select one in which the plants will be the least exposed to the effects of drought and heat.

Propagation.—The plants can be raised only from seed. This may be sown where the plants are to remain; or it may be sown broadcast, or in close drills in a nursery-bed for transplanting. If sown where the plants are to remain, sow thinly in shallow drills a foot apart for the smaller, curled varieties, and fifteen inches for the larger, broad-leaved sorts. Thin out the plants to a foot asunder as soon as they are large enough to handle, and keep the ground about them, as well as between the rows, loose, and free from weeds, by repeated hoeings. If required, the plants taken out in thinning may be reset in rows at the same distances apart.

If sown in a nursery-bed, transplant when the young plants have eight or ten leaves; setting them at the distances before directed. This should be done at morning or evening; and the plants should afterwards be watered and shaded for a few days, until they are well established.

The first sowing may be made as early in spring as the weather will permit; and a sowing may be made a month or six weeks after, for a succession: but as it is for use late in autumn, or during the winter and spring, that Endive is most required, the later sowings are the most important. These are usually made towards the end of July.

Blanching.—Before using, the plants must be blanched; which is performed in various ways. The common method is as follows: When the root-leaves have nearly attained their full size, they are taken when entirely dry, gathered together into a conical form, or point, at the top, and tied together with matting, or any other soft, fibrous material; by which means, the large, outer leaves are made to blanch the more tender ones towards the heart of the plant.

After being tied in this manner, the plants are sometimes blanched by earthing, as practised with Celery or Cardoons. This process is recommended for dry and warm seasons: but in cold, wet weather, they are liable to decay at the heart; and blanching-pots, or, in the absence of these, common flower-pots, inverted over the plants, will be found a safe and effectual means of rendering them white, crisp, and mild flavored.

"Some practise setting two narrow boards along each side of the row; bringing them together at the top in the form of a triangle, and afterwards drawing earth over them to keep them steady. Some cover the dwarfish sorts with half-decayed leaves, dry tanner's bark, sand, coal-ashes, and even sawdust; but all of these methods are inferior to the blanch-pot or the tying-up process."

Time required for Blanching.—In summer weather, when vegetation is active, the plants will blanch in ten days; but in cool weather, when the plants have nearly attained their growth or are slowly developing, three weeks will be required to perfect the operation.

Harvesting, and Preservation during Winter.—"Before frost sets in, they must be tied up in a conical form, as before directed; and all dead or yellow leaves must be taken off. Then take them up with a ball of soil to each, and put them into light earth in a cellar or some warm building. Put only the roots into the earth. Do not suffer the plants to touch each other; and pour a little water round the roots after they are placed in the earth. If they are perfectly dry when tied up, they will keep till spring."—Corb.

Seed.—Two or three vigorous plants, left unblanched, will yield sufficient to supply a garden of ordinary size for years. Half an ounce will sow a seed-bed of forty square feet.

Use.—"The leaves are the parts used, and these only when blanched to diminish their natural bitterness of taste. It is one of the best autumn, winter, and spring salads."—M'Int.

Varieties.—The descriptions of many of the varieties have been prepared from an interesting paper read before the London Horticultural Society by Mr. Matthews, clerk of the society's garden.

The different sorts are divided into two classes,—the "Batavian" and the "Curled-leaved."

BATAVIAN ENDIVES.

Under the Batavian Endives are included all the varieties with broad leaves, generally rounded at the points, with the margin slightly ragged or torn, but not curled. These are called, by the French, Scarolles. As most of the sorts require more room than the Curled-leaved kinds, the rows should be about fourteen inches apart, and the plants thinned out from nine to twelve inches in the rows.

BROAD-LEAVED BATAVIAN ENDIVE.

Common Yellow Endive, of the Dutch.

Leaves yellowish-green, large, long and broad, thick and fleshy, the edges slightly ragged: when fully grown, they are about ten inches long, and an inch wide at the base; increasing regularly in width towards the end, and measuring five or six inches in diameter at the broadest part. The leaves of the centre of the plant are of the same form, but shorter, and much paler. The plants form but little heart of themselves; but the length of the outer leaves is such, that they tie up well for blanching. In quality, as well as in appearance, it is inferior to the Curled sorts; and its flavor is not so mild and agreeable as that of some of the other kinds of Batavian endives.

CURLED BATAVIAN ENDIVE. Thomp.

The leaves of this variety are neither so large nor so broad as those of the Broad-leaved Batavian Endive: they grow flat on the ground, and are curled at their edges. The whole appearance of the plant is very different from the Common Broad-leaved; approaching the Curled endives, in general character. The heart, which forms of itself, is small, and lies close to the ground.

The plants require twelve or fourteen inches' space between the rows, and eight or ten inches in the row.

LARGE BATAVIAN ENDIVE.

Scarolle grande, of the French.

This differs from the Small Batavian Endive in the size and shape of its leaves, which are broader and more rounded: they are a little darker, but yet pale. The inner ones are turned over like the small variety, though not so regularly; but form a large, well-blanched heart, of good flavor. This and the Small Batavian will blanch perfectly if a mat is laid over them, and do not require to be tied up. Both the Small and the Large sorts are considered hardier than the Curled varieties.

LETTUCE-LEAVED OR WHITE BATAVIAN ENDIVE.

Scarolle blonde. Vil.

Leaves broad and large, obtuse, ragged at the edges, of a paler color and thinner texture than either of the other Batavian sorts; the exterior leaves are spreading, fourteen inches long, two inches wide at the base, and, growing regularly broader to the end, measure six or seven inches in diameter at the widest part; the central leaves are short, and the head is less compact than that of the Common Broad-leaved; the seeds are of a paler color than those of the Green Curled Endive.

To blanch it, the leaves must be tied up; and it should be grown for summer use, as it is comparatively tender, and will not endure severe weather. It is best if used while young; for, when fully developed, the leaves are not tender, and, if not well blanched, are liable to have a slightly bitter taste.

Sow in May or June, in rows fifteen inches apart, and thin to a foot in the rows; or transplant, giving the plants the same space.

SMALL BATAVIAN ENDIVE.

Scarolle courte, of the French.

Leaves whitish-green, broad, of moderate length, and slightly cut at the edges. The inner leaves are numerous, and turn over like a hood at the end; forming a larger head than any of the other kinds. It is one of the best of the endives, and a valuable addition to our winter salads. It blanches with little trouble; and is mild and sweet, without being bitter.

CURLED ENDIVES.

Curled endives are those with narrow leaves, more or less divided, and much curled. They are usually full in the heart. The French call them, by way of distinction, Chicorees.

DUTCH GREEN CURLED ENDIVE.

This approaches the Large Green Curled Endive in appearance and growth; but the divisions of the leaves are deeper, the outer leaves are broader, not so much curled, and the inner ones more turned into the heart: the outer leaves are about ten inches long. It blanches well, and is hardy.

GREEN CURLED ENDIVE.

Small Green Curled Endive.

Leaves six or seven inches long, finely cut, and beautifully curled; the outer leaves lying close to the ground, the inner ones thickly set, forming a compact heart. Easily blanched, very hardy, and well adapted for winter use. The leaves are longer, and of a darker-green color, than those of the Green Curled Summer Endive, and will tie up much better for blanching. It is a fortnight later.

Sow in rows a foot or fourteen inches apart, and thin to six or eight inches in the row.

It may be quickly blanched by simply covering the plant with a deep flower-pot saucer. In summer, while the plants are growing vigorously, the process will be completed in about a week: later in the season, two-weeks, or even more, may be necessary.

GREEN CURLED SUMMER ENDIVE.

Leaves not quite so large as those of the Green Curled; finely and deeply cut: the outer ones are five or six inches long, and grow close to the ground; the inner are short, numerous, curled, and form a close, full heart. It is much the smallest of any of the kinds, and is somewhat tender. The outer leaves are so short, that they will not tie up; but blanch well by being covered simply with a flat garden-pan, as directed for the Green Curled.

This variety is distinguished from the last named by its shorter, broader, deeper cut, and less curled leaves: the head is more solid at the centre, and is also much harder. The seeds should be sown early; for, if sown late, the plants are liable to be affected by dampness and wet weather, and to rot at the heart.

Cultivate in rows twelve or fourteen inches apart, and eight or ten inches apart in the rows.

ITALIAN GREEN CURLED ENDIVE.

Leaves from ten to twelve inches long, deep-green, narrow, and divided to the mid-rib. They grow erect, and the segments are much cut and curled.

It is a well-marked variety; readily distinguished by the length of the leaf-stalks, and the pinnatifid character of the leaves. It blanches well, and is of good quality.

LARGE GREEN CURLED ENDIVE.

A sub-variety of the Common Green Curled, of stronger growth, and larger hearted. The exterior leaves are ten or twelve inches long, looser and more erect than those of the last named: the inner ones are less numerous, and not so much divided.

It is hardy, blanches quickly, and is not liable to decay at the heart.

LONG ITALIAN GREEN CURLED.

Leaves long, deeply divided, and more upright in their growth than those of the Large Green Curled; the divisions of the leaves are large, and toothed, or cut, but are not curled; the heart-leaves are few and short. The variety is quite distinct; and, though not so neat and regular as some others, it is of excellent quality, and recommended for cultivation.

PICPUS FINE CURLED ENDIVE. Vil.

Exterior leaves seven or eight inches long, deeply lobed; the lobes divided in the same manner as those of the Common Green Curled. The inside leaves are finely cut, and much curled; and form a kind of head more compact than that of the Green Curled, but comparatively loose-hearted.

It blanches well and quickly, and is a good variety; though neither its foliage nor its general habit presents any very distinctive peculiarities.

RUFFEC CURLED.

Chicoree frisee de Ruffec. Vil.

This variety attains a remarkable size, much exceeding that of the Common Green Curled. The leaves sometimes measure nearly a foot and a half in length. Quality tender and good.

STAGHORN ENDIVE.

Early Fine Curled Rouen. Vil.

A recently introduced variety. The leaves are deep-green, divided into numerous segments, not frilled or curled, but much cut or jagged at the points, the borders having a branched appearance; whence the name. The leaves gradually shorten towards the centre of the plant, are more finely cut, and become closer together; thus forming a moderately firm heart, or head; less compact, however, than that of the Green Curled Summer Endive.

It is well adapted to humid climates, is hardier than the Common Green Curled, and is preferred by market-gardeners for cultivation in autumn and winter.

TRIPLE-CURLED MOSS ENDIVE. M'int.

Winter Moss Endive. Chicoree mousse. Vil.

This is a sub-variety of the Staghorn Endive, and comparatively of recent introduction. It is a unique sort, exceedingly well curled; and, when the variety is genuine and the plant well developed, has an appearance not unlike a tuft of moss.

It is liable to degenerate; and, though sometimes classed as a Winter Endive, is less hardy than many other sorts.

It may be grown in rows a foot apart, six inches being allowed between the plants in the rows.

WHITE CURLED OR EVER-BLANCHED ENDIVE. Vil.

Leaves pale yellowish-green, nearly white when young, ten inches long, rather narrow, lobed, cut, and beautifully frilled, or curled, on the borders; the upper surface of the mid-ribs generally tinged with red. The leaves of the centre are not numerous, and much curled: resting upon those of the exterior, they form no head, but leave the heart loose and open.

It is distinguished from all others by its color; both the leaves and the seeds being paler than those of any other sort. Its principal recommendation is signified in the name; but it should be used while young, cut and served in the form of lettuce. It is then tender and of good quality; though the plants yield a small amount of salad, compared with many other sorts. When fully grown, the leaves become tough, and often bitter. As a variety for winter culture, it is of little value.

* * * * *

HORSE-RADISH.

Cochlearia armoracia. Nasturtium armoracia.

Horse-radish is a hardy perennial, introduced from Europe, growing naturally along old roads, and about gardens and waste places in long settled towns. The root is white within and without, long, nearly cylindrical, and from an inch to two inches and a half in diameter; stalk two feet or more in height, smooth and branching; the radical leaves are from fifteen to eighteen inches in length, oval-oblong, and toothed on the margin,—those of the stalk narrow, pointed, smooth, and shining; the flowers are white, and are put forth in June; the seed-pods are globular, but are very rarely formed, the flowers being usually abortive.

There is but one variety.

Propagation and Culture.—"Propagation is always effected by planting portions of the roots, which grow readily. The soil most conducive to it is a deep, rich, light sand, or alluvial deposit, free from stones or other obstructions; as, the longer, thicker, and straighter the roots are, the more they are valued. There is scarcely another culinary vegetable, of equal importance, in which cultivation is, in general, so greatly neglected as in this. It is often found planted in some obscure corner of the garden, where it may have existed for years; and is only visited when needed for the proprietor's table. The operation of hastily extracting a root or two is too often all that is thought of; and the crop is left to fight its way amongst weeds and litter as best it may."—M'Int.

A simple method of cultivation is as follows: Trench the ground eighteen inches or two feet deep, and set the crowns or leading buds of old roots, cut off about three inches in length, in rows a foot apart, and nine inches from each other in the rows; cover six inches deep, and cultivate in the usual manner during the summer. The shoots will soon make their appearance, and the large leaves of the plant completely occupy the surface of the bed. After two seasons' growth, the roots will be fit for use.

Taking the Crop.—Its season of use is from October till May; and, whenever the ground is open, the table may be supplied directly from the garden.

For winter use, take up the requisite quantity of roots in November, pack them in moist sand or earth, and store in the cellar, or in any situation out of reach of frost.

Use.—The root shredded or grated, with the addition of vinegar, is used as a condiment with meats and fish. It has an agreeable, pungent flavor; and, besides aiding digestion, possesses other important healthful properties.

* * * * *

LETTUCE.

Lactuca sativa.

Lettuce is said to be of Asiatic origin. It is a hardy, annual plant, and, when fully developed, from two to three feet in height, with an erect, branching stem. The flowers are compound, yellow, usually about half an inch in diameter; the seeds are oval, flattened, and either white, brown, or black, according to the variety,—nearly thirty thousand are contained in an ounce, and their vitality is retained five years.

Soil.—Lettuce succeeds best in rich and comparatively moist soil; and is also best developed, and most crisp and tender, if grown in cool, moist weather. A poor soil, and a hot, dry exposure, may produce a small, tolerable lettuce early in spring, or late in autumn; but, if sown in such situations during the summer months, it will soon run to seed, and prove nearly, if not entirely, worthless for the table. The richer the soil may be, and the higher its state of cultivation, the larger and finer will be the heads produced; and the more rapidly the plants are grown, the more tender and brittle will be their quality.

Propagation.—It is always grown from seeds, which are small and light; half an ounce being sufficient to sow a nursery-bed of nearly a hundred square feet. It is necessary that the ground should be well pulverized and made smooth before it is sown, and the seeds should not be covered more than a fourth of an inch deep.

Cultivation.—Some recommend sowing where the plants are to remain, in drills from ten to fifteen inches apart, and thinning the plants to nearly the same distance in the lines; adapting the spaces between the drills, as well as between the plants in the drills, to the habit and size of the variety in cultivation. Others recommend sowing in a small nursery-bed, and transplanting. The process of transplanting unquestionably lessens the liability of the plants to run to seed, and produces the largest and finest heads. The first sowing in the open ground may be made as soon in March or April as the frost leaves the ground; and, if a continued supply is desired, a sowing should afterwards be made, at intervals of about four weeks, until September. "During spring, the young crops must be protected from frost, and in summer from drought by copious manure-waterings and frequent stirring of the ground between the plants. In the growing season, every stimulant should be applied; for much of the excellence of the crop depends on the quickness of its growth."

Forcing.—Lettuce is now served at table the year round; not, of course, of equal excellence at all seasons. Sowings are consequently required for each month: those intended for the spring supply being made from December to February; about twelve weeks being required for its full development, when reared in the winter months. The seed is sown rather thinly, broadcast, in a hot-bed; and, when the plants have made two or three leaves, they are pricked out to three or four inches apart in another portion of the bed,—thus affording them more space for growth, and opportunity to acquire strength and hardiness. When two or three inches high, they are finally transplanted into yet another part of the bed, at distances corresponding with the size of the variety, varying from ten to fourteen inches in each direction. As the plants increase in size, the quantity of air should be increased; and water should be given, whenever the surface of the bed becomes dry. In severe cold or in cloudy weather, and almost always at night, straw matting (made thick and heavy for the purpose), woollen carpeting, or a similar substitute, should be extended over the glass, for the retention of heat.

Some practise transplanting directly from the nursery-bed to where the plants are to remain; but the finest Lettuce is generally obtained by the treatment above described.

"Lettuces are sometimes required for cutting young, or when about two inches high. These are termed, by the French, Laitues a couper. The small, early sorts (such as the Hardy Hammersmith and Black-seeded Gotte) are preferred for this purpose; but any sort that is green or pale-green, and not brown or otherwise colored, will do. They should be sown in the open ground about once a week, or every ten days, from April, throughout the season. In winter, they are best raised on heat. They should be sown rather thickly in drills six inches apart."—Thomp.

To save Seed.—"This should be done from plants raised from early sowings. The finest specimens should be selected; avoiding, however, those that show a disposition to run quickly to seed. Those that heart readily, and yet are slow to run up, are to be preferred. Care should be taken that no two different varieties be allowed to seed near each other, in order that the sorts may be kept true. The seed which ripens first on the plant is the best: therefore it should be secured, rather than wait for the general ripening. The branchlets which first ripen their seed should be cut of-f, and laid on a cloth in the sun; or, when the forward portion of the seed is as near maturity as will safely bear without shaking of-f, the plants should be carefully pulled up, and placed upright against a south wall, with a cloth under them to perfect their ripening. The seed should in no case be depended on without trial. Plants from seeds two years old heart more readily than those from one-year-old seed."—Thomp.

Use.—"Lettuce is well known as one of the best of all salad plants. It is eaten raw in French salads, with cream, oil, vinegar, salt, and hard-boiled eggs. It is also eaten by many with sugar and vinegar; and some prefer it with vinegar alone. It is excellent when stewed, and forms an important ingredient in most vegetable soups. It is eaten at almost all meals by the French; by the English after dinner, if not served as adjuncts to dishes during the repast; and by many even at supper. In lobster and chicken salads, it is indispensable; and some of the varieties furnish a beautiful garnish for either fish, flesh, or fowl.

"In a raw state, Lettuce is emollient, cooling, and in some degree laxative and aperient, easy of digestion, but containing no nourishment."

Varieties.—These are exceedingly numerous. Some are of English origin; many are French and German; but comparatively few are American. The number of kinds grown to any considerable extent in this country is quite limited. Cultivators generally select such as appear to be best adapted to the soil and climate of their particular locality; and, by judicious management, endeavor to give vigor and hardiness to the plants, and to increase the size, compactness, and crispy quality of the head. Some of the varieties have thus been brought to a remarkable degree of perfection; the plants producing heads with as much certainty, and nearly as well proportioned and solid, as those of the Common Cabbage. They are generally divided into two classes; viz., Cabbage lettuces and Cos lettuces.

Cabbage Lettuces.—

BROWN DUTCH.

Black-seeded. Vil.

Head of medium size, rather long and loose; the leaves, which coil or roll back a little on the borders about the top of the head are yellowish-green, washed or stained with brownish-red,—the surplus leaves are large, round, waved, green, washed with bronze-red, and coarsely, but not prominently, blistered; diameter twelve to fourteen inches; weight about eight ounces.

This Lettuce cabbages readily, forms a good-sized head, is tender, of good quality, hardy, and tolerably early. It does not, however, retain its head well in dry and warm weather; and, as it is little affected by cold, seems best adapted to winter or very early culture. It resembles the Yellow-seeded Brown Dutch, but is not so early, and the head is looser and larger.

BROWN SILESIAN OR MARSEILLES CABBAGE. Vil.

Brown Batavian.

Head green, tinted with brown, remarkably large,—not compactly, but regularly, formed; ribs and nerves of the leaves large and prominent; the leaves disconnected with the head are large, bronze-green, coarsely blistered, and frilled and curled on the margin. The diameter of a well-grown plant is about eighteen inches, and its weight twenty-eight ounces. The seeds are white.

This Lettuce, though somewhat hard, is brittle and mild flavored, but is better when cooked than when served in its crude state as a salad. It is a hardy, late sort; succeeds well in winter, and retains its head a long period; but is rarely employed for forcing, on account of its size,—one of the plants occupying, in a frame or hot-bed, the space of two plants of average dimensions.

BROWN WINTER CABBAGE. Vil.

Large Brown Winter.

Head of medium size, green, washed or stained with brownish-red, regularly formed, and moderately compact; the exterior leaves are round and short, much wrinkled, and coarsely blistered. When grown in winter or in cool weather, the plants measure fourteen inches in diameter, and weigh from fourteen to sixteen ounces. The seeds are white.

Hardy, and well adapted for winter culture. The heads are not so firm as those of some varieties; but they are well retained, blanch white and tender, and are of excellent flavor.

EARLY OR SUMMER CAPE.

Royal Cape.

Head roundish, usually well formed, and moderately close and firm; the outer leaves are large, loose, golden-green, undulated, and coarsely blistered; the interior leaves are more finely blistered, and nearly of the same color as those of the outside; head, when divided, yellowish to the centre; the plants, when fully grown, measure nearly a foot in diameter, and weigh from six to ten ounces.

The variety is not well adapted for forcing or for early culture in the open ground. As a summer Lettuce, it is one of the best; enduring the heat well, and not running soon to seed. Though not so crisp and brittle as some of the winter or spring grown varieties, it is comparatively well flavored and of good quality. It is similar to the Summer or Royal Cabbage.

EARLY SIMPSON.

Hative de Simpson. Vil.

Head large, pale-green, a little irregular in its form, and only of medium solidity; the outside leaves are large and broad, plaited, and much blistered; diameter fourteen or fifteen inches; weight twelve or fourteen ounces; seeds white.

This Lettuce is brittle, and of excellent flavor; but its head is not compactly formed. Its season is near that of the Versailles Cabbage; but it runs quicker to seed. It is said to be an American variety, and is much grown in the vicinity of New York City for marketing.

EARLY WHITE SPRING OR BLACK-SEEDED GOTTE. Trans.

A small spring Cabbage Lettuce, growing close to the ground. Its heart is hard and firm, and measures about four inches in diameter when stripped of its outer leaves; color pale-green; the leaves are thin, nearly round, rugose, and waved on the margin.

This Lettuce comes early into use, and, besides, is of excellent flavor; but its chief merit is, that it remains longer than almost any other sort before running to seed, and even sometimes bursts before the flower-stem is formed. It is one of the smallest of the Cabbage lettuces, and somewhat resembles the Tennis-ball; from which, however, it differs in the leaves being more curled and of a lighter-green color, and by not running to seed so soon by three weeks or a month.

The variety has black seeds; and this fact should be particularly attended to in obtaining it from seedsmen, as the White-seeded Gotte lettuces run much sooner to flower. Various other Gotte lettuces are described by authors. "All are of great merit, but are little cultivated in the United States. Where small, hard, compact, and delicate sorts are required, this class should be selected."

ENDIVE-LEAVED. Vil.

Laitue chicoree.

This variety forms no head. The leaves are finely frilled and curled, and spread regularly from a common centre in the form of a rosette. A well-developed plant resembles Curled Endive. It appears to be nearly identical with the Green Curled Lettuce.

The seeds are black, and smaller than those of any other variety.

ENGLISH ENDIVE-LIKE CURLED-LEAVED. Vil.

Like the Common Green Curled Lettuce, this variety forms no head. The plant has the form of a rosette, and the foliage a silvery-gray appearance. The leaves are short, undulated on the border, but not frilled and curled like the Common variety; nerves purplish; the heart of the plant is large and full; seeds black.

This Lettuce is hardy, tender, and well flavored, and equal, if not superior, to the Common Green Curled, both in respect to quality and its adaptation to winter culture.

GREEN CURLED.

Curled. Endive-leaved. Boston Curled.

The Green Curled strongly resembles, if it is not identical with, the Endive-leaved. When well grown, the plant measures about ten inches in diameter, and is one of the most beautiful of all the lettuces. The exterior leaves are finely frilled and curled, and of a rich, golden-green color; the central leaves are smaller, but frilled and curled like those of the exterior. When in perfection, the plants have the form of a rosette, and make an excellent garnish. The seeds are white.

It is hardy, well adapted for forcing, and is extensively grown in the vicinity of Boston, Mass., for early marketing. As respects its value for the table, it cannot be considered equal to many of the Cabbage varieties, as it is deficient in crispness, and tenderness of texture,—qualities essential in all salad plants. Its recommendations are its hardiness, its adaptation to early culture and forcing, and particularly its beautiful appearance.

Market-gardeners and cultivators make three sub-varieties, which are known as "Single-curled," "Double-curled," and "Triple-curled;" the difference consisting in the finer frilling, or curling, of the last named. A well-grown plant resembles some varieties of Endive; whence the term "Endive-leaved."

GREEN WINTER CABBAGE.

Hardy Winter Cabbage. Morine. Vil.

Head pale-green, of medium size, round and regular, firm and solid; leaves of the head much wrinkled, and coarsely blistered; the outside leaves are broad and large, glossy-green, wrinkled and blistered like those composing the head. Winter-grown plants will measure in their full diameter about twelve inches, and weigh from fourteen to sixteen ounces. Seeds white.

The Green Winter Cabbage Lettuce is tender, and of excellent flavor, particularly if cultivated in cool weather. It is hardy, forms its head promptly and uniformly, is slow in the development of its flowers, and must be classed as one of the best of the hardy, winter varieties.

HAMMERSMITH HARDY. M'Int.

Hardy Green Hammersmith. Early Frame. Early Dwarf Dutch. Green Dutch.

A popular, old variety, with a comparatively small, dark-green head. The leaves are much wrinkled, concave, thick, and fleshy; the seeds are white. It is considered the hardiest sort in cultivation, and is one of the best for growing in winter or for forcing. When raised in spring, late in autumn, or in cool, moist weather, the plants attain a diameter of nearly ten inches, and weigh from six to eight ounces; but summer-grown specimens are much smaller, rarely measuring more than six or seven inches in diameter, or weighing above three or four ounces. In warm, dry weather, it soon runs to seed.

ICE CABBAGE. Trans.

This variety belongs to the division of the Silesian or Batavian lettuces, and must not be confounded with the White Cos. The leaves are of a light shining green, blistered on the surface, much undulated, and slightly jagged on the edges, nearly erect, eight inches long, and five or six inches broad; the outer leaves spread a little at the top, but grow close at the heart. It blanches without tying up, and becomes white, crisp, and tender.

The Ice Cabbage Lettuce comes into use with the White Silesian, from which it differs, as it also does from any other of its class, in being much more curled, having a lucid, sparkling surface (whence probably its name), and not turning in so much at the heart. It lasts as long in crop as the White Silesian.

IMPERIAL HEAD.

Turkey Cabbage. Union.

A large and excellent variety, but inferior to the Versailles or the Ice Cabbage. Head large, regular, a little oblong, of a dull, pale-green color, and not compactly formed; the outside leaves are large, rounded, undulated or waved on the borders, thin in texture, and of a soiled or tarnished light-green color; diameter fourteen inches; weight twelve to fifteen ounces; seeds white.

This is a crisp and tender lettuce, though sometimes slightly bitter. It is not early, and soon shoots up to seed; but is quite hardy, and well adapted for winter cultivation.

The Imperial Head, or Imperial Cabbage Lettuce, with white seeds, was at one period more generally cultivated in small gardens than any other variety; and though some of the recently introduced sorts excel it, not only in size, but in tender consistency and flavor, the Imperial is still extensively cultivated and much esteemed.

With the exception of the color of its seeds, it resembles the Turkey Cabbage.

INDIA.

Large India.

Head large, moderately compact; leaves large, with coarse and hard mid-ribs and veins. Its recommendation is its remarkable adaptedness to summer culture; as it withstands heat and drought, and retains its head to a remarkable degree before running to seed. For the table, it is inferior to many other sorts; although the large ribs and veins of the leaves are comparatively brittle, and of tender texture.

LARGE BROWN CABBAGE OR MOGUL.

Grosse brune paresseuse. Vil. Large Gray Cabbage. Mammoth.

Head remarkably large, round, regularly formed, grayish-green, tinted or washed with reddish-brown at the top: the leaves not composing the head are large, plaited, coarsely blistered, of a grayish-green color, stained here and there with spots of pale-brown. The diameter of a well-grown plant is about fourteen inches, and its weight nearly a pound; seeds black.

The Large Brown Cabbage Lettuce is crisp and tender, but is sometimes slightly bitter. Its season is near that of the Versailles; but it is slower in forming its head, and sooner runs to flower. It is hardy, good for forcing and well adapted for cultivation during winter. In summer, the heads are comparatively small, and loosely formed.

LARGE RED CABBAGE.

Rouge charteuse. Vil.

Head green, washed with red, of medium size, regularly but loosely formed; the exterior leaves are large, undulated, blistered, and stained with brownish-red, like those of the head; diameter thirteen or fourteen inches; weight twelve ounces; seeds black.

Its season is near that of the Large Brown Cabbage. When grown in warm weather, the head is small, and the plant soon runs to seed: in winter, the head is much larger, more solid, and longer retained. It resembles the Brown Dutch, but differs in the deeper color of the leaves.

LARGE WINTER CABBAGE OR MADEIRA.

Laitue passion. Vil.

Head of medium size, regular in form, not compact, green, washed with red at the top: the leaves not composing the head are broad and large, a little undulated or waved on the border, plaited or folded at the base, thin in texture, somewhat blistered, and stained with spots of clear brown. When grown in winter, or in cool, moist weather, the plants will measure about a foot in diameter, and weigh nearly a pound. Seeds white.

It is quite brittle, though not remarkable for tenderness of texture; hardy; succeeds well when grown in cold weather; and remains long in head before shooting up to seed. Season, the same with that of the Green Winter Cabbage.

MALTA OR ICE CABBAGE.

Ice Cos. Drumhead. White Cabbage. De Malte. Vil.

In its general character, this variety resembles the White Silesian. The head is remarkably large, somewhat flattened, compact, pale-green without, and white at the centre; the outer leaves are large and broad, glossy-green, and coarsely blistered; the mid-ribs and nerves are large and prominent. The extreme diameter of a full-grown plant is about sixteen inches, and the weight from twenty to twenty-four ounces. The seeds are white.

The variety heads readily, blanches naturally, and is crisp, tender, and well flavored. It is hardy, but not early; and remains long in head without running to seed.

It is extensively cultivated in England; and in some localities succeeds better, and is of finer quality, than the White Silesian or Marseilles Cabbage. The name is derived from the glazed or polished surface of the leaves.

NEAPOLITAN.

Naples Cabbage.

Plant dwarfish; head of large size, round, regularly formed, solid,—when in perfection, resembling a well-developed cabbage; the exterior leaves are broad and large, green, frilled on the margin, and coarsely blistered. If well grown, the plants will measure sixteen inches in diameter, and weigh from twenty to twenty-four ounces. Seeds white.

The Neapolitan Lettuce blanches naturally, is well flavored, and so slow in the development of its flower-stalk, that the heads are sometimes artificially divided at the top to facilitate its growth, and to secure the seeds, a supply of which is always obtained with difficulty; as, aside from the tardiness of the plant in flowering, the yield is never abundant.

It is not so good for forcing as many others, and must be classed as a summer rather than as a winter variety.

PALATINE. Vil.

Brown Cabbage.

A variety of medium size, with a round, somewhat depressed head, stained with red about the top. The foliage is yellowish-green, strongly marked or clouded with brownish-red. Extreme diameter of the plant ten or eleven inches; weight about twelve ounces. The seeds are black.

It is remarkably crisp and tender; of excellent flavor; yields a large quantity of salad in proportion to its size; flourishes well at all seasons, even during winter; and must be classed as one of the best, and recommended for general cultivation.

SPOTTED CABBAGE (BLACK-SEEDED).

Sanguine a graine noire. Vil.

The heads of this variety are of medium size, round and regular in their form, and comparatively solid; the sides are brownish-red, but at the crowns the color is changed to clear, bright-red; the outer leaves are short, broad, and round, and strongly marked or clouded with brownish-red, like those composing the head. If grown in winter or in cool weather, the plants attain a diameter of about twelve inches, and will weigh twelve ounces.

It retains its head longer than almost any other variety; and, though sometimes slightly bitter, is considered superior to the White-seeded. Compared with the last-named, the head is not so well formed, the foliage is deeper colored, and it is not so well adapted for forcing or for cultivation during winter.

SPOTTED CABBAGE (WHITE-SEEDED).

Sanguine a graine blanche. Vil.

Head yellowish-green, spotted and clouded with brownish-red, of medium size, round and regular. The surplus leaves are small and numerous, round, prominently blistered, copper-green, streaked and variegated with brownish-red. Summer-grown plants will measure ten inches in diameter, and weigh about eight ounces. Winter-grown plants, or those grown in cool and moist weather, will give an increase of the diameter, and weigh nearly a pound.

It is a brittle, well-flavored lettuce, hardy, and well adapted for growing in frames during winter. When grown in the summer months, the head is seldom well formed, and the plants soon run to seed.

STONE TENNIS-BALL.

Gotte lente a monter. Vil.

Plant quite small, with a uniformly green, regular, solid head; all of the leaves to the heart being strongly wrinkled and coarsely blistered. The exterior leaves are comparatively few and small, green, undulated, and prominently blistered. Summer-grown plants measure six or seven inches in diameter, and weigh about three ounces. When grown early or late in the season, or under the influence of cool and moist weather, the plants attain a larger size; often measuring nine or ten inches in diameter, and weighing eight ounces. The seeds are black.

The Stone Tennis-ball hearts well, is of excellent quality, and, in proportion to its size, yields a large quantity of salad. It retains its head a long period, even in warm weather, without shooting up to seed; and, as most of the leaves of the plant are embraced in the head, it occupies but a small space of ground in cultivation. Hardy and early.

SUMMER CABBAGE.

Large White Cabbage. Royal Cabbage. Summer Blond. Vil. Sugar Cabbage.

Foliage pale yellowish-green; head of medium size, round, somewhat flattened, firm and close; the leaves composing it are wrinkled and blistered,—those of the outside being frequently torn and broken on the margins about the crown. The entire diameter of a well-grown plant is about twelve inches, and the weight from ten to twelve ounces. The seeds are white.

It is one of the best sorts for summer cultivation, as it not only forms its head readily in warm and dry weather, but remains long in head before running to flower. For forcing, or for sowing early in the season, some other varieties would succeed better. Though sometimes slightly bitter, it is crisp, tender in texture, appears to be adapted to our climate, and is recommended for cultivation.

TENNIS-BALL.

Green Ball. Button. Capuchin. Hardy Hammersmith. Vil.

One of the oldest and most esteemed of the Cabbage lettuces. The head is below medium size, dark-green, remarkably solid if grown in cool weather, but often loose and open-hearted if cultivated during the summer months; the surplus leaves are few in number, deep-green, slightly curled, and broadly, but not prominently, blistered; the seeds of the genuine variety are black.

The Tennis-ball Lettuce is remarkable for its extreme hardiness. Winter-grown plants, or those raised in cool, moist weather, will measure about ten inches in diameter, and weigh eight ounces; whilst those raised under opposite conditions rarely exceed seven or eight inches in diameter, or weigh more than four or five ounces.

It is slow in running to seed, and the head blanches white and tender. "It requires little room in frames in winter, and yields a great return in spring, as almost the whole plant is eatable." A large Cabbage Lettuce, tinted with brown about the head, is erroneously known in some localities as the "Tennis-ball."

TURKEY CABBAGE.

Similar to the Imperial Head; the principal if not the only difference consisting in the color of the seeds, which are black.

VERSAILLES. Vil.

Swedish. Blond Versailles. Sugar-lettuce.

Head pale yellowish-green, large, long, and compactly formed; the exterior leaves are large, numerous, wrinkled, and coarsely blistered. When in its greatest perfection, the extreme diameter of the whole plant is about fourteen inches, and its weight twelve or fourteen ounces. The seeds are white.

This variety forms its head quickly and uniformly; cabbages white and crisp; is slow in shooting up to seed; flourishes in almost every description of soil, and at all seasons, except, perhaps, in extreme cold; and, though sometimes slightly bitter to the taste, is crisp, tender, and of good quality.

With the exception of its paler color, it resembles the Neapolitan. It is one of the best of all varieties for summer cultivation.

VICTORIA OR RED-BORDERED. Vil.

An excellent early and hardy variety. The head is of medium size, tinted or washed with red at the top, round and regular in form, and comparatively solid; leaves large, yellowish-green, wrinkled, and blistered. If grown in summer, the plants measure eight or nine inches in diameter, and weigh four ounces. In cool weather, the plants attain a diameter of twelve inches, and weigh from ten to twelve ounces; seeds white.

The Victoria Lettuce is larger than the Tennis-ball, heads freely, and is crisp and well flavored. When sown in summer, it soon runs to flower; but, in cool weather, the heads are well retained.

WHITE GOTTE (BLACK-SEEDED). Vil.

A small, low-growing, yellowish-green Cabbage Lettuce, with a comparatively loose head. The plants rarely measure more than six inches in their full diameter, or weigh above four ounces.

It is one of the earliest of all the lettuces, crisp, of good flavor, and well adapted for forcing or for frame culture. Besides the distinction in the color of the seeds, it differs from the White-seeded White Gotte in its smaller and more loosely formed heads.

WHITE GOTTE (WHITE-SEEDED). Vil.

White Tennis-ball.

This variety has a small, long, firm, and close head; and is uniformly of a yellowish-green color. The outer leaves are small, light greenish-yellow, waved on the borders, and prominently blistered. The plant is of small dimensions; rarely measuring more than six or seven inches in diameter, or weighing above three ounces. The variety is early, crisp, and well flavored, but soon runs to seed, and is much better adapted for growing in winter, or for forcing, than for cultivation in the summer months.

WHITE SILESIAN, OR WHITE BATAVIAN. Vil.

Drumhead Cabbage. Large Drumhead. Spanish.

One of the largest of the Cabbage lettuces. Head golden-green, tinted with brownish-red about the top, regularly but not compactly formed. The outer leaves are large and broad, yellowish-green, bordered with brown, wrinkled, and coarsely blistered. When well grown, the entire diameter of the plant is about eighteen inches, and its weight twenty ounces. The seeds are white.

This variety appears to be adapted to all seasons. It is hardy, retains its head well, withstands heat and drought, blanches white and crisp, and is of excellent flavor. It succeeds well in frames; but, on account of its large size, is not a profitable sort for forcing.

A variety, known as the "Tennis-ball" in some localities, is very similar to this; and the "Boston Cabbage" of New England, if not identical, seems to be but an improved form of the White Silesian.

WHITE STONE CABBAGE.

Large Golden Summer Cabbage.

Head of medium size, yellowish-green, stained with brownish-red, firm and solid. When fully developed, the entire diameter of the plant is about fourteen inches, and its weight sixteen ounces. The seeds are white.

This lettuce is brittle, of tender texture and good quality, though it is sometimes slightly bitter. It is hardy, heads readily, is slow in running to flower, succeeds well in warm and dry weather, and is also well adapted for frame-culture or for forcing.

YELLOW-SEEDED BROWN DUTCH. Vil.

White Dutch. American Brown Dutch.

Head of medium size, yellowish-green, variegated with red, rounded at the top, and tapering to a point at the base; compact; seeds yellow.

A half-early sort, of good quality, hardy, and well adapted for winter culture, or for sowing early in spring. It somewhat resembles the Black-seeded Brown Dutch: but, apart from the difference in the color of the seeds, its foliage is more blistered, and more colored with red; and the plant produces numerous sprouts, or shoots, about the base of the head.

* * * * *

COS LETTUCES.

These are quite distinct from the Cabbage lettuces before described. The heads are long, erect, largest at the top, and taper towards the root,—the exterior leaves clasping or coving over and around the head in the manner of a hood, or cowl. As a class, they are remarkable for hardiness and vigor; but the midribs and nerves of the leaves are comparatively coarse and hard, and most of the kinds will be found inferior to the Cabbage lettuces in crispness and flavor. They are ill adapted for cultivation in dry and hot weather; and attain their greatest perfection only when grown in spring or autumn, or in cool and humid seasons.

Varieties.—

ALPHANGE OR FLORENCE COS (BLACK-SEEDED). Vil.

In the form of the head, and in its general character, this variety resembles the White-seeded. Both of the sorts are remarkable for size, for hardiness and healthy habit, for the length of time they remain in head before running to seed, and for the brittle and tender character of the ribs and nerves of the leaves.

Besides the difference in the color of the seeds, the head of this variety is smaller, and the foliage paler, than that of the White-seeded.

ALPHANGE OR FLORENCE COS (WHITE-SEEDED). Vil.

Magnum Bonum Cos.

Head large, long, not compact, and forming well only when the exterior leaves are tied loosely together. The midribs and nerves of the leaves are large, but brittle, and of tender texture.

It is ten or twelve days later than the Green Paris Cos, retains its head well, is hardy and of healthy habit, but is deficient in flavor, and inferior to either of the Paris sorts.

ARTICHOKE-LEAVED. Vil.

This variety forms no head; and, in its foliage and general habit, is quite distinct from all of the Cos varieties. The leaves are numerous, twelve or fourteen inches long; of a lively-green color, often stained with brownish-red; erect, narrow, pointed, and toothed on the margin, like those of the Artichoke. Before blanching, the leaves are slightly bitter; but mild, crisp, and tender, with no savor of bitterness, after being blanched. The seeds are black.

The plant grows uprightly, groups its leaves together, and thus blanches the interior parts spontaneously; but a much larger portion will be fit for use, if the leaves are collected, and tied loosely about the tips in the manner of treating Cos lettuces.

It is remarkably hardy, slow in running to flower, and the seeds may be sown till August. Late in the season, it is mild and pleasant, and furnishes a tender salad when most of the Cos lettuces become bitter and strong-flavored.

BATH GREEN COS. M'Int.

This variety has much merit as a hardy, winter, green sort; and is nearly related to the Brown Cos, but is less brown on the outer leaves: but, while that has white seeds, the seeds of this variety are black. Hence there are found, upon the catalogues of seedsmen, Black-seeded Bath, or Brown Cos; and White-seeded Bath, or Brown Cos; the latter seeming to be the hardiest, while the former appears to be the best.

BROWN COS.

Bath Cos. Sutton's Berkshire Brown Cos. Wood's Improved Bath Cos. Bearfield Cos. White-seeded Brown Cos.

This is one of the oldest of the Cos lettuces, and considered the hardiest of the class. The head is of large size, pointed, not compact, and requires to be tied in order to obtain it in its greatest perfection; the leaves are of a copper-green color, stiff and firm, toothed and blistered; the seeds are white.

The Brown Cos blanches white and tender, and is exceedingly crisp and well flavored; but the dark-brownish color of the exterior leaves is deemed an objection, and it is often displaced by really inferior varieties. In weight and measurement, it differs little from the Green Paris Cos. Extensively cultivated and much esteemed in England.

GRAY PARIS COS. Vil.

Head of the form of an inverted cone; green, with a grayish tone about the top; compact, and forming well without tying. The exterior leaves are numerous, deep-green, erect, firm, and prominently blistered. The full diameter of the plant is nearly twelve inches, and its weight about twenty ounces; the seeds are white.

The Gray Paris Cos is brittle, and of tender texture; but is considered inferior to the other Paris Cos sorts, and is but little cultivated.

GREEN PARIS COS. Vil.

Kensington Cos. Sutton's Superb Green Cos. Wellington. Ady's Fine Large.

Head inversely conical, compact; leaves deep-green, erect, firm, hooded or cowl-formed towards the ends, and serrated on the margin; the ribs and nerves are large and prominent. When fully grown, the entire diameter of the plant is fifteen or sixteen inches, and its weight twenty-four ounces; the seeds are white.

It is considered one of the best of the Cos lettuces; and, though not so hardy as the Brown Cos, is a good variety for forcing, and furnishes a tender, well-flavored head during summer. Whether for spring, summer, or autumn, it is an excellent sort. It attains a large size, is of a fine green color, and, "from the manner in which the outer leaves cove over the interior ones, blanches well without having to be tied together."

It has a tender, brittle leaf; is some days earlier than the White Paris; and is the principal variety employed by the market-gardeners of Paris for cultivating under glass.

GREEN WINTER COS. Vil.

Head elongated, somewhat of the form of the preceding variety; deep-green, and not forming well, unless the exterior leaves are tied together at the tips; the outer leaves are large, erect, concave, toothed on the margin, and prominently blistered; the seeds are black.

It blanches well; but the ribs and nerves of the leaves are comparatively coarse and hard. Well adapted to winter culture; but, as a summer lettuce, of little value.

MONSTROUS BROWN COS. Vil.

Two-headed.

Head of remarkable size, long, loose, and open; leaves large, equalling in size those of the Alphange or Florence Cos; green, washed with brown; pointed; seeds white.

The plant sends out numerous side-shoots, or suckers; and sometimes produces several distinct heads: these, however, are generally loosely formed, and not of the fine, tender quality of the Paris varieties.

OAK-LEAVED COS.

Romaine a Feuille de Chene. Vil.

The Oak-leaved Lettuce produces no head, but forms a loose and open heart at the centre of the plant. The leaves are numerous, bronze-green, and deeply cut, or lobed, on the margin, in the form of the leaves of some species of the oak; the seeds are black.

The plants put forth fresh sprouts after having been cut; but the quality is inferior, and the variety is rarely cultivated.

RED WINTER COS.

Foliage deep-brown, smooth, and glossy,—gathered at the centre of the plant into a loose heart, rather than head; seeds black.

The hardiness of this lettuce is its principal merit. It is little affected by severe weather; and, as a sort for winter culture, is desirable. When grown in summer, it is of poor quality.

SPOTTED COS (BLACK-SEEDED).

Red-spotted. Bloody. Aleppo. Panachee a Graine noire. Vil.

This variety is similar to the White-seeded, and, like it, forms no head: the leaves are green, much stained or clouded with brownish-red, erect, firm, rounded at the ends, concave or spoon-shaped, and grouped at the centre into a long and comparatively close heart.

It is crisp and well flavored, but attains its greatest perfection only when the outer leaves are tied loosely together about the top of the plant.

SPOTTED COS (WHITE-SEEDED). Vil.

Like the preceding, this variety forms no head; but the interior leaves are formed into an erect, oblong, close heart, which, by tying the exterior leaves together, becomes white, crisp, and of excellent flavor.

Though late, it is hardy, remains long in head before running to seed, and is well worthy of cultivation.

WAITE'S WHITE COS. M'Int.

An excellent variety, apparently intermediate between the Green Paris and White Paris; not of quite so deep a green as the former, yet deeper than the latter. With regard to its comparative excellence, it is considered fully equal to the Paris Cos varieties; as it is grown as easily, and is equally crisp and tender. Size and weight nearly the same.

WHITE BRUNOY COS (BLACK-SEEDED). Vil.

Leaves of large size, yellowish-green, pointed, slightly undulated, entire on the borders, and often revoluted like those of the White-seeded. It rarely produces a head; or, if so, it is loose and open. Its greatest perfection is obtained by collecting the exterior leaves about the top of the plant, and tying them loosely together.

The variety is not considered superior to the White-seeded, though both of the sorts are inferior to the Paris Cos or Florence sorts.

WHITE BRUNOY COS (WHITE-SEEDED). Vil.

The heads of this variety are long and loose, and rarely form well unless the exterior leaves are tied loosely together. It somewhat resembles the Alphange in the form and character of its foliage, though the head is longer and larger.

The plant attains a remarkable size, is hardy, and of good quality; but soon runs to seed, and appears to be a winter rather than a summer lettuce.

WHITE PARIS COS. Vil. M'Int.

London White Cos. Sutton's Superb White Cos.

The head of this variety has the form of the Green Paris, and blanches well without tying; the outside leaves are erect, yellowish-green, and rather numerous. The extreme diameter of the entire plant, when well grown, is about fourteen inches, and its weight nearly twenty-four ounces. The seeds are white.

This is the sort most generally grown by the London market-gardeners, millions of it being produced annually within a few miles of London alone; and it has been adopted almost exclusively, by the gardeners of Paris, for cultivation in the open air. Next to the Green Paris Cos, this is the best, the largest, and the longest in running to seed, of all the summer lettuces. It is tender, brittle, and mild flavored, less hardy and a few days later than the Green Paris Cos.

ENDIVE-LEAVED LETTUCE. Trans.

Lactuca intybacea.

The leaves of this species have the form of those of some of the varieties of Endive; whence the name. They are small, pale-green, broad towards the ends, cut and irregularly lobed on the borders. While young, the plants have the appearance of Green Curled Endive.

As it runs to flower much earlier than the Spinach Lettuce, it is less esteemed than that variety. The seeds should be sown thickly, in shallow drills ten or twelve inches apart; and the plants should be cut for use when they are three or four inches high.

PERENNIAL LETTUCE. Vil.

Lactuca perennis.

This species is a native of Europe; and, in habit and duration, is distinct from all others. The leaves are about ten inches long, of a glaucous or sea green color, thick and fleshy, deeply cut or divided on the margin, and spread regularly from the centre of the plant in the form of a rosette. When fully developed, the plant is two feet and a half high; separating into numerous branches, which terminate in large purple flowers.

The seeds, which are of a brownish-black color, are sown in drills fifteen inches apart; and the plants should be thinned to six inches apart in the drills.

The leaves are eaten as salad; but, when so used, they should be blanched, either by earthing up or by tying the plant together. They are also sometimes eaten boiled as Spinach or Endive.

SPINACH LETTUCE. Trans.

Oak-leaved Lettuce. Lactuca quercina.

The leaves of this species are six inches long, pale yellowish-green, lyrate, with obtuse and entire divisions: when fully developed, they somewhat resemble those of the oak, as implied by the name. The plants form no heart, or head; and are never cultivated singly like the Cabbage or Cos lettuces. The leaves are produced in moderate abundance, and are crisp and well flavored.

The seeds should be sown, like those of the Endive-leaved, thickly, in drills; and, when the lower leaves are four or five inches long, they may be cut for use. If not taken off too closely, the plants will afford a second cutting. The seeds are sown early with other spring salads.

* * * * *

MADRAS RADISH.

Raphanus sp.

The roots of the Madras Radish are sometimes eaten while they are quite young and small; but they soon become fibrous, strong flavored, and unfit for use. The plant is generally cultivated for its pods, which sometimes measure ten or twelve inches in length: these are solid, crisp, and tender, and, while young, are used for pickling and for salad; being much superior for these purposes to those of the Common Radish.

When cultivated for its pods, the seeds should be sown in drills two feet apart, and the plants thinned to nine inches in the drills.

* * * * *

MALLOW, CURLED-LEAVED.

Malva crispa.

An annual plant, introduced from Europe, and occasionally found growing spontaneously in the vicinity of gardens where it has been once cultivated. The stem is frequently more than six feet in height; the leaves are nearly five inches in diameter, smooth, and of a rich green color, lobed, and beautifully frilled or curled on the borders; flowers axillary, white, and small; the seeds are somewhat kidney-shaped, of a yellowish-brown color, and retain their powers of germination five years.

Cultivation.—The seeds are sown the last of April or beginning of May, and covered about an inch deep. The plants require much space, and should be grown at least eighteen inches asunder. The best method is to drop a few seeds where the plants are to grow; or to rake in a few seeds sown broadcast, and transplant.

Use.—No part of the plant is considered suitable for food; but the elegantly curled leaves are employed for garnishing desserts.

* * * * *

MUSTARD.

BLACK MUSTARD.

Brown Mustard. Red Mustard. Sinapis nigra.

Black Mustard is a hardy, annual plant, introduced from Europe. In some localities, it grows naturally in great abundance; and is regarded as a troublesome weed, though its seeds furnish the common table mustard. Its stem is four or five feet in height, round, smooth, and branching; the leaves are lobed and toothed on the margin,—the radical or lower ones rough, those of the upper portion of the stalk smooth; the flowers are numerous, rather large, bright-yellow; the pods are erect, somewhat four-sided, and are set closely against the sides of the stalk; the seeds are small, round, brownish-black, and retain their germinative powers many years; nearly eighteen thousand are contained in an ounce.

Propagation and Cultivation.—It is raised from seeds, about four quarts of which will be required for sowing an acre. It is sometimes grown in the vegetable garden, but is generally cultivated in fields for its seeds, which, as before remarked, furnish the common table mustard. The sowing is usually made from the middle of April to the middle of May. After making the surface of the ground fine and smooth, sow broadcast, or thinly in shallow drills fourteen or fifteen inches apart; cultivate during the season in the usual manner; and, in August, the crop will be ready for harvesting. Cut the stalks at the ground before the pods shed their seeds; and spread in a dry, light, and airy situation, till they are sufficiently dried for threshing.

When grown for salad in the vegetable garden, it should be sown, and cut for use, as directed for White Mustard.

"If the seed is covered to the depth of three inches or more, it will lie dormant, and retain its powers of vegetation for ages: from which circumstance, together with the liability of the seed to become shaken out in the harvesting of the crop, such lands as are once employed for the growing of Mustard cannot be fairly cleaned of it for a considerable length of time, and only by judicious fallowing or fallow-cropping, with repeated hoeing and weeding."—Law.

Use.—Besides the use of the flour of the seeds as a condiment, the seed-leaves are used as salad, in the manner of those of the White species; and the young plants, cut to the ground, are used as spring greens, either boiled alone, or mixed with Spinach.

CHINESE OR PEKIN MUSTARD. Vil.

Sinapis Pekinensis.

A hardy annual, introduced from China. Stem four feet high, with remarkably large leaves; the flowers, which are produced in loose, terminal spikes, are yellow and showy; the seeds are small, and retain their vitality five years.

Cultivation.—The seeds are sown in April or May, in shallow drills ten or twelve inches apart. If cultivated for its seeds, the drills should be eighteen inches or two feet apart, and the plants thinned to six or eight inches in the drills.

Use.—The leaves are employed in salads, in the manner of Cress; and they are also sometimes boiled and served as Spinach.

CABBAGE-LEAVED MUSTARD.

Moutarde a feuilles de Chou. Vil. Sinapis sp.

A hardy, annual, Chinese plant, similar in habit to the species last described. Stem from three to four feet high; leaves large, roundish, lobed, and wrinkled; flowers yellow; the seeds are small, reddish-brown or black, and retain their powers of germination a long period.

Cultivation and Use.—This species is cultivated in the same manner, and is used for the same purpose, as the Chinese Mustard.

CURLED MUSTARD.

West-India Cress.

A comparatively small species. Stem two feet and a half high; flowers bright-yellow; seeds small, blackish-brown,—scarcely distinguishable from those of the Black Mustard. The leaves are of medium size, greenish-yellow, broadest near the ends, deeply and finely cut on the borders, and beautifully frilled, or curled: they make an excellent garnish; and, when used as salad, have a pleasant, cress-like flavor.

CUT-LEAVED MUSTARD.

Moutarde lacinee. Vil.

In its general character, this species resembles the Chinese or Pekin Mustard: the leaves, however, are much smaller, and divided quite to the mid-rib.