,,the ,,field ,,and ,,garden ,,vegetables ,,of ,,america2 ,,containing ,,full ,,descriptions ,,of ,,nearly ,,eleven ,,hundred ,,species ,,and ,,varieties2 ,,with ,,directions ,,for ,,propagation1 ,,culture1 ,,and ,,use4 ,,by ,,fearing ,,burr1 ,,jr4 ,,illustrated4 ,,boston3 ,,crosby ,,and ,,nichols1 #aag1 ,,washington ,,street4 #ahfc4 ,entered1 according to ,act of ,congress1 in the year #ahfc1 ,,by ,,fearing ,,burr1 ,,jr41 ,in the ,clerk's office of the ,district ,court of the ,district of ,massachusetts4 ,,boston3 ,,printed ,,by ,,john ,,wilson ,,and ,,son1 #e1 ,,water ,,street 99 99 99 99 99 ,,to ,,hon4 ,,albert ,,fearing1 ,president of the ,hingham ,agricultural and ,horticultural ,society1 ,,whose ,,earnest ,,labors ,,and ,,liberal ,,contributions ,,in ,,the ,,cause ,,of ,,humanity ,,have ,,endeared ,,his ,,name ,,to ,,the ,,aged ,,poor ,,and ,,to ,,orphan ,,children1 ,,and ,,whose ,,active ,,services ,,have ,,exerted ,,so ,,beneficial ,,an ,,influence ,,on ,,agricultural ,,pursuits ,,in ,,his ,,native ,,town1 ,this ,volume is gratefully and respectfully ,dedicated ,,by ,,the ,,author4 99 99 99 99 99 ,,preface4 ,though embracing all the directions necessary for the successful management of a ,vegetable ,garden1 the present volume is offered to the public as a manual or guide to assist in the selection of varieties1 rather than as a treatise on cultivation4 ,through the standard works of ,american authors1 as well as by means of the numerous agricultural and horticultural periodicals of our time1 all information of importance relative to the various methods of propagation and culture1 now in general practice1 can be readily obtained4 ,but1 with regard to the characteristics which distinguish the numerous varieties2 their difference in size1 form1 color1 quality1 and season of perfection2 their hardiness1 productiveness1 and comparative value for cultivation1--these details1 a knowledge of which is important as well to the experienced cultivator as to the beginner1 have heretofore been obtained only through sources scattered and fragmentary4 ,to supply this deficiency in horticultural literature1 ,i have endeavored1 in the following pages1 to give full descriptions of the vegetables common to the gardens of this country4 ,it is not1 however1 presumed that the list is complete1 as many varieties1 perhaps of much excellence1 are comparatively local3 never having been described1 they are1 of course1 little known4 ,neither is the expectation indulged1 that all the descriptions will be found perfect2 though much allowance must be made in this respect for the influence of soil1 locality1 and climate1 as well as for the difference in taste of different individuals4 ,much time1 labor1 and expense have been devoted to secure accuracy of names and synonymes2 the seeds of nearly all of the prominent varieties having been imported both from ,england and ,france1 and planted1 in connection with ,american vegetables of the same name1 with reference to this object alone4 ,the delay and patience required in the preparation of a work like the present may be in some degree appreciated from the fact1 that in order to obtain some comparatively unimportant particular with regard to the foliage1 flower1 fruit1 or seed1 of some obscure and almost unknown plant1 it has been found necessary to import the seed or root2 to plant1 to till1 to watch1 and wait an entire season4 ,though some vegetables have been included which have proved of little value either for the table or for agricultural purposes1 still it is believed such descriptions will be found by no means unimportant2 as a timely knowledge of that which is inferior1 or absolutely worthless1 is often as advantageous as a knowledge of that which is of positive superiority4 ,that the volume may be acceptable to the agriculturist1 seedsman1 and to all who may possess1 cultivate1 or find pleasure in1 a garden1 is the sincere wish of the author4 ,f4 ,b41 ,,jr4 ,,hingham1 ,march1 #ahfc4 ,,acknowledgments4 ,in the preparation of this work1 ,i have received the cheerful co-operation of many esteemed personal friends1 to whom ,i would here express my grateful acknowledgments4 ,for many valuable suggestions with regard to the culture and general management of the ,potato1 as well as for much important information respecting nearly all of our ,american varieties of this vegetable1 ,i am indebted to ,j4 ,f4 ,c4 ,,hyde1 ,esq41 of ,newton1 ,mass42 whose long experience in the production of seedlings1 as well as in the cultivation of established kinds1 will give peculiar value to this portion of the volume4 ,the illustrations1 so excellent and truthful1 are from the pencil of ,mr4 ,,isaac ,,sprague1 of ,cambridge1 ,mass42 whose fine delineations of animal as well as vegetable life have won for him the reputation of being the first of living artists4 ,i am peculiarly indebted to ,rev4 ,e4 ,,porter ,,dyer1 of ,hingham1 for much valuable advice and assistance2 and cannot too fully express my obligations for the unvarying kindness and courteous manner in which repeated1 and perhaps often unseasonable1 requests for aid have been received and granted4 ,my acknowledgments are also due to ,hon4 ,,joseph ,,breck1 author of ,book of ,flowers1 and late ,president of the ,massachusetts ,horticultural ,society2 to ,,charles ,m4 ,,hovey1 ,esq41 editor of ,the ,magazine of ,horticulture1 and ,president of the ,massachusetts ,horticultural ,society2 to ,p4 ,b4 ,,hovey1 ,esq41 nurseryman and seedsman1 of ,cambridge1 ,mass42 and to ,,daniel ,t4 ,,curtis1 ,esq41 seedsman and florist1 and for many years ,chairman of the ,committee on ,vegetables of the ,massachusetts ,horticultural ,society4 ,for information or other very acceptable assistance1 ,i am also indebted to ,rev4 ,,calvin ,,lincoln1 of ,hingham2 ,rev4 ,,john ,l4 ,,russell1 of ,salem1 ,mass42 ,,john ,a4 ,,butler1 ,esq41 of ,chelsea1 ,mass42 ,,edward ,s4 ,,rand1 ,jun41 ,esq41 of ,boston2 ,mr4 ,,austin ,,bronson1 of ,enfield1 ,n4,h42 ,,george ,w4 ,,pratt1 ,esq41 of ,boston2 ,,john ,m4 ,,ives1 ,esq41 of ,salem1 ,mass42 ,mr4 ,,james ,,scott1 of ,hatfield1 ,mass42 ,mr4 ,,alonzo ,,crafts1 of ,whately1 ,mass42 ,mr4 ,,john ,c4 ,,hovey1 of ,cambridge1 ,mass42 ,mr4 ,,isaac ,p4 ,,rand1 of ,dorchester1 ,mass42 ,mr4 ,,george ,,everett1 of ,concord1 ,mass42 and ,,caleb ,,bates1 of ,kingston1 ,mass4 ,from a work entitled ,descriptions des ,plantes ,potagres1 par ,,vilmorin1 ,,andrieux1 et ,,cie41 ,paris2 from ,,charles ,m',,intosh',s excellent ,book of the ,garden2 the ,gardener's ,assistant1 by ,,robert ,,thompson2 ,rogers's ,vegetable ,cultivator2 and ,lawson's ,agriculturist's ,manual1--,i have made liberal extracts2 and lest1 in the course of the volume1 any omission of authority may occur where it should have been accredited1 my indebtedness to the valuable publications above mentioned is here candidly confessed4 ,in adapting directions for cultivation1 prepared for one climate1 or section of country1 to suit that of another quite dissimilar1 so much alteration of the original text has at times been found necessary1 that ,i have not felt at liberty to affix the name of the original writer1 but have simply added the usual marks denoting derivation of authority4 ,,abbreviations ,,and ,,authorities4 ,big4--,plants of ,boston and ,vicinity4 ,by ,,jacob ,,bigelow1 ,m4,d4 ,boston1 #ahdj4 ,bon4 ,jard4--,le ,bon ,jardinier pour l',anne #ahei4 ,par ,a4 ,,boiteau et ,m4 ,,vilmorin4 ,corb4--,the ,american ,gardener4 ,by ,,william ,,corbett4 ,concord1 ,boston1 and ,new ,york1 #ahdb4 ,cot4 ,gard4--,the ,cottage ,gardener4 ,by ,,george ,w4 ,,johnson and ,,robert ,,hogg4 ,weekly4 ,london4 ,count4 ,gent4--,the ,country ,gentleman4 ,by ,,luther ,,tucker and ,,son4 ,weekly4 ,albany1 ,n4,y4 ,de ,cand4--,the ,candolle's ,systema ,naturale4 ,by ,prof4 ,,de ,,candolle4 #b vols4 #hvo4 ,paris1 #ahah1 #ahba4 ,down4--,the ,fruit and ,fruit-trees of ,america4 ,by ,a4 ,j4 ,,downing4 ,revised and corrected by ,,charles ,,downing1 #aheh4 ,gard4 ,chron4--,the ,gardener's ,chronicle4 ,weekly4 ,by ,prof4 ,,lindley4 #ahdd to the present time4 ,gray4--,manual of the ,botany of the ,northern ,united ,states4 ,by ,prof4 ,,asa ,,gray4 ,new ,york1 #aheg4 ,hort4--,the ,horticulturist1 and ,journal of ,art and ,rural ,taste4 ,monthly4 ,by ,p4 ,,barry and ,j4 ,,jay ,,smith4 ,philadelphia4 ,hov4 ,mag4--,the ,magazine of ,horticulture1 ,botany1 and ,rural ,affairs4 ,by ,c4 ,m4 ,,hovey4 ,boston4 ,monthly4 #ahcd to the present time4 ,law4--,the ,agriculturist's ,manual4 ,by ,,peter ,,lawson and ,,son4 ,edinburgh1 #ahcf4 ,lind4--,a ,guide to the ,orchard and ,kitchen ,garden4 ,by ,,george ,,lindley4 ,london1 #ahca4 ,loud4--,encyclopdia of ,gardening4 ,by ,j4 ,c4 ,,loudon4 ,london1 #ahej4 ,loud4--,encyclopdia of ,agriculture4 ,by ,j4 ,c4 ,,loudon4 ,london1 #ahdd4 ,low4--,the ,elements of ,practical ,agriculture4 ,by ,,david ,,low4 ,london1 #ahdc4 ,m',int4--,the ,book of the ,garden4 ,by ,,charles ,m',,intosh4 #b vols4 ,edinburgh and ,london1 #ahee4 ,mill4--,the ,gardener's and ,botanist's ,dictionary4 ,by ,,philip ,,miller4 ,revised by ,prof4 ,,martyn4 ,london1 #ahai4 ,neill4--,neill's ,journal of a ,horticultural ,tour1 c4 #hvo4 ,edinburgh1 #ahbc4 ,new ,am4 ,cyclopdia4--,new ,american ,cyclopdia4 ,d4 ,,appleton ,co41 ,new ,york4 #af vols4 royal #hvo4 #aheg to #ahfc4 ,rog4--,the ,vegetable ,cultivator4 ,by ,,john ,,rogers4 ,london1 #ahea4 ,thomp4--,the ,gardener's ,assistant4 ,by ,,robert ,,thompson4 ,trans4--,the ,transactions of the ,london ,horticultural ,society4 ,commenced #ahae1 and continued at intervals to the present time4 ,vil4--,description des ,plantes ,potagres4 ,par ,,vilmorin1 ,,andrieux1 et ,,cie4 ,paris1 #ahef4 99 99 99 99 99 ,,contents4 ,,chap4 ,i4--,esculent ,roots4 ,the ,beet4 ,carrot4 ,chervil1 ,turnip-rooted4 ,chinese ,potato1 or ,japanese ,yam4 ,chufa1 or ,earth ,almond4 ,german ,rampion4 ,jerusalem ,artichoke4 ,kohl ,rabi4 ,oxalis1 ,tuberous4 ,oxalis1 ,deppe's4 ,parsnip4 ,potato4 ,radish4 ,rampion4 ,swede or ,ruta-baga ,turnip4 ,salsify1 or ,oyster ,plant4 ,scolymus4 ,scorzonera4 ,skirret4 ,sweet ,potato4 ,tuberous-rooted ,chickling ,vetch4 ,tuberous-rooted ,tropolum4 ,turnip4 #a-aba ,,chap4 ,,ii4--,alliaceous ,plants4 ,the ,cive4 ,garlic4 ,leek4 ,onion4 ,rocambole4 ,shallot4 ,welsh ,onion4 #abb-adh ,,chap4 ,,iii4--,asparaginous ,plants4 ,the ,artichoke4 ,asparagus4 ,cardoon4 ,hop4 ,oosung4 ,phytolacca4 #adi-afi ,,chap4 ,,iv4--,cucurbitaceous ,plants4 ,the ,cucumber4 ,egyptian ,cucumber4 ,globe ,cucumber4 ,gourd1 or ,calabash4 ,the ,melon4 ,musk-melon4 ,persian ,melons4 ,water-melon4 ,papanjay1 or ,sponge ,cucumber4 ,prickly-fruited ,gherkin4 ,pumpkin4 ,snake ,cucumber4 ,squash4 #agj-bbh ,,chap4 ,v4--,brassicaceous ,plants4 ,borecole1 or ,kale4 ,broccoli4 ,brussels ,sprouts4 ,cabbage4 ,cauliflower4 ,colewort4 ,couve ,tronchuda1 or ,portugal ,cabbage4 ,pak-,chi4 ,pe-,tsai1 or ,chinese ,cabbage4 ,savoy4 ,sea-kale4 #bbi-bhf ,,chap4 ,,vi4--,spinaceous ,plants4 ,amaranthus4 ,black ,nightshade4 ,leaf-beet1 or ,swiss ,chard4 ,malabar ,nightshade4 ,nettle4 ,new-,zealand ,spinach4 ,orach4 ,patience ,dock4 ,quinoa4 ,sea-beet4 ,shepherd's ,purse4 ,sorrel4 ,spinach4 ,wild or ,perennial ,spinach4 #bhg-cad ,,chap4 ,,vii4--,salad ,plants4 ,alexanders4 ,brook-lime4 ,buckshorn ,plantain4 ,burnet4 ,caterpillar4 ,celery4 ,celeriac1 or ,turnip-rooted ,celery4 ,chervil4 ,chiccory1 or ,succory4 ,corchorus4 ,corn ,salad4 ,cress1 or ,peppergrass4 ,cuckoo ,flower4 ,dandelion4 ,endive4 ,horse-radish4 ,lettuce4 ,madras ,radish4 ,mallow1 ,curled-leaf4 ,mustard4 ,nasturtium4 ,garden ,picridium4 ,purslain4 ,rape4 ,roquette1 or ,rocket4 ,samphire4 ,scurvy-grass4 ,snails4 ,sweet-scented ,chervil1 or ,sweet ,cicely4 ,tarragon4 ,valeriana4 ,water-cress4 ,winter-cress1 or ,yellow ,rocket4 ,wood-sorrel4 ,worms4 #cae-dje ,,chap4 ,,viii4--,oleraceous ,plants4 ,angelica4 ,anise4 ,balm4 ,basil4 ,borage4 ,caraway4 ,clary4 ,coriander4 ,costmary4 ,cumin4 ,dill4 ,fennel4 ,lavender4 ,lovage4 ,marigold4 ,marjoram4 ,nigella4 ,parsley4 ,peppermint4 ,rosemary4 ,sage4 ,savory4 ,spearmint4 ,tansy4 ,thyme4 #djf-ddi ,,chap4 ,,ix4--,leguminous ,plants4 ,american ,garden-bean4 ,asparagus-bean4 ,lima ,bean4 ,scarlet-runner4 ,sieva4 ,chick-pea4 ,chickling ,vetch4 ,english ,bean4 ,lentil4 ,lupine4 ,pea4 ,pea-nut4 ,vetch1 or ,tare4 ,winged ,pea4 #dej-efj ,,chap4 ,x4--,medicinal ,plants4 ,bene-plant4 ,camomile4 ,coltsfoot4 ,elecampane4 ,hoarhound4 ,hyssop4 ,licorice4 ,pennyroyal4 ,poppy4 ,palmate-leaved or ,turkey ,rhubarb4 ,rue4 ,saffron4 ,southernwood4 ,wormwood4 #efa-egh ,,chap4 ,,xi4--,mushrooms1 or ,esculent ,fungi4 ,agaricus4 ,boletus4 ,clavaria4 ,morchella1 or ,morel4 ,tuber1 or ,truffle4 #egi-eia ,,chap4 ,,xii4--,miscellaneous ,vegetables4 ,alkekengi1 or ,ground ,cherry4 ,corn4 ,egg-plant4 ,martynia4 ,oil ,radish4 ,okra1 or ,gumbo4 ,pepper4 ,rhubarb1 or ,pie-plant4 ,sunflower4 ,tobacco4 ,tomato4 #eib-feb ,,index #fee ,,field ,,and ,,garden ,,vegetables4 ,,chapter ,i4 ,,esculent ,,roots4 ,the ,beet4 ,carrot4 ,chervil1 ,turnip-rooted4 ,chinese ,potato1 or ,japanese ,yam4 ,chufa1 or ,earth ,almond4 ,german ,rampion4 ,jerusalem ,artichoke4 ,kohl ,rabi4 ,oxalis1 ,tuberous4 ,oxalis1 ,deppes4 ,parsnip4 ,potato4 ,radish4 ,rampion4 ,swede1 or ,ruta-baga ,turnip4 ,salsify1 or ,oyster ,plant4 ,scolymus4 ,scorzonera4 ,skirret4 ,sweet ,potato4 ,tuberous-rooted ,chickling ,vetch4 ,tuberous-rooted ,tropolum4 ,turnip4 ,,the ,,beet4 ,beta vulgaris4 ,the ,common ,beet1 sometimes termed the ,red ,beet1 is a half-hardy biennial plant2 and is cultivated for its large1 succulent1 sweet1 and tender roots4 ,these attain their full size during the first year1 but will not survive the winter in the open ground4 ,the seed is produced the second year2 after the ripening of which1 the plant perishes4 ,when fully developed1 the beet-plant rises about four feet in height1 with an angular1 channelled stem2 long1 slender branches2 and large1 oblong1 smooth1 thick1 and fleshy leaves4 ,the flowers are small1 green1 and are either sessile1 or produced on very short peduncles4 ,the calyxes1 before maturity1 are soft and fleshy2 when ripe1 hard and wood-like in texture4 ,these calyxes1 which are formed in small1 united1 rounded groups1 or clusters1 are of a brownish color1 and about one-fourth of an inch in diameter2 the size1 however1 as well as depth of color1 varying1 to some extent1 in the different varieties4 ,each of these clusters of dried calyxes contains from two to four of the true seeds1 which are quite small1 smooth1 kidney-shaped1 and of a deep reddish-brown color4 ,these dried clusters1 or groups1 are usually recognized as the seeds2 about fifteen hundred of which will weigh one ounce4 ,they retain their vitality from seven to ten years4 ,soil and ,fertilizers4--,the soil best adapted to the beet is a deep1 light1 well-enriched1 sandy loam4 ,when grown on thin1 gravelly soil1 the roots are generally tough and fibrous2 and when cultivated in cold1 wet1 clayey localities1 they are often coarse1 watery1 and insipid1 worthless for the table1 and comparatively of little value for agricultural purposes4 ,a well-digested compost1 formed of barnyard manure1 loam and salt1 makes the best fertilizer4 ,where this is not to be obtained1 guano1 superphosphate of lime1 or bone-dust1 may be employed advantageously as a substitute4 ,wood-ashes1 raked or harrowed in just previous to sowing the seed1 make an excellent surface-dressing1 as they not only prevent the depredations of insects1 but give strength and vigor to the young plants4 ,the application of coarse1 undigested1 strawy manure1 tends to the production of forked and misshapen roots1 and should be avoided4 ,propagation and ,culture4--,beets are always raised from seed4 ,for early use1 sowings are sometimes made in ,november2 but the general practice is to sow the seed in ,april1 as soon as the frost is out of the ground1 or as soon as the soil can be worked4 ,for use in autumn1 the seed should be sown about the middle or #bjth of ,may2 and1 for the winter supply1 from the first to the middle of ,june4 ,lay out the ground in beds five or six feet in width1 and of a length proportionate to the supply required2 spade or fork the soil deeply and thoroughly over2 rake the surface smooth and even2 and draw the drills across the bed1 fourteen inches apart1 and about an inch and a half in depth4 ,sow the seeds thickly enough to secure a plant for every two or three inches1 and cover to the depth of the drills4 ,should the weather be warm and wet1 the young plants will appear in seven or eight days4 ,when they are two inches in height1 they should be thinned to five or six inches apart2 extracting the weaker1 and filling vacant spaces by transplanting4 ,the surplus plants will be found an excellent substitute for spinach1 if cooked and served in like manner4 ,the afterculture consists simply in keeping the plants free from weeds1 and the earth in the spaces between the rows loose and open by frequent hoeings4 ,mr4 ,thompson states that the drills for the smaller varieties should be about sixteen inches apart1 and the plants should be thinned out to nine inches apart in the rows4 ,the large sorts may have eighteen inches between the rows1 but still not more than nine inches from plant to plant in the row4 ,when large-sized roots are desired1 the rows may be eighteen inches or two feet apart1 and the plants twelve or fifteen inches distant from each other in the rows4 ,but large roots are not the best for the table2 and it is better to have two medium-sized roots1 grown at nine inches apart1 than one of perhaps double the size from twice the space4 ,as a square foot of ground should afford plenty of nourishment to produce a root large enough for the table1 the area for each plant may1 therefore1 be limited to that extent4 ,if the rows are sixteen inches apart1 and the plants thinned to nine inches in the row1 each plant will have a space equal to a square foot4 ,such1 of course1 would also be the case if the rows were twelve inches apart1 and the plants the same distance from each other in the row4 ,but it is preferable to allow a greater space between the rows than between the plants in the row3 for1 by this arrangement1 the leaves have better scope to grow to each side1 and the plants so situated grow better than those which have an equal but rather limited space in all directions2 whilst the ground can also be more easily stirred1 and kept clean4 ,taking the ,crop4--,roots1 from the first sowings1 will be ready for use early in ,july2 from which time1 until ,october1 the table may be supplied directly from the garden4 ,they should be drawn as fast as they attain a size fit for use2 which will allow more time and space for the development of those remaining4 ,for winter use1 the roots must be taken up before the occurrence of heavy frosts1 as severe cold not only greatly impairs their quality1 but causes them to decay at the crown4 ,remove the leaves1 being careful not to cut or bruise the crown2 spread the roots in the sun a few hours to dry2 pack them in sand or earth slightly moist2 and place in the cellar1 out of reach of frost1 for the winter4 ,the ,london market-gardeners winter their beets in large sheds1 stored in moderately damp mould1 and banked up with straw4 ,mr4 ,cuthill states that it is a mistake to pack them in dry sand or earth for the winter2 and that the same may be said of parsnips1 carrots1 salsify1 scorzonera1 and similar roots4 ,the object here is1 that the moist soil may not draw the natural sap out of the roots so readily as dry sand would do2 and hence they retain their fresh1 plump appearance1 and their tenderness and color are better preserved4 ,in taking up the roots1 the greatest care must be exercised that they are neither cut1 broken1 wounded on the skin1 nor any of the fibres removed2 and1 when the small-leaved varieties are grown1 few1 if any1 of the leaves should be cut off4--,m',int4 ,if harvested before receiving injury from cold1 and properly packed1 they will retain1 in a good degree1 their freshness and sweetness until the new crop is suitable for use4 ,seed4--,to raise seed1 select smooth and well-developed roots having the form1 size1 and color by which the pure variety is distinguished2 and1 in ,april1 transplant them eighteen inches or two feet apart1 sinking the crowns to a level with the surface of the ground4 ,as the stalks increase in height1 tie them to stakes for support4 ,the plants will blossom in ,june and ,july1 and the seeds will ripen in ,august4 ,in harvesting1 cut off the plants near the ground1 and spread them in a light and airy situation till they are sufficiently dried for threshing1 or stripping off the seeds2 after which the seeds should be exposed1 to evaporate any remaining moisture4 ,an ounce of seed will sow from one hundred to one hundred and fifty feet of drill1 according to the size of the variety2 and about four pounds will be required for one acre4 ,use4--,the roots are the parts generally used1 and are boiled1 stewed1 and also eaten cold1 sliced in vinegar and oil4 ,they enter into mixed salads1 and are much used for garnishing2 and1 for all these purposes1 the deeper colored they are1 the more they are appreciated4 ,some1 however1 it ought to be noticed1 prefer them of a bright-red color2 but all must be of fine quality in fibre1 solid1 and of uniform color4 ,the roots are also eaten cut into thin slices1 and baked in an oven4 ,dried1 roasted1 and ground1 they are sometimes mixed with coffee1 and are also much employed as a pickle4 ,mixed with dough1 they make a wholesome bread2 but1 for this purpose1 the white or yellow rooted sorts are preferred4 ,the roots of all the varieties are better baked than boiled4--,m',int4 ,the young plants make an excellent substitute for spinach2 and the leaves of some of the kinds1 boiled when nearly full grown1 and served as greens1 are tender and well-flavored4 ,some of the larger varieties are remarkably productive1 and are extensively cultivated for agricultural purposes4 ,from a single acre of land in good condition1 thirty or forty tons are frequently harvested2 and exceptional crops are recorded of fifty1 and even sixty tons4 ,in ,france1 the ,white ,sugar-beet is largely employed for the manufacture of sugar1--the amount produced during one year being estimated to exceed that annually made from the sugar-cane in the ,state of ,louisiana4 ,for sheep1 dairy-stock1 and the fattening of cattle1 experience has proved the beet to be at once healthful1 nutritious1 and economical4 ,varieties4--,the varieties are quite numerous1 and vary to a considerable extent in size1 form1 color1 and quality4 ,they are obtained by crossing1 or by the intermixture of one kind with another4 ,this often occurs naturally when two or more varieties are allowed to run to seed in close proximity1 but is sometimes performed artificially by transferring the pollen from the flower of a particular variety to the stigma of the flower of another4 ,the kinds now in cultivation are as follows2 viz43-- ,,bark-,,skinned4 ,vil4 ,oak ,bark-skinned4 ,illustration3 ,bark-skinned ,beet4 ,root produced entirely within the earth1 broadest near the crown1 and thence tapering regularly to a point2 average specimens measuring four inches in their greatest diameter1 and about one foot in depth4 ,skin dark brown1 thick1 hard1 and wrinkled1 or striated1 sometimes reticulated or netted1 much resembling the bark of some descriptions of trees2 whence the name4 ,flesh very deep purplish-red1 circled1 and rayed with paler red1 fine-grained1 sugary1 and tender4 ,leaves numerous1 spreading1 bright green1 slightly stained with red2 the leaf-stems and nerves bright purplish-red4 ,an early and comparatively new ,french variety1 of fine flavor1 excellent for summer use1 and1 if sown as late as the second week in ,june1 equally valuable for the table during winter4 ,not recommended for field culture4 ,sow in rows fourteen inches apart1 and thin to six inches apart in the rows4 ,,barrott',s ,,new ,,crimson4 ,thomp4 ,root similar in form to the ,castelnaudary1 but somewhat larger2 smooth and regular1 and not apt to fork4 ,flesh dark crimson1 fine-grained and tender4 ,leaf-stalks yellow4 ,,bassano4 ,early ,flat ,bassano4 ,turnip-rooted ,bassano4 ,rouge ,plate de ,bassano4 ,vil4 ,bulb flattened2 six or seven inches in diameter by three or four inches in depth2 not very regular or symmetrical1 but often somewhat ribbed1 and terminating in a very small1 slender tap-root4 ,skin of fine texture2 brown above ground2 below the surface1 clear rose-red4 ,flesh white1 circled or zoned with bright pink2 not very close-grained1 but very sugary and well-flavored4 ,leaves numerous1 erect1 of a lively green color1 forming many separate groups1 or tufts1 covering the entire top1 or crown1 of the root4 ,leaf-stems short1 greenish-white1 washed or stained with rose4 ,an ,italian variety1 generally considered the earliest of garden-beets1 being from seven to ten days earlier than the ,early ,blood ,turnip-rooted4 ,the flesh1 although much coarser than that of many other sorts1 is tender1 sweet1 and of good quality4 ,roots from early sowings are1 however1 not suited for winter use2 as1 when overgrown1 they almost invariably become too tough1 coarse1 and fibrous for table use4 ,to have them in perfection during winter1 the seed should not be sown till near the close of ,june4 ,in moist1 favorable seasons1 it succeeds well in comparatively poor1 thin soil4 ,cultivate and preserve as directed for the ,early ,turnip-rooted4 ,,cattell',s ,,dwarf ,,blood4 ,root small1 regularly tapering4 ,flesh deep blood-red4 ,leaves small1 bright red1 spreading1 or inclined to grow horizontally4 ,quality good1--similar to that of the ,red ,castelnaudary2 which variety it much resembles in its general character4 ,on account of its small size1 it requires little space1 and may be grown in rows twelve inches apart4 ,,cow-,,horn ,,mangel ,,wurzel4 ,vil4 ,serpent-like ,beet4 ,cow-horn ,scarcity4 ,a sub-variety of the ,mangel ,wurzel1 producing its roots almost entirely above ground2 only a small portion growing within the earth4 ,root long and slender1 two feet and a half in length1 and nearly three inches in diameter at its broadest part2 often grooved or furrowed lengthwise1 and almost invariably bent and distorted1--the effect either of the wind1 or of the weight of its foliage4 ,flesh greenish white1 circled with red at the centre4 ,leaves of medium size1 green1 erect2 the leaf-stems and nerves pale red or rose color4 ,it derives its different names from its various contorted forms2 sometimes resembling a horn1 and often assuming a shape not unlike that of a serpent4 ,the variety is much esteemed and extensively cultivated in some parts of ,europe1 although less productive than the ,white ,sugar or ,long ,red ,mangel ,wurzel4 ,,early ,,mangel ,,wurzel4 ,early ,scarcity4 ,disette ,htive4 ,vil4 ,aside from its smaller size1 this variety much resembles the ,common ,red ,mangel ,wurzel4 ,root contracted towards the crown1 which rises two or three inches above the surface of the soil1 and tapering within the earth to a regular cone4 ,skin purplish rose1 deeper colored than that of the last named4 ,flesh white1 circled or zoned with pale red4 ,leaves spreading1 green2 the leaf-stems rose-colored4 ,it is remarkable for the regular and symmetrical form of its roots1 which grow rapidly1 and1 if pulled while young1 are tender1 very sweet1 and well flavored4 ,planted the last of ,june1 it makes a table-beet of more than average quality for winter use4 ,when sown early1 it attains a comparatively large size1 and should have a space of twenty inches between the rows2 but1 when sown late1 fifteen inches between the rows1 and six inches between the plants in the rows1 will afford ample space for their development4 ,,early ,,blood ,,turnip-,,rooted4 ,early ,turnip ,beet4 ,illustration3 ,early ,blood ,turnip-rooted ,the roots of this familiar variety are produced almost entirely within the earth1 and measure1 when of average size1 from four inches to four and a half in depth1 and about four inches in diameter4 ,form turbinate1 flattened1 smooth1 and symmetrical4 ,neck small1 tap-root very slender1 and regularly tapering4 ,skin deep purplish-red4 ,flesh deep blood-red1 sometimes circled and rayed with paler red1 remarkably sweet and tender4 ,leaves erect1 not very numerous1 and of a deep-red color1 sometimes inclining to green2 but the stems and nerves always of a deep brilliant red4 ,the ,early ,blood ,turnip ,beet succeeds well from ,canada to the ,gulf of ,mexico2 and in almost every section of the ,united ,states is more esteemed1 and more generally cultivated for early use1 than any other variety4 ,among market-gardeners1 it is the most popular of the summer beets4 ,it makes a rapid growth1 comes early to the table1 and1 when sown late1 keeps well1 and is nearly as valuable for use in winter as in summer and autumn4 ,in common with most of the table sorts1 the turnip-rooted beets are much sweeter and more tender if pulled before they are fully grown2 and consequently1 to have a continued supply in their greatest perfection1 sowings should be made from the beginning of ,april to the last of ,june1 at intervals of two or three weeks4 ,the roots1 especially those intended for seed1 should be harvested before severe frosts1 as they are liable to decay when frozen at the crown1 or even chilled4 ,sow in drills fourteen inches apart2 and1 when two inches in height1 thin out the plants to six inches apart in the drills4 ,an acre of land in good cultivation will yield from seven to eight hundred bushels4 ,,german ,,red ,,mangel ,,wurzel4 ,disette d',allemagne4 ,vil4 ,an improved variety of the ,long ,red ,mangel ,wurzel1 almost regularly cylindrical1 and terminating at the lower extremity in an obtuse cone4 ,it grows much out of ground1 the neck or crown is comparatively small1 it is rarely forked or deformed by small side roots1 and is generally much neater and more regular than the ,long ,red4 ,size very large2 well-developed specimens measuring from eighteen to twenty inches in length1 and seven or eight inches in diameter4 ,flesh white1 with red zones or rings2 more colored than that of the last named4 ,leaves erect1 green2 the stems and nerves washed or stained with rose-red4 ,for agricultural purposes1 this variety is superior to the ,long ,red1 as it is larger1 more productive1 and more easily harvested4 ,,german ,,yellow ,,mangel ,,wurzel4 ,green ,mangel ,wurzel4 ,jaune d',allemagne4 ,vil4 ,root produced half above ground1 nearly cylindrical for two-thirds its length1 terminating rather bluntly1 and often branched or deformed by small side-roots4 ,size large2 when well grown1 measuring sixteen or eighteen inches deep1 six or seven inches in diameter1 and weighing from twelve to fifteen pounds4 ,skin above ground1 greenish-brown2 below1 yellow4 ,flesh white1 occasionally zoned or marked with yellow4 ,leaves of medium size1 rather numerous1 erect1 very pale1 or yellowish green2 the stems and ribs light green4 ,while young and small1 the roots are tender and well-flavored2 but this is a field rather than a table beet4 ,in point of productiveness1 it differs little from the ,common ,long ,red1 and should be cultivated as directed for that variety4 ,,half ,,long ,,blood4 ,dwarf ,blood4 ,fine ,dwarf ,red4 ,early ,half ,long ,blood4 ,rouge ,nain4 ,vil4 ,illustration3 ,half ,long ,blood4 ,root produced within the earth1 of medium size1 or rather small2 usually measuring about three inches in thickness near the crown1 and tapering regularly to a point2 the length being ten or twelve inches4 ,skin smooth1 very deep purplish-red4 ,flesh deep blood-red1 circled and rayed with paler red1 remarkably fine grained1 of firm texture1 and very sugary4 ,leaves small1 bright red1 blistered on the surface1 and spreading horizontally4 ,leaf-stems short4 ,an excellent1 half-early1 garden variety1 sweet1 and well flavored1 a good keeper1 and by many considered very superior to the ,common ,long ,blood4 ,when full grown1 it is still tender and fine-grained1 and much less stringy and fibrous than the last named1 at an equally advanced stage of growth4 ,it may be classed as one of the best table-beets1 and is well worthy cultivation4 ,,improved ,,long ,,blood4 ,long ,smooth ,blood4 ,this is an improved variety of the ,common ,long ,blood1 attaining a much larger size1 and differing in its form1 and manner of growth4 ,when matured in good soil1 its length is from eighteen inches to two feet2 and its diameter1 which is retained for more than half its length1 is from four to five inches4 ,it is seldom very symmetrical in its form2 for1 though it has but few straggling side-roots1 it is almost invariably bent and distorted4 ,skin smooth1 very deep or blackish purple4 ,flesh dark blood-red1 sweet1 tender1 and fine grained1 while the root is young and small1 but liable to be tough and fibrous when full grown4 ,leaves small1 erect-red1 and not very numerous4 ,leaf-stems blood-red4 ,this beet1 like the ,common ,long ,blood1 is a popular winter sort1 retaining its color well when boiled4 ,it is of larger size than the last named1 grows more above the surface of the ground1 and has fewer fibrous and accidental small side-roots4 ,while young1 it compares favorably with the old variety2 but1 when full grown1 can hardly be said to be much superior4 ,to have the variety in its greatest perfection for winter use1 the seed should not be sown before the #ajth of ,june2 as the roots of this1 as well as those of nearly all the table-varieties1 are much more tender and succulent when very rapidly grown1 and of about two-thirds their full size4 ,sow in drills fifteen inches apart1 and thin to eight inches apart in the drills2 or sow on ridges eighteen inches apart4 ,,long ,,blood4 ,common ,long ,blood4 ,the roots of this familiar variety are long1 tapering1 and comparatively slender2 the size varying according to the depth and richness of the soil4 ,skin dark purple1 sometimes purplish-black4 ,flesh deep blood-red1 very fine grained and sugary1 retaining its color well after being boiled4 ,leaves rather numerous1 of medium size1 erect1 deep purplish-red2 the leaf-stems blood-red4 ,one of the most popular of winter beets2 but1 for late keeping1 the seed should not be sown before the middle of ,june1 as the roots1 when large1 are frequently tough and fibrous4 ,the ,improved ,long ,blood is a variety of this1 and has1 to a considerable extent1 superseded it in the vegetable garden2 rather1 it would seem1 on account of its greater size1 than from any real superiority as respects its quality or keeping properties4 ,,long ,,red ,,mangel ,,wurzel4 ,red ,mangel ,wurzel4 ,marbled ,field ,beet4 ,law4 ,root fusiform1 contracted at the crown1 which1 in the genuine variety1 rises six or eight inches above the surface of the ground4 ,size large1 when grown in good soil2 often measuring eighteen inches in length1 and six or seven inches in diameter4 ,skin below ground purplish-rose2 brownish-red where exposed to the air and light4 ,leaves green2 the stems and nerves washed or stained with rose-red4 ,flesh white1 zoned and clouded with different shades of red4 ,the ,long ,red ,mangel ,wurzel is hardy1 keeps well1 grows rapidly1 is very productive1 and in this country is more generally cultivated for agricultural purposes than any other variety4 ,according to ,lawson1 the marbled or mixed color of its flesh seems particularly liable to vary3 in some specimens1 it is almost of a uniform red2 while1 in others1 the red is scarcely1 and often not at all1 perceptible4 ,these variations in color are1 however1 of no importance as respects the quality of the roots4 ,the seed may be sown from the middle of ,april to the last of ,may4 ,if sown in drills1 they should be at least eighteen inches apart1 and the plants should be thinned to ten inches in the drills4 ,if sown on ridges1 the sowing should be made in double rows2 the ridges being three and a half or four feet apart1 and the rows fifteen inches apart4 ,the yield varies with the quality of the soil and the state of cultivation2 thirty and thirty-five tons being frequently harvested from an acre4 ,while young1 the roots are tender and well-flavored1 and are sometimes employed for table use4 ,,long ,,white ,,green-,,top ,,mangel ,,wurzel4 ,green-top ,white ,sugar4 ,long ,white ,mangel ,wurzel4 ,disette ,blanche ,collet ,verte4 ,vil4 ,an improved variety of the ,white ,sugar ,beet4 ,root produced much above ground1 and of very large size2 if well grown1 measuring nearly six inches in diameter1 and eighteen inches in depth1--the diameter often retained for nearly two-thirds the length4 ,skin green1 where exposed to light and air2 below ground1 white4 ,flesh white4 ,leaves green1 rather large1 and not so numerous as those of the ,white ,sugar4 ,very productive1 and superior to the last named for agricultural purposes2 the quality being equally good1 and the yield much greater4 ,,long ,,yellow ,,mangel ,,wurzel4 ,jaune ,grosse4 ,vil4 ,illustration3 ,long ,yellow ,mangel ,wurzel4 ,root somewhat fusiform1 contracted towards the crown1 which rises six or eight inches above the surface of the ground4 ,size remarkably large2 when grown in deep rich soil1 often measuring twenty inches in length1 and five or six inches in thickness4 ,skin yellow1 bordering on orange-color4 ,flesh pale yellow1 zoned or circled with white1 not close-grained1 but sugary4 ,leaves comparatively large1 pale green2 the stems and nerves yellow2 the nerves paler4 ,the variety is one of the most productive of the field-beets2 but the roots are neither smooth nor symmetrical1 a majority being forked or much branched4 ,in the vicinity of ,paris1 it is extensively cultivated1 and is much esteemed by dairy farmers on account of the rich color which it imparts to milk when fed to dairy-stock4 ,compared with the ,german ,yellow1 the roots of this variety are longer1 not so thick1 more tapering2 and the flesh is of a much deeper color4 ,it has also larger foliage4 ,,pine-,,apple ,,short-,,top4 ,hov4 ,mag4 ,root of medium size1 fusiform4 ,skin deep purplish-red4 ,flesh very deep blood-red1 fine-grained1 as sweet as the ,bassano1 tender1 and of excellent quality for table use4 ,leaves very short and few in number1 reddish-green2 leaf-stems and nerves blood-red4 ,in its foliage1 as well as in the color of the root1 it strongly resembles some of the ,long ,blood varieties2 but it is not so large1 is much finer in texture1 and superior in flavor4 ,it is strictly a garden or table beet1 and1 whether for fall or winter use1 is well deserving of cultivation4 ,,red ,,castelnaudary4 ,trans4 ,this beet derives its name from a town in the province of ,languedoc in ,france1 where the soil is particularly adapted to the growth of these vegetables1 and where this variety1 which is so much esteemed in ,france for its nut-like flavor1 was originally produced4 ,the roots grow within the earth4 ,the leaves are thickly clustered around the crown1 spreading on the ground4 ,the longest of the leaf-stems do not exceed three inches3 these and the veins of the leaves are quite purple1 whilst the leaves themselves are green1 with only a slight stain of purple4 ,the root is little more than two inches in diameter at the top1 tapering gradually to the length of nine inches4 ,the flesh1 which is of a deep purple1 and exhibits dark rings1 preserves its fine color when boiled1 is very tender and sweet1 and presents a delicate appearance when cut in slices4 ,being small in its whole habit1 it occupies but little space in the ground1 and may be sown closer than other varieties usually are4 ,not generally known or much cultivated in this country4 ,,red ,,globe ,,mangel ,,wurzel4 ,betterave ,globe ,rouge4 ,vil4 ,root nearly spherical1 but tapering to pear-shaped at the base2 nearly one-third produced above ground4 ,size large2 well-grown specimens measuring seven or eight inches in diameter1 and nine or ten inches in depth4 ,skin smooth1 and of a rich purplish rose-color below ground2 brown above the surface1 where exposed to the sun4 ,flesh white1 rarely circled1 with rose-red4 ,leaves pale green1 or yellowish green2 the stems and ribs or nerves sometimes veined with red4 ,this variety is productive1 keeps well1 and1 like the ,yellow ,globe1 is well adapted to hard and shallow soils4 ,it is usually cultivated for agricultural purposes1 although the yield is comparatively less than that of the last named4 ,in moist soils1 the ,yellow ,globe succeeds best2 and1 as its quality is considered superior1 it is now more generally cultivated than the ,red4 ,,white ,,globe ,,mangel ,,wurzel4 ,a sub-variety of the ,yellow and ,red ,globe1 which1 in form and manner of growth1 it much resembles4 ,skin above ground1 green2 below1 white4 ,leaves green4 ,flesh white and sugary2 but1 like the foregoing sorts1 not fine grained1 or suited for table use4 ,productive1 easily harvested1 excellent and profitable for farm purposes1 and remarkably well adapted for cultivation in hard1 shallow soil4 ,,white ,,sugar4 ,white ,silesian4 ,betterave ,blanche4 ,vil4 ,illustration3 ,white ,sugar ,beet4 ,root fusiform1 sixteen inches in length1 six or seven inches in its greatest diameter1 contracted towards the crown1 thickest just below the surface of the soil1 but nearly retaining its size for half the depth1 and thence tapering regularly to a point4 ,skin white1 washed with green or rose-red at the crown4 ,flesh white1 crisp1 and very sugary4 ,leaves green2 the leaf-stems clear green1 or green stained with light red1 according to the variety4 ,the ,white ,sugar ,beet is quite extensively grown in this country1 and is employed almost exclusively as feed for stock2 although the young roots are sweet1 tender1 and well flavored1 and in all respects superior for the table to many garden varieties4 ,in ,france1 it is largely cultivated for the manufacture of sugar and for distillation4 ,of the two sub-varieties1 some cultivators prefer the ,green-top2 others1 the ,rose-colored or ,red-top4 ,the latter is the larger1 more productive1 and the better keeper2 but the former is the more sugary4 ,it is1 however1 very difficult to preserve the varieties in a pure state2 much of the seed usually sown containing1 in some degree1 a mixture of both4 ,it is cultivated in all respects as the ,long ,red ,mangel ,wurzel1 and the yield per acre varies from twenty to thirty tons4 ,,white ,,turnip-,,rooted4 ,a variety of the ,early ,turnip-rooted ,blood1 with green leaves and white flesh2 the size and form of the root1 and season of maturity1 being nearly the same4 ,quality tender1 sweet1 and well flavored2 but1 on account of its color1 not so marketable as the last named4 ,,wyatt',s ,,dark ,,crimson4 ,whyte's ,dark ,crimson4 ,rouge de ,whyte4 ,vil4 ,root sixteen inches long1 five inches in diameter1 fusiform1 and somewhat angular in consequence of broad and shallow longitudinal furrows or depressions4 ,crown conical1 brownish4 ,skin smooth1 slate-black4 ,flesh very deep purplish-red1 circled and rayed with yet deeper shades of red1 very fine-grained1 and remarkably sugary4 ,leaves deep red1 shaded with brownish-red3 those of the centre1 erect2 those of the outside1 spreading or horizontal4 ,the variety is not early1 but of fine quality2 keeps remarkably well1 and is particularly recommended for cultivation for winter and spring use4 ,much esteemed in ,england4 ,,yellow ,,castelnaudary4 ,trans4 ,vil4 ,root produced within the earth1 broadest at the crown1 where its diameter is nearly three inches1 and tapering gradually to a point2 the length being about eight inches4 ,skin orange-yellow4 ,flesh clear yellow1 with paler zones or rings4 ,leaves spreading1 those on the outside being on stems about four inches in length2 the inner ones are shorter1 numerous1 of a dark-green color1 and rather waved on the edges3 the leaf-stems are green1 rather than yellow4 ,an excellent table-beet1 being tender1 yet firm1 and very sweet when boiled1 although its color is not so agreeable to the eye4 ,,yellow ,,globe ,,mangel ,,wurzel4 ,betterave ,jaune ,globe4 ,vil4 ,illustration3 ,yellow ,globe ,mangel ,wurzel4 ,this is a globular-formed beet1 measuring about ten inches in diameter1 and weighing ten or twelve pounds2 about one-half of the root growing above ground4 ,skin yellow1 where it is covered by the soil2 and yellowish-brown above the surface1 where exposed to light and air4 ,flesh white1 zoned or marked with yellow1 close-grained and sugary4 ,leaves not large or numerous1 rather erect1 green2 the stems and ribs paler1 and sometimes yellowish4 ,the ,yellow ,globe is one of the most productive of all the varieties2 and1 though not adapted to table use1 is particularly excellent for stock of all descriptions1 as the roots are not only remarkably sugary1 but contain a considerable portion of albumen4 ,it retains its soundness and freshness till the season has far advanced1 does not sprout so early in spring as many others1 and is especially adapted for cultivation in hard1 shallow soil4 ,the yield varies from thirty to forty tons per acre1 according to soil1 season1 and culture2 although crops are recorded of fifty tons and upwards4 ,sow from the last of ,april to the last of ,may2 but early sowings succeed best4 ,if sown in drills1 they should be made twenty inches apart1 and the plants should be thinned to ten inches apart in the drills2 if sown on ridges1 sow in double rows1 making the ridges three feet and a half1 and the rows sixteen inches apart4 ,on account of its globular form1 the crop can be harvested with great facility by the use of a common plough4 ,,yellow ,,turnip-,,rooted4 ,a sub-variety of the ,blood ,turnip-rooted1 differing principally in color1 but to some extent also in its form1 which is less compressed4 ,leaves large1 yellowish-green2 the leaf-stems and nerves yellow4 ,flesh yellow1 comparatively close-grained1 sweet and tender4 ,not much cultivated on account of its color2 the red varieties being preferred for table use4 99 99 99 99 99 ,,the ,,carrot4 ,daucus carota4 ,the ,carrot1 in its cultivated state1 is a half-hardy biennial4 ,it is indigenous to some parts of ,great ,britain1 generally growing in chalky or sandy soil1 and to some extent has become naturalized in this country2 being found in gravelly pastures and mowing fields1 and occasionally by roadsides1 in loose places1 where the surface has been disturbed or removed4 ,in its native state1 the root is small1 slender1 and fibrous1 or woody1 of no value1 and even of questionable properties as an article of food4 ,soil1 ,sowing1 and ,culture4--,the ,carrot flourishes best in a good1 light1 well-enriched loam4 ,where there is a choice of situations1 heavy and wet soils should be avoided2 and1 where extremes are alternatives1 preference should be given to the light and dry4 ,if possible1 the ground should be stirred to the depth of twelve or fifteen inches1 incorporating a liberal application of well-digested compost1 and well pulverizing the soil in the operation4 ,the surface should next be levelled1 cleared as much as possible of stones and hard lumps of earth1 and made mellow and friable2 in which state1 if the ground contains sufficient moisture to color the surface when it is stirred1 it will be ready for the seed4 ,this may be sown from the first of ,april to the #bjth of ,may2 but early sowings succeed best4 ,the drills should be made an inch in depth2 and for the smaller1 garden varieties1 about ten inches apart4 ,the larger sorts are grown in drills about fourteen inches apart2 the plants in the rows being thinned to five or six inches asunder4 ,harvesting4--,the roots attain their full size by the autumn of the first year2 and1 as they are not perfectly hardy1 should be dug and housed before the ground is frozen4 ,when large quantities are raised for stock1 they are generally placed in bulk in the cellar1 without packing2 but the finer sorts1 when intended for the table1 are usually packed in earth or sand1 in order to retain their freshness and flavor4 ,with ordinary precaution1 they will remain sound and fresh until ,may or ,june4 ,seed4--,to raise seed1 select good-sized1 smooth1 and symmetrical roots2 and as early in spring as the frost is out of the ground1 and the weather settled1 transplant to rows three feet apart1 and fifteen inches apart in the rows1 sinking the crowns just below a level with the surface of the ground4 ,the seed-stalks are from four to six feet in height1 with numerous branches4 ,the flowers appear in ,june and ,july2 are white2 and are produced at the extremities of the branches1 in umbels1 or flat1 circular groups or clusters1 from two to five inches in diameter4 ,the seed ripens in ,august2 but1 as all the heads do not ripen at once1 they should be cut off as they successively mature4 ,the stiff1 pointed hairs or bristles with which the seeds are thickly covered1 and which cause them to adhere together1 should be removed either by threshing or by rubbing between the hands2 clearing them more or less perfectly1 according to the manner of sowing4 ,if sown by a machine1 the seeds should not only be free from broken fragments of the stems of the plant1 but the surface should be made as smooth as possible4 ,for hand-sowing1 the condition of the seed is less essential2 though1 when clean1 it can be distributed in the drill more evenly and with greater facility4 ,the seeds of the several varieties differ little in size1 form1 or color1 and are not generally distinguishable from each other4 ,they will keep well two years2 and if preserved from dampness1 and placed in a cool situation1 a large percentage will vegetate when three years old4 ,in the vegetable garden1 an ounce of seed is allowed for one hundred and fifty feet of drill2 and1 for field culture1 about two pounds for an acre4 ,an ounce contains twenty-four thousand seeds4 ,use4--,though not relished by all palates1 carrots are extensively employed for culinary purposes1 and are generally considered healthful and nutritious4 ,they form an important ingredient in soups1 stews1 and ,french dishes of various descriptions2 and by many are much esteemed1 when simply boiled1 and served with meats or fish4 ,carrots may be given to every species of stock1 and form in all cases a palatable and nourishing food4 ,they are usually given in their raw state1 though they may be steamed or boiled in the same manner as other roots4 ,horses and dairy-cows are the live-stock to which they are most frequently given4 ,they are found in an eminent degree to give color and flavor to butter2 and1 when this is the end desired1 no species of green-feeding is better suited to the dairy4 ,to horses they may be given with cut straw and hay2 and1 thus given1 form a food which will sustain them on hard work4 ,they afford excellent feeding for swine1 and quickly fatten them4 ,when boiled1 they will be eaten by poultry2 and1 mixed with any farinaceous substance1 form an excellent food for them4 ,they are also used for distillation1 affording a good spirit4 ,the varieties are as follow3-- ,,altringham4 ,law4 ,altringham4 ,long ,red ,altringham4 ,vil4 ,the ,altrincham ,carrot measures about fourteen inches in length1 by two inches in diameter4 ,it retains its thickness for nearly two-thirds its length3 but the surface is seldom regular or smooth2 the genuine variety being generally characterized by numerous crosswise elevations1 and corresponding depressions4 ,neck small and conical1 rising one or two inches above the surface of the soil4 ,skin nearly bright-red2 the root having a semi-transparent appearance4 ,flesh bright and lively1 crisp and breaking in its texture2 and the heart1 in proportion to the size of the root1 is smaller than that of the ,long ,orange4 ,leaves long1 but not large or very numerous4 ,according to ,lawson1 it is easily distinguished from the ,long ,orange by the roots growing more above ground1 by its more convex or rounded shoulders1 and by its tapering more irregularly1 and terminating more abruptly4 ,it is1 however1 exceedingly difficult to procure the variety in its purity1 as it is remarkably liable to sport1 although the roots grown for seed be selected with the greatest care4 ,it is a good field-carrot1 but less productive than the ,long ,orange and some others2 mild and well flavored for the table1 and one of the best sorts for cultivation for market4 ,thompson states that it derives its name from a place called ,altrincham1 in ,cheshire1 ,eng41 where it is supposed to have originated4 ,in seedsmen's lists it is frequently1 but erroneously1 called the ,altringham4 ,,early ,,frame4 ,early ,forcing ,horn4 ,earliest ,short ,forcing ,horn4 ,early ,short ,scarlet4 ,illustration3 ,early ,frame4 ,root grooved or furrowed at the crown1 roundish1 or somewhat globular2 rather more than two inches in diameter1 nearly the same in depth1 and tapering suddenly to a very slender tap-root4 ,skin red1 or reddish-orange2 brown or greenish where it comes to the surface of the ground4 ,foliage small and finely cut or divided1 not so large or luxuriant as that of the ,early ,horn4 ,the ,early ,frame is the earliest of all varieties1 and is especially adapted for cultivation under glass1 both on account of its earliness1 and the shortness and small size of its roots4 ,it is also one of the best sorts for the table1 being very delicate1 fine-grained1 mild1 and remarkably well flavored4 ,where space is limited1 it may be grown in rows six inches apart1 thinned to three inches apart in the rows2 or sown broadcast1 and the young plants thinned to three inches apart in each direction4 ,,early ,,half-,,long ,,scarlet4 ,half-long ,red4 ,vil4 ,root slender and tapering1 measuring seven or eight inches in length1 and two inches in its greatest diameter4 ,crown hollow4 ,skin red below the surface of the ground1 green or brown above4 ,flesh reddish-orange1 fine-grained1 mild1 and well flavored4 ,foliage similar to that of the ,early ,frame1 but not abundant4 ,the variety is remarkably productive2 in good soil and favorable seasons1 often yielding an amount per acre approaching that of the ,long ,orange4 ,season intermediate between the early garden and late field sorts4 ,,early ,,horn4 ,early ,scarlet ,horn4 ,early ,short ,dutch4 ,dutch ,horn4 ,illustration3 ,early ,horn ,carrot4 ,root six inches in length1 two inches and a half in diameter1 nearly cylindrical1 and tapering abruptly to a very slender tap-root4 ,skin orange-red1 but green or brown where it comes to the surface of the ground4 ,flesh deep orange-yellow1 fine-grained1 and of superior flavor and delicacy4 ,the crown of the root is hollow1 and the foliage short and small4 ,the variety is very early1 and as a table-carrot much esteemed1 both on account of the smallness of its heart and the tenderness of its fibre4 ,as the roots are very short1 it is well adapted for shallow soils2 and on poor1 thin land will often yield a greater product per acre than the ,long ,orange or the ,white ,belgian1 when sown under like circumstances4 ,sow in rows one foot apart1 and thin to four inches in the rows4 ,,flander',s ,,large ,,pale ,,scarlet4 ,vil4 ,flander's ,pale ,red4 ,root produced within the earth1 fourteen or fifteen inches long1 three or four inches in diameter at the broadest part1 fusiform1 not very symmetrical1 but often quite crooked and angular4 ,the crown is flat1 very large1 and nearly covered by the insertion of the leaves4 ,flesh reddish-yellow1 and rather coarse-grained4 ,foliage large and vigorous4 ,the roots are formed early and with great certainty4 ,it is also very productive1 of large size1 keeps remarkably well2 and1 though of coarse texture1 one of the best sorts for cultivation for farm-purposes4 ,it originated in ,flanders1 and is comparatively an old variety1 but is little disseminated1 and not grown to any extent1 in this country4 ,,long ,,orange4 ,root long1 thickest at or near the crown1 and tapering regularly to a point4 ,size very variable1 being much affected by soil1 season1 and cultivation3 well-grown specimens measure fifteen inches in length1 and three inches in diameter at the crown4 ,skin smooth1 of a reddish-orange color4 ,flesh comparatively close-grained1 succulent1 and tender1 of a light-reddish vermilion or orange color1 the heart lighter1 and large in proportion to the size of the root4 ,foliage not abundant1 but healthy and vigorous1 and collected into a comparatively small neck4 ,the roots are usually produced entirely within the earth4 ,if pulled while very young and small1 they are mild1 fine-grained1 and good for table use2 but1 when full grown1 the texture is coarser1 and the flavor stronger and less agreeable4 ,the ,long ,orange is more cultivated in this country for agricultural purposes than all other varieties4 ,with respect to its value for stock1 its great productiveness1 and its keeping properties1 it is considered the best of all the sorts for field culture4 ,a well-enriched soil will yield from six hundred to eight hundred bushels per acre4 ,the seed is usually sown in drills1 about fourteen inches apart1 but sometimes on ridges1 eighteen or twenty inches apart1 formed by turning two furrows together2 the ridges yielding the largest roots1 and the drills the greatest quantity4 ,two pounds of seed are usually allowed to an acre2 but1 if sown by a well-regulated machine1 about one-half this quantity will be sufficient4 ,,long ,,red ,,belgian4 ,yellow ,belgian4 ,yellow ,green-top ,belgian4 ,illustration3 ,long ,red ,belgian ,carrot4 ,root very long1 fusiform1 contracted a little towards the crown1 but nearly of uniform thickness from the top down half the length4 ,size large2 when grown in deep soil1 often measuring twenty inches in length1 and nearly three inches in diameter4 ,the crown rises four or five inches above the surface of the ground1 and is of a green color2 below the surface1 the skin is reddish-yellow4 ,flesh orange-red4 ,this variety1 like the ,white1 originated in ,belgium4 ,in ,europe it is much esteemed by agriculturists1 and is preferred to the ,white ,belgian1 as it is not only nearly as productive1 but has none of its defects4 ,,long ,,yellow4 ,long ,lemon4 ,root fusiform1 three inches in diameter at the crown1 and from1 twelve to fourteen inches in depth4 ,skin pale yellow1 or lemon-color1 under ground2 but greenish on the top1 or crown1 which rises a little above the surface of the soil4 ,flesh yellow1 the heart paler1 and1 like that of the ,long ,orange1 of large size4 ,while young1 the roots are delicate1 mild1 and well flavored2 but1 when full grown1 valuable only for stock4 ,the ,long ,lemon is easily harvested1 and is very productive1 yielding nearly the same quantity to the acre as the ,long ,orange2 which variety it much resembles in its general character1 and with which it is frequently1 to a greater or less extent1 intermixed4 ,,long ,,surrey4 ,long ,red4 ,james's ,scarlet4 ,this variety much resembles the ,long ,orange3 the roots1 however1 are more slender1 the heart is smaller1 and the color deeper4 ,it is popular in some parts of ,england1 and is extensively grown over the ,continent4 ,,long ,,white4 ,common ,white4 ,root produced entirely below ground1 regularly fusiform1 fifteen inches long1 by about three inches in its largest diameter4 ,skin white1 stained with russet-brown4 ,flesh white1 and generally considered sweeter than that of the colored varieties4 ,the ,common ,white has been but little cultivated since the introduction of the ,white ,belgian2 a variety much more productive1 though perhaps not superior either in flavor1 or fineness of texture4 ,,new ,,intermediate4 ,illustration3 ,new ,intermediate4 ,an ,english variety1 comparatively of recent introduction4 ,root broadest at the crown1 and thence tapering very regularly to a point4 ,size full medium2 well-grown specimens measuring nearly three inches in diameter at the broadest part1 and about one foot in length4 ,skin bright orange-red4 ,flesh orange-yellow1 fine-grained1 sweet1 well flavored1 and1 while young1 excellent for table use4 ,very hardy1 and also very productive2 yielding1 according to the best ,english authority1 a greater weight per acre than any other yellow-fleshed variety4 ,,purple ,,or ,,blood ,,red4 ,violette4 ,vil4 ,root fusiform1 and very slender1 fourteen inches in length1 by two inches and a half in diameter at the top or broadest part4 ,skin deep purple1 varying to some extent in depth of shade1 but generally very dark4 ,flesh purple at the outer part of the root1 and yellow at the centre or heart2 fine grained1 sugary1 and comparatively well flavored4 ,not much cultivated for the table1 on account of the brown color it imparts to soups or other dishes of which it may be an ingredient4 ,it is also inclined to run to seed the year it is sown4 ,it has1 however1 the reputation of flourishing better in wet1 heavy soil1 than any other variety4 ,,short ,,white4 ,blanche des ,vosges4 ,vil4 ,root obtusely conical1 seven or eight inches long1 by about four inches in diameter at the crown1 which is large1 flat1 greenish1 and level with the surface of the ground4 ,skin white1 tinted with amber1 smooth and fine4 ,flesh yellowish-white1 remarkably solid1 and fine in texture2 sweet and well flavored4 ,foliage rather finely divided1 and as vigorous as the ,long ,orange4 ,the ,short ,white yields well1 retains its qualities during winter1 and is well adapted for cultivation in soils that are hard and shallow4 ,,studley4 ,long ,red ,brunswick4 ,root fusiform1 very long1 and regular2 the crown level with the surface of the soil4 ,in good cultivation1 the roots attain a length of sixteen inches1 and a diameter of nearly two inches4 ,color bright reddish-orange1 like the ,altrincham4 ,an excellent table-carrot1 but flourishes well only in deep1 mellow soil4 ,,white ,,belgian4 ,green-top ,white4 ,root very long1 fusiform1 eighteen to twenty inches in length1 and four or five inches in diameter4 ,in the genuine variety1 the crown rises five or six inches from the surface of the ground2 and1 with the exception of a slight contraction towards the top1 the full diameter is retained for nearly one-half of the entire length4 ,skin green above1 white below ground4 ,flesh white1 tending to citron-yellow at the centre or heart of the root2 somewhat coarse in texture4 ,foliage rather large and vigorous4 ,the ,white ,belgian ,carrot is remarkable for its productiveness1 surpassing in this respect all other varieties1 and exceeding that of the ,long ,orange by nearly one-fourth4 ,it can be harvested with great facility1 and gives a good return even on poor soils4 ,the variety is not considered of any value as a table esculent1 and is grown almost exclusively for feeding stock2 for which purpose1 it is1 however1 esteemed less valuable than the yellow-fleshed sorts1 because less nutritious1 and more liable to decay during winter4 ,since its introduction1 it has somewhat deteriorated2 and1 as now grown1 differs to some extent from the description given above4 ,the roots are smaller1 seldom rise more than two or three inches above the soil1 and taper directly from the crown to the point4 ,a judicious selection of roots for seed1 continued for a few seasons1 would undoubtedly restore the variety to its primitive form and dimensions4 ,the same amount of seed will be required as of the ,long ,orange3 and the general method of culture should be the same2 with the exception1 that1 in thinning out the plants1 the ,white ,belgian should have more space4 ,,white ,,belgian ,,horn4 ,transparent ,white4 ,vil4 ,root seven or eight inches in length1 and two inches in its greatest diameter1 tapering regularly from the crown to the point4 ,skin fine1 clear white4 ,flesh very white1 and almost transparent1 mild1 tender1 and delicate4 ,a ,french variety1 remarkable for the peculiar1 pure white color of its skin and flesh4 99 99 99 99 99 ,,turnip-,,rooted ,,chervil4 ,,parsnip ,,chervil4 ,chrophyllum bulbosum4 ,illustration3 ,turnip-rooted ,chervil4 ,a hardy1 biennial plant1 from the south of ,europe4 ,the root is fusiform1 four or five inches long1 and nearly an inch and a half in diameter2 skin1 grayish-black2 flesh1 white4 ,the leaves are compound1 the leaflets very deeply cut1 and the divisions of the upper leaves very narrow and slender4 ,the flowers are white1 and terminate the top of the plant in umbels1 or large1 circular1 flat1 spreading bunches4 ,the seeds are long1 pointed1 furrowed1 concave on one side1 of a brownish color1 and retain their power of germination but one year4 ,an ounce contains sixty-five hundred seeds4 ,soil and ,cultivation4--,the seeds may be sown in drills1 in ,october or ,april1 in the manner of sowing the seeds of the common carrot3 preference to be given to rich1 mellow soil4 ,the roots will attain their full size by the following ,august or ,september1 when they should be harvested4 ,with a little care to prevent sprouting1 they may be preserved until ,april4 ,seed4--,the roots intended for seed should be set in the open ground in autumn or in spring4 ,the seeds will ripen in ,august1 and should be sown within a month or two of the time of ripening2 or1 if kept till spring1 should be packed in earth or sand3 for1 when these precautions are neglected1 they will often remain dormant in the ground throughout the year4 ,use4--,the ,tuberous-rooted ,chervil promises to be a valuable esculent root4 ,m4 ,vilmorin considered it worthy to be classed with the potato1 though not equally productive4 ,on his authority1 upwards of six tons have been produced on an acre2 an amount which he states may be greatly increased by a judicious selection of the best roots for seed4 ,the roots1 which are eaten boiled1 are of a gray color1 and nearly of the size and form of an ,early ,horn ,carrot4 ,the flesh is white1 farinaceous1 and of a flavor intermediate between that of a chestnut and a potato4 99 99 99 99 99 ,,chinese ,,potato1 ,,or ,,japanese ,,yam4 ,dioscorea batatas4 ,stem twelve feet or more in length1 of a creeping or climbing habit2 leaves heart-shaped1 though sometimes halberd-formed2 flowers small1 in clusters1 white4 ,the root is of a pale russet color1 oblong1 regularly rounded1 club-shaped1 exceedingly tender1 easily broken1 and differs from nearly all vertical roots in being largest at the lower end4 ,illustration3 ,chinese ,potato1 or ,japanese ,yam4 ,propagation and ,cultivation4--,the ,chinese ,potato requires a very deep1 light1 rather sandy1 and tolerably rich soil2 and this should be thoroughly stirred to the depth of at least two feet4 ,no fresh manure should be used1 but fine1 well-decomposed compost applied1 and deeply as well as very thoroughly incorporated with the soil2 avoiding however1 if possible1 its direct contact with the growing roots4 ,it is propagated either by small roots2 by the top or neck of the large roots1 cut off to the length of five or six inches2 or by the small bulbs1 or tubers1 which the plants produce in considerable numbers on the stem1 in the axils of the leaves4 ,these should be planted the last of ,april1 or as soon as the ground is in good working condition4 ,lay out the land in raised ridges two feet and a half or three feet asunder2 and on the summit set the bulbs1 or tubers1 with the point or shoot upwards1 eight or ten inches apart2 and cover about an inch deep4 ,cultivate in the usual manner during the summer2 and late in autumn1 after the tops are dead1 and just before the closing-up of the ground1 take up the roots1 dry them a short time in the sun1 and store them in the cellar for use4 ,the roots are perfectly hardy1 and will sustain no injury from the coldest winter1 if left unprotected in the open ground4 ,during the second season1 the growth of the old root is not continued1 but gradually decays as the new roots are formed4 ,a well-grown root will measure about two feet in length1 and two inches and a half at its broadest diameter4 ,use4--,the flesh is remarkably white1 and very mucilaginous in its crude state4 ,the roots are eaten either boiled or roasted1 and require rather more than half the time for cooking that is usually given to the boiling or roasting of the common potato4 ,when cooked1 they possess a rice-like taste and consistency1 are quite farinaceous1 and unquestionably nutritive and valuable for food4 99 99 99 99 99 ,,chufa1 ,,or ,,earth ,,almond4 ,,edible ,,cyperus4 ,,nut ,,rush4 ,cyperus esculentus4 ,a perennial plant1 from the south of ,europe4 ,the roots are long and fibrous1 and produce at their extremities numerous small1 rounded or oblong1 jointed1 pale-brown tubers1 of the size of a filbert4 ,the flesh of these roots1 or tubers1 is of a yellowish color1 tender1 and of a pleasant1 sweet1 and nut-like flavor4 ,the leaves are rush-like1 about eighteen inches high1 a little rough1 and sharply pointed4 ,the flower-stalks are nearly of the same height as the leaves1 three-cornered1 hard1 and leafless1 with the exception of five or six leaflike bracts at the top1 from the midst of which are produced the spikelets of flowers1 which are of a pale-yellow color4 ,propagation and ,culture4--,it is propagated by planting the tubers in ,april or ,may1 two inches deep1 in drills two feet apart1 and six inches apart in the drills4 ,they will be ready for harvesting in ,october4 ,in warm climates1 the plant1 when once introduced into the garden1 spreads with great rapidity1 and is exterminated with much difficulty4 ,in the ,northern and ,middle ,states1 the tubers remaining in the open ground are almost invariably destroyed by the winter4 ,use4--,it is cultivated for its small1 almond-like tubers1 which1 when dried1 have somewhat the taste of the almond1 and keep a long period4 ,they are eaten either raw or roasted4 ,the plant grows spontaneously in the light1 humid soils of ,spain2 and is cultivated in ,germany and the south of ,france4 ,the tubers are chiefly employed for making an orgeat1--a species of drink much used in ,spain1 ,cuba1 and other hot climates where it is known4 ,when mashed to a flour1--which is white1 sweet1 and very agreeable to the taste1--it imparts to water the color and richness of milk4--,hort4 99 99 99 99 99 ,,german ,,rampion4 ,,tree ,,primrose4 ,,evening ,,primrose4 ,o,enothera biennis4 ,the ,german ,rampion1 or ,evening ,primrose1 common in this country to gravelly pastures and roadsides1 is a hardy biennial plant1 and1 when in full perfection1 measures three or four feet in height1 with long1 flat1 pointed leaves1 and large1 yellow1 fragrant flowers4 ,the seed-pods are oblong1 four-sided2 the seeds are small1 angular1 of a brown color1 and retain their germinative properties three years4 ,sowing and ,cultivation4--,the seeds should be sown annually1 in ,april1 in a rich and shady situation2 for if grown in a dry1 sunny exposure1 and sown very early in the season1 the plants are inclined to run to flower during the summer3 which renders the roots worthless2 for they then become hard and fibrous4 ,sow in drills an inch deep1 and fourteen inches apart2 thin to six or eight inches in the rows2 cultivate in the usual form2 and1 in ,september1 the roots will be ready for use4 ,for winter use1 take up the roots before freezing weather1 and pack in sand4 ,for spring use1 they may be taken directly from the ground4 ,to raise ,seed4--,two or three plants1 left in the ground through the winter1 will yield an abundant supply of seeds the following summer4 ,use4--,the root is the only part used4 ,this1 when full grown1 is generally from ten to twelve inches long1 fusiform1 occasionally with a few strong fibres1 whitish on the outside1 and white within4 ,the thick1 outer covering separates readily1 and should be removed when the root is eaten in its crude state4 ,it possesses a nutty flavor2 but is inferior to the true ,rampion1 having a slight pungency4 ,if required as a raw salad1 it should be eaten while young4 ,when the roots have attained their full size1 they are usually dressed in the manner of ,skirret and ,scorzonera4 99 99 99 99 99 ,,jerusalem ,,artichoke4 ,helianthus tuberosus4 ,the ,jerusalem ,artichoke is a hardy perennial4 ,in its manner of growth and flowering1 it much resembles the common sunflower2 of which1 as its scientific term suggests1 it is really a species4 ,stem six to eight feet high1 very rough1 and much branched2 leaves alternate1 large1 rough1 heart-shaped at the base1 pointed at the ends1 and indented on the borders2 flowers large1 yellow1--produced on the top of the plant1 at the extremities of the branches4 ,soil1 ,propagation1 and ,culture4--,it thrives best in a light1 mellow soil1 made rich by the application of old1 decomposed manure2 but the roots will flourish well if planted in any corner of the garden less suited for other descriptions of vegetables4 ,to obtain fine roots1 however1 the soil should be trenched fifteen or eighteen inches in depth4 ,it is propagated by planting the small tubers1 or offsets3 the large tubers may also be cut or divided into several pieces1 each having one eye1 as practised with the potato4 ,in ,april1 or early in ,may1 lay out the rows three feet apart1 drop the tubers one foot apart in the rows1 and cover three inches deep4 ,as the plants come up1 hoe the ground between the rows from time to time2 and draw a little earth around their stems1 to support them1 and to afford the roots a thicker covering4 ,taking the ,crop4--,the new tubers will be suitable for use in the autumn4 ,in digging1 great care should be taken to remove the small as well as the full-grown2 for those not taken from the ground will remain fresh and sound during the winter1 and send up in the spring new plants1 which1 in turn1 will increase so rapidly1 as to encumber the ground1 and become troublesome4 ,in localities where the crop has once been cultivated1 though no plants be allowed to grow for the production of fresh tubers1 yet the young shoots will continue to make their appearance from time to time for many years4 ,use4--,the roots1 or tubers1 are the parts of the plant eaten4 ,these are boiled in water till they become tender2 when1 after being peeled1 and stewed with butter and a little wine1 they will be as pleasant as the real ,artichoke1 which they nearly resemble both in taste and flavor4 ,m',intosh says that the tubers may be used in every way as the potato2 and are suited to persons in delicate health1 when debarred from the use of most other vegetables4 ,varieties4--,for a long period1 there was but a single variety cultivated1 or even known4 ,recent experiments in the use of seeds as a means of propagation have developed new kinds1 varying greatly in their size1 form1 and color1 possessing little of the watery and insipid character of the heretofore grown ,jerusalem ,artichoke1 and nearly or quite equalling the potato in flavor and excellence4 ,,common ,,white4 ,tubers large1 and often irregular in form2 skin and flesh white2 quality watery1 and somewhat insipid4 ,it is unfit for boiling1 but is sometimes served baked or roasted4 ,it makes a very crisp and well-flavored pickle4 ,,purple-,,skinned4 ,a ,french variety1 produced from seed4 ,tubers purplish rose-color2 flesh dryer when cooked1 and finer flavored1 than that of the foregoing4 ,,red-,,skinned4 ,like the ,purple-skinned1 produced from seed4 ,skin red4 ,between this and the last named there are various intermediate sorts1 differing in shades of color1 as well as in size1 form1 and quality4 ,,yellow-,,skinned4 ,law4 ,the tubers of this variety are of a yellowish color1 and are generally smaller1 and even more irregularly shaped1 than those of the ,common ,white4 ,they are1 however1 superior in quality1 and of a more agreeable taste when cooked4 99 99 99 99 99 ,,kohl ,,rabi4 ,,turnip ,,cabbage4 ,brassica caulo-rapa4 ,illustration3 ,green ,kohl ,rabi4 ,the ,kohl ,rabi is a vegetable intermediate between the cabbage and the turnip4 ,the stem1 just above the surface of the ground1 swells into a round1 fleshy bulb1 in form not unlike a turnip4 ,on the top and about the surface of this bulb are put forth its leaves1 which are similar to those of the ,swede turnips2 being either lobed or entire on the borders1 according to the variety4 ,the seeds are produced the second year2 after the ripening of which1 the bulb perishes4 ,sowing and ,cultivation4--,mr4 ,thompson's directions are as follows3 ,kohl ,rabi may be sown thinly1 broadcast1 or in drills four inches apart1 in ,april1 ,may1 or ,june4 ,when the young plants are an inch or two in height1 they may be transplanted into any good1 well-enriched piece of ground1 planting them eight inches apart1 in rows fifteen inches asunder1 and not deeper in the ground than they were in the seed-bed4 ,water should be given till they take fresh root1 and subsequently in dry weather as required2 for though the plants suffer little from droughts1 yet the tenderness of the produce is greatly impaired by an insufficient supply of moisture4 ,with the exception of stirring the ground and weeding1 no further culture is required4 ,the crop will be fit for use when the bulbs are of the size of an early ,dutch turnip3 when allowed to grow much larger1 they are only fit for cattle4 ,of field varieties1 the bulbs sometimes attain an immense size2 weighing1 in some cases1 fourteen pounds4 ,seed4--,take up a few plants entire in autumn2 preserve them during winter in the manner of cabbages or turnips2 and transplant to the open ground in ,april1 two feet apart in each direction4 ,the seeds are not distinguishable from those of the ,swede or ,ruta-baga ,turnip1 and retain their vitality from five to seven years4 ,use4--,the part chiefly used is the turnip-looking bulb1 formed by the swelling of the stem4 ,this is dressed and eaten with sauce or with meat1 as turnips usually are4 ,while young1 the flesh is tender and delicate1 possessing the combined flavor of the cabbage and turnip4 ,they are said to keep better than any other bulb1 and to be sweeter and more nutritious than the cabbage or white turnip4 ,in the north of ,france1 they are extensively grown for feeding cattle1--a purpose for which they seem admirably adapted1 as1 from having a taste similar to the leaves of others of the species1 they are found not to impart any of that peculiar1 disagreeable taste to the milk1 which it acquires when cows are fed on turnips4 ,varieties4--,these are as follow3-- ,,artichoke-,,leaved4 ,thomp4 ,vil4 ,cut-leaved4 ,of ,german origin1 deriving its name from the resemblance of the leaves to those of the ,artichoke4 ,bulb small1 and not smooth or symmetrical4 ,the leaves are beautifully cut1 and are very ornamental2 but the bulb is comparatively of little value4 ,not much cultivated4 ,,early ,,dwarf ,,white4 ,vil4 ,bulb white1 smaller than that of the ,common ,white1 and supported close to the ground4 ,the leaves are also smaller1 and less numerous4 ,it is earlier1 and finer in texture1 than the last named2 and1 while young1 excellent for the table4 ,transplant in rows fifteen inches apart1 and ten inches asunder in the rows4 ,,early ,,purple ,,vienna4 ,thomp4 ,vil4 ,this corresponds with the ,early ,white ,vienna1 except in color1 which1 in this variety1 is a beautiful purple1 with a fine glaucous bloom4 ,the leaf-stems are very slender1 and the leaves smooth1 and few in number4 ,these two ,vienna sorts are by far the best for table use4 ,when taken young1 and properly dressed1 they form an excellent substitute for turnips1 especially in dry seasons1 when a crop of the latter may fail or become of inferior quality4 ,,early ,,white ,,vienna4 ,thomp4 ,dwarf1 small1 early2 bulb handsome1 firm1 glossy1 white1 or very pale-green4 ,the leaves are few1 small1 with slender stems1 the bases of which are dilated1 and thin where they spring from different parts on the surface of the bulb4 ,the flesh is white1 tender1 and succulent1 whilst the bulb is young1 or till it attains the size of an early white ,dutch turnip2 and at or under this size it should be used4 ,set the plants in rows fifteen inches apart1 and ten inches from plant to plant in the lines4 ,,green4 ,similar to1 if not identical with1 the ,common ,white4 ,the bulbs are pale-green1 attain a very large size1 and the variety is hardy and productive4 ,not suited to garden culture1 but chiefly grown for farm-purposes4 ,,purple4 ,thomp4 ,vil4 ,this variety differs little from the ,white1 except in color2 the bulb being purple1 and the leaf-stems and nerves also tinged with purple4 ,like the ,white1 it attains a large size1 and is only adapted for field culture2 the flesh being too coarse and strong-flavored for table use4 ,,white4 ,thomp4 ,vil4 ,bulb large1--when full grown1 measuring seven or eight inches in diameter1 and weighing from eight to ten pounds2 leaves rather large and numerous2 skin very pale1 or whitish-green2 stem about six inches high4 ,hardy1 very late1 and chiefly employed for farm-purposes4 ,the variety should be cultivated in rows eighteen inches apart1 and the plants should stand one foot apart in the rows4 99 99 99 99 99 ,,oxalis1 ,,tuberous-,,rooted4--,law4 ,tuberous-rooted ,wood-sorrel4 ,oca4 ,oxalis crenata4 ,of the ,tuberous-rooted ,oxalis1 there are two varieties1 as follow3-- ,,white-,,rooted4 ,oca blanca4 ,stem two feet in length1 branching1 prostrate or trailing1 the ends of the shoots erect2 leaves trifoliate1 yellowish-green1 the leaflets inversely heart-shaped2 flowers rather large1 yellow1--the petals crenate or notched on the borders1 and striped at their base with purple4 ,the seeds are matured only in long and very favorable seasons4 ,in its native state1 the plant is perennial2 but is cultivated and treated1 like the common potato1 as an annual4 ,cultivation4--,the tubers should be started in a hot-bed in ,march1 and transplanted to the open ground in ,may1 or as soon as the occurrence of settled warm weather4 ,they thrive best in dry1 light1 and medium fertile soils1 in warm situations2 and should be planted in hills two feet and a half apart1 or in drills two feet and a half apart1 setting the plants or tubers an inch and a half deep1 and fifteen or eighteen inches apart in the drills2 treating1 in all respects1 as potatoes4 ,the tubers form late in the season2 are white1 roundish1 or oblong1 pointed at the union with the plant1 and vary in size according to soil1 locality1 and season2 seldom1 however1 exceeding an inch in diameter1 or weighing above four ounces4 ,the yield is comparatively small4 ,use4--,the tubers are used as potatoes4 ,when cooked1 the flesh is yellow1 very dry and mealy1 of the flavor of the potato1 with a very slight acidity4 ,the tender1 succulent stalks and foliage are used as salad4 ,,oxalis1 ,,red ,,tuberous-,,rooted4 ,oca colorada4 ,plant similar in habit to the ,white ,tuberous-rooted2 but the branches1 as well as the under surface of the leaves1 are more or less stained with red4 ,tubers larger than those of the last named1 roundish1 tapering towards the connection with the plant1 and furnished with numerous eyes in the manner of the common potato2 skin smooth1 purplish-red2 flesh often three-colored1--the outer portion of the tuber carmine-red1 the central part marbled1 and the intermediate portion yellow1--the colors1 when the root is divided transversely1 appearing in concentric zones1 or rings4 ,the flesh contains but little farinaceous matter1 and possesses a certain degree of acidity1 which1 to many palates1 is not agreeable4 ,propagated1 and in all respects cultivated1 like the ,white4 ,either of the varieties may also be grown from cuttings1 which root readily4 ,according to a statement from the ,london ,horticultural ,society's ,journal1 the acidity may be converted into a sugary flavor by exposing the tubers to the action of the sun for eight or ten days1--a phenomenon which is analogous to what takes place in the ripening of most fruits4 ,when treated in this form1 the tubers lose all trace of acidity1 and become as floury as the best descriptions of potatoes4 ,if the action of the sun is continued for a long period1 the tubers become of the consistence and sweet taste of figs4 ,mr4 ,thompson states that the disagreeable acid taste may also be removed by changing the water when they are three-quarters boiled4 ,the plants are tender1 and are generally destroyed early in autumn by frost4 ,the tubers must be taken up before freezing weather1 packed in sand1 and placed in a dry1 warm cellar for the winter4 ,,deppe',s ,,oxalis4 ,thomp4 ,vil4 ,oxalis ,deppei4 ,a perennial plant from ,mexico1 very distinct from the tuberous-rooted species before described4 ,stalk about one foot in height1 smooth and branching2 leaves four together1 the leaflets wedge-shaped1 pale yellowish-green1 the upper surface marked by two brownish lines or stains in the form of two sides of a triangle2 flowers terminal1 of a carmine-rose or pink-red color1 stained with green at the base of the petals4 ,the roots are fleshy1 tapering1 white1 and semi-transparent1 and furnished on the top of the crown with a mass of scaly bulbs1 sometimes amounting to fifty in number1 by means of which the plant can be easily propagated4 ,when well grown1 the roots are about four inches in length1 and from one inch to one inch and a half in thickness4--,thomp4 ,soil and ,culture4--,this ,oxalis requires a light1 rich soil1 mixed with decayed vegetable matter2 and it prefers a southern aspect1 provided the soil is not too dry4 ,it may be raised from seed2 but is generally propagated by planting the bulbs1 which should be set the last of ,april or beginning of ,may1 or when all danger of frost is over1 six inches apart1 in rows one foot asunder4 ,the bulbs should be only just covered with soil2 for thus they occupy a position1 with regard to the surface1 similar to that in which they are produced3 and this seems indispensable1 if fine roots are to be obtained4 ,the stems have been observed to spring up from a considerable depth2 but1 in this case1 tap-roots were not formed4 ,during summer1 the soil must be kept moist in dry weather2 otherwise1 when rain falls abundantly1 the sudden accession of water to the roots occasions their splitting4 ,the plants should be allowed to grow as long as there is no danger from frost2 but1 previous to this occurring1 they should either be taken up or protected4 ,if protected from frost by frames or otherwise1 the roots will continue to increase in size till near ,november4 ,when taken up1 the roots should be divested of the numerous bulbs formed on their crowns1 and then stored up for use in a cool1 dry place1 but secure from frost4 ,a similar situation will be proper for the small bulbs2 or they may be kept in dry sand till the season of planting4--,thomp4 ,the plant has been cultivated with the most complete success1 with no especial preparation of the soil2 merely planting the bulbs in shallow drills1 the ground being dug and manured as for other kitchen-garden crops4 ,use4--,in a communication to the ,gardener's ,chronicle1 ,prof4 ,morren gives the uses of the plant as follow3-- ,the uses of the ,oxalis are many4 ,the young leaves are dressed like sorrel in soup1 or as a vegetable4 ,they have a fresh and agreeable acid1 especially in spring4 ,the flowers are excellent in salad1 alone1 or mixed with corn salad1 endive of both kinds1 red cabbage1 beet-root1 and even with the petals of the dahlia1 which are delicious when thus employed4 ,when served at table1 the flowers1 with their pink corolla1 green calyx1 yellow stripes1 and small stamens1 produce a fine effect4 ,the roots are gently boiled with salt and water1 after having been washed and slightly peeled4 ,they are then eaten like asparagus in the ,flemish fashion1 with melted butter and the yolk of eggs4 ,they are also served up like scorzonera and endive1 with white sauce2 and form1 in whatever way they are dressed1 a tender1 succulent dish1 easy to digest1 agreeing with the most delicate stomach4 ,the analogy of the root with salep indicates that its effect should be excellent on all constitutions4 ,the bright rose-colored flowers being very ornamental1 the plant is sometimes employed as an edging for walks4--,thomp4 99 99 99 99 99 ,,the ,,parsnip4 ,pastinaca sativa4 ,the ,parsnip is a hardy biennial1 indigenous to ,great ,britain and some parts of the south of ,europe1 and1 to a considerable extent1 naturalized in this country4 ,in its native state1 the root is small and fibrous1 and possesses little of the fineness of texture1 and delicacy of flavor1 which characterize the ,parsnip in its cultivated state4 ,the roots are fusiform1 often much elongated1 sometimes turbinate1 and attain their full size during the first year4 ,the flowers and seeds are produced the second year2 the plant then measuring five or six feet in height1 with a grooved or furrowed1 hollow1 branching stem4 ,the flowers are yellow1 in large spreading umbels five or six inches in diameter4 ,the seeds ripen in ,july and ,august2 are nearly circular2 about one-fourth of an inch in diameter2 flat1 thin1 very light1 membranous on the borders1 and of a pale yellowish-brown or yellowish-green color4 ,they vary but little in size1 form1 or color1 in the different varieties2 and retain their vitality but two years4 ,about six thousand seeds are contained in one ounce4 ,propagation1 ,soil1 and ,cultivation4--,it is always propagated from seed sown annually4 ,soil4--,the soil should be mellow1 deep1 and of a rich vegetable texture4 ,if in moderate condition by the manuring of the previous crop1 it will be better than applying manure at sowing4 ,should it be necessary to do so1 let the manure be in the most thorough state of decomposition2 or1 if otherwise1 incorporate it with the soil1 as far from the surface as possible4 ,the ,parsnip will grow in a stronger soil than the ,carrot2 and succeeds comparatively well when grown in sand1 or even in peat1 if well manured4 ,preparation of the ,ground1 and ,sowing4--,the seed should be sown as early in spring as the ground is in good working condition4 ,as most of the varieties have long fusiform roots1 ordinary ploughing will not stir the soil to a sufficient depth for their greatest perfection2 and1 as the amount of the crop mainly depends on the length of the roots1 it is of the first importance to provide for this fact by making the ground fine and friable above and below1 to the depth of at least fifteen inches3 eighteen or twenty would be better4 ,when the soil has thus been thoroughly pulverized1 level off the surface1 and rake it fine and smooth1 and sow the seed in drills fourteen inches apart and an inch and a half deep2 allowing half an ounce of seed for one hundred feet of drill1 and from five to six pounds to the acre4 ,when the young plants are two or three inches high1 thin them out to about six inches in the rows2 and1 as they transplant readily1 any vacant space can be filled by resetting the surplus plants4 ,keep the earth between the rows loose1 and free from weeds1 and also the spaces in the rows1 until the leaves cover the ground2 after which1 little further care will be required4 ,the roots will attain a good size by the middle of ,september1 from which time a few may be drawn for present use2 but the ,parsnip is far best at full maturity1 which is indicated by the decay of the leaf in ,october4 ,harvesting4--,the ,parsnip sustains no injury when left in the open ground during winter2 and it is a common practice to take up in the fall a certain quantity of roots to meet a limited demand in the winter months1 allowing the rest to remain in the ground until spring4 ,the roots thus treated are considered to have a finer flavor2 that is to say1 are better when recently taken from the ground4 ,in taking up the crop in autumn1 which should be done just previous to the closing-up of the ground1 be careful to remove the soil to a sufficient depth1 so as not to injure the roots4 ,the thrust of the spade that easily lifts a ,carrot without essential injury1 will1 if applied to the ,parsnip1 break the roots of nine in ten at scarcely half their length from the surface of the ground4 ,as the roots keep much fresher1 and retain their flavor much better1 when taken up entire1 the best method is to throw out a trench beside the rows1 to the depth of the roots1 when they can be easily1 as well as perfectly1 removed4 ,they should be dug in pleasant weather1 and laid on the ground exposed to the sun for a few hours to dry2 and when all the earth is rubbed off them1 and their leaves cut off to within an inch of their crowns1 they may be stowed away in sand1 dry earth1 or in any dry1 light material most convenient4 ,when thus packed1 they will keep well in almost any location1 either in the cellar or storehouse4 ,if the roots which have remained in the ground during winter be taken up in spring1 and the tops removed as before directed1 they may be packed in sand or earth1 and will remain fresh and in good condition for use until ,may or ,june4 ,to raise ,seed4--,in ,april1 thin out the roots1 that have been in the ground during the winter1 to about eighteen inches apart2 or1 at the same season1 select a few good-sized and symmetrical roots from those harvested in the fall1 and set them eighteen inches apart1 with the crowns just below the surface of the ground4 ,they will send up a stalk to the height and in the manner before described1 and the seeds will ripen in ,august4 ,the central umbel of seeds is always the largest1 and is considered much the best4 ,use4--,the ,parsnip is considered as a wholesome and nutritious article of food1 and is served at table in various styles in connection with salted meats and fish4 ,the roots1 aside from this manner of using1 form what may be called an excellent side-dish2 when1 after being boiled1 not too soft1 they are dipped in thin batter of flour and butter or the white of eggs1 and afterwards fried brown4 ,they contain a considerable portion of sugar1 and are considered more nutritive than carrots or turnips4 ,the roots form a common ingredient in soups2 and are sometimes used for making bread1 and also a kind of wine said to resemble ,malmsey of ,madeira4 ,aside from the value of the ,parsnip as a table vegetable1 it is one of the most economical roots for cultivation for farm purposes1 as it not only produces an abundant and almost certain crop1 but furnishes very nourishing food particularly adapted to and relished by dairy-stock4 ,varieties4--,the varieties1 which are not numerous1 are as follow3-- ,,common1 ,,or ,,dutch4 ,trans4 ,swelling ,parsnip4 ,long ,smooth ,dutch4 ,the leaves of this kind are strong and numerous2 generally about two feet long or high4 ,the roots are from twenty to thirty inches in length1 and from three to four inches in diameter at the shoulder1 regularly tapering to the end1 occasionally producing a few strong fangs4 ,the crown is short and narrow1 elevated1 and contracting gradually from the shoulder1 which is generally below the surface of the ground4 ,seeds from ,america1 ,holland1 and ,germany1 sown in the garden of the ,london ,horticultural ,society1 all proved alike2 though some were superior to others in the size of their roots1 owing1 it was thought1 both to a careful selection of seed-roots and to the age of the seeds4 ,it was found that new seeds uniformly produced the largest roots4 ,,early ,,short-,,horn4 ,m',int4 ,a recently introduced variety1 similar to the ,turnip-rooted1 but shorter4 ,very delicate and fine-flavored4 ,,guernsey4 ,trans4 ,panais ,long1 of the ,french4 ,the leaves of this kind grow much stronger and somewhat taller than those of the ,common ,parsnip4 ,the leaflets are also broader4 ,the only distinguishable difference in the roots is1 that those of the ,guernsey ,parsnip are the larger and more perfect1 being sometimes three feet long4 ,roots produced from seed obtained from ,guernsey were evidently much superior to those which were grown from seed raised in other localities3 from which it would appear that the ,guernsey ,parsnip is only an improved variety of the ,common1 arising from soil and cultivation in that island4 ,dr4 ,m',culloch states that1 in ,guernsey1 its roots grow to the length of four feet4 ,in its flavor1 it differs little from the ,common ,dutch ,parsnip4 ,,hollow-,,crowned4 ,trans4 ,long ,jersey4 ,hollow-crowned ,guernsey4 ,hollow-headed4 ,in this variety1 the leaves are shorter and not so numerous as those of the ,common ,parsnip4 ,the roots are oblong1 about eighteen inches in length1 and four inches in diameter at the shoulder1 more swollen at the top1 and not tapering gradually1 but ending somewhat abruptly with a small tap-root4 ,the crown is short1 and quite sunk into the shoulder1 so as to form a hollow ring around the insertion of the stalks of the leaves2 and grows mostly below the surface of the ground4 ,it is a good sort for general cultivation1 especially as it does not require so deep a soil as either the ,common1 or ,guernsey4 ,there is little difference in the flavor or general qualities of the three varieties4 ,,siam1 ,,or ,,yellow4 ,thomp4 ,panais de ,siam4 ,this is said to be more tender and richer in flavor than any of the other varieties4 ,it is mentioned by ,dr4 ,neill in the ,encyclopdia ,britannica1 and is described by ,m4 ,noisette as being yellowish in color1 and in form intermediate between the ,guernsey and ,turnip-rooted ,parsnips4 ,he also states that it is the most esteemed4 ,it does not1 however1 appear to be known at the present day in this country4 ,,turnip-,,rooted4 ,trans4 ,panais ,rond1 of the ,french4 ,illustration3 ,turnip-rooted ,parsnip4 ,the leaves of this sort are few1 and do not exceed twelve to sixteen inches in length4 ,the roots are from four to six inches in diameter1 tunnel-shaped1 tapering very abruptly1 with a strong tap-root2 the whole being from twelve to fifteen inches in length4 ,the rind is rougher than either of the other sorts2 the shoulder very broad1 growing above the surface of the soil2 convex1 with a small1 short crown4 ,it is much the earliest of the parsnips2 and1 if left in the ground1 is liable to rot in the crown4 ,the leaves also decay much sooner than those of most other sorts4 ,it is particularly adapted to hard and shallow soils2 and1 from its coming into use much earlier than any other kind1 very desirable4 ,in flavor1 it is mild and pleasant1 though less sugary than the long-rooted kinds4 ,the flesh1 when dressed1 is more yellow than that of any other variety4 99 99 99 99 99 ,,the ,,potato4 ,solanum tuberosum4 ,the ,potato is a native of ,central or ,tropical ,america4 ,in its wild or natural state1 as found growing on the mountains of ,mexico or ,south ,america1 the tubers rarely exceed an inch in diameter1 and are comparatively unpalatable4 ,during the last half-century1 its cultivation within the ,united ,states has greatly increased2 and it is now considered the most important of all esculent roots1 and next to the cereals in value as an article of human subsistence4 ,soil4--,the soils best suited to the ,potato are of the dryer and lighter descriptions2 pasture lands1 or new land1 with the turf freshly turned1 producing the most abundant as well as the most certain crops4 ,on land of a stiff1 clayey texture1 or in wet soils1 they are not only extremely liable to disease1 but the quality is usually very inferior4 ,on soils which have been long cropped and heavily manured1 they rarely succeed well2 and hence garden ground1 in most cases1 does not produce tubers of so good quality as those obtained from the fields4 ,fertilizers4--,in good garden soil1 the less manure that is used1 the better flavored will be the produce2 and it will also be much less affected by the disease4 ,therefore1 whilst the malady prevails1 or symptoms of it still remain1 it is not advisable to apply much manure4 ,amongst the fertilizers that are employed1 may be enumerated1 in addition to barnyard and stable manure1 leaves1 leaf-mould1 peat-charcoal1 and other carbonaceous substances1 lime1 gypsum1 or plaster1 and bone-dust4 ,wood-ashes are useful in supplying potash and other inorganic substances required by the plant2 and they may be advantageously applied where the soil contains a large amount of decayed vegetable matter4 ,the same remark will also apply to lime1 which is useful in destroying slugs and other vermin1 which attack the tubers4 ,plaster1 bone-dust1 and superphosphate of lime1 are best for humid soils4 ,they induce earliness2 and where this is an object1 as it must be so long as the disease continues1 they may be applied with considerable advantage4--,thomp4 ,propagation4--,this is almost universally from tubers2 the seed being seldom sown1 except for the production of new varieties4 ,with many it is a doubtful question1 whether the tubers cut1 or planted whole1 yield the greater return4 ,from experiments made in the garden of the ,london ,horticultural ,society at ,chiswick1 it was found1 on the mean of two plantations1--one made early in the season1 and the other about one month later1--that the produce from cut sets exceeded that from whole tubers by nearly one ton per acre4 ,in the latter planting1 the produce from whole tubers was somewhat greater than that from single eyes3 but1 in the early plantation1 the cut sets gave nearly two tons per acre more produce than the whole tubers2 the weight of potatoes planted being deducted in every case4 ,another important consideration is1 whether small tubers or large ones should be employed for making sets2 for if1 by using the former1 an equally good crop could be obtained1 a considerable saving in the expense of sets would be effected4 ,large tubers1 however1 are preferable1 for the following reasons3 ,in all plants1 large buds tend to produce large shoots2 and small or weak buds1 the reverse4 ,now1 the eyes of potatoes are true buds1 and in small tubers they are comparatively weak3 they consequently produce weak shoots1 and the crop from such is inferior to that obtained from plants originating from larger tubers1 furnished with stronger eyes2 and this conclusion has been justified by the results of actual experiments4 ,the part of the ,potato employed for planting is not a matter of indifference4 ,it was found1 by an experiment made in the garden of the ,horticultural ,society1 that sets taken from the points of the tubers1 and planted early in the season1 yielded at the rate of upwards of three tons per acre more produce than was obtained from employing the opposite end of the tubers4 ,in a plantation made a month afterwards1 the difference was much less1 but still in favor of the point1 or top end1 of the ,potato4--,thomp4 ,with regard to the quantity of seed per acre1 great diversity of opinion exists among cultivators4 ,much1 of course1 depends on the variety1 as some sorts not only have more numerous eyes1 but more luxuriant and stronger plants1 than others4 ,of such varieties1 a much less quantity will be required than of those of an opposite character4 ,from a series of experiments carefully made for the purpose of ascertaining the amount of seed most profitable for an acre1 it was found that from six to eight bushels1 if planted in hills1 answered better than more3 for1 when too much seed was used1 there were many small tubers2 and where the tubers had been divided into very small parts1 or single eyes1 the plants were more feeble1 and the yield less in number and weight1 though usually of larger size4 ,methods of ,planting and ,cultivation4--,potatoes are usually planted either in hills or ridges2 the former method being the more common in this country4 ,if planted in hills1 they should be made from three feet to three and a half apart2 the distance to be regulated by the habit of the variety under cultivation4 ,if in ridges or drills1 they may be made from two and a half to three feet apart2 although some of the earlier and smaller kinds may be successfully grown at eighteen or twenty inches4 ,of sets formed by the division of an average-sized tuber into four parts1 three may be allowed a hill2 or1 if planted in drills1 the sets may be placed from seven to twelve inches asunder1--the distance to be regulated by the habit or size of the plant4 ,on light1 warm land1 the sets should be covered about four inches in depth2 but in wet1 cold soil1 three inches will be sufficient4 ,as soon as the plants are fairly above the surface1 hoeing and surface-stirring should be commenced4 ,the earth should gradually be drawn about the hills1 or along the ridges1 at each successive hoeing1 and every encouragement given to the side-roots to extend themselves3 for nearly at their extremities the tubers are formed2 so that deeply stirring the ground between the hills or ridges tends to their extension4 ,this latter treatment1 however1 must not be carried beyond a certain stage in the growth of the plant1 or after the tubers have reached a considerable size1 as the extremities of the roots might be seriously injured4 ,some varieties of potatoes produce their tubers at a much greater distance from the stem than others4 ,these are chiefly to be found among the later sorts4 ,most of the early kinds produce theirs close to the stem1 or at the extremity of very short runners2 seldom more than nine inches from the stalk of the plant4 ,forcing4--,this should be commenced from three to four weeks before the season for planting in the open ground4 ,the earliest varieties should be chosen for the purpose1 selecting whole tubers of medium size1 and placing them close together1 in a single layer1 among half-decayed leaves or very light loam1 on the surface of a moderate hot-bed4 ,when the shoots have attained the height of two or three inches1 and the weather has become sufficiently mild1 they should be carefully taken out1 and divided into sets2 in the process of cutting up the tubers1 avoiding as much as possible doing injury to the small fibrous roots1 and also to the growing shoots4 ,these sets should then be planted out in hills or drills1 in the usual manner and at the usual depth2 if possible1 leaving the upper portion of the young shoot just above the surface of the ground4 ,some care is requisite in planting out the sets1 particularly in covering2 for1 if the soil is applied too rudely1 the sprouts1 which separate very easily from the tubers1 are exceedingly liable to be broken off1 and the set destroyed for early use4 ,if severe cold or frosty weather occurs1 the plants should be protected by straw1 or any convenient1 light material1 placed along the drills or on the hills4 ,taking the ,crop1 and ,method of ,preservation4--,the early varieties should be dug for use as they attain a suitable size2 which1 in warm exposure1 will be about the beginning of ,july2 and thence till the middle of ,august1 in less favorable places4 ,the practice of partially removing the soil from about the roots1 and gathering the largest tubers1 leaving the smaller ones1 with the expectation that they will attain a larger size1 is a mode of proceeding which seldom realizes the hopes of the cultivator2 for the ,potato1 if once disturbed at the roots1 seldom recovers the check4 ,when no apprehension is felt on account of disease1 a week's delay in commencing on the crop will be found of great importance both to the bulk and quality2 for just previous to the decay of the tops1 if pleasant weather prevails and the ground is sufficiently moist1 the tubers increase in size with great rapidity4 ,late varieties usually constitute the great portion of the main crop1 and are those which require most care in taking up and storing4 ,so long as the plants continue green1 the ,potato should be allowed to remain in the ground2 as this is quite indicative that the tubers have not arrived at full maturity4 ,in the preservation of potatoes1 it is of the first importance that they be excluded from light4 ,if this is neglected1 they become not only injurious1 but actually poisonous2 and this is especially the fact when they are allowed to become of a green color1 which they readily will do on exposure to the light4 ,in a state of complete darkness they should therefore be placed1 the day they are taken out of the ground2 and it were even better that they were stored in rather a damp state1 than that they should be exposed for a day to the light with a view to dry them4 ,drying has a bad effect on the skin of the ,potato2 for1 if subjected to this1 the skin and part of the epidermis are made to part with their natural juices1 which ever afterwards renders them incapable of absorbing moisture1 even if presented to them4 ,fermentation is also an important evil to be guarded against1 as it changes the whole substance of the ,potato1 and1 so far as seed potatoes are concerned1 destroys their vegetative principle4 ,as security against this1 they should be stored either in barrels or boxes1 or in long1 narrow ridges1 with partitions of earth between4 ,potatoes once dried should never be again moistened until just before using4 ,keeping potatoes has the effect of diminishing the quantity of starch contained in them4 ,according to ,mr4 ,johnson1 those which in ,october yielded readily seventeen per cent of starch1 gave1 in the following ,april1 only fourteen and a half per cent4 ,the effect of frost is also to lessen the quantity of starch4 ,it acts chiefly upon the vascular and albuminous part2 but it also converts a portion of the starch into sugar3 hence the sweetish taste of frosted potatoes4--,m',int4 ,varieties4--,messrs4 ,peter ,lawson and ,sons describe one hundred and seventy-five varieties3 and other foreign authors enumerate upwards of five hundred1 describing the habit of the plant2 size1 form1 and color of the tubers2 quality and general excellence2 and comparative value for cultivation4 ,they are obtained from seeds2 the latter being quite small1 flat1 and lens-shaped4 ,one hundred and five thousand are contained in an ounce1 and they retain their germinative properties three years4 ,the process is as follows3 ,select some of the largest and best berries1 or balls1 when fully ripe1 which is denoted by the withering of the stalk2 and separate the seeds from the pulp1 and dry them thoroughly in the sun4 ,these should be sown in the following spring1 and the produce taken up in ,october4 ,the tubers will then have nearly attained the size of small plums4 ,the best of these should be selected1 and the product of each plant carefully and separately preserved4 ,in the month of ,april following1 they should be planted at a distance from one another of from fifteen to eighteen inches2 and1 when they rise about two inches from the ground1 they should be earthed up slightly with the hoe1--an operation which may be repeated during the season4 ,when they have arrived at maturity1 they are to be taken up1 keeping the product of each stalk by itself2 which product is again to be planted the ensuing spring4 ,a judgment of the properties of the varieties will then have been formed1 and those are to be reserved for cultivation which are approved of4 ,it will be found1 that1 whatever had been the character of the parent stock1 the seeds will produce numerous varieties1 some white1 some dark1 in color1 with tubers of different forms1 round1 oblong1 and kidney-shaped1 and varying greatly in the dryness1 color1 and farinaceous character1 of the flesh4--,low4 ,,ash-,,leaved ,,early4 ,stem nearly two feet in height1 erect1 with long1 smooth1 shining1 and drooping foliage2 flowers very seldom produced2 tubers white1 roundish1 rough-skinned2 flesh white1 of medium quality4 ,the variety is healthy1 and remarkably early2 well suited to open culture1 but not adapted for growing under glass1 on account of its tall habit4 ,,ash-,,leaved ,,kidney4 ,one of the earliest of the garden varieties1 well adapted for forcing under glass or for starting in a hot-bed1 and subsequent cultivation in the open ground4 ,the plant is of spreading habit1 and about eighteen inches in height2 leaves small1 recurved2 tubers of medium size1 kidney-shaped1 white2 flesh white1 dry1 and well flavored4 ,very healthy4 ,introduced4 ,,biscuit4 ,law4 ,plant two feet and a half high1 spreading2 leaves rather rough1 large1 and of a pale-green color2 flowers whitish2 tubers rather small1 round1 smooth1 and of a light-brownish color4 ,a very healthy variety1 mealy1 well flavored1 and quite productive4 ,the plants do not decay1 nor do the tubers attain full maturity1 until nearly the close of the season3 the latter are1 however1 of good quality1 and in perfection for the table soon after being harvested4 ,,black ,,chenango4 ,black ,mercer4 ,plant vigorous1 and generally of healthy habit2 tubers nearly of the form of the ,lady's ,finger1 but of larger size2 skin very deep purple1 or nearly black2 flesh purple1 both in its crude state and when cooked2 quality good1 usually dry1 and of good flavor4 ,the ,black ,chenango is moderately productive1 and withstands disease better than almost any other potato2 but its dark color is objectionable4 ,compared with many of the recent varieties1 it has little merit1 and is not a profitable sort for extensive cultivation4 ,,buckeye4 ,a ,western variety2 grown also to a considerable extent in some parts of the ,middle ,states4 ,it is a handsome1 round potato2 white throughout1 except a little bright pink at the bottom of the eye4 ,it is very early1--ripening as early as the ,chenango2 attains a good marketable size as soon as the ,dykeman2 cooks very dry and light2 and is fine flavored1 particularly when first matured4 ,it throws up a very thick1 vigorous1 and luxuriant vine2 grows compactly in the hill1 and to a large size1 yielding abundantly4 ,for planting for early use1 it is a promising variety3 but for a late or medium crop1 upon strong1 rich ground1 it is said to grow so rapidly1 and to so great a size1 that many of the tubers are liable to be hollow-hearted2 which considerably impairs their value for table use4 ,,calico4 ,similar to the ,pink-eyed2 varying little except in color1 which is mostly red1 with occasional spots and splashes of white4 ,it is in no respect superior to the last-named variety in quality1 and cannot be considered of much value for agricultural purposes or for the table4 ,,california ,,red4 ,a bright-red potato from ,california4 ,tubers variable in form1 from long to nearly round1 rather smooth2 eyes slightly depressed4 ,it is one of the most productive of all the varieties2 but1 on account of its extreme liability to disease1 cannot be recommended for general cultivation4 ,,carter4 ,a medium-sized1 roundish1 flattened1 white potato1 once esteemed the finest of all varieties1 but at present nearly or quite superseded by the ,jackson ,white1 of which it is supposed to be the parent4 ,eyes rather numerous1 and deeply sunk2 flesh very white1 remarkably dry1 farinaceous1 and well flavored4 ,originated about thirty years ago1 in ,berkshire ,county1 ,mass41 by ,mr4 ,john ,carter4 ,,churchill4 ,a variety said to have originated in ,maine1 and often sold in the market for the ,state of ,maine2 which it somewhat resembles in size1 form1 and color4 ,flesh yellow4 ,not a desirable sort4 ,it is much inferior to the ,state of ,maine2 and1 in many places1 the latter variety has been condemned in consequence of the ,churchill having been ignorantly cultivated in its stead4 ,,cristy4 ,an early sort1 of good quality1 but rather unproductive4 ,shape somewhat long1 though often nearly round2 color white and purple1 striped1 and blended together4 ,it is of no value as an agricultural variety2 and1 for table use1 cannot be considered superior to many other varieties equally healthy and more prolific4 ,,cups4 ,introduced4 ,plant upright1 stocky1 surviving till frost2 flowers pale purple2 tubers pink or reddish1 large1 oblong1 often irregular2 flesh dry and farinaceous4 ,very healthy and productive1 but better suited for agricultural purposes than for the table4 ,,danvers ,,seedling4 ,danvers ,red4 ,plant healthy and vigorous4 ,the large1 full-grown tubers are long2 and the smaller1 undeveloped ones1 nearly round4 ,color light red1 with faint streaks of white2 eyes moderately sunk2 quality fair4 ,this variety originated in ,danvers1 ,essex ,county1 ,mass42 and1 when first introduced1 was not only of good size and quality1 but remarkably productive4 ,it has1 however1 much deteriorated2 and is now1 both as respects quality and yield1 scarcely above an average4 ,at one period1 it had the reputation of being one of the best varieties for keeping1 and of entirely withstanding the attacks of the potato disease4 ,,davis',s ,,seedling4 ,this variety originated in the town of ,sterling1 ,mass42 and was early disseminated through the influence of the ,massachusetts ,horticultural ,society1 at whose exhibitions it attracted much attention on account of its size and beauty4 ,for general cultivation1 it is probably one of the most profitable sorts known1 as it yields abundantly1 even with ordinary attention4 ,under a high state of cultivation1 seven hills have produced a bushel of potatoes4 ,the tubers are of good size1 red1 nearly round1 though sometimes more or less flattened4 ,eyes deeply sunk1 and not very numerous2 flesh nearly white1 slightly tinged with pink beneath the skin when cooked2 quality good1 being dry1 farinaceous1 and well flavored4 ,it requires the full season for its complete perfection1 and resists disease better than most varieties4 ,as a winter potato1 or for extensive cultivation for market1 it is one of the best of all varieties2 and commends itself to the farmer1 both as respects quality and yield1 as being greatly superior to the ,peach-blow1 ,pink-eye1 ,vermont ,white1 and many similar varieties1 which so abound in city markets4 ,,dykeman4 ,plant of medium strength and vigor1 rarely producing seed or blossoms2 tubers large1 roundish1 often oblong2 color white1 clouded at the stem-end and about the eyes 7which are moderately sunk and rather numerous7 with purple2 flesh white1 or yellowish-white1 its quality greatly affected by season1 and the soil in which the variety may be cultivated4 ,in certain descriptions of rather strong1 clayey land1 the yield is often remarkably great1 and the quality much above medium4 ,in such land1 if warm and sheltered1 the tubers attain a very large size quite early in the season1 and find a ready sale in the market at greatly remunerative prices4 ,under other conditions1 it frequently proves small1 waxy1 and inferior in quality1 and profitless to the cultivator4 ,notwithstanding these defects1 its size1 earliness1 and productiveness render it worthy of trial4 ,,early ,,blue4 ,tubers of medium size1 roundish1 of a bright purple or bluish color2 eyes moderately deep2 flesh1 when cooked1 white1 or yellowish-white1 mealy1 and well flavored4 ,this old and familiar variety is one of the earliest of the garden potatoes1 of fine quality1 and one of the best for forcing for early crops4 ,it retains its freshness and flavor till late in the spring2 is of comparatively healthy habit2 and1 though but moderately productive1 is worthy more general cultivation4 ,,early ,,cockney4 ,plant of medium strength and vigor1 recumbent1 rarely blossoming1 and usually ripening and decaying early in the season1 or before the occurrence of frost2 tubers white1 large1 roundish1 rough2 flesh yellowish-white1 or nearly white1 dry1 farinaceous1 and of good flavor2 hardy1 moderately productive1 and recommended as a desirable intermediate variety for the garden or for field culture4 ,introduced4 ,,early ,,manly4 ,plant medium or small1 rarely blossoming1 and decaying early in the season2 tubers of medium size1 white1 roundish2 flesh yellowish-white1 dry1 mealy1 and mild flavored4 ,it yields well1 and is a good variety for early garden culture4 ,introduced4 ,,flour-,,ball4 ,plant reclining1 of rather slender habit1 rarely blossoming2 tubers of medium size1 white1 round1 the skin quite rough or netted2 flesh white1 dry1 farinaceous1 and mild flavored4 ,it yields abundantly1 and is a good sort for the garden2 but would prove less profitable for growing for the market than many other varieties of larger size4 ,,fluke ,,kidney4 ,cot4 ,gard4 ,plant vigorous1 with luxuriant1 deep-green foliage2 continuing its growth till late in the season1 or until destroyed by frost4 ,the tuber is remarkable for its singular shape1 of a flattened oval1 frequently measuring eight or nine inches in length by nearly three inches in width4 ,the peel is thin1 and remarkably free from eyes2 the surface1 very smooth and even2 the flesh is very dry1 mealy1 and farinaceous1 exceedingly well flavored1 and1 in general excellence1 surpassed by few1 if any1 of the late varieties4 ,it is also healthy1 hardy1 and very productive2 but is much better towards spring than when used soon after being harvested4 ,the variety originated near ,manchester1 ,eng41 about the year #ahdd2 and appears to be a cross or hybrid between the ,lapstone ,kidney and ,pink-eye4 ,in this country1 the variety has never reached the degree of excellence it appears to have attained in ,england4 ,with us the yield has been small1 and it has suffered greatly from disease4 ,the flesh is also yellow when cooked1 and quite strong flavored4 ,not recommended for cultivation4 ,,forty-,,fold4 ,an ,english variety4 ,plant healthy1 ripening about the middle of ,september1 rarely producing seed or blossoms2 tubers white1 of medium size1 round2 skin rough or netted2 flesh white1 comparatively dry1 and well flavored4 ,it yields abundantly2 is a good kind for forcing2 and1 though the plants remain green until frost1 the tubers attain a suitable size for use quite early in the season4 ,an ,english sort1 known as ,taylor's ,forty-fold1 is quite distinct2 the tubers being oval1 much flattened1 and of a reddish color4 ,,garnet ,,chili4 ,stem not long or tall1 rather erect1 sturdy1 and branching2 flowers abundant1 pale purplish-white1 and usually abortive2 tubers red1 or garnet-colored1 very large1 roundish1 and comparatively smooth and regular2 flesh white1 dry1 mealy1 and1 the size of the tuber considered1 remarkably well flavored4 ,the variety is healthy1 yields abundantly1 is greatly superior to the ,peach-blow and kindred sorts for table use1 and might be profitably grown for farm-purposes4 ,the plants survive till destroyed by frost4 ,,gillyflower4 ,tubers large1 oval1 or oblong1 flattened1 white1 and comparatively smooth2 flesh white1 dry1 and of fair quality4 ,the plants are healthy1 and the variety is very productive3 but it is inferior to many others for table use2 though its uniform good size1 and its fair form1 and whiteness1 make it attractive and salable in the market4 ,it is similar to1 if not identical with1 the ,st4 ,helena and the ,laplander4 ,,green-,,top4 ,plant strong and vigorous2 flowers dull white1 generally abortive2 tubers quite large1 white1 roundish1 often irregular2 eyes deep-set2 flesh white1 comparatively dry1 and well flavored4 ,the variety is productive1 and of healthy1 hardy habit2 not early2 the plants continuing green till destroyed by frost4 ,introduced4 ,,hill',s ,,early4 ,an old variety1 very little1 if at all1 earlier than the ,white ,chenango4 ,quality not much above mediocrity2 its chief recommendation being its earliness4 ,skin and flesh yellowish-white2 eyes rather deeply sunk2 size medium2 form roundish2 moderately productive4 ,it does not ordinarily cook dry and mealy2 and1 though desirable as an early potato for a limited space in the garden1 cannot be recommended for general cultivation4 ,,irish ,,cups4 ,tubers nearly round1 yellowish-white2 eyes deep-set2 flesh yellow1 and strong flavored when cooked4 ,unfit for table use4 ,aside from the difference in form1 the variety somewhat resembles the ,rohan4 ,,jackson ,,white4 ,this comparatively new but very excellent variety originated in ,maine2 and is supposed to be a seedling from the celebrated ,carter1 which it much resembles4 ,tubers yellowish-white1 varying in size from medium to large2 form somewhat irregular1 but generally roundish1 though sometimes oblong and a little flattened2 eyes rather numerous1 and deeply sunk2 flesh perfectly white when cooked1 remarkably dry1 mealy1 farinaceous1 and well flavored4 ,the variety unquestionably attains its greatest perfection when grown in ,maine1 or the northern sections of ,vermont and ,new ,hampshire2 but is nevertheless of good quality when raised in the warmer localities of ,new ,england and the ,middle ,states4 ,it is earlier than the ,davis ,seedling2 comparatively free from disease2 a good keeper2 commands the highest market-price2 and1 every thing considered1 must be classed as one of the best1 and recommended for general cultivation4 ,the plants are very erect1 the flowers nearly white2 and the balls1 or berries1 are produced in remarkable abundance4 ,,jenny ,,lind4 ,rhode-,island ,seedling4 ,a variety of comparatively recent introduction4 ,plant very strong and vigorous2 tubers of extraordinary size when grown in strong soils1 long and somewhat irregular in form1 thickly set on the surface with small knobs1 or protuberances1 above which the eyes are placed in rather deep basins1 or depressions2 color red and white intermixed1 in some specimens mostly red1 while in others white is the prevailing color2 flesh yellow when cooked1 and quite coarse1 but esteemed by many as of good quality for table use4 ,one of the largest of all the varieties1 remarkably productive1 quite free from disease1 keeps well1 and1 as an agricultural potato1 rivals the ,rohan4 ,requires the full season4 ,it sports more than any potato2 being exceedingly variable in size1 form1 and color4 ,,lady',s ,,finger4 ,ruffort ,kidney4 ,law4 ,stem from one foot and a half to two feet high1 of straggling habit of growth2 leaves smooth1 and of a light-green color2 blossoms rarely if ever produced2 tubers white1 smooth1 long1 and slender1 and of nearly the same diameter throughout2 eyes very numerous1 and slightly depressed4 ,a very old variety1 of pretty appearance1 long cultivated1 and much esteemed as a baking potato2 its peculiar form being remarkably well adapted for the purpose4 ,it is1 however1 very liable to disease2 and as many of the recently introduced seedlings are quite as good for baking1 as well as far more hardy and productive1 it cannot now be considered as a variety to be recommended for general culture4 ,,lapstone ,,kidney4 ,m',int4 ,nichol's ,early4 ,a variety of ,english origin4 ,m',intosh describes it as being decidedly the best kidney potato grown1 and an excellent cropper4 ,tubers sometimes seven inches in length1 and three inches in breadth4 ,it is longer in coming through the ground in spring than most other varieties1 and the stems at first appear weakly2 but they soon lose this appearance1 and grow most vigorously4 ,it is a first-rate potato in ,august and ,september2 and will keep in excellent condition till ,may following1 without losing either its mealiness or flavor4 ,,long ,,red4 ,form long1 often somewhat flattened1--its general appearance being not unlike that of the ,jenny ,lind1 though of smaller size2 color red2 flesh marbled or clouded with red while crude1 but1 when cooked1 becoming nearly white4 ,the stem-end is often soggy1 and unfit for use2 and the numerous prongs and knobs which are often put forth on the sides of the tubers greatly impair their value for the table4 ,a few years since1 this variety was exceedingly abundant in the market1 and was esteemed one of the best sorts for use late in spring and early in summer4 ,it was also remarkably healthy and very productive1 and was considered one of the most valuable kinds for general cultivation4 ,it has somewhat improved in quality by age1 although not now to be classed as a potato of first quality4 ,the ,jenny ,lind and other varieties are now rapidly superseding it in most localities4 ,,mexican4 ,a very handsome white variety1 long and smooth1 like the ,st4 ,helena1 but not quite so large2 eyes very slightly depressed4 ,it is of poor quality1 quite unproductive1 rots badly1 and not worthy of cultivation4 ,,nova-,,scotia ,,blue4 ,this old variety1 at one period1 was very extensively cultivated1 and for many years was considered the most profitable of all the sorts for raising for market or for family use4 ,form nearly round1 the larger specimens often somewhat flattened2 color light blue2 eyes moderately depressed2 flesh white1 dry1 and good4 ,it yields abundantly2 but1 in consequence of its great liability to disease1 its cultivation is now nearly abandoned4 ,,old ,,kidney4 ,tubers kidney-shaped1 white2 flesh yellow1 rather waxy1 and of indifferent flavor4 ,it is neither very productive1 nor very valuable in other respects2 and it is now little cultivated4 ,,peach-,,blow4 ,tubers similar in form to the ,davis ,seedling1 but rather more smooth and regular2 color red1 the eyes not deeply sunk2 flesh yellow when cooked1 dry and mealy1 but only of medium quality1 on account of its comparatively strong flavor4 ,it is hardy and quite productive2 keeps well2 and is extensively cultivated for market in the northern parts of ,new ,england and the ,state of ,new ,york1 as well as in the ,canadas4 ,it is common to the markets of most of the large seaport cities2 and1 during the winter and spring1 is shipped in large quantities to the interior and more southern sections of the ,united ,states4 ,the ,davis ,seedling--which is quite as productive1 and much superior in quality for table use--might be profitably grown as a substitute4 ,,pink-,,eyed4 ,tubers nearly round2 eyes rather large and deep2 color mostly white1 with spots and splashes of pink1 particularly about the eyes2 flesh yellow4 ,the ,pink-eyed is an old but inferior variety1 hardly superior in quality to the ,vermont ,white4 ,though quite productive1 it is generally esteemed unworthy of cultivation4 ,,poggy1 ,,or ,,porgee4 ,cow-horn4 ,a dark-colored variety1 extensively cultivated in the ,british ,provinces1 particularly in ,nova ,scotia2 and1 during the autumn1 imported in considerable quantities into the principal seaports of the ,united ,states4 ,it is of excellent quality1 and by some preferred to all others1 especially for baking2 for which purpose1 on account of its size and remarkable form1 it seems peculiarly adapted4 ,it is moderately productive1 and succeeds well if seed is procured every year or two from the ,east2 but1 if otherwise1 it soon deteriorates1 even under good cultivation4 ,size above medium2 form long1 broadest1 and somewhat flattened1 at the stem-end1 and tapering towards the opposite extremity1 which is often more or less sharply pointed4 ,it is also frequently bent1 or curved2 whence the name ,cow-horn1 in some localities4 ,skin smooth2 eyes not depressed2 color dark-blue outside1 white within when cooked4 ,not very hardy2 requiring a full season for its complete perfection4 ,unless where well known1 its color is objectionable2 and it is generally less salable than the white-skinned varieties4 ,,quarry4 ,a large1 white1 roundish1 ,english potato1 not unlike the variety universally known and cultivated many years since in this country as the ,orange ,potato4 ,plant vigorous1 and of strong1 stocky habit2 flowers purple1 generally abortive2 flesh yellowish-white1 of fair quality for table use4 ,a hardy1 very productive sort1 which might be profitably grown for marketing and for agricultural purposes4 ,the plants survive till frost4 ,not early4 ,,rohan4 ,tubers very large1 in form much resembling the ,jenny ,lind1--the full-developed specimens being long1 and the smaller or immature tubers nearly round2 eyes numerous and deep-set2 color yellowish-white1 with clouds or patches of pink or rose2 flesh greenish-white when cooked1 yellowish1 watery1 and strong flavored4 ,the plant is strong and vigorous1 and continues its growth till destroyed by frost4 ,the flowers are generally abortive4 ,mr4 ,hyde describes it as a variety famous in history1 but infamous as a table potato1 and fit only for stock4 ,it formerly gave an immense yield1 but now produces only moderate crops2 and its cultivation is nearly abandoned4 ,,shaw',s ,,early4 ,m',int4 ,an ,english variety1 much employed for forcing1 and extensively cultivated in the vicinity of ,london for early marketing4 ,it is1 for an early sort1 a large1 beautiful1 oblong1 white-skinned potato4 ,its only fault is its hollow eyes4 ,it is very productive4 ,,state ,,of ,,maine4 ,this variety1 as implied by its name1 is of ,maine origin1 and was introduced to general notice six or seven years ago4 ,in form1 the tubers are similar to the ,white ,chenango1 being long1 smooth1 and somewhat flattened2 though the smaller and undeveloped bulbs are often nearly round4 ,eyes almost even with the surface1 and quite numerous2 color white1 like the ,jackson ,white4 ,when cooked1 the flesh is white1 very dry1 mealy1 and of good flavor4 ,it is quite early1 but more liable to disease than the ,davis ,seedling and some other varieties4 ,in ,maine it is grown in great perfection1 nearly equalling the ,jackson ,white and ,carter as a table potato4 ,on light soil1 it is only moderately productive2 but on strong land1 in high cultivation1 yields abundantly4 ,,st4 ,,helena4 ,laplander4 ,an old and very productive variety4 ,plant erect1 and of a bushy habit1 about two feet and a half in height2 foliage light green2 flowers pale reddish-purple4 ,the tubers are of an oblong form1 and remarkably large2 specimens having been produced measuring ten inches in length4 ,eyes numerous1 but not deeply set2 skin white and smooth2 flesh white when cooked1 mealy1 and of fair quality4 ,it is a very healthy variety1 and not easily affected by disease2 but belongs to that class of late field potatoes1 the foliage of which does not in ordinary seasons decay until injured by frost1 and the tubers of which generally require to be kept some time before they are fit for using to the greatest advantage4 ,,taylor',s ,,forty-,,fold4 ,law4 ,forty-fold4 ,plant about one foot and a half high1 slender1 and spreading in habit2 foliage light green2 flowers very rarely produced2 tubers oval1 much flattened1 and of medium size2 skin rough1 and of a dull1 reddish color4 ,this variety is very dry and starchy1 well flavored1 and suffers comparatively little from disease4 ,it is also very productive1 and a good early sort for the garden2 but not well adapted for field culture1 or for cultivation for agricultural purposes4 ,,tolon4 ,plant quite low and dwarf1 decaying with the season2 flowers lilac-purple1 large and handsome1 generally abortive2 tubers of medium size1 roundish1 of a pink or reddish color2 flesh yellow1 dry1 but not of so mild a flavor as many of the more recent kinds4 ,moderately productive4 ,introduced4 ,,vermont ,,white4 ,a very fair and good-sized but poor variety1 grown to a considerable extent in the northern and more interior portions of ,new ,england4 ,color white outside2 but the flesh1 when cooked1 is yellow1 soft1 not dry1 and strong flavored4 ,it is a strong grower1 and very productive1 but rots badly4 ,it commands only a low price in the market1 on account of its very inferior quality2 and cannot be recommended for general cultivation4 ,,veto1 ,,or ,,abington ,,blue4 ,tubers long1 resembling in form those of the ,long ,red1 and1 like that variety1 often watery at the stem-end after being cooked2 color blue or purplish2 flesh white2 quality fair as a table potato4 ,this variety originally was remarkably productive1 and at one period was in very general cultivation2 but now is rarely planted1 as it is extremely liable to disease1 and rots badly4 ,,white ,,chenango4 ,chenango4 ,mercer1 of ,new ,york4 ,an old and familiar variety2 at one period almost everywhere known1 and generally acknowledged as the best of all varieties4 ,as a potato for early planting1 whether for family use or for the market1 it was a general favorite2 but1 within a few years past1 it has not only greatly deteriorated in quality and productiveness1 but has been peculiarly liable to disease and premature decay of the plants4 ,when well grown1 the tubers are of good size1 rather long1 slightly flattened1 and comparatively smooth2 eyes slightly sunk2 color white1 with blotches of purple1--before cooking1 somewhat purple under the skin2 flesh1 when cooked1 often stained with pale purple2 in its crude state1 zoned with bright purple4 ,quality good2 dry1 mealy1 and well flavored4 ,the variety is considerably affected by the soil in which it may be cultivated2 in some localities1 being much more colored than in others4 ,it is now rapidly giving place to new seedling varieties1 quite as good in quality1 and more healthy and productive4 ,,white ,,cups4 ,tubers long and flattened1 somewhat irregular2 eyes deeply sunk2 skin yellowish2 flesh white4 ,it is a very handsome variety1 of ,maine origin1 but is only moderately productive4 ,it is also of ordinary quality1 rots easily1 and will probably never become popular4 ,,white ,,mountain4 ,tubers large1 long1 white1 smooth1 uniformly fair and perfect4 ,appears to be nearly identical with the ,st4 ,helena and ,laplander4 ,it is very productive1 and a good agricultural variety2 but1 for table use1 can be considered only of second quality4 ,,worcester ,,seedling4 ,dover4 ,riley4 ,tubers of a pinkish-white color1 and similar in form to the ,jackson ,white4 ,eyes deep-set2 flesh white1 more so than that of the ,davis ,seedling4 ,it keeps well1 and is an excellent variety for cultivation for family use1 but less profitable than many others for the market4 ,stalks upright2 blossoms pinkish1 but not abundant4 ,in quality1 this comparatively old and well-known variety is nearly or quite equal to the ,carter2 and1 besides1 is much more productive4 ,as a garden potato1 it deserves general cultivation4 ,requires the full season4 99 99 99 99 99 ,,the ,,radish4 ,raphanus sativus4 ,the ,radish is a hardy annual plant1 originally from ,china4 ,the roots vary greatly in form2 some being round or ovoid1 some turbinate1 and others fusiform1 or long1 slender1 and tapering4 ,when in flower1 the plant rises from three to four feet in height1 with an erect1 smooth1 and branching stem4 ,the flowers are quite large1 and1 in the different kinds1 vary in color from clear white to various shades of purple4 ,the seed-pods are long1 smooth1 somewhat vesiculate1 and terminate in a short spur1 or beak4 ,the seeds are round1 often irregularly flattened or compressed3 those of the smaller or spring and summer varieties being of a grayish-red color2 and those of the winter or larger-rooted sorts1 of a yellowish-red4 ,an ounce contains from three thousand three hundred to three thousand six hundred seeds1 and they retain their vitality five years4 ,soil1 ,propagation1 and ,cultivation4--,all the varieties thrive best in a light1 rich1 sandy loam2 dry for early spring sowings1 moister for the summer4 ,like all annuals1 the ,radish is propagated by seeds1 which may be sown either broadcast or in drills2 but the latter method is preferable1 as allowing the roots to be drawn regularly1 with less waste4 ,for the spindle-rooted kinds1 mark out the drills half an inch deep1 and five or six inches apart2 for the small1 turnip-rooted kinds1 three-quarters of an inch deep1 and six inches asunder4 ,as the plants advance in growth1 thin them so as to leave the spindle-rooted an inch apart1 and the larger-growing sorts proportionally farther4 ,for raising early ,radishes without a ,hot-bed4--,sow in the open ground the last of ,march or early in ,april1 arch the bed over with hoops or pliant rods1 and cover constantly at night and during cold days with garden-matting4 ,in moderate days1 turn up the covering at the side next the sun2 and1 if the weather is very fine and mild1 remove it entirely4 ,open ,culture4--,sow in spring as soon as the ground can be worked4 ,if space is limited1 radishes may be sown with onions or lettuce4 ,when grown with the former1 they are said to be less affected by the maggot4 ,for a succession1 a small sowing should be made each fortnight until midsummer1 as the early-sown plants are liable to become rank1 and unfit for use1 as they increase in size4 ,radishes usually suffer from the drought and heat incident to the summer2 and1 when grown at this season1 are generally fibrous and very pungent4 ,to secure the requisite shade and moisture1 they are sometimes sown in beds of asparagus1 that the branching stems may afford shade for the young radishes1 and render them more crisp and tender4 ,a good criterion by which to judge of the quality of a ,radish is to break it asunder by bending it at right angles4 ,if the parts divide squarely and freely1 it is fit for use4 ,production and ,quantity of ,seed4--,to raise seed of the spring or summer ,radishes1 the best method is to transplant2 which should be done in ,may1 as the roots are then in their greatest perfection4 ,take them up in moist weather2 select plants with the shortest tops and the smoothest and best-formed roots2 and set them1 apart from all other varieties1 in rows two feet and a half distant1 inserting each root wholly into the ground1 down to the leaves4 ,with proper watering1 they will soon strike1 and shoot up in branching stalks1 producing abundance of seeds1 ripening in autumn4 ,one ounce and a half of seed will sow a bed five feet in width and twelve feet in length4 ,ten pounds are required for seeding an acre4 ,the excellence of a ,radish consists in its being succulent1 mild1 crisp1 and tender2 but1 as these qualities are secured only by rapid growth1 the plants should be frequently and copiously watered in dry weather4 ,the varieties are divided into two classes2 viz41 ,spring or ,summer1 and ,autumn or ,winter1 ,radishes4 ,,spring ,,or ,,summer ,,radishes4 ,these varieties are all comparatively hardy1 and may be sown in the open ground as early in spring as the soil is in good working condition4 ,the earliest spring ,radishes are grown as follows3 ,in ,january1 ,february1 or ,march1 make a hot-bed three feet and a half wide1 and of a length proportionate to the supply required4 ,put upon the surface of the dung six inches of well-pulverized earth2 sow the seeds broadcast1 or in drills five inches apart2 and cover half an inch deep with fine mould4 ,when the plants have come up1 admit the air every day in mild or tolerably good weather by tilting the upper end of the light1 or sometimes the front1 one1 two1 or three inches high1 that the ,radishes may not draw up long1 pale1 and weak4 ,if they have risen very thick1 thin them1 while young1 to about one inch apart4 ,be careful to cover the sashes at night with garden mats1 woollen carpeting1 or like material4 ,water with tepid water1 at noon1 on sunny days4 ,if the heat of the bed declines much1 apply a moderate lining of warm dung or stable-litter to the sides1 which1 by gently renewing the heat1 will soon forward the ,radishes for pulling4 ,remember1 as they advance in growth1 to give more copious admissions of air daily1 either by lifting the lights in front several inches1 or1 in fine1 mild days1 by drawing the lights mostly off2 but be careful to draw them on early1 before the sun has much declined and the air become cool4 ,,early ,,black4 ,noir ,hatif4 ,vil4 ,bulb nearly spherical1 slightly elongated or tapering1 nearly of the size and form of the ,gray ,turnip-rooted2 skin dull black1 rough1 and wrinkled2 flesh white1 solid1 crisp1 and piquant2 leaves of the size of those of the ,gray ,turnip-rooted4 ,season intermediate between that of the last named and the ,black ,spanish4 ,,early ,,long ,,purple4 ,rave ,violette ,hative4 ,vil4 ,a sub-variety of the ,long ,purple1 earlier and of smaller size4 ,,early ,,purple ,,turnip-,,rooted4 ,a few days earlier than the ,scarlet ,turnip-rooted4 ,size1 form1 and flavor nearly the same4 ,,early ,,scarlet ,,turnip-,,rooted4 ,rond ,rose ,hatif4 ,vil4 ,bulb spherical1 or a little flattened1--often bursting or cracking longitudinally before attaining its full dimensions2 skin deep scarlet2 flesh rose-colored1 crisp1 mild1 and pleasant2 neck small2 leaves few in number1 and of smaller size than those of the common ,scarlet ,turnip-rooted4 ,season quite early1--two or three days in advance of the last named4 ,as a variety for forcing1 it is considered one of the best2 but the small size of the leaves renders it inconvenient for bunching1 and it is consequently less cultivated for the market than many other sorts4 ,extensively grown in the vicinity of ,paris4 ,,early ,,white ,,turnip-,,rooted4 ,rond ,blanc ,hatif4 ,vil4 ,skin and flesh white2 form similar to that of the ,scarlet ,turnip-rooted4 ,it is1 however1 of smaller size1 and somewhat earlier4 ,an excellent sort1 and much cultivated4 ,,gray ,,olive-,,shaped4 ,form similar to the ,scarlet ,olive-shaped4 ,skin gray2 flesh white1 crisp1 and well flavored4 ,,gray ,,turnip-,,rooted4 ,gray ,summer4 ,round ,brown4 ,trans4 ,the form of this variety may be called round1 though it is somewhat irregular in shape4 ,it grows large1 and often becomes hollow4 ,it should1 therefore1 be used while young1 or when not more than an inch or an inch and a half in diameter4 ,the outside coat is mottled with greenish-brown1 wrinkled1 and often marked with transverse white lines4 ,the flesh is mild1 not so solid as that of many varieties1 and of a greenish-white color4 ,the leaves are similar to those of the ,yellow ,turnip-rooted1 growing long and upright1 with green footstalks4 ,half early1 and a good variety for summer use4 ,,long ,,purple4 ,thomp4 ,root long1 a large portion growing above ground2 skin deep purple2 flesh white1 and of good flavor4 ,the seed-leaves1 which are quite large1 are used as a small salad4 ,the variety is early1 and good for forcing4 ,when the green tops are required for salading1 the seeds should be sown in drills1 as mustard or cress4 ,,long ,,salmon4 ,trans4 ,long ,scarlet ,salmon4 ,this variety has been considered synonymous with the ,long ,scarlet2 but it is really a distinct sort4 ,the neck of the root rises about an inch above the ground1 like that of the ,scarlet1 but it is of a paler red2 and this color gradually becomes lighter towards the middle1 where it is a pale-pink or salmon color4 ,from the middle1 the color grows paler downwards1 and the extremity of the root is almost white4 ,in shape and size1 this ,radish differs nothing from the ,scarlet2 nor does it appear to be earlier1 or to possess any qualities superior to the ,scarlet ,radish1 the beauty of which1 when well grown1 exceeds that of any other ,long ,radish4 ,,long ,,scarlet4 ,thomp4 ,early ,scarlet ,short-top4 ,early ,frame4 ,illustration3 ,long ,scarlet ,radish4 ,root long1 a considerable portion growing above the surface of the ground1--outside1 of a beautiful1 deep-pink color1 becoming paler towards the lower extremity2 flesh white1 transparent1 crisp1 and of good flavor1 having less pungency than that of the ,scarlet ,turnip2 leaves small1 but larger than those of the last-named variety4 ,when of suitable size for use1 the root measures seven or eight inches in length1 and five-eighths or three-fourths of an inch in diameter at its largest part4 ,the ,long ,scarlet ,radish1 with its sub-varieties1 is more generally cultivated for market in the ,eastern1 ,middle1 and ,western ,states1 than any other1 or perhaps even more than all other sorts4 ,it is very extensively grown about ,london1 and is everywhere prized1 not only for its fine qualities1 but for its rich1 bright color4 ,it is also one of the hardiest of the ,radishes2 and is raised readily in any common frame1 if planted as early as ,february4 ,,olive-,,shaped ,,scarlet4 ,oblong ,rose-colored4 ,thomp4 ,illustration3 ,olive ,scarlet ,radish4 ,bulb an inch and a half deep1 three-fourths of an inch in diameter1 oblong1 somewhat in the form of an olive1 terminating in a very slim tap-root2 skin fine scarlet2 neck small2 leaves not very numerous1 and of small size2 flesh rose-colored1 tender1 and excellent4 ,early1 and well adapted for forcing and for the general crop4 ,,purple ,,turnip-,,rooted4 ,this is a variety of the ,scarlet ,turnip-rooted2 the size1 form1 color1 and quality being nearly the same4 ,the skin is purple4 ,it is considered a few days earlier than the last named4 ,,scarlet ,,turnip-,,rooted4 ,crimson ,turnip-rooted4 ,illustration3 ,scarlet ,turnip-,rooted4 ,bulb spherical2 when in its greatest perfection1 measuring about an inch in diameter2 skin fine1 deep scarlet2 flesh white1 sometimes stained with red2 leaves rather large and numerous4 ,the variety is early1 and deserves more general cultivation1 not only on account of its rich color1 but for the crisp and tender properties of its flesh4 ,it is much esteemed in ,england1 and is grown extensively for the ,london market4 ,,small1 ,,early1 ,,yellow ,,turnip-,,rooted4 ,bulb of the size and form of the ,scarlet ,turnip-rooted2 skin smooth1 yellow2 flesh white1 fine-grained1 crisp1 and rather pungent2 foliage similar to that of the scarlet variety2 season ten or fifteen days later4 ,,white1 ,,crooked4 ,tortille ,du ,mans4 ,vil4 ,root very long2 when suitable for use1 measuring twelve inches and upwards in length1 and an inch in diameter1 nearly cylindrical1 often irregular1 and sometimes assuming a spiral or cork-screw form2 skin white and smooth2 flesh white1 not so firm as that of most varieties1 and considerably pungent2 leaves very large4 ,,white ,,turnip-,,rooted4 ,bulb of the form and size of the ,scarlet ,turnip-rooted2 skin white2 flesh white and semi-transparent4 ,it possesses less piquancy than the ,scarlet1 but is some days later4 ,,yellow ,,turnip-,,rooted4 ,trans4 ,yellow ,summer4 ,bulb nearly spherical1 but tapering slightly towards the tap-root1 which is very slender4 ,it grows large1--to full four inches in diameter1 when old2 but should be eaten young1 when about an inch in diameter4 ,the flesh is mild1 crisp1 solid1 and quite white4 ,the skin is of a yellowish-brown color2 and the leaves grow long and upright1 with green footstalks4 ,half early1 and well adapted for summer cultivation4 ,,long ,,white4 ,white ,italian4 ,naples4 ,white ,transparent4 ,root long and slender1 nearly of the size and form of the ,long ,scarlet2 skin white1--when exposed to the light1 tinged with green2 flesh white1 crisp1 and mild4 ,it is deserving of cultivation1 not only on account of its excellent qualities1 but as forming an agreeable contrast at table when served with the red varieties4 ,,long ,,white ,,purple-,,top4 ,a sub-variety of the ,long ,white2 the portion of the root exposed to the light being tinged with purple4 ,in size and form1 it differs little from the ,long ,scarlet4 ,,new ,,london ,,particular4 ,wood's ,frame4 ,this is but a sub-variety of the ,long ,scarlet2 the difference between the sorts being immaterial4 ,the color of the ,new ,london ,particular is more brilliant1 and extends farther down the root4 ,it is also said to be somewhat earlier4 ,,oblong ,,brown4 ,trans4 ,the ,oblong ,brown ,radish has a pear-shaped bulb1 with an elongated tap-root4 ,it does not grow particularly large2 and1 being hardier than most varieties1 is well adapted for use late in the season4 ,the outside is rough and brown1 marked with white circles2 the flesh is piquant1 firm1 hard1 and white2 the leaves are dark green1 and rather spread over the ground2 the footstalks are stained with purple4 ,,autumn ,,and ,,winter ,,radishes4 ,these varieties may be sown from the #bjth of ,july to the #ajth of ,august2 the soil being previously made rich1 light1 and friable4 ,thin out the young plants from four to six inches apart2 and1 in the absence of rain1 water freely4 ,during ,september and ,october1 the table may be supplied directly from the garden4 ,for winter use1 the roots should be harvested before freezing weather1 and packed in earth or sand1 out of danger from frost4 ,before being used1 they should be immersed for a short time in cold water4 ,to raise ,seed4--,seeds of the ,winter ,radishes are raised by allowing the plants to remain where they were sown4 ,as fast as they ripen1 cut the stems2 or gather the principal branches1 and spread them in an open1 airy situation1 towards the sun1 that the pods1 which are quite tough in their texture1 may become so dry and brittle as to break readily1 and give out their seeds freely4 ,use4--,all the kinds are used as salad1 and are served in all the forms of the spring and summer radishes4 ,varieties4-- ,,black ,,spanish4 ,trans4 ,bulb ovoid1 or rather regularly pear-shaped1 with a long tap-root4 ,at first the root is slender1 and somewhat cylindrical in form3 but it swells as it advances in age1 and finally attains a large size2 measuring eight or ten inches in length1 and three or four inches in diameter4 ,the outside is rough1 and nearly black2 the flesh is pungent1 firm1 solid1 and white2 the leaves are long1 and inclined to grow horizontally2 the leaf-stems are purple4 ,it is one of the latest1 as well as one of the hardiest1 of the radishes2 and is considered an excellent sort for winter use4 ,,large ,,purple ,,winter4 ,trans4 ,purple ,spanish4 ,the ,large ,purple ,winter ,radish is a beautiful variety1 derived1 without doubt1 from the ,black ,spanish2 and may therefore be properly called the ,purple ,spanish4 ,in shape and character1 it much resembles the ,black ,spanish3 but the outside1 when cleaned1 is of a beautiful purple1 though it appears black when first drawn from the earth2 and the coat1 when cut through1 shows the purple very finely4 ,the footstalks of the leaves have a much deeper tinge of purple than those of the other kinds4 ,,long ,,black ,,winter4 ,a sub-variety of the ,black ,spanish4 ,root long and tapering4 ,with the exception of its smaller size1 much resembling a ,long ,orange ,carrot4 ,,long-,,leaved ,,white ,,chinese4 ,vil4 ,root fusiform1 sometimes inversely turbinate1 about five inches in length1 and an inch in diameter2 skin white1 and of fine texture2 flesh fine-grained1 crisp1 and though somewhat pungent1 yet milder flavored than that of the ,black ,spanish2 leaves large1 differing from most other varieties in not being lobed1 or in being nearly entire on the borders4 ,its season is nearly the same as that of the ,rose-colored ,chinese4 ,the plants produce but few seeds4 ,,purple ,,chinese4 ,a sub-variety of the ,scarlet1 with little variation except in color2 the size1 quality1 and manner of growth1 being nearly the same4 ,,rose-,,colored ,,chinese4 ,vil4 ,scarlet ,chinese ,winter4 ,bulb rather elongated1 somewhat cylindrical1 contracted abruptly to a long1 slender tap-root2 size full medium1--average specimens measuring about five inches in length1 and two inches in diameter at the broadest part2 skin comparatively fine1 and of a bright rose-color2 flesh firm1 and rather piquant2 leaves large1--the leaf-stems washed with rose-red4 ,season between that of the ,gray ,summer and that of the ,black ,spanish4 ,,winter ,,white ,,spanish4 ,autumn ,white4 ,blanc d',augsbourg4 ,vil4 ,root somewhat fusiform1 retaining its diameter for two-thirds the length1 sharply conical at the base1 and1 when well grown1 measuring seven or eight inches in length by nearly three inches in its fullest diameter2 skin white1 slightly wrinkled1 sometimes tinged with purple where exposed to the sun2 flesh white1 solid1 and pungent1 though milder than that of the ,black ,spanish4 ,it succeeds best1 and is of the best quality1 when grown in light sandy soil4 ,season intermediate4 99 99 99 99 99 ,,rampion4 ,campanula rapunculus4 ,the ,rampion is a biennial plant1 indigenous to the south of ,europe1 and occasionally found in a wild state in ,england4 ,the roots are white1 fusiform1 fleshy1 and1 in common with the other parts of the plant1 abound in a milky juice2 the lower or root leaves are oval1 lanceolate1 and waved on the borders2 the upper leaves are long1 narrow1 and pointed4 ,stem eighteen inches or two feet in height1 branching2 flowers blue1 sometimes white1 disposed in small1 loose clusters about the top of the plant1 on the ends of the branches4 ,the seeds are oval1 brownish1 and exceedingly small2 upwards of nine hundred thousand being contained in an ounce4 ,they retain their germinative property five years4 ,the plant flowers in ,july of the second year1 and the seeds ripen in autumn4 ,there is but one variety4 ,soil and ,cultivation4--,rampion prefers a rich1 free1 and rather light soil1 in a shady situation4 ,it is raised from seed1 which should be sown where the plants are to remain1 as they do not bear transplanting well4 ,the sowing may be made in ,april1 ,may1 or the beginning of ,june3 but sometimes plants from very early sowings are liable to run up to seed2 and1 when this is the case1 the roots become tough1 and unfit for use4 ,the ground should be well dug1 and raked as fine as possible4 ,the seed may then be sown either broadcast or in drills1 six inches apart1 and about one-fourth of an inch deep4 ,as the seeds are very small1 it is advisable to mix them with fifteen or twenty times their bulk of fine sand1 in order to secure their even distribution in the drills1 and to prevent the plants from coming up too closely4 ,the seed should only be very slightly covered with fine earth2 and the seed-bed ought to be frequently watered with a fine-rosed watering-pot till the plants come up1 which will be in about a fortnight4 ,when the young plants are about one inch high1 they should be thinned out to four inches apart4 ,after this1 no further care is necessary than to water frequently1 and to keep the ground free of weeds4--,thomp4 ,taking the ,crop4--,the roots will be fit for use from ,october till ,april4 ,they may be taken from the ground for immediate use2 or a quantity may be taken up in autumn1 before the closing-up of the ground1 and packed in sand1 for use during the winter4 ,to raise ,seed4--,leave or transplant some of the best yearling plants1 and they will produce an abundance of seed in autumn4 ,use4--,the roots have a pleasant1 nut-like flavor2 and are generally eaten in their crude state as a salad4 ,the leaves1 as well as the roots1 are occasionally used in winter salads4 99 99 99 99 99 ,,ruta-,,baga1 ,,or ,,swede ,,turnip4 ,russian ,turnip4 ,french ,turnip4 ,brassica campestris ,ruta-baga4 ,de ,cand4 ,the ,ruta-baga1 or ,swede ,turnip1 is supposed by ,de ,candolle to be analogous to the ,kohl ,rabi2 the root being developed into a large1 fleshy bulb1 instead of the stem4 ,in its natural state1 the root is small and slender2 and the stem smooth and branching1--not much exceeding two feet in height4 ,the bulbs1 or roots1 are fully developed during the first year4 ,the plant flowers1 and produces its seeds1 the second year1 and then perishes4 ,although considered hardy1--not being affected by even severe frosts1--none of the varieties will withstand the winters of the ,northern or ,middle ,states in the open ground4 ,the crop should therefore be harvested in ,october or ,november1 and stored for the winter1 out of danger from freezing4 ,most of the sorts now cultivated retain their freshness and solidity till spring1 and some even into the summer2 requiring no particular care in their preservation1 other than that usually given to the carrot or the potato4 ,soil and ,cultivation4--,all the varieties succeed best in a deep1 well-enriched1 mellow soil2 which1 previous to planting1 should be very deeply ploughed1 and thoroughly pulverized by harrowing or otherwise4 ,some practise ridging1 and others sow in simple drills4 ,the ridges are usually formed by turning two furrows against each other2 and1 being thus made1 are about two feet apart4 ,if sown in simple drills1 the surface should be raked smooth1 and the drills made from sixteen to eighteen inches apart2 the distance to be regulated by the strength of the soil4 ,seed and ,sowing4--,about one pound of seed is usually allowed to an acre4 ,where the rows are comparatively close1 rather more than this quantity will be required2 while three-fourths of a pound will be amply sufficient1 if sown on ridges1 or where the drills are eighteen inches apart4 ,the sowing may be made from the middle of ,may to the #beth of ,july2 the latter time being considered sufficiently early for growing for the table1 and by some even for stock4 ,early sowings will unquestionably give the greatest product2 while the later-grown bulbs1 though of smaller dimensions1 will prove of quite as good quality for the table4 ,to raise ,seeds4--,select the smoothest and most symmetrical bulbs1 and transplant them in ,april1 two feet asunder1 sinking the crowns to a level with the surface of the ground4 ,the seeds are very similar to those of the common garden and field turnip1 and will keep from five to eight years4 ,varieties4--,the varieties are as follow3-- ,,ashcroft4 ,bulb of medium size1 ovoid1 very smooth and symmetrical2 neck very short1 or wanting4 ,above ground1 the skin is purple2 below the surface1 yellow4 ,flesh yellow1 very solid1 fine-grained1 and of excellent flavor4 ,it forms its bulb quickly and regularly2 keeps in fresh and sound condition until ,may or ,june2 and well deserves cultivation1 either for agricultural purposes or for the table4 ,,common ,,purple-,,top ,,yellow4 ,illustration3 ,common ,purple-,top ,yellow4 ,an old and long-cultivated sort1 from which1 in connection with the ,green-top1 have originated most of the more recent and improved yellow-fleshed varieties4 ,form regularly egg-shaped1 smooth1 but usually sending out a few small1 straggling roots at its base1 near the tap-root2 neck short2 size rather large1--usually measuring six or seven inches in depth1 and four or five inches in its largest diameter2 skin purple above ground1--below the surface1 yellow2 flesh yellow1 of close1 firm texture1 and of good quality4 ,it is very hardy2 forms its bulb promptly and uniformly2 and in rich1 deep soils1 yields abundantly4 ,for thin and light soils1 some of the other varieties should be selected4 ,,early ,,stubble4 ,bulb round1 smooth1 and regular4 ,the skin1 where exposed to light and air1 is of a brownish-green2 but1 where covered by the soil1 yellow4 ,the flesh is firm1 and well flavored4 ,the ,early ,stubble is recommended as forming its bulbs quickly and uniformly1 and as being well adapted for late sowing4 ,it yields abundantly2 keeps well2 is a good sort for the table2 and1 in some localities1 is preferred to the ,common ,yellow for cultivation for farm purposes4 ,,green-,,top ,,yellow4 ,in form and foliage1 this variety resembles the ,common ,purple-top2 but usually attains a larger size when grown in similar situations4 ,skin1 above the surface of the soil1 green2 below ground1 yellow4 ,the flesh is solid1 sweet1 and well flavored1 but inferior to that of the ,purple-top4 ,it keeps well1 is of fair quality for the table1 and1 on account of its great productiveness1 one of the best of all varieties for growing for feeding stock4 ,,green-,,top ,,white4 ,bulb turbinate1 smooth1 and symmetrical4 ,the skin above ground is of a fine1 clear1 pea-green2 often browned or mellowed where exposed to the direct influence of the sun3 below the surface of the ground1 it is uniformly white4 ,the flesh is also white1 comparatively solid1 very sweet1 and of fair quality for table use4 ,it differs from the ,purple-top ,white1 not only in color1 but in size and quality2 the bulbs being larger1 and the flesh not quite so firm or well flavored4 ,the ,green-top ,white is productive2 continues its growth till the season has far advanced2 is little affected by severe weather2 and1 when sown in good soil1 will yield an agricultural crop of twenty-five or thirty tons to an acre4 ,,laing',s ,,improved ,,purple-,,top4 ,law4 and ,gen4 ,farmer4 ,this variety differs from most1 if not all1 of the varieties of ,swedish turnips1 in having entire cabbage-like leaves1 which1 by their horizontal growth1 often nearly cover the surface of the ground4 ,in form1 hardiness1 and quality1 it is fully equal to any of the other sorts4 ,growing late in the autumn1 it is not well adapted to a climate where the winter commences early4 ,it has little or no tendency to run to seed in the fall2 and even in the spring1 when set out for seed1 it is a fortnight later in commencing this function than other varieties of ,ruta-bagas4 ,it requires good land1 in high condition2 and1 under such circumstances1 will yield abundantly1 and is worthy of cultivation4 ,the bulb1 when well grown1 has an almost spherical form2 a fine1 smooth skin1 purple above ground1 yellow below1 with yellow1 solid1 and well-flavored flesh4 ,,purple-,,top ,,white4 ,bulb oblong1 tapering toward the lower extremity1 five or six inches in diameter1 seven or eight inches in depth1 and less smooth and regular than many of the yellow-fleshed varieties4 ,the skin is of a clear rich purple1 where it comes to air and light1 but1 below the ground1 pure white2 flesh white1 very solid and fine-grained1 sugary1 and well flavored4 ,the variety is hardy1 productive1 keeps remarkably well1 is good for table use1 and may be profitably grown for agricultural purposes4 ,upwards of twenty-eight tons1 or nine hundred and sixty bushels1 have been raised from an acre4 ,,river',s4 ,root regularly turbinate1 or fusiform1 of full medium size1 smooth1 and with few small or fibrous roots2 neck two inches long2 skin1 above ground1 green1 washed with purplish-red where most exposed to the sun1--below ground1 yellow2 flesh yellow1 firm1 sweet1 and well flavored4 ,esteemed one of the best1 either for stock or the table4 ,keeps fresh till ,may or ,june4 ,,skirving',s ,,purple-,,top4 ,skirving's ,improved ,purple-top4 ,skirving's ,liverpool4 ,southold ,turnip1 of some localities4 ,bulb ovoid1 or regularly turbinate1 and rather deeper in proportion to its diameter than the common ,purple-top ,yellow2 surface remarkably smooth and even1 with few fibrous roots1 and seldom deformed by larger accidental roots1 although1 in unfavorable soils or seasons1 a few coarse roots are put forth in the vicinity of the tap-root2 size full medium1--five to seven inches in length1 and four or five inches in diameter4 ,sometimes1 when sown early in good soil1 and harvested late1 the average will considerably exceed these dimensions4 ,neck short1 but1 when grown in poor soil1 comparatively long2 skin1 above ground1 fine1 deep purple1--below ground1 yellow1--the colors often richly blending together at the surface2 flesh yellow1 of solid texture1 sweet1 and well flavored4 ,this variety was originated by ,mr4 ,william ,skirving1 of ,liverpool1 ,eng4 ,in this country it has been widely disseminated1 and is now more generally cultivated for table use and for stock than any other of the ,swede varieties4 ,the plants seldom fail to form good-sized bulbs4 ,it is a good keeper2 is of more than average quality for the table2 and long experience has proved it one of the best sorts for cultivation on land that is naturally shallow and in poor condition4 ,on soils in a high state of cultivation1 upwards of nine hundred bushels have been obtained from an acre4 ,in sowing1 allow twenty inches between the rows1 and thin to ten or twelve inches in the rows4 ,,sweet ,,german4 ,illustration3 ,sweet ,german4 ,bulb four or five inches in diameter1 six or seven inches in depth1 turbinate1 sometimes nearly fusiform4 ,in good soil and favorable seasons1 it is comparatively smooth and regular2 but1 under opposite conditions1 often branched and uneven4 ,neck two or three inches in length2 skin greenish-brown above ground1 white beneath2 flesh pure white1 of extraordinary solidity1 very sweet1 mild1 and well flavored4 ,it retains its solidity and freshness till spring1 and often at midsummer has no appearance of sponginess or decay4 ,as a table variety1 it must be classed as one of the best1 and is recommended for general cultivation4 ,,white ,,french4 ,long ,white ,french4 ,illustration3 ,white ,french4 ,the roots of this variety are produced entirely within the earth4 ,they are invariably fusiform2 and1 if well grown1 measure four or five inches in diameter1 and from eight to ten inches in length4 ,foliage not abundant1 spreading2 skin white2 flesh white1 solid1 mild1 sweet1 and delicate4 ,it is not so productive as some other varieties1 and is therefore not so well adapted to field culture2 but for table use it is surpassed by few1 if any1 of its class4 ,a rough-leaved1 fusiform-rooted variety of the common garden-turnip3 is known by the name of ,white ,french in many localities2 but1 according to the most reliable authority1 that name has not only long been used in connection with1 but properly belongs to1 the white turnip above described4 99 99 99 99 99 ,,salsify1 ,,or ,,oyster-,,plant4 ,leek-leaved ,salsify4 ,vegetable ,oyster4 ,purple ,goat's ,beard4 ,tragopogon porrifolius4 ,the ,salsify is a hardy biennial plant1 and is principally cultivated for its roots1 the flavor of which resembles that of the oyster2 whence the popular name4 ,the leaves are long and grass-like1 or leek-like2 the roots are long and tapering1 white within and without1 and1 when grown in good soil1 measure twelve or fourteen inches in length1 and rather more than an inch in diameter at the crown4 ,soil and ,cultivation4--,the ,oyster-plant succeeds best in a light1 well-enriched1 mellow soil2 which1 previous to sowing the seeds1 should be stirred to the depth of twelve or fifteen inches4 ,the seeds should be sown annually1 in the same manner and at the same time as the seeds of the carrot and parsnip4 ,make the drills fourteen inches apart2 cover the seeds an inch and a half in depth2 and thin1 while the plants are young1 to four or five inches asunder4 ,early sowings succeed best2 as the seeds1 which are generally more or less imperfect1 vegetate much better when the earth is moist than when dry and parched1 as it is liable to become when the season is more advanced4 ,cultivate in the usual manner during the summer2 and1 by the last of ,september or beginning of ,october1 the roots will have attained their full growth1 and be ready for use4 ,the plants will sustain no injury during the winter1 though left entirely unprotected in the open ground2 and the table may be supplied directly from the garden1 whenever the frost will admit of their removal4 ,a portion of the crop should1 however1 be taken up in autumn1 and stored in the cellar1 like other roots2 or1 which is perhaps preferable1 packed in earth or sand4 ,roots remaining in the ground may be drawn for use till ,april1 or until the plants have begun to send up their stalks for flowering4 ,seeds1--production and quantity4--,for the production of seeds1 allow a few plants to remain during the winter in the open ground where they were sown4 ,they will blossom in ,june and ,july4 ,when fully developed1 the stem is about three feet in height1 cylindrical1 and branching4 ,the flowers are large1 of a very rich violet-purple1 and expand only by day and in comparatively sunny weather4 ,as the flowers are put forth in gradual succession1 so the heads of seeds are ripened at intervals1 and should be cut as they assume a brownish color4 ,the seeds are brownish1--lighter or darker as they are less or more perfectly matured1--long and slender1 furrowed and rough on the sides1 tapering to a long1 smooth point at the top1 often somewhat bent or curved1 and measure about five-eighths of an inch in length4 ,they will keep four years4 ,an ounce contains three thousand two hundred seeds1 and will sow a row eighty feet in length4 ,some cultivators put this amount of seed into a drill of sixty feet2 but if the seed is of average quality1 and the season ordinarily favorable1 one ounce of seed will produce an abundance of plants for eighty or a hundred feet4 ,use4--,the roots are prepared in various forms2 but1 when simply boiled in the manner of beets and carrots1 the flavor is sweet and delicate4 ,the young flower-stalks1 if cut in the spring of the second year and dressed like asparagus1 resemble it in taste1 and make an excellent dish4 ,the roots are sometimes thinly sliced1 and1 with the addition of vinegar1 salt1 and pepper1 served as a salad4 ,they are also recommended as being remedial or alleviating in cases of consumptive tendency4 ,there is but one species or variety now cultivated4 99 99 99 99 99 ,,scolymus4 ,spanish ,scolymus4 ,spanish ,oyster-plant4 ,scolymus ,hispanicus4 ,in its natural state1 this is a perennial plant2 but1 when cultivated1 it is generally treated as an annual or as a biennial4 ,the roots are nearly white1 fleshy1 long1 and tapering in their general form1 and1 if well grown1 measure twelve or fifteen inches in length1 and an inch in diameter at the crown4 ,when cut or bruised1 or where the fibrous roots are broken or rubbed off1 there exudes a thick1 somewhat viscous fluid1 nearly flavorless1 and of a milk-white color4 ,the leaf is large1 often measuring a foot or more in length1 and three inches in diameter1 somewhat variegated with green and white1 deeply lobed2 the lobes or divisions toothed1 and the teeth terminating in sharp spines1 in the manner of the leaves of many species of thistles4 ,when in flower1 the plant is about three feet in height4 ,the flowers1 which are put forth singly1 are of an orange-yellow1 and measure an inch and a half in diameter4 ,the seeds are flat1 and very thin1 membranous on the borders1 of a yellowish color1 and retain their vitality three years4 ,an ounce contains nearly four thousand seeds4 ,soil and ,cultivation4--,any good garden loam is adapted to the growth of the ,scolymus4 ,it should be well and deeply stirred as for other deep-growing root crops4 ,the seeds should be sown from the middle of ,april to the #ajth of ,may1 in drills an inch deep1 and fourteen inches asunder4 ,thin the young plants to five inches distant in the rows2 and1 during the summer1 treat the growing crop as parsnips or carrots4 ,use4--,it is cultivated exclusively for its roots1 which are usually taken up in ,september or ,october1 and served at table1 and preserved during the winter1 in the same manner as the ,salsify1 or ,oyster-plant4 ,they have a pleasant1 delicate flavor2 and are considered to be not only healthful1 but remarkably nutritious4 99 99 99 99 99 ,,scorzonera4 ,black ,oyster-plant4 ,black ,salsify4 ,scorzonera ,hispanica4 ,this is a hardy perennial plant1 introduced from the south of ,europe1 where it is indigenous4 ,the root is tapering1 and comparatively slender1--when well developed1 measuring about a foot in length1 and an inch in diameter near the crown1 or at the broadest part2 skin grayish-black1 coarse1 somewhat reticulated1 resembling the roots of some species of trees2 flesh white2 leaves long1 ovate1 broadest near the end1 and tapering sharply to the stem4 ,they are also more or less distinctly ribbed1 and have a few remote teeth1 or serratures1 at the extremities4 ,when in flower1 the plant measures about four feet in height2 the stalk being nearly cylindrical1 slightly grooved or furrowed1 smooth1 and branched towards the top4 ,the flowers are large1 terminal1 yellow2 the seeds are whitish1 longer than broad1 taper towards the top1 and retain their vitality two years4 ,an ounce contains about two thousand five hundred seeds4 ,soil and ,culture4--,though a perennial1 it is generally cultivated as an annual or biennial1 in the manner of the carrot or parsnip4 ,thompson says1 ,it succeeds best in a light1 deep1 free soil and an open situation4 ,it is raised from seed1 which may be sown in drills one foot apart1 covering with soil to the depth of half an inch4 ,as it is apt to run to seed the same year in which it is sown1 and consequently to become tough and woody1 the planting should not be made too early1 particularly in the warmer sections of the country4 ,a second sowing may be made about four weeks from the first1 as a precautionary measure1 in case the plants of the first sowing should run4 ,the young plants1 when three or four inches high1 should be thinned out to eight inches asunder in the rows4 ,towards the middle or last of ,september1 the roots will have attained sufficient size to be drawn for immediate use3 others will come in for use in ,october and ,november4 ,in the latter month1 they will be in perfection2 and1 before the closing-up of the ground1 a quantity may be taken up1 and stored in sand for the winter4 ,when the ground is open1 the roots may be drawn from time to time1 as required for immediate use4 ,about the middle of ,april1 the roots remaining in the ground will begin to run to flower2 after which they soon become hard1 woody1 and unfit for the table4 ,before this takes place1 however1 they may be taken up1 and stored in sand1 where they may be kept for use till ,may or ,june4 ,to raise ,seed4--,allow a few well-grown plants to remain in the ground during winter2 or select a few good-sized roots from those harvested in autumn1 and reset them in ,april1 about eighteen inches apart1 covering them to the crowns4 ,the seed will ripen at the close of the summer or early in autumn4 ,seed saved from plants of the growth of two seasons is considered best2 that produced from yearling plants being greatly inferior4 ,use4--,it is cultivated exclusively for its roots2 no other portion of the plant being employed in domestic economy4 ,the flesh of these is white1 tender1 sugary1 and well flavored4 ,they are boiled in the manner of the parsnip1 and served plain at the table2 or they may be cooked in all the forms of salsify or scolymus4 ,before cooking1 the outer1 coarse rind should be scraped off1 and the roots soaked for a few hours in cold water for the purpose of extracting their bitter flavor4 99 99 99 99 99 ,,skirret4 ,crummock1 of the ,scotch4 ,sium sisarum4 ,skirret is a hardy perennial1 and is cultivated for its roots1 which are produced in groups1 or bunches1 joined together at the crown or neck of the plant4 ,they are oblong1 fleshy1 of a russet-brown color without1 white within1 very sugary1 and1 when well grown1 measure six or eight inches in length1 and nearly an inch in diameter4 ,the leaves of the first year are pinnate1 with seven or nine oblong1 finely toothed leaflets4 ,when fully developed1 the plant measures from three to five feet in height2 the stem being marked with fine1 parallel1 longitudinal grooves1 or lines4 ,the flowers are small1 white1 and are produced in umbels at the extremities of the branches4 ,the seeds1 eight thousand of which are contained in an ounce1 are oblong1 of a greenish-gray color1 and closely resemble those of the common caraway4 ,they will keep but two years2 and1 even when newly grown1 sometimes remain in the ground four or five weeks before vegetating4 ,soil and ,culture4--,skirret succeeds best in light1 mellow soil1 and is propagated by suckers1 or seeds4 ,the best method is to sow the seeds annually1 as1 when grown from slips1 or suckers1 the roots are liable to be dry and woody2 the seeds1 on the contrary1 producing roots more tender1 and in greater perfection4 ,sow the seeds in ,april1 in drills one foot apart1 and about an inch in depth2 thin to five or six inches2 and1 in ,september1 some of the roots will be sufficiently grown for use4 ,those required for winter should be drawn before the closing-up of the ground1 and packed in sand4 ,to propagate by ,slips1 or ,suckers4--,in the spring1 remove the required number of young shoots1 or sprouts1 from the side of the roots that have remained in the ground during winter1 not taking any portion of the old root in connection with the slips2 and set them in rows ten inches asunder1 and six inches apart in the rows4 ,they will soon strike1 and produce roots of suitable size for use in ,august or ,september4 ,to raise ,seeds4--,the plants that have remained in the ground during the winter1 if not disturbed1 will send up stalks as before described1 and ripen their seeds at the close of the summer4 ,two or three plants will yield all the seeds ordinarily required for a single garden4 ,use4--,the roots were formerly much esteemed1 but are now neglected for those greatly inferior4 ,when cooked and served as salsify or scorzonera1 they are the whitest and sweetest of esculent roots1 and afford a considerable portion of nourishment4 ,there are no varieties4 99 99 99 99 99 ,,sweet ,,potato4 ,spanish ,potato4 ,carolina ,potato4 ,convolvulus batatus4 ,ipomoea batatas4 ,the ,sweet ,potato is indigenous to both the ,east and ,west ,indies4 ,where its growth is natural1 the plant is perennial2 but1 in cultivation1 it is always treated as an annual4 ,the stem is running or climbing1 round and slender2 the leaves are heart-shaped and smooth1 with irregular1 angular lobes2 the flowers1 which are produced in small groups of three or four1 are large1 bell-shaped1 and of a violet or purple color2 the seeds are black1 triangular1 and retain their vitality two or three years1--twenty-three hundred are contained in an ounce4 ,the plants rarely blossom in the ,northern or ,middle ,states1 and the perfect ripening of the seeds is of still more rare occurrence4 ,the latter are1 however1 never employed in ordinary culture2 and are sown only for the production of new varieties1 as is sometimes practised with the common potato4 ,soil1 ,planting1 and ,cultivation4--,in warm climates1 the ,sweet ,potato is cultivated in much the same manner as the common potato is treated at the ,north4 ,it succeeds best in light1 warm1 mellow soil1 which should be deeply stirred and well enriched4 ,the slips1 or sprouts1 may be set on ridges four feet apart1 and fifteen inches from plant to plant2 or in hills four or five feet apart in each direction1 three plants being allowed to a hill4 ,during the summer1 give the vines ordinary culture2 and late in ,september1 or early in ,october1 the tubers will have attained their growth1 and be ready for harvesting4 ,the slips1 or sprouts1 are generally obtained by setting the tubers in a hot-bed in ,march or ,april1 and breaking off or separating the sprouts from the tubers as fast as they reach four or five inches in height or attain a suitable size for transplanting4 ,in favorable seasons1 the plucking may be repeated three or four times4 ,in setting out the slips1 the lower part should be sunk from one-third to one-half the entire length2 and1 if very dry weather occurs1 water should be moderately applied4 ,keeping4--,the essentials for the preservation of ,sweet ,potatoes are dryness and a warm and even temperature4 ,where these conditions are not supplied1 the tubers speedily decay4 ,by packing in dry sand1 and storing in a warm1 dry room1 they are sometimes preserved in the ,northern ,states until the time of starting the plants in spring4 ,varieties4--,though numerous other varieties1 less marked and distinctive1 are described by different authors1 and are catalogued by gardeners and seedsmen1 the principal are as follow3-- ,,kentucky ,,early ,,red4 ,murray4 ,red ,nansemond4 ,tubers red1 or purplish-red1 of medium size2 flesh yellow1 dry1 sweet1 and of good quality4 ,a very prolific1 hardy variety2 recommended as the best red ,sweet ,potato for ,northern culture4 ,,large ,,white4 ,patate-blanche of the ,french4 ,tubers from six to ten inches in length1--thickest at the middle1 where they measure from two to nearly three inches in diameter2 weight from six ounces to a pound and upwards2 skin dusky white2 flesh nearly white1 but with a shade of yellow4 ,not so fine-grained or so sweet as the ,yellow or ,purple1 but quite farinaceous and well flavored4 ,it requires a long season in order to its full development2 but1 being remarkably hardy1 it will succeed well in any of the ,middle ,states1 and attain a fair size in the warmer sections of ,new ,england4 ,,nansemond4 ,yellow ,nansemond4 ,a variety said to have originated in ,nansemond ,county1 ,va42 whence the name4 ,tubers large1 yellow1 swollen at the middle1 and tapering to the ends2 flesh yellow1 dry1 unctuous1 sweet1 and well flavored4 ,it is early fit for the table2 matures in short seasons2 is very productive2 succeeds well in almost any tillable soil2 and1 having been long acclimated1 is one of the best sorts for cultivation at the ,north1--very good crops having been obtained in ,maine and the ,canadas4 ,,purple-,,skinned4 ,new-,orleans ,purple4 ,patate violette4 ,vil4 ,tubers swollen at the middle1 and tapering in each direction to a point1--measuring1 when well grown1 from seven to nine inches in length1 and from two to three inches in diameter2 skin smooth1 reddish-purple2 flesh fine-grained1 sugary1 and of excellent quality4 ,the plants attain a remarkable length1 and the tubers are rarely united about the neck as in most other varieties4 ,the ,purple-skinned is early and productive1 but keeps badly4 ,it would probably succeed much better in cool climates than either the ,white or the ,yellow4 ,it is much grown in the vicinity of ,paris4 ,,red-,,skinned1 ,,or ,,american ,,red4 ,tubers fusiform1 long1 and comparatively slender1--the length often exceeding twelve inches1 and the diameter rarely above two inches2 weight from three to ten ounces2 skin purplish-red1 smooth and shining2 flesh yellow1 very fine-grained1 unctuous1 sugary1 and farinaceous2 plant long and slender4 ,this variety is early1 quite hardy1 very productive1 and excellent1 but does not keep so well as the yellow or white sorts4 ,it is well adapted for cultivation in the cooler sections of the ,united ,states2 where1 in favorable seasons1 the crop has proved as certain1 and the yield nearly as abundant1 as that of the common potato4 ,,rose-,,colored4 ,vil4 ,tubers somewhat ovoid1 or egg-shaped1 often grooved1 or furrowed1 and of extraordinary size4 ,well-grown specimens will measure eight or nine inches in length1 and four inches or more in diameter2 frequently weighing two and a half1 and sometimes greatly exceeding three pounds4 ,skin rose-colored1 shaded or variegated with yellow2 flesh sweet1 of a pleasant1 nut-like flavor1 but less soft or unctuous than that of the other varieties4 ,it is hardy1 remarkably productive1 and1 its excellent keeping properties considered1 one of the best sorts for cultivation4 ,,yellow-,,skinned4 ,yellow ,carolina4 ,tubers from six to ten inches in length1 thickest at the middle1 where they measure from two to three inches in diameter1 and pointed at the extremities2 weight varying from four to twelve ounces and upwards2 skin smooth1 yellow2 flesh yellow1 fine-grained1 unctuous1 and remarkably sugary1--surpassing1 in this last respect1 nearly all other varieties4 ,not so early as the ,red-skinned or the ,purple4 ,when grown in the ,southern ,states1 it yields well2 perfectly matures its crop2 and1 in color and flavor1 the tubers will accord with the description above given4 ,when grown in the ,middle ,states1 or in the warmer parts of ,new ,england1 it decreases in size2 the tubers become longer and more slender2 the color1 externally and internally1 becomes much paler1 or nearly white2 and the flesh1 to a great extent1 loses the fine1 dry1 and sugary qualities which it possesses when grown in warm climates4 99 99 99 99 99 ,,tuberous-,,rooted ,,chickling ,,vetch4 ,tuberous-rooted ,pea4 ,eatable-rooted ,pea4 ,lathyrus tuberosus4 ,perennial2 stem about six feet high1--climbing1 slender1 four-sided1 smooth1 and of a clear green color2 flowers rather large1 in bunches1 of a fine carmine rose-color1 and somewhat fragrant2 pod smooth2 seeds rather large1 oblong1 a little angular1 of a brown color1 spotted with black2 root spreading1 furnished with numerous blackish1 irregularly shaped tubers1 which are generally from an ounce to three ounces in weight4 ,the roots are very farinaceous1 and1 when cooked1 are highly esteemed4 ,in taste1 they somewhat resemble roasted chestnuts4 ,where the roots are uninjured by the winter1 the plant increases rapidly1 and is liable to become a troublesome inmate of the garden4 99 99 99 99 99 ,,tuberous-,,rooted ,,trop,,olum4 ,thomp4 ,ysano4 ,tropolum tuberosum4 ,this is a perennial plant from ,peru1 and deserves mention as a recently introduced esculent4 ,it produces an abundance of handsome yellow and red tubers1 about the size of small pears2 the taste of which is not1 however1 very agreeable4 ,on this account1 a particular mode of treatment has been adopted in ,bolivia1 where1 according to ,m4 ,decaisne1 they are treated in the following manner3-- ,the tubers designated ,ysano1 at ,la ,paz1 require to be prepared before they are edible4 ,indeed1 when prepared like potatoes1 and immediately after being taken up1 their taste is very disagreeable4 ,but a mode of making them palatable was discovered in ,bolivia2 and the ,ysano has there become1 if not a common vegetable1 at least one which is quite edible4 ,the means of making them so consists in freezing them after they have been cooked1 and they are eaten when frozen4 ,in this state it is said that they constitute an agreeable dish1 and that scarcely a day passes at ,la ,paz without two lines of dealers being engaged in selling the ,ysano1 which they protect from the action of the sun by enveloping it in a woollen cloth1 and straw4 ,large quantities are eaten sopped in treacle1 and taken as refreshment during the heat of the day4 ,propagation and ,culture4--,the plant may be propagated by pieces of the tubers1 in the same manner as potatoes2 an eye being preserved on each piece4 ,the sets should be planted in ,april or ,may1 according to the season1 about four feet apart1 in light1 rich soil4 ,the stems may be allowed to trail along the ground1 or pea-sticks may be placed for their support4 ,in dry soils and seasons1 the former method should be adopted2 in those which are moist1 the latter4 ,the tubers are taken up in ,october1 when the leaves begin to decay1 and stored in sand4 99 99 99 99 99 ,,the ,,turnip4 ,english ,turnip4 ,brassica rapa4 ,the common ,turnip is a hardy1 biennial plant1 indigenous to ,great ,britain1 ,france1 and other parts of ,europe4 ,the roots of all the varieties attain their full size during the first year4 ,the radical leaves are hairy and rough1 and are usually lobed1 or lyrate2 but1 in some of the sorts1 nearly spatulate1 with the borders almost entire4 ,the flowers are produced in ,may and ,june of the second year1 and the seeds ripen in ,july2 the flower-stalk rises three feet or more in height1 with numerous branches2 the leaves are clasping1 and much smoother and more glaucous than the radical leaves of the growth of the previous year2 the flowers are yellow1 and are produced in long1 loose1 upright1 terminal spikes2 the seeds are small1 round1 black1 or reddish-brown1 and are very similar1 in size1 form1 and color1 in the different varieties1--ten thousand are contained in an ounce1 and they retain their vitality from five to seven years4 ,propagation and ,culture4--,all the sorts are propagated by seeds2 which should be sown where the plants are to remain1 as they do not generally succeed well when transplanted4 ,sowings for early use may be made the last of ,april1 or beginning of ,may2 but as the bulbs are seldom produced in perfection in the early part of the season1 or under the influence of extreme heat1 the sowing should be confined to a limited space in the garden4 ,the seeds may be sown broadcast or in drills3 if sown in drills1 they should be made about fourteen inches apart1 and half an inch in depth4 ,the young plants should be thinned to five or six inches asunder4 ,for a succession1 a few seeds may be sown1 at intervals of a fortnight1 until the last week in ,july2 from which time1 until the #ajth of ,august1 the principal sowing is usually made for the winter's supply4 ,in the ,middle ,states1 and the warmer portion of ,new ,england1 if the season is favorable1 a good crop will be obtained from seed sown as late as the last week in ,august4 ,harvesting4--,turnips for the table may be drawn directly from the garden or field until ,november1 but must be harvested before severe freezing weather2 for1 though comparatively very hardy1 few of the varieties will survive the winters of the ,northern ,states in the open ground4 ,seed4--,as the various kinds readily hybridize1 or intermix1 only one variety should be cultivated in the same neighborhood for seed4 ,select the best-formed bulbs1 and transplant them out in ,april1 in rows two feet apart1 and one foot apart in the rows1 just covering the crowns with earth1 or leaving the young shoots level with the surface of the ground4 ,an ounce of seed will sow eight rods of land1 and a pound will be sufficient for an acre4 ,varieties4--,the varieties are numerous1 as follow3-- ,,altrincham4 ,law4 ,yellow ,altrincham4 ,altringham4 ,this is a yellow-fleshed1 field variety1 of rather less than average size4 ,the bulb1 however1 is of a fine1 globular shape1 with a light-green top1 very small neck and tap-root1 and possessed of considerable solidity4 ,,border ,,imperial4 ,border ,imperial ,purple-top ,yellow4 ,bulb five or six inches in diameter1 nearly spherical1 sometimes flattened1 and usually very smooth and symmetrical2 skin yellow1 the upper surface of a bright purple2 flesh yellow1 firm1 and sugary2 leaves large4 ,the variety is of ,english origin1 and is recommended for its earliness and great productiveness4 ,,chivas',s ,,orange ,,jelly4 ,thomp4 ,bulb of a handsome1 round form1 with a small top2 the skin is pale orange2 and the flesh yellow1 juicy1 sweet1 and tender4 ,it has very little fibre2 so that1 when boiled1 it almost acquires the consistence of a jelly4 ,it originated in ,cheshire1 ,eng4 ,,cow-,,horn4 ,long ,early ,white ,vertus4 ,vil4 ,illustration3 ,cow-horn ,turnip4 ,root produced much above ground1 nearly cylindrical1 rounded at the end1 ten or twelve inches in length1 nearly three inches in diameter1 and weighing from one and a half to two pounds4 ,the skin is smooth and shining1--white below the surface of the ground1 and green at the top2 the flesh is white1 tender1 and sugary4 ,early1 very productive1 and remarkable for its regular form and good quality4 ,as a field-turnip1 it is one of the best2 and1 when pulled young1 good for table use4 ,during winter1 the roots often become dry and spongy4 ,,dales',s ,,hybrid4 ,law4 ,this variety is of ,english origin1 and is said to be a hybrid from the ,green-top ,swede and the common ,white ,globe4 ,its prevailing traits are1 however1 those of the ,white ,globe2 inasmuch as its roots are similar in form and texture4 ,foliage strong and luxuriant2 root large1 oblong1 pale yellow2 the upper surface light green2 neck and tap-root small4 ,the form of the bulb1 though generally oblong1 is sometimes nearly globular2 but its more material characteristics1 large size1 and luxuriance of growth1 are uniformly the same4 ,its reputation as a turnip of very superior quality has not been sustained in this country4 ,,early ,,flat ,,dutch4 ,early ,white ,dutch4 ,white ,dutch4 ,an old and well-known early garden variety2 bulb round1 very much flattened1 and produced mostly within the earth2 skin white1 somewhat washed with green at the insertion of the leaves1 which are of medium size4 ,before the bulb has attained its full dimensions1 the flesh is fine-grained1 tender1 and sweet2 but when ripe1 especially in dry seasons1 it often becomes spongy and juiceless3 in which condition1 it is of no value for the table2 and1 even for stock1 is comparatively worthless4 ,average specimens measure about four inches in diameter1 and two inches and a half in depth4 ,,early ,,yellow ,,dutch4 ,yellow ,dutch4 ,this variety has a small1 globular root1 of a pale-yellow color throughout4 ,it somewhat resembles the ,yellow ,malta1 and is a good garden variety4 ,the portion of the bulb above ground1 and exposed to the sun1 is washed with green4 ,it is of medium size1 early1 tender1 rather close-grained1 and sugary2 better suited for use in summer and autumn than for winter4 ,by some1 the variety is esteemed the best of the yellow garden turnips4 ,,finland4 ,law4 ,yellow ,finland4 ,illustration3 ,finland ,turnip4 ,this is a beautiful1 medium-sized turnip1 of a bright yellow throughout1 even to the neck2 somewhat similar to a firm ,yellow ,malta1 but of finer color4 ,the under part of the bulb is singularly depressed3 from this depression issues a small1 mousetail-like root4 ,it is somewhat earlier1 and also hardier1 than the ,yellow ,malta4 ,the flesh is tender1 close-grained1 and of a sweet1 sugary flavor2 the leaves are small1 and few in number2 bulb about two inches in thickness by four inches in diameter1 weighing eight or ten ounces4 ,an excellent garden variety4 ,,freneuse4 ,root produced within the earth1--long1 tapering1 and rather symmetrical2 size small1--average specimens measuring five or six inches in length1 an inch and a half in diameter at the crown1 and weighing eight or ten ounces2 skin white1 or yellowish-white2 flesh white1 dry1 very firm1 and sugary2 leaves small1 deep green1 spreading4 ,half early1 and one of the best of the dry-fleshed varieties4 ,,golden ,,ball4 ,m',int4 ,vil4 ,yellow ,globe4 ,illustration3 ,golden ,ball4 ,bulb produced mostly within the earth1 nearly globular1 and very smooth and symmetrical2 skin bright yellow below ground1 greenish above2 leaves comparatively small1 spreading2 flesh pale yellow1 sweet1 and well flavored1 but not so fine-grained as that of many other varieties4 ,it is a good table turnip2 and with the ,robertson's ,golden ,stone1 which it greatly resembles1 the most valuable for cultivation1 where large-sized garden turnips are required4 ,its size is about that of the last named4 ,average specimens measure four inches in diameter1 nearly the same in depth1 and weigh from twelve to fourteen ounces4 ,,green ,,globe4 ,law4 ,green-top ,white ,globe4 ,roots of a fine1 globular shape1 with a small neck and tap-root2 very white below1 and green above1 the surface of the ground2 of medium size1 hardy1 and firm in texture1 but scarcely so much so as the ,green ,round2 than which it arrives at maturity rather earlier4 ,it is somewhat larger than the ,white ,norfolk2 has large1 deep-green foliage2 grows strongly2 and produces extraordinary crops3 but it soon becomes spongy1 and often decays in autumn or early in winter4 ,a sub-variety1 of larger size and with softer flesh1 is known by the name of ,hungarian ,green-top ,globe4 ,,green ,,norfolk4 ,law4 ,green-top ,norfolk4 ,green ,round4 ,a sub-variety of the ,white ,norfolk1 of nearly the same form and size2 the bulb differing principally in the color of the top1 which is green4 ,the ,norfolk turnips are all of a peculiar flattish form2 rather hollowed towards their neck1 as also on their under side4 ,when grown to a large size1 they become more or less irregular1 or somewhat angular4 ,the ,green-top variety possesses these characters in a less degree than the ,white-top2 and is generally round1 flattened1 but not much hollowed1 on the upper or under surface4 ,it is hardier than the ,white or ,red varieties4 ,,green ,,tankard4 ,law4 ,roots more than half above ground2 oblong1 or tankard-shaped2 of a greenish color1 except on the under surface1 which is white2 flesh white and sweet1 but of coarse texture4 ,the term ,tankard is applied to such common field turnips as are of an oblong shape1 and the roots of which1 in general1 grow much above the surface of the ground4 ,such oblong varieties1 however1 as approach nearest to a round or globular form1 are sometimes termed ,decanter1 or ,decanter-shaped turnips4 ,in good soils1 the ,green ,tankard sometimes attains a weight of eight or ten pounds4 ,as a garden variety1 it is of little value4 ,,green-,,top ,,flat4 ,similar in size1 form1 and quality to the common ,purple-top ,flat2 skin1 above ground1 green4 ,long grown in ,new ,england for feeding stock2 and1 in its young state1 often used as a table turnip4 ,now very little cultivated4 ,,green-,,top ,,yellow ,,aberdeen4 ,law4 ,green-top ,yellow ,bullock4 ,an old and esteemed variety1 similar in size and form to the ,purple-top ,yellow ,aberdeen3 the color of the top is bright green4 ,,lincolnshire ,,red ,,globe4 ,this variety is remarkable for its large1 deep-green1 luxuriant foliage4 ,bulb very large1 roundish2 skin1 below ground1 white1--above the surface1 purple2 flesh white1 firm1 and1 when young1 well flavored1 and adapted to table use4 ,it yields abundantly2 is uniformly fair1 and free from small roots2 an average keeper2 and deserving of cultivation1 especially for agricultural purposes4 ,,long ,,black4 ,except in the form of its roots1 this variety much resembles the ,round ,black4 ,it possesses the same peculiar1 piquant1 radish-like flavor2 and is served at table in the same manner4 ,,long ,,white ,,maltese4 ,long ,white ,clairfontaine4 ,vil4 ,roots eight or nine inches in length1 an inch and a half in diameter1 somewhat fusiform1 and very smooth and symmetrical4 ,the crown rises two or three inches above the surface of the ground1 and is of a green color1 except where exposed to the sun1 when it often becomes purple or reddish-brown4 ,below the surface of the soil1 the skin is of a dull or dirty white4 ,flesh white1 moderately fine1 tender1 and of a sugary flavor4 ,half early4 ,the variety has some resemblance to the ,cow-horn2 but is smaller1 and the flesh not so white4 ,,petrosowoodsks4 ,bulb of medium size1 flattened1--comparatively smooth and regular2 tap-root very slender1 issuing from a basin2 skin blackish-purple above and below ground1 sometimes changing to yellow about the tap-root of large or overgrown bulbs2 flesh yellow1 fine-grained1 and tender1 if grown in cool weather1 but liable to be fibrous and strong-flavored when grown during the summer months4 ,the variety is early1 and must be classed as a garden rather than as a field turnip4 ,,pomeranian ,,globe4 ,bulb globular1 remarkably smooth and regular2 the neck is small1 and the skin white1 smooth1 and glossy2 the flesh is white1 close-grained1 tender1 and sweet2 the leaves are large1 and of a dark-green color1 with paler or whitish nerves4 ,half early4 ,when in perfection1 the bulbs measure three and a half or four inches in diameter1 about the same in depth1 and weigh from fourteen to eighteen ounces4 ,if sown early in good soil1 and allowed the full season for development1 the roots sometimes attain a weight of eight or ten pounds4 ,it is generally cultivated as a field turnip1 but is also sown as a garden variety2 the roots being of good quality for the table1 if pulled when about half grown4 ,,preston1 ,,or ,,liverpool ,,yellow4 ,law4 ,an early sort1 somewhat resembling the ,yellow ,malta3 the bulbs attain a larger size1 the foliage is stronger1 and the basin1 or depression1 about the tap-root less deeply sunk4 ,,purple-,,top ,,flat4 ,red-top ,flat4 ,bulb round1 flattened1 nearly one-half growing above ground2 neck and tap-root small2 skin reddish-purple where exposed to light and air1 and white below the surface of the soil2 flesh very white1 close-grained while young1 and of a sugary but often bitter taste4 ,during winter1 it usually becomes dry and spongy4 ,average specimens measure two and a half inches in depth1 four or five inches in diameter1 and weigh from sixteen to twenty ounces4 ,this old and well-known variety1 at one period1 was the principal field as well as garden turnip of the ,northern and ,middle ,states4 ,it is now1 however1 very little cultivated2 being superseded by the ,strap-leaved and other more desirable sorts4 ,,purple-,,top ,,strap-,,leaved4 ,illustration3 ,purple-top ,strap-leaved ,turnip4 ,bulb very flat1 smooth1 and regular in form1 produced almost entirely above ground2 tap-root slender2 leaves few1 upright1 broad1 rounded at the ends1 and tapering to the neck1 which is very small2 skin above1 clear1 bright purple1--below1 pure white1 often finely clouded or shaded at the union of the colors2 flesh clear white1 firm1 solid1 sugary1 mild1 and remarkably well-flavored2 size medium1--measuring about two inches and a half in depth by four or five inches in diameter1 and weighing from ten to twelve ounces4 ,field-grown roots1 with the benefit of a long season and rich soil1 attain much greater dimensions2 often1 however1 greatly deteriorating in quality as they increase over the average size4 ,this variety is unquestionably one of the best of the flat turnips1 either for the garden or field4 ,it is early1 hardy1 very prolific1 will thrive in almost any description of soil1 is of excellent quality1 and rarely fails to yield a good crop4 ,it is the best of all the flat turnips for sowing among corn or potatoes1 or upon small patches of the garden from which early pease or beans have been harvested4 ,,purple-,,top ,,yellow ,,aberdeen4 ,purple-top ,aberdeen4 ,purple-top ,yellow ,bullock4 ,bulb globular1 reddish-purple above1 and deep yellow below2 tap-root very small2 leaves deep green1 comparatively short1 and inclined to grow horizontally4 ,in rich soil and long seasons1 the bulbs sometimes attain a weight of eight or ten pounds2 but specimens of average size measure about four inches in depth1 nearly five inches in diameter1 and weigh from sixteen to twenty ounces4 ,the flesh is pale yellow1 tender1 sugary1 and nearly equal to that of the ,swedes in solidity4 ,the variety is very hardy1 and1 although generally grown for farm purposes1 is really superior to many sorts cultivated exclusively for table use4 ,,red ,,globe4 ,law4 ,an old1 medium-sized1 globular turnip1 well suited for cultivation in light soil and on exposed or elevated situations4 ,skin red1 where exposed to the sun1--below ground1 white2 flesh white1 and finer in texture than that of the ,white ,globe4 ,it is not suited for table use2 and is generally field-grown1 and fed to stock4 ,,red ,,norfolk4 ,red-top ,norfolk4 ,red ,round4 ,this is a sub-variety of the ,white ,norfolk1 the size and form being nearly the same4 ,skin washed1 or clouded with red where exposed to the light4 ,it is firmer in texture1 and more regular in its form1 than the last named2 and1 if there be any difference in size1 this is the smaller variety4 ,,red ,,tankard4 ,bulb produced partially above ground1 pyriform1 eight or nine inches in depth1 four or five inches in diameter1 and weighing about three pounds2 below ground1 the skin is white1--above1 purple or violet2 flesh white1 rather firm1 sugary1 and well flavored2 foliage large4 ,it is recommended for its earliness and productiveness1 but must be considered a field rather than a table variety4 ,,robertson',s ,,golden ,,stone4 ,m',int4 ,vil4 ,an excellent1 half-early variety2 form nearly globular2 color deep orange throughout1 sometimes tinged with green on the top2 size above medium1--average specimens measuring nearly four inches in depth1 four inches in diameter1 and weighing from sixteen to eighteen ounces2 flesh firm1 and well flavored4 ,the ,robertson's ,golden ,stone is remarkably hardy1 keeps well1 and is one of the best of the ,yellows for autumn or winter use4 ,,round ,,black4 ,law4 ,leaves few1 small1 and comparatively smooth2 bulb produced almost or altogether under ground1 of an irregular1 roundish form1 often divided1 or terminating in thick branches at its lower extremity2 skin black1 and very tough2 flesh white4 ,the variety is extensively cultivated in some parts of ,europe1 and is much esteemed for its peculiar1 piquant1 somewhat radish-like flavor4 ,it is sometimes served in its crude state as a salad4 ,,six ,,weeks4 ,law4 ,autumn ,stubble4 ,early ,dwarf4 ,bulb produced much above ground1 rather large1 and of an irregular1 globular form4 ,it soon arrives at maturity2 but1 on account of its natural softness of texture1 should always be sown late1 and used before severe frosts4 ,as descriptive of its earliness1 it has received the above names2 being suited for very late sowing1 after the removal of early crops2 or for making up blanks in turnip-fields1 where the first sowing may have partially failed4 ,it is well flavored1 but soon becomes dry and spongy1 and is unsuitable for use during winter4 ,skin white below the surface of the ground1 greenish above4 ,field-grown specimens sometimes weigh three pounds and upwards4 ,,small ,,long ,,yellow4 ,leaves very small1 and spreading2 root generally entirely under ground1 small1 and of an oblong or carrot shape1 terminating abruptly at the point2 skin pale yellow2 flesh yellow1 firm1 dry1 and sugary1 with some degree of piquancy4 ,it is a good variety for the table1 and also a good keeper4 ,,snow-,,ball4 ,navet ,boule de ,neige4 ,vil4 ,the bulb of this variety is nearly spherical1 very smooth and regular2 size medium1--the average dimensions being four inches in diameter1 four and a half in depth1 and the weight about a pound4 ,the neck is small1 and the skin white4 ,the flesh of the young bulbs is white1 fine-grained1 tender1 and sugary2 but1 if overgrown or long kept1 it is liable to become dry and spongy4 ,the variety is early1 and1 though classed by seedsmen as a garden turnip1 is well adapted for field culture2 as it not only yields abundantly1 but succeeds well when sown late in the season on land from which early crops have been harvested4 ,,stone ,,globe4 ,bulb globular1 and regularly formed1 growing mostly beneath the surface of the ground4 ,it belongs to the ,white-globe varieties1 and is considered the hardiest and the best suited for winter use of any of its class4 ,the leaves are larger1 stronger1 and deeper colored1 than any of the ,white-globe sorts4 ,skin and flesh white2 texture moderately close2 flavor sweet1 and its keeping properties good2 size rather large4 ,,teltow1 ,,or ,,small ,,berlin4 ,teltau4 ,this is said to be the smallest of turnips2 its leaves not exceeding in number those of the radish4 ,the root is fusiform or spindle-shaped1 not very regular1 and produced entirely under ground2 skin dusky white2 flesh dry1 dull white1 very fine-grained1 piquant1 and sugary2 leaves erect1 yellowish-green4 ,early4 ,the roots measure three inches long by about an inch and three-fourths at their largest diameter1 and weigh from three to four ounces4 ,the ,teltow ,turnip is much esteemed on account of its excellent qualities1 and is one of the best early garden varieties4 ,according to ,loudon1 it is in high repute in ,france1 ,germany1 and ,holland2 and is grown in the sandy fields around ,berlin1 and also near ,altona1 whence it is imported to the ,london market4 ,it is1 or was1 grown in immense quantities in the neighborhood of ,moscow4 ,the peculiar flavor is in the outer rind4 ,when used1 it should not be peeled4 ,it bears transplanting well2 and may be set in rows one foot apart1 and nine inches apart in the rows4 ,,waite',s ,,hybrid ,,eclipse4 ,a recent variety1 of ,english origin1 introduced by ,mr4 ,john ,g4 ,waite1 a seed-merchant of ,london4 ,as figured and described1 it is of large size1 very richly colored1 and remarkably smooth and symmetrical4 ,at the crown1 it is broad and round-shouldered1 and measures about six inches in diameter2 which size is nearly retained to a depth of eight or nine inches1 when it contracts in a conical form to a tap-root4 ,color of upper portion1 clear purple1 richly clouded1 and contrasting finely with the yellow on the lower part4 ,it is represented as a turnip of excellent quality1 and as being very productive4 ,when cultivated in this country1 it has generally fallen short of the excellence it is represented as attaining in ,england4 ,it is apparently not adapted to the dry and warm summers of the ,united ,states4 ,,white ,,globe4 ,law4 ,common ,field ,globe4 ,root globular2 skin smooth1 perfectly white2 flesh also white2 neck and tap-root small4 ,although this description embraces the principal characters of the ,white ,globe1 there is considerable variety in the turnips to which this name is applied1 arising from the degree of care and attention bestowed by growers in selecting their seed-roots2 and the shape is often not a little affected by the soil in which they are grown4 ,thus ,globes of any kind1 and particularly those of this variety1 when grown on a very superior1 rich soil1 may be said to be forced beyond their natural size1 and thereby acquire somewhat of a monstrous or overgrown appearance2 losing1 in a great measure1 their natural symmetry4 ,this variety is better adapted to field culture than to the garden1 as it is altogether too coarse in texture for table use4 ,it is a poor keeper1 and1 in unfavorable seasons1 sometimes decays before the time of harvesting4 ,specimens have been grown weighing fifteen and even eighteen pounds4 ,,white ,,norfolk4 ,white ,round4 ,a large ,english variety1 somewhat irregular in form1 but usually more or less compressed1 and sometimes pyriform2 the upper portion of the root being produced four or five inches above ground4 ,specimens sometimes measure ten or twelve inches in diameter4 ,the leaves are large1 and rather numerous2 the skin white below the surface1 and often white above1 but sometimes washed with green2 flesh white and coarse-grained1 but sweet4 ,very late4 ,it is but a sub-variety of the ,common ,flat ,turnip1 and oftentimes attains a most extraordinary size4 ,for the garden1 it possesses no value4 ,it is grown exclusively as an agricultural or field turnip2 but is very liable to rot2 soon becomes spongy2 and can only be classed as third-rate1 even for feeding stock4 ,,white ,,stone4 ,early ,stone4 ,white ,garden ,stone4 ,this common and well-known garden turnip somewhat resembles the ,white ,dutch2 but has stronger foliage1 is rounder in form1 and finer in texture4 ,a carefully selected and improved variety of this is known by the name of ,mouse-tail ,turnip2 and1 in addition1 some catalogues contain varieties under the name of ,red-topped ,mouse-tail1 c4 ,skin and flesh white2 size full medium1 measuring three and a half to four inches in depth by four and a half or five inches in diameter4 ,,white ,,tankard4 ,navet ,gras d',alsace4 ,vil4 ,bulb pyriform1 cylindrical at the crown1 which1 like that of the ,red ,tankard1 rises two or three inches from the ground2 skin white in the earth1 green above2 flesh white1 tender1 sweet1 rather firm1 and close-grained4 ,early4 ,vilmorin mentions two varieties2 one having entire leaves1 the other with lyrate or lobed leaves2 giving preference1 however1 to the one with entire leaves4 ,like most of the ,tankards1 the variety seems better adapted to agricultural than to horticultural purposes4 ,,white-,,top ,,flat4 ,bulb similar in size and form to the ,green-top ,flat2 leaves few and small2 skin uniformly white2 flesh white1 firm1 sugary1 and well flavored4 ,as a table variety1 it is superior to the ,purple-top ,flat or the ,green-top4 ,,white-,,top ,,strap-,,leaved4 ,this is a sub-variety of the ,purple-top ,strap-leaved2 differing little1 except in color4 ,the leaves are erect1 few and small1 somewhat lanceolate1 and nearly entire on the borders2 the bulb is of medium size1 much flattened1 green above ground1 white below1 and remarkably smooth and regular in form2 tap-root very small2 the flesh is white1 very fine-grained1 saccharine1 mild1 and excellent4 ,early1 productive1 and recommended as one of the best varieties for field or garden culture4 ,the ,strap-leaved ,turnips appear to be peculiarly adapted to the climate of the ,northern ,states1 and are greatly superior in all respects to the ,common ,white and ,purple-top ,flat varieties4 ,though of comparatively recent introduction1 they have been widely disseminated2 and1 wherever grown1 are highly esteemed4 ,,yellow ,,malta4 ,m',int4 ,maltese4 ,golden ,maltese4 ,a beautiful1 very symmetrical1 small-bulbed1 early variety1 slightly flattened above1 somewhat concave about1 the tap-root1 which1 as well as the neck1 is remarkably small2 skin very smooth1 bright orange-yellow2 foliage small1 and not abundant1--on which account the plants may be grown quite close to each other2 flesh pale-yellow1 fine-grained1 and well flavored4 ,it is a good garden variety1 and one of the best of the ,yellows for summer use4 ,average bulbs measure two inches in depth1 four inches in diameter1 and weigh about ten ounces4 ,,yellow ,,scarisbrick4 ,bulb flattened1 smooth1 and regular2 neck small2 skin pale yellow1--above ground1 green2 flesh yellowish-white1 tender1 and sweet2 leaves of medium size1 very pale-green4 ,season late4 ,well-grown specimens measure four inches in diameter1 and about three inches in depth4 ,,yellow ,,stone4 ,very similar to the ,golden ,ball or ,yellow ,globe4 ,compared with these varieties1 the bulb of the ,yellow ,stone is produced more above ground1 and the upper surface is more colored with green4 ,one of the best of garden turnips4 ,,yellow ,,tankard4 ,vil4 ,root somewhat fusiform1 or of a long1 irregular1 tankard shape2 the crown rising just above the ground4 ,average specimens measure seven or eight inches in length1 three inches and a half in diameter1 and weigh about twenty-four ounces4 ,skin yellowish-white below ground1 green above2 flesh pale yellow1 firm1 and sugary2 leaves large4 ,it is esteemed for the solidity of its flesh1 and for its earliness and productiveness4 ,a good variety for either field or garden4 ,,chapter ,,ii4 ,,alliaceous ,,plants4 ,the ,cive4 ,garlic4 ,leek4 ,onion4 ,rocambole4 ,shallot4 ,welsh ,onion4 99 99 99 99 99 ,,the ,,cive4 ,chive4 ,allium schoenoprasum4 ,the ,cive is a hardy1 bulbous-rooted1 perennial plant1 indigenous to ,france and ,great ,britain4 ,the leaves1 which are produced in tufts1 are seven or eight inches in length1 erect and cylindrical1 or awl-shaped4 ,the bulbs are white1 oval1 and of small size2 usually measuring about half an inch in diameter4 ,the flower-stalk rises to the height of the leaves1 and produces1 at its extremity1 a globular group of purplish1 barren flowers4 ,propagation and ,culture4--,as the plant seldom1 if ever1 produces seeds1 it is always propagated by a division of the roots1 or bulbs4 ,these are produced in compact groups1 or bunches1 seven or eight inches in diameter4 ,one of these groups may be divided into a dozen or more parts1 each of which will1 in a short time1 form a cluster equal in size to the original4 ,they should be planted in spring or autumn1 in rows eighteen inches apart1 and twelve or fifteen inches asunder in the rows4 ,all the cultivation they require is to be kept free from weeds2 and they will thrive in any common garden soil4 ,a planting will last many years2 but it is well to renew it every third or fourth year4 ,use4--,the young leaves are the parts of the plant used2 but1 whether used or not1 to keep them in a fresh and tender condition1 the plants should be frequently shorn to the ground4 ,they possess the flavor peculiar to the ,onion family2 and are principally used in flavoring soups1 and as an ingredient in spring salads4 ,the leaves and bulbs are sometimes taken together1 and eaten crude1 as a substitute for young onions4 ,in omelets1 the ,cive is considered almost indispensable4 ,there are no varieties4 99 99 99 99 99 ,,common ,,garlic4 ,allium sativum4 ,this is a perennial plant1 from the south of ,europe4 ,the root is composed of from ten to fifteen small bulbs1 called cloves1 which are enclosed in a thin1 white1 semi-transparent skin1 or pellicle4 ,the leaves are long and narrow4 ,the flower-stem is cylindrical1 about eighteen inches in height1 and terminates in an umbel1 or group1 of pale-pink flowers1 intermixed with small bulbs4 ,the seeds are black1 and1 in form1 irregular2 but are seldom employed for propagation2 the cloves1 or small bulbs1 succeeding better4 ,planting and ,cultivation4--,garlic thrives best in a light1 well-enriched soil2 and the bulbs should be planted in ,april or ,may1 an inch deep1 in rows or on ridges1 fourteen inches apart1 and five or six inches apart in the rows4 ,all the culture necessary is confined to keeping the ground free from weeds4 ,when the leaves turn yellow1 the plants may be taken up2 and1 having been dried in the sun1 they should be tied up in bunches by the stalks1 and suspended in a dry1 airy room1 for use4--,thomp4 ,use4--,it is cultivated for its bulbs1 or cloves1 which possess more of the flavor of the onion than any other alliaceous plant4 ,these are sometimes employed in soups1 stews1 and other dishes2 and1 in some parts of ,europe1 are eaten in a crude state with bread4 ,it is not cultivated to any considerable extent in this country2 its strong flavor1 and the offensive odor it communicates to the breath1 causing it to be sparingly used in our cookery4 ,where attention is paid to culture1 the ,common ,garlic will attain a size of seven and a half inches in circumference1 each bulb2 whereas1 when grown negligently and unskilfully1 it does not attain half that size4 ,twenty ordinary bulbs weigh one pound4--,m',int4 ,,early ,,rose ,,garlic4 ,early ,pink4 ,this is a sub-variety of the ,common ,garlic4 ,the pellicle in which the small bulbs are enclosed is rose-colored2 and this is its principal distinguishing characteristic4 ,it is1 however1 nearly a fortnight earlier4 ,for culinary purposes1 it is not considered superior to the ,common ,garlic4 ,propagation and cultivation the same2 though1 in warm climates1 the bulbs are sometimes planted in autumn4 ,,great-,,headed ,,garlic4 ,vil4 ,allium ampeloprasum4 ,this species is a hardy perennial1 and is remarkable for the size of its bulbs2 which1 as in the foregoing species and variety1 separate into smaller bulbs1 or cloves4 ,the leaves and stem somewhat resemble those of the leek2 the flowers are rose-colored1 and are produced at the extremity of the stalk1 in large1 regular1 globular heads1 or umbels2 the seeds are similar to those of the ,common ,garlic1 but are seldom used for reproduction2 the cloves1 or small bulbs1 being generally employed for this purpose4 ,it is used and cultivated as the ,common ,garlic4 99 99 99 99 99 ,,the ,,leek4 ,allium porrum4 ,the ,leek is a hardy biennial1 and produces an oblong1 tunicated bulb2 from the base of which1 rootlets are put forth in great numbers4 ,the plant1 when full grown1 much resembles what are commonly known as ,scallions2 the lower1 blanched portion being the part eaten4 ,this varies in length from four to eight inches1 and in diameter from less than an inch to more than three inches4 ,the leaves are long1 narrow1 smooth1 and pointed2 and spread in opposite directions1 somewhat in the form of a fan4 ,the flower-stem proceeds from the centre of this collection of leaves1 and is about four feet in height4 ,the flowers are white1 with a stripe of red1 and are produced in terminal1 globular groups1 or umbels2 the seeds are black1 irregular1 but somewhat triangular in form1 and1 with the exception of their smaller size1 are similar to those of the onion4 ,about twelve thousand seeds are contained in an ounce2 and they retain their vitality two years4 ,soil1 ,sowing1 and ,cultivation4--,the ,leek is very hardy1 and easily cultivated4 ,it succeeds best in a light but well-enriched soil4 ,when fine leeks are desired1 it can hardly be made too rich4 ,it should also be thoroughly spaded over1 and well pulverized to the depth of at least twelve inches4 ,the seed should be sown in ,april1 at the bottom of drills made six or eight inches deep1 and eighteen inches asunder4 ,sow the seeds thinly1 cover half an inch deep1 and thin the young plants to nine inches distant in the drills4 ,as the plants increase in size1 draw the earth gradually into the drills1 and around the stems of the leeks1 until the drills are filled4 ,by this process1 the bulbs are blanched1 and rendered tender and mild flavored4 ,the seeds are sometimes sown broadcast1 and in ,july transplanted to trenches1 and subsequently cultivated1 as before directed4 ,the plants are also sometimes set on the surface1 and afterwards earthed up to the height of six or eight inches in the process of cultivation4 ,in ,october1 the leeks will be suitable for use2 and1 until the closing-up of the ground1 may be drawn from time to time as required for the table4 ,for winter use1 they should be preserved in earth or sand4 ,early leeks may be obtained by sowing the seeds in a hot-bed in ,february or ,march1 and transplanting to the open ground in ,june or ,july4 ,seed4--,to obtain seed1 some of the finest plants of the growth of the previous year should be set out in ,april1 fifteen inches apart1 and the stems sunk to the depth of three or four inches4 ,the seed ripens in autumn1 and its maturity is known by the heads changing to a brown color4 ,it is best preserved in the heads2 and these should be cut off with a portion of the stalk a foot in length1 tied in bunches1 and hung in a dry1 airy situation4 ,in this manner1 the seed will retain its vegetative powers for two or three years3 after that time1 it is not to be depended on4--,thomp4 ,use4--,the whole plant1 except the roots1 is used in soups and stews4 ,the white stems1 which are blanched by being planted deep for the purpose1 are boiled1 served with toasted bread and white sauce1 and eaten like asparagus4 ,it has the flavor1 and possesses the general properties1 of the onion4 ,varieties4-- ,,common ,,flag4 ,vil4 ,long ,flag4 ,the stem1 or blanched portion1 of this variety is about six inches in depth1 and an inch in diameter4 ,the leaves are put forth in opposite directions1 are comparatively erect1 and of a glaucous-green color4 ,the variety is remarkably hardy1 and well suited for open culture4 ,,large ,,rouen4 ,thomp4 ,gros de ,rouen4 ,vil4 ,illustration3 ,rouen ,leek4 ,leaves very dark-green1 broad1 and of thick substance2 stem rather short1 but remarkably thick1 sometimes measuring nearly four inches in diameter4 ,it is now the variety most cultivated near ,paris2 and1 since its general dissemination1 has been much approved by all who have grown it4 ,it is found to be the best kind for forcing1 as it acquires a sufficient thickness of stem sooner than any other4 ,in ,england1 it is pronounced one of the best1 if not the best1 of all varieties4 ,,little ,,montagne4 ,vil4 ,stem very short and slender2 foliage deeper green than that of the ,common ,flag4 ,it is the smallest of the leeks4 ,not much cultivated4 ,,london ,,flag4 ,large ,flag4 ,broad ,flag4 ,english ,flag4 ,gros ,court4 ,vil4 ,stem about four inches in length1 and nearly an inch and a half in diameter4 ,the leaves are larger1 of a paler color1 and softer in their texture1 than those of the ,common ,flag4 ,the ,london-flag ,leek is hardy1 and of good quality4 ,it is more generally cultivated in this country than any other variety4 ,,musselburgh4 ,thomp4 ,scotch ,flag4 ,edinburgh ,improved4 ,stem somewhat shorter than that of the ,london ,flag1 but of equal thickness4 ,the swelling at the base has the same form4 ,the leaves are broad and tall1 and spread regularly in a fan-like manner4 ,their color is deeper than that of the ,long ,flag or the ,large ,rouen1 but paler than the ,london ,flag4 ,hardy1 and of excellent quality4 ,it originated in ,england4 ,,proliferous ,,leek4 ,trans4 ,this is a viviparous variety of the common leek1 producing young plants on its flower-stalk instead of flowers4 ,the leaves are similar to those of the ,london ,flag2 and the plant1 in its young state1 before it runs to flower1 exactly resembles it4 ,the flower-scape is from two to three feet high1 and supports a compact1 irregular1 globose umbel1 composed of numerous small bulbs1 intermixed with flowers4 ,some of these bulbs occasionally produce a second umbel1 on scapes of from six to eight inches in length1 but of much smaller dimensions than the principal one4 ,the variety is cultivated in rows1 like other leeks2 and the bulbs will remain sound several months after they have ripened4 ,,small ,,early ,,netherland4 ,thomp4 ,small ,summer ,brabant4 ,leaves long1 narrow1 dark-green2 stem small4 ,on this account1 it is not so valuable as many others for a main crop3 besides1 if sown at the same time1 it is liable to run to seed before winter4 ,a small sowing1 however1 may be made with advantage for early use4 ,,yellow ,,poitou4 ,thomp4 ,jaune du ,poitou4 ,vil4 ,a remarkably large variety2 the leaves having sometimes measured five feet in length1 and six inches in breadth4 ,they are of a yellowish-green color4 ,the underground or blanched portion of the stem is yellowish-white1 and is more tender than that of any other variety4 ,on this account1 and also for its large size1 it deserves cultivation4 ,the great length of the leaves makes it important that more space should be allowed between the plants than is usually allotted to other varieties4 99 99 99 99 99 ,,the ,,onion4 ,allium cepa4 ,the ,onion is a half-hardy biennial plant3 the roots and leaves1 however1 are annual2 as they usually perish during the first year4 ,the bulbs1 for which the plant is generally cultivated1 are biennial1 and differ to a considerable extent in their size1 form1 and color4 ,the flower-stalk1 which is developed the second year1 is from three to four feet in height1 leafless1 hollow1 swollen just below the middle1 and tapers to the top4 ,the flowers are either white or rose-colored1 and are produced at the extremity of the stalk in a regular1 globular group1 or umbel4 ,the seeds ripen in ,august4 ,they are deep blue-black1 somewhat triangular1 and similar in size and form in all the varieties4 ,an ounce contains about seventy-five hundred seeds1 which retain their vitality two years4 ,soil and ,cultivation4--,the ,onion requires a light1 loamy1 mellow soil2 and1 unlike most kinds of garden or field vegetables1 succeeds well when cultivated on the same land for successive years4 ,with the exception of the ,top and the ,potato ,onion1 all the varieties are raised from seed4 ,previous to sowing1 the ground should be thoroughly spaded over or deeply ploughed1 and the surface made smooth and even4 ,the seed should be sown as early in spring as the soil may be in good working condition4 ,sow in drills fourteen inches apart1 and half an inch in depth4 ,when the plants are three or four inches high1 thin them to two inches asunder2 and1 in the process of culture1 be careful not to stir the soil too deeply1 or to collect it about the growing bulbs4 ,the onions will ripen in ,august1 or early in ,september2 and their full maturity will be indicated by the perfect decay of the leaves1 or tops4 ,the bulbs may be drawn from the drills by the hand1 or by the use of a common garden-rake4 ,after being exposed for a few days to the sun for drying1 they will be ready for storing or the market4 ,preservation4--,the essentials for the preservation of the bulbs are a low temperature1 freedom from frost1 dryness1 and thorough ventilation4 ,seed4--,for the production of seed1 select the ripest1 firmest1 and best-formed bulbs2 and1 in ,april1 transplant them to lines two feet and a half or three feet distant1 and from nine to twelve inches apart in the lines1 sinking the crowns just below the surface of the ground4 ,as the plants advance in height1 tie them to stakes for support4 ,the seeds ripen in ,august3 and the heads1 or umbels1 should be cut off when they assume a brown color2 for then the capsules begin to open1 and shed their seeds4 ,after being threshed out1 the seed should be exposed to the action of the sun until it is thoroughly dried2 for1 when stored in a damp state1 it is extremely liable to generate heat1 and consequently to lose its vitality4 ,varieties4--,few of the numerous varieties are cultivated to any extent in this country4 ,many of the kinds succeed only in warm latitudes1 and others are comparatively unimportant4 ,the ,danvers1 ,large ,red1 ,silver-skin1 and the ,yellow seem peculiarly adapted to our soil and climate4 ,the annual product of these varieties greatly exceeds that of all the other sorts combined4 ,,blood-,,red4 ,thomp4 ,french ,blood-red4 ,dutch ,blood-red4 ,st4 ,thomas4 ,bulb middle-sized1 or rather large1 flattened2 skin dull red1--the coating next within glossy1 and very dark red4 ,the internal layers are palest at the base2 and1 except at the top1 are only colored on their outsides4 ,each layer is paler than the one which surrounds it2 till the centre is reached1 which is white4 ,it is a good keeper1 but one of the strongest flavored of all varieties4 ,it imparts to soups1 or other dishes of which it may be an ingredient1 a brownish or blackish color4 ,,brown ,,portugal4 ,thomp4 ,brown ,spanish4 ,cambrai4 ,oporto4 ,a medium-sized1 roundish1 or flattened onion2 neck small2 skin yellowish-brown1--next interior layer not tinged with red4 ,it is a popular variety in some parts of ,france2 and is remarkable for its productiveness1 excellent quality1 and keeping properties4 ,,danvers4 ,danvers ,yellow4 ,illustration3 ,danvers ,onion4 ,this comparatively recent variety was obtained by selection from the ,common ,yellow4 ,it is somewhat above medium size1 and inclined to globular in its form4 ,average bulbs measure three inches in diameter1 and two inches and three-fourths in depth4 ,the skin is yellowish-brown1 but becomes darker by age1 and greenish-brown if long exposed to the sun2 the flesh is similar to that of the ,yellow1--white1 sugary1 comparatively mild1 and well flavored4 ,the superiority of the ,danvers ,onion over the last named consists principally1 if not solely1 in its greater productiveness4 ,when grown under like conditions1 it yields1 on the average1 nearly one-fourth more2 and1 on this account1 the variety is generally employed for field culture4 ,it is1 however1 not so good a keeper2 and1 for shipping purposes1 is decidedly inferior to the ,yellow1--its globular form rendering it more liable to decay1 from the heat and dampness incident to sea voyages4 ,when cultivated for the market1 the land is thoroughly ploughed1 and well enriched with fine decomposed manure4 ,the surface is then harrowed1 and next raked free of stones1 and lumps of earth4 ,the seed is sown in ,april1 usually by machines1 in rows fourteen inches apart1 and three-fourths of an inch in depth2 three pounds of seed being allowed to an acre4 ,the crop is treated in the usual form during the summer2 and ripens the last of ,august1 or early in ,september4 ,when the tops have entirely withered1 the bulbs are raked from the drills1 and spread a few days in the sun for drying2 after which they are sorted1 and barrelled for storing or the market4 ,the yield varies from five to eight hundred bushels per acre4 ,,deptford4 ,thomp4 ,brown ,deptford4 ,very similar to1 if not identical with1 the ,english ,strasburg4 ,it sometimes exactly agrees with the description of that variety3 but it occasionally has a pale-brown skin1 without any tinge of red2 and1 when this is the case1 its flavor is milder than that of the last named4 ,with the exception of its more globular form1 the bulb much resembles the ,yellow ,onion of this country4 ,,early ,,silver ,,nocera4 ,early ,small ,silver ,nocera4 ,white ,nocera4 ,thomp4 ,blanc ,hatif de ,nocera4 ,vil4 ,this is a very small variety of the ,early ,silver-skin1 with a small1 occasionally roundish1 but generally oblate bulb4 ,the skin is white2 but the layers beneath are striped with bright-green lines4 ,the leaves are very small4 ,sometimes the bulb has only a single leaf1 frequently but two2 and1 if there are more than four1 the plant has not its true character4 ,it is an excellent sort for pickling2 and is the smallest and earliest variety known1--being fifteen or twenty days earlier than the ,early ,silver-skin3 but it is very liable to increase in size1 and to degenerate4 ,very little known or cultivated in this country4 ,,early ,,red ,,wethersfield4 ,a sub-variety of the ,large ,red ,wethersfield1 and the earliest of the red onions4 ,form and color nearly the same as the ,large ,red2 bulb small1 measuring about two inches and a half in diameter1 and about an inch and a half in depth4 ,it is close-grained2 mild2 a good keeper2 forms its bulbs1 with few exceptions1 and ripens1 the last of ,july2 being three or four weeks earlier than the ,large ,red4 ,cultivated to a limited extent in various places on the coast of ,new ,england1 for early consumption at home1 and for shipment to the ,south and ,west4 ,this variety and the ,intermediate are very liable to degenerate3 they tend to grow larger and later1 approaching the original variety2 and can be preserved in a pure state only by a careful selection of the bulbs set for seed4 ,,early ,,silver-,,skin4 ,blanc ,hatif4 ,vil4 ,this is a small early variety of the ,silver-skin1 measuring two inches and three-fourths in diameter1 and an inch and three-fourths in depth4 ,the neck is small1 and the skin silvery-white4 ,it is much esteemed for its earliness and mild flavor1 and is one of the best of all varieties for pickling4 ,when cultivated for the latter purpose1 it should be sown and treated as directed for the ,silver-skin4 ,,fusiform1 ,,or ,,cow-,,horn4 ,corn de ,boeuf4 ,vil4 ,this is a large onion1 growing from eight inches to a foot in length4 ,it tapers rather regularly from the base to the top1 and is frequently bent or curved in the form of a horn2 whence the name4 ,skin copper-red4 ,it is late1 lacks compactness1 is very liable to degenerate1 decays soon after being harvested1 and must be considered more curious than useful4 ,,intermediate ,,red ,,wethersfield4 ,an early variety of the common ,large ,red4 ,bulb of medium size1 flattened2 neck small2 color deep purple4 ,it is rather pungent1 yet milder than the ,large ,red2 keeps well2 and is grown to a considerable extent1 in certain localities in ,new ,england1 for shipping4 ,,james',s ,,keeping4 ,james's ,long ,keeping4 ,de ,james4 ,vil4 ,this is an ,english hybrid1 said to have been originated by a ,mr4 ,james1 an extensive market-gardener in ,surrey1 ,eng4 ,the bulb is pyriform1 or pear-shaped2 and measures four inches and upwards in depth1 and two inches or more at its broadest diameter4 ,skin copper-yellow1--the coating next under it reddish-brown2 flavor strong4 ,it is not early1 but is much prized for its long keeping2 the bulbs not sprouting so early in spring as those of most varieties4 ,,large ,,red4 ,wethersfield ,large ,red4 ,illustration3 ,wethersfield ,large ,red ,onion4 ,bulb sometimes roundish1 but1 when pure1 comparatively flat4 ,it is of very large size2 and1 when grown in favorable soil1 often measures five inches or more in diameter1 and three inches in depth4 ,skin deep purplish-red2 neck of medium size2 flesh purplish-white1 moderately fine-grained1 and stronger flavored than that of the ,yellow and earlier ,red varieties4 ,it is very productive2 one of the best to keep2 and is grown to a large extent1 in many places on the seacoast of ,new ,england1 for shipping to the ,south and ,west4 ,it is almost everywhere seen in vegetable markets2 and1 with perhaps the exception of the ,yellow or ,danvers1 is the most prominent of the sorts employed for commercial purposes4 ,it derives its name from ,wethersfield1 ,conn42 where it is extensively cultivated1 and where it has the reputation of having originated4 ,a sub-variety of the foregoing is cultivated in some localities1 with nearly the same variation in form that exists between the ,danvers and ,common ,yellow4 ,it will probably prove somewhat more productive2 but it is neither better flavored1 nor to be preferred for its superior keeping properties4 ,,madeira4 ,large ,globe ,tripoli4 ,romain4 ,de ,madre ,rond4 ,de ,belle ,garde4 ,vil4 ,this is a roundish1 obovate onion1 of remarkable size1 often measuring six inches and a half in depth1 and six inches in diameter2 neck thick and large2 skin reddish-brown1--the layer next within1 pale red4 ,the variety is much prized for its extraordinary size1 and for its mild1 sugary flavor4 ,the plants1 however1 often fail to form good bulbs2 and1 even when well matured1 the latter are liable to decay soon after being harvested4 ,it requires a long1 warm season for its greatest perfection4 ,the seed should be sown early1 in drills sixteen inches apart2 and the plants should be thinned to eight inches apart in the rows4 ,not suited to ,new ,england or the cooler sections of the ,united ,states4 ,,new ,,deep ,,blood-,,red4 ,brunswick ,deep ,blood-red4 ,rouge ,trs ,fonc de ,brunswick4 ,vil4 ,bulb very small1 flattened1--two inches and a quarter in diameter1 and an inch and a half in depth2 neck small2 skin deep violet-red1 approaching black4 ,a half early variety1 remarkable for its intense purplish-red color4 ,,pale ,,red4 ,rouge ,pale1 de ,niort4 ,vil4 ,bulb roundish1 flattened on the upper side1 but not so much so as the ,blood-red1 of which this may be considered a variety2 size medium1 two inches and a half in diameter1 one inch and three-quarters in depth2 neck small2 skin copper-red1 much paler than that of the ,blood-red4 ,compared with the last named1 it is earlier and of milder flavor4 ,this and the ,blood-red are much esteemed by some for their extreme pungency and for their diuretic properties4 ,,paris ,,straw-,,colored4 ,jaune des ,vertus4 ,vil4 ,a large1 somewhat flattened variety1 much cultivated about ,paris2 skin fine russet-yellow2 neck small4 ,it is not early1 but very productive1 and of excellent quality4 ,,pear-,,shaped4 ,bulb pyriform1 measuring four inches and a half in depth1 and two inches in diameter at the broadest part2 neck small2 skin copper-red4 ,it is quite late1 but is of good quality1 and keeps well4 ,,potato ,,onion4 ,underground ,onion4 ,bulb flattened1 from two and a half to three inches in diameter1 and about two inches in depth2 skin copper-yellow2 flavor sugary1 mild1 and excellent4 ,it does not keep so well as many other varieties2 but remains sound longer1 if the leaves are cut two or three inches above the top of the bulb at the time of harvesting4 ,the ,potato ,onion produces no seeds1 neither small bulbs upon its stalks1 in the manner of many of the species of the ,onion family2 but1 if a full-grown bulb be set in spring1 a number of bulbs of various sizes will be formed1 beneath the surface of the ground1 about the parent bulb4 ,by means of these it is propagated1 and an abundant supply often secured in localities where the varieties raised from seed frequently wholly fail1 either from the maggot1 effects of climate1 or other causes4 ,like the other kinds of onions1 it requires a rich1 deep soil1 well manured1 and dry at the bottom4 ,this should be deeply and thoroughly stirred1 and then raised in ridges of moderate height1 fifteen inches apart4 ,in ,april1 select the large bulbs1 and set them on the ridges1 ten inches apart1 with the crown of the bulbs just below the surface of the ground4 ,the subsequent culture consists in keeping them clean from weeds1 and gathering a little earth about them from time to time in the process of cultivation4 ,as soon as the tops are entirely dead1 they will be ready for harvesting4 ,it is very prolific1 yielding from four to six fold4 ,such of the crop as may be too small for the table should be preserved during the winter1 to be set in the following spring2 planting them out in ,april1 in drills one foot apart and three inches from each other in the drills1 and sinking the crowns just below the surface of the ground4 ,they attain their full size by ,september4 ,,silver-,,skin4 ,white ,portugal1 of ,new ,england4 ,bulb of medium size1 flattened1--average specimens measuring about three inches in diameter1 and an inch and a half or two inches in thickness2 neck very small2 skin silvery-white4 ,after the removal of the outer envelope1 the upper part of the bulb is often veined and clouded with green1 while the portion produced below ground is generally clear white4 ,flesh white1 fine-grained1 sugary1 and remarkably mild flavored4 ,it forms its bulb early and regularly1 ripens off well1 and is quite productive2 an average yield being about four hundred bushels per acre4 ,it is a very poor keeper2 and this is its most serious objection4 ,it is always preserved through the winter with much difficulty1 and almost invariably decays if kept from light and exposed to dampness4 ,the best method for its preservation is to spread the roots in a dry1 light1 and airy situation4 ,the ,silver-skin ,onion is much esteemed in the middle and southern sections of the ,united ,states1 and is cultivated to a considerable extent in ,new ,england4 ,it is well adapted for sowing in ,august1 or the beginning of ,september1 for early use1 and for marketing during the ensuing spring4 ,where the winter are mild1 the crop1 with slight protection1 will sustain no injury in the open ground4 ,in ,europe it is much esteemed1 and extensively grown for pickling1 as its white color1 in contrast with the fine green veins1 or lines1 gives it a very agreeable appearance4 ,for pickling1 the seed should be sown very thickly1 then slightly covered with fine soil1 and afterwards rolled4 ,if the seed is covered more deeply1 the bulb1 from not being quite on the surface1 has a larger and thicker neck2 so that it loses its finely rounded form1 and is1 moreover1 less compact4 ,this variety1 erroneously known in ,new ,england as the ,white ,portugal1 is unquestionably the true ,silver-skin1 as described both by ,english and ,french authors4 ,the application of the term ,silver-skin to the common ,yellow ,onion1 as very extensively practised by seedsmen and market-men in the ,eastern ,states1 is neither pertinent nor authorized4 ,,strasburg4 ,m',int4 ,yellow ,strasburg4 ,flanders4 ,dutch4 ,essex4 ,this is the variety most generally cultivated in ,great ,britain4 ,its form varies from flat to globular1 or oval2 bulb large1 three inches wide1 and full two inches in depth2 outside coating brown1 of firm texture4 ,divested of this1 the color is reddish-brown1 tinged with green4 ,flavor comparatively mild4 ,it is a very hardy sort1 succeeds in cold localities1 and keeps well4 ,the ,strasburg and ,deptford ,onions much resemble the common ,yellow ,onion of ,new ,england2 and the difference between the sorts is not great1 when ,english-grown bulbs of the first-named varieties are compared with the bulbs of the ,yellow ,onion1 ,american-grown3 but seeds of the ,strasburg or ,deptford1 raised in ,england and sown in this country1 almost invariably fail to produce plants that form bulbs so generally or so perfectly as ,american-grown seeds of the ,yellow ,onion4 ,,top ,,or ,,tree ,,onion4 ,egyptian4 ,bulb large1 a little flattened2 producing1 instead of seeds1 a number of small bulbs1 or onions1 about the size of a filbert1 which serve as a substitute for seeds in propagation4 ,the flesh is coarse2 and the bulbs are very liable to decay during winter1 unless kept in a cool and dry situation4 ,the variety has been considered rather curious than useful4 ,planting and ,culture4--,either the bulbs formed in the ground1 or the small ones upon the stems1 may be planted out in ,april or ,may4 ,the former are set one foot apart in each direction1 and the stem-bulbs four inches apart in rows eight inches asunder4 ,stems that bear heavily require to be supported4 ,when ripe1 the stem-bulbs should be dried1 and kept free from damp in a cool place4 ,,tripoli4 ,thomp4 ,flat ,madeira4 ,de ,madre ,plat4 ,vil4 ,this is one of the largest varieties4 ,the bulb tapers abruptly from the middle to the neck1 and almost equally so to the base4 ,it is five inches and upwards in diameter2 color light reddish-brown1--beneath the skin1 pale brownish-red1 tinged with green4 ,it requires the whole season1 and in some localities is considered excellent for a late crop4 ,the flesh is soft1 and the bulbs soon perish after being taken from the ground4 ,in its season1 it is much esteemed for its mild and delicate flavor4 ,like the ,madeira ,onion1 the plants fail to form bulbs so generally as other varieties4 ,not adapted to the climate of the ,northern ,states4 ,,two-,,bladed4 ,thomp4 ,double ,tige4 ,vil4 ,this variety derives its name from the fact that the small bulbs have generally but two leaves4 ,the larger ones have more2 rarely1 however1 exceeding four3 but1 unless by far the greater portion have only two leaves1 either the seed or the cultivation is at fault4 ,the bulbs are small1 flat1 light-brown1 very firm1 and attain maturity early2 the neck is small1 and the top of the bulb is depressed or hollowed around the stem4 ,it keeps well1 and is an excellent variety4 ,,white ,,globe4 ,thomp4 ,illustration3 ,white ,globe4 ,form nearly ovoid1 very regular and symmetrical2 skin greenish-yellow1 marked with rose-colored lines1--the pellicle changing to white on drying4 ,the bulb measures about four inches in depth1 and two inches and three-fourths in its largest diameter4 ,it keeps well1 and is an excellent variety4 ,,yellow ,,globe4 ,nearly allied to the preceding variety2 the size and form being the same4 ,skin reddish-yellow4 ,it is hardy1 productive1 of good flavor1 keeps well1 and deserves general cultivation4 ,,white ,,lisbon4 ,lisbon4 ,thomp4 ,early ,lisbon4 ,white ,florence4 ,a very large1 globular onion1 measuring four inches in diameter1 and about four inches in depth2 neck comparatively thick2 skin smooth1 thin1 clear1 and white4 ,it is a late variety2 and1 although comparatively hardy1 requires a long1 warm season for its full development4 ,under the most favorable conditions1 both with regard to soil and exposure1 many of the plants fail to form a good bulb4 ,on account of its hardiness1 it is a good sort for sowing in the autumn for a supply of young onions for spring salads2 or1 if these young bulbs be set in the open ground in ,april1 fine1 large onions will be formed towards the end of summer4 ,the variety is better suited to the climate of the ,middle ,states than to that of the ,northern and ,eastern4 ,,white ,,portugal1 ,,or ,,spanish4 ,thomp4 ,white ,spanish4 ,white ,reading4 ,cambridge4 ,soufre ,d',espagne4 ,vil4 ,a very large1 flat onion1 measuring three inches and upwards in width by about two inches in depth2 skin loose1 of a pale-brown or yellowish-brown1 falling off spontaneously1 and exhibiting the next coating1 which is greenish-white4 ,it has a small neck1 and is particularly mild flavored4 ,one of the best for early winter use1 but early decays4 ,very distinct from the ,white ,portugal of the ,new-,england markets4 ,,yellow ,,onion4 ,silver-skin of ,new ,england4 ,illustration3 ,yellow ,onion4 ,one of the oldest varieties1 and1 as a market onion1 probably better known and more generally cultivated in this country than any other sort4 ,the true ,yellow ,onion has a flattened form and a very small neck4 ,its size is rather above medium1--measuring1 when well grown1 from three inches to three inches and a half in diameter1 and from two inches to two inches and a half in depth4 ,skin yellowish-brown1 or copper-yellow1--becoming somewhat deeper by age1 or if exposed long to the sun2 flesh white1 fine-grained1 comparatively mild1 sugary1 and well flavored4 ,it keeps well1 and is very prolific3 few of the plants1 in good soils and seasons1 fail to produce good-sized and well-ripened bulbs4 ,for the vegetable garden1 as well as for field culture1 it may be considered a standard sort4 ,the ,danvers ,onion1 which is but a sub-variety of the common ,yellow1 may prove somewhat more profitable for extensive cultivation1 on account of its globular form2 but neither in its flavor nor in its keeping properties can it be said to possess any superiority over the last named4 ,the term ,silver-skin1 by which this onion is very generally though erroneously known throughout ,new ,england1 has created great confusion between seedsmen and dealers4 ,much perplexity might be avoided if its application to the ,yellow ,onion were entirely abandoned4 ,the genuine ,silver-skin1 as its name implies1 has a skin of pure1 silvery whiteness2 and is1 in other respects1 very dissimilar to the present variety4 ,when extensively cultivated for the market1 it should be sown and subsequently treated as directed for the ,danvers ,onion4 ,the yield per acre varies from four to six hundred bushels4 99 99 99 99 99 ,,rocambole4 ,allium scorodoprasum4 ,this plant is a half-hardy perennial from ,denmark1 partaking of the character of both the leek and garlic4 ,bulbs or cloves similar to those of the common garlic1 with much the same flavor1 though somewhat milder2 leaves large2 flower-stalk about two feet high1 contorted or coiled towards the top1 and producing at its extremity a group of bulbs1 or rocamboles1 intermixed with flowers4 ,propagation and ,culture4--,it is propagated by planting either the underground bulbs1 or the small cloves1 or bulbs1 that are produced upon the stem of the plant4 ,these should be set in ,april1 in drills ten inches apart1 and four or five inches asunder in the drills4 ,in the following ,august they will have attained their full size1 and may be used immediately2 or they may be taken up1 spread to dry1 tied in bunches1 and housed1 for future consumption4 ,all the culture required is the removal of weeds1 and the occasional stirring of the soil4 ,use4--,the cloves1 or small bulbs1 as well those from the stem as those beneath the surface of the ground1 are used in the manner of shallots and garlics1 and nearly for the same purposes4 ,there is but one variety4 99 99 99 99 99 ,,shallot4 ,allium ,ascalonicum4 ,the ,shallot 7sometimes written ,eschalot7 is a native of ,palestine1--the specific term ,ascalonicum being derived from ,ascalon1 a town in ,syria3 hence also the popular ,english name1 ,scallion4 ,the root of the plant is composed of numerous small bulbs1 united at their base2 the whole being enclosed in a thin skin1 or pellicle1 varying in color in the different varieties4 ,leaves fistulous1 or hollow1 produced in tufts1 or groups2 flowers reddish1 in terminal1 compact1 spherical bunches4 ,the plants1 however1 very seldom blossom4 ,soil4--,the soil best adapted for growing the ,shallot is a light1 rich1 sandy loam2 but1 as such soils are scarce1 any light1 dry soil that has been cultivated and manured a year or two will answer4 ,in wet soils1 it is liable to be attacked by the maggot2 and such location should1 therefore1 be avoided4 ,propagation and ,culture4--,the roots of the ,shallot1 which are bulbous1 are very readily increased by offsets4 ,the bulbs are oblong1 but somewhat irregular in their form1 and seldom attain a large size4 ,as they increase into clusters1 they do not swell like roots that grow singly4 ,they are propagated by dividing these clustered roots into separate offsets1 and planting the divisions in ,april1 in very shallow drills one foot apart2 placing them about six inches apart in the drills1 and covering them lightly with earth4 ,soot mixed with the surface-soil has been found of much service to prevent the maggot from committing extensive depredations upon this plant4 ,the only after-culture required is that of keeping them clean from weeds1 and occasionally stirring the ground4 ,harvesting4--,as soon as the leaves decay1 the bulbs will have attained their growth1 and should then be taken up1 and spread out in some dry loft2 when1 after being thoroughly dried and picked1 they may be put in bags1 boxes1 or tied in bundles by the stalks4 ,if kept from frost1 they will remain fit for use for several months4 ,use4--,the largest of the bulbs are selected1 and employed in the same manner as garlic or onions4 ,on account of the mildness of its flavor1 when compared with that of other cultivated plants of the ,onion family1 it is preferred in cookery as a seasoner in soups and stews4 ,it is also much used in the raw state3 the cloves1 or sections of the root1 cut up into small pieces1 form an ingredient in ,french salads2 and are also sprinkled over steaks1 chops1 c4 ,the true epicure1 however1 cuts a clove or bulb in two1 and1 by rubbing the inside of the plate1 secures the amount of relish to suit his palate4 ,shallot vinegar is made by putting six cloves1 or bulbs1 into a quart bottle of that liquid2 and1 when sealed down1 it will keep for years4 ,the ,shallot also makes an excellent pickle4--,m',int4 ,varieties4-- ,,common ,,or ,,small ,,shallot4 chalote ordinaire4 ,vil4 ,bulbs about three-fourths of an inch in diameter at the base1 elongated1 and enclosed in a reddish-yellow skin1 or pellicle2 leaves small1 ten or twelve inches high4 ,this variety is early1 keeps well1 and is one of the best for cultivation4 ,,jersey4 ,vil4 ,bulbs of large size1 measuring two inches in length1 and rather more than an inch in diameter at the base2 grouped like the other varieties1 and enclosed in a light-brown pellicle1 as fine in texture as the skin of an onion1 which this ,shallot much resembles in form and odor4 ,compared with the ,common ,shallot1 it is more round1 the neck is smaller1 and it is also more close or compact4 ,leaves remarkably glaucous1 not tall1 but of good substance1--quite distinct in these respects from the ,small or the ,large sort4 ,it also sometimes produces seeds2 which is1 perhaps1 a recommendation1 as these1 when sown1 frequently produce new varieties4 ,it is one of the earliest of all the sorts2 but is comparatively tender1 and decays early4 ,,large ,,alen,,on4 chalote grosse d',alenon4 ,vil4 ,bulb very large1 exceeding in size that of the ,jersey ,shallot2 which variety it much resembles in form and color1 and in being tender1 decaying early1 and sometimes running to seed4 ,it is1 however1 not quite so early2 and the leaves are longer and more glaucous4 ,flavor mild and pleasant4 ,at the time of harvesting1 the bulbs should be long exposed to the sun1 in order that they may be thoroughly dried before packing away4 ,the bulbs are slow in forming1 and the worst keepers1 as1 when stored1 they soon begin to sprout4 ,this variety1 and also the ,jersey ,shallot1 closely resemble the ,onion4 ,it is possible they may constitute a distinct species4 ,,large ,,shallot4 chalote grosse4 ,vil4 ,bulbs about two inches in diameter at the base1 elongated1 and enclosed in a brownish-yellow skin1 or pellicle2 leaves fifteen to eighteen inches high4 ,this variety1 in size1 much exceeds that of the ,common or ,small ,shallot2 and1 though later in ripening1 is nevertheless the first to be found in the market1 as it forms its bulbs early in the season4 ,its keeping properties are inferior to the last named4 ,,long ,,keeping4 ,this resembles the ,common ,shallot2 but is considered superior to that variety in its keeping properties1 and in being less subject to the attack of the maggot4 ,it is said that the variety may be kept two years4 99 99 99 99 99 ,,welsh ,,onion4 ,ciboule1 of the ,french4 ,allium fistulosum4 ,the ,welsh ,onion is a hardy perennial from ,siberia4 ,it is quite distinct from the ,common ,onion1 as it forms no bulbs1 but produces numerous elongated1 angular1 tunicated stems1 not unlike scallions1 or some of the smaller descriptions of leeks4 ,the flower-stem is about eighteen inches high1 swollen near the middle1 and terminates in a globular umbel of greenish-white flowers4 ,the seeds are small1 black1 somewhat irregular in form1 and retain their vitality two years4 ,about thirty-six thousand are contained in an ounce4 ,sowing and ,cultivation4--,the seeds are sown in drills about half an inch in depth1 and the crop subsequently treated as the ,common ,onion4 ,there are two varieties3-- ,,common ,,or ,,red ,,welsh ,,onion4 ,skin1 or pellicle1 reddish-brown1 changing to silvery-white about the base of the leaves2 the latter being fistulous1 and about a foot in height4 ,its principal recommendation is its remarkable hardiness4 ,the seeds are sometimes sown in ,july and ,august for the young stems and leaves1 which are used during winter and early in spring as salad4 ,,white ,,welsh ,,onion4 ,early ,white4 ,ciboule ,blanche ,hative4 ,vil4 ,this is a sub-variety of the ,common ,red4 ,the skin is rose-white1 and1 like that of the last named1 changes to silvery-white about the upper portion of the stem1 or bulb2 the leaves are longer1 deeper colored1 firmer1 and less subject to wither or decay at their extremities1 than those of the ,common ,red4 ,the ,white is generally considered the better variety2 as it is more tender1 and milder in flavor1 though much less productive4 ,the ,welsh onions are of little value1 except in cold latitudes2 and are rarely found in the vegetable gardens of this country4 ,,chapter ,,iii4 ,,asparaginous ,,plants4 ,the ,artichoke4 ,asparagus4 ,cardoon4 ,hop4 ,oosung4 ,phytolacca4 99 99 99 99 99 ,,the ,,artichoke4 ,cynarus scolymus4 ,illustration3 ,green ,globe ,artichoke4 ,the ,artichoke is a hardy perennial4 ,the stem is from four to five feet in height1 with numerous branches2 the leaves are of remarkable size1 frequently measuring three feet1 and sometimes nearly four feet in length1 pinnatifid1 or deeply cut on the borders1 and more or less invested with an ash-colored down2 the mid-ribs are large1 fleshy1 and deeply grooved1 or furrowed2 the flowers are large1 terminal1 and consist of numerous blue florets1 enclosed by fleshy-pointed scales2 the seeds 7eight hundred and fifty of which are contained in an ounce7 are of a grayish color1 variegated with deep brown1 oblong1 angular1 somewhat flattened1 and retain their vitality five years4 ,soil4--,select a light1 rich1 and rather moist soil1 and trench it well2 incorporating in the process a liberal portion of old1 well-decomposed compost4 ,sea-weeds1 kelp1 rock-weed1 and the like1 where they can be obtained1 are the best fertilizers2 but1 where these are not accessible1 a slight application of salt will be beneficial4 ,propagation4--,artichokes may be propagated either by seeds1 or by slips1 or suckers1 from established plants4 ,if by slips1 they should be taken off in ,may1 when they have grown five or six inches in height1 and transplanted four or five inches deep1 in rows four feet apart1 and two feet apart in the rows4 ,water freely1 if dry weather occurs before the young plants are established4 ,keep the ground loose by frequent hoeings2 and in ,august or ,september the heads will be fit for use4 ,before severe weather1 the plants should be covered with straw or stable-litter4 ,as plants of one year's growth produce but few heads1 and are also later in their development of these than established plants1 it is the practice of many cultivators to set a few young slips1 and to destroy an equal part of the old plantation1 yearly4 ,propagation by ,seeds4--,sow the seeds in ,april1 in a nursery-bed2 making the drills a foot apart1 and covering the seeds an inch deep4 ,when the plants are three inches high1 transplant as before directed4 ,plants from seeds will seldom flower the first year4--,m',int4 ,to raise ,seeds4--,allow a few of the largest central heads to remain2 and1 just as the flowers expand1 bend over the stalk so as to allow the rain to run from the buds1 as the seeds are often injured by wet weather4 ,in favorable seasons1 they will ripen in ,september4 ,according to ,english authority1 little dependence can be placed on seedling plants3 many produce small and worthless heads1 whilst others produce those of large size and of good quality4 ,taking the ,crop4--,all of the heads should be cut as fast as they are fit for use1 whether wanted or not2 as allowing them to flower greatly weakens the plants1 as does also permitting the stems that produced the heads to remain after the heads are cut off4 ,for pickling whole1 the heads should be cut when about two inches in diameter2 for other purposes1 when they have nearly attained their full size1 but before the scales of the calyx begin to open4 ,for what is called 'bottoms1' they should be cut when they are at their largest size1 and just as the scales begin to show symptoms of opening1 which is an indication that the flowers are about to be formed2 after which1 the heads are comparatively useless4--,m',int4 ,use4--,the portions of the plant used are the lowest parts of the leaves1 or scales1 of the calyx2 and also the fleshy receptacles of the flower1 freed from the bristles and seed-down4 ,the latter are commonly called the choke1 on account of their disagreeable character when eaten4 ,sometimes1 particularly in ,france1 the central leaf-stalk is blanched1 and eaten like cardoons4 ,the bottom1 which is the top of the receptacles1 is fried in paste1 and enters largely into fricassees and ragouts4 ,they are sometimes pickled1 and often used in a raw state as a salad4 ,the ,french also cut them into thin slices2 leaving one of the scales1 or calyx leaves1 attached1 by which the slice is lifted1 and dipped in oil and vinegar before using4 ,the ,english present the head whole1 or cut into quarters1 upon a dry plate2 the guests picking off the scales one by one1 which have a fleshy substance at the base4 ,these are eaten after being dipped in oil and vinegar4 ,what is called artichoke chard is the tender leaf-stalks blanched1 and cooked like cardoons4 ,the ,italians and ,french often eat the heads raw with vinegar1 oil1 salt1 and pepper2 but they are generally preferred when boiled4 ,varieties4-- ,,dark-,,red ,,spined4 ,bud very small4 ,the variety is remarkable for the very long spines in which the scales terminate4 ,for cultivation1 it is inferior to the other sorts4 ,,early ,,purple4 ,purple4 ,purple ,globe4 ,artichaut ,violet4 ,vil4 ,heads rather small1 obtusely conical2 scales short and broad1 pointed1 green at the base1 tinged with purplish-red on the outside1 towards their extremities1 moderately succulent1 and of good quality4 ,the variety is early1 but not hardy4 ,in ,france1 it is considered excellent in its crude state1 served with vinegar and oil2 but not so good cooked4 ,,green ,,globe4 ,large ,round-headed4 ,globe4 ,a very large sort1 much esteemed1 and generally cultivated in ,england4 ,heads1 or buds1 very large1 nearly round1 and with a dusky1 purplish tint4 ,the scales turn in at the top1 and the receptacle is more fleshy than that of most varieties4 ,it is generally preferred for the main crop1 as the scales1 or edible parts1 are thicker1 and higher flavored1 than those of any other artichoke4 ,it is not a hardy variety1 and requires ample protection during winter4 ,,green1 ,,or ,,common4 ,french4 ,bud very large1 of a conical or oval form2 scales deep-green1 thick1 and fleshy1 pointed at the tips1 and turned outwards4 ,though it has not the same thickness of flesh as the ,green ,globe ,artichoke1 it is much hardier1 more prolific1 and one of the best sorts for cultivation4 ,,green ,,provence4 ,bud large2 scales comparatively long and narrow1 of a lively green color1 erect1 fleshy at the base1 and terminating in a sharp1 brownish spine1 or thorn2 leaves of the plant deep-green4 ,most esteemed in its crude state2 eaten as a salad in vinegar and oil4 ,,laon4 ,gros vert de ,laon4 ,vil4 ,similar to the ,common ,green ,artichoke1 but of larger size4 ,scales rather loose and open1 very deep-green1 fleshy1 and pointed4 ,much cultivated in the vicinity of ,paris1 and there considered the best4 ,,large ,,flat ,,brittany4 ,artichaut ,camus de ,bretagne4 ,vil4 ,bud of medium size1 somewhat globular1 but flattened at the top2 scales closely set together1 green1 brownish on the borders1--short1 thick1 and fleshy at the base4 ,earlier than the ,laon1 but not so fleshy4 ,much grown in ,anjou and ,brittany4 ,,purplish-,,red4 ,bud conical2 scales green towards their tips1 and purplish-red at their base4 ,not very fleshy1 and in no respect superior to the other varieties4 99 99 99 99 99 ,,asparagus4 ,asparagus officinalis4 ,asparagus is a hardy1 perennial1 maritime plant4 ,it rises to the height of five feet and upwards1 with an erect1 branching stem2 short1 slender1 nearly cylindrical leaves2 and greenish1 drooping flowers4 ,the seeds1 which are produced in globular1 scarlet berries1 are black1 somewhat triangular1 and retain their germinative powers four years4 ,twelve hundred and fifty weigh an ounce4 ,it is indigenous to the shores of various countries of ,europe and ,asia2 and1 since its introduction1 has become naturalized to a considerable extent in this country4 ,it is frequently seen in mowing-fields upon old farms2 and1 in some instances1 has found its way to the beaches and marshes of the seacoast4 ,propagation4--,it is propagated from seed1 which may be sown either in autumn1 just before the closing-up of the ground2 or in spring1 as soon as the soil is in good working condition4 ,the nursery1 or seed-bed1 should be thoroughly spaded over1 the surface levelled and raked smooth and fine1 and the seed sown1 not very thickly1 in drills twelve or fourteen inches apart1 and about an inch in depth4 ,an ounce of seed is sufficient for fifty or sixty feet of drill4 ,when the plants are well up1 thin them to three inches asunder2 as they will be much stronger1 if grown at some distance apart1 than if allowed to stand closely together4 ,cultivate in the usual manner during the summer1 and give the plants a light covering of stable-litter during the winter4 ,good plants of one year's growth are preferred by experienced growers for setting2 but some choose those of two years1 and they may be used when three years old4 ,soil and ,planting4--,a rich1 sandy1 alluvial soil1 impregnated with salt1 is naturally best adapted to the growth of ,asparagus2 and1 in such soil1 its cultivation is an easy matter4 ,soils of a different character must be made rich by the application of fertilizing material1 and light and friable by trenching4 ,sand1 in wet1 heavy1 clayey soil1 is of permanent benefit4 ,the market-gardeners near ,london are aware of this2 for1 highly as they manure their ground for crops generally1 they procure sand1 or sandy mud1 from certain parts of the ,thames1 for ,asparagus plantations1 where the soil is too heavy4 ,the ground should be thoroughly trenched to the depth of two and a half or three feet3 and1 in order to make it rich1 a large quantity of manure should be incorporated1 as well at the bottom as near the surface1--using either sandy mud2 the scourings of ditches made into compost2 rock-weed1 or kelp1 where they can be procured2 decayed leaves1 or leaf-mould2 the remains of hot-beds1 good peat1 or almost any other manure not in too crude a state4 ,where the soil is not so deep1 and the subsoil coarse and rather gravelly1 the ground is not trenched so deep2 the bottom of the trench being merely dug over4 ,above this1 however1 a large quantity of manure is applied2 and by this1 with good after-management1--chiefly consisting in making the soil fine and light for the shoots to push through1--excellent crops are produced4 ,the ground should be divided into beds either three or five feet wide1 with an alley or path of two feet in width between4 ,the reason for having some of the beds so much narrower than the others is1 that the narrow ones are sooner heated by the sun's rays1 and consequently an earlier production is induced4 ,the distance between the rows in the beds may be regulated as follows3 ,when the beds are three feet wide1 two rows should be transplanted along them3 each row should be a foot from the edge of the bed1 and they will consequently be a foot apart4 ,in beds that are five feet wide1 three rows should be transplanted1 also lengthwise1--one along the middle1 and one on each side1 a foot from the edge of the bed4 ,the distance from plant to plant in the rows should not be less than one foot2 at this distance1 good-sized heads will be produced3 but1 if very large heads are desired for exhibition or competition1 the plants should be fifteen1 or even eighteen1 inches asunder4 ,the transplanting may be performed either in ,april or ,may4 ,the three-feet beds should be traced out to run east and west1 or so as to present the side of the bed to the direct action of the sun's rays when they are most powerful4 ,asparagus1 in beds so formed1 pushes earlier in the season than it does in beds running north and south4 ,for all except the earliest beds1 the direction is immaterial2 and they may run east and west1 or north and south1 as may be most convenient4 ,in proceeding to transplant1 the beds1 and paths1 or alleys1 should be marked off at the required distance4 ,a stout stake should be driven at each corner of the beds1 and from these the distances for the rows should be measured4 ,there are various ways of transplanting4 ,some stretch a line1 and cut out a trench only deep enough to allow the roots to be laid out without doubling2 and they are spread out like a fan perpendicularly against the side of the cut1 the crown of the plant being kept two inches below the surface of the ground4 ,some dig out a trench1 and form little hillocks of fine soil1 over which the roots are spread1 extending like the sticks of an umbrella4 ,others make a ridge1 astride which they set the plants1 spreading their roots on each side of the ridge2 and1 again1 some take off a portion of the soil on the bed1 and1 after the surface has been raked smooth1 the roots of the plants are spread out nearly at right angles on the level4 ,the first method is the most expeditious1 and is generally practised in setting extensive plantations3 but1 whatever plan be preferred1 the crowns of the plants should all be on the same level2 otherwise those that are too high would be liable to be injured by the knife in cutting4 ,during the summer1 nothing will be necessary but to keep the plants clear of weeds2 and1 in doing this1 the hoe should be dispensed with as much as possible1 to avoid injuring the roots4 ,in the autumn1 when the tops have completely withered1 they should be cut down nearly level with the surface of the ground1 and burned4 ,the beds should then be lightly dug over1 and three or four inches of rich loam1 intermixed with well-digested compost1 and salt at the rate of two quarts to the square rod1 should be applied2 which will leave the crowns of the roots about five inches below the surface4 ,second ,year4--,early in spring1 as soon as the frost leaves the ground1 dig over the beds1 taking care not to disturb the roots2 rake the surface smooth2 and1 during the summer1 cultivate as before directed3 but none of the shoots should be cut for use4 ,in the autumn1 after the stalks have entirely withered1 cut down and burn as in the previous year2 stir the surface of the bed1 and add an inch of soil and manure1 which will bring the crowns six or seven inches below ground1--a depth preferred1 by a majority of cultivators1 for established plantations4 ,third ,year4--,early in spring1 stir the ground as directed for the two previous years4 ,some cultivators make a slight cutting during this season2 but the future strength of the plants will be increased by allowing the crop to grow naturally as during the first and second years4 ,in autumn1 cut and burn as before2 dig over the surface2 add a dressing of manure2 and1 in the ensuing spring1 the beds may be cut freely for use4 ,instead of transplanting the roots1 asparagus-beds are sometimes formed by sowing the seeds where the plants are to remain4 ,when this method is adopted1 the beds should be laid out and trenched1 as before directed1 and about three inches of soil removed from the entire surface4 ,the seed should then be sown in drills an inch deep1 at the distances marked out for the rows1 and covered with rich1 light soil4 ,when the seedlings are two or three inches high1 they should be thinned to nine or twelve inches apart2 and1 in thinning1 the weakest plants should be removed4 ,in the autumn1 cut down the plants after they have withered1 stir and smooth the surface1 and add a dressing of manure4 ,in the spring of the second year1 stir the surface again2 and1 during the summer1 cultivate as before4 ,in the autumn1 the plants will be ready for the dressing2 which consists of the soil previously taken from the bed1 with sufficient well-digested compost added to cover the crowns of the roots five or six inches in depth4 ,the after-culture is similar to that of beds from transplanted roots4 ,asparagus-beds should be enriched every autumn with a liberal application of good compost containing some mixture of salt2 the benefit of which will be evident1 not only in the quantity1 but in the size and quality1 of the produce4 ,the dressing should be applied after the removal of the decayed stalks1 and forked in1 that its enriching properties may be washed to the roots of the plants by winter rains4 ,in general1 transplanted ,asparagus comes up quite slender the first year2 is larger the second2 and1 the third year1 a few shoots may be fit for cutting4 ,it is nearly in perfection the fourth year2 and1 if properly managed1 will annually give an abundant supply during the life of the maker of a bed or plantation4 ,cutting4--,the shoots should be cut angularly1 from two to three inches below the surface of the ground2 taking care not to wound the younger buds4 ,it is in the best condition for cutting when the shoots are four or five inches above ground1 and while the head1 or bud1 remains close and firm4 ,it is the practice to cut off all the shoots as they appear1 up to the period when it is thought best to leave off cutting altogether4 ,the time for this depends on the climate1 season1 nature of the soil1 and strength of the plants4 ,where the climate is good1 or when the season is an early one1 cutting must be commenced early2 and of course1 in such a case1 it ought not to be continued late1 as the plants would thereby be weakened4 ,in the ,middle ,states1 the cutting should be discontinued from the #ajth to the #aeth of ,june2 and from the #aeth to the #beth of the same month in the ,eastern ,states and the ,canadas4 ,if the plants are weak1 they should be allowed to grow up as early as possible1 to make foliage1 and consequently fresh roots1 and thus to acquire more vigor for the ensuing year4 ,it is also advisable to leave off at an early period the cutting of some of the best of the beds intended for early produce1 in order that the buds may be well matured early in autumn1 and thus be prepared to push vigorously early in spring4 ,asparagus-beds will continue from twenty to thirty years2 and there are instances of beds being regularly cut1 and remaining in good condition for more than fifty years4 ,seed4--,select some of the finest and earliest heads as they make their appearance in the spring2 tie them to stakes during the summer1 taking care not to drive the stake through the crown of the plant4 ,if for the market1 or to be sent to a distance1 wash out the seeds in autumn1 and dry thoroughly2 if for home-sowing1 allow the seeds to remain in the berries till used4 ,use4--,the young shoots are boiled twenty minutes or half an hour1 until they become soft2 and are principally served on toasted bread1 with melted butter4 ,it is the practice of some to boil the shoots entire2 others cut or break the sprout just above the more tough or fibrous part1 and cook only the part which is tender and eatable4 ,this is snapped or cut into small sections1 which are boiled1 buttered1 seasoned1 and served on toast in the usual form4 ,the smaller sprouts are sometimes cut into pieces three-eighths of an inch long1 and cooked and served as green pease4 ,the sprouts are also excellent when made into soup4 ,it is one of the most productive1 economical1 and healthful of all garden vegetables4 ,varieties4--,the names of numerous varieties occur in the catalogues of seedsmen3 but there seems to be little permanency of character in the plants2 such slight variations as appear from time to time being caused1 to a considerable extent1 by the nature of the soil1 or by the situation in which the plants are grown4 ,what are called the ,red-topped and ,green-topped may perhaps be somewhat distinct1 and considered as varieties4--,glenny4 ,soil and location have unquestionably much influence1 both as respects the quality and size of the sprouts4 ,a bed of asparagus in one locality produced shoots seldom reaching a diameter of half an inch1 and of a very tough and fibrous character2 while a bed in another situation1 formed of plants taken from the same nursery-bed1 actually produced sprouts so large and fine as to obtain the prize of the ,massachusetts ,horticultural ,society4 ,if any variety really exists peculiar in size1 form1 color1 or quality1 it cannot be propagated by seed4 ,large sprouts may afford seeds1 which1 as a general rule1 will produce finer asparagus than seeds from smaller plants2 but a variety1 when it occurs1 can be propagated only by a division of the roots4 ,mr4 ,thompson states1 that on one part of ,mr4 ,grayson's extensive plantation1 on the south side of the ,thames1 near ,london1 the so-called ,grayson's ,giant was produced2 and in another section1 the common sort3 but1 when both were made to change places1 the common acquired the dimensions of the ,giant1 whilst the latter diminished to the ordinary size4 ,seeds of the following named and described sorts may be obtained of seedsmen1 and will undoubtedly1 in nearly all cases1 afford fine asparagus2 but they will not produce plants which will uniformly possess the character of the parent variety3-- ,,battersea4 ,rog4 ,battersea is famed for producing fine asparagus1 and the name is applied to the particular variety there grown4 ,the heads are large1 full1 and close1 and the tops tinted with a reddish-green color4 ,it is probably intermediate between the ,green and ,purple-topped4 ,,gravesend4 ,rog4 ,originated and named under like circumstances with the ,battersea4 ,the top is greener1 and not generally so plump and close2 but it is considered finer flavored4 ,both varieties are1 however1 held in great estimation4 ,,grayson',s ,,giant4 ,this variety1 as also the ,deptford1 ,mortlake1 and ,reading1 all originated and were named under the same conditions as the varieties before described4 ,all are fine sorts2 but the difference between them1 and indeed between all of the kinds1 if important1 is certainly not permanent1 so long as they are offered in the form of seeds for propagation4 ,mr4 ,grayson1 the originator of this variety1 produced a hundred sprouts1 the aggregate weight of which was forty-two pounds1--the largest ever raised in ,britain4 ,,german4 ,asperge d',allemagne4 ,vil4 ,this variety very nearly resembles the ,giant ,purple-topped4 ,it is1 however1 considered a little earlier1 and the top is deeper colored4 ,,giant ,,purple-,,top4 ,dutch4 ,red-top4 ,sprout white2 the top1 as it breaks ground1 purple2 size very large1 sometimes measuring an inch and three-fourths in diameter1 but greatly affected by soil and cultivation4 ,a hundred sprouts of this variety have been produced which weighed twenty-five pounds4 ,,green-,,top4 ,this variety1 when grown under the same conditions as the ,giant ,purple-top1 is generally smaller or more slender4 ,the top of the sprout1 and the scales on the sides1 are often slightly tinged with purple4 ,the plant1 when full grown1 is perceptibly more green than that of the ,giant ,purple-top4 ,from most nursery-beds1 plants of both varieties will probably be obtained1 with every intervening grade of size and color4 99 99 99 99 99 ,,cardoon4 ,chardon4 ,chardoon4 ,cynara cardunculus4 ,in its general character and appearance1 the ,cardoon resembles the ,artichoke4 ,its full size is not attained until the second year1 when it is truly a gigantic herbaceous plant1 of five or six feet in height4 ,the flowers1 which are smaller than those of the artichoke1 are produced in ,july and ,august of the second year1 and are composed of numerous small blue florets1 enclosed by somewhat fleshy1 pointed scales4 ,the seeds are oblong1 a little flattened1 of a grayish or grayish-green color1 spotted and streaked with deep brown2 and1 when perfectly grown1 are similar in size and form to those of the apple4 ,about six hundred are contained in an ounce2 and they retain their vitality seven years4 ,soil1 ,propagation1 and ,culture4--,the best soil for the ,cardoon is a light and deep but not over-rich loam4 ,it is raised from seed2 which1 as the plant is used in the first year of its growth and is liable to be injured by the winter1 should be sown annually1 although the ,cardoon is really a perennial4 ,it succeeds best when sown where the plants are to remain2 for1 if removed1 the plants recover slowly1 are more liable to run to seed1 and1 besides1 seldom attain the size of those that have not been transplanted4 ,the seed should be sown as early in spring as the weather becomes warm and settled1 in drills three feet apart1 an inch and a half in depth1 and the young plants afterwards thinned to twelve inches asunder in the drills4 ,the leaves are blanched before being used4 ,it is sometimes raised and blanched as follows3 ,sow the seed at the bottom of trenches made about six inches deep1 twelve inches wide1 three feet apart1 and of a length according to the supply required4 ,at the bottom of the trench1 thoroughly mix a small quantity of well-digested compost1 and sow the seeds in small groups1 or collections 7three or four seeds together71 at about twelve or fifteen inches apart1 and cover them an inch or an inch and a half deep4 ,when the young plants have acquired three or four leaves1 they should be thinned out to single plants4 ,during the summer1 keep them free from weeds2 and1 as they require much moisture1 it is well to water frequently1 if the weather is very dry4 ,in ,september1 the plants will have attained their growth for the season1 and be ready for blanching2 which should be done in a dry day1 and when the plants are entirely free from dampness4 ,it is thus performed3 ,the leaves of each plant are carefully and lightly tied together with strong matting2 keeping the whole upright1 and the ribs of the leaves closely together4 ,the plant is then bound with twisted hay-bands1 or bands of straw1 about an inch and a half in diameter2 beginning at the root1 and continuing the winding until two-thirds or three-fourths of the height is covered4 ,if there is no heavy frost1 the leaves will blanch quickly and finely without further pains3 but1 if frosty weather occurs1 it will be necessary to earth up about the plants1 as is practised with celery2 but care should be taken not to raise the earth higher than the hay-bands4 ,one method of blanching is simply to tie the leaves together with matting1 and then to earth up the plants from time to time like celery2 beginning early in ,september1 and adding gradually every week until they are sufficiently covered4 ,those1 however1 blanched by the banding process1 are superior1 both in respect to color and in the greater length of the parts blanched4 ,another practice is to earth up a little about the base of the plant1 tie the leaves together with thread or matting1 and then envelop the whole quite to the top with a quantity of long1 clean wheat or rye straw1 placed up and down the plant1 and tied together with small cord or strong matting4 ,the leaves will thus blanch without being earthed up1 and speedily become white4 ,this process is a good one1 is economical1 and presents a neat appearance4 ,in either of the methods1 it is very necessary to be careful that the plants are perfectly dry before they are enveloped in their covering3 they will otherwise rot4 ,in about three weeks after being tied up1 the cardoons will be fit for use4 ,harvesting4--,when the stems and midribs of the leaves are thoroughly blanched1 they are ready for use4 ,until the occurrence of severe weather1 the table may be supplied directly from the garden3 but1 before the closing-up of the ground1 the plants should be taken up1 roots and leaves entire1 and removed to the cellar2 where they should be packed in sand1 laying the plants down in rows1 and packing the sand around them1 one course over another1 till finished4 ,in this way1 they not only keep well1 but become more perfectly blanched4 ,to raise ,seed4--,allow two or three plants to remain unblanched1 and leave them in the ground during the winter1 protected by straw or other convenient material4 ,they will grow to the height1 and flower and seed1 as before described4 ,one plant will afford sufficient seed for any common garden4 ,use4--,the stems of the leaves1 as well as the mid-ribs1 when blanched1 are used for soups1 stews1 and even for salads1 in autumn and winter4 ,the longer these parts of the plant are1 and the more rapidly they are grown1 the more they are esteemed1 on account of their greater crispness1 tenderness1 and color4 ,the ,gardener's ,chronicle gives the following directions for dressing them3-- ,when a ,cardoon is to be cooked1 the solid stalks of the leaves are to be cut in pieces about six inches long1 and boiled1 like any other vegetable1 in pure water 7not salt and water71 till they are tender4 ,they are then to be carefully deprived of the slime and strings that will be found to cover them2 and1 having been thus thoroughly cleansed1 are to be plunged in cold water1 where they must remain until they are wanted for the table4 ,they are then taken out1 and heated with white sauce1 or marrow4 ,the process just described is for the purpose of rendering them white1 and of depriving them of a bitterness which is peculiar to them4 ,if this is neglected1 the cardoons will be black1 not white1 as well as disagreeable4 ,m',intosh remarks1 that1 when skilfully prepared1 they form an excellent and wholesome dish1 deserving far more general notice4 ,in ,france1 the flowers are gathered1 and dried in the shade2 and1 when so preserved1 are used as a substitute for rennet1 to coagulate milk4 ,varieties4-- ,,common1 ,,or ,,large ,,smooth4 ,trans4 ,smooth ,large ,solid4 ,plein ,inerme4 ,vil4 ,this kind grows from four to five feet high4 ,the leaves are large and strong1 though somewhat smaller than those of the ,tours or ,prickly ,cardoon4 ,they are of a shining-green color1 with little appearance of hoariness on the upper surface1 and generally destitute of spines2 though some of the plants occasionally have a few small ones at the base of the leaflets4 ,the ,cardon ,plein ,inerme of the ,french1 which is described in the ,bon ,jardinier as a novelty1 corresponds nearly with the ,large ,smooth or ,common ,cardoon4 ,,large ,,spanish4 ,trans4 ,d',espagne4 ,vil4 ,stem five or six feet high4 ,the divisions of the leaflets are rather narrower1 and somewhat more hoary1 than those of the ,common ,cardoon4 ,the ribs are longer1 and the whole plant stronger and generally more spiny2 though1 on the whole1 comparatively smooth4 ,it is not1 however1 always very readily distinguished from the ,common or ,large ,smooth ,cardoon4 ,it runs up to seed quicker than the other varieties4 ,,puvis4 ,thomp4 ,artichoke-leaved4 ,lance-leaved4 ,puvis de ,bourg4 ,vil4 ,the ,puvis ,cardoon is remarkable for its strong growth1 the large size it attains1 and the thickness of the mid-ribs of the leaves1 which are almost solid4 ,the leaves are thick1 and not at all prickly1 or very slightly so4 ,the terminal lobe is very large1 and lance-formed3 whence the name4 ,it is a fine variety1 and of more tender substance than the ,tours ,cardoon4 ,,red4 ,trans4 ,blood-ribbed4 ,red-stemmed4 ,thomp4 ,large ,purple4 ,the leaves of this variety are green1 without any hoariness2 long1 narrow1 and more sharply pointed than those of most of the other kinds4 ,the ribs are large1 solid1 and tinged with red4 ,a recent sort1 excellent in quality1 but wanting in hardiness4 ,,tours4 ,trans4 ,large ,tours ,solid4 ,cardon de ,tours4 ,vil4 ,the leaves of this variety are very hoary on the upper surface2 the divisions are broad1 sharply pointed1 and terminate with rigid1 sharp spines4 ,spines also grow1 in clusters of from three to five1 at the base of the leaflets2 and are very strong1 and of a yellowish color4 ,this variety is not so tall as the ,spanish or ,large ,smooth4 ,the ribs are large and solid4 ,the ,tours ,cardoon is cultivated by the market-gardeners around ,paris2 and1 notwithstanding the inconvenience arising from its numerous and rigid spines1 it is considered by them as the best1 because of its thick1 tender1 and delicate ribs4 99 99 99 99 99 ,,the ,,hop4 ,humulus lupulus4 ,the ,hop is considered a native of this continent1 and is found wild in all parts of the ,united ,states4 ,the root is perennial1 but the stems are annual4 ,the latter are from ten to twenty-five feet in length1 angular1 rough1 and twine from right to left4 ,the leaves are placed opposite each other on the stem1 on long1 winding footstalks3 the smaller ones are heart-shaped2 the larger ones three or five lobed1 veiny1 and rough4 ,the barren and fertile flowers are produced on separate plants3 the former being very numerous and paniculated2 the latter in the form of an ament1 or collection of small scales1 which are more or less covered with a fine1 yellow powder called lupulin4 ,while several distinct sorts of the fertile or hop-bearing plant have been long in cultivation1 only one variety of the male or barren plant is known4 ,soil and ,location4--,though it may be cultivated with success in a variety of soils1 the ,hop prefers a rich1 deep loam1 which should be thoroughly ploughed1 and1 if necessary1 enriched with well-digested compost4 ,in general1 it may be said that good corn-land is good hop-land4 ,hops1 however1 are reputed to be of better quality when raised on comparatively thin soils4 ,propagation and ,culture4--,it is propagated by a division of the roots early in spring4 ,when extensively cultivated1 the plants are set in hills1 five to seven feet apart1 and three or four cuttings or slips allowed to a hill2 but in garden culture1 to procure the young shoots1 the plants are set in rows about three feet apart1 and one foot from plant to plant in the rows4 ,use4--,the plant is principally cultivated for its flowers1 which are largely employed in the manufacture of malt liquors4 ,the young shoots are cut in spring1 when they are five or six inches in height1 and eaten as salad1 or used as asparagus1 which they somewhat resemble in taste4 99 99 99 99 99 ,,hoosung1 ,,or ,,oosung4 ,hov4 ,mag4 ,a lettuce-like plant from ,shanghai4 ,stems cylindrical1 from two to three feet high1 erect1 light green1 with a green1 succulent pith2 leaves oblong1 tapering to the base1 the uppermost clasping2 the flowers are small1 yellow1 in panicles slightly drooping4 ,if sown in ,april or ,may1 the plants will ripen their seed in ,august4 ,sowing and ,cultivation4--,sow in a cool frame1 in either ,april or ,may1 or continuously1 for a succession1 at intervals during ,may1 and transplant into the open ground in the usual manner of treating lettuces2 making the rows about eighteen inches apart1 and placing the plants about the same distance apart in the rows4 ,the plants will be fit for use early in ,june4 ,use4--,the succulent stem is the part used4 ,this is divested of its outer rind1 and either simply boiled1 with a little salt in the water1 and dressed as asparagus1 or stewed in soy1 with salt1 pepper1 and butter added1 or boiled in soup as okra4 ,it is a very agreeable and pleasant addition to the list of vegetable esculents1 and worthy of trial4 ,the plant is very little cultivated2 and there are no described varieties4 99 99 99 99 99 ,,perennial ,,phytolacca4 ,garget4 ,poke4 ,pigeon ,berry4 ,phytolacca decandra4 ,a hardy1 herbaceous1 perennial plant1 common by roadsides1 in waste places1 and springing up spontaneously on newly burned pine-lands4 ,it has a branching1 purplish stem1 five to seven feet in height2 and large1 oval1 pointed1 entire leaves4 ,the flowers are produced in ,july and ,august1 in long clusters2 and are of a dull-white color4 ,the fruit consists of a flat1 purple1 juicy berry2 and is sometimes used for dyeing purple4 ,soil and ,culture4--,it will thrive in almost any soil or situation2 and can be easily propagated from seed1 or by dividing the roots4 ,the plant requires little cultivation1 and is so abundant in many localities as to afford an ample supply for the mere labor of gathering4 ,use4--,the young shoots are eaten early in the season1 as a substitute for asparagus1 which they resemble in taste4 ,when treated in the manner of sea-kale1 the flavor of the sprouts is scarcely distinguishable from that of asparagus4 ,the root has reputed important medicinal properties2 and1 when taken internally1 acts as a violent emetic4 ,,annual ,,phytolacca4 ,phytolacca esculenta4 ,an annual species1 with foliage similar to the foregoing4 ,it is much less vigorous and stocky in habit4 ,the seed should be sown in ,april1 in drills fifteen inches apart4 ,the young shoots1 or plants1 are used in the manner of the species before described4 ,,chapter ,,iv4 ,,cucurbitaceous ,,plants4 ,the ,cucumber4 ,egyptian ,cucumber4 ,globe ,cucumber4 ,gourd1 or ,calabash4 ,the ,melon4 ,musk-melon4 ,persian ,melons4 ,water-melon4 ,papanjay1 or ,sponge ,cucumber4 ,prickly-fruited ,gherkin4 ,pumpkin4 ,snake ,cucumber4 ,squash4 99 99 99 99 99 ,,the ,,cucumber4 ,cucumis sativus4 ,the ,cucumber is a tender1 annual plant2 and is a native of the ,east ,indies1 or of tropical origin4 ,it has an angular1 creeping stem2 large1 somewhat heart-shaped1 leaves2 and axillary staminate or pistillate flowers4 ,the fruit is cylindrical1 generally elongated1 often somewhat angular1 smooth1 or with scattering black or white spines2 the flesh is white or greenish-white1 and is divided at the centre of the fruit into three parts1 in each of which the seeds are produced in great abundance4 ,these seeds are of an elliptical or oval form1 much flattened1 and of a pale yellowish-white color4 ,about twelve hundred are contained in an ounce2 and they retain their vitality ten years4 ,soil and ,culture4--,very dry and very wet soils should be avoided4 ,cucumbers succeed decidedly best in warm1 moist1 rich1 loamy ground4 ,the essentials to their growth are heat1 and a fair proportion of moisture4 ,they should not be planted or set in the open air until there is a prospect of continued warm and pleasant weather2 as1 when planted early1 not only are the seeds liable to decay in the ground1 but the young plants are frequently cut off by frost4 ,the hills should be five or six feet apart in each direction4 ,make them fifteen or eighteen inches in diameter1 and a foot in depth2 fill them three-fourths full of thoroughly digested compost1 and then draw four or five inches of earth over the whole1 raising the hill a little above the level of the ground2 plant fifteen or twenty seeds in each1 cover half an inch deep1 and press the earth smoothly over with the back of the hoe4 ,when all danger from bugs and worms is past1 thin out the plants2 leaving but three or four of the strongest or healthiest to a hill4 ,taking the ,crop4--,as fast as the cucumbers attain a suitable size1 they should be plucked1 whether required for use or not4 ,the imperfectly formed1 as well as the symmetrical1 should all be removed4 ,fruit1 however inferior1 left to ripen on the vines1 soon destroys their productiveness4 ,seed4--,cucumbers1 from their natural proneness to impregnate each other when1 grown together1 are exceedingly difficult to keep true to their original points of merit2 and consequently1 to retain any variety in its purity1 it must be grown apart from all other sorts4 ,when a few seeds are desired for the vegetable garden1 two or three of the finest-formed cucumbers should be selected early in the season1 and allowed to ripen on the plants4 ,in ,september1 or when fully ripe1 cut them open1 take out the seeds1 and allow them to stand a day or two1 or until the pulp attached to them begins to separate2 when they should be washed clean1 thoroughly dried1 and packed away for future use4 ,for ,pickling4--,the land for raising cucumbers for pickling may be either swarded or stubble2 but it must be in good condition1 and such as is not easily affected by drought4 ,it should be deeply ploughed1 and the surface afterwards made fine and friable by being thoroughly harrowed4 ,the hills should be six feet apart1 and are generally formed by furrowing the land at this distance in each direction4 ,manure the hills with well-digested compost1 level off1 draw over a little fine earth1 and the land is ready for planting4 ,this may be done at any time from the middle of ,june to the first week in ,july4 ,the quantity of seed allowed to an acre varies from three-fourths of a pound1 upwards4 ,in most cases1 growers seed very liberally1 to provide against the depredation of worms and bugs2 usually putting six or eight times as many seeds in a hill as will be really required for the crop4 ,when the plants are well established and beyond danger1 the field is examined1 and the hills thinned to three or four plants2 or1 where there is a deficiency of plants1 replanted4 ,as fast as the cucumbers attain the proper size1 they should be plucked2 the usual practice being to go over the plantation daily4 ,in gathering1 all the fruit should be removed1--the misshapen and unmarketable1 as well as those which are well formed2 for1 when any portion of the crop is allowed to remain and ripen1 the plants become much less productive4 ,in favorable seasons1 and under a high state of cultivation1 a hundred and twenty-five thousand are obtained from an acre2 while1 under opposite conditions1 the crop may not exceed fifty thousand4 ,the average price is about a dollar and twenty-five cents per thousand4 ,varieties4-- ,,early ,,cluster4 ,early ,green ,cluster4 ,a very popular1 early cucumber1 producing its fruit in clusters near the root of the plant3 whence the name4 ,the plant is healthy1 hardy1 and vigorous2 fruit comparatively short and thick4 ,its usual length is about five inches1 and its diameter about two inches2 skin prickly1 green1--at the blossom-end1 often paler1 or nearly white1--brownish-yellow when ripe2 flesh white1 seedy1 tender1 and well flavored1 but less crispy or brittle than that of many other varieties4 ,it is a good early garden sort1 and is very productive2 but is not well adapted for pickling1 on account of the soft and seedy character of its flesh4 ,,early ,,frame4 ,short ,green4 ,one of the oldest of the garden sorts1 justly styled a standard variety4 ,plant healthy and vigorous1 six to ten feet in length2 fruit straight and well formed1 five inches and a half long1 and two inches and a half in diameter2 skin deep-green1 paler at the blossom-end1 changing to clear yellow as it approaches maturity1 and1 when fully ripe1 of a yellowish1 russet-brown color2 flesh greenish-white1 rather seedy1 but tender1 and of an agreeable flavor4 ,it is a few days later than the ,early ,cluster4 ,the variety is universally popular1 and is found in almost every vegetable garden4 ,it is also very productive2 succeeds well1 whether grown in open culture or under glass2 and1 if plucked while young and small1 makes an excellent pickle4 ,,early ,,russian4 ,this comparatively new variety resembles1 in some respects1 the ,early ,cluster4 ,fruit from three to four inches in length1 an inch and a half or two inches in diameter1 and generally produced in pairs2 flesh tender1 crisp1 and well flavored4 ,when ripe1 the fruit is deep-yellow or yellowish-brown4 ,its merits are its hardiness1 extreme earliness1 and great productiveness4 ,it comes into use nearly ten days in advance of the ,early ,cluster1 and is the earliest garden variety now cultivated4 ,its small size is1 however1 considered an objection2 and some of the larger kinds are generally preferred for the main crop4 ,,london ,,long ,,green4 ,m',int4 ,fruit about a foot in length1 tapering towards the extremities2 skin very deep-green while the fruit is young1 yellow when it is ripe2 flesh greenish-white1 firm1 and crisp2 flavor good4 ,this variety is nearly related to the numerous prize sorts which in ,england are cultivated under glass1 and forced during the winter4 ,there is little permanency in the slight variations of character by which they are distinguished2 and old varieties are constantly being dropped from the catalogues1 and others1 with different names1 substituted4 ,amongst the most prominent of these sub-varieties are the following3-- ,carter's ,superior4--,recently introduced4 ,represented as one of the largest and finest of the forcing varieties4 ,conqueror of the ,west4--,eighteen to twenty inches in length4 ,it is a fine prize sort1 and succeeds well in open culture4 ,cuthill's ,black ,spine4--,six to nine inches in length1 hardy1 early1 and productive4 ,an excellent sort for starting in a hot-bed4 ,fruit very firm and attractive4 ,the ,doctor4--,sixteen to eighteen inches in length1 and contracted towards the stem in the form of a neck4 ,in favorable seasons1 it will attain a good size1 if grown in the open ground4 ,crisp1 tender1 and well flavored4 ,eggleston's ,conqueror4--,very prolific1 good for forcing1 of fine flavor1 hardy1 and a really useful sort4 ,specimens have been grown measuring twenty-eight inches in length1 nine inches and a half in circumference1 and weighing five pounds4 ,flanigan's ,prize4--,an old1 established variety2 having been grown in ,england upwards of thirty years4 ,length fifteen inches4 ,hunter's ,prolific4--,length eighteen inches4 ,very crisp and excellent1 but requires more heat than most other varieties4 ,spines white2 fruit covered with a good bloom1 and not liable to turn yellow at the base4 ,improved ,sion ,house4--,this variety has received many prizes in ,england4 ,not only is it well adapted for the summer crop1 but it succeeds remarkably well when grown under glass4 ,irishman4--,length twenty-two to twenty-five inches4 ,handsome1 and excellent for exhibition4 ,lord ,kenyon's ,favorite4--,length twelve to eighteen inches4 ,a fine sort for winter forcing4 ,manchester ,prize4--,this1 like the ,nepal1 is one of the largest of the ,english greenhouse prize varieties4 ,it sometimes measures two feet in length1 and weighs twelve pounds4 ,in favorable seasons1 it will attain a large size in open culture1 and sometimes perfect its seed4 ,nepal4--,one of the largest of all varieties2 length about twenty-four inches2 weight ten to twelve pounds4 ,norman's ,stitchworth-,park ,hero4--,a recently introduced variety1 hardy1 long1 handsome1 very prolific1 and fine flavored4 ,old ,sion ,house4--,length about nine inches4 ,this is a well-tried1 winter1 forcing variety4 ,like the ,improved ,sion ,house1 it also succeeds well in open culture4 ,quality good1 though the extremities are sometimes bitter4 ,prize-fighter4--,length about sixteen inches4 ,good for the summer crop or for exhibition4 ,rifleman4--,this variety is described as one of the best prize cucumbers4 ,it has a black spine2 always grows very even from stem to point1 with scarcely any handle2 carries its bloom well2 keeps a good fresh color2 and is not liable to turn yellow as many other sorts4 ,length twenty-four to twenty-eight inches4 ,an abundant bearer4 ,ringleader4--,a prominent prize sort1 about fifteen inches in length4 ,it succeeds well1 whether grown under glass or in the open ground4 ,roman ,emperor4--,length twelve to fifteen inches4 ,southgate4--,this variety has been pronounced the most productive1 and the best for forcing1 of all the prize sorts4 ,it is not so late as many of the ,english varieties1 and will frequently succeed well if grown in the open ground4 ,victory of ,bath4--,length about seventeen inches4 ,well adapted for forcing or for the general crop4 ,,long ,,green ,,prickly4 ,long ,prickly4 ,early ,long ,green ,prickly4 ,this is a large-sized variety1 and somewhat later than the ,white-spined4 ,the plant is a strong grower1 and the foliage of a deep-green color2 the fruit is about seven inches in length1 straight1 and generally angular2 skin dark-green1 changing to yellow as the fruit approaches maturity1--when fully ripe1 it is reddish-brown1 and is often reticulated about the insertion of the stem2 prickles black2 flesh white1 somewhat seedy1 but crisp1 tender1 and well flavored4 ,the ,long ,green ,prickly is hardy and productive2 makes a good pickle1 if plucked while young2 and is well deserving of cultivation4 ,it differs from the ,london ,long ,green and the ,long ,green ,turkey in its form1 which is much thicker in proportion to its length2 and also in the character of its flesh1 which is more pulpy and seedy4 ,,long ,,green ,,turkey4 ,extra ,long ,green ,turkey4 ,a distinct and well-defined variety2 when full grown1 sometimes measuring nearly eighteen inches in length4 ,form long and slender1 contracted towards the stem in the form of a neck1 and swollen towards the opposite extremity2 seeds few1 and usually produced nearest the blossom-end4 ,the neck is generally solid4 ,while the fruit is young1 the skin is deep-green2 afterwards it changes to clear yellow1 and finally assumes a rusty-yellow or yellowish-brown4 ,flesh remarkably firm and crisp2 exceeding1 in these respects1 that of any other variety4 ,very productive and excellent4 ,its remarkably firm and crispy flesh1 and the absence of seeds1 render it serviceable for the table after it has reached a very considerable size4 ,for the same reasons1 it may be pickled at a stage of its growth when other more seedy and pulpy sorts would be comparatively worthless4 ,,short ,,prickly4 ,short ,green ,prickly4 ,early ,short ,green ,prickly4 ,this variety somewhat resembles the ,long ,prickly2 but it is shorter1 and proportionally thicker4 ,its length1 when suitable for use1 is about four inches4 ,skin prickly1 green1 changing to yellow at maturity2 flesh transparent greenish-white1 rather seedy1 but tender1 crisp1 and fine flavored4 ,the variety is very hardy and productive1 comes early into fruit1 and is one of the best for pickling4 ,it is a few days later than the ,early ,cluster4 ,,underwood',s ,,short ,,prickly4 ,this is an improved variety of the common ,short ,prickly1 and is the best of all the sorts for extensive cultivation for pickling4 ,the plant is hardy and productive4 ,the fruit1 when young1 is very symmetrical1 and of a fine deep-green color4 ,its flesh is characterized by extraordinary crispness and solidity4 ,when more advanced1 the color becomes paler1 and the flesh more soft and seedy4 ,the fruit1 at maturity1 is yellow4 ,,white ,,spanish4 ,the form of this variety is similar to that of the ,white-spined4 ,the fruit measures about five inches in length1 two inches in diameter1 and is generally somewhat ribbed4 ,when suitable for use1 the skin is white2 a characteristic by which the variety is readily distinguished from all others4 ,the flesh is crisp1 tender1 and well flavored4 ,at maturity1 the fruit is yellow4 ,,white-,,spined4 ,early ,white-spined4 ,new-,york ,market4 ,this very distinct variety is extensively grown for marketing1 both at the ,north and ,south4 ,the plants grow from six to ten feet in length2 and1 like those of the ,early ,frame1 are of a healthy1 luxurious habit4 ,the fruit is of full medium size1 straight1 and well formed2 about six inches in length1 and two inches and a half in diameter4 ,skin deep-green2 prickles white2 flesh white1 tender1 crispy1 and of remarkably fine flavor4 ,as the fruit ripens1 the skin gradually becomes paler2 and1 when fully ripe1 is nearly white3 by which peculiarity1 in connection with its white spines1 the variety is always readily distinguishable4 ,the ,white-spined is one of the best sorts for the table2 and is greatly prized by market-men on account of its color1 which is never changed to yellow1 though kept long after being plucked4 ,it is generally thought to retain its freshness longer than any other variety1 and consequently to be well fitted for transporting long distances2 though1 on account of its peculiar color1 the freshness may be less real than apparent4 ,for the very general dissemination of this variety1 the public are1 in a great degree1 indebted to the late ,i4 ,p4 ,rand1 ,esq41 of ,boston1 whose integrity as a merchant1 and whose skill as a practical vegetable cultivator and horticulturist1 will be long remembered4 99 99 99 99 99 ,,egyptian ,,cucumber4 ,hairy ,cucumber4 ,round-leaved ,egyptian4 ,concombre chat4 ,vil4 ,cucumis chate4 ,this is a tender1 annual plant1 with an angular1 creeping stem1 and alternate1 somewhat heart-shaped1 leaves4 ,the flowers are axillary1 about an inch in diameter1 and of a pale-yellow color2 the fruit is small1 oblong1 and very hairy4 ,it is of little value as an esculent1 and is rarely cultivated4 ,the fruit is sometimes eaten in its green state1 and also when cooked4 ,according to ,duchesne1 the ,egyptians prepare from the pulp a very agreeable and refreshing beverage4 ,plant and cultivate as directed for melons or cucumbers4 99 99 99 99 99 ,,globe ,,cucumber4 ,concombre des prophtes4 ,vil4 ,cucumis prophetarum4 ,a tender annual from ,arabia4 ,stem slender1 creeping1 and furnished with tendrils1 or claspers4 ,the leaves are about three inches in diameter1 five-lobed1 and indented on the borders2 the flowers are axillary1 yellow1 and nearly three-fourths of an inch in diameter2 the fruit is round1 and rarely measures an inch in thickness2 skin striped with green and yellow1 and thickly set with rigid hairs1 or bristles2 the seeds are small1 oval1 flattened1 and of a yellowish color4 ,planting and ,culture4--,the seeds should be planted at the time of planting cucumbers or melons1 in hills four or five feet apart1 and covered about half an inch deep4 ,thin to two or three plants to a hill4 ,use4--,the fruit is sometimes eaten boiled2 but is generally pickled in its green state1 like the common cucumber4 ,as a table vegetable1 it is comparatively unimportant1 and not worthy of cultivation4 99 99 99 99 99 ,,calabash1 ,,or ,,common ,,gourd4 ,bottle ,gourd4 ,cucurbita lagenaria4 ,the ,calabash1 or ,common ,gourd1 is a climbing or creeping annual plant1 frequently more than twenty feet in height or length4 ,the leaves are large1 round1 heart-shaped1 very soft and velvety to the touch1 and emit a peculiar1 musky odor1 when bruised or roughly handled4 ,the flowers1 which are produced on very long stems1 are white1 and nearly three inches in diameter4 ,they expand towards evening1 and remain in perfection only a few hours2 as they are generally found drooping and withering on the ensuing morning4 ,the young fruit is hairy1 and quite soft and tender2 but1 when ripe1 the surface becomes hard1 smooth1 and glossy4 ,the seeds are five-eighths of an inch in length1 somewhat quadrangular1 of a fawn-yellow color1 and retain their vitality five years4 ,about three hundred are contained in an ounce4 ,cultivation4--,the seeds are planted at the same time and in the same manner as those of the ,squash4 ,the ,gourd succeeds best when provided with a trellis1 or other support1 to keep the plant from the ground2 as the fruit is best developed in a pendent or hanging position4 ,use4--,the fruit1 while still young and tender1 is sometimes pickled in vinegar1 like cucumbers4 ,at maturity1 the flesh is worthless3 but the shells1 which are very hard1 light1 and comparatively strong1 are used as substitutes for baskets2 and are also formed into water-dippers1 and various other articles both useful and ornamental4 ,the varieties are as follow3-- ,,bottle ,,gourd4 ,vil4 ,fruit about a foot in length1 contracted at the middle1 largest at the blossom-end1 but swollen also at the part next the stem4 ,there is a sub-variety1 very much larger2 but it is also later4 ,,hercules ,,club4 ,courge ,massue d',hercule4 ,vil4 ,fruit very long4 ,specimens are frequently produced measuring upwards of five feet in length4 ,it is smallest towards the stem1 and increases gradually in size towards the opposite extremity1 which is rounded1 and near which1 in its largest diameter1 it measures from four to five inches4 ,its form is quite peculiar1 and is not unlike that of a massive club3 whence the name4 ,it is frequently seen at horticultural and agricultural shows2 and1 though sometimes exhibited as a cucumber1 has little or no value as an esculent1 and must be considered much more curious than useful4 ,it is of a pea-green color while growing1 and the skin is then quite soft and tender2 but1 like the other varieties1 the surface becomes smooth1 and the skin very hard and shell-like1 at maturity4 ,,powder-,,horn4 ,courge ,poire ,poudre4 ,vil4 ,fruit long and slender1 broadest at the base1 tapering towards the stem1 and often more or less curved4 ,in its general form1 it resembles a common horn1 as implied by the name4 ,its usual length is twelve or fourteen inches2 and its largest diameter1 nearly three inches4 ,,siphon ,,gourd4 ,courge ,siphon4 ,vil4 ,fruit rounded1 and flattened at the blossom-end2 then suddenly contracted to a long1 slender neck4 ,the latter often bends or turns suddenly at nearly a right angle2 and1 in this form1 the fruit very much resembles a siphon4 ,pea-green while young1 pale-green when mature4 ,shell thick and hard4 99 99 99 99 99 ,,the ,,melon4 ,of the ,melon1 there are two species in general cultivation1--the ,musk-melon 7,cucumis melo7 and the ,water-melon 7,cucurbita citrullus72 each1 however1 including many varieties4 ,like the ,squash1 they are tender1 annual plants1 of tropical origin1 and only thrive well in a warm temperature4 ,the climate of the ,middle and ,southern ,states is remarkably favorable for them2 indeed1 far more so than that of ,england1 ,france1 or any of the temperate portions of ,europe4 ,consequently1 melons are raised as field crops by market-gardeners3 and1 in the month of ,august1 the finest citrons or green-fleshed melons may be seen in the markets of ,new ,york and ,philadelphia in immense quantities2 so abundant1 in most seasons1 as frequently to be sold at half a dollar per basket1 containing nearly a bushel of fruit4 ,the warm1 dry soils of ,long ,island and ,new ,jersey are peculiarly favorable to the growth of melons2 and1 even at low prices1 the product is so large1 that this crop is one of the most profitable4--,downing4 ,through the extraordinary facilities now afforded by railroads and ocean steam-navigation1 the markets of all the cities and large towns of the northern portions of the ,united ,states1 and even of the ,canadas1 are abundantly supplied within two or three days from the time of gathering3 and they are retailed at prices so low1 as to allow of almost universal consumption2 well-ripened and delicious green-fleshed citron-melons being often sold from six to ten cents each4 ,soil and ,cultivation4--,both the ,musk and the ,water ,melon thrive best in a warm1 mellow1 rich1 sandy loam1 and in a sheltered exposure4 ,after thoroughly stirring the soil by ploughing or spading1 make the hills six or seven feet apart in each direction4 ,previous to planting1 these hills should be prepared as directed for the ,squash2 making them a foot and a half or two feet in diameter1 and twelve or fifteen inches in depth4 ,thoroughly incorporate at the bottom of the hill a quantity of well-digested compost1 equal to three-fourths of the earth removed2 and then add sufficient fine loam to raise the hill two or three inches above the surrounding level4 ,on the top of the hill thus formed1 plant twelve or fifteen seeds2 and1 when the plants are well up1 thin them out from time to time as they progress in size4 ,finally1 when all danger from bugs and other insect depredators is past1 leave but two or three of the most stocky and promising plants to a hill4 ,when the growth is too luxuriant1 many practise pinching or cutting off the leading shoots2 and1 when the young fruit sets in too great numbers1 a portion should be removed1 both for the purpose of increasing the size and of hastening the maturity of those remaining4 ,keep the fruit from being injured by lying on the ground2 and if slate1 blackened shingles1 or any dry1 dark material1 be placed beneath it1 by attraction of the sun's rays1 the fruit will ripen earlier and better4 ,the striped bug 7,galereuca vittata7 is the most serious enemy with which the young melon-plants have to contend4 ,gauze vine-shields1 though the most expensive1 are unquestionably the most effectual preventive4 ,boxes either round or square1 twelve or fifteen inches in depth1 and entirely uncovered at the top1 if placed over the hills1 will be found useful in protecting the plants4 ,the flight of the bug being generally nearly parallel with the surface of the ground1 very few will find their way within the boxes1 if of the depth required4 ,applications of guano1 ashes1 dilutions of oil-soap1 and plaster of ,paris1 applied while the plants are wet1 will be found of greater or less efficacy in their protection4 ,the pungent smell of guano is said to prevent the depredation of the flea-beetle1 which1 in many localities1 seriously injures the plants early in the season1 through its attacks on the seed-leaves4 99 99 99 99 99 ,,the ,,musk-,,melon4 ,cucumis melo4 ,plant running1--varying in length from five to eight feet2 leaves large1 angular1 heart-shaped1 and rough on the upper and under surface2 flowers yellow1 one-petaled1 five-pointed1 and about an inch in diameter2 seeds oval1 flat1 generally yellow1 but sometimes nearly white1 about four-tenths of an inch in length1 and three-sixteenths of an inch in breadth1--the size1 however1 varying to a considerable extent in the different varieties4 ,an ounce contains from nine hundred to eleven hundred seeds2 and they retain their germinative properties from eight to ten years4 ,varieties4--,these are exceedingly numerous1 in consequence of the great facility with which the various kinds intermix1 or hybridize4 ,varieties are1 however1 much more easily produced than retained3 consequently1 old names are almost annually discarded from the catalogues of seedsmen and gardeners2 and new names1 with superior recommendations1 offered in their stead4 ,the following list embraces most of the kinds of much prominence or value now cultivated either in ,europe or this country3-- ,,beechwood4 ,fruit nearly spherical1 but rather longer than broad1--usually five or six inches in diameter2 skin greenish-yellow1 thickly and regularly netted2 flesh green1 melting1 sugary1 and excellent4 ,an early and fine variety4 ,,black-,,rock ,,cantaloupe4 ,loud4 ,a large-fruited1 late variety2 form variable1 but generally round1 and flattened at the ends2 size large1--ten inches in diameter1 eight inches deep1 and weighing eight or ten pounds4 ,the skin varies in color from grayish-green to deep-green2 becomes yellow at maturity1 and is thickly spread with knobby bunches1 or small protuberances4 ,rind very thick2 flesh reddish-orange1 melting1 and sugary4 ,it requires a long season for its full perfection4 ,,christiana4 ,this variety was originated by the late ,capt4 ,josiah ,lovett1 of ,beverly1 ,mass4 ,form roundish2 size rather small1--average specimens measuring nearly the same as the ,green ,citron2 skin yellowish-green2 flesh yellow1 sweet1 juicy1 and of good quality4 ,its early maturity is its principal recommendation2 the ,green ,citron1 ,nutmeg1 and many other varieties1 surpassing it in firmness of flesh1 sweetness1 and general excellence4 ,it would probably ripen at the ,north1 or in short seasons1 when other sorts generally fail4 ,,citron4 ,green-fleshed ,citron4 ,green ,citron4 ,illustration3 ,green ,citron ,melon4 ,fruit nearly round1 but flattened slightly at the ends1--deeply and very regularly ribbed2 size medium1 or rather small1--average specimens measuring about six inches in diameter1 and five inches and a half in depth2 skin green1 and thickly netted1--when fully mature1 the green becomes more soft and mellow1 or of a yellowish shade2 flesh green1 quite thick1 very juicy1 and of the richest and most sugary flavor4 ,it is an abundant bearer1 quite hardy1 and remarkably uniform in its quality4 ,it is deservedly the most popular as a market sort2 and for cultivation for family use1 every thing considered1 has few superiors4 ,in common with the ,carolina ,water-melon1 the ,green ,citron is extensively grown at the ,south for shipping to the northern portions of the ,united ,states2 appearing in the markets of ,new ,york and ,boston three or four weeks in advance of the season of those raised in the same vicinity in the open ground4 ,,early ,,cantaloupe4 ,this variety possesses little merit aside from its very early maturity4 ,it is a roundish melon1 flattened a little at the ends1 ribbed1 and of comparatively small size2 usually measuring about five inches in diameter4 ,skin yellowish1 often spotted with green1 and sometimes a little warty2 rind quite thick2 flesh reddish-orange1 sweet1 and of good flavor4 ,it is exceedingly variable in size1 form1 and color4 ,,hardy ,,ridge4 ,loud4 ,fruit rather small1 round1 depressed1 strongly ribbed1 and irregularly warted all over its surface2 skin dull yellow1 mottled with dull green2 flesh an inch thick1 bright orange-red1 sweet1 and well flavored2 rind thick2 weight from three to four pounds4 ,not an early1 but a productive variety4 ,,large-,,ribbed ,,netted4 ,common ,musk-melon4 ,illustration3 ,large ,netted ,musk-melon4 ,fruit very large1 oval1 strongly ribbed2 skin yellow1 very thickly netted1 sometimes so closely as to cover nearly the entire surface2 flesh salmon-yellow1 remarkably thick and sweet1 but not fine-grained or melting1 when compared with the more recent and improved varieties4 ,hardy and productive4 ,in good soil and favorable seasons1 the fruit sometimes attains a length of fifteen inches1 and weighs upwards of twenty pounds4 ,,munroe',s ,,green ,,flesh4 ,vil4 ,a comparatively new variety4 ,the fruit is nearly spherical1 but tapers slightly towards the stem1 and is rather regularly as well as distinctly ribbed4 ,its diameter is about five inches4 ,cicatrix large2 skin greenish-yellow1 thickly and finely netted over the entire surface2 rind thin2 flesh green1 remarkably transparent1 comparatively thick1 very melting1 and highly perfumed4 ,,nutmeg4 ,fruit oval1 regularly but faintly ribbed1 eight or nine inches in length1 and about six inches in its broadest diameter2 skin pale-green1 and very thickly netted2 rind thin2 flesh light-green1 rich1 sweet1 melting1 and highly perfumed4 ,the ,nutmeg ,melon has been long in cultivation1 and is almost everywhere to be found in the vegetable garden1 though seldom in a perfectly unmixed state4 ,when the variety is pure1 and the fruit perfectly ripened1 it is of most delicious excellence1 and deservedly ranked as one of the best4 ,,orange ,,cantaloupe4 ,an oval variety1 about six inches in length by five inches in diameter1 rather prominently ribbed4 ,skin yellow1 marbled with green1 thickly netted about the stem1 and sparsely so over the remainder of the surface2 rind thick2 flesh reddish-orange1 sweet1 highly perfumed1 and of good flavor4 ,very early and productive4 ,,pine-,,apple4 ,form roundish1 inclining to oval1 either without ribs or with rib-marking1 very faintly defined2 size small1--the average diameter being about five inches and a half2 skin olive-green1 with net-markings more or less abundant2 rind thin2 flesh green1 melting1 sweet1 and perfumed4 ,season early4 ,it is an excellent sort1 easily grown1 and very productive4 ,,prescott ,,cantaloupe4 ,vil4 ,fruit generally somewhat flattened1 but variable in form1 deeply ribbed2 size large1--well-grown specimens measuring eight or ten inches in diameter1 and weighing from seven to nine pounds2 skin thickly covered with small tubercles2 color varying from grayish-green to clear-green1 more or less deep1 changing to yellow at maturity2 rind very thick2 flesh orange-red1 sugary and melting1 and of delicious flavor4 ,there are numerous sub-varieties1 as grown by different gardeners1 varying somewhat in form1 color1 and time of maturity2 all1 however1 corresponding nearly with the above description1 though known by different names1 as the ,white1 ,gray1 ,black1 ,prescott1 c4 ,much esteemed in ,france1 and extensively grown by market-gardeners in the vicinity of ,paris4 ,,skillman',s ,,fine-,,netted4 ,this variety much resembles the ,pine-apple4 ,form rounded1 flattened slightly at the ends2 flesh green1 sugary1 melting1 and excellent4 ,it has been pronounced the earliest of the green-fleshed sorts4 ,,victory ,,of ,,bath4 ,a recently introduced variety of ,english origin4 ,fruit egg-shaped1 faintly ribbed1 rounded at the blossom-end1 and slightly contracted towards the stem1--at the insertion of which1 it is flattened to a small1 plane surface2 size medium1--about six inches deep1 and five inches in diameter2 skin green1 clouded with yellow1 and sparsely covered with fine net-markings2 skin thin2 flesh green4 99 99 99 99 99 ,,persian ,,melons4 ,trans4 ,these differ remarkably from the varieties commonly cultivated4 ,they are destitute of the thick1 hard rind which characterizes the common sorts1 and which renders so large a portion of the fruit useless4 ,on the contrary1 the ,persian melons are protected by a skin so thin and delicate1 that they are subject to injury from causes that would produce no perceptible effect on the sorts in general cultivation4 ,as a class1 they are not only prolific1 but their flesh is extremely tender1 rich1 and sweet1 and flows copiously with a cool juice1 which renders them still more grateful4 ,they are1 however1 not early2 and1 for their complete perfection1 require a long and warm season4 ,varieties4-- ,,dampsha4 ,m',int4 ,flesh dark-green near the skin1 rather whitish towards the centre1 quite melting1 and of excellent flavor4 ,the first-produced fruit in the season is somewhat cylindrical1 bluntly pointed at both ends2 the whole surface being prominently netted1 and of a pale-yellow or dark-olive color4 ,the secondary crop has the fruit more pointed and less netted1 and the skin becomes much darker4 ,like the other varieties of winter melons1 it may be preserved a long time after being taken from the vines1 if suspended in a dry room4 ,weight four to five pounds4 ,,daree4 ,trans4 ,this resembles the ,geree ,melon in color1 as well as in many other respects4 ,it is of the same form2 but the rind1 when netted1 exhibits coarser reticulations4 ,the flesh is white1 thick1 crisp1 and melting2 when fully ripened1 very sweet1 but rather insipid if imperfectly matured4 ,it is always1 however1 cool and pleasant4 ,,geree4 ,trans4 ,a handsome green fruit4 ,in shape1 it is oval1 or ovate2 and measures eight inches in length by four inches and a half in breadth4 ,the skin is closely mottled with dark sea-green upon a pale ground1 and is either netted or not4 ,in the former case1 the meshes are very close2 by which character1 it may be readily distinguished from the ,daree4 ,stalk very short2 flesh an inch and a half or two inches thick1 bright-green1 melting1 very sweet1 and highly flavored4 ,though perhaps equally rich1 it is not so beautiful or so juicy as the ,melon of ,keiseng4 ,a good bearer1 but requires a warm1 long season4 ,,germek4 ,trans4 ,large ,germek4 ,a handsome large-sized1 ribbed fruit1 shaped like a compressed sphere2 usually six inches in length1 and from seven to nine inches in diameter4 ,skin deep-green1 closely netted2 flesh from an inch and a half to two inches thick1 clear green1 firm1 juicy1 and high flavored4 ,this is an excellent variety1 an abundant bearer1 ripens early1 and exceeds in size any of the ,persian melons4 ,,green ,,hoosainee4 ,trans4 ,a handsome egg-shaped fruit1 five inches long by four inches broad3 when unripe1 of a very deep-green2 but1 in maturity1 acquiring a fine1 even1 light-green1 regularly netted surface1 which1 on the exposed side1 becomes rather yellow4 ,the flesh is pale-greenish white1 tender and delicate1 full of a highly perfumed1 pleasant1 sweet juice2 the rind is very thin2 the seeds are unusually large4 ,it is a variety of much excellence1 a great bearer1 and one of the hardiest of the ,persian melons4 ,,green ,,valencia4 ,m',int4 ,a winter sort4 ,although not rich in flavor1 it is firm1 saccharine1 and juicy2 and upon the whole1 if fully ripened1 a more desirable melon than many of the summer varieties4 ,,ispahan4 ,trans4 ,sweet ,ispahan4 ,this has been pronounced the most delicious of all melons4 ,the fruit is egg-shaped1 varying in length from eight to twelve inches1 and weighing from six to eight pounds2 skin nearly smooth1 of a deep sulphur-yellow2 flesh nearly white1 extending about half way to its centre1 crisp1 sugary1 and very rich4 ,it is a variety of much excellence1 but is fully perfected only in favorable seasons4 ,,melon ,,of ,,keiseng4 ,loud4 ,a beautiful egg-shaped fruit1 eight inches long1 five inches wide in the middle1 six inches wide at the lower extremity2 very regularly and handsomely formed4 ,color pale lemon-yellow2 flesh from an inch and a half to two inches and a quarter thick1 nearly white1 flowing copiously with juice1 extremely delicate1 sweet1 and high flavored1 very similar in texture to a well-ripened ,beurr pear2 rind thin1 but so firm that all the fleshy part of the fruit may be eaten4 ,it differs from the ,sweet ,ispahan in being closely netted4 ,,melon ,,of ,,seen4 ,a fruit of regular figure and handsome appearance1 seven inches long by five inches wide4 ,shape ovate1 with a small mamelon at the apex2 surface pale dusky yellow1 regularly and closely netted1 except the mamelon1 which is but little marked2 rind very thin2 flesh from an inch and a half to two inches thick1 pale-green1 sometimes becoming reddish towards the inside1 exceedingly tender and juicy2 juice sweet1 and delicately perfumed4 ,a good bearer1 but requires a long season4 ,named from ,seen1 a village near ,ispahan2 where the variety was procured4 ,,small ,,germek4 ,trans4 ,this ripens about a week earlier than the ,large ,germek1 but is not so valuable a fruit4 ,in form1 it is a depressed sphere1 with about eight rounded ribs4 ,it measures four inches in depth by four inches and a half in width4 ,the skin is even1 yellowish1 with a little green about the interstices1 obscurely netted2 the flesh is green1 inclining to reddish in the inside1 an inch and a half thick1 juicy1 and high flavored2 skin very thin4 ,the pulp in which the seeds are immersed is reddish4 ,it is not a great bearer1 and the vines are tender4 ,,striped ,,hoosainee4 ,trans4 ,fruit oval and much netted1 dark-green in broad stripes1 with narrow intervals of dull white1 which become faintly yellow as the fruit ripens2 pulp externally green1 but more internally pale-red1 excessively juicy1 and more perfectly melting than that of the famous ,ispahan ,melon4 ,it is sweeter and higher flavored than any other ,persian variety1 but requires a long1 warm season for its full perfection4 99 99 99 99 99 ,,the ,,water-,,melon4 ,cucurbita citrullus4 ,plant running1--the length varying from eight to twelve feet2 leaves bluish-green1 five-lobed1 the lobes rounded at the ends2 flowers pale-yellow1 about an inch in diameter2 fruit large1 roundish1 green1 or variegated with different shades of green2 seeds oval1 flattened1 half an inch long1 five-sixteenths of an inch broad1--the color varying according to the variety1 being either red1 white1 black1 yellowish or grayish brown4 ,an ounce contains from a hundred and seventy-five to two hundred seeds1 and they retain their vitality eight years4 ,the ,water-melon is more vigorous in its habit than the ,musk-melon1 and requires more space in cultivation2 the hills being usually made eight feet apart in each direction4 ,it is less liable to injury from insects1 and the crop is consequently much more certain4 ,the seed should not be planted till ,may1 or before established warm weather2 and but two good plants allowed to a hill4 ,the varieties are as follow3-- ,,apple-,,seeded4 ,a rather small1 nearly round sort1 deriving its name from its small1 peculiar seeds2 which1 in form1 size1 and color1 are somewhat similar to those of the apple4 ,skin deep1 clear-green2 rind very thin2 flesh bright-red to the centre1 sweet1 tender1 and well-flavored4 ,it is hardy1 bears abundantly1 seldom fails to ripen perfectly in the shortest seasons1 and keeps a long time after being gathered4 ,,black ,,spanish4 ,spanish4 ,form oblong2 size large2 skin very dark or blackish green2 rind half an inch thick2 flesh deep-red 7contrasting finely with the very deep-green color of the skin71 fine-grained1 very sugary1 and of excellent flavor4 ,the variety is hardy1 productive1 thrives well1 matures its fruit in the ,northern and ,eastern ,states1 and is decidedly one of the best for general cultivation4 ,seeds dark-brown1 or nearly black4 ,,bradford4 ,w4 ,d4 ,brinckle4 ,the ,bradford is a highly prized1 ,south-,carolina variety2 size large2 form oblong2 skin dark-green1 with gray1 longitudinal stripes1 mottled and reticulated with green2 rind not exceeding half an inch in thickness2 seed yellowish-white1 slightly mottled1 and with a yellowish-brown stripe around the edge2 flesh fine red to the centre2 flavor fine and sugary2 quality best4 ,,carolina4 ,fruit of large size1 and of an oblong form1 usually somewhat swollen towards the blossom-end2 skin deep-green1 variegated with pale-green or white2 flesh deep-red1 not fine-grained1 but crisp1 sweet1 and of fair quality2 fruit frequently hollow at the centre2 seeds black4 ,this variety is extensively grown in the ,southern ,states for exportation to the ,north1 where it appears in the markets about the beginning of ,august1 and to some extent in ,july4 ,many of the specimens are much less marked with stripes and variegations than the true ,carolina2 and some shipments consist almost entirely of fruit of a uniform deep-green color1 but of the form and quality of the ,carolina4 ,downing mentions a sub-variety with pale-yellow flesh and white seeds4 ,,citron ,,water-,,melon4 ,form very nearly spherical2 size rather small1--average specimens measuring six or seven inches in diameter2 color pale-green1 marbled with darker shades of green2 flesh white1 solid1 tough1 seedy1 and very squashy and unpalatable in its crude state4 ,it ripens late in the season1 and will keep until ,december4 ,it is employed in the making of sweetmeats and preserves1 by removing the rind or skin and seeds1 cutting the flesh into convenient bits1 and boiling in sirup which has been flavored with ginger1 lemon1 or some agreeable article4 ,its cultivation is the same as that of other kinds of melons4--,new ,american ,cyclopdia4 ,,clarendon4 ,w4 ,d4 ,brinckle4 ,dark-speckled4 ,size large2 form oblong2 skin mottled-gray1 with dark-green1 interrupted1 longitudinal stripes1 irregular in their outline1 and composed of a succession of peninsulas and isthmuses2 rind thin1 not exceeding half an inch2 seed yellow1 with a black stripe extending round the edge1 and from one to three black spots on each side1--the form and number corresponding on the two sides2 flesh scarlet to the centre2 flavor sugary and exquisite1 and quality best4 ,this fine melon originated in ,clarendon ,county1 ,south ,carolina2 and1 when pure1 may at all times be readily recognized by the peculiarly characteristic markings of the seeds4 ,,ice-,,cream4 ,a large1 very pale-green sort2 when unmixed1 readily distinguishable from all other varieties4 ,form nearly round1 but sometimes a little depressed at the extremities2 rind thicker than in most varieties2 flesh white1 very sweet and tender1 and of remarkably fine flavor2 seeds white4 ,it is prolific1 and also early2 and is remarkably well adapted for cultivation in cold localities1 or where the seasons are too short for the successful culture of the more tender and late kinds4 ,its pale-green skin1 white flesh1 and white seeds1 are its prominent distinctive peculiarities4 ,,imperial4 ,down4 ,this variety is said to have been introduced from the ,mediterranean4 ,fruit round1 or oblate1 and of medium size2 skin pale-green1 with stripes and variegations of white or paler green2 rind thin2 flesh pale-red1 crisp1 sweet1 and of excellent flavor2 seeds reddish-brown4 ,very productive1 but requiring a warm situation and a long season for its complete perfection4 ,,mountain ,,sprout4 ,this variety is similar to the ,mountain ,sweet4 ,it is of large size1 long1 and of an oval form4 ,skin striped and marbled with paler and deeper shades of green2 rind thin1--measuring scarcely half an inch in thickness2 flesh scarlet1 a little hollow at the centre1 crisp1 sugary1 and of excellent flavor4 ,like the ,mountain ,sweet1 it is a favorite market sort4 ,it is not only of fine quality1 but very productive4 ,seeds russet-brown4 ,,mountain ,,sweet4 ,a large1 long1 oval variety1 often contracted towards the stem in the form of a neck2 skin striped and marbled with different shades of green2 rind rather thin1 measuring scarcely half an inch in thickness2 flesh scarlet1 and solid quite to the centre2 seeds pale russet-brown1 but often of greater depth of color in perfectly matured specimens of fruit4 ,a popular and extensively cultivated variety1 quite hardy1 productive1 and of good quality4 ,for many years1 it was universally conceded to be the best market sort cultivated in the ,middle ,states1 but of late has lost some of the properties that recommended it so highly to favor4 ,this deterioration has probably been owing to the influence of pollen from inferior kinds grown in its vicinity4 ,,odell',s ,,large ,,white4 ,w4 ,d4 ,brinckle4 ,size very large1 sometimes weighing sixty pounds2 form round2 skin gray1 with fine green network spread over its uneven surface2 rind nearly three-fourths of an inch in thickness2 seeds large1 grayish-black1 and not numerous2 flesh pale-red2 flavor fine2 quality very good4 ,productiveness said to exceed that of most other kinds4 ,this remarkably large melon originated with a negro man on the property of ,col4 ,a4 ,g4 ,sumner1 of ,south ,carolina4 ,its large size1 and long-keeping quality after being separated from the vine1 will recommend the variety1 especially for the market4 ,,orange4 ,form oval1 of medium size2 skin pale-green1 marbled with shades of deeper green2 rind half an inch in depth1 or of medium thickness2 flesh red1 not fine-grained1 but tender1 sweet1 and of good quality4 ,when in its mature state1 the rind separates readily from the flesh1 in the manner of the peel from the flesh of an orange4 ,when first introduced1 the variety was considered one of the best quality2 but it appears to have in some degree deteriorated1 and now compares unfavorably with many other sorts4 ,,pie-,,melon4 ,california ,pie-melon4 ,plant running1--the foliage and general habit resembling the ,common ,water-melon1 but yet distinguishable by its larger size1 more hairy stem1 and its more stocky and vigorous character2 fruit oblong1 very large1 measuring sixteen inches and upwards in length1 and from eight to ten inches in diameter2 skin yellowish-green1 often marbled with different shades of light-green or pea-green2 flesh white1 succulent1 somewhat tender1 but very unpalatable1 or with a squash-like flavor1 in its crude state4 ,as intimated by the name1 it is used only for culinary purposes4 ,this melon should be cooked as follows3 ,after removing the rind1 cut the flesh into pieces of convenient size1 and stew until soft and pulpy4 ,lemon-juice1 sugar1 and spices should then be added2 after which1 proceed in the usual manner of making pies from the apple or any other fruit4 ,if kept from freezing1 or from dampness and extreme cold1 the ,pie-melon may be preserved until ,march4 ,,ravenscroft4 ,w4 ,d4 ,brinckle4 ,size large2 form oblong2 skin dark-green1 faintly striped and marked with green of a lighter shade1 and divided longitudinally by sutures from an inch and a quarter to two inches apart2 rind not more than half an inch in thickness2 seed cream-color1 tipped with brown at the eye1 and having a brown stripe around the edge2 flesh fine red1 commencing abruptly at the rind1 and extending to the centre2 flavor delicious and sugary2 quality best4 ,this valuable water-melon originated with ,col4 ,a4 ,g4 ,sumner1 of ,south ,carolina4 ,,souter4 ,w4 ,d4 ,brinckle4 ,size large1 sometimes weighing twenty or thirty pounds2 form oblong1 occasionally roundish2 skin peculiarly marked with finely reticulated1 isolated1 gray spots1 surrounded by paler green1 and having irregular1 dark-green1 longitudinal stripes extending from the base to the apex2 rind thin1 about half an inch thick2 seed pure cream-white1 with a faint russet stripe around the edge2 flesh deep-red to the centre2 flavor sugary and delicious2 quality best4 ,productiveness said to be unusually great4 ,this excellent variety originated in ,sumpter ,district1 ,south ,carolina4 99 99 99 99 99 ,,papanjay1 ,,or ,,sponge ,,cucumber4 ,papangaye4 ,vil4 ,cucumis acutangulus4 ,this is an ,east-,indian plant1 with a creeping stem1 and angular1 heart-shaped leaves4 ,the flowers 7several of which are produced on one stem7 are yellow2 the fruit is ten or twelve inches in length1 about an inch and a half in diameter1 deeply furrowed or grooved in the direction of its length1 forming ten longitudinal1 acute angles2 the skin is hard1 and of a russet-yellow color2 the seeds are black1 rough1 and hard1 and quite irregular in form1--about five hundred are contained in an ounce4 ,use4--,the fruit is eaten while it is quite young and small2 served in the manner of cucumbers1 or like vegetable marrow4 ,when fully ripened1 it is exceedingly tough1 fibrous1 and porous1 and is sometimes used as a substitute for sponge3 whence the name4 99 99 99 99 99 ,,prickly-,,fruited ,,gherkin4 ,gherkin4 ,west-,indian ,cucumber4 ,jamaica ,cucumber4 ,cucumis anguria4 ,this species is said to be a native of ,jamaica4 ,the habit of the plant is similar to that of the ,globe ,cucumber1 and its season of maturity is nearly the same4 ,the surface of the fruit is thickly set with spiny nipples1 and has an appearance very unlike that of the ,common ,cucumber4 ,it is comparatively of small size1 and of a regular1 oval form1--generally measuring about two inches in length by an inch and a third in its largest diameter2 color pale-green2 flesh greenish-white1 very seedy and pulpy4 ,the seeds are quite small1 oval1 flattened1 yellowish-white1 and retain their vitality five years4 ,it is somewhat later than the ,common ,cucumber1 and requires nearly the whole season for its full development4 ,plant in hills about five feet apart2 cover the seeds scarcely half an inch deep1 and leave three plants to a hill4 ,the ,prickly-fruited ,gherkin is seldom served at table sliced in its crude state4 ,it is principally grown for pickling3 for which purpose it should be plucked when about half grown1 or while the skin is tender1 and can be easily broken by the nail4 ,as the season of maturity approaches1 the rind gradually hardens1 and the fruit becomes worthless4 ,in all stages of its growth1 the flesh is comparatively spongy2 and1 in the process of pickling1 absorbs a large quantity of vinegar4 99 99 99 99 99 ,,the ,,pumpkin4 ,cucurbita pepo4 ,under this head1 on the authority of the late ,dr4 ,t4 ,w4 ,harris1 should properly be included the common ,new-,england field-pumpkin1 the bell-shaped and crook-necked winter squashes1 the ,canada crook-necked1 the custard squashes1 and various others1 all of which 7whether rightly or not1 cannot now be determined7 have been generally referred by botanists to the ,cucurbita pepo of ,linnus4 ,the term pumpkin1 as generally used in this country by writers on gardening and agriculture1 and as popularly understood1 includes only the few varieties of the ,common ,new-,england ,pumpkin that have been long grown in fields in an extensive but somewhat neglectful manner2 the usual practice being to plant a seed or two at certain intervals in fields of corn or potatoes1 and afterwards to leave the growing vines to the care of themselves4 ,even under these circumstances1 a ton is frequently harvested from a single acre1 in addition to a heavy crop of corn or potatoes4 ,the ,pumpkin was formerly much used in domestic economy2 but1 since the introduction of the ,crook-necks1 ,boston ,marrow1 ,hubbard1 and other improved varieties of squashes1 it has gradually fallen into disuse1 and is now cultivated principally for agricultural purposes4 ,varieties4--,the following are the principal varieties1 although numerous intermediate sorts occur1 more or less distinct1 as well as more or less permanent in character3-- ,,canada ,,pumpkin4 ,vermont ,pumpkin4 ,the ,canada ,pumpkin is of an oblate form1 inclining to conic2 and is deeply and regularly ribbed4 ,when well grown1 it is of comparatively large size1 and measures thirteen or fourteen inches in diameter1 and about ten inches in depth4 ,color fine1 deep orange-yellow2 skin or shell rather thick and hard2 flesh yellow1 fine-grained1 sweet1 and well flavored4 ,hardy1 and very productive4 ,compared with the common field variety1 the ,canada is much more flattened in its form1 more regularly and deeply ribbed1 of a deeper and richer color2 and the flesh is generally much sweeter1 and less coarse and stringy in its texture4 ,it seems adapted to every description of soil2 thrives well in all climates2 and is one of the best sorts for agricultural purposes1 as well as of good quality for the table4 ,,cheese ,,pumpkin4 ,plant very vigorous2 leaves large1 deep-green2 fruit much flattened1 deeply and rather regularly ribbed1 broadly dishing about the stem1 and basin-like at the opposite extremity4 ,it is of large size2 and1 when well grown1 often measures fifteen or sixteen inches in diameter1 and nine or ten inches in depth4 ,skin fine1 deep reddish-orange1 and1 if the fruit is perfectly matured1 quite hard and shell-like2 flesh very thick1 yellow1 fine-grained1 sweet1 and well flavored4 ,the seeds are not distinguishable from those of the ,common ,field ,pumpkin4 ,the ,cheese ,pumpkin is hardy1 remarkably productive1 and much superior in all respects to most of the field-grown sorts4 ,whether the variety originated in this country1 cannot probably now be determined2 but it was extensively disseminated in the ,middle ,states at the time of the ,american ,revolution1 and was introduced into certain parts of ,new ,england by the soldiers on their return from service4 ,after a lapse of more than seventy-five years1--during which time it must have experienced great diversity of treatment and culture1--it still can be found in its original type2 having the same form1 color1 size1 and the same thickness1 and quality of flesh1 which it possessed at the time of its introduction4 ,,common ,,yellow ,,field ,,pumpkin4 ,plant of vigorous1 stocky habit1 extending twelve feet and upwards in length2 fruit rounded1 usually a little more deep than broad1 flattened at the ends1 and rather regularly1 and more or less prominently1 ribbed4 ,its size is much affected by soil1 season1 and the purity of the seed4 ,average specimens will measure about fourteen inches in length1 and eleven or twelve inches in diameter4 ,color rich1 clear orange-yellow2 skin1 or rind1 if the fruit is well matured1 rather dense and hard2 flesh variable in thickness1 but averaging about an inch and a half1 of a yellow color1 generally coarse-grained1 and often stringy1 but sometimes of fine texture1 dry1 and of good quality2 seeds of medium size1 cream-yellow4 ,the cultivation of the ,common ,yellow ,field ,pumpkin in this country is almost co-eval with its settlement4 ,for a long period1 few1 if any1 of the numerous varieties of squashes1 now so generally disseminated1 were known2 and the ,pumpkin was not only extensively employed as a material for pies1 but was much used as a vegetable1 in the form of squash1 at the table4 ,during the struggle for national independence1 when the excessively high prices of sugars and molasses prevented their general use1 it was the practice to reduce by evaporation the liquid in which the pumpkin had been cooked1 and to use the saccharine matter thus obtained as a substitute for the more costly but much more palatable sweetening ingredients4 ,when served at table in the form of a vegetable1 a well-ripened1 fine-grained pumpkin was selected1 divided either lengthwise or crosswise2 the seeds extracted2 the loose1 stringy matter removed from the inner surface of the flesh2 and the two sections1 thus prepared1 were baked1 till soft1 in a common oven4 ,the flesh was then scooped from the shell1 pressed1 seasoned1 and served in the usual form4 ,by many1 it is still highly esteemed1 and even preferred for pies to the ,squash1 or the more improved varieties of pumpkins2 but its cultivation at present is rather for agricultural than for culinary purposes4 ,,connecticut ,,field ,,pumpkin4 ,a large1 yellow1 field variety1 not unlike the ,common ,yellow in form1 but with a softer skin1 or shell4 ,it is very prolific1 of fair quality as an esculent1 and one of the best for cultivating for stock or for agricultural purposes4 ,,long ,,yellow ,,field ,,pumpkin4 ,plant hardy and vigorous1 not distinguishable from that of the ,common ,yellow variety2 fruit oval1 much elongated1 the length usually about twice the diameter2 size large1--well-grown specimens measuring sixteen to twenty inches in length1 and nine or ten inches in diameter2 surface somewhat ribbed1 but with the markings less distinct than those of the ,common ,yellow2 color bright orange-yellow2 skin of moderate thickness1 generally easily broken by the nail2 flesh about an inch and a half in thickness1 yellow1 of good but not fine quality1 usually sweet1 but watery1 and of no great value for the table4 ,it is very hardy and productive2 well adapted for planting among corn or potatoes2 may be profitably raised for feeding out to stock2 keeps well when properly stored2 and selected specimens will afford a tolerable substitute for the ,squash in the kitchen1 particularly for pies4 ,between this and the ,common ,yellow1 there are various intermediate sorts2 and1 as they readily hybridize with each other1 it is with difficulty that these varieties can be preserved in a pure state4 ,only one of the sorts should be cultivated1 unless there is sufficient territory to enable the cultivator to allow a large distance between the fields where the different varieties are grown4 ,,nantucket4 ,hard-shell4 ,nigger-head4 ,form flattened or depressed1 but sometimes oblong or bell-shaped1 often faintly ribbed2 size medium or rather small2 color deep-green1 somewhat mellowed by exposure to the sun1 or at full maturity2 skin or shell thick and hard1 and more or less thickly covered with prominent1 wart-like excrescences2 flesh comparatively thick1 yellow1 sweet1 fine-grained1 and of excellent flavor1--comparing favorably in all respects with that of the ,sugar ,pumpkin4 ,it is a productive sort1 and its flesh much dryer and more sugary than the peculiar1 green1 and warty appearance of the fruit would indicate4 ,when cooked1 it should be divided into pieces of convenient size2 the seeds1 and loose1 stringy parts1 removed from the inner surface of the flesh1 and then boiled or baked in the skin or shell2 afterwards scooping out the flesh1 as is practised with the ,hubbard ,squash or other hard-shelled varieties of pumpkins4 ,it is an excellent pie-variety1 and selected specimens will be found of good quality when served as squash at the table4 ,it will keep till ,february or ,march4 ,,striped ,,field ,,pumpkin4 ,habit of the plant1 and form of the fruit1 very similar to the ,common ,yellow ,field ,pumpkin4 ,the size1 however1 will average less2 although specimens may sometimes be procured as large as the dimension given for the ,common ,yellow4 ,color yellow1 striped and variegated with green1--after being gathered1 the green becomes gradually softer and paler1 and the yellow deeper2 flesh yellow1 moderately thick1 and1 though by some considered of superior quality1 has not the fine1 dry1 and well-flavored character essential for table use2 seeds similar to the foregoing sorts4 ,the ,striped ,field ,pumpkin is a hardy sort1 and yields well4 ,it is1 however1 exceedingly liable to hybridize with all the varieties of the family1 and is with difficulty preserved in an unmixed condition4 ,it should be grown as far apart as possible from all others1 especially when the seed raised is designed for sale or for reproduction at home4 ,,sugar-,,pumpkin4 ,small ,sugar-pumpkin4 ,illustration3 ,sugar-pumkin4 ,plant similar in its character and general appearance to the ,common ,field ,pumpkin2 fruit small1 eight or nine inches at its broadest diameter1 and about six inches in depth2 form much depressed1 usually broadest near the middle1 and more or less distinctly ribbed2 skin bright orange-yellow when the fruit is well ripened1 hard1 and shell-like1 and not easily broken by the nail2 stem quite long1 greenish1 furrowed1 and somewhat reticulated2 flesh of good thickness1 light-yellow1 very fine-grained1 sweet1 and well flavored2 seeds of smaller size than1 but in other respects similar to1 those of the ,field ,pumpkin4 ,the variety is the smallest of the sorts usually employed for field cultivation4 ,it is1 however1 a most abundant bearer1 rarely fails in maturing its crops perfectly1 is of first-rate quality1 and may be justly styled an acquisition4 ,for pies1 it is not surpassed by any of the family2 and it is superior for table use to many of the garden squashes4 ,the facility with which it hybridizes or mixes with other kinds renders it extremely difficult to keep the variety pure2 the tendency being to increase in size1 to grow longer or deeper1 and to become warty3 either of which conditions may be considered an infallible evidence of deterioration4 ,varieties sometimes occur more or less marbled and spotted with green2 the green1 however1 often changing to yellow after harvesting4 99 99 99 99 99 ,,snake ,,or ,,serpent ,,cucumber4 ,cucumis flexuosus4 ,though generally considered as a species of cucumber1 this plant should properly be classed with the melons4 ,in its manner of growth1 foliage1 flowering1 and in the odor and taste of the ripened fruit1 it strongly resembles the musk-melon4 ,the fruit is slender and flexuous2 frequently measures more than three feet in length2 and is often gracefully coiled or folded in a serpent-like form4 ,the skin is green2 the flesh1 while the fruit is forming1 is greenish-white1--at maturity1 yellow2 the seeds are yellowish-white1 oval1 flattened1 often twisted or contorted like those of some varieties of melons1 and retain their vitality five years4 ,planting and ,cultivation4--,the seeds should be planted in ,may1 in hills six feet apart4 ,cover half an inch deep1 and allow three plants to a hill4 ,use4--,the fruit is sometimes pickled in the manner of the ,common ,cucumber1 but is seldom served at table sliced in its crude state4 ,it is generally cultivated on account of its serpent-like form1 rather than for its value as an esculent4 ,well-grown specimens are quite attractive2 and1 as curious vegetable productions1 contribute to the interest and variety of horticultural exhibitions4 99 99 99 99 99 ,,the ,,squash4 ,all the varieties are tender annuals1 and of tropical origin4 ,they only thrive well in a warm temperature3 and the seed should not be sown in spring until all danger from frost is past1 and the ground is warm and thoroughly settled2 as1 aside from the tender nature of the plant1 the seed is extremely liable to rot in the ground in continued damp and cold weather4 ,any good1 well-enriched soil is adapted to the growth of the ,squash4 ,the hills should be made from eight to ten inches in depth1 two feet in diameter1 and then filled within three or four inches of the surface with well-digested compost2 afterwards adding sufficient fine loam to raise the hill an inch or two above the surrounding level4 ,on this1 plant twelve or fifteen seeds2 covering about three-fourths of an inch deep4 ,keep the earth about the plants loose and clean2 and from time to time remove the surplus vines1 leaving the most stocky and vigorous4 ,three plants are sufficient for a hill2 to which number the hills should ultimately be thinned1 making the final thinning when all danger from bugs and other vermin is past4 ,the dwarfs may be planted four feet apart2 but the running sorts should not be less than six or eight4 ,the custom of cutting or nipping off the leading shoot of the running varieties is now practised to some extent1 with the impression that it both facilitates the formation of fruitful laterals and the early maturing of the fruit4 ,whether the amount of product is increased by the process1 is not yet determined4 ,in giving the following descriptions1 no attempt has been made to present them under scientific divisions2 but they have been arranged as they are in this country popularly understood3-- ,summer ,varieties4-- ,,apple ,,squash4 ,early ,apple4 ,plant running1 not of stocky habit1 but healthy and vigorous2 fruit obtusely conical1 three inches broad at the stem1 and two inches and a half in depth2 skin yellowish-white1 thin and tender while the fruit is young1 hard and shell-like when ripe2 flesh dry and well flavored in its green state1 and often of good quality at full maturity4 ,the fruit is comparatively small2 and1 on this account1 the variety is very little cultivated4 ,,bush ,,summer ,,warted ,,crookneck4 ,early ,summer ,crookneck4 ,yellow ,summer ,warted ,crookneck4 ,cucurbita verrucosa4 ,illustration3 ,bush ,summer ,warted ,crookneck ,squash4 ,plant dwarfish or bushy in habit1 generally about two feet and a half in height or length2 fruit largest at the blossom-end1 and tapering gradually to a neck1 which is solid1 and more or less curved2 size medium1--average specimens1 when suitable for use1 measuring about eight inches in length1 and three inches in diameter at the broadest part2 the neck is usually about two inches in thickness2 color clear1 bright-yellow2 skin very warty1 thin1 and easily broken by the nail while the fruit is young1 and suitable for use1--as the season of maturity approaches1 the rind gradually becomes firmer1 and1 when fully ripe1 is very hard and shell-like2 flesh greenish-yellow1 dry1 and well flavored2 seeds comparatively small1 broad in proportion to the length1 and of a pale-yellow color4 ,about four hundred are contained in an ounce4 ,the ,bush ,summer ,crookneck is generally esteemed the finest of the summer varieties4 ,it is used only while young and tender1 or when the skin can be easily pierced or broken by the nail4 ,after the fruit hardens1 the flesh becomes watery1 coarse1 strong flavored1 and unfit for table use4 ,on account of the dwarfish character of the plants1 the hills may be made four feet apart4 ,three plants will be sufficient for a hill4 ,,early ,,white ,,bush ,,scolloped4 ,white ,pattypan4 ,cymbling4 ,white ,summer ,scolloped4 ,pattison ,blanc4 ,vil4 ,this is a sub-variety of the ,early ,yellow ,bush ,scolloped4 ,the plant has the same dwarf habit1 and the fruit is nearly of the same size and form4 ,the principal distinction between the varieties consists in the difference of color4 ,by some1 the white variety is considered a little inferior in fineness of texture and in flavor to the yellow2 though the white is much the more abundant in the markets4 ,both of the varieties are hardy and productive2 and there is but little difference in the season of their maturity4 ,in the month of ,june1 large quantities are shipped from the ,southern and ,middle ,states to the ,north and ,east1 where they anticipate from two to three weeks the products of the home-market gardens2 the facilities afforded by steam transportation rendering nearly profitless the efforts of gardeners to obtain an early crop4 ,as the variety keeps well1 and suffers little from transportation1 the squashes are generally found fresh and in good order on their arrival4 ,,early ,,yellow ,,bush ,,scolloped4 ,cymbling4 ,pattypan4 ,yellow ,summer ,scollop4 ,illustration3 ,early ,yellow ,bush ,scolloped4 ,plant dwarf1 of rather erect habit1 and about two feet and a half in height2 leaves large1 clear-green2 fruit somewhat of a hemispherical form1 expanded at the edge1 which is deeply and very regularly scolloped4 ,when suitable for use1 it measures about five inches in diameter1 and three inches in depth2 but1 when fully matured1 the diameter is often ten or twelve inches1 and even upwards4 ,color yellow2 skin1 while young1 thin1 and easily pierced1--at maturity1 hard and shell-like2 flesh pale-yellow1 tolerably fine-grained1 and well flavored1--not1 however1 quite so dry and sweet as that of the ,summer ,crookneck2 seeds broader in proportion to their length than the seeds of most varieties1 and of comparatively small size4 ,four hundred and twenty-five weigh an ounce4 ,this variety has been common to the gardens of this country for upwards of a century2 during which period1 the form and general character have been very slightly1 if at all1 changed4 ,when grown in the vicinity of the ,bush ,summer ,crookneck1 the surface sometimes exhibits the same wart-like excrescences2 but there is little difficulty in procuring seeds that will prove true to the description above given4 ,like the ,summer ,crookneck1 the scolloped squashes are used while young or in a green state4 ,after the hardening of the skin1 or shell1 the flesh generally becomes coarse1 watery1 strong-flavored1 and unfit for the table4 ,the hills should be made about four feet apart1 and three plants allowed to a hill4 ,season from the beginning of ,july to the middle or last of ,august4 ,,egg-,,squash4 ,cucurbita ovifera4 ,an ornamental variety1 generally cultivated for its peculiar1 egg-like fruit1 which usually measures about three inches in length1 and two inches or two and a half in diameter4 ,skin1 or shell1 white4 ,it is seldom used as an esculent2 though1 in its young state1 the flesh is quite similar in flavor and texture to that of the scolloped varieties4 ,if trained to a trellis1 or when allowed to cover a dry1 branching tree1 it is quite ornamental2 and1 in its ripened state1 is quite interesting1 and attractive at public exhibitions4 ,increase of size indicates mixture or deterioration4 ,it has been generally supposed1 that the ,egg-squash was a native of ,astrachan1 in ,tartary4 ,dr4 ,loroche included it in a list of plants not natives of ,astrachan1 but cultivated only in gardens where it is associated with such exotics as ,indian corn1 or maize1 with which it was probably introduced directly or indirectly from ,america4 ,we also learn from ,loroche that this species varied in form1 being sometimes pear-shaped2 that it was sometimes variegated in color with green and white1 and the shell served instead of boxes4 ,here we have plainly indicated the little gourd-like1 hard-shelled1 and variegated squashes that are often cultivated as ornamental plants4 ,from these and similar authorities1 it is evident that summer squashes were originally natives of ,america1 where so many of them were found in use by the ,indians1 when the country began to be settled by ,europeans4--,dr4 ,t4 ,w4 ,harris1 in ,pennsylvania ,farm ,journal4 ,,green ,,bush ,,scolloped4 ,pattison ,vert4 ,vil4 ,fruit similar in size and form to the ,yellow or ,white ,bush ,scolloped2 skin or shell bottle-green1 marbled or clouded with shades of lighter green4 ,it is comparatively of poor quality1 and is little cultivated4 ,,green-,,striped ,,bergen4 ,plant dwarf1 but of strong and vigorous habit2 fruit of small size1 bell-shaped2 colors dark-green and white1 striped4 ,an early but not productive sort1 little cultivated at the ,north or ,east1 but grown to a considerable extent for the ,new-,york market4 ,it is eaten both while green and when fully ripe4 ,,large ,,summer ,,warted ,,crookneck4 ,a large variety of the ,bush or ,dwarf ,summer ,crookneck4 ,plant twelve feet and upwards in length1 running2 fruit of the form of the last named1 but of much greater proportions1--sometimes attaining a length of nearly two feet2 skin clear1 bright yellow1 and thickly covered with the prominent wart-like excrescences peculiar to the varieties2 flesh greenish-yellow1 and of coarser texture than that of the ,dwarf ,summer ,crookneck4 ,hardy and very productive4 ,the hills should be made six feet apart4 ,,orange4 ,cucurbita aurantiaca4 ,fruit of the size1 form1 and color of an orange4 ,though generally cultivated for ornament1 and considered more curious than useful1 some of them are the very best of the summer squashes for table use2 far superior to either the scolloped or warted varieties4 ,when trained as directed for the ,egg-squash1 it is equally showy and attractive4 ,,variegated ,,bush ,,scolloped4 ,pattison ,panach4 ,vil4 ,pale yellow1 or nearly white1 variegated with green4 ,very handsome1 but of inferior quality4 ,autumn and ,winter ,varieties4-- ,,autumnal ,,marrow4 ,j4 ,m4 ,ives4 ,boston ,marrow4 ,courge de l',ohio4 ,vil4 ,plant twelve feet or more in length1 moderately vigorous2 fruit ovoid1 pointed at the extremities1 eight or nine inches in length1 and seven inches in diameter2 stem very large1 fleshy1 and contracted a little at its junction with the fruit1--the summit1 or blossom-end1 often tipped with a small nipple or wart-like excrescence2 skin remarkably thin1 easily bruised or broken1 cream-yellow at the time of ripening1 but changing to red after harvesting1 or by remaining on the plants after full maturity2 flesh rich1 salmon-yellow1 remarkably dry1 fine-grained1 and1 in sweetness and excellence1 surpassed by few varieties4 ,the seeds are large1 thick1 and pure white3 the surface1 in appearance and to the touch1 resembles glove-leather or dressed goat-skin4 ,about one hundred are contained in an ounce4 ,in favorable seasons1 the ,autumnal ,marrow ,squash will be sufficiently grown for use early in ,august2 and1 if kept from cold and dampness1 may be preserved till ,march4 ,mr4 ,john ,m4 ,ives1 of ,salem1 who was awarded a piece of silver plate by the ,massachusetts ,horticultural ,society for the introduction of this valuable variety1 has furnished the following statement relative to its origin and dissemination3-- ,,salem1 ,,mass41 ,feb4 #g1 #aheh4 ,,dear ,,sir1--,as requested1 ,i forward you a few facts relative to the introduction of the ,autumnal ,marrow ,squash1 the cultivation of which has extended not only over our entire country1 but throughout ,europe4 ,it succeeds better in ,england than the ,crooknecks2 and may be seen in great abundance every season at ,covent-,garden ,market1 in ,london4 ,early in the spring of #ahca1 a friend of mine from ,northampton1 in this ,state1 brought to my grounds a specimen of this vegetable1 of five or six pounds' weight1 which he called ,vegetable ,marrow4 ,as it bore no resemblance to the true ,vegetable ,marrow1 either in its form or color1 ,i planted the seeds1 and was successful in raising eight or ten specimens4 ,finding it a superior vegetable1 with a skin as thin as the inner envelope of an egg1 and the flesh of fine texture1 and also that it was in eating early in the fall1 ,i ventured to call it ,autumnal ,marrow ,squash4 ,soon a drawing was made1 and forwarded1 with a description1 to the ,horticultural ,register of ,fessenden1 and also to the ,new-,england ,farmer4 ,in cultivating this vegetable1 ,i found the fruit to average from eight to nine pounds1 particularly if grown on newly broken-up sod or grass land4 ,from its facility in hybridizing with the tribe of pumpkins1 ,i consider it to be1 properly speaking1 a fine-grained pumpkin4 ,the first indication of deterioration or mixture will be manifested in the thickening of the skin1 or by a green circle or coloring of green at the blossom-end4 ,more recently1 ,i have been informed1 by the gentleman to whom ,i was indebted for the first specimen1 that the seeds came originally from ,buffalo1 ,n4,y41 where they were supposed to have been introduced by a tribe of ,indians1 who were accustomed to visit that city in the spring of the year4 ,i have not been able to trace it beyond this4 ,it is1 unquestionably1 an accidental hybrid4 ,yours truly1 ,,john ,m4 ,,ives4 ,mr4 ,f4 ,,burr1 ,jun4 ,,canada ,,crookneck4 ,the plants of this variety are similar in habit to those of the ,common ,winter ,crookneck2 but the foliage is smaller1 and the growth less luxuriant4 ,in point of size1 the ,canada ,crookneck is the smallest of its class4 ,when the variety is unmixed1 the weight seldom exceeds five or six pounds4 ,it is sometimes bottle-formed2 but the neck is generally small1 solid1 and curved in the form of the ,large ,winter ,crooknecks4 ,the seeds are contained at the blossom-end1 which expands somewhat abruptly1 and is often slightly ribbed4 ,skin of moderate thickness1 and easily pierced by the nail2 color1 when fully ripened1 cream-yellow1 but1 if long kept1 becoming duller and darker2 flesh salmon-red1 very close-grained1 dry1 sweet1 and fine-flavored2 seeds comparatively small1 of a grayish or dull-white color1 with a rough and uneven yellowish-brown border2 three hundred are contained in an ounce4 ,illustration ,the ,canada is unquestionably the best of the ,crooknecked sorts4 ,the vines are remarkably hardy and prolific2 yielding almost a certain crop both ,north and ,south4 ,the variety ripens early2 the plants suffer but little from the depredations of bugs or worms2 and the fruit1 with trifling care1 may be preserved throughout the year4 ,it is also quite uniform in quality2 being seldom of the coarse and stringy character so common to other varieties of this class4 ,,cashew4 ,cushaw ,pumpkin4 ,somewhat of the form and color of the ,common ,winter ,crookneck4 ,two prominent varieties1 however1 occur4 ,the first is nearly round2 the other curved1 or of the shape of a hunter's horn4 ,the latter is the most desirable4 ,it is not cultivated or generally known in ,new ,england or in the northern portions of the ,united ,states2 for though well suited to ,louisiana and other portions of the ,south1 where it is much esteemed1 it is evidently too tender for cultivation where the seasons are comparatively short and cool4 ,in an experimental trial by the late ,dr4 ,harris1 specimens raised from seed received from ,new ,jersey did not ripen well1 and many decayed before half ripe4 ,the ,crooknecks of ,new ,england may be distinguished from the ,cashew by the want of a persistent style1 and by their furrowed and club-shaped fruit-stems4 ,,cocoa-,,nut ,,squash4 ,cocoa ,squash4 ,fruit oval1 elongated1 sixteen to twenty inches in length1 eight or ten inches in diameter1 and weighing from fifteen to twenty pounds and upwards2 skin thin1 easily pierced or broken1 of an ash-gray color1 spotted1 and marked with light drab and nankeen-brown1--the furrows dividing the ribs light drab2 stem small2 flesh deep orange-yellow1 of medium thickness2 seeds pure white1 broader in proportion to their length than those of the ,hubbard or ,boston ,marrow4 ,the quality of the ,cocoa-nut ,squash is extremely variable4 ,sometimes the flesh is fine-grained1 dry1 sweet1 and of a rich1 nut-like flavor2 but well-developed and apparently well-matured specimens are often coarse1 fibrous1 watery1 and unfit for table use4 ,the variety ripens in ,september1 and will keep till ,march or ,april4 ,,custard ,,squash4 ,illustration ,plant healthy and of vigorous habit1 often twenty feet and upwards in length2 fruit oblong1 gathered in deep folds or wrinkles at the stem1 near which it is the smallest1 abruptly shortened at the opposite extremity1 prominently marked by large1 rounded1 lengthwise elevations1 and corresponding deep furrows1 or depressions2 skin1 or shell1 cream-white2 flesh pale-yellow1 not remarkable for solidity1 or fineness of texture1 but well flavored2 the seeds are yellowish-white1 and readily distinguished from those of other varieties by their long and narrow form4 ,under favorable conditions of soil and season1 the ,custard ,squash attains a large size2 often measuring twenty inches and upwards in length1 eight or ten inches in diameter1 and weighing from eighteen to twenty-five pounds4 ,it is one of the hardiest and most productive of all varieties4 ,crops are recorded of fourteen tons from an acre4 ,it is esteemed by some for pies2 but1 as a table squash1 is inferior to most other sorts4 ,its great yield makes it worthy the attention of agriculturists1 as it would doubtless prove a profitable variety to be cultivated for stock4 ,from the habit of the plant1 the form and character of the fruit1 and its great hardiness and productiveness1 it appears to be allied to the ,vegetable ,marrow4 ,,egg-,,shaped1 ,,or ,,reeves4 ,thomp4 ,fruit large1 weighing from fifteen to twenty pounds2 but in rich1 highly manured soil1 and with only a few on each plant1 it may be grown to upwards of fifty pounds' weight4 ,it is short1 ovate1 sometimes tapering rather abruptly4 ,skin1 or shell1 hard1 of a reddish color2 flesh firm1 red1 excellent in a ripe state cooked as a vegetable1 or in any other way in which squashes are prepared4 ,the stems run to a very great length1 and bear all along most abundantly4 ,altogether1 it is a sort highly deserving of cultivation4 ,it was brought into notice by ,john ,reeves1 ,esq42 who has contributed to horticulture many valuable plants from ,china1 where he resided for many years4 ,plant in hills eight feet apart1 and thin to two plants to a hill4 ,,honolulu4 ,plant twelve feet or more in length1 remarkably strong and vigorous2 leaves very large1--the leaf-stems often three feet and upwards in length2 fruit large1 oblate1 depressed about the stem1 broadly1 and sometimes deeply1 but in general faintly1 ribbed2 skin moderately thick1 but not shell-like1 of an ash-green color1 striped and variegated with drab or lighter shades of green2 flesh reddish-orange1 very thick1 of good flavor1 but less dry and sweet than that of the ,hubbard or ,boston ,marrow2 seeds large1 white4 ,this recently introduced variety is hardy1 productive1 a good keeper1 excellent for pies1 and by some esteemed for table use4 ,specimens frequently occur of a reddish cream-color1 striped and marked with drab or pale-yellow4 ,,hubbard4 ,j4 ,j4 ,h4 ,gregory4 ,illustration3 ,hubbard ,squash4 ,plant similar in character and appearance to that of the ,autumnal ,marrow2 fruit irregularly oval1 sometimes ribbed1 but often without rib-markings1 from eight to ten inches in length1 seven or eight inches in diameter1 and weighing from seven to nine pounds1--some specimens terminate quite obtusely1 others taper sharply towards the extremities1 which are frequently bent or curved2 skin1 or shell1 dense and hard1 nearly one-eighth of an inch thick1 and overspread with numerous small protuberances2 stem fleshy1 but not large2 color variable1 always rather dull1 and usually clay-blue or deep olive-green1--the upper surface1 if long exposed to the sun1 assuming a brownish cast1 and the under surface1 if deprived of light1 becoming orange-yellow2 flesh rich salmon-yellow1 thicker than that of the ,autumnal ,marrow1 very fine-grained1 sweet1 dry1 and of most excellent flavor1--in this last respect1 resembling that of roasted or boiled chestnuts2 seeds white1--similar to those of the ,autumnal ,marrow4 ,season from ,september to ,june2 but the flesh is dryest and sweetest during autumn and the early part of winter4 ,the ,hubbard ,squash should be grown in hills seven feet apart1 and three plants allowed to a hill4 ,it is essential that the planting be made as far as possible from similar varieties1 as it mixes1 or hybridizes1 readily with all of its kind4 ,in point of productiveness1 it is about equal to the ,autumnal ,marrow4 ,the average yield from six acres was nearly five tons of marketable squashes to the acre4 ,mr4 ,j4 ,j4 ,h4 ,gregory1 of ,marblehead1 ,mass41 who introduced this variety to notice1 and through whose exertions it has become widely disseminated1 remarks in the ,new-,england ,farmer as follows3-- ,of its history ,i know next to nothing1 farther than that the seed was given to me by an aged female1 about twelve years since1 in remembrance of whom ,i named it2 and that the party from whom she received it cannot tell from whence the seed came4 ,i infer that it is of foreign origin1 partly from the fact that the gentleman to whom ,i traced it is a resident of a seaport town1 and is largely connected with those who follow the seas4 ,,italian ,,vegetable ,,marrow4 ,thomp4 ,courge ,coucourzelle4 ,this forms a dwarf bush1 with short1 reclining stems1 and upright leaves1 which are deeply five-lobed4 ,the fruits are used when the flowers are about to drop from their ends4 ,they are then from four to five inches long1 and an inch and a half to two inches in diameter4 ,when ripe1 the fruit is from fifteen to eighteen inches in length1 and about six inches in diameter4 ,it is of a pale yellow1 striped with green4 ,it should1 however1 be used in the young1 green state2 for1 when mature1 it is not so good as many of the other sorts4 ,it bears very abundantly2 and1 as it does not run1 may be grown in smaller compass than the true ,vegetable ,marrow4 ,,mammoth4 ,mammoth ,pumpkin4 ,large ,yellow ,gourd1 of the ,english4 ,thomp4 ,potiron jaune1 of the ,french4 ,cucurbita maxima4 ,this is the largest-fruited variety known4 ,in a very rich compost1 and under favorable conditions of climate1 it grows to an enormous size4 ,fruit weighing a hundred and twenty pounds is not uncommon2 and instances1 though exceptional1 are recorded of weights ranging from two hundred to nearly two hundred and fifty pounds4 ,the leaves are very large1 and the stems thick1 running along the ground to the distance of twenty or thirty feet if not stopped1 and readily striking root at the joints4 ,the fruit is round1 or oblate2 sometimes flattened on the under side1 owing to its great weight2 sometimes obtusely ribbed1 yellowish1 or pale buff1 and frequently covered to a considerable extent with a gray netting4 ,flesh very deep yellow2 seeds white4 ,it is used only in its full-grown or ripe state1 in which it will keep for several months2 and even during the winter1 if stored in a dry1 warm situation4 ,the flesh is sweet1 though generally coarse-grained and watery4 ,it is used in soups and stews1 and also for pies2 but is seldom served like squash at the table4 ,,neapolitan4 ,courge pleine de ,naples4 ,vil4 ,plant running2 leaves small1 smooth1 striped and marked with white along the nerves2 fruit nearly two feet in length1 and rather more than five inches in its smallest diameter1 bent at the middle1 and broadly but faintly ribbed1--it increases in size towards the extremities1 but is largest at the blossom-end1 where it reaches a diameter of eight or ten inches2 skin bright green2 stem small2 flesh bright1 clear yellow2 the neck is entirely solid1 and the seed-end has an unusually small cavity2 seeds dull white4 ,the late ,rev4 ,a4 ,r4 ,pope1 in a communication to the ,massachusetts ,horticultural ,society1 describes it as follows3 ,new1 very heavy2 having a large1 solid neck1 and a small cavity for the seeds4 ,flesh sweet1 dry1 and somewhat coarse1 but not stringy4 ,very superior for pies1 and a good keeper4 ,,patagonian4 ,a large1 long ,squash1 prominently ribbed4 ,it differs little in form or size from the ,custard4 ,skin very deep green2 flesh pale yellow2 seeds of medium size1 yellowish-white4 ,the plant is a vigorous grower1 and the yield abundant2 but its quality is inferior1 and the variety can hardly be considered worthy of cultivation for table use4 ,it may1 however1 prove a profitable sort for growing for agricultural purposes4 ,,puritan4 ,illustration3 ,puritan ,squash4 ,plant running1 ten feet and upwards in length2 leaves clear green1 of medium size2 fruit bottle-formed1 fourteen or fifteen inches long1 and about ten inches in diameter at the broadest part2 neck solid1 four or five inches in diameter2 average weight eight to ten pounds2 skin thin1 usually white or cream-white1 striped and marked with green1 though specimens sometimes occur1 from unmixed seed1 uniformly green2 flesh pale yellow1 dry1 sweet1 mild1 and well flavored2 seeds of medium size1 white4 ,season from ,august to ,january4 ,this variety1 long common to gardens in the vicinity of the ,old ,colony1 retains its distinctive character to a very remarkable degree1 even when grown under the most unfavorable circumstances4 ,seeds1 obtained from a gardener who had cultivated the variety indiscriminately among numerous summer and winter kinds for upwards of twenty years1 produced specimens uniformly true to the normal form color1 and quality4 ,it is hardy and productive1 good for table use1 excellent for pies1 and well deserving of cultivation4 ,,sweet-,,potato ,,squash4 ,plant very similar in character to that of the ,hubbard or ,autumnal ,marrow2 fruit twelve or fourteen inches long1 seven or eight inches thick1 sometimes ribbed1 but usually without rib-markings2 oblong1 tapering to the ends1 which are often bent or curved in the manner of some of the types of the ,hubbard2 stem of medium size1 striated2 skin ash-green1 with a smooth1 polished surface2 flesh salmon-yellow1 thick1 fine-grained1 dry1 and sweet1--if the variety is pure1 and the fruit well matured1 its quality approaches that of the ,hubbard and ,autumnal ,marrow2 seeds white4 ,the variety is hardy and productive1 keeps well1 and is deserving of cultivation4 ,when grown in the vicinity of the last-named sorts1 it often becomes mixed1 and rapidly degenerates4 ,in its purity1 it is uniformly of one color2 with perhaps the exception of the under surface1 which is sometimes paler or yellowish4 ,it has been suggested that this variety and the ,hubbard may have originated under similar circumstances4 ,,turban4 ,acorn4 ,giraumon ,turban4 ,turk's-cap4 ,cucurbita piliformis4 ,plant running2 leaves small1 soft1 slightly lobed on the borders2 fruit rounded1 flattened1 expanding about the stem to a broad1 plain1 brick-red surface1 of ten or twelve inches in diameter4 ,at the blossom-end1 the fruit suddenly contracts to an irregular1 cone-like point1 or termination1 of a greenish color1 striped with white2 and thus1 in form and color1 somewhat resembles a turban3 whence the name4 ,flesh orange-yellow1 thick1 fine-grained1 sugary1 and well flavored2 seeds white1 comparatively short1 and small4 ,the ,turban ,squash is not early1 and should have the advantage of the whole season4 ,its specific gravity is said to exceed that of any other variety4 ,its keeping properties are not particularly good2 but its flavor1 when grown on light1 dry soil1 will compare well with either the ,autumnal ,marrow or the ,hubbard4 ,it mixes very readily when grown in the vicinity of other varieties1 is not an abundant bearer1 and cannot be recommended for general cultivation4 ,dr4 ,harris states that this variety--sometimes called the ',acorn ,squash1' because1 when the fruit is small1 it resembles somewhat an acorn in its cup--seems to be the ,cucurbita piliformis of ,duchesne2 and he further adds1 that it sometimes grows to a large size1 measuring fourteen or fifteen inches in transverse diameter1 and looks like an immense ,turkish turban in shape4 ,specimens raised in my garden in #ahea were little more than ten inches in diameter1 and weighed ten pounds or more2 having very thick and firm flesh1 and but a small cavity within4 ,they proved excellent for table use1--equal in quality to the best ,autumnal ,marrows4 ,they keep quite as well as the latter4 ,,valparaiso4 ,porter's ,valparaiso4 ,commodore ,porter4 ,plant running2 leaves large1 not lobed1 but cut in rounded angles on the borders2 fruit oval1 about sixteen inches in length1 ten or eleven inches in diameter1 slightly ribbed1 and largest at the blossom-end1 which often terminates in a wart-like excrescence2 skin cream-white1 sometimes smooth and polished1 but often more or less reticulated1 or netted2 flesh comparatively thick1 orange-yellow1 generally dry1 sweet1 and well flavored1 but sometimes fibrous and watery2 seeds rather large1 nankeen-yellow1 smooth and glossy4 ,the variety requires the whole season for its perfection4 ,it hybridizes readily with the ,autumnal ,marrow and kindred sorts1 and is kept pure with considerable difficulty4 ,it is in use from ,september to spring4 ,the variety1 if obtained in its purity1 will be found of comparative excellence1 and well deserving of cultivation4 ,stripes and clouds of green upon the surface are infallible evidences of mixture and deterioration4 ,the late ,dr4 ,harris1 in a communication to the ,pennsylvania ,farm ,journal1 remarks as follows3 ,the ,valparaiso squashes 7of which there seem to be several varieties1 known to cultivators by many different names1 some of them merely local in their application7 belong to a peculiar group of the genus ,cucurbita1 the distinguishing characters of which have not been fully described by botanists4 ,the word 'squash1' as applied to these fruits1 is a misnomer1 as may be shown hereafter4 ,it would be well to drop it entirely1 and to call the fruits of this group 'pompions1' 'pumpkins1' or 'potirons4' ,it is my belief1 that they were originally indigenous to the tropical and sub-tropical parts of the western coast of ,america4 ,they are extensively cultivated from ,chili to ,california1 and also in the ,west ,indies2 whence enormous specimens are sometimes brought to the ,atlantic ,states4 ,how much soever these ,valparaiso pumpkins may differ in form1 size1 color1 and quality1 they all agree in certain peculiarities that are found in no other species or varieties of ,cucurbita4 ,their leaves are never deeply lobed like those of other pumpkins and squashes1 but are more or less five-angled1 or almost rounded and heart-shaped1 at base3 they are also softer than those of other pumpkins and squashes4 ,the summit1 or blossom-end1 of the fruit has a nipple-like projection upon it1 consisting of the permanent fleshy style4 ,the fruit-stalk is short1 nearly cylindrical1 never deeply five-furrowed1 but merely longitudinally striated or wrinkled1 and never clavated1 or enlarged with projecting angles1 next to the fruit4 ,with few exceptions1 they contain four or five double rows of seeds4 ,to this group belong ,mr4 ,ives's ,autumnal ,marrow ,squash 7or ,pumpkin72 ,commodore ,porter's ,valparaiso ,squash 7,pumpkin72 the so-called ,mammoth ,pumpkin1 or ,cucurbita maxima of the botanists2 the ,turban or ,acorn ,squash2 ,cucurbita piliformis of ,duchesne2 the ,cashew ,pumpkin2 ,stetson's ,hybrid1 called the ',wilder ,squash2' with various others4 ,,vegetable ,,marrow4 ,thomp4 ,succade ,gourd4 ,courge la molle1 of the ,french4 ,plant twelve feet and upwards in length2 leaves deeply five-lobed2 fruit about nine inches long1 and of an elliptic shape1--but it is sometimes grown to twice that length1 and of an oblong form2 surface slightly uneven1 by irregular1 longitudinal1 obtuse ribs1 which terminate in a projecting apex at the extremity of the fruit4 ,when mature1 it is of a uniform pale yellow or straw color4 ,the skin1 or shell1 is very hard when the fruit is perfectly ripened2 flesh white1 tender1 and succulent1 even till the seeds are ripe4 ,it may be used in every stage of its growth4 ,some prefer it when the flower is still at the extremity of the fruit2 others like it older4 ,when well ripened1 it will keep well throughout the winter1 if stored in a perfectly dry place1 out of the reach of frost1 and not exposed to great changes of temperature4 ,to have ,vegetable ,marrows large and fine for winter1 the young fruit should be regularly taken off for use2 and1 when the plant has acquired strength1 a moderate quantity should be allowed to set for maturity4 ,sufficient for this purpose being reserved1 the young fruit that may be subsequently formed should be removed for use in a very young state4 ,the vines1 or shoots1 may be allowed to run along the surface of the ground2 or they may be trained against a wall1 or on palings or trellises4 ,the seed should be planted at the same time and in the same manner as those of the ,winter ,crookneck or ,boston ,marrow4 ,,wilder4 ,stetson's ,hybrid4 ,the ,wilder ,squash was produced about twelve years since1 from the ,valparaiso and the ,autumnal ,marrow1 by ,mr4 ,a4 ,w4 ,stetson1 of ,braintree1 ,mass42 and was named for the ,hon4 ,marshall ,p4 ,wilder1 a gentleman widely known for his patriotic devotion to the advancement of agricultural and pomological science in the ,united ,states4 ,the plant is a strong grower1 and resembles that of the ,valparaiso4 ,the fruit is somewhat ovoid1 but rather irregular in form1 broadly and faintly ribbed 7sometimes1 however1 without rib-markings71 and varies in weight from twelve to thirty pounds and upwards2 stem very large1 striated or reticulated1 and often turned at right angles near its connection with the fruit1--the opposite extremity terminates in the wart-like excrescence peculiar to the class2 skin reddish-yellow1 not unlike that of the ,autumnal ,marrow2 the flesh is remarkably thick1 of a salmon-yellow color1 sweet and well flavored4 ,in some forms of cookery1 and especially for pies1 it is esteemed equal1 if not superior1 to any other variety4 ,when served in the customary manner of serving squash at table1 it is inferior to the ,hubbard or ,autumnal ,marrow4 ,the seeds are white4 ,,winter ,,crookneck4 ,cuckaw4 ,illustration3 ,winter ,crookneck4 ,this is one of the oldest and most familiar of the winter varieties4 ,plant hardy and vigorous2 fruit somewhat irregular in form1 the neck solid and nearly cylindrical1 and the blossom-end more or less swollen4 ,in some specimens1 the neck is nearly straight2 in others1 sweeping1 or circular2 and sometimes the extremities nearly or quite approach each other4 ,size very variable1 being affected greatly both by soil and season2 the weight ranging from six pounds to forty pounds and upwards4 ,a specimen was raised by ,capt4 ,josiah ,lovett1 of ,beverly1 ,mass41 and exhibited before the ,massachusetts ,horticultural ,society1 the weight of which was nearly seventy pounds4 ,color sometimes green2 but1 when fully mature1 often cream-yellow4 ,the color1 like that of the ,canada ,crookneck1 frequently changes after being harvested4 ,if green when plucked1 it gradually becomes paler2 or1 if yellow when taken from the vines1 it becomes1 during the winter1 of a reddish cream-color4 ,flesh salmon-yellow1 not uniform in texture or solidity1 sometimes close-grained1 sweet1 and fine flavored1 and sometimes very coarse1 stringy1 and nearly worthless for the table2 seeds of medium size1 grayish-white1 the border darker1 or brownish4 ,about two hundred are contained in an ounce4 ,it is a very hardy and productive variety2 ripens its crop with great certainty2 suffers less from the depredations of insects than most of the winter sorts2 and1 if protected from cold and dampness during the winter months1 will keep the entire year4 ,,winter ,,striped ,,crookneck4 ,this is a sub-variety of the common ,winter ,crookneck4 ,size large1--the weight varying from six to twenty-five pounds2 neck large and solid2 seed-end of medium size1 and usually smooth2 skin thin1 very pale-green or light cream-white1 diversified with lengthwise stripes and plashes of bright green1--the colors becoming gradually softer and paler after gathering2 flesh bright orange1 and1 like that of the common ,winter ,crookneck1 not uniform in texture or in flavor4 ,different specimens vary greatly in these respects3 some are tough and stringy1 others very fine-grained and well flavored4 ,seeds not distinguishable1 in size1 form1 or color1 from those of the ,winter ,crookneck4 ,the variety is hardy1 grows luxuriantly1 is prolific1 and keeps well4 ,it is more uniform in shape1 and generally more symmetrical1 than the ,winter ,crookneck2 though varieties occur of almost every form and color between this and the last named4 ,as the plants require considerable space1 the hills should not be less than eight feet apart4 ,two or three plants are sufficient for a hill4 ,the ',crookneck ,squash1' as it is commonly but incorrectly called1 is a kind of 'pumpkin1'--perhaps a genuine species2 for it has preserved its identity1 to our certain knowledge1 ever since the year #afhf1 when it was described by ,ray4 ,before the introduction of the ,autumnal ,marrow1 it was raised in large quantities for table use during the winter1 in preference to pumpkins1 which it almost entirely superseded4 ,many farmers now use it instead of pumpkins for cattle2 the vine being more productive1 and the fruit containing much more nutriment in proportion to its size4 ,it varies considerably in form and color4 ,the best kinds are those which are very much curved1--nearly as large at the stem as at the blossom-end1--and of a rich cream-color4 ,it is said to degenerate in the ,middle and ,southern ,states2 where1 probably1 the ,valparaiso or some kindred variety may be better adapted to the climate4--,dr4 ,harris4 ,,chapter ,v4 ,,brassicaceous ,,plants4 ,borecole1 or ,kale4 ,broccoli4 ,brussels ,sprouts4 ,cabbage4 ,cauliflower4 ,colewort4 ,couve ,tronchuda1 or ,portugal ,cabbage4 ,pak-,chi4 ,pe-,tsai1 or ,chinese ,cabbage4 ,savoy4 ,sea-kale4 99 99 99 99 99 ,,borecole1 ,,or ,,kale4 ,brassica oleracea sabellica4 ,the term ,borecole1 or ,kale1 is applied to a class of plants1 of the ,cabbage family1 which form neither heads as the common cabbage1 nor eatable flowers like the broccoli and cauliflower4 ,some of the varieties attain a height of six or seven feet2 but while a few are compact and symmetrical in their manner of growth1 and of good quality for table use1 many are ill-colored1 coarse1 rambling-growing1 and comparatively unpalatable and indigestible4 ,most of the kinds are either annuals or biennials1 and are raised from seeds1 which1 in size1 form1 and color1 resemble those of the cabbage4 ,sowing4--,the seeds are sown at the time of sowing the seeds of the cabbage or cauliflower1 and in the same manner4 ,early plants may be started in a hot-bed1 or the seeds may be sown in the open ground in ,april or ,may4 ,in transplanting1 treat the plants like young cabbages2 setting them more or less remote1 according to the size or habit of the variety4 ,though they are extremely hardy1 and will endure quite a low temperature1 they are generally harvested in autumn1 before the closing-up of the ground4 ,if reset in the following spring1 they will furnish an abundance of tender sprouts1 which1 when cooked1 are superior in flavor and delicacy to the cabbage1 and resemble coleworts or ,brussels sprouts4 ,seeds4--,the plants for seed should be selected from those kept over winter1 and in ,april set rather deeply in a spot well exposed to the sun1 and in a sandy rather than stiff soil4 ,the stems should be supported1 to prevent breakage by the wind4 ,j4 ,e4 ,teschemacher gives the following directions for culture and use3-- ,sow1 the middle or last of ,may1 a small bed on a moderately rich soil1 but in a well-exposed situation4 ,strong plants cannot be obtained from seedlings grown in the shade4 ,when the young plants have six or eight leaves1 prepare a piece of well-manured1 open soil1 plant the young seedlings six or eight inches asunder1 water well1 and shade for a few days against the hot sun4 ,about a hundred plants are enough for a family4 ,towards the latter end of ,july1 or middle of ,august1 they should be thick1 stocky plants1 fit for final transplanting to the spots where they are to remain4 ,they may be planted in the lines from which early crops of pease have been removed4 ,the ground must be well manured1 and the plants moved singly and carefully1 with as much earth attached to the roots as possible4 ,this last precaution is very necessary in all summer transplanting1 as the only means of enabling the plants to bear the hot sun4 ,in a garden1 they should be well supplied with water for a few days2 but in field-planting1 where this is not possible1 a moist time should be chosen4 ,they will not show much signs of growth until the cool nights prevail3 after that1 they will grow rapidly4 ,they will not boil tender or with much flavor until they have been frozen1 or have experienced a temperature of about #bh ,fahrenheit4 ,use4--,the tender1 upper part alone is eaten4 ,they are often1 but not always1 frozen when cut2 and1 when this is the case1 they should be put into a cool cellar or in cold water until the frost is out of them4 ,it will take one-half to three-quarters of an hour to boil them tender4 ,put them into the boiling water2 to which add a lump of soda4 ,this rather softens them1 and causes them to retain their green color4 ,when done1 press the water thoroughly out1 chop them up with a knife1 put them into a vessel to evaporate still more of the water1 and serve with melted butter1 pepper and salt4 ,in ,germany1 they frequently boil a few chestnuts1 and chop up with the ,kale2 between which and the stem and stalk of the ,kale it is difficult to perceive much difference in taste4 ,the beautiful curled leaves are quite ornamental4 ,from one hundred plants1 pluckings for the table were made twice a week1 from the middle of ,november to the middle of ,january2 and these fresh from the open garden1 although the thermometer in the time had indicated a temperature approaching to zero4--,hov4 ,mag4 ,varieties4--,the varieties1 which are numerous1 and in many instances not well marked or defined1 are as follow3-- ,,buda ,,kale1 ,,or ,,borecole4 ,thomp4 ,russian ,kale4 ,asparagus ,kale4 ,manchester ,borecole4 ,dwarf ,feather ,kale4 ,oak-leaved ,kale4 ,the ,buda ,kale somewhat resembles the ,purple2 but the stalk is shorter4 ,the leaves are purplish1 somewhat glaucous1 cut and fringed4 ,the variety is not only hardy and well flavored1 but continues to produce sprouts longer than any other sort4 ,it is sometimes blanched like sea-kale4 ,,cabbaging ,,kale1 ,,or ,,borecole4 ,thomp4 ,imperial ,hearting4 ,this is a new variety1 and very much resembles the ,dwarf ,green ,curled in the nature1 color1 and general appearance of the leaves3 the heart-leaves1 however1 fold over each other1 somewhat like those of a cabbage1 but1 on account of the curls of the margin1 not so compactly4 ,the quality is excellent4 ,,cock',s-,,comb ,,kale4 ,curled ,proliferous ,kale4 ,chou fris prolifre4 ,vil4 ,stalk about twenty inches high4 ,the leaves differ to a considerable extent in size1 and are of a glaucous-green color4 ,from the upper surface of the ribs and nerves1 and also from other portions of the leaves1 are developed numerous small tufts1 or fascicles of leaves1 which1 in turn1 give rise to other smaller but similar groups4 ,the foliage thus exhibits a cock's-comb form3 whence the name4 ,the variety is hardy1 but more curious than useful4 ,,cow-,,cabbage4 ,tree-cabbage4 ,thomp4 ,cesarean ,borecole4 ,cesarean ,cabbage4 ,chou ,cavalier4 ,this variety generally grows to the height of about six feet2 although in some places it is reported as attaining a height of twelve feet1 and even upwards4 ,the leaves are large1--measuring from two and a half to nearly three feet in length1--smooth1 or but slightly curled4 ,it is generally grown for stock2 but the young sprouts are tender and mild-flavored when cooked4 ,its value for agricultural purposes appears to have been greatly overrated2 for1 when tried in this country against other varieties of cabbages1 the produce was not extraordinary4 ,the plants should be set three feet or three feet and a half apart4 ,,daubenton',s ,,creeping ,,borecole4 ,chou vivace de ,daubenton4 ,vil4 ,stalk four or five feet in height or length4 ,the leaves are nearly two feet long1 deep green2 the leaf-stems are long and flexible4 ,it sometimes takes root where the stem rests upon the surface of the ground2 and1 on this account1 has been called perennial4 ,the variety is hardy1 and yields abundantly2 though1 in this last respect1 it is inferior to the ,thousand-headed4 ,,dwarf ,,green ,,curled ,,borecole4 ,thomp4 ,dwarf ,curled ,kale4 ,green ,scotch ,kale4 ,dwarf ,curlies4 ,chou fris ,pied court4 ,vil4 ,canada ,dwarf ,curled4 ,the ,dwarf ,green ,curled is a very hardy but comparatively low-growing variety2 the stems seldom exceeding sixteen or eighteen inches in height4 ,the leaves are finely curled2 and the crowns of the plants1 as well as the young shoots1 are tender and delicate1 especially after having been exposed to the action of frost4 ,the plants may be set eighteen inches apart4 ,,field ,,cabbage4 ,field ,kale for mowing4 ,chou ,faucher4 ,vil4 ,leaves sixteen to eighteen inches in length1 very dark green1 deeply lobed1 or lyrate1 and hairy1 or hispid1 on the nerves and borders4 ,the leaf-stems are nearly white4 ,the variety produces small tufts1 or collections of leaves1 which are excellent for fodder1 and which may be cut several times during the season4 ,it is sometimes cultivated for stock2 but1 as a table vegetable1 is of little value4 ,,flanders ,,kale4 ,thomp4 ,chou ,caulet de ,flanders4 ,vil4 ,this is a sub-variety of the ,tree-cabbage1 from which it is distinguished by the purplish color of its foliage4 ,its height is nearly the same1 and the plant has the same general appearance4 ,it is1 however1 considered somewhat hardier4 ,,green ,,marrow-,,stem ,,borecole4 ,chou ,moellier4 ,vil4 ,stem green1 about five feet high1 clavate1 or club-formed2 thickest at the top1 where it measures nearly two inches1 and a half in diameter4 ,this stem1 or stalk1 is filled with a succulent pith1 or marrow1 which is much relished by cattle2 and1 for this quality1 the plant is sometimes cultivated4 ,the leaves are large1 and nearly entire on the edges2 the leaf-stems are thick1 short1 white1 and fleshy4 ,it is not so hardy as most of the other varieties4 ,the plants should be grown about three feet apart in one direction1 by two feet or two feet and a half in the opposite4 ,,lannilis ,,borecole4 ,chou de ,lannilis4 ,vil4 ,lannilis ,tree-cabbage4 ,stem five feet high1 thicker and shorter than that of the ,cow or ,tree ,cabbage2 leaves long1 entire on the borders1 pale-green1 and very thick and fleshy4 ,the leaf-stems are also thicker and shorter than those of the last-named varieties4 ,the stalk is largest towards the top1 and has the form of that of the ,marrow-stem4 ,it sometimes approaches so near that variety1 as to be scarcely distinguishable from it4 ,,neapolitan ,,borecole4 ,trans4 ,neapolitan ,curled ,kale4 ,chou fris de ,naples4 ,vil4 ,the ,neapolitan ,borecole is remarkable for its peculiar manner of growth1 but is hardly worthy of cultivation as a table vegetable1 or even for stock4 ,the stem is short and thick1 and terminates in an oval bulb1 somewhat in the manner of the ,kohl ,rabi4 ,from all parts of this bulb are put forth numerous erect1 small leaves1 finely curled on their edges4 ,the whole plant does not exceed twenty inches in height4 ,the leaves are attached to footstalks six or seven inches long4 ,they are obovate1 smooth on the surface1 with an extraordinary number of white veins1 nearly covering the whole leaf4 ,the fringed edges are irregularly cut and finely curled1 and so extended as nearly to conceal the other parts of the leaf4 ,as the plant gets old1 it throws out numerous small branches from the axils of the leaves on the sides of the bulb4 ,the swollen portion of the stem is of a fleshy1 succulent character1 and is used in the manner of ,kohl ,rabi2 between which and the ,cabbage it appears to be intermediate4 ,,palm ,,kale4 ,palm ,borecole4 ,chou ,palmier4 ,vil4 ,stalk six feet in height1 terminating at the top in a cluster of leaves1 which are nearly entire on the borders1 blistered on the surface like those of the ,savoys1 and which sometimes measure three feet in length by four or five inches in width4 ,as grown in ,france1 the plant is remarkable for its fine appearance1 and is considered quite ornamental2 though1 as an article of food1 it is of little value4 ,in ,england1 it is said to have a tall1 rambling habit1 and to be little esteemed4 ,the plants should be set three feet and a half apart in each direction4 ,,purple ,,borecole4 ,red ,borecole4 ,tall ,purple ,kale4 ,curled ,brown ,kale4 ,chou fris ,rouge ,grand4 ,vil4 ,with the exception of its color1 the ,purple ,borecole much resembles the ,tall ,green ,curled4 ,as the leaves increase in size1 they often change to green2 but the veins still retain their purple hue4 ,when cooked1 the color nearly or quite disappears4 ,it is remarkably hardy1 and is much cultivated in ,germany4 ,,red ,,marrow-,,stem ,,borecole4 ,red-stalked ,kale4 ,stalk purplish-red1 four and a half or five feet high1 and surmounted by a cluster of large1 fleshy leaves1 on short1 thick stems4 ,the stalk is much larger than that of the ,green ,marrow-stem1 and sometimes measures more than three inches in diameter4 ,it is cultivated in the same manner1 and used for the same purposes1 as the last-named variety4 ,,tall ,,green ,,curled4 ,thomp4 ,tall ,scotch ,kale4 ,tall ,green ,borecole4 ,tall ,german ,greens4 ,chou fris grand du ,nord4 ,vil4 ,this variety1 if unmixed1 may be known by its bright-green1 deeply lobed1 and curled leaves4 ,its height is two feet and a half and upwards4 ,very hardy and productive4 ,the parts used are the crowns of the plants2 and also the tender side-shoots1 which are produced in great abundance4 ,these boil well1 and are sweet and delicate1 especially after frost2 though the quality is impaired by protracted1 dry1 freezing weather4 ,,thousand-,,headed ,,borecole4 ,thomp4 ,chou branchu du ,poitou4 ,vil4 ,chou ,mille ,ttes4 ,the ,thousand-headed ,borecole much resembles the ,tree or ,cow ,cabbage1 but is not so tall-growing4 ,it sends out numerous side-shoots from the main stem1 and is perhaps preferable to the last-named sort4 ,it is chiefly valuable as an agricultural plant1 but may occasionally be grown in gardens on account of its great hardiness2 but its flavor is inferior to all other winter greens4 ,,variegated ,,borecole4 ,thomp4 ,variegated ,kale4 ,variegated ,canadian ,kale4 ,chou fris panach4 ,vil4 ,this is a sub-variety of the ,purple ,borecole1 growing about a foot and a half high4 ,the leaves vary much in size1 and are lobed and finely curled4 ,they are also beautifully variegated1 sometimes with green and yellowish-white or green and purple1 and sometimes with bright-red and green4 ,it is frequently grown as an ornamental plant1 is occasionally employed for garnishing1 and is sometimes put into bouquets4 ,it is very good cooked after frost1 but is not quite so hardy as the ,purple ,borecole4 ,,variegated ,,cock',s-,,comb ,,kale4 ,a variety of the ,common ,cock's-comb ,kale1 with the leaves more or less variegated with purple and white4 ,it is not of much value as an esculent4 ,,woburn ,,perennial ,,kale4 ,thomp4 ,this is a tall variety of the ,purple ,borecole1 with foliage very finely divided or fringed4 ,the plant lasts many years1 and may be propagated by cuttings1 as it neither flowers readily nor perfects well its seeds4 ,its produce is stated to have been more than four times greater than that of either the ,green or ,purple ,borecole on the same extent of ground4 ,the weight of produce from ten square yards was a hundred and forty-four pounds ten ounces2 but some of the large kinds of cabbages and savoys will exceed this considerably1 and prove of better quality4 ,the ,woburn ,perennial ,kale can therefore only be recommended where the climate is too severe for the more tender kinds of the ,cabbage tribe4 99 99 99 99 99 ,,broccoli4 ,brassica oleracea var4 ,in its structure and general habit1 the ,broccoli resembles the ,cauliflower4 ,between these vegetables the marks of distinction are so obscurely defined1 that some of the white varieties of ,broccoli appear to be identical with the ,cauliflower4 ,botanists divide them as follows3-- ,the ,cauliflower has generally a short stalk1 and white-ribbed1 oblong leaves4 ,the stem by which the flower is supported unites at the head of the primary branches into thick1 short1 irregular bundles1 in the form of a corymb4 ,it appears to be a degeneration of the ,brassica oleracea costata1 or ,portugal ,cabbage4 ,in the ,broccoli1 the stalk is more elevated2 the leaf-nerves less prominent2 the pedicles1 or stems1 connected with and supporting the flower1 or head1 less thick and close4 ,they are also longer2 so that1 on becoming fleshy1 they resemble in shape the young shoots of asparagus3 hence the name of ',asparagoides1' given by ancient botanists to ,broccoli4 ,it seems to be a degeneration of the ',chou cavalier1' or tall1 open ,cabbage4 ,cultivation1 by improving the finer kinds of white ,broccolis1 is narrowing the distinctive marks3 but1 although so nearly alike1 they must ever remain really distinct1 inasmuch as they derive their origin from two very distinct types2 viz41 the ,portugal ,cabbage and the ,tall ,curled ,kale4 ,the ,cauliflower also originated in the south of ,europe1 and the ,broccoli in the north of ,europe1 either in ,germany or ,britain4 ,seed4--,broccoli-seeds are rarely raised in this country2 most of the supply being received from ,france or ,england4 ,in size1 form1 and color1 they are similar to those of the ,cabbage or ,cauliflower4 ,an ounce may be calculated to produce about five thousand plants1 although it contains nearly twice that number of seeds4 ,sowing and ,cultivation4--,in ,new ,england1 as well as in the ,middle and ,western ,states1 the seeds of the later sorts should be sown in ,march or ,april1 in the manner of early cabbages2 whilst the earlier varieties may be sown in the open ground1 from the middle to the last of ,may4 ,if the sowing be made in the open ground1 prepare a small nursery-bed not too directly exposed to the sun1 and sow in shallow drills six or eight inches apart4 ,the last of ,june1 or as soon as the plants have attained sufficient size1 transplant them into soil that is well enriched1 and has been deeply stirred2 setting them at the distance directed for the variety4 ,if possible1 the setting should be performed when the weather is somewhat dull1 for then the plants become sooner established2 but1 if planted out in dry weather1 they should be immediately and thoroughly watered4 ,if the plants have been started in a hot-bed1 they should be set out at the time of transplanting cabbages4 ,the after-culture consists in hoeing frequently to keep the ground loose and clean1 and in earthing up slightly from time to time about the stem4 ,some of the early varieties will be fit for use in ,september2 whilst the later sorts1 if properly treated1 will supply the table till spring4 ,the difficulties attending the growing of ,broccoli in this country arise mainly from the extreme heat and dryness of the summer and the intense cold of the winter4 ,whatever will tend to counteract these will promote the growth of the plants1 and tend to secure the development of large and well-formed heads4 ,when the heads of ,white ,broccoli are exposed to light1 and especially to the direct influence of the sun1 the color is soon changed to a dingy or yellowish hue4 ,it is1 therefore1 necessary to guard against this as much as possible by frequently examining the plants2 and1 when any heads are not naturally screened1 one or two of the adjoining side-leaves should be bent over the flower-head to shade it from the light1 and likewise to protect it from the rain4 ,some kinds are almost self-protecting2 whilst the leaves of others spread1 and consequently require more care in shading4--,thomp4 ,taking the ,crop4--,broccoli should not be allowed to remain till the compactness of the head is broken1 but should always be cut while the 'curd1' as the flowering mass is termed1 is entire1 or before bristly1 leafy points make their appearance through it4 ,in trimming the head1 a portion of the stalk is left1 and a few of the leaves immediately surrounding the head2 the extremities being cut off a little below the top of the latter4--,thomp4 ,preservation4--,they are sometimes preserved during winter as follows3 ,immediately previous to the setting-in of hard frost in autumn1 take up the plants on a dry day1 with the roots entire1 and turn their tops downwards for a few hours1 to drain off any water that may be lodged between the leaves4 ,then make choice of a ridge of dry earth1 in a well-sheltered1 warm exposure1 and plant them down to their heads therein1 close to one another2 having previously taken off a few of the lower1 loose leaves4 ,immediately erect over them a low1 temporary shed1 of any kind that will keep them perfectly free from wet1 and which can be opened to admit the air in mild1 dry weather4 ,in very severe freezing seasons1 an extra covering of straw1 or other description of dry litter1 should be applied over and around the shed2 but this should be removed on the recurrence of moderate weather4 ,they will keep well in a light1 dry cellar1 if set in earth as far as the lower leaves4 ,seeds4--,the seeds of ,broccoli are not distinguishable from those of the ,cauliflower4 ,they1 however1 rarely ripen well in this country1 and seedsmen are generally supplied from abroad4 ,use4--,the heads1 or flowers1 are cooked and served in all the forms of the ,cauliflower4 ,varieties4--,these are exceedingly numerous2 although the distinctions1 in many instances1 are neither permanent nor well defined4 ,in #ahfa-fb1 a hundred and three nominally distinct sorts were experimentally cultivated at the ,chiswick ,gardens1 near ,london1 ,eng41 under the direction of ,robert ,hogg1 ,esq4 ,in reporting the result1 he says1 ,it is quite evident that the varieties of ,broccoli1 as now grown1 are in a state of great confusion4 ,the old varieties1 such as ,grange's and the ,old ,early ,white1 have entirely disappeared1 or lost their original character2 whilst the distinctive names of ,early ,white and ,late ,white seem now to be possessed of no value1 as1 in some cases1 the one is used for the other1 and vice vers4 ,the kinds catalogued by seedsmen1 and recommended for cultivation1 are the following2 viz43-- ,,ambler',s ,,early ,,white4 ,r4 ,hogg4 ,similar to ,mitchinson's ,penzance1 but easily distinguished by its winged leaves2 those of the last named being interrupted4 ,it is remarkably hardy1 and produces a large1 creamy-white head1 very uniform in size4 ,,chappell',s ,,large ,,cream-,,colored4 ,chappell's ,new ,cream-colored4 ,a very large and fine sort1 earlier than the ,portsmouth2 flower cream-yellow4 ,sow in the open ground in ,may1 and transplant three feet apart in each direction4 ,,danish1 ,,or ,,late ,,green4 ,late ,danish4 ,siberian4 ,the leaves of this variety are long1 narrow1 and much undulated2 the leaf-stems are tinged with purple2 the heads are of medium size1 compact1 exposed1 and of a greenish color4 ,it is one of the latest and hardiest of all varieties4 ,,dwarf ,,brown ,,close-,,headed4 ,trans4 ,this variety resembles the ,sulphur-colored2 from which it probably originated4 ,it is1 however1 earlier1 and differs in the form1 as well as in the color1 of the flower4 ,the leaves are small1 not much waved1 dark-green1 with white veins3 they grow erect1 and afford no protection to the head4 ,most of the crowns are green at first2 but they soon change to large1 handsome1 brown heads4 ,the plants should be set two feet apart in each direction4 ,,early ,,purple4 ,trans4 ,early ,purple ,sprouting4 ,an excellent kind1 of a deep-purple color4 ,when the variety is unmixed1 it is close-headed at first2 afterwards it branches1 but is liable to be too much branched1 and to become green4 ,the plant is from two to three feet high1 and a strong grower2 the leaves are comparatively short1 spreading1 and of a purplish-green color2 the head is quite open from the leaves4 ,small leaves are sometimes intermixed with the head1 and the plant produces sprouts of flowers from the al of the leaves4 ,it succeeds best in rich soil1 and the plants should be set three feet apart4 ,,early ,,sprouting4 ,m',int4 ,asparagus ,broccoli4 ,north's ,early ,purple4 ,italian ,sprouting4 ,early ,branching4 ,a strong-growing1 hardy sort1 from two to three feet high4 ,the leaves are spreading1 much indented1 and of a purplish-green color4 ,the flower is close-headed1 and1 in the genuine variety1 of a rich purple on its first appearance4 ,it is1 however1 liable to lose its color1 and to become greenish2 and sometimes produces numerous small1 green leaves1 intermixed with the flower1 particularly if grown in soil too rich4 ,the variety is extensively grown by the market-gardeners in the vicinity of ,london4 ,,elletson',s ,,gigantic ,,late ,,white4 ,elletson's ,mammoth4 ,one of the largest and latest of the white broccolis4 ,leaves spreading2 stem short4 ,,fine ,,early ,,white4 ,thomp4 ,early ,white4 ,devonshire ,white4 ,autumn ,white4 ,plant tall1 with erect1 dark-green1 nearly entire leaves4 ,the heads are very white and close4 ,this variety1 in common with a few others1 is sometimes cut in considerable quantities by market-gardeners previous to heavy frost1 and preserved in cellars for the supply of the market4 ,,frogmore ,,protecting4 ,hov4 ,mag4 ,head pure white1 scarcely distinguishable from the finest cauliflower2 size large1--when well formed1 measuring from seven to nine inches in diameter4 ,a recently introduced sort1 promising to be one of the best4 ,the plants are extremely hardy and vigorous1 and rarely fail to develop a large and fine head1 having a rich1 curdy appearance1 and1 as before observed1 similar to a well-grown cauliflower4 ,it is of dwarf growth2 and the outer leaves1 closing over the large head of flowers1 protect it from the action of severe weather4 ,,gillespie',s ,,broccoli4 ,thomp4 ,a fine1 white1 early autumn variety1 much grown about ,edinburgh4 ,,grange',s ,,early ,,cauliflower ,,broccoli4 ,m',int4 ,grange's ,early ,white4 ,hopwood's ,early ,white4 ,marshall's ,early ,white4 ,bath ,white4 ,invisible4 ,this is an old variety1 and1 when pure1 still stands in high estimation2 having a head nearly as large and as white as a cauliflower4 ,the leaf-stems are long and naked2 the leaves are somewhat ovate1 lobed at the base1 very slightly waved1 and1 incurving a little over the flower1 defend it from frost and wet4 ,it is not a large grower2 and1 being upright in habit1 may be grown at two feet distant4 ,hardy1 and well deserving of cultivation4 ,the ,london market-gardeners cultivate four varieties1 of which this is the principal4 ,,green ,,cape4 ,thomp4 ,autumnal ,cape4 ,maher's ,hardy ,cape4 ,leaves long and narrow2 the veins and midribs green2 the head is greenish1 and generally covered by the leaves4 ,this variety and the ,purple ,cape often become intermixed1 and are liable to degenerate4 ,they are1 however1 quite distinct1 and1 when pure1 very beautiful4 ,,green ,,close-,,headed ,,winter4 ,trans4 ,late ,green4 ,siberian4 ,dwarf ,roman4 ,this new and excellent ,broccoli is apparently a seedling from the ,green ,cape4 ,the plants are dwarf2 the leaves are large and numerous1 with white veins4 ,the flower grows exposed1 is not of large size1 and resembles that of the ,green ,cape4 ,its season immediately follows that of the last-named variety4 ,,hammond',s ,,white ,,cape4 ,an excellent1 pure white variety1 obtained in ,england by cultivation and selection4 ,,kent',s ,,late ,,white44 ,r4 ,hogg4 ,a remarkably hardy1 dwarf-growing variety1 with very dark-green foliage4 ,bouquet white1 of good size1 and well protected4 ,,kidderminster4 ,r4 ,hogg4 ,head large and handsome1 of pure whiteness1 and much exposed4 ,it is evidently a form of ,willcove1 and has1 undoubtedly1 emanated from that variety2 but it is somewhat earlier4 ,,knight',s ,,protecting4 ,r4 ,hogg4 ,m',int4 ,early ,gem4 ,the ,gem4 ,lake's ,gem4 ,waterloo ,late ,white4 ,dilliston's ,late ,white4 ,hampton ,court4 ,invisible ,late ,white4 ,when pure1 this variety is of a dwarfish habit of growth1 with long1 pointed1 and winged leaves1 which have a spiral twist about the head1 and turn in closely over it1 so as effectually to protect it from the effect of frost1 and preserve it of a fine white color4 ,it is remarkably hardy2 and as the plants are of small size1 with comparatively large heads1 a great product is realized from a small piece of ground4 ,,late ,,dwarf ,,purple4 ,dwarf ,swedish4 ,italian ,purple4 ,dwarf ,danish4 ,this is the latest purple ,broccoli4 ,the plants seldom rise above a foot in height4 ,the flower1 at first1 shows small and green2 but soon enlarges1 and changes to a close1 conical1 purple head4 ,the leaves are short and small1 dark-green1 with white veins1 much sinuated1 deeply indented1 and form a regular radius round the flower4 ,the whole plant presents a singular and beautiful appearance4 ,,miller',s ,,late ,,white4 ,thomp4 ,miller's ,dwarf4 ,this is an old variety2 but is considered by some to be the best late sort1 if it can be obtained true4 ,hardy4 ,transplant two feet apart4 ,,mitchell',s ,,ne ,,plus ,,ultra4 ,thomp4 ,hardy1 and of dwarf habit2 leaves smooth1 glaucous1 protecting the head1 which is cream-colored1 large1 and compact4 ,transplant two feet apart4 ,,mitchinson',s ,,penzance4 ,r4 ,hogg4 ,early ,white ,cornish4 ,mitchinson's ,early ,white4 ,one of the best of the ,spring ,whites4 ,the leaves are much waved on the margin1 and enclose large and fine heads1 which are nearly of a pure white color4 ,very hardy4 ,,portsmouth4 ,thomp4 ,cream-colored4 ,southampton4 ,maher's ,new ,dwarf4 ,leaves large1 broad1 with white veins1 spreading2 although the central ones partially cover the flower1 or head1 which is buff1 or cream-colored4 ,it is a hardy sort2 and the flower1 which is produced near the ground1 is said to exceed in size that of any other variety4 ,the plants should be set three feet apart4 ,,purple ,,cape4 ,trans4 ,early ,purple ,cape4 ,purple ,silesian4 ,howden's ,superb ,purple4 ,grange's ,early ,cape4 ,blue ,cape4 ,this has a close1 compact head1 of a purple color1 and1 in favorable seasons1 comes as large as a cauliflower4 ,the plants grow from a foot to a foot and a half in height1 with short1 erect1 concave leaves1 regularly surrounding the head4 ,the veins and midribs are stained with purple4 ,the head is exposed to view in growing2 and1 as it enlarges1 the projecting parts of the flower show a greenish-white mixed with the purple color4 ,when boiled1 the whole flower becomes green4 ,excellent for general culture1 as it is not only one of the finest varieties for the table1 but the plants form their heads much more generally than many other kinds4 ,it is the earliest of the purple broccolis4 ,the seed should not be sown before the middle or last of ,may1 and the plants will require a space of two feet and a half in each direction4 ,,snow',s ,,superb ,,white ,,winter4 ,thomp4 ,gill's ,yarmouth ,white4 ,this variety is of dwarfish habit4 ,the leaves are broad1 with short stems2 the heads are large1 white1 very compact1 well protected by the incurved leaves1 and equal in quality to those of the ,cauliflower4 ,by many it is considered superior to ,grange's ,early ,cauliflower ,broccoli4 ,,snow',s ,,spring ,,white ,,or ,,cauliflower ,,broccoli4 ,trans4 ,naples ,white4 ,early ,white4 ,adam's ,early ,white4 ,neapolitan ,white4 ,imperial ,early ,white4 ,grange's ,cauliflower4 ,covent-,garden ,market4 ,plant about two feet high1 robust1 and a strong grower4 ,the leaves are large1 thick-veined1 flat1 and narrow2 and generally compress the head1 so as to render it invisible when ready for cutting1 and thus protect it from rain and the effects of frost4 ,head large1 perfectly white4 ,,sulphur ,,or ,,brimstone ,,broccoli4 ,trans4 ,late ,brimstone4 ,fine ,late ,sulphur4 ,edinburgh ,sulphur4 ,leaves with long stems2 heads large1 compact1 somewhat conical1 sulphur-colored1 sometimes tinged with purple4 ,hardy4 ,,walcheren ,,broccoli4 ,m',int4 ,comparatively new1 and so closely resembling a cauliflower as to be scarcely distinguishable from it4 ,the leaves1 however1 are more curled1 and its constitution is of a hardier nature1 enduring the cold1 and also withstanding heat and drought better4 ,much esteemed in ,england1 where1 by successive sowings1 it is brought to the table at every season of the year4 ,,ward',s ,,superb4 ,r4 ,hogg4 ,this is a form of ,knight's ,protecting1 but is from two to three weeks later4 ,it is of a dwarfish habit of growth1 closely protected by the spirally compressed leaves1 with a good-sized and perfectly white head4 ,one of the best of the late ,white ,broccolis4 ,,white ,,cape4 ,thomp4 ,heads of medium size1 white1 and compact4 ,,willcove4 ,r4 ,hogg4 ,late ,willcove4 ,the true ,willcove is a variety perfectly distinct from every other of its season4 ,the heads are very large1 firm1 even1 and fine1 and of a pure whiteness4 ,they are fully exposed1 and not protected by the leaves as most other broccolis are4 ,on this account1 the variety is more liable to be injured by the weather than any other late sort2 and therefore1 in severe seasons1 it must be regarded as deficient in hardiness4 ,it derives its name from a small village near ,devonport1 ,eng42 where it originated1 and where the ,broccoli is said to be grown in great perfection4 99 99 99 99 99 ,,brussels ,,sprouts4 ,thousand-headed ,cabbage4 ,brassica oleracea var4 ,illustration3 ,brussels ,sprouts4 ,in its general character1 this vegetable is not unlike some of the varieties of ,kale or ,borecole4 ,its stem is from a foot to four feet in height1 and from an inch and a half to upwards of two inches in diameter4 ,it is remarkable for the production of numerous small axillary heads1 or sprouts1 which are arranged somewhat in a spiral manner1 and which are often so closely set together as entirely to cover the sides of the stem4 ,these small heads are firm and compact like little cabbages1 or rather like hearted savoys in miniature4 ,a small head1 resembling an open savoy1 surmounts the stem of the plant1 and maintains a circulation of sap to the extremity4 ,most of the original side-leaves drop off as these small buds1 or heads1 enlarge4--,thomp4 ,culture4--,the plant is always raised from seeds1 which1 in size1 form1 or color1 are scarcely distinguishable from the seeds of the ,common ,cabbage4 ,these should be sown at the time and in the manner of the ,cabbage1 either in hot-beds in ,march or ,april1 or in the open ground in ,april or ,may4 ,when three or four inches high1 transplant two feet apart in each direction1 and cultivate as directed for cabbages and cauliflowers4 ,in ,september1 the early plantings will be fit for gathering2 whilst the later plants will afford a succession that will supply the table during the winter4 ,for the latter purpose1 they should be harvested before severe freezing weather1 and preserved in the cellar as cauliflowers and broccolis4 ,they are quite hardy1 easily grown1 thrive well in ,new ,england or in the ,middle ,states1 and deserve more general cultivation4 ,to raise ,seeds4--,in the autumn1 select two or three of the finest plants2 keep them in the cellar1 or out of the reach of frost1 during winter2 and in the spring set them in the open ground1 two feet apart1 and as far as possible from all flowering plants of the ,cabbage family4 ,cut off the top shoot1 and save the branches of pods that proceed from the finest of the small heads on the sides of the main stem4 ,use4--,the small heads are boiled and served in the manner of cabbages4 ,they are also often used in the form of the cauliflower1 boiled until soft1 then drained1 and afterwards stewed with milk1 cream1 or butter4 ,varieties4--,two varieties are enumerated by gardeners and seedsmen2 viz43-- ,,dwarf ,,brussels ,,sprouts4 ,a low-growing sort1 usually from eighteen inches to two feet in height4 ,it differs from the following variety principally in size1 though it is somewhat earlier4 ,the dwarf stems are said to produce heads which are more tender and succulent when cooked than those obtained from taller plants4 ,,tall ,,or ,,giant ,,brussels ,,sprouts4 ,stem nearly four feet in height2 plant healthy and vigorous1 producing the small heads peculiar to its class in great abundance4 ,it is somewhat hardier than the foregoing variety2 and1 on account of its greater length of stalk1 much more productive4 ,there is1 however1 very little permanency to these sorts4 ,much of the seed found in the market will not only produce plants corresponding with both of the varieties described1 but also numerous intermediate kinds4 99 99 99 99 99 ,,the ,,cabbage4 ,brassica oleracea capitata4 ,the ,cabbage is a biennial plant2 and1 though comparatively hardy1--growing at all seasons unprotected in ,england1--will not withstand the winters of the ,northern ,states in the open ground4 ,when fully developed1 it is from four to five feet in height4 ,the flowers are cruciform1 generally yellow1 but sometimes white or yellowish-white4 ,the seeds1 which ripen in ,july and ,august of the second year1 are round1 reddish-brown or blackish-brown1 and retain their vitality five years4 ,about ten thousand are contained in an ounce4 ,soil and ,situation4--,though not particularly nice as to soil or situation1 cabbages do best when grown in well-manured ground4 ,in such soil1 they are generally earlier than when raised in cold and stiff ground4 ,but manure need not be profusely applied1 if the ground is naturally of a fertile and open kind2 for the flavor is generally better in such soil than where a great quantity of fertilizer is used4 ,propagation4--,all of the varieties are propagated from seed sown annually4 ,for early use1 a sowing may be made in a hot-bed in ,february or ,march2 and1 for winter use1 the seed may be sown in a nursery-bed in the open ground in ,may or ,june4 ,when five or six inches high1 transplant to the distance directed in the description of the variety4 ,in the hot-bed or nursery-bed1 the plants should not be allowed to stand too thickly together1 as this causes them to draw up weak and feeble4 ,to raise ,seed4--,at the time of harvesting1 select a few of the most compact and best-formed heads possessing the characters of the pure variety2 and1 in the following ,april1 set the plants entire1 three feet apart in each direction4 ,as they progress in growth1 remove all of the side-shoots1 and encourage the main sprout1 that will push up through the centre of the head4 ,seeds from the side-shoots1 as well as those produced from decapitated stems1 are of little value4 ,no cabbage-seed is really reliable that is not obtained from firm and symmetrical heads2 and seed thus cultivated for a few successive seasons will produce plants1 ninety per cent of which will yield well-formed and good-sized cabbages4 ,american-grown seed is generally considered superior to that of foreign growth2 and1 when it can be obtained from a reliable seedsman or seeds-grower1 the purchaser should not be induced by the difference in price to select the nominally cheaper1 as there are few vegetables with which the character of the seed is of greater importance4 ,varieties4--,the varieties are numerous1 and the distinction1 in many instances1 well-defined and permanent4 ,between some of the sorts1 however1 the variations are slight1 and comparatively unimportant4 ,,atkins',s ,,matchless4 ,m',int4 ,this is a variety of the ,early ,york3 the head1 however1 is smaller and more conical1 and the leaves are more wrinkled1--somewhat similar to those of the ,savoys4 ,it is of tender texture and delicate flavor2 and1 with the exception of its smaller size1 is considered equal1 if not superior1 to the last-named variety4 ,it is comparatively a recent sort1 and seems to be desirable rather for its precocity and excellent quality than for its size or productiveness4 ,transplant to rows fifteen inches apart1 and twelve inches asunder in the rows4 ,,barnes',s ,,early4 ,barnes's ,early ,dwarf4 ,this variety1 in respect to season1 size1 form1 and general habit1 seems to be intermediate between1 or a hybrid from1 the ,york and ,ox-heart4 ,head ovate1 rather compact2 texture fine and tender2 flavor mild and good4 ,set in rows two feet apart1 and eighteen inches apart in the rows4 ,,bergen ,,drumhead4 ,large ,bergen4 ,great ,american4 ,quintal4 ,vil4 ,large ,german ,drumhead4 ,head remarkably large1 round1 flattened at the top1 compact2 the leaves are of a peculiar1 glaucous-green color1 of thick texture1 firm1 and rather erect2 the nerves large and prominent2 the outer leaves of the head are usually revoluted on the borders2 the loose leaves are numerous1 and rarely rise above a level with the summit of the head2 the stalk is short4 ,the ,bergen ,drumhead is one of the largest and latest of all the cabbages2 and1 when not fully perfected before being harvested1 has the reputation1 if reset in earth in the cellar1 of heading1 and increasing in size1 during winter4 ,it is a popular market sort2 and1 notwithstanding its extraordinary proportions1 is tender1 well flavored1 and of more than average quality for family use4 ,the plants should be set three feet apart4 ,,champion ,,of ,,america4 ,one of the largest of the recently introduced sorts2 the whole plant sometimes attaining a weight of forty pounds and upwards4 ,head very large1 flattened1 somewhat resembling the ,drumheads2 outer leaves very few1 succulent1 and tender2 stalk short2 quality tender1 mild1 and well flavored4 ,as a market variety1 it has few1 if any1 superiors4 ,it heads with great uniformity1 and bears transportation well2 but its large size is objectionable when required for the use of families numbering but few members4 ,,early ,,battersea4 ,thomp4 ,dwarf ,battersea4 ,early ,dwarf ,battersea4 ,the type of the ,early ,battersea is very old4 ,when fully grown1 the four outside or lower leaves are about sixteen inches in diameter2 and1 when taken off and spread out1 their general outline is nearly circular4 ,the stem is dwarfish1 and the leaf-stalks come out quite close to each other2 so that scarcely any portion of the stem is to be seen between them4 ,the whole cabbage measures about three feet in circumference4 ,the heart is shortly conical1 with a broad base2 near which it is about two feet in circumference1 when divested of the outside leaves4 ,the ribs boil tender4 ,it is one of the best sorts for the general crop of early cabbages2 is not liable to crack2 and1 when cut close to the stem1 often puts forth a number of fresh heads1 of fair size and good quality4 ,,early ,,cornish4 ,penton4 ,paignton4 ,pentonville4 ,this is an intermediate sort1 both in respect to size and season2 and is said to derive its name from a village in ,devonshire1 ,eng41 where it has been cultivated for ages4 ,the head is of full medium size1 somewhat conical in form1 and moderately firm and solid4 ,the outside leaves are rather numerous1 long1 and of a pale or yellowish green color4 ,its texture is fine and tender1 and its flavor mild and agreeable4 ,it is three or four weeks later than the ,early ,york4 ,if reset in spring1 this variety1 like the ,yanack1 will send out from the stalk abundant tender sprouts1 which will supply the table with the best of coleworts1 or greens1 for several weeks of the early part of the season4 ,the plants are somewhat leafy and spreading1 and require full the average space4 ,the rows should be two and a half or three feet apart1 and the distance between the plants in the rows full two feet4 ,,early ,,drumhead4 ,this is an intermediate variety1 about the size of the ,early ,york1 and a little later4 ,the head is round1 flattened a little at the top1 firm and well formed1 tender in texture1 and well flavored4 ,it is a good sort for the garden1 as it heads well1 occupies but little space in cultivation1 and comes to the table immediately after the earlier sorts4 ,the plants should be set in rows two feet apart1 and eighteen inches apart in the rows4 ,,early ,,dutch ,,twist4 ,m',int4 ,an excellent cabbage of the smallest size4 ,it is very early and delicate1 and may be planted almost as close together as a crop of cabbage-lettuce4 ,the first sowing should be made early2 afterwards1 sowings should be made at intervals of two or three weeks1 which will secure for the table a constant supply of fresh and tender heads from ,july till winter4 ,,early ,,hope4 ,a rather small1 solid1 oval-headed1 early sort1 nearly of the season of the ,early ,york4 ,its color is bright-green1 and its leaves rather erect and firm4 ,in quality1 it is not unlike the ,small ,early ,ox-heart1 and requires the same space in cultivation4 ,the variety is comparatively new2 and1 though found on the catalogues of seedsmen1 is little disseminated4 ,,early ,,low ,,dutch4 ,early ,dutch ,drumhead4 ,this well-known and standard variety has a round1 medium-sized1 solid head1 sometimes tinted with brown at its top4 ,the outside and loose leaves are few in number1 large1 rounded1 clasping1 blistered1 and of a glaucous-green color2 the ribs and nerves are small2 the stalk is thick and short4 ,it is rather early1 tender1 and of good quality2 heads well2 and is one of the best sorts for growing in a small garden for early table use4 ,the plants should be allowed a space of two feet and a half between the rows1 and nearly two feet in the rows4 ,,early ,,nonpareil4 ,head of medium size1 bright-green1 rather ovoid or egg-shaped1 solid2 the leaves are generally erect1 roundish1 concave1 and of thick1 firm texture2 the stalk is comparatively short1 and the spare leaves few in number2 flavor mild and pleasant4 ,by some1 it is considered the best of the intermediate varieties4 ,in many respects1 it resembles the ,small ,ox-heart4 ,,early ,,sugar-,,loaf4 ,the color of this variety1 and the form of its head1 distinguish it from all others4 ,the plant1 when well developed1 has an appearance not unlike some of the varieties of ,cos lettuces2 the head being round and full at the top1 and tapering thence to the base1 forming a tolerably regular1 inverted cone4 ,the leaves are erect1 of a peculiar ashy or bluish-green hue1 spoon-shaped1 and clasp or cove over and around the head in the manner of a hood or cowl4 ,though an early cabbage1 it is thought to be more affected by heat than most of the early varieties2 and is also said to lose some of its qualities1 if kept late in the season4 ,head of medium size1 seldom compactly formed2 and1 when cut and cooked in its greatest perfection1 tender and well flavored4 ,transplant in rows two feet apart1 and from eighteen to twenty-four inches apart in the rows4 ,,early ,,wakefield4 ,head of medium size1 generally somewhat conical1 but sometimes nearly round1 compact2 leaves very glaucous2 stalk small4 ,a fine1 early variety1 heading readily4 ,as the plants occupy but little space1 it is recommended as a desirable sort for early marketing4 ,,early ,,york4 ,according to ,rogers1 the ,early ,york ,cabbage was introduced into ,england from ,flanders1 more than a hundred years ago1 by a private soldier named ,telford1 who was there many years in the reign of ,queen ,anne4 ,on his return to ,england1 he settled as a seedsman in ,yorkshire3 whence the name and celebrity of the variety4 ,in this country1 it is one of the oldest1 most familiar1 and1 as an early market sort1 one of the most popular1 of all the kinds now cultivated4 ,the head is of rather less than medium size1 roundish-ovoid1 close1 and well-formed1 of a deep or ash-green color1 tender1 and well flavored4 ,the loose leaves are few in number1 often revoluted on the border1 and comparatively smooth on the surface2 nerves greenish-white4 ,the plants of the true variety have short stalks1 occupy but little space1 and seldom fail to produce a well-formed1 and1 for an early sort1 a good-sized head4 ,they require a distance of about eighteen inches between the rows1 and fifteen or eighteen inches in the row4 ,its earliness and its unfailing productiveness make it a favorite with market-gardeners2 and it still retains its long-established popularity1 notwithstanding the introduction of numerous new sorts1 represented as being as early1 equally prolific1 and surpassing it in general excellence4 ,,east ,,ham4 ,from ,east ,ham1 in ,essex1 ,eng4 ,it is not a large1 but a fine1 early sort1 not unlike the ,ox-heart4 ,the head is of an oval form1 compact1 and rather regular2 the leaves are firm in texture1 sometimes reflexed1 or curved backward1 but generally erect and concave2 nerves pale greenish-white2 stem very short4 ,it is mild and delicate1 and a desirable early variety4 ,in setting the plants1 allow two feet and a half between the rows1 and two feet between the plants in the rows4 ,,green ,,glazed4 ,american ,green ,glazed4 ,head large1 rather loose and open2 the leaves are numerous1 large1 rounded1 waved on the borders1 and slightly blistered on the surface2 stalk comparatively long4 ,its texture is coarse and hard1 and the variety really possesses little merit2 though it is somewhat extensively grown in warm latitudes1 where it appears to be less liable to the attacks of the cabbage-worm than any other sort4 ,a distinguishing characteristic of this cabbage is its deep1 shining-green color2 the plants being readily known from their peculiar1 varnished1 or glossy appearance4 ,,large ,,late ,,drumhead4 ,american ,drumhead4 ,head very large1 round1 sometimes flattened a little at the top1 close and firm2 the loose leaves are numerous1 broad1 round1 and full1 clasping1 blistered1 and of a sea-green color2 the ribs and nerves are of medium size1 and comparatively succulent and tender2 stem short4 ,the variety is hardy1 seldom fails to form a head1 keeps well1 and is of good quality4 ,in cultivation1 it requires more than the average space1 as the plants have a spreading habit of growth4 ,the rows should not be less than three feet apart2 and two feet and a half should be allowed between the plants in the rows4 ,there are many varieties of this cabbage1 introduced by different cultivators and seedsmen under various names1 differing slightly1 in some unimportant particulars1 from the foregoing description1 and also differing somewhat from each other1 but agreeing in being large1 rounded1 cabbaging uniformly1 having a short stem1 keeping well1 and in being tender and good flavored4 ,,large ,,york4 ,this is a larger cabbage than the ,early ,york2 which variety it somewhat resembles4 ,the head1 however1 is broader in proportion to its depth1 and more firm and solid2 the leaves not connected with the head are more erect1 of a firmer texture1 not quite so smooth and polished1 and the surface slightly bullated1 or blistered4 ,it also has a shorter stalk1 and is two or three weeks later4 ,the ,large ,york seems to be intermediate between the ,early ,york and the ,large ,late ,drumheads1 as well in respect to form and general character as to its season of maturity4 ,it is recommended as being less affected by heat than many other kinds1 and1 for this reason1 well adapted for cultivation in warm climates4 ,it seldom fails in forming its head1 and is tender and well flavored4 ,,large ,,ox-,,heart4 ,large ,french ,ox-heart4 ,this is a ,french variety1 of the same form and general character as the ,small ,ox-heart1 but of larger size4 ,the stalk is short2 the head firm and close1 and of a light-green color2 the spare leaves are few in number1 generally erect1 and concave4 ,it is a week or ten days later than the ,small ,ox-heart1 forms its head readily1 and is tender and well flavored4 ,one of the best of the intermediate sorts4 ,the plants should be set two feet apart in each direction4 ,,marblehead ,,mammoth ,,drumhead4 ,j4 ,j4 ,h4 ,gregory4 ,one of the largest of the ,cabbage family1 produced from the ,mason1 or ,stone-mason1 by ,mr4 ,alley1 and introduced by ,mr4 ,j4 ,j4 ,h4 ,gregory1 of ,marblehead1 ,mass4 ,heads not uniform in shape1--some being nearly flat1 while others are almost hemispherical2 size very large1 varying from fifteen to twenty inches in diameter1--although specimens have been grown of the extraordinary dimensions of twenty-four inches4 ,in good soil1 and with proper culture1 the variety is represented as attaining an average weight of thirty pounds4 ,quality tender and sweet4 ,cultivate in rows four feet apart1 and allow four feet between the plants in the rows4 ,for early use1 start in a hot-bed2 for winter1 sow in the open ground from the first to the middle of ,may4 ,sixty tons of this variety have been raised from a single acre4 ,,mason4 ,j4 ,j4 ,h4 ,gregory4 ,the ,mason ,cabbage1 in shape1 is nearly hemispherical2 the head standing well out from among the leaves1 growing on a small and short stalk4 ,under good cultivation1 the heads will average about nine inches in diameter and seven inches in depth4 ,it is characterized for its sweetness1 and for its reliability for forming a solid head4 ,it is also an excellent variety for cultivation in extreme ,northern latitudes1 where1 from the shortness of the season1 or in those sections of the ,south1 where1 from excessive heat1 plants rarely cabbage well4 ,under good cultivation1 nearly every plant will set a marketable head4 ,originated by ,mr4 ,john ,mason1 of ,marblehead1 ,mass4 ,,pomeranian4 ,this variety is of comparatively recent introduction4 ,the head1 which is of medium size1 has the form of an elongated cone1 and is very regular and symmetrical4 ,it is quite solid1 of a pale or yellowish green color1 tender and well flavored1 and remarkable for the peculiar manner in which the leaves are collected1 and twisted to a point1 at its top4 ,the loose1 exterior leaves are numerous1 large1 and broad2 stalk rather high4 ,it is not early1 but rather an intermediate variety1 and excellent either as an autumnal or winter cabbage4 ,as it heads promptly and almost invariably1 and1 besides1 is of remarkable solidity1 it makes a profitable market cabbage2 keeping well1 and bearing transportation with very little injury4 ,,premium ,,flat ,,dutch4 ,large ,flat ,dutch4 ,head large1 bluish-green1 round1 solid1 broad and flat on the top1 and often tinted with red or brown4 ,the exterior leaves are few in number1 roundish1 broad and large1 clasping1 blistered on the surface1 bluish-green in the early part of the season1 and tinged with purple towards the time of harvesting2 stalk short4 ,it is one of the largest of the cabbages1 rather late1 good for autumn use1 and one of the best for winter or late keeping1 as it not only remains sound1 but retains its freshness and flavor till late in spring4 ,the heads open white and crisp1 and1 when cooked1 are tender and well flavored4 ,it requires a good soil1 and should be set in rows not less than three feet apart1 and not nearer together than thirty inches in the rows4 ,as a variety for the winter market1 the ,premium ,flat ,dutch has no superior4 ,it is also one of the best sorts for extensive culture1 as it is remarkably hardy1 and seldom fails in forming a good head4 ,an acre of land1 well set and cultivated1 will yield about four thousand heads4 ,,st4 ,,denis4 ,vil4 ,head of large size1 round1 a little flattened1 solid2 the exterior leaves are numerous1 glaucous-green1 clasping at their base1 and often reflexed at the ends2 the ribs and nerves are large and prominent2 stem long4 ,this variety is of good quality1 seldom fails to form a head1 and yields a large crop in proportion to the quantity of land it occupies4 ,the plants should be set two feet and a half apart in each direction4 ,,shilling',s ,,queen4 ,a half-early variety1 intermediate in form and size between the ,york and ,ox-heart4 ,as a second early1 it is one of the best4 ,it compares favorably with the ,early ,nonpareil1 and is tender1 mild1 and delicate4 ,transplant in rows two feet and a half apart1 and eighteen inches apart in the rows4 ,,small ,,ox-,,heart4 ,coeur de ,boeuf petit1 of the ,french4 ,vil4 ,head below medium size1 ovate or egg-shaped1 obtuse1 broad at the base1 compact4 ,the leaves are of the same bright green as those of the ,york ,cabbage1 round1 of firm texture1 sometimes revolute1 but generally erect1 and concave2 the nerves are white1 more numerous and less delicate than those of the last-named variety2 the stalk is short1 and the leaves not composing the head few in number4 ,the ,ox-heart cabbages--with respect to character1 and period of maturity--are intermediate between the ,yorks and ,drumheads2 more nearly1 however1 resembling the former than the latter4 ,the ,small ,ox-heart is about ten days later than the ,early ,york4 ,as not only the heads1 but the full-grown plants1 of this variety are of small size1 they may be grown in rows two feet apart1 and sixteen inches apart in the rows4 ,,stone-,,mason4 ,j4 ,j4 ,h4 ,gregory4 ,an improved variety of the ,mason1 originated by ,mr4 ,john ,stone1 jun41 of ,marblehead1 ,mass4 ,head larger than that of the original1 varying in size from ten to fourteen inches in diameter1 according to the strength of the soil and the cultivation given it4 ,the form of the head is flatter than that of the ,mason1 and but little1 if any1 inferior to it in solidity4 ,stem very short and small4 ,under good culture1 the heads1 exclusive of the outer foliage1 will weigh about nine pounds4 ,quality exceedingly sweet1 tender1 and rich4 ,a profitable variety for market purposes2 the gross returns per acre1 in the vicinity of ,boston1 ,mass41 often reaching from two hundred dollars to three hundred and fifty4 ,the ,mason1 ,stone-mason1 and the ,marblehead ,mammoth1 severally originated from a package of seeds received from ,england1 under the name of the ,scotch ,drumhead1 by ,mr4 ,john ,m4 ,ives1 of ,salem1 ,mass4 ,,sutton',s ,,dwarf ,,comb4 ,m',int4 ,this is one of the earliest of all the cabbages4 ,it is small and dwarfish in its habit1 hearts well early in the season1 and will afford a good supply of delicate sprouts throughout a large part of the summer4 ,the plants require a space of only twelve inches between the rows1 and the same distance between the plants in the rows4 ,the seed of this variety1 in common with other dwarfish and early sorts1 should be sown more frequently than the larger growing kinds1 so as to keep up a succession of young and delicate heads1 much after the manner of sowing lettuce4 ,,vanack4 ,lind4 ,this variety was introduced into ,england from ,holland1 more than a century ago1 by a wealthy ,dutch farmer of the name of ,vanack4 ,though often found upon the catalogues of our seedsmen1 it has not been extensively grown in this country1 and perhaps is really but little known4 ,head somewhat irregular in shape1 broad at the base1 and terminating in rather a sharp point2 color palish-green1 the ribs and nerves of the leaves paler4 ,the exterior leaves are large1 spreading1 deep-green1 and strongly veined4 ,it is tender in texture1 sweet and delicate in flavor1 cabbages early and uniformly1 and1 when kept through the winter and reset in spring1 pushes abundant and fine sprouts1 forming excellent early coleworts1 or greens4 ,lindley pronounces its quality inferior to none of the best cabbages4 ,transplant to rows two feet and a half apart1 and two feet apart in the rows4 ,,vaugirard ,,cabbage4 ,thomp4 ,chou de ,vaugirard4 ,vil4 ,a large1 late1 but coarse1 ,french variety4 ,the head is generally round2 leaves deep-green1--those of the outside having the veins sometimes tinged with red4 ,the plants should be set three feet apart in each direction4 ,,waite',s ,,new ,,dwarf4 ,hov4 ,mag4 ,heads small1 but solid and uniform in shape4 ,it has little of the coarseness common to the larger varieties1 and the flavor is superior4 ,one of the finest early cabbages1 and one of the best sorts for the market4 ,it occupies but little space compared with some of the older kinds1 and a large number of plants may be grown upon a small piece of ground4 ,,winnigstadt4 ,pointed ,head4 ,this is a ,german variety1 somewhat similar to the ,ox-heart1 but more regularly conical4 ,head broad at the base1 and tapering symmetrically to a point1 solid1 and of the size of the ,ox-heart2 leaves of the head pale or yellowish green1 with large nerves and ribs2 the exterior leaves are large1 short1 and rounded1 smooth1 and of firm texture2 the stalk is short4 ,it is an intermediate sort1 immediately following the ,early ,york4 ,a large proportion of the plants will form good heads2 and as these are not only of remarkable solidity1 but retain their freshness well during winter1 it is a good variety for marketing1 though rather hard1 and somewhat deficient in the qualities that constitute a good table-cabbage4 ,it requires a space of about eighteen inches by two feet4 ,red ,varieties4--,these are comparatively few in number1 and generally used as salad or for pickling4 ,when cooked1 they are considered less mild and tender than the common varieties1 besides retaining a portion of their color2 which1 by many1 is considered an objection4 ,,early ,,dwarf ,,red4 ,early ,blood ,red4 ,small ,red4 ,head nearly round1 generally of a deep-red or dark-purple color4 ,the leaves on the outside of the plant are not numerous1 rather rigid or stiff1 green1 much washed or clouded with red2 stalk short4 ,it is about ten days earlier than the ,large ,red ,dutch1 and is quite variable in form and color4 ,the seed should be sown early2 and1 when transplanted1 the rows should be about two feet apart1 and the plants eighteen inches in the rows4 ,the variety is seldom served at the table1 cooked in the manner of other sorts2 for1 when boiled1 it has a dark and unattractive appearance4 ,it is almost invariably shredded1 and with the addition of vinegar1 olive-oil1 mustard1 or other seasoning1 served as a salad4 ,,large ,,red ,,dutch4 ,the most familiar as well as the most popular of the red varieties4 ,the head is rather large1 round1 hard1 and solid2 the leaves composing-the head are of an intense purplish-red2 the outer leaves are numerous1 red1 with some intermixture or shades of green1 firm in texture1 and often petioled at the union with the stalk of the plant1 which is of medium height4 ,on account of its dark color when cooked1 it is seldom used in the manner of the common cabbages4 ,it is chiefly used for pickling1 or1 like the other red sorts1 cut in shreds1 and served as a salad2 though any solid1 well-blanched1 small-ribbed1 white-headed sort will answer for the same purpose1 and perhaps prove equally tender and palatable4 ,the ,large ,red ,dutch is one of the latest of cabbages1 and should receive the advantage of nearly the entire season4 ,make the sowing1 if in the open ground1 as soon as the soil is in good working condition1 and transplant or thin to rows two and a half or three feet apart1 and two feet apart in the rows4 ,the heads may be kept fresh and sound until ,may4 ,,superfine ,,black4 ,thomp4 ,small1 like the ,utrecht ,red1 but of a still deeper color4 ,when pickled1 however1 the dark coloring matter is greatly discharged1 so that the substance is left paler than that of others originally not so dark4 ,it is1 therefore1 not so good for pickling as other sorts which retain their color and brightness4 ,,utrecht ,,red4 ,thomp4 ,chou noirtre d',utrecht4 ,a small but very fine dark-red cabbage4 99 99 99 99 99 ,,the ,,cauliflower4 ,brassica oleracea var4 ,the ,cauliflower1 like the ,broccoli1 is strictly an annual plant2 as it blossoms and perfects its seed the year in which it is sown4 ,when fully grown or in flower1 it is about four feet in height1 and in character and general appearance is similar to the ,cabbage or ,broccoli at a like stage of growth4 ,the seeds resemble those of the ,cabbage in size1 form1 and color2 although not generally so uniformly plump and fair4 ,from ten to twelve thousand are contained in an ounce1 and they retain their germinative properties five years4 ,soil4--,much of the delicacy and excellence of the ,cauliflower depends on the quickness of its growth3 therefore1 to promote this1 the soil cannot be too highly enriched or too deeply cultivated2 and1 as all the tribe thrive best in new soil1 the deeper the ground is dug1 and the more new or rested matter that is turned up for the roots1 the better4 ,sowing and ,culture4--,the seed may be sown in a hot-bed in ,march1 at the same time and in the same manner as early cabbages1 and the plants set in the open ground late in ,may2 or the seed may be sown in the open air in ,april or the beginning of ,may1 in a common nursery-bed1 in shallow drills six or eight inches apart2 and1 when sufficiently grown1 the plants may be set where they are to remain4 ,they need not all be transplanted at one time2 nor is it important when1 except that1 as soon as they are large enough1 the first opportunity should be improved for beginning the setting4 ,cauliflowers1 after transplanting1 require no particular skill during summer1 and not much labor4 ,the soil1 however1 must be kept free from weeds1 and stirred with the hoe from time to time4 ,as the plants increase in size1 a little earth should be drawn about their roots from the middle of the row2 and1 in continued dry weather1 an application of liquid manure will be very beneficial4 ,the leaves are sometimes gathered1 and tied loosely over the tops of the heads1 to facilitate the blanching4 ,taking the ,crop4--,cauliflowers raised by open culture will generally come to the table in ,october4 ,such as have not fully perfected their heads1 may1 just as the ground is closing1 be taken up by their roots1 and suspended1 with the top downward1 in a light cellar1 or other place secure from frost2 by which process1 the heads will increase in size1 and be suitable for use the last of ,december or first of ,january4 ,cauliflowers are ready for cutting when the heads have attained a good size1 and while they are close1 firm1 and white4 ,they may even be cut before they have attained their full size2 but it is always advisable to cut them before the heads begin to open1 as the flavor is at this stage much more delicate and agreeable4 ,in taking the crop1 the stalks should be cut immediately under the lowest leaves1 and the upper parts of these should be cut away near the flower-head4 ,it is not size that constitutes a good ,cauliflower1 but its fine1 white1 or creamy color1 its compactness1 and what is technically called its 'curdy' appearance1 from its resemblance to the curd of milk in its preparation for cheese4 ,when the flower begins to open1 or when it is of a frosty or wart-like appearance1 it is less esteemed4 ,in the summer season1 it should not be cut long before using4 ,use4--,the heads1 or flowers1 are considered one of the greatest of vegetable delicacies1 when served up at the table either plain boiled1 to be eaten with meat1 like other ,brassic1 or dressed with white sauce1 after the ,french manner4 ,it is much used as a pickle1 either by itself1 or as forming an ingredient in what is called 'mixed pickles4' ,it may also be preserved a considerable time when pickled in the manner of 'sour-krout4' ,it also forms an excellent addition to vegetable soups4--,m',int4 ,preservation during ,winter4--,the best way to preserve them during winter is to take them up late in the fall1 with as much earth as possible about their roots1 and reset them in earth1 in a light1 dry cellar1 or in any other light and dry location secure from frost4 ,varieties4--,these are comparatively few in number2 the distinctions1 in many instances1 being quite unimportant4 ,in the color1 foliage1 general habit1 and even in the quality1 of the entire list1 there is great similarity4 ,,early ,,london ,,cauliflower4 ,london ,particular4 ,fitch's ,early ,london4 ,stem tall2 leaves of medium size4 ,it has a fine1 white1 compact curd1 as the unexpanded head is termed2 and is the sort grown in the vicinity of ,london for the early crop4 ,it is comparatively hardy1 and succeeds well when grown in this country4 ,the plants should be set two feet and a half apart4 ,,early ,,paris ,,cauliflower4 ,head rather large1 white1 and compact2 leaves large2 stalk short4 ,an early sort4 ,in ,france1 it is sown in ,june1 and the heads come to table in autumn4 ,,erfurt',s ,,early ,,cauliflower4 ,erfurt's ,extra ,early4 ,leaves large1 long1 waved1 and serrated on the borders2 stalk of medium height2 head large1--measuring from seven to ten inches in diameter1--close1 and compact4 ,from the experience of a single season1 this variety promises to be one of the best for cultivation in this country4 ,specimens exhibited under this name1 before the ,massachusetts ,horticultural ,society1 measured fully ten inches in diameter2 the surface being very close1 and the heads possessing the peculiar white1 curdy character so rarely attained in the climate of the ,united ,states4 ,the plants seldom fail to form a good-sized and symmetrical head1 or flower4 ,,large ,,asiatic ,,cauliflower4 ,thomp4 ,originally from ,holland4 ,it is a fine1 large1 white1 compact variety1 taller and later than the ,early ,london ,cauliflower2 it has also larger leaves4 ,if sown at the same time1 it will afford a succession4 ,,le ,,normand4 ,r4 ,hogg4 ,plant about fifteen inches high1 with winged leaves1 which are broad1 and taper abruptly towards the base4 ,they are toothed and waved on the margin1 and expose a head which is about nine inches in diameter1 and of a creamy color4 ,it is earlier than the ,walcheren1 and is readily distinguished from it by the waved and toothed margin of the foliage4 ,,mitchell',s ,,hardy ,,early ,,cauliflower4 ,a new variety4 ,bouquet not large1 but handsome and compact4 ,it is so firm1 that it remains an unusual length of time without running to seed or becoming pithy4 ,a desirable sort for private gardens and for forcing4 ,,stadthold4 ,vil4 ,a new variety1 introduced from ,holland4 ,flower fine white1 and of large size4 ,not early4 ,,waite',s ,,alma ,,cauliflower4 ,a new variety1 represented as being of large size1 and firm2 surpassing in excellence the ,walcheren4 ,,walcheren ,,cauliflower4 ,thomp4 ,early ,leyden4 ,legge's ,walcheren ,broccoli4 ,this has been cultivated as a ,broccoli for more than ten years2 though originally introduced by the ,london ,horticultural ,society1 under the name of ,early ,leyden ,cauliflower4 ,stem comparatively short2 leaves broad1 less pointed and more undulated than those of the ,cauliflower usually are4 ,the difference in constitution is1 however1 important2 as it not only resists the cold in winter1 but the drought in summer1 much better than other cauliflowers4 ,in hot1 dry summers1 when scarcely a head of these could be obtained1 the ,walcheren ,cauliflower1 planted under similar circumstances1 formed beautiful heads1--large1 white1 firm1 and of uniform closeness4 ,,wellington ,,cauliflower4 ,messrs4 ,henderson and ,son describe this ,cauliflower as the finest kind in cultivation2 pure white2 size of the head over two feet2 in growth1 very dwarfish1--the stem not more than two or three inches from the soil4 ,it is one of the hardiest varieties known1 and is said to withstand the extreme variations of the climate of the ,united ,states4 ,an excellent sort for early planting and for forcing4 99 99 99 99 99 ,,colewort1 ,,or ,,collards4 ,loud4 ,collet4 ,the ,colewort1 strictly speaking1 is a plant distinct from the other varieties of ,cabbage4 ,it is of small habit1 and attains sufficient size for use in a few weeks4 ,it is eatable from the time it has four or six leaves until it has a hard heart4 ,loudon says the original ,colewort seems to be lost1 and is now succeeded by what are called ,cabbage ,coleworts4 ,these are cabbage-plants in their young state2 and1 when cooked1 are quite as tender and good as the true ,colewort4 ,in growing these1 all that is necessary is to sow the seed of almost any variety of the common green cabbages in drills a foot apart1 and half an inch deep4 ,for a succession1 sowings may be made1 at intervals of two weeks1 from the last of ,april to the last of ,august4 ,in the ,southern ,states1 the sowings might be continued through the winter4 ,when cultivated for sale1 simply allow them to stand till there is enough to be worth bunching and eating4 ,they are boiled and served at table as greens4 ,,rosette ,,colewort4 ,a small but remarkably neat variety2 the whole plant1 when well grown1 measuring twelve inches in diameter1 and having the form of a rose not completely expanded1--the head corresponding to the bud still remaining at the heart1 or centre2 stalk small and short4 ,the plants may be grown twelve inches asunder4 99 99 99 99 99 ,,couve ,,tronchuda1 ,,or ,,portugal ,,cabbage4 ,trans4 ,portugal ,borecole4 ,large-ribbed ,borecole4 ,trauxuda ,kale4 ,though a species of ,cabbage1 the ,couve ,tronchuda is quite distinct from the common head varieties4 ,the stalk is short and thick2 the outer leaves are large1 roundish1 of a dark bluish-green1 wrinkled on the surface1 and slightly undulated on the borders2 the mid-rib of the leaf is large1 thick1 nearly white1 and branches into veins of the same color2 the plant forms a loose1 open head1 and1 when full grown1 is nearly two feet high4 ,culture4--,it should be planted and treated like the ,common ,cabbage4 ,the seeds may be sown early in frames1 and the plants afterwards set in the open ground2 or the sowing may be made in the open ground in ,may4 ,the plants require two feet and a half between the rows1 and two feet between the plants in the rows4 ,the seeds1 in size1 form1 and color1 resemble those of the ,cabbage1 and will keep five years4 ,one-fourth of an ounce will produce about a thousand plants4 ,to raise ,seed4--,in the autumn1 before severe weather1 remove two or three plants entire to the cellar2 and1 in ,april following1 reset them about two feet apart4 ,cut off the lower and smaller side-sprouts as they may appear1 and allow only the strong1 central shoot to grow4 ,the seeds will ripen in ,august4 ,use4--,different parts of the ,couve ,tronchuda are applicable to culinary purposes4 ,the ribs of the outer and larger leaves1 when boiled1 somewhat resemble sea-kale in texture and flavor4 ,the heart1 or middle of the plant1 is1 however1 the best for use4 ,it is peculiarly delicate1 and agreeably flavored1 without any of the coarseness which is so often found in plants of the ,cabbage tribe4 ,,dwarf ,,couve ,,tronchuda4 ,trans4 ,murcian4 ,dwarf ,portugal ,cabbage4 ,dwarf ,trauxuda ,kale4 ,much earlier and smaller throughout than the ,common ,couve ,tronchuda4 ,stem from fifteen to eighteen inches high4 ,the leaves are of medium size1 rounded1 smooth1 and collected at the centre of the plant into a loose heart1 or head4 ,when the lower leaves are taken off for use1 the plant1 unlike the former variety1 throws out numerous sprouts1 or shoots1 from the base of the stem1 which make excellent coleworts1 or greens4 ,it is1 however1 wanting in hardiness2 and appears to be better adapted for early use than for late keeping4 ,soil and ,cultivation4--,both of the varieties require a well-manured soil4 ,the seeds of the ,dwarf ,couve ,tronchuda may be sown early in frames1 and the plants afterwards set in the open ground2 or the sowing may be made1 in ,may or ,june1 where the plants are to remain4 ,they should be two feet apart in each direction4 ,,fringed ,,tronchuda4 ,stem short2 leaf-stems thicker and larger than those of the ,common ,couve ,tronchuda1 but not so fleshy and succulent4 ,the leaves expand towards their extremities into a spatulate form1 the edges being regularly lobed and curled4 ,they are of a glaucous or bluish green color1 and form a sort of loose heart1 or head1 at the centre of the plant4 ,its only superiority over the common varieties consists in its more hardy character4 ,the ,fringed ,tronchuda is1 however1 very succulent1 and of good quality2 and is cultivated to some extent in ,france1 particularly in the vicinity of ,paris4 ,,white-,,ribbed ,,tronchuda4 ,white-ribbed ,avils ,cabbage4 ,white-ribbed ,portugal ,cabbage4 ,chou ,ctes blanches d',avils4 ,this variety nearly resembles the ,dwarf ,portugal ,cabbage1 or ,dwarf ,couve ,tronchuda1 if it is not identical4 ,it has white ribs1 and forms a close heart4 ,it should be planted1 and in all respects treated1 as the ,dwarf ,portugal ,cabbage4 99 99 99 99 99 ,,pak-,,ch,i4 ,vil4 ,chinese ,cabbage4 ,brassica sp4 ,an annual plant1 introduced from ,china4 ,the root-leaves are oval1 regular1 very smooth1 deep-green1 with long1 naked1 fleshy1 white stems1 somewhat similar to those of the ,swiss ,chards1 or ,leaf-beets4 ,when in blossom1 the plant measures about four feet in height1 and the stem is smooth and branching4 ,the flowers are yellow2 the seeds are small1 round1 blackish-brown1 and1 in their general appearance1 resemble those of the ,turnip or ,cabbage4 ,an ounce contains about ten thousand seeds1 and they will keep five years4 ,sowing and ,cultivation4--,the seed should be sown in ,april or ,may1 and the plants may be grown in hills or drills4 ,they are usually sown in rows1 and thinned to twelve inches apart4 ,use4--,the leaves are eaten boiled1 like cabbage2 but they are much more tender1 and of a more agreeable flavor4 99 99 99 99 99 ,,pe-,,tsai4 ,chinese ,cabbage4 ,brassica chinensis4 ,the ,pe-,tsai1 like the ,pak-,chi1 is an annual plant1 originally from ,china4 ,the leaves are of an oval form1 rounded at the ends1 somewhat blistered on the surface2 and1 at the centre1 are collected together into a long and rather compact tuft1 or head4 ,the plant1 when well grown and ready for use1 has somewhat the appearance of a head of ,cos ,lettuce1 and will weigh six or seven pounds2 though1 in its native country1 it is said to reach a weight of upwards of twenty pounds4 ,towards the end of the summer1 the flower-stalk shoots from the centre of the head to the height of three feet1 producing long and pointed leaves1 and terminating in loose spikes of yellow flowers4 ,the seeds are small1 round1 brownish-black1 and resemble those of the ,common ,cabbage4 ,they retain their vitality five years4 ,an ounce contains eight thousand seeds4 ,cultivation4--,sow in ,april or ,may1 and thin or transplant to rows eighteen inches apart1 and a foot apart in the rows4 ,use4--,it is used like the ,common ,cabbage1 and is sweet1 mild-flavored1 and easy of digestion4 ,the young plants are also boiled like coleworts or spinach4 99 99 99 99 99 ,,savoy4 ,savoy ,cabbage4 ,brassica oleracea1 var4 bullata4 ,dec4 ,this class of cabbages derives its popular name from ,savoy1 a small district adjoining ,italy1 where the variety originated1 and from whence it was introduced into ,england and ,france more than a hundred and fifty years ago4 ,the ,savoys are distinguished from the common head or close-hearted cabbages by their peculiar1 wrinkled1 or blistered leaves4 ,according to ,decandole1 this peculiarity is caused by the fact1 that the pulp1 or thin portion of the leaf1 is developed more rapidly than the ribs and nerves4 ,besides the distinction in the structure of the leaves1 the ,savoys1 when compared with the common cabbages1 are slower in their development1 and have more open or less compactly formed heads4 ,in texture and flavor1 they are thought to approach some of the broccolis or cauliflowers2 having1 generally1 little of the peculiar musky odor and taste common to some of the coarser and larger varieties of cabbages4 ,none of the family are hardier or more easily cultivated than the ,savoys2 and though they will not quite survive the winter in the open ground1 so far from being injured by cold and frosty weather1 a certain degree of frost is considered necessary for the complete perfection of their texture and flavor4 ,soil4--,they succeed best in strong1 mellow loam1 liberally enriched with well-digested compost4 ,sowing4--,the first sowing may be made early in a hot-bed1 and the plants set in the open ground in ,may1 or as soon as the weather will admit4 ,subsequent sowings may be made in drills1 in the open ground1 in ,may1 or early in ,june4 ,when the seedlings are five or six inches high1 thin or transplant to about three feet apart4 ,harvesting4--,during the autumn1 take the heads directly from the garden1 whenever they are required for the table2 but they should all be taken in before the ground is deeply frozen1 or covered with snow4 ,no other treatment will be required during the winter than such as is usually given to the ,common ,cabbage4 ,to raise ,seed4--,in ,april1 select a few well-formed1 good-sized heads1 as near types of the variety as possible2 and set them entire1 about two feet apart4 ,if small shoots start from the side of the stalk1 they should be removed2 as only the sprout that comes from the centre of the head produces seed that is really valuable4 ,all varieties rapidly deteriorate1 if grown from seeds produced by side-shoots1 or suckers4 ,the seeds1 when ripe1 in form1 size1 and color1 are not distinguishable from those of the ,common ,cabbage4 ,an ounce contains ten thousand seeds1 which will generally produce about three thousand plants4 ,varieties4-- ,,drumhead ,,savoy4 ,cape ,savoy4 ,head large1 round1 compact1 yellowish at the centre1 and a little flattened1 in the form of some of the common ,drumhead cabbages1 which it nearly approaches in size4 ,the exterior leaves of the plant are round and concave1 clasping1 sea-green or bluish-green1 rise above a level with the top of the head1 and are more finely and less distinctly fretted or blistered on the surface than the leaves of the ,green ,globe4 ,stalk of medium length4 ,the ,drumhead ,savoy seldom fails to heart well1 affords a good quantity of produce1 is hardy1 and1 when brought to the table1 is of very tender substance1 and finely flavored4 ,it is considered one of the best of the large kinds2 and1 wherever cultivated1 has become a standard sort4 ,it keeps well during winter1 and retains its freshness late into the spring4 ,as it requires nearly all of the season for its complete development1 the seed should be sown comparatively early4 ,transplant to rows at least three feet apart1 and allow nearly the same distance between the plants in the row4 ,,early ,,dwarf ,,savoy4 ,early ,green ,savoy4 ,head small1 flattened1 firm1 and close2 leaves rather numerous1 but not large1 deep-green1 finely but distinctly blistered1 broad and rounded at the top1 and tapering towards the stalk or stem of the plant1 which is short4 ,it is not quite so early as the ,ulm ,savoy2 but it hearts readily1 is tender and of good quality1 and a desirable sort for early use4 ,it requires a space of about twenty inches in each direction4 ,,early ,,flat ,,green ,,curled ,,savoy4 ,thomp4 ,a middle-sized1 very dwarf1 and flat-headed variety2 color deep-green2 quality tender and good4 ,the plants should be set fifteen or eighteen inches asunder4 ,,early ,,long ,,yellow ,,savoy4 ,chou de ,milan ,dor a ,tte ,longue4 ,vil4 ,similar to the ,golden ,savoy1 and1 like it1 an early sort4 ,it has1 however1 a longer head1 and does not heart so firmly4 ,in flavor and texture1 as well as in its peculiar color1 there is little difference between the varieties4 ,cultivate in rows eighteen inches apart1 and fifteen or eighteen inches apart in the rows4 ,,early ,,ulm ,,savoy4 ,new ,ulm ,savoy4 ,earliest ,ulm ,savoy4 ,m',int4 ,a dwarfish1 early sort4 ,head small1 round1 solid2 leaves rather small1 thick1 fleshy1 and somewhat rigid1 of a fine1 deep-green1 with numerous prominent blister-like elevations4 ,the loose leaves are remarkably few in number2 nearly all of the leaves of the plant contributing to the formation of the head4 ,it very quickly forms a heart1 which1 though not of large size1 is of excellent quality4 ,it is1 however1 too small a sort for market purposes2 but1 for private gardens1 would1 no doubt1 be an acquisition4 ,in the ,london ,horticultural ,society's garden1 it proved the earliest variety in cultivation4 ,being one of the smallest of the ,savoys1 it requires but a small space for its cultivation4 ,if fifteen inches between the rows1 and about the same distance in the rows1 be allowed1 the plants will have ample room for their full development4 ,,feather-,,stem ,,savoy4 ,m',int4 ,this curious and useful variety has been in existence for several years1 and is said to be a cross between the ,savoy and the ,brussels ,sprouts4 ,it is what may be called a sprouting ,savoy2 producing numerous shoots1 or sprouts1 along the stem4 ,a sowing should be made the last of ,april1 and another from the middle to the #bjth of ,may1 and the plants set out as soon as they are of suitable size1 in the usual manner of ,savoys and other winter greens4 ,,golden ,,savoy4 ,early ,yellow ,savoy4 ,m',int4 ,a middle-sized1 roundish1 rather loose-headed variety2 changing during the winter to a clear1 bright yellow4 ,the exterior leaves1 at the time of harvesting1 are erect1 clasping1 of a pale-green color1 and coarsely but not prominently blistered on the surface2 stalk short4 ,the ,golden ,savoy comes to the table early1 hearts readily1 is of very tender substance when cooked1 and of excellent quality2 though its peculiar color is objectionable to many4 ,it requires a space of about eighteen inches between the rows1 and fifteen to eighteen inches between the plants in the rows4 ,,green ,,globe ,,savoy4 ,green ,curled ,savoy4 ,large ,green ,savoy4 ,one of the best and one of the most familiar of the ,savoys2 having been long in cultivation1 and become a standard sort4 ,the head is of medium size1 round1 bluish or sea green on the outside1 yellow towards the centre1 and loosely formed4 ,the interior leaves are fleshy and succulent1 with large and prominent midribs1--the exterior leaves are round and large1 of a glaucous or sea green color1 and1 in common with those of the head1 thickly and distinctly blistered in the peculiar manner of the ,savoys2 stalk of medium height4 ,the variety possesses all the qualities of its class3 the texture is fine1 and the flavor mild and excellent4 ,on account of its remarkably fleshy and tender character1 the inner loose leaves about the head will be found good for the table1 and to possess a flavor nearly as fine as the more central parts of the plant4 ,it is remarkably hardy1 and attains its greatest perfection only late in the season1 or under the influence of cool or frosty weather4 ,as the plants develop much less rapidly than those of the ,common ,cabbage1 the seed should be sown early4 ,transplant in rows two and a half or three feet apart1 and allow a space of two feet and a half between the plants in the rows4 ,,long-,,headed ,,savoy4 ,vil4 ,chou ,milan ,tte ,longue4 ,a comparatively small variety1 with an oval1 long1 yellowish-green1 but very compact head2 leaves erect1 inclining to bluish-green1 long and narrow1 revoluted on the borders1 and finely fretted or blistered on the surface2 stem rather high4 ,it is hardy and of excellent quality1 but yields less than many other sorts4 ,it is1 however1 a good kind for gardens of limited size1 as it occupies little space1 and cabbages well4 ,the plants may be set eighteen inches apart in one direction by about fifteen inches in the opposite4 ,,marcelin ,,savoy4 ,thomp4 ,a new sort1 allied to the ,early ,ulm1 but growing somewhat larger4 ,though not so early1 it is next to it in point of earliness2 and1 if both sorts are sown at the same time1 the ,marcelin will form a succession4 ,it is a low grower2 the leaves are dark-green1 finely wrinkled and curled2 the head is round1 compact1 and of excellent quality4 ,when cut above the lower course of leaves1 about four small heads1 almost equal in delicacy to ,brussels ,sprouts1 are generally formed4 ,this sort is exceedingly hardy2 and1 on the whole1 must be considered a valuable acquisition4 ,the plants should be set eighteen inches by twelve inches apart4 ,,tour',s ,,savoy4 ,dwarf ,green ,curled ,savoy4 ,m',int4 ,pancalier de ,tourraine4 ,vil4 ,head small1 loose1 and irregular2 leaves numerous1 bright-green1 rigid1 concave or spoon-shaped2 the nerves and ribs large1 and the entire surface thickly and finely covered with the blister-like swellings peculiar to the ,savoys4 ,it has some resemblance to the ,early ,dwarf ,savoy2 but is larger1 less compact1 and slower in its development4 ,a useful1 hardy1 smallish sort1 adapted to small gardens2 requiring only eighteen or twenty inches' space each way4 ,excellent for use before it becomes fully cabbaged4 ,,yellow ,,curled ,,savoy4 ,thomp4 ,large ,late ,yellow ,savoy4 ,white ,savoy4 ,dwarf1 middle-sized1 round2 leaves pale-green at first1 but quite yellow in winter2 the heart is not so compact as some1 but of tender quality1 and by many preferred1 as it is much sweeter than the other kinds4 ,it is later and hardier than the ,yellow ,savoys1 before described4 99 99 99 99 99 ,,sea-,,kale4 ,crambe maritima4 ,sea-kale is a native of the southern shores of ,great ,britain1 and is also abundant on the seacoasts of the south of ,europe4 ,there is but one species cultivated1 and this is perennial and perfectly hardy4 ,the leaves are large1 thick1 oval or roundish1 sometimes lobed on the borders1 smooth1 and of a peculiar bluish-green color2 the stalk1 when the plant is in flower1 is solid and branching1 and measures about four feet in height2 the flowers1 which are produced in groups1 or clusters1 are white1 and have an odor very similar to that of honey4 ,the seed is enclosed in a yellowish-brown shell1 or pod1 which1 externally and internally1 resembles a pit1 or cobble1 of the common cherry4 ,about six hundred seeds1 or pods1 are contained in an ounce2 and they retain their germinative powers three years4 ,they are large and light1 and1 when sold in the market1 are often old1 or imperfectly formed2 but their quality is easily ascertained by cutting them through the middle3 if sound1 they will be found plump and solid4 ,they are usually sown without being broken4 ,preparation of the ,ground1 and ,sowing4--,the ground should be trenched to the depth of from a foot to two feet1 according to the depth of the soil1 and well enriched throughout4 ,the seeds may be sown in ,april1 where the plants are to remain2 or they may be sown at the same season in a nursery-bed1 and transplanted the following spring4 ,they should be set or planted out in rows three feet apart1 and eighteen inches apart in the rows4 ,culture4--,after the piece is set1 let the plants be kept very clean4 ,the earth should be occasionally stirred1 when the rains have run the surface together2 and1 when the plants come up1 let them have their own way the first season4 ,as the plants will blossom the second season if let alone1 and the bearing of seed has a tendency to weaken every thing1 take off the flower-buds as soon as they appear1 and not allow the plants to seed4 ,when the leaves begin to decay in autumn1 clear them all off1 and dig a complete trench between the rows1 and earth up the ridges3 that is1 all the soil you take out must be laid on the plants1 so as to pile or bank up eight inches above the crowns of the roots1 thus forming a flat-topped bank a foot across2 widening a little downwards1 so that the edges shall not break away4 ,in doing this1 the piece is formed into alternate furrows and ridges2 the plants being under the centre of the ridges4 ,as the weather gets warm in the spring1 these banks should be watered2 and1 when the surface is broken by the rising plant1 remove the earth1 and cut off the white shoots close to their base3 for these shoots form the eatable portion2 and1 being blanched under ground1 they are tender and white1 and from six to eight inches long4 ,the shoots should be cut as soon as they reach the surface2 because1 if the shoot comes through1 the top gets purple1 and the plants become strong-flavored4 ,as all of the shoots will not appear at once1 the bed should be looked over frequently1 and a shoot cut whenever it has broken the surface of the soil2 for1 if not taken early1 it soon becomes nearly worthless4 ,in the process of cutting the shoots1 the earth becomes gradually removed2 and the tops of the plants1 coming to the surface again1 put forth other shoots1 which must be allowed to grow the remainder of the summer1 only taking off the blossom-shoots as before4 ,when1 at the fall of the year1 the leaves turn yellow1 and decay1 earth up again1 after clearing the plants of their bad leaves and removing every weed4 ,before earthing up1 fork the surface a little1 just to break it up1 that the earth may better take hold1 and form a regular mass4--,glenny4 ,pot-forcing and ,blanching4--,the ground1 once planted1 is as good for pot-forcing as for any thing2 except that1 for pot-forcing1 it is usual to plant three plants in a triangle1 about nine inches apart4 ,the plants are cleared when the leaves decay1 and the ground is kept level instead of being earthed up4 ,pots and covers 7called 'sea-kale pots'7 are placed over the plants1 or patches of plants1 and the cover 7which goes on and off at pleasure7 put on4 ,these pots are of various sizes2 usually from ten to fourteen inches in diameter1 and from a foot to twenty inches in height4 ,if proper sea-kale pots cannot be procured1 large-sized flower-pots will answer as substitutes2 the pots being put over the plants as they are wanted1 generally a few at a time1 so as to keep up a succession4 ,dung is placed all over them2 or1 if no dung can be had1 leaves are used3 and they ferment and give out heat as genial1 but not so violent1 nor do they command so much influence1 as the dung4 ,some may be placed on in ,february1 and some in ,march4 ,the dung is removed from the top to admit of seeing if the plant is started2 and1 by timely examination1 it is easily seen when the plant is ready for use4 ,the shoots are as white1 when thus treated1 as when grown by the other method1 because of the total darkness that prevails while they are covered2 but there is more air in the empty pots than there possibly could be in the solid earth1 and it is considered that the vegetable is not so tender in consequence4 ,however1 the greater bulk of ,sea-kale is so produced4--,glenny4 ,taking the ,crop4--,the blanched sprouts should be cut when they are from three to six inches in length1 and while stiff1 crisp1 and compact4 ,they should not be left till they are drawn up so as to bend1 or hang down4 ,the soil or other material used for excluding the light should be carefully removed1 so as to expose the stem of the sprout2 and the latter should be cut just below the base of the petioles or leaf-stem1 and just enough to keep these attached4--,thomp4 ,the ,sea-kale season continues about six weeks4 ,cutting too much will finally destroy the plants4 ,with one good cutting the cultivator should be satisfied1 and should avoid the practice of covering and cutting a second time4 ,the proper way is to cut the large1 fine shoots1 and leave the smaller ones that come afterwards to grow stronger during the summer4 ,use4--,the young shoots and stalks1 when from the length of three to nine inches1 are the parts used4 ,these1 however1 unless blanched1 are no better than the coarser kinds of ,borecole2 but1 when blanched1 they become exceedingly delicate1 and are much prized4 ,the ribs of the leaves1 even after they are nearly fully developed1 are sometimes used2 being peeled and eaten as asparagus4 ,in either state1 they are tied up in small bundles1 boiled1 and served as cauliflowers4--,m',int4 ,to obtain ,seed4--,select some strong plants1 and allow them to take their natural growth1 without cutting off their crowns1 or blanching4 ,when the seed is ripe1 collect the pods1 dry them1 and put them into open canvas-bags4 ,the seeds keep best in the pods4--,thomp4 ,,chapter ,,vi4 ,,spinaceous ,,plants4 ,amaranthus4 ,black ,nightshade4 ,leaf-beet1 or ,swiss ,chard4 ,malabar ,nightshade4 ,nettle4 ,new-,zealand ,spinach4 ,orach4 ,patience ,dock4 ,quinoa4 ,sea-beet4 ,shepherd's ,purse4 ,sorrel4 ,spinach4 ,wild or ,perennial ,spinach4 99 99 99 99 99 ,,amaranthus4 ,chinese ,amaranthus4 ,chinese ,spinach4 ,a hardy1 annual plant1 introduced from ,china2 stem three feet in height1 much branched1 and generally stained with red2 leaves variegated with green and red1 long1 and sharply pointed2 the leaf-stems and nerves are red2 the flowers1 which are produced in axillary spikes1 are greenish1 and without beauty2 the seeds are small1 black1 smooth1 and shining1--twenty-three thousand are contained in an ounce1 and they retain their power of germination four or five years4 ,soil and ,cultivation4--,any good garden-soil is adapted to the growth of the ,amaranthus4 ,before sowing1 the ground should be thoroughly pulverized1 and the surface made smooth and even4 ,the seed may be sown in ,april1 or at any time during the month of ,may4 ,it should be sown in very shallow drills1 fourteen to sixteen inches apart1 and covered with fine1 moist earth4 ,when the plants are two inches high1 thin to five or six inches apart1 and cultivate in the usual manner4 ,they will yield abundantly during most of the summer4 ,use4--,the leaves are used in the manner of ,spinach1 and resemble it in taste4 ,varieties4-- ,,early ,,amaranthus4 ,amarante ,mirza4 ,vil4 ,this plant is a native of the ,east ,indies2 and in height1 color1 and general habit1 resembles the ,chinese ,amaranthus4 ,it is1 however1 somewhat earlier1 and ripens its seed perfectly in climates where the ,chinese almost invariably fails4 ,its uses1 and mode of cultivation1 are the same4 ,,hantsi ,,shanghai ,,amaranthus4 ,amarante ,hantsi ,shanghai4 ,vil4 ,introduced from ,china by ,mr4 ,fortune1 and disseminated by the ,london ,horticultural ,society4 ,it differs little from the preceding species2 and is cultivated in the same manner1 and used for the same purposes4 ,annual4 99 99 99 99 99 ,,black ,,nightshade4 ,morelle1 of the ,french4 ,solanum nigrum4 ,an unattractive1 annual plant1 growing spontaneously as a weed among rubbish1 in rich1 waste places4 ,its stem is from two to three feet high1 hairy and branching2 the leaves are oval1 angular1 sinuate1 and bluntly toothed2 the flowers are white1 in drooping clusters1 and are succeeded by black1 spherical berries1 of the size of a small pea2 the seeds are small1 lens-shaped1 pale yellow1 and retain their vitality five years1--twenty-three thousand are contained in an ounce4 ,propagation and ,culture4--,it is raised from seed1 which may be sown in ,april or ,may1 or in autumn4 ,sow in shallow drills fifteen or eighteen inches apart1 and thin to six or eight inches in the drills2 afterwards keep the soil loose1 and free from weeds1 in the usual manner4 ,use4--,the ,french1 according to ,vilmorin1 eat the leaves in the manner of ,spinach2 while ,dr4 ,bigelow asserts that it has the aspect and reputation of a poisonous plant4 ,on the authority of ,american botanists1 it was introduced into this country from ,europe4 ,by ,european botanists1 it is described as a plant of ,american origin4 99 99 99 99 99 ,,leaf-,,beet1 ,,or ,,swiss ,,chard4 ,sicilian ,beet4 ,white ,beet4 ,beta cicla4 ,the ,leaf-beet is a native of the seacoasts of ,spain and ,portugal4 ,it is a biennial plant1 and is cultivated for its leaves and leaf-stalks4 ,the roots are much branched or divided1 hard1 fibrous1 and unfit for use4 ,propagation and ,cultivation4--,it is propagated1 like other beets1 from seed sown annually1 and will thrive in any good garden soil4 ,the sowing may be made at any time in ,april or ,may1 in drills eighteen inches apart1 and an inch and a half deep4 ,when the plants are a few inches high1 so that those likely to make the best growth can be distinguished1 they should be thinned out to nine inches or a foot apart1 according to the richness of the soil2 more room being allowed in rich ground4 ,some1 however1 should be left at half that distance1 to make up by transplanting any vacancies that may occur4 ,the ground should be kept clean1 and occasionally stirred between the rows2 taking care not to injure the roots4 ,in dry weather1 plenty of water should be given to promote the succulence of the leaves4--,thomp4 ,taking the ,crop4--,the largest and fullest-grown leaves should be gathered first2 others will follow4 ,if grown for ,spinach1 the leaves should be rinsed in clean water1 and afterwards placed in a basket to drain dry2 if for ,chard1 or for the leaf-stalks and veins1 these should be carefully preserved1 and the entire leaves tied up in bundles of six or eight in each4--,m',int4 ,seed4--,during the first season1 select a few vigorous plants1 and allow them to grow unplucked4 ,just before the closing-up of the ground in autumn1 take up the roots2 and1 after removing the tops an inch above the crown1 pack them in dry sand in the cellar4 ,the following spring1 as soon as the ground is in working order1 set them out with the crowns level with the surface of the ground1 and about two feet and a half apart4 ,as the plants increase in height1 tie them to stakes1 to prevent injury from wind2 and in ,august1 when the seed is ripe1 cut off the stems near the ground1 and spread them entire1 in an airy situation1 till they are sufficiently dried for threshing out4 ,the seed1 or fruit1 has the appearance peculiar to the family2 although those of the different varieties1 like the seeds of the ,red ,beet1 vary somewhat in size1 and shade of color4 ,an ounce of seed will sow a hundred feet of drill1 or be sufficient for a nursery-bed of fifty square feet4 ,use4--,this species of ,beet--for1 botanically considered1 it is a distinct species from ,beta vulgaris1 the ,common or ,red ,beet--is cultivated exclusively for its leaves2 whereas the ,red ,beet is grown for its roots4 ,these leaves are boiled like ,spinach1 and also put into soups4 ,the midribs and stalks1 which are separated from the lamina of the leaf1 are stewed and eaten like ,asparagus1 under the name of ,chard4 ,as a spinaceous plant1 the ,white ,beet might be grown to great advantage in the vegetable garden1 as it affords leaves fit for use during the whole summer4--,m',int4 ,the thin part of the leaves is sometimes put into soups1 together with sorrel1 to correct the acidity of the latter4 ,the varieties are as follow3-- ,,green ,,or ,,common ,,leaf-,,beet4 ,stalks and leaves large1 green2 the roots are tough and fibrous1 and measure little more than an inch in diameter2 leaves tender1 and of good quality4 ,if a sowing be made as soon in spring as the frost will permit1 another in ,june1 and a third the last of ,july1 they will afford a constant supply of tender greens1 nearly or quite equal to ,spinach4 ,for this purpose1 the rows need be but a foot apart4 ,,large-,,ribbed ,,curled4 ,curled ,leaf-beet4 ,stalks white2 leaves pale yellowish-green1 with broad mid-ribs1 large nerves1 and a blistered surface like some of the ,savoys4 ,it may be grown as a substitute for ,spinach1 in the manner directed for the ,common or ,green-leaved variety4 ,,large-,,ribbed ,,scarlet ,,brazilian4 ,red ,stalk ,leaf-beet4 ,poire ,carde rouge4 ,vil4 ,leaf-stalks bright purplish-red2 leaves green1 blistered on the surface2 nerves purplish-red4 ,a beautiful sort1 remarkable for the rich and brilliant color of the stems1 and nerves of the leaves4 ,,large-,,ribbed ,,yellow ,,brazilian4 ,yellow-stalked ,leaf-beet4 ,poire ,carde jaune4 ,vil4 ,a variety with bright-yellow leaf-stalks and yellowish leaves4 ,the nerves of the leaves are yellow1 like the leaf-stalks4 ,the color is peculiarly rich and clear2 and the stalks are quite attractive1 and even ornamental4 ,quality tender and good4 ,,silver-,,leaf ,,beet4 ,great ,white-leaf ,beet4 ,swiss ,chard4 ,sea-kale ,beet4 ,large-ribbed ,silver-leaf ,beet4 ,stalks very large2 leaves of medium size1 erect1 with strong1 white ribs and veins4 ,the leaf-stalks and nerves are cooked and served like ,asparagus1 and somewhat resemble it in texture and flavor4 ,it is considered the best of the ,leaf-beets4 99 99 99 99 99 ,,malabar ,,nightshade 7,,white74 ,climbing ,nightshade4 ,white ,malabar ,spinach4 ,baselle blanche4 ,vil4 ,basella alba4 ,from the ,east ,indies4 ,though a biennial plant1 in cultivation it is generally treated as an annual4 ,stem five feet and upwards in length1 slender1 climbing2 leaves alternate1 oval1 entire on the borders1 green and fleshy2 flowers in clusters1 small1 greenish2 seeds round1 with portions of the pulp usually adhering1--eleven to twelve hundred weighing an ounce4 ,they retain their vitality three years4 ,,large-,,leaved ,,chinese ,,malabar ,,nightshade4 ,large-leaved ,malabar ,spinach4 ,baselle ,trs ,large ,feuille de ,chine4 ,vil4 ,basella cordifolia4 ,a ,chinese species1 more vigorous and much stronger in its general habit than the ,red or the ,white4 ,leaves as large as those of ,lettuce1--green1 round1 very thick1 and fleshy2 flowers small1 greenish2 seeds round1 nearly of the same form and color as those of the ,white variety1 but rather larger4 ,the species is slow in developing its flower-stem1 and the best for cultivation4 99 99 99 99 99 ,,red ,,malabar ,,nightshade4 ,red ,malabar ,spinach4 ,baselle ,rouge4 ,vil4 ,basella rubra4 ,from ,china4 ,properly a biennial plant1 but1 like the ,white species1 usually cultivated as an annual4 ,it is distinguished from the last named by its color2 the whole plant being stained or tinted with purplish red4 ,in the size and color of the seeds1 and general habit of the plant1 there are no marks of distinction1 when compared with the ,white4 ,propagation and ,cultivation4--,all of the species are easily grown from seeds2 which may be sown in a hot-bed in ,march1 or in the open ground in ,may4 ,they take root readily when transplanted2 and may be grown in rows like the taller descriptions of pease1 or in hills like running beans4 ,wherever grown1 they require a trellis1 or some kind of support2 otherwise the plants will twist themselves about other plants1 or whatever objects may be contiguous4 ,all are comparatively tender1 and thrive best1 and yield the most produce1 in the summer months4 ,use4--,the leaves1 which are put forth in great profusion1 are used in the form of ,spinach4 ,the juice of the fruit affords a beautiful but not permanent purple color4 99 99 99 99 99 ,,common ,,nettle4 ,large ,stinging ,nettle4 ,urtica dioica4 ,the ,common ,nettle is a hardy1 herbaceous perennial1 growing naturally and abundantly by waysides and in waste places1 but is seldom seen where the hand of man has not been at work2 and may1 therefore1 be considered a sort of domestic plant4 ,it has an erect1 branching1 four-sided stem1 from three to five feet in height2 the leaves are opposite1 heart-shaped at the base1 toothed on the borders1 and thickly set with small1 stinging1 hair-like bristles2 the flowers are produced in ,july and ,august1 and are small1 green1 and without beauty2 the seeds are very small1 and are produced in great abundance1--a single plant sometimes yielding nearly a hundred thousand4 ,propagation and ,culture4--,the ,nettle will thrive in almost any soil or situation4 ,though it may be propagated from seeds1 it is generally increased by a division of the roots1 which may be made in spring or autumn4 ,these should be set in rows two feet apart1 and a foot apart in the rows4 ,use4--,early in ,april1 the tops will be found to have pushed three or four inches1 furnished with tender leaves4 ,in ,scotland1 ,poland1 and ,germany1 these are gathered1 as a pot-herb for soups or for dishes1 like ,spinach2 and their peculiar flavor is by many much esteemed4 ,no plant is better adapted for forcing2 and1 in winter or spring1 it may be made to form an excellent substitute for ,cabbage1 ,coleworts1 or ,spinach4 ,collect the creeping roots1 and plant them either on a hot-bed or in pots to be placed in the forcing-house1 and they will soon send up an abundance of tender tops3 these1 if desired1 may be blanched by covering with other pots4 ,if planted close to a flue in the vinery1 they will produce excellent nettle-kale or nettle-spinach in ,january and ,february4 ,lawson states that the common ,nettle has long been known as affording a large proportion of fibre1 which has not only been made into ropes and cordage1 but also into sewing-thread1 and beautiful1 white1 linen-like cloth of very superior quality4 ,it does not1 however1 appear that its cultivation for this purpose has ever been fairly attempted4 ,the fibre is easily separated from other parts of the stalk1 without their undergoing the processes of watering and bleaching2 although1 by such1 the labor necessary for that purpose is considerably lessened4 ,like those of many other common plants1 the superior merits of this generally accounted troublesome weed have hitherto been much overlooked4 99 99 99 99 99 ,,new-,,zealand ,,spinach4 ,loud4 ,tetragonia expansa4 ,this plant1 botanically considered1 is quite distinct from the common garden ,spinach2 varying essentially in its foliage1 flowers1 seeds1 and general habit4 ,it is a hardy annual4 ,the leaves are of a fine green color1 large and broad1 and remarkably thick and fleshy2 the branches are numerous1 round1 succulent1 pale-green1 thick and strong1--the stalks recline upon the ground for a large proportion of their length1 but are erect at the extremities2 the flowers are produced in the axils of the leaves1 are small1 green1 and1 except that they show their yellow anthers when they expand1 are quite inconspicuous2 the fruit is of a dingy-brown color1 three-eighths of an inch deep1 three-eighths of an inch in diameter at the top or broadest part1 hard and wood-like in texture1 rude in form1 but somewhat urn-shaped1 with four or five horn-like points at the top4 ,three hundred and twenty-five of these fruits are contained in an ounce2 and they are generally sold and recognized as the seeds4 ,they are1 however1 really the fruit2 six or eight of the true seeds being contained in each4 ,they retain their germinative powers five years4 ,propagation and ,culture4--,it is always raised from seed1 which may be sown in the open ground from ,april to ,july4 ,select a rich1 moist soil1 pulverize it well1 and rake the surface smooth4 ,make the drills three feet apart1 and an inch and a half or two inches deep2 and sow the seed thinly1 or so as to secure a plant for each foot of row4 ,in five or six weeks from the planting1 the branches will have grown sufficiently to allow the gathering of the leaves for use4 ,if the season should be very dry1 the plants will require watering4 ,they grow vigorously1 and1 in good soil1 will extend1 before the end of the season1 three feet in each direction4 ,gathering4--,the young leaves must be pinched or cut from the branches2 taking care not to injure the ends1 or leading shoots4 ,these shoots1 with the smaller ones that will spring out of the stalks at the points where the leaves have been gathered1 will produce a supply until a late period in the season2 for the plants are sufficiently hardy to withstand the effects of light frosts without essential injury4 ,its superiority over the ,common ,spinach consists in the fact1 that it grows luxuriantly1 and produces leaves of the greatest succulency1 in the hottest weather4 ,anderson1 one of its first cultivators1 had but nine plants1 which furnished a gathering for the table every other day from the middle of ,june4 ,a bed of a dozen healthy plants will afford a daily supply for the table of a large family4 ,seed4--,to raise seed1 leave two or three plants in the poorest soil of the garden1 without cutting the leaves4 ,the seeds will ripen successively1 and should be gathered as they mature4 ,use4--,it is cooked and served in the same manner as ,common ,spinach4 ,there are no described varieties4 99 99 99 99 99 ,,orach4 ,arrach4 ,french ,spinach4 ,mountain ,spinach4 ,atriplex hortensis4 ,orach is a hardy1 annual plant1 with an erect1 branching stem1 varying in height from two to four feet1 according to the variety4 ,the leaves are variously shaped1 tut somewhat oblong1 comparatively thin in texture1 and slightly acid to the taste2 the flowers are small and obscure1 greenish or reddish1 corresponding in a degree with the color of the foliage of the plant2 the seeds are small1 black1 and surrounded with a thin1 pale-yellow membrane1--they retain their vitality three years4 ,soil and ,culture4--,it is raised from seed sown annually4 ,as its excellence depends on the size and succulent character of the leaves1 ,orach is always best when grown in a rich1 deep1 and moist soil4 ,the first sowing may be made as soon in spring as the ground is in proper condition2 afterwards1 for a succession1 sowings may be made1 at intervals of two weeks1 until ,june4 ,when the ground has been thoroughly dug over1 and the surface made fine and smooth1 sow the seed in drills eighteen inches or two feet apart1 and cover three-fourths of an inch deep4 ,when the young plants are two or three inches high1 thin them to ten or twelve inches apart1 and cultivate in the usual manner4 ,orach is sometimes transplanted1 but generally succeeds best when sown where the plants are to remain4 ,in dry1 arid soil1 it is comparatively worthless4 ,to raise ,seed4--,leave a few of the best plants without cutting1 and they will afford a plentiful supply of seeds in ,september4 ,use4--,orach is rarely found in the vegetable gardens of this country4 ,the leaves have a pleasant1 slightly acid taste1 and1 with the tender stalks1 are used boiled in the same manner as ,spinach or ,sorrel1 and are often mixed with the latter to reduce the acidity4 ,the stalks are good only while the plants are young2 but the larger leaves may be picked off in succession throughout the season1 leaving the stalks and smaller leaves untouched1 by which the latter will increase in size4 ,the ,orach thus procured is very tender1 and much esteemed4 ,a few plants will afford an abundant supply4 ,varieties4-- ,,green ,,orach4 ,trans4 ,dark-green ,orach4 ,deep-green ,orach4 ,mill4 ,the leaves of this variety are of a dark1 grass-green color1 broad1 much wrinkled1 slightly toothed1 and bluntly pointed2 the stalk of the plant and the leaf-stems are strong and sturdy1 and of the same color as the leaves4 ,it is the lowest growing of all the varieties4 ,,lurid ,,orach4 ,trans4 ,pale-red ,orach4 ,leaves pale-purple1 tinged with dark-green1--the under surface light-purple1 with green veins1 slightly wrinkled1 terminating rather pointedly1 and toothed on the borders only toward the base1 which forms two acute angles2 the stalk of the plant and the stems of the leaves are bright-red1 slightly streaked with white between the furrows1--height three feet and upwards4 ,,purple ,,orach4 ,trans4 ,dark-purple ,orach4 ,plant from three to four feet in height2 leaves dull1 dark-purple1 more wrinkled and more deeply toothed than those of any other variety4 ,they terminate somewhat obtusely1 and form two acute angles at the base4 ,the stalk of the plant and the stems of the leaves are deep-red1 and slightly furrowed4 ,the leaves change to green when boiled4 ,,red ,,orach4 ,trans4 ,dark-red ,orach4 ,bon ,jardinier4 ,leaves oblong-heart-shaped1 somewhat wrinkled1 and slightly toothed on the margin3 the upper surface is very dark1 inclining to a dingy purple2 the under surface is of a much brighter color4 ,the stems are deep-red and slightly furrowed2 height three feet and upwards4 ,this is an earlier but a less vigorous sort than the ,white4 ,the leaves of this variety1 as also those of most of the colored sorts1 change to green in boiling4 ,,red-,,stalked ,,green ,,orach4 ,trans4 ,leaves dark-green1 tinged with dull-brown1 much wrinkled1 toothed1 somewhat curled1 terminating rather obtusely1 and forming two acute angles at the base2 the stalk and the stems of the leaves are deep-red1 and slightly furrowed2 the veins are very prominent4 ,it is of tall growth4 ,,red-,,stalked ,,white ,,orach4 ,trans4 ,purple-bordered ,green ,orach4 ,miller4 ,leaves somewhat heart-shaped1 of a yellowish-green1 tinged with brown4 ,their margin is stained with purple1 and a little dentated or toothed in some cases1 but not in all4 ,the stalk and the stems of the leaves are of a palish-red1 and are slightly furrowed1 as well as streaked with pale-white between the furrows4 ,the plant is of dwarfish growth4 ,,white ,,orach4 ,trans4 ,pale-green ,orache4 ,neill4 ,white ,french ,spinach4 ,yellow ,orach4 ,leaves pale-green or yellowish-green1 much wrinkled1 with long1 tapering points1 strongly cut in the form of teeth towards the base1 which forms two acute angles2 the stalk of the plant and the stems of the leaves are of the same color as the foliage4 ,it is comparatively of low growth4 99 99 99 99 99 ,,patience4 ,herb ,patience4 ,patience ,dock4 ,garden ,patience4 ,rumex patientia4 ,this plant is a native of the south of ,europe4 ,it is a hardy perennial1 and1 when fully grown1 from four to five feet in height4 ,the leaves are large1 long1 broad1 pointed2 the leaf-stems are red2 the flowers are numerous1 small1 axillary1 and of a whitish-green color1--they are put forth in ,june and ,july1 and the seeds ripen in ,august4 ,the latter are triangular1 of a pale-brownish color1 and will keep three years4 ,soil and ,cultivation4--,the plant will grow well in almost any soil1 but best in one that is rich and rather moist4 ,it may easily be raised from seed sown in spring1 in drills eighteen inches asunder2 afterwards thinning out the young plants to a foot apart in the rows4 ,it may also be sown broadcast in a seed-bed1 and planted out2 or the roots may be divided1 and set at the above distances4 ,the plants should not be allowed to run up to flower1 but should be cut over several times in the course of the season1 to induce them to throw out young leaves in succession1 and to prevent seed from being ripened1 and scattered about in all directions2 for1 when this takes place1 the plant becomes a troublesome weed4--,thomp4 ,it is perfectly hardy1 and1 if cut over regularly1 will continue healthy and productive for several years4 ,in the vicinity of gardens where it has been cultivated1 it is frequently found growing spontaneously4 ,use4--,the leaves were formerly much used as ,spinach2 and are still eaten in some parts of ,france1 where they are also employed in the early part of the season as a substitute for ,sorrel2 being produced several days sooner than the leaves of that plant4--,thomp4 ,its present neglect may arise from a want of the knowledge of the proper method of using it4 ,the leaves are put forth quite early in spring4 ,they should be cut while they are young and tender1 and about a fourth part of ,common ,sorrel mixed with them4 ,in this way1 ,patience ,dock is much used in ,sweden1 and may be recommended as forming an excellent spinach dish4 99 99 99 99 99 ,,quinoa 7,,white74 ,law4 ,white-seeded ,quinoa4 ,goose-foot4 ,chenopodium quinoa4 ,an annual plant from ,mexico or ,peru4 ,its stem is five or six feet in height1 erect and branching2 the leaves are triangular1 obtusely toothed on the borders1 pale-green1 mealy while young1 and comparatively smooth when old2 flowers whitish1 very small1 produced in compact clusters2 seeds small1 yellowish-white1 round1 a little flattened1 about a line in diameter1 and1 on a cursory glance1 might be mistaken for those of millet2 they retain their vegetative powers three years2 about twelve thousand are contained in an ounce4 ,sowing and ,cultivation4--,it is propagated from seeds which are sown in ,april or ,may1 in shallow drills three feet apart4 ,as the seedlings increase in size1 they are gradually thinned to a foot apart in the rows4 ,the seeds ripen in ,september4 ,in good soil1 the plants grow vigorously1 and produce seeds and foliage in great abundance4 ,use4--,the leaves are used as ,spinach or ,sorrel1 or as greens4 ,in some places1 the seeds are employed as a substitute for corn or wheat in the making of bread1 and are also raised for feeding poultry4 ,varieties4-- ,,black-,,seeded ,,quinoa4 ,the stalks of this variety are more slender1 and the leaves smaller1 than those of the ,white-seeded4 ,the plant is also stained with brownish-red in all its parts4 ,seeds small1 grayish-black4 ,it is sown1 and in all respects treated1 like the ,white4 ,the seeds and leaves are used in the same manner4 ,,red-,,seeded ,,quinoa4 ,law4 ,chenopodium sp4 ,this variety1 or perhaps1 more properly1 species1 is quite distinct from the ,white-seeded4 ,it grows to the height of six or eight feet1 and even more1 with numerous long1 spreading branches4 ,the leaves are more succulent than those of the last named1 and are produced in greater abundance4 ,when sown at the same time1 it ripens its seeds nearly a month later4 ,its foliage and seeds are used for the same purposes as the ,white4 ,sow in rows three feet apart1 and thin to fifteen inches in the rows4 99 99 99 99 99 ,,sea-,,beet4 ,trans4 ,beta maritima4 ,the ,sea-beet is a hardy1 perennial plant4 ,the roots are not eaten2 but the leaves1 for which it is cultivated1 are an excellent substitute for ,spinach1 and are even preferred by many to that delicate vegetable4 ,if planted in good soil1 it will continue to supply the table with leaves for many years4 ,the readiest method of increasing the plants is by seeds2 but they may be multiplied to a small extent by dividing the roots4 ,the early-produced leaves are the best1 and these are fit for use from ,may until the plants begin to run to flower2 but they may be continued in perfection through the whole summer and autumn by cutting off the flower-stems as they arise1 and thus preventing the blossoming4 ,there are two varieties3-- ,,english ,,sea-,,beet4 ,the ,english ,sea-beet is a dwarfish1 spreading or trailing plant1 with numerous angular1 leafy branches4 ,the lower leaves are ovate1 three or four inches in length1 dark-green1 waved on the margin1 and of thick1 fleshy texture2 the upper leaves are smaller1 and nearly sessile4 ,sow in ,april or ,may1 in rows sixteen or eighteen inches apart1 and an inch in depth2 thin to twelve inches in the rows4 ,the leaves should not be cut from seedling plants during the first season1 or until the roots are well established4 ,,irish ,,sea-,,beet4 ,this differs from the preceding variety in the greater size of its leaves1 which are also of a paler green3 the stems are not so numerous1 and it appears to be earlier in running to flower4 ,the external differences are1 however1 trifling2 but the flavor of this1 when dressed1 is far superior to that of the last named4 ,it requires the same treatment in cultivation as the ,english ,sea-beet4 99 99 99 99 99 ,,shepherd',s ,,purse4 ,thlaspi ,bursa pastoris4 ,a hardy1 annual plant1 growing naturally and abundantly about gardens1 roadsides1 and in waste places4 ,the root-leaves spread out from a common centre1 are somewhat recumbent1 pinnatifid-toothed1 and1 in good soil1 attain a length of eight or ten inches2 the stem-leaves are oval1 arrow-shaped at the base1 and rest closely upon the stalk4 ,when in blossom1 the plant is from twelve to fifteen inches in height2 the flowers are small1 white1 and four-petaled2 the seeds are small1 of a reddish-brown color1 and retain their vitality five years4 ,propagation and ,cultivation4--,it is easily raised from seed1 which should be sown in ,may1 where the plants are to remain4 ,sow in shallow drills twelve or fourteen inches apart1 and cover with fine mould4 ,thin the young plants to four inches asunder1 and treat the growing crop in the usual manner during the summer4 ,late in autumn1 cover the bed with coarse stable-litter1 and remove it the last of ,february4 ,in ,march and ,april1 the plants will be ready for the table4 ,use4--,it is used in the manner of ,spinach4 ,when boiled1 the taste approaches that of the ,cabbage1 but is softer and milder4 ,the plant varies wonderfully in size1 and succulence of leaves1 according to the nature and state of the soil where it grows4 ,those from the gardens and highly cultivated spots near ,philadelphia come to a remarkable size1 and succulence of leaf4 ,it may be easily bleached by the common method2 and1 in that state1 would be a valuable addition to our list of delicate culinary vegetables4 ,in ,april and ,may it may be gathered1 growing spontaneously about cultivated lands2 and1 though not so excellent as the cultivated plants1 will yet be found of good quality4 99 99 99 99 99 ,,sorrel4 ,rumex4 sp4 et var4 ,sorrel is a hardy perennial4 ,the species1 as well as varieties1 differ to a considerable extent in height and general habit2 yet their uses and culture are nearly alike4 ,soil and ,cultivation4--,all of the sorts thrive best in rich1 moist soil2 but may be grown in almost any soil or situation4 ,the seeds are sown in ,april or ,may1 in drills fifteen or eighteen inches apart1 and covered half an inch in depth4 ,the young plants should be thinned to twelve inches apart2 and1 in ,july and ,august1 the leaves will be sufficiently large for gathering4 ,the varieties are propagated by dividing the roots in ,april or ,may2 and this method must be adopted in propagating the dioecious kinds1 when male plants are required4 ,the best plants1 however1 are obtained from seed2 but the varieties1 when sown1 are liable to return to their original type4 ,all the care necessary is to hoe the ground between the rows1 when needed to fork it over in spring and autumn1 and to take up the plants1 divide and reset them every three or four years1 or less frequently1 if they are growing vigorously and produce full-sized leaves4 ,all of the sorts1 whether produced from seeds or by parting the roots1 will send up a flower-stalk in summer2 and this it is necessary to cut out when first developed1 in order to render the leaves larger and more tender4 ,the plants will require no special protection or care during the winter2 though a slight covering of strawy1 stable litter may be applied after the forking-over of the bed in the autumn1 just before the closing-up of the ground4 ,use4--,it enters into most of the soups and sauces for which ,french cookery is so famed1 and they preserve it in quantities for winter use4 ,it forms as prominent an article in the markets of ,paris as does ,spinach in those of this country2 and it has been asserted1 that1 amongst all the recent additions to our list of esculent plants1 we have not one so wholesome1 so easy of cultivation1 or one that would add so much to the sanitary condition of the community1 particularly of that class who live much upon salt provisions4 ,the species and varieties are as follow3-- ,,alpine ,,sorrel4 ,oseille des ,neiges4 ,vil4 ,rumex nivalis4 ,a new1 perennial species1 found upon the ,alps1 near the line of perpetual snow4 ,the root-leaves are somewhat heart-shaped1 thick1 and fleshy2 stem simple1 with verticillate branches2 flower dioecious4 ,it is one of the earliest as well as the hardiest of the species1 propagates more readily than ,alpine plants in general1 and is said to compare favorably in quality with the ,mountain ,sorrel or ,patience ,dock4 ,,common ,,sorrel4 ,r4 acetosa4 ,this is a hardy perennial1 and1 when fully grown1 is about two feet in height4 ,the flowers--which are small1 very numerous1 and of a reddish color--are dioecious1 the fertile and barren blossoms being produced on separate plants2 the seeds are small1 triangular1 smooth1 of a brownish color1 and retain their germinative properties two years4 ,an ounce contains nearly thirty thousand seeds4 ,of the ,common ,sorrel1 there are five varieties1 as follow3-- ,,belleville ,,sorrel4 ,broad-leaved4 ,oseille ,large de ,belleville4 ,vil4 ,leaves ten or twelve inches long by six inches in diameter2 leaf-stems red at the base4 ,compared with the ,common ,garden ,sorrel1 the leaves are larger and less acid4 ,the variety is considered much superior to the last-named sort1 and is the kind usually grown by market-gardeners in the vicinity of ,paris4 ,it should be planted in rows eighteen inches apart1 and the plants thinned to a foot apart in the rows4 ,,blistered-,,leaf ,,sorrel4 ,trans4 ,radical leaves nine inches long1 four inches wide1 oval-hastate or halberd-shaped1 growing on long footstalks4 ,the upper leaves are more blistered than those attached to the root2 the flower-stems are short4 ,the principal difference between this variety and the ,common1 or ,broad-leaved1 consists in its blistered foliage4 ,it is slow in the development of its flower-stem1 and consequently remains longer in season for use4 ,the leaves are only slightly acid in comparison with those of the ,common ,sorrel4 ,it is a perennial1 and must be increased by a division of its roots2 for being only a variety1 and not permanently established1 seedlings from it frequently return to the ,belleville1 from whence it sprung4 ,,fervent',s ,,new ,,large ,,sorrel4 ,oseille de ,fervent4 ,vil4 ,an excellent sort1 with large1 yellowish-green1 blistered leaves and red leaf-stems4 ,it is comparatively hardy1 puts forth its leaves early1 and produces abundantly4 ,the rows should be eighteen inches apart4 ,,green ,,or ,,common ,,garden ,,sorrel4 ,root-leaves large1 halberd-shaped1 and supported on stems six inches in length4 ,the upper leaves are small1 narrow1 sessile1 and clasping4 ,a hardy sort2 but1 on account of its greater acidity1 not so highly esteemed as the ,belleville4 ,sow in rows fifteen inches apart1 and thin to eight or ten inches in the rows4 ,,sarcelle ,,blond ,,sorrel4 ,blond de ,sarcelle4 ,vil4 ,this is a sub-variety of the ,belleville1 with longer and narrower leaves and paler leaf-stems4 ,it puts forth its leaves earlier in the season than the ,common ,sorrel1 and is of excellent quality4 ,the seed rarely produces the variety in its purity1 and it is generally propagated by dividing the roots4 ,,round-,,leaved ,,on ,,french ,,sorrel4 ,thomp4 ,roman ,sorrel4 ,oseille rond4 ,vil4 ,r4 scutatus4 ,this is a hardy perennial1 a native of ,france and ,switzerland4 ,its stem is trailing1 and from twelve to eighteen inches in height or length2 the leaves vary in form1 but are usually roundish-heart-shaped or halberd-shaped1 smooth1 glaucous1 and entire on the borders2 the flowers are hermaphrodite1 yellowish2 the leaves are more acid than those of the varieties of the preceding species1 and for this reason are preferred by many4 ,the variety is hardy and productive1 but not much cultivated4 ,it requires eighteen inches' space between the rows1 and a foot in the rows4 ,there is but one variety4 ,,mountain ,,sorrel4 ,oseille verge4 ,vil4 ,r4 montanus4 ,the leaves of this variety are large1 oblong1 of thin texture1 and of a pale-green color2 the root-leaves are numerous1 about nine inches long and four inches wide1 slightly blistered4 ,it is later than the ,common ,garden ,sorrel in running to flower2 and is generally propagated by dividing the roots1 but may also be raised from seeds4 ,the leaves are remarkable for their acidity4 ,this is the ,rumex montanus of modern botanists1 though formerly considered as a variety of ,r4 acetosa4 ,,blistered-,,leaved ,,mountain ,,sorrel4 ,this variety is distinguished from the ,green ,mountain ,sorrel by its larger1 more blistered1 and thinner leaves4 ,the leaf-stems are also longer1 and1 as well as the nerves and the under surface of the leaf1 finely spotted with red4 ,it starts early in spring1 and is slow in running up to flower4 ,,green ,,mountain ,,sorrel4 ,this is an improved variety of the ,mountain ,sorrel1 and preferable to any other1 from the greater size and abundance of its leaves1 which possess much acidity4 ,it is also late in running to flower4 ,the leaves are large1 numerous1 ovate-sagittate1 from ten to eleven inches long1 and nearly five inches in width2 the radical leaves are slightly blistered1 and of a dark1 shining green color4 ,it can only be propagated by dividing the roots4 ,the plants require a space of eighteen inches between the rows1 and a foot from plant to plant in the rows4 99 99 99 99 99 ,,spinach4 ,spinacia oleracea4 ,spinach is a hardy annual1 of ,asiatic origin4 ,when in flower1 the plant is from two to three feet in height2 the stem is erect1 furrowed1 hollow1 and branching2 the leaves are smooth1 succulent1 and oval-oblong or halberd-shaped1--the form varying in the different varieties4 ,the fertile and barren flowers are produced on separate plants1--the former in groups1 close to the stalk at every joint2 the latter in long1 terminal bunches1 or clusters4 ,the seeds vary in a remarkable degree in their form and general appearance2 those of some of the kinds being round and smooth1 while others are angular and prickly3 they retain their vitality five years4 ,an ounce contains nearly twenty-four hundred of the prickly seeds1 and about twenty-seven hundred of the round or smooth4 ,soil and ,cultivation4--,spinach is best developed1 and most tender and succulent1 when grown in rich soil4 ,for the winter sorts1 the soil can hardly be made too rich4 ,it is always raised from seeds1 which are sown in drills twelve or fourteen inches apart1 and three-fourths of an inch in depth4 ,the seeds are sometimes sown broadcast2 but the drill method is preferable1 not only because the crop can be cultivated with greater facility1 but the produce is more conveniently gathered4 ,for a succession1 a few seeds of the summer varieties may be sown1 at intervals of a fortnight1 from ,april till ,august4 ,taking the ,crop4--,when the leaves are two or three inches broad1 they will be fit for gathering4 ,this is done either by cutting them up with a knife wholly to the bottom1 drawing and clearing them out by the root1 or only cropping the large outer leaves2 the root and heart remaining to shoot out again4 ,either method can be adopted1 according to the season or other circumstances4--,rogers4 ,to raise ,seed4--,spinach seeds abundantly2 and a few of the fertile plants1 with one or two of the infertile1 will yield all that will be required for a garden of ordinary size4 ,seeds of the winter sorts should be saved from autumn sowings1 and from plants that have survived the winter4 ,use4--,the leaves and young stems are the only parts of the plant used4 ,they are often boiled and served alone2 and sometimes1 with the addition of sorrel-leaves1 are used in soups1 and eaten with almost every description of meat4 ,the expressed juice is often employed by cooks and confectioners for giving a green color to made dishes4 ,when eaten freely1 it is mildly laxative1 diuretic1 and cooling4 ,of itself1 it affords little nourishment4 ,it should be boiled without the addition of water1 beyond what hangs to the leaves in rinsing them2 and1 when cooked1 the moisture which naturally comes from the leaves should be pressed out before being sent to the table4 ,the young leaves were at one period used as a salad4--,m',int4 ,varieties4-- ,,flanders ,,spinach4 ,trans4 ,this is a winter ,spinach1 and is considered superior to the ,prickly or ,common ,winter ,spinach1 which is in general cultivation during the winter season in our gardens4 ,it is equally hardy1 perhaps hardier4 ,the leaves are doubly hastate or halberd shaped1 and somewhat wrinkled3 the lower ones measure from twelve to fourteen inches in length1 and from six to eight in breadth4 ,they are not only larger1 but thicker and more succulent1 than those of the ,prickly ,spinach4 ,the whole plant grows more bushy1 and produces a greater number of leaves from each root2 and it is sometimes later in running to seed4 ,the seeds are like those of the ,round or ,summer ,spinach1 but larger3 they are destitute of the prickles which distinguish the seeds of the ,common ,winter ,spinach4 ,for winter use1 sow at the time directed for sowing the ,large ,prickly-seeded1 but allow more space between the rows than for that variety2 subsequent culture1 and treatment during the winter1 the same as the ,prickly-seeded4 ,,large ,,prickly-,,seeded ,,spinach4 ,large ,winter ,spinach4 ,epinard d',angleterre4 ,vil4 ,leaves comparatively large1 rounded at the ends1 thick and succulent4 ,in foliage and general character1 it is similar to some of the round-seeded varieties2 but is much hardier1 and slower in running to seed4 ,it is commonly known as ,winter ,spinach1 and principally cultivated for use during this portion of the year4 ,the seeds are planted towards the last of ,august1 in drills a foot apart1 and nearly an inch in depth4 ,when well up1 the plants should be thinned to four or five inches apart in the drills2 and1 if the weather is favorable1 they will be stocky and vigorous at the approach of severe weather4 ,before the closing-up of the ground1 lay strips of joist or other like material between the rows1 cover all over with clean straw1 and keep the bed thus protected until the approach of spring or the crop has been gathered for use4 ,,lettuce-,,leaved ,,spinach4 ,epinard ,feuille de ,laitue4 ,vil4 ,epinard ,gaudry4 ,leaves very large1 on short stems1 rounded1 deep-green1 with a bluish tinge1 less erect than those of the other varieties1 often blistered on the surface1 and of thick substance4 ,it is neither so early nor so hardy as some others2 but it is slow in the development of its flower-stalk1 and there are few kinds more productive or of better quality4 ,the seeds are round and smooth4 ,for a succession1 a sowing should be made at intervals of two weeks4 ,a variety called ',gaudry1' if not identical1 is very similar to this4 ,,sorrel-,,leaved ,,spinach4 ,leaves of medium size1 halberd-formed1 deep-green1 thick1 and fleshy4 ,a hardy and productive sort1 similar to the ,yellow or ,white ,sorrel-leaved1 but differing in the deeper color of its stalks and leaves4 ,,summer ,,or ,,round-,,leaved ,,spinach4 ,round ,dutch4 ,epinard de ,hollande4 ,vil4 ,leaves large1 thick1 and fleshy1 rounded at the ends1 and entire1 or nearly entire1 on the borders4 ,this variety is generally grown for summer use2 but it soon runs to seed1 particularly in warm and dry weather4 ,where a constant supply is required1 a sowing should be made every fortnight1 commencing as early in spring as the frost leaves the ground4 ,the seeds are round and smooth4 ,plants from the first sowing will be ready for use the last of ,may or early in ,june4 ,in ,belgium and ,germany1 a sub-variety is cultivated1 with smaller and deeper-colored foliage1 and which is slower in running to flower4 ,it is not1 however1 considered preferable to the ,common ,summer or ,round-leaved4 ,,winter ,,or ,,common ,,prickly ,,spinach4 ,epinard ordinaire4 ,vil4 ,leaves seven or eight inches long1 halberd-shaped1 deep-green1 thin in texture1 and nearly erect on the stalk of the plant2 seeds prickly4 ,from this variety most of the improved kinds of ,prickly ,spinach have been obtained2 and the ,common ,winter or ,prickly-seeded is now considered scarcely worthy of cultivation4 ,,yellow ,,sorrel-,,leaved ,,spinach4 ,white ,sorrel-leaved ,spinach4 ,blond ,feuille d',oseille4 ,vil4 ,the leaves of this variety are similar in form and appearance to those of the ,garden ,sorrel4 ,they are of medium size1 entire on the border1 yellowish-white at the base1 greener at the tips1 and blistered on the surface4 ,new4 ,represented as being hardy1 productive1 slow in the development of its flower-stalk1 and of good quality4 99 99 99 99 99 ,,wild ,,or ,,perennial ,,spinach4 ,good ,king ,henry4 ,tota ,bona4 ,goose-foot4 ,blitum ,bonus ,henricus4 ,a hardy perennial plant1 indigenous to ,great ,britain1 and naturalized to a very limited extent in this country4 ,its stem is two feet and a half in height2 the leaves are arrow-shaped1 smooth1 deep-green1 undulated on the borders1 and mealy on their under surface2 the flowers are numerous1 small1 greenish1 and produced in compact groups1 or clusters2 the seeds are small1 black1 and kidney-shaped4 ,propagation and ,culture4--,it may be propagated by seed sown in ,april or ,may1 and transplanted1 when the plants are fit to handle1 into a nursery-bed4 ,in ,august or ,september1 they should be again transplanted where they are to remain1 setting them in rows a foot apart1 and ten inches asunder in the rows1 in ground of a loamy nature1 trenched to the depth of fifteen or eighteen inches1 as their roots penetrate to a considerable depth4 ,the following spring1 the leaves are fit to gather for use2 and should be picked as they advance1 taking the largest first4 ,in this way1 a bed will continue productive for several years4 ,being a hardy perennial1 it may also be increased by dividing the plant into pieces1 each having a portion of the root and a small bit of the crown1 which is thickly set with buds1 which spring freely on being replanted4 ,most of the species of this genus1 both indigenous and exotic1 are plants of easy cultivation1 and may be safely used as articles of food4--,m',int4 ,use4--,the same as ,spinach4 ,,chapter ,,vii4 ,,salad ,,plants4 ,alexanders4 ,brook-lime4 ,buckshorn ,plantain4 ,burnet4 ,caterpillar4 ,celery4 ,celeriac1 or ,turnip-rooted ,celery4 ,chervil4 ,chiccory1 or ,succory4 ,corchorus4 ,corn ,salad4 ,cress1 or ,peppergrass4 ,cuckoo ,flower4 ,dandelion4 ,endive4 ,horse-radish4 ,lettuce4 ,madras ,radish4 ,mallow1 ,curled-leaf4 ,mustard4 ,nasturtium4 ,garden ,picridium4 ,purslain4 ,rape4 ,roquette1 or ,rocket4 ,samphire4 ,scurvy-grass4 ,snails4 ,sweet-scented ,chervil1 or ,sweet ,cicely4 ,tarragon4 ,valeriana4 ,water-cress4 ,winter-cress1 or ,yellow ,rocket4 ,wood-sorrel4 ,worms4 99 99 99 99 99 ,,alexanders4 ,alisanders4 ,smyrnium olusatrum4 ,a hardy1 biennial plant1 with foliage somewhat resembling that of ,celery4 ,stem three to four feet high1 much branched2 radical leaves pale-green1 compound1--those of the stem similar in form1 but of smaller size4 ,the branches of the plant terminate in large umbels1 or spherical bunches of yellowish flowers2 which are succeeded by roundish fruits1 each of which contains two crescent-shaped seeds4 ,sowing and ,culture4--,it thrives best in light1 deep loam2 and is raised from seed sown annually4 ,make the drills two and a half or three feet apart1 and cover the seeds an inch deep4 ,when the plants are two or three inches high1 thin to twelve inches apart2 or sow a few seeds in a nursery-bed1 and transplant4 ,blanching4--,when the plants are well advanced1 they should be gradually earthed up about the stems in the process of cultivation1 in the manner of blanching ,celery or ,cardoons2 like which1 they are also gathered for use1 and preserved during winter4 ,to raise ,seed4--,leave a few plants unblanched2 protect with stable-litter1 or other convenient material1 during winter2 and they will flower1 and produce an abundance of seeds1 the following summer4 ,use4--,it was formerly much cultivated for its leaf-stalks2 which1 after being blanched1 were used as a pot-herb and for salad4 ,they have a pleasant1 aromatic taste and odor2 but the plant is now rarely grown1 ,celery being almost universally preferred4 ,,perfoliate ,,alexanders4 ,smyrnium perfoliatum4 ,a hardy1 biennial species1 from ,italy2 stem three feet in height1 grooved or furrowed1 hollow2 leaves many times divided1 and of a yellowish-green color2 flowers1 in terminal bunches1 yellowish-white2 seeds black1 of the form of those of the common species1 but smaller4 ,it is considered superior to the last named1 as it not only blanches better1 but is more crisp and tender1 and not so harsh-flavored4 99 99 99 99 99 ,,brook-,,lime4 ,american ,brook-lime4 ,marsh ,speedwell4 ,veronica beccabunga4 ,brook-lime is a native of this country1 but is also common to ,great ,britain4 ,it is a hardy perennial1 and grows naturally in ditches1 and streams of water1 but is rarely cultivated4 ,the stem is from ten to fifteen inches in height1 thick1 smooth1 and succulent1 and sends out roots at the joints1 by which the plant spreads and is propagated2 the leaves are opposite1 oval1 smooth1 and fleshy2 the flowers are produced in long bunches1 are of a fine blue color1 and stand upon short stems1--they are more or less abundant during most of the summer1 and are followed by heart-shaped seed-vessels1 containing small1 roundish seeds4 ,cultivation4--,it may be propagated by dividing the roots1 and setting the plants in wet localities1 according to their natural habit4 ,it will thrive well when grown with ,water-cress4 ,use4--,the whole plant is used as a salad1 in the same manner and for the same purposes as ,water-cress4 ,it is considered an excellent anti-scorbutic4 99 99 99 99 99 ,,buckshorn ,,plantain4 ,star of the ,earth4 ,plantago coronopus4 ,a hardy annual1 indigenous to ,great ,britain1 ,france1 and other countries of ,europe4 ,the root-leaves are put forth horizontally1 and spread regularly about a common centre somewhat in the form of a rosette2 the flower-stem is leafless1 branching1 and from eight to ten inches high2 flowers yellow2 the seeds are quite small1 of a clear1 brown color1 and retain their power of germination three years1--nearly two hundred and thirty thousand are contained in an ounce4 ,soil and ,cultivation4--,it succeeds best in a soil comparatively light2 and the seed should be sown in ,april4 ,sow thinly1 broadcast1 or in shallow drills eight inches apart4 ,when the plants are about an inch high1 thin them to three or four inches apart4 ,use4--,the plant is cultivated for its leaves1 which are used as a salad4 ,they should be plucked while still young and tender1 or when about half grown4 99 99 99 99 99 ,,burnet4 ,mill4 ,poterium sanguisorba4 ,burnet is a hardy1 perennial plant1 indigenous to ,england1 where it is found on dry1 upland1 chalky soils4 ,when fully developed1 it is from a foot and a half to two feet in height4 ,the leaves proceeding directly from the root are produced on long stems1 and are composed of from eleven to fifteen smaller leaves1 which are of an oval form1 regularly toothed1 and generally1 but not uniformly1 smooth4 ,the branches1 which are somewhat numerous1 terminate in long1 slender stems1 each of which produces an oval or roundish bunch of purplish-red1 fertile and infertile flowers4 ,the fertile flowers produce two seeds each1 which ripen in ,august or ,september4 ,these are oblong1 four-sided1 of a yellowish color1 and retain their vitality two years4 ,thirty-five hundred are contained in an ounce4 ,sowing and ,culture4--,the plant is easily propagated by seeds1 which may be sown either in autumn or spring4 ,sow in drills ten inches apart1 half or three-fourths of an inch deep2 and thin1 while the plants are young1 to six or eight inches in the row4 ,if the seeds are allowed to scatter from the plants in autumn1 young seedlings will come up plentifully in the following spring1 and may be transplanted to the distances before directed4 ,in dry soil1 the plants will continue for many years2 requiring no further care than to be occasionally hoed1 and kept free from weeds4 ,it may also be propagated by dividing the roots2 but1 as it is easily grown from seeds1 this method is not generally practised4 ,use4--,the leaves have a warm1 piquant taste1 and1 when bruised1 resemble cucumbers in odor4 ,they are sometimes used as salad1 and occasionally form an ingredient in soups4 ,the roots1 after being dried and pulverized1 are employed in cases of internal hemorrhage4 ,it is very little used in this country1 and rarely seen in gardens4 ,varieties4--,there are three varieties2 the distinctions1 however1 being neither permanent nor important4 ,,hairy-,,leaved ,,burnet4 ,leaves and stems comparatively rough or hairy2 in other respects1 similar to the ,smooth-leaved4 ,either of the varieties may be propagated by dividing the roots4 ,,large-,,seeded ,,burnet4 ,this1 like the others1 is a sub-variety1 and probably but a seminal variation4 ,,smooth-,,leaved ,,burnet4 ,leaves and stems of the plant comparatively smooth1 but differing in no other particular from the ,hairy-leaved4 ,seeds from this variety would probably produce plants answering to both descriptions4 99 99 99 99 99 ,,caterpillar4 ,chenille1 of the ,french4 ,vil4 ,scorpiurus4 ,all of the species here described are hardy1 annual plants1 with creeping or recumbent stems1 usually about two feet in length4 ,the leaves are oblong1 entire on the borders1 broadest near the ends1 and taper towards the stem2 the flowers are yellow1 and quite small2 the seeds are produced in caterpillar-like pods1 and retain their vitality five years4 ,cultivation4--,the seeds may be planted in the open ground in ,april or ,may2 or the plants may be started in a hot-bed1 and set out after settled warm weather4 ,the rows should be fifteen inches apart1 and the plants twelve or fifteen inches apart in the rows2 or the plants may be grown in hills two feet and a half apart1 and two or three plants allowed to a hill4 ,use4--,no part of the plant is eatable2 but the pods1 in their green state1 are placed upon dishes of salads1 where they so nearly resemble certain species of caterpillars as to completely deceive the uninitiated or inexperienced4 ,species4--,the species cultivated are the following2 viz43-- ,,common ,,caterpillar4 ,chenille grosse4 ,vil4 ,scorpiurus vermiculata4 ,pod1 or fruit1 comparatively large4 ,the interior grooves1 or furrows1 are indistinct1 or quite wanting3 the exterior grooves are ten in number1 and well defined4 ,along the summit of these furrows are produced numerous1 small1 pedicelled tubercles1 quite similar to those of some species of worms or caterpillars2 and these small tufts1 in connection with the brownish-green color and peculiar coiling of the pods1 make the resemblance nearly perfect1 especially if seen from a short distance4 ,the seeds are large1 oblong1 flattened at the ends1 and of a yellowish color4 ,a well-developed fruit will measure about three-eighths of an inch in diameter2 and1 when uncoiled1 nearly an inch and a half in length4 ,,furrowed ,,caterpillar4 ,chenille raye4 ,vil4 ,scorpiurus sulcata4 ,fruit rather slender1 furrowed1 grayish-green within the furrows1 and brown along the summits4 ,four of the exterior furrows are surmounted with numerous small1 obtuse1 or rounded tubercles2 and the pods are coiled in the manner peculiar to the class4 ,the seeds resemble those of the ,prickly ,caterpillar1 but are of larger size4 ,,prickly ,,caterpillar4 ,vil4 ,small ,caterpillar4 ,scorpiurus muricata4 ,pod1 or fruit1 a fourth of an inch in diameter1 curved or coiled2 longitudinally furrowed1 with numerous1 small1 erect1 tufted points1 regularly arranged along the surface4 ,it is of a brownish-red color1 with shades of green2 and1 when well grown1 bears a remarkable resemblance to some species of hairy worms or caterpillars4 ,the seeds are large1 long1 wrinkled1 and of a yellowish color4 ,,villous ,,or ,,hairy ,,caterpillar4 ,chenille velue4 ,vil4 ,scorpiurus subvillosa4 ,this species resembles the ,prickly ,caterpillar1 but is a little larger4 ,the most marked distinction1 however1 is in the small points1 or tubercles1 placed along the longitudinal ridges1 which in this species are recurved1 or bent at the tips4 ,the seeds are larger than those of the foregoing species4 99 99 99 99 99 ,,celery4 ,smallage4 ,apium graveolens4 ,celery1 or ,smallage1 is a hardy1 umbelliferous1 biennial plant1 growing naturally by the sides of ditches and near the sea1 where it rises with wedge-shaped leaves and a furrowed stalk1 producing greenish flowers in ,august4 ,under cultivation1 the leaves are pinnatifid1 with triangular leaflets2 the leaf-stems are large1 rounded1 grooved1 succulent1 and solid or hollow according to the variety4 ,the plant flowers during the second year1 and then measures from two to three feet in height2 the flowers are small1 yellowish-white1 and are produced in umbels1 or flat1 spreading groups1 at the extremities of the branches2 the seeds are small1 somewhat triangular1 of a yellowish-brown color1 aromatic when bruised1 and of a warm1 pleasant flavor4 ,they are said to retain their germinative powers ten years2 but1 by seedsmen1 are not considered reliable when more than five years old4 ,an ounce contains nearly seventy thousand seeds4 ,soil4--,any good garden soil1 in a fair state of cultivation1 is adapted to the growth of ,celery4 ,propagation4--,it is always propagated by seed2 one-fourth of an ounce of which is sufficient for a seed-bed five feet wide and ten feet long4 ,the first sowing is usually made in a hot-bed in ,march3 and it may be sown in the open ground in ,april or ,may2 but1 when so treated1 vegetates slowly1 often remaining in the earth several weeks before it comes up4 ,a bushel or two of stable manure1 put in a hole in the ground against a wall or any fence facing the south1 and covered with a rich1 fine mould three or four inches deep1 will bring the seed up in two weeks4 ,if this method is practised1 sprinkle the seed thinly over the surface of the loam1 stir the soil to the depth of half an inch1 and press the earth flat and smooth with the back of a spade4 ,sufficient plants for any family may be started in a large flower-pot or two1 placed in the sitting-room1 giving them plenty of light and moisture4 ,cultivation4--,as soon as the young plants are about three inches high1 prepare a small bed in the open air1 and make the ground rich and the earth fine4 ,here set out the plants for a temporary growth1 placing them four inches apart4 ,this should be done carefully2 and they should be gently watered once1 and protected for a day or two against the sun4 ,a bed ten feet long and four feet wide will contain three hundred and sixty plants2 and1 if they be well cultivated1 will more than supply the table of a common-sized family from ,october to ,may4 ,in this bed the plants should remain till the beginning or middle of ,july1 when they should be removed into trenches4 ,make the trenches a foot or fifteen inches deep and a foot wide1 and not less than five feet apart4 ,lay the earth taken out of the trenches into the middle of the space between the trenches1 so that it may not be washed into them by heavy rains2 for it will1 in such case1 materially injure the crop by covering the hearts of the plants4 ,at the bottom of the trench put some good1 rich1 but well-digested compost manure2 for1 if too fresh1 the ,celery will be rank and pipy1 or hollow1 and will not keep nearly so long or so well4 ,dig this manure in1 and make the earth fine and light2 then take up the plants from the temporary bed1 and set them out carefully in the bottom of the trenches1 six or eight inches apart4--,corb4 ,it is the practice of some cultivators1 at the time of setting in the trenches1 to remove all the suckers1 to shorten the long roots1 and to cut the leaves off1 so that the whole plant shall be about six inches in length4 ,but the best growers in ,england have abandoned this method1 and now set the plants1 roots and tops1 entire4 ,blanching4--,when the plants begin to grow 7which they will quickly do71 hoe on each side and between them with a small hoe4 ,as they grow up1 earth their stems2 that is1 put the earth up against them1 but not too much at a time1 and always when the plants are dry2 and let the earth put up be finely broken1 and not at all cloddy4 ,while this is being done1 keep the stalks of the outside leaves close up1 to prevent the earth getting between the stems of the outside leaves and inner ones2 for1 if it gets there1 it checks the plant1 and makes the ,celery bad4 ,when the earthing is commenced1 take first the edges of the trenches1 working backwards1 time after time1 till the earth is reached that was taken from the trenches2 and1 by this time1 the earth against the plants will be above the level of the land4 ,then take the earth out of the middle1 till at last the earth against the plants forms a ridge2 and the middle of each interval1 a sort of gutter4 ,earth up very often1 not putting up much at a time1 every week a little2 and by the last of ,september1 or beginning of ,october1 it will be blanched sufficient for use4--,corb4 ,another 7more recent7 method of cultivation and blanching is to take the plants from the temporary bed1 remove the suckers1 and set them with the roots entire1 ten inches apart in the trenches4 ,they are then allowed to grow until they have attained nearly their full size1 when the earth for blanching is more rapidly applied than in the previous method4 ,many plant on the surface1--that is1 marking out the size of the bed on ground that has been previously trenched2 digging in at least six or eight inches of rich1 half-decayed manure1 and planting either in single lines four feet apart1 or making beds six feet broad1 and planting across them1 setting the rows fourteen inches apart1 and the plants eight inches apart in the lines4 ,they may be earthed up as they advance1 or not1 until they have attained the height of a foot4--,m',int4 ,m',intosh gives the following method1 practised by the ,edinburgh market-gardeners3 ,trenches1 six feet wide and one foot deep1 are dug out2 the bottom is loosened and well enriched1 and the plants set in rows across the bed1 fourteen inches asunder1 and the plants nine inches apart in the rows4 ,by this means1 space is economized1 and the plants attain a fair average size and quality4 ,the same plan is very often followed in private gardens2 and1 where the new and improved sorts are grown1 they arrive at the size most available for family use4 ,this is one of the best methods for amateurs to grow this crop4 ,they should grow their plants in the temporary or nursery beds until they are ten inches or a foot high1 before planting in the trenches2 giving plenty of water1 and afterwards earthing up once a fortnight4 ,some allow the plants to make a natural growth1 and earth up at once1 about three weeks before being required for use4 ,when so treated1 the stalks are of remarkable whiteness1 crisp1 tender1 and less liable to russet-brown spots than when the plants are blanched by the more common method4 ,taking the ,crop4--,before the closing-up of the ground1 the principal part of the crop should be carefully taken up 7retaining the roots and soil naturally adhering71 and removed to the cellar2 where they should be packed in moderately moist earth or sand1 without covering the ends of the leaves4 ,a portion may be allowed to remain in the open ground2 but the hearts of the plants must be protected from wet weather4 ,this may be done by placing boards lengthwise1 in the form of a roof1 over the ridges4 ,as soon as the frost leaves the ground in spring1 or at any time during the winter when the weather will admit1 ,celery may be taken for use directly from the garden4 ,seed4--,two or three plants will produce an abundance4 ,they should be grown two feet apart1 and may remain in the open ground during the winter4 ,the seeds ripen in ,august4 ,use4--,the stems of the leaves are the parts of the plant used4 ,these1 after being blanched1 are exceedingly crisp and tender1 with an agreeable and peculiarly aromatic flavor4 ,they are sometimes employed in soups2 but are more generally served crude1 with the addition of oil1 mustard1 and vinegar1 or with salt only4 ,the seeds have the taste and odor of the stems of the leaves1 and are often used in their stead for flavoring soups4 ,with perhaps the exception of ,lettuce1 ,celery is more generally used in this country than any other salad plant4 ,it succeeds well throughout the ,northern and ,middle ,states2 and1 in the vicinity of some of our large cities1 is produced of remarkable size and excellence4 ,varieties4-- ,,boston-,,market ,,celery4 ,a medium-sized1 white variety2 hardy1 crisp1 succulent1 and mild flavored4 ,compared with the ,white ,solid1 the stalks are more numerous1 shorter1 not so thick1 and much finer in texture4 ,it blanches quickly1 and is recommended for its hardiness and crispness2 the stalks rarely becoming stringy or fibrous1 even at an advanced stage of growth4 ,much grown by market-gardeners in the vicinity of ,boston1 ,mass4 ,,cole',s ,,superb ,,red4 ,m',int4 ,this is comparatively a new sort1 of much excellence1 and of remarkable solidity4 ,it is not of large size1 but well adapted for cultivation in the kitchen-garden and for family use2 not so well suited for marketing or for exhibition purposes4 ,it has the valuable property of not piping or becoming hollow or stringy1 and remains long without running to seed4 ,the leaf-stalks are of a fine purple color1 tender1 crisp1 and fine flavored4 ,a well-grown plant will weigh about six pounds4 ,,cole',s ,,superb ,,white4 ,much like ,cole's ,superb ,red2 differing little1 except in color4 ,an excellent sort1 hardy1 runs late to seed1 and is one of the most crisp and tender of the white sorts4 ,stalks short and thick4 ,,dwarf ,,curled ,,white4 ,cleri ,nain fris4 ,vil4 ,leaves dark-green1 curled1 resembling those of ,parsley1 and1 like it1 might be employed for garnishing4 ,leaf-stalks rounded and grooved1 comparatively crisp and solid1 but not fine flavored4 ,it is quite hardy1 and1 in moderate winters1 will remain in the open ground without injury1 and serve for soups in spring4 ,its fine1 curled foliage1 however1 is its greatest recommendation4 ,,early ,,dwarf ,,solid ,,white4 ,thomp4 ,cleri plein1 blanc1 court1 htif4 ,vil4 ,rather dwarf1 but thick-stemmed4 ,the heart is remarkably full2 the leaf-stalk solid1 blanching promptly4 ,there is1 in fact1 much more finely blanched substance in a plant of this variety than in one of the tall sorts1 and the quality is excellent4 ,it comes into use rather early1 and is one of the hardiest of the ,white varieties4 ,,italian ,,celery4 ,thomp4 ,large ,upright4 ,giant ,patagonian4 ,a tall1 strong-growing1 erect sort2 leaf-stems deeply furrowed1 sometimes a little hollow2 leaves large1 deep-green1 with coarse1 obtuse serratures4 ,it is not so crisp as the ,common ,white ,solid2 and is suitable only for soups1 or where very tall ,celery is desirable4 ,,laing',s ,,improved ,,mammoth ,,red ,,celery4 ,this is considered the largest variety yet produced2 specimens having attained1 in ,england1 the extraordinary weight of eight or ten pounds1 and at the same time perfectly solid4 ,it is nearly perennial in its habit1 as it will not run to seed the first year2 and is with difficulty started to blossom even during the second1 when planted out for the purpose4 ,color bright-red2 flavor unsurpassed1 if equalled4 ,,manchester ,,red ,,celery4 ,thomp4 ,manchester ,red ,giant4 ,this variety scarcely differs from the ,red ,solid4 ,it has1 however1 a coarser habit1 with a somewhat rounder stalk2 and1 this being the case1 the heart is not so compact4 ,it is grown largely for marketing1 and is excellent for soups and stewing4 ,,nutt',s ,,champion ,,white ,,celery4 ,m',int4 ,originated with ,mr4 ,nutt1 of ,sheffield4 ,it attains1 under good management1 in good soil1 a large size1 and1 this considered1 is of excellent quality2 very white1 and not apt to run to seed4 ,,red ,,solid4 ,thomp4 ,new ,large ,red4 ,new ,large ,purple4 ,tours ,purple4 ,cleri violet de ,tours4 ,the plant grows to a large size1 full-hearted1 with a thick stem4 ,leaf-stalks thick1 deeply furrowed1 and very solid1 of a dark-red or purplish hue where exposed1 rose-colored where partially blanched2 but the perfectly blanched portion is pure white1 more so than the blanched part of the ,white varieties of ,celery4 ,it is also crisp1 of excellent flavor1 and unquestionably the best variety of ,red ,celery4 ,,seymour',s ,,superb ,,white4 ,thomp4 ,seymour's ,superb ,white ,solid4 ,a large-sized1 vigorous-growing variety2 in good soils1 often attaining a height of nearly three feet4 ,the stalks are solid2 flat at the base1 where they overlap1 and form a compact1 crisp1 and1 with ordinary care1 a well-blanched heart of excellent quality4 ,it succeeds best1 as most other sorts do1 in rich1 moist soil2 and when so grown1 and properly blanched1 will yield a large proportion of ,celery1 of a pure white color1 and of the best quality4 ,it is one of the best sorts for extensive culture for the markets1 as it is also one of the best varieties for small gardens for family use4 ,it blanches readily2 and1 with little care1 will supply the table1 from the last of ,september1 through most of the winter4 ,,seymour',s ,,white ,,champion4 ,a variety represented as being superior to ,seymour's ,superb ,white4 ,the stalks are broad1 flat at the base1 and form a compact1 well-blanched1 crisp heart4 ,,shepherd',s ,,red4 ,thomp4 ,shepherd's ,giant ,red4 ,much like the ,manchester ,red1 but has flatter stems3 consequently1 it is more compact1 and blanches sooner and more perfectly1 than that variety2 to which1 for these reasons1 it is preferred by growers for competition4 ,,small ,,dutch ,,celery4 ,cleri couper4 ,vil4 ,leaf-stems small1 hollow1 crisp1 and succulent2 sprouts1 or suckers1 abundant4 ,it is seldom blanched2 but the leaves are sometimes used for flavoring soups4 ,the seeds should be sown thickly1 and on level beds4 ,the plants often resprout after being cut4 ,not much cultivated4 ,,sutton',s ,,white ,,solid4 ,m',int4 ,a very large yet solid-growing variety1 exceedingly white and crisp4 ,,turkey ,,or ,,prussian ,,celery4 ,giant ,white4 ,cleri turc4 ,vil4 ,turkish ,giant ,solid4 ,a remarkably large variety1 resembling the ,common ,white ,solid4 ,leaf-stalks long1 large1 erect1 fleshy1 and solid2 leaves large1 with rounded serratures1 and of a glossy-green color4 ,it is one of the largest of the ,white sorts1 and is considered superior to the ,common ,white ,solid4 ,,wall',s ,,white ,,celery4 ,thomp4 ,an improved variety of the ,italian1 esteemed by growers for competition1 where quantity1 not quality1 is the principal consideration4 ,,white ,,lion',s-,,paw ,,celery4 ,m',int4 ,lion's-paw4 ,a short1 broad1 flat-stalked variety1 of excellent quality2 crisp and white4 ,its short1 flat1 spreading habit gave rise to its name4 ,,white ,,solid4 ,thomp4 ,cleri plein1 blanc4 ,vil4 ,fine ,white ,solid4 ,this variety is of strong and rather tall growth2 leaf-stalks generally solid1 but when grown in rich1 highly manured soil1 they sometimes become slightly hollow2 leaves large1 smooth1 bright-green2 serratures large and obtuse4 ,it blanches readily1 is crisp1 of excellent quality1 and comes into use earlier than the ,red sorts4 ,it is generally cultivated in the ,northern ,states1 not only on account of its hardiness1 but for its keeping qualities4 ,as a market variety1 it is one of the best4 99 99 99 99 99 ,,celeriac1 ,,or ,,turnip-,,rooted ,,celery4 ,this variety forms at the base of the leaves1 near the surface of the ground1 a brownish1 irregular1 rounded root1 or tuber1 measuring from three to four inches in diameter4 ,the leaves are small1 with slender1 hollow stems4 ,in favorable exposures and rich soil1 the roots sometimes attain a weight of more than three pounds4 ,it is much hardier than the common varieties of ,celery4 ,propagation4--,it is propagated from seeds1 which may be sown in the open ground in ,april or ,may1 in shallow drills six or eight inches apart4 ,when the young plants are three inches high1 they should be removed1 and set on the surface 7not in trenches71 in moderately enriched soil4 ,they should be set in rows eighteen inches apart1 and a foot from each other in the line4 ,at the time of transplanting1 all of the small suckers1 or side-shoots1 should be rubbed off1--a precaution to be kept in view throughout its growth1--as the energies of the whole plant ought to be directed to the formation of the bulb-like root4--,m',int4 ,subsequent ,cultivation4--,the growing crop will require no peculiar treatment4 ,when the bulbs are two-thirds grown1 they are earthed over for the purpose of blanching1 and to render the flesh crisp and tender4 ,cool and humid seasons are the most favorable to their growth4 ,in warm and dry weather1 the bulbs are small1 comparatively tough1 and strong flavored4 ,taking the ,crop4--,some of the bulbs will be ready for use in ,september2 from which time1 till the last of ,november1 the table may be supplied directly from the garden4 ,before severe weather1 the quantity required for winter should be drawn1 packed in damp earth or sand1 and stored in the cellar4 ,to save ,seed4--,give to a few plants1 taken up in the autumn1 as much light and air as possible during the winter1 keeping them cool1 but not allowing them to freeze2 and1 in ,april1 set them in the open ground1 eighteen inches apart4 ,the seed will ripen the last of the season4 ,it is often used in the manner of the seed of the ,common ,celery for seasoning soups4 ,use4--,the root1 or bulb1 is the part of the plant eaten3 the flesh of this is white1 and comparatively tender1 with the flavor of the stalks of ,common ,celery1 though generally less mild and delicate4 ,it is principally valued for its remarkable hardiness and for its keeping properties4 ,where the common varieties of ,celery are grown or preserved with difficulty1 this might be successfully grown1 and afford a tolerable substitute4 ,the bulbs are sometimes eaten boiled1 and the leaves are occasionally used in soups4 ,,curled-,,leaved ,,celeriac4 ,curled-leaved ,turnip-rooted4 ,cleri-rave fris4 ,vil4 ,this is a variety of the ,common ,celeriac1 or ,turnip-rooted ,celery2 like which1 it forms a sort of bulb1 or knob1 near the surface of the ground4 ,it is1 however1 of smaller size2 usually measuring about three inches in diameter4 ,the skin is brown1 and the flesh white and fine-grained2 leaves small1 spreading1 curled4 ,it is in no respect superior to the ,common ,turnip-rooted1 and possesses little merit aside from the peculiarity of its foliage4 ,cultivate1 preserve during winter1 and use as directed for the common variety4 ,,early ,,erfurt ,,celeriac4 ,cleri-rave d',erfurt4 ,vil4 ,a very early variety4 ,root1 or bulb1 not large1 but regular in form4 ,its earliness is its principal merit4 ,,chervil4 ,chrophyllum cerefolium4 ,common or ,plain-leaved4 ,a hardy1 annual plant1 from the south of ,europe4 ,stem eighteen inches to two feet in height2 the leaves are many times divided1 and are similar to those of the ,common ,plain ,parsley2 the flowers are small1 white1 and produced in umbels at the extremities of the branches2 the seeds are black1 long1 pointed1 longitudinally grooved1 and retain their vitality but two years1--nearly nine thousand are contained in an ounce4 ,this is the most common sort2 but1 except that it is hardier than the ,curled varieties1 is not worthy of cultivation4 ,,curled ,,chervil4 ,m',int4 ,a variety of the ,common ,chervil1 with frilled or curled leaves2 the distinction between the sorts being nearly the same as that between the ,plain-leaved and ,curled-leaved varieties of ,parsley4 ,the foliage is delicately and beautifully frilled2 and1 on this account1 is much employed for garnishing1 as well as for the ordinary purposes for which the plain sort is used4 ,being a larger grower1 it requires more room for its development2 and the plants should stand a foot apart each way4 ,when intended for winter use1 it should have the protection of hand-glasses1 frames1 or branches of trees placed thickly around or amongst it4 ,in very unfavorable situations1 it is well to pot a dozen or two plants1 and shelter them under glass during the winter4 ,,frizzled-,,leaved ,,or ,,french ,,chervil4 ,m',int4 ,double-curled4 ,cerfeuil fris4 ,vil4 ,an improved variety of the ,curled ,chervil1--even more beautiful2 but wanting in hardiness4 ,it succeeds best when grown in the summer months4 ,propagation and ,cultivation4--,chervil is raised from seeds2 and1 where it is much used1 sowings should be made1 at intervals of three or four weeks1 from ,april till ,july4 ,the seeds should be sown thinly1 in drills a foot apart1 and covered nearly an inch in depth4 ,use4--,it is cultivated for its leaves1 which have a pleasant1 aromatic taste2 and1 while young and tender1 are employed for flavoring soups and salads4 99 99 99 99 99 ,,chiccory1 ,,or ,,succory4 ,wild ,endive4 ,cichorium intybus4 ,a hardy1 perennial plant1 introduced into this country from ,europe1 and often abounding as a troublesome weed in pastures1 lawns1 and mowing-lands4 ,the stem is erect1 stout1 and branching1 and1 in its native state1 usually about three feet in height1--under cultivation1 however1 it sometimes attains a height of five or six feet2 the radical leaves are deep-green1 lobed1 and1 when grown in good soil1 measure ten or twelve inches in length1 and four inches in width2 the flowers are large1 axillary1 nearly stemless1 of a fine blue color1 and generally produced in pairs2 the seeds somewhat resemble those of ,endive1 though ordinarily smaller1 more glossy1 and of a deeper-brown color1--they will keep ten years4 ,the plants continue in blossom from ,july to ,september2 and the seeds ripen from ,august to ,october1 or until the plants are destroyed by frost4 ,soil1 ,sowing1 and ,cultivation4--,as the roots of ,chiccory are long and tapering1 it should be cultivated in rich1 mellow soil1 thoroughly stirred1 either by the plough or spade1 to the depth of ten or twelve inches4 ,the seed should be sown in ,april or ,may1 in drills fifteen inches apart1 and three-fourths of an inch deep4 ,when the young plants are two or three inches high1 thin them to eight inches apart in the rows2 and1 during the summer1 cultivate frequently1 to keep the soil light1 and the growing crop free from weeds4 ,blanching4--,before using as a salad1 the plants are blanched1 either by covering with boxes a foot in depth1 or by strips of boards twelve or fourteen inches wide1 nailed together at right angles1 and placed lengthwise over the rows4 ,they are sometimes blanched by covering with earth2 the leaves being first gathered together1 and tied loosely at the top1 which should be left exposed to light4 ,to save ,seed4--,in the autumn1 leave a few of the best plants unblanched2 let them be about eighteen inches asunder4 ,protect with stable litter2 or1 if in a sheltered situation1 leave them unprotected during winter1 and they will yield abundantly the ensuing summer4 ,taking the ,crop4--,when the leaves are properly blanched1 they will be of a delicate1 creamy white4 ,when they are about a foot high1 they will be ready for use2 and1 as soon as they are cut1 the roots should be removed1 and others brought forward to succeed them4 ,in cutting1 take off the leaves with a thin slice of the crown1 to keep them together1 as in cutting sea-kale4 ,when washed1 and tied up in small bundles of a handful each1 they are fit for dressing4--,m',int4 ,use4--,it is used as ,endive2 its flavor and properties being much the same4 ,though rarely grown in this country1 it is common to the gardens of many parts of ,europe1 and is much esteemed4 ,the blanched leaves are known as ,barbe de ,capucin1 or ,friar's ,beard4 ,varieties4-- ,,improved ,,chiccory1 ,,or ,,succory4 ,chicore sauvage amliore4 ,vil4 ,leaves larger than those of the ,common ,chiccory1 and produced more compactly2 forming a sort of head1 or solid heart1 like some of the ,endives4 ,the plant is sometimes boiled and served in the manner of ,spinach4 ,,variegated ,,or ,,spotted ,,chiccory4 ,vil4 ,this is a variety of the preceding1 distinguished by the color of the leaves1 which are veined1 and streaked with red4 ,in blanching1 the red is not changed1 but retains its brilliancy2 while the green becomes nearly pure white1--the two colors blending in rich contrast4 ,in this state they form a beautiful1 as well as tender and well-flavored1 salad4 ,,improved ,,variegated ,,chiccory4 ,vil4 ,a sub-variety of the ,spotted ,chiccory1 more constant in its character1 and more uniform and distinct in its stripes and variegations4 ,when blanched1 it makes an exceedingly delicate and beautiful garnish1 and a tender and excellent salad4 ,either of the improved sorts are as hardy1 and blanch as readily1 as the ,common ,chiccory4 ,,large-,,rooted ,,or ,,coffee ,,chiccory4 ,turnip-rooted ,chiccory4 ,this variety is distinguished by its long1 fleshy roots1 which are sometimes fusiform1 but generally much branched or divided3 when well grown1 they are twelve or fourteen inches in length1 and about an inch in their largest diameter4 ,the leaves have the form of those of the ,common ,chiccory1 but are larger1 and more luxuriant4 ,though the variety is generally cultivated for its roots1 the leaves1 when blanched1 afford a salad even superior to some of the improved sorts before described4 ,vilmorin mentions two sub-varieties of the ,large-rooted or ,coffee ,chiccory2 viz43-- ,,brunswick ,,large-,,rooted4 ,roots shorter than those of the ,magdebourg1 but of greater diameter2 leaves spreading4 ,,magdebourg ,,large-,,rooted4 ,roots long1 and comparatively large2 leaves erect4 ,after several years' trial1 preference was given to this variety1 which proved the more productive4 ,sowing and ,cultivation4--,for raising ,coffee ,chiccory1 the ground should first be well enriched1 and then deeply and thoroughly stirred by spading or ploughing4 ,the seeds should be sown in ,april or ,may1 in shallow drills a foot apart1 and the young plants thinned to three or four inches apart in the rows4 ,hoe frequently2 water1 if the weather is dry2 and in the autumn1 when the roots have attained sufficient size1 draw them for use4 ,after being properly cleaned1 cut them into small pieces1 dry them thoroughly in a kiln or spent oven1 and store for use or the market4 ,after being roasted and ground1 ,chiccory is mixed with coffee in various proportions1 and thus forms a pleasant beverage2 or1 if used alone1 will be found a tolerable substitute for genuine coffee4 ,the roots of any of the before-described varieties may be used in the same manner2 but as they are much smaller1 and consequently less productive1 are seldom cultivated for the purpose4 ,it is an article of considerable commercial importance2 large quantities being annually imported from the south of ,europe to different seaports of the ,united ,states4 ,as the plant is perfectly hardy1 of easy culture1 and quite productive1 there appears to be no reason why the home demand for the article may not be supplied by home production4 ,of its perfect adaptedness to the soil and climate of almost any section of this country1 there can scarcely be a doubt4 99 99 99 99 99 ,,corchorus4 ,corette potagre1 of the ,french4 ,corchorus olitorius4 ,an annual plant from ,africa2 also indigenous to the ,west ,indies4 ,stem about two feet high1 much branched2 leaves deep-green1 slightly toothed1 varying in a remarkable degree in their size and form1--some being spear-shaped1 others oval1 and some nearly heart-shaped2 leaf-stems long and slender2 flowers nearly sessile1 small1 yellow1 five-petaled2 seeds angular1 pointed1 and of a greenish color1--fourteen thousand are contained in an ounce1 and they retain their vitality four years4 ,soil1 ,propagation1 and ,culture4--,the plant requires a light1 warm soil2 and should have a sheltered1 sunny place in the garden4 ,it is grown from seed sown annually4 ,the sowing may be made in ,march in a hot-bed1 and the plants set in the open ground in ,may2 or the seed may be sown the last of ,april1 or first of ,may1 in the place where the plants are to remain4 ,the drills1 or rows1 should be fifteen inches apart1 and the plants five or six inches apart in the rows4 ,no further attention will be required1 except the ordinary labor of keeping the soil loose and the plants clear from weeds4 ,use4--,the leaves are eaten as a salad1 and are also boiled and served at table in the form of greens or spinach4 ,they may be cut as soon as they have reached a height of five or six inches4 99 99 99 99 99 ,,corn ,,salad4 ,fetticus4 ,lamb's ,lettuce4 ,mche1 of the ,french4 ,valeriana locusta4 ,this is a small1 hardy1 annual plant1 said to derive its name from its spontaneous growth1 in fields of wheat1 in ,england4 ,it is also indigenous to ,france and the south of ,europe4 ,when in flower1 or fully grown1 it is from twelve to fifteen inches in height4 ,the flowers are small1 pale-blue2 the seeds are rather small1 of a yellowish-brown color1 unequally divided by two shallow1 lengthwise grooves1 and will keep six or eight years4 ,soil and ,culture4--,it is always grown from seed1 and flourishes best in good vegetable loam1 but will grow in any tolerably enriched garden soil4 ,early in ,april1 prepare a bed four feet wide1 and of a length according to the quantity of salad required2 having regard to the fact1 that it is better to sow only a small quantity at a time4 ,rake the surface of the bed even1 make the rows across the bed about eight inches apart1 sow the seed rather thinly1 and cover about one-fourth of an inch deep with fine1 moist soil4 ,if dry weather occurs after sowing1 give the bed a good supply of water4 ,when the young plants are two inches high1 thin them to four inches apart1 and cut or draw for use as soon as the leaves have attained a suitable size4 ,as the peculiar value of ,corn ,salad lies in its remarkable hardiness1 a sowing should be made the last of ,august or beginning of ,september1 for use during the winter or early in spring2 but1 if the weather is severe1 the plants must be protected by straw or some other convenient material4 ,early in ,march1 or as soon as the weather becomes a little mild1 remove the covering1 and the plants will keep the table supplied until the leaves from fresh sowings shall be grown sufficiently for cutting4 ,seed4--,to raise seed1 allow a few plants from the spring sowing to remain without cutting4 ,they will grow up to the height and in the manner before described1 and blossom1 and ripen their seed during the summer4 ,an ounce of seed will sow a row two hundred feet in length1 and about five pounds will be required for an acre4 ,use4--,the leaves1 while young1 are used as a salad2 and in winter1 or early in spring1 are considered excellent4 ,they are also sometimes boiled and served as ,spinach4 ,varieties4-- ,,common ,,corn ,,salad4 ,root-leaves rounded at the ends1 smooth1 three or four inches long by about an inch in width4 ,the younger the plants are when used1 the more agreeable will be their flavor4 ,,large ,,round-,,leaved4 ,leaves larger1 of a deeper green1 thicker1 and more succulent1 than those of the foregoing variety4 ,it is the best sort for cultivation4 ,the leaves are most tender1 and should be cut for use while young and small4 ,,large-,,seeded ,,round4 ,vil4 ,this is a sub-variety of the ,large ,round1 and is much cultivated in ,germany and ,holland4 ,the leaves are longer1 narrower1 and thinner1 and more tender when eaten2 but the ,large ,round is preferred by gardeners for marketing1 as it bears transportation better4 ,the seeds are about twice as large4 ,,italian ,,corn ,,salad4 ,vil4 ,valerianella eriocarpa4 ,the ,italian ,corn ,salad is a distinct species1 and differs from the ,common ,corn ,salad in its foliage1 and1 to some extent1 in its general habit4 ,it is a hardy annual1 about eighteen inches high4 ,the radical leaves are pale-green1 large1 thick1 and fleshy1--those of the stalk long1 narrow1 and pointed2 the flowers are small1 pale-blue1 washed or stained with red2 the seeds are of a light-brown color1 somewhat compressed1 convex on one side1 hollowed on the opposite1 and retain their vitality five years1--nearly twenty-two thousand are contained in an ounce4 ,it is cultivated and used in the same manner as the species before described4 ,it is1 however1 earlier1 milder in flavor1 and slower in running to seed4 ,the leaves are sometimes employed early in spring as a substitute for ,spinach2 but their downy or hairy character renders them less valuable for salad purposes than those of some of the varieties of the ,common ,corn ,salad4 99 99 99 99 99 ,,cress1 ,,or ,,peppergrass4 ,lepidium sativum4 ,the ,common ,cress of the garden is a hardy annual1 and a native of ,persia4 ,when in flower1 the stem of the plant is smooth and branching1 and about fifteen inches high4 ,the leaves are variously divided1 and are plain or curled1 according to the variety2 the flowers are white1 very small1 and produced in groups1 or bunches2 seeds small1 oblong1 rounded1 of a reddish-brown color1 and of a peculiar1 pungent odor1--about fourteen thousand are contained in an ounce1 and they retain their germinative properties five years4 ,soil and ,cultivation4--,cress will flourish in any fair garden soil1 and is always best when grown early or late in the season4 ,the seed vegetates quickly1 and the plants grow rapidly4 ,as they are milder and more tender while young1 the seed should be sown in succession1 at intervals of about a fortnight2 making the first sowing early in ,april4 ,rake the surface of the ground fine and smooth1 and sow the seed rather thickly1 in shallow drills six or eight inches apart4 ,half an ounce of seed will be sufficient for thirty feet of drill4 ,to raise ,seed4--,leave a dozen strong plants of the first sowing uncut4 ,they will ripen their seed in ,august1 and yield a quantity sufficient for the supply of a garden of ordinary size4 ,use4--,the leaves1 while young1 have a warm1 pungent taste2 and are eaten as a salad1 either separately1 or mixed with lettuce or other salad plants4 ,the leaves should be cut or plucked before the plant has run to flower1 as they then become acrid and unpalatable4 ,the curled varieties are also used for garnishing4 ,,broad-,,leaved ,,cress4 ,a coarse variety1 with broad1 spatulate leaves4 ,it is sometimes grown for feeding poultry1 and is also used for soups2 but it is less desirable as a salad than most of the other sorts4 ,,common ,,or ,,plain-,,leaved ,,cress4 ,this is the variety most generally cultivated4 ,it has plain leaves1 and consequently is not so desirable a sort for garnishing4 ,as a salad kind1 it is tender and delicate1 and considered equal1 if not superior1 to the ,curled varieties4 ,,curled ,,cress4 ,garnishing ,cress4 ,leaves larger than those of the common plain variety1 of a fine green color1 and frilled and curled on the borders in the manner of some kinds of ,parsley4 ,it is used as a salad1 and is also employed as a garnish4 ,it is very liable to degenerate by becoming gradually less curled4 ,to keep the variety pure1 select only the finest curled plants for seed4 ,,golden ,,cress4 ,trans4 ,this variety is of slower growth than the ,common ,cress4 ,the leaves are of a yellowish-green1 flat1 oblong1 scalloped on the borders1 sometimes entire1 and of a much thinner texture than any of the varieties of the ,common ,cress4 ,it is very dwarf2 and is consequently short1 when cut as a salad-herb for use4 ,it has a mild and delicate flavor4 ,when run to flower1 it does not exceed eighteen inches in height4 ,it deserves more general cultivation1 as affording a pleasant addition to the varieties of small salads4 ,the seeds are of a paler color1 or more yellow1 than those of the other sorts4 ,,normandy ,,curled ,,cress4 ,m'int4 ,a very excellent variety1 introduced by ,mr4 ,charles ,m',intosh1 and described as being hardier than the other kinds1 and therefore better adapted for sowing early in spring or late in summer4 ,the leaves are finely cut and curled1 and make not only a good salad1 but a beautiful garnish4 ,the seed should be sown thinly1 in good soil1 in drills six inches apart4 ,in gathering1 instead of cutting the plants over1 the leaves should be picked off singly4 ,after this operation1 fresh leaves are soon put forth4 ,it is difficult to procure the seed true2 the ,common ,curled being1 in general1 substituted for it4 99 99 99 99 99 ,,cuckoo ,,flower4 ,small ,water-cress4 ,cardamine pratensis4 ,a hardy1 perennial plant1 introduced from ,europe1 and naturalized to a limited extent in some of the ,northern ,states4 ,stem about fifteen inches high1 erect1 smooth2 leaves deeply divided1--the divisions of the radical or root leaves rounded1 those of the stalk long1 narrow1 and pointed2 the flowers are comparatively large1 white1 or rose-colored1 and produced in erect1 terminal clusters2 the seeds are of a brown color1 small1 oblong1 shortened on one side1 rounded on the opposite1 and retain their vegetating powers four years1--nearly thirty thousand are contained in an ounce4 ,soil4--,it succeeds best in moist1 loamy soil2 and should have a shady situation4 ,propagation and ,cultivation4--,it may be propagated from seeds1 or by a division of the roots4 ,the seeds are sown in ,april or ,may1 in shallow drills a foot asunder4 ,the roots may be divided in spring or autumn4 ,use4--,the leaves have the warm1 pungent taste common to the ,cress family2 and are used in their young state1 like ,cress1 as a salad4 ,medically1 they have the reputation of being highly antiscorbutic and of aiding digestion4 ,there are four varieties3-- ,white ,flowering4--,a variety with white1 single flowers4 ,purple ,flowering4--,flowers purple1 single4 ,either of these varieties may be propagated from seeds1 or by a division of the roots4 ,double ,flowering ,white4--,flowers white1 double4 ,double ,flowering ,purple4--,a double variety1 with purple blossoms4 ,these varieties are propagated by a division of the roots4 ,double-flowering plants are rarely produced from seeds4 99 99 99 99 99 ,,the ,,dandelion4 ,leontodon taraxacum4 ,the ,dandelion1 though spontaneously abundant1 is not a native of this country4 ,introduced from ,europe1 it has become extensively naturalized1 abounding in gardens1 on lawns1 about cultivated lands2 and1 in ,may and ,june1 often1 of itself alone1 constituting no inconsiderable portion of the herbage of rich pastures and mowing-fields4 ,it is a hardy1 perennial plant1 with an irregular1 branching1 brownish root4 ,the leaves are all radical1 long1 runcinate1 or deeply and sharply toothed2 the flower-stem is from six to twelve inches and upwards in height1 leafless1 and produces at its top a large1 yellow1 solitary blossom2 the seeds are small1 oblong1 of a brownish color1 and will keep three years4 ,soil and ,cultivation4--,although the ,dandelion will thrive in almost any description of soil1 it nevertheless produces much the largest1 most tender1 and best-flavored leaves1 as well as the greatest crop of root1 when grown in mellow1 well-enriched ground4 ,before sowing1 stir the soil1 either by the spade or plough1 deeply and thoroughly2 smooth off the surface fine and even2 and sow the seeds in drills half an inch deep1 and twelve or fifteen inches apart4 ,if cultivated for spring greens1 or for blanching for salad1 the seed must be sown in ,may or ,june4 ,in ,july1 thin out the young plants to two or three inches apart2 cultivate during the season in the usual form of cultivating other garden productions2 and1 in ,april and ,may of the ensuing spring1 the plants will be fit for the table4 ,for very early use1 select a portion of the bed equal to the supply required2 and1 in ,november1 spread it rather thickly over with coarse stable-manure4 ,about the beginning of ,february1 remove the litter1 and place boards or planks on four sides1 of a square or parallelogram1 in the manner of a common hot-bed1 providing for a due inclination towards the south4 ,over these put frames of glass1 as usually provided for hot-beds2 adding extra protection by covering with straw or other material in intensely cold weather4 ,thus treated1 the plants will be ready for cutting two or three weeks earlier than those in the open ground4 ,when grown for its roots1 the ground must be prepared in the manner before directed2 and the seeds should be sown in ,october1 in drills fourteen or fifteen inches asunder4 ,in ,june following1 thin out the young plants to two or three inches apart2 keep the ground loose1 and free from weeds1 during the summer2 and1 in ,october1 the roots will have attained their full size1 and be ready for harvesting1 which is usually performed with a common subsoil plough4 ,after being drawn1 they are washed entirely clean1 sliced1 and dried in the shade2 when they are ready for the market4 ,use4--,the ,dandelion resembles ,endive1 and affords one of the earliest1 as well as one of the best and most healthful1 of spring greens4 ,the ,french use it bleached1 as a salad2 and if large1 and well bleached1 it is better than ,endive1 much more tender1 and of finer flavor4 ,the roots1 after being dried as before directed1 constitute an article of considerable commercial importance2 being extensively employed as a substitute for1 or mixed in various proportions with1 coffee4 ,it may be grown for greens at trifling cost2 and a bed twelve or fourteen feet square will afford a family an abundant supply4 ,under cultivation1 and even in its natural state1 the leaves of different plants vary in a marked degree from each other1 not only in size1 and manner of growth1 but also in form4 ,judicious and careful cultivation would give a degree of permanency to these distinctions2 and varieties might undoubtedly be produced1 well adapted for the various purposes for which the plant is grown1 whether for the roots1 for blanching1 or for greens4 99 99 99 99 99 ,,endive4 ,chicorium endivia4 ,endive is a hardy annual1 said to be a native of ,china and ,japan4 ,when fully developed1 it is from four to six feet in height4 ,the leaves are smooth1 and lobed and cut upon the borders more or less deeply1 according to the variety2 the flowers are usually of a blue color1 and rest closely in the axils of the leaves2 the seeds are small1 long1 angular1 and of a grayish color2 their germinative properties are retained for ten years2 nearly twenty-five thousand are contained in an ounce4 ,soil4--,all of the varieties thrive well in any good1 mellow garden soil4 ,where there is a choice of situations1 select one in which the plants will be the least exposed to the effects of drought and heat4 ,propagation4--,the plants can be raised only from seed4 ,this may be sown where the plants are to remain2 or it may be sown broadcast1 or in close drills in a nursery-bed for transplanting4 ,if sown where the plants are to remain1 sow thinly in shallow drills a foot apart for the smaller1 curled varieties1 and fifteen inches for the larger1 broad-leaved sorts4 ,thin out the plants to a foot asunder as soon as they are large enough to handle1 and keep the ground about them1 as well as between the rows1 loose1 and free from weeds1 by repeated hoeings4 ,if required1 the plants taken out in thinning may be reset in rows at the same distances apart4 ,if sown in a nursery-bed1 transplant when the young plants have eight or ten leaves2 setting them at the distances before directed4 ,this should be done at morning or evening2 and the plants should afterwards be watered and shaded for a few days1 until they are well established4 ,the first sowing may be made as early in spring as the weather will permit2 and a sowing may be made a month or six weeks after1 for a succession3 but as it is for use late in autumn1 or during the winter and spring1 that ,endive is most required1 the later sowings are the most important4 ,these are usually made towards the end of ,july4 ,blanching4--,before using1 the plants must be blanched2 which is performed in various ways4 ,the common method is as follows3 ,when the root-leaves have nearly attained their full size1 they are taken when entirely dry1 gathered together into a conical form1 or point1 at the top1 and tied together with matting1 or any other soft1 fibrous material2 by which means1 the large1 outer leaves are made to blanch the more tender ones towards the heart of the plant4 ,after being tied in this manner1 the plants are sometimes blanched by earthing1 as practised with ,celery or ,cardoons4 ,this process is recommended for dry and warm seasons3 but in cold1 wet weather1 they are liable to decay at the heart2 and blanching-pots1 or1 in the absence of these1 common flower-pots1 inverted over the plants1 will be found a safe and effectual means of rendering them white1 crisp1 and mild flavored4 ,some practise setting two narrow boards along each side of the row2 bringing them together at the top in the form of a triangle1 and afterwards drawing earth over them to keep them steady4 ,some cover the dwarfish sorts with half-decayed leaves1 dry tanner's bark1 sand1 coal-ashes1 and even sawdust2 but all of these methods are inferior to the blanch-pot or the tying-up process4 ,time required for ,blanching4--,in summer weather1 when vegetation is active1 the plants will blanch in ten days2 but in cool weather1 when the plants have nearly attained their growth or are slowly developing1 three weeks will be required to perfect the operation4 ,harvesting1 and ,preservation during ,winter4--,before frost sets in1 they must be tied up in a conical form1 as before directed2 and all dead or yellow leaves must be taken off4 ,then take them up with a ball of soil to each1 and put them into light earth in a cellar or some warm building4 ,put only the roots into the earth4 ,do not suffer the plants to touch each other2 and pour a little water round the roots after they are placed in the earth4 ,if they are perfectly dry when tied up1 they will keep till spring4--,corb4 ,seed4--,two or three vigorous plants1 left unblanched1 will yield sufficient to supply a garden of ordinary size for years4 ,half an ounce will sow a seed-bed of forty square feet4 ,use4--,the leaves are the parts used1 and these only when blanched to diminish their natural bitterness of taste4 ,it is one of the best autumn1 winter1 and spring salads4--,m',int4 ,varieties4--,the descriptions of many of the varieties have been prepared from an interesting paper read before the ,london ,horticultural ,society by ,mr4 ,matthews1 clerk of the society's garden4 ,the different sorts are divided into two classes1--the ,batavian and the ,curled-leaved4 ,,batavian ,,endives4 ,under the ,batavian ,endives are included all the varieties with broad leaves1 generally rounded at the points1 with the margin slightly ragged or torn1 but not curled4 ,these are called1 by the ,french1 ,scarolles4 ,as most of the sorts require more room than the ,curled-leaved kinds1 the rows should be about fourteen inches apart1 and the plants thinned out from nine to twelve inches in the rows4 ,,broad-,,leaved ,,batavian ,,endive4 ,common ,yellow ,endive1 of the ,dutch4 ,leaves yellowish-green1 large1 long and broad1 thick and fleshy1 the edges slightly ragged3 when fully grown1 they are about ten inches long1 and an inch wide at the base2 increasing regularly in width towards the end1 and measuring five or six inches in diameter at the broadest part4 ,the leaves of the centre of the plant are of the same form1 but shorter1 and much paler4 ,the plants form but little heart of themselves2 but the length of the outer leaves is such1 that they tie up well for blanching4 ,in quality1 as well as in appearance1 it is inferior to the ,curled sorts2 and its flavor is not so mild and agreeable as that of some of the other kinds of ,batavian endives4 ,,curled ,,batavian ,,endive4 ,thomp4 ,the leaves of this variety are neither so large nor so broad as those of the ,broad-leaved ,batavian ,endive3 they grow flat on the ground1 and are curled at their edges4 ,the whole appearance of the plant is very different from the ,common ,broad-leaved2 approaching the ,curled endives1 in general character4 ,the heart1 which forms of itself1 is small1 and lies close to the ground4 ,the plants require twelve or fourteen inches' space between the rows1 and eight or ten inches in the row4 ,,large ,,batavian ,,endive4 ,scarolle grande1 of the ,french4 ,this differs from the ,small ,batavian ,endive in the size and shape of its leaves1 which are broader and more rounded3 they are a little darker1 but yet pale4 ,the inner ones are turned over like the small variety1 though not so regularly2 but form a large1 well-blanched heart1 of good flavor4 ,this and the ,small ,batavian will blanch perfectly if a mat is laid over them1 and do not require to be tied up4 ,both the ,small and the ,large sorts are considered hardier than the ,curled varieties4 ,,lettuce-,,leaved ,,or ,,white ,,batavian ,,endive4 ,scarolle blonde4 ,vil4 ,leaves broad and large1 obtuse1 ragged at the edges1 of a paler color and thinner texture than either of the other ,batavian sorts2 the exterior leaves are spreading1 fourteen inches long1 two inches wide at the base1 and1 growing regularly broader to the end1 measure six or seven inches in diameter at the widest part2 the central leaves are short1 and the head is less compact than that of the ,common ,broad-leaved2 the seeds are of a paler color than those of the ,green ,curled ,endive4 ,to blanch it1 the leaves must be tied up2 and it should be grown for summer use1 as it is comparatively tender1 and will not endure severe weather4 ,it is best if used while young2 for1 when fully developed1 the leaves are not tender1 and1 if not well blanched1 are liable to have a slightly bitter taste4 ,sow in ,may or ,june1 in rows fifteen inches apart1 and thin to a foot in the rows2 or transplant1 giving the plants the same space4 ,,small ,,batavian ,,endive4 ,scarolle courte1 of the ,french4 ,leaves whitish-green1 broad1 of moderate length1 and slightly cut at the edges4 ,the inner leaves are numerous1 and turn over like a hood at the end2 forming a larger head than any of the other kinds4 ,it is one of the best of the endives1 and a valuable addition to our winter salads4 ,it blanches with little trouble2 and is mild and sweet1 without being bitter4 ,,curled ,,endives4 ,curled endives are those with narrow leaves1 more or less divided1 and much curled4 ,they are usually full in the heart4 ,the ,french call them1 by way of distinction1 ,chicores4 ,,dutch ,,green ,,curled ,,endive4 ,this approaches the ,large ,green ,curled ,endive in appearance and growth2 but the divisions of the leaves are deeper1 the outer leaves are broader1 not so much curled1 and the inner ones more turned into the heart3 the outer leaves are about ten inches long4 ,it blanches well1 and is hardy4 ,,green ,,curled ,,endive4 ,small ,green ,curled ,endive4 ,leaves six or seven inches long1 finely cut1 and beautifully curled2 the outer leaves lying close to the ground1 the inner ones thickly set1 forming a compact heart4 ,easily blanched1 very hardy1 and well adapted for winter use4 ,the leaves are longer1 and of a darker-green color1 than those of the ,green ,curled ,summer ,endive1 and will tie up much better for blanching4 ,it is a fortnight later4 ,sow in rows a foot or fourteen inches apart1 and thin to six or eight inches in the row4 ,it may be quickly blanched by simply covering the plant with a deep flower-pot saucer4 ,in summer1 while the plants are growing vigorously1 the process will be completed in about a week3 later in the season1 two-weeks1 or even more1 may be necessary4 ,,green ,,curled ,,summer ,,endive4 ,leaves not quite so large as those of the ,green ,curled2 finely and deeply cut3 the outer ones are five or six inches long1 and grow close to the ground2 the inner are short1 numerous1 curled1 and form a close1 full heart4 ,it is much the smallest of any of the kinds1 and is somewhat tender4 ,the outer leaves are so short1 that they will not tie up2 but blanch well by being covered simply with a flat garden-pan1 as directed for the ,green ,curled4 ,this variety is distinguished from the last named by its shorter1 broader1 deeper cut1 and less curled leaves3 the head is more solid at the centre1 and is also much harder4 ,the seeds should be sown early2 for1 if sown late1 the plants are liable to be affected by dampness and wet weather1 and to rot at the heart4 ,cultivate in rows twelve or fourteen inches apart1 and eight or ten inches apart in the rows4 ,,italian ,,green ,,curled ,,endive4 ,leaves from ten to twelve inches long1 deep-green1 narrow1 and divided to the mid-rib4 ,they grow erect1 and the segments are much cut and curled4 ,it is a well-marked variety2 readily distinguished by the length of the leaf-stalks1 and the pinnatifid character of the leaves4 ,it blanches well1 and is of good quality4 ,,large ,,green ,,curled ,,endive4 ,a sub-variety of the ,common ,green ,curled1 of stronger growth1 and larger hearted4 ,the exterior leaves are ten or twelve inches long1 looser and more erect than those of the last named3 the inner ones are less numerous1 and not so much divided4 ,it is hardy1 blanches quickly1 and is not liable to decay at the heart4 ,,long ,,italian ,,green ,,curled4 ,leaves long1 deeply divided1 and more upright in their growth than those of the ,large ,green ,curled2 the divisions of the leaves are large1 and toothed1 or cut1 but are not curled2 the heart-leaves are few and short4 ,the variety is quite distinct2 and1 though not so neat and regular as some others1 it is of excellent quality1 and recommended for cultivation4 ,,picpus ,,fine ,,curled ,,endive4 ,vil4 ,exterior leaves seven or eight inches long1 deeply lobed2 the lobes divided in the same manner as those of the ,common ,green ,curled4 ,the inside leaves are finely cut1 and much curled2 and form a kind of head more compact than that of the ,green ,curled1 but comparatively loose-hearted4 ,it blanches well and quickly1 and is a good variety2 though neither its foliage nor its general habit presents any very distinctive peculiarities4 ,,ruffec ,,curled4 ,chicore frise de ,ruffec4 ,vil4 ,this variety attains a remarkable size1 much exceeding that of the ,common ,green ,curled4 ,the leaves sometimes measure nearly a foot and a half in length4 ,quality tender and good4 ,,staghorn ,,endive4 ,early ,fine ,curled ,rouen4 ,vil4 ,a recently introduced variety4 ,the leaves are deep-green1 divided into numerous segments1 not frilled or curled1 but much cut or jagged at the points1 the borders having a branched appearance2 whence the name4 ,the leaves gradually shorten towards the centre of the plant1 are more finely cut1 and become closer together2 thus forming a moderately firm heart1 or head2 less compact1 however1 than that of the ,green ,curled ,summer ,endive4 ,it is well adapted to humid climates1 is hardier than the ,common ,green ,curled1 and is preferred by market-gardeners for cultivation in autumn and winter4 ,,triple-,,curled ,,moss ,,endive4 ,m'int4 ,winter ,moss ,endive4 ,chicore mousse4 ,vil4 ,this is a sub-variety of the ,staghorn ,endive1 and comparatively of recent introduction4 ,it is a unique sort1 exceedingly well curled2 and1 when the variety is genuine and the plant well developed1 has an appearance not unlike a tuft of moss4 ,it is liable to degenerate2 and1 though sometimes classed as a ,winter ,endive1 is less hardy than many other sorts4 ,it may be grown in rows a foot apart1 six inches being allowed between the plants in the rows4 ,,white ,,curled ,,or ,,ever-,,blanched ,,endive4 ,vil4 ,leaves pale yellowish-green1 nearly white when young1 ten inches long1 rather narrow1 lobed1 cut1 and beautifully frilled1 or curled1 on the borders2 the upper surface of the mid-ribs generally tinged with red4 ,the leaves of the centre are not numerous1 and much curled3 resting upon those of the exterior1 they form no head1 but leave the heart loose and open4 ,it is distinguished from all others by its color2 both the leaves and the seeds being paler than those of any other sort4 ,its principal recommendation is signified in the name2 but it should be used while young1 cut and served in the form of lettuce4 ,it is then tender and of good quality2 though the plants yield a small amount of salad1 compared with many other sorts4 ,when fully grown1 the leaves become tough1 and often bitter4 ,as a variety for winter culture1 it is of little value4 99 99 99 99 99 ,,horse-,,radish4 ,cochlearia armoracia4 ,nasturtium armoracia4 ,horse-radish is a hardy perennial1 introduced from ,europe1 growing naturally along old roads1 and about gardens and waste places in long settled towns4 ,the root is white within and without1 long1 nearly cylindrical1 and from an inch to two inches and a half in diameter2 stalk two feet or more in height1 smooth and branching2 the radical leaves are from fifteen to eighteen inches in length1 oval-oblong1 and toothed on the margin1--those of the stalk narrow1 pointed1 smooth1 and shining2 the flowers are white1 and are put forth in ,june2 the seed-pods are globular1 but are very rarely formed1 the flowers being usually abortive4 ,there is but one variety4 ,propagation and ,culture4--,propagation is always effected by planting portions of the roots1 which grow readily4 ,the soil most conducive to it is a deep1 rich1 light sand1 or alluvial deposit1 free from stones or other obstructions2 as1 the longer1 thicker1 and straighter the roots are1 the more they are valued4 ,there is scarcely another culinary vegetable1 of equal importance1 in which cultivation is1 in general1 so greatly neglected as in this4 ,it is often found planted in some obscure corner of the garden1 where it may have existed for years2 and is only visited when needed for the proprietor's table4 ,the operation of hastily extracting a root or two is too often all that is thought of2 and the crop is left to fight its way amongst weeds and litter as best it may4--,m',int4 ,a simple method of cultivation is as follows3 ,trench the ground eighteen inches or two feet deep1 and set the crowns or leading buds of old roots1 cut off about three inches in length1 in rows a foot apart1 and nine inches from each other in the rows2 cover six inches deep1 and cultivate in the usual manner during the summer4 ,the shoots will soon make their appearance1 and the large leaves of the plant completely occupy the surface of the bed4 ,after two seasons' growth1 the roots will be fit for use4 ,taking the ,crop4--,its season of use is from ,october till ,may2 and1 whenever the ground is open1 the table may be supplied directly from the garden4 ,for winter use1 take up the requisite quantity of roots in ,november1 pack them in moist sand or earth1 and store in the cellar1 or in any situation out of reach of frost4 ,use4--,the root shredded or grated1 with the addition of vinegar1 is used as a condiment with meats and fish4 ,it has an agreeable1 pungent flavor2 and1 besides aiding digestion1 possesses other important healthful properties4 99 99 99 99 99 ,,lettuce4 ,lactuca sativa4 ,lettuce is said to be of ,asiatic origin4 ,it is a hardy1 annual plant1 and1 when fully developed1 from two to three feet in height1 with an erect1 branching stem4 ,the flowers are compound1 yellow1 usually about half an inch in diameter2 the seeds are oval1 flattened1 and either white1 brown1 or black1 according to the variety1--nearly thirty thousand are contained in an ounce1 and their vitality is retained five years4 ,soil4--,lettuce succeeds best in rich and comparatively moist soil2 and is also best developed1 and most crisp and tender1 if grown in cool1 moist weather4 ,a poor soil1 and a hot1 dry exposure1 may produce a small1 tolerable lettuce early in spring1 or late in autumn2 but1 if sown in such situations during the summer months1 it will soon run to seed1 and prove nearly1 if not entirely1 worthless for the table4 ,the richer the soil may be1 and the higher its state of cultivation1 the larger and finer will be the heads produced2 and the more rapidly the plants are grown1 the more tender and brittle will be their quality4 ,propagation4--,it is always grown from seeds1 which are small and light2 half an ounce being sufficient to sow a nursery-bed of nearly a hundred square feet4 ,it is necessary that the ground should be well pulverized and made smooth before it is sown1 and the seeds should not be covered more than a fourth of an inch deep4 ,cultivation4--,some recommend sowing where the plants are to remain1 in drills from ten to fifteen inches apart1 and thinning the plants to nearly the same distance in the lines2 adapting the spaces between the drills1 as well as between the plants in the drills1 to the habit and size of the variety in cultivation4 ,others recommend sowing in a small nursery-bed1 and transplanting4 ,the process of transplanting unquestionably lessens the liability of the plants to run to seed1 and produces the largest and finest heads4 ,the first sowing in the open ground may be made as soon in ,march or ,april as the frost leaves the ground2 and1 if a continued supply is desired1 a sowing should afterwards be made1 at intervals of about four weeks1 until ,september4 ,during spring1 the young crops must be protected from frost1 and in summer from drought by copious manure-waterings and frequent stirring of the ground between the plants4 ,in the growing season1 every stimulant should be applied2 for much of the excellence of the crop depends on the quickness of its growth4 ,forcing4--,lettuce is now served at table the year round2 not1 of course1 of equal excellence at all seasons4 ,sowings are consequently required for each month3 those intended for the spring supply being made from ,december to ,february2 about twelve weeks being required for its full development1 when reared in the winter months4 ,the seed is sown rather thinly1 broadcast1 in a hot-bed2 and1 when the plants have made two or three leaves1 they are pricked out to three or four inches apart in another portion of the bed1--thus affording them more space for growth1 and opportunity to acquire strength and hardiness4 ,when two or three inches high1 they are finally transplanted into yet another part of the bed1 at distances corresponding with the size of the variety1 varying from ten to fourteen inches in each direction4 ,as the plants increase in size1 the quantity of air should be increased2 and water should be given1 whenever the surface of the bed becomes dry4 ,in severe cold or in cloudy weather1 and almost always at night1 straw matting 7made thick and heavy for the purpose71 woollen carpeting1 or a similar substitute1 should be extended over the glass1 for the retention of heat4 ,some practise transplanting directly from the nursery-bed to where the plants are to remain2 but the finest ,lettuce is generally obtained by the treatment above described4 ,lettuces are sometimes required for cutting young1 or when about two inches high4 ,these are termed1 by the ,french1 ,laitues couper4 ,the small1 early sorts 7such as the ,hardy ,hammersmith and ,black-seeded ,gotte7 are preferred for this purpose2 but any sort that is green or pale-green1 and not brown or otherwise colored1 will do4 ,they should be sown in the open ground about once a week1 or every ten days1 from ,april1 throughout the season4 ,in winter1 they are best raised on heat4 ,they should be sown rather thickly in drills six inches apart4--,thomp4 ,to save ,seed4--,this should be done from plants raised from early sowings4 ,the finest specimens should be selected2 avoiding1 however1 those that show a disposition to run quickly to seed4 ,those that heart readily1 and yet are slow to run up1 are to be preferred4 ,care should be taken that no two different varieties be allowed to seed near each other1 in order that the sorts may be kept true4 ,the seed which ripens first on the plant is the best3 therefore it should be secured1 rather than wait for the general ripening4 ,the branchlets which first ripen their seed should be cut off1 and laid on a cloth in the sun2 or1 when the forward portion of the seed is as near maturity as will safely bear without shaking off1 the plants should be carefully pulled up1 and placed upright against a south wall1 with a cloth under them to perfect their ripening4 ,the seed should in no case be depended on without trial4 ,plants from seeds two years old heart more readily than those from one-year-old seed4--,thomp4 ,use4--,lettuce is well known as one of the best of all salad plants4 ,it is eaten raw in ,french salads1 with cream1 oil1 vinegar1 salt1 and hard-boiled eggs4 ,it is also eaten by many with sugar and vinegar2 and some prefer it with vinegar alone4 ,it is excellent when stewed1 and forms an important ingredient in most vegetable soups4 ,it is eaten at almost all meals by the ,french2 by the ,english after dinner1 if not served as adjuncts to dishes during the repast2 and by many even at supper4 ,in lobster and chicken salads1 it is indispensable2 and some of the varieties furnish a beautiful garnish for either fish1 flesh1 or fowl4 ,in a raw state1 ,lettuce is emollient1 cooling1 and in some degree laxative and aperient1 easy of digestion1 but containing no nourishment4 ,varieties4--,these are exceedingly numerous4 ,some are of ,english origin2 many are ,french and ,german2 but comparatively few are ,american4 ,the number of kinds grown to any considerable extent in this country is quite limited4 ,cultivators generally select such as appear to be best adapted to the soil and climate of their particular locality2 and1 by judicious management1 endeavor to give vigor and hardiness to the plants1 and to increase the size1 compactness1 and crispy quality of the head4 ,some of the varieties have thus been brought to a remarkable degree of perfection2 the plants producing heads with as much certainty1 and nearly as well proportioned and solid1 as those of the ,common ,cabbage4 ,they are generally divided into two classes2 viz41 ,cabbage lettuces and ,cos lettuces4 ,cabbage ,lettuces4-- ,,brown ,,dutch4 ,black-seeded4 ,vil4 ,head of medium size1 rather long and loose2 the leaves1 which coil or roll back a little on the borders about the top of the head are yellowish-green1 washed or stained with brownish-red1--the surplus leaves are large1 round1 waved1 green1 washed with bronze-red1 and coarsely1 but not prominently1 blistered2 diameter twelve to fourteen inches2 weight about eight ounces4 ,this ,lettuce cabbages readily1 forms a good-sized head1 is tender1 of good quality1 hardy1 and tolerably early4 ,it does not1 however1 retain its head well in dry and warm weather2 and1 as it is little affected by cold1 seems best adapted to winter or very early culture4 ,it resembles the ,yellow-seeded ,brown ,dutch1 but is not so early1 and the head is looser and larger4 ,,brown ,,silesian ,,or ,,marseilles ,,cabbage4 ,vil4 ,brown ,batavian4 ,head green1 tinted with brown1 remarkably large1--not compactly1 but regularly1 formed2 ribs and nerves of the leaves large and prominent2 the leaves disconnected with the head are large1 bronze-green1 coarsely blistered1 and frilled and curled on the margin4 ,the diameter of a well-grown plant is about eighteen inches1 and its weight twenty-eight ounces4 ,the seeds are white4 ,this ,lettuce1 though somewhat hard1 is brittle and mild flavored1 but is better when cooked than when served in its crude state as a salad4 ,it is a hardy1 late sort2 succeeds well in winter1 and retains its head a long period2 but is rarely employed for forcing1 on account of its size1--one of the plants occupying1 in a frame or hot-bed1 the space of two plants of average dimensions4 ,,brown ,,winter ,,cabbage4 ,vil4 ,large ,brown ,winter4 ,head of medium size1 green1 washed or stained with brownish-red1 regularly formed1 and moderately compact2 the exterior leaves are round and short1 much wrinkled1 and coarsely blistered4 ,when grown in winter or in cool weather1 the plants measure fourteen inches in diameter1 and weigh from fourteen to sixteen ounces4 ,the seeds are white4 ,hardy1 and well adapted for winter culture4 ,the heads are not so firm as those of some varieties2 but they are well retained1 blanch white and tender1 and are of excellent flavor4 ,,early ,,or ,,summer ,,cape4 ,royal ,cape4 ,head roundish1 usually well formed1 and moderately close and firm2 the outer leaves are large1 loose1 golden-green1 undulated1 and coarsely blistered2 the interior leaves are more finely blistered1 and nearly of the same color as those of the outside2 head1 when divided1 yellowish to the centre2 the plants1 when fully grown1 measure nearly a foot in diameter1 and weigh from six to ten ounces4 ,the variety is not well adapted for forcing or for early culture in the open ground4 ,as a summer ,lettuce1 it is one of the best2 enduring the heat well1 and not running soon to seed4 ,though not so crisp and brittle as some of the winter or spring grown varieties1 it is comparatively well flavored and of good quality4 ,it is similar to the ,summer or ,royal ,cabbage4 ,,early ,,simpson4 ,htive de ,simpson4 ,vil4 ,head large1 pale-green1 a little irregular in its form1 and only of medium solidity2 the outside leaves are large and broad1 plaited1 and much blistered2 diameter fourteen or fifteen inches2 weight twelve or fourteen ounces2 seeds white4 ,this ,lettuce is brittle1 and of excellent flavor2 but its head is not compactly formed4 ,its season is near that of the ,versailles ,cabbage2 but it runs quicker to seed4 ,it is said to be an ,american variety1 and is much grown in the vicinity of ,new ,york ,city for marketing4 ,,early ,,white ,,spring ,,or ,,black-,,seeded ,,gotte4 ,trans4 ,a small spring ,cabbage ,lettuce1 growing close to the ground4 ,its heart is hard and firm1 and measures about four inches in diameter when stripped of its outer leaves2 color pale-green2 the leaves are thin1 nearly round1 rugose1 and waved on the margin4 ,this ,lettuce comes early into use1 and1 besides1 is of excellent flavor2 but its chief merit is1 that it remains longer than almost any other sort before running to seed1 and even sometimes bursts before the flower-stem is formed4 ,it is one of the smallest of the ,cabbage lettuces1 and somewhat resembles the ,tennis-ball2 from which1 however1 it differs in the leaves being more curled and of a lighter-green color1 and by not running to seed so soon by three weeks or a month4 ,the variety has black seeds2 and this fact should be particularly attended to in obtaining it from seedsmen1 as the ,white-seeded ,gotte lettuces run much sooner to flower4 ,various other ,gotte lettuces are described by authors4 ,all are of great merit1 but are little cultivated in the ,united ,states4 ,where small1 hard1 compact1 and delicate sorts are required1 this class should be selected4 ,,endive-,,leaved4 ,vil4 ,laitue chicore4 ,this variety forms no head4 ,the leaves are finely frilled and curled1 and spread regularly from a common centre in the form of a rosette4 ,a well-developed plant resembles ,curled ,endive4 ,it appears to be nearly identical with the ,green ,curled ,lettuce4 ,the seeds are black1 and smaller than those of any other variety4 ,,english ,,endive-,,like ,,curled-,,leaved4 ,vil4 ,like the ,common ,green ,curled ,lettuce1 this variety forms no head4 ,the plant has the form of a rosette1 and the foliage a silvery-gray appearance4 ,the leaves are short1 undulated on the border1 but not frilled and curled like the ,common variety2 nerves purplish2 the heart of the plant is large and full2 seeds black4 ,this ,lettuce is hardy1 tender1 and well flavored1 and equal1 if not superior1 to the ,common ,green ,curled1 both in respect to quality and its adaptation to winter culture4 ,,green ,,curled4 ,curled4 ,endive-leaved4 ,boston ,curled4 ,the ,green ,curled strongly resembles1 if it is not identical with1 the ,endive-leaved4 ,when well grown1 the plant measures about ten inches in diameter1 and is one of the most beautiful of all the lettuces4 ,the exterior leaves are finely frilled and curled1 and of a rich1 golden-green color2 the central leaves are smaller1 but frilled and curled like those of the exterior4 ,when in perfection1 the plants have the form of a rosette1 and make an excellent garnish4 ,the seeds are white4 ,it is hardy1 well adapted for forcing1 and is extensively grown in the vicinity of ,boston1 ,mass41 for early marketing4 ,as respects its value for the table1 it cannot be considered equal to many of the ,cabbage varieties1 as it is deficient in crispness1 and tenderness of texture1--qualities essential in all salad plants4 ,its recommendations are its hardiness1 its adaptation to early culture and forcing1 and particularly its beautiful appearance4 ,market-gardeners and cultivators make three sub-varieties1 which are known as ,single-curled1 ,double-curled1 and ,triple-curled2 the difference consisting in the finer frilling1 or curling1 of the last named4 ,a well-grown plant resembles some varieties of ,endive2 whence the term ,endive-leaved4 ,,green ,,winter ,,cabbage4 ,hardy ,winter ,cabbage4 ,morine4 ,vil4 ,head pale-green1 of medium size1 round and regular1 firm and solid2 leaves of the head much wrinkled1 and coarsely blistered2 the outside leaves are broad and large1 glossy-green1 wrinkled and blistered like those composing the head4 ,winter-grown plants will measure in their full diameter about twelve inches1 and weigh from fourteen to sixteen ounces4 ,seeds white4 ,the ,green ,winter ,cabbage ,lettuce is tender1 and of excellent flavor1 particularly if cultivated in cool weather4 ,it is hardy1 forms its head promptly and uniformly1 is slow in the development of its flowers1 and must be classed as one of the best of the hardy1 winter varieties4 ,,hammersmith ,,hardy4 ,m',int4 ,hardy ,green ,hammersmith4 ,early ,frame4 ,early ,dwarf ,dutch4 ,green ,dutch4 ,a popular1 old variety1 with a comparatively small1 dark-green head4 ,the leaves are much wrinkled1 concave1 thick1 and fleshy2 the seeds are white4 ,it is considered the hardiest sort in cultivation1 and is one of the best for growing in winter or for forcing4 ,when raised in spring1 late in autumn1 or in cool1 moist weather1 the plants attain a diameter of nearly ten inches1 and weigh from six to eight ounces2 but summer-grown specimens are much smaller1 rarely measuring more than six or seven inches in diameter1 or weighing above three or four ounces4 ,in warm1 dry weather1 it soon runs to seed4 ,,ice ,,cabbage4 ,trans4 ,this variety belongs to the division of the ,silesian or ,batavian lettuces1 and must not be confounded with the ,white ,cos4 ,the leaves are of a light shining green1 blistered on the surface1 much undulated1 and slightly jagged on the edges1 nearly erect1 eight inches long1 and five or six inches broad2 the outer leaves spread a little at the top1 but grow close at the heart4 ,it blanches without tying up1 and becomes white1 crisp1 and tender4 ,the ,ice ,cabbage ,lettuce comes into use with the ,white ,silesian1 from which it differs1 as it also does from any other of its class1 in being much more curled1 having a lucid1 sparkling surface 7whence probably its name71 and not turning in so much at the heart4 ,it lasts as long in crop as the ,white ,silesian4 ,,imperial ,,head4 ,turkey ,cabbage4 ,union4 ,a large and excellent variety1 but inferior to the ,versailles or the ,ice ,cabbage4 ,head large1 regular1 a little oblong1 of a dull1 pale-green color1 and not compactly formed2 the outside leaves are large1 rounded1 undulated or waved on the borders1 thin in texture1 and of a soiled or tarnished light-green color2 diameter fourteen inches2 weight twelve to fifteen ounces2 seeds white4 ,this is a crisp and tender lettuce1 though sometimes slightly bitter4 ,it is not early1 and soon shoots up to seed2 but is quite hardy1 and well adapted for winter cultivation4 ,the ,imperial ,head1 or ,imperial ,cabbage ,lettuce1 with white seeds1 was at one period more generally cultivated in small gardens than any other variety2 and though some of the recently introduced sorts excel it1 not only in size1 but in tender consistency and flavor1 the ,imperial is still extensively cultivated and much esteemed4 ,with the exception of the color of its seeds1 it resembles the ,turkey ,cabbage4 ,,india4 ,large ,india4 ,head large1 moderately compact2 leaves large1 with coarse and hard mid-ribs and veins4 ,its recommendation is its remarkable adaptedness to summer culture2 as it withstands heat and drought1 and retains its head to a remarkable degree before running to seed4 ,for the table1 it is inferior to many other sorts2 although the large ribs and veins of the leaves are comparatively brittle1 and of tender texture4 ,,large ,,brown ,,cabbage ,,or ,,mogul4 ,grosse brune paresseuse4 ,vil4 ,large ,gray ,cabbage4 ,mammoth4 ,head remarkably large1 round1 regularly formed1 grayish-green1 tinted or washed with reddish-brown at the top3 the leaves not composing the head are large1 plaited1 coarsely blistered1 of a grayish-green color1 stained here and there with spots of pale-brown4 ,the diameter of a well-grown plant is about fourteen inches1 and its weight nearly a pound2 seeds black4 ,the ,large ,brown ,cabbage ,lettuce is crisp and tender1 but is sometimes slightly bitter4 ,its season is near that of the ,versailles2 but it is slower in forming its head1 and sooner runs to flower4 ,it is hardy1 good for forcing and well adapted for cultivation during winter4 ,in summer1 the heads are comparatively small1 and loosely formed4 ,,large ,,red ,,cabbage4 ,rouge charteuse4 ,vil4 ,head green1 washed with red1 of medium size1 regularly but loosely formed2 the exterior leaves are large1 undulated1 blistered1 and stained with brownish-red1 like those of the head2 diameter thirteen or fourteen inches2 weight twelve ounces2 seeds black4 ,its season is near that of the ,large ,brown ,cabbage4 ,when grown in warm weather1 the head is small1 and the plant soon runs to seed3 in winter1 the head is much larger1 more solid1 and longer retained4 ,it resembles the ,brown ,dutch1 but differs in the deeper color of the leaves4 ,,large ,,winter ,,cabbage ,,or ,,madeira4 ,laitue passion4 ,vil4 ,head of medium size1 regular in form1 not compact1 green1 washed with red at the top3 the leaves not composing the head are broad and large1 a little undulated or waved on the border1 plaited or folded at the base1 thin in texture1 somewhat blistered1 and stained with spots of clear brown4 ,when grown in winter1 or in cool1 moist weather1 the plants will measure about a foot in diameter1 and weigh nearly a pound4 ,seeds white4 ,it is quite brittle1 though not remarkable for tenderness of texture2 hardy2 succeeds well when grown in cold weather2 and remains long in head before shooting up to seed4 ,season1 the same with that of the ,green ,winter ,cabbage4 ,,malta ,,or ,,ice ,,cabbage4 ,ice ,cos4 ,drumhead4 ,white ,cabbage4 ,de ,malte4 ,vil4 ,in its general character1 this variety resembles the ,white ,silesian4 ,the head is remarkably large1 somewhat flattened1 compact1 pale-green without1 and white at the centre2 the outer leaves are large and broad1 glossy-green1 and coarsely blistered2 the mid-ribs and nerves are large and prominent4 ,the extreme diameter of a full-grown plant is about sixteen inches1 and the weight from twenty to twenty-four ounces4 ,the seeds are white4 ,the variety heads readily1 blanches naturally1 and is crisp1 tender1 and well flavored4 ,it is hardy1 but not early2 and remains long in head without running to seed4 ,it is extensively cultivated in ,england2 and in some localities succeeds better1 and is of finer quality1 than the ,white ,silesian or ,marseilles ,cabbage4 ,the name is derived from the glazed or polished surface of the leaves4 ,,neapolitan4 ,naples ,cabbage4 ,plant dwarfish2 head of large size1 round1 regularly formed1 solid1--when in perfection1 resembling a well-developed cabbage2 the exterior leaves are broad and large1 green1 frilled on the margin1 and coarsely blistered4 ,if well grown1 the plants will measure sixteen inches in diameter1 and weigh from twenty to twenty-four ounces4 ,seeds white4 ,the ,neapolitan ,lettuce blanches naturally1 is well flavored1 and so slow in the development of its flower-stalk1 that the heads are sometimes artificially divided at the top to facilitate its growth1 and to secure the seeds1 a supply of which is always obtained with difficulty2 as1 aside from the tardiness of the plant in flowering1 the yield is never abundant4 ,it is not so good for forcing as many others1 and must be classed as a summer rather than as a winter variety4 ,,palatine4 ,vil4 ,brown ,cabbage4 ,a variety of medium size1 with a round1 somewhat depressed head1 stained with red about the top4 ,the foliage is yellowish-green1 strongly marked or clouded with brownish-red4 ,extreme diameter of the plant ten or eleven inches2 weight about twelve ounces4 ,the seeds are black4 ,it is remarkably crisp and tender2 of excellent flavor2 yields a large quantity of salad in proportion to its size2 flourishes well at all seasons1 even during winter2 and must be classed as one of the best1 and recommended for general cultivation4 ,,spotted ,,cabbage 7,,black-,,seeded74 ,sanguine graine noire4 ,vil4 ,the heads of this variety are of medium size1 round and regular in their form1 and comparatively solid2 the sides are brownish-red1 but at the crowns the color is changed to clear1 bright-red2 the outer leaves are short1 broad1 and round1 and strongly marked or clouded with brownish-red1 like those composing the head4 ,if grown in winter or in cool weather1 the plants attain a diameter of about twelve inches1 and will weigh twelve ounces4 ,it retains its head longer than almost any other variety2 and1 though sometimes slightly bitter1 is considered superior to the ,white-seeded4 ,compared with the last-named1 the head is not so well formed1 the foliage is deeper colored1 and it is not so well adapted for forcing or for cultivation during winter4 ,,spotted ,,cabbage 7,,white-,,seeded74 ,sanguine graine blanche4 ,vil4 ,head yellowish-green1 spotted and clouded with brownish-red1 of medium size1 round and regular4 ,the surplus leaves are small and numerous1 round1 prominently blistered1 copper-green1 streaked and variegated with brownish-red4 ,summer-grown plants will measure ten inches in diameter1 and weigh about eight ounces4 ,winter-grown plants1 or those grown in cool and moist weather1 will give an increase of the diameter1 and weigh nearly a pound4 ,it is a brittle1 well-flavored lettuce1 hardy1 and well adapted for growing in frames during winter4 ,when grown in the summer months1 the head is seldom well formed1 and the plants soon run to seed4 ,,stone ,,tennis-,,ball4 ,gotte lente monter4 ,vil4 ,plant quite small1 with a uniformly green1 regular1 solid head2 all of the leaves to the heart being strongly wrinkled and coarsely blistered4 ,the exterior leaves are comparatively few and small1 green1 undulated1 and prominently blistered4 ,summer-grown plants measure six or seven inches in diameter1 and weigh about three ounces4 ,when grown early or late in the season1 or under the influence of cool and moist weather1 the plants attain a larger size2 often measuring nine or ten inches in diameter1 and weighing eight ounces4 ,the seeds are black4 ,the ,stone ,tennis-ball hearts well1 is of excellent quality1 and1 in proportion to its size1 yields a large quantity of salad4 ,it retains its head a long period1 even in warm weather1 without shooting up to seed2 and1 as most of the leaves of the plant are embraced in the head1 it occupies but a small space of ground in cultivation4 ,hardy and early4 ,,summer ,,cabbage4 ,large ,white ,cabbage4 ,royal ,cabbage4 ,summer ,blond4 ,vil4 ,sugar ,cabbage4 ,foliage pale yellowish-green2 head of medium size1 round1 somewhat flattened1 firm and close2 the leaves composing it are wrinkled and blistered1--those of the outside being frequently torn and broken on the margins about the crown4 ,the entire diameter of a well-grown plant is about twelve inches1 and the weight from ten to twelve ounces4 ,the seeds are white4 ,it is one of the best sorts for summer cultivation1 as it not only forms its head readily in warm and dry weather1 but remains long in head before running to flower4 ,for forcing1 or for sowing early in the season1 some other varieties would succeed better4 ,though sometimes slightly bitter1 it is crisp1 tender in texture1 appears to be adapted to our climate1 and is recommended for cultivation4 ,,tennis-,,ball4 ,green ,ball4 ,button4 ,capuchin4 ,hardy ,hammersmith4 ,vil4 ,one of the oldest and most esteemed of the ,cabbage lettuces4 ,the head is below medium size1 dark-green1 remarkably solid if grown in cool weather1 but often loose and open-hearted if cultivated during the summer months2 the surplus leaves are few in number1 deep-green1 slightly curled1 and broadly1 but not prominently1 blistered2 the seeds of the genuine variety are black4 ,the ,tennis-ball ,lettuce is remarkable for its extreme hardiness4 ,winter-grown plants1 or those raised in cool1 moist weather1 will measure about ten inches in diameter1 and weigh eight ounces2 whilst those raised under opposite conditions rarely exceed seven or eight inches in diameter1 or weigh more than four or five ounces4 ,it is slow in running to seed1 and the head blanches white and tender4 ,it requires little room in frames in winter1 and yields a great return in spring1 as almost the whole plant is eatable4 ,a large ,cabbage ,lettuce1 tinted with brown about the head1 is erroneously known in some localities as the ,tennis-ball4 ,,turkey ,,cabbage4 ,similar to the ,imperial ,head2 the principal if not the only difference consisting in the color of the seeds1 which are black4 ,,versailles4 ,vil4 ,swedish4 ,blond ,versailles4 ,sugar-lettuce4 ,head pale yellowish-green1 large1 long1 and compactly formed2 the exterior leaves are large1 numerous1 wrinkled1 and coarsely blistered4 ,when in its greatest perfection1 the extreme diameter of the whole plant is about fourteen inches1 and its weight twelve or fourteen ounces4 ,the seeds are white4 ,this variety forms its head quickly and uniformly2 cabbages white and crisp2 is slow in shooting up to seed2 flourishes in almost every description of soil1 and at all seasons1 except1 perhaps1 in extreme cold2 and1 though sometimes slightly bitter to the taste1 is crisp1 tender1 and of good quality4 ,with the exception of its paler color1 it resembles the ,neapolitan4 ,it is one of the best of all varieties for summer cultivation4 ,,victoria ,,or ,,red-,,bordered4 ,vil4 ,an excellent early and hardy variety4 ,the head is of medium size1 tinted or washed with red at the top1 round and regular in form1 and comparatively solid2 leaves large1 yellowish-green1 wrinkled1 and blistered4 ,if grown in summer1 the plants measure eight or nine inches in diameter1 and weigh four ounces4 ,in cool weather1 the plants attain a diameter of twelve inches1 and weigh from ten to twelve ounces2 seeds white4 ,the ,victoria ,lettuce is larger than the ,tennis-ball1 heads freely1 and is crisp and well flavored4 ,when sown in summer1 it soon runs to flower2 but1 in cool weather1 the heads are well retained4 ,,white ,,gotte 7,,black-,,seeded74 ,vil4 ,a small1 low-growing1 yellowish-green ,cabbage ,lettuce1 with a comparatively loose head4 ,the plants rarely measure more than six inches in their full diameter1 or weigh above four ounces4 ,it is one of the earliest of all the lettuces1 crisp1 of good flavor1 and well adapted for forcing or for frame culture4 ,besides the distinction in the color of the seeds1 it differs from the ,white-seeded ,white ,gotte in its smaller and more loosely formed heads4 ,,white ,,gotte 7,,white-,,seeded74 ,vil4 ,white ,tennis-ball4 ,this variety has a small1 long1 firm1 and close head2 and is uniformly of a yellowish-green color4 ,the outer leaves are small1 light greenish-yellow1 waved on the borders1 and prominently blistered4 ,the plant is of small dimensions2 rarely measuring more than six or seven inches in diameter1 or weighing above three ounces4 ,the variety is early1 crisp1 and well flavored1 but soon runs to seed1 and is much better adapted for growing in winter1 or for forcing1 than for cultivation in the summer months4 ,,white ,,silesian1 ,,or ,,white ,,batavian4 ,vil4 ,drumhead ,cabbage4 ,large ,drumhead4 ,spanish4 ,one of the largest of the ,cabbage lettuces4 ,head golden-green1 tinted with brownish-red about the top1 regularly but not compactly formed4 ,the outer leaves are large and broad1 yellowish-green1 bordered with brown1 wrinkled1 and coarsely blistered4 ,when well grown1 the entire diameter of the plant is about eighteen inches1 and its weight twenty ounces4 ,the seeds are white4 ,this variety appears to be adapted to all seasons4 ,it is hardy1 retains its head well1 withstands heat and drought1 blanches white and crisp1 and is of excellent flavor4 ,it succeeds well in frames2 but1 on account of its large size1 is not a profitable sort for forcing4 ,a variety1 known as the ,tennis-ball in some localities1 is very similar to this2 and the ,boston ,cabbage of ,new ,england1 if not identical1 seems to be but an improved form of the ,white ,silesian4 ,,white ,,stone ,,cabbage4 ,large ,golden ,summer ,cabbage4 ,head of medium size1 yellowish-green1 stained with brownish-red1 firm and solid4 ,when fully developed1 the entire diameter of the plant is about fourteen inches1 and its weight sixteen ounces4 ,the seeds are white4 ,this lettuce is brittle1 of tender texture and good quality1 though it is sometimes slightly bitter4 ,it is hardy1 heads readily1 is slow in running to flower1 succeeds well in warm and dry weather1 and is also well adapted for frame-culture or for forcing4 ,,yellow-,,seeded ,,brown ,,dutch4 ,vil4 ,white ,dutch4 ,american ,brown ,dutch4 ,head of medium size1 yellowish-green1 variegated with red1 rounded at the top1 and tapering to a point at the base2 compact2 seeds yellow4 ,a half-early sort1 of good quality1 hardy1 and well adapted for winter culture1 or for sowing early in spring4 ,it somewhat resembles the ,black-seeded ,brown ,dutch3 but1 apart from the difference in the color of the seeds1 its foliage is more blistered1 and more colored with red2 and the plant produces numerous sprouts1 or shoots1 about the base of the head4 99 99 99 99 99 ,,cos ,,lettuces4 ,these are quite distinct from the ,cabbage lettuces before described4 ,the heads are long1 erect1 largest at the top1 and taper towards the root1--the exterior leaves clasping or coving over and around the head in the manner of a hood1 or cowl4 ,as a class1 they are remarkable for hardiness and vigor2 but the midribs and nerves of the leaves are comparatively coarse and hard1 and most of the kinds will be found inferior to the ,cabbage lettuces in crispness and flavor4 ,they are ill adapted for cultivation in dry and hot weather2 and attain their greatest perfection only when grown in spring or autumn1 or in cool and humid seasons4 ,varieties4-- ,,alphange ,,or ,,florence ,,cos 7,,black-,,seeded74 ,vil4 ,in the form of the head1 and in its general character1 this variety resembles the ,white-seeded4 ,both of the sorts are remarkable for size1 for hardiness and healthy habit1 for the length of time they remain in head before running to seed1 and for the brittle and tender character of the ribs and nerves of the leaves4 ,besides the difference in the color of the seeds1 the head of this variety is smaller1 and the foliage paler1 than that of the ,white-seeded4 ,,alphange ,,or ,,florence ,,cos 7,,white-,,seeded74 ,vil4 ,magnum ,bonum ,cos4 ,head large1 long1 not compact1 and forming well only when the exterior leaves are tied loosely together4 ,the midribs and nerves of the leaves are large1 but brittle1 and of tender texture4 ,it is ten or twelve days later than the ,green ,paris ,cos1 retains its head well1 is hardy and of healthy habit1 but is deficient in flavor1 and inferior to either of the ,paris sorts4 ,,artichoke-,,leaved4 ,vil4 ,this variety forms no head2 and1 in its foliage and general habit1 is quite distinct from all of the ,cos varieties4 ,the leaves are numerous1 twelve or fourteen inches long2 of a lively-green color1 often stained with brownish-red2 erect1 narrow1 pointed1 and toothed on the margin1 like those of the ,artichoke4 ,before blanching1 the leaves are slightly bitter2 but mild1 crisp1 and tender1 with no savor of bitterness1 after being blanched4 ,the seeds are black4 ,the plant grows uprightly1 groups its leaves together1 and thus blanches the interior parts spontaneously2 but a much larger portion will be fit for use1 if the leaves are collected1 and tied loosely about the tips in the manner of treating ,cos lettuces4 ,it is remarkably hardy1 slow in running to flower1 and the seeds may be sown till ,august4 ,late in the season1 it is mild and pleasant1 and furnishes a tender salad when most of the ,cos lettuces become bitter and strong-flavored4 ,,bath ,,green ,,cos4 ,m',int4 ,this variety has much merit as a hardy1 winter1 green sort2 and is nearly related to the ,brown ,cos1 but is less brown on the outer leaves3 but1 while that has white seeds1 the seeds of this variety are black4 ,hence there are found1 upon the catalogues of seedsmen1 ,black-seeded ,bath1 or ,brown ,cos2 and ,white-seeded ,bath1 or ,brown ,cos2 the latter seeming to be the hardiest1 while the former appears to be the best4 ,,brown ,,cos4 ,bath ,cos4 ,sutton's ,berkshire ,brown ,cos4 ,wood's ,improved ,bath ,cos4 ,bearfield ,cos4 ,white-seeded ,brown ,cos4 ,this is one of the oldest of the ,cos lettuces1 and considered the hardiest of the class4 ,the head is of large size1 pointed1 not compact1 and requires to be tied in order to obtain it in its greatest perfection2 the leaves are of a copper-green color1 stiff and firm1 toothed and blistered2 the seeds are white4 ,the ,brown ,cos blanches white and tender1 and is exceedingly crisp and well flavored2 but the dark-brownish color of the exterior leaves is deemed an objection1 and it is often displaced by really inferior varieties4 ,in weight and measurement1 it differs little from the ,green ,paris ,cos4 ,extensively cultivated and much esteemed in ,england4 ,,gray ,,paris ,,cos4 ,vil4 ,head of the form of an inverted cone2 green1 with a grayish tone about the top2 compact1 and forming well without tying4 ,the exterior leaves are numerous1 deep-green1 erect1 firm1 and prominently blistered4 ,the full diameter of the plant is nearly twelve inches1 and its weight about twenty ounces2 the seeds are white4 ,the ,gray ,paris ,cos is brittle1 and of tender texture2 but is considered inferior to the other ,paris ,cos sorts1 and is but little cultivated4 ,,green ,,paris ,,cos4 ,vil4 ,kensington ,cos4 ,sutton's ,superb ,green ,cos4 ,wellington4 ,ady's ,fine ,large4 ,head inversely conical1 compact2 leaves deep-green1 erect1 firm1 hooded or cowl-formed towards the ends1 and serrated on the margin2 the ribs and nerves are large and prominent4 ,when fully grown1 the entire diameter of the plant is fifteen or sixteen inches1 and its weight twenty-four ounces2 the seeds are white4 ,it is considered one of the best of the ,cos lettuces2 and1 though not so hardy as the ,brown ,cos1 is a good variety for forcing1 and furnishes a tender1 well-flavored head during summer4 ,whether for spring1 summer1 or autumn1 it is an excellent sort4 ,it attains a large size1 is of a fine green color1 and1 from the manner in which the outer leaves cove over the interior ones1 blanches well without having to be tied together4 ,it has a tender1 brittle leaf2 is some days earlier than the ,white ,paris2 and is the principal variety employed by the market-gardeners of ,paris for cultivating under glass4 ,,green ,,winter ,,cos4 ,vil4 ,head elongated1 somewhat of the form of the preceding variety2 deep-green1 and not forming well1 unless the exterior leaves are tied together at the tips2 the outer leaves are large1 erect1 concave1 toothed on the margin1 and prominently blistered2 the seeds are black4 ,it blanches well2 but the ribs and nerves of the leaves are comparatively coarse and hard4 ,well adapted to winter culture2 but1 as a summer lettuce1 of little value4 ,,monstrous ,,brown ,,cos4 ,vil4 ,two-headed4 ,head of remarkable size1 long1 loose1 and open2 leaves large1 equalling in size those of the ,alphange or ,florence ,cos2 green1 washed with brown2 pointed2 seeds white4 ,the plant sends out numerous side-shoots1 or suckers2 and sometimes produces several distinct heads3 these1 however1 are generally loosely formed1 and not of the fine1 tender quality of the ,paris varieties4 ,,oak-,,leaved ,,cos4 ,romaine ,feuille de ,chne4 ,vil4 ,the ,oak-leaved ,lettuce produces no head1 but forms a loose and open heart at the centre of the plant4 ,the leaves are numerous1 bronze-green1 and deeply cut1 or lobed1 on the margin1 in the form of the leaves of some species of the oak2 the seeds are black4 ,the plants put forth fresh sprouts after having been cut2 but the quality is inferior1 and the variety is rarely cultivated4 ,,red ,,winter ,,cos4 ,foliage deep-brown1 smooth1 and glossy1--gathered at the centre of the plant into a loose heart1 rather than head2 seeds black4 ,the hardiness of this lettuce is its principal merit4 ,it is little affected by severe weather2 and1 as a sort for winter culture1 is desirable4 ,when grown in summer1 it is of poor quality4 ,,spotted ,,cos 7,,black-,,seeded74 ,red-spotted4 ,bloody4 ,aleppo4 ,panache ,graine noire4 ,vil4 ,this variety is similar to the ,white-seeded1 and1 like it1 forms no head3 the leaves are green1 much stained or clouded with brownish-red1 erect1 firm1 rounded at the ends1 concave or spoon-shaped1 and grouped at the centre into a long and comparatively close heart4 ,it is crisp and well flavored1 but attains its greatest perfection only when the outer leaves are tied loosely together about the top of the plant4 ,,spotted ,,cos 7,,white-,,seeded74 ,vil4 ,like the preceding1 this variety forms no head2 but the interior leaves are formed into an erect1 oblong1 close heart1 which1 by tying the exterior leaves together1 becomes white1 crisp1 and of excellent flavor4 ,though late1 it is hardy1 remains long in head before running to seed1 and is well worthy of cultivation4 ,,waite',s ,,white ,,cos4 ,m',int4 ,an excellent variety1 apparently intermediate between the ,green ,paris and ,white ,paris2 not of quite so deep a green as the former1 yet deeper than the latter4 ,with regard to its comparative excellence1 it is considered fully equal to the ,paris ,cos varieties2 as it is grown as easily1 and is equally crisp and tender4 ,size and weight nearly the same4 ,,white ,,brunoy ,,cos 7,,black-,,seeded74 ,vil4 ,leaves of large size1 yellowish-green1 pointed1 slightly undulated1 entire on the borders1 and often revoluted like those of the ,white-seeded4 ,it rarely produces a head2 or1 if so1 it is loose and open4 ,its greatest perfection is obtained by collecting the exterior leaves about the top of the plant1 and tying them loosely together4 ,the variety is not considered superior to the ,white-seeded1 though both of the sorts are inferior to the ,paris ,cos or ,florence sorts4 ,,white ,,brunoy ,,cos 7,,white-,,seeded74 ,vil4 ,the heads of this variety are long and loose1 and rarely form well unless the exterior leaves are tied loosely together4 ,it somewhat resembles the ,alphange in the form and character of its foliage1 though the head is longer and larger4 ,the plant attains a remarkable size1 is hardy1 and of good quality2 but soon runs to seed1 and appears to be a winter rather than a summer lettuce4 ,,white ,,paris ,,cos4 ,vil4 ,m',int4 ,london ,white ,cos4 ,sutton's ,superb ,white ,cos4 ,the head of this variety has the form of the ,green ,paris1 and blanches well without tying2 the outside leaves are erect1 yellowish-green1 and rather numerous4 ,the extreme diameter of the entire plant1 when well grown1 is about fourteen inches1 and its weight nearly twenty-four ounces4 ,the seeds are white4 ,this is the sort most generally grown by the ,london market-gardeners1 millions of it being produced annually within a few miles of ,london alone2 and it has been adopted almost exclusively1 by the gardeners of ,paris1 for cultivation in the open air4 ,next to the ,green ,paris ,cos1 this is the best1 the largest1 and the longest in running to seed1 of all the summer lettuces4 ,it is tender1 brittle1 and mild flavored1 less hardy and a few days later than the ,green ,paris ,cos4 ,,endive-,,leaved ,,lettuce4 ,trans4 ,lactuca intybacea4 ,the leaves of this species have the form of those of some of the varieties of ,endive2 whence the name4 ,they are small1 pale-green1 broad towards the ends1 cut and irregularly lobed on the borders4 ,while young1 the plants have the appearance of ,green ,curled ,endive4 ,as it runs to flower much earlier than the ,spinach ,lettuce1 it is less esteemed than that variety4 ,the seeds should be sown thickly1 in shallow drills ten or twelve inches apart2 and the plants should be cut for use when they are three or four inches high4 ,,perennial ,,lettuce4 ,vil4 ,lactuca perennis4 ,this species is a native of ,europe2 and1 in habit and duration1 is distinct from all others4 ,the leaves are about ten inches long1 of a glaucous or sea green color1 thick and fleshy1 deeply cut or divided on the margin1 and spread regularly from the centre of the plant in the form of a rosette4 ,when fully developed1 the plant is two feet and a half high2 separating into numerous branches1 which terminate in large purple flowers4 ,the seeds1 which are of a brownish-black color1 are sown in drills fifteen inches apart2 and the plants should be thinned to six inches apart in the drills4 ,the leaves are eaten as salad2 but1 when so used1 they should be blanched1 either by earthing up or by tying the plant together4 ,they are also sometimes eaten boiled as ,spinach or ,endive4 ,,spinach ,,lettuce4 ,trans4 ,oak-leaved ,lettuce4 ,lactuca quercina4 ,the leaves of this species are six inches long1 pale yellowish-green1 lyrate1 with obtuse and entire divisions3 when fully developed1 they somewhat resemble those of the oak1 as implied by the name4 ,the plants form no heart1 or head2 and are never cultivated singly like the ,cabbage or ,cos lettuces4 ,the leaves are produced in moderate abundance1 and are crisp and well flavored4 ,the seeds should be sown1 like those of the ,endive-leaved1 thickly1 in drills2 and1 when the lower leaves are four or five inches long1 they may be cut for use4 ,if not taken off too closely1 the plants will afford a second cutting4 ,the seeds are sown early with other spring salads4 99 99 99 99 99 ,,madras ,,radish4 ,raphanus sp4 ,the roots of the ,madras ,radish are sometimes eaten while they are quite young and small2 but they soon become fibrous1 strong flavored1 and unfit for use4 ,the plant is generally cultivated for its pods1 which sometimes measure ten or twelve inches in length3 these are solid1 crisp1 and tender1 and1 while young1 are used for pickling and for salad2 being much superior for these purposes to those of the ,common ,radish4 ,when cultivated for its pods1 the seeds should be sown in drills two feet apart1 and the plants thinned to nine inches in the drills4 99 99 99 99 99 ,,mallow1 ,,curled-,,leaved4 ,malva crispa4 ,an annual plant1 introduced from ,europe1 and occasionally found growing spontaneously in the vicinity of gardens where it has been once cultivated4 ,the stem is frequently more than six feet in height2 the leaves are nearly five inches in diameter1 smooth1 and of a rich green color1 lobed1 and beautifully frilled or curled on the borders2 flowers axillary1 white1 and small2 the seeds are somewhat kidney-shaped1 of a yellowish-brown color1 and retain their powers of germination five years4 ,cultivation4--,the seeds are sown the last of ,april or beginning of ,may1 and covered about an inch deep4 ,the plants require much space1 and should be grown at least eighteen inches asunder4 ,the best method is to drop a few seeds where the plants are to grow2 or to rake in a few seeds sown broadcast1 and transplant4 ,use4--,no part of the plant is considered suitable for food2 but the elegantly curled leaves are employed for garnishing desserts4 99 99 99 99 99 ,,mustard4 ,,black ,,mustard4 ,brown ,mustard4 ,red ,mustard4 ,sinapis nigra4 ,black ,mustard is a hardy1 annual plant1 introduced from ,europe4 ,in some localities1 it grows naturally in great abundance2 and is regarded as a troublesome weed1 though its seeds furnish the common table mustard4 ,its stem is four or five feet in height1 round1 smooth1 and branching2 the leaves are lobed and toothed on the margin1--the radical or lower ones rough1 those of the upper portion of the stalk smooth2 the flowers are numerous1 rather large1 bright-yellow2 the pods are erect1 somewhat four-sided1 and are set closely against the sides of the stalk2 the seeds are small1 round1 brownish-black1 and retain their germinative powers many years2 nearly eighteen thousand are contained in an ounce4 ,propagation and ,cultivation4--,it is raised from seeds1 about four quarts of which will be required for sowing an acre4 ,it is sometimes grown in the vegetable garden1 but is generally cultivated in fields for its seeds1 which1 as before remarked1 furnish the common table mustard4 ,the sowing is usually made from the middle of ,april to the middle of ,may4 ,after making the surface of the ground fine and smooth1 sow broadcast1 or thinly in shallow drills fourteen or fifteen inches apart2 cultivate during the season in the usual manner2 and1 in ,august1 the crop will be ready for harvesting4 ,cut the stalks at the ground before the pods shed their seeds2 and spread in a dry1 light1 and airy situation1 till they are sufficiently dried for threshing4 ,when grown for salad in the vegetable garden1 it should be sown1 and cut for use1 as directed for ,white ,mustard4 ,if the seed is covered to the depth of three inches or more1 it will lie dormant1 and retain its powers of vegetation for ages3 from which circumstance1 together with the liability of the seed to become shaken out in the harvesting of the crop1 such lands as are once employed for the growing of ,mustard cannot be fairly cleaned of it for a considerable length of time1 and only by judicious fallowing or fallow-cropping1 with repeated hoeing and weeding4--,law4 ,use4--,besides the use of the flour of the seeds as a condiment1 the seed-leaves are used as salad1 in the manner of those of the ,white species2 and the young plants1 cut to the ground1 are used as spring greens1 either boiled alone1 or mixed with ,spinach4 ,,chinese ,,or ,,pekin ,,mustard4 ,vil4 ,sinapis ,pekinensis4 ,a hardy annual1 introduced from ,china4 ,stem four feet high1 with remarkably large leaves2 the flowers1 which are produced in loose1 terminal spikes1 are yellow and showy2 the seeds are small1 and retain their vitality five years4 ,cultivation4--,the seeds are sown in ,april or ,may1 in shallow drills ten or twelve inches apart4 ,if cultivated for its seeds1 the drills should be eighteen inches or two feet apart1 and the plants thinned to six or eight inches in the drills4 ,use4--,the leaves are employed in salads1 in the manner of ,cress2 and they are also sometimes boiled and served as ,spinach4 ,,cabbage-,,leaved ,,mustard4 ,moutarde feuilles de ,chou4 ,vil4 ,sinapis sp4 ,a hardy1 annual1 ,chinese plant1 similar in habit to the species last described4 ,stem from three to four feet high2 leaves large1 roundish1 lobed1 and wrinkled2 flowers yellow2 the seeds are small1 reddish-brown or black1 and retain their powers of germination a long period4 ,cultivation and ,use4--,this species is cultivated in the same manner1 and is used for the same purpose1 as the ,chinese ,mustard4 ,,curled ,,mustard4 ,west-,india ,cress4 ,a comparatively small species4 ,stem two feet and a half high2 flowers bright-yellow2 seeds small1 blackish-brown1--scarcely distinguishable from those of the ,black ,mustard4 ,the leaves are of medium size1 greenish-yellow1 broadest near the ends1 deeply and finely cut on the borders1 and beautifully frilled1 or curled3 they make an excellent garnish2 and1 when used as salad1 have a pleasant1 cress-like flavor4 ,,cut-,,leaved ,,mustard4 ,moutarde lacine4 ,vil4 ,in its general character1 this species resembles the ,chinese or ,pekin ,mustard3 the leaves1 however1 are much smaller1 and divided quite to the mid-rib4 ,when young1 the leaves make an excellent small salad2 having the warm1 pleasant flavor of ,cress4 ,,white ,,mustard4 ,sinapis alba4 ,white ,mustard is a hardy annual1 introduced from ,europe1 and occasionally found growing spontaneously in the vicinity of fields and gardens where it has been once cultivated4 ,the stem is three feet and upwards in height2 the leaves are large1 deeply lobed1 and of a rich1 deep-green color2 the flowers are large1 yellow1 produced in loose1 terminal spikes2 the seeds are yellow1 much larger than those of the preceding species1 and retain their vitality five years1--seventy-five hundred are contained in an ounce4 ,propagation4--,white ,mustard is always raised from seeds2 about four quarts of which will be necessary for seeding an acre4 ,when grown for salad1 an ounce will sow forty feet of drill4 ,soil and ,cultivation4--,it succeeds best in rich1 loamy soil2 which1 previously to sowing1 should be thoroughly pulverized4 ,when cultivated in the vegetable garden for salad or greens1 the first sowing may be made as early in the season as the frost will admit4 ,sow the seeds thickly1 in drills eight or ten inches apart2 and cover half an inch deep with fine mould4 ,remove all weeds as they make their appearance2 and1 in continued dry weather1 water freely4 ,the plants should be cut for use while in the seed-leaf2 as1 when much developed1 they become strong1 rank1 and ill-flavored4 ,for a succession1 a small sowing may be made every week until ,september4 ,in field culture1 the seeds are sometimes sown broadcast2 but the more common method is to sow in drills fifteen or eighteen inches apart4 ,when the crop is ready for harvesting1 the plants are cut to the ground1 stored and threshed1 as directed for ,black ,mustard4 ,use4--,the plants1 before the development of the rough leaves1 are used as salad3 when more advanced1 they are boiled and eaten as ,spinach4 ,the flour of the seeds furnishes a table mustard of good quality2 though the seeds of the ,black species possess greater piquancy1 and are generally employed for the purpose4 ,the seeds of both species are much used in medicine1 and are considered equally efficacious4 99 99 99 99 99 ,,nasturtium4 ,indian ,cress4 ,capucine1 of the ,french4 ,tropolum1 sp4 et var4 ,this plant is a native of ,peru2 and1 though generally treated as an annual1 is a tender perennial4 ,when cultivated for its flowers or seeds1 it should be planted in poor1 light soil2 but when foliage and luxuriant growth are desired1 for the covering of arbors1 trellises1 and the like1 the soil can hardly be made too rich4 ,the planting should be made in ,april or ,may4 ,as the seeds are quite large1 they should be covered two inches deep4 ,when planted in drills1 they are made three feet apart1 and the young plants thinned to six inches apart in the drills4 ,the growing crop may be supported by staking or bushing1 as practised with pease2 or the taller-growing sorts may be shortened in1 which will induce a strong1 stocky habit of growth4 ,while the plants are young1 they will require some attention1 in order that they may be properly attached to the stakes or trellises provided for their support2 after which1 little care need be bestowed1 beyond the ordinary stirring of the soil1 and keeping the ground free from weeds4 ,use4--,the unexpanded flower-buds1 and the seeds while young and succulent1 have a warm1 aromatic taste1 and are pickled and used as capers4 ,the young shoots are eaten as salad2 and the flowers1 which are large and richly colored1 are used for garnishing4 ,few ornamental plants are better known or more generally cultivated than the ,nasturtium4 ,the species and varieties are as follow3-- ,,tall ,,nasturtium4 ,tropolum majus4 ,stem from six to eight feet high1 succulent2 leaves alternate1 smooth1 rounded1--the leaf-stems being attached to the disc1 or under-surface2 flowers large1 on long stems1 yellow1--the two upper petals streaked and marked with purple2 the seeds are large1 somewhat triangular1 convex on one of the sides1 of a drab or pale-brown color1 and retain their germinative properties five years1--from a hundred and eighty to two hundred are contained in an ounce4 ,,dark-,,flowering4 ,a variety of the preceding2 differing only in the brown color of the flowers4 ,cultivation and uses the same4 ,,variegated4 ,also a sub-variety of the ,tall ,nasturtium1 with orange-yellow flowers2 each of the petals being stained or spotted with purple4 ,other varieties occur1 differing in color1 but equally useful for the purposes before described4 ,,small ,,nasturtium4 ,dwarf ,capucine4 ,tropolum minus4 ,much smaller1 in all respects1 than the common ,dwarf variety of ,tropolum majus2 the stem rarely measuring more than two feet in length1 or rising above a foot in height4 ,the flowers are yellow2 the lower petals with a blotch of scarlet at their base1 and the upper ones delicately striped with the same color4 ,it yields abundantly2 and1 though the pods are comparatively small1 they are generally preferred to those of the ,tall ,nasturtium for pickling4 99 99 99 99 99 ,,picridium4 ,garden ,picridium4 ,picridium vulgare4 ,a hardy1 annual plant1 from the south of ,europe4 ,stem eighteen inches high2 leaves six to eight inches long1 irregular in form1 but generally broad at the ends1 and heart-shaped and clasping at the base2 flowers yellow1 compound1 produced in clusters2 the seeds are long1 slightly curved1 four-sided1 brown or blackish-brown1 and retain their vitality five years4 ,sowing and ,cultivation4--,the seeds should be sown in ,april or ,may1 in drills a foot apart1 and half an inch in depth4 ,as the plants1 when allowed to run to seed1 produce but little foliage1 it is necessary1 in order to secure a continued supply of fresh leaves1 to cut or nip off the flowering-shoot as it makes its appearance4 ,under proper management1 the leaves grow rapidly1 and are produced in great abundance4 ,use4--,the leaves have a pleasant1 agreeable flavor2 and1 while young and tender1 are mixed in salads4 99 99 99 99 99 ,,purslain4 ,portulaca4 ,purslain is a hardy1 annual plant4 ,most of the cultivated kinds are but improved forms of the ,common ,purslain 7,p4 oleracea71 introduced into this country from ,europe1 and so troublesome as a weed in most vegetable gardens4 ,stem usually about a foot in length1 succulent and tender2 leaves fleshy1 broad and round at the ends1 and tapering to the stalk2 flowers yellow1 resting closely in the axils of the leaves2 the seeds are black1 exceedingly small1 and retain their germinating powers ten years4 ,soil1 ,propagation1 and ,culture4--,purslain thrives well in all soils1--dry1 wet1 or intermediate2 and is propagated by seeds sown in shallow drills at any time from ,april to ,july4 ,use4--,the plants may be cut for use when they have made a growth of four or five inches4 ,they are mixed in salads1 eaten boiled as ,spinach1 or pickled4 ,the species and varieties are as follow3-- ,,common ,,purslain4 ,portulaca oleracea4 ,abundant in gardens1 cultivated fields1 and waste grounds4 ,the ,green and the ,golden ,purslain are improved sub-varieties4 ,the ,common ,purslain is used in all the forms in which the cultivated sorts are used2 and1 though some of the latter are considered more succulent1 the difference in quality will scarcely repay the cost of cultivation1 where the present variety would be the ceaseless competitor for the supremacy4 ,,golden ,,purslain4 ,pourpier dor4 ,vil4 ,p4 oleracea var4 aurea4 ,similar to the ,green ,purslain1 but differing in the paler or yellowish color of the stalks and leaves4 ,,green ,,purslain4 ,pourpier vert4 ,vil4 ,leaves an inch and three-fourths in length1 and upwards of an inch in width1 deep-green4 ,,large-,,leaved ,,golden ,,purslain4 ,p4 sativa4 ,leaves pale yellowish-green1 larger than those of the preceding sorts4 ,the plant is a strong grower1 and the leaves attain a remarkable size2 but the stalks are often comparatively tough and hard1 and1 for salad purposes1 much inferior to those of the ,green or ,golden varieties4 99 99 99 99 99 ,,rape4 ,this plant is generally cultivated for its seeds1 like ,mustard4 ,it is1 however1 sometimes grown for salad2 the seeds being sown in ,april1 and1 for a succession1 once in three or four weeks till ,august or ,september4 ,sow thickly1 in drills ten or twelve inches apart1 and cover half an inch deep4 ,the soil should be rich and moist1 in order to induce a rapid growth1 and thus to give a tender1 succulent character to the young leaves2 these being the parts eaten4 ,they are served like ,lettuce1 or boiled and treated as ,coleworts or ,spinach4 ,for mixing with ,cress or ,lettuce1 the plants are cut to the ground before the development of the second leaves4 ,the species are as follow3-- ,,annual ,,rough-,,leaved ,,summer ,,rape4 ,law4 ,turnip ,rape4 ,brassica rapa4 ,root fusiform1 small1 hard1 and woody2 radical leaves lyrate1 vivid green1 and without any appearance of the glaucous bloom for which the biennial sorts are so distinguished2 the stem-leaves are slightly glaucous1 smooth1 or nearly so1--the lower ones cut on the borders1 the upper entire2 the seeds are small1 and similar to those of the common field turnip1 of which it seems to be either a variety1 or the source from which the latter has been derived4 ,,common ,,or ,,winter ,,rape4 ,law4 ,cole-seed4 ,brassica napus4 ,biennial2 root long1 tapering1 hard1 and woody1 like that of the species before described4 ,the leaves are smooth1 thick1 and fleshy1 and of much the same form as those of the ,annual ,rough-leaved ,summer ,rape2 this species1 however1 being readily distinguished1 when young1 by its uniformly smooth leaves4 ,the seeds1 also1 are larger than those of the last-named species2 but this is not to be relied upon as a distinguishing characteristic1 as the size of the seeds1 in this as in most other plants1 is liable to be materially altered by the soil as well as by the previous culture of the seed-stock4 ,the seeds are sown in summer1 and the crop ripens the following year4 ,it is not adapted to the climate of the ,northern ,states4 ,in ,england1 the foregoing species are extensively cultivated both for forage and for seed2 the latter being used to a limited extent for feeding birds1 but chiefly for the production of rape-seed oil4 ,,german ,,rape4 ,law4 ,annual or ,early ,rape4 ,smooth-leaved ,summer ,rape4 ,brassica prcox4 ,the ,german ,rape somewhat resembles the ,common or ,winter4 ,it differs in being of annual duration2 in its more deeply divided leaves1 more erect pods1 and smaller seeds4 ,it would unquestionably succeed well in almost any part of the ,northern or ,middle ,states1 and might prove as remunerative a crop as corn or wheat4 ,the seeds should be sown in ,may2 and the plants should be treated and the crop harvested1 in all respects1 as ,mustard4 ,it is sometimes sown broadcast1 but generally in drills4 ,when sown broadcast1 eight or ten pounds of seed will be required for an acre2 if in drills1 three or four pounds will be sufficient4 ,the yield varies from twenty to forty bushels per acre4 ,,summer ,,rape4 ,law4 ,colza4 ,wild ,navew4 ,brassica campestris4 ,a biennial plant1 with a tapering1 hard1 and fibrous root4 ,the radical leaves are lyrate and roughish when young2 those of the stem clasping1 or heart-shaped1 at base1 and of an oblong form1--all somewhat fleshy1 of a dark-green color1 with a glaucous bloom4 ,the seeds are larger than those of the ,ruta-baga1 or ,swedish ,turnip1 but in other respects not distinguishable4 ,this species is sometimes termed ,brassica campestris olifer1 or ,oil-rape1 from its being considered the best sort of rape for cultivating for oil2 and to distinguish it from the ,campestris ,ruta-baga1 or ,swedish ,turnip1 which is only a variety of this species4 ,it is not sufficiently hardy for cultivation in the ,northern ,states4 99 99 99 99 99 ,,rocket4 ,vil4 ,garden ,rocket4 ,roquette1 of the ,french4 ,brassica eruca4 ,a hardy1 annual plant1 from the south of ,europe4 ,stem about two feet high2 leaves long1 lobed or lyrate1 smooth and glossy1 succulent and tender2 flowers pale citron-yellow1 with blackish-purple veins1 very fragrant1 having the odor of orange-blossoms2 the seeds are small1 roundish1 brown1 or reddish-brown1 and retain their vitality two years1--fifteen thousand are contained in an ounce4 ,sowing and ,cultivation4--,the seed is sown thinly1 in shallow drills a foot asunder4 ,the first sowing may be made as early in spring as the frost will permit2 afterwards1 for a succession1 a few seeds may be sown at intervals of three or four weeks4 ,in poor soil and dry seasons1 the leaves are liable to be tough and acrid3 the seeds should1 therefore1 be sown in rich loam1 and the plants thoroughly watered in dry weather2 as1 the more rapid and vigorous the growth1 the more succulent and mild-flavored will be the foliage4 ,use4--,the leaves1 while young and tender1 are eaten as salad4 99 99 99 99 99 ,,samphire4 ,thomp4 ,mill4 ,sea-fennel4 ,parsley-pert4 ,st4 ,peter's ,herb4 ,crithmum maritimum4 ,this is a half-hardy1 perennial plant1 common to rocky localities on the seacoast of ,great ,britain4 ,stalk from a foot to two feet in height1 tender and succulent2 leaves half an inch long1 somewhat linear1 glaucous-green1 fleshy2 flowers in terminal umbels1--small1 white1 or yellowish-white2 the seeds are oblong1 yellowish1 and1 though somewhat larger1 resemble those of ,fennel1--they retain their germinative power but one year4 ,the plant blossoms in ,july and ,august1 and the seeds ripen in ,september and ,october4 ,cultivation4--,it is rather difficult to cultivate in gardens2 and the produce is never so good as that obtained from the places where it naturally grows4 ,it may be propagated either by dividing the plant1 or by sowing the seed in ,april or in autumn1 soon after it is ripe4 ,the latter period is preferable2 for1 if kept till spring1 the seed does not germinate so well4 ,it succeeds best in a light1 sandy1 or gravelly soil1 kept constantly moist1 and sprinkled occasionally with a little sea-salt or barilla1 or watered with a solution of these substances1 in order to supply the plant with soda1 which is a necessary element of its food4 ,it will grow still better if planted or sown among stones at the foot of walls1 with a south or east aspect4 ,this1 and an occasional watering1 with a solution of sea-salt1 will give conditions nearly the same as those under which the plant naturally grows4 ,as it is rather delicate1 and liable to be injured by frost1 it should be protected by dry litter or leaves during the winter4 ,towards the end of summer1 the leaves may be cut for use4--,thomp4 ,use4--,the leaves have a warm1 pleasant1 aromatic flavor2 and1 when pickled in vinegar1 are used in salads and as a seasoning4 ,,golden ,,samphire4 ,thomp4 ,inula crithmifolia4 ,a hardy perennial1 growing1 like the preceding1 naturally1 on the marshes and seacoast of ,great ,britain4 ,the stalk is a foot and a half in height1 erect1 with clusters of small1 fleshy leaves2 flowers yellow1 in small1 umbel-like clusters4 ,propagation and ,cultivation4--,it may be propagated by seeds1 or by a division of the roots4 ,it thrives best in a shady situation1 and requires frequent watering4 ,if salt be occasionally dissolved in the water1 it will promote the growth of the plants1 and render the branches and foliage more succulent and tender4 ,use4--,the fleshy leaves and the young branches are pickled in vinegar1 and added to salads as a relish4 ,the plant1 however1 has none of the pleasant aromatic flavor of the true ,samphire1 though often sold under the name1 and used as a substitute4 99 99 99 99 99 ,,scurvy-,,grass4 ,cochlearia officinalis4 ,this is a hardy1 annual1 maritime plant1 common to the seacoast of ,france and ,great ,britain4 ,the root-leaves spread regularly from a common centre1 are heart-shaped1 fleshy1 smooth1 and glossy1--those of the stem sessile1 oblong1 and toothed on the margin2 the stalks are numerous1 and from six inches to a foot in height2 the flowers are small1 white1 and produced in compact groups1 or clusters2 the seeds are small1 oval1 a little angular1 and retain their vitality three years4 ,soil1 ,sowing1 and ,cultivation4--,it succeeds best in moist1 sandy soil2 and flourishes in shady situations4 ,sow the seeds in ,august1 soon after they ripen1 in shallow drills eight or ten inches apart2 and1 while the plants are young1 thin them to five or six inches apart in the rows4 ,the plants taken up in thinning may be transplanted1 and new beds formed if occasion require4 ,the growing crop should be kept free from weeds1 and liberally watered in dry weather4 ,in the following spring1 the leaves will be fit for the table4 ,those plants not cut for use will flower in ,june1 and the seeds will ripen in ,july4 ,the seeds seldom vegetate well if sown late in spring1 or during warm1 dry weather4 ,use4--,the radical leaves are used as a salad1 and are sometimes mixed with ,cress4 ,when bruised1 they emit an unpleasant odor2 and have an acrid1 bitter taste when eaten4 ,the plant is more generally used for medicinal purposes than as an esculent4 99 99 99 99 99 ,,snails4 ,snail ,trefoil4 ,medicago orbicularis4 ,from the south of ,europe4 ,it is a hardy1 annual plant1 with reclining steins1 compound or winged leaves1 and yellow flowers4 ,the pods1 or seed-vessels1 are smooth1 and coiled in a singular and remarkably regular manner4 ,as they approach maturity1 they gradually change to a dark-brown color2 and1 seen from a short distance1 have the appearance of snails feeding on the plant4 ,the seeds are large1 flat1 somewhat kidney-shaped1 of a yellowish-brown color1 and retain their powers of germination five years4 ,they are usually sold in the pods1 but should be taken out before planting4 ,sowing and ,culture4--,it is propagated by seeds1 which should be sown in ,april or ,may where the plants are to remain4 ,sow in drills fifteen inches apart4 ,the plants should be thinned out where they are too close1 and kept clean from weeds2 which is all the culture they require4 ,they will blossom in ,july1 and the seeds will ripen in autumn4 ,use4--,though entirely inoffensive1 no part of the plant is used for food4 ,the pods resemble some species of snails in a remarkable degree1 and are placed on dishes of salad for the purpose of exciting curiosity1 or for pleasantly surprising the guests at table4 99 99 99 99 99 ,,sweet ,,cicely4 ,sweet-scented ,chervil4 ,osmorrhiza odorata4 ,scandix odorata4 ,a hardy perennial4 ,when fully grown1 the stalk is three feet or more in height2 the leaves are large1 and many times divided2 the stems and nerves downy2 the flowers are white1 fragrant1 and terminate the stalks in flat1 spreading bunches1 or umbels2 the seeds are large1 brown1 and retain their vitality but one year4 ,sowing and ,culture4--,it is usually grown from seeds2 and is of easy cultivation1 as it thrives in almost any soil or situation4 ,when allowed to scatter its seeds after ripening in the autumn1 the plants will spring up spontaneously in great numbers in the following ,april or ,may1 and may then be transplanted where they are to remain2 or the seed may be sown in ,october1 in beds1 making the rows fifteen or eighteen inches apart1 and thinning the plants to a foot apart in the rows4 ,when practicable1 the seed should be sown in the autumn2 as it seldom vegetates well1 unless subjected to the action of the winter4 ,after the plants have become established1 they will require only ordinary treatment1 and yield abundantly4 ,use4--,in ,england1 the leaves were formerly put into salads2 but the strong flavor of aniseed1 which the whole plant possesses1 renders them disagreeable to most persons4 ,it is now not cultivated in ,britain2 but the leaves and roots are still used in ,france3 the former for the same purposes as those of ,chervil2 the latter in soups1 to which they are said to communicate an agreeable taste4--,thomp4 ,in this country1 it is sometimes cultivated with other aromatic plants2 but its use in soups1 or as a seasoner or garnish1 is very limited4 99 99 99 99 99 ,,tarragon4 ,artemesia dracunculus4 ,a hardy1 perennial plant1 said to be a native of ,siberia4 ,stalk herbaceous1 about three feet in height2 the leaves are long1 narrow1 pointed1 smooth1 and highly aromatic2 the flowers are small1 somewhat globular1 greenish1 and generally infertile4 ,there is but one variety4 ,soil1 ,planting1 and ,culture4--,as the plants seldom produce seed1 ,tarragon is usually propagated by dividing the roots4 ,select a warm and comparatively dry situation2 stir the ground deeply and thoroughly2 and1 in ,april1 set the roots in rows fifteen inches apart1 ten or twelve inches apart in the rows1 and cover two or three inches deep4 ,they will soon send up vigorous shoots1 which may be cut for use the first season4 ,it is sometimes increased by cuttings1 set three or four inches deep in moist earth4 ,if seeds can be obtained1 they should be sown in ,april or ,may1 in a nursery-bed or in a common frame4 ,sow in shallow drills six or eight inches apart2 and1 when the plants are three or four inches high1 set them out as directed for the roots4 ,they will early become strong and stocky1 and may be used in ,august or ,september4 ,the plants are more healthy1 yield more abundantly1 and are of finer quality1 when not allowed to run to flower4 ,use4--,tarragon is cultivated for its leaves and the points of its young shoots2 both of which are used as ingredients in salads1 soups1 stews1 pickles1 and other compounds4 ,tarragon vinegar1 so much esteemed as a fish-sauce1 is made by infusion of the leaves in common vinegar4 ,it is also added to most salads to correct their coldness4 ,three or four plants will be sufficient for a family4--,m',int4 99 99 99 99 99 ,,valeriana4 ,vil4 ,fedia cornucopi4 ,valeriana cornucopi4 ,this is an annual plant1 with a smooth1 branching stem about fifteen inches high4 ,the leaves are oblong1 stemless1 thick1 and fleshy1 and of a bright1 glossy-green color2 the flowers are numerous1 large1 rose-colored1 showy1 and ornamental2 the seeds are oblong1 yellowish1 somewhat vesiculous1 and retain their vitality five years1--twenty-two hundred are contained in an ounce4 ,soil and ,culture4--,it succeeds best in a light1 warm soil4 ,prepare a bed four feet and a half wide1 spade it thoroughly over1 rake the surface smooth and fine1 and sow the seed in drills fourteen inches apart4 ,the first sowing should be made the last of ,april1 or early in ,may2 and afterwards1 for a succession1 sow a row or two every fortnight till ,july4 ,use4--,it is used as a salad1 and is said to be superior to the ,common ,fetticus1 or ,corn-salad4 ,when in blossom1 the plant presents a beautiful appearance1 and well deserves a place in the flower-garden4 99 99 99 99 99 ,,water-,,cress4 ,sisymbrium nasturtium4 ,nasturtium officinale4 ,water-cress is a hardy1 aquatic perennial2 and is found growing naturally1 in considerable abundance1 about ponds1 and in ditches and small running streams4 ,when in blossom1 the plant is about two feet in height1 or length2 the leaves are winged1 with five or six pairs of rounded leaflets1 and1 in deep water1 are often immersed1 or float upon the surface2 the flowers are small1 white1 four-petaled1 and terminate the stalks in loose spikes2 the seeds are very small1 reddish-brown1 and retain their powers of germination five years1--nearly a hundred and twenty thousand are contained in an ounce4 ,planting and ,culture4--,water-cress is of the best quality when grown in running streams and gravelly soil4 ,the roots may be planted in spring1 in situations where the water is from four to eight inches deep4 ,after they are established1 the plants will rapidly increase1 both from the natural distribution of the seeds and the spreading of the roots1 and soon entirely cover the surface of the water with foliage4 ,it may be grown with trifling cost in any small collection of water1 and can be easily introduced by dropping a few plants about the borders at the time of the ripening of the seeds4 ,in many localities1 it is found growing in spontaneous abundance2 and one of the best and most healthful of salads may be obtained for the mere labor of gathering4 ,varieties4--,there are three described varieties1--the ,green-leaved1 the ,small ,brown-leaved1 and the ,large ,brown-leaved4 ,these differ slightly1 if at all1 in flavor2 though the ,brown-leaved is generally preferred3 having a fine appearance1 and a small proportion of stalk to the leaves1 it is most salable in the market4 ,the variations in foliage and habit do not appear to be caused by the quantity or quality of the water in which the plants are grown1 as the three kinds are found growing together4 ,the ,green-leaved is the easiest of cultivation1 and the ,small ,brown-leaved is the hardiest4 ,the ,large ,brown-leaved is the best1 and is the only one which can be well grown in situations where shallow water is not to be obtained4--,trans4 ,gathering and ,use4--,the shoots are cut for market1 not broken off1 as is the usual mode of gathering ,cress in its natural state1 and which is found to be very injurious to the plants in the beds4 ,after they have been cut about three times1 they begin to stock2 and then1 the oftener they are cut1 the better4 ,in summer1 it is necessary to keep them very closely cut2 and in water of a proper depth1 and with a good soil1 each bed supplies a gathering once a week4 ,it is extensively employed as an early spring salad2 and1 on account of its warm and pleasant taste1 is by many persons preferred to all other salad plants4 99 99 99 99 99 ,,winter-,,cress4 ,barbarea4 ,american ,winter-cress4 ,belle-,isle ,cress4 ,scurvy-grass1 of some localities4 ,barbarea prcox4 ,stems from twelve to fifteen inches high2 leaves lyrate1 the terminal lobe round2 flowers small1 in erect1 loose1 terminal spikes1 or groups2 the seeds are small1 wrinkled1 of a grayish color1 and retain their vitality three years4 ,introduced from ,europe1 and naturalized in the ,northern ,states4 ,,common ,,winter-,,cress1 ,,or ,,yellow ,,rocket4 ,barbarea vulgaris4 ,this species somewhat resembles the foregoing2 and1 like it1 grows naturally in moist1 shady situations4 ,it is distinguished by its longer1 more erect1 and more slender pods4 ,soil and ,cultivation4--,both of the species are hardy1 perennial plants2 and are raised from seeds1 which should be sown in ,april or ,may1 in shallow drills a foot apart4 ,for a succession1 a few seeds may be sown at intervals of three or four weeks till ,august4 ,for winter use1 sow1 and subsequently cultivate1 as ,winter ,spinach4 ,use4--,as soon as the plants have made sufficient growth1 they may be cut for use4 ,the outer leaves should be first gathered1 and the flower-stalks cut or nipped off as they make their appearance1 in order to render the plants strong and stocky1 and to promote the growth of the leaves2 these being the parts of the plants used4 ,they are served as ,cress1 which they resemble in flavor4 99 99 99 99 99 ,,wood-,,sorrel4 ,oxalis acetocella4 ,wood-sorrel is a hardy1 perennial plant2 growing naturally in woods1 in cool and shaded situations4 ,the leaves are radical1 inversely heart-shaped1 and produced three together at the extremity of quite a long stem1 or petiole2 the flower-stalk is entirely leafless1 and supports a solitary bell-shaped flower1 the petals of which are white1 finely lined or striped with purple2 the seed-vessels are of an oblong form1 five-angled1 and1 when ripe1 burst open by the touch1 in the manner of those of the ,impatiens noli me tangere1 or ,common ,balsam1 of the flower-garden2 the seeds are quite small1 and of a reddish-brown color4 ,the flowers are produced in ,may and ,june1 and the seeds ripen in ,july4 ,propagation and ,culture4--,it may be propagated either by seeds or by dividing the roots4 ,the soil should be rich and moist2 and the seeds may be sown in ,april or ,may1 in shallow drills ten or twelve inches apart2 or the roots may be divided in spring or autumn1 and set in rows the same distance asunder4 ,use4--,the leaves possess a pleasant1 acid taste2 and are mixed with salads1 to which they impart an agreeable1 refreshing flavor4 ,the plant is considered one of the most valuable of all vegetables cultivated for their acid properties4 99 99 99 99 99 ,,worms4 ,astragalus hamosus4 ,a hardy1 annual plant1 indigenous to the south of ,europe4 ,stem ten or twelve inches long1 recumbent2 leaves pinnate1 with ten or twelve pairs of quite small leaflets2 flowers yellow1 produced five or six together at the extremity of quite a long stem1 or peduncle2 the seed-pods are about two inches long1 nearly a fourth of an inch thick1 peculiarly bent or curved1 and contain ten or twelve brown seeds4 ,there is but one species or variety cultivated4 ,sowing and ,culture4--,the plants may be started by sowing the seeds in a hot-bed in ,march1 or the seeds may be sown in the open ground in ,may4 ,they are cultivated in rows fourteen inches apart1 and ten or twelve inches apart in the rows2 and are also grown in groups1 or hills1 three or four together4 ,the plants blossom in ,july1 and the pods attain their growth in ,august and ,september4 ,use4--,the pods1 in their green state1 much resemble some descriptions of worms2 and1 like ,caterpillars 7,scorpiurus7 and ,snails 7,medicago71 are sometimes placed on dishes of salad to excite curiosity1 or for pleasantly surprising the guests at table4 ,though inoffensive1 they are seldom eaten4 ,,chapter ,,viii4 ,,oleraceous ,,plants4 ,angelica4 ,anise4 ,balm4 ,basil4 ,borage4 ,caraway4 ,clary4 ,coriander4 ,costmary4 ,cumin4 ,dill4 ,fennel4 ,lavender4 ,lovage4 ,marigold4 ,marjoram4 ,nigella4 ,parsley4 ,peppermint4 ,rosemary4 ,sage4 ,savory4 ,spearmint4 ,tansy4 ,thyme4 ,,angelica4 ,angelica archangelica4 ,angelica is a native of ,hungary and ,germany1 and is also indigenous to ,great ,britain4 ,it is a hardy1 biennial plant1 with a cylindrical1 hollow1 herbaceous stem four or five feet high4 ,the radical leaves are from two to three feet long1 compound1 or divided in threes1 purplish-red at the base2 flowers small1 pale-yellow1 in large1 terminal1 spherical umbels2 the seeds are of a yellowish color1 oblong1 flattened on one side1 convex on the opposite1 ribbed1 thin1 and membraneous on the borders1 and retain their germinative power but a single season1--nearly six thousand are contained in an ounce4 ,soil and ,culture4--,the plants thrive best in damp1 and even wet1 localities2 but may be grown in any good1 well-enriched soil4 ,as the seeds soon lose their vitality1 they should be sown in ,august1 immediately after ripening4 ,make a small bed1 sow the seeds in drills ten inches apart1 and cover three-fourths of an inch deep4 ,in this seed-bed allow the young plants to remain until the following spring1 when they should be set out two feet asunder in each direction4 ,the stalks will be fit for use in ,may and ,june of the following year4 ,if the flower-stem is removed as it makes its appearance1 the plants will put forth fresh sprouts from the sides of the root1 and survive three years2 but when allowed to blossom1 and to perfect their seeds1 the plants soon after perish4 ,use4--,angelica was formerly used1 after being blanched1 as a salad1 like ,celery4 ,in the vicinity of ,london1 it is raised to a considerable extent for confectioners1--the tender leaf-stalks and flowering-shoots serving as a basis for sweetmeat4 ,the seeds are sometimes employed for flavoring liquors4 99 99 99 99 99 ,,anise4 ,pimpinella anisum4 ,this is an annual plant1 originally from ,egypt4 ,though but little cultivated in this country1 neither our soil nor climate is unsuitable2 and it might be successfully1 if not profitably1 grown in the ,middle and warmer parts of the ,northern ,states4 ,large quantities of the seeds are raised on the ,island of ,malta and in some parts of ,spain1 and thence exported to ,england and ,america for the purpose of distillation or expression4 ,the stem is from a foot and a half to two feet high1 and separates into numerous slender branches2 the leaves are twice pinnate1--those of the upper part of the stalk divided into three or four narrow segments2 the flowers are small1 yellowish-white1 produced in large1 loose umbels1 at the extremities of the branches2 the seeds are of a grayish-green color1 oblong1 slightly bent or curved1 convex and ribbed on one side1 concave on the opposite1 and terminate in a small bunch1 or knob1--nearly nine thousand are contained in an ounce1 and they retain their vitality three years4 ,culture4--,anise is raised from seeds sown annually1 and thrives best in light1 rich1 comparatively dry soil1 and in a warm1 sunny situation4 ,as early in spring as the appearance of settled warm weather1 lay out a bed four feet and a half wide1 and as long as may be desired2 spread on a thin dressing of well-digested compost1 and spade it thoroughly in with the soil2 then rake the surface fine and even1 and sow the seed thinly in drills twelve inches apart and an inch deep1 allowing an ounce of seed for a hundred and fifty linear feet4 ,when the plants are an inch high1 thin them to five or six inches apart2 and1 as they increase in size1 keep the ground between the rows loose1 and the spaces between the plants free from weeds4 ,towards the close of the season1 the seed will be ripened sufficiently for harvesting2 when the plants should be pulled up1 and spread in a sunny place until dry4 ,the seed should then be threshed from the heads1 riddled and winnowed1 and again exposed to the sun1 or spread in a dry1 airy room1 to evaporate any remaining moisture2 when they will be ready for use or the market4 ,in field culture1 the grower should follow substantially the same method1 with the exception of laying out the ground2 omitting1 in this particular1 its division into beds4 ,after the land has been well prepared1 the seed can be sown with great facility by a common sowing-machine1 adjusted as when employed for sowing carrots4 ,at the time of harvesting1 the plants may be cut near the surface of the ground1 or even mowed2 thereby avoiding much of the inconvenience arising from the soil that adheres to the roots when the plants are pulled up4 ,there are no varieties4 ,use4--,the seeds and leaves are used both in medicine and cookery4 ,the green leaves are employed in salads1 and for seasoning and garnishing1 like ,fennel4 ,the seeds have a fragrant odor1 a pleasant1 warm taste1 and are highly carminative4 ,large quantities are used for distillation and in flavoring liquors1 and also for expressing for their essential oil4 99 99 99 99 99 ,,balm4 ,melissa officinalis4 ,a hardy1 perennial plant1 from the south of ,europe4 ,the stalk is four-sided1 branching1 and from two to three feet high2 leaves opposite1 in pairs1 ovate1 toothed on the borders2 the flowers are small1 nearly white1 produced in spikes1 or clusters1 at or near the top of the plant4 ,soil1 ,propagation1 and ,culture4--,any warm1 mellow1 garden soil is suited to its growth4 ,it is generally propagated by dividing the roots1 which may be done either in spring or in autumn4 ,after thoroughly stirring the soil1 set the roots in rows fifteen inches apart1 and a foot apart in the rows4 ,under good management1 the plants will soon completely cover the surface of the ground1 and the bed will not need renewal for many years4 ,gathering4--,if required for drying1 the plants should be cut as they come into flower1 separating the stems at the surface of the ground4 ,they should not be exposed to the sun in drying1 but placed in an airy1 shady place1 and allowed to dry gradually4 ,the leaves1 in their green state1 may be taken directly from the plants as they are required for use4 ,use4--,the plant has a pleasant1 lemon-like odor2 an agreeable1 aromatic taste2 and1 in flavoring certain dishes1 is used as a substitute for lemon-thyme4 ,it is beneficial in hemorrhage1 and other diseases of the lungs2 and1 in the form of tea1 constitutes a cooling and grateful diluent in fevers4 ,a mixture of balm and honey1 or sugar1 is sometimes applied to the interior of beehives1 just previous to receiving the swarm1 for the purpose of attaching the colony to its new settlement4 99 99 99 99 99 ,,basil4 ,ocymum4 ,there are two species of ,basil cultivated in gardens2 viz41 the ,common ,sweet ,basil 7,o4 basilicum7 and the ,small ,bush ,basil 7,o4 minimum74 ,of the ,common ,sweet ,basil1 there are three varieties2 and of the ,bush ,basil1 two varieties4 ,they are all annuals1 and are grown from seeds1 which are black1 small1 oblong1 and retain their vitality from six to ten years4 ,,common ,,sweet ,,basil4 ,large ,sweet ,basil4 ,ocymum basilicum4 ,stem from a foot to a foot and a half in height2 leaves comparatively large1 green1 ovate1 sharply pointed2 flowers white1 in whorls at the extremities of the stems and branches4 ,the whole plant1 when bruised1 is highly aromatic2 having the odor and flavor of cloves4 ,the seeds of the ,common ,sweet ,basil1 and also those of the two following varieties1 may be sown in a hot-bed in ,march1 and the plants set out in ,may in rows a foot apart1 and five or six inches apart in the rows2 or the seeds may be sown in the open ground the last of ,april or early in ,may1 and the plants thinned while young1 as directed for transplanting4 ,in removing the plants from the hot-bed1 retain as much of the earth about the roots as possible2 water freely as soon as transplanted1 and also in dry weather2 and they will soon yield an abundance of tender stems and leaves4 ,varieties4-- ,,purple ,,basil4 ,basilic grand violet4 ,vil4 ,leaves and flowers purple4 ,when grown in sunny situations1 the leaf-stems and young branches are also purple4 ,in other respects1 the variety is similar to the ,common ,sweet ,basil4 ,its properties and uses are the same4 ,,lettuce-,,leaved ,,basil4 ,vil4 ,the leaves of this variety are large1 pale-green1 wrinkled and blistered like those of some kinds of ,lettuce3 whence the name4 ,it resembles the foregoing varieties in taste and odor1 and is used for the same purposes4 ,,bush ,,basil4 ,ocymum minimum4 ,the ,bush ,basils are small1 low-growing1 branching plants2 and are propagated and cultivated like the ,common ,sweet ,basil4 ,,green ,,bush ,,basil4 ,basilic fin vert4 ,vil4 ,stem about eight inches high2 leaves small1 green1 oval2 flowers white1 produced in whorls about the upper portion of the principal stalk and towards the extremities of the branches4 ,,purple ,,bush ,,basil4 ,basilic fin violet4 ,vil4 ,leaves purple4 ,in other respects1 similar to the ,green ,bush ,basil4 ,use4--,the leaves and young branches have a strong1 clove-like taste and odor1 and are used in highly seasoned soups and meats4 ,they are also sometimes added to salads4 ,for winter use1 the stalks are cut while in flower1 dried1 powdered1 and preserved1 like other pot-herbs4 99 99 99 99 99 ,,borage4 ,borago officinalis4 ,borage is generally classed as a hardy annual1 though it is sometimes biennial4 ,stem two feet high2 the leaves are oval1 alternate1 and1 in common with the stalk and branches1 thickly set with stiff1 bristly hairs2 the flowers are large and showy1--they are red1 white1 or blue1 and often measure more than an inch in diameter2 the seeds are large1 oblong1 slightly curved1 and retain their germinative property three years4 ,soil and ,cultivation4--,borage thrives best in light1 dry soil4 ,the seeds are sown in ,april or ,may1 in drills ten or twelve inches apart1 and half an inch deep4 ,they should be sown quite thinly1 or so as to secure a plant for every six or eight inches2 to which distance they should be thinned4 ,when a continued supply is required1 a second sowing should be made in ,july4 ,the plants seed abundantly2 and1 when once introduced into the garden1 spring up spontaneously4 ,use4--,the plant is rarely cultivated and little used in this country4 ,it is sometimes employed as a pot-herb1 and the young shoots are occasionally mixed in salads4 ,they are also sometimes boiled and used as ,spinach4 ,the flowers make a beautiful garnish1 and it is well worthy cultivation as an ornamental plant4 ,the stalks and foliage contain a large proportion of nitre2 and1 when dried1 burn like match-paper4 ,varieties4--,there are several varieties1 differing slightly1 except in the color of the flowers2 the ,red-flowering1 ,white-flowering1 and ,blue-flowering being the principal4 ,a variety1 with variegated foliage1 is described by some authors4 ,miller states that they generally retain their distinctions from seeds4 99 99 99 99 99 ,,caraway4 ,carum carui4 ,the ,common ,caraway is a hardy1 biennial plant2 a native of various parts of ,europe2 and1 to a considerable extent1 naturalized in this country4 ,the root is long and tapering1 of a yellowish-white color1 and about three-fourths of an inch in diameter near the crown or at its broadest part2 the flesh of the root is white1 fine-grained1 with a flavor not unlike that of the carrot2 the flower-stalks are put forth the second season1 and are about two feet and a half in height1 with numerous spreading branches2 the leaves are finely cut1 or divided1 and of a deep-green color2 the flowers are small1 white1 and produced in umbels at the ends of the branches2 the seeds1 which ripen quite early in the season1 are of an oblong form1 somewhat curved1 furrowed1 slightly tapering towards the extremities1 of a clear olive-brown color1 and pleasant1 aromatic flavor and odor1--nearly eight thousand five hundred seeds are contained in an ounce1 and they retain their vitality three years4 ,soil and ,cultivation4--,caraway is one of the hardiest of plants1 and succeeds well in almost any soil or situation4 ,in the coldest parts of the ,united ,states1 and even in the ,canadas1 it is naturalized to such an extent about fields and mowing lands1 as to be obtained in great abundance for the mere labor of cutting up the plants as the ripening of the seeds takes place4 ,when cultivated1 the sowing may be made in ,april or ,may3 but1 if sown just after ripening1 the seeds not only vegetate with greater certainty1 but the plants often flower the ensuing season2 thus saving a summer's growth4 ,sow in drills twelve or fifteen inches apart1 and cover half an inch deep4 ,when the plants are well up1 thin to six or eight inches apart1 and keep the ground loose1 and free from weeds4 ,the seeds will ripen in the ,july of the year after sowing4 ,for other methods of culture1 see ,,coriander4 ,use4--,it is principally cultivated for its seeds1 which constitute an article of some commercial importance2 a large proportion1 however1 of the consumption in this country being supplied by importation from ,europe4 ,they are extensively employed by confectioners1 and also for distillation4 ,they are also mixed in cake1 and1 by the ,dutch1 introduced into cheese4 ,it is sometimes cultivated for its young leaves1 which are used in soups and salads2 or as a pot-herb1 like ,parsley4 ,the roots are boiled in the manner of the ,carrot or ,parsnip1 and by some preferred to these vegetables2 the flavor being considered pleasant and delicate4 ,there are no described varieties4 99 99 99 99 99 ,,clary4 ,loud4 ,clary ,sage4 ,salvia sclarea4 ,clary is a hardy1 biennial plant4 ,it is indigenous to the south of ,europe1 and has been cultivated in gardens for upwards of three centuries4 ,the radical leaves are large1 rough1 wrinkled1 oblong-heart-shaped1 and toothed on the margin2 stalk two feet high1 four-sided1 clammy to the touch2 flowers pale-blue1 in loose1 terminal spikes2 seeds round1 brownish1 and1 like others of the family1 produced four together1--they retain their vitality two years4 ,sowing and ,culture4--,it is generally grown from seeds1 which are sown annually in ,april or ,may1 in drills fifteen or eighteen inches apart1 and half or three-fourths of an inch deep4 ,when the young plants are two or three inches high1 thin them to ten or twelve inches apart1 and treat the growing crop in the usual form during summer4 ,the leaves will be in perfection in the ensuing autumn1 winter1 and spring2 and the plants will blossom1 and produce their seeds1 in the following summer4 ,use4--,the leaves are used for flavoring soups1 to which they impart a strong1 peculiar flavor1 agreeable to some1 but unpleasant to most persons4 ,it has some of the properties of ,common ,sage1 and is occasionally used as a substitute4 ,the plant is seldom employed in ,american cookery1 and is little cultivated4 99 99 99 99 99 ,,coriander4 ,law4 ,coriandrum sativum4 ,a hardy annual1 supposed to have been introduced from the south of ,europe1 but now naturalized in almost all temperate climates where it has once been cultivated4 ,stem about two feet in height1 generally erect1 but1 as the seeds approach maturity1 often acquiring a drooping habit2 stem-leaves more finely cut or divided than those proceeding directly from the root1 and all possessed of a strong and somewhat disagreeable odor4 ,the generic name is derived from ,koris 7a bug71 with reference to the peculiar smell of its foliage4 ,flowers white1 produced on the top of the plant1 at the extremities of the branches1 in flat1 spreading umbels1 or bunches2 seeds globular1 about an eighth of an inch in diameter1 of a yellowish-brown color1 with a warm1 pleasant1 aromatic taste1--they become quite light and hollow by age1 and are often affected by insects in the manner of seed-pease4 ,though they will sometimes vegetate when kept for a longer period1 they are not considered good when more than two years old4 ,propagation and ,cultivation4--,like all annuals1 it is propagated from seed1 which should be sown in ,april or ,may1 in good1 rich1 mellow soil well pulverized4 ,sow in drills made fourteen or sixteen inches asunder and about three-fourths of an inch in depth1 and thin to nine inches in the rows4 ,it soon runs to flower and seed1 and will be ready for harvesting in ,july or ,august4 ,in the south of ,england1 ,coriander is generally cultivated in connection with ,caraway2 eighteen pounds of ,caraway seed being mixed with fifteen pounds of ,coriander for an acre4 ,the ,coriander1 being an annual1 yields its crop the first season4 ,after being cut1 it is left on the field to dry1 and the seeds afterwards beaten out on cloths2 the facility with which these are detached not admitting of the usual method of harvesting4 ,an unquestionably preferable mode of cultivation would be to sow them both in drills alternately1 by which means the ,caraway would be more easily hoed and cleaned after the removal of the ,coriander4 ,use4--,it is generally cultivated for its seeds1 which are used to a considerable extent by druggists1 confectioners1 and distillers4 ,in the garden1 it is sometimes sown for its leaves1 which are used as ,chervil in soups and salads2 but1 when so required1 a sowing should be made at intervals of three or four weeks4 ,there are no varieties4 99 99 99 99 99 ,,costmary1 ,,or ,,alecost4 ,balsamita vulgaris4 ,costmary is a hardy1 perennial plant1 with a hard1 creeping root1 and an erect1 branching stem two or three feet high4 ,the radical leaves1 which are produced on long footstalks1 are oval1 serrated1 and of a grayish color1--those of the stalk are sessile1 smaller than the radical ones1 but similar in form2 the flowers are deep-yellow1 in erect1 terminal1 spreading corymbs2 the seeds are small1 slightly curved1 and of a grayish-white color4 ,,hoary-,,leaved ,,costmary4 ,loud4 ,a variety with deeply divided and hoary leaves1 less fragrant than the preceding4 ,propagation and ,cultivation4--,costmary may be cultivated in almost any description of soil or situation4 ,it is sometimes grown from seeds1 but is generally propagated by dividing the roots1 which increase rapidly1 and soon entirely occupy the ground4 ,they are taken up for planting out either in spring or autumn1 and should be set two feet apart in each direction4 ,by occasionally thinning out the plants as they become too thick1 a bed may be continued many years4 ,use4--,the plant has a soft1 agreeable odor1 and is sometimes used as a pot-herb for flavoring soups4 ,the leaves are used in salads1 and also for flavoring ale or beer3 hence the name ,alecost4 99 99 99 99 99 ,,cumin4 ,cuminum cyminum4 ,cumin is a native of ,egypt4 ,it is a tender1 annual plant1 from nine to twelve inches high4 ,the leaves are deep-green1 and divided into long1 linear segments1 not unlike those of ,fennel2 the flowers are white or pale-blue1 and produced in small umbels at the extremities of the branches2 the seeds are long1 furrowed1 of a pale-brownish color1 and somewhat resemble those of ,anise1--about seven thousand are contained in an ounce1 and they retain their power of germination three years4 ,soil and ,cultivation4--,cumin requires a light1 warm-loamy soil4 ,the seed should be sown about the beginning of ,may1 in drills fourteen inches apart and half an inch deep4 ,when the plants are well up1 they should be thinned to three or four inches apart in the lines4 ,the treatment of the growing crop1 and the usual method of harvesting1 are the same as directed for ,anise or ,coriander4 ,the seed is sometimes sown broadcast2 the soil being first finely pulverized1 and raked smooth and even4 ,this may be successfully practised upon land naturally light and warm1 if free from weeds4 ,though a native of a warm climate1 ,cumin may be successfully grown throughout the ,middle ,states1 and in the warmer portions of the ,northern and ,eastern4 ,use4--,the plant is cultivated for its seeds1 which are carminative1 and used as those of ,caraway and ,coriander4 ,they are sometimes employed for flavoring spirits4 ,the plant is rarely grown1 and the seeds are but little used1 in the ,united ,states4 ,there are no varieties4 99 99 99 99 99 ,,dill4 ,loud4 ,anethum graveolens4 ,dill is a hardy1 biennial plant4 ,there is but one species cultivated1 and there are no varieties4 ,the stem is erect and slender1 and the leaves are finely divided2 the flowers are produced in ,june and ,july of the second year1 and the seeds ripen in ,august4 ,the plant resembles ,fennel in its general character1 though smaller and less vigorous4 ,propagation and ,cultivation4--,dill flourishes best in light soil1 and is propagated from seeds sown annually4 ,as these retain their vitality but a single year1 and1 even when kept through the winter1 vegetate slowly1 they are frequently sown late in summer1 or early in autumn1 immediately after ripening4 ,the drills are made a foot apart1 and the seeds covered half an inch deep4 ,the young plants should be thinned to six inches apart in the rows2 and the leaves may be gathered for use from ,july till winter1 and in the following spring till the plants have run to flower4 ,use4--,the whole plant is strongly aromatic4 ,its leaves are used to give flavor to pickles1 particularly cucumbers2 and occasionally are added to soups and sauces3 the seeds are also employed for flavoring pickles4 ,all parts of the plant are used in medical preparations4 99 99 99 99 99 ,,fennel4 ,foeniculum4 ,three species of ,fennel are cultivated1 differing not only in habit1 but1 to some extent1 in their properties4 ,the stems vary in height from two to four feet1 and are smooth and branching2 the flowers are yellow1 in terminal umbels2 the seeds are oval1 ribbed1 or furrowed1 generally of a light1 yellowish-brown color1 and retain their vitality from three to five years4 ,soil1 ,sowing1 and ,culture4--,a light1 dry soil is best adapted to the growth of ,fennel2 though it will thrive well in any good garden loam4 ,it is generally raised from seeds1 which may be sown in ,august1 just after they ripen1 or in ,april and ,may4 ,they are generally sown in drills fifteen or eighteen inches apart1 and about three-fourths of an inch deep1--the young plants being afterwards thinned to twelve or fifteen inches apart in the drills2 or a few seeds may be scattered broadcast on a small seed-bed1 raked in1 and the seedlings1 when two or three inches high1 transplanted to rows1 as before directed4 ,fennel is sometimes propagated by a division of the roots and by offsets4 ,this may be performed either in spring1 summer1 or autumn4 ,set the roots1 or shoots1 fifteen inches apart in each direction2 and they will soon become stocky plants1 and afford an abundance of leaves for use4 ,when cultivated for its foliage1 the flowering-shoots should be cut off as they may make their appearance1 to encourage the production of fresh shoots1 and to give size and succulency to the leaves4 ,the species and their peculiar uses are as follow3-- ,,common ,,or ,,bitter ,,fennel4 ,foeniculum vulgare4 ,a perennial species1 with deep1 strong1 fleshy roots2 stem three or four feet high1 with finely divided leaves4 ,the flowers are put forth in ,july1 and the seeds ripen in ,august3 the latter are about one-sixth of an inch long1 of a greenish-brown color1 and1 in common with the leaves1 of a decidedly bitter taste4 ,soil1 ,sowing1 and ,culture4--,this species may be grown in almost any soil or situation4 ,sow the seeds soon after ripening1 or early in spring4 ,the plants require no other care than to be kept free from weeds4 ,use4--,the young leaves are used for flavoring soups and sauces1 and are sometimes mixed in salads4 ,the seeds are carminative1 and the roots and leaves have reputed medicinal properties4 ,,dark-,,green ,,leaved4 ,loud4 ,a variety with deep-green foliage4 ,its uses1 and modes of culture1 are the same as those of the foregoing species4 ,,florence ,,or ,,italian ,,fennel4 ,mill4 ,finochio4 ,sweet ,azorian ,fennel4 ,foeniculum dulce4 ,quite distinct from the ,common ,fennel1 and generally cultivated as an annual4 ,the stem1 which is about eighteen inches high1 expands near the surface of the ground2 and1 when divided horizontally1 presents an oval form1 measuring four or five inches in one direction1 and two inches in the opposite4 ,the flowers are produced in umbels1 as in the other species4 ,the seeds are slender1 yellow1 somewhat curved1 sweet and pleasant to the taste1 and of an agreeable1 anise-like odor4 ,sowing and ,culture4--,the plant should be grown in well-enriched1 mellow soil4 ,sow the seeds in ,april or ,may1 thinly1 in shallow drills from eighteen inches to two feet apart4 ,half an ounce of seeds will be sufficient for fifty feet of drill2 or1 by transplanting when they spring up too thickly1 will furnish seedlings for a hundred feet4 ,the plants should be eight or ten inches apart2 and1 when the stems have attained a sufficient size1 they should be earthed up for blanching1 in the manner of ,celery4 ,two or three weeks will be required to perfect this2 and1 if properly treated1 the stems will be found white1 crisp1 tender1 and excellent4 ,plants from the first sowing will be ready for use in ,july and ,august4 ,for a succession1 a few seeds may be sown in ,june1 or early in ,july4 ,use4--,the blanched portion of the stem is mixed in soups1 and also used as a salad4 ,it is served like ,celery1 with various condiments2 and possesses a sweet1 pleasant1 aromatic taste4 ,it is a popular vegetable in some parts of ,europe1 but is rarely cultivated in this country4 ,,sweet ,,fennel4 ,mill4 ,malta ,fennel4 ,foeniculum officinale4 ,by some writers1 this has been described as a variety of the ,common ,fennel2 but its distinctive character appears to be permanent under all conditions of soil and culture4 ,the leaves are long and narrow1 and1 compared with those of the last named1 less abundant1 and not so pointed4 ,the stem is also shorter1 and the seeds are longer1 more slender1 and lighter colored4 ,sowing and ,cultivation4--,it is propagated and cultivated as the ,common ,fennel4 ,use4--,it is used in all the forms of the last named4 ,the seeds have a sweet1 pleasant1 anise-like taste and odor1 are strongly carminative1 and yield an essential oil by distillation4 ,,lavender4 ,lavendula spica4 ,lavender is a hardy1 low-growing1 shrubby plant1 originally from the south of ,europe4 ,there are three varieties2 and they may be propagated from seeds by dividing the roots1 or by slips1 or cuttings4 ,the seeds are sown in ,april or ,may4 ,make the surface of the soil light and friable1 and sow the seeds in very shallow drills six inches apart4 ,when the seedlings are two or three inches high1 transplant them in rows two feet apart1 and a foot apart in the rows4 ,the slips1 or cuttings1 are set in ,april1 two-thirds of the length in the soil1 and in rows as directed for transplanting seedlings4 ,shade them for a few days1 until they have taken root2 after which1 little care will be required beyond the ordinary form of cultivation4 ,the roots may be divided either in spring or autumn4 ,though ,lavender grows most luxuriantly in rich soil1 the plants are more highly aromatic1 and less liable to injury from severe weather1 when grown in light1 warm1 and gravelly situations4 ,use4--,lavender is sometimes used as a pot-herb1 but is more esteemed for the distilled water which bears its name1 and which1 together with the oil1 is obtained in the greatest proportion from the flower-spikes which have been gathered in dry weather1 and just before the flowers are fully expanded4 ,the oil of lavender is obtained in the ratio of an ounce to sixty ounces of dried flowers4--,law4 ,in the neighborhood of ,mitcham1 in ,surrey1 ,england1 upwards of two hundred acres are occupied with ,lavender alone4--,thomp4 ,varieties4-- ,,broad-,,leaved ,,lavender4 ,mill4 ,spike ,lavender4 ,compared with the ,common ,lavender1 the branches of this variety are shorter1 more sturdy1 and thicker set with leaves2 the latter being short and broad4 ,the ,broad-leaved ,lavender rarely blossoms2 but1 when this occurs1 the leaves of the flower-stalk are differently formed from those of the lower part of the plant1 and somewhat resemble those of the ,common variety4 ,the stalks are taller1 the spikes lower and looser1 and the flowers smaller1 than those of the last named4 ,,common ,,or ,,blue-,,flowering ,,lavender4 ,narrow-leaved ,blue-flowering4 ,a shrubby1 thickly-branched plant1 from a foot to upwards of three feet high1 according to the depth and quality of the soil in which it is cultivated4 ,the leaves are opposite1 long1 and narrow2 flowers blue or purple1 in spikes4 ,the whole plant is remarkably aromatic2 but the flowers have this property in a greater degree than the foliage or branches4 ,the plants are in perfection in ,july and ,august1 and are cut for drying or distillation1 close to the stem1 as the blossoms on the lower part of the spikes begin to change to a brown color4 ,,narrow-,,leaved ,,white-,,flowering4 ,a sub-variety of the ,common ,lavender1 with white flowers4 ,it is of smaller growth and less hardy than the last named1 though not so generally cultivated4 ,its properties and uses are the same4 99 99 99 99 99 ,,lovage4 ,ligusticum levisticum4 ,lovage is a hardy1 perennial plant1 with a hollow1 channelled1 branching stem six or seven feet high4 ,the leaves are winged1 smooth1 deep1 glossy-green1 and somewhat resemble those of ,celery2 the flowers are yellow1 and produced in large umbels at the extremities of the branches2 the seeds are oblong1 striated1 of a pale1 yellowish-brown color1 and retain their germinative powers but one year4 ,soil1 ,propagation1 and ,culture4--,lovage requires a deep1 rich1 moist soil2 and is propagated either by seeds or dividing3 the roots4 ,the seeds should be sown in ,august1 or immediately after ripening2 as1 when sown in spring1 they seldom vegetate well4 ,when the young plants have made a growth of two or three inches1 they should be transplanted three feet apart in each direction2 and1 when well established1 will require little care1 and continue for many years4 ,the roots may be divided in spring or autumn2 and should be set three feet apart1 as directed for seedling plants2 covering the crowns three inches deep4 ,use4--,lovage was formerly cultivated as an esculent2 but its use as such has long been discontinued4 ,it is now cultivated for its medicinal properties2 both the seeds and roots being used4 ,the latter are large1 fleshy1 dark-brown without1 yellowish within1 and of a peculiar1 warm1 aromatic taste4 ,they are sliced and dried1 and in this state are used to some extent by confectioners4 ,the seeds are similar to the roots in taste and odor1 but have greater pungency4 ,in appearance and flavor1 the plant is not unlike ,celery4 ,there are no varieties4 99 99 99 99 99 ,,marigold4 ,pot ,marigold4 ,calendula officinalis4 ,this hardy annual is a native of ,france and the south of ,europe4 ,aside from its value for culinary purposes1 its large1 deep1 orange-yellow flowers are showy and attractive2 and it is frequently cultivated as an ornamental plant4 ,the stem is about a foot in height2 the leaves are thick and fleshy1 rounded at the ends1 and taper to the stalk2 the flowers are an inch and a half or two inches in diameter1 yellow1--differing1 however1 in depth of color1 and single or double according to the variety2 the seeds are large1 light-brown1 much curved and contorted1 and very irregular both in their size and form4 ,sowing and ,cultivation4--,the plant is of easy culture4 ,the seeds are sown in autumn1 just after ripening2 or in ,april1 ,may1 or ,june4 ,make the drills a foot apart2 cover the seed three-fourths of an inch deep2 and1 when the plants are an inch or two inches high1 thin them to eight or ten inches apart4 ,plants from the first sowing will blossom early in ,july1 and continue in bloom until destroyed by frost4 ,gathering4--,the flowers are gathered when fully expanded1 divested of their calyxes1 and spread in a light1 airy1 shaded situation until they are thoroughly dried4 ,they are gathered as they come to perfection2 for1 when the plants are allowed to ripen their seeds1 they become much less productive4 ,to raise ,seed4--,leave one or two of the finest plants1 without cutting the flowers2 and1 when the heads of seed begin to change from a green to a brownish color1 cut them off1 spread them a short time as directed for drying the flowers1 and pack away for use4 ,use4--,the flowers are used in various parts of ,europe for flavoring soups and stews1 and are much esteemed4 ,though often grown as an ornamental plant1 the flowers are but little used in this country for culinary purposes4 ,the varieties are as follow3-- ,,common ,,orange-,,flowered4 ,flowers single1 deep orange-yellow1 high-flavored4 ,it is considered the best variety for cultivation4 ,,lemon-,,flowered4 ,this differs from the foregoing in the paler color of the flowers1 which are also less aromatic4 ,the plants are not distinguishable from those of the ,common ,orange-flowered4 ,,double ,,orange-,,flowering4 ,of the same color with the first named1 but with fine1 large1 double ornamental flowers4 ,the petals are flat1 and rest in an imbricated manner1 one on the other1 as in some varieties of the ,anemone4 ,it is more productive1 but less aromatic1 than the ,single-flowering4 ,,double ,,lemon-,,flowering4 ,a variety of the second-named sort1 with double flowers like those of the preceding4 ,to raise good seeds of either of the double-flowering kinds1 all plants producing single flowers must be removed as soon as their character is known4 ,when the single and double-flowering plants are suffered to grow together1 the latter rapidly deteriorate1 and often ultimately become single-flowering4 ,,childing1 ,,or ,,proliferous ,,marigold4 ,loud4 ,this variety produces numerous small flowers from the margin of the calyx of the large central flowers4 ,it is quite ornamental1 but of little value as an esculent4 99 99 99 99 99 ,,marjoram4 ,origanum4 ,,common ,,marjoram4 ,origanum vulgare4 ,a perennial species1 with a shrubby1 four-sided stem1 a foot and a half high2 leaves oval1 opposite1--at the union of the leaves with the stalk1 there are produced several smaller leaves1 which1 in size and form1 resemble those of the ,common ,sweet ,marjoram2 the flowers are pale-red1 or flesh-colored1 and produced in rounded1 terminal spikes2 the plants blossom in ,july and ,august1 and the seeds ripen in ,september4 ,propagation and ,culture4--,it may be grown from seeds1 but is generally propagated by dividing the roots1 either in spring or autumn4 ,set them in a dry and warm situation1 in rows fifteen inches apart1 and ten or twelve inches from plant to plant in the rows4 ,the seeds may be sown in a seed-bed in ,april or ,may1 and the seedlings transplanted to rows as directed for setting the roots2 or they may be sown in drills fifteen inches apart1 afterwards thinning out the young plants to ten inches apart in the drills4 ,there is a variety with white flowers1 and another with variegated foliage4 ,use4--,the young shoots1 cut at the time of flowering and dried in the shade1 are used as ,sweet ,marjoram for seasoning soups and meats4 ,the whole plant is highly aromatic4 ,,sweet ,,marjoram4 ,knotted ,marjoram4 ,origanum majorana4 ,sweet ,marjoram is a native of ,portugal4 ,though a biennial1 it is always treated as an annual2 not being sufficiently hardy to withstand the winters of the ,middle or ,northern ,states in the open ground4 ,the plant is of low growth1 with a branching stem1 and oval or rounded leaves4 ,the flowers1 which appear in ,july and ,august1 are of a purplish color1 and produced in compact clusters1 or heads1 resembling knots3 whence the term ,knotted ,marjoram of many localities4 ,the seeds are brown1 exceedingly small1 and retain their germinative properties three years4 ,sowing and ,cultivation4--,sweet ,marjoram is raised from seeds sown annually in ,april1 ,may1 or ,june4 ,its propagation1 however1 is generally attended with more or less difficulty1 arising from the exceeding minuteness of the seeds1 and the liability of the young seedlings to be destroyed by the sun before they become established4 ,the seeds are sown in drills ten or twelve inches apart1 and very thinly covered with finely pulverized loam4 ,coarse light matting is often placed over the bed immediately after sowing1 to facilitate vegetation2 and1 if allowed to remain until the plants are well up1 will often preserve a crop which would otherwise be destroyed4 ,the seeds are sometimes sown in a hot-bed1 and the plants set out in ,may or ,june1 in rows twelve inches apart1 and six inches apart in the rows4 ,gathering4--,the plants1 when in flower or fully developed1 are cut to the ground2 and1 for winter use1 are dried and preserved as other pot-herbs4 ,use4--,sweet ,marjoram is highly aromatic1 and is much used1 both in the green state and when dried1 for flavoring broths1 soups1 and stuffings4 ,,pot ,,marjoram4 ,origanum onites4 ,a perennial species1 from ,sicily4 ,stem a foot or more in height1 branching2 leaves oval1 comparatively smooth2 the flowers are small1 of a purplish color1 and produced in spikes4 ,propagation and ,cultivation4--,the species is propagated1 and the crop in all respects should be treated1 as directed for ,common ,marjoram4 ,the properties and uses of the plant are also the same4 ,both1 however1 are much inferior to the ,sweet ,marjoram last described4 ,,winter ,,sweet ,,marjoram4 ,corb4 ,origanum heracleoticum4 ,a half-hardy perennial1 from the south of ,europe4 ,stem eighteen inches high1 purplish2 the leaves are opposite1 oval1 rounded at the ends1 and resemble those of ,sweet ,marjoram2 the flowers are white1 and are put forth in ,july and ,august1 in spikelets about two inches in length2 the seeds ripen in ,september4 ,propagation and ,culture4--,it may be grown from seeds1 but is generally propagated by dividing the roots either in the spring or fall1 and planting the divisions ten inches apart1 in rows eighteen inches asunder4 ,it succeeds best in dry localities1 and requires no other attention than to have the soil kept loose1 and free from weeds4 ,there is a variety with variegated leaves1 but differing in no other respect from the foregoing4 ,use4--,the leaves and young branches are used in soups1 and stuffing for meats2 and should be cut when just coming into flower1 and dried in the shade4 99 99 99 99 99 ,,aromatic ,,nigella4 ,four ,spices4 ,allspice4 ,black ,cumin4 ,quatre ,epices1 of the ,french4 ,nigella saliva4 ,a hardy1 annual plant from the ,east ,indies4 ,stem twelve to eighteen inches high1 with alternate1 sessile1 finely divided leaves2 the flowers are large1 white1 variegated with blue2 the seeds1 which are produced in a roundish capsule1 are somewhat triangular1 wrinkled1 of a yellowish color1 and pungent1 aromatic taste1--about thirteen thousand are contained in an ounce1 and they retain their vitality three years4 ,there is a species cultivated1 the seeds of which are black4 ,soil and ,cultivation4--,it is always raised from seed1 and thrives best in light1 warm soil4 ,the seed may be sown from the middle of ,april to the middle of ,may4 ,pulverize the soil well1 make the surface smooth and even1 and sow in drills twelve or fourteen inches apart and about half an inch deep4 ,when the plants are two inches high1 thin them to five or six inches apart in the rows4 ,during the summer1 cultivate in the usual manner1 keeping the soil loose1 and watering occasionally if the weather be dry2 and in ,august or ,september1 or when the seed ripens1 cut off the plants at the roots1 spread them in an airy situation1 and1 when sufficiently dried1 thresh out2 after which1 spread the seed a short time to evaporate any remaining moisture1 and they will be ready for use4 ,use4--,the seeds have a warm1 aromatic taste2 and are employed in ,french cookery1 under the name of quatre pices1 or four spices4 99 99 99 99 99 ,,parsley4 ,apium petroselinum4 ,parsley is a hardy1 biennial plant from ,sardinia4 ,the leaves of the first year are all radical1 compound1 rich1 deep-green1 smooth1 and shining4 ,when fully developed1 the plant measures three or four feet in height2 the flowers are small1 white1 in terminal umbels2 the seeds are ovoid1 somewhat three-sided1 slightly curved1 of a grayish-brown color and aromatic taste1--seven thousand are contained in an ounce1 and they retain their vitality three years4 ,soil and ,propagation4--,parsley succeeds best in rich1 mellow soil1 and is propagated from seeds sown annually2 an ounce of seed being allowed to a hundred and fifty feet of drill4 ,sowing4--,as the seed vegetates slowly1--sometimes remaining in the earth four or five weeks before the plants appear1--the sowing should be made as early in spring as the ground is in working condition4 ,lay out the bed of a size corresponding to the supply required1 spade it deeply and thoroughly1 level the surface 7making it fine and smooth71 and sow the seed in drills fourteen inches apart1 and half an inch deep4 ,when the plants are two or three inches high1 thin them to eight or ten inches apart2 being careful1 in the thinning1 to leave only the best and finest curled plants4 ,according to ,lindley1 the finest curled kinds will rapidly degenerate and become plain1 if left to themselves2 while1 on the other hand1 really excellent sorts may be considerably improved by careful cultivation4 ,the best curled ,parsley is obtained by repeated transplantings4 ,when the seedlings are two inches high1 they are set in rows ten inches apart1 and six inches apart in the rows4 ,in about four weeks1 they should be again transplanted to where they are to remain1 in rows eighteen inches apart1 and fourteen inches apart in the rows4 ,when thus treated1 the plants become remarkably close1 of a regular1 rosette-like form1 and often entirely cover the surface of the ground4 ,when grown for competition or for exhibition1 this process of transplanting is thrice and often four times repeated4 ,seed4--,in autumn1 select two or three of the finest curled and most symmetrical plants2 allow them to remain unplucked2 give a slight protection during winter2 and1 in the following summer1 they will yield abundantly4 ,much care is requisite in keeping the varieties true4 ,this is especially the case with the curled sorts4 ,the seed-growers1 who value their stock and character1 select the best and finest curled plants1 and allow no others to flower and seed4 ,when the object is to improve a variety1 but few seeds are saved from a plant2 and1 in some cases1 but few seeds from a head4 ,use4--,the leaves of the curled varieties afford one of the most beautiful of garnishes3 they are also used for flavoring soups and stews4 ,the seeds are aromatic1 and are sometimes used as a substitute for the leaves2 though the flavor is much less agreeable4 ,varieties4-- ,,dwarf ,,curled ,,parsley4 ,curled ,parsley4 ,sutton's ,dwarf ,curled4 ,usher's ,dwarf ,curled4 ,a fine1 dwarfish1 curled variety1 long cultivated in ,england4 ,in some gardens1 it is grown in such perfection as to resemble a tuft of finely curled1 green moss4 ,it is hardy1 and slow in running to seed1 but liable to degenerate1 as it constantly tends to increase in size and to become less curled4 ,from the ,dwarf ,curled ,parsley1 by judicious cultivation and a careful selection of plants for seed1 have originated many excellent sorts of stronger growth1 yet retaining its finely curled and beautiful leaves4 ,,mitchell',s ,,matchless ,,winter4 ,thomp4 ,a fine1 curled sort1 larger than the ,dwarf ,curled2 and1 on account of its remarkable hardiness1 recommended as one of the best for winter culture4 ,,myatt',s ,,triple-,,curled4 ,myatt's ,garnishing4 ,myatt's ,extra ,fine ,curled4 ,windsor ,curled4 ,the leaves of this variety are large and spreading1 bright-green above1 paler beneath4 ,when true1 the foliage is nearly as finely curled as that of the ,dwarf1 though the plant is much larger and stronger in its habit4 ,,plain ,,parsley4 ,thomp4 ,common ,parsley4 ,the leaves of this sort are plain1 or not curled2 and the plant produces them in greater quantity than the curled sorts4 ,it is also somewhat hardier4 ,for many years1 it was the principal variety grown in the gardens of this country2 but has now given place to the curled sorts1 which1 if not of better flavor1 are generally preferred1 on account of their superior excellence for garnishing4 ,,rendle',s ,,treble ,,garnishing4 ,trans4 ,a variety of the ,dwarf ,curled1 of larger size2 the leaves being as finely curled and equally beautiful4 ,,hamburg ,,or ,,large-,,rooted ,,parsley4 ,m',int4 ,turnip-rooted ,parsley4 ,a variety of the ,common ,plain ,parsley1 with stronger foliage4 ,though the leaves are sometimes used in the manner of those of the ,common ,parsley1 it is generally cultivated for its fusiform1 fleshy roots4 ,to obtain these of good size and quality1 the soil should not be too rich1 but deeply and thoroughly trenched4 ,sow the seeds in ,april or ,may1 in drills a foot or fourteen inches apart1 and three-fourths of an inch deep2 and1 when the seedlings are two or three inches high1 thin them to six or eight inches apart in the rows4 ,cultivate during the season as carrots or parsnips2 and1 in ,october1 the roots will have attained their growth1 and be suitable for use4 ,take them up before the ground closes1 cut off the tops within an inch or two of the crowns1 pack in earth or sand1 and store in the cellar for winter4 ,to raise ,seeds4--,reset a few roots in ,april1 two feet apart2 or leave a few plants in the open ground during the winter4 ,they will blossom in ,june and ,july1 and ripen their seeds in ,august4 ,use4--,the roots are eaten1 boiled as carrots or parsnips4 ,in connection with the leaves1 they are also mixed in soups and stews1 to which they impart a pleasant1 aromatic taste and odor4 ,,naples ,,or ,,celery-,,leaved ,,parsley4 ,neapolitan ,parsley4 ,celery ,parsley4 ,this variety somewhat resembles ,celery2 and1 by writers on gardening1 is described as a hybrid between some of the kinds of ,celery and the ,large-rooted or ,hamburg ,parsley4 ,with the exception of their larger size1 the leaves are similar to those of the ,common ,plain ,parsley4 ,use4--,the leaves are sometimes employed for garnishing2 but are generally blanched1 and served as ,celery4 ,sowing and ,cultivation4--,the plants are started in a hot-bed in ,march1 or the seeds may be sown in a seed-bed in the open ground in ,may4 ,when the seedlings are four or five inches high1 transplant to trenches two feet apart and six or eight inches deep1 setting the plants a foot apart in the trenches2 afterwards gather the earth gradually about the stems1 in the process of cultivation2 and1 when they are sufficiently grown and blanched1 harvest and preserve as ,celery4 ,to raise ,seeds4--,leave two or three plants unblanched4 ,they should be eighteen inches asunder1 and may remain in the open ground during winter4 ,they will flower1 and yield a plentiful supply of seeds1 the following summer4 99 99 99 99 99 ,,peppermint4 ,mentha piperita4 ,peppermint is a hardy1 perennial plant1 introduced from ,europe1 and growing naturally in considerable abundance along the banks of small streams1 and in rich1 wet localities4 ,where once established1 it spreads rapidly1 and will remain a long period4 ,stem smooth1 erect1 four-sided1 and from two to three feet in height2 leaves opposite1 ovate1 pointed1 toothed on the margin2 flowers purplish1 or violet-blue1 in terminal spikes2 the seeds are small1 brown1 or blackish-brown1 and retain their vitality four years4 ,propagation and ,culture4--,it may be grown from seeds2 but this method of propagation is rarely practised1 as it is more readily increased by dividing the roots4 ,the agreeable odor1 and peculiar1 warm1 pleasant flavor1 of the leaves are well known4 ,the plant1 however1 is little used as a pot-herb1 but is principally cultivated for distillation4 ,for the latter purpose1 the ground is ploughed about the middle of ,may1 and furrowed in one direction1 as for drill-planting of potatoes2 making the furrows about eighteen inches apart4 ,the best roots for setting are those of a year's growth2 and an acre of these will be required to plant ten acres anew4 ,these are distributed along the furrows in a continuous line1 and covered sometimes with the foot as the planter drops the roots1 and sometimes by drawing the earth over them with a hoe4 ,in about four weeks1 the plants will be well established1 and require hoeing and weeding2 which is usually performed three times during the season1 the cultivation being finished early in ,august4 ,the cutting and distilling commence about the #beth of ,august1 except in very dry seasons1 when it stands two or three weeks longer1 and continues until the #ast of ,october2 during which period the plant is in full inflorescence1 and the lower leaves begin to grow sear4 ,it is raked together in small heaps2 when it is suffered to wilt ten or twelve hours1 if convenient4 ,the next year1 little is done to the mint-field but to cut and distil its product4 ,during this 7the second7 year1 a few weeds make their appearance1 but not to the injury of the crop2 though the most careful of the mint-growers go through their fields1 and destroy them as much as possible4 ,the second crop is not so productive as the first4 ,the third year1 little labor is required other than to harvest and distil the mint4 ,the stem is coarser than before1 and the leaves still less abundant4 ,the weeds this year abound1 and are not removed or destroyed2 half or more of the product of the field often being weeds4 ,the fourth year1 the field is ploughed up early in the spring2 and this 'renewing' is sometimes done every third year4 ,the fifth year1 without any further attention1 produces a crop equal to the second2 after which1 the field is pastured and reclaimed for other crops4 ,the first year produces the best quality of oil1 the highest yield per acre1 and the greatest amount to the quantity of herbage4--,f4 ,stearns4 99 99 99 99 99 ,,rosemary4 ,rosmarinus officinalis4 ,rosemary is a half-hardy1 shrubby plant1 from three to six feet in height4 ,the leaves vary in form and color in the different varieties2 the flowers are small1 generally blue1 and produced in axillary clusters2 the seeds are brown1 or blackish-brown1 and retain their vitality four years4 ,propagation and ,cultivation4--,like most aromatic plants1 ,rosemary requires a light1 dry soil2 and1 as it is not perfectly hardy1 should have a sheltered situation4 ,the ,common ,green-leaved and the ,narrow-leaved are best propagated by seeds2 but the variegated sorts are propagated only by cuttings or by dividing the roots4 ,the seeds are sown in ,april1 in a small nursery-bed2 and the seedlings1 when two or three inches high1 transplanted in rows two feet apart1 and eighteen inches apart in the rows4 ,when propagated by cuttings1 they should be taken off in ,may or ,june1 six inches long1 and set two-thirds of the length in the earth1 in a moist1 shady situation3 when well rooted1 transplant as directed for seedlings4 ,the roots may be divided in spring or autumn4 ,use4--,it is sometimes employed1 like other pot-herbs1 for flavoring meats and soups4 ,it is used in the manufacture of eau de ,cologne1 and its flowers and calyxes form a principal ingredient in the distillation of ,hungary ,water4 ,infusions of the leaves are made in some drinks1 and the young stems are used as a garnish4 ,there are four varieties1 as follow3-- ,,common ,,or ,,green-,,leaved4 ,leaves narrow1 rounded at the ends1--the upper and under surface green2 the flowers are comparatively large1 and deep-colored4 ,the plant is of spreading habit2 and1 in all its parts1 is more strongly aromatic than the ,narrow-leaved4 ,it is decidedly the best sort for cultivation4 ,,gold-,,striped4 ,a variety of the ,common or ,green-leaved1 with foliage striped1 or variegated with yellow4 ,this and the ,silver-leaved are generally cultivated as ornamental plants4 ,the ,gold-striped is much the hardier sort1 and will succeed in any locality where the ,common ,green-leaved is cultivated4 ,,narrow-,,leaved4 ,the plants of this variety are smaller and less branched than those of the ,common or ,green-leaved1 and are also less fragrant2 the leaves are hoary beneath1 and the flowers are smaller and of a paler color4 ,it is used in all the forms of the ,common or ,green-leaved1 but is less esteemed4 ,,silver-,,striped4 ,this is a sub-variety of the ,common or ,green-leaved1 and the most tender of all the sorts4 ,it is principally cultivated for its variegated foliage2 the leaves being striped1 or variegated with white4 ,like the ,gold-striped1 it can only be propagated by slips or by dividing the roots1 and must be well protected during winter4 99 99 99 99 99 ,,sage4 ,salvia4 ,sage is a low-growing1 hardy1 evergreen shrub1 originally from the south of ,europe4 ,stem from a foot and a half to two feet high1--the leaves varying in form and color in the different species and varieties2 the flowers are produced in spikes1 and are white1 blue1 red1 purple1 or variegated2 the seeds are round1 of a blackish-brown color1 and retain their power of germination three years1--nearly seven thousand are contained in an ounce4 ,soil and ,propagation4--,sage thrives best in light1 rich1 loamy soil4 ,though easily grown from slips1 or cuttings1 it is1 in this country1 more generally propagated from seeds4 ,these may be sown on a gentle hot-bed in ,march1 and the plants set in the open ground in ,june1 in rows eighteen inches apart1 and a foot asunder in the rows2 or the seeds may be sown in ,april1 where the plants are to remain1 thinly1 in drills eighteen inches apart1 and three-fourths of an inch deep4 ,when the plants are two inches high1 thin them to a foot apart in the rows2 and1 if needed1 form fresh rows by resetting the plants taken up in thinning4 ,if grown from cuttings1 those from the present year's growth succeed best4 ,these should be set in ,june4 ,cut them four or five inches in length1 remove the lower leaves1 and set them two-thirds of their length in the earth4 ,water freely1 and shade or protect with hand-glasses4 ,by the last of ,july1 or first of ,august1 they will have taken root1 and may be removed to the place where they are to remain4 ,it may also be propagated by dividing the roots in spring or autumn1 in the manner of other hardy shrubs4 ,gathering and ,use4--,sage should be gathered for drying before the development of the flowering-shoots2 and1 when cultivated for its leaves1 these shoots should be cut out as they make their appearance4 ,when thus treated1 the product is largely increased2 the leaves being put forth in much greater numbers1 and of larger size4 ,it is sometimes treated as an annual2 the seeds being sown in ,april1 in drills fourteen inches apart1 and the plants cut to the ground when they have made sufficient growth for use4 ,the leaves are employed1 both in a green and dried state1 for seasoning stuffings1 meats1 stews1 and soups4 ,sage is also used for flavoring cheese2 and1 in the form of a decoction1 is sometimes employed for medical purposes4 ,species and ,varieties4-- ,,broad-,,leaved ,,green ,,sage4 ,balsamic ,sage4 ,mill4 ,stems shrubby1 less erect and more downy than those of the succeeding species2 the leaves are comparatively large1 broad1 heart-shaped1 woolly1 toothed on the margin1 and produced on long footstalks1--those of the flower-stalks are oblong1 sessile1 and nearly entire on the borders2 the flowers are small1 pale-blue1 and much less abundant than those of the ,common ,sage4 ,it is rarely employed in cookery1 but for medical purposes is considered more efficacious than any other species or variety4 ,,common ,,or ,,red-,,leaved4 ,purple-top4 ,red-top4 ,salvia officinalis4 ,this is the ,common ,sage of the garden2 and with the ,green-leaved1 which is but a sub-variety1 the most esteemed for culinary purposes4 ,the young stalks1 the leaf-stems1 and the ribs and nerves of the leaves1 are purple3 the young leaves are also sometimes tinged with the same color1 but generally change by age to clear green4 ,the ,red-leaved is generally regarded as possessing a higher flavor than the ,green-leaved1 and is preferred for cultivation2 though the difference1 if any really exists1 is quite unimportant4 ,the productiveness of the varieties is nearly the same4 ,the leaves of the ,green ,sage are larger than those of the ,red2 but the latter produces them in greater numbers4 ,,green-,,leaved4 ,green-top4 ,a variety of the preceding2 the young shoots1 the leaf-stalks1 and the ribs and nerves of the leaves1 being green4 ,there appears to be little permanency in the characters by which the varieties are distinguished4 ,both possess like properties1 and are equally worthy of cultivation4 ,from seeds of either of the sorts1 plants answering to the description of the ,red-leaved and ,green-leaved would probably be produced1 with almost every intermediate shade of color4 ,,narrow-,,leaved ,,green ,,sage4 ,mill4 ,sage of ,virtue4 ,leaves narrow1 hoary1 toothed towards the base2 the spikes of flowers are long1 and nearly leafless2 flowers deep-blue2 the seeds are similar to those of the ,red-leaved1 and produced four together in an open calyx4 ,compared with the ,common ,red-leaved or ,green-leaved1 the leaves are much narrower1 the spikes longer and less leafy1 and the flowers smaller and of a deeper color4 ,the variety is mild flavored1 and the most esteemed of all the sorts for use in a crude state2 as it is also one of the best for decoctions4 ,at one period1 the ,dutch carried on a profitable trade with the ,chinese by procuring the leaves of this species from the south of ,france1 drying them in imitation of tea1 and shipping the article to ,china1 where1 for each pound of sage1 four pounds of tea were received in exchange4--,m',int4 ,,variegated-,,leaved ,,green ,,sage4 ,a sub-variety of the ,green-leaved1 with variegated foliage4 ,it is not reproduced from seeds1 and must be propagated by slips or by dividing the roots4 ,,variegated-,,leaved ,,red ,,sage4 ,this is but an accidental variety of the ,common ,red-leaved ,sage1 differing only in its variegated foliage4 ,it can be propagated only by cuttings or by a division of the roots4 99 99 99 99 99 ,,savory4 ,saturjea4 ,the cultivated species are as follow3-- ,,headed ,,savory4 ,saturjea capitata4 ,a perennial plant1 with a rigid1 angular1 branching stem a foot and a half high4 ,the leaves are firm1 pointed1 and1 when bruised1 emit a strong1 pleasant1 mint-like odor2 the flowers are white1 and are produced in terminal1 globular heads2 the seeds are quite small1 of a deep-brownish color1 and retain their vitality three years4 ,it may be propagated from seeds or by dividing the roots2 the latter method1 however1 being generally practised4 ,the young shoots are used in all the forms of ,summer ,savory4 ,,shrubby ,,savory4 ,saturjea viminea4 ,a shrub-like1 perennial species1 cultivated in the same manner as the ,winter ,savory4 ,the plant has the pleasant1 mint-like odor of the species first described1 but is little used either in cookery or medicine4 ,,summer ,,savory4 ,saturjea hortensis4 ,an annual species1 from the south of ,europe4 ,stem twelve or fifteen inches high1 erect1 rather slender1 and producing its branches in pairs2 the leaves are opposite1 narrow1 rigid1 with a pleasant odor1 and warm1 aromatic taste2 the flowers are pale-pink1 or flesh-colored1 and are produced at the base of the leaves1 towards the upper part of the plant1 each stem supporting two flowers2 the seeds are quite small1 deep-brown1 and retain their vitality two or three years4 ,propagation and ,cultivation4--,summer ,savory is always raised from seeds1 sown annually in ,april or ,may4 ,it thrives best in light1 mellow soil2 and the seed should be sown in shallow drills fourteen or fifteen inches apart4 ,when the plants are two or three inches high1 thin them to five or six inches apart in the rows1 and cultivate in the usual manner during the summer4 ,when the plants have commenced flowering1 they should be cut to the ground1 tied in small bunches1 and dried in an airy1 shady situation4 ,for early use1 the seeds are sometimes sown in a hot-bed on a gentle heat1 and the seedlings afterwards transplanted to the open ground in rows1 as directed for sowing4 ,use4--,the aromatic tops of the plant are used1 green or dried1 in stuffing meats and fowl4 ,they are also mixed in salads1 and sometimes boiled with pease and beans4 ,it is sold in considerable quantities at all seasons of the year1 in a dried and pulverized state1 packed in hermetically-sealed bottles or boxes4 ,,winter ,,savory4 ,thomp4 ,saturjea montana4 ,a hardy1 evergreen shrub1 with a low1 branching stem about a foot in height4 ,the leaves are opposite1 narrow1 and rigid1 like those of the preceding species2 the flowers resemble those of the ,summer ,savory1 but are larger and of a paler color2 the seeds1 which ripen in autumn1 are small1 dark-brown1 and retain their vitality three years4 ,propagation and ,culture4--,it may be raised from seed sown in ,april or ,may2 but is generally propagated by dividing the plants in ,april1 or by cuttings of the young shoots taken off in ,april or ,may4 ,the cuttings should be planted two-thirds of their length deep1 on a shady border1 and1 if necessary1 watered until they take root4 ,when well established1 they may be planted out a foot apart1 in rows fifteen inches asunder4 ,some may also be planted as an edging4 ,the plants should be trimmed every year in autumn1 and the ground between the rows occasionally stirred2 but1 in doing this1 care must be taken not to injure the roots4 ,fresh plantations should be made before the plants grow old and cease to produce a sufficient supply of leaves4 ,use4--,it is used for the same purposes as ,summer ,savory4 ,the leaves and tender parts of the young branches are mixed in salads3 they are also boiled with pease and beans2 and1 when dried and powdered1 are used in stuffings for meats and fowl4 99 99 99 99 99 ,,spearmint4 ,green ,mint4 ,mentha viridis4 ,a hardy1 perennial plant1 introduced from ,europe1 and generally cultivated in gardens1 but growing naturally in considerable abundance about springs of water1 and in rich1 wet localities4 ,the stem is erect1 four-sided1 smooth1 and two feet or more in height2 the leaves are opposite1 in pairs1 stemless1 toothed on the margin1 and sharply pointed2 the flowers are purple1 and are produced in ,august1 in long1 slender1 terminal spikes2 the seeds are small1 oblong1 of a brown color1 and retain their vitality five years1--they are generally few in number1 most of the flowers being abortive4 ,soil1 ,propagation1 and ,culture4--,it may be grown from seed1 but is best propagated by a division of the roots1 which are long and creeping1 and readily establish themselves wherever they are planted4 ,spearmint thrives best in rich1 moist soil2 but may be grown in any good garden loam4 ,the roots may be set either in the autumn or spring4 ,where large quantities are required for marketing in the green state1 or when grown for distillation1 lay out the land in beds three or four feet in width1 and make the drills two or three inches deep and a foot apart4 ,having divided the roots into convenient pieces1 spread them thinly along the drills1 and earth them over to a level with the surface of the bed4 ,thus treated1 the plants will soon make their appearance2 and may be gathered for use in ,august and ,september4 ,just before severe weather1 give the beds a slight dressing of rich soil2 and1 the ensuing season1 the plants will entirely occupy the surface of the ground4 ,use4--,mint is sometimes mixed in salads1 and is used for flavoring soups of all descriptions4 ,it is often boiled with green pease2 and1 with the addition of sugar and vinegar1 forms a much-esteemed relish for roasted lamb4 ,it has also much reputed efficacy as a medicinal plant4 ,,curled-,,leaved ,,spearmint4 ,a variety with curled foliage4 ,it is a good sort for garnishing2 but1 for general use1 is inferior to the ,common or ,plain-leaved species before described4 ,propagated by dividing the roots4 99 99 99 99 99 ,,tansy4 ,tanacetum vulgare4 ,tansy is a hardy1 perennial1 herbaceous plant1 naturalized from ,europe1 and abundant by roadsides and in waste places4 ,its stem is from two to three feet high2 the leaves are finely cut and divided1 twice-toothed on the margin1 and of a rich1 deep-green color2 flowers in corymbs1 deep-yellow1 and produced in great abundance2 the seeds are small1 of a brownish color1 and retain their vitality three years4 ,soil and ,cultivation4--,tansy may be grown in almost any soil or situation1 and is propagated from seeds or by dividing the roots2 the latter method being generally practised4 ,in doing this1 it is only necessary to take a few established plants1 divide them into small pieces or collections of roots1 and set them six inches apart1 in rows a foot asunder1 or in hills two feet apart in each direction4 ,they will soon become established2 and1 if not disturbed1 will completely occupy the ground4 ,in most places1 when once introduced1 it is liable to become troublesome1 as the roots not only spread rapidly1 but are very tenacious of life1 and eradicated with difficulty4 ,when cultivated for its leaves1 the flowering-shoots should be cut off as they make their appearance4 ,it is but little used1 and a plant or two will afford an abundant supply4 ,use4--,the leaves have a strong1 peculiar1 aromatic odor1 and a bitter taste4 ,they were formerly employed to give color and flavor to various dishes1 but are now rarely used in culinary preparations4 ,the plant possesses the tonic and stomachic properties common to bitter herbs4 ,there are three cultivated varieties1 as follow3-- ,,curled-,,leaved ,,tansy4 ,double ,tansy4 ,tanacetum vulgare1 var4 crispum4 ,this differs from the ,common ,tansy in the frilled or curled character of the leaves1 which have some resemblance to the leaves of the finer kinds of ,curled ,cress or ,parsley4 ,they are of a rich green color1 and are sometimes employed for garnishing4 ,in the habit of the plant1 color of the flowers1 odor and flavor of the leaves1 the variety differs little1 if at all1 from the ,common ,tansy4 ,it is more beautiful than the last-named2 and1 in all respects1 much more worthy of cultivation4 ,propagated only by dividing the roots4 ,,large-,,leaved ,,tansy4 ,leaves larger than those of any other variety1 but much less fragrant4 ,it is of little value1 and rarely cultivated4 ,,variegated-,,leaved4 ,a variety with variegated foliage4 ,aside from the peculiar color of the leaves1 the plant differs in no respect from the ,common ,tansy3 it grows to the same height1 the flowers are of the same color1 and the leaves have the same taste and odor4 ,it must be propagated by dividing the roots2 the variegated character of the foliage not being reproduced from seeds4 99 99 99 99 99 ,,thyme4 ,thymus4 ,two species of ,thyme are cultivated for culinary purposes1--the ,common ,garden ,thyme 7,t4 vulgaris7 and the ,lemon or ,evergreen ,thyme 7,t4 citriodorus74 ,they are hardy1 perennial plants1 of a shrubby character1 and comparatively low growth4 ,they are propagated from seeds and by dividing the roots2 but the finest plants are produced from seeds4 ,of the ,common ,garden ,thyme1 there are three varieties3-- ,,broad-,,leaved4 ,the ,broad-,leaved ,thyme is more cultivated in this country than any other species or variety4 ,the stem is ten or twelve inches high1 shrubby1 of a brownish-red color1 and much branched2 the leaves are small1 narrow1 green above1 and whitish beneath2 flowers purple1 in terminal spikes2 the seeds are black1 and exceedingly small1--two hundred and thirty thousand being contained in an ounce2 they retain their vitality two years4 ,propagation and ,cultivation4--,when propagated by seeds1 they are sown in ,april or ,may1 thinly1 in shallow drills ten or twelve inches apart4 ,when the plants are up1 they should be carefully cleared of weeds1 and thinned to eight or ten inches apart1 that they may have space for development4 ,they may be cut for use as soon as they have made sufficient growth2 but1 for drying1 the stalks are gathered as they come into flower4 ,if propagated by dividing the roots1 the old plants should be taken up in ,april1 and divided into as many parts as the roots and tops will admit4 ,they are then transplanted about ten inches apart1 in beds of rich1 light earth2 and1 if the weather be dry1 watered till they are well established4 ,they may be cut for use in ,august and ,september4 ,use4--,the leaves have an agreeable1 aromatic odor2 and are used for flavoring soups1 stuffings1 and sauces4 ,,narrow-,,leaved4 ,mill4 ,the stalks of this variety are shorter than those of the ,broad-leaved2 the leaves also are longer1 narrower1 and more sharply pointed2 and the flowers are larger4 ,it is propagated1 cultivated1 and used as the ,broad-leaved4 ,,variegated-,,leaved4 ,a sub-variety of the ,broad-leaved1 with variegated foliage4 ,it is generally cultivated as an ornamental plant2 and is propagated only by dividing the roots1 as directed for the ,broad-leaved4 ,,lemon ,,thyme4 ,loud4 ,thymus citriodorus4 ,a low1 evergreen shrub1 with a somewhat trailing stem1 rarely rising more than six or eight inches high4 ,it is readily distinguished from the ,common or ,broad-leaved by the soft1 pleasant1 lemon-like odor of the young shoots and leaves4 ,it is used for flavoring various dishes1 and by some is preferred to the ,broad-leaved4 ,the species is propagated from seeds by dividing the roots1 and by layers and cuttings4 ,seedling plants1 however1 are said to vary in fragrance2 and1 when a choice stock can be obtained1 it is better to propagate by dividing the plants4 ,,chapter ,,ix4 ,,leguminous ,,plants4 ,american ,garden-bean4 ,asparagus-bean4 ,lima ,bean4 ,scarlet-runner4 ,sieva4 ,chick-pea4 ,chickling ,vetch4 ,english ,bean4 ,lentil4 ,lupine4 ,pea4 ,pea-nut4 ,vetch1 or ,tare4 ,winged ,pea4 99 99 99 99 99 ,,american ,,garden-,,bean4 ,french ,bean4 ,kidney-bean4 ,haricot1 of the ,french4 ,phaseolus vulgaris4 ,the ,common ,garden-bean of the ,united ,states is identical with the ,french or ,kidney ,bean of ,england and ,france1 and is quite distinct from the ,english or ,garden ,bean of ,french and ,english catalogues4 ,the ,american ,garden-bean is a tender1 annual plant from the ,east ,indies1 with a dwarfish or climbing stem and trifoliate leaves4 ,the flowers are variable in color1 and produced in loose clusters2 the seeds are produced in long1 flattened1 or cylindrical1 bivalved pods1 and vary1 in a remarkable degree1 in their size1 form1 and color1--their germinative powers are retained three or four years4 ,as catalogued by seedsmen1 the varieties are divided in two classes1--the ,dwarfs1 and the ,pole or ,running ,sorts4 ,dwarfs4--,the plants of this class vary from a foot to two feet in height4 ,they require no stakes or poles for their support2 and are grown in hills or drills1 as may suit the taste or convenience of the cultivator4 ,all of the varieties are comparatively tender1 and should not be planted before settled1 mild weather4 ,they succeed best in warm1 light soil2 but will flourish in almost any soil or situation1 except such as are shaded or very wet4 ,when planted in drills1 they are made about two inches deep1 and from fourteen to twenty inches apart4 ,the seeds are planted from three to six inches apart2 the distance in the drills1 as well as the space between the drills1 being regulated by the habit of the variety cultivated4 ,if planted in hills1 they should be three feet apart in one direction1 and about two feet in the opposite4 ,if the variety under cultivation is large and vigorous1 four or five plants may be allowed to a hill2 if of an opposite character1 allow twice this number4 ,to raise ,seed4--,leave a row or a few hills entirely unplucked4 ,seed is of little value when saved at the end of the season from a few scattered pods accidentally left to ripen on plants that have been plucked from time to time for the table4 ,,bagnolet4 ,a half-dwarf1 ,french variety4 ,plant strong and vigorous1 with remarkably large1 deep-green foliage2 flowers bright lilac2 the pods are straight1 seven inches long1 half an inch wide1 streaked and spotted with purple when sufficiently grown for shelling in their green state1 nankeen-yellow when fully ripe1 and contain six seeds1 which are nearly straight1 rounded at the ends1 a little flattened on the sides1 three-fourths of an inch long1 a fourth of an inch thick1 and of a violet-black color1 variegated or marbled with drab4 ,about sixteen hundred beans are contained in a quart2 and1 as the plants are vigorous growers1 this amount of seed will be sufficient for three hundred feet of drill1 or for nearly three hundred hills4 ,if planted in drills1 they should be made twenty inches apart1 and two plants allowed to a linear foot4 ,the variety is not early1 and requires the entire season for its full perfection4 ,when sown as soon as the weather is suitable1 the plant will blossom in about seven weeks4 ,in sixty days1 pods may be plucked for use2 and the crop will be ready for harvesting in fifteen weeks from the time of planting4 ,for its green pods1 the seeds may be planted until the middle of ,july4 ,the ,bagnolet is of little value as a shelled-bean1 either green or ripe4 ,as a string-bean1 it is deservedly considered one of the best4 ,the pods are produced in great abundance2 and are not only tender1 succulent1 and well flavored1 but remain long on the plants before they become tough1 and unfit for use4 ,if the pods are plucked as they attain a suitable size1 new pods will rapidly succeed1 and the plants will afford a continued supply for several weeks4 ,,black-,,eyed ,,china4 ,plant fifteen inches high1 less strong and vigorous than that of the ,common ,red-eyed ,china2 the flowers are white2 the pods are comparatively short1 usually about five inches long1 green and straight while young1 straw-yellow when sufficiently advanced for shelling1 yellow1 thick1 hard1 and parchment-like when ripe1 and contain five or six seeds1--these are white1 spotted and marked about the eye with black1 of an oblong form1 usually rounded1 but sometimes shortened at the ends1 slightly compressed on the sides1 and measure half an inch in length1 and three-eighths of an inch in thickness4 ,a quart contains fifteen hundred beans1 and will plant a drill1 or row1 of two hundred feet1 or a hundred and fifty hills4 ,the variety is early4 ,when sown at the commencement of the season1 the plants will blossom in six weeks1 produce pods for the table in seven weeks1 pods for shelling in ten weeks1 and ripen in eighty-seven days4 ,it yields well1 ripens off at once1 and1 on account of the thick1 parchment-like character of the pods1 suffers much less from wet and unfavorable seasons than many other sorts4 ,as a string-bean1 it is of fair quality1 good when shelled in the green state1 and farinaceous and mild flavored when ripe4 ,,blue ,,pod4 ,a half-dwarf variety1 growing from two to three feet high1 with a branching stem1 deep-green foliage1 and white flowers4 ,the pods are five inches long1 pale-green while young1 light-yellow as the season of maturity approaches1 cream-white when fully ripe1 and contain five or six seeds4 ,its season is intermediate4 ,if sown early1 the plants will blossom in seven weeks1 afford pods for stringing in eight weeks1 green beans in ten or eleven weeks1 and ripen their seeds in ninety-seven days4 ,it is a week earlier than the ,white ,marrow1 and ten days in advance of the ,pea-bean4 ,plantings may be made as late as the last week in ,june1 which will yield pods for the table in seven weeks1 and ripen the middle of ,september1 or in about twelve weeks4 ,the ripe seed is white1 oblong1 flattened1 rounded on the back1 often squarely or angularly shortened at the ends1 half an inch long1 and a fourth of an inch thick3 twenty-seven hundred will measure a quart4 ,it is a field rather than a garden variety2 though the green pods are tender and well flavored4 ,if planted in drills two feet apart1 five pecks of seed will be required for an acre2 or four pecks for the same quantity of ground1 if the rows are two feet and a half apart4 ,if planted in hills1 six or eight seeds should be put in each2 and1 if the hills are three feet apart1 twelve quarts of seed will plant an acre4 ,the ,blue ,pod is the earliest of the field varieties2 more prolific1 more generally cultivated1 and more abundant in the market1 than either the ,pea-bean or the ,white ,marrow4 ,it is1 however1 much less esteemed2 and1 even in its greatest perfection1 is almost invariably sold at a lower price4 ,on account of its precocity1 it is well suited for planting in fields of corn1 when the crop may have been partially destroyed by birds or insects1 and the season has too far advanced to admit of a replanting of corn4 ,in field-culture1 ,blue-pod beans are planted till the #beth of ,june4 ,,canada ,,yellow4 ,round ,american ,kidney4 ,law4 ,the plants of this variety are from fourteen to sixteen inches high1 and of medium strength and vigor2 flowers lilac-purple2 the pods are five inches long1 nearly straight1 green while young1 yellow at maturity1 and contain from four to six seeds4 ,season intermediate4 ,if sown early1 the plants will blossom in six or seven weeks1 supply the table with pods in eight weeks1 green shelled-beans in ten weeks1 and ripen off in ninety days4 ,when planted after settled warm weather1 the variety grows rapidly1 and ripens quickly2 blossoming in less than six weeks1 and ripening in seventy days1 from the time of planting4 ,for green shelled-beans1 the seeds may be planted till the middle of ,july4 ,the ripe seeds are of an ovoid or rounded form1 and measure half an inch in length and three-eighths of an inch in thickness4 ,they are of a yellowish-drab color1 with a narrow1 reddish-brown line about the eye2 the drab changing1 by age1 to dull nankeen-yellow4 ,about seventeen hundred are contained in a quart2 and this amount of seeds will plant two hundred and fifty feet of drill1 or a hundred and seventy-five hills4 ,the variety is quite productive1 and excellent as a shelled bean1 green or dry4 ,the young pods are not so tender as those of many other sorts1 and are but little used4 ,,chilian4 ,plant sixteen or eighteen inches high1 sturdy and vigorous2 foliage large1 deep-green1 wrinkled2 flowers pale-lilac2 the pods are five inches and a half long1 slightly curved1 pale-green while young1 yellowish-white when ripe1 and contain five seeds4 ,if planted early in the season1 the variety will blossom in seven weeks1 yield pods for the table in about eight weeks1 and ripen in a hundred days1 from the time of planting4 ,the ripe seeds are of a clear1 bright pink1 or rose color2 gradually becoming duller and darker from the time of harvesting4 ,they are kidney-shaped1 a little flattened1 and of large size2 generally measuring three-fourths of an inch long1 and three-eighths of an inch thick4 ,twelve hundred and fifty are contained in a quart1 and will be sufficient for planting a row or drill of two hundred feet1 or for a hundred and twenty-five hills4 ,the variety is healthy1 and moderatively productive2 not much esteemed for its young pods1 but is worthy of cultivation for the large size and good quality of the beans2 which1 either in the green or ripe state1 are quite farinaceous and mild flavored4 ,,crescent-,,eyed4 ,height fourteen or fifteen inches2 flowers white1--the upper petals slightly stained with red2 the pods are five inches and a half long1 pale-green and somewhat curved when young1 yellowish-white when fully ripe1 and contain five seeds4 ,season intermediate4 ,if planted early1 the variety will blossom in seven weeks1 yield pods for stringing in eight weeks1 supply the table with green beans in eleven weeks1 and ripen in about ninety days4 ,when planted and grown under the influence of summer weather1 pods may be plucked for the table in fifty days1 and the crop will ripen in about twelve weeks4 ,the beans1 when ripe1 are white1 with a large1 rose-red patch about the eye2 the colored portion of the surface being striped and marked with brownish-red4 ,the fine rose-red changes by age to a brownish-red1 and the red streaks and markings become relatively duller and darker3 they are somewhat kidney-shaped1 and measure three-fourths of an inch in length and three-eighths of an inch in thickness4 ,a quart contains nearly thirteen hundred seeds1 and will plant a hundred and fifty hills1 or a row of two hundred feet4 ,the variety yields well1 and the green pods are tender and well flavored4 ,it is1 however1 generally cultivated for its seeds1 which are of large size and excellent quality1 whether used in a green or ripe state4 ,,dun-,,colored4 ,plant of vigorous1 branching habit1 sixteen inches in height1 with broad1 deep-green foliage and purplish-white flowers2 the pods are five inches and a half long1 half an inch broad1 green and nearly straight while young1 yellow and slender when fully ripe1 and contain five or six beans4 ,the ripe seeds are dun-colored or dark-drab1 usually with a greenish line encircling the eye1 kidney-shaped1 five-eighths of an inch long1 and about a fourth of an inch thick4 ,a quart contains about seventeen hundred beans1 and will plant a row of two hundred and twenty-five feet1 or a hundred and seventy-five hills4 ,it is one of the earliest of the dwarf varieties2 blossoming in about six weeks1 producing young pods in seven weeks1 and ripening in eighty-five days1 from the time of planting4 ,when sown after settled warm weather1 pods may be gathered for use in six weeks2 and1 for these1 plantings may be made until the #ast of ,august4 ,as a shelled-bean1 green or dry1 it is of little value1 and hardly worthy of cultivation4 ,as an early string-bean1 it is one of the best4 ,the pods are not only succulent and tender1 but suitable for use very early in the season4 ,it is also quite prolific2 and1 if planted at intervals of two weeks till the last of ,july1 will supply the table to the last of ,september4 ,the variety has long been cultivated in ,england and other parts of ,europe1 and is much esteemed for its hardiness and productiveness4 ,,dwarf ,,cranberry4 ,plant vigorous2 and1 if the variety is pure1 strictly a ,dwarf1 growing about sixteen inches high4 ,as generally found in gardens1 the plants send out slender runners1 eighteen inches or two feet in length4 ,the flowers are pale-purple2 the pods are five inches long1 sickle-shaped1 pale-green in their young state1 nearly white when ripe1 and contain five or six seeds4 ,the ripe seeds are smaller than those of the running variety1 but of the same form and color3 sixteen hundred are contained in a quart1 and will plant nearly two hundred feet of drill1 or a hundred and seventy-five hills4 ,the genuine ,dwarf ,cranberry is not one of the earliest varieties1 but rather an intermediate sort4 ,if sown as soon as the weather will admit1 the plants will blossom in seven or eight weeks1 and the young pods may be gathered for use in nine weeks4 ,in favorable seasons1 the crop is perfected in about ninety days4 ,if planted in ,june1 the variety will ripen in ten weeks4 ,it is hardy and productive2 and the young pods are not only succulent and tender1 but are suitable for use at a more advanced stage of growth than those of most varieties4 ,the beans1 in their green state1 are farinaceous and well flavored1 but1 after ripening1 are little used2 the color being objectionable4 ,a variety with a brownish-red1 oval1 flattened seed1 half an inch in length1 is extensively known and cultivated as the ,dwarf ,cranberry4 ,it is ten or twelve days earlier1 the plants are smaller and less productive1 the young pods less tender and succulent1 and the seeds 7green or ripe7 less farinaceous1 than those of the true variety4 ,with the exception of its earlier maturity1 it is comparatively not worthy of cultivation4 ,,dwarf ,,horticultural4 ,variegated ,dwarf ,prague4 ,stem about sixteen inches high2 plant of vigorous1 branching habit2 flowers purple2 pods five inches long1 green while young1 but changing to yellow1 marbled and streaked with brilliant rose-red1 when sufficiently advanced for shelling in their green state4 ,at maturity1 the clear1 pale-yellow is changed to brownish-white1 and the bright-red variegations are either entirely obliterated1 or changed to dull1 dead purple4 ,if well formed1 the pods contain five 7rarely six7 seeds4 ,it is a medium or half-early sort2 and1 if planted as soon as the weather becomes favorable1 will blossom in seven weeks1 produce pods for the table in about eight weeks1 and ripen in ninety-five or a hundred days4 ,planted and grown in summer weather1 the variety will produce green pods in seven weeks1 and ripen in ninety days4 ,the ripe seeds resemble those of the running variety in form and color2 but they are smaller1 a little more slender1 and usually flattened slightly at the sides4 ,when pure1 they are egg-shaped2 and a much compressed or a longer and more slender form is indicative of degeneracy4 ,fourteen hundred beans are contained in a quart2 and this quantity of seed will be sufficient for planting a row of a hundred and seventy-five feet1 or a hundred and forty hills4 ,the ,dwarf ,horticultural ,bean is quite productive1 and the young pods are tender and of good quality4 ,it is1 however1 not so generally cultivated for its young pods as for its seeds1 which are much esteemed for their mild flavor and farinaceous quality4 ,for shelling in the green state1 it is one of the best of the ,dwarfs1 and deserves cultivation4 ,,dwarf ,,sabre4 ,dwarf ,case-knife4 ,dwarf ,cimeter4 ,a half-dwarf1 ,french variety1 two and a half to three feet high4 ,as the running shoots are quite slender1 and usually decay before the crop matures1 it is always cultivated as other ,dwarf sorts4 ,foliage large1 wrinkled1 and blistered2 the flowers are white2 the pods are very large1 seven to eight inches long1 and an inch in width1 often irregular and distorted1 green while young1 paler as the season of maturity approaches1 brownish-white when ripe1 and contain seven or eight seeds4 ,the ripe bean is white1 kidney-shaped1 flattened1 often twisted or contorted1 three-fourths of an inch in length1 and three-eighths of an inch in width3 about twelve hundred are contained in a quart4 ,as the variety is a vigorous grower1 and occupies much space1 this quantity of seed will plant a row of two hundred feet1 or two hundred and twenty-five hills4 ,season intermediate4 ,the plants blossom in seven weeks1 produce young pods in about eight weeks1 pods for shelling in their green state in eleven or twelve weeks1 and ripen in ninety-seven days1 from the time of sowing4 ,if cultivated for its green pods1 the seeds may be planted to the middle of ,july4 ,the ,dwarf ,sabre is one of the most productive of all varieties2 yielding its long1 broad pods in great profusion4 ,from the spreading1 recumbent character of the plants1 the pods often rest or lie upon the surface of the ground2 and1 being unusually thin and delicate1 the crop often suffers to a considerable extent from the effects of rain and dampness in unfavorable seasons4 ,the young pods are remarkable for their tender and succulent character2 and the beans1 both in a green and dried state1 are mild and well flavored4 ,it is hardy1 productive1 of good quality1 and recommended for cultivation4 ,,dwarf ,,soissons4 ,a half-dwarf1 ,french bean1 similar in habit to the ,dwarf ,sabre4 ,while young1 the plants produce slender runners1 two feet or more in length2 but1 as they are generally of short duration1 the variety is cultivated as a ,common ,dwarf4 ,the flowers are white2 pods six inches long1 pale-green at first1 cream-yellow when sufficiently advanced for shelling1 dull cream-white when fully ripe1 and contain five1 and sometimes six1 beans4 ,the variety is comparatively early4 ,plants1 from seeds sown in spring1 will blossom in six weeks1 produce pods for use in seven weeks1 and ripen in ninety days4 ,if planted and grown in the summer months1 the crop will be ready for harvesting in eleven weeks2 and sowings for the ripe seeds may be made till the beginning of ,july4 ,seeds white1 kidney-shaped1 flattened1 often bent or distorted1 five-eighths of an inch long1 three-eighths of an inch wide1 and a fourth of an inch thick3 fifteen hundred are contained in a quart1 and will plant a drill two hundred and twenty-five feet in length1 or about two hundred hills4 ,the variety is productive1 and the young pods are of fair quality2 the seeds are excellent1 whether used green or ripe2 the skin is thin2 and they are much esteemed for their peculiar whiteness1 and delicacy of flavor4 ,,early ,,china4 ,china4 ,red-eyed ,china4 ,plant fifteen inches high1 with yellowish-green1 wrinkled foliage1 and white flowers2 the pods are five inches long1 green and straight while young1 yellowish-green as they approach maturity1 yellow when fully ripe1 and contain five 7rarely six7 beans4 ,the ripe seeds are white1 colored and spotted about the eye with purplish-red1 oblong1 nearly cylindrical at the centre1 rounded at the ends1 six-tenths of an inch long1 and three-eighths of an inch thick3 sixteen hundred and fifty measure a quart1 and will plant two hundred feet of drill1 or two hundred hills4 ,if planted early in the season1 the variety will blossom in six weeks1 afford young pods for use in seven weeks1 green beans in ten weeks1 and ripen in eighty-five days4 ,when planted and grown in summer1 the crop will ripen in eleven weeks2 and plants from seeds sown as late as the first of ,august will generally afford an abundant supply of tender pods from the middle to the close of ,september4 ,the ,early ,china is very generally disseminated1 and is one of the most popular of the ,dwarf varieties4 ,it is hardy and productive2 but the young pods1 though succulent and tender1 are inferior to those of some other varieties4 ,the seeds1 green or ripe1 are thin-skinned1 mealy1 and mild flavored4 ,,early ,,rachel4 ,a low-growing1 branching variety1 twelve to fifteen inches high2 flowers white2 the pods are five inches and a half long1 green while young1 becoming paler or greenish-yellow as they approach maturity1 cream-white when ripe1 and contain five seeds4 ,planted early in the season1 the variety will blossom in about seven weeks2 and1 in eight weeks1 the young pods will be fit for use4 ,pods for shelling may be plucked in ten weeks1 and the crop will ripen in eighty days4 ,for the green pods1 the seeds may be planted till the middle or twentieth of ,july4 ,the ripe seed is yellowish-brown1 white at one of the ends1 kidney-shaped1 often abruptly shortened1 five-eighths of an inch long1 and a fourth of an inch thick3 nearly two thousand are contained in a quart4 ,the ,early ,rachel is hardy1 and moderately productive1 and1 as an early string-bean1 may be desirable2 but as a shell-bean1 green or dry1 it is of little value4 ,in common with many other early sorts cultivated as string-beans1 the pods1 though crisp and tender at first1 soon become too tough and parchment-like for use4 ,in general1 the pods of the later sorts remain crisp and tender a much longer period than those of the earlier descriptions4 ,,early ,,valentine4 ,valentine4 ,plant about sixteen inches high1 with small1 yellowish-green leaves and white flowers2 the pods are comparatively short1 usually four and a half or five inches long1 sickle-shaped1 almost cylindrical1 green while young1 yellow when ripe1 and contain five seeds4 ,the variety is productive1 and quite early1 though not one of the earliest4 ,when sown at the commencement of the season1 the plants will blossom in six weeks1 produce pods for use in about seven weeks1 and ripen in thirteen weeks1 or ninety days1 from the time of planting4 ,if planted after the beginning of summer weather1 pods may be gathered for the table in fifty days1 and the beans will ripen in eleven weeks4 ,the beans1 when ripe1 are of a pale-pink color1 marbled or variegated with rose-red1 becoming duller and browner by age1 oblong1 nearly straight1 sometimes distorted and irregular as if pressed out of their natural shape1 often more or less shortened at the ends1 five-eighths of an inch long1 three-eighths of an inch wide1 and about the same in thickness4 ,a quart will contain eighteen or nineteen hundred seeds2 which will be sufficient for a hundred and seventy-five hills1 or for a drill1 or row1 of two hundred or two hundred and twenty-five feet4 ,the ,early ,valentine is generally cultivated for its tender and very fleshy pods1 which remain long on the plants without becoming hard and tough4 ,they make an excellent1 brittle pickle2 and1 when cooked1 are equal to those of any other ,dwarf variety4 ,the shelled-beans1 either in their green or ripe state1 are little esteemed4 ,the variety has long been grown in ,england and other parts of ,europe1 and is common to gardens in almost every section of the ,united ,states4 ,,golden ,,cranberry4 ,canadian4 ,round ,american ,kidney4 ,height about sixteen inches2 flowers purple2 the pods are five inches and a half long1 five-eighths of an inch broad1 somewhat irregular in form1 yellow when ripe1 and contain five seeds4 ,season intermediate4 ,early plantings will blossom in seven weeks1 yield pods for the table in eight weeks1 and ripen in ninety days4 ,the ripe seeds are pale greenish-yellow1 with an olive-green line encircling the eye2 roundish-ovoid1 three-eighths of an inch long1 and nearly the same in thickness4 ,a quart contains nearly eighteen hundred seeds1 and will plant a row1 or drill1 of two hundred feet1 or two hundred and twenty-five hills4 ,as a string-bean1 or for shelling in the green state1 it is inferior to many other varieties1 and is little cultivated for use in these forms2 but as a variety for baking1 or for cooking in any form when ripe1 it is much esteemed1 and recommended for cultivation4 ,hardy and productive4 ,,long ,,yellow ,,six-,,weeks4 ,six-weeks4 ,yellow ,six-weeks4 ,yellow ,flageolet4 ,vil4 ,the plants of this familiar variety are of vigorous1 branching habit1 and from fourteen to sixteen inches high2 the flowers are pale-purple2 the pods are five inches long1 six-tenths of an inch broad1 often curved or sickle-shaped1 green at first1 gradually becoming paler1 cream-yellow when ripe1 and contain five 7rarely six7 beans4 ,it is one of the earliest of the ,dwarf varieties4 ,spring plantings will blossom in six weeks1 produce pods for the table in seven weeks1 and ripen in eighty-seven days4 ,summer plantings will afford pods for the table in about six weeks1 and ripen in sixty-three days4 ,when planted as late in the season as the last of ,july or first of ,august1 the variety will afford an abundant supply of tender pods from the middle to the last of ,september4 ,the ripe seeds are pale yellowish-drab1 with an olive-green line about the eye2 the drab rapidly changing by age to dull yellowish-brown4 ,they are kidney-shaped1 rather straight1 three-fourths of an inch long1 and three-tenths of an inch thick4 ,about fourteen hundred beans are contained in a quart1 and will plant a row of two hundred feet1 or a hundred and fifty hills4 ,it is quite productive1 and an excellent early string-bean1 but less valuable as a green shelled-bean1 or for cooking when ripe4 ,on account of the tender and delicate character of the pods1 the ripe seeds are often injured by damp or continued rainy weather4 ,a popular1 early garden-bean1 much cultivated both in this country and in ,europe4 ,,mohawk4 ,early ,mohawk4 ,stem about eighteen inches high1 sturdy and branching2 foliage large1 deep-green1 wrinkled1 and blistered2 flowers pale-lilac2 the pods are five inches and a half long1 five-eighths of an inch wide1 and generally contain five seeds1--while young they are green1 and nearly straight2 as they approach maturity they become paler2 and1 when ripe1 are frequently streaked and spotted with purple4 ,the ripe seeds are variegated with drab1 dull purple1 and different shades of brown2 the brown and dull purple prevailing3 they are kidney-shaped1 and measure nearly three-fourths of an inch in length1 and three-eighths of an inch in width4 ,a quart contains about fourteen hundred and fifty seeds1 and will plant a hundred and seventy-five feet of drill1 or a hundred and seventy-five hills4 ,it is about a week later than the earliest varieties4 ,spring plantings will blossom in about seven weeks1 produce pods for the table in eight weeks1 and ripen in a hundred days1 from the time of sowing4 ,in ordinary seasons1 the variety will ripen perfectly if planted the last week in ,june2 and will yield an abundance of pods for the table1 if the planting be made as late in the season as the last of ,july4 ,the ,early ,mohawk is quite productive1 and one of the hardiest of the ,dwarf varieties4 ,it is well adapted for early planting1 and is extensively grown by market-gardeners as an early string-bean4 ,the young pods are comparatively tender1 and of good quality2 and1 if gathered as they become of suitable size1 the plants will continue to yield them in great abundance4 ,the shelled-beans1 green or dry1 are less esteemed1 and considered inferior to many other varieties4 ,,newington ,,wonder4 ,a healthy1 vigorous variety1 with deep-green foliage and bright-purple flowers4 ,the plants often produce slender1 barren runners1 eighteen inches or two feet in length2 but they are generally of short duration1 and the variety is treated as other ,dwarfs4 ,the pods are small and straight2 usually about four inches long1 and nearly half an inch broad4 ,they are pale-green at first2 and afterwards change to yellowish-white1 tinted or washed with bright pink4 ,at maturity they are dusky-drab1 sometimes clouded or shaded with purple1 and contain six or seven beans4 ,the ripe seeds are pale brownish-drab1 with a yellowish-brown line about the eye2 oblong1 flattened1 shortened at the ends1 nearly half an inch long1 and a fourth of an inch deep3 about thirty-six hundred are contained in a quart4 ,as the seeds are comparatively small1 and the plants of spreading habit1 this amount of seeds will plant a row four hundred feet in length1 or four hundred hills4 ,the variety is not early1 and1 when cultivated for its seeds1 should have the benefit of the whole season2 though1 with favorable autumnal weather1 the crop will ripen if planted the middle of ,june4 ,spring plantings will blossom in eight weeks1 produce young pods in nine weeks1 and ripen in a hundred and six days4 ,the ,newington ,wonder is remarkably prolific2 and1 in its manner of growth and general character1 resembles the ,tampico or ,turtle-soup4 ,as a string-bean1 it is one of the best4 ,the pods1 though not large1 are crisp1 succulent1 and tender1 and produced in great abundance throughout most of the season4 ,the seeds1 in their green state1 are small1 and of little value for the table3 when ripe1 they afford an excellent substitute for the ,tampico or ,turtle-soup2 the difference1 aside from the color1 being scarcely perceptible4 ,the ,newington ,wonder of ,english and ,french authors appears to be1 in some respects1 distinct from the ,american variety4 ,it is described as very dwarf1 about a foot high1 early and productive2 pods dark-green1 moderately long1 not broad1 thick and fleshy2 seeds quite small1 light chestnut-colored4 ,,pea-,,bean4 ,plant vigorous1 much branched1 and1 like the ,blue ,pod and ,white ,marrow1 inclined to send up running shoots2 foliage comparatively small1 deep-green2 flowers white2 the pods are about four inches long1 half an inch wide1 nearly straight1 green when young1 paler as they approach the season of ripening1 yellowish when fully ripe1 and contain five beans4 ,it is comparatively a late variety4 ,when planted in spring1 it will blossom in fifty days1 afford green pods in fifty-eight days1 and ripen in about fifteen weeks4 ,in favorable autumns1 it will ripen if planted as late as the #bjth of ,june2 but it is not so early as the ,blue ,pod or ,white ,marrow1 and1 when practicable1 should have the advantage of the entire season4 ,the ripe seeds of the pure variety are quite small1 roundish-ovoid1 five-sixteenths of an inch long1 a fourth of an inch in width and thickness1 and of a pure yet not glossy white color3 about forty-four hundred seeds are contained in a quart4 ,as a garden variety1 it is of little value1 though the young pods are crisp and tender4 ,it is cultivated almost exclusively as a field-bean4 ,if planted in rows or drills two feet apart1 three pecks of seeds will be required for an acre2 or eighteen quarts will seed this quantity of land1 if the rows are two feet and a half apart4 ,when planted in hills1 eight seeds are allowed to a hill2 and1 if the hills are made three feet apart1 eight quarts will plant an acre4 ,the yield varies from fourteen to twenty bushels1 according to soil1 season1 and cultivation4 ,the ,pea-bean1 the ,white ,marrow1 and the ,blue ,pod are the principal if not the only kinds of much commercial importance2 the names of other varieties being rarely1 if ever1 mentioned in the regular reports of the current prices of the markets4 ,if equally well ripened1 and1 in their respective varieties1 equally pure1 the ,pea-bean and the ,white ,marrow command about the same prices2 the former1 however1 being more abundant in the market than the latter4 ,by many1 and perhaps by a majority1 the ,pea-bean is esteemed the best of all baking varieties4 ,,pottawottomie4 ,the plants of this variety are remarkable for their strong1 vigorous habit1 and large1 luxuriant foliage4 ,the flowers are flesh-white2 the pods are six inches long1 green at first1 then mottled and streaked with lively rose-red on a cream-white ground 7the markings changing to purple at maturity71 and contain five 7rarely six7 seeds4 ,the variety is comparatively late4 ,if sown early in the season1 the plants will flower in seven weeks1 afford pods for shelling in eleven weeks1 and ripen in a hundred days1 from the time of planting4 ,the ripe seeds are of a light creamy-pink color1 streaked and spotted with a red or reddish-brown3 the soft1 flesh-like color1 however1 soon becomes duller and darker1 and at last gives place to a dull1 cinnamon-brown4 ,they are kidney-shaped1 fully three-fourths of an inch long1 and about three-eighths of an inch broad4 ,about a thousand will measure a quart1 and will plant a row two hundred feet in length1 or a hundred and twenty-five hills4 ,on account of the large size and spreading habit of the plants1 five seeds will be sufficient for a hill2 and1 in the rows1 they should be dropped five or six inches from each other4 ,the young pods are inferior to most varieties in crispness1 and tenderness of texture2 and are comparatively but little used4 ,the seeds are remarkably large1 separate easily from the pods1 and1 green or ripe1 are remarkably farinaceous and well flavored1 nearly or quite equalling the ,dwarf and ,running ,horticultural4 ,,red ,,flageolet4 ,scarlet ,flageolet4 ,a half-dwarf1 ,french ,bean1 two to three feet high2 flowers pale-purple2 the pods are six inches and a half long1 somewhat curved1 green while young1 pale-yellow at maturity1 and contain five or six seeds4 ,it is one of the latest of the ,dwarf varieties4 ,if sown early1 the plants will blossom in seven weeks1 and pods may be gathered for use in about nine weeks2 in thirteen weeks the pods will be sufficiently advanced for shelling1 and the crop will be ready for harvesting in a hundred and ten days4 ,it requires the whole season for its full perfection2 but1 for its young pods or for green beans1 plantings may be made to the last week in ,june4 ,the ripe beans are blood-red when first harvested1 but gradually change by age to deep-purple3 they are kidney-shaped1 nearly straight1 slightly flattened1 three-fourths of an inch long1 three-eighths of an inch broad1 and nearly the same in thickness4 ,fifteen hundred seeds are contained in a quart4 ,the ,red ,flageolet yields abundantly2 and the young pods are not only of good size1 but remarkably crisp and tender4 ,if plucked as they become fit for use1 the plants continue to produce fresh pods for many weeks4 ,the green beans are farinaceous1 and excellent for table use2 but are seldom cooked in their ripened state4 ,,red-,,speckled4 ,plant branching1 and of strong growth1--nearly a foot and a half high2 foliage remarkably large2 flowers pale-purple2 pods five inches and a half long1 nearly straight1 green while young1 paler with occasional marks and spots of purple when more advanced1 yellowish-white when ripe1 and containing five 7rarely six7 seeds4 ,season intermediate4 ,plants from seeds sown after settled warm weather will blossom in six weeks1 and green pods may be plucked for use in fifty days4 ,for shelling in their green state1 pods may be gathered in ten weeks1 and the crop will ripen off in ninety days4 ,for its young pods1 or for green beans1 plantings may be made to the last week in ,june2 but the crop will not mature1 unless the weather continues favorable till the #ast of ,october4 ,the ripe seeds are variegated with deep-red and pale-drab1 the red predominating2 kidney-shaped1 nearly straight1 three-fourths of an inch long1 and three-tenths of an inch deep4 ,a quart contains fourteen hundred and fifty seeds1 and will plant a row of two hundred and twenty-five feet1 or a hundred and fifty hills4 ,the variety is hardy and productive4 ,it is extensively cultivated as a garden-bean in ,england and ,france1 and has been common to the gardens of this country for nearly two centuries4 ,the young pods are of medium quality2 but the seeds1 green or dry1 are mealy and well flavored4 ,on account of the parchment-like character of the pods1 the seeds seldom suffer from the effects of wet weather4 ,,refugee4 ,thousand to ,one4 ,plant sixteen to eighteen inches high1 and readily distinguished from most varieties by its small1 smooth1 deep-green1 and elongated leaves2 flowers purple2 pods five inches long1 nearly cylindrical1 pale-green while young1 greenish-white streaked with purple when sufficiently advanced for shelling1 yellow when ripe1 and usually yielding five beans4 ,the ,refugee is not an early sort4 ,the plants blossom in seven weeks1 produce young pods in eight weeks1 and ripen in eighty-seven days1 from the time of sowing4 ,plantings for the ripened product may be made till the middle of ,june2 and for the green pods1 to the middle of ,july4 ,the ripe seeds are light-drab1 with numerous spots and broad patches of bright-purple1 nearly straight1 cylindrical at the middle1 tapering to the ends 7which are generally rounded71 five-eighths of an inch long1 and three-tenths of an inch thick4 ,eighteen hundred and fifty are contained in a quart1 and will plant a row two hundred and fifty feet in length1 or two hundred hills4 ,the variety is hardy1 yields abundantly1 and the young pods are thick1 fleshy1 and tender in texture4 ,as a string-bean1 or for pickling1 it is considered one of the best of all varieties1 and is recommended for general cultivation4 ,the seeds are comparatively small1 and are rarely used either in a green or ripened state4 ,,rice4 ,vil4 ,half-dwarf1 about two feet high2 flowers white2 pods very small1 scarcely more than three inches in length1 and only two-fifths of an inch in width1 usually containing six seeds4 ,the variety requires a full season for its perfection4 ,plants from seeds sown early in spring will blossom in seven weeks1 yield young pods in ten weeks1 and ripen in a hundred and twelve days4 ,the ripe seeds are very small1 and of a peculiar yellowish-white1 semi-transparent1 rice-like color and appearance4 ,they are quite irregular in form1 usually somewhat oblong or ovoid1 often abruptly shortened at the ends1 three-eighths of an inch long1 and a fourth of an inch thick4 ,nearly five thousand are contained in a quart4 ,the young pods are tender and excellent2 but the green beans are small1 and rarely used4 ,the ripe seeds are peculiar1 both in consistency and flavor3 they are quite brittle and rice-like2 and1 when cooked1 much relished by some1 and little esteemed by others4 ,,rob-,,roy4 ,plant half-dwarf1--early in the season1 producing slender1 transient1 barren runners two or three feet in length2 flowers purplish-white2 the pods are five inches long1 often produced in pairs1 yellow as they approach maturity1 yellowish-white when ripe1 and contain five or six seeds4 ,it is one of the earliest of the ,dwarfs4 ,spring plantings will blossom in six weeks1 produce pods for the table in seven weeks1 and ripen in eighty-two days4 ,if planted in ,june1 pods may be plucked for use in six weeks1 and the crop will be ready for harvesting in sixty-eight days4 ,the ripe seeds are clear1 bright-yellow2 the surface being generally veined1 and the eye surrounded with an olive-green line4 ,they are of an oblong form1 nearly straight on the side of the eye1 rounded at the back1 five-eighths of an inch long1 and three-tenths of an inch deep4 ,fifteen hundred seeds are contained in a quart1 and will be sufficient to plant a row of two hundred feet1 or a hundred and fifty hills4 ,the ,rob-,roy generally matures in great perfection2 being seldom stained or otherwise injured by rain or the dampness of ordinary seasons4 ,it is also one of the earliest of the ,dwarf varieties1 but desirable as a string-bean rather than for its qualities as a green shelled-bean1 or for cooking when ripe4 ,if cultivated for its pods only1 plantings may be made until the first of ,august4 ,,round ,,yellow ,,six-,,weeks4 ,round ,yellow4 ,dwarf ,yellow4 ,fourteen to sixteen inches high2 flowers pale-purple2 pods about five inches long1 half an inch broad1 pale yellowish-green as they approach maturity1 and1 when fully ripe1 remarkably slender1 and more curved than in their green state1--they contain five or six beans4 ,the variety is early2 blossoming in six weeks1 producing young pods in seven weeks1 and ripening in ninety days1 from the time of planting4 ,when planted in ,june1 pods may be plucked for use in seven weeks1 and the crop will be ready for harvesting in eighty days4 ,for its green pods1 plantings may be made to the last of ,july4 ,the ripe seeds are orange-yellow1 with a narrow1 reddish-brown belt1 or line1 encircling the eye2 oblong or ovoid1 half an inch long1 and three-tenths of an inch thick4 ,a quart contains two thousand seeds1 and will plant a row two hundred and twenty-five feet in length1 or two hundred and twenty-five hills4 ,as an early string-bean1 the variety is worthy of cultivation1 but is little used1 and is really of little value1 as a shelled-bean1 green or ripe4 ,it has been common to the gardens of this country for more than a century2 and1 during this period1 no apparent change has taken place in the character of the plant1 or in the size1 form1 or color of the seed4 ,,solitaire4 ,a ,french variety4 ,the ripe seeds are similar to those of the ,refugee2 but the plants are quite distinct in foliage and general habit4 ,its height is about eighteen inches2 the flowers are purple2 the pods are six inches long1 slender1 nearly cylindrical1 green at first1 paler and streaked with purple when more advanced1 and contain six seeds4 ,it is not early4 ,spring plantings will blossom in sixty days1 produce pods for the table in seventy days1 and ripen in about fifteen weeks4 ,it may be planted for its green pods until the first of ,july4 ,the beans1 when ripe1 are variegated with light-drab and deep-purple1 the purple prevailing4 ,they are often straight1 sometimes curved1 nearly cylindrical at the eye1 usually rounded1 but sometimes shortened1 at the ends1 three-fourths of an inch long1 and a fourth of an inch thick3 two thousand measure a quart4 ,on account of the size and branching character of the plants1 more space must be allowed in cultivation than is usually given to ,common ,dwarf varieties4 ,if planted in rows1 they should be at least eighteen inches apart1 and the plants eight or ten inches from each other in the rows2 and1 if planted in hills1 they should be thinned to four or five plants1 and the hills should not be less than three feet apart4 ,it is not much esteemed as a shelled-bean1 either green or ripe4 ,as a string-bean1 it is one of the best4 ,its pods are long1 cylindrical1 remarkably slender1 succulent1 and tender4 ,it is also a very prolific variety1 and the pods remain for an unusual period without becoming tough or too hard for the table4 ,recommended for cultivation4 ,,swiss ,,crimson4 ,scarlet ,swiss4 ,vil4 ,plant vigorous1 often producing running shoots2 flowers pale-purple2 pods nearly straight1 six inches long1 pale-green while young1 yellow streaked with brilliant rose-red as they approach maturity1 and containing five 7rarely six7 seeds4 ,it is comparatively a late variety4 ,if planted as early as the weather will permit1 the plants will blossom in seven weeks1 the young pods will be ready for use in nine weeks1 and the crop will be ready for harvesting in a hundred and five days4 ,planted and grown in summer weather1 it will produce young pods in sixty days1 and ripen in thirteen weeks4 ,plantings for the green seeds may be made to the first of ,july4 ,the ripe seeds are clear bright-pink1 striped and spotted with deep purplish-red3 the pink changes gradually to dull1 dark-red1 and the variegations to dark-brown4 ,they are kidney-shaped1 comparatively straight1 somewhat flattened1 three-fourths of an inch long1 and three-eighths of an inch broad4 ,thirteen hundred seeds are contained in a quart1 and will plant a row two hundred feet in length1 or a hundred and fifty hills4 ,it is hardy and productive1 and1 as a shelled-bean1 of excellent quality1 either in its green or ripened state4 ,as a variety for stringing1 it is not above medium quality4 ,,turtle-,,soup4 ,tampico4 ,plant vigorous1 producing numerous slender1 barren runners two feet or more in length2 flowers rich deep-purple2 pods five inches long1 green and sickle-shaped while young1 pale greenish-white stained with purple when more advanced1 yellow clouded with purple when ripe1 and containing five or six seeds4 ,the variety is quite late1 and requires most of the season for its full perfection4 ,plants from early sowings will blossom in eight weeks1 the young pods will be sufficiently grown for use in ten weeks1 and the crop will ripen in a hundred and eight days4 ,as the young pods are tender and of excellent quality1 and are also produced in great abundance1 a planting for these may be made as late as the last week in ,june1 which will supply the table from the last of ,august till the plants are destroyed by frost4 ,the ripe seeds are small1 glossy-black1 somewhat oblong1 and much flattened3 thirty-six hundred are contained in a quart1 and will plant four hundred feet of drill1 or three hundred and fifty hills4 ,it is very productive1 and deserving of cultivation for its young and tender pods2 but is of little or no value for shelling while green4 ,the ripened seeds are used1 as the name implies1 in the preparation of a soup1 which1 as respects color and flavor1 bears some resemblance to that made from the green turtle4 ,,victoria4 ,this is one of the earliest of the ,dwarf varieties4 ,early plantings will blossom in six weeks1 yield pods for the table in seven weeks1 produce pods of suitable size for shelling in about ten weeks1 and ripen in eighty-four days4 ,when planted after the season has somewhat advanced1--the young plants thus receiving the benefit of summer temperature1--pods may be gathered for the table in about six weeks1 and the crop will ripen in sixty-three days4 ,stalk fourteen to sixteen inches high1 with comparatively few branches2 flowers purple2 pods four and a half to five inches long1 streaked and spotted with purple1 tough and parchment-like when ripe1 and containing five or six seeds4 ,the ripe seeds are flesh-colored1 striped and spotted with purple 7the ground changing by age to dull reddish-brown1 and the spots and markings to chocolate-brown71 oblong1 somewhat flattened1 shortened or rounded at the ends1 five-eighths of an inch long1 and three-tenths of an inch thick3 fourteen hundred are contained in a quart4 ,the variety is remarkably early2 and1 on this account1 is worthy of cultivation4 ,for table use1 the young pods and the seeds1 green or dry1 are inferior to many other sorts4 ,,white',s ,,early4 ,a remarkably hardy and vigorous variety1 eighteen to twenty inches high4 ,flowers white1 tinged with purple2 pods five inches and a half long1 curved or sickle-shaped1 green at first1 yellowish-white striped with purple when fully ripe1 and containing five seeds4 ,early plantings will blossom in about six weeks1 young pods may be plucked for use in seven weeks1 and the crop will ripen in eighty-two days4 ,if planted as late in the season as the first week in ,july1 the variety will generally ripen perfectly2 and1 when cultivated for its green pods1 plantings may be made at any time during the month4 ,the ripe seeds are either drab or light-slate1--both colors being common1--marked and spotted with light-drab4 ,in some specimens1 drab is the prevailing color4 ,they are kidney-shaped1 irregularly compressed or flattened1 nearly three-fourths of an inch long1 and three-eighths of an inch deep4 ,a quart contains about sixteen hundred seeds1 and is sufficient for planting a row two hundred and fifty feet in length1 or two hundred hills4 ,this variety1 as an early string-bean1 is decidedly one of the best1 and is also one of the hardiest and most prolific4 ,the pods should be plucked when comparatively young2 and1 if often gathered1 the plants will continue a long time in bearing4 ,as a shelled-bean1 either in its green or ripened state1 it is only of medium quality4 ,the long peduncles1 or stems1 that support its spikes of flowers1 its stocky habit1 and fine1 deep-green1 luxurious foliage1 distinguish the variety from all others4 ,,white ,,flageolet4 ,from sixteen to eighteen inches high1 of strong and branching habit4 ,flowers white2 pods five inches and a half long1 sickle-shaped1 green while young1 yellowish-white at maturity1 and containing six 7rarely seven7 seeds4 ,it is a half-early variety2 blossoming in six weeks1 yielding pods for the table in seven weeks1 pods for shelling in eleven weeks1 and ripening in ninety days1 from the time of planting4 ,later plantings will ripen in a shorter period1 or in about eighty days2 and1 if cultivated as a string-bean1 seed sown as late in the season as the last week of ,july will supply the table from the middle of ,september with an abundance of well-flavored and tender pods4 ,the ripe bean is white1 kidney-shaped1 flattened1 three-fourths of an inch long1 and three-tenths of an inch broad3 about twenty-two hundred are contained in a quart1 and will plant a drill1 or row1 of two hundred and seventy-five feet1 or nearly three hundred hills4 ,the ,white ,flageolet is very productive1 and is recommended for cultivation3 the young pods are crisp and tender1 and the seeds1 green or ripe1 are farinaceous1 and remarkable for delicacy of flavor4 ,,white ,,kidney4 ,kidney4 ,large ,white ,kidney4 ,royal ,dwarf4 ,the plants of this variety are from sixteen to eighteen inches high1 and readily distinguishable1 from their large and broad leaves1 and strong1 branching habit of growth2 the flowers are white2 the pods are somewhat irregular in form1 six inches long1 green at first1 yellow when ripe1 and contain five 7rarely six7 beans4 ,the ,white ,kidney-bean is not early3 it blossoms in seven weeks1 produces young pods in nine weeks1 pods for shelling in eleven weeks1 and ripens in a hundred and ten days1 from the time of planting4 ,the ripe seeds are white1 more or less veined1 pale-yellow about the hilum1 kidney-shaped1 nearly straight1 slightly flattened1 fully three-fourths of an inch long1 and about three-eighths of an inch thick3 from twelve to thirteen hundred are contained in a quart2 and this quantity of seeds will plant a hundred and seventy-five feet of drill1 or a hundred and forty hills4 ,as a string-bean1 the variety has little merit2 but as a shelled-bean1 green or ripe1 it is decidedly one of the best of the ,dwarfs1 and well deserving of cultivation4 ,the seeds are of large size1 pure white1 separate readily from the pods1 and are tender and delicate4 ,,white ,,marrow4 ,white ,marrowfat4 ,dwarf ,white ,cranberry4 ,white ,egg4 ,plants vigorous1 much branched1 and inclined to produce running shoots2 flowers white2 pods five inches long1 nearly three-fourths of an inch broad1 pale-green at first1 then changing to clear yellow1 afterwards becoming pure waxen-white1 cream-yellow when ripe1 and containing five seeds4 ,when planted at the commencement of favorable weather1 the variety will blossom in seven weeks1 yield pods for the table in eight weeks1 and ripen in a hundred and five days4 ,when grown for the ripened product1 the planting should not be delayed beyond the #bjth of ,june4 ,planted at this season1 or the last week in ,june1 the crop will blossom the first week in ,august2 and1 about the middle of the month1 pods may be gathered for the table4 ,by the second week in ,september1 the pods will be of sufficient size for shelling2 and1 if the season be ordinarily favorable1 the crop will ripen the last of the month4 ,it must not1 however1 be regarded as an early variety2 and1 when practicable1 should be planted before the #ajth of ,june4 ,the ripe seeds are clear white1 ovoid or egg-shaped1 nine-sixteenths of an inch long1 and three-eighths of an inch thick4 ,in size1 form1 or color1 they are scarcely distinguishable from those of the ,white ,running ,cranberry4 ,if well grown1 twelve hundred seeds will measure a quart4 ,as a string-bean1 the ,white ,marrow is of average quality3 but1 for shelling in the green state1 it is surpassed by few1 if any1 of the garden varieties2 and deserves more general cultivation4 ,when ripe1 it is remarkably farinaceous1 of a delicate fleshy-white when properly cooked1 and by many preferred to the ,pea-bean4 ,in almost every section of the ,united ,states1 as well as in the ,canadas1 it is largely cultivated for market2 and is next in importance to the last named for commercial purposes4 ,in field-culture1 it is planted in drills two feet apart2 the seeds being dropped in groups1 three or four together1 a foot apart in the drills4 ,some plant in hills two and a half or three feet apart by eighteen inches in the opposite direction1 seeding at the rate of forty-four quarts to the acre2 and others plant in drills eighteen inches apart1 dropping the seeds singly1 six or eight inches from each other in the drills4 ,the yield varies from twenty to thirty bushels to the acre1 though crops are recorded of nearly forty bushels4 ,,yellow-,,eyed ,,china4 ,plant sixteen to eighteen inches high1 more branched and of stronger habit than the ,black or ,red ,eyed2 flowers white2 pods six inches long1 nearly straight1 pale-green while young1 cream-white at maturity1 and containing five or six seeds4 ,it is an early variety4 ,when sown in ,may1 or at the beginning of settled weather1 the plants will blossom in six weeks1 afford string-beans in seven weeks1 pods for shelling in ten or eleven weeks1 and ripen in ninety days1 from the time of planting4 ,from sowings made later in the season 7the plants thereby receiving more directly the influence of summer weather71 pods may be plucked for the table in about six weeks1 and ripened beans in seventy-five days4 ,plantings for supplying the table with string-beans may be made until the last week in ,july4 ,the ripe beans are white1 spotted and marked about the eye with rusty-yellow1 oblong1 inclining to kidney-shape1 more flattened than those of the ,red or ,black ,eyed1 five-eighths of an inch long1 and three-eighths of an inch in breadth3 fifteen hundred and fifty are contained in a quart1 and will plant two hundred feet of drill1 or a hundred and fifty hills4 ,the plants are large and spreading1 and most productive when not grown too closely together4 ,the ,yellow-eyed ,china is one of the most healthy1 vigorous1 and prolific of the ,dwarf varieties2 of good quality as a string-bean2 and1 in its ripened state1 excellent for baking1 or in whatever manner it may be cooked4 ,it also ripens its seeds in great perfection2 the crop being rarely affected by wet weather1 or injured by blight or mildew4 99 99 99 99 99 ,,pole ,,or ,,running ,,beans4 ,as a class1 these are less hardy than the ,dwarfs1 and are not usually planted so early in the season4 ,the common practice is to plant in hills three feet or three and a half apart2 though the lower-growing sorts are sometimes planted in drills fourteen or fifteen inches apart1 and bushed in the manner of the taller descriptions of pease4 ,if planted in hills1 they should be slightly raised1 and the stake1 or pole1 set before the planting of the seeds4 ,the maturity of some of the later sorts will be somewhat facilitated by cutting or nipping off the leading runners when they have attained a height of four or five feet4 ,,case-,,knife4 ,this variety1 common to almost every garden1 is readily distinguished by its strong and tall habit of growth1 and its broad1 deep-green1 blistered leaves4 ,the flowers are white4 ,the pods are remarkably large2 often measuring nine or ten inches in length1 and nearly an inch in width4 ,they are of a green color till near maturity1 when they change to yellowish-green1 and1 when fully ripe1 to cream-white4 ,a well-formed pod contains eight or nine seeds4 ,early plantings will blossom in seven or eight weeks1 yield pods for stringing in about ten weeks1 green beans in twelve or thirteen weeks1 and ripen in a hundred and five days4 ,later plantings1 with the exclusive advantage of summer weather1 will supply string-beans in seven weeks1 pods for shelling in eight or nine weeks1 and ripen in ninety-six days4 ,plantings for the green beans may be made till nearly the middle of ,july2 and1 for the young pods1 to the #beth of the month4 ,the ripe seeds are clear white1 kidney-shaped1 irregularly flattened or compressed1 often diagonally shortened at one or both of the ends1 three-fourths of an inch long1 and three-eighths of an inch deep4 ,a quart contains about fifteen hundred seeds1 and will plant a hundred and seventy-five hills4 ,it is one of the most prolific of the running varieties4 ,as a shelled-bean1 it is of excellent quality in its green state2 and1 when ripe1 farinaceous1 and well flavored in whatever form prepared4 ,the large pods1 if plucked early1 are succulent and tender1 but coarser in texture than those of many other sorts1 and not so well flavored4 ,the ,case-knife1 in its habit and general appearance1 much resembles the ,sabre1 or ,cimeter1 of the ,french2 and perhaps is but a sub-variety4 ,plants1 however1 from imported ,sabre-beans1 were shorter1 not so stocky1 a little earlier1 and the pods1 generally1 less perfectly formed4 ,,corn-,,bean4 ,stem six feet and upwards in height2 flowers bright-lilac2 the pods are five inches and a half long1 green while young1 cream-white at maturity1 and contain six or seven seeds4 ,the variety is late1 but remarkable for hardiness and productiveness4 ,the shelled-beans1 green or ripe1 are little used2 the young pods are crisp1 succulent1 and excellent for the table2 and the variety deserves more general cultivation4 ,if plucked as fast as they become of suitable size1 the plants will continue to produce them in abundance for six or eight weeks4 ,the ripe seeds are chocolate-brown1 somewhat quadrangular1 flattened1 half an inch long1 and three-eighths of an inch broad4 ,in size and form1 they somewhat resemble grains of ,indian corn3 whence the name4 ,twelve hundred and fifty seeds are contained in a quart1 and will plant a hundred and twenty-five hills4 ,,horticultural4 ,marbled ,prague4 ,vil4 ,london ,horticultural4 ,stem six feet or more in height2 flowers purple2 the pods are from five to six inches long1 nearly three-fourths of an inch broad1 pale-green while young1 greenish-white streaked and blotched with brilliant rose-red when more advanced1 much contorted1 hard1 parchment-like and very tenacious of their contents when ripe1 and enclose five or six seeds4 ,when planted at the commencement of the season1 the variety will blossom in about seven weeks1 produce pods for stringing in nine weeks1 green beans in twelve weeks1 and ripen in a hundred days4 ,plantings made during the last week in ,june will mature their crop1 if the season be favorable4 ,for the green beans1 plantings may be made until the last of ,june2 and1 for the young pods1 until the first of ,july4 ,the ripe beans are flesh-white1 streaked and spotted with bright-pink1 or red1 with a russet-yellow line encircling the eye4 ,they are egg-shaped1 rather more than half an inch in length1 and four-tenths of an inch in width and depth4 ,from the time of ripening1 the soft1 flesh-like tint gradually loses its freshness1 and finally becomes cinnamon-brown2 the variegations growing relatively duller and darker4 ,a quart contains about eleven hundred seeds1 and will plant a hundred and twenty-five hills4 ,the ,horticultural ,bean was introduced into this country from ,england about the year #ahbe4 ,it has now become very generally disseminated1 and is one of the most popular of the running sorts4 ,as a string-bean1 it is of good quality2 shelled in its green state1 remarkably farinaceous and well flavored2 and1 when ripe1 one of the best for baking or stewing4 ,it is hardy and productive1 but is liable to deteriorate when raised many years in succession from seed saved in the vegetable garden from the scattered pods accidentally left to ripen on the poles4 ,to raise good seed1 leave each year a few hills unplucked2 allowing the entire product to ripen4 ,,indian ,,chief4 ,wax-bean4 ,butter-bean4 ,algerian4 ,d',alger1 of the ,french4 ,stem six or seven feet high1 with large1 broad foliage and purple flowers2 the pods are five inches long1 nearly as thick as broad1 sickle-shaped1 green at first1 but soon change to a fine1 waxen1 semi-transparent cream-white1--the line marking the divisions being orange-yellow4 ,at this stage of growth1 the color indicates approaching maturity2 but the pods will be found crisp and succulent1 and are in their greatest perfection for the table4 ,when ripe1 they are nearly white1 much shrivelled1 and contain six or seven seeds4 ,when cultivated for the ripened product1 the seed should be planted as early in the season as the weather will permit4 ,the plants will then blossom in eight or nine weeks1 afford young pods in about eleven weeks1 pods for shelling in thirteen or fourteen weeks1 and ripen in a hundred and twenty-four days4 ,plantings for green pods may be made until the first of ,july4 ,at the time of harvesting1 the seeds are deep indigo-blue1 the hilum being white4 ,they are oblong1 often shortened abruptly at the ends1 half an inch long1 nearly the same in depth1 and three-tenths of an inch thick4 ,fourteen hundred seeds measure a quart1 and will plant a hundred and seventy-five hills4 ,its fine1 tender1 succulent1 and richly colored pods are its chief recommendation2 and for these it is well worthy of cultivation4 ,they are produced in profuse abundance1 and continue fit for use longer than those of most varieties4 ,in moist seasons1 the pods remain crisp and tender till the seeds have grown sufficiently to be used in the green state4 ,the ripe seeds are little used4 ,,mottled ,,cranberry4 ,a comparatively strong-growing1 but not tall variety4 ,the flowers are white2 the pods are short and broad1 four inches and a half long1 three-fourths of an inch wide1 yellow at maturity1 and contain four or five seeds4 ,if planted early1 the variety will blossom in seven weeks1 yield pods for the table in eight or nine weeks1 green beans in eleven weeks1 and ripen in a hundred days4 ,when planted after settled warm weather1 it will ripen in ninety days4 ,the ripe seeds are white1 the eye surrounded with a broad patch of purple1 which is also extended over one of the ends3 they are of a rounded-oval form1 half an inch long1 and three-eighths of an inch in width and thickness4 ,a quart contains fourteen hundred and fifty seeds1 and will plant a hundred and fifty hills4 ,as the plants are of dwarfish character1 the seeds are sometimes sown in drills2 a quart being required for two hundred feet4 ,the ,mottled ,cranberry is moderately productive1 and the young pods are tender and well flavored3 the seeds1 while green1 are farinaceous1 and1 though of good quality when ripe1 are but little used4 ,,mottled ,,prolific4 ,plant branching1 healthy1 and vigorous1 six feet or more in height2 flowers purple2 the pods are four inches and a half long1 usually produced in pairs1 green at first1 washed with purple when more advanced1 light-brown at maturity1 and contain six seeds4 ,it is a late variety4 ,plantings made during the first of the season will not produce pods for use until the last of ,july1 or beginning of ,august2 but1 if these are plucked as they become of suitable size1 the plants will continue in bearing until destroyed by frost4 ,the ripe beans are drab1 thickly and minutely spotted with black1 and also distinctly marked with regular lines of the same color4 ,they are of an oblong form1 flattened1 often squarely or diagonally shortened at the ends1 nearly half an inch in length1 and three-tenths of an inch in width4 ,a quart contains thirty-one hundred seeds1 and will plant about three hundred hills4 ,as a shelled-bean1 in its green or ripened state1 the variety has little merit4 ,its recommendations are its fine1 tender pods1 its remarkable productiveness1 and its uniformly healthy habit4 ,,pr,,dhomme4 ,vil4 ,introduced from ,france4 ,plant four or five feet high1 with broad1 deep-green1 blistered foliage and white flowers2 the pods are nearly cylindrical1 three inches long1 green while young1 cream-white when ripe1 and contain from six to eight seeds1 set very closely together4 ,the ripe beans are dull-white1 veined1 oblong1 often shortened at the ends1 a third of an inch long1 and nearly a fourth of an inch in width and thickness4 ,a quart contains about thirty-five hundred seeds1 and will plant three hundred and fifty hills4 ,early plantings will blossom in eight weeks1 afford pods for the table in about ten weeks1 and ripen in a hundred and eight days4 ,it may be planted for its green pods to the first of ,july4 ,it is of little value as a shelled-bean in its green state4 ,when ripe1 it is of good quality1 and1 as a string-bean1 one of the best2 the pods being very brittle1 succulent1 and fine flavored4 ,they remain long upon the plants without becoming tough and hard2 and are tender1 and good for use1 until almost ripe4 ,on account of their thin and delicate character1 the seeds1 in unfavorable seasons1 are often stained and otherwise injured by dampness at the time of ripening4 ,,princess4 ,vil4 ,a ,french variety4 ,plant six feet or more in height1 with lively-green foliage and white flowers2 the pods are five inches long1 pale-green while young1 yellow at maturity1 and contain six or seven1 and sometimes eight1 seeds4 ,the ripe bean is white1 egg-shaped1 two-fifths of an inch long1 and a fourth of an inch thick3 nearly three thousand are contained in a quart1 and will plant three hundred and fifty hills4 ,the variety somewhat resembles the ,prdhomme2 but the seeds are larger and brighter1 the pods are longer1 the seeds are less close in the pods1 and it is some days earlier4 ,it ripens in about three months from the time of planting4 ,a good sort for stringing1 and of excellent quality when ripe4 ,,red ,,cranberry4 ,this is one of the oldest and most familiar of garden-beans1 and has probably been longer and more generally cultivated in this country than any other variety4 ,the plants are five or six feet high1 of medium strength and vigor2 flowers pale-lilac4 ,the pods are quite irregular in form2 often reversely curved1 or sickle-shaped2 four inches and a half long2 yellowish-green while young2 clear-white when suitable for shelling2 yellowish-white1 shrivelled1 and contorted1 when ripe2 and contain five or six seeds4 ,its season is intermediate4 ,if planted early1 the variety will blossom in seven weeks1 yield young pods in nine weeks1 green beans in eleven weeks1 and ripen in ninety-five days4 ,in favorable seasons1 the crop will ripen if the seeds are planted the last of ,june2 but1 for the young pods or for green beans1 plantings may be made to near the middle of ,july4 ,seeds clear1 deep-purple1 the hilum white1 round-ovoid1 slightly compressed1 half an inch long1 and about three-eighths of an inch in depth and thickness4 ,fourteen hundred and fifty seeds are contained in a quart1 and will plant a hundred and fifty hills4 ,it is a hardy and productive variety1 principally grown as a string-bean4 ,the pods are succulent and tender2 and these qualities are retained to a very advanced stage of growth1 or until quite of suitable size for shelling4 ,the dark color of the bean1 which is to some extent imparted to the pods in the process of cooking1 is by some considered an objection2 and the ,white ,cranberry1 though perhaps less prolific1 is preferred4 ,as a shelled-bean1 it is of good quality in its green state2 but1 in its ripened state1 little used1 though dry and farinaceous4 ,,red ,,orleans4 ,scarlet ,orleans4 ,five to six feet high2 flowers white2 the pods are sickle-shaped1 five inches long1 green when young1 often tinged with red when more advanced1 yellow at full maturity1 and contain five or six seeds1 packed closely together4 ,it is one of the earliest of the running varieties4 ,spring plantings will blossom in about seven weeks1 afford pods for the table in eight weeks1 green beans in eleven weeks1 and ripen in eighty-five-days4 ,planted later in the season1 pods sufficiently large for stringing may be gathered in six weeks1 and the crop will begin to ripen in about seventy days4 ,as a string-bean1 the variety may be planted until the first of ,august4 ,at the time of harvesting1 the ripe seeds are of a bright blood-red color1 but change rapidly by age to brownish-red4 ,they are of an oblong form1 often squarely or diagonally shortened at the ends by contact with each other in the pods1 half an inch long1 and three-tenths of an inch broad4 ,a quart1 which contains nearly twenty-four hundred seeds1 will plant about two hundred and seventy-five hills4 ,the ,red ,orleans is quite prolific1 and a desirable sort for soups and stews4 ,the young pods are tender1 and well flavored2 but its remarkable precocity must be considered its chief recommendation4 ,french writers describe the ripe seeds as exceeding the above dimensions2 but specimens received from ,paris seedsmen correspond in size1 form1 and color with the description before given4 ,,rhode-,,island ,,butter4 ,plant seven feet and upwards in height1 with large1 broad1 deep-green1 wrinkled foliage2 flowers blush-white2 the pods are six inches long1 nearly three-fourths of an inch broad1 green while young1 paler when more advanced1 cream-white and much shrivelled when ripe1 and contain seven seeds4 ,if planted early in the season1 green pods may be plucked for the table in nine or ten weeks1 pods for shelling in twelve weeks1 and the crop will ripen in a hundred and twenty-three days4 ,planted early in ,june1 the pods will generally all ripen2 but1 if the planting is delayed to the last of the month1 the crop will but partially mature1 unless the season prove more than usually favorable4 ,the vines will1 however1 yield a plentiful supply of pods1 and also of green beans4 ,the seeds1 at maturity1 are cream-yellow1 with well-defined spots and stripes of deep yellowish-buff4 ,they are broad-kidney-shaped1 flattened1 five-eighths of an inch long1 and nearly half an inch broad4 ,the cream-yellow gradually changes by age to brown1 and the markings become relatively darker4 ,fourteen hundred seeds are contained in a quart1 and will plant a hundred and fifty hills4 ,the variety yields abundantly2 and the large pods are tender1 succulent1 and excellent for table use4 ,the beans1 in their green state1 are of good quality1 though little used when ripe4 ,,sabre1 ,,or ,,cimeter4 ,stem seven or eight feet high2 leaves broad1 large1 deep-green1 and much wrinkled or corrugated2 flowers white2 pods large1 broad1 and thin1 curved at the ends in the form of a sabre1 or cimeter1 green when young1 cream-white when ripe1 and contain eight beans4 ,the variety will blossom in eight weeks1 afford young pods for the table in ten weeks1 green beans in eleven weeks1 and ripen in a hundred days1 from the time of planting4 ,if sown in ,june1 the crop will mature in ninety days4 ,plantings for the green seeds may be made till the last of ,june1 and for the young pods to the middle of ,july4 ,the ripe seeds are clear-white1 kidney-form1 three-fourths of an inch long1 and three-eighths of an inch broad4 ,sixteen hundred are contained in a quart1 and will plant a hundred and sixty hills4 ,the ,sabre ,bean is remarkably productive2 the young pods are crisp and tender1 excellent for table use1 and good for pickling2 the seeds1 green or dry1 are farinaceous1 and of delicate flavor and appearance4 ,in height and foliage1 size and form of the pods1 color and size of the ripe seeds1 it resembles the ,case-knife4 ,the principal difference between the varieties is in the earlier maturity of the ,sabre4 ,,soissons4 ,vil4 ,introduced from ,france4 ,stem six feet or more high2 foliage large1 broad1 wrinkled2 flowers white2 the pods are eight inches long1 three-fourths of an inch broad1 sword-shaped1 yellowish-green when near maturity1 yellowish-white when ripe1 and contain six or seven seeds4 ,the variety requires the whole season for its full perfection4 ,if planted early1 it blossoms in nine weeks1 produces young pods in eleven weeks1 and ripens off in gradual succession till the plants are destroyed by frost4 ,if cultivated for its young pods1 plantings may be made to the last week in ,june4 ,the ripe seeds are remarkably large1--often measuring nearly an inch in length and half an inch in breadth1--pure1 glossy-white1 kidney-shaped1 and generally irregularly compressed4 ,seven hundred are contained in a quart1 and will plant about eighty hills4 ,the young pods1 while quite young and small1 are crisp and tender1 and the ripe seeds are farinaceous and well flavored4 ,it is also an excellent sort for shelling in the green state2 but the plants are not hardy1 and thrive well only in warm soil and sheltered situations4 ,under ordinary culture1 many of the pods are imperfect1 and frequently contain but two or three seeds4 ,,white ,,cranberry4 ,stem five or six feet high2 flowers white2 the pods are five inches and a half long1 pale-green while young1 striped and marbled with red when near maturity1 yellowish-buff when ripe1 and contain five or six beans4 ,it is not an early variety4 ,from plantings made at the usual season1 young pods may be gathered in about nine weeks1 pods for shelling green in twelve weeks1 and ripened beans in a hundred and five days4 ,for stringing1 or for shelling in a green state1 the variety may be planted the first of ,july2 but1 in ordinary seasons1 few of the pods will reach maturity4 ,the ripe seeds are white1 egg-shaped1 sometimes nearly spherical1 half an inch long1 and three-eighths of an inch in breadth and thickness4 ,in size1 form1 and color1 they strongly resemble the ,dwarf ,white ,marrow2 and are not easily distinguished from the seeds of that variety4 ,about twelve hundred and fifty are contained in a quart1 and will plant a hundred and twenty-five hills4 ,the ,white ,cranberry is hardy1 yields well1 and the young pods are tender and well flavored4 ,for shelling green1 it is decidedly one of the best of all varieties2 and for baking1 or otherwise cooking1 is1 when ripe1 fully equal to the ,pea-bean or ,white ,marrow4 ,,wild-,,goose4 ,plant seven or eight feet high1 of healthy1 vigorous habit2 flowers bright-purple2 the pods are sickle-shaped1 pale-green at first1 cream-yellow streaked and marbled with purple when ripe1 and contain six seeds1 closely set together4 ,the variety requires the entire season for its full perfection4 ,when planted early1 it will blossom in nine weeks1 produce young pods in eleven weeks1 green beans in thirteen weeks1 and ripen in a hundred and twenty days4 ,if planted and grown under the influence of summer weather1 the plants will blossom in seven weeks1 yield young pods in nine weeks1 green beans in twelve weeks1 and ripen in a hundred days4 ,plantings for the green seeds may be made to the middle of ,june1 and for the young pods to the first of ,july4 ,the ripe beans are pale cream-white1 spotted with deep purplish-black 7the cream-white gradually changing by age to cinnamon-brown71 round-ovoid1 four-tenths of an inch long1 and about three-eighths of an inch in width and thickness4 ,a quart contains nearly seventeen hundred seeds1 and will plant two hundred hills4 ,the variety has been long cultivated both in ,europe and this country4 ,it is hardy and productive4 ,the young pods are of fair quality2 and the seeds1 green or ripe1 are excellent for table use1 in whatever form prepared4 ,,yellow ,,cranberry4 ,five to six feet high1 with yellowish-green foliage and pale-purple flowers3 the pods are five inches long1 three-fourths of an inch broad1 often sickle-shaped2 pale-green at first2 cream-yellow1 shrivelled1 and irregular in form1 like those of the ,red variety1 at maturity2 and contain five or six seeds4 ,it is a few days later than the ,white ,cranberry1 and nearly two weeks later than the ,red4 ,planted at the commencement of the season1 it will blossom in eight weeks1 yield pods for the table in about ten weeks1 pods for shelling in twelve or thirteen weeks1 and ripen in a hundred and ten days4 ,early summer-plantings will blossom in seven weeks1 produce pods for the table in less than nine weeks1 and ripen in about a hundred days4 ,when grown for the ripened crop1 it should have the advantage of the entire season2 but1 when cultivated for its young pods1 plantings may be made till the first of ,july4 ,seeds yellow1 with a narrow1 dark line encircling the hilum3 round-ovoid1 half an inch long1 and three-eighths of an inch in breadth and thickness3 thirteen hundred and fifty are contained in a quart1 and will plant a hundred and twenty-five hills4 ,the variety is hardy and prolific2 of good quality as a string-bean1 or for shelling in the green state4 ,when ripe1 the seeds are nearly equal to the ,white ,marrow for baking1 though the color is less agreeable4 99 99 99 99 99 ,,asparagus-,,bean4 ,long-podded ,dolichos4 ,dolichos sesquipedalis4 ,the ,asparagus-bean1 in its manner of growth1 inflorescence1 and in the size and character of its pods1 is quite distinct from the class of beans before described4 ,it is a native of ,tropical ,america1 and requires a long1 warm season for its full perfection4 ,the stem is from six to seven feet high2 the leaves are long1 narrow1 smooth1 and shining2 the flowers are large1 greenish-yellow1 and produced two or three together at the extremity of quite a long peduncle2 the pods are nearly cylindrical1 pale-green1 pendent1 and grow with remarkable rapidity1--when fully developed1 they are eighteen or twenty inches long1 and contain eight or nine seeds4 ,these should be sown as early in spring as the appearance of settled warm weather2 and the plants will then blossom in ten or eleven weeks1 afford pods for use in fourteen weeks1 and ripen off their crop in gradual succession until destroyed by frost4 ,the ripe seeds are cinnamon-brown1 with a narrow1 dark line about the hilum2 kidney-shaped1 half an inch long1 and a fourth of an inch broad3 nearly four thousand are contained in a quart1 and will plant four hundred and fifty hills4 ,the seeds are quite small1 and are rarely eaten1 either in a green or ripe state4 ,the variety is cultivated exclusively for its long1 peculiar pods1 which are crisp1 tender1 of good flavor1 and much esteemed for pickling4 ,it is1 however1 much less productive than many of the running kinds of garden-beans1 and must be considered more curious than really useful4 99 99 99 99 99 ,,lima ,,bean4 ,phaseolus lunatus4 ,stem ten feet or more in height2 leaves comparatively long and narrow1 smooth and shining2 flowers small1 greenish-yellow1 in spikes2 the pods are four inches and a half long1 an inch and a quarter broad1 much flattened1 green and wrinkled while young1 yellowish when ripe1 and contain three or four beans4 ,the ,lima is one of the latest1 as well as one of the most tender1 of all garden-beans2 and seldom1 if ever1 entirely perfects its crop in the ,northern ,states4 ,little will be gained by very early planting2 as the seeds are not only liable to decay before vegetating1 but the plants suffer greatly from cold1 damp weather4 ,in the ,northern and ,eastern ,states1 the seeds should not be planted in the open ground before the beginning of ,may2 nor should the planting be delayed beyond the tenth or middle of the month4 ,in ordinary seasons1 the ,lima ,bean will blossom in eight or nine weeks1 and pods may be plucked for use the last of ,august1 or beginning of ,september4 ,only a small proportion of the pods attain a sufficient size for use2 a large part of the crop being prematurely destroyed by frost4 ,the ripe seeds are dull-white or greenish-white1 with veins radiating from the eye2 broad1 kidney-shaped1 much flattened1 seven-eighths of an inch long1 and two-thirds of an inch broad4 ,a quart contains about seven hundred seeds1 and will plant eighty hills4 ,the pods are tough and parchment-like in all stages of their growth1 and are never eaten4 ,the seeds1 green or ripe1 are universally esteemed for their peculiar flavor and excellence2 and1 by most persons1 are considered the finest of all the garden varieties4 ,if gathered when suitable for use in their green state1 and dried in the pods in a cool and shaded situation1 they may be preserved during the winter4 ,when required for use1 they are shelled1 soaked a short time in clear water1 and cooked as green beans3 thus treated1 they will be nearly as tender and well flavored as when freshly plucked from the plants4 ,the seeds are sometimes started on a hot-bed1 in thumb-pots1 or on inverted turf1 or sods1 cut in convenient pieces2 and about the last of ,may1 if the weather is warm and pleasant1 transplanted to hills in the open ground4 ,by the following method1 an early and abundant crop may be obtained in comparatively favorable seasons3-- ,as soon in spring as the weather is settled1 and the soil warm and in good working condition1 set poles about six feet in length1 three feet apart each way1 and plant five or six beans in each hill2 being careful to set each bean with its germ downward1 and covering an inch deep4 ,after they have grown a while1 and before they begin to run1 pull up the weakest1 and leave but three of the most vigorous plants to a hill4 ,as these increase in height1 they should1 if necessary1 be tied to the stakes1 or poles1 using bass-matting1 or other soft1 fibrous material1 for the purpose4 ,when they have ascended to the tops of the poles1 the ends should be cut or pinched off2 as also the ends of all the branches1 whenever they rise above that height4 ,this practice checks their liability to run to vines1 and tends to make them blossom earlier1 and bear sooner and more abundantly1 than they otherwise would do4 ,in tropical climates1 the ,lima ,bean is perennial4 ,,green ,,lima4 ,a sub-variety of the ,common ,lima1 differing principally in the pea-green color of the seeds4 ,as generally found in the market1 the seeds of the ,common and ,green ,lima are more or less intermixed4 ,by some1 the ,green is considered more tender1 and thought to remain longer on the plants without becoming hard1 than the ,white4 ,the habits of the plants are the same1 and there is no difference in the season of maturity4 ,a careful selection of seeds for planting1 and skilful culture1 would undoubtedly give a degree of permanency to this difference in color2 which appears to be the principal1 if not the only1 point of variation4 ,,mottled ,,lima4 ,this1 like the ,green1 is a sub-variety of the ,common ,lima4 ,the ripe seeds are dull-white or greenish-white1 mottled and clouded with purple4 ,in the habit of the plant1 in the foliage1 pods1 form1 or size of the seeds1 or season of maturity1 there are no marks of distinction when compared with the ,common ,lima4 99 99 99 99 99 ,,scarlet-,,runner4 ,phaseolus multiflorus4 ,from ,south ,america4 ,though nearly allied to the ,common ,kidney-bean1 it is considered by botanists a distinct species2 differing in its inflorescence1 in the form of its pods1 and particularly in the fact that the cotyledons1 or lobes of the planted seed1 do not rise to the surface of the ground in the process of germination4 ,it is1 besides1 a perennial plant4 ,the roots are tuberous1 and1 though small1 not unlike those of the ,dahlia4 ,if taken up before frost in the autumn1 they may be preserved in a conservatory1 or warm parlor or sitting-room1 during winter1 and reset in the open ground on the approach of warm weather2 when new shoots will soon make their appearance1 and the plants will blossom a second time early and abundantly4 ,the plants are twelve feet or more in height or length1 with deep-green foliage and brilliant scarlet flowers2 the latter being produced in spikes1 on long footstalks4 ,the pods are six inches long1 nearly an inch broad1 somewhat hairy while young1 sickle-shaped and wrinkled when more advanced1 light reddish-brown when ripe1 and contain four or five seeds4 ,it requires the whole season for its perfection1 and should be planted as early as the weather will admit4 ,the plants will then blossom in seven or eight weeks1 produce young pods in nine weeks1 green seeds in twelve weeks1 and ripen in a hundred and fifteen days4 ,the ripe seeds are lilac-purple1 variegated with black1 or deep purplish-brown1--the edge1 or border1 little1 if any1 marked2 hilum long and white2 form broad-kidney-shaped2 size large1--if well grown1 measuring seven-eighths of an inch long1 six-tenths of an inch broad1 and three-eighths of an inch thick4 ,about five hundred and fifty are contained in a quart1 and will plant eighty hills4 ,in this country1 it is usually cultivated as an ornamental1 climbing annual2 the spikes of rich1 scarlet flowers1 and its deep-green foliage1 rendering the plant one of the most showy and attractive objects of the garden4 ,though inferior to some of the finer sorts of garden-beans1 its value as an esculent has not been generally appreciated4 ,the young pods are tender and well flavored2 and the seeds1 green or ripe1 are much esteemed in many localities4 ,in ,britain1 the green pods only are used2 on the ,continent1 the ripened seeds are as much an object of culture2 in ,holland1 the ,runners are grown in every cottage-garden for both purposes2 while1 in ,france and ,switzerland1 they are grown chiefly for the ripened seeds4 ,in ,england1 they occupy a place in most cottage-gardens1 and are made both ornamental and useful4 ,they cover arbors1 are trained over pales and up the walls of cottages1 which they enliven by the brightness of their blossoms2 while every day produces a supply of wholesome and nutritious food for the owner4 ,the ,french1 now enthusiastically fond of this legume1 at one time held it in utter detestation4 ,,painted ,,lady-,,runner4 ,a sub-variety of the ,scarlet-runner1 with variegated flowers2 the upper petals being scarlet1 the lower white4 ,the ripe seeds are paler1 and the spots and markings duller4 ,cultivation and uses the same4 ,,white-,,runner4 ,a variety of the ,scarlet-runner4 ,the plants are less vigorous1 the pods are longer and less wrinkled1 and the flowers and seeds pure white4 ,the green pods are used in the same manner as those of the ,scarlet-runner1 and are similar in texture and flavor2 but the shelled-beans1 either green or ripe1 are generally considered superior to those of the ,scarlet variety4 ,they are sometimes seen in vegetable markets under the name of the ,lima2 and are probably often cultivated1 as well as purchased and consumed1 as the ,lima4 ,the ,white-runner beans1 however1 are easily distinguished by their greater thickness1 more rounded form1 and especially by their uniform whiteness4 99 99 99 99 99 ,,sieva4 ,carolina4 ,saba4 ,west-,indian4 ,small ,lima4 ,carolina ,sewee4 ,phaseolus lunatus1 var4 ,the ,sieva is a variety of the ,lima1 attaining a height of ten or twelve feet4 ,the leaves and flowers resemble those of the ,common ,lima4 ,the pods1 however1 are much smaller1 and remarkable for their uniform size2 generally measuring three inches in length1 and about seven-eighths of an inch in width3 they are green and wrinkled while young1 pale yellowish-brown when ripe1 and contain three1 and sometimes four1 seeds4 ,though several days earlier than the ,lima1 the ,sieva ,bean requires the whole season for its complete maturity2 and even when planted early1 and receiving the advantage of a warm summer and a favorable autumn1 it is seldom fully perfected in the ,northern ,states3 for1 though much of the crop may ripen1 a large portion almost invariably is prematurely destroyed by frost4 ,the variety will blossom in eight weeks from the time of planting1 afford pods for shelling in twelve weeks1 and ripen from near the middle of ,september till destroyed by frost4 ,the seeds are white or dull yellowish-white1 broad-kidney-shaped1 much flattened1 five-eighths of an inch long1 and nearly half an inch broad4 ,a quart contains about sixteen hundred1 and will plant about a hundred and fifty hills4 ,the ,sieva is one of the most productive of all varieties4 ,the young pods1 however1 are tough and hard1 and are never eaten4 ,the beans1 in their green or ripe state1 are similar to the ,lima1 and are nearly as delicate and richly flavored4 ,it is from two to three weeks earlier than the last named1 and would yield a certain abundance in seasons when the ,lima would uniformly fail4 ,as a shelled-bean1 green or dry1 it must be classed as one of the best1 and is recommended for cultivation4 ,,mottled ,,sieva4 ,a sub-variety of the ,common ,sieva2 the principal if not the only mark of distinction being in the variegated character of the seeds1 which are dull-white1 spotted and streaked with purple4 ,it is sometimes described as being earlier than the ,common variety2 but1 from various experiments in the cultivation of both varieties1 there appears to be little if any difference in their seasons of maturity4 ,the color and form of the flower are the same as the ,sieva2 the pods are of the same size and shape2 and the leaves have the same elongated form1 and smooth1 glossy appearance4 99 99 99 99 99 ,,chick-,,pea4 ,egyptian ,pea4 ,cicer arietinum4 ,the ,chick-pea is a hardy1 annual plant1 originally from the south of ,europe1 but also indigenous to the north of ,africa and some parts of ,asia4 ,the stem is two or three feet high1 erect and branching2 the leaves are pinnate1 with from six to nine pairs of oval1 grayish1 toothed leaflets2 the flowers resemble those of the ,common ,pea1 and are produced on long peduncles1 generally singly1 but sometimes in pairs2 the pods are about an inch long1 three-fourths of an inch broad1 somewhat rhomboidal1 hairy1 inflated or bladder-like1 and contain two or three globular1 wrinkled1 pea-like seeds4 ,sowing and ,cultivation4--,the seed should be sown in ,april1 in the manner of the ,garden-pea2 making the drills about three feet apart1 an inch and a half deep1 and dropping the seeds two inches asunder in the drills4 ,all the culture required is simply to keep the ground between the rows free from weeds4 ,the crop should be harvested before the complete maturity of the seeds4 ,use4--,the ,pease1 though not very digestible1 are largely employed in soups1 and form the basis of the pure aux croutons1 or bread and pea soup1 so highly esteemed in ,paris4 ,they are also extensively used1 roasted and ground1 as a substitute for coffee4 ,there are three varieties1 as follow3-- ,,red ,,chick-,,pea4 ,a variety with rose-colored flowers1 and red or brownish-red seeds4 ,,white ,,chick-,,pea4 ,both the flowers and seeds white2 plant similar to those of the other varieties4 ,,yellow ,,chick-,,pea4 ,this variety has white blossoms and yellow seeds4 ,the plant1 in height1 foliage1 or general habit1 differs little from the ,white or the ,red ,seeded4 99 99 99 99 99 ,,chickling ,,vetch4 ,law4 ,lentil1 of ,spain4 ,cultivated ,lathyrus4 ,lathyrus sativus4 ,stem three or four feet high or long1 attaching itself to trellises1 branches1 or whatever may be provided for its support1 in the manner of pease2 the leaves are small and grass-like2 flowers solitary1 smaller than those of the ,common ,pea1 and generally bright-blue2 the pods are an inch and a half long1 three-fourths of an inch broad1 flattened1 winged along the back1 and enclose two compressed but irregularly shaped seeds of a dun or brownish color and pleasant flavor4 ,cultivation and ,use4--,the seeds are sown at the time and in the manner of the taller kinds of garden-pease4 ,the plant is principally cultivated for its seeds1 the flour of which is mixed with that of wheat or rye1 and made into bread4 ,it is also fed to stock2 and1 in some localities1 the plants are given as green food to horses and cattle4 ,in #afga1 its cultivation and use were prohibited on account of its supposed pernicious properties2 as it was thought to induce rigidity of the limbs1 and to otherwise injuriously affect the system4 ,,white-,,flowered ,,chickling ,,vetch4 ,a variety with white flowers and seeds4 ,the foliage is also much paler than that of the ,common ,chickling ,vetch4 ,other species of the genus also produce farinaceous seeds suitable for food1 but in too small quantities to admit of being profitably cultivated in this country4 99 99 99 99 99 ,,english ,,bean4 ,horse-bean4 ,garden-bean1 of the ,english4 ,vicia faba4 ,illustration3 ,english ,bean4 ,the ,english ,bean differs essentially from the ,common ,american ,garden or ,kidney ,bean usually cultivated in this country2 and is classed by botanists under a different genera1 and not as a distinct species1 as intimated in the ,american ,gardener4 ,aside from the great difference in their general appearance and manner of growth1 the soil1 climate1 and mode of cultivation1 required by the two classes1 are very dissimilar3 the ,american ,garden-bean thriving best in a light1 warm soil1 and under a high temperature2 and the ,english ,bean in stiff1 moist soil1 and in cool1 humid seasons4 ,the ,english ,bean is a native of ,egypt1 and is said to be the most ancient of all the now cultivated esculents4 ,it is an annual plant1 with an upright1 smooth1 four-sided1 hollow stem1 dividing into branches near the ground1 and growing from two to four feet and upwards in height4 ,the leaves are alternate1 pinnate1 and composed of from two to four pairs of oval1 smooth1 entire leaflets2 the flowers are large1 nearly stemless1 purple or white1 veined and spotted with purplish-black2 the pods are large and downy2 the seeds are rounded1 or reniform1 flattened1 and vary to a considerable extent in size and color in the different varieties1--they will vegetate until more than five years old4 ,soil and ,planting4--,as before remarked1 the ,english ,bean requires a moist1 strong soil1 and a cool situation2 the principal obstacles in the way of its successful cultivation in this country being the heat and drought of the summer4 ,the seeds should be planted early1 in drills two feet asunder for the smaller-growing varieties1 and three feet for the larger sorts2 dropping them about six inches from each other1 and covering two inches deep4 ,a quart of seed will plant about a hundred and fifty feet of row or drill4 ,cultivation4--,when the plants have attained a height of five or six inches1 they are earthed up slightly for support2 and1 when more advanced1 they are sometimes staked along the rows1 and cords extended from stake to stake to keep the plants erect4 ,when the young pods appear1 the tops of the plants should be pinched off1 to throw that nourishment1 which would be expended in uselessly increasing the height of the plant1 into its general system1 and consequently increase the bulk of crop1 as well as hasten its maturity4 ,this often-recommended operation1 though disregarded by many1 is of very signal importance4--,m',int4 ,taking the ,crop4--,the pods should be gathered for use when the seeds are comparatively young1 or when they are of the size of a marrowfat-pea4 ,as a general rule1 all vegetables are most tender and delicate when young2 and to few esculents does this truth apply with greater force than to the class of plants to which the ,english ,bean belongs4 ,use4--,the seeds are used in their green state1 cooked and served in the same manner as shelled kidney-beans4 ,the young pods are sometimes1 though rarely1 used as string-beans4 ,varieties4-- ,,dutch ,,long ,,pod4 ,plant from four to five feet high1 dividing into two or three branches2 flowers white2 pods horizontal1 or slightly pendulous1 six or seven inches long1 about an inch in width1 three-fourths of an inch thick1 and containing five or six large white or yellowish-white seeds4 ,not early1 but prolific1 and of good quality4 ,,dwarf ,,fan1 ,,or ,,cluster4 ,early ,dwarf4 ,bog-bean4 ,a remarkably dwarfish1 early variety1 much employed in forcing4 ,stem about a foot high1 separating near the ground into two or three branches2 flowers white2 the pods1 which are produced in clusters near the top of the plant1 are almost cylindrical1 three inches long1 three-fourths of an inch thick1 and contain three or four small1 oblong1 yellow seeds4 ,it is one of the smallest and earliest of the ,english ,beans1 and yields abundantly4 ,,early ,,dwarf ,,crimson-,,seeded4 ,vil4 ,vilmorin's ,dwarf ,red-seeded4 ,plant sixteen inches high1 separating into two or three divisions1 or branches2 the flowers resemble those of the ,common varieties1 but are somewhat smaller2 the pods are erect1 three inches and a half long1 three-fifths of an inch wide1 half an inch thick1 and contain three or four seeds1 closely set together1 and nearly as large in diameter as the pod4 ,the ripe seeds are bright brownish-red or crimson1 thick1 shortened at the back1 and depressed at the sides3 six hundred and fifty will measure a quart4 ,the variety is principally esteemed for its dwarfish habit and early maturity4 ,,early ,,mazagan4 ,early ,malta4 ,this variety1 though originally from ,mazagan1 on the coast of ,africa1 is one of the hardiest sorts now in cultivation4 ,stem from two to three feet high1 and rather slender2 pods four to five inches long1 containing four or five whitish seeds4 ,the ,early ,mazagan is much less productive than many other sorts2 but its hardiness and earliness have secured it a place in the garden1 and it has been cultivated more or less extensively for upwards of a century4 ,,evergreen ,,long ,,pod4 ,m',int4 ,green ,genoa4 ,green ,long ,pod4 ,green ,nonpareil4 ,this variety grows from three to four feet high4 ,the pods are long1 somewhat flattened1 and generally contain four rather small1 oblong1 green seeds4 ,it is an excellent bearer1 of good quality1 and but a few days later than the ,common ,long ,pod4 ,the variety is much esteemed on account of the fine1 green color of the beans2 which1 if gathered at the proper time1 retain their green color when dressed4 ,in planting1 make the drills three feet apart1 and two inches and a half deep2 and allow two plants for each linear foot4 ,,green ,,china4 ,from two to two feet and a half high2 pods long1 cylindrical1 containing three or four beans1 which remain of a green color when dry4 ,it is recommended for its great productiveness and late maturity4 ,,green ,,julienne4 ,vil4 ,plant about three feet and a half high1 usually divided into four branches2 the pods are erect1 four inches long1 three-fourths of an inch thick1 and contain two or three small1 oblong1 green seeds4 ,early and of good quality4 ,,green ,,windsor4 ,toker4 ,stem three feet high1 separating into two1 and sometimes three1 branches2 flowers white2 pods erect1 often horizontal1 four inches and a half long1 an inch and a quarter wide1 and containing three large1 green1 nearly circular1 and rather thick seeds4 ,the latter retain their fresh1 green color till near maturity1 and1 to a considerable extent1 when fully ripe2 and1 on this account1 are found in the market1 and used at table1 after most other varieties have disappeared4 ,the variety resembles the ,common ,broad ,windsor2 but the seeds are smaller1 and retain their green color after maturity4 ,eleven or twelve well-developed seeds will weigh an ounce4 ,,horse-,,bean4 ,law4 ,scotch ,bean4 ,faba vulgaris arvensis4 ,stem from three to five feet high2 flowers variable in color2 the ripe seeds are from a half to five-eighths of an inch in length by three-eighths in breadth1 generally slightly compressed on the sides1 and frequently a little hollowed or flattened at the end1 of a whitish or light-brownish color1 occasionally interspersed with darker blotches1 particularly towards the extremities2 eye black2 average weight per bushel sixty-two pounds4 ,an agricultural sort1 generally cultivated in rows1 but sometimes sown broadcast4 ,it is not adapted to the climate of the ,united ,states1 though extensively and profitably grown in ,england and ,scotland4 ,,johnson',s ,,wonderful4 ,law4 ,an improved variety of the ,broad ,windsor1 recently introduced1 and apparently of excellent quality4 ,the pods are long1 and contain six or eight beans1 which are similar in size and form to the ,windsor4 ,,long-,,podded4 ,law4 ,lisbon4 ,hang-down ,long ,pod4 ,early ,long ,pod4 ,sandwich4 ,turkey ,long ,pod4 ,sword ,long ,pod4 ,stems from three to five feet high2 pods six to seven inches long1 an inch and a fourth broad1 rather pendulous1 and containing four or five whitish1 somewhat oblong1 flattened seeds1 about an inch in length1 and five-eighths of an inch in breadth4 ,the variety has been long in cultivation1 is remarkably productive1 and one of the most esteemed of the ,english ,beans4 ,it is about a week later than the ,early ,mazagan4 ,,marshall',s ,,early ,,dwarf ,,prolific4 ,m',int4 ,plant from eighteen inches to two feet high1 separating into numerous branches4 ,it resembles the ,early ,mazagan2 but is two weeks earlier1 and much more productive4 ,the pods are produced in clusters near the ground1 and contain four or five seeds1 which are larger than those of the last named4 ,,red ,,or ,,scarlet ,,blossomed4 ,stem three or four feet high1 separating near the ground into four branches2 flowers generally bright-red1 approaching scarlet1 but varying from pale to purplish-red and blackish-purple1 and sometimes to nearly jet-black2 the pods1 which differ from all other varieties in their dark1 rusty-brown color1 are erect1 four inches long1 nearly an inch broad1 and contain three and sometimes four seeds4 ,the variety is remarkably hardy and productive2 but less esteemed than many others1 on account of its dark color4 ,it deserves cultivation as an ornamental plant4 ,,red ,,windsor4 ,law4 ,m',int4 ,scarlet ,windsor4 ,dark-red4 ,this variety resembles the ,violet or ,purple2 growing about four feet high4 ,the pods are narrower than those of the ,broad ,windsor1 and contain about the same number of seeds3 in the green state1 these are darker than those of the ,violet1 but change to scarlet when fully grown1 and to deep-red when ripe4 ,the ,red ,windsor is late1 but prolific1 and of good quality4 ,it is1 however1 little cultivated1 on account of its dark and unattractive appearance4 ,the seed weighs about thirty-one grains4 ,,royal ,,dwarf ,,cluster4 ,m',int4 ,a very ,dwarf1 and comparatively new variety2 growing only twelve or fourteen inches high4 ,it produces its pods in clusters1 three or four beans in each pod1 which are smaller than ,marshall's ,early ,prolific4 ,on account of its branching habit1 it should not have less than ten or twelve inches in the line1 which is nearly its proper distance between the rows4 ,much esteemed for the delicacy and smallness of the beans while young1 and considered one of the best of the early ,dwarf sorts4 ,,toker4 ,law4 ,large ,toker4 ,height about five feet2 pods rather long1 and very broad1 containing three or four beans of a whitish color1--differing from the ,common ,windsor in being of an elongated1 oval form4 ,this is a medium late sort1 and an excellent bearer1 but considered somewhat coarse1 and therefore not so much esteemed as the ,windsor4 ,the ripe seed weighs thirty-six grains4 ,,violet ,,or ,,purple4 ,violette4 ,stem about four feet high1 with two or three ramifications2 flowers white2 pods generally erect1 sometimes at right angles1 a little curved1 four inches or upwards in length1 an inch and a fourth in width1 four-fifths of an inch thick1 containing two and sometimes three seeds4 ,when ripe1 the beans are large1 not regular in form1 rather thin1 of a violet-red color1 changing by age to a mahogany-red2 the size and shape being intermediate between the ,long ,pod and ,broad ,windsor4 ,the variety is of good quality1 and productive2 but less desirable than many other sorts1 on account of its dark color4 ,,white-,,blossomed ,,long ,,pod4 ,law4 ,the flowers of this sort differ from all others in being pure white2 having no spots on the large upper petal1 or on the wings or smaller side petals4 ,it is liable to degenerate2 but may easily be distinguished1 when in flower1 by the above characters4 ,stem about four feet high2 pods long1 nearly cylindrical1 and slightly pendulous1 generally containing four and sometimes five seeds1 which are black or blackish-brown1 three-fourths of an inch long1 and half an inch broad4 ,it is a moderate bearer1 and of excellent quality2 but not used in an advanced state1 on account of its color4 ,the variety possesses the singular anomaly of having the whitest flowers and the darkest seeds of any of the ,english ,beans4 ,the seed weighs about twelve grains4 ,,windsor4 ,white ,broad ,windsor4 ,taylor's ,large ,windsor4 ,kentish ,windsor4 ,mumford4 ,wrench's ,improved ,windsor4 ,stem about four feet high2 flowers white2 pods generally horizontal or inclined1 five inches long1 an inch and a fourth wide1 seven-eighths of an inch thick1 and containing two or three beans2 seeds large1 yellowish1 of a flat1 circular form1 an inch broad1 but varying in size according to soil1 culture1 and season4 ,a quart contains from two hundred and fifty to two hundred and seventy-five seeds4 ,this familiar sort is much esteemed and extensively cultivated4 ,it is considered the earliest of the late ,garden varieties2 and excellent as a summer bean1 on account of its remaining longer fit for use than any other1 with the exception of the ,green ,windsor4 ,it is a sure bearer2 and1 as the pods are produced in succession1 pluckings may be made from day to day for many weeks4 ,the seeds are the heaviest of all the ,english ,beans2 nine well-grown specimens weighing an ounce4 ,,lentil4 ,law4 ,ervum lens4 ,a hardy1 annual plant1 with an erect1 angular1 branching stem a foot and a half high4 ,the leaves are winged1 with about six pairs of narrow leaflets1 and terminate in a divided tendril1 or clasper2 the flowers are small1 numerous1 and generally produced in pairs2 the pods are somewhat quadrangular1 flattened1 usually in pairs1 and enclose one or two round1 lens-like seeds1 the size and color varying in the different varieties1--about four hundred and fifty are contained in an ounce1 and their power of germination is retained three years4 ,cultivation4--,the soil best adapted for the ,lentil is that of a dry1 light1 calcareous1 sandy nature4 ,when cultivated as green food for stock1 it should be sown broadcast2 but1 if grown for ripe seeds1 it should be sown in drills1--the last of ,april or beginning of ,may being the most suitable season for sowing4 ,use4--,the ,lentil is a legume of the greatest antiquity1 and was much esteemed in the days of the patriarchs4 ,in ,egypt and ,syria1 the seeds are parched1 and sold in shops2 being considered by the natives as excellent food for those making long journeys4 ,in ,france1 ,germany1 ,holland1 and other countries of ,europe1 it is grown to a considerable extent1 both for its seeds and haum4 ,the former are used in various ways1 but principally1 when ripe1 in soups1 as split pease4 ,when given as green food to stock1 it should be cut when the first pods are nearly full grown4 ,varieties4-- ,,common ,,lentil4 ,law4 ,yellow ,lentil4 ,this variety is considered superior to the ,large ,lentil1 though the seeds are much smaller4 ,in the markets of ,paris1 it is the most esteemed of all the cultivated sorts4 ,its season is the same with that of the last named4 ,,green ,,lentil4 ,lentille verte ,du ,puy4 ,vil4 ,the ,green ,lentil somewhat resembles the ,small ,lentil1 particularly in its habit of growth2 though its stem is taller and more slender1 and its foliage deeper colored4 ,the principal distinction is in the color of the seeds1 which are green1 spotted and marbled with black4 ,,large ,,lentil4 ,law4 ,flowers small1 white1 generally two1 but sometimes three1 on each peduncle2 the pods are three-fourths of an inch long1 half an inch broad1 flattened1 and generally contain a single seed1 which is white or cream-colored1 lens-shaped1 three-eighths of an inch in diameter1 and an eighth of an inch in thickness4 ,the plant is about fifteen inches high4 ,it is one of the most productive of all the varieties1 though inferior in quality to the ,common ,lentil4 ,,one-,,flowered ,,lentil4 ,ervum monanthos4 ,the stem of this quite distinct species is from twelve to fifteen inches high2 the flowers are yellow1 stained or spotted with black1 and produced one on a foot-stalk2 the pods are oval1 smooth1 and contain three or four globular1 wrinkled1 grayish-brown seeds1 nearly a fourth of an inch in diameter4 ,about five hundred and fifty seeds are contained in an ounce4 ,the ,one-flowered ,lentil is inferior to most of the other sorts2 but is cultivated to some extent1 in ,france and elsewhere1 both for its seeds and herbage4 ,,red ,,lentil4 ,law4 ,seeds of the size and form of those of the ,common ,lentil1 but of a reddish-brown color2 flowers light-red4 ,its season of maturity is the same with that of the last named4 ,,small ,,lentil4 ,law4 ,lentille petite4 ,vil4 ,seeds about an eighth of an inch in diameter2 flowers reddish2 and pods often containing two seeds4 ,this is the ,lentille petite of the ,french2 and is the variety mostly sown for green food in ,france1 although its ripe seeds are also used4 ,it is rather late1 and grows taller than any of the other sorts1 except the ,green ,lentil4 ,when sown in drills1 they should be from ten to fifteen inches apart1 and the plants about four or five inches distant in the rows4 ,the ,lentils are of a close1 branching habit of growth2 and a single plant will produce a hundred and fifty and often a much greater number of pods4 99 99 99 99 99 ,,lupine4 ,lupinus4 ,the ,lupines are distinguished among leguminous plants by their strong1 erect1 branching habit of growth4 ,of the numerous species and varieties1 some are cultivated for ornament1 others for forage1 and some for ploughing under for the purpose of enriching the soil4 ,the only species grown for their farinaceous seeds1 or which are considered of much value to the gardener1 are the two following3-- ,,white ,,lupine4 ,law4 ,lupinus albus4 ,an annual species1 with a sturdy1 erect stem two feet high2 leaves oblong1 covered with a silvery down1 and produced seven or eight together at the end of a common stem2 the flowers are white1 in loose1 terminal spikes2 the pods are straight1 hairy1 about three inches long1 and contain five or six large1 white1 flattened seeds1--these are slightly bitter when eaten1 and are reputed to possess important medical properties4 ,the ,white ,lupine was extensively cultivated by the ,romans for its ripened seeds1 which were used for food2 and also for its green herbage1 which was employed for the support of their domestic animals4 ,it is of little value as an esculent2 and1 compared with many other leguminous plants1 not worthy of cultivation4 ,the seeds should be sown where the plants are to remain1 as they do not succeed well when transplanted4 ,sow early in ,may1 in drills sixteen to eighteen inches apart2 cover an inch and a half deep1 and thin to five or six inches in the rows4 ,,yellow ,,lupine4 ,law4 ,lupinus luteus4 ,the ,yellow ,lupine is a native of ,sicily4 ,it is a hardy annual1 and resembles the foregoing species in its general character4 ,the flowers are yellow2 the pods are about two inches long1 hairy1 flattened1 and enclose four or five large1 roundish1 speckled seeds4 ,it blossoms and ripens at the same time with the ,white1 and is planted and cultivated in the same manner4 ,this species is grown in ,italy for the same purposes as the ,white1 but more extensively4 ,it is also grown in some parts of the south of ,france1 on poor1 dry grounds1 for cutting in a green state1 and ploughing under as a fertilizer4 99 99 99 99 99 ,,the ,,pea4 ,pisum sativum4 ,the native country of the ,pea1 like that of many of our garden vegetables1 is unknown4 ,it is a hardy1 annual plant2 and its cultivation and use as an esculent are almost universal4 ,to give in detail the various methods of preparing the soil1 sowing1 culture1 gathering1 and use1 would occupy a volume4 ,the following directions are condensed from an elaborate treatise on the culture of this vegetable1 by ,charles ,m',intosh1 in his excellent work entitled ,the ,book of the ,garden3-- ,soil and its ,preparation4--,the ,pea comes earliest to maturity in light1 rich soil1 abounding in humus3 hence the practice of adding decomposed leaves or vegetable mould has a very beneficial effect4 ,for general crops1 a rich1 hazel loam1 or deep1 rich1 alluvial soil1 is next best2 but1 for the most abundant of all1 a strong loam1 inclining to clay4 ,for early crops1 mild manure1 such as leaf-mould1 should be used4 ,if the soil is very poor1 stronger manure should be employed4 ,for general crops1 a good dressing may be applied2 and for the dwarf kinds1 such as ,tom ,thumb1 ,bishop's ,new ,long ,pod1 and the like1 the soil can hardly be too rich4 ,seed and ,sowing4--,a quart of ripe pease is equal to about two pounds' weight2 and contains1 of the largest-sized varieties1 about thirteen hundred1 and of the smaller descriptions about two thousand1 seeds4 ,a pint of the small-seeded sorts1 such as the ,daniel ,o',rourke1 ,early ,frame1 and ,early ,charlton1 will sow a row about sixty feet in length2 and the same quantity of larger-growing sorts will sow a row of nearly a hundred feet1 on account of being sown so much thinner4 ,a fair average depth for covering the seed is two and a half or three inches2 though some practise planting four or five inches deep1 which is said to be a preventive against the premature decay of the vines near the roots4 ,as to distance between the rows1 when pease are sown in the usual manner 7that is1 row after row throughout the whole field71 they should be as far asunder as the length of the stem of the variety cultivated3 thus a pea1 that attains a height or length of two feet1 should have two feet from row to row1 and so on to those taller or lower growing4 ,they are sometimes sown two rows together1 about a foot apart1 and ten1 twenty1 or even fifty feet between the double rows2 by which every portion of the crop is well exposed to the sun and air1 and the produce gathered with great facility4 ,there is no loss of ground by this method2 for other crops can be planted within a foot or two of the rows1 and this amount of space is necessary for the purpose of gathering4 ,a common practice in ordinary garden culture is to sow in double rows twelve or fourteen inches apart1 slightly raising the soil for the purpose4 ,when so planted1 all of the sorts not over two feet in height may be successfully grown without sticking4 ,when varieties of much taller growth are sown1 a greater yield will be secured by bushing the plants2 which is more economically as well as more strongly done if the planting is made in double rows4 ,the staking1 or bushing1 should be furnished when the plants are three or four inches high1 or immediately after the second hoeing3 they should be of equal height1 and all straggling side-twigs should be removed for appearance' sake4 ,early ,crops4--,the earliest crops produced in the open garden without artificial aid are obtained by judicious selection of the most approved early varieties1 choosing a warm1 favorable soil and situation1 and sowing the seed either in ,november1 just as the ground is closing1 or in ,february or ,march1 at the first opening of the soil2 the latter season1 however1 being preferable1 as the seed then vegetates with much greater certainty1 and the crop is nearly or quite as early4 ,great benefit will be derived from reflected heat1 when planted at the foot of a wall1 building1 or tight fence1 running east and west4 ,it is necessary1 however1 when warm sunshine follows cold1 frosty nights1 to shade the pease from its influence an hour or two in the morning1 or to sprinkle them with cold water if they have been at all frozen4 ,they are sometimes covered with a narrow glass frame of a triangular form1 and glazed on both sides1 or on one only1 according as they may be used on rows running from north to south1 or from east to west4 ,in the latter case1 such frames may have glass in the south side only4 ,subsequent ,cultivation4--,when the crop has attained the height of about five inches1 a little earth should be drawn around the stems1 but not so closely as to press upon them3 it should form a sort of ridge1 with a slight channel in the middle4 ,the intention here is not1 as in many other cases1 to encourage the roots to diverge in a horizontal direction 7for they have no disposition to do so71 but rather to give a slight support to the plants until they take hold of the stakes that are to support them4 ,those crops which are not to be staked require this support the most3 and they should have the earth drawn up upon one side only1 that the vines may be thrown to one side2 which will both facilitate the operation of gathering1 and keep the ground between them clear at the same time1 while it supports the necks of the plants better than if the earth was drawn up on both sides4 ,mildew4--,one of the most successful cultivators 7,t4 ,a4 ,knight7 says1 that the secondary and immediate cause of this disease is a want of a sufficient supply of moisture from the soil1 with excess of humidity in the air2 particularly if the plants be exposed to a temperature below that to which they have been accustomed4 ,if damp and cloudy weather succeed that which has been warm and bright1 without the intervention of sufficient rain to moisten the ground to some depth1 the crop is generally much injured by mildew4 ,while engaged in the production of those excellent pease which bear his name1 he proved this theory by warding off mildew by copious waterings of the roots4 ,the fashionable remedy1 at present1 is the application of sulphur4 ,this1 no doubt1 subdues the disease1 but does not remove the cause4--,m',int4 ,gathering4--,the crop should be gathered as it becomes fit for use4 ,if even a few of the pods begin to ripen1 young pods will not only cease to form1 but those partly advanced will cease to enlarge4 ,use4--,in a sanitary point of view1 pease cannot be eaten too young1 nor too soon after they are gathered2 and hence people who depend on the public markets for their supply seldom have this very popular vegetable in perfection1 and too often only when it is almost unfit for use4 ,this is a formidable objection to the use of pease brought from long distances4 ,it is1 of course1 for the interest of the producer to keep back his pease till they are fully grown1 because they measure better1 and1 we believe1 by many are purchased quicker1 as they get greater bulk for their money4 ,this may be so far excusable on the part of such3 but it is inexcusable that a gentleman1 having a garden of his own1 should be served with pease otherwise than in the very highest state of perfection2 which they are not1 if allowed to become too old1 or even too large4--,m',int4 ,pease1 in a green state1 are with difficulty sent to a distance1 as1 when packed closely together1 heat and fermentation speedily take place4 ,this is one of the causes why pease from the ,south1 or those brought by long distances to market1 are discolored1 devoid of flavor1 and1 worst of all1 very unwholesome to eat4 ,pease intended for long transportation should be packed in open baskets 7not in boxes or tight barrels71 and laid in layers not more than two inches thick2 and1 between such layers1 a thick stratum of clean straw or other dry material should be placed4 ,varieties4--,these are very numerous1 and1 like those of the ,broccoli ,lettuce1 not only greatly confused1 but often based on trifling and unimportant distinctions4 ,from experiments made a few years since in the gardens of the ,london ,horticultural ,society1 under the direction of ,mr4 ,thompson1 who planted no less than two hundred and thirty-five reputed sorts 7all of which were then enumerated in seedsmen's catalogues71 only twenty-seven of the number were selected as being really useful4 ,about the same time1 upwards of a hundred sorts were grown by ,mr4 ,m',intosh1 from which twelve were selected as being truly distinct and valuable4 ,new sorts are yearly introduced3 and it would be injudicious not to give them a fair trial2 for as we progress in pea-culture1 as in every other branch of horticulture1 we may reasonably expect that really improved and meritorious sorts will arise1 and be substituted for others that may be inferior4 ,,auvergne4 ,cot4 ,gard4 ,white ,sabre4 ,white ,cimeter4 ,the plant is of moderately strong habit of growth1 producing a single stem from four to five feet high1 according to the soil in which it is grown2 and bears from twelve to fifteen pods4 ,these are generally single1 but sometimes in pairs2 when fully grown1 four inches and a half long1 and over half an inch broad2 tapering to the point1 and very much curved4 ,they contain from eight to ten peas1 which are closely compressed1 and of the size of the ,early ,frames4 ,even the small pods contain as many as six or seven peas in each4 ,the ripe seed is white4 ,plants from seed sown ,may #a were in blossom ,june #bf2 and the pods were sufficiently grown for plucking1 ,july #ab4 ,the ,auvergne ,pea was introduced from ,france into ,england some years ago by the ,london ,horticultural ,society4 ,although it very far surpasses most of the varieties of the ,white ,pea1 it has never become much disseminated1 and is very little known or cultivated4 ,it is1 however1 a most characteristic variety1 and always easily distinguishable by its long1 curved pods4 ,it is one of the most productive of all the garden pease4 ,,batt',s ,,wonder4 ,trans4 ,plant three feet in height1 of robust growth2 foliage dark-green2 pods narrow1 nearly straight1 but exceedingly well filled1 containing seven or eight peas of medium size1 which1 when ripe1 are small1 smooth1 and of a bluish-green color4 ,planted ,may #a1 the variety will flower about ,july #a1 and the pods will be fit for use the middle of the month4 ,the variety withstands drought well1 and the pods hang long before the peas become too hard for use4 ,it is an excellent pea for a second crop4 ,,beck',s ,,prize-,,taker4 ,trans4 ,prize-taker4 ,rising ,sun4 ,plant four and a half to five feet in height2 pods roundish1 curved or hooked near the end1 well filled1 containing seven to eight middle-sized peas of a fine green color when young1 and mixed olive and white when ripe4 ,sown ,may #a1 the variety will blossom ,june #be1 and the pods will be suitable for plucking about the #abth of ,july4 ,it is one of the best varieties for the main crop4 ,similar to1 if not identical with1 ,bellamy's ,early ,green ,marrow4 ,,bedman',s ,,imperial4 ,cot4 ,gard4 ,the plant generally produces a single stem1 which is from three to four feet high2 the pods are usually in pairs1 but sometimes single1 three inches and a quarter long1 five-eighths of an inch broad1 somewhat curved1 and terminate abruptly at the points4 ,each pod contains six to seven peas1 which are of an ovate form1 and about a third of an inch in their greatest diameter4 ,the ripe seed is pale-blue4 ,planted ,may #a1 the variety blossomed the last of ,june1 and furnished pease for use about the #ahth of ,july4 ,for many years1 this variety stood foremost among the ,imperials2 but is now giving place to other and greatly superior sorts4 ,,bellamy',s ,,early ,,green ,,marrow4 ,cot4 ,gard4 ,plant of strong and robust habit of growth1 sometimes with a single and often with a branching stem1 four and a half or five feet high1 and producing from twelve to eighteen pods3 these are in pairs1 rarely single1 three inches and a half long1 seven-tenths of an inch broad1 slightly curved1 thick-backed1 and terminate abruptly at the point4 ,the surface is smooth1 and of a very dark-green color4 ,they contain1 on an average1 from six to seven large bluish-green peas4 ,the ripe seed has a mixed appearance2 some being dull yellowish-white1 and others light olive-green1 in about equal proportions4 ,plants from seed sown the first week in ,may were in blossom the last week in ,june1 and pods were plucked for use about the middle of ,july4 ,the variety is highly recommended1 both as a good bearer and a pea of excellent quality1 whether for private use or for marketing3 for the latter purpose it is peculiarly adapted1 as the pod is of a fine deep-color1 handsomely and regularly shaped1 and always plumply filled4 ,,bishop',s ,,early ,,dwarf4 ,law4 ,pods single or in pairs1 about two inches long1 bent back at both ends1 and increasing in size towards the middle2 pea about a fourth of an inch in diameter1 and irregularly shaped1 cream-colored1 with blotches of white1 particularly about the eye4 ,the plant grows little more than a foot high1 and is fairly productive4 ,early sowings will give a supply for the table in about ten weeks4 ,this once-popular1 ,early ,dwarf sort is now rapidly giving place to ,bishop's ,new ,long-podded1--a more prolific and much superior variety4 ,,bishop',s ,,new ,,long-,,podded4 ,stem about two feet high2 pods nearly straight1 almost cylindrical1 containing six or seven white peas4 ,it is an early variety1 an abundant bearer1 of excellent quality1 and in all respects much superior to the ,common ,bishop's ,early ,dwarf4 ,planted the #ast of ,may1 it will blossom ,june #ad1 and yield pease for the table the #ajth of ,july4 ,m',intosh describes it as a most abundant bearer1 producing a succession of pods during most of the pea-season4 ,like all pease of its class1 it requires a rich soil1 and from four to six inches between the seed in the line4 ,it is one of the most valuable sorts for small gardens and for domestic use4 ,it originated in ,england with ,mr4 ,david ,bishop2 and is a hybrid between ,bishop's ,early ,dwarf and one of the ,marrowfats1 carrying with it the characters of both its parents4 ,,black-,,eyed ,,marrow4 ,plant about five feet high1 strong and vigorous2 pods generally single1 sometimes in pairs1 three inches and a quarter in length1 three-fourths of an inch in breadth1 becoming rough or wrinkled on the surface as they approach maturity1 and containing about six large1 round1 cream-white or brownish-white black-eyed seeds1 about three-eighths of an inch in diameter4 ,its season is nearly the same with the ,dwarf and ,missouri ,marrow4 ,if sown the #ast of ,may1 the plants will blossom the #bhth or #cjth of ,june1 and yield pease for the table about ,july #ae3 the crop will ripen the last of the same month4 ,this is a very prolific as well as excellent variety4 ,it is little cultivated in gardens at the ,north1 though sometimes grown as a field-pea in the ,canadas4 ,in the ,middle ,states1 and at the ,south1 it is a popular market-sort1 and its cultivation is much more extensive4 ,the dark color of the eye of the ripened seed distinguishes the variety from all others4 ,,blue ,,cimeter4 ,thomp4 ,sabre4 ,dwarf ,sabre4 ,blue ,sabre4 ,new ,sabre4 ,beck's ,eclipse4 ,plant about three feet high2 pods generally in pairs1 well filled1 long1 roundish1 gradually curved from the stem to the point1 or cimeter-shaped2 seeds of good quality1 larger than those of the ,prussian ,blue1 from which the variety doubtless originated1 and to which1 when grown in poor soil1 it has a tendency to return4 ,if planted the #ast of ,may1 it will blossom about the #bhth of ,june1 and the pods will be suitable for plucking about the middle of ,july4 ,it bears abundantly1 but not in succession2 and1 for this reason1 is much prized by market-gardeners4 ,the most of the pods being fit to pluck at the same time1 the crop is harvested at once1 and the land immediately occupied with other vegetables4 ,,blue ,,imperial4 ,dwarf ,blue ,imperial4 ,plant strong and vigorous1 four feet in height1 with large1 healthy foliage2 pods single and in pairs1 three inches and a quarter in length1 three-fourths of an inch in breadth1 containing six or seven large peas4 ,the ripe seed is somewhat indented and irregularly compressed1 three-eighths of an inch in diameter1 and of a greenish-blue color4 ,with respect to season1 the variety is intermediate4 ,if planted the #ast of ,may1 it will blossom the #bfth of ,june1 and the pods will attain a size fit for plucking about the #abth of ,july4 ,it is very hardy2 yields abundantly2 thrives well in almost any description of soil or situation2 and1 though not so sweet and tender as some of the more recent sorts1 is of good quality4 ,it vegetates with much greater certainty1 and its crops are more reliable1 than the higher-flavored varieties2 and these qualities will still secure its cultivation by those who prefer a certain and plentiful supply of fair quality1 to a precarious and limited yield of extraordinary sweetness and excellence4 ,it has long been grown in this country1 and is considered a standard variety4 ,,blue ,,prussian4 ,cot4 ,gard4 ,dwarf ,blue ,prussian4 ,prussian ,blue4 ,green ,prussian4 ,plant of a vigorous but not robust habit of growth1 with a single stem about three feet high1 which is sometimes branching4 ,the pods are generally produced in pairs1 but are also sometimes single1 and vary from twelve to sixteen on each plant4 ,they are from two and three-fourths of an inch to three inches long1 three-fourths of an inch wide1 somewhat curved1 and rather broader towards the point1 where they terminate abruptly4 ,they contain about seven peas1 which are four-tenths of an inch long1 seven-twentieths of an inch wide1 about the same in thickness1 and compressed on the sides1 from being so close together4 ,the ripe seed is blue4 ,sown the #ast of ,may1 the plants blossomed ,june #bh1 and yielded pease for use the middle of ,july4 ,it produces abundantly1 and is a valuable sort for late summer use4 ,it is unquestionably the parent of the ,blue ,imperial and all like varieties4 ,,blue ,,spanish ,,dwarf4 ,cot4 ,gard4 ,groom's ,superb4 ,blue ,fan4 ,plant from a foot and a half to three feet high4 ,the pods are single and in pairs1 in about equal proportion1 two inches and a half long1 containing from six to seven peas each4 ,the ripe seed is pale-blue4 ,plants from sowings made the first of ,may will blossom the last of ,june1 and yield pease for use the middle of ,july4 ,it is a useful variety for small gardens1 as it is a low grower and a fair bearer2 but it is now much surpassed by ,bishop's ,long-podded and ,burbridge's ,eclipse1 both of which are considered more prolific and better flavored4 ,,british ,,queen4 ,cot4 ,gard4 ,hair's ,defiance4 ,tall ,white ,mammoth4 ,erin's ,queen4 ,the plant is of a showy and robust habit of growth1 from six to seven feet high1 sometimes with a single stem1 but generally branching within nine inches or a foot of the ground1 and frequently furnished with two and even three laterals1 which are of the same height as the whole plant4 ,the pods begin to be produced at the first joint above the first lateral shoot1 and are in number from thirteen to eighteen on each plant4 ,they are generally single1 but frequently in pairs1 from three inches and a quarter to three inches and three-quarters long1 rather flattened and broad when first fit to gather1 but becoming round and plump when more advanced4 ,they are quite smooth1 of a bright-green color1 slightly curved1 wavy on the upper edge1 and contain from five to seven exceedingly large peas1 which are not so close together as to compress each other4 ,the ripe seed is white1 large1 and wrinkled4 ,sown the #ast of ,may1 the plants will blossom about the #cjth of ,june1 and pods may be plucked for use about the #aeth of ,july4 ,they will ripen off about the #ast of ,august4 ,this is one of the best late peas in cultivation4 ,it belongs to the class known as ,wrinkled1 or ,knight's ,marrow2 but is much superior in every respect to all the old varieties usually called ,knight's ,marrows1 being much more prolific and richly flavored4 ,as an intermediate variety1 it deserves a place in every garden4 ,,burbridge',s ,,eclipse4 ,cot4 ,gard4 ,stubbs's ,dwarf4 ,plant a robust grower1 always with a simple stem1 attaining the height of a foot and a half to about two feet2 pods in pairs1 rarely single1 and from three inches to three inches and a quarter long1 seven-tenths of an inch broad1 perfectly straight1 and of equal width throughout1 with a slight waving on the upper edge1--they contain from five to seven peas1 which are ovate1 nearly half an inch long1 a third of an inch broad1 and the same in thickness4 ,seed was planted ,may #a1 the plants blossomed ,june #bf1 and pods were plucked for use ,july #ad4 ,this may be classed among the valuable contributions which have been made to the list of peas during the last few years4 ,unlike most of the dwarf varieties1 it is a most productive sort2 and thus its dwarf character is not its chief recommendation4 ,for private gardens1 or for cultivation for market1 few peas surpass this and ,bishop's ,long-podded4 ,,carter',s ,,victoria4 ,trans4 ,carter's ,eclipse4 ,plant six to seven feet high2 pods large1 slightly curved1 containing seven or eight large peas1 which are sweet and of excellent quality4 ,the ripe seeds are white1 and much shrivelled or wrinkled4 ,plants from seeds sown ,may #a blossomed ,july #a1 and the pods were fit for plucking the #ahth of the month4 ,the variety continues long in bearing1 and the peas exceed in size those of ,knight's ,tall ,white ,marrow4 ,it is one of the best late tall peas4 ,,charlton4 ,cot4 ,gard4 ,law4 ,thomp4 ,early ,charlton4 ,the original character of this variety may be described as follows3-- ,plant about five feet high1 and of vigorous growth2 leaves large1 with short petioles2 tendrils small2 pods broad1 containing six or seven peas of excellent quality4 ,they are rather larger than those of the ,early ,frame1 with which this is often confounded4 ,the ,early ,charlton may1 however1 be distinguished by its stronger habit of growth1 flat pods1 larger seeds1 and by being fit for use about a fortnight later than the ,early ,frame2 so that1 when sown at the same time1 it forms a succession4 ,according to the ,messrs4 ,lawson1 this is the oldest1 and for a long period was the best known and most extensively cultivated1 of all the varieties of white garden-pease4 ,its history can be traced as far back as #afgj2 and from that time till about #aggj1 or nearly a century1 it continued to stand first in catalogues as the earliest pea1 until it was supplanted by the ,early ,frame about #aggj4 ,it is further said by some to be the source from which the most esteemed early garden varieties have arisen2 and that they are nothing else than the ,early ,charlton ,pea1 considerably modified in character from the effects of cultivation and selection4 ,although this idea may seem far-fetched1 it is not improbable1 especially when we take into consideration the susceptibility of change1 from cultivation and other causes1 which the ,pea is ascertained to possess4 ,thus if the ,early ,charlton1 or any other variety1 be sown for several years1 and only the very earliest and very latest flowering-plants selected for seed each season1 the difference in the time of ripening between the two will ultimately become so great as to give them the appearance of two distinct varieties2 and by sowing the earlier portion on light1 early soils1 and the later on strong1 black1 coarse1 or low soils1 the difference will become materially increased4 ,it is therefore probable1 that the ,early ,frame1 with its numerous sub-varieties 7including the ,dan ,o',rourke1 ,prince ,albert1 ,early ,kent1 and a multitude of others71 may have originated in the ,charlton1 though some of them differ essentially in their habit of growth4 ,the various names by which it has been known are ,reading ,hotspur1 ,master's or ,flander's ,hotspur1 ,golden ,hotspur1 ,brompton ,hotspur1 ,essex ,hotspur1 ,early ,nicol's ,hotspur1 ,charlton ,hotspur1 and finally ,early ,charlton2 the last name becoming general about #agej4 ,an ,english writer remarks1 that the variety now exists only in name4 ,that which is sold for the ,early ,charlton is often a degenerated stock of ,early ,frames1 or any stock of ,frames which cannot be warranted or depended upon1 but which are1 nevertheless1 of such a character as to admit of their being grown as garden varieties4 ,the ,early ,charlton1 if grown at all by seed-growers as a distinct variety1 is certainly cultivated to a very limited extent4 ,of the popular ,american improved early sorts1 the ,hill's ,early1 ,hovey's ,extra ,early1 ,landreth's ,extra ,early1 are hardy1 as well as very prolific2 and are not only well adapted for private gardens1 but may be recommended as the most profitable kinds for cultivating for early marketing4 ,in an experimental trial of these kinds with the ,early ,daniel ,o',rourke1 and some of the most approved of the earliest foreign varieties1 they proved to be nearly or quite as early1 fully as prolific1 continued longer in bearing1 and were much more stocky and vigorous in habit4 ,,champion ,,of ,,paris4 ,cot4 ,gard4 ,excelsior4 ,paradise ,marrow4 ,stuart's ,paradise4 ,plant of vigorous growth1 with a simple stem five to six feet high1 rarely branched1 producing from eight to ten pods4 ,these last are generally single1 but sometimes in pairs1 from three inches and a quarter to three inches and three-quarters long1 and five-eighths of an inch wide4 ,they are curved almost as much as those of the ,cimeter2 and1 when near maturity1 become quite fleshy1 wrinkled1 and thick-backed4 ,they contain from six to seven large peas1 which are close together without being compressed4 ,the ripe seed is white1 medium-sized1 somewhat flattened and pitted4 ,if sown ,may #a1 the plants will blossom ,june #bh1 and the pods will be ready for plucking ,july #af4 ,this is a very excellent pea1 an abundant cropper1 and considerably earlier than the ,auvergne and ,shillings ,grotto2 to both of which it is also greatly superior4 ,,climax4 ,trans4 ,napolon4 ,plant three feet and a half high1 of robust habit2 pods single or in pairs1 three inches long1 containing five or six peas2 when ripe1 these are of medium size1 pale-blue or olive1 sometimes yellowish1 shaded with blue1 and1 like the ,eugnie1 much wrinkled and indented4 ,if sown the beginning of ,may1 the variety will blossom about the #aeth of ,june1 pods may be plucked for use the #ajth of ,july1 and the crop will ripen the #beth of the same month4 ,english catalogues represent the ,napolon as being the earliest blue pea in cultivation1 podding from the bottom of the haum to the top1 with fine large pods4 ,in a trial growth1 it proved early and productive2 not only forming a great number of pods1 but well filling the pods after being formed4 ,in quality it is tender1 very sweet and well flavored1 resembling the ,champion of ,england4 ,its season is nearly the same with that of the ,eugnie1 and the variety is well deserving of cultivation4 ,mr4 ,harrison1 the originator of the ,eugnie and ,napolon1 states that both of the peas were originally taken from one pod4 ,,dantzic4 ,law4 ,plant six to seven feet high1 branching2 pods in pairs1 two and a half inches long1 half an inch broad1 compact1 and slightly bent4 ,when ripe1 the seed is the smallest of all the light peas1 quite round or spherical1 of a bright-yellow color1 beautifully transparent1 with whitish eyes4 ,if sown the #ast of ,may1 the plants will blossom the #hth of ,july1 afford pease for the table about the #beth of the same month1 and ripen from the #ajth to the middle of ,august4 ,it is not a productive variety1 and is seldom cultivated in ,england or in this country2 but is grown extensively on the shores of the ,baltic1 and exported for splitting1 or boiling whole4 ,,dickson',s ,,favorite4 ,trans4 ,dickson's ,early ,favorite4 ,plant five feet high1 stocky1 vigorous1 and very prolific2 pods ten to twelve on a stalk1 long1 round when fully grown1 curved1 hooked at the extremity1 but not so much so as in the ,auvergne1--to which1 in many respects1 it bears a strong resemblance4 ,the pods are remarkably well filled1 containing from eight to ten peas of medium size1 round1 and very white4 ,planted the #ast of ,may1 the variety blossomed ,june #be1 and pods were gathered for use the #abth of ,july4 ,this pea is highly deserving of cultivation as a second early variety4 ,,dillistone',s ,,early4 ,cot4 ,gard4 ,the plant is of slender habit of growth1 produces a single stem two feet high1 and bears1 on an average1 from seven to nine pods3 these are smaller than those of the ,dan ,o',rourke1 generally single1 but occasionally in pairs1 almost straight1 and contain seven peas each4 ,the seed1 when ripe1 is white4 ,sown at the time of the ,dan ,o',rourke1 the plants were a mass of bloom three days before the last named had commenced blossoming1 and the crop was ready for gathering seven days before the ,dan ,o',rourke4 ,this is undoubtedly the earliest pea known1 and is quite seven or eight days earlier than the ,dan ,o',rourke1 which has hitherto been regarded as the earliest variety4 ,a striking feature of ,dillistone's ,early is1 that its changes take place at once4 ,it blooms in a mass1 its pods all appear together1 and the whole crop is ready to be gathered at the same time4 ,in the ,chiswick ,garden1 ,england1 where a hundred and sixteen varieties were experimentally cultivated1 during the season of #ahfj1 under the supervision of ,robert ,hogg1 ,,ll4,d41 this variety was beginning to die off1 when the ,dan ,o',rourke was yet green and growing4 ,,dwarf ,,marrow4 ,dwarf ,white ,marrow4 ,dwarf ,marrowfat4 ,early ,dwarf ,marrowfat4 ,plant from three to four feet in height1 generally with a single stem1 but sometimes branching2 pods somewhat flattened1 generally single1 but sometimes produced in pairs1 three inches to three inches and a half long1 three-fourths of an inch broad at the middle1 tapering with a slight but regular curve to both ends1 and containing about six closely-set peas3 these are cream-colored and white2 the white prevailing about the eye1 and at the union of the two sections of the pea2 not perfectly round1 but more or less compressed1 slightly wrinkled1 and measuring nearly three-eighths of an inch in diameter4 ,planted the #ast of ,may1 the variety blossomed the last of ,june1 and afforded pease for the table the #aeth of ,july4 ,the ,dwarf ,marrow is hardy and productive4 ,though not so sweet or well flavored as some of the more recent sorts1 its yield is abundant and long continued2 and1 for these qualities1 it is extensively cultivated4 ,the variety1 however1 is rarely found in an unmixed state2 much of the seed sown under this name producing plants of stronger habit of growth than those of the true ,dwarf ,marrow1 and more resembling the ,tall ,white variety4 ,,early ,,dan ,o',,rourke4 ,dunnett's ,first ,early4 ,waite's ,dan ,o',rourke4 ,carter's ,earliest4 ,sangster's ,number ,one4 ,cot4 ,gard4 ,plant from three and a half to four feet high1--in general habit not unlike the ,early ,frame1 of which it is probably an improved variety2 pods usually single1 two inches and three-fourths long1 containing five or six peas4 ,when fully ripe1 the pea is round1 cream-colored1 white at the eye and at the junction of the cotyledons1 and nearly a fourth of an inch in diameter4 ,plants from seeds sown ,may #a were in bloom ,june #g1 and pods were gathered for use from the #beth of the month4 ,the ,dan ,o',rourke is remarkable for its precocity2 and1 with the exception of ,dillistone's ,early and one or two ,american varieties1 is the earliest of all the sorts now in cultivation4 ,it is hardy1 prolific1 seldom fails to produce a good crop1 appears to be well adapted to our soil and climate1 is excellent for small private gardens1 and one of the best for extensive culture for market4 ,its character as an early pea can be sustained only by careful culture1 and judicious selection of seeds for propagation4 ,if grown in cold soil1 from late-ripened seeds1 the variety will rapidly degenerate2 and1 if from the past any thing can be judged of the future1 the ,dan ,o',rourke1 under the ordinary forms of propagation and culture1 will shortly follow its numerous and once equally popular predecessors to quiet retirement as a synonyme of the ,early ,frame or ,charlton4 ,,early ,,frame4 ,thomp4 ,early ,dwarf ,frame4 ,early ,double-blossomed ,frame4 ,law4 ,essex ,champion4 ,single-blossomed ,frame4 ,plant three to four feet in height2 pods in pairs1 slightly bent backwards1 well filled1 terminating rather abruptly at both ends1 and about two and a half inches long by from three-eighths to half an inch in breadth4 ,the pease1 when fully ripe1 are round and plump1 cream-colored1 white towards the eye and at the union of the cotyledons1 and measure nearly a fourth of an inch in diameter4 ,sown the #ast of ,may1 the variety blossomed ,june #bj1 and the pods were ready for plucking the #fth of ,july4 ,this well-known pea1 for a long period1 was the most popular of all the early varieties4 ,at present1 it is less extensively cultivated2 having been superseded by much earlier and equally hardy and prolific sorts4 ,the flowers sometimes come single1 and sometimes double2 the stalk from the same axil dividing into two branches1 each terminating in a flower3 hence the names of ',single-blossomed' and ',double-blossomed' have both been occasionally applied to this variety4 ,,early ,,hotspur4 ,early ,golden ,hotspur4 ,golden ,hotspur4 ,superfine ,early4 ,reading ,hotspur4 ,similar to the ,early ,frame4 ,mr4 ,thompson represents it as identical4 ,the ,messrs4 ,lawson describe it as follows3 ,pods generally in pairs1 three inches long1 half an inch broad1 nearly straight1 and well filled2 pea similar to the ,double-blossomed ,early ,frame1 but rather larger4 ,,early ,,warwick4 ,race-horse4 ,once at the head of early pease3 now considered by the most experienced cultivators to be identical with the ,early ,frame4 ,,early ,,washington4 ,cedo nulli4 ,a sub-variety of the ,early ,frame2 differing slightly1 if at all1 either in the size or form of the pod1 color and size of the seed1 or in productiveness4 ,once popular1 and almost universally cultivated3 now rarely found on seedsmen's catalogues4 ,,eug,,nie4 ,plant about three feet in height1 with pale-green foliage2 pods single or in pairs1 three inches long1 containing five or six peas4 ,when ripe1 the peas are of medium size1 cream-colored1 and much shrivelled and indented4 ,plants from sowings made ,may #a were in blossom ,june #ad1 green pease were plucked ,july #aj1 and the pods ripened from the #ahth to the #beth of the same month4 ,english catalogues describe the variety as being the earliest white1 wrinkled marrow-pea in cultivation2 podding from the bottom of the stalk to the top1 with fine large pods4 ,in a trial-growth1 it proved hardy and very prolific2 and the pease1 while young1 were nearly as sweet as those of the ,champion of ,england4 ,the pods were not remarkable for diameter2 but1 on the contrary1 were apparently slender4 ,the peas1 however1 were large2 and1 the pods being thin in texture1 the pease1 when shelled1 seemed to be equal in diameter to the pods themselves4 ,as a new variety1 it certainly promises well1 and appears to be worthy of general cultivation4 ,it will come to the table immediately after the earliest sorts1 and yield a supply till the ,marrows are ready for plucking4 ,,fairbeard',s ,,champion ,,of ,,england4 ,cot4 ,gard4 ,champion of ,england4 ,plant of strong and luxuriant habit of growth1 with a stem from five to six feet in height1 which is often undivided1 but also frequently branching4 ,the laterals are produced within about eighteen inches of the ground1 and sometimes assume a vigorous growth1 and attain as great a height as the main stem4 ,they produce pods at the first joint above the lateral1 and are continued at every succeeding joint to the greatest extremity of the plant4 ,the pods are generally single1 but frequently in pairs1 about three inches and a half long1 slightly curved1 and terminate abruptly at the point2 the surface is quite smooth1 and the color light-green till maturity1 when they become paler and shrivelled4 ,they contain six or seven quite large peas1 which are closely packed together and compressed4 ,the ripe seed is wrinkled1 and of a pale olive-green4 ,sown the #ast of ,may1 the plants were in flower ,june #be1 and pods were gathered for use the #abth of ,july4 ,this variety was originated in ,england1 by ,mr4 ,william ,fairbeard1 in #ahdc2 and1 with the ,early ,surprise1 came out of the same pod1--the produce of a plant found in a crop of the ,dwarf ,white ,knight's ,marrows1 to which class it properly belongs4 ,it is1 without doubt1 one of the most valuable acquisitions which have been obtained for many years2 being remarkably tender and sugary1 and1 in all respects1 of first-rate excellence4 ,the rapid progress of its popularity1 and its universal cultivation1 are1 however1 the best indications of its superiority4 ,the variety was introduced into this country soon after it was originated1 and was first sold at five dollars per quart4 ,,fairbeard',s ,,nonpareil4 ,cot4 ,gard4 ,stem branching1 three and a half to four feet high1 with a habit of growth and vigor similar to the ,early ,frames4 ,the pods are full and plump1 but do not become thick-backed and fleshy as they ripen1 like those of the ,frames4 ,they contain from six to eight peas1 which are close together1 much compressed1 and of that sweet flavor which is peculiar to the ,knight's ,marrows4 ,the ripe seed is small and wrinkled1 and of the same color as the other white1 wrinkled pease4 ,the variety was originated by ,mr4 ,william ,fairbeard1 who also raised the ,champion of ,england4 ,it is earlier than the last-named sort1 nearly as early as the ,frames1 and a most valuable acquisition4 ,,fairbeard',s ,,surprise4 ,cot4 ,gard4 ,early ,surprise4 ,surprise4 ,the plant of this variety is of a free but not robust habit of growth1 and always with a simple stem1 which is about four feet high4 ,the pods are produced at every joint1 beginning at about two feet and a half from the ground4 ,they are generally single1 but sometimes in pairs1 three inches long1 slightly curved1 but not quite so much as those of the ,champion of ,england4 ,they contain from six to seven peas1 which are of good size1 but not so sweet as those of the last-named sort4 ,the ripe seed is somewhat oval1 and of a pale1 olive-green color4 ,the variety is a day or two earlier than the ,champion of ,england4 ,it originated from the ,dwarf ,white ,knight's ,marrow1 and was taken from the pod in which was found the ,champion of ,england4 ,,flack',s ,,imperial4 ,cot4 ,gard4 ,flack's ,victory4 ,flack's ,victoria4 ,flack's ,new ,large ,victoria4 ,the plant is of a robust habit of growth1 with a stem which is always branching1 and generally about three feet in height2 the pods are numerous1 varying from twelve to eighteen on a plant1 generally produced in pairs1 but often singly1 three inches and a half long1 three-fourths of an inch broad1 and considerably curved1--terminating abruptly at the point1 where they are somewhat broader than at any other part4 ,each pod contains from six to eight very large peas1 which are of an ovate shape1 half an inch long1 seven-twentieths of an inch broad1 and the same in thickness4 ,the ripe seed is blue4 ,plants from seed sown ,may #a will blossom ,june #bh1 and supply the table ,july #ae4 ,it is one of the most prolific peas in cultivation2 grows to a convenient height2 and1 whether considered for private gardens or for market supplies1 is one of the most valuable varieties which has been introduced for years4 ,,general ,,wyndham4 ,cot4 ,gard4 ,the plant is of a robust habit1 six to seven feet high1 and frequently branched2 the foliage is dark-green and blotched2 the pods are either single or in pairs1 and number from ten to fourteen on each plant1--they contain eight very large peas1 which are of the deep1 dull-green color of the ,early ,green ,marrow4 ,the ripe seed is white and olive mixed4 ,this is a valuable acquisition1 and was evidently procured from the ,ne ,plus ,ultra2 but it is a more robust grower1 and produces much larger pods4 ,the plant continues growing1 blooming1 and podding till very late in the season2 and1 when this is in the full vigor of growth1 the ,ne ,plus ,ultra is ripening off4 ,the pease1 when cooked1 are of a fine1 bright-green color1 and unlike those of any other variety4 ,,hair',s ,,dwarf ,,mammoth4 ,plant strong and vigorous1 from three to three feet and a half high1 branching1 with short joints2 pods single or in pairs1 broad1 comparatively flat1 containing about six very large peas1 which are sugary1 tender1 and excellent4 ,the ripe seeds are shrivelled1 and vary in color2 some being cream-white1 and others bluish-green4 ,sown ,may #a1 the plants will blossom ,july #a1 and the pods will be ready for use the #aeth of the same month4 ,very prolific1 and deserving of cultivation4 ,,harrison',s ,,glory4 ,trans4 ,plant three feet high1 of a bushy1 robust habit of growth2 pods rather short1 nearly straight1 and flattish1 containing five or six medium-sized peas1 of good quality3 when ripe1 the seeds are light-olive1 mixed with white1 and also slightly indented4 ,if planted ,may #a1 the variety will flower ,june #bc1 and the pods will be fit for gathering about the #ajth of ,july4 ,a good variety2 but1 like ,harrison's ,glory1 the pods are frequently not well filled4 ,,harrison',s ,,perfection4 ,trans4 ,plant three feet in height1 of vigorous habit2 pods small1 straight1 containing five peas of good size and quality4 ,sown the #ast of ,may1 the variety will flower ,june #bc1 and the pods will be fit for plucking about the #abth of ,july4 ,the only defect in this variety is1 that the pods are often not well filled4 ,when growing1 it is scarcely distinguishable from ,harrison's ,glory2 but1 in the mature state1 the seeds of the former are smooth and white1 while those of the latter are indented1 and of an olive-color4 ,,king ,,of ,,the ,,marrows4 ,plant six feet in height1 stocky1 and of remarkably vigorous habit2 pods single or in pairs1 containing five or six large seeds1 which1 when ripe1 are yellowish-green1 and much shrivelled and indented1 like those of the ,champion of ,england4 ,if planted ,may #a1 the variety will blossom the last of ,june1 and pods for the table may be plucked about the #aeth of ,july4 ,though comparatively late1 it is one of the best of the more recently introduced sorts1 and well deserving of general cultivation4 ,when the pods are gathered as fast as they become fit for use1 the plants will continue to put forth new blossoms1 and form new pods for an extraordinary length of time2 in favorable seasons1 often supplying the table for five or six weeks4 ,it is very tender and sugary1 and little1 if at all1 inferior to the ,champion of ,england4 ,in common with most of the colored pease1 the ripe seeds1 when grown in this country1 are much paler than those of foreign production2 and1 when long cultivated in the climate of the ,united ,states1 the blue or green is frequently changed to pale-blue or yellowish-green1 and often ultimately becomes nearly cream-white4 ,,knight',s ,,dwarf ,,blue ,,marrow4 ,a dwarfish sub-variety of ,knight's ,marrows1 with wrinkled1 blue seeds4 ,,knight',s ,,dwarf ,,green ,,marrow4 ,knight's ,dwarf ,green ,wrinkled4 ,plant about three feet high2 pods in pairs1 three inches long1 three-fourths of an inch wide1 flattish1 and slightly bent4 ,the ripe pease are of a light bluish-green color4 ,it differs from the foregoing principally in the height of the plant1 but also to some extent in the form of the pods4 ,,knight',s ,,dwarf ,,white ,,marrow4 ,law4 ,knight's ,dwarf ,white ,wrinkled ,marrow4 ,plant three feet high2 pods in pairs1 three inches long1 three-fourths of an inch wide1 straight1 or nearly so1 well filled1 and terminating abruptly at both ends2 pea1 on an average1 about three-eighths of an inch in diameter1 flattened1 and very much wrinkled2 color white1 and sometimes of a greenish tinge4 ,it is a few days earlier than the ,dwarf ,green4 ,,knight',s ,,tall ,,blue ,,marrow4 ,a sub-variety of ,knight's ,tall ,marrows1 with blue1 wrinkled1 and indented seeds4 ,it resembles the ,tall ,white and ,tall ,green ,marrows4 ,,knight',s ,,tall ,,green ,,marrow4 ,law4 ,thomp4 ,plant from six to seven feet in height1 of strong growth2 pods large1 broad1 and well filled2 the seed1 when ripe1 is green1 and much wrinkled or indented4 ,if planted the first of ,may1 the variety will blossom towards the last of ,june1 and supply the table the middle of ,july4 ,the peas are exceedingly tender and sugary2 the skin also is very thin4 ,from their remarkably wrinkled appearance1 together with the peculiar sweetness which they all possess1 ,knight's ,marrows may be said to form a distinct class of garden-pease2 possessing qualities which1 together with their general productiveness1 render them a valuable acquisition1 both to cultivators and consumers4 ,if planted not less than six feet apart1 these pease will bear most abundantly from the ground to the top3 they also yield their pods in succession1 and are the best for late crops4 ,,knight',s ,,tall ,,white ,,marrow4 ,knight's ,tall ,white ,wrinkled ,marrow4 ,height and general character of the plant similar to ,knight's ,tall ,green ,marrow4 ,pods in pairs4 ,the ripe seed is white4 ,very productive and excellent4 ,,matchless ,,marrow4 ,cot4 ,gard4 ,this is a good marrow-pea1 but now surpassed by the improved varieties of the ,early ,green ,marrow4 ,it possesses no qualities superior to that variety1 and is not so early4 ,the plant grows from five to six feet in height2 and the pods contain about seven large peas1 which are closely compressed together4 ,,milford ,,marrow4 ,cot4 ,gard4 ,the plant is of a strong and robust habit of growth1 always with a single stem1 attaining the height of four and a half or five feet1 and producing from twelve to sixteen pods1 which are almost always in pairs1 three inches and three-quarters long1 and three-quarters of an inch wide4 ,they do not become broad-backed1 thick1 or fleshy1 but rather shrivelled1 and contain from six to seven very large peas1 which are roundish and somewhat compressed1 half an inch long1 nearly the same broad1 and nine-twentieths thick4 ,its season is near that of ,bellamy's ,early ,green ,marrow2 if planted ,may #a1 blossoming ,june #bh1 and being fit for plucking about the middle of ,july4 ,,missouri ,,marrow4 ,missouri ,marrowfat4 ,plant three feet and a half or four feet high1 strong and vigorous1 generally simple1 but sometimes divided into branches2 pods single and in pairs1 three inches long1 wrinkled on the surface as they ripen1 nearly straight1 and containing about six peas1 rather closely set together4 ,when ripe1 the pea is similar to the ,dwarf ,marrow in form1 but is larger1 paler1 more wrinkled1 and much more regular in size4 ,plants from seed sown ,may #a were in blossom the #cjth of ,june1 and pods were gathered for use the #adth of ,july4 ,it is a few days later than ,fairbeard's ,champion of ,england1 and nearly of the season of the ,dwarf ,marrowfat1 of which it is probably but an improved or sub-variety4 ,it is of ,american origin1 very productive1 of good quality1 and well deserving of cultivation4 ,,ne ,,plus ,,ultra4 ,cot4 ,gard4 ,jay's ,conqueror4 ,this is comparatively a recent variety4 ,it belongs to the wrinkled class of pease2 is as early as ,bellamy's ,green ,marrow2 and possesses1 both in pod and pea1 the same fine1 deep1 olive-green color4 ,the plant is of strong and robust habit of growth1 six to seven feet high1 with a branching stem4 ,it begins to produce pods at two or two and a half feet from the ground2 and the number1 in all1 is from twelve to eighteen4 ,the pods are generally in pairs1 three inches and a half long1 three-fourths of an inch wide1 very plump and full1 almost round1 slightly curved1 and terminate abruptly at the end4 ,their color is deep1 bright-green1 and the surface smooth4 ,they contain seven very large peas1 each of which is half an inch long1 nearly the same broad2 and1 although they are not so closely packed as to compress each other1 they fill the pods well4 ,when sown the first of ,may1 the variety will blossom the last of ,june1 and afford peas for use the #aeth of ,july4 ,it is one of the best tall ,marrows in cultivation4 ,the ripe seed is mixed white and olive4 ,,noble',s ,,early ,,green ,,marrow4 ,cot4 ,gard4 ,a sub-variety of ,bellamy's ,early ,green ,marrow4 ,it is a much more abundant bearer2 producing from eighteen to twenty pods on a plant1 which are singularly regular in their size and form4 ,,prince ,,albert4 ,early ,prince ,albert4 ,early ,may4 ,early ,kent4 ,plant from two and a half to three feet in height1 usually without branches2 pods generally in pairs1 two inches and a half in length1 half an inch broad1 tapering abruptly at both ends1 slightly bent backwards1 and well filled2 pea1 when fully ripe1 round1 cream-colored1 approaching to white about the eye and at the line of the division of the lobes1 and measuring about a fourth of an inch in diameter4 ,sown ,may #a1 the plants blossomed ,june #ae1 and pods were plucked for use ,july #f4 ,the ,prince ,albert was1 at one period1 the most popular of all the early varieties1 and was cultivated in almost every part of the ,united ,states4 ,as now found in the garden1 the variety is not distinguishable from some forms of the ,early ,frame2 and it is everywhere giving place to the ,early ,dan ,o',rourke1 ,dillistone's ,early1 and other more recent and superior sorts4 ,,queen ,,of ,,the ,,dwarfs4 ,cot4 ,gard4 ,a very dwarfish variety1 from six to nine inches high4 ,stem thick and succulent2 foliage dark bluish-green4 ,each plant produces from four to six pods1 which are of a curious1 elliptic form1 and contain three or four large peas4 ,ripe seed white1 of medium size1 egg-shaped1 unevenly compressed4 ,the plants are tender2 the pods do not fill freely2 and the variety cannot be recommended for cultivation4 ,,ringwood ,,marrow4 ,flanagan's ,early4 ,early ,ringwood4 ,cot4 ,gard4 ,beck's ,gem4 ,plant three and a half to four feet high1 usually simple1 but sometimes sending out shoots near the ground4 ,the pods are single and in pairs2 and1 as they ripen1 become thick and fleshy1 with a rough1 pitted1 and shrivelled surface3 they contain from six to seven large peas1 which are nearly round1 and about seven-tenths of an inch in diameter in the green state4 ,the ripe seed is white4 ,the variety is comparatively early4 ,if planted ,may #a1 it will blossom about the #beth of ,june1 and the pods will be ready to pluck about the #ajth of ,july4 ,a very valuable sort1 producing a large1 well-filled pod1 and is a most abundant bearer4 ,it has1 however1 a peculiarity1 which by many is considered an objection1--the pod is white1 instead of green1 and presents1 when only full grown1 the appearance of over-maturity4 ,this objection is chiefly made by those who grow it for markets1 and who find it difficult to convince their customers1 that1 notwithstanding the pod is white1 it is still in its highest perfection4 ,so far from being soon out of season1 it retains its tender and marrowy character longer than many other varieties4 ,a new sort1 called the ,lincoln ,green1 is said to possess all the excellences of the ,ringwood ,marrow1 without the objectionable white pod4 ,,royal ,,dwarf ,,or ,,white ,,prussian4 ,cot4 ,gard4 ,dwarf ,prolific4 ,poor ,man's ,profit4 ,plant of medium growth1 with an erect stem1 which is three feet high1 generally simple1 but occasionally branching4 ,the pods are usually single1 but sometimes in pairs1 nearly three inches long1 half an inch broad1 almost straight1 and somewhat tapering towards the point4 ,the surface is quite smooth1 and the color bright-green4 ,they are generally well filled1 and contain from five to six peas1 which are ovate1 not compressed1 four-tenths of an inch long1 a third of an inch broad1 and the same in thickness4 ,the ripe seed is white4 ,plants from seed sown the #ast of ,may will blossom ,june #be1 and supply the table about the middle of ,july4 ,the crop will ripen the #beth of the same month4 ,this is an old and prolific variety1 well adapted for field culture1 and long a favorite in gardens1 but now1 to a great extent1 superseded4 ,,sebastopol4 ,plant of rather slender habit1 three feet and a half in height2 pods usually single1 two inches and three quarters in length1 containing from five to seven peas1 which1 when ripe1 are nearly round and smooth1 cream-colored1 and scarcely distinguishable1 in their size1 form1 or color1 from the ,early ,frame and kindred kinds4 ,if planted ,may #a1 the variety will blossom ,june #af1 afford pods of sufficient size for shelling about ,july #g1 and ripen the #bjth of the same month4 ,it is early1 very productive1 of superior quality1 and an excellent sort for growing for market1 or in small gardens for family use4 ,in an experimental cultivation of the variety1 it proved one of the most prolific of all the early sorts4 ,,shillings ,,grotto4 ,cot4 ,gard4 ,plant with a simple stem1 four feet and a half to five feet high2 the pods are generally single1 but frequently in pairs1 three inches and a half long1 about half an inch wide1 slightly curved1 and1 when fully matured1 assuming a thick-backed and somewhat quadrangular form4 ,each pod contains1 on an average1 seven large peas4 ,the ripe seed is white4 ,a great objection to this variety is the tardiness with which it fills2 the pods being fully grown1 and apparently filled1 when the peas are quite small and only half grown4 ,though considered a standard sort1 it is not superior to the ,champion of ,england2 and will probably soon give place to it1 or some other of the more recent varieties4 ,,spanish ,,dwarf4 ,cot4 ,gard4 ,early ,spanish ,dwarf4 ,dwarf ,fan4 ,strawberry4 ,plant about a foot high1 branching on each side in the manner of a fan2 and hence often called the ,dwarf ,fan4 ,the pods are sometimes single1 but generally in pairs1 two inches and a half long1 half an inch broad1 terminate rather abruptly at the point1 and contain from five to six rather large peas4 ,the ripe seed is cream-white4 ,sown ,may #a1 the plants were in blossom ,june #bf1 and pods were plucked for use ,july #ad4 ,the ,spanish ,dwarf is an old variety1 and still maintains its position as an ,early ,dwarf for small gardens1 though it can hardly be considered equal to ,burbridge's ,eclipse or ,bishop's ,long-podded4 ,there is a variety of this which is called the ,improved ,spanish ,dwarf1 and grows fully nine inches taller than the old variety2 but it possesses no particular merit to recommend it4 ,,tall ,,white ,,marrow4 ,large ,carolina4 ,tall ,marrowfat4 ,plant six to seven feet in height1 seldom branched2 pods three to three inches and a half long1 three-fourths of an inch broad1 more bluntly pointed than those of the ,dwarf variety1 and containing six or seven peas4 ,when ripe1 the pea is nearly of the color of the ,dwarf ,marrow1 but is more perfectly spherical1 less wrinkled1 and1 when compared in bulk1 has a smoother1 harder1 and more glossy appearance4 ,planted ,may #a1 the variety will blossom near the #ast of ,july1 and will come to the table from the #aeth to the #bjth of the same month4 ,it is a few days later than the ,dwarf4 ,in this country1 it has been longer cultivated than any other sort2 and1 in some of the forms of its very numerous sub-varieties1 is now to be found in almost every garden4 ,it is hardy1 abundant1 long-continued in its yield1 and of excellent quality4 ,in ,england1 the variety is cultivated in single rows three feet apart4 ,in this country1 where the growth of the pea is much less luxuriant1 it may be grown in double rows three feet and a half apart1 and twelve inches between the single rows4 ,,taylor',s ,,early4 ,similar in habit1 production1 and early maturity1 to the ,early ,dan ,o',rourke4 ,,thurston',s ,,reliance4 ,cot4 ,gard4 ,plant strong and robust1 six to seven feet high2 pods generally single1 but occasionally in pairs1 and from three inches and a half to four inches and a quarter long4 ,they are broad and flat1 shaped like the pods of the ,blue ,cimeter1 and contain seven or eight very large peas4 ,ripe seed white1 large1 and unevenly compressed4 ,this is a quite distinct and useful pea2 an abundant bearer2 and the pods are of a fine deep-green color1 which is a recommendation for it when grown for market4 ,it comes in at the same time as the ,auvergne and ,shillings ,grotto1 but is of a more tender constitution4 ,,tom ,,thumb4 ,beck's ,gem4 ,bush ,pea4 ,pois nain hatif extra1 of the ,french4 ,plant of remarkably low growth1 seldom much exceeding nine inches in height1 stout and branching2 pods single1 rarely in pairs1 two inches and a half in length1 half an inch broad1 containing five or six peas1 which are cream-yellow1 and measure about a fourth of an inch in diameter4 ,planted the #ast of ,may1 the variety blossomed the #abth of ,june1 and the pods were of suitable size for plucking ,july #d4 ,in the color of its foliage1 its height and general habit1 the variety is very distinct1 and readily distinguishable from all other kinds4 ,it is early1 of good quality1 and1 the height of the plant considered1 yields abundantly4 ,it may be cultivated in rows ten inches apart4 ,mr4 ,landreth1 of ,philadelphia1 remarks as follows3 ,for sowing at this season 7,november1 in the ,middle ,states71 we recommend trial of a new variety1 which we have designated ',tom ,thumb1' in allusion to its extreme dwarfness4 ,it seldom rises over twelve inches1 is an abundant bearer1 and is1 withal1 quite early4 ,it seems to be admirably adapted to autumn sowings in the ,south1 where1 on apprehended frost1 protection may be given3 it is also equally well suited to early spring planting for the same reason4 ,it is curious1 as well as useful2 and1 if planted on ground well enriched1 will yield as much to a given quantity of land as any pea known to us4 ,it is a desirable variety in the kitchen garden2 as1 from its exceeding dwarfish habit1 it may be so sown as to form a neat edging for the walk or border4 ,,veitch',s ,,perfection4 ,trans4 ,plant three feet and a half to four feet high1 of strong1 robust growth1 somewhat branched2 pods ten or twelve on a stalk or branch1 large1 flat1 straight1 containing six or eight large peas1 which are very sugary and excellent4 ,the ripe seeds are large1 of a light olive-green color2 some being nearly white4 ,planted the #ast of ,may1 the variety will be in flower ,june #bh1 and the pods will be fit for use about the middle or #bjth of ,july4 ,it is one of the best pease for main or late crops4 ,,victoria ,,marrow4 ,thomp4 ,plant from six to seven feet high2 pods remarkably large1 nearly four inches in length1 generally in pairs1 straight1 roundish1 well filled1 containing from six to eight peas of extraordinary size and of good quality4 ,the ripe pease are olive-green4 ,the ,victoria ,marrow is not early4 ,planted ,may #a1 it will blossom the last of ,june1 and be fit for the table from the middle of ,july4 ,this variety bears some resemblance to ,knight's ,tall ,marrow2 but1 like nearly all others1 it is less sugary4 ,those who have a fancy for large pease will find this perhaps the largest4 ,,warner',s ,,early ,,emperor4 ,thomp4 ,warner's ,early ,conqueror4 ,early ,railway4 ,early ,wonder4 ,beck's ,morning-star4 ,early ,emperor4 ,this variety grows somewhat taller1 and is a few days earlier1 than the ,prince ,albert3 the pods and pease are also somewhat larger4 ,it is an abundant bearer2 and1 on the whole1 must be considered a good sub-variety of the ,early ,frame4 ,,woodford',s ,,marrow4 ,cot4 ,gard4 ,nonpareil4 ,plant of strong and robust habit of growth1 like a vigorous-growing ,marrow2 rising with a stem three feet and a half high1 which is sometimes simple1 but generally branching at about half its height from the ground4 ,the pods begin to be produced at little more than half the height of the plant2 and1 from that point to the top1 every joint produces single or double pods1 amounting1 in all1 to ten or twelve on each4 ,they are single or in pairs1 in nearly equal proportions1 about three inches and a half long1 seven-tenths of an inch broad1 quite smooth1 and of a dark-green color4 ,when ready to gather1 they are rather flattened1 but become round as they ripen4 ,they contain1 on an average1 seven peas1 which are of a dark olive-green color1 rather thick in the skin1 and closely packed2 so much so as to be quite flattened on the sides adjoining4 ,sown ,may #a1 the variety blossomed ,june #bh1 and pease were gathered for the table ,july #ag4 ,this is a very characteristic pea1 and may at once be detected from all others1 either by the ripe seed or growing plants1 from the peculiar dark-green color1 which1 when true1 it always exhibits4 ,it is well adapted for a market-pea2 its dark-green color favoring the popular prejudices4 99 99 99 99 99 ,,eatable-,,podded ,,or ,,sugar ,,pease4 ,string-pease4 ,skinless ,pease4 ,pisum macrocarpum4 ,dec4 ,in this class are included such of the varieties as want the tough1 inner film1 or parchment lining1 common to the other sorts4 ,the pods are generally of large size1 tender and succulent1 and are used in the green state like string-beans2 though the seeds may be used as other pease1 either in the green state or when ripe4 ,when not ripe1 the pods of some of the sorts have the appearance of being swollen or distended with air2 but1 on ripening1 they become much shrivelled1 and collapse closely on the seeds4 ,the varieties are not numerous1 when compared with the extensive catalogue of the kinds of the ,common ,pea offered for sale by seedsmen1 and described by horticultural writers4 ,the principal are the following3-- ,,common ,,dwarf ,,sugar4 ,law4 ,vil4 ,dwarf ,crooked-podded ,sugar4 ,stalk about two feet high1 dividing into branches when cultivated in good soil2 flower white2 pods single or in pairs1 six-seeded1 three inches long by five-eighths of an inch broad1 crooked or jointed-like with the seeds1 as in all of the ,sugar ,pease1 very prominent1 especially on becoming ripe and dry2 pea fully a fourth of an inch in diameter1 white1 and slightly wrinkled4 ,the variety is quite late4 ,sown the beginning of ,may1 the plants blossomed the last week in ,june1 and pods were gathered for use ,july #ag4 ,it is prolific1 of good quality as a shelled-pea1 and the young pods are tender and well flavored4 ,,early ,,dwarf ,,dutch ,,sugar4 ,vil4 ,early ,dwarf de ,grace4 ,plant about twenty inches high1 branching2 leaves of medium size1 yellowish-green2 flowers white2 pods two inches and three-quarters in length1 half an inch wide1 somewhat sickle-shaped1 swollen on the sides1 flattened at the lower end1 and containing five or six peas1 which1 when ripe1 are roundish1 often irregularly flattened or indented1 wrinkled1 and of a yellowish-white color4 ,the variety is the lowest-growing and earliest of all the ,eatable-podded kinds4 ,if sown at the time of the ,common ,dwarf ,sugar1 it will be fit for use twelve or fourteen days in advance of that variety4 ,it requires a good soil2 and the pods are succulent and tender1 but are not considered superior to those of the ,common ,dwarf ,sugar4 ,,giant ,,eatable-,,podded4 ,vil4 ,giant ,sugar4 ,stalk four to five feet high2 leaves large1 yellowish-green1 stained with red at their union with the stalk of the plant2 flower reddish2 pods transparent yellowish-green1 very thick and fleshy1 distended on the surface by the seeds1 which are widely distributed1 curved1 and much contorted1 six inches long1 and sometimes nearly an inch and a half in diameter1--exceeding in size that of any other variety4 ,they contain but five or six seeds1 which1 when ripe1 are irregular in form1 and of a greenish-yellow color1 spotted or speckled with brown4 ,it is about a week later than the ,large ,crooked ,sugar4 ,,large ,,crooked ,,sugar4 ,thomp4 ,broadsword4 ,six-inch-pod ,sugar4 ,plant nearly six feet in height1 and branching when grown in good soil2 the leaves are large1 yellowish-green2 flowers white2 pods very large1--measuring from four to five inches in length and an inch in width1--broad1 flat1 and crooked4 ,when young1 they are tender1 and easily snap or break in pieces1 like the young pods of kidney-beans2 and are then fit for use4 ,the sides of the pods exhibit prominent marks where pushed out by the seeds1 even at an early stage of growth4 ,the ripe pease are somewhat indented or irregularly compressed1 and of a yellowish-white color4 ,it is one of the best of the ,eatable-podded sorts1 and is hardy and productive4 ,it is1 however1 quite late2 blossoming1 if sown ,may #a1 about the last of ,june1 and producing pods for use in the green state about the #bjth of ,july4 ,,purple-,,podded ,,or ,,australian4 ,law4 ,blue-podded4 ,botany-bay ,pea4 ,plant five feet high1 generally without branches2 pods usually in pairs1 flattened1 with thick1 fleshy skins1 and commonly of a dark-purple color2 but this characteristic is not permanent1 as they are sometimes found with green pods2 in which case1 they are1 however1 easily distinguished from those of other pease by their thick and fleshy nature4 ,when ripe1 the pease are of medium size1 often much indented and irregularly compressed1 and of a light1 dunnish1 or brown color4 ,season intermediate4 ,it is very productive1 and seems possessed of properties which entitle it to cultivation4 ,,red-,,flowered ,,sugar4 ,vil4 ,chocolate4 ,stem four or five feet in height1 generally simple1 but branching when grown in rich soil2 leaves long1 yellowish-green1 tinged with red where they connect with the stalk of the plant2 flowers pale-red2 pods three inches long1 seven-tenths of an inch broad1 more or less contorted1 containing six to eight peas2 seed comparatively large1 pale-brown1 marbled with reddish-brown4 ,season nearly the same as that of the ,common ,dwarf ,sugar4 ,it is productive1 remarkably hardy1 and may be sown very early in spring1 as it is little affected by cool and wet weather2 but the green pease are not much esteemed1 as they possess a strong and rather unpleasant flavor4 ,the green pods are tender and good2 and1 for these1 the variety may be worthy of cultivation4 ,,tamarind ,,sugar4 ,late ,dwarf ,sugar4 ,tamarind ,pea4 ,plant similar to the ,common ,dwarf ,sugar1 but of more luxuriant habit1 and with larger foliage2 flowers white2 pods single or in pairs1 six to eight seeded1 very long and broad1--often measuring four inches in length and an inch in breadth1--succulent1 and generally contorted and irregular in form4 ,a few days later than the ,common ,dwarf ,sugar4 ,hardy1 prolific1 and deserves more general cultivation4 ,,white-,,podded ,,sugar4 ,vil4 ,stem four to five feet high2 leaves yellowish-green1 and1 like those of the ,giant ,eatable-podded1 stained with red at their insertion with the stalk2 flowers purple2 pods nearly three inches long1 five-eighths of an inch wide1 sickle-shaped and contorted1 of a yellowish-white color1 containing five or six peas4 ,the ripe seeds are irregularly flattened and indented1 of a greenish-yellow color1 marbled or spotted with brown or black4 ,the variety is quite late4 ,sown ,may #a1 the pods were not fit for use till ,july #bd4 ,the pods are crisp and succulent1 though inferior in flavor to most of the ,eatable-podded varieties4 ,,yellow-,,podded ,,sugar4 ,vil4 ,stem three to four feet high2 leaves large1 yellowish-green2 flowers white1 tinted with yellow2 pods four inches long1 tapering slightly at the ends1 greenish-yellow1 thick and fleshy1 containing six or seven peas1 widely separated4 ,the ripe seeds are oblong1 rather regular in form1 and of a creamy-white color4 ,it is one of the earliest of the ,eatable-podded sorts2 coming to the table1 if planted ,may #a1 about the middle of ,july4 ,it is of good quality1 but not hardy or productive2 and seems to have little to recommend it1 aside from the singular color of its pods4 99 99 99 99 99 ,,pea-,,nut4 ,ground ,bean4 ,earth ,nut4 ,vil4 ,pindar ,nut4 ,ground ,nut4 ,arachys hypogea4 ,a native of ,africa1 and also of ,central and ,tropical ,america4 ,it is an annual plant2 and the stem1 when full grown1 is about fifteen inches in height4 ,the leaves are pinnate1 with four leaflets1 and a leafy1 emarginate appendage at the base of the petioles2 the flowers are yellow1 and are produced singly1 in the axils of the leaves2 the fruit1 or pod1 is of an oblong form1 from an inch to an inch and a half in length1 rather more than three-eighths of an inch in diameter1 often contracted at the middle1 but sometimes bottle-formed1 reticulated1 and of a yellowish color2 the kernels1 of which the pods contain from one to three1 are oblong1 quite white1 and enclosed in a thin1 brown skin1 or pellicle4 ,a remarkable peculiarity of this plant is1 that the lower blossoms 7which alone produce fruit71 after the decay of the petals1 insinuate their ovaries into the earth2 beneath which1 at the depth of several inches1 the fruit is afterwards perfected4 ,the seed1 or kernel1 retains its germinative property but a single season2 and1 when designed for planting1 should be preserved unbroken in the pod1 or shell4 ,soil and ,cultivation4--,the ,pea-nut succeeds best in a warm1 light1 loamy soil4 ,this should be deeply ploughed and well pulverized1 and afterwards laid out in slightly raised ridges two feet apart4 ,as the plants require the whole season for their perfection1 the seed should be planted as early in spring as the weather becomes suitable4 ,drop nine inches apart in the drills1 and cover an inch and a half or two inches deep4 ,weeding must be performed early in the season2 as1 after the blossoming of the plants1 they are greatly injured if disturbed by the hoe1 or if weeds are removed about the roots4 ,it is rather tropical in its character1 and cannot be cultivated with success either in the ,northern or ,middle ,states4 ,the seeds are sometimes dibbled in rows1 so as to leave the plants a foot apart each way4 ,as soon as the flowers appear1 the vines are earthed up from time to time1 so as to keep them chiefly within the ground4 ,when cultivated alone1 and there is sufficient moisture1 the yield of nuts is from sixty to seventy-five bushels to the acre4 ,if allowed to grow without earthing up1 the vines will yield half a ton of hay to the acre4 ,they are killed by the first frost2 when the nuts will be mature1 and ready for use4 ,varieties4-- ,,african ,,pea-,,nut4 ,a comparatively small1 smooth1 and regularly formed sort4 ,shell thin1 usually enclosing two kernels4 ,,wilmington ,,pea-,,nut4 ,carolina4 ,similar to the ,african4 ,the pods1 however1 are longer1 and the shell is thicker and paler4 ,they rarely contain less than two1 and often enclose three1 kernels4 ,extensively cultivated in the ,carolinas and ,gulf ,states4 ,,tennessee ,,pea-,,nut4 ,pods large1 thick1 and irregular in form2 the reticulations very coarse and deep4 ,the pods usually contain two kernels4 ,less esteemed than either of the preceding varieties4 99 99 99 99 99 ,,vetch1 ,,or ,,tare4 ,vicia sativa4 ,the ,vetch1 or ,tare1 in its properties and habits1 somewhat resembles the ,common ,pea4 ,there are numerous species as well as varieties1 and the seeds of all may be used for food2 but they are generally too small1 or produced too sparingly1 to repay the cost of cultivation4 ,the only variety of much importance to the garden is the following3-- ,,white ,,tare1 ,,or ,,vetch4 ,law4 ,lentil1 of ,canada4 ,napolon ,pea4 ,annual2 stem slender and climbing1 about three feet high1 the leaves terminating in a branching tendril1 or clasper2 flowers purplish2 pods brown1 slender1 containing from eight to twelve seeds1 or grains1 which are globular1 sometimes slightly flattened1 smooth1 and of a yellowish-white color2 they retain their germinative quality three years2 an ounce contains about six hundred seeds4 ,in ,france and ,canada1 the seeds are used as a substitute for pease1 both green and ripe1 in soups and other dishes4 ,they are also ground1 and made into bread2 but in this case their flour is generally mixed with that of wheat1 or other of the edible grains4 ,the seeds may be sown in drills1 in ,april or ,may1 in the manner of garden-pease1 or broadcast with oats for agricultural purposes4 ,varieties4-- ,,summer ,,tare1 ,,or ,,vetch4 ,an agricultural variety1 grown at the north of ,england and in ,scotland4 ,it is sown broadcast1 and cultivated as wheat or barley4 ,both the haum and seed are used4 ,,winter ,,tare1 ,,or ,,vetch4 ,extensively grown in ,england and ,scotland2 usually sown in autumn1 mixed with rye1 for early spring food for stock4 ,the seeds are smaller than those of the summer variety4 ,not sufficiently hardy to survive the winters of the ,northern ,states4 99 99 99 99 99 ,,winged ,,pea4 ,red ,birdsfoot ,trefoil4 ,mill4 ,lotus tetragonolobus4 ,a hardy1 creeping1 or climbing1 annual plant1 fifteen or eighteen inches in height1 or length2 leaves trifoliate2 flowers large1 solitary1 bright-scarlet2 pods three inches and a half long1 with four longitudinal1 leafy membranes1 or wings2 seeds globular1 slightly compressed1 yellowish-white4 ,use4--,the ripened seeds are sometimes used as a substitute for coffee2 and the pods1 while young and tender1 form an agreeable dish1 not unlike string-beans4 ,it is often cultivated as an ornamental plant2 and1 for this purpose1 is generally sown in patches1 four or five seeds together on the border1 where the plants are intended to remain4 ,when grown as an esculent1 sow in double drills an inch and a half deep1 and two feet apart2 the single rows being made twelve inches from each other4 ,,chapter ,x4 ,,medicinal ,,plants4 ,bene-plant4 ,camomile4 ,coltsfoot4 ,elecampane4 ,hoarhound4 ,hyssop4 ,licorice4 ,pennyroyal4 ,poppy4 ,palmate-leaved or ,turkey ,rhubarb4 ,rue4 ,saffron4 ,southernwood4 ,wormwood4 99 99 99 99 99 ,,bene-,,plant4 ,oily ,grain4 ,sesamum1 sp4 ,this plant is said to have been introduced into this country from ,africa by the negroes4 ,it is cultivated in the south of ,europe1 and in ,egypt is grown to a considerable extent for forage and culinary purposes4 ,it is a hardy annual1 with an erect1 four-sided stem from two to four feet high1 and opposite1 lobed1 or entire leaves2 the flowers terminate the stalk in loose spikes1 and are of a dingy-white color2 the seeds are oval1 flattened1 and produced in an oblong1 pointed capsule4 ,propagation and ,cultivation4--,it is propagated from seeds1 which should be sown in spring1 as soon as the ground has become well settled4 ,they may be sown where the plants are to remain2 or in a nursery-bed1 to be afterwards transplanted4 ,the plants should be grown in rows eighteen inches or two feet apart1 and about a foot apart in the rows4 ,the after-culture consists simply in keeping the ground loose1 and free from weeds4 ,the plant is said to yield a much greater amount of herbage if the top is broken or cut off when it is about half grown4 ,use4--,the seeds were at one time used for food2 being first parched1 then mixed with water1 and afterwards stewed with other ingredients4 ,a sort of pudding is made of the seeds1 in the same manner as rice2 and is by some persons much esteemed4 ,from the seeds of the first-named sort an oil is extracted1 which will keep many years without having any rancid smell or taste4 ,in two years1 the warm taste which the new oil possesses wears off1 and it becomes quite mild and pleasant1 and may be used as a salad-oil1 or for all the purposes of olive-oil4 ,two quarts of oil have been extracted from nine pounds of the seeds4 ,the properties of the plant are cooling and healing1 with some degree of astringency4 ,a few of the leaves1 immersed a short time in a tumbler of water1 give it a jelly-like consistence1 without imparting color or flavor2 and in this form it is generally used4 ,there are three varieties3-- ,,biformed-,,leaved4 ,mill4 ,plant larger than that of the ,oval-leaved2 the lower leaves are three-parted1 while those of the upper part of the stalk are oval or entire4 ,,oval-,,leaved4 ,stem about two feet high1 with a few short branches2 the leaves are oblong1 and entire on the borders4 ,,trifid-,,leaved4 ,mill4 ,taller and more vigorous than either of the preceding4 ,the upper as well as the lower leaves are trifid1 or three-parted4 99 99 99 99 99 ,,camomile4 ,anthemis nobilis4 ,this is a half-hardy1 herbaceous1 perennial plant1 growing wild in various parts of ,england1 by roadsides and in gravelly pastures4 ,its stems rest upon the surface of the ground1 and send out roots1 by which the plants spread and are rapidly increased4 ,soil and ,culture4--,camomile flourishes best in light1 poor soil2 and is generally propagated by dividing the roots1 and setting them in rows a foot apart1 and eight or ten inches from each other in the rows4 ,they will soon entirely occupy the ground4 ,gathering4--,the flowers should be gathered in a dry day1 and when they are fully expanded4 ,they are generally spread in an airy1 shady situation for a few days1 and afterwards removed to a heated apartment to perfect the drying4 ,,common ,,camomile4 ,the flowers of this variety are single4 ,though considered more efficacious for medicinal purposes1 it is not so generally cultivated as the ,double-flowering4 ,its leaves are finely cut1 or divided2 and1 when bruised1 emit a peculiar1 pungent odor4 ,it may be grown from seeds1 or slips1 and from divisions of the plants1 or roots4 ,,double-,,flowering ,,camomile4 ,a variety of the foregoing1 with large1 white1 double flowers4 ,the leaves are of the same form1 but milder in their odor and taste4 ,it is equally hardy with the ,single-flowering1 and much more ornamental4 ,though generally considered less efficacious than the last named1 it is generally cultivated for use and the market on account of the greater bulk and weight of its flowers4 ,it is propagated by slips1 with a few of the small roots attached4 ,both of the sorts are classed as hardy perennials2 but1 in the ,northern and ,eastern ,states1 the plants are frequently destroyed in severe winters4 ,use4--,the flowers1 which are the parts principally used1 have long been in high repute1 both in the popular and scientific ,materia ,medica1 and give out their properties by infusion in either water or alcohol4 ,the flowers are also sometimes used in the manufacture of bitter beer1 and1 along with ,wormwood1 made1 to a certain extent1 a substitute for hops4 ,in many parts of ,england1 the peasants have what they call a ',camomile seat' at the end of their gardens1 which is constructed by cutting out a bench in a bank of earth1 and planting it thickly with the ,double-flowering variety2 on which they delight to sit1 and fancy it conducive to health4--,m',int4 ,it is considered a safe bitter1 and tonic2 though strong infusions1 when taken warm1 sometimes act as an emetic4 99 99 99 99 99 ,,common ,,coltsfoot4 ,tussilago farfara4 ,a hardy1 herbaceous1 perennial plant4 ,the leaves are all radical1 roundish-heart-shaped1 and from five to seven inches in diameter2 the flower-stem 7scape7 is six or seven inches high1 imbricated1 and produces a solitary yellow flower1 which is about an inch in diameter4 ,the plants blossom in ,february and ,march1 before the appearance of the leaves1 and often while the ground is still frozen and even covered with snow4 ,propagation and ,culture4--,coltsfoot thrives best in rich1 moist soil4 ,it may be propagated from seeds1 but is generally increased by dividing its long1 creeping roots4 ,the plants require little attention1 and will soon occupy all the space allotted4 ,gathering and ,use4--,the leaves are the parts of the plant used1 and are generally cut in ,july and ,september4 ,they should not be exposed to the sun for drying1 but spread singly in an airy1 shaded situation4 ,they are esteemed beneficial in colds and pulmonary disorders4 99 99 99 99 99 ,,elecampane4 ,inula helenium4 ,a hardy1 herbaceous1 perennial plant1 introduced from ,europe1 but growing spontaneously in moist places1 by roadsides1 and in the vicinity of gardens where it has been cultivated4 ,stem from three to five feet high1 thick and strong1 branching towards the top2 the leaves are from nine inches to a foot in length1 ovate1 toothed on the margin1 downy beneath2 the flowers are yellow1 spreading1 and resemble a small sunflower2 the seeds are narrow1 four-sided1 and crowned with down4 ,the plants blossom in ,july and ,august1 and there is but one variety cultivated4 ,propagation and ,culture4--,it is generally propagated by dividing the roots2 but may be grown from seeds1 which are sown just after ripening4 ,the plants should be set in rows two feet asunder1 and a foot from each other in the rows4 ,use4--,elecampane is cultivated for its roots1 which are carminative1 sudorific1 tonic1 and alleviating in pulmonary diseases4 ,they are in their greatest perfection when of two years' growth4 99 99 99 99 99 ,,hoarhound4 ,marrubium vulgare4 ,hoarhound is a hardy1 herbaceous1 perennial plant1 introduced from ,europe1 and naturalized to a considerable extent in localities where it has been once cultivated4 ,stem hoary1 about two feet high2 leaves round-ovate2 flowers white2 seeds small1 of an angular-ovoid form and grayish-brown color4 ,propagation and ,cultivation4--,the plant prefers a rich1 warm soil2 and is generally propagated by dividing its long1 creeping roots1 but may also be raised from seeds4 ,when once established1 it will grow almost spontaneously1 and yield abundantly4 ,gathering and ,use4--,the plants are cut for use as they come into flower2 and1 if required1 the foliage may be cut twice in the season4 ,the leaves possess a strong and somewhat unpleasant odor1 and their taste is bitter1 penetrating1 and durable4 ,the plant has long been esteemed for its efficacy in colds and pulmonary consumption4 99 99 99 99 99 ,,hyssop4 ,hyssopus officinalis4 ,hyssop is a hardy1 evergreen1 dwarfish1 aromatic shrub1 from the south of ,europe4 ,three kinds are cultivated1 as follow3-- ,,common ,,or ,,blue-,,flowering4 ,more generally found in gardens than either of the following varieties4 ,the stems are square and tender at first1 but afterwards become round and woody2 the leaves are opposite1 small1 narrow1 with six or eight bract-like leaves at the same joint2 the flowers are blue1 in terminal spikes2 seeds small1 black1 oblong4 ,,red-,,flowering ,,hyssop4 ,quite distinct from the ,common or ,blue-flowering4 ,the stem is shorter1 the plants are more branching in their habit1 and the spikes more dense or compact2 flowers fine red4 ,it is not so hardy as the ,white or the ,blue ,flowering1 and is often injured by severe winters4 ,,white-,,flowering ,,hyssop4 ,this is a sub-variety of the ,common ,blue-flowering2 the principal if not the only mark of distinction being its white flowers4 ,its properties1 and modes of culture1 are the same4 ,soil and ,cultivation4--,the plants require a light1 warm1 mellow soil2 and are propagated from seeds1 cuttings1 or by dividing the roots4 ,the seeds are sown in ,april2 and1 when the seedlings are two or three inches high1 they are transplanted to rows eighteen inches apart1 and a foot from each other in the rows4 ,the roots may be divided or the slips set in spring or autumn4 ,use4--,the plant is highly aromatic4 ,the leaves and young shoots are the parts used1 and are cut1 dried1 and preserved as other pot-herbs4 ,hyssop has the general virtues ascribed to aromatic plants2 and is recommended in asthmas1 coughs1 and other pulmonary disorders4--,rog4 99 99 99 99 99 ,,licorice4 ,glycyrrhiza glabra4 ,licorice is a hardy1 perennial plant4 ,the roots are fleshy1 creeping1 and1 when undisturbed1 attain a great length1 and penetrate far into the earth2 the stem is herbaceous1 dull-green1 and about four feet high2 leaves pinnate1 composed of four or five pairs of oval leaflets2 flowers pale-blue1 in terminal spikes4 ,the fruit consists of short1 flattened pods1 each containing two or three kidney-shaped seeds4 ,soil1 ,propagation1 and ,culture4--,licorice succeeds best in deep1 rich1 rather sandy1 or in alluvial soil4 ,the ground should be well enriched the year previous to planting3 and it should either be trenched three feet deep in autumn1 laid in ridges1 and allowed to remain in that state till spring2 or it may be trenched immediately before planting4 ,the former method is the preferable one4 ,licorice is propagated by portions of the creeping stem 7commonly termed 'the creeping root'71 from four to six inches in length1 each having two or three buds4 ,these are planted in ,march or ,april1 or as soon as the ground can be well worked1 in rows three feet apart1 and eighteen inches from each other in the rows2 covering with earth to the depth of two or three inches4 ,every year1 late in autumn1 when the sap has gone down and the leaves have turned yellow1 the old stems should be cut down with a pruning-knife to a level with the ground4 ,at this time1 also1 the creeping stems are forked up1 cut off close to the main stems1 and preserved in sand1 or in heaps covered with straw and earth1 for future plantations4 ,the roots will be ready for taking up three years after planting4 ,this should be done towards winter1 after the descent of the sap4 ,a trench three feet must then be thrown out1 and the roots extracted2 after which1 they may be stored in sand for use4--,thomp4 ,use4--,the roots are the parts of the plant used1 and these are extensively employed by porter-brewers4 ,the sweet1 mucilaginous juice extracted from the roots by boiling is much esteemed as an emollient in colds4 99 99 99 99 99 ,,pennyroyal4 ,hedeoma pulegioides4 ,the ,american ,pennyroyal is a small1 branching1 annual plant1 common to gravelly localities1 and abounding towards autumn among stubble in dry fields from whence crops of wheat or rye have been recently harvested4 ,the stem is erect1 branching1 and from six to twelve inches high2 the leaves are opposite1 oval1 slightly toothed2 flowers bluish1 in axillary clusters2 seeds very small1 deep blackish-brown4 ,sowing and ,cultivation4--,in its natural state1 the seeds ripen towards autumn1 lie dormant in the earth during winter1 and vegetate the following spring or summer4 ,when cultivated1 the seeds should be sown soon after ripening1 as they vegetate best when exposed to the action of frost during winter4 ,they are sown broadcast1 or in drills ten or twelve inches asunder4 ,when the plants are in full flower1 they are cut off1 or taken up by the roots1 and dried in an airy1 shaded situation4 ,use4--,pennyroyal possesses a warm1 pungent1 somewhat aromatic taste1 and is employed exclusively for medical purposes4 ,an infusion of the leaves is stimulating1 sudorific1 tonic1 and beneficial in colds and chills4 ,this plant must not be confounded with the ,pennyroyal 7,mentha pulegium7 of ,english writers1 which is a species of ,mint1 and quite distinct from the plant generally known as ,pennyroyal in this country4 99 99 99 99 99 ,,poppy1 ,,or ,,maw4 ,papaver somniferum1 var4 nigrum4 ,a hardy annual1 growing naturally in different parts of ,europe1 and cultivated to a considerable extent in ,germany for its seeds1 which1 under the name of ,maw-seed1 are an article of some commercial importance4 ,stem five or six feet high1 branching2 leaves smooth1 glaucous1 clasping1 and much cut or gashed on the borders2 flowers large1 terminal1 purple and white2 the bud pendent1 or drooping1 until the time of flowering1 when it becomes erect4 ,the petals soon fall to the ground1 remaining on the plant but a few hours after their expansion2 and are succeeded by large1 roundish heads1 or capsules1 two inches and upwards in diameter1 filled with the small1 darkish-blue seeds for which the plant is principally cultivated4 ,soil1 ,sowing1 and ,culture4--,the soils best suited to the growth of the ,poppy are such as are of medium texture and in the highest state of fertilization4 ,as the seeds are small1 and consequently easily buried1 the land should be well pulverized by harrowing and rolling4 ,the seeds are sown in ,april1 in drills about half an inch in depth1 and twenty inches or two feet distant from each other4 ,the young plants are afterwards thinned out to from six to ten inches' distance in the rows1 and the whole crop kept free from weeds by frequent hoeing4 ,the period of reaping is about the month of ,august1 when the earliest and generally the largest capsules begin to open4 ,the plants are then cut or pulled1 and tied in small bundles1 taking care not to allow the heads to recline until they are carried to the place allotted for the reception of the seed2 which is then shaken out1 and the sheaves again set upon their ends for the ripening of the remaining capsules4 ,in ,germany and ,flanders1 a mode of obtaining the first crop is to spread sheets by the side of the row1 into which the seeds are shaken by bending over the tops of the plants3 these are then pulled1 tied in bundles1 and removed2 when the sheets are drawn forward to the next row1 and so on1 until the harvesting is completed4--,law4 ,use4--,maw-seed is imported to some extent from different parts of ,europe1 and is principally used in this country for feeding birds4 ,,oil-,,poppy4 ,law4 ,gray ,poppy4 ,papaver somniferum olifer4 ,stem three feet high1 smooth and branching2 flowers dull-red1 or grayish2 capsules very large1 oblong2 seeds of a brownish color1 and produced in great abundance4 ,it is chiefly cultivated in ,italy1 the south of ,france1 ,germany1 and ,flanders4 ,use4--,the oil of the seeds of the ,poppy is of an agreeable flavor2 and1 in ,europe1 is chiefly applied to domestic purposes1 for which it is esteemed nearly equal to that of the ,olive4 ,its consumption in this country is comparatively trifling2 being principally used for the finer kinds of oil-painting and by druggists4 ,,opium1 ,,or ,,white ,,poppy4 ,law4 ,p4 somniferum1 album vel candidum4 ,plant strong and vigorous1--the stem1 in favorable situations1 reaching a height of five or six feet2 flowers large1 white1 and of short duration2 seed-pods globular1 of large size1 often measuring upwards of two inches in diameter2 seeds small1 white1 ripening in ,august and ,september4 ,sowing and ,cultivation4--,being an annual plant1 the ,poppy1 when sown in spring1 matures its seed the last of summer or early in autumn4 ,it is of easy culture1 and can be successfully grown in any section of the ,northern or ,middle ,states4 ,it may be sown at any time during the month of ,april1 or the first week in ,may4 ,the best method of cultivating the plant is in rows two feet and a half apart2 and1 on the poppies attaining a few inches in height1 they are hoed out to a distance from one another of six or eight inches4 ,opium is obtained from the capsules or heads of seed1 and is extracted after they are fully formed1 but while yet green4 ,the process is simple1 and may be taught to children in an hour4 ,two or more vertical incisions are made in the capsule with a sharp knife or other instrument1 about an inch in length1 and not so deep as to penetrate through the capsule4 ,as soon as the incisions are made1 a milky juice will flow out1 which1 being glutinous1 will adhere to the capsule4 ,this may be collected by a small hair-brush such as is used by painters1 and squeezed into a small vessel carried by the person who collects the juice4 ,the incisions are repeated at intervals of a few days all round the capsule1 and the same process of collecting the exuded juice is also repeated4 ,the juice thus collected is ,opium4 ,in a day or two1 it is of the consistence to be worked up into a mass4 ,the narcotic matter of the plant may also be collected by boiling2 but it is only the exuded juice that forms pure ,opium4 ,in the opium countries of the ,east1 the incisions are made at sunset by several-pointed knives or lancets4 ,on the following day the juice is collected1 scraped off with a small iron scoop1 and deposited in earthen pots2 when it is worked by the hand until it becomes consistent4 ,it is then formed in globular cakes1 and laid in small earthen basins to be further dried4 ,after the opium is extracted from the capsule1 the plant is allowed to stand1 and ripen its seeds4 ,the seeds of the ,poppy have nothing of the narcotic principle1 and are eaten by the people of the ,east as a nourishing and grateful food2 and they yield1 by expression1 an oil which is regarded as inferior only to that of the olive4--,law4 ,the expense of labor forms the principal objection to the cultivation of the ,poppy in the ,united ,states for its opium4 ,as1 however1 the plants succeed well1 and can be easily and extensively grown in any section of the country2 and as the process of extraction1 though minute1 is yet simple1--the employment of females or children might render its production remunerative4 99 99 99 99 99 ,,palmate-,,leaved ,,rhubarb4 ,law4 ,turkey ,rhubarb4 ,rheum palmatum4 ,this species is readily distinguished by its deeply divided or palmate leaves1 and is generally considered as that from which the dried roots chiefly used in medicine are obtained4 ,like the ,pie ,rhubarb1 it requires a deep1 rich soil1 which should be thoroughly stirred1 and put in as fine a state of cultivation as possible1 before setting the plants4 ,these should be placed about three feet apart in each direction1 and kept free from weeds during the summer4 ,they will not be ready for taking up until five or six years old4 ,the roots are thick and succulent1 with a brownish skin and bright-yellow flesh1 streaked or variegated with red4 ,after being dug1 they are washed clean1 cut in rather large pieces1 and dried either by the sun1 or in kilns formed for the purpose2 when they are ready for use4 ,rhubarb from ,turkey and the neighboring countries is generally preferred2 but it is said its superiority1 to a great degree1 is attributable to the manner in which it is dried and prepared for market4 ,it is propagated by seed1 or by a division of the roots4 99 99 99 99 99 ,,rue4 ,ruta graveolens4 ,rue is a hardy1 shrubby1 nearly evergreen plant1 and thrives best in poor but dry and warm soil4 ,it is propagated by seeds1 or slips1 and by dividing the roots4 ,the seeds are sown in ,april1 and the roots may be separated in spring or autumn4 ,the plants should be set about eighteen inches apart in each direction4 ,when extensively cultivated1 they are set in rows eighteen inches apart1 and a foot asunder in the rows4 ,use4--,rue has a strong1 unpleasant odor1 and a bitter1 pungent1 penetrating taste4 ,the leaves are so acrid as to irritate and inflame the skin1 if much handled4 ,its efficacy as a vermifuge is unquestioned2 but it should be used with caution4 ,it was formerly employed in soups2 and the leaves1 after being boiled1 were eaten pickled in vinegar4 ,the plant is rarely used in this country1 either as an esculent or for medical purposes4 ,the kinds cultivated are the following3-- ,,broad-,,leaved ,,rue4 ,stem shrubby1 four or five feet high2 leaves compound1 of a grayish-green color and strong odor2 flowers yellow1 in terminal1 spreading clusters2 the fruit is a roundish capsule1 and contains four rough1 black seeds4 ,at one period1 this was the sort principally cultivated1 and is that referred to in most treatises on medicine4 ,more recently1 however1 it has given place to the ,narrow-leaved1 which is much hardier1 and equally efficacious4 ,,narrow-,,leaved ,,rue4 ,stem three or four feet high2 foliage narrower than that of the preceding1 but of the same grayish color1 and strong1 peculiar odor2 the flowers are produced in longer and looser clusters than those of the ,broad-leaved1 and the seed-vessels are smaller4 ,now generally cultivated because of its greater hardiness4 99 99 99 99 99 ,,saffron4 ,law4 ,safflower4 ,carthamus tinctorius4 ,a hardy1 annual plant1 with a smooth1 woody stem1 two and a half or three feet high2 leaves ovate1 spiny2 flowers large1 compound1 bright-orange1 or vermilion2 seeds ovate1 whitish1 or very light-brown1 a fifth of an inch long1 and a tenth of an inch thick4 ,soil and ,cultivation4--,it grows best on soils rather light1 and not wet2 and the seed should be sown the last of ,april1 or early in ,may1 in drills about two feet apart and an inch deep4 ,when the plants are two inches high1 they should be thinned to six inches apart in the rows1 and afterwards occasionally hoed during the summer1 to keep the earth loose1 and free the plants of weeds4 ,use4--,it is cultivated exclusively for its flowers1 from which the coloring-matter of ,saffron1 or ,safflower1 is obtained4 ,these are collected when fully expanded1 and dried on a kiln1 under pressure1 to form them into cakes2 in which state they are sold in the market4 ,it is extensively cultivated in the ,levant and several countries of ,europe1 particularly ,france1 ,spain1 and ,germany2 in the latter of which1 the first gathering of flowers is obtained in the beginning of ,september2 and others1 for six or eight weeks following1 as the flowers expand4 ,it flowers somewhat earlier in this country1 and seems well adapted to our climate4 ,though the color of the petals is of a deep-orange1 they are used for dying various shades of red2 the yellow matter being easily separated from the other4 ,the flowers of ,saffron are employed in ,spain and other countries for coloring dishes and confectioneries2 and from the seed a fixed oil is obtained1 somewhat similar to that of the ,sunflower3 for which purpose alone1 it does not1 however1 seem deserving of cultivation4 ,it was formerly much used in medicine in cases of humors and diseased blood4 99 99 99 99 99 ,,southernwood4 ,artemesia abrotanum4 ,a hardy1 shrubby plant1 about three feet high4 ,the leaves are pale-green1 and cut1 or divided1 into narrow1 thread-like segments2 the flowers are numerous1 small1 yellow1 drooping2 the seeds resemble those of the ,common ,wormwood1 and retain their germinative properties two years4 ,the plant is generally propagated by dividing the roots in the manner of other hardy shrubs4 ,use4--,the leaves have a strong1 resinous1 somewhat aromatic and rather pleasant odor1 and are quite bitter to the taste4 ,the root is seldom used2 but the leaves and young branches are employed in the same manner and for the same purposes as those of the ,common ,wormwood4 99 99 99 99 99 ,,wormwood4 ,artemesia4 ,the cultivated species are as follow3-- ,,common ,,wormwood4 ,artemesia absynthium4 ,this species1 everywhere common to gardens in this country1 is a native of ,great ,britain4 ,it is a hardy1 perennial1 shrubby plant1 two or three feet in height4 ,the leaves are deeply cut1 or divided1 pale-green above1 and hoary beneath2 the flowers are small1 numerous1 pale-yellow2 the seeds are quite small1 and retain their powers of germination two years4 ,the leaves1 when bruised1 have a strong1 somewhat pungent1 yet aromatic odor1 and are proverbial for their intense bitterness4 ,,roman ,,wormwood4 ,artemesia pontica4 ,this species somewhat resembles the foregoing3 but the roots are smaller1 less woody1 and more fibrous1 and the stalks are shorter1 and more slender2 the leaves are smaller1 more finely cut1 or divided1 pale-green above1 and hoary on the under surface1 like those of the ,common ,wormwood2 the flowers1 which are produced on the upper branches1 are small1 and of a pale-yellow color2 seeds similar to those of the above species1 retaining their vitality two years4 ,it is generally preferred to the ,common ,wormwood for medicinal purposes1 as the taste is more agreeable1 and its odor less pungent4 ,,sea ,,wormwood4 ,artemesia maritima4 ,indigenous to ,great ,britain1 and common to the seacoast of ,holland and the low countries of ,europe4 ,roots creeping1 tough1 and fibrous2 stalks two or three feet high1 and1 like the roots1 tough and woody2 leaves numerous1 long1 narrow1 and hoary2 flowers yellow1 produced on the small branches towards the top of the plant2 seeds similar to those of the ,common ,wormwood4 ,the leaves are somewhat bitter to the taste1 and1 when bruised1 emit a strong1 pleasant1 aromatic odor4 ,soil and ,cultivation4--,all the species are hardy1 aromatic perennials2 and1 though they will thrive in almost any soil1 their properties are best developed in that which is warm1 dry1 and light4 ,they are generally propagated1 as other hardy shrubs1 by dividing the plants2 but may be raised from seeds1 or slips4 ,the seeds are sown in ,april1 in shallow drills2 and the seedlings afterwards transplanted to rows two feet apart1 and a foot from each other in the rows4 ,use4--,an infusion of the leaves and tops of the ,common ,wormwood is used as a vermifuge1 tonic1 and stomachic2 and the leaves are found to be beneficial to poultry4--- ,thomp4 ,most of the other species possess the same properties in a greater or less degree1 and are used for the same purposes4 ,,chapter ,,xi4 ,,mushrooms1 ,,or ,,esculent ,,fungi4 ,agaricus4 ,boletus4 ,clavaria4 ,morchella1 or ,morel4 ,tuber1 or ,truffle4 ,although many experiments have been made in the culture of different species of edible ,fungi1 only one has yet been generally introduced into the garden1 though there can be no doubt the whole would finally submit to and probably be improved by cultivation4 ,many of them are natives of this country1 abounding in our woods and pastures2 and may be gathered wild1 and freely enjoyed by those who have not the means of raising them artificially4 ,in ,poland and ,russia1 there are about thirty sorts of edible ,fungi in common use among the peasantry4 ,they are gathered in all the different stages of their growth1 and used in various ways1--raw1 boiled1 stewed1 roasted2 and being hung up1 and dried in stoves or chimneys1 form a part of their winter's stock of provisions4 ,mushrooms are not1 however1 everywhere equally abundant1 owing as well to climate as to the more general cultivation of the soil3 the character of many of the sorts is1 therefore1 not perfectly known1 and most of them are passed over as deleterious4 ,indeed1 the greatest caution is requisite in selecting any species of this tribe for food2 and we can advise none but an experienced botanist to search after any but the common and familiar sort 7,agaricus campestris7 for food4--,loud4 99 99 99 99 99 ,,common ,,mushroom4 ,m',int4 ,rog4 ,champignon4 ,agaricus campestris4 ,illustration3 ,common ,mushroom4 ,this ,mushroom1 when it first appears1 is of a rounded or button-like form1 of a white color1 and apparently rests on the surface of the ground4 ,when fully developed1 the stem is solid1 two or three inches high1 and about half an inch in diameter2 its cap measures from an inch to three and sometimes even upwards of four inches in diameter1 is of a white color1 changing to brown when old1 and becoming scurfy1 fleshy1 and regularly convex1 but1 with age1 flat1 and liquefying in decay2 the gills are loose1 of a pinkish-red1 changing to liver-color1 in contact with but not united to the stem1 very thick-set1 some forked next the stem1 some next the edge of the cap1 some at both ends1 and generally1 in that case1 excluding the intermediate smaller gills4 ,loudon says that it is most readily distinguished1 when of middle size1 by its fine pink or flesh-colored gills and pleasant smell4 ,in a more advanced stage1 the gills become of a chocolate color2 and it is then more liable to be confounded with other kinds of dubious quality3 but the species which most nearly resembles it is slimy to the touch1 and destitute of the fine odor1 having rather a disagreeable smell4 ,further1 the noxious kind grows in woods1 or on the margin of woods2 while the true ,mushroom springs up chiefly in open pastures1 and should be gathered only in such places4 ,cultivation4--,this is the only species that has as yet been subjected to successful cultivation2 though there can be little doubt that all or most of the terrestrial-growing sorts would submit to the same process1 if their natural habitats were sufficiently studied1 and their spawn collected and propagated4 ,in this way1 the ,common ,mushroom was first brought under the control of man4 ,the seeds of the ,common ,mushroom1 in falling from the gills when ripe1 are no doubt wafted by the wind1 and become attached to the stems and leaves of grasses and other herbage2 and notwithstanding they are eaten by such animals as the horse1 deer1 and sheep1 pass through their intestines without undergoing any material change in their vegetative existence3 and hence1 in the dung of these animals1 when placed together1 and kept moderately dry1 and brought to a slight state of fermentation1 we discover the first stage of the existence of the future brood of mushrooms4 ,this is practically called 'spawn1' and consists of a white1 fibrous substance1 running like broken threads through the mass of dung1 which appears to be its only and proper nidus4--,m',int4 ,it is prepared for use as follows3-- ,in ,june and ,july1 take any quantity of fresh horse-droppings1--the more dry and high-fed the better1--mixed with short litter1 one-third of cow's dung1 and a good portion of mould of a loamy nature2 cement them well together1 and mash the whole into a thin compost1 and spread it on the floor of an open shed1 to remain until it becomes firm enough to be formed into flat1 square bricks2 which done1 set them on an edge1 and frequently turn them till half dry2 then1 with a dibble1 make two or three holes in each brick1 and insert in each hole a piece of good old spawn about the size of a common walnut4 ,the bricks should then be left till they are dry4 ,this being completed1 level the surface of a piece of ground1 under cover1 three feet wide1 and of sufficient length to receive the bricks2 on which lay a bottom of dry horse-dung six inches thick2 then form a pile by placing the bricks in rows one upon another1 with the spawn-side uppermost1 till the pile is three feet high2 next cover it with a small portion of warm horse-dung1 sufficient in quantity to diffuse a gentle glow of heat through the whole4 ,when the spawn has spread itself through every part of the bricks1 the process is ended1 and the bricks may then be laid up in a dry place for use4 ,mushroom-spawn thus made will preserve its vegetative power many years1 if well dried before it is laid up2 but1 if moist1 it will grow1 and exhaust itself4--,trans4 ,the next step to be taken is the formation of the bed2 in the preparation of which1 no dung answers so well as that of the horse1 when taken fresh from the stable3 the more droppings in it1 the better4 ,the process recommended by ,rogers is as follows3-- ,about ,july or ,august is the general season for making mushroom-beds1 though this may be done all the year round4 ,a quantity of the dung mentioned should be collected and thrown together in a heap1 to ferment and acquire heat2 and1 as this heat generally proves too violent at first1 it should1 previously to making the bed1 be reduced to a proper temperature by frequently turning it in the course of the fortnight or three weeks2 which time it will most likely require for all the parts to get into an even state of fermentation4 ,during the above time1 should it be showery weather1 the bed will require some sort of temporary protection1 by covering it with litter or such like1 as too much wet would soon deaden its fermenting quality4 ,the like caution should be attended to in making the bed1 and after finishing it4 ,as soon as it is observed that the fiery heat and rank steam of the dung have passed off1 a dry and sheltered spot of ground should be chosen on which to make the bed4 ,this should be marked out five feet broad2 and the length1 running north and south1 should be according to the quantity of mushrooms likely to be required4 ,if for a moderate family1 a bed twelve or fourteen feet long will be found1 if it takes well1 to produce a good supply of mushrooms for some months1 provided proper attention be paid to the covering4 ,on the space marked for making the bed1 a trench should be thrown out about six inches deep4 ,the mould may be laid regularly at the side2 and1 if good1 it will do for earthing the bed hereafter3 otherwise1 if brought from a distance1 that of a more loamy than a sandy nature will be best4 ,whether in the trench1 or upon the surface1 there should be laid about four inches of good litter1 not too short1 for forming the bottom of the bed2 then lay on the prepared dung a few inches thick1 regularly over the surface1 beating it as regularly down with the fork2 continue thus1 gradually drawing in the sides to the height of five feet1 until it is narrow at the top like the ridge of a house4 ,in that state it may remain for ten days or a fortnight1 during which time the heat should be examined towards the middle of the bed by thrusting some small sharp sticks down in three or four places2 and1 when found of a gentle heat 7not hot71 the bed may be spawned3 for which purpose1 the spawn-bricks should be broken regularly into pieces about an inch and a half or two inches square1 beginning within six inches of the bottom of the bed1 and in lines about eight inches apart4 ,the same distance will also do for the pieces of spawn1 which are best put in by one hand1 raising the manure up a few inches1 whilst with the other the spawn can be laid in and covered at the same time4 ,after spawning the bed1 if it is found to be in that regular state of heat before mentioned1 it may be earthed4 ,after the surface is levelled with the back of the spade1 there should be laid on two inches of mould1--that out of the trench1 if dry and good1 will do2 otherwise make choice of a rich loam1 as before directed4 ,after having been laid on1 it is to be beaten closely together2 and1 when the whole is finished1 the bed must be covered about a foot thick with good oat or wheat straw2 over which should be laid mats1 for the double purpose of keeping the bed dry1 and of securing the covering from being blown off4 ,in the course of two or three days1 the bed should be examined2 and1 if it is considered that the heat is likely to increase1 the covering must be diminished for a few days1 which is better than taking it entirely off4 ,in about a month or five weeks1--but frequently within the former time1 if the bed is in a high state of cultivation1--mushrooms will most likely make their appearance2 and1 in the course of eight and forty hours afterwards1 they will have grown to a sufficient size for use4 ,in gathering1 instead of cutting them off close to the ground1 they should be drawn out with a gentle twist1 filling up the cavity with a little fine mould1 gently pressed in level with the bed4 ,this method of gathering is much better than cutting1 as the part left generally rots1 and breeds insects1 which are very destructive1 both in frames and on mushroom-beds4 ,where a mushroom-bed is to remain permanently1 a covered shed will be found convenient4 ,sometimes it happens that a bed suddenly ceases to produce any mushrooms4 ,this arises from various causes1 but principally from the cold state of the bed in winter1 or from a too dry state in summer4 ,in the former case1 a slight covering of mulchy hay laid over the bed1 and on that six or eight inches of well-worked1 hot dung1 and the whole covered lightly with the straw that was taken off1 will most likely bring it about again4 ,in the latter instance1 moisture1 if required1 should be given moderately1 two or three mornings2 when1 after lying about an hour1 the whole may be covered up1 and be found of much service4 ,in summer1 most mushroom-beds in a bearing state require more or less slight waterings4 ,soft water should be used for the purpose3 spring water is of too hard and too cold a nature2 and1 when at any time applied1 checks vegetation4 ,in summer time1 a gentle shower of rain1 on open beds that are in bearing and seem dry1 will add considerably to their productiveness4 ,a mushroom-bed seldom furnishes any abundance after two or three months3 it has often done its best in six or seven weeks4 ,heavy rains are most destructive to mushrooms3 therefore care should be taken to remove the wet straw1 or litter1 and directly replace it with dry4 ,hence the utility of a covered shed1 or mushroom-house4 ,in addition to the foregoing1 the following native species may be eaten with perfect safety1 if gathered young and used while fresh3-- ,,agaricus ,,comatus4 ,an excellent species1 much employed for making catchup2 but should be used in a young state4 ,it is found growing abundantly on stumps of trees1 appearing both in spring and autumn4 ,,agaricus ,,deliciosus4 ,m',int4 ,sweet ,mushroom4 ,found in ,september and ,october1 growing under fir and pine trees4 ,it is of medium size1 yellowish1 zoned1 with deep orange on the top1 somewhat resembling ,a4 torminosus 7a deleterious species71 but readily distinguished from it1 as its juice is1 when fresh cut1 quite red1 afterwards turning green1 while that of the latter is white and unchangeable4 ,sir ,james ,edward ,smith says it well deserves its name1 and is really the most delicious mushroom known2 and ,mr4 ,sowerby is equally high in its praise1 pronouncing it very luscious eating1 full of rich gravy1 with a little of the flavor of mussels4 ,,agaricus ,,exquisitus4 ,badham4 ,st4 ,george's ,mushroom4 ,m',int4 ,agaricus ,georgii4 ,this species often attains a weight of five or six pounds4 ,it is generally considered less delicate than the common cultivated mushroom 7,a4 campestris72 but in ,hungary it is regarded as a special gift from the saint whose name it bears4 ,persoon describes it as superior to ,a4 campestris in smell1 taste1 and digestibility2 on which account1 he says1 it is generally preferred in ,france4 ,it is found abundantly in many places1 generally growing in rings1 and re-appearing for many successive years on the same spot2 and1 though sometimes met with in old pastures1 is generally found in thickets1 under trees4 ,,agaricus ,,personatus4 ,blewits4 ,blue ,hats4 ,cooke4 ,this is one of the species occasionally sold in ,covent-,garden ,market1 ,london4 ,when mature1 it has a soft1 convex1 moist1 smooth pileus1 with a solid1 somewhat bulbous stem1 tinted with lilac4 ,the gills are dirty-white1 and rounded towards the stem4 ,the ,agaricus personatus constitutes one of the very few mushrooms which have a market value in ,england4 ,it is quite essential that it should be collected in dry weather1 as it absorbs moisture readily1 and is thereby injured in flavor1 and rendered more liable to decay4 ,,agaricus ,,prunulus4 ,vitt4 ,m',int4 ,this is found only in spring1 growing in rings on the borders of wood-lands2 at which time abundance of its spawn may be procured1 and may be continued in the same way that the spawn of the common cultivated ,mushroom is2 namely1 by transplanting it into bricks of loam and horse-dung1 in which it will keep for months4 ,this mushroom is used both in its green and dried state4 ,in the latter it constitutes what is called ,funghi di ,genoa1 and is preserved by being simply cut into four pieces1 and dried in the air for a few days2 when it is strung up1 and kept for use4 ,,agaricus ,,oreades4 ,fairy-ring ,agaricus4 ,there is little difficulty in distinguishing this mushroom1 which is found growing in rings4 ,the pileus is of a brownish-ochre color at first2 becomes paler as it grows older1 until it fades into a rich cream-yellow4 ,dr4 ,badham says1 ,independent of the excellent flavor of this little mushroom1 two circumstances make it valuable in a domestic point of view1--the facility with which it is dried1 and its extensive dissemination4 ,it may be kept for years without losing any of its aroma or goodness4 99 99 99 99 99 ,,boletus4 ,fries4 ,of this1 two species are considered eatable1--the ,b4 edulis and the ,b4 scaber2 the former resembling the ,common ,mushroom in taste1 and the latter of good quality while in a young1 fresh state1 but of little value when dried1 as it loses much of its odor1 and becomes insipid1 and unfit for use4 99 99 99 99 99 ,,clavaria4 ,all the species are edible1 and many of them indigenous to our woods2 being usually found in damp1 shady places4 99 99 99 99 99 ,,the ,,morel4 ,m',int4 ,morchella esculenta4 ,illustration3 ,the ,morel4 ,in its natural state1 the ,morel is found growing in orchards1 damp woods1 and in moist pastures4 ,its height is about four inches4 ,it is distinguished by its white1 cylindrical1 hollow1 or solid1 smooth stem2 its cap is of a pale-brown or gray color1 nearly spherical1 hollow1 adheres to the stem by its base1 and is deeply pitted over its entire surface4 ,it is in perfection early in the season2 but should not be gathered soon after rain1 or while wet with dew4 ,if gathered when dry1 it may be preserved for several months4 ,use4--,the ,morels are used1 like the ,truffle1 as an ingredient to heighten the flavor of ragouts1 gravies1 and other rich dishes4 ,they are used either fresh or in a dried state4 ,cultivation4--,its cultivation1 if ever attempted1 has been carried on to a very limited extent4 ,of its capability of submitting to culture1 there can be little doubt4 ,if the spawn were collected from its natural habitats in ,june1 and planted in beds differently formed1 but approximating as nearly as possible to its natural conditions1 a proper mode of cultivation would assuredly be in time arrived at4 ,persoon remarks that it prefers a chalky or argillaceous soil to one of a sandy nature2 and that it not unfrequently springs up where charcoal has been burned1 or where cinders have been thrown4 ,the great value of the ,morel--which is one of the most expensive luxuries furnished by the ,italian warehouses1 and which is by no means met with in the same abundance as some others of the ,fungi--deserves to be better known than it is at present4 ,the genus comprises a very few species1 and they are all edible4 99 99 99 99 99 ,,common ,,truffle4 ,tuber cibarium4 ,illustration3 ,the ,truffle4 ,on the authority of our most distinguished mycologists1 the ,common ,truffle has not yet been discovered within the limits of the ,united ,states4 ,it is said to be found abundantly in some parts of ,great ,britain1 particularly in ,wiltshire1 ,kent1 and ,hampshire4 ,it is collected in large quantities in some portions of ,france1 and is indigenous to other countries of ,europe4 ,the following description by ,mascall1 in connection with the engraving1 will give an accurate idea of its size1 form1 color1 and general character3 ,the size rarely much exceeds that of a large walnut4 ,its form is rounded1 sometimes kidney-shaped1 and rough with protuberances4 ,the surface1 when the truffle is young1 is whitish2 but1 in those that are full grown1 it is either blackish or a deep-black4 ,the color of the inside is whitish1 with dark-blue and white1 gray1 reddish1 light-brown or dark-brown veins1 of the thickness of a horse-hair1 which are usually variously entangled1 and which form a kind of network1 or mat4 ,between the veins are numerous cavities1 filled with mucilage1 and small1 solid grains4 ,these scarcely visible glands were formerly said to be the seeds1 or germs1 of the young truffles4 ,the less the inside of the ,truffle is colored with dark veins1 the more tender and delicious is its flesh4 ,the blackish1 external rind is hard1 and very rough1 by means of fine fissures1 grains1 and protuberances2 and forms1 with its small facets 7which are almost hexagonal71 an appearance by which it somewhat resembles the fir-apples of the larch4 ,whilst the truffle is young1 its smell resembles that of putrid plants1 or of moist1 vegetable earth4 ,when it has nearly attained its full growth1 it diffuses an agreeable smell1 which is peculiar to it1 resembling that of musk1 which lasts only a few days3 it then becomes stronger2 and the nearer the fungus is to its dissolution1 which speedily ensues1 so much the more unpleasant is its odor1 till at last it is quite disagreeable and putrid4 ,whilst young1 the flesh is watery1 and the taste insipid3 when fully formed1 its firm flesh1 which is like the kernel of the almond1 has an extremely aromatic and delicious taste2 but as soon as the fungus begins to decay1 and worms and putrescence to attack it1 its taste is bitter and disagreeable4 ,many attempts have been made in ,great ,britain1 as well as in other parts of ,europe1 to propagate the ,truffle by artificial means2 but all experiments thus far1 if they have not totally failed1 have been attended by very unsatisfactory results4 ,use4--,like the ,common ,mushroom1 it is used principally in stuffings1 gravies1 and sauces1 and in other very highly seasoned culinary preparations4 ,it has long been held in high esteem by epicures and the opulent2 but1 from its extreme rarity1 has always commanded a price which has effectually prohibited its general use4 ,it has been truthfully remarked1 that few know how to raise it1 and fewer still possess the proper knowledge to prepare it for the table4 ,,piedmontese ,,truffle4 ,thomp4 ,tuber magnatum4 ,this species is the most celebrated of all the truffles1 and always commands an enormous price4 ,it occurs abundantly in the mountains of ,piedmont1 and probably nowhere else4 ,,tuber ,,melanosporum4 ,thomp4 ,this is the ,truffle of the ,paris markets4 ,it is richly scented1 and also greatly superior in flavor to the common sorts4 ,other genera and species of ,fungi are considered harmless1 and are occasionally used for food4 ,some of the edible kinds1 however1 in size1 form1 color1 and organization1 so closely approach certain poisonous or deleterious species1 as to confuse even the most experienced student4 ,none of the family 7not excepting even the common cultivated ,mushroom7 should therefore be gathered for use1 except by those who may possess a thorough knowledge of the various species and their properties4 ,,chapter ,,xii4 ,,miscellaneous ,,vegetables4 ,alkekengi1 or ,ground ,cherry4 ,corn4 ,egg-plant4 ,martynia4 ,oil ,radish4 ,okra1 or ,gumbo4 ,pepper4 ,rhubarb1 or ,pie-plant4 ,sunflower4 ,tobacco4 ,tomato4 99 99 99 99 99 ,,alkekengi4 ,strawberry ,tomato4 ,winter ,cherry4 ,ground ,cherry4 ,barbadoes ,gooseberry4 ,physalis edulis4 ,a hardy annual plant from ,central or ,tropical ,america4 ,stem angular1 very much branched1 but not erect1--in good soils1 attaining a length or height of more than three feet2 leaves large1 triangular2 flowers solitary1 yellow1 spotted or marked with purple1 and about half an inch in diameter2 fruit rounded or obtuse-heart-shaped1 half an inch in diameter1 yellow1 and semi-transparent at maturity1 enclosed in a peculiar thin1 membranous1 inflated1 angular calyx1 or covering1 which is of a pale-green color while the fruit is forming1 but at maturity changes to a dusky-white or reddish-drab4 ,the pedicel1 or fruit-stem1 is weak and slender2 and most of the berries fall spontaneously to the ground at the time of ripening4 ,the seeds are small1 yellow1 lens-shaped1 and retain their germinative properties three years4 ,the plants are exceedingly prolific1 and will thrive in almost any description of soil4 ,sow at the same time1 and thin or transplant to the same distance1 as practised in the cultivation of the ,tomato4 ,on land where it has been grown1 it springs up spontaneously in great abundance1 and often becomes troublesome in the garden4 ,use4--,the fruit has a juicy pulp1 and1 when first tasted1 a pleasant1 strawberry-like flavor1 with a certain degree of sweetness and acidity intermixed4 ,the after-taste is1 however1 much less agreeable1 and is similar to that of the ,common ,tomato4 ,by many the fruit is much esteemed1 and is served in its natural state at the table as a dessert4 ,with the addition of lemon-juice1 it is sometimes preserved in the manner of the plum1 as well as stewed and served like cranberries4 ,if kept from the action of frost1 the fruit retains its natural freshness till ,march or ,april4 ,,purple ,,alkekengi4 ,purple ,ground ,cherry4 ,purple ,strawberry ,tomato4 ,purple ,winter ,cherry4 ,physalis sp4 ,this species grows naturally and abundantly in some of the ,western ,states4 ,the fruit is roundish1 somewhat depressed1 about an inch in diameter1 of a deep purple color1 and enclosed in the membranous covering peculiar to the genus4 ,compared with the preceding species1 the fruit is more acid1 less perfumed1 and not so palatable in its crude state1 but by many considered superior for preserving4 ,the plant is less pubescent1 but has much the same habit1 and is cultivated in the same manner4 ,,tall ,,alkekengi4 ,tall ,ground ,cherry4 ,tall ,strawberry ,tomato4 ,physalis pubescens4 ,stem about four feet high1 erect and branching2 leaves oval1 somewhat triangular1 soft and velvety2 flowers yellow1 spotted with deep purple2 fruit yellow1 of the size of the ,common ,yellow ,alkekengi1 enclosed in an angular1 inflated calyx1 and scarcely distinguishable from the last named4 ,it is grown from seeds1 which are sown like those of the ,tomato4 ,it is later1 and much less prolific1 than the species first described4 99 99 99 99 99 ,,corn4 ,zea mays4 ,garden and ,table ,varieties4-- ,,adams',s ,,early ,,white4 ,a distinct and well-marked table variety4 ,ears seven to eight inches in length1 two inches in diameter1 twelve or fourteen rowed1 and rather abruptly contracted at the tips2 kernel white1 rounded1 somewhat deeper than broad1 and indented at the exterior end1 which is whiter and less transparent than the interior or opposite extremity4 ,the depth and solidity of the kernel give great comparative weight to the ear2 and1 as the cob is of small size1 the proportion of product is unusually large4 ,in its general appearance1 the ear is not unlike some descriptions of ,southern or ,western field-corn2 from which1 aside from its smaller dimensions1 it would hardly be distinguishable4 ,in quality1 it cannot be considered equal to some of the shrivelled-kernelled1 sweet descriptions1 but will prove acceptable to those to whom the peculiar1 sugary character of these may be objectionable4 ,though later than the ,jefferson or ,darlings1 it is comparatively early1 and may be classed as a good garden variety4 ,much grown for early use and the market in the ,middle ,states1 but less generally known or cultivated in ,new ,england4 ,,black ,,sweet4 ,slate ,sweet4 ,plant1 in height and general habit1 similar to ,darling's ,early2 ears six to eight inches in length1 uniformly eight-rowed2 kernels roundish1 flattened1 deep slate-color1 much shrivelled at maturity4 ,early4 ,the variety is sweet1 tender1 and well flavored2 remains a long period in condition for use2 and1 aside from its peculiar color 7which by some is considered objectionable71 is well worthy of cultivation4 ,,burr',s ,,improved4 ,burr's ,sweet4 ,an improved variety of the ,twelve-rowed ,sweet4 ,the ears are from twelve to sixteen rowed1 rarely eighteen1 and1 in good soils and seasons1 often measure eight or ten inches in length1 nearly three inches in diameter1 and weigh1 when in condition for the table1 from eighteen to twenty-two ounces2 cob white2 kernel rounded1 flattened1 pure white at first1 or while suitable for use1--becoming wrinkled1 and changing to dull1 yellowish1 semi-transparent white1 when ripe4 ,the variety is hardy and productive2 and1 though not early1 usually perfects its crop4 ,for use in its green state1 plantings may be made to the #bjth of ,june4 ,the kernel is tender1 remarkably sugary1 hardens slowly1 is thin-skinned1 and generally considered much superior to the ,common ,twelve-rowed4 ,it is always dried or ripened for seed with much difficulty2 often moulding or decaying before the glazing or hardening of the kernel takes place4 ,if the crop is sufficiently advanced as not to be injured by freezing1 it will ripen and dry off best upon the stalks in the open ground2 but if in the milk1 or still soft and tender at the approach of freezing weather1 it should be gathered and suspended1 after being husked1 in a dry and airy room or building1 taking care to keep the ears entirely separate from each other4 ,,darling',s ,,early4 ,darling's ,early ,sweet4 ,stalk about five feet in height1 and comparatively slender2 the ears are from six to eight inches in length1 an inch and a half in diameter1 and1 when the variety is unmixed1 uniformly eight-rowed2 the kernels are roundish1 flattened1 pure white when suitable for boiling1--much shrivelled or wrinkled1 and of a dull1 semi-transparent yellow1 when ripe2 the cob is white4 ,the variety is early1 very tender and sugary1 yields well1 produces little fodder1 ears near the ground1 and is one of the best sorts for planting for early use1 as it seldom1 if ever1 fails to perfect its crop4 ,in the ,middle ,states1 and in the milder sections of ,new ,england1 it may be planted for boiling until near the beginning of ,july4 ,the hills are made three feet apart in one direction by two feet and a half in the opposite2 or the seeds may be planted in drills three feet apart1 dropping them in groups of three together every eighteen inches4 ,,early ,,jefferson4 ,stalk five to six feet high1 producing one or two ears1 which are of small size1 eight-rowed1 and measure six or eight inches in length1 and about an inch and a half in diameter at the largest part2 cob white2 kernel white1 roundish1 flattened1--the surface of a portion of the ear1 especially near its tip1 often tinged with a delicate shade of rose-red4 ,the kernel retains its color1 and never shrivels or wrinkles1 in ripening4 ,the variety is hardy and productive1 but is principally cultivated on account of its early maturity2 though1 in this respect1 it is little1 if at all1 in advance of ,darling's4 ,the quality is tender and good1 but much less sugary than the common shrivelled varieties2 on which account1 however1 it is preferred by some palates4 ,it remains but a short time tender and in good condition for boiling2 soon becoming hard1 glazed1 and unfit for use4 ,,golden ,,sweet4 ,golden ,sugar4 ,stalk and general habit similar to ,darling's ,early2 ears six to eight inches long1 an inch and a half or an inch and three-fourths in diameter1 regularly eight-rowed2 the kernel1 when ripe1 is semi-transparent yellow4 ,the variety is apparently a hybrid between the ,common ,yellow or ,canada ,corn and ,darling's ,early4 ,in flavor1 as well as appearance1 both of these varieties are recognized4 ,it does not run excessively to stalk and foliage1 yields well1 is hardy1 and seldom fails to ripen perfectly in all sections of ,new ,england4 ,for boiling in its green state1 plantings may be made until the last week of ,june or first of ,july4 ,in respect to quality1 it is quite tender1 sweet1 and well flavored1 but less sugary than most of the other sugar or sweet varieties4 ,,old ,,colony4 ,hov4 ,mag4 ,this variety was originated by the late ,rev4 ,a4 ,r4 ,pope1 of ,somerville1 ,mass4 ,at the time of its production1 he was a resident of ,kingston1 ,plymouth ,county1 ,mass42 and1 in consequence of the locality of its origin1 it received the name above given4 ,in a communication at the close of the sixteenth volume of the ,magazine of ,horticulture1 ,mr4 ,pope describes it as follows3-- ,it is a hybrid1 as any one can readily perceive by inspection1 between the ,southern ,white and the ,common ,sweet ,corn of ,new ,england2 and exhibits certain characteristics of the two varieties1 combining the size of the ear and kernel and productiveness of the ,southern with the sweetness and tenderness of the ,northern parent4 ,the stalks are from ten to twelve feet in height1 and of corresponding circumference4 ,they are also furnished with brace-roots 7seldom found upon the common varieties of ,sweet ,corn72 and the pistils are invariably green1 and not pink1 as in the ,southern ,white4 ,the ears are from five to seven inches in length1 and the number of rows varies from twelve to twenty2 the kernels are very long or deep2 and the cob1 which is always white1 is quite small compared with the size of the ear4 ,when ripe1 the kernels are of a dull1 semi-transparent1 yellowish white1 and much shrivelled4 ,the ears are produced on the stalk1 four or five feet from the ground4 ,it is very productive1 but late2 and though it will rarely fail in the coldest seasons to yield abundant supplies in the green state for the table1 yet it requires a long and warm season for its complete maturity4 ,for cultivation in the ,southern ,states and tropical climates1 it has been found to be peculiarly adapted2 as it not only possesses there the sweetness and excellence that distinguish the ,sweet ,corn of the temperate and cooler sections1 but does not deteriorate by long cultivation1 as other sweet varieties almost invariably are found to do4 ,,parching ,,corn 7,,white ,,kernel74 ,pop-corn4 ,stalk six feet high1 usually producing two ears1 which are from six to eight inches long1 quite slender1 and uniformly eight-rowed2 cob white2 kernel roundish1 flattened1 glossy1 flinty1 or rice-like1 and of a dull1 semi-transparent1 white color4 ,when parched1 it is of pure snowy whiteness1 very brittle1 tender1 and well flavored1 and generally considered the best of all the sorts used for this purpose4 ,in some parts of ,massachusetts1 as also in ,new ,hampshire1 the variety is somewhat extensively cultivated for commercial purposes4 ,its peculiar properties seem to be most perfectly developed in dry1 gravelly1 or silicious soils1 and under the influence of short and warm seasons4 ,in field culture1 it is either planted in hills three feet apart1 or in drills three feet apart1 and eighteen inches apart in the drills4 ,the product per acre is usually about the same number of bushels of ears that the same land would yield of shelled-corn of the ordinary field varieties4 ,increase of size is a sure indication of deterioration4 ,the cultivator should aim to keep the variety as pure as possible by selecting slender and small-sized but well-filled ears for seed1 and in no case to plant such as may have yellow or any foreign sort intermixed4 ,the value of a crop will be diminished nearly in a relative proportion to the increase of the size of the ears4 ,,parching ,,corn 7,,yellow74 ,a yellow variety of the preceding4 ,it retains its color to some extent after being parched2 and this is considered an objection4 ,it is tender1 but not so mild flavored as the white1 and is little cultivated4 ,the size and form of the ears are the same1 and it is equally productive4 ,,red-,,cob ,,sweet4 ,ears about eight inches in length by a diameter of two inches1--usually twelve but sometimes fourteen rowed2 kernels roundish1 flattened1 white when suitable for boiling1 shrivelled1 and of a dull1 semi-transparent white when ripe2 the cob is red1 which may be called its distinguishing characteristic4 ,quality good2 the kernel being tender and sweet4 ,it remains long in good condition for the table1 and is recommended for general cultivation4 ,season intermediate4 ,a sub-variety occurs with eight rows2 the form and size of the ear and kernel resembling ,darling's ,early4 ,,rice 7,,red ,,kernel74 ,this is a variety of the ,white ,rice1 with deep purplish-red or blood-red kernels4 ,the ears are of the same size and form4 ,its quality1 though inferior to the white1 is much superior to the yellow4 ,productiveness1 and season of maturity1 the same4 ,,rice 7,,white ,,kernel74 ,stalk six feet or more in height2 ears five or six inches long1 an inch and a half in diameter1 somewhat conical1 broadest at the base1 and tapering to the top1 which is often more or less sharply pointed2 the cob is white2 the kernels are long and slender1 angular1 sharply pointed at the outward extremity1 as well as to some extent at the opposite1 and extremely hard and flinty4 ,they are not formed at right angles on the cob1 as in most varieties of corn1 but point upward1 and rest in an imbricated manner1 one over the other4 ,the variety is hardy and prolific2 and1 though not late1 should have the benefit of the whole season4 ,for parching1 it is inferior to the ,common ,parching ,corn before described1 though it yields as much bulk in proportion to the size of the kernel1 and is equally as white3 but the sharp points often remain sound2 and it is1 consequently1 less crisp and tender4 ,,rice 7,,yellow ,,kernel74 ,another sub-variety of the ,white ,rice2 the ear and kernel being of the same form and size4 ,it is equally productive1 and matures as early2 but1 when parched1 is inferior to the ,white both in crispness and flavor4 ,,stowell',s ,,evergreen4 ,stowell's ,evergreen ,sweet4 ,stalk from six to seven feet in height1 and of average diameter2 ears of a conical form1 six or seven inches long1 and two inches and a quarter in diameter at the base2 kernels long or deep1 pure white when suitable for boiling1 of a dull1 yellowish-white1 and much shrivelled when ripe2 cob white1 and1 in consequence of the depth of the kernels1 small in comparison to the diameter of the ear4 ,the variety is intermediate in its season2 and1 if planted at the same time with ,darling's or equally early kinds1 will keep the table supplied till ,october4 ,it is hardy and productive1 very tender and sugary1 and1 as implied by the name1 remains a long period in a fresh condition1 and suitable for boiling4 ,,tuscarora4 ,turkey ,wheat4 ,plant five to six feet in height1 moderately strong and vigorous2 ears eight-rowed1 and of remarkable size1--exceeding1 in this respect1 almost every sort used for the table in the green state4 ,in good soil1 they are often a foot and upwards in length1 and from two inches and three-fourths to three inches in diameter at the base4 ,the kernel1 which is much larger than that of any other table variety1 is pure white1 rounded1 flattened1 and1 when divided in the direction of its width1 apparently filled with fine flour of snowy whiteness2 the cob is red1 and of medium size4 ,in point of maturity1 the ,tuscarora is an intermediate variety4 ,in its green state1 it is of fair quality1 and considered a valuable sort by those to whom the sweetness of the sugar varieties is objectionable4 ,in their ripened state1 the kernels1 to a great extent1 retain their fresh and full appearance1 not shrivelling in the manner of the sugar sort1 though almost invariably indented at the ends like some of the ,southern ,horse-toothed field varieties4 ,when ground in the ripe state1 it is much less farinaceous and valuable for cooking or feeding stock than the fine1 white1 floury appearance of the kernel1 when cut or broken1 would seem to indicate4 ,,twelve-,,rowed ,,sweet4 ,a large1 comparatively late variety4 ,stalk seven feet high2 the ears are from ten to fourteen rowed1 seven to nine inches long1 often two inches and a half in diameter in the green state1 and taper slightly towards the top1 which is bluntly rounded2 cob white2 the kernels are large1 round or circular1 sometimes tooth-shaped1 pure white when suitable for the table1 dull white and shrivelled when ripe4 ,the variety is hardy1 yields a certain crop1 and is sweet1 tender1 and of good quality4 ,it is the parent of one or two varieties of superior size and excellence1 to which it is now gradually giving place4 ,field ,varieties4-- ,,canada ,,yellow4 ,early ,canada4 ,ear small1 about seven inches in length1 symmetrical1 broadest at the base1 and tapering to the tip1 uniformly eight-rowed1 in four double rows2 kernel roundish1 smooth1 and of a rich1 glossy1 orange-yellow color2 cob small1 white2 stalk four to five feet high1 slender2 the leaves are not abundant1 and the ears1 of which the plant very rarely produces more than two1 near the ground4 ,on account of the small size of the ear1 the yield per acre is much less than that of almost any other field variety2 twenty-five or thirty bushels being an average crop4 ,the dwarfish character of the plants1 however1 admits of close culture1--three feet in one direction by two or two and a half in the opposite1--affording ample space for their full development2 four plants being allowed to a hill4 ,its chief merit is its early maturity4 ,in ordinary seasons1 the crop will be fully ripened in ,august4 ,if cultivated for a series of years in the ,eastern or ,middle ,states1 or in a latitude much warmer than that of the ,canadas1 the plant increases in size1 the ears and kernels grow larger1 and it is slower in coming to maturity4 ,,dutton4 ,early ,dutton4 ,ears nine or ten inches long1 broadest at the base1 tapering slightly towards the tip1 ten or twelve rowed1 and rarely found with the broad clefts or longitudinal spaces which often mark the divisions into double rows in the eight-rowed varieties1--the outline being almost invariably smooth and regular2 kernel as broad as deep1 smooth1 and of a rich1 clear1 glossy1 yellow color2 cob comparatively large1 white2 stalk of medium height and strength1 producing one or two ears4 ,one of the handsomest of the field varieties1 nearly as early as the ,king ,philip1 and remarkable for the uniformly perfect manner in which1 in good seasons1 the ears are tipped1 or filled out4 ,in point of productiveness1 it compares favorably with the common ,new-,england ,eight-rowed2 the yield per acre varying from fifty to seventy bushels1 according to soil1 culture1 and season4 ,much prized for mealing1 both on account of its quality1 and its peculiar1 bright1 rich color4 ,in cultivation1 the hills are made three feet and a half apart in each direction1 and five or six plants allowed to a hill4 ,,hill4 ,whitman4 ,whitman's ,improved4 ,webster4 ,smutty ,white4 ,old-,colony ,premium4 ,stalk six feet or more in height1 moderately strong at the ground1 but comparatively slender above the ear2 foliage not abundant2 the ears are produced low on the stalk1 often in pairs1 are uniformly eight-rowed1 well filled at the tips1 and1 when fully grown1 ten or eleven inches in length2 cob white1 and comparatively small2 kernel dusky1 transparent-white1 large and broad1 but not deep4 ,the ,hill ,corn is nearly of the season of the ,common ,new-,england ,eight-rowed1 and is unquestionably the most productive of all field varieties4 ,in ,plymouth ,county1 ,mass41 numerous crops have been raised of a hundred and fifteen bushels and upwards to the acre2 and1 in two instances1 the product exceeded a hundred and forty4 ,this extraordinary yield is in a degree attributable to the small size of the plant1 and the relative large size of the ear4 ,the largest crops were obtained by planting three kernels together1 in rows three feet asunder1 and from fifteen to eighteen inches apart in the rows4 ,no variety is better adapted for cultivation for farm consumption2 but for market1 whether in the kernel or in the form of meal1 its dull1 white color is unattractive1 and it commands a less price than the yellow descriptions4 ,from the most reliable authority1 the variety was originated by ,mr4 ,leonard ,hill1 of ,east ,bridgewater1 ,plymouth ,county1 ,mass42 and was introduced to public notice in #ahbe-f4 ,though at present almost universally known as the ,whitman1 it appears to have been originally recognized as the ,hill2 and1 of the numerous names by which it has since been called1 this is unquestionably the only true and legitimate one4 ,,illinois ,,yellow4 ,western ,yellow4 ,stalk ten feet or more high2 foliage abundant2 ears high on the stalk1 single or in pairs1 twelve to sixteen rowed1 eleven to thirteen inches long1 broadest at the base1 and tapering gradually towards the tip1 which is bluntly rounded2 kernel bright-yellow1 long and narrow1 or tooth-formed1 paler at the outer end1 but not indented2 cob white4 ,the variety ripens perfectly in the ,middle ,states1 but is not suited to the climate of ,new ,england4 ,,illinois ,,white4 ,western ,white4 ,similar in its general character to the ,illinois ,yellow4 ,kernel rice-white2 cob generally white1 but sometimes red4 ,,king ,,philip1 ,,or ,,brown4 ,improved ,king ,philip4 ,ears ten to twelve inches in length1 uniformly eight-rowed when the variety is pure or unmixed2 kernel copper-red1 rather large1 somewhat broader than deep1 smooth and glossy2 cob comparatively small1 pinkish-white2 stalk six feet in height1 producing one or two ears1 about two feet and a half from the ground4 ,in warm seasons1 it is sometimes fully ripened in ninety days from the time of planting2 and may be considered as a week or ten days earlier than the ,common ,new-,england ,eight-rowed1 of which it is apparently an improved variety4 ,very productive1 and recommended as one of the best field sorts now in cultivation4 ,in good soil and favorable seasons1 the yield per acre is from seventy-five to ninety bushels2 although crops are recorded of a hundred and ten1 and even of a hundred and twenty bushels4 ,as grown in different localities1 and even in the product of the same field1 there is often a marked variation in the depth of color1 arising either from the selection of paler seed1 or from the natural tendency of the variety toward the clear yellow of the ,new-,england ,eight-rowed4 ,a change of color from yellowish-red to paler red or yellow should be regarded as indicative of degeneracy4 ,said to have originated on one of the islands in ,lake ,winnipiseogee1 ,n4,h4 ,,new-,,england ,,eight-,,rowed4 ,stalk six or seven feet high1 producing one or two ears1 which are from ten to eleven inches long1 and uniformly eight-rowed2 kernel broader than deep1 bright-yellow1 smooth and glossy2 cob comparatively small1 white4 ,the variety is generally grown in hills three feet and a half apart in each direction1 and five or six plants allowed to a hill2 the yield varying from fifty to seventy bushels to the acre1 according to season1 soil1 and cultivation4 ,it is a few days later than the ,king ,philip1 but ripens perfectly in the ,middle ,states and throughout ,new ,england2 except1 perhaps1 at the extreme northern boundary1 where the ,canada ,yellow would probably succeed better4 ,it often occurs with a profuse intermixture of red1 sometimes streaked and spotted1 sometimes copper-red1 like the ,king ,philip1 and occasionally of a rich1 bright1 clear blood-red4 ,as the presence of this color impairs its value for marketing1 and particularly for mealing1 more care should be exercised in the selection of ears for seed2 and this1 continued for a few seasons1 will restore it to the clear yellow of the ,dutton or ,early ,canada4 ,many local sub-varieties occur1 the result of selection and cultivation1 differing in the size and form of the ear2 size1 form1 and color of the kernel2 and also in the season of maturity4 ,the ,dutton1 ,early ,canada1 ,king ,philip1 and numerous other less important sorts1 are but improved forms of the ,new-,england ,eight-rowed4 ,,parker4 ,a variety remarkable for the extraordinary size of the ears1 which1 if well grown1 often measure thirteen or fourteen inches in length3 they are comparatively slender1 and uniformly eight-rowed4 ,cob white and slim2 kernels bright-yellow1 rounded1 broader than deep4 ,productive1 but some days later than the ,common ,new-,england ,eight-rowed4 ,,white ,,horse-,,tooth4 ,southern ,white4 ,stalk twelve feet or more in height1 with large1 luxuriant foliage2 ears single1 often in pairs1 short and very thick1 sixteen to twenty-two rowed2 kernel remarkably large1 milk-white1 wedge-formed1 indented at the outer end2 cob red4 ,,yellow ,,horse-,,tooth4 ,southern ,yellow4 ,plant similar to that of the ,white ,horse-tooth2 kernel very large1 bright-yellow1 indented2 cob red4 ,extensively cultivated throughout the ,southern ,states1 but not adapted to the climate of the ,middle or ,northern4 99 99 99 99 99 ,,egg-,,plant4 ,solanum melongena4 ,the ,egg-plant is a native of ,africa1 and is also indigenous to ,tropical ,america4 ,it is a tender annual1 with an erect1 branching stem1 and oblong1 bluish-green1 powdered leaves4 ,the flowers are one-petaled1 purple1 and produced on short stems in the axils of the branches2 the fruit is often somewhat oblong1 but exceedingly variable in form1 size1 and color2 the seeds are small1 yellowish1 reniform1 flattened1 and retain their germinative properties seven years4 ,soil4--,the ,egg-plant will thrive well in any good garden soil1 but should have the benefit of a sheltered situation4 ,sowing and ,culture4--,the seed should be sown in a hot-bed in ,march1 at the time and in the manner of sowing tomato seed4 ,the young plants are1 however1 more tender2 and should not be allowed to get chilled1 as they recover from its effects very slowly4 ,the plant being decidedly tropical in character1 the seedlings should not be transplanted into the open ground until the commencement of summer weather2 when they may be set out in rows two feet apart1 and two feet asunder in the rows4 ,keep the ground free from weeds1 earth up the plants a little in the process of cultivation1 and by the last of ,august1 or beginning of ,september1 abundance of fruit will be produced for the table4 ,if no hot-bed is at hand1 sufficient seedling plants for a small garden may be easily raised by sowing a few seeds in ,march in common flower-pots1 and placing them in the sunny window of the sitting-room or kitchen4 ,in favorable seasons1 a crop may be obtained by sowing the seeds in ,may in the open ground1 and transplanting the seedlings1 when two or three inches high1 in a warm and sheltered situation4 ,use4--,it is used both boiled and stewed in sauces like the ,tomato4 ,a favorite method among the ,french is to scoop out the seeds1 fill up the cavity with sweet herbs1 and fry the fruit whole4--,m',int4 ,a common method of cooking and serving is as follows3 ,cut the fruit in slices half an inch thick2 press out as much of the juice as possible1 and parboil2 after which1 fry the slices in batter1 or in fresh butter in which grated bread has been mixed2 season with pepper1 salt1 and sweet herbs1 to suit2 or1 if preferred1 the slices may be broiled as steaks or chops4 ,varieties4-- ,,american ,,large ,,purple4 ,illustration3 ,american ,large ,purple ,egg-plant4 ,fruit remarkably large1--often measuring eight inches in depth1 seven inches in diameter1 and weighing four or five pounds2 skin deep-purple1 with occasional stripes of green about the stem2 plant hardy and stocky4 ,the ,american ,large ,purple is more generally cultivated in this country than any other variety4 ,the plants produce two 7and rarely three7 fruits2 but the first formed are invariably the best developed4 ,it is similar to1 if not identical with1 the ,round ,purple of ,english and ,french authors4 ,,chinese ,,long ,,white4 ,vil4 ,quite distinct from the ,common ,white or the ,purple4 ,plant of low growth1 with comparatively pale foliage2 fruit white1 eight or nine inches long1 two inches and a half in diameter1 and often more or less curved1 particularly when the end is in contact with the ground4 ,it is later than the ,white or ,purple varieties1 and nearly of the season of the ,scarlet-fruited4 ,to obtain the fruit in full perfection1 the plants must be started in a hot-bed4 ,,guadaloupe ,,striped4 ,vil4 ,fruit nearly ovoid1 smaller than the ,round or ,long ,purple2 skin white1 streaked and variegated with red4 ,,long ,,purple4 ,trans4 ,the plants of this variety are of the height of the ,round ,purple1 but are subject to some variation in the color of the branches and in the production of spines2 flowers large1 purple1 with a spiny calyx2 the fruit is oblong1 somewhat club-shaped1 six or eight inches in length1 sometimes straight1 but often slightly bent2 at maturity1 the skin is generally deep-purple1 but the color varies much more than the ,large ,round2 it is sometimes pale-purple1 slightly striped1 sometimes variegated with longitudinal1 yellowish stripes1 and always more deeply colored on the exposed side4 ,it is early1 of easy culture1 hardy and productive1 excellent for the table1 thrives well in almost any section of the ,northern ,states1 and1 if started in a hot-bed1 would perfect its fruit in the ,canadas4 ,,new-,,york ,,improved4 ,a sub-variety of the ,large ,round1 producing the same number of fruits1 which are generally of a deeper color1 and average of larger size4 ,the leaves are often spiny2 and1 if the variety is genuine1 the plants will be readily distinguished from those of the last named by their more dense or compact habit of growth4 ,it is1 however1 comparatively late1 and better suited to the climate of the ,middle ,states than to that of ,new ,england2 though it is successfully cultivated in the vicinity of ,boston1 ,mass41 by starting the plants in a hot-bed1 and setting them in a warm and sheltered situation4 ,,round ,,purple4 ,trans4 ,large ,round ,purple4 ,plant from two to three feet high1 branching1 generally tinged with purple1 producing two and sometimes three fruits2 the leaves are large1 downy1 oblong1 lobed on the borders1 with scattered spines on the midribs2 flowers large1 pale-purple1--the flower-stem and calyx invested with purple spines2 the fruit is obovate1 four or five inches in diameter1 six or seven inches deep1 slightly indented at the apex1 and of a fine deep-purple when well matured1--specimens sometimes occur slightly striped or rayed with yellowish-green4 ,the ,american ,large ,purple1 if not the same1 is but an improved form of this variety4 ,,scarlet-,,fruited ,,egg-,,plant4 ,hov4 ,mag4 ,a highly ornamental variety1 introduced from ,portugal4 ,the plant attains the height of three feet1 with leaves about six inches long4 ,in general appearance1 it resembles the ,common ,egg-plant2 but the fruit1 which is about the size of a hen's egg1 is of a beautiful scarlet4 ,it is rarely if ever used for food1 but is principally cultivated for its peculiar1 richly colored1 and ornamental fruit1 which makes a fine garnish4 ,the variety is late1 and comparatively tender4 ,the seeds should be started early in a hot-bed1 and the plants grown in a warm and sheltered situation4 ,,white ,,egg-,,plant4 ,fruit milk-white1 egg-shaped1 varying from three to five inches in length1 and from two inches and a half to three inches and a half in diameter4 ,it is the earliest1 hardiest1 and most productive of all varieties4 ,the plants frequently produce five or six fruits each2 but the first formed are generally the largest4 ,if sown in the open ground early in ,may1 the plants will often perfect a portion of their fruit2 but they are most productive when started in a hot-bed4 ,the fruit is sometimes eaten cooked in the manner of the ,purple varieties1 but is less esteemed4 99 99 99 99 99 ,,martynia4 ,unicorn ,plant4 ,gray4 ,martynia proboscidea4 ,illustration3 ,the ,martynia4 ,a hardy1 annual plant1 with a strong1 branching stem two feet and a half or three feet high4 ,the leaves are large1 heart-shaped1 entire or undulated1 downy1 viscous1 and of a peculiar1 musk-like odor when bruised or roughly handled2 the flowers are large1 bell-shaped1 somewhat two-lipped1 dull-white1 tinged or spotted with yellow and purple1 and produced in long1 leafless racemes1 or clusters2 the seed-pods are green1 very downy or hairy1 fleshy1 oval1 an inch and a half in their greatest diameter1 and taper to a long1 comparatively slender1 incurved horn1 or beak4 ,the fleshy1 succulent character of the pods is of short duration3 they soon become fibrous1 the elongated beak splits at the point1 the two parts diverge1 the outer green covering falls off1 and the pod becomes black1 shrivelled1 hard1 and woody4 ,the seeds are large1 black1 wrinkled1 irregular in form1 and retain their germinative properties three years4 ,sowing and ,cultivation4--,the ,martynia is of easy cultivation4 ,as the plants are large and spreading1 they should be two feet and a half or three feet apart in each direction4 ,the seeds may be sown in ,april or ,may1 in the open ground where the plants are to remain2 or a few seeds may be sown in a hot-bed1 and the seedlings afterwards transplanted4 ,gathering and ,use4--,the young pods are the parts of the plant used4 ,these are produced in great abundance1 and should be gathered when about half grown1 or while tender and succulent3 after the hardening of the flesh1 they are worthless4 ,they are used for pickling1 and by many are considered superior to the ,cucumber1 or any other vegetable employed for the purpose4 99 99 99 99 99 ,,oil ,,radish4 ,law4 ,raphanus sativus4 ,a variety of the ,common ,radish1 particularly adapted for the production of oil1 and distinguished by the name ,r4 sativus olifer1 or ,oil ,radish4 ,its stems are dwarf1 from a foot and a half to two feet in height1 much branched1 spreading1 and produce more seed-pods than the ,common ,radish4 ,it is grown rather extensively in ,china for its oil2 from whence it has been introduced into and cultivated in some parts of ,europe3 but it does not appear with any particular success1 though much has been said and written in its favor4 ,it seems best suited for southern latitudes1 where it may be sown in ,september1 and harvested the following ,may or ,june3 but1 in the northern portions of the ,united ,states1 it will be found too tender to withstand the winter2 and the seed will therefore require to be sown in spring4 ,the oil is obtained from the seed1 and is considered superior to rape-seed oil1 but is extracted with greater difficulty4 99 99 99 99 99 ,,okra1 ,,or ,,gumbo4 ,ocra4 ,hibiscus esculentus4 ,okra is a half-hardy annual1 from ,central ,america4 ,stem simple1 sometimes branched at the top1 and from two to six feet in height1 according to the variety2 the leaves are large1 palmate1 deep-green2 the flowers are large1 five-petaled1 yellowish on the border1 purple at the centre2 the seed-pods are angular1 or grooved1 more or less sharply pointed1 an inch or an inch and a half in diameter at the base1 and from four to eight inches in length2 the seeds are large1 round-kidney-shaped1 of a greenish-drab color1 black or dark-brown at the eye1 and retain their power of germination five years4 ,soil1 ,sowing1 and ,cultivation4--,okra may be raised in any common garden soil1 and is propagated by seeds sown in ,april or ,may4 ,the ,dwarf varieties may be grown in rows two feet apart1 and a foot from each other in the rows2 but the taller sorts require a space of at least three feet between the rows1 and nearly two feet from plant to plant in the rows4 ,keep the soil about the plants loose and open2 and1 in the process of cultivation1 earth up the stems slightly in the manner of earthing pease4 ,the pods will be fit for use in ,august and ,september4 ,it requires a long1 warm season2 and is most productive when started in a hot-bed1 and grown in a warm1 sheltered situation4 ,use4--,the green pods are used while quite young1 sliced in soups and similar dishes1 to which they impart a thick1 viscous1 or gummy consistency4 ,thus served1 they are esteemed not only healthful1 but very nutritious4 ,the ripe seeds1 roasted and ground1 furnish a palatable substitute for coffee4 ,varieties4-- ,,buist',s ,,dwarf ,,okra4 ,count4 ,gent4 ,a variety recently introduced by ,mr4 ,robert ,buist1 of ,philadelphia4 ,height two feet2 being about half that of the old variety4 ,its superiority consists in its greater productiveness1 and the little space required for its development2 while the fruit is of larger size and superior quality4 ,it is said to produce pods at every joint4 ,,dwarf ,,okra4 ,illustration3 ,dwarf ,okra4 ,stem two feet and a half high1 sometimes branched at the top1 but generally undivided2 leaves large1 and1 as in all varieties1 five-lobed2 flowers yellow1 purple at the centre2 pods erect1 obtusely pointed1 nearly as large in diameter as those of the ,giant1 but generally about five inches in length4 ,it is the earliest of the ,okras1 and the best variety for cultivation in the ,northern and ,eastern ,states4 ,between this and the ,tall1 or ,giant1 there are numerous sub-varieties2 the result both of cultivation and climate4 ,the ,tall sorts become dwarfish and earlier if long cultivated at the ,north2 and the ,dwarfs1 on the contrary1 increase in height1 and grow later1 if long grown in tropical climates4 ,the seeds of all the sorts are similar in size1 form1 and color4 ,,pendent-,,podded4 ,the plants of this variety differ slightly1 if at all1 from those of the ,common or ,dwarf ,okra4 ,it is principally1 if not solely1 distinguished by the pendulous or drooping character of its pods2 those of all other sorts being erect4 ,,tall ,,or ,,giant ,,okra4 ,white-podded4 ,stem five to six feet in height2 pods erect1 sharply tapering to a point1 eight to ten inches in length1 and about an inch and a half in diameter near the stem or at the broadest part4 ,with the exception of its larger size1 it is similar to the ,dwarf2 and1 if long cultivated under the influence of short and cool seasons1 would probably prove identical4 ,it yields abundantly1 but is best adapted to the climate of the ,middle and ,southern ,states4 99 99 99 99 99 ,,pepper4 ,capsicum4 ,capsicum annuum4 ,of the ,capsicum there are many species1 both annual and perennial2 some of the latter being of a shrubby or woody character1 and from four to six feet in height4 ,as they are mostly tropical1 and consequently tender1 none but the annual species can be successfully grown in open culture in the ,middle ,states or ,new ,england4 ,the ,capsicum annuum1 or ,common ,garden-pepper1 is a native of ,india4 ,the stalks vary in height from a foot to nearly three feet2 the flowers are generally white or purple2 the pods differ in a remarkable degree in size1 form1 color1 and acridness2 the seeds are yellow1 nearly circular1 flattened1 and1 like the flesh or rind of the fruit1 remarkable for their intense piquancy1--nearly forty-five hundred are contained in an ounce1 and their vitality is retained five years4 ,propagation and ,cultivation4--,the plants are always propagated from seeds4 ,early in ,april1 sow in a hot-bed1 in shallow drills six inches apart1 and transplant to the open ground when summer weather has commenced4 ,the plants should be set in warm1 mellow soil1 in rows sixteen inches apart1 and about the same distance apart in the rows2 or1 in ordinary seasons1 the following simple method may be adopted for a small garden1 and will afford an abundant supply of peppers for family use3 ,when all danger from frost is past1 and the soil is warm and settled1 sow the seeds in the open ground1 in drills three-fourths of an inch deep1 and fourteen inches apart2 and1 while young1 thin out the plants to ten inches apart in the rows4 ,cultivate in the usual manner1 and the crop will be fit for use early in ,september4 ,use4--,the pod1 or fruit1 is much used in pickles1 seasonings1 and made dishes2 as both the pod and seeds yield a warm1 acrid oil1 the heat of which1 being imparted to the stomach1 promotes digestion1 and corrects the flatulency of vegetable aliments4 ,the larger and more common sorts are raised in great quantities1 by market gardeners in the vicinity of populous towns1 for the supply of pickle-warehouses4 ,species and ,varieties4-- ,,bell-,,pepper4 ,large ,bell4 ,bull-nose4 ,illustration3 ,bell-pepper4 ,plant two feet and upwards in height1 stocky and branching1 the stem and branches often stained or clouded with purple2 leaves large1 on long stems1 smaller1 smoother1 and less sharply pointed1 than those of the ,squash-pepper2 flowers white1 sometimes measuring nearly an inch and a half in diameter4 ,the pods1 which are remarkably large1 and often measure nearly four inches deep and three inches in diameter1 are pendent1 broadest at the stem1 slightly tapering1 and generally terminate in four obtuse1 cone-like points4 ,at maturity1 the fruit changes to brilliant1 glossy1 coral red4 ,the ,bell-pepper is early1 sweet and pleasant to the taste1 and much less acrid or pungent than most of the other sorts4 ,in many places1 it is preferred to the ,squash-pepper for pickling1 not only because of its mildness1 but for its thick1 fleshy1 and tender rind4 ,in open culture1 sow in ,may1 in drills sixteen inches apart1 and thin the plants to twelve inches in the drills4 ,in ,england1 they are pickled as follows3 ,the pods are plucked while green1 slit down on one side1 and1 after the seeds are taken out1 immersed in salt and water for twenty-four hours2 changing the water at the end of the first twelve4 ,after soaking the full time1 they are laid to drain an hour or two2 put into bottles or jars2 and boiled vinegar1 after being allowed to cool1 poured over them till they are entirely covered4 ,the jars are then closely stopped for a few weeks1 when the pods will be fit for use4 ,in this form1 they have been pronounced the best and most wholesome of all pickles4 ,,bird-,,pepper4 ,vil4 ,stem fifteen to eighteen inches high2 leaves very small2 flowers white1 about two-thirds of an inch in diameter2 pods erect1 sharply conical1 an inch and three-quarters long1 about half an inch in diameter1 and of a brilliant coral-red when ripe4 ,the variety is late4 ,if sown in the open ground1 some of the pods1 if the season be favorable1 will be fit for use before the plants are destroyed by frost2 but few will be fully perfected unless the plants are started under glass4 ,the ,bird-pepper is one of the most piquant of all varieties1 and is less valuable as a green pickle than many milder and thicker-fleshed sorts4 ,it is cultivated in rows fourteen inches apart1 and ten or twelve inches asunder in the rows4 ,if sown in the open ground1 make the rows the same distance apart1 and thin the young plants to the same space in the rows4 ,the ,cayenne ,pepper-pot of commerce is prepared from ,bird-pepper in the following manner3 ,dry ripe peppers well in the sun1 pack them in earthen or stone pots1 mixing common flour between every layer of pods1 and put all into an oven after the baking of bread1 that they may be thoroughly dried2 after which1 they must be well cleansed from the flour1 and reduced to a fine powder4 ,to every ounce of this1 add a pound of wheat-flour1 and as much leaven as is sufficient for the quantity intended4 ,after this has been properly mixed and wrought1 it should be made into small cakes1 and baked in the same manner as common cakes of the same size2 then cut them into small parts1 and bake them again1 that they may be as dry and hard as biscuit1 which1 being powdered and sifted1 is to be kept for use4 ,,cayenne ,,pepper4 ,c4 frutescens4 ,the pods of this variety are quite small1 cone-shaped1 coral-red when ripe1 intensely acrid1 and furnish the ,cayenne ,pepper of commerce4 ,like the other species of the family1 it is of tropical origin2 and being a perennial1 and of a shrubby character1 will not succeed in open culture at the ,north4 ,both the green and ripe pods are used as pickles1 and also for making ,chili vinegar or pepper-sauce2 which is done by simply putting a handful of the pods in a bottle1 afterwards filled with the best vinegar1 and stopping it closely4 ,in a few weeks1 it will be fit for use4 ,the process of preparing ,cayenne ,pepper is as follows4 ,the pods are gathered when fully ripe4 ,in ,india1 they are dried in the sun2 but in cooler climates they should be dried on a slow hot-plate1 or in a moderately heated oven3 they are then pulverized1 and sifted through a fine sieve1 mixed with salt1 and1 when dried1 put into close1 corked bottles1 for the purpose of excluding the air4 ,this article is subject to great adulteration1 flour being often mixed with it2 and1 still worse1 red lead1 which is much of the same color1 and greatly increases the weight4 ,a better method is to dry the pods in a slow oven1 split them open1 extract the seeds1 and then pulverize them 7the pods7 to a fine powder1 sifting the powder through a thin muslin sieve1 and pulverizing the parts that do not pass through1 and sifting again1 until the whole is reduced to the finest possible state4 ,place the powder in air-tight glass bottles2 but add no salt or other ingredient whatever4--,m',int4 ,the pods of either of the long-fruited sorts1 or those of the ,cherry-pepper1 prepared as above1 will furnish a quality of ,cayenne ,pepper greatly superior to that ordinarily sold by grocers1 or even by apothecaries and druggists4 ,the larger and milder kinds1 powdered in the same manner1 make a wholesome and pleasant grade of pepper of sufficient pungency for a majority of palates4 ,,cherry-,,pepper4 ,capsicum cerasiforme4 ,illustration3 ,cherry-pepper4 ,stem twelve to fifteen inches high1 strong and branching2 leaves comparatively small1 long1 narrow1 and sharply pointed2 flowers white1 three-fourths of an inch in diameter2 pod1 or fruit1 erect1 nearly globular or cherry-form1 and1 at maturity1 of a deep1 rich1 glossy1 scarlet color4 ,it is remarkable for its intense piquancy2 exceeding in this respect nearly all the annual varieties4 ,it is not so early as some of the larger sorts2 but in favorable seasons will perfect a sufficient portion of its crop in the open ground1 both for seed and pickling4 ,for the latter purpose1 the peppers should be plucked while still green1 put into a common jar or wide-mouthed bottle1 and vinegar added to fill the vessel4 ,in a few weeks1 they will be fit for use4 ,when in perfection1 the plants are very ornamental2 the glossy1 coral-red of the numerous pods presenting a fine contrast with the deep-green foliage by which they are surrounded4 ,a variety occurs with larger1 more conical1 and pendent pods4 ,the plant is also much larger1 and quite distinct in its general character4 ,,cherry-,,pepper4 ,yellow-fruited4 ,this is a variety of the ,red ,cherry4 ,the plants have the same general habit1 require the same treatment1 and perfect their fruit at the same season4 ,there is little real difference between the sorts1 with the exception of the color of the fruit2 this being clear yellow4 ,to preserve either of these varieties for use in the dry state1 all that is necessary is to cut off the plants close to the roots when the fruit is ripe1 and hang them1 with the fruit attached1 in any warm and dry situation4 ,they will retain their piquancy for years4 ,,chili ,,pepper4 ,vil4 ,pods pendent1 sharply conical1 nearly two inches in length1 half an inch in diameter1 of a brilliant scarlet when ripe1 and exceedingly piquant2 plant about eighteen inches high2 leaves numerous1 of small size1 and sharply pointed2 flowers white1 nearly three-fourths of an inch in diameter4 ,sow in a hot-bed in ,april1 and transplant to the open ground in ,may1 about fourteen inches apart in each direction4 ,requires a long1 warm season4 ,,long ,,red ,,pepper4 ,illustration3 ,long ,red ,pepper4 ,fruit brilliant1 coral-red1 generally pendulous1 sometimes erect1 conical1 often curved towards the end1 nearly four inches in length1 and from an inch to an inch and a half in diameter2 skin1 or flesh1 quite thin1 and exceedingly piquant4 ,stalk about two feet high2 foliage of medium size1 blistered and wrinkled2 flowers an inch in diameter1 white4 ,the variety yields abundantly1 but attains its greatest perfection when started in a hot-bed4 ,the ripe pods1 dried and pulverized as directed for ,cayenne ,pepper1 make an excellent substitute for that article4 ,the plants1 with ripe fruit1 are very ornamental4 ,,long ,,yellow4 ,vil4 ,pods pendent1 long1 and tapering1 three to four inches in length1 and about an inch in their greatest diameter4 ,at maturity1 they assume a lively1 rich1 glossy yellow2 and the plants are then showy and ornamental4 ,stem two feet and upwards in height1 slightly colored with purple at the intersection of the branches and insertion of the leaf-stems2 leaves of medium size1 smaller and paler than those of the ,long ,red2 flowers white1 nearly an inch in diameter4 ,like the last named1 it is very piquant4 ,it is also late2 and1 to obtain the variety in perfection1 the seed should be started in a hot-bed in ,april4 ,,purple ,,or ,,blue ,,podded4 ,black-podded4 ,fruit erect1 on long stems1 bluntly cone-shaped1 two inches and a half in length1 and a half or three-fourths of an inch in diameter at the broadest part4 ,before maturity1 the skin is green or reddish-green1 clouded or stained with black or purplish-brown2 but1 when ripe1 changes to rich1 deep1 indigo-blue4 ,plant two feet or upwards in height1 more erect and less branched than other varieties1 and much stained with purple at the intersection of the branches and at the insertion of the leaf-stems2 leaves of medium size1 or small1 long1 and sharply pointed2 leaf-stems long1 deep-green2 flowers white1 tipped with purple1 about three-fourths of an inch in diameter2 flower-stems long1 purple4 ,a rare1 richly colored1 and beautiful pepper1 but not cultivated or of much value as an esculent4 ,for its full perfection1 a long1 warm season is requisite4 ,the plants should be started in a hot-bed in ,march or ,april1 and transplanted in ,may to the open ground1 fifteen inches apart4 ,,quince-,,pepper4 ,piment cydoniforme4 ,vil4 ,this variety is similar to the ,sweet ,spanish2 but the fruit is rather longer1 and its season of maturity is somewhat later4 ,its flavor is comparatively mild and pleasant2 but1 like the ,sweet ,spanish1 it is not generally thick-fleshed4 ,at maturity1 the fruit is a brilliant coral-red4 ,,round ,,or ,,large ,,red ,,cherry-,,pepper4 ,rond4 ,vil4 ,cerise grosse4 ,this is but a sub-variety of the ,common ,red ,cherry-pepper1 differing only in its larger size4 ,it is quite late1 and should be started in a hot-bed4 ,,squash-,,pepper4 ,tomato-shaped4 ,fruit compressed1 more or less ribbed1 about two inches and three-quarters in diameter1 and two inches in depth2 skin smooth and glossy1--when ripe1 of a brilliant coral-red2 flesh thick1 mild and pleasant to the taste1 though possessing more piquancy than the ,large ,bell or ,sweet ,spanish4 ,plant about two feet high1 stout and branching2 leaves broad and large2 flowers white1 an inch and a quarter in diameter2 fruit drooping1 the fruit-stem short and thick4 ,the ,squash-pepper is extensively grown for the market1 and is most in use in the pickle warehouses of the ,eastern and ,middle ,states4 ,in field-culture1 the plants are started in hot-beds in ,april1 and1 after the beginning of summer weather1 transplanted to the open ground1 fourteen to eighteen inches apart1 according to the quality of the soil4 ,the fruit is generally sold by weight2 and an acre of land1 in a fair state of cultivation1 will yield about three tons1--a bushel of the thick-fleshed sort weighing nearly thirty-two pounds4 ,an excellent pickle may be made by preparing the peppers in the manner directed for the ,bell variety4 ,as grown by different market-men and gardeners1 there are several sub-varieties of the ,squash-pepper1 differing both in form and in the thickness of the flesh2 the latter quality1 however1 being considered of the greater importance1 as the thick-fleshed sorts not only yield a greater weight to the acre1 but are more esteemed for the table4 ,the ,squash-pepper succeeds well when sown in the open ground in ,may1 in drills fourteen inches apart4 ,the plants should be ten or twelve inches apart in the rows2 for1 when grown too closely1 they are liable to draw up1 making a weakly1 slender growth1 and yield much less than when allowed sufficient space for their full development4 ,low-growing1 stocky1 and branching plants are the most productive4 ,,sweet ,,mountain ,,pepper4 ,this variety resembles the ,large ,bell1 if it is not identical4 ,the ,sweet ,mountain may be somewhat larger2 but1 aside from this1 there is no perceptible difference in the varieties4 ,,sweet ,,spanish4 ,piment monstreux4 ,vil4 ,fruit obtusely conical1 often four inches in length1 and nearly three inches in diameter1--brilliant glossy scarlet at maturity2 stem strong and sturdy1 two feet or more in height2 leaves large1 but narrower than those of the ,large ,bell2 flowers white1 and of large size1--usually an inch and a half in diameter2 fruit sometimes erect1 but generally drooping4 ,though one of the largest varieties1 the ,sweet ,spanish is also one of the earliest4 ,the flesh is sweet1 mild1 and pleasant2 and the variety is much esteemed by those to whom the more pungent kinds are objectionable4 ,when prepared in the same form1 it makes a pickle equally as fine as the ,large ,bell4 ,the ,sweet ,spanish ,pepper succeeds well if sown in the open ground in ,may4 ,make the rows sixteen inches apart1 and thin the plants to a foot apart in the rows4 ,,yellow ,,squash-,,pepper4 ,vil4 ,yellow ,tomato-formed4 ,fruit similar in form to the ,squash-pepper1 but of smaller size1 erect or pendulous2 orange-yellow at maturity4 ,the variety is later than the last named2 much less productive2 and1 for pickling1 is comparatively not worthy of cultivation4 99 99 99 99 99 ,,rhubarb4 ,pie-plant4 ,rheum sp4 et var4 ,this is a hardy1 perennial plant1 cultivated almost exclusively for its leaf-stalks4 ,its general character may be described as follows3 ,root-leaves large1 round-heart-shaped1 deep-green1 and more or less prominently blistered2 leaf-stems large1 succulent1 furrowed1 pale-green1 often stained or finely spotted with red1 varying from two to three inches in diameter at the broadest part1 and from a foot to three feet in length4 ,the flower-stalk is put forth in ,june1 and is from five to seven feet in height1 according to the variety2 the flowers are red or reddish-white1 in erect1 loose1 terminal spikes2 the seeds are brown1 triangular1 membranous at the corners1 and retain their germinative properties three years4 ,soil and ,cultivation4--,rhubarb succeeds best in deep1 somewhat retentive soil3 the richer its condition1 and the deeper it is stirred1 the better2 as it is scarcely possible to cultivate too deeply1 or to manure too highly4 ,it may be propagated by seeds1 or by a division of the roots2 the latter being the usual method4 ,when grown from seeds1 the plants not only differ greatly in size and quality1 but are much longer in attaining a growth suitable for cutting4 ,whether grown from seed1 or increased by a division of the roots1 a deep1 rich soil1 trenched to the depth of two or even three feet1 is required to insure the full development of the leaf-stalks2 for upon their size1 rapidity of growth1 and consequent tenderness of fibre1 much of their merit depends4 ,the seed should be sown in ,april1 in drills a foot asunder2 thinning the plants1 when a few inches high1 to nine inches apart4 ,in the autumn or spring following1 they will be fit for transplanting in rows three feet asunder1 and the plants set three feet apart4 ,if propagated by dividing the roots1 it may be done either in autumn or spring2 the same distance being given to the sets that is allowed for seedling plants4 ,as1 however1 some of the varieties grow to a much larger size than others1 a corresponding distance should be accorded them1 extending to five feet between the rows1 and three feet from plant to plant4 ,the plants should be set out singly1 and not in threes1 as is so often done4 ,for the first year1 the ground between the rows may be cropped with lettuce1 turnips1 beans1 or similar low-growing crops2 but1 after the second year1 the leaves will cover the whole space1 and require it also for their full development4--,m',int4 ,after-,culture4--,this consists in keeping the soil well enriched1 open1 and clear of weeds2 and in breaking over the flower-stalks1 that they may not weaken the roots1 and consequently reduce the size and impair the quality of the leaf-stalks4 ,gathering the ,crop4--,this is usually done in spring2 commencing as soon as the stalks have attained a serviceable size4 ,no leaves1 however1 should be plucked the first year1 and only a few of the largest and first formed during the second2 and this plucking should not be made too early in the season1 because1 in that case1 the plants would be weakened4 ,from the third year1 as long as the roots or plantations last1 it may be gathered with freedom4 ,a plantation in good soil1 and not overmuch deprived of its foliage1 will last from ten to fifteen years4 ,when the leaves are about half expanded1 they may be plucked for use2 but1 when the largest returns are expected 7as in the case of market-gardens71 they should be allowed to attain their full size4 ,in removing them1 they should be pulled off close to the base1 and not cut1 to prevent an unnecessary escape of sap1 which1 in all succulent plants1 flows more copiously from a clean cut than from one slightly lacerated or torn4 ,the footstalks should then be separated from the leaves1 and tied up in bundles of suitable size for market4--,m',int4 ,rhubarb is sometimes blanched4 ,this may be effected without removing the plants1 by means of sea-kale pots1 or by empty casks open at the top1 put over the crowns in ,march4 ,it can1 however1 be more perfectly done by taking up the roots1 and placing them in some dark place1 with a temperature of #ee or #fj2 where they should be slightly covered with soil to prevent them from drying4 ,when so treated1 they are much more tender1 crisp1 and delicate than when grown exposed to the sun and air3 but the quality is greatly impaired2 the pulp1 though somewhat acid1 being generally comparatively flavorless4 ,use4--,as before remarked1 it is cultivated for its leaf-stalks2 which are used early in the season1 as a substitute for fruit1 in pies1 tarts1 and similar culinary preparations4 ,when fully grown1 the expressed juice forms a tolerably palatable wine1 though1 with reference to health1 of doubtful properties4 ,as an article of commercial importance in the vegetable markets1 it is of very recent date4 ,in #ahaj1 ,mr4 ,joseph ,myatts1 of ,deptford1 ,england1 long known for his successful culture of this plant1 sent his two sons to the borough-market with five bunches of ,rhubarb-stalks1 of which they could sell but three4 ,it is now disposed of by the ton1 and many acres in the vicinity of nearly all large towns and cities are devoted exclusively to its cultivation4 ,varieties4--,these are very numerous1 as they are readily produced from the seed2 but the number really deserving of cultivation is comparatively limited4 ,old kinds are constantly giving place to new1 either on account of superior earliness1 size1 productiveness1 or quality4 ,the following are the prominent sorts cultivated3-- ,,cahoon4 ,leaves remarkably large1 often broader than long1 and more rounded than those of most varieties2 stalk short and thick1--if well grown1 measuring from twelve to sixteen inches in length1 and three inches or more in diameter2 skin thick1 uniformly green4 ,its remarkable size is its principal recommendation4 ,the texture is coarse1 the flavor is harsh and strong1 and it is rarely employed for culinary purposes4 ,in some localities1 it is cultivated to a limited extent for the manufacture of wine2 the juice being expressed from the stalks1 and sugar added in the ratio of three pounds and a half to a gallon4 ,this wine1 though quite palatable1 has little of the fine aroma of that made from the grape2 and1 if not actually deleterious1 is much less safe and healthful4 ,any of the other varieties may be used for the same purpose2 the principal superiority of the ,cahoon consisting in its larger stalks1 and consequently its greater product of juice4 ,,downing',s ,,colossal4 ,a large variety1 nearly of the size of ,myatt's ,victoria4 ,it is described as being less acid than the last named1 and of a fine1 rich1 aromatic flavor4 ,,early ,,prince ,,imperial4 ,stalks of medium size2 recommended by ,d4 ,t4 ,curtis1 ,esq41 ,chairman of the ,vegetable ,committee of the ,massachusetts ,horticultural ,society1 as in all respects the best flavored of any variety ever tested2 and commended for general cultivation1 as particularly adapted to the wants of the family1 if not to the wishes of the gardener1 to whom size and productiveness are more than flavor4 ,it invariably turns red in cooking1 which makes it preferable for the table as a sauce4 ,when cooked1 it is of the color of currant-jelly1 and remarkably fine flavored4 ,in #ahfb1 it received the first prize of the ,massachusetts ,horticultural ,society1 as the best for family use4 ,,elford4 ,thomp4 ,buck's ,rhubarb4 ,an early sort1 well adapted for forcing4 ,the stalks are rather slender1 covered with a thin skin of a bright-scarlet color2 and their substance throughout is of a fine red1 which they retain when cooked1 if not peeled1--a process which1 owing to the thinness of the skin1 is not considered necessary4 ,even when grown in the dark1 the stalks still preserve the crimson tinge4 ,it was raised from the seed of ,rheum undulatum4 ,,hawke',s ,,champagne4 ,a new variety1 said to equal the ,prince ,albert in earliness1 and also to be of a deeper and finer color1 and much more productive4 ,it forces remarkably well2 is hardy in open culture2 and commands the highest market prices1 both from its great size1 and fine1 rich color4 ,,mitchell',s ,,royal ,,albert4 ,thomp4 ,stalks large1 red1 and of excellent flavor4 ,early and prolific4 ,,myatt',s ,,linn,,us4 ,linnus4 ,a medium-sized or comparatively small variety1 recently introduced4 ,besides being the earliest of all1 and remarkably productive as well as high flavored1 and possessing little acidity1 it has a skin so thin1 that removing it is hardly necessary2 and its pulp1 when stewed1 has the uniform consistence of baked ,rhode-,island ,greenings2 and it continues equally crisp and tender throughout the summer and early autumn4 ,one of the best sorts for a small garden or for family use4 ,,myatt',s ,,victoria4 ,victoria4 ,leaves large1 broader than long1 deep-green1 blistered on the surface1 and much waved or undulated on the borders4 ,leaf-stalks very large1 varying from two inches and a half to three inches in their broadest diameter1 and frequently measuring upwards of two feet and a half in length3 the weight of a well-developed stalk1 divested of the leaf1 is about two pounds4 ,they are stained with red at their base1 and are often reddish1 or finely spotted with red1 to the nerves of the leaf4 ,it has rather a thick skin1 is more acid than many other varieties1 and not particularly high flavored3 but no kind is more productive2 and this1 in connection with its extraordinary size1 makes it not only the most salable1 but one of the most profitable1 kinds for growing for the market4 ,it requires a deep1 highly-manured soil2 and the roots should be divided and reset once in four or five years4 ,it is about a fortnight later than the ,linnus4 ,,nepal4 ,rheum ,australe4 ,thomp4 ,rheum ,emodi4 ,the leaf-stalks attain an immense size1 but are unfit for use on account of their strongly purgative properties3 but the leaves1 which are frequently a yard in diameter1 are useful in covering baskets containing vegetables or fruit2 and for these the plant is sometimes cultivated4 ,,tobolsk ,,rhubarb4 ,early ,red ,tobolsk4 ,leaves comparatively small2 leaf-stalks below medium size1 stained with red at the base4 ,it is perceptibly less acid than most varieties1 and remarkable for fineness of texture and delicacy of flavor4 99 99 99 99 99 ,,sunflower4 ,tall ,sunflower4 ,annual ,sunflower4 ,helianthus annuus4 ,stem from five to eight feet or more in height2 leaves heart-shaped1 rough1 three-nerved2 flowers very large1 terminal1 nodding2 the seeds are large1 ovoid1 angular1 or compressed1 nearly black1 sometimes striped with white1 and retain their germinative properties five years4 ,the plant is a native of ,south ,america4 ,,dwarf ,,sunflower4 ,law4 ,h4 ,indicus4 ,this species1 which was introduced from ,egypt1 differs from the last principally in its more dwarfish habit of growth1 but also in being less branched4 ,the flowers are much smaller1 and generally of a lighter color4 ,soil and ,cultivation4--,the ,sunflower will thrive in almost any soil or situation1 but succeeds best on land adapted to the growth of ,indian ,corn4 ,it is always grown from seed1 which should be sown in ,april1 or the beginning of ,may1 in drills three feet apart4 ,when the plants are well up1 they should be thinned to a foot asunder1 and afterwards cultivated in the usual manner2 stirring the ground occasionally1 and keeping the plants free from weeds4 ,the flowers appear in ,july1 and the seeds ripen in ,august and ,september4 ,the central flower is first developed2 attains a larger size than any that succeed it2 and ripens its seeds in advance of those on the side-branches4 ,the heads of seeds should be cut as they successively mature1 and spread in a dry1 airy situation for three or four weeks2 when the seeds will become dry and hard1 and can be easily rubbed or threshed out4 ,use4--,the seeds of both species yield an oil little inferior to that of the ,olive for domestic purposes1 and which is also well adapted for burning4 ,in ,portugal1 the seeds are made into bread1 and also into a kind of meal4 ,they are also sometimes roasted1 and used as a substitute for coffee2 but the purpose for which they seem best adapted is the feeding of domestic fowls1 pheasants and other game4 ,the greatest objection to its culture is1 that it is a most impoverishing crop1 particularly the ,large or ,common ,tall species4--,m',int4 99 99 99 99 99 ,,tobacco4 ,nicotiana1 sp4 ,all the species and varieties of ,tobacco in common cultivation are annuals2 and most1 if not all1 are natives of this continent4 ,like other annual plants1 it may be grown in almost every country and climate1 because every country has a summer2 and that is the season of life for all annual plants4 ,in hot1 dry1 and short summers1 like the northern summers of ,europe or ,america1 ,tobacco-plants will not attain a large size2 but the ,tobacco produced will be of delicate quality and good flavor4 ,in long1 moist1 and not very warm summers1 the plants will attain a large size1--perhaps as much so as in ,virginia2 but the ,tobacco produced will not have that superior flavor1 which can only be given by abundance of clear sunshine1 and free1 dry air4 ,by a skilful manufacture1 and probably by mixing the ,tobacco of cold countries with that of hot countries1 by using different species1 and perhaps by selecting particular varieties of the different species1 the defects in flavor arising from climate may1 it is likely1 be greatly remedied4 ,the species and varieties are as follow3-- ,,connecticut ,,seed-,,leaf4 ,peach-leaf4 ,virginia ,tobacco4 ,nicotiana tabacum4 ,illustration3 ,connecticut ,seed-leaf4 ,leaves oblong1 regularly tapering1 stemless and clasping1 eighteen inches to two feet long1 and from nine to twelve inches in diameter4 ,when fully developed1 the stem of the plant is erect and strong1 five feet high1 and separates near the top into numerous1 somewhat open1 spreading branches2 the flowers are large1 tubular1 rose-colored1 and quite showy and ornamental2 the capsules are ovoid1 or somewhat conical1 and1 if well grown1 nearly half an inch in their greatest diameter2 the seeds1 which are produced in great abundance1 are quite small1 of a brownish color1 and retain their germinative properties four years4 ,this species is extensively cultivated throughout the ,middle and ,southern ,states1 and also in the milder portions of ,new ,england4 ,in the ,state of ,connecticut1 and on the banks of the ,connecticut ,river in ,massachusetts1 it is a staple product2 and in some towns the value of the crop exceeds that of ,indian ,corn1 and even that of all the cereals combined4 ,,guatemala ,,tobacco4 ,a variety with white flowers4 ,in other respects1 similar to the foregoing4 ,numerous other sorts occur1 many of which are local1 and differ principally1 if not solely1 in the size or form of the leaves4 ,one of the most prominent of these is the ,broad-leaved1 which is considered not only earlier and more productive1 but the best for manufacturing4 ,propagation4--,it is propagated by seeds sown annually4 ,select a warm1 rich locality in the garden2 spade it thoroughly over2 pulverize the surface well2 and the last of ,april1 or beginning of ,may1 sow the seeds thinly1 broadcast2 cover with a little fresh mould1 and press it well upon them either by the hoe or back of the spade4 ,as they are exceedingly minute1 much care is requisite in sowing1 especially that they should not be too deeply covered4 ,when the plants appear1 keep them clear of weeds1 and thin them out sufficiently to allow a free growth4 ,a bed of seedlings nine or ten feet square will be sufficient for an acre of land4 ,if preferred1 the plants may be raised in drills eight inches apart1 slightly covering the seeds1 and pressing the earth firmly over them1 as above directed4 ,when the seedlings are four or five inches high1 they are ready for transplanting4 ,soil and ,cultivation4--,tobacco requires a warm1 rich soil1 not too dry or wet2 and1 though it will succeed well on recently turned sward or clover-turf1 it gives a greater yield on land that has been cultivated the year previous1 as it is less liable to be infested by worms1 which sometimes destroy the plants in the early stages of their growth4 ,the land should be twice ploughed in the spring2 first as soon as the frost will permit1 and again just previous to setting4 ,pulverize the surface thoroughly by repeated harrowing and rolling1 and it will be ready to receive the young plants4 ,the time for transplanting is from the #ast to the #bjth of ,june2 taking advantage of a damp day1 or setting them immediately after a rain4 ,if the ground is not moist at the time of transplanting1 it will be necessary to water the plants as they are set4 ,the ground should be marked in straight rows three feet apart1 and slight hills made on these marks two feet and a half apart2 then set the plants1 taking care to press the earth firmly around the roots4 ,as soon as they are well established1 and have commenced growing1 run a cultivator or horse-hoe between the rows1 and follow with the hand-hoe2 resetting where the plants are missing4 ,the crop should be hoed at least three times1 at proper intervals2 taking care to stir the soil all over4 ,when the plants begin to flower1 the flower-stem should be broken or cut off2 removing also the suckers1 if any appear2 leaving from twelve to sixteen leaves to be matured4 ,harvesting and ,curing4--,in ordinary seasons1 the crop will be ready for harvesting about the beginning of ,september2 and should all be secured by the #bjth of the month1 or before the occurrence of frost4 ,the stalks must be cut at the surface of the ground1 and exposed long enough to the sun to wilt them sufficiently to prevent breaking in handling4 ,they should then be suspended in a dry1 airy shed or building1 on poles1 in such a manner as to keep each plant entirely separate from the others1 to prevent mouldiness1 and to facilitate the drying by permitting a free circulation of the air4 ,thirty or forty plants may be allowed to each twelve feet of pole4 ,the poles may be laid across the beams1 about sixteen inches apart4 ,when erected for the purpose1 the sheds are built of sufficient height to hang three or four tiers2 the beams being about four feet apart1 up and down4 ,in this way1 a building forty feet by twenty-two will cure an acre and a half of ,tobacco4 ,the drying-shed should be provided with several doors on either side1 for the free admission of air4 ,when the stalk is well dried 7which is about the last of ,november or beginning of ,december71 select a damp day1 remove the plants from the poles1 strip off the leaves from the stalk1 and form them into small bunches1 or hanks1 by tying the leaves of two or three plants together1 winding a leaf about them near the ends of the stems2 then pack down while still damp1 lapping the tips of the hanks1 or bunches1 on each other1 about a third of their length1 forming a stack with the buts1 or ends1 of the leaf-stems outward2 cover the top of the stack1 but leave the ends or outside of the mass exposed to the air4 ,in cold weather1 or by mid-winter1 it will be ready for market2 for which it is generally packed in damp weather1 in boxes containing from two to four hundred pounds4 ,a fair average yield per acre is from fourteen to eighteen hundred pounds4 ,to save ,seed4--,allow a few of the best plants to stand without removing the flowering-shoots4 ,in ,july and ,august1 they will have a fine appearance2 and1 if the season be favorable1 each plant will produce as much seed as will sow a quarter of an acre by the drill system1 or stock half a dozen acres by transplanting4 ,a single capsule1 or seed-pod1 contains about a thousand seeds4 ,,green ,,tobacco4 ,turkish ,tobacco4 ,nicotiana rustica4 ,leaves oval1 from seven to ten inches long1 and six or seven inches broad1 produced on long petioles4 ,compared with the preceding species1 they are much smaller1 deeper colored1 more glossy1 thicker1 and more succulent4 ,when fully grown1 the plant is of a pyramidal form1 and about three feet in height4 ,the flowers are numerous1 greenish-yellow1 tubular1 and nearly entire on the borders2 the seed-vessels are ovoid1 more depressed at the top than those of the ,connecticut ,seed-leaf1 and much more prolific2 seeds small1 brownish4 ,illustration3 ,green ,tobacco4 ,the ,green ,tobacco is early1 and remarkably hardy1 but not generally considered worthy of cultivation in localities where the ,connecticut ,seed-leaf can be successfully grown4 ,it is well adapted to the northern parts of ,new ,england and the ,canadas2 where it will almost invariably yield an abundance of foliage1 and perfect its seeds4 ,it is very generally cultivated1 almost to the exclusion of the other species1 in the north of ,germany1 ,russia1 and ,sweden1 where almost every cottager grows his own ,tobacco for smoking4 ,it also seems to be the principal sort grown in ,ireland4 ,there are several varieties1 among which may be mentioned the ,oronoco and the ,negro-head1 both of which have the hardiness and productiveness common to the species1 but are not considered remarkably well flavored4 ,the plants should be started in spring1 and transplanted as directed for the ,connecticut ,seed-leaf2 but1 on account of its smaller size and habit1 two feet1 or even twenty inches1 between the plants1 will be all the space required4 99 99 99 99 99 ,,tomato4 ,love-apple4 ,solanum lycopersicum4 ,the ,tomato is a native of ,south ,america4 ,it is a half-hardy annual1 and is said to have been introduced into ,england as early as #aeif4 ,for a long period1 it was very little used2 and the peculiar1 specific term1 lycopersicum1 derived from lykos1 wolf1 and persicon1 a peach 7referring to the beautiful but deceptive appearance of the fruit71 more than intimates the kind of estimation in which it was held4 ,it first began to be generally used in ,italy1 subsequently in ,france1 and finally in ,england4 ,in this country1 its cultivation and use may be said to have increased fourfold within the last twenty years2 and it is now so universally relished1 that it is furnished to the table1 in one form or another1 through every season of the year4 ,to a majority of tastes1 its flavor is not at first particularly agreeable2 but1 by those accustomed to its use1 it is esteemed one of the best1 as it is also reputed to be one of the most healthful1 of all garden vegetables4 ,when fully grown1 the ,tomato-plant is from four to seven feet and upwards in height or length1 with a branching1 irregular1 recumbent stem1 and dense foliage4 ,the flowers are yellow1 in branching groups1 or clusters2 the fruit is red1 white1 or yellow1 and exceedingly variable in size and form2 the seeds are lens-shaped1 yellowish-white1 or pale-gray1--twenty-one thousand are contained in an ounce1 and they retain their vitality five years4 ,propagation4--,the ,tomato is raised from seeds1 which should be sown in a hot-bed in ,march1 or in the open ground as soon as the frost will permit4 ,as the plants1 even in the most favorable seasons1 seldom perfectly mature their full crop1 they should be started as early and forwarded as rapidly as possible1 whether by hot-bed or open-air culture4 ,if the seeds are sown in a hot-bed1 the drills should be made five inches apart1 and half an inch deep4 ,when the plants are two inches high1 they should be removed to another part of the bed1 and pricked out four or five inches apart1 or removed into small pots1 allowing a single plant to a pot4 ,they are sometimes twice transplanted1 allowing more space or a larger pot at each removal2 by which process1 the plants are rendered more sturdy and branching than they become by being but once transplanted4 ,as early in ,may as the weather is suitable1 the plants may be set in the open ground where they are to remain1 and should be three feet apart in each direction2 or1 if against a wall or trellis1 three feet from plant to plant4 ,water freely at the time of transplanting1 shelter from the sun for a few days or until they are well established1 and cultivate in the usual form during summer4 ,if sown in the open ground1 select a sheltered situation1 pulverize the soil finely1 and sow a few seeds in drills1 as directed for the hot-bed4 ,this may be done in ,november 7just before the closing-up of the ground71 or the last of ,march1 or first of ,april4 ,in ,may1 when the plants are three or four inches high1 transplant to where they are to remain1 as before directed4 ,in gardens where tomatoes have been cultivated1 young plants often spring up abundantly from the seeds of the decayed fruit of the preceding season4 ,these1 if transplanted1 will succeed as well1 and frequently produce fruit as early1 as plants from the hot-bed or nursery-bed4 ,sufficient plants for the garden of a small family may be started with little trouble by sowing a few seeds in a garden-pan or large flower-pot1 and placing it in a sunny window of the sitting-room or kitchen4 ,if the seed is sown in this manner about the middle or #bjth of ,march1 the plants will be of good size for setting by the time the weather will be suitable for their removal4 ,forcing the ,crop4--,the ripening of the fruit may be hastened by setting the plants against a south wall or close fence4 ,as the plants increase in size1 they must be nailed or otherwise attached to the wall or fence2 and1 if the weather be dry1 liberally watered4 ,when the two first trusses of bloom have expanded over each shoot1 the shoot should be stopped by pinching off the portion which is beyond the leaf above the second truss1 and no more lateral shoots should be suffered to grow2 but the leaves must be carefully preserved1 especially those near the trusses of bloom4 ,the number of shoots on each plant will vary according to the strength and vigor of the particular plant2 but three or four will be quite enough1 leaving about half a dozen trusses of fruit4 ,as the fruit ripens1 it must be well exposed to the sun4 ,there will be nothing gained by allowing a great many fruit to ripen4 ,the number above given will be sufficient1 and the tomatoes will be much earlier and larger than if they were more numerous4 ,culture and ,training4--,a convenient1 simple1 and economical support for the plants may be made from three narrow hoops1--one twelve1 another fifteen1 and the third eighteen or twenty inches in diameter1--and attaching them a foot from each other to three stakes about four feet in length2 placing the lower hoop so that it may be about ten inches from the surface of the ground after the stakes are driven4 ,the adjoining figure illustrates this method of training4 ,it secures abundance of light1 free access of air1 and1 in skilful hands1 may be made quite ornamental4 ,illustration3 ,hoop-training of the ,tomato4 ,illustration3 ,trellis-training4 ,or a trellis may be cheaply formed by setting common stakes1 four feet in length1 four feet apart1 on a line with the plants1 and nailing laths1 or narrow strips of deal1 from stake to stake1 nine inches apart on the stakes2 afterwards attaching the plants by means of bass1 or other soft1 fibrous material1 to the trellis1 in the manner of grape-vines or other climbing plants4 ,by either of these methods1 the plants not only present a neater appearance1 but the ripening of the fruit is facilitated1 and the crop much more conveniently gathered when required for use4 ,the ,french mode of raising tomatoes is as follows3 ,as soon as a cluster of flowers is visible1 they top the stem down to the cluster1 so that the flowers terminate the stem4 ,the effect is1 that the sap is immediately impelled into the two buds next below the cluster1 which soon push strongly1 and produce another cluster of flowers each4 ,when these are visible1 the branch to which they belong is also topped down to their level2 and this is done five times successively4 ,by this means1 the plants become stout1 dwarf bushes1 not above eighteen inches high4 ,in order to prevent their falling over1 sticks or strings are stretched horizontally along the rows1 so as to keep the plants erect4 ,in addition to this1 all laterals that have no flowers1 and1 after the fifth topping1 all laterals whatsoever1 are nipped off4 ,in this way1 the ripe sap is directed into the fruit1 which acquires a beauty1 size1 and excellence unattainable by other means4--,gard4 ,chron4 ,varieties4--,these are quite numerous4 ,some are merely nominal1 many are variable or quite obscure1 and a few appear to be distinct1 and1 in a degree1 permanent4 ,the principal are as follow3-- ,,apple-,,tomato4 ,apple-shaped4 ,fruit somewhat flattened1 inclining to globular1 depressed about the stem1 but smooth and regular in its general outline4 ,the size is quite variable2 but1 if well grown1 the average diameter is about two inches and a half1 and the depth two inches4 ,skin deep1 rich crimson2 flesh bright-pink1 or rose-color1--the rind being thick and hard1 and not readily reduced to a pulp when cooked4 ,illustration3 ,apple-tomato4 ,the ,apple-tomato is early1 hardy1 productive1 keeps well1 and1 for salad and certain forms of cookery1 is much esteemed2 but it is more liable to be hollow-hearted than any other of the large varieties4 ,in form1 as well as in the thick1 tough character of its rind1 it resembles the ,bermuda4 ,,bermuda4 ,this is a red or rose-colored1 apple-formed sort1 extensively imported from ,bermuda into the ,middle and ,northern ,states in ,may and the early summer months4 ,like the preceding variety1 it varies considerably in size1--some specimens measuring little more than an inch in diameter2 while others from the same plant1 matured at nearly the same season1 frequently exceed a diameter of two inches and a half4 ,it possesses a thick1 rather tough rind1 which rarely becomes pulpy in the process of cooking2 and1 besides1 is quite light and hollow-hearted4 ,in size and form1 it somewhat resembles the ,apple-tomato4 ,when cultivated in ,new ,england or the ,middle ,states1 it has little merit1 either for its productiveness or early maturity4 ,,fejee4 ,fruit quite large1 red1 often blushed or tinged with pinkish-crimson1 flattened1 sometimes ribbed1 often smooth1 well filled to the centre2 flesh pink1 or pale-red1 firm1 and well flavored2 plant hardy1 healthy1 and a strong grower4 ,seeds received from different reliable sources1 and recommended as being strictly true1 produced plants and fruit in no respects distinguishable from the ,perfected4 ,,fig-,,tomato4 ,red ,pear-shaped ,tomato4 ,illustration3 ,fig-tomato4 ,a small1 red1 pyriform or pear-shaped sort1 measuring from an inch and a quarter to an inch and a half in length1 and nearly an inch in its broadest diameter4 ,flesh pale-red1 or pink1 very solid and compact1 and generally completely filling the centre of the fruit4 ,like the ,plum-tomato1 it is remarkably uniform in size1 and also in shape2 but it is little used except for preserving1--other larger varieties being considered more economical for stewing1 making catchup1 and like purposes4 ,the variety is usually employed for making tomato-figs1 which are thus prepared3-- ,pour boiling water over the tomatoes1 in order to remove the skin2 after which1 weigh1 and place in a stone jar1 with as much sugar as tomatoes1 and let them stand two days2 then pour off the sirup1 and boil and skim it till no scum rises2 pour it over the tomatoes1 and let them stand two days as before2 then boil1 and skim again4 ,after the third time1 they are fit to dry1 if the weather is good2 if not1 let them stand in the sirup until drying weather4 ,then place them on large earthen plates1 or dishes1 and put them in the sun to dry1 which will take about a week2 after which1 pack them down in small wooden boxes1 with fine1 white sugar between every layer4 ,tomatoes prepared in this manner will keep for years4--,mrs4 ,eliza ,marsh1 in ,hov4 ,mag4 ,,giant ,,tomato4 ,hov4 ,mag4 ,mammoth4 ,an improved variety of the ,common ,large ,red1 attaining a much larger size4 ,fruit comparatively solid1 bright-red1 sometimes smooth1 but generally ribbed1 and often exceedingly irregular2 some of the larger specimens seemingly composed of two or more united together4 ,the fruit is frequently produced in masses or large clusters1 which clasp about the stem1 and rest so closely in the axils of the branches as to admit of being detached only by the rending asunder of the fruit itself2 flesh pale-pink1 and well flavored4 ,like most of the other varieties1 the amount of product is in a great degree dependent on soil1 culture1 and season4 ,under favorable conditions1 twenty-five pounds to a single plant is not an unusual yield2 single specimens of the fruit sometimes weighing four and even five or six pounds4 ,the ,giant ,tomato is not early1 and1 for the garden1 perhaps not superior to many other kinds2 but for field-culture1 for market1 for making catchup in quantities1 or for the use of pickle-warehouses1 it is recommended as one of the best of all the sorts now cultivated4 ,,grape ,,or ,,cluster ,,tomato4 ,solanum sp4 ,this variety1 or more properly species1 differs essentially in the character of its foliage1 and manner of fructification1 from the ,garden ,tomato4 ,the leaves are much smoother1 thinner in texture1 and have little of the musky odor peculiar to the ,common ,tomato-plant4 ,the fruit is nearly globular1 quite small1 about half an inch in diameter1 of a bright-scarlet color1 and produced in leafless1 simple1 or compound clusters1 six or eight inches in length1 containing from twenty to sixty berries1 or tomatoes2 the whole having an appearance not unlike a large cluster1 or bunch of currants4 ,the plants usually grow about three feet in height or length2 and1 in cultivation1 should be treated in all respects like those of other varieties4 ,flowers yellow1 and comparatively small4 ,early4 ,though quite ornamental1 it is of little value in domestic economy1 on account of its diminutive size4 ,,large ,,red ,,tomato4 ,illustration3 ,large ,red ,tomato4 ,fruit sometimes smooth1 often irregular1 flattened1 more or less ribbed2 size large1 but varied much by soil and cultivation1--well-grown specimens are from three to four inches in diameter1 two inches and a half in depth1 and weigh from eight to twelve ounces2 skin smooth1 glossy1 and1 when ripe1 of a fine red color2 flesh pale-red1 or rose-color1--the interior of the fruit being comparatively well filled2 flavor good4 ,not early1 but one of the most productive of all the varieties2 the plants1 when properly treated1 producing from twelve to fifteen pounds each4 ,from the time of the introduction of the ,tomato to its general use in this country1 the ,large ,red was almost the only kind cultivated1 or even commonly known4 ,the numerous excellent sorts now almost everywhere disseminated1 including the ,large ,red1 ,oval1 ,fejee1 ,seedless1 ,giant1 and ,lester's ,perfected1 are but improved sub-varieties1 obtained from the ,common ,large ,red by cultivation and selection4 ,,large ,,red ,,oval-,,fruited ,,tomato4 ,a sub-variety of the ,large ,red4 ,fruit oval1 flattened1 much less ribbed1 more symmetrical1 and more uniform in size1 than the last named2 well-grown specimens measure about four inches in one direction1 three inches in the opposite1 and two inches in depth2 skin fine1 deep-red1 smooth and shining2 flesh paler1 the interior of the fruit well filled with pulp1 and1 when cooked1 yielding a large product in proportion to the bulk4 ,prolific and well flavored1 but not early2 ripening at the time of the ,large ,red4 ,the variety is exceedingly liable to degenerate1 constantly tending towards the ,large ,red2 and can only be maintained in its purity by exclusive cultivation1 and a continued use of seeds selected from the fairest1 smoothest1 best ripened tomatoes1 having the peculiar oval form by which the variety is distinguished4 ,,large ,,yellow4 ,plant1 in its general character1 not distinguishable from the ,large ,red4 ,the fruit also is quite similar in form and size2 the principal mark of distinction being its color1 which is a fine1 clear1 semi-transparent yellow4 ,flesh yellow1 well filling the centre1 and perhaps a little sweeter or milder than the ,red2 though generally not distinguishable when stewed or otherwise prepared for the table4 ,the variety is hardy1 yields abundantly1 and comes to perfection with the ,large ,red4 ,it is1 however1 not generally cultivated2 the ,red descriptions being more commonly used1 and consequently better adapted for cultivation for the market4 ,,mexican4 ,fruit large1 comparatively smooth1 frequently of an oval form1 bright-red1 often tinted with rose or bright-pink2 flesh pink1 solid1 filling the fruit to the centre4 ,it is similar to1 if not identical with1 the ,perfected4 ,,perfected4 ,lester's ,perfected4 ,pomo d',oro ,lesteriano4 ,a recently introduced and comparatively distinct variety4 ,plant remarkably healthy and vigorous1 often attaining a height or length of six or eight feet1 and1 in strong soil1 of more than ten feet2 fruit pinkish-red1 or rose-red1 of large size1 comparatively smooth and regular1 flattened1 remarkably solid and well filled to the centre1 and1 when cooked1 yielding a large return in proportion to its bulk2 flesh firm1 well flavored1 with comparatively few seeds intermixed4 ,in this last respect1 not unlike the ,seedless4 ,when started at the same time1 it ripens two weeks after the early varieties1 and continues to yield in great abundance until the plants are destroyed by frost4 ,it is considered one of the best sorts for cultivation for the market1 and by many is preferred to all others for the garden4 ,on the authority of a recent writer1 the variety has already1 to some extent1 degenerated4 ,impure seed1 or the influence of some peculiar locality1 may have furnished grounds for the statement2 but if the variety is genuine or unmixed1 it will1 in almost any soil or exposure1 commend itself by its hardiness1 solidity1 and great productiveness4 ,,red ,,cherry-,,tomato4 ,a small1 red ,tomato1 nearly spherical1 and about half an inch in diameter4 ,the fruit is produced in great profusion1 in large bunches1 or clusters2 but is comparatively of little value1 on account of its small size4 ,it is sometimes used as a preserve1 and by some is esteemed for pickling4 ,,red ,,plum-,,tomato4 ,fruit bright-red or scarlet1 oval1 solid1 an inch and a quarter or an inch and a half in depth1 and about an inch in diameter2 flesh pink1 or rose-red1 mild and well flavored2 seeds comparatively few4 ,the variety is remarkable for its symmetry and for its uniform size4 ,when ripe1 the fruit is not easily distinguished from some varieties of scarlet plums4 ,it is hardy1 early1 and yields abundantly3 but the fruit is employed principally for pickling and preserving2 its small size rendering it of little value for stewing or for catchup4 ,mixed with the ,yellow1 they make a fine garnish1 and are excellent for salad4 ,,round ,,red4 ,a small1 round1 red variety1 measuring about an inch in diameter4 ,it is one of the earliest of all the cultivated sorts1 but of little value except for pickling or preserving4 ,,round ,,yellow4 ,of the size and form of the foregoing1 differing only in color4 ,,seedless4 ,very similar to1 if not identical with1 the ,perfected4 ,fruit almost rose-red1 solid1 and with comparatively few seeds4 ,,tree-,,tomato4 ,vil4 ,hov4 ,mag4 ,new ,upright4 ,tomate de ,laye4 ,a new variety1 raised from seed by ,grenier1 gardener to ,m4 de ,fleurieux1 at a place in ,france called ,chateau de ,laye 7whence the name71 and introduced by ,m4 ,vilmorin of ,paris4 ,it is distinct from all others2 rising quite erect to the height of two feet or upwards1 with a stem of remarkable size and strength4 ,the branches are not numerous1 and comparatively short1 usually eight or ten inches in length1--thus requiring no heading-in2 leaves not abundant1 rather curled1 much wrinkled1 very firm1 closely placed on the sturdy branches1 and of a remarkably deep1 shining-green color2 fruit bright-red1 of large size1 comparatively smooth1 and well filled to the centre1--in many respects1 resembling the ,perfected1 though more regular in form4 ,from the peculiar1 tree-like character of the plants1 the variety is remarkably well adapted for cultivation in pots2 but its late maturity greatly impairs its value as a variety for forcing4 ,it is a slow grower1 tardy in forming and perfecting its fruit1 and1 for ordinary garden culture1 cannot be recommended as being preferable to the ,perfected and other earlier and much more prolific varieties4 ,it has been described as strictly self-supporting3 but1 though the fruit is produced in a remarkably close and almost clasping manner about the sturdy stem and branches1 its weight often brings the plants to the ground2 and consequently1 in exposed situations1 it will be necessary to provide stakes1 or some similar means of support2 though the plants never exhibit the rambling1 recumbent character of the ,common ,tomato4 ,,white ,,tomato4 ,plant similar in habit to the ,large ,red2 fruit large1 generally ribbed1 often irregular1 but sometimes comparatively smooth4 ,its distinguishing characteristic is its color1 which1 if the fruit be screened by foliage or if grown in the shade1 is almost clear white2 if much exposed to the sun1 it assumes a yellowish tinge1 much paler1 however1 than the ,large ,yellow4 ,flesh yellowish1 more watery than that of the ,large ,red1 and of a somewhat peculiar flavor1 much esteemed by some1 and unpalatable to others4 ,the variety is hardy1 remarkably productive1 as early as the ,large ,red1 and equally large and solid3 but its color1 before and after being cooked1 is unattractive2 and it is rarely seen in the markets1 and seldom cultivated for family use4 ,,white',s ,,extra ,,early4 ,early ,red4 ,extra ,early4 ,a medium-sized ,red variety1 generally round1 but frequently of an oval form1 flattened1 sometimes ribbed1 but comparatively smooth1 and1 when fully matured1 of a deeper color than the later ,red sorts4 ,average specimens measure about two inches and a half in diameter1 and an inch and a half in depth4 ,the plants are moderately vigorous1 and readily distinguished by their peculiar curled and apparently withering foliage4 ,flesh pale-red1 quite firm1 mild1 not very seedy1 and well filling the fruit1 which is considerably heavier than the ,apple-shaped4 ,when cooked1 it yields a much greater product1 in proportion to its size1 than the last-named and similar hollow-hearted varieties4 ,productive1 and of good quality4 ,planted at the same time with the ,common ,red varieties1 it will ripen about two weeks earlier4 ,an excellent sort for the garden1 and recommended for general cultivation4 ,in order to retain this or any other early variety in its purity1 seed for planting should be saved from the smoothest1 best formed1 and earliest ripened fruit4 ,few of the numerous kinds now cultivated possess much permanency of character2 and rapidly degenerate1 if raised from seed taken from the scattered1 irregular1 and comparatively immature tomatoes remaining upon the plants at the close of the season4 ,,yellow ,,cherry-,,tomato4 ,a yellow variety of the ,red ,cherry-tomato1--differing only in color4 ,quite showy1 but of little value for culinary purposes4 ,,yellow ,,pear-,,shaped ,,tomato4 ,yellow ,fig-tomato4 ,a sub-variety of the ,red ,pear-shaped1 with a clear1 semi-transparent1 yellow skin and yellow flesh4 ,like the preceding1 it is little used except for preserving and pickling4 ,,yellow ,,plum-,,tomato4 ,a variety of the ,red ,plum1 of the same size and form1 and equally symmetrical2 distinguished only by the color of its skin1 which is a fine1 clear1 transparent yellow4 ,it is used principally for preserving2 its small size rendering it comparatively valueless for use in any other form4 ,when the two varieties are intermixed1 the colors present a fine contrast2 and a basket of the fruit is quite a beautiful object4 ,,index4 ,agaricus campestris1 #ehj4 comatus1 #ehe4 deliciosus1 #ehe4 exquisitus1 #ehe4 ,georgii1 #ehe4 oreades1 #ehg4 personatus1 #ehf4 prunulus1 #ehf4 ,alecost1 #daf4 ,alexanders1 #cae4 ,perfoliate1 #caf4 ,alisanders1 #cae4 ,alkekengi1 #eib4 ,purple1 #eic4 ,tall1 #eic4 ,alliaceous ,plants1 #abb4 ,allium ampeloprasum1 #abd4 ,ascalonicum1 #adc4 cepa1 #abi4 fistulosum1 #adg4 porrum1 #abe4 sativum1 #abc4 schoenoprasum1 #abb4 scorodoprasum1 #adc4 ,allspice1 #dbi4 ,amaranthus1 #bhg4 ,chinese1 #bhg4 ,early1 #bhh4 ,hantsi ,shanghai1 #bhh4 ,mirza1 #bhh4 ,american ,brooklime1 #caf4 ,american ,garden-bean1 #dej4 ,american ,winter-cress1 #djc4 ,anethum graveolens1 #dah4 ,angelica1 #djf4 archangelica1 #djf4 ,anise1 #djg4 ,annual ,phytolacca1 #afi4 ,anthemis nobilis1 #efc4 nobilis flore pleno1 #efc4 ,apium graveolens1 #cba4 petroselinum1 #dcj4 ,arrach1 #bif4 ,arachys hypogea1 #eef4 ,aromatic ,nigella1 #dbi4 ,artemesia abrotanum1 #egf4 absynthium1 #egf4 dracunculus1 #djj4 maritimum1 #egg4 pontica1 #egg4 ,artichoke1 #adi4 ,camus de ,bretagne1 #aec4 ,common1 #aeb4 ,dark ,red-spined1 #aeb4 ,early ,purple1 #aeb4 ,french1 #afb4 ,globe1 #aeb4 ,green1 #aeb4 ,green ,globe1 #aeb4 ,green ,provence1 #aec4 ,gros ,vert de ,laon1 #aec4 ,laon1 #aec4 ,large ,flat ,brittany1 #aec4 ,large ,round-headed1 #aeb4 ,purple1 #aeb4 ,purple ,globe1 #aeb4 ,purplish-red1 #aec4 ,violet1 #aeb4 ,asparaginous ,plants1 #adi4 ,asparagus1 #aec4 ,asperge d',allemagne1 #afa4 ,battersea1 #afj4 ,deptford1 #afa4 ,dutch1 #afa4 ,german1 #afa4 ,giant ,purple-top1 #afa4 ,grayson's ,giant1 #afa4 ,gravesend1 #afa4 ,green-top1 #afa4 ,mortlake1 #afa4 ,reading1 #afa4 ,red-top1 #afa4 ,asparagus officinalis1 #aec4 ,astragalus hamosus1 #dje4 ,atriplex hortensis1 #bif4 ,avils ,cabbage1 #bge4 ,balm1 #dji4 ,balsamita vulgaris1 #daf4 ,barbadoes ,gooseberry1 #eib4 ,barbarea prcox1 #djc4 vulgaris1 #djc4 ,basella alba1 #bib4 cordifolia1 #bib4 rubra1 #bic4 ,basil1 #daj4 ,bush1 #daa4 ,common1 #daj4 ,fin ,vert1 #daa4 ,fin ,violet1 #daa4 ,grand ,violet1 #daj4 ,green ,bush1 #daa4 ,large ,sweet1 #daj4 ,lettuce-leaved1 #daa4 ,purple1 #daj4 ,purple ,bush1 #daa4 ,bean1 ,american ,garden1 #dej4 ,dwarf varieties1 #dej4 ,bagnolet1 #dea4 ,black-eyed ,china1 #deb4 ,blue ,pod1 #dec4 ,canada ,yellow1 #ded4 ,canadian1 #dfc4 ,chilian1 #dee4 ,china1 #dfj4 ,crescent-eyed1 #dee4 ,dun-colored1 #def4 ,dwarf ,case-knife1 #dei4 ,dwarf ,cimeter1 #dei4 ,dwarf ,cranberry1 #deg4 ,dwarf ,horticultural1 #deh4 ,dwarf ,sabre1 #dei4 ,dwarf ,soissons1 #dfj4 ,dwarf ,white ,cranberry1 #dgi4 ,dwarf ,yellow1 #dgb4 ,early ,china1 #dfj4 ,early ,mohawk1 #dfd4 ,early ,rachel1 #dfa4 ,early ,valentine1 #dfb4 ,golden ,cranberry1 #dfc4 ,kidney1 #dgh4 ,large ,white ,kidney1 #dgh4 ,long ,yellow ,six-weeks1 #dfd4 ,mohawk1 #dfd4 ,newington ,wonder1 #dfe4 ,pea1 #dfg4 ,pottawottomie1 #dfh4 ,red-eyed ,china1 #dfj4 ,red ,flageolet1 #dfi4 ,red-speckled1 #dfi4 ,refugee1 #dgj4 ,rice1 #dga4 ,rob-,roy1 #dgb4 ,round ,american ,kidney1 #ded1 #dfc4 ,round ,yellow1 #dgb4 ,round ,yellow ,six-weeks1 #dgb4 ,royal ,dwarf1 #dgh4 ,scarlet ,flageolet1 #dfi4 ,scarlet ,swiss1 #dgd4 ,six-weeks1 #dfd4 ,solitaire1 #dgc4 ,swiss ,crimson1 #dgd4 ,tampico1 #dge4 ,thousand to ,one1 #dgj4 ,turtle-soup1 #dge4 ,valentine1 #dfb4 ,variegated ,dwarf ,prague1 #deh4 ,victoria1 #dgf4 ,white's ,early1 #dgf4 ,white ,egg1 #dgi4 ,white ,flageolet1 #dgg4 ,white ,kidney1 #dgh4 ,white ,marrow1 #dgi4 ,white ,marrowfat1 #dgi4 ,yellow-eyed ,china1 #dhj4 ,yellow ,flageolet1 #dfd4 ,yellow ,six-weeks1 #dfd4 ,beans1 ,running or ,pole1 #dha4 ,algerian1 #dhd4 ,asparagus1 #did4 ,butter1 #dhd4 ,carolina1 #dii4 ,carolina ,sewee1 #dii4 ,case-knife1 #dha4 ,cimeter1 #dij4 ,corn1 #dhb4 ,d' ,alger1 #dhd4 ,green ,lima1 #dif4 ,horticultural1 #dhc4 ,indian ,chief1 #dhd4 ,lima1 #die4 ,london ,horticultural1 #dhc4 ,long-podded ,dolichos1 #did4 ,marbled ,prague1 #dhc4 ,mottled ,cranberry1 #dhe4 ,mottled ,lima1 #dig4 ,mottled ,prolific1 #dhe4 ,mottled ,sieva1 #ejj4 ,painted ,lady-runner1 #dii4 ,prdhomme1 #dhf4 ,princess1 #dhg4 ,red ,cranberry1 #dhg4 ,red ,orleans1 #dhh4 ,rhode-,island ,butter1 #dhi4 ,saba1 #dii4 ,sabre1 #dij4 ,scarlet ,orleans1 #dhh4 ,scarlet-runner1 #dig4 ,sieva1 #dii4 ,small ,lima1 #dii4 ,soissons1 #dia4 ,wax1 #dhd4 ,west-,indian1 #dii4 ,white ,cranberry1 #dia4 ,white-runner1 #dii4 ,wild-goose1 #dib4 ,yellow ,cranberry1 #dic4 ,bean1 ,english1 #ejc4 ,bog1 #eje4 ,cluster1 #eje4 ,dark-red1 #eji4 ,dutch ,long ,pod1 #eje4 ,dwarf ,fan1 #eje4 ,early ,dwarf1 #eje4 ,early ,dwarf ,crimson-seeded1 #eje4 ,early ,long ,pod1 #ejh4 ,early ,malta1 #ejf4 ,early ,mazagan1 #ejf4 ,evergreen ,long ,pod1 #ejf4 ,green ,china1 #ejg4 ,green ,genoa1 #ejf4 ,green ,julienne1 #ejg4 ,green ,long ,pod1 #ejf4 ,green ,nonpareil1 #ejf4 ,green ,windsor1 #ejg4 ,hang-down ,long ,pod1 #ejh4 ,horse-bean1 #ejc1 #ejg4 ,johnson's ,wonderful1 #ejh4 ,kentish ,windsor1 #eaa4 ,large ,toker1 #eaj4 ,lisbon1 #ejh4 ,long-podded1 #ejh4 ,marshall's ,early ,dwarf ,prolific1 #ejh4 ,mumford1 #eaa4 ,purple1 #eaj4 ,red-blossomed1 #eji4 ,red ,windsor1 #eji4 ,royal ,dwarf ,cluster1 #eji4 ,sandwich1 #ejh4 ,scarlet-blossomed1 #eji4 ,scarlet ,windsor1 #eji4 ,scotch1 #ejg4 ,sword ,long ,pod1 #ejh4 ,taylor's ,large ,windsor1 #eaa4 ,toker1 #ejg1 #eaj4 ,turkey ,long ,pod1 #ejh4 ,vilmorin's ,dwarf ,red-seeded1 #eje4 ,violet1 #eaj4 ,violette1 #eaj4 ,white-blossomed ,long ,pod1 #eaj4 ,white ,broad ,windsor1 #eaa4 ,windsor1 #eaa4 ,wrench's ,improved ,windsor1 #eaa4 ,bean1 ,french1 #dej4 ,bean1 ,kidney1 #dej4 ,beet1 #a4 ,bark-skinned1 #f4 ,barrott's ,new ,crimson1 #g4 ,bassano1 #g4 ,betterave ,blanche1 #ag4 ,betterave ,globe ,rouge1 #af4 ,betterave ,jaune ,globe1 #ai4 ,cattell's ,dwarf ,blood1 #h4 ,common ,long ,blood1 #ac4 ,cow-horn ,mangel ,wurzel1 #h4 ,cow-horn ,scarcity1 #h4 ,disette ,blanche ,collet ,verte1 #ad4 ,disette d',allemagne1 #aj4 ,disette ,hative1 #h4 ,dwarf ,blood1 #aa4 ,early ,blood ,turnip-rooted1 #i4 ,early ,flat ,bassano1 #g4 ,early ,half ,long ,blood1 #aa4 ,early ,mangel ,wurzel1 #h4 ,early ,scarcity1 #h4 ,early ,turnip ,beet1 #i4 ,fine ,dwarf ,red1 #aa4 ,german ,red ,mangel ,wurzel1 #aj4 ,german ,yellow ,mangel ,wurzel1 #aa4 ,green ,mangel ,wurzel1 #aa4 ,green-top ,white ,sugar1 #ad4 ,half ,long ,blood1 #aa4 ,improved ,long ,blood1 #ab4 ,jaune d',allemagne1 #aa4 ,jaune ,grosse1 #ae4 ,long ,blood1 #ac4 ,long ,red ,mangel ,wurzel1 #ac4 ,long ,smooth ,blood1 #ab4 ,long ,white ,green-top ,mangel ,wurzel1 #ad4 ,long ,white ,mangel ,wurzel1 #ad4 ,long ,yellow ,mangel ,wurzel1 #ae4 ,marbled ,field1 #ac4 ,oak ,bark-skinned1 #f4 ,pine-apple ,short-top1 #ae4 ,red ,castelnaudary1 #af4 ,red ,globe ,mangel ,wurzel1 #af4 ,red ,mangel ,wurzel1 #ac4 ,rouge de ,whyte1 #ah4 ,rouge ,nain1 #aa4 ,rouge ,plate de ,bassano1 #g4 ,serpent-like1 #h4 ,turnip-rooted ,bassano1 #g4 ,white ,globe ,mangel ,wurzel1 #ag4 ,white ,silesian1 #ag4 ,white ,sugar1 #ag4 ,white ,turnip-rooted1 #ah4 ,whyte's ,dark ,crimson1 #ah4 ,wyatt's ,dark ,crimson1 #ah4 ,yellow ,castelnaudary1 #ai4 ,yellow ,globe ,mangel ,wurzel1 #ai4 ,yellow ,turnip-rooted1 #bj4 ,beet1 ,leaf1 #bhi4 ,beet1 ,sea1 #cjb4 ,belle-,isle ,cress1 #djc4 ,bene-plant1 #efa4 ,biformed-leaved1 #efb4 ,oval-leaved1 #efb4 ,trifid-leaved1 #efb4 ,beta cicla1 #bhi4 maritima1 #cjb4 vulgaris1 #a4 ,black ,cumin1 #dbi4 ,black ,nightshade1 #bhh4 ,black ,oyster-plant1 #ie4 ,black ,salsify1 #ie4 ,blitum ,bonus ,henricus1 #cac4 ,boletus edulis1 #ehg4 scaber1 #ehg4 ,borage1 #dab4 ,blue-flowering1 #dab4 ,red-flowering1 #dab4 ,variegated1 #dab4 ,white-flowering1 #dab4 ,borago officinalis1 #dab4 ,borecole1 or ,kale1 #bbi4 ,asparagus1 #bca4 ,branchu du ,poitou1 #bcf4 ,buda1 #bca4 ,cabbaging1 #bca4 ,canada ,dwarf ,curled1 #bcc4 ,caulet de ,flanders1 #bcc4 ,cesarean1 #bcb4 ,cesarean ,cabbage1 #bcb4 ,chou ,faucher1 #bcc4 ,chou ,mille ,ttes1 #bcf4 ,chou ,cavalier1 #bcb4 ,chou de ,lannilis1 #bcd4 ,chou ,fris de ,naples1 #bcd4 ,chou ,fris ,prolifre1 #bcb4 ,chou ,moellier1 #bcd4 ,chou ,palmier1 #bce4 ,chou vivace de ,daubenton1 #bcb4 ,coxcomb1 #bcb4 ,cow-cabbage1 #bcb4 ,curled ,brown #bce4 ,curled ,proliferous1 #bcb4 ,daubenton's ,creeping1 #bcb4 ,dwarf ,feather1 #bca4 ,dwarf ,curled1 #bcc4 ,dwarf ,curlies1 #bcc4 ,dwarf ,green ,curled1 #bcc4 ,field ,cabbage1 #bcc4 ,field ,kale1 #bcc4 ,flanders1 #bcc4 ,fris ,pied ,court1 #bcc4 ,fris ,grand du ,nord1 #bcf4 ,fris ,panach1 #bcg4 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