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THE
FIELD AND GARDEN VEGETABLES
OF
AMERICA;
CONTAINING
FULL DESCRIPTIONS OF NEARLY ELEVEN HUNDRED SPECIES AND VARIETIES; WITH
DIRECTIONS FOR PROPAGATION, CULTURE, AND USE.
BY FEARING BURR, JR.
ILLUSTRATED.
BOSTON: CROSBY AND NICHOLS,
117, WASHINGTON STREET.
1863.
Entered, according to Act of Congress, in the year 1863,
BY FEARING BURR, JR.,
In the Clerk's office of the District Court of the District of
Massachusetts.
BOSTON:
PRINTED BY JOHN WILSON AND SON, 5, WATER STREET
* * * * *
TO
HON. ALBERT FEARING,
President of the Hingham Agricultural and Horticultural Society,
WHOSE EARNEST LABORS AND LIBERAL CONTRIBUTIONS IN THE CAUSE OF
HUMANITY HAVE ENDEARED HIS NAME TO THE AGED POOR AND TO
ORPHAN CHILDREN, AND WHOSE ACTIVE SERVICES HAVE
EXERTED SO BENEFICIAL AN INFLUENCE ON AGRICULTURAL
PURSUITS IN HIS NATIVE TOWN,
This Volume is gratefully and respectfully Dedicated
BY THE AUTHOR.
* * * * *
PREFACE.
Though embracing all the directions necessary for the successful
management of a Vegetable Garden, the present volume is offered to the
public as a manual or guide to assist in the selection of varieties,
rather than as a treatise on cultivation. Through the standard works of
American authors, as well as by means of the numerous agricultural and
horticultural periodicals of our time, all information of importance
relative to the various methods of propagation and culture, now in
general practice, can be readily obtained.
But, with regard to the characteristics which distinguish the numerous
varieties; their difference in size, form, color, quality, and season of
perfection; their hardiness, productiveness, and comparative value for
cultivation,--these details, a knowledge of which is important as well
to the experienced cultivator as to the beginner, have heretofore been
obtained only through sources scattered and fragmentary.
To supply this deficiency in horticultural literature, I have
endeavored, in the following pages, to give full descriptions of the
vegetables common to the gardens of this country. It is not, however,
presumed that the list is complete, as many varieties, perhaps of much
excellence, are comparatively local: never having been described, they
are, of course, little known. Neither is the expectation indulged, that
all the descriptions will be found perfect; though much allowance must
be made in this respect for the influence of soil, locality, and
climate, as well as for the difference in taste of different
individuals.
Much time, labor, and expense have been devoted to secure accuracy of
names and synonymes; the seeds of nearly all of the prominent varieties
having been imported both from England and France, and planted, in
connection with American vegetables of the same name, with reference to
this object alone.
The delay and patience required in the preparation of a work like the
present may be in some degree appreciated from the fact, that in order
to obtain some comparatively unimportant particular with regard to the
foliage, flower, fruit, or seed, of some obscure and almost unknown
plant, it has been found necessary to import the seed or root; to plant,
to till, to watch, and wait an entire season.
Though some vegetables have been included which have proved of little
value either for the table or for agricultural purposes, still it is
believed such descriptions will be found by no means unimportant; as a
timely knowledge of that which is inferior, or absolutely worthless, is
often as advantageous as a knowledge of that which is of positive
superiority.
That the volume may be acceptable to the agriculturist, seedsman, and to
all who may possess, cultivate, or find pleasure in, a garden, is the
sincere wish of the author.
F. B., JR.
HINGHAM, March, 1863.
ACKNOWLEDGMENTS.
In the preparation of this work, I have received the cheerful
co-operation of many esteemed personal friends, to whom I would here
express my grateful acknowledgments.
For many valuable suggestions with regard to the culture and general
management of the Potato, as well as for much important information
respecting nearly all of our American varieties of this vegetable, I am
indebted to J. F. C. HYDE, Esq., of Newton, Mass.; whose long experience
in the production of seedlings, as well as in the cultivation of
established kinds, will give peculiar value to this portion of the
volume.
The illustrations, so excellent and truthful, are from the pencil of Mr.
ISAAC SPRAGUE, of Cambridge, Mass.; whose fine delineations of animal as
well as vegetable life have won for him the reputation of being "the
first of living artists."
I am peculiarly indebted to Rev. E. PORTER DYER, of Hingham, for much
valuable advice and assistance; and cannot too fully express my
obligations for the unvarying kindness and courteous manner in which
repeated, and perhaps often unseasonable, requests for aid have been
received and granted.
My acknowledgments are also due to Hon. JOSEPH BRECK, author of "Book of
Flowers," and late President of the Massachusetts Horticultural Society;
to CHARLES M. HOVEY, Esq., editor of "The Magazine of Horticulture," and
President of the Massachusetts Horticultural Society; to P. B. HOVEY,
Esq., nurseryman and seedsman, of Cambridge, Mass.; and to DANIEL T.
CURTIS, Esq., seedsman and florist, and for many years Chairman of the
Committee on Vegetables of the Massachusetts Horticultural Society.
For information or other very acceptable assistance, I am also indebted
to Rev. CALVIN LINCOLN, of Hingham; Rev. JOHN L. RUSSELL, of Salem,
Mass.; JOHN A. BUTLER, Esq., of Chelsea, Mass.; EDWARD S. RAND, Jun.,
Esq., of Boston; Mr. AUSTIN BRONSON, of Enfield, N.H.; GEORGE W. PRATT,
Esq., of Boston; JOHN M. IVES, Esq., of Salem, Mass.; Mr. JAMES SCOTT,
of Hatfield, Mass.; Mr. ALONZO CRAFTS, of Whately, Mass.; Mr. JOHN C.
HOVEY, of Cambridge, Mass.; Mr. ISAAC P. RAND, of Dorchester, Mass.; Mr.
GEORGE EVERETT, of Concord, Mass.; and CALEB BATES, of Kingston, Mass.
From a work entitled "Descriptions des Plantes Potagères, par VILMORIN,
ANDRIEUX, et CIE., Paris;" from CHARLES M'INTOSH'S excellent "Book of
the Garden;" the "Gardener's Assistant," by ROBERT THOMPSON; "Rogers's
Vegetable Cultivator;" and "Lawson's Agriculturist's Manual,"--I have
made liberal extracts; and lest, in the course of the volume, any
omission of authority may occur where it should have been accredited, my
indebtedness to the valuable publications above mentioned is here
candidly confessed.
In adapting directions for cultivation, prepared for one climate, or
section of country, to suit that of another quite dissimilar, so much
alteration of the original text has at times been found necessary, that
I have not felt at liberty to affix the name of the original writer, but
have simply added the usual marks denoting derivation of authority.
ABBREVIATIONS AND AUTHORITIES.
_Big._--Plants of Boston and Vicinity. By JACOB BIGELOW, M.D. Boston,
1840.
_Bon. Jard._--Le Bon Jardinier pour l'Année 1859. Par A. BOITEAU et M.
VILMORIN.
_Corb._--The American Gardener. By WILLIAM CORBETT. Concord, Boston, and
New York, 1842.
_Cot. Gard._--The Cottage Gardener. By GEORGE W. JOHNSON and ROBERT
HOGG. Weekly. London.
_Count. Gent._--The Country Gentleman. By LUTHER TUCKER and SON. Weekly.
Albany, N.Y.
_De Cand._--The Candolle's Systema Naturale. By Prof. DE CANDOLLE. 2
vols. 8vo. Paris, 1818, 1821.
_Down._--The Fruit and Fruit-trees of America. By A. J. DOWNING. Revised
and corrected by CHARLES DOWNING, 1858.
_Gard. Chron._--The Gardener's Chronicle. Weekly. By Prof. LINDLEY. 1844
to the present time.
_Gray._--Manual of the Botany of the Northern United States. By Prof.
ASA GRAY. New York, 1857.
_Hort._--The Horticulturist, and Journal of Art and Rural Taste.
Monthly. By P. BARRY and J. JAY SMITH. Philadelphia.
_Hov. Mag._--The Magazine of Horticulture, Botany, and Rural Affairs. By
C. M. HOVEY. Boston. Monthly. 1834 to the present time.
_Law._--The Agriculturist's Manual. By PETER LAWSON and SON. Edinburgh,
1836.
_Lind._--A Guide to the Orchard and Kitchen Garden. By GEORGE LINDLEY.
London, 1831.
_Loud._--Encyclopædia of Gardening. By J. C. LOUDON. London, 1850.
_Loud._--Encyclopædia of Agriculture. By J. C. LOUDON. London, 1844.
_Low._--The Elements of Practical Agriculture. By DAVID LOW. London,
1843.
_M'Int._--The Book of the Garden. By CHARLES M'INTOSH. 2 vols. Edinburgh
and London, 1855.
_Mill._--The Gardener's and Botanist's Dictionary. By PHILIP MILLER.
Revised by Prof. MARTYN. London, 1819.
_Neill._--Neill's Journal of a Horticultural Tour, &c. 8vo. Edinburgh,
1823.
_New Am. Cyclopædia._--New American Cyclopædia. D. APPLETON & Co., New
York. 16 vols. royal 8vo. 1857 to 1863.
_Rog._--The Vegetable Cultivator. By JOHN ROGERS. London, 1851.
_Thomp._--The Gardener's Assistant. By ROBERT THOMPSON.
_Trans._--The Transactions of the London Horticultural Society.
Commenced 1815, and continued at intervals to the present time.
_Vil._--Description des Plantes Potagères. Par VILMORIN, ANDRIEUX, et
CIE. Paris, 1856.
* * * * *
CONTENTS.
CHAP. I.--_Esculent Roots._
The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or
Japanese Yam. Chufa, or Earth Almond. German Rampion. Jerusalem
Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppe's.
Parsnip. Potato. Radish. Rampion. Swede or Ruta-baga Turnip.
Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret.
Sweet Potato. Tuberous-rooted Chickling Vetch. Tuberous-rooted
Tropæolum. Turnip. 1-121
CHAP. II.--_Alliaceous Plants._
The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh
Onion. 122-148
CHAP. III.--_Asparaginous Plants._
The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca.
149-169
CHAP. IV.--_Cucurbitaceous Plants._
The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or
Calabash. The Melon. Musk-melon. Persian Melons. Water-melon.
Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin.
Pumpkin. Snake Cucumber. Squash. 170-228
CHAP. V.--_Brassicaceous Plants._
Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Chöi. Pe-Tsai,
or Chinese Cabbage. Savoy. Sea-kale. 229-286
CHAP. VI.--_Spinaceous Plants._
Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar
Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock.
Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or
Perennial Spinach. 287-314
CHAP. VII.--_Salad Plants._
Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar.
Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or
Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo
Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras
Radish. Mallow, Curled-leaf. Mustard. Nasturtium. Garden
Picridium. Purslain. Rape. Roquette, or Rocket. Samphire.
Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely.
Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket.
Wood-sorrel. Worms. 315-405
CHAP. VIII.--_Oleraceous Plants._
Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Coriander.
Costmary. Cumin. Dill. Fennel. Lavender. Lovage.
Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary.
Sage. Savory. Spearmint. Tansy. Thyme. 406-449
CHAP. IX.--_Leguminous Plants._
American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner.
Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine.
Pea. Pea-nut. Vetch, or Tare. Winged Pea. 450-560
CHAP. X.--_Medicinal Plants._
Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hyssop.
Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey Rhubarb.
Rue. Saffron. Southernwood. Wormwood. 561-578
CHAP. XI.--_Mushrooms, or Esculent Fungi._
Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber,
or Truffle. 579-591
CHAP. XII.--_Miscellaneous Vegetables._
Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil
Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sunflower.
Tobacco. Tomato. 592-652
INDEX 655
FIELD AND GARDEN VEGETABLES.
CHAPTER I.
ESCULENT ROOTS.
The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or Japanese
Yam. Chufa, or Earth Almond. German Rampion. Jerusalem Artichoke. Kohl
Rabi. Oxalis, Tuberous. Oxalis, Deppes. Parsnip. Potato. Radish.
Rampion. Swede, or Ruta-baga Turnip. Salsify, or Oyster Plant. Scolymus.
Scorzonera. Skirret. Sweet Potato. Tuberous-rooted Chickling Vetch.
Tuberous-rooted Tropæolum. Turnip.
THE BEET.
Beta vulgaris.
The Common Beet, sometimes termed the Red Beet, is a half-hardy biennial
plant; and is cultivated for its large, succulent, sweet, and tender
roots. These attain their full size during the first year, but will not
survive the winter in the open ground. The seed is produced the second
year; after the ripening of which, the plant perishes.
When fully developed, the beet-plant rises about four feet in height,
with an angular, channelled stem; long, slender branches; and large,
oblong, smooth, thick, and fleshy leaves. The flowers are small, green,
and are either sessile, or produced on very short peduncles. The
calyxes, before maturity, are soft and fleshy; when ripe, hard and
wood-like in texture. These calyxes, which are formed in small, united,
rounded groups, or clusters, are of a brownish color, and about
one-fourth of an inch in diameter; the size, however, as well as depth
of color, varying, to some extent, in the different varieties. Each of
these clusters of dried calyxes contains from two to four of the true
seeds, which are quite small, smooth, kidney-shaped, and of a deep
reddish-brown color.
These dried clusters, or groups, are usually recognized as the seeds;
about fifteen hundred of which will weigh one ounce. They retain their
vitality from seven to ten years.
_Soil and Fertilizers._--The soil best adapted to the beet is a deep,
light, well-enriched, sandy loam. When grown on thin, gravelly soil, the
roots are generally tough and fibrous; and when cultivated in cold, wet,
clayey localities, they are often coarse, watery, and insipid, worthless
for the table, and comparatively of little value for agricultural
purposes.
A well-digested compost, formed of barnyard manure, loam and salt, makes
the best fertilizer. Where this is not to be obtained, guano,
superphosphate of lime, or bone-dust, may be employed advantageously as
a substitute. Wood-ashes, raked or harrowed in just previous to sowing
the seed, make an excellent surface-dressing, as they not only prevent
the depredations of insects, but give strength and vigor to the young
plants. The application of coarse, undigested, strawy manure, tends to
the production of forked and misshapen roots, and should be avoided.
_Propagation and Culture._--Beets are always raised from seed. For early
use, sowings are sometimes made in November; but the general practice is
to sow the seed in April, as soon as the frost is out of the ground, or
as soon as the soil can be worked. For use in autumn, the seed should be
sown about the middle or 20th of May; and, for the winter supply, from
the first to the middle of June. Lay out the ground in beds five or six
feet in width, and of a length proportionate to the supply required;
spade or fork the soil deeply and thoroughly over; rake the surface
smooth and even; and draw the drills across the bed, fourteen inches
apart, and about an inch and a half in depth. Sow the seeds thickly
enough to secure a plant for every two or three inches, and cover to the
depth of the drills. Should the weather be warm and wet, the young
plants will appear in seven or eight days. When they are two inches in
height, they should be thinned to five or six inches apart; extracting
the weaker, and filling vacant spaces by transplanting. The surplus
plants will be found an excellent substitute for spinach, if cooked and
served in like manner. The afterculture consists simply in keeping the
plants free from weeds, and the earth in the spaces between the rows
loose and open by frequent hoeings.
Mr. Thompson states that "the drills for the smaller varieties should be
about sixteen inches apart, and the plants should be thinned out to nine
inches apart in the rows. The large sorts may have eighteen inches
between the rows, but still not more than nine inches from plant to
plant in the row. When large-sized roots are desired, the rows may be
eighteen inches or two feet apart, and the plants twelve or fifteen
inches distant from each other in the rows. But large roots are not the
best for the table; and it is better to have two medium-sized roots,
grown at nine inches apart, than one of perhaps double the size from
twice the space. As a square foot of ground should afford plenty of
nourishment to produce a root large enough for the table, the area for
each plant may, therefore, be limited to that extent. If the rows are
sixteen inches apart, and the plants thinned to nine inches in the row,
each plant will have a space equal to a square foot. Such, of course,
would also be the case if the rows were twelve inches apart, and the
plants the same distance from each other in the row. But it is
preferable to allow a greater space between the rows than between the
plants in the row: for, by this arrangement, the leaves have better
scope to grow to each side, and the plants so situated grow better than
those which have an equal but rather limited space in all directions;
whilst the ground can also be more easily stirred, and kept clean."
_Taking the Crop._--Roots, from the first sowings, will be ready for use
early in July; from which time, until October, the table may be supplied
directly from the garden. They should be drawn as fast as they attain a
size fit for use; which will allow more time and space for the
development of those remaining.
For winter use, the roots must be taken up before the occurrence of
heavy frosts, as severe cold not only greatly impairs their quality, but
causes them to decay at the crown. Remove the leaves, being careful not
to cut or bruise the crown; spread the roots in the sun a few hours to
dry; pack them in sand or earth slightly moist; and place in the cellar,
out of reach of frost, for the winter.
"The London market-gardeners winter their beets in large sheds, stored
in moderately damp mould, and banked up with straw. Mr. Cuthill states
that it is a mistake to pack them in dry sand or earth for the winter;
and that the same may be said of parsnips, carrots, salsify, scorzonera,
and similar roots.
"The object here is, that the moist soil may not draw the natural sap
out of the roots so readily as dry sand would do; and hence they retain
their fresh, plump appearance, and their tenderness and color are better
preserved. In taking up the roots, the greatest care must be exercised
that they are neither cut, broken, wounded on the skin, nor any of the
fibres removed; and, when the small-leaved varieties are grown, few, if
any, of the leaves should be cut off."--_M'Int._
If harvested before receiving injury from cold, and properly packed,
they will retain, in a good degree, their freshness and sweetness until
the new crop is suitable for use.
_Seed._--To raise seed, select smooth and well-developed roots having
the form, size, and color by which the pure variety is distinguished;
and, in April, transplant them eighteen inches or two feet apart,
sinking the crowns to a level with the surface of the ground. As the
stalks increase in height, tie them to stakes for support. The plants
will blossom in June and July, and the seeds will ripen in August.
In harvesting, cut off the plants near the ground, and spread them in a
light and airy situation till they are sufficiently dried for threshing,
or stripping off the seeds; after which the seeds should be exposed, to
evaporate any remaining moisture.
An ounce of seed will sow from one hundred to one hundred and fifty feet
of drill, according to the size of the variety; and about four pounds
will be required for one acre.
_Use._--"The roots are the parts generally used, and are boiled, stewed,
and also eaten cold, sliced in vinegar and oil. They enter into mixed
salads, and are much used for garnishing; and, for all these purposes,
the deeper colored they are, the more they are appreciated. Some,
however, it ought to be noticed, prefer them of a bright-red color; but
all must be of fine quality in fibre, solid, and of uniform color. The
roots are also eaten cut into thin slices, and baked in an oven. Dried,
roasted, and ground, they are sometimes mixed with coffee, and are also
much employed as a pickle. Mixed with dough, they make a wholesome
bread; but, for this purpose, the white or yellow rooted sorts are
preferred. The roots of all the varieties are better baked than
boiled."--_M'Int._
The young plants make an excellent substitute for spinach; and the
leaves of some of the kinds, boiled when nearly full grown, and served
as greens, are tender and well-flavored.
Some of the larger varieties are remarkably productive, and are
extensively cultivated for agricultural purposes. From a single acre of
land in good condition, thirty or forty tons are frequently harvested;
and exceptional crops are recorded of fifty, and even sixty tons. In
France, the White Sugar-beet is largely employed for the manufacture of
sugar,--the amount produced during one year being estimated to exceed
that annually made from the sugar-cane in the State of Louisiana.
For sheep, dairy-stock, and the fattening of cattle, experience has
proved the beet to be at once healthful, nutritious, and economical.
_Varieties._--The varieties are quite numerous, and vary to a
considerable extent in size, form, color, and quality. They are obtained
by crossing, or by the intermixture of one kind with another. This often
occurs naturally when two or more varieties are allowed to run to seed
in close proximity, but is sometimes performed artificially by
transferring the pollen from the flower of a particular variety to the
stigma of the flower of another.
The kinds now in cultivation are as follows; viz.:--
BARK-SKINNED. _Vil._
Oak Bark-skinned.
[Illustration: Bark-skinned Beet.]
Root produced entirely within the earth, broadest near the crown, and
thence tapering regularly to a point; average specimens measuring four
inches in their greatest diameter, and about one foot in depth. Skin
dark brown, thick, hard, and wrinkled, or striated, sometimes
reticulated or netted, much resembling the bark of some descriptions of
trees; whence the name. Flesh very deep purplish-red, circled, and rayed
with paler red, fine-grained, sugary, and tender. Leaves numerous,
spreading, bright green, slightly stained with red; the leaf-stems and
nerves bright purplish-red.
An early and comparatively new French variety, of fine flavor, excellent
for summer use, and, if sown as late as the second week in June,
equally valuable for the table during winter. Not recommended for field
culture.
Sow in rows fourteen inches apart, and thin to six inches apart in the
rows.
BARROTT'S NEW CRIMSON. _Thomp._
Root similar in form to the Castelnaudary, but somewhat larger; smooth
and regular, and not apt to fork. Flesh dark crimson, fine-grained and
tender. Leaf-stalks yellow.
BASSANO.
Early Flat Bassano. Turnip-rooted Bassano. Rouge Plate de Bassano.
_Vil._
Bulb flattened; six or seven inches in diameter by three or four inches
in depth; not very regular or symmetrical, but often somewhat ribbed,
and terminating in a very small, slender tap-root. Skin of fine texture;
brown above ground; below the surface, clear rose-red. Flesh white,
circled or zoned with bright pink; not very close-grained, but very
sugary and well-flavored. Leaves numerous, erect, of a lively green
color, forming many separate groups, or tufts, covering the entire top,
or crown, of the root. Leaf-stems short, greenish-white, washed or
stained with rose.
An Italian variety, generally considered the earliest of garden-beets,
being from seven to ten days earlier than the Early Blood Turnip-rooted.
The flesh, although much coarser than that of many other sorts, is
tender, sweet, and of good quality. Roots from early sowings are,
however, not suited for winter use; as, when overgrown, they almost
invariably become too tough, coarse, and fibrous for table use. To have
them in perfection during winter, the seed should not be sown till near
the close of June.
In moist, favorable seasons, it succeeds well in comparatively poor,
thin soil.
Cultivate and preserve as directed for the Early Turnip-rooted.
CATTELL'S DWARF BLOOD.
Root small, regularly tapering. Flesh deep blood-red. Leaves small,
bright red, spreading, or inclined to grow horizontally. Quality
good,--similar to that of the Red Castelnaudary; which variety it much
resembles in its general character.
On account of its small size, it requires little space, and may be grown
in rows twelve inches apart.
COW-HORN MANGEL WURZEL. _Vil._
Serpent-like Beet. Cow-horn Scarcity.
A sub-variety of the Mangel Wurzel, producing its roots almost entirely
above ground; only a small portion growing within the earth. Root long
and slender, two feet and a half in length, and nearly three inches in
diameter at its broadest part; often grooved or furrowed lengthwise, and
almost invariably bent and distorted,--the effect either of the wind, or
of the weight of its foliage. Flesh greenish white, circled with red at
the centre. Leaves of medium size, green, erect; the leaf-stems and
nerves pale red or rose color.
It derives its different names from its various contorted forms;
sometimes resembling a horn, and often assuming a shape not unlike that
of a serpent.
The variety is much esteemed and extensively cultivated in some parts of
Europe, although less productive than the White Sugar or Long Red Mangel
Wurzel.
EARLY MANGEL WURZEL.
Early Scarcity. Disette Hâtive. _Vil._
Aside from its smaller size, this variety much resembles the Common Red
Mangel Wurzel. Root contracted towards the crown, which rises two or
three inches above the surface of the soil, and tapering within the
earth to a regular cone. Skin purplish rose, deeper colored than that of
the last named. Flesh white, circled or zoned with pale red. Leaves
spreading, green; the leaf-stems rose-colored.
It is remarkable for the regular and symmetrical form of its roots,
which grow rapidly, and, if pulled while young, are tender, very sweet,
and well flavored. Planted the last of June, it makes a table-beet of
more than average quality for winter use.
When sown early, it attains a comparatively large size, and should have
a space of twenty inches between the rows; but, when sown late, fifteen
inches between the rows, and six inches between the plants in the rows,
will afford ample space for their development.
EARLY BLOOD TURNIP-ROOTED.
Early Turnip Beet.
[Illustration: Early Blood Turnip-rooted]
The roots of this familiar variety are produced almost entirely within
the earth, and measure, when of average size, from four inches to four
and a half in depth, and about four inches in diameter. Form turbinate,
flattened, smooth, and symmetrical. Neck small, tap-root very slender,
and regularly tapering. Skin deep purplish-red. Flesh deep blood-red,
sometimes circled and rayed with paler red, remarkably sweet and tender.
Leaves erect, not very numerous, and of a deep-red color, sometimes
inclining to green; but the stems and nerves always of a deep brilliant
red.
The Early Blood Turnip Beet succeeds well from Canada to the Gulf of
Mexico; and in almost every section of the United States is more
esteemed, and more generally cultivated for early use, than any other
variety. Among market-gardeners, it is the most popular of the summer
beets. It makes a rapid growth, comes early to the table, and, when sown
late, keeps well, and is nearly as valuable for use in winter as in
summer and autumn.
In common with most of the table sorts, the turnip-rooted beets are much
sweeter and more tender if pulled before they are fully grown; and
consequently, to have a continued supply in their greatest perfection,
sowings should be made from the beginning of April to the last of June,
at intervals of two or three weeks.
The roots, especially those intended for seed, should be harvested
before severe frosts, as they are liable to decay when frozen at the
crown, or even chilled. Sow in drills fourteen inches apart; and, when
two inches in height, thin out the plants to six inches apart in the
drills. An acre of land in good cultivation will yield from seven to
eight hundred bushels.
GERMAN RED MANGEL WURZEL.
Disette d'Allemagne. _Vil._
An improved variety of the Long Red Mangel Wurzel, almost regularly
cylindrical, and terminating at the lower extremity in an obtuse cone.
It grows much out of ground, the neck or crown is comparatively small,
it is rarely forked or deformed by small side roots, and is generally
much neater and more regular than the Long Red. Size very large;
well-developed specimens measuring from eighteen to twenty inches in
length, and seven or eight inches in diameter. Flesh white, with red
zones or rings; more colored than that of the last named. Leaves erect,
green; the stems and nerves washed or stained with rose-red.
For agricultural purposes, this variety is superior to the Long Red, as
it is larger, more productive, and more easily harvested.
GERMAN YELLOW MANGEL WURZEL.
Green Mangel Wurzel. Jaune d'Allemagne. _Vil._
Root produced half above ground, nearly cylindrical for two-thirds its
length, terminating rather bluntly, and often branched or deformed by
small side-roots. Size large; when well grown, measuring sixteen or
eighteen inches deep, six or seven inches in diameter, and weighing from
twelve to fifteen pounds. Skin above ground, greenish-brown; below,
yellow. Flesh white, occasionally zoned or marked with yellow. Leaves of
medium size, rather numerous, erect, very pale, or yellowish green; the
stems and ribs light green.
While young and small, the roots are tender and well-flavored; but this
is a field rather than a table beet. In point of productiveness, it
differs little from the Common Long Red, and should be cultivated as
directed for that variety.
HALF LONG BLOOD.
Dwarf Blood. Fine Dwarf Red. Early Half Long Blood. Rouge Nain. _Vil._
[Illustration: Half Long Blood.]
Root produced within the earth, of medium size, or rather small; usually
measuring about three inches in thickness near the crown, and tapering
regularly to a point; the length being ten or twelve inches. Skin
smooth, very deep purplish-red. Flesh deep blood-red, circled and rayed
with paler red, remarkably fine grained, of firm texture, and very
sugary. Leaves small, bright red, blistered on the surface, and
spreading horizontally. Leaf-stems short.
An excellent, half-early, garden variety, sweet, and well flavored, a
good keeper, and by many considered very superior to the Common Long
Blood. When full grown, it is still tender and fine-grained, and much
less stringy and fibrous than the last named, at an equally advanced
stage of growth. It may be classed as one of the best table-beets, and
is well worthy cultivation.
IMPROVED LONG BLOOD.
Long Smooth Blood.
This is an improved variety of the Common Long Blood, attaining a much
larger size, and differing in its form, and manner of growth. When
matured in good soil, its length is from eighteen inches to two feet;
and its diameter, which is retained for more than half its length, is
from four to five inches. It is seldom very symmetrical in its form;
for, though it has but few straggling side-roots, it is almost
invariably bent and distorted. Skin smooth, very deep or blackish
purple. Flesh dark blood-red, sweet, tender, and fine grained, while the
root is young and small, but liable to be tough and fibrous when full
grown. Leaves small, erect-red, and not very numerous. Leaf-stems
blood-red.
This beet, like the Common Long Blood, is a popular winter sort,
retaining its color well when boiled. It is of larger size than the last
named, grows more above the surface of the ground, and has fewer fibrous
and accidental small side-roots. While young, it compares favorably with
the old variety; but, when full grown, can hardly be said to be much
superior. To have the variety in its greatest perfection for winter use,
the seed should not be sown before the 10th of June; as the roots of
this, as well as those of nearly all the table-varieties, are much more
tender and succulent when very rapidly grown, and of about two-thirds
their full size.
Sow in drills fifteen inches apart, and thin to eight inches apart in
the drills; or sow on ridges eighteen inches apart.
LONG BLOOD.
Common Long Blood.
The roots of this familiar variety are long, tapering, and comparatively
slender; the size varying according to the depth and richness of the
soil. Skin dark purple, sometimes purplish-black. Flesh deep blood-red,
very fine grained and sugary, retaining its color well after being
boiled. Leaves rather numerous, of medium size, erect, deep
purplish-red; the leaf-stems blood-red.
One of the most popular of winter beets; but, for late keeping, the seed
should not be sown before the middle of June, as the roots, when large,
are frequently tough and fibrous.
The Improved Long Blood is a variety of this, and has, to a considerable
extent, superseded it in the vegetable garden; rather, it would seem, on
account of its greater size, than from any real superiority as respects
its quality or keeping properties.
LONG RED MANGEL WURZEL.
Red Mangel Wurzel. Marbled Field Beet. _Law._
Root fusiform, contracted at the crown, which, in the genuine variety,
rises six or eight inches above the surface of the ground. Size large,
when grown in good soil; often measuring eighteen inches in length, and
six or seven inches in diameter. Skin below ground purplish-rose;
brownish-red where exposed to the air and light. Leaves green; the stems
and nerves washed or stained with rose-red. Flesh white, zoned and
clouded with different shades of red.
The Long Red Mangel Wurzel is hardy, keeps well, grows rapidly, is very
productive, and in this country is more generally cultivated for
agricultural purposes than any other variety. According to Lawson, the
marbled or mixed color of its flesh seems particularly liable to vary:
in some specimens, it is almost of a uniform red; while, in others, the
red is scarcely, and often not at all, perceptible. These variations in
color are, however, of no importance as respects the quality of the
roots.
The seed may be sown from the middle of April to the last of May. If
sown in drills, they should be at least eighteen inches apart, and the
plants should be thinned to ten inches in the drills. If sown on ridges,
the sowing should be made in double rows; the ridges being three and a
half or four feet apart, and the rows fifteen inches apart. The yield
varies with the quality of the soil and the state of cultivation; thirty
and thirty-five tons being frequently harvested from an acre.
While young, the roots are tender and well-flavored, and are sometimes
employed for table use.
LONG WHITE GREEN-TOP MANGEL WURZEL.
Green-top White Sugar. Long White Mangel Wurzel. Disette Blanche à
Collet Verte. _Vil._
An improved variety of the White Sugar Beet. Root produced much above
ground, and of very large size; if well grown, measuring nearly six
inches in diameter, and eighteen inches in depth,--the diameter often
retained for nearly two-thirds the length. Skin green, where exposed to
light and air; below ground, white. Flesh white. Leaves green, rather
large, and not so numerous as those of the White Sugar.
Very productive, and superior to the last named for agricultural
purposes; the quality being equally good, and the yield much greater.
LONG YELLOW MANGEL WURZEL.
Jaune Grosse. _Vil._
[Illustration: Long Yellow Mangel Wurzel.]
Root somewhat fusiform, contracted towards the crown, which rises six or
eight inches above the surface of the ground. Size remarkably large;
when grown in deep rich soil, often measuring twenty inches in length,
and five or six inches in thickness. Skin yellow, bordering on
orange-color. Flesh pale yellow, zoned or circled with white, not
close-grained, but sugary. Leaves comparatively large, pale green; the
stems and nerves yellow; the nerves paler.
The variety is one of the most productive of the field-beets; but the
roots are neither smooth nor symmetrical, a majority being forked or
much branched.
In the vicinity of Paris, it is extensively cultivated, and is much
esteemed by dairy farmers on account of the rich color which it imparts
to milk when fed to dairy-stock. Compared with the German Yellow, the
roots of this variety are longer, not so thick, more tapering; and the
flesh is of a much deeper color. It has also larger foliage.
PINE-APPLE SHORT-TOP. _Hov. Mag._
Root of medium size, fusiform. Skin deep purplish-red. Flesh very deep
blood-red, fine-grained, as sweet as the Bassano, tender, and of
excellent quality for table use. Leaves very short and few in number,
reddish-green; leaf-stems and nerves blood-red.
In its foliage, as well as in the color of the root, it strongly
resembles some of the Long Blood varieties; but it is not so large, is
much finer in texture, and superior in flavor. It is strictly a garden
or table beet, and, whether for fall or winter use, is well deserving of
cultivation.
RED CASTELNAUDARY. _Trans._
This beet derives its name from a town in the province of Languedoc in
France, where the soil is particularly adapted to the growth of these
vegetables, and where this variety, which is so much esteemed in France
for its nut-like flavor, was originally produced.
The roots grow within the earth. The leaves are thickly clustered around
the crown, spreading on the ground. The longest of the leaf-stems do not
exceed three inches: these and the veins of the leaves are quite purple,
whilst the leaves themselves are green, with only a slight stain of
purple. The root is little more than two inches in diameter at the top,
tapering gradually to the length of nine inches. The flesh, which is of
a deep purple, and exhibits dark rings, preserves its fine color when
boiled, is very tender and sweet, and presents a delicate appearance
when cut in slices.
Being small in its whole habit, it occupies but little space in the
ground, and may be sown closer than other varieties usually are.
Not generally known or much cultivated in this country.
RED GLOBE MANGEL WURZEL.
Betterave Globe Rouge. _Vil._
Root nearly spherical, but tapering to pear-shaped at the base; nearly
one-third produced above ground. Size large; well-grown specimens
measuring seven or eight inches in diameter, and nine or ten inches in
depth. Skin smooth, and of a rich purplish rose-color below ground;
brown above the surface, where exposed to the sun. Flesh white, rarely
circled, with rose-red. Leaves pale green, or yellowish green; the stems
and ribs or nerves sometimes veined with red.
This variety is productive, keeps well, and, like the Yellow Globe, is
well adapted to hard and shallow soils. It is usually cultivated for
agricultural purposes, although the yield is comparatively less than
that of the last named.
In moist soils, the Yellow Globe succeeds best; and, as its quality is
considered superior, it is now more generally cultivated than the Red.
WHITE GLOBE MANGEL WURZEL.
A sub-variety of the Yellow and Red Globe, which, in form and manner of
growth, it much resembles. Skin above ground, green; below, white.
Leaves green. Flesh white and sugary; but, like the foregoing sorts, not
fine grained, or suited for table use.
Productive, easily harvested, excellent and profitable for farm
purposes, and remarkably well adapted for cultivation in hard, shallow
soil.
WHITE SUGAR.
White Silesian. Betterave Blanche. _Vil._
[Illustration: White Sugar Beet.]
Root fusiform, sixteen inches in length, six or seven inches in its
greatest diameter, contracted towards the crown, thickest just below the
surface of the soil, but nearly retaining its size for half the depth,
and thence tapering regularly to a point. Skin white, washed with green
or rose-red at the crown. Flesh white, crisp, and very sugary. Leaves
green; the leaf-stems clear green, or green stained with light red,
according to the variety.
The White Sugar Beet is quite extensively grown in this country, and is
employed almost exclusively as feed for stock; although the young roots
are sweet, tender, and well flavored, and in all respects superior for
the table to many garden varieties. In France, it is largely cultivated
for the manufacture of sugar and for distillation.
Of the two sub-varieties, some cultivators prefer the Green-top; others,
the Rose-colored or Red-top. The latter is the larger, more productive,
and the better keeper; but the former is the more sugary. It is,
however, very difficult to preserve the varieties in a pure state; much
of the seed usually sown containing, in some degree, a mixture of both.
It is cultivated in all respects as the Long Red Mangel Wurzel, and the
yield per acre varies from twenty to thirty tons.
WHITE TURNIP-ROOTED.
A variety of the Early Turnip-rooted Blood, with green leaves and white
flesh; the size and form of the root, and season of maturity, being
nearly the same. Quality tender, sweet, and well flavored; but, on
account of its color, not so marketable as the last named.
WYATT'S DARK CRIMSON.
Whyte's Dark Crimson. Rouge de Whyte. _Vil._
Root sixteen inches long, five inches in diameter, fusiform, and
somewhat angular in consequence of broad and shallow longitudinal
furrows or depressions. Crown conical, brownish. Skin smooth,
slate-black. Flesh very deep purplish-red, circled and rayed with yet
deeper shades of red, very fine-grained, and remarkably sugary. Leaves
deep red, shaded with brownish-red: those of the centre, erect; those
of the outside, spreading or horizontal.
The variety is not early, but of fine quality; keeps remarkably well,
and is particularly recommended for cultivation for winter and spring
use. Much esteemed in England.
YELLOW CASTELNAUDARY. _Trans._ _Vil._
Root produced within the earth, broadest at the crown, where its
diameter is nearly three inches, and tapering gradually to a point; the
length being about eight inches. Skin orange-yellow. Flesh clear yellow,
with paler zones or rings. Leaves spreading, those on the outside being
on stems about four inches in length; the inner ones are shorter,
numerous, of a dark-green color, and rather waved on the edges: the
leaf-stems are green, rather than yellow.
An excellent table-beet, being tender, yet firm, and very sweet when
boiled, although its color is not so agreeable to the eye.
YELLOW GLOBE MANGEL WURZEL.
Betterave Jaune Globe. _Vil._
[Illustration: Yellow Globe Mangel Wurzel.]
This is a globular-formed beet, measuring about ten inches in diameter,
and weighing ten or twelve pounds; about one-half of the root growing
above ground. Skin yellow, where it is covered by the soil; and
yellowish-brown above the surface, where exposed to light and air. Flesh
white, zoned or marked with yellow, close-grained and sugary. Leaves not
large or numerous, rather erect, green; the stems and ribs paler, and
sometimes yellowish.
The Yellow Globe is one of the most productive of all the varieties;
and, though not adapted to table use, is particularly excellent for
stock of all descriptions, as the roots are not only remarkably sugary,
but contain a considerable portion of albumen. It retains its soundness
and freshness till the season has far advanced, does not sprout so early
in spring as many others, and is especially adapted for cultivation in
hard, shallow soil.
The yield varies from thirty to forty tons per acre, according to soil,
season, and culture; although crops are recorded of fifty tons and
upwards.
Sow from the last of April to the last of May; but early sowings succeed
best. If sown in drills, they should be made twenty inches apart, and
the plants should be thinned to ten inches apart in the drills; if sown
on ridges, sow in double rows, making the ridges three feet and a half,
and the rows sixteen inches apart. On account of its globular form, the
crop can be harvested with great facility by the use of a common plough.
YELLOW TURNIP-ROOTED.
A sub-variety of the Blood Turnip-rooted, differing principally in
color, but to some extent also in its form, which is less compressed.
Leaves large, yellowish-green; the leaf-stems and nerves yellow. Flesh
yellow, comparatively close-grained, sweet and tender.
Not much cultivated on account of its color; the red varieties being
preferred for table use.
* * * * *
THE CARROT.
Daucus carota.
The Carrot, in its cultivated state, is a half-hardy biennial. It is
indigenous to some parts of Great Britain, generally growing in chalky
or sandy soil, and to some extent has become naturalized in this
country; being found in gravelly pastures and mowing fields, and
occasionally by roadsides, in loose places, where the surface has been
disturbed or removed. In its native state, the root is small, slender,
and fibrous, or woody, of no value, and even of questionable properties
as an article of food.
_Soil, Sowing, and Culture._--The Carrot flourishes best in a good,
light, well-enriched loam. Where there is a choice of situations, heavy
and wet soils should be avoided; and, where extremes are alternatives,
preference should be given to the light and dry. If possible, the ground
should be stirred to the depth of twelve or fifteen inches,
incorporating a liberal application of well-digested compost, and well
pulverizing the soil in the operation. The surface should next be
levelled, cleared as much as possible of stones and hard lumps of earth,
and made mellow and friable; in which state, if the ground contains
sufficient moisture to color the surface when it is stirred, it will be
ready for the seed. This may be sown from the first of April to the 20th
of May; but early sowings succeed best. The drills should be made an
inch in depth; and for the smaller, garden varieties, about ten inches
apart. The larger sorts are grown in drills about fourteen inches apart;
the plants in the rows being thinned to five or six inches asunder.
_Harvesting._--The roots attain their full size by the autumn of the
first year; and, as they are not perfectly hardy, should be dug and
housed before the ground is frozen. When large quantities are raised for
stock, they are generally placed in bulk in the cellar, without packing;
but the finer sorts, when intended for the table, are usually packed in
earth or sand, in order to retain their freshness and flavor. With
ordinary precaution, they will remain sound and fresh until May or June.
_Seed._--To raise seed, select good-sized, smooth, and symmetrical
roots; and as early in spring as the frost is out of the ground, and the
weather settled, transplant to rows three feet apart, and fifteen inches
apart in the rows, sinking the crowns just below a level with the
surface of the ground. The seed-stalks are from four to six feet in
height, with numerous branches. The flowers appear in June and July; are
white; and are produced at the extremities of the branches, in umbels,
or flat, circular groups or clusters, from two to five inches in
diameter. The seed ripens in August; but, as all the heads do not ripen
at once, they should be cut off as they successively mature. The stiff,
pointed hairs or bristles with which the seeds are thickly covered, and
which cause them to adhere together, should be removed either by
threshing or by rubbing between the hands; clearing them more or less
perfectly, according to the manner of sowing. If sown by a machine, the
seeds should not only be free from broken fragments of the stems of the
plant, but the surface should be made as smooth as possible. For
hand-sowing, the condition of the seed is less essential; though, when
clean, it can be distributed in the drill more evenly and with greater
facility.
The seeds of the several varieties differ little in size, form, or
color, and are not generally distinguishable from each other. They will
keep well two years; and if preserved from dampness, and placed in a
cool situation, a large percentage will vegetate when three years old.
In the vegetable garden, an ounce of seed is allowed for one hundred and
fifty feet of drill; and, for field culture, about two pounds for an
acre.
An ounce contains twenty-four thousand seeds.
_Use._--Though not relished by all palates, carrots are extensively
employed for culinary purposes, and are generally considered healthful
and nutritious. They form an important ingredient in soups, stews, and
French dishes of various descriptions; and by many are much esteemed,
when simply boiled, and served with meats or fish.
"Carrots may be given to every species of stock, and form in all cases a
palatable and nourishing food. They are usually given in their raw
state, though they may be steamed or boiled in the same manner as other
roots.
"Horses and dairy-cows are the live-stock to which they are most
frequently given. They are found in an eminent degree to give color and
flavor to butter; and, when this is the end desired, no species of
green-feeding is better suited to the dairy. To horses they may be given
with cut straw and hay; and, thus given, form a food which will sustain
them on hard work. They afford excellent feeding for swine, and quickly
fatten them. When boiled, they will be eaten by poultry; and, mixed with
any farinaceous substance, form an excellent food for them. They are
also used for distillation, affording a good spirit."
The varieties are as follow:--
ALTRINGHAM. _Law._
Altringham. Long Red Altringham. _Vil._
The Altrincham Carrot measures about fourteen inches in length, by two
inches in diameter. It retains its thickness for nearly two-thirds its
length: but the surface is seldom regular or smooth; the genuine variety
being generally characterized by numerous crosswise elevations, and
corresponding depressions. Neck small and conical, rising one or two
inches above the surface of the soil. Skin nearly bright-red; the root
having a semi-transparent appearance. Flesh bright and lively, crisp and
breaking in its texture; and the heart, in proportion to the size of the
root, is smaller than that of the Long Orange. Leaves long, but not
large or very numerous.
According to Lawson, it is easily distinguished from the Long Orange by
the roots growing more above ground, by its more convex or rounded
shoulders, and by its tapering more irregularly, and terminating more
abruptly. It is, however, exceedingly difficult to procure the variety
in its purity, as it is remarkably liable to sport, although the roots
grown for seed be selected with the greatest care.
It is a good field-carrot, but less productive than the Long Orange and
some others; mild and well flavored for the table, and one of the best
sorts for cultivation for market.
Thompson states that "it derives its name from a place called
Altrincham, in Cheshire, Eng., where it is supposed to have originated.
In seedsmen's lists it is frequently, but erroneously, called the
Altringham."
EARLY FRAME.
Early Forcing Horn. Earliest Short Forcing Horn. Early Short Scarlet.
[Illustration: Early Frame.]
Root grooved or furrowed at the crown, roundish, or somewhat globular;
rather more than two inches in diameter, nearly the same in depth, and
tapering suddenly to a very slender tap-root. Skin red, or
reddish-orange; brown or greenish where it comes to the surface of the
ground. Foliage small and finely cut or divided, not so large or
luxuriant as that of the Early Horn.
The Early Frame is the earliest of all varieties, and is especially
adapted for cultivation under glass, both on account of its earliness,
and the shortness and small size of its roots. It is also one of the
best sorts for the table, being very delicate, fine-grained, mild, and
remarkably well flavored.
Where space is limited, it may be grown in rows six inches apart,
thinned to three inches apart in the rows; or sown broadcast, and the
young plants thinned to three inches apart in each direction.
EARLY HALF-LONG SCARLET.
Half-long Red. _Vil._
Root slender and tapering, measuring seven or eight inches in length,
and two inches in its greatest diameter. Crown hollow. Skin red below
the surface of the ground, green or brown above. Flesh reddish-orange,
fine-grained, mild, and well flavored. Foliage similar to that of the
Early Frame, but not abundant.
The variety is remarkably productive; in good soil and favorable
seasons, often yielding an amount per acre approaching that of the Long
Orange. Season intermediate between the early garden and late field
sorts.
EARLY HORN.
Early Scarlet Horn. Early Short Dutch. Dutch Horn.
[Illustration: Early Horn Carrot.]
Root six inches in length, two inches and a half in diameter, nearly
cylindrical, and tapering abruptly to a very slender tap-root. Skin
orange-red, but green or brown where it comes to the surface of the
ground. Flesh deep orange-yellow, fine-grained, and of superior flavor
and delicacy. The crown of the root is hollow, and the foliage short and
small.
The variety is very early, and as a table-carrot much esteemed, both on
account of the smallness of its heart and the tenderness of its fibre.
As the roots are very short, it is well adapted for shallow soils; and
on poor, thin land will often yield a greater product per acre than the
Long Orange or the White Belgian, when sown under like circumstances.
Sow in rows one foot apart, and thin to four inches in the rows.
FLANDER'S LARGE PALE SCARLET. _Vil._
Flander's Pale Red.
Root produced within the earth, fourteen or fifteen inches long, three
or four inches in diameter at the broadest part, fusiform, not very
symmetrical, but often quite crooked and angular. The crown is flat,
very large, and nearly covered by the insertion of the leaves. Flesh
reddish-yellow, and rather coarse-grained. Foliage large and vigorous.
The roots are formed early and with great certainty. It is also very
productive, of large size, keeps remarkably well; and, though of coarse
texture, one of the best sorts for cultivation for farm-purposes.
It originated in Flanders, and is comparatively an old variety, but is
little disseminated, and not grown to any extent, in this country.
LONG ORANGE.
Root long, thickest at or near the crown, and tapering regularly to a
point. Size very variable, being much affected by soil, season, and
cultivation: well-grown specimens measure fifteen inches in length, and
three inches in diameter at the crown. Skin smooth, of a reddish-orange
color. Flesh comparatively close-grained, succulent, and tender, of a
light-reddish vermilion or orange color, the heart lighter, and large in
proportion to the size of the root. Foliage not abundant, but healthy
and vigorous, and collected into a comparatively small neck. The roots
are usually produced entirely within the earth.
If pulled while very young and small, they are mild, fine-grained, and
good for table use; but, when full grown, the texture is coarser, and
the flavor stronger and less agreeable.
The Long Orange is more cultivated in this country for agricultural
purposes than all other varieties. With respect to its value for stock,
its great productiveness, and its keeping properties, it is considered
the best of all the sorts for field culture. A well-enriched soil will
yield from six hundred to eight hundred bushels per acre. The seed is
usually sown in drills, about fourteen inches apart, but sometimes on
ridges, eighteen or twenty inches apart, formed by turning two furrows
together; the ridges yielding the largest roots, and the drills the
greatest quantity.
Two pounds of seed are usually allowed to an acre; but, if sown by a
well-regulated machine, about one-half this quantity will be sufficient.
LONG RED BELGIAN.
Yellow Belgian. Yellow Green-top Belgian.
[Illustration: Long Red Belgian Carrot.]
Root very long, fusiform, contracted a little towards the crown, but
nearly of uniform thickness from the top down half the length. Size
large; when grown in deep soil, often measuring twenty inches in length,
and nearly three inches in diameter. The crown rises four or five inches
above the surface of the ground, and is of a green color; below the
surface, the skin is reddish-yellow. Flesh orange-red.
This variety, like the White, originated in Belgium. In Europe it is
much esteemed by agriculturists, and is preferred to the White Belgian,
as it is not only nearly as productive, but has none of its defects.
LONG YELLOW.
Long Lemon.
Root fusiform, three inches in diameter at the crown, and from, twelve
to fourteen inches in depth. Skin pale yellow, or lemon-color, under
ground; but greenish on the top, or crown, which rises a little above
the surface of the soil. Flesh yellow, the heart paler, and, like that
of the Long Orange, of large size. While young, the roots are delicate,
mild, and well flavored; but, when full grown, valuable only for stock.
The Long Lemon is easily harvested, and is very productive, yielding
nearly the same quantity to the acre as the Long Orange; which variety
it much resembles in its general character, and with which it is
frequently, to a greater or less extent, intermixed.
LONG SURREY.
Long Red. James's Scarlet.
This variety much resembles the Long Orange: the roots, however, are
more slender, the heart is smaller, and the color deeper.
"It is popular in some parts of England, and is extensively grown over
the Continent."
LONG WHITE.
Common White.
Root produced entirely below ground, regularly fusiform, fifteen inches
long, by about three inches in its largest diameter. Skin white, stained
with russet-brown. Flesh white, and generally considered sweeter than
that of the colored varieties.
The Common White has been but little cultivated since the introduction
of the White Belgian; a variety much more productive, though perhaps not
superior either in flavor, or fineness of texture.
NEW INTERMEDIATE.
[Illustration: New Intermediate.]
An English variety, comparatively of recent introduction. Root broadest
at the crown, and thence tapering very regularly to a point. Size full
medium; well-grown specimens measuring nearly three inches in diameter
at the broadest part, and about one foot in length. Skin bright
orange-red. Flesh orange-yellow, fine-grained, sweet, well flavored,
and, while young, excellent for table use.
Very hardy, and also very productive; yielding, according to the best
English authority, a greater weight per acre than any other
yellow-fleshed variety.
PURPLE OR BLOOD RED.
Violette. _Vil._
Root fusiform, and very slender, fourteen inches in length, by two
inches and a half in diameter at the top or broadest part. Skin deep
purple, varying to some extent in depth of shade, but generally very
dark. Flesh purple at the outer part of the root, and yellow at the
centre or heart; fine grained, sugary, and comparatively well flavored.
Not much cultivated for the table, on account of the brown color it
imparts to soups or other dishes of which it may be an ingredient. It is
also inclined to run to seed the year it is sown. It has, however, the
reputation of flourishing better in wet, heavy soil, than any other
variety.
SHORT WHITE.
Blanche des Vosges. _Vil._
Root obtusely conical, seven or eight inches long, by about four inches
in diameter at the crown, which is large, flat, greenish, and level with
the surface of the ground. Skin white, tinted with amber, smooth and
fine. Flesh yellowish-white, remarkably solid, and fine in texture;
sweet and well flavored. Foliage rather finely divided, and as vigorous
as the Long Orange.
The Short White yields well, retains its qualities during winter, and is
well adapted for cultivation in soils that are hard and shallow.
STUDLEY.
Long Red Brunswick.
Root fusiform, very long, and regular; the crown level with the surface
of the soil. In good cultivation, the roots attain a length of sixteen
inches, and a diameter of nearly two inches. Color bright
reddish-orange, like the Altrincham.
An excellent table-carrot, but flourishes well only in deep, mellow
soil.
WHITE BELGIAN.
Green-top White.
Root very long, fusiform, eighteen to twenty inches in length, and four
or five inches in diameter. In the genuine variety, the crown rises five
or six inches from the surface of the ground; and, with the exception of
a slight contraction towards the top, the full diameter is retained for
nearly one-half of the entire length. Skin green above, white below
ground. Flesh white, tending to citron-yellow at the centre or heart of
the root; somewhat coarse in texture. Foliage rather large and vigorous.
The White Belgian Carrot is remarkable for its productiveness,
surpassing in this respect all other varieties, and exceeding that of
the Long Orange by nearly one-fourth. It can be harvested with great
facility, and gives a good return even on poor soils.
The variety is not considered of any value as a table esculent, and is
grown almost exclusively for feeding stock; for which purpose, it is,
however, esteemed less valuable than the yellow-fleshed sorts, because
less nutritious, and more liable to decay during winter.
Since its introduction, it has somewhat deteriorated; and, as now grown,
differs to some extent from the description given above. The roots are
smaller, seldom rise more than two or three inches above the soil, and
taper directly from the crown to the point. A judicious selection of
roots for seed, continued for a few seasons, would undoubtedly restore
the variety to its primitive form and dimensions.
The same amount of seed will be required as of the Long Orange: and the
general method of culture should be the same; with the exception, that,
in thinning out the plants, the White Belgian should have more space.
WHITE BELGIAN HORN.
Transparent White. _Vil._
Root seven or eight inches in length, and two inches in its greatest
diameter, tapering regularly from the crown to the point. Skin fine,
clear white. Flesh very white, and almost transparent, mild, tender, and
delicate.
A French variety, remarkable for the peculiar, pure white color of its
skin and flesh.
* * * * *
TURNIP-ROOTED CHERVIL.
PARSNIP CHERVIL.
Chærophyllum bulbosum.
[Illustration: Turnip-rooted Chervil.]
A hardy, biennial plant, from the south of Europe. The root is fusiform,
four or five inches long, and nearly an inch and a half in diameter;
skin, grayish-black; flesh, white. The leaves are compound, the leaflets
very deeply cut, and the divisions of the upper leaves very narrow and
slender. The flowers are white, and terminate the top of the plant in
umbels, or large, circular, flat, spreading bunches. The seeds are long,
pointed, furrowed, concave on one side, of a brownish color, and retain
their power of germination but one year. An ounce contains sixty-five
hundred seeds.
_Soil and Cultivation._--The seeds may be sown in drills, in October or
April, in the manner of sowing the seeds of the common carrot:
preference to be given to rich, mellow soil. The roots will attain their
full size by the following August or September, when they should be
harvested. With a little care to prevent sprouting, they may be
preserved until April.
_Seed._--The roots intended for seed should be set in the open ground in
autumn or in spring. The seeds will ripen in August, and should be sown
within a month or two of the time of ripening; or, if kept till spring,
should be packed in earth or sand: for, when these precautions are
neglected, they will often remain dormant in the ground throughout the
year.
_Use._--The Tuberous-rooted Chervil promises to be a valuable esculent
root. M. Vilmorin considered it worthy to be classed with the potato,
though not equally productive. On his authority, upwards of six tons
have been produced on an acre; an amount which he states may be greatly
increased by a judicious selection of the best roots for seed.
The roots, which are eaten boiled, are of a gray color, and nearly of
the size and form of an Early Horn Carrot. The flesh is white,
farinaceous, and of a flavor intermediate between that of a chestnut and
a potato.
* * * * *
CHINESE POTATO, OR JAPANESE YAM.
Dioscorea batatas.
Stem twelve feet or more in length, of a creeping or climbing habit;
leaves heart-shaped, though sometimes halberd-formed; flowers small, in
clusters, white. "The root is of a pale russet color, oblong, regularly
rounded, club-shaped, exceedingly tender, easily broken, and differs
from nearly all vertical roots in being largest at the lower end."
[Illustration: Chinese Potato, or Japanese Yam.]
_Propagation and Cultivation._--The Chinese Potato requires a very deep,
light, rather sandy, and tolerably rich soil; and this should be
thoroughly stirred to the depth of at least two feet. No fresh manure
should be used, but fine, well-decomposed compost applied, and deeply as
well as very thoroughly incorporated with the soil; avoiding however, if
possible, its direct contact with the growing roots. It is propagated
either by small roots; by the top or neck of the large roots, cut off to
the length of five or six inches; or by the small bulbs, or tubers,
which the plants produce in considerable numbers on the stem, in the
axils of the leaves. These should be planted the last of April, or as
soon as the ground is in good working condition. Lay out the land in
raised ridges two feet and a half or three feet asunder; and on the
summit set the bulbs, or tubers, with the point or shoot upwards, eight
or ten inches apart; and cover about an inch deep. Cultivate in the
usual manner during the summer; and late in autumn, after the tops are
dead, and just before the closing-up of the ground, take up the roots,
dry them a short time in the sun, and store them in the cellar for use.
The roots are perfectly hardy, and will sustain no injury from the
coldest winter, if left unprotected in the open ground. During the
second season, the growth of the old root is not continued, but
gradually decays as the new roots are formed. A well-grown root will
measure about two feet in length, and two inches and a half at its
broadest diameter.
_Use._--The flesh is remarkably white, and very mucilaginous in its
crude state. The roots are eaten either boiled or roasted, and require
rather more than half the time for cooking that is usually given to the
boiling or roasting of the common potato. When cooked, they possess a
rice-like taste and consistency, are quite farinaceous, and
unquestionably nutritive and valuable for food.
* * * * *
CHUFA, OR EARTH ALMOND.
EDIBLE CYPERUS. NUT RUSH.
Cyperus esculentus.
A perennial plant, from the south of Europe. The roots are long and
fibrous, and produce at their extremities numerous small, rounded or
oblong, jointed, pale-brown tubers, of the size of a filbert. The flesh
of these roots, or tubers, is of a yellowish color, tender, and of a
pleasant, sweet, and nut-like flavor. The leaves are rush-like, about
eighteen inches high, a little rough, and sharply pointed. The
flower-stalks are nearly of the same height as the leaves,
three-cornered, hard, and leafless, with the exception of five or six
leaflike bracts at the top, from the midst of which are produced the
spikelets of flowers, which are of a pale-yellow color.
_Propagation and Culture._--It is propagated by planting the tubers in
April or May, two inches deep, in drills two feet apart, and six inches
apart in the drills. They will be ready for harvesting in October. In
warm climates, the plant, when once introduced into the garden, spreads
with great rapidity, and is exterminated with much difficulty. In the
Northern and Middle States, the tubers remaining in the open ground are
almost invariably destroyed by the winter.
_Use._--It is cultivated for its small, almond-like tubers, which, when
dried, have somewhat the taste of the almond, and keep a long period.
They are eaten either raw or roasted.
"The plant grows spontaneously in the light, humid soils of Spain; and
is cultivated in Germany and the south of France. The tubers are chiefly
employed for making an orgeat,--a species of drink much used in Spain,
Cuba, and other hot climates where it is known. When mashed to a
flour,--which is white, sweet, and very agreeable to the taste,--it
imparts to water the color and richness of milk."--_Hort._
* * * * *
GERMAN RAMPION.
TREE PRIMROSE. EVENING PRIMROSE.
OEnothera biennis.
The German Rampion, or Evening Primrose, common in this country to
gravelly pastures and roadsides, is a hardy biennial plant, and, when in
full perfection, measures three or four feet in height, with long, flat,
pointed leaves, and large, yellow, fragrant flowers. The seed-pods are
oblong, four-sided; the seeds are small, angular, of a brown color, and
retain their germinative properties three years.
_Sowing and Cultivation._--The seeds should be sown annually, in April,
in a rich and shady situation; for if grown in a dry, sunny exposure,
and sown very early in the season, the plants are inclined to run to
flower during the summer: which renders the roots worthless; for they
then become hard and fibrous. Sow in drills an inch deep, and fourteen
inches apart; thin to six or eight inches in the rows; cultivate in the
usual form; and, in September, the roots will be ready for use. For
winter use, take up the roots before freezing weather, and pack in sand.
For spring use, they may be taken directly from the ground.
_To raise Seed._--Two or three plants, left in the ground through the
winter, will yield an abundant supply of seeds the following summer.
_Use._--The root is the only part used. This, when full grown, is
generally from ten to twelve inches long, fusiform, occasionally with a
few strong fibres, whitish on the outside, and white within. The thick,
outer covering separates readily, and should be removed when the root is
eaten in its crude state. It possesses a nutty flavor; but is inferior
to the true Rampion, having a slight pungency. If required as a raw
salad, it should be eaten while young. When the roots have attained
their full size, they are usually dressed in the manner of Skirret and
Scorzonera.
* * * * *
JERUSALEM ARTICHOKE.
Helianthus tuberosus.
The Jerusalem Artichoke is a hardy perennial. In its manner of growth
and flowering, it much resembles the common sunflower; of which, as its
scientific term suggests, it is really a species. Stem six to eight feet
high, very rough, and much branched; leaves alternate, large, rough,
heart-shaped at the base, pointed at the ends, and indented on the
borders; flowers large, yellow,--produced on the top of the plant, at
the extremities of the branches.
_Soil, Propagation, and Culture._--"It thrives best in a light, mellow
soil, made rich by the application of old, decomposed manure; but the
roots will flourish well if planted in any corner of the garden less
suited for other descriptions of vegetables. To obtain fine roots,
however, the soil should be trenched fifteen or eighteen inches in
depth.
"It is propagated by planting the small tubers, or offsets: the large
tubers may also be cut or divided into several pieces, each having one
eye, as practised with the potato. In April, or early in May, lay out
the rows three feet apart, drop the tubers one foot apart in the rows,
and cover three inches deep. As the plants come up, hoe the ground
between the rows from time to time; and draw a little earth around their
stems, to support them, and to afford the roots a thicker covering."
_Taking the Crop._--The new tubers will be suitable for use in the
autumn. In digging, great care should be taken to remove the small as
well as the full-grown; for those not taken from the ground will remain
fresh and sound during the winter, and send up in the spring new plants,
which, in turn, will increase so rapidly, as to encumber the ground, and
become troublesome. In localities where the crop has once been
cultivated, though no plants be allowed to grow for the production of
fresh tubers, yet the young shoots will continue to make their
appearance from time to time for many years.
_Use._--"The roots, or tubers, are the parts of the plant eaten. These
are boiled in water till they become tender; when, after being peeled,
and stewed with butter and a little wine, they will be as pleasant as
the real Artichoke, which they nearly resemble both in taste and
flavor."
M'Intosh says that the tubers may be used in every way as the potato;
and are suited to persons in delicate health, when debarred from the use
of most other vegetables.
_Varieties._--For a long period, there was but a single variety
cultivated, or even known. Recent experiments in the use of seeds as a
means of propagation have developed new kinds, varying greatly in their
size, form, and color, possessing little of the watery and insipid
character of the heretofore grown Jerusalem Artichoke, and nearly or
quite equalling the potato in flavor and excellence.
COMMON WHITE.
Tubers large, and often irregular in form; skin and flesh white; quality
watery, and somewhat insipid. It is unfit for boiling, but is sometimes
served baked or roasted. It makes a very crisp and well-flavored
pickle.
PURPLE-SKINNED.
A French variety, produced from seed. Tubers purplish rose-color; flesh
dryer when cooked, and finer flavored, than that of the foregoing.
RED-SKINNED.
Like the Purple-skinned, produced from seed. Skin red. Between this and
the last named there are various intermediate sorts, differing in shades
of color, as well as in size, form, and quality.
YELLOW-SKINNED. _Law._
The tubers of this variety are of a yellowish color, and are generally
smaller, and even more irregularly shaped, than those of the Common
White. They are, however, superior in quality, and of a more agreeable
taste when cooked.
* * * * *
KOHL RABI.
TURNIP CABBAGE.
Brassica caulo-rapa.
[Illustration: Green Kohl Rabi.]
The Kohl Rabi is a vegetable intermediate between the cabbage and the
turnip. The stem, just above the surface of the ground, swells into a
round, fleshy bulb, in form not unlike a turnip. On the top and about
the surface of this bulb are put forth its leaves, which are similar to
those of the Swede turnips; being either lobed or entire on the borders,
according to the variety. The seeds are produced the second year; after
the ripening of which, the bulb perishes.
_Sowing and Cultivation._--Mr. Thompson's directions are as follows:
"Kohl Rabi may be sown thinly, broadcast, or in drills four inches
apart, in April, May, or June. When the young plants are an inch or two
in height, they may be transplanted into any good, well-enriched piece
of ground, planting them eight inches apart, in rows fifteen inches
asunder, and not deeper in the ground than they were in the seed-bed.
Water should be given till they take fresh root, and subsequently in dry
weather as required; for though the plants suffer little from droughts,
yet the tenderness of the produce is greatly impaired by an insufficient
supply of moisture. With the exception of stirring the ground and
weeding, no further culture is required. The crop will be fit for use
when the bulbs are of the size of an early Dutch turnip: when allowed to
grow much larger, they are only fit for cattle. Of field varieties, the
bulbs sometimes attain an immense size; weighing, in some cases,
fourteen pounds."
_Seed._--Take up a few plants entire in autumn; preserve them during
winter in the manner of cabbages or turnips; and transplant to the open
ground in April, two feet apart in each direction. The seeds are not
distinguishable from those of the Swede or Ruta-baga Turnip, and retain
their vitality from five to seven years.
_Use._--The part chiefly used is the turnip-looking bulb, formed by the
swelling of the stem. This is dressed and eaten with sauce or with meat,
as turnips usually are. While young, the flesh is tender and delicate,
possessing the combined flavor of the cabbage and turnip.
They are said to keep better than any other bulb, and to be sweeter and
more nutritious than the cabbage or white turnip. "In the north of
France, they are extensively grown for feeding cattle,--a purpose for
which they seem admirably adapted, as, from having a taste similar to
the leaves of others of the species, they are found not to impart any of
that peculiar, disagreeable taste to the milk, which it acquires when
cows are fed on turnips."
_Varieties._--These are as follow:--
ARTICHOKE-LEAVED. _Thomp._ _Vil._
Cut-leaved.
Of German origin, deriving its name from the resemblance of the leaves
to those of the Artichoke. Bulb small, and not smooth or symmetrical.
The leaves are beautifully cut, and are very ornamental; but the bulb is
comparatively of little value. Not much cultivated.
EARLY DWARF WHITE. _Vil._
Bulb white, smaller than that of the Common White, and supported close
to the ground. The leaves are also smaller, and less numerous.
It is earlier, and finer in texture, than the last named; and, while
young, excellent for the table.
Transplant in rows fifteen inches apart, and ten inches asunder in the
rows.
EARLY PURPLE VIENNA. _Thomp._ _Vil._
This corresponds with the Early White Vienna, except in color, which, in
this variety, is a beautiful purple, with a fine glaucous bloom. The
leaf-stems are very slender, and the leaves smooth, and few in number.
These two Vienna sorts are by far the best for table use. When taken
young, and properly dressed, they form an excellent substitute for
turnips, especially in dry seasons, when a crop of the latter may fail
or become of inferior quality.
EARLY WHITE VIENNA. _Thomp._
Dwarf, small, early; bulb handsome, firm, glossy, white, or very
pale-green. The leaves are few, small, with slender stems, the bases of
which are dilated, and thin where they spring from different parts on
the surface of the bulb. The flesh is white, tender, and succulent,
whilst the bulb is young, or till it attains the size of an early white
Dutch turnip; and at or under this size it should be used.
Set the plants in rows fifteen inches apart, and ten inches from plant
to plant in the lines.
GREEN.
Similar to, if not identical with, the Common White. The bulbs are
pale-green, attain a very large size, and the variety is hardy and
productive. Not suited to garden culture, but chiefly grown for
farm-purposes.
PURPLE. _Thomp._ _Vil._
This variety differs little from the White, except in color; the bulb
being purple, and the leaf-stems and nerves also tinged with purple.
Like the White, it attains a large size, and is only adapted for field
culture; the flesh being too coarse and strong-flavored for table use.
WHITE. _Thomp._ _Vil._
Bulb large,--when full grown, measuring seven or eight inches in
diameter, and weighing from eight to ten pounds; leaves rather large and
numerous; skin very pale, or whitish-green; stem about six inches high.
Hardy, very late, and chiefly employed for farm-purposes.
The variety should be cultivated in rows eighteen inches apart, and the
plants should stand one foot apart in the rows.
* * * * *
OXALIS, TUBEROUS-ROOTED.--_Law._
Tuberous-rooted Wood-sorrel. Oca. Oxalis crenata.
Of the Tuberous-rooted Oxalis, there are two varieties, as follow:--
WHITE-ROOTED.
Oca blanca.
Stem two feet in length, branching, prostrate or trailing, the ends of
the shoots erect; leaves trifoliate, yellowish-green, the leaflets
inversely heart-shaped; flowers rather large, yellow,--the petals
crenate or notched on the borders, and striped at their base with
purple. The seeds are matured only in long and very favorable seasons.
In its native state, the plant is perennial; but is cultivated and
treated, like the common potato, as an annual.
_Cultivation._--The tubers should be started in a hot-bed in March, and
transplanted to the open ground in May, or as soon as the occurrence of
settled warm weather. They thrive best in dry, light, and medium fertile
soils, in warm situations; and should be planted in hills two feet and a
half apart, or in drills two feet and a half apart, setting the plants
or tubers an inch and a half deep, and fifteen or eighteen inches apart
in the drills; treating, in all respects, as potatoes.
The tubers form late in the season; are white, roundish, or oblong,
pointed at the union with the plant, and vary in size according to soil,
locality, and season; seldom, however, exceeding an inch in diameter, or
weighing above four ounces. The yield is comparatively small.
_Use._--The tubers are used as potatoes. When cooked, the flesh is
yellow, very dry and mealy, of the flavor of the potato, with a very
slight acidity. The tender, succulent stalks and foliage are used as
salad.
OXALIS, RED TUBEROUS-ROOTED.
Oca colorada.
Plant similar in habit to the White Tuberous-rooted; but the branches,
as well as the under surface of the leaves, are more or less stained
with red. Tubers larger than those of the last named, roundish, tapering
towards the connection with the plant, and furnished with numerous eyes
in the manner of the common potato; skin smooth, purplish-red; flesh
often three-colored,--the outer portion of the tuber carmine-red, the
central part marbled, and the intermediate portion yellow,--the colors,
when the root is divided transversely, appearing in concentric zones, or
rings. The flesh contains but little farinaceous matter, and possesses a
certain degree of acidity, which, to many palates, is not agreeable.
Propagated, and in all respects cultivated, like the White. Either of
the varieties may also be grown from cuttings, which root readily.
According to a statement from the London Horticultural Society's
Journal, the acidity may be converted into a sugary flavor by exposing
the tubers to the action of the sun for eight or ten days,--a phenomenon
which is analogous to what takes place in the ripening of most fruits.
When treated in this form, the tubers lose all trace of acidity, and
become as floury as the best descriptions of potatoes. If the action of
the sun is continued for a long period, the tubers become of the
consistence and sweet taste of figs. Mr. Thompson states that the
disagreeable acid taste may also be removed by changing the water when
they are three-quarters boiled.
The plants are tender, and are generally destroyed early in autumn by
frost. The tubers must be taken up before freezing weather, packed in
sand, and placed in a dry, warm cellar for the winter.
DEPPE'S OXALIS. _Thomp._ _Vil._
Oxalis Deppei.
A perennial plant from Mexico, very distinct from the tuberous-rooted
species before described. Stalk about one foot in height, smooth and
branching; leaves four together, the leaflets wedge-shaped, pale
yellowish-green, the upper surface marked by two brownish lines or
stains in the form of two sides of a triangle; flowers terminal, of a
carmine-rose or pink-red color, stained with green at the base of the
petals. "The roots are fleshy, tapering, white, and semi-transparent,
and furnished on the top of the crown with a mass of scaly bulbs,
sometimes amounting to fifty in number, by means of which the plant
can be easily propagated. When well grown, the roots are about four
inches in length, and from one inch to one inch and a half in
thickness."--_Thomp._
_Soil and Culture._--"This Oxalis requires a light, rich soil, mixed
with decayed vegetable matter; and it prefers a southern aspect,
provided the soil is not too dry.
"It may be raised from seed; but is generally propagated by planting the
bulbs, which should be set the last of April or beginning of May, or
when all danger of frost is over, six inches apart, in rows one foot
asunder. The bulbs should be only just covered with soil; for thus they
occupy a position, with regard to the surface, similar to that in which
they are produced: and this seems indispensable, if fine roots are to be
obtained.
"The stems have been observed to spring up from a considerable depth;
but, in this case, tap-roots were not formed. During summer, the soil
must be kept moist in dry weather; otherwise, when rain falls
abundantly, the sudden accession of water to the roots occasions their
splitting. The plants should be allowed to grow as long as there is no
danger from frost; but, previous to this occurring, they should either
be taken up or protected. If protected from frost by frames or
otherwise, the roots will continue to increase in size till near
November. When taken up, the roots should be divested of the numerous
bulbs formed on their crowns, and then stored up for use in a cool, dry
place, but secure from frost. A similar situation will be proper for the
small bulbs; or they may be kept in dry sand till the season of
planting."--_Thomp._
The plant has been cultivated with the most complete success, with no
especial preparation of the soil; merely planting the bulbs in shallow
drills, the ground being dug and manured as for other kitchen-garden
crops.
_Use._--In a communication to the "Gardener's Chronicle," Prof. Morren
gives the uses of the plant as follow:--
"The uses of the Oxalis are many. The young leaves are dressed like
sorrel in soup, or as a vegetable. They have a fresh and agreeable acid,
especially in spring. The flowers are excellent in salad, alone, or
mixed with corn salad, endive of both kinds, red cabbage, beet-root, and
even with the petals of the dahlia, which are delicious when thus
employed. When served at table, the flowers, with their pink corolla,
green calyx, yellow stripes, and small stamens, produce a fine effect.
The roots are gently boiled with salt and water, after having been
washed and slightly peeled. They are then eaten like asparagus in the
Flemish fashion, with melted butter and the yolk of eggs. They are also
served up like scorzonera and endive, with white sauce; and form, in
whatever way they are dressed, a tender, succulent dish, easy to digest,
agreeing with the most delicate stomach. The analogy of the root with
salep indicates that its effect should be excellent on all
constitutions."
"The bright rose-colored flowers being very ornamental, the plant is
sometimes employed as an edging for walks."--_Thomp._
* * * * *
THE PARSNIP.
Pastinaca sativa.
The Parsnip is a hardy biennial, indigenous to Great Britain and some
parts of the south of Europe, and, to a considerable extent, naturalized
in this country. In its native state, the root is small and fibrous, and
possesses little of the fineness of texture, and delicacy of flavor,
which characterize the Parsnip in its cultivated state.
The roots are fusiform, often much elongated, sometimes turbinate, and
attain their full size during the first year. The flowers and seeds are
produced the second year; the plant then measuring five or six feet in
height, with a grooved or furrowed, hollow, branching stem. The flowers
are yellow, in large spreading umbels five or six inches in diameter.
The seeds ripen in July and August; are nearly circular; about
one-fourth of an inch in diameter; flat, thin, very light, membranous on
the borders, and of a pale yellowish-brown or yellowish-green color.
They vary but little in size, form, or color, in the different
varieties; and retain their vitality but two years. About six thousand
seeds are contained in one ounce.
_Propagation, Soil, and Cultivation._--It is always propagated from seed
sown annually.
_Soil._--The soil should be mellow, deep, and of a rich vegetable
texture. "If in moderate condition by the manuring of the previous crop,
it will be better than applying manure at sowing. Should it be necessary
to do so, let the manure be in the most thorough state of decomposition;
or, if otherwise, incorporate it with the soil, as far from the surface
as possible. The Parsnip will grow in a stronger soil than the Carrot;
and succeeds comparatively well when grown in sand, or even in peat, if
well manured."
_Preparation of the Ground, and Sowing._--"The seed should be sown as
early in spring as the ground is in good working condition. As most of
the varieties have long fusiform roots, ordinary ploughing will not stir
the soil to a sufficient depth for their greatest perfection; and, as
the amount of the crop mainly depends on the length of the roots, it is
of the first importance to provide for this fact by making the ground
fine and friable above and below, to the depth of at least fifteen
inches: eighteen or twenty would be better. When the soil has thus been
thoroughly pulverized, level off the surface, and rake it fine and
smooth, and sow the seed in drills fourteen inches apart and an inch
and a half deep; allowing half an ounce of seed for one hundred feet of
drill, and from five to six pounds to the acre. When the young plants
are two or three inches high, thin them out to about six inches in the
rows; and, as they transplant readily, any vacant space can be filled by
resetting the surplus plants. Keep the earth between the rows loose, and
free from weeds, and also the spaces in the rows, until the leaves cover
the ground; after which, little further care will be required. The roots
will attain a good size by the middle of September, from which time a
few may be drawn for present use; but the Parsnip is far best at full
maturity, which is indicated by the decay of the leaf in October."
_Harvesting._--The Parsnip sustains no injury when left in the open
ground during winter; 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
months, allowing the rest to remain in the ground until spring. The
roots thus treated are considered to have a finer flavor; that is to
say, are better when recently taken from the ground.
In taking up the crop in autumn, which should be done just previous to
the closing-up of the ground, be careful to remove the soil to a
sufficient depth, so as not to injure the roots. The thrust of the spade
that easily lifts a Carrot without essential injury, will, if applied to
the Parsnip, break the roots of nine in ten at scarcely half their
length from the surface of the ground. As the roots keep much fresher,
and retain their flavor much better, when taken up entire, the best
method is to throw out a trench beside the rows, to the depth of the
roots, when they can be easily, as well as perfectly, removed. They
should be dug in pleasant weather, and laid on the ground exposed to the
sun for a few hours to dry; "and when all the earth is rubbed off them,
and their leaves cut off to within an inch of their crowns, they may be
stowed away in sand, dry earth, or in any dry, light material most
convenient." When thus packed, they will keep well in almost any
location, either in the cellar or storehouse.
If the roots which have remained in the ground during winter be taken up
in spring, and the tops removed as before directed, they may be packed
in sand or earth, and will remain fresh and in good condition for use
until May or June.
_To raise Seed._--In April, thin out the roots, that have been in the
ground during the winter, to about eighteen inches apart; or, at the
same season, select a few good-sized and symmetrical roots from those
harvested in the fall, and set them eighteen inches apart, with the
crowns just below the surface of the ground. They will send up a stalk
to the height and in the manner before described, and the seeds will
ripen in August. The central umbel of seeds is always the largest, and
is considered much the best.
_Use._--"The Parsnip is considered as a wholesome and nutritious article
of food, and is served at table in various styles in connection with
salted meats and fish. The roots, aside from this manner of using, form
what may be called an excellent side-dish; when, after being boiled, not
too soft, they are dipped in thin batter of flour and butter or the
white of eggs, and afterwards fried brown."
They contain a considerable portion of sugar, and are considered more
nutritive than carrots or turnips. The roots form a common ingredient in
soups; and are sometimes used for making bread, and also a kind of wine
said to resemble Malmsey of Madeira.
Aside from the value of the Parsnip as a table vegetable, it is one of
the most economical roots for cultivation for farm purposes, as it not
only produces an abundant and almost certain crop, but furnishes very
nourishing food particularly adapted to and relished by dairy-stock.
_Varieties._--The varieties, which are not numerous, are as follow:--
COMMON, OR DUTCH. _Trans._
Swelling Parsnip. Long Smooth Dutch.
The leaves of this kind are strong and numerous; generally about two
feet long or high. The roots are from twenty to thirty inches in length,
and from three to four inches in diameter at the shoulder, regularly
tapering to the end, occasionally producing a few strong fangs. The
crown is short and narrow, elevated, and contracting gradually from the
shoulder, which is generally below the surface of the ground.
Seeds from America, Holland, and Germany, sown in the garden of the
London Horticultural Society, all proved alike; though some were
superior to others in the size of their roots, owing, it was thought,
both to a careful selection of seed-roots and to the age of the seeds.
It was found that new seeds uniformly produced the largest roots.
EARLY SHORT-HORN. _M'Int._
A recently introduced variety, similar to the Turnip-rooted, but
shorter. Very delicate and fine-flavored.
GUERNSEY. _Trans._
Panais Long, of the French.
The leaves of this kind grow much stronger and somewhat taller than
those of the Common Parsnip. The leaflets are also broader. The only
distinguishable difference in the roots is, that those of the Guernsey
Parsnip are the larger and more perfect, being sometimes three feet
long. Roots produced from seed obtained from Guernsey were evidently
much superior to those which were grown from seed raised in other
localities: from which it would appear that the Guernsey Parsnip is only
an improved variety of the Common, arising from soil and cultivation in
that island. Dr. M'Culloch states that, in Guernsey, its roots grow to
the length of four feet. In its flavor, it differs little from the
Common Dutch Parsnip.
HOLLOW-CROWNED. _Trans._
Long Jersey. Hollow-crowned Guernsey. Hollow-headed.
In this variety, the leaves are shorter and not so numerous as those of
the Common Parsnip. The roots are oblong, about eighteen inches in
length, and four inches in diameter at the shoulder, more swollen at the
top, and not tapering gradually, but ending somewhat abruptly with a
small tap-root. The crown is short, and quite sunk into the shoulder, so
as to form a hollow ring around the insertion of the stalks of the
leaves; and grows mostly below the surface of the ground.
It is a good sort for general cultivation, especially as it does not
require so deep a soil as either the Common, or Guernsey. There is
little difference in the flavor or general qualities of the three
varieties.
SIAM, OR YELLOW. _Thomp._
Panais de Siam.
This is said to be more tender and richer in flavor than any of the
other varieties. It is mentioned by Dr. Neill in the "Encyclopædia
Britannica," and is described by M. Noisette as being yellowish in
color, and in form intermediate between the Guernsey and Turnip-rooted
Parsnips. He also states that it is the most esteemed. It does not,
however, appear to be known at the present day in this country.
TURNIP-ROOTED. _Trans._
Panais Rond, of the French.
[Illustration: Turnip-rooted Parsnip.]
The leaves of this sort are few, and do not exceed twelve to sixteen
inches in length. The roots are from four to six inches in diameter,
tunnel-shaped, tapering very abruptly, with a strong tap-root; the whole
being from twelve to fifteen inches in length. The rind is rougher than
either of the other sorts; the shoulder very broad, growing above the
surface of the soil; convex, with a small, short crown. It is much the
earliest of the parsnips; and, if left in the ground, is liable to rot
in the crown. The leaves also decay much sooner than those of most other
sorts.
It is particularly adapted to hard and shallow soils; and, from its
coming into use much earlier than any other kind, very desirable. In
flavor, it is mild and pleasant, though less sugary than the long-rooted
kinds. The flesh, when dressed, is more yellow than that of any other
variety.
* * * * *
THE POTATO.
Solanum tuberosum.
The Potato is a native of Central or Tropical America. In its wild or
natural state, as found growing on the mountains of Mexico or South
America, the tubers rarely exceed an inch in diameter, and are
comparatively unpalatable. During the last half-century, its cultivation
within the United States has greatly increased; and it is now considered
the most important of all esculent roots, and next to the cereals in
value as an article of human subsistence.
_Soil._--The soils best suited to the Potato are of the dryer and
lighter descriptions; pasture lands, or new land, with the turf freshly
turned, producing the most abundant as well as the most certain crops.
On land of a stiff, clayey texture, or in wet soils, they are not only
extremely liable to disease, but the quality is usually very inferior.
"On soils which have been long cropped and heavily manured, they rarely
succeed well; and hence garden ground, in most cases, does not produce
tubers of so good quality as those obtained from the fields."
_Fertilizers._--"In good garden soil, the less manure that is used, the
better flavored will be the produce; and it will also be much less
affected by the disease. Therefore, whilst the malady prevails, or
symptoms of it still remain, it is not advisable to apply much manure.
"Amongst the fertilizers that are employed, may be enumerated, in
addition to barnyard and stable manure, leaves, leaf-mould,
peat-charcoal, and other carbonaceous substances, lime, gypsum, or
plaster, and bone-dust.
"Wood-ashes are useful in supplying potash and other inorganic
substances required by the plant; and they may be advantageously applied
where the soil contains a large amount of decayed vegetable matter. The
same remark will also apply to lime, which is useful in destroying slugs
and other vermin, which attack the tubers. Plaster, bone-dust, and
superphosphate of lime, are best for humid soils. They induce earliness;
and where this is an object, as it must be so long as the disease
continues, they may be applied with considerable advantage."--_Thomp._
_Propagation._--"This is almost universally from tubers; the seed being
seldom sown, except for the production of new varieties. With many it is
a doubtful question, whether the tubers cut, or planted whole, yield the
greater return. From experiments made in the garden of the London
Horticultural Society at Chiswick, it was found, on the mean of two
plantations,--one made early in the season, and the other about one
month later,--that the produce from cut sets exceeded that from whole
tubers by nearly one ton per acre. In the latter planting, the produce
from whole tubers was somewhat greater than that from single eyes: but,
in the early plantation, the cut sets gave nearly two tons per acre more
produce than the whole tubers; the weight of potatoes planted being
deducted in every case.
"Another important consideration is, whether small tubers or large ones
should be employed for making sets; for if, by using the former, an
equally good crop could be obtained, a considerable saving in the
expense of sets would be effected. Large tubers, however, are
preferable, for the following reasons: In all plants, large buds tend
to produce large shoots; and small or weak buds, the reverse. Now, the
eyes of potatoes are true buds, and in small tubers they are
comparatively weak: they consequently produce weak shoots, and the crop
from such is inferior to that obtained from plants originating from
larger tubers, furnished with stronger eyes; and this conclusion has
been justified by the results of actual experiments.
"The part of the Potato employed for planting is not a matter of
indifference. It was found, by an experiment made in the garden of the
Horticultural Society, that sets taken from the points of the tubers,
and planted early in the season, yielded at the rate of upwards of three
tons per acre more produce than was obtained from employing the opposite
end of the tubers. In a plantation made a month afterwards, the
difference was much less, but still in favor of the point, or top end,
of the Potato."--_Thomp._
With regard to the quantity of seed per acre, great diversity of opinion
exists among cultivators. Much, of course, depends on the variety, as
some sorts not only have more numerous eyes, but more luxuriant and
stronger plants, than others. Of such varieties, a much less quantity
will be required than of those of an opposite character. From a series
of experiments carefully made for the purpose of ascertaining the amount
of seed most profitable for an acre, it was found that from six to eight
bushels, if planted in hills, answered better than more: for, when too
much seed was used, there were many small tubers; and where the tubers
had been divided into very small parts, or single eyes, the plants were
more feeble, and the yield less in number and weight, though usually of
larger size.
_Methods of Planting and Cultivation._--Potatoes are usually planted
either in hills or ridges; the former method being the more common in
this country. If planted in hills, they should be made from three feet
to three and a half apart; the distance to be regulated by the habit of
the variety under cultivation. If in ridges or drills, they may be made
from two and a half to three feet apart; although some of the earlier
and smaller kinds may be successfully grown at eighteen or twenty
inches.
"Of sets formed by the division of an average-sized tuber into four
parts, three may be allowed a hill; or, if planted in drills, the sets
may be placed from seven to twelve inches asunder,--the distance to be
regulated by the habit or size of the plant. On light, warm land, the
sets should be covered about four inches in depth; but in wet, cold
soil, three inches will be sufficient.
"As soon as the plants are fairly above the surface, hoeing and
surface-stirring should be commenced. The earth should gradually be
drawn about the hills, or along the ridges, at each successive hoeing,
and every encouragement given to the side-roots to extend themselves:
for nearly at their extremities the tubers are formed; so that deeply
stirring the ground between the hills or ridges tends to their
extension. This latter treatment, however, must not be carried beyond a
certain stage in the growth of the plant, or after the tubers have
reached a considerable size, as the extremities of the roots might be
seriously injured. Some varieties of potatoes produce their tubers at a
much greater distance from the stem than others. These are chiefly to be
found among the later sorts. Most of the early kinds produce theirs
close to the stem, or at the extremity of very short runners; seldom
more than nine inches from the stalk of the plant."
_Forcing._--This should be commenced from three to four weeks before the
season for planting in the open ground. The earliest varieties should be
chosen for the purpose, selecting whole tubers of medium size, and
placing them close together, in a single layer, among half-decayed
leaves or very light loam, on the surface of a moderate hot-bed.
"When the shoots have attained the height of two or three inches, and
the weather has become sufficiently mild, they should be carefully taken
out, and divided into sets; in the process of cutting up the tubers,
avoiding as much as possible doing injury to the small fibrous roots,
and also to the growing shoots. These sets should then be planted out in
hills or drills, in the usual manner and at the usual depth; if
possible, leaving the upper portion of the young shoot just above the
surface of the ground. Some care is requisite in planting out the sets,
particularly in covering; for, if the soil is applied too rudely, the
sprouts, which separate very easily from the tubers, are exceedingly
liable to be broken off, and the set destroyed for early use. If severe
cold or frosty weather occurs, the plants should be protected by straw,
or any convenient, light material, placed along the drills or on the
hills."
_Taking the Crop, and Method of Preservation._--"The early varieties
should be dug for use as they attain a suitable size; which, in warm
exposure, will be about the beginning of July; and thence till the
middle of August, in less favorable places. The practice of partially
removing the soil from about the roots, and gathering the largest
tubers, leaving the smaller ones, with the expectation that they will
attain a larger size, is a mode of proceeding which seldom realizes the
hopes of the cultivator; for the Potato, if once disturbed at the roots,
seldom recovers the check.
"When no apprehension is felt on account of disease, a week's delay in
commencing on the crop will be found of great importance both to the
bulk and quality; for just previous to the decay of the tops, if
pleasant weather prevails and the ground is sufficiently moist, the
tubers increase in size with great rapidity.
"Late varieties usually constitute the great portion of the main crop,
and are those which require most care in taking up and storing. So long
as the plants continue green, the Potato should be allowed to remain in
the ground; as this is quite indicative that the tubers have not arrived
at full maturity."
In the preservation of potatoes, it is of the first importance that they
be excluded from light. If this is neglected, they become not only
injurious, but actually poisonous; and this is especially the fact when
they are allowed to become of a green color, which they readily will do
on exposure to the light. In a state of complete darkness they should
therefore be placed, the day they are taken out of the ground; and it
were even better that they were stored in rather a damp state, than that
they should be exposed for a day to the light with a view to dry them.
Drying has a bad effect on the skin of the Potato; for, if subjected to
this, the skin and part of the epidermis are made to part with their
natural juices, which ever afterwards renders them incapable of
absorbing moisture, even if presented to them. Fermentation is also an
important evil to be guarded against, as it changes the whole substance
of the Potato, and, so far as seed potatoes are concerned, destroys
their vegetative principle. As security against this, they should be
stored either in barrels or boxes, or in long, narrow ridges, with
partitions of earth between. Potatoes once dried should never be again
moistened until just before using.
"Keeping potatoes has the effect of diminishing the quantity of starch
contained in them. According to Mr. Johnson, those which in October
yielded readily seventeen per cent of starch, gave, in the following
April, only fourteen and a half per cent. The effect of frost is also to
lessen the quantity of starch. It acts chiefly upon the vascular and
albuminous part; but it also converts a portion of the starch into
sugar: hence the sweetish taste of frosted potatoes."--_M'Int._
_Varieties._--Messrs. Peter Lawson and Sons describe one hundred and
seventy-five varieties: and other foreign authors enumerate upwards of
five hundred, describing the habit of the plant; size, form, and color
of the tubers; quality and general excellence; and comparative value for
cultivation.
They are obtained from seeds; the latter being quite small, flat, and
lens-shaped. One hundred and five thousand are contained in an ounce,
and they retain their germinative properties three years.
The process is as follows: "Select some of the largest and best berries,
or balls, when fully ripe, which is denoted by the withering of the
stalk; and separate the seeds from the pulp, and dry them thoroughly in
the sun. These should be sown in the following spring, and the produce
taken up in October. The tubers will then have nearly attained the size
of small plums. The best of these should be selected, and the product of
each plant carefully and separately preserved. In the month of April
following, they should be planted at a distance from one another of from
fifteen to eighteen inches; and, when they rise about two inches from
the ground, they should be earthed up slightly with the hoe,--an
operation which may be repeated during the season. When they have
arrived at maturity, they are to be taken up, keeping the product of
each stalk by itself; which product is again to be planted the ensuing
spring. A judgment of the properties of the varieties will then have
been formed, and those are to be reserved for cultivation which are
approved of. It will be found, that, whatever had been the character of
the parent stock, the seeds will produce numerous varieties, some white,
some dark, in color, with tubers of different forms, round, oblong, and
kidney-shaped, and varying greatly in the dryness, color, and
farinaceous character, of the flesh."--_Low._
ASH-LEAVED EARLY.
Stem nearly two feet in height, erect, with long, smooth, shining, and
drooping foliage; flowers very seldom produced; tubers white, roundish,
rough-skinned; flesh white, of medium quality. The variety is healthy,
and remarkably early; well suited to open culture, but not adapted for
growing under glass, on account of its tall habit.
ASH-LEAVED KIDNEY.
One of the earliest of the garden varieties, well adapted for forcing
under glass or for starting in a hot-bed, and subsequent cultivation in
the open ground. The plant is of spreading habit, and about eighteen
inches in height; leaves small, recurved; tubers of medium size,
kidney-shaped, white; flesh white, dry, and well flavored. Very healthy.
Introduced.
BISCUIT. _Law._
Plant two feet and a half high, spreading; leaves rather rough, large,
and of a pale-green color; flowers whitish; tubers rather small, round,
smooth, and of a light-brownish color. A very healthy variety, mealy,
well flavored, and quite productive. The plants do not decay, nor do the
tubers attain full maturity, until nearly the close of the season: the
latter are, however, of good quality, and in perfection for the table
soon after being harvested.
BLACK CHENANGO.
Black Mercer.
Plant vigorous, and generally of healthy habit; tubers nearly of the
form of the Lady's Finger, but of larger size; skin very deep purple, or
nearly black; flesh purple, both in its crude state and when cooked;
quality good, usually dry, and of good flavor.
The Black Chenango is moderately productive, and withstands disease
better than almost any other potato; but its dark color is
objectionable. Compared with many of the recent varieties, it has little
merit, and is not a profitable sort for extensive cultivation.
BUCKEYE.
A Western variety; grown also to a considerable extent in some parts of
the Middle States. "It is a handsome, round potato; white throughout,
except a little bright pink at the bottom of the eye. It is very
early,--ripening as early as the Chenango; attains a good marketable
size as soon as the Dykeman; cooks very dry and light; and is fine
flavored, particularly when first matured. It throws up a very thick,
vigorous, and luxuriant vine; grows compactly in the hill, and to a
large size, yielding abundantly."
For planting for early use, it is a promising variety: but for a late or
medium crop, upon strong, rich ground, it is said to grow so rapidly,
and to so great a size, that many of the tubers are liable to be
hollow-hearted; which considerably impairs their value for table use.
CALICO.
Similar to the Pink-eyed; varying little except in color, which is
mostly red, with occasional spots and splashes of white. It is in no
respect superior to the last-named variety in quality, and cannot be
considered of much value for agricultural purposes or for the table.
CALIFORNIA RED.
A bright-red potato from California. Tubers variable in form, from long
to nearly round, rather smooth; eyes slightly depressed.
It is one of the most productive of all the varieties; but, on account
of its extreme liability to disease, cannot be recommended for general
cultivation.
CARTER.
A medium-sized, roundish, flattened, white potato, once esteemed the
finest of all varieties, but at present nearly or quite superseded by
the Jackson White, of which it is supposed to be the parent. Eyes rather
numerous, and deeply sunk; flesh very white, remarkably dry,
farinaceous, and well flavored. Originated about thirty years ago, in
Berkshire County, Mass., by Mr. John Carter.
CHURCHILL.
A variety said to have originated in Maine, and often sold in the market
for the "State of Maine;" which it somewhat resembles in size, form, and
color. Flesh yellow. Not a desirable sort. It is much inferior to the
"State of Maine;" and, in many places, the latter variety has been
condemned in consequence of the Churchill having been ignorantly
cultivated in its stead.
CRISTY.
An early sort, of good quality, but rather unproductive. Shape somewhat
long, though often nearly round; color white and purple, striped, and
blended together. It is of no value as an agricultural variety; and, for
table use, cannot be considered superior to many other varieties equally
healthy and more prolific.
CUPS.
Introduced. Plant upright, stocky, surviving till frost; flowers pale
purple; tubers pink or reddish, large, oblong, often irregular; flesh
dry and farinaceous. Very healthy and productive, but better suited for
agricultural purposes than for the table.
DANVERS SEEDLING.
Danvers Red.
Plant healthy and vigorous. The large, full-grown tubers are long; and
the smaller, undeveloped ones, nearly round. Color light red, with faint
streaks of white; eyes moderately sunk; quality fair.
This variety originated in Danvers, Essex County, Mass.; and, when first
introduced, was not only of good size and quality, but remarkably
productive. It has, however, much deteriorated; and is now, both as
respects quality and yield, scarcely above an average. At one period, it
had the reputation of being one of the best varieties for keeping, and
of entirely withstanding the attacks of the potato disease.
DAVIS'S SEEDLING.
This variety originated in the town of Sterling, Mass.; and was early
disseminated through the influence of the Massachusetts Horticultural
Society, at whose exhibitions it attracted much attention on account of
its size and beauty. For general cultivation, it is probably one of the
most profitable sorts known, as it yields abundantly, even with ordinary
attention. Under a high state of cultivation, seven hills have produced
a bushel of potatoes.
The tubers are of good size, red, nearly round, though sometimes more or
less flattened. Eyes deeply sunk, and not very numerous; flesh nearly
white, slightly tinged with pink beneath the skin when cooked; quality
good, being dry, farinaceous, and well flavored. It requires the full
season for its complete perfection, and resists disease better than most
varieties. As a winter potato, or for extensive cultivation for market,
it is one of the best of all varieties; and commends itself to the
farmer, both as respects quality and yield, as being greatly superior to
the Peach-blow, Pink-eye, Vermont White, and many similar varieties,
which so abound in city markets.
DYKEMAN.
Plant of medium strength and vigor, rarely producing seed or blossoms;
tubers large, roundish, often oblong; color white, clouded at the
stem-end and about the eyes (which are moderately sunk and rather
numerous) with purple; flesh white, or yellowish-white, its quality
greatly affected by season, and the soil in which the variety may be
cultivated. In certain descriptions of rather strong, clayey land, the
yield is often remarkably great, and the quality much above medium. In
such land, if warm and sheltered, the tubers attain a very large size
quite early in the season, and find a ready sale in the market at
greatly remunerative prices. Under other conditions, it frequently
proves small, waxy, and inferior in quality, and profitless to the
cultivator. Notwithstanding these defects, its size, earliness, and
productiveness render it worthy of trial.
EARLY BLUE.
Tubers of medium size, roundish, of a bright purple or bluish color;
eyes moderately deep; flesh, when cooked, white, or yellowish-white,
mealy, and well flavored.
This old and familiar variety is one of the earliest of the garden
potatoes, of fine quality, and one of the best for forcing for early
crops. It retains its freshness and flavor till late in the spring; is
of comparatively healthy habit; and, though but moderately productive,
is worthy more general cultivation.
EARLY COCKNEY.
Plant of medium strength and vigor, recumbent, rarely blossoming, and
usually ripening and decaying early in the season, or before the
occurrence of frost; tubers white, large, roundish, rough; flesh
yellowish-white, or nearly white, dry, farinaceous, and of good flavor;
hardy, moderately productive, and recommended as a desirable
intermediate variety for the garden or for field culture. Introduced.
EARLY MANLY.