SALAD PLANTS.
Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar. Celery.
Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or Succory.
Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo Flower. Dandelion.
Endive. Horse-radish. Lettuce. Madras Radish. Mallow, Curled-leaf.
Mustard. Nasturtium. Garden Picridium. Purslain. Rape. Roquette, or
Rocket. Samphire. Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet
Cicely. Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow
Rocket. Wood-sorrel. Worms.
* * * * *
ALEXANDERS.
Alisanders. Smyrnium olusatrum.
A hardy, biennial plant, with foliage somewhat resembling that of
Celery. Stem three to four feet high, much branched; radical leaves
pale-green, compound,--those of the stem similar in form, but of smaller
size. The branches of the plant terminate in large umbels, or spherical
bunches of yellowish flowers; which are succeeded by roundish fruits,
each of which contains two crescent-shaped seeds.
_Sowing and Culture._--It thrives best in light, deep loam; and is
raised from seed sown annually. Make the drills two and a half or three
feet apart, and cover the seeds an inch deep. When the plants are two or
three inches high, thin to twelve inches apart; or sow a few seeds in a
nursery-bed, and transplant.
_Blanching._--When the plants are well advanced, they should be
gradually earthed up about the stems in the process of cultivation, in
the manner of blanching Celery or Cardoons; like which, they are also
gathered for use, and preserved during winter.
_To raise Seed._--Leave a few plants unblanched; protect with
stable-litter, or other convenient material, during winter; and they
will flower, and produce an abundance of seeds, the following summer.
_Use._--It was formerly much cultivated for its leaf-stalks; which,
after being blanched, were used as a pot-herb and for salad. They have a
pleasant, aromatic taste and odor; but the plant is now rarely grown,
Celery being almost universally preferred.
PERFOLIATE ALEXANDERS.
Smyrnium perfoliatum.
A hardy, biennial species, from Italy; stem three feet in height,
grooved or furrowed, hollow; leaves many times divided, and of a
yellowish-green color; flowers, in terminal bunches, yellowish-white;
seeds black, of the form of those of the common species, but smaller.
It is considered superior to the last named, as it not only blanches
better, but is more crisp and tender, and not so harsh-flavored.
* * * * *
BROOK-LIME.
American Brook-lime. Marsh Speedwell. Veronica beccabunga.
Brook-lime is a native of this country, but is also common to Great
Britain. It is a hardy perennial, and grows naturally in ditches, and
streams of water, but is rarely cultivated. The stem is from ten to
fifteen inches in height, thick, smooth, and succulent, and sends out
roots at the joints, by which the plant spreads and is propagated; the
leaves are opposite, oval, smooth, and fleshy; the flowers are produced
in long bunches, are of a fine blue color, and stand upon short
stems,--they are more or less abundant during most of the summer, and
are followed by heart-shaped seed-vessels, containing small, roundish
seeds.
_Cultivation._--It may be propagated by dividing the roots, and setting
the plants in wet localities, according to their natural habit. It will
thrive well when grown with Water-cress.
_Use._--The whole plant is used as a salad, in the same manner and for
the same purposes as Water-cress. It is considered an excellent
anti-scorbutic.
* * * * *
BUCKSHORN PLANTAIN.
Star of the Earth. Plantago coronopus.
A hardy annual, indigenous to Great Britain, France, and other countries
of Europe. The root-leaves are put forth horizontally, and spread
regularly about a common centre somewhat in the form of a rosette; the
flower-stem is leafless, branching, and from eight to ten inches high;
flowers yellow; the seeds are quite small, of a clear, brown color, and
retain their power of germination three years,--nearly two hundred and
thirty thousand are contained in an ounce.
_Soil and Cultivation._--It succeeds best in a soil comparatively light;
and the seed should be sown in April. Sow thinly, broadcast, or in
shallow drills eight inches apart. When the plants are about an inch
high, thin them to three or four inches apart.
_Use._--The plant is cultivated for its leaves, which are used as a
salad. They should be plucked while still young and tender, or when
about half grown.
* * * * *
BURNET. _Mill._
Poterium sanguisorba.
Burnet is a hardy, perennial plant, indigenous to England, where it is
found on dry, upland, chalky soils. When fully developed, it is from a
foot and a half to two feet in height. The leaves proceeding directly
from the root are produced on long stems, and are composed of from
eleven to fifteen smaller leaves, which are of an oval form, regularly
toothed, and generally, but not uniformly, smooth. The branches, which
are somewhat numerous, terminate in long, slender stems, each of which
produces an oval or roundish bunch of purplish-red, fertile and
infertile flowers. The fertile flowers produce two seeds each, which
ripen in August or September. These are oblong, four-sided, of a
yellowish color, and retain their vitality two years. Thirty-five
hundred are contained in an ounce.
_Sowing and Culture._--The plant is easily propagated by seeds, which
may be sown either in autumn or spring. Sow in drills ten inches apart,
half or three-fourths of an inch deep; and thin, while the plants are
young, to six or eight inches in the row. If the seeds are allowed to
scatter from the plants in autumn, young seedlings will come up
plentifully in the following spring, and may be transplanted to the
distances before directed. In dry soil, the plants will continue for
many years; requiring no further care than to be occasionally hoed, and
kept free from weeds. It may also be propagated by dividing the roots;
but, as it is easily grown from seeds, this method is not generally
practised.
_Use._--The leaves have a warm, piquant taste, and, when bruised,
resemble cucumbers in odor. They are sometimes used as salad, and
occasionally form an ingredient in soups. The roots, after being dried
and pulverized, are employed in cases of internal hemorrhage.
It is very little used in this country, and rarely seen in gardens.
_Varieties._--There are three varieties; the distinctions, however,
being neither permanent nor important.
HAIRY-LEAVED BURNET.
Leaves and stems comparatively rough or hairy; in other respects,
similar to the Smooth-leaved. Either of the varieties may be propagated
by dividing the roots.
LARGE-SEEDED BURNET.
This, like the others, is a sub-variety, and probably but a seminal
variation.
SMOOTH-LEAVED BURNET.
Leaves and stems of the plant comparatively smooth, but differing in no
other particular from the Hairy-leaved. Seeds from this variety would
probably produce plants answering to both descriptions.
* * * * *
CATERPILLAR.
Chenille, of the French. _Vil._ Scorpiurus.
All of the species here described are hardy, annual plants, with
creeping or recumbent stems, usually about two feet in length. The
leaves are oblong, entire on the borders, broadest near the ends, and
taper towards the stem; the flowers are yellow, and quite small; the
seeds are produced in caterpillar-like pods, and retain their vitality
five years.
_Cultivation._--The seeds may be planted in the open ground in April or
May; or the plants may be started in a hot-bed, and set out after
settled warm weather. The rows should be fifteen inches apart, and the
plants twelve or fifteen inches apart in the rows; or the plants may be
grown in hills two feet and a half apart, and two or three plants
allowed to a hill.
_Use._--No part of the plant is eatable; but the pods, in their green
state, are placed upon dishes of salads, where they so nearly resemble
certain species of caterpillars as to completely deceive the uninitiated
or inexperienced.
_Species._--The species cultivated are the following; viz.:--
COMMON CATERPILLAR.
Chenille grosse. _Vil._ Scorpiurus vermiculata.
Pod, or fruit, comparatively large. The interior grooves, or furrows,
are indistinct, or quite wanting: the exterior grooves are ten in
number, and well defined. Along the summit of these furrows are produced
numerous, small, pedicelled tubercles, quite similar to those of some
species of worms or caterpillars; and these small tufts, in connection
with the brownish-green color and peculiar coiling of the pods, make the
resemblance nearly perfect, especially if seen from a short distance.
The seeds are large, oblong, flattened at the ends, and of a yellowish
color. A well-developed fruit will measure about three-eighths of an
inch in diameter; and, when uncoiled, nearly an inch and a half in
length.
FURROWED CATERPILLAR.
Chenille rayée. _Vil._ Scorpiurus sulcata.
Fruit rather slender, furrowed, grayish-green within the furrows, and
brown along the summits. Four of the exterior furrows are surmounted
with numerous small, obtuse, or rounded tubercles; and the pods are
coiled in the manner peculiar to the class. The seeds resemble those of
the Prickly Caterpillar, but are of larger size.
PRICKLY CATERPILLAR. _Vil._
Small Caterpillar. Scorpiurus muricata.
Pod, or fruit, a fourth of an inch in diameter, curved or coiled;
longitudinally furrowed, with numerous, small, erect, tufted points,
regularly arranged along the surface. It is of a brownish-red color,
with shades of green; and, when well grown, bears a remarkable
resemblance to some species of hairy worms or caterpillars. The seeds
are large, long, wrinkled, and of a yellowish color.
VILLOUS OR HAIRY CATERPILLAR.
Chenille velue. _Vil._ Scorpiurus subvillosa.
This species resembles the Prickly Caterpillar, but is a little larger.
The most marked distinction, however, is in the small points, or
tubercles, placed along the longitudinal ridges, which in this species
are recurved, or bent at the tips. The seeds are larger than those of
the foregoing species.
* * * * *
CELERY.
Smallage. Apium graveolens.
Celery, or Smallage, is a hardy, umbelliferous, biennial plant, growing
naturally "by the sides of ditches and near the sea, where it rises with
wedge-shaped leaves and a furrowed stalk, producing greenish flowers in
August." Under cultivation, the leaves are pinnatifid, with triangular
leaflets; the leaf-stems are large, rounded, grooved, succulent, and
solid or hollow according to the variety. The plant flowers during the
second year, and then measures from two to three feet in height; the
flowers are small, yellowish-white, and are produced in umbels, or
flat, spreading groups, at the extremities of the branches; the seeds
are small, somewhat triangular, of a yellowish-brown color, aromatic
when bruised, and of a warm, pleasant flavor. They are said to retain
their germinative powers ten years; but, by seedsmen, are not considered
reliable when more than five years old. An ounce contains nearly seventy
thousand seeds.
_Soil._--Any good garden soil, in a fair state of cultivation, is
adapted to the growth of Celery.
_Propagation._--It is always propagated by seed; one-fourth of an ounce
of which is sufficient for a seed-bed five feet wide and ten feet long.
The first sowing is usually made in a hot-bed in March: and it may be
sown in the open ground in April or May; but, when so treated, vegetates
slowly, often remaining in the earth several weeks before it comes up.
"A bushel or two of stable manure, put in a hole in the ground against a
wall or any fence facing the south, and covered with a rich, fine mould
three or four inches deep, will bring the seed up in two weeks." If this
method is practised, sprinkle the seed thinly over the surface of the
loam, stir the soil to the depth of half an inch, and press the earth
flat and smooth with the back of a spade. Sufficient plants for any
family may be started in a large flower-pot or two, placed in the
sitting-room, giving them plenty of light and moisture.
_Cultivation._--As soon as the young plants are about three inches high,
prepare a small bed in the open air, and make the ground rich and the
earth fine. Here set out the plants for a temporary growth, placing them
four inches apart. This should be done carefully; and they should be
gently watered once, and protected for a day or two against the sun. "A
bed ten feet long and four feet wide will contain three hundred and
sixty plants; and, if they be well cultivated, will more than supply the
table of a common-sized family from October to May."
"In this bed the plants should remain till the beginning or middle of
July, when they should be removed into trenches. Make the trenches a
foot or fifteen inches deep and a foot wide, and not less than five feet
apart. Lay the earth taken out of the trenches into the middle of the
space between the trenches, so that it may not be washed into them by
heavy rains; for it will, in such case, materially injure the crop by
covering the hearts of the plants. At the bottom of the trench put some
good, rich, but well-digested compost manure; for, if too fresh, the
Celery will be rank and pipy, or hollow, and will not keep nearly so
long or so well. Dig this manure in, and make the earth fine and light;
then take up the plants from the temporary bed, and set them out
carefully in the bottom of the trenches, six or eight inches
apart."--_Corb._
It is the practice of some cultivators, at the time of setting in the
trenches, to remove all the suckers, to shorten the long roots, and to
cut the leaves off, so that the whole plant shall be about six inches in
length. But the best growers in England have abandoned this method, and
now set the plants, roots and tops, entire.
_Blanching._--"When the plants begin to grow (which they will quickly
do), hoe on each side and between them with a small hoe. As they grow
up, earth their stems; that is, put the earth up against them, but not
too much at a time, and always when the plants are dry; and let the
earth put up be finely broken, and not at all cloddy. While this is
being done, keep the stalks of the outside leaves close up, to prevent
the earth getting between the stems of the outside leaves and inner
ones; for, if it gets there, it checks the plant, and makes the Celery
bad. When the earthing is commenced, take first the edges of the
trenches, working backwards, time after time, till the earth is reached
that was taken from the trenches; and, by this time, the earth against
the plants will be above the level of the land. Then take the earth out
of the middle, till at last the earth against the plants forms a ridge;
and the middle of each interval, a sort of gutter. Earth up very often,
not putting up much at a time, every week a little; and by the last of
September, or beginning of October, it will be blanched sufficient for
use."--_Corb._
Another (more recent) method of cultivation and blanching is to take the
plants from the temporary bed, remove the suckers, and set them with the
roots entire, ten inches apart in the trenches. They are then allowed to
grow until they have attained nearly their full size, when the earth for
blanching is more rapidly applied than in the previous method.
"Many plant on the surface,--that is, marking out the size of the bed on
ground that has been previously trenched; digging in at least six or
eight inches of rich, half-decayed manure, and planting either in single
lines four feet apart, or making beds six feet broad, and planting
across them, setting the rows fourteen inches apart, and the plants
eight inches apart in the lines. They may be earthed up as they advance,
or not, until they have attained the height of a foot."--_M'Int._
M'Intosh gives the following method, practised by the Edinburgh
market-gardeners: "Trenches, six feet wide and one foot deep, are dug
out; the bottom is loosened and well enriched, and the plants set in
rows across the bed, fourteen inches asunder, and the plants nine inches
apart in the rows. By this means, space is economized, and the plants
attain a fair average size and quality. The same plan is very often
followed in private gardens; and, where the new and improved sorts are
grown, they arrive at the size most available for family use. This is
one of the best methods for amateurs to grow this crop. They should grow
their plants in the temporary or nursery beds until they are ten inches
or a foot high, before planting in the trenches; giving plenty of water,
and afterwards earthing up once a fortnight."
Some allow the plants to make a natural growth, and earth up at once,
about three weeks before being required for use. When so treated, the
stalks are of remarkable whiteness, crisp, tender, and less liable to
russet-brown spots than when the plants are blanched by the more common
method.
_Taking the Crop._--Before the closing-up of the ground, the principal
part of the crop should be carefully taken up (retaining the roots and
soil naturally adhering), and removed to the cellar; where they should
be packed in moderately moist earth or sand, without covering the ends
of the leaves.
A portion may be allowed to remain in the open ground; but the hearts of
the plants must be protected from wet weather. This may be done by
placing boards lengthwise, in the form of a roof, over the ridges. As
soon as the frost leaves the ground in spring, or at any time during the
winter when the weather will admit, Celery may be taken for use directly
from the garden.
_Seed._--Two or three plants will produce an abundance. They should be
grown two feet apart, and may remain in the open ground during the
winter. The seeds ripen in August.
_Use._--The stems of the leaves are the parts of the plant used. These,
after being blanched, are exceedingly crisp and tender, with an
agreeable and peculiarly aromatic flavor. They are sometimes employed in
soups; but are more generally served crude, with the addition of oil,
mustard, and vinegar, or with salt only. The seeds have the taste and
odor of the stems of the leaves, and are often used in their stead for
flavoring soups.
With perhaps the exception of Lettuce, Celery is more generally used in
this country than any other salad plant. It succeeds well throughout the
Northern and Middle States; and, in the vicinity of some of our large
cities, is produced of remarkable size and excellence.
_Varieties._--
BOSTON-MARKET CELERY.
A medium-sized, white variety; hardy, crisp, succulent, and mild
flavored. Compared with the White Solid, the stalks are more numerous,
shorter, not so thick, and much finer in texture. It blanches quickly,
and is recommended for its hardiness and crispness; the stalks rarely
becoming stringy or fibrous, even at an advanced stage of growth. Much
grown by market-gardeners in the vicinity of Boston, Mass.
COLE'S SUPERB RED. _M'Int._
This is comparatively a new sort, of much excellence, and of remarkable
solidity. It is not of large size, but well adapted for cultivation in
the kitchen-garden and for family use; not so well suited for marketing
or for exhibition purposes. It has the valuable property of not piping
or becoming hollow or stringy, and remains long without running to seed.
The leaf-stalks are of a fine purple color, tender, crisp, and fine
flavored. A well-grown plant will weigh about six pounds.
COLE'S SUPERB WHITE.
Much like Cole's Superb Red; differing little, except in color. An
excellent sort, hardy, runs late to seed, and is one of the most crisp
and tender of the white sorts. Stalks short and thick.
DWARF CURLED WHITE.
Céleri Nain frisé. _Vil._
Leaves dark-green, curled, resembling those of Parsley, and, like it,
might be employed for garnishing. Leaf-stalks rounded and grooved,
comparatively crisp and solid, but not fine flavored. It is quite hardy,
and, in moderate winters, will remain in the open ground without
injury, and serve for soups in spring. Its fine, curled foliage,
however, is its greatest recommendation.
EARLY DWARF SOLID WHITE. _Thomp._
Céleri plein, blanc, court, hâtif. _Vil._
Rather dwarf, but thick-stemmed. The heart is remarkably full; the
leaf-stalk solid, blanching promptly. There is, in fact, much more
finely blanched substance in a plant of this variety than in one of the
tall sorts, and the quality is excellent. It comes into use rather
early, and is one of the hardiest of the White varieties.
ITALIAN CELERY. _Thomp._
Large Upright. Giant Patagonian.
A tall, strong-growing, erect sort; leaf-stems deeply furrowed,
sometimes a little hollow; leaves large, deep-green, with coarse, obtuse
serratures. It is not so crisp as the Common White Solid; and is
suitable only for soups, or where very tall Celery is desirable.
LAING'S IMPROVED MAMMOTH RED CELERY.
This is considered the largest variety yet produced; specimens having
attained, in England, the extraordinary weight of eight or ten pounds,
and at the same time perfectly solid. It is nearly perennial in its
habit, as it will not run to seed the first year; and is with difficulty
started to blossom even during the second, when planted out for the
purpose. Color bright-red; flavor unsurpassed, if equalled.
MANCHESTER RED CELERY. _Thomp._
Manchester Red Giant.
This variety scarcely differs from the Red Solid. It has, however, a
coarser habit, with a somewhat rounder stalk; and, this being the case,
the heart is not so compact. It is grown largely for marketing, and is
excellent for soups and stewing.
NUTT'S CHAMPION WHITE CELERY. _M'Int._
Originated with Mr. Nutt, of Sheffield.
It attains, under good management, in good soil, a large size, and, this
considered, is of excellent quality; very white, and not apt to run to
seed.
RED SOLID. _Thomp._
New Large Red. New Large Purple. Tours Purple. Céleri violet de Tours.
The plant grows to a large size, full-hearted, with a thick stem.
Leaf-stalks thick, deeply furrowed, and very solid, of a dark-red or
purplish hue where exposed, rose-colored where partially blanched; but
the perfectly blanched portion is pure white, more so than the blanched
part of the White varieties of Celery. It is also crisp, of excellent
flavor, and unquestionably the best variety of Red Celery.
SEYMOUR'S SUPERB WHITE. _Thomp._
Seymour's Superb White Solid.
A large-sized, vigorous-growing variety; in good soils, often attaining
a height of nearly three feet. The stalks are solid; flat at the base,
where they overlap, and form a compact, crisp, and, with ordinary care,
a well-blanched heart of excellent quality. It succeeds best, as most
other sorts do, in rich, moist soil; and when so grown, and properly
blanched, will yield a large proportion of Celery, of a pure white
color, and of the best quality.
It is one of the best sorts for extensive culture for the markets, as it
is also one of the best varieties for small gardens for family use. It
blanches readily; and, with little care, will supply the table, from the
last of September, through most of the winter.
SEYMOUR'S WHITE CHAMPION.
A variety represented as being superior to Seymour's Superb White. The
stalks are broad, flat at the base, and form a compact, well-blanched,
crisp heart.
SHEPHERD'S RED. _Thomp._
Shepherd's Giant Red.
Much like the Manchester Red, but has flatter stems: consequently, it is
more compact, and blanches sooner and more perfectly, than that variety;
to which, for these reasons, it is preferred by growers for competition.
SMALL DUTCH CELERY.
Céleri à couper. _Vil._
Leaf-stems small, hollow, crisp, and succulent; sprouts, or suckers,
abundant. It is seldom blanched; but the leaves are sometimes used for
flavoring soups.
The seeds should be sown thickly, and on level beds. The plants often
resprout after being cut. Not much cultivated.
SUTTON'S WHITE SOLID. _M'Int._
A very large yet solid-growing variety, exceedingly white and crisp.
TURKEY OR PRUSSIAN CELERY.
Giant White. Céleri turc. _Vil._ Turkish Giant Solid.
A remarkably large variety, resembling the Common White Solid.
Leaf-stalks long, large, erect, fleshy, and solid; leaves large, with
rounded serratures, and of a glossy-green color.
It is one of the largest of the White sorts, and is considered superior
to the Common White Solid.
WALL'S WHITE CELERY. _Thomp._
An improved variety of the Italian, esteemed by growers for competition,
where quantity, not quality, is the principal consideration.
WHITE LION'S-PAW CELERY. _M'Int._
Lion's-paw.
A short, broad, flat-stalked variety, of excellent quality; crisp and
white. Its short, flat, spreading habit gave rise to its name.
WHITE SOLID. _Thomp._
Céleri plein, blanc. _Vil._ Fine White Solid.
This variety is of strong and rather tall growth; leaf-stalks generally
solid, but when grown in rich, highly manured soil, they sometimes
become slightly hollow; leaves large, smooth, bright-green; serratures
large and obtuse. It blanches readily, is crisp, of excellent quality,
and comes into use earlier than the Red sorts. It is generally
cultivated in the Northern States, not only on account of its hardiness,
but for its keeping qualities. As a market variety, it is one of the
best.
* * * * *
CELERIAC, OR TURNIP-ROOTED CELERY.
This variety forms at the base of the leaves, near the surface of the
ground, a brownish, irregular, rounded root, or tuber, measuring from
three to four inches in diameter. The leaves are small, with slender,
hollow stems. In favorable exposures and rich soil, the roots sometimes
attain a weight of more than three pounds. It is much hardier than the
common varieties of Celery.
_Propagation._--It is propagated from seeds, which may be sown in the
open ground in April or May, in shallow drills six or eight inches
apart. "When the young plants are three inches high, they should be
removed, and set on the surface (not in trenches), in moderately
enriched soil. They should be set in rows eighteen inches apart, and a
foot from each other in the line. At the time of transplanting, all of
the small suckers, or side-shoots, should be rubbed off,--a precaution
to be kept in view throughout its growth,--as the energies of the whole
plant ought to be directed to the formation of the bulb-like
root."--_M'Int._
_Subsequent Cultivation._--The growing crop will require no peculiar
treatment. When the bulbs are two-thirds grown, they are earthed over
for the purpose of blanching, and to render the flesh crisp and tender.
Cool and humid seasons are the most favorable to their growth. In warm
and dry weather, the bulbs are small, comparatively tough, and strong
flavored.
_Taking the Crop._--Some of the bulbs will be ready for use in
September; from which time, till the last of November, the table may be
supplied directly from the garden. Before severe weather, the quantity
required for winter should be drawn, packed in damp earth or sand, and
stored in the cellar.
_To save Seed._--Give to a few plants, taken up in the autumn, as much
light and air as possible during the winter, keeping them cool, but not
allowing them to freeze; and, in April, set them in the open ground,
eighteen inches apart. The seed will ripen the last of the season. It is
often used in the manner of the seed of the Common Celery for seasoning
soups.
_Use._--The root, or bulb, is the part of the plant eaten: the flesh of
this is white, and comparatively tender, with the flavor of the stalks
of Common Celery, though generally less mild and delicate. It is
principally valued for its remarkable hardiness and for its keeping
properties. Where the common varieties of Celery are grown or preserved
with difficulty, this might be successfully grown, and afford a
tolerable substitute. The bulbs are sometimes eaten boiled, and the
leaves are occasionally used in soups.
CURLED-LEAVED CELERIAC.
Curled-leaved Turnip-rooted. Céleri-rave frisé. _Vil._
This is a variety of the Common Celeriac, or Turnip-rooted Celery; like
which, it forms a sort of bulb, or knob, near the surface of the ground.
It is, however, of smaller size; usually measuring about three inches in
diameter. The skin is brown, and the flesh white and fine-grained;
leaves small, spreading, curled.
It is in no respect superior to the Common Turnip-rooted, and possesses
little merit aside from the peculiarity of its foliage. Cultivate,
preserve during winter, and use as directed for the common variety.
EARLY ERFURT CELERIAC.
Céleri-rave d'Erfurt. _Vil._
A very early variety. Root, or bulb, not large, but regular in form. Its
earliness is its principal merit.
CHERVIL.
Chærophyllum cerefolium. Common or Plain-leaved.
A hardy, annual plant, from the south of Europe. Stem eighteen inches to
two feet in height; the leaves are many times divided, and are similar
to those of the Common Plain Parsley; the flowers are small, white, and
produced in umbels at the extremities of the branches; the seeds are
black, long, pointed, longitudinally grooved, and retain their vitality
but two years,--nearly nine thousand are contained in an ounce.
"This is the most common sort; but, except that it is hardier than the
Curled varieties, is not worthy of cultivation."
CURLED CHERVIL. _M'Int._
A variety of the Common Chervil, with frilled or curled leaves; the
distinction between the sorts being nearly the same as that between the
Plain-leaved and Curled-leaved varieties of Parsley. The foliage is
delicately and beautifully frilled; and, on this account, is much
employed for garnishing, as well as for the ordinary purposes for which
the plain sort is used.
Being a larger grower, it requires more room for its development; and
the plants should stand a foot apart each way. When intended for winter
use, it should have the protection of hand-glasses, frames, or branches
of trees placed thickly around or amongst it. In very unfavorable
situations, it is well to pot a dozen or two plants, and shelter them
under glass during the winter.
FRIZZLED-LEAVED OR FRENCH CHERVIL. _M'Int._
Double-curled. Cerfeuil frisé. _Vil._
An improved variety of the Curled Chervil,--even more beautiful; but
wanting in hardiness. It succeeds best when grown in the summer months.
_Propagation and Cultivation._--Chervil is raised from seeds; and, where
it is much used, sowings should be made, at intervals of three or four
weeks, from April till July. The seeds should be sown thinly, in drills
a foot apart, and covered nearly an inch in depth.
_Use._--It is cultivated for its leaves, which have a pleasant, aromatic
taste; and, while young and tender, are employed for flavoring soups and
salads.
* * * * *
CHICCORY, OR SUCCORY.
Wild Endive. Cichorium intybus.
A hardy, perennial plant, introduced into this country from Europe, and
often abounding as a troublesome weed in pastures, lawns, and
mowing-lands. The stem is erect, stout, and branching, and, in its
native state, usually about three feet in height,--under cultivation,
however, it sometimes attains a height of five or six feet; the radical
leaves are deep-green, lobed, and, when grown in good soil, measure ten
or twelve inches in length, and four inches in width; the flowers are
large, axillary, nearly stemless, of a fine blue color, and generally
produced in pairs; the seeds somewhat resemble those of Endive, though
ordinarily smaller, more glossy, and of a deeper-brown color,--they will
keep ten years. The plants continue in blossom from July to September;
and the seeds ripen from August to October, or until the plants are
destroyed by frost.
_Soil, Sowing, and Cultivation._--As the roots of Chiccory are long and
tapering, it should be cultivated in rich, mellow soil, thoroughly
stirred, either by the plough or spade, to the depth of ten or twelve
inches. The seed should be sown in April or May, in drills fifteen
inches apart, and three-fourths of an inch deep. When the young plants
are two or three inches high, thin them to eight inches apart in the
rows; and, during the summer, cultivate frequently, to keep the soil
light, and the growing crop free from weeds.
_Blanching._--Before using as a salad, the plants are blanched, either
by covering with boxes a foot in depth, or by strips of boards twelve or
fourteen inches wide, nailed together at right angles, and placed
lengthwise over the rows. They are sometimes blanched by covering with
earth; the leaves being first gathered together, and tied loosely at the
top, which should be left exposed to light.
_To save Seed._--In the autumn, leave a few of the best plants
unblanched; let them be about eighteen inches asunder. Protect with
stable litter; or, if in a sheltered situation, leave them unprotected
during winter, and they will yield abundantly the ensuing summer.
_Taking the Crop._--When the leaves are properly blanched, they will be
of a delicate, creamy white. When they are about a foot high, they will
be ready for use; and, as soon as they are cut, the roots should be
removed, and others brought forward to succeed them. "In cutting, take
off the leaves with a thin slice of the crown, to keep them together, as
in cutting sea-kale. When washed, and tied up in small bundles of a
handful each, they are fit for dressing."--_M'Int._
_Use._--It is used as Endive; its flavor and properties being much the
same. Though rarely grown in this country, it is common to the gardens
of many parts of Europe, and is much esteemed. The blanched leaves are
known as _Barbe de Capucin_, or "Friar's Beard."
_Varieties._--
IMPROVED CHICCORY, OR SUCCORY.
Chicorée sauvage améliorée. _Vil._
Leaves larger than those of the Common Chiccory, and produced more
compactly; forming a sort of head, or solid heart, like some of the
Endives. The plant is sometimes boiled and served in the manner of
Spinach.
VARIEGATED OR SPOTTED CHICCORY. _Vil._
This is a variety of the preceding, distinguished by the color of the
leaves, which are veined, and streaked with red. In blanching, the red
is not changed, but retains its brilliancy; while the green becomes
nearly pure white,--the two colors blending in rich contrast. In this
state they form a beautiful, as well as tender and well-flavored, salad.
IMPROVED VARIEGATED CHICCORY. _Vil._
A sub-variety of the Spotted Chiccory, more constant in its character,
and more uniform and distinct in its stripes and variegations. When
blanched, it makes an exceedingly delicate and beautiful garnish, and a
tender and excellent salad.
Either of the improved sorts are as hardy, and blanch as readily, as the
Common Chiccory.
LARGE-ROOTED OR COFFEE CHICCORY.
Turnip-rooted Chiccory.
This variety is distinguished by its long, fleshy roots, which are
sometimes fusiform, but generally much branched or divided: when well
grown, they are twelve or fourteen inches in length, and about an inch
in their largest diameter. The leaves have the form of those of the
Common Chiccory, but are larger, and more luxuriant.
Though the variety is generally cultivated for its roots, the leaves,
when blanched, afford a salad even superior to some of the improved
sorts before described.
Vilmorin mentions two sub-varieties of the Large-rooted or Coffee
Chiccory; viz.:--
BRUNSWICK LARGE-ROOTED.
Roots shorter than those of the Magdebourg, but of greater diameter;
leaves spreading.
MAGDEBOURG LARGE-ROOTED.
Roots long, and comparatively large; leaves erect.
After several years' trial, preference was given to this variety, which
proved the more productive.
_Sowing and Cultivation._--For raising Coffee Chiccory, the ground
should first be well enriched, and then deeply and thoroughly stirred by
spading or ploughing. The seeds should be sown in April or May, in
shallow drills a foot apart, and the young plants thinned to three or
four inches apart in the rows. Hoe frequently; water, if the weather is
dry; and in the autumn, when the roots have attained sufficient size,
draw them for use. After being properly cleaned, cut them into small
pieces, dry them thoroughly in a kiln or spent oven, and store for use
or the market. After being roasted and ground, Chiccory is mixed with
coffee in various proportions, and thus forms a pleasant beverage; or,
if used alone, will be found a tolerable substitute for genuine coffee.
The roots of any of the before-described varieties may be used in the
same manner; but as they are much smaller, and consequently less
productive, are seldom cultivated for the purpose.
It is an article of considerable commercial importance; large quantities
being annually imported from the south of Europe to different seaports
of the United States. As the plant is perfectly hardy, of easy culture,
and quite productive, there appears to be no reason why the home demand
for the article may not be supplied by home production. Of its perfect
adaptedness to the soil and climate of almost any section of this
country, there can scarcely be a doubt.
* * * * *
CORCHORUS.
Corette potagère, of the French. Corchorus olitorius.
An annual plant from Africa; also indigenous to the West Indies. Stem
about two feet high, much branched; leaves deep-green, slightly toothed,
varying in a remarkable degree in their size and form,--some being
spear-shaped, others oval, and some nearly heart-shaped; leaf-stems long
and slender; flowers nearly sessile, small, yellow, five-petaled; seeds
angular, pointed, and of a greenish color,--fourteen thousand are
contained in an ounce, and they retain their vitality four years.
_Soil, Propagation, and Culture._--The plant requires a light, warm
soil; and should have a sheltered, sunny place in the garden. It is
grown from seed sown annually. The sowing may be made in March in a
hot-bed, and the plants set in the open ground in May; or the seed may
be sown the last of April, or first of May, in the place where the
plants are to remain. The drills, or rows, should be fifteen inches
apart, and the plants five or six inches apart in the rows. No further
attention will be required, except the ordinary labor of keeping the
soil loose and the plants clear from weeds.
_Use._--The leaves are eaten as a salad, and are also boiled and served
at table in the form of greens or spinach. They may be cut as soon as
they have reached a height of five or six inches.
* * * * *
CORN SALAD.
Fetticus. Lamb's Lettuce. Mâche, of the French. Valeriana locusta.
This is a small, hardy, annual plant, said to derive its name from its
spontaneous growth, in fields of wheat, in England. It is also
indigenous to France and the south of Europe.
When in flower, or fully grown, it is from twelve to fifteen inches in
height. The flowers are small, pale-blue; the seeds are rather small, of
a yellowish-brown color, unequally divided by two shallow, lengthwise
grooves, and will keep six or eight years.
_Soil and Culture._--It is always grown from seed, and flourishes best
in good vegetable loam, but will grow in any tolerably enriched garden
soil. Early in April, prepare a bed four feet wide, and of a length
according to the quantity of salad required; having regard to the fact,
that it is better to sow only a small quantity at a time. Rake the
surface of the bed even, make the rows across the bed about eight inches
apart, sow the seed rather thinly, and cover about one-fourth of an inch
deep with fine, moist soil. If dry weather occurs after sowing, give the
bed a good supply of water. When the young plants are two inches high,
thin them to four inches apart, and cut or draw for use as soon as the
leaves have attained a suitable size.
As the peculiar value of Corn Salad lies in its remarkable hardiness, a
sowing should be made the last of August or beginning of September, for
use during the winter or early in spring; but, if the weather is severe,
the plants must be protected by straw or some other convenient material.
Early in March, or as soon as the weather becomes a little mild, remove
the covering, and the plants will keep the table supplied until the
leaves from fresh sowings shall be grown sufficiently for cutting.
_Seed._--To raise seed, allow a few plants from the spring sowing to
remain without cutting. They will grow up to the height and in the
manner before described, and blossom, and ripen their seed during the
summer. An ounce of seed will sow a row two hundred feet in length, and
about five pounds will be required for an acre.
_Use._--The leaves, while young, are used as a salad; and in winter, or
early in spring, are considered excellent. They are also sometimes
boiled and served as Spinach.
_Varieties._--
COMMON CORN SALAD.
Root-leaves rounded at the ends, smooth, three or four inches long by
about an inch in width. The younger the plants are when used, the more
agreeable will be their flavor.
LARGE ROUND-LEAVED.
Leaves larger, of a deeper green, thicker, and more succulent, than
those of the foregoing variety. It is the best sort for cultivation. The
leaves are most tender, and should be cut for use while young and small.
LARGE-SEEDED ROUND. _Vil._
This is a sub-variety of the Large Round, and is much cultivated in
Germany and Holland. The leaves are longer, narrower, and thinner, and
more tender when eaten; but the Large Round is preferred by gardeners
for marketing, as it bears transportation better. The seeds are about
twice as large.
ITALIAN CORN SALAD. _Vil._
Valerianella eriocarpa.
The Italian Corn Salad is a distinct species, and differs from the
Common Corn Salad in its foliage, and, to some extent, in its general
habit. It is a hardy annual, about eighteen inches high. The radical
leaves are pale-green, large, thick, and fleshy,--those of the stalk
long, narrow, and pointed; the flowers are small, pale-blue, washed or
stained with red; the seeds are of a light-brown color, somewhat
compressed, convex on one side, hollowed on the opposite, and retain
their vitality five years,--nearly twenty-two thousand are contained in
an ounce.
It is cultivated and used in the same manner as the species before
described. It is, however, earlier, milder in flavor, and slower in
running to seed. The leaves are sometimes employed early in spring as a
substitute for Spinach; but their downy or hairy character renders them
less valuable for salad purposes than those of some of the varieties of
the Common Corn Salad.
* * * * *
CRESS, OR PEPPERGRASS.
Lepidium sativum.
The Common Cress of the garden is a hardy annual, and a native of
Persia. When in flower, the stem of the plant is smooth and branching,
and about fifteen inches high. The leaves are variously divided, and are
plain or curled, according to the variety; the flowers are white, very
small, and produced in groups, or bunches; seeds small, oblong, rounded,
of a reddish-brown color, and of a peculiar, pungent odor,--about
fourteen thousand are contained in an ounce, and they retain their
germinative properties five years.
_Soil and Cultivation._--Cress will flourish in any fair garden soil,
and is always best when grown early or late in the season. The seed
vegetates quickly, and the plants grow rapidly. As they are milder and
more tender while young, the seed should be sown in succession, at
intervals of about a fortnight; making the first sowing early in April.
Rake the surface of the ground fine and smooth, and sow the seed rather
thickly, in shallow drills six or eight inches apart. Half an ounce of
seed will be sufficient for thirty feet of drill.
_To raise Seed._--Leave a dozen strong plants of the first sowing uncut.
They will ripen their seed in August, and yield a quantity sufficient
for the supply of a garden of ordinary size.
_Use._--The leaves, while young, have a warm, pungent taste; and are
eaten as a salad, either separately, or mixed with lettuce or other
salad plants. The leaves should be cut or plucked before the plant has
run to flower, as they then become acrid and unpalatable. The curled
varieties are also used for garnishing.
BROAD-LEAVED CRESS.
A coarse variety, with broad, spatulate leaves. It is sometimes grown
for feeding poultry, and is also used for soups; but it is less
desirable as a salad than most of the other sorts.
COMMON OR PLAIN-LEAVED CRESS.
This is the variety most generally cultivated. It has plain leaves, and
consequently is not so desirable a sort for garnishing. As a salad kind,
it is tender and delicate, and considered equal, if not superior, to the
Curled varieties.
CURLED CRESS.
Garnishing Cress.
Leaves larger than those of the common plain variety, of a fine green
color, and frilled and curled on the borders in the manner of some kinds
of Parsley. It is used as a salad, and is also employed as a garnish.
It is very liable to degenerate by becoming gradually less curled. To
keep the variety pure, select only the finest curled plants for seed.
GOLDEN CRESS. _Trans._
This variety is of slower growth than the Common Cress. The leaves are
of a yellowish-green, flat, oblong, scalloped on the borders, sometimes
entire, and of a much thinner texture than any of the varieties of the
Common Cress. It is very dwarf; and is consequently short, when cut as a
salad-herb for use. It has a mild and delicate flavor. When run to
flower, it does not exceed eighteen inches in height.
It deserves more general cultivation, as affording a pleasant addition
to the varieties of small salads.
The seeds are of a paler color, or more yellow, than those of the other
sorts.
NORMANDY CURLED CRESS. _M'int._
A very excellent variety, introduced by Mr. Charles M'Intosh, and
described as being hardier than the other kinds, and therefore better
adapted for sowing early in spring or late in summer.
The leaves are finely cut and curled, and make not only a good salad,
but a beautiful garnish. The seed should be sown thinly, in good soil,
in drills six inches apart. In gathering, instead of cutting the plants
over, the leaves should be picked off singly. After this operation,
fresh leaves are soon put forth.
It is difficult to procure the seed true; the Common Curled being, in
general, substituted for it.
* * * * *
CUCKOO FLOWER.
Small Water-cress. Cardamine pratensis.
A hardy, perennial plant, introduced from Europe, and naturalized to a
limited extent in some of the Northern States. Stem about fifteen inches
high, erect, smooth; leaves deeply divided,--the divisions of the
radical or root leaves rounded, those of the stalk long, narrow, and
pointed; the flowers are comparatively large, white, or rose-colored,
and produced in erect, terminal clusters; the seeds are of a brown
color, small, oblong, shortened on one side, rounded on the opposite,
and retain their vegetating powers four years,--nearly thirty thousand
are contained in an ounce.
_Soil._--It succeeds best in moist, loamy soil; and should have a shady
situation.
_Propagation and Cultivation._--It may be propagated from seeds, or by a
division of the roots. The seeds are sown in April or May, in shallow
drills a foot asunder. The roots may be divided in spring or autumn.
_Use._--The leaves have the warm, pungent taste common to the Cress
family; and are used in their young state, like Cress, as a salad.
Medically, they have the reputation of being highly antiscorbutic and of
aiding digestion. There are four varieties:--
_White Flowering._--A variety with white, single flowers.
_Purple Flowering._--Flowers purple, single. Either of these varieties
may be propagated from seeds, or by a division of the roots.
_Double Flowering White._--Flowers white, double.
_Double Flowering Purple._--A double variety, with purple blossoms.
These varieties are propagated by a division of the roots.
Double-flowering plants are rarely produced from seeds.
* * * * *
THE DANDELION.
Leontodon taraxacum.
The Dandelion, though spontaneously abundant, is not a native of this
country. Introduced from Europe, it has become extensively naturalized,
abounding in gardens, on lawns, about cultivated lands; and, in May and
June, often, of itself alone, constituting no inconsiderable portion of
the herbage of rich pastures and mowing-fields.
It is a hardy, perennial plant, with an irregular, branching, brownish
root. The leaves are all radical, long, runcinate, or deeply and sharply
toothed; the flower-stem is from six to twelve inches and upwards in
height, leafless, and produces at its top a large, yellow, solitary
blossom; the seeds are small, oblong, of a brownish color, and will keep
three years.
_Soil and Cultivation._--Although the Dandelion will thrive in almost
any description of soil, it nevertheless produces much the largest, most
tender, and best-flavored leaves, as well as the greatest crop of root,
when grown in mellow, well-enriched ground. Before sowing, stir the
soil, either by the spade or plough, deeply and thoroughly; smooth off
the surface fine and even; and sow the seeds in drills half an inch
deep, and twelve or fifteen inches apart. If cultivated for spring
greens, or for blanching for salad, the seed must be sown in May or
June. In July, thin out the young plants to two or three inches apart;
cultivate during the season in the usual form of cultivating other
garden productions; and, in April and May of the ensuing spring, the
plants will be fit for the table.
For very early use, select a portion of the bed equal to the supply
required; and, in November, spread it rather thickly over with coarse
stable-manure. About the beginning of February, remove the litter, and
place boards or planks on four sides, of a square or parallelogram, in
the manner of a common hot-bed, providing for a due inclination towards
the south. Over these put frames of glass, as usually provided for
hot-beds; adding extra protection by covering with straw or other
material in intensely cold weather. Thus treated, the plants will be
ready for cutting two or three weeks earlier than those in the open
ground.
When grown for its roots, the ground must be prepared in the manner
before directed; and the seeds should be sown in October, in drills
fourteen or fifteen inches asunder. In June following, thin out the
young plants to two or three inches apart; keep the ground loose, and
free from weeds, during the summer; and, in October, the roots will have
attained their full size, and be ready for harvesting, which is usually
performed with a common subsoil plough. After being drawn, they are
washed entirely clean, sliced, and dried in the shade; when they are
ready for the market.
_Use._--The Dandelion resembles Endive, and affords one of the earliest,
as well as one of the best and most healthful, of spring greens. "The
French use it bleached, as a salad; and if large, and well bleached, it
is better than Endive, much more tender, and of finer flavor." The
roots, after being dried as before directed, constitute an article of
considerable commercial importance; being extensively employed as a
substitute for, or mixed in various proportions with, coffee.
It may be grown for greens at trifling cost; and a bed twelve or
fourteen feet square will afford a family an abundant supply.
Under cultivation, and even in its natural state, the leaves of
different plants vary in a marked degree from each other, not only in
size, and manner of growth, but also in form. Judicious and careful
cultivation would give a degree of permanency to these distinctions; and
varieties might undoubtedly be produced, well adapted for the various
purposes for which the plant is grown, whether for the roots, for
blanching, or for greens.
* * * * *
ENDIVE.
Chicorium endivia.
Endive is a hardy annual, said to be a native of China and Japan. When
fully developed, it is from four to six feet in height. The leaves are
smooth, and lobed and cut upon the borders more or less deeply,
according to the variety; the flowers are usually of a blue color, and
rest closely in the axils of the leaves; the seeds are small, long,
angular, and of a grayish color; their germinative properties are
retained for ten years; nearly twenty-five thousand are contained in an
ounce.
_Soil._--All of the varieties thrive well in any good, mellow garden
soil. Where there is a choice of situations, select one in which the
plants will be the least exposed to the effects of drought and heat.
_Propagation._--The plants can be raised only from seed. This may be
sown where the plants are to remain; or it may be sown broadcast, or in
close drills in a nursery-bed for transplanting. If sown where the
plants are to remain, sow thinly in shallow drills a foot apart for the
smaller, curled varieties, and fifteen inches for the larger,
broad-leaved sorts. Thin out the plants to a foot asunder as soon as
they are large enough to handle, and keep the ground about them, as well
as between the rows, loose, and free from weeds, by repeated hoeings. If
required, the plants taken out in thinning may be reset in rows at the
same distances apart.
If sown in a nursery-bed, transplant when the young plants have eight or
ten leaves; setting them at the distances before directed. This should
be done at morning or evening; and the plants should afterwards be
watered and shaded for a few days, until they are well established.
The first sowing may be made as early in spring as the weather will
permit; and a sowing may be made a month or six weeks after, for a
succession: but as it is for use late in autumn, or during the winter
and spring, that Endive is most required, the later sowings are the most
important. These are usually made towards the end of July.
_Blanching._--Before using, the plants must be blanched; which is
performed in various ways. The common method is as follows: When the
root-leaves have nearly attained their full size, they are taken when
entirely dry, gathered together into a conical form, or point, at the
top, and tied together with matting, or any other soft, fibrous
material; by which means, the large, outer leaves are made to blanch the
more tender ones towards the heart of the plant.
After being tied in this manner, the plants are sometimes blanched by
earthing, as practised with Celery or Cardoons. This process is
recommended for dry and warm seasons: but in cold, wet weather, they are
liable to decay at the heart; and blanching-pots, or, in the absence of
these, common flower-pots, inverted over the plants, will be found a
safe and effectual means of rendering them white, crisp, and mild
flavored.
"Some practise setting two narrow boards along each side of the row;
bringing them together at the top in the form of a triangle, and
afterwards drawing earth over them to keep them steady. Some cover the
dwarfish sorts with half-decayed leaves, dry tanner's bark, sand,
coal-ashes, and even sawdust; but all of these methods are inferior to
the blanch-pot or the tying-up process."
_Time required for Blanching._--In summer weather, when vegetation is
active, the plants will blanch in ten days; but in cool weather, when
the plants have nearly attained their growth or are slowly developing,
three weeks will be required to perfect the operation.
_Harvesting, and Preservation during Winter._--"Before frost sets in,
they must be tied up in a conical form, as before directed; and all dead
or yellow leaves must be taken off. Then take them up with a ball of
soil to each, and put them into light earth in a cellar or some warm
building. Put only the roots into the earth. Do not suffer the plants to
touch each other; and pour a little water round the roots after they are
placed in the earth. If they are perfectly dry when tied up, they will
keep till spring."--_Corb._
_Seed._--Two or three vigorous plants, left unblanched, will yield
sufficient to supply a garden of ordinary size for years. Half an ounce
will sow a seed-bed of forty square feet.
_Use._--"The leaves are the parts used, and these only when blanched to
diminish their natural bitterness of taste. It is one of the best
autumn, winter, and spring salads."--_M'Int._
_Varieties._--The descriptions of many of the varieties have been
prepared from an interesting paper read before the London Horticultural
Society by Mr. Matthews, clerk of the society's garden.
The different sorts are divided into two classes,--the "Batavian" and
the "Curled-leaved."
BATAVIAN ENDIVES.
Under the Batavian Endives are included all the varieties with broad
leaves, generally rounded at the points, with the margin slightly ragged
or torn, but not curled. These are called, by the French, _Scarolles_.
As most of the sorts require more room than the Curled-leaved kinds, the
rows should be about fourteen inches apart, and the plants thinned out
from nine to twelve inches in the rows.
BROAD-LEAVED BATAVIAN ENDIVE.
Common Yellow Endive, of the Dutch.
Leaves yellowish-green, large, long and broad, thick and fleshy, the
edges slightly ragged: when fully grown, they are about ten inches
long, and an inch wide at the base; increasing regularly in width
towards the end, and measuring five or six inches in diameter at the
broadest part. The leaves of the centre of the plant are of the same
form, but shorter, and much paler. The plants form but little heart of
themselves; but the length of the outer leaves is such, that they tie up
well for blanching. In quality, as well as in appearance, it is inferior
to the Curled sorts; and its flavor is not so mild and agreeable as that
of some of the other kinds of Batavian endives.
CURLED BATAVIAN ENDIVE. _Thomp._
The leaves of this variety are neither so large nor so broad as those of
the Broad-leaved Batavian Endive: they grow flat on the ground, and are
curled at their edges. The whole appearance of the plant is very
different from the Common Broad-leaved; approaching the Curled endives,
in general character. The heart, which forms of itself, is small, and
lies close to the ground.
The plants require twelve or fourteen inches' space between the rows,
and eight or ten inches in the row.
LARGE BATAVIAN ENDIVE.
Scarolle grande, of the French.
This differs from the Small Batavian Endive in the size and shape of its
leaves, which are broader and more rounded: they are a little darker,
but yet pale. The inner ones are turned over like the small variety,
though not so regularly; but form a large, well-blanched heart, of good
flavor. This and the Small Batavian will blanch perfectly if a mat is
laid over them, and do not require to be tied up. Both the Small and the
Large sorts are considered hardier than the Curled varieties.
LETTUCE-LEAVED OR WHITE BATAVIAN ENDIVE.
Scarolle blonde. _Vil._
Leaves broad and large, obtuse, ragged at the edges, of a paler color
and thinner texture than either of the other Batavian sorts; the
exterior leaves are spreading, fourteen inches long, two inches wide at
the base, and, growing regularly broader to the end, measure six or
seven inches in diameter at the widest part; the central leaves are
short, and the head is less compact than that of the Common
Broad-leaved; the seeds are of a paler color than those of the Green
Curled Endive.
To blanch it, the leaves must be tied up; and it should be grown for
summer use, as it is comparatively tender, and will not endure severe
weather. It is best if used while young; for, when fully developed, the
leaves are not tender, and, if not well blanched, are liable to have a
slightly bitter taste.
Sow in May or June, in rows fifteen inches apart, and thin to a foot in
the rows; or transplant, giving the plants the same space.
SMALL BATAVIAN ENDIVE.
Scarolle courte, of the French.
Leaves whitish-green, broad, of moderate length, and slightly cut at the
edges. The inner leaves are numerous, and turn over like a hood at the
end; forming a larger head than any of the other kinds. It is one of the
best of the endives, and a valuable addition to our winter salads. It
blanches with little trouble; and is mild and sweet, without being
bitter.
CURLED ENDIVES.
Curled endives are those with narrow leaves, more or less divided, and
much curled. They are usually full in the heart. The French call them,
by way of distinction, _Chicorées_.
DUTCH GREEN CURLED ENDIVE.
This approaches the Large Green Curled Endive in appearance and growth;
but the divisions of the leaves are deeper, the outer leaves are
broader, not so much curled, and the inner ones more turned into the
heart: the outer leaves are about ten inches long. It blanches well, and
is hardy.
GREEN CURLED ENDIVE.
Small Green Curled Endive.
Leaves six or seven inches long, finely cut, and beautifully curled; the
outer leaves lying close to the ground, the inner ones thickly set,
forming a compact heart. Easily blanched, very hardy, and well adapted
for winter use. The leaves are longer, and of a darker-green color, than
those of the Green Curled Summer Endive, and will tie up much better for
blanching. It is a fortnight later.
Sow in rows a foot or fourteen inches apart, and thin to six or eight
inches in the row.
It may be quickly blanched by simply covering the plant with a deep
flower-pot saucer. In summer, while the plants are growing vigorously,
the process will be completed in about a week: later in the season,
two-weeks, or even more, may be necessary.
GREEN CURLED SUMMER ENDIVE.
Leaves not quite so large as those of the Green Curled; finely and
deeply cut: the outer ones are five or six inches long, and grow close
to the ground; the inner are short, numerous, curled, and form a close,
full heart. It is much the smallest of any of the kinds, and is somewhat
tender. The outer leaves are so short, that they will not tie up; but
blanch well by being covered simply with a flat garden-pan, as directed
for the Green Curled.
This variety is distinguished from the last named by its shorter,
broader, deeper cut, and less curled leaves: the head is more solid at
the centre, and is also much harder. The seeds should be sown early;
for, if sown late, the plants are liable to be affected by dampness and
wet weather, and to rot at the heart.
Cultivate in rows twelve or fourteen inches apart, and eight or ten
inches apart in the rows.
ITALIAN GREEN CURLED ENDIVE.
Leaves from ten to twelve inches long, deep-green, narrow, and divided
to the mid-rib. They grow erect, and the segments are much cut and
curled.
It is a well-marked variety; readily distinguished by the length of the
leaf-stalks, and the pinnatifid character of the leaves. It blanches
well, and is of good quality.
LARGE GREEN CURLED ENDIVE.
A sub-variety of the Common Green Curled, of stronger growth, and larger
hearted. The exterior leaves are ten or twelve inches long, looser and
more erect than those of the last named: the inner ones are less
numerous, and not so much divided.
It is hardy, blanches quickly, and is not liable to decay at the heart.
LONG ITALIAN GREEN CURLED.
Leaves long, deeply divided, and more upright in their growth than those
of the Large Green Curled; the divisions of the leaves are large, and
toothed, or cut, but are not curled; the heart-leaves are few and
short. The variety is quite distinct; and, though not so neat and
regular as some others, it is of excellent quality, and recommended for
cultivation.
PICPUS FINE CURLED ENDIVE. _Vil._
Exterior leaves seven or eight inches long, deeply lobed; the lobes
divided in the same manner as those of the Common Green Curled. The
inside leaves are finely cut, and much curled; and form a kind of head
more compact than that of the Green Curled, but comparatively
loose-hearted.
It blanches well and quickly, and is a good variety; though neither its
foliage nor its general habit presents any very distinctive
peculiarities.
RUFFEC CURLED.
Chicorée frisée de Ruffec. _Vil._
This variety attains a remarkable size, much exceeding that of the
Common Green Curled. The leaves sometimes measure nearly a foot and a
half in length. Quality tender and good.
STAGHORN ENDIVE.
Early Fine Curled Rouen. _Vil._
A recently introduced variety. The leaves are deep-green, divided into
numerous segments, not frilled or curled, but much cut or jagged at the
points, the borders having a branched appearance; whence the name. The
leaves gradually shorten towards the centre of the plant, are more
finely cut, and become closer together; thus forming a moderately firm
heart, or head; less compact, however, than that of the Green Curled
Summer Endive.
It is well adapted to humid climates, is hardier than the Common Green
Curled, and is preferred by market-gardeners for cultivation in autumn
and winter.
TRIPLE-CURLED MOSS ENDIVE. _M'int._
Winter Moss Endive. Chicorée mousse. _Vil._
This is a sub-variety of the Staghorn Endive, and comparatively of
recent introduction. It is a unique sort, exceedingly well curled; and,
when the variety is genuine and the plant well developed, has an
appearance not unlike a tuft of moss.
It is liable to degenerate; and, though sometimes classed as a Winter
Endive, is less hardy than many other sorts.
It may be grown in rows a foot apart, six inches being allowed between
the plants in the rows.
WHITE CURLED OR EVER-BLANCHED ENDIVE. _Vil._
Leaves pale yellowish-green, nearly white when young, ten inches long,
rather narrow, lobed, cut, and beautifully frilled, or curled, on the
borders; the upper surface of the mid-ribs generally tinged with red.
The leaves of the centre are not numerous, and much curled: resting upon
those of the exterior, they form no head, but leave the heart loose and
open.
It is distinguished from all others by its color; both the leaves and
the seeds being paler than those of any other sort. Its principal
recommendation is signified in the name; but it should be used while
young, cut and served in the form of lettuce. It is then tender and of
good quality; though the plants yield a small amount of salad, compared
with many other sorts. When fully grown, the leaves become tough, and
often bitter. As a variety for winter culture, it is of little value.
* * * * *
HORSE-RADISH.
Cochlearia armoracia. Nasturtium armoracia.
Horse-radish is a hardy perennial, introduced from Europe, growing
naturally along old roads, and about gardens and waste places in long
settled towns. The root is white within and without, long, nearly
cylindrical, and from an inch to two inches and a half in diameter;
stalk two feet or more in height, smooth and branching; the radical
leaves are from fifteen to eighteen inches in length, oval-oblong, and
toothed on the margin,--those of the stalk narrow, pointed, smooth, and
shining; the flowers are white, and are put forth in June; the seed-pods
are globular, but are very rarely formed, the flowers being usually
abortive.
There is but one variety.
_Propagation and Culture._--"Propagation is always effected by planting
portions of the roots, which grow readily. The soil most conducive to it
is a deep, rich, light sand, or alluvial deposit, free from stones or
other obstructions; as, the longer, thicker, and straighter the roots
are, the more they are valued. There is scarcely another culinary
vegetable, of equal importance, in which cultivation is, in general, so
greatly neglected as in this. It is often found planted in some obscure
corner of the garden, where it may have existed for years; and is only
visited when needed for the proprietor's table. The operation of hastily
extracting a root or two is too often all that is thought of; and the
crop is left to fight its way amongst weeds and litter as best it
may."--_M'Int._
A simple method of cultivation is as follows: Trench the ground eighteen
inches or two feet deep, and set the crowns or leading buds of old
roots, cut off about three inches in length, in rows a foot apart, and
nine inches from each other in the rows; cover six inches deep, and
cultivate in the usual manner during the summer. The shoots will soon
make their appearance, and the large leaves of the plant completely
occupy the surface of the bed. After two seasons' growth, the roots will
be fit for use.
_Taking the Crop._--Its season of use is from October till May; and,
whenever the ground is open, the table may be supplied directly from the
garden.
For winter use, take up the requisite quantity of roots in November,
pack them in moist sand or earth, and store in the cellar, or in any
situation out of reach of frost.
_Use._--The root shredded or grated, with the addition of vinegar, is
used as a condiment with meats and fish. It has an agreeable, pungent
flavor; and, besides aiding digestion, possesses other important
healthful properties.
* * * * *
LETTUCE.
Lactuca sativa.
Lettuce is said to be of Asiatic origin. It is a hardy, annual plant,
and, when fully developed, from two to three feet in height, with an
erect, branching stem. The flowers are compound, yellow, usually about
half an inch in diameter; the seeds are oval, flattened, and either
white, brown, or black, according to the variety,--nearly thirty
thousand are contained in an ounce, and their vitality is retained five
years.
_Soil._--Lettuce succeeds best in rich and comparatively moist soil; and
is also best developed, and most crisp and tender, if grown in cool,
moist weather. A poor soil, and a hot, dry exposure, may produce a
small, tolerable lettuce early in spring, or late in autumn; but, if
sown in such situations during the summer months, it will soon run to
seed, and prove nearly, if not entirely, worthless for the table. The
richer the soil may be, and the higher its state of cultivation, the
larger and finer will be the heads produced; and the more rapidly the
plants are grown, the more tender and brittle will be their quality.
_Propagation._--It is always grown from seeds, which are small and
light; half an ounce being sufficient to sow a nursery-bed of nearly a
hundred square feet. It is necessary that the ground should be well
pulverized and made smooth before it is sown, and the seeds should not
be covered more than a fourth of an inch deep.
_Cultivation._--Some recommend sowing where the plants are to remain, in
drills from ten to fifteen inches apart, and thinning the plants to
nearly the same distance in the lines; adapting the spaces between the
drills, as well as between the plants in the drills, to the habit and
size of the variety in cultivation. Others recommend sowing in a small
nursery-bed, and transplanting. The process of transplanting
unquestionably lessens the liability of the plants to run to seed, and
produces the largest and finest heads. The first sowing in the open
ground may be made as soon in March or April as the frost leaves the
ground; and, if a continued supply is desired, a sowing should
afterwards be made, at intervals of about four weeks, until September.
"During spring, the young crops must be protected from frost, and in
summer from drought by copious manure-waterings and frequent stirring of
the ground between the plants. In the growing season, every stimulant
should be applied; for much of the excellence of the crop depends on the
quickness of its growth."
_Forcing._--Lettuce is now served at table the year round; not, of
course, of equal excellence at all seasons. Sowings are consequently
required for each month: those intended for the spring supply being made
from December to February; about twelve weeks being required for its
full development, when reared in the winter months. The seed is sown
rather thinly, broadcast, in a hot-bed; and, when the plants have made
two or three leaves, they are pricked out to three or four inches apart
in another portion of the bed,--thus affording them more space for
growth, and opportunity to acquire strength and hardiness. When two or
three inches high, they are finally transplanted into yet another part
of the bed, at distances corresponding with the size of the variety,
varying from ten to fourteen inches in each direction. As the plants
increase in size, the quantity of air should be increased; and water
should be given, whenever the surface of the bed becomes dry. In severe
cold or in cloudy weather, and almost always at night, straw matting
(made thick and heavy for the purpose), woollen carpeting, or a similar
substitute, should be extended over the glass, for the retention of
heat.
Some practise transplanting directly from the nursery-bed to where the
plants are to remain; but the finest Lettuce is generally obtained by
the treatment above described.
"Lettuces are sometimes required for cutting young, or when about two
inches high. These are termed, by the French, _Laitues à couper_. The
small, early sorts (such as the Hardy Hammersmith and Black-seeded
Gotte) are preferred for this purpose; but any sort that is green or
pale-green, and not brown or otherwise colored, will do. They should be
sown in the open ground about once a week, or every ten days, from
April, throughout the season. In winter, they are best raised on heat.
They should be sown rather thickly in drills six inches
apart."--_Thomp._
_To save Seed._--"This should be done from plants raised from early
sowings. The finest specimens should be selected; avoiding, however,
those that show a disposition to run quickly to seed. Those that heart
readily, and yet are slow to run up, are to be preferred. Care should be
taken that no two different varieties be allowed to seed near each
other, in order that the sorts may be kept true. The seed which ripens
first on the plant is the best: therefore it should be secured, rather
than wait for the general ripening. The branchlets which first ripen
their seed should be cut off, and laid on a cloth in the sun; or, when
the forward portion of the seed is as near maturity as will safely bear
without shaking off, the plants should be carefully pulled up, and
placed upright against a south wall, with a cloth under them to perfect
their ripening. The seed should in no case be depended on without trial.
Plants from seeds two years old heart more readily than those from
one-year-old seed."--_Thomp._
_Use._--"Lettuce is well known as one of the best of all salad plants.
It is eaten raw in French salads, with cream, oil, vinegar, salt, and
hard-boiled eggs. It is also eaten by many with sugar and vinegar; and
some prefer it with vinegar alone. It is excellent when stewed, and
forms an important ingredient in most vegetable soups. It is eaten at
almost all meals by the French; by the English after dinner, if not
served as adjuncts to dishes during the repast; and by many even at
supper. In lobster and chicken salads, it is indispensable; and some of
the varieties furnish a beautiful garnish for either fish, flesh, or
fowl.
"In a raw state, Lettuce is emollient, cooling, and in some degree
laxative and aperient, easy of digestion, but containing no
nourishment."
_Varieties._--These are exceedingly numerous. Some are of English
origin; many are French and German; but comparatively few are American.
The number of kinds grown to any considerable extent in this country is
quite limited. Cultivators generally select such as appear to be best
adapted to the soil and climate of their particular locality; and, by
judicious management, endeavor to give vigor and hardiness to the
plants, and to increase the size, compactness, and crispy quality of the
head. Some of the varieties have thus been brought to a remarkable
degree of perfection; the plants producing heads with as much certainty,
and nearly as well proportioned and solid, as those of the Common
Cabbage. They are generally divided into two classes; viz., Cabbage
lettuces and Cos lettuces.
_Cabbage Lettuces._--