Black-seeded. _Vil._
Head of medium size, rather long and loose; the leaves, which coil or
roll back a little on the borders about the top of the head are
yellowish-green, washed or stained with brownish-red,--the surplus
leaves are large, round, waved, green, washed with bronze-red, and
coarsely, but not prominently, blistered; diameter twelve to fourteen
inches; weight about eight ounces.
This Lettuce cabbages readily, forms a good-sized head, is tender, of
good quality, hardy, and tolerably early. It does not, however, retain
its head well in dry and warm weather; and, as it is little affected by
cold, seems best adapted to winter or very early culture. It resembles
the Yellow-seeded Brown Dutch, but is not so early, and the head is
looser and larger.
BROWN SILESIAN OR MARSEILLES CABBAGE. _Vil._
Brown Batavian.
Head green, tinted with brown, remarkably large,--not compactly, but
regularly, formed; ribs and nerves of the leaves large and prominent;
the leaves disconnected with the head are large, bronze-green, coarsely
blistered, and frilled and curled on the margin. The diameter of a
well-grown plant is about eighteen inches, and its weight twenty-eight
ounces. The seeds are white.
This Lettuce, though somewhat hard, is brittle and mild flavored, but is
better when cooked than when served in its crude state as a salad. It is
a hardy, late sort; succeeds well in winter, and retains its head a long
period; but is rarely employed for forcing, on account of its
size,--one of the plants occupying, in a frame or hot-bed, the space of
two plants of average dimensions.
BROWN WINTER CABBAGE. _Vil._
Large Brown Winter.
Head of medium size, green, washed or stained with brownish-red,
regularly formed, and moderately compact; the exterior leaves are round
and short, much wrinkled, and coarsely blistered. When grown in winter
or in cool weather, the plants measure fourteen inches in diameter, and
weigh from fourteen to sixteen ounces. The seeds are white.
Hardy, and well adapted for winter culture. The heads are not so firm as
those of some varieties; but they are well retained, blanch white and
tender, and are of excellent flavor.
EARLY OR SUMMER CAPE.
Royal Cape.
Head roundish, usually well formed, and moderately close and firm; the
outer leaves are large, loose, golden-green, undulated, and coarsely
blistered; the interior leaves are more finely blistered, and nearly of
the same color as those of the outside; head, when divided, yellowish to
the centre; the plants, when fully grown, measure nearly a foot in
diameter, and weigh from six to ten ounces.
The variety is not well adapted for forcing or for early culture in the
open ground. As a summer Lettuce, it is one of the best; enduring the
heat well, and not running soon to seed. Though not so crisp and brittle
as some of the winter or spring grown varieties, it is comparatively
well flavored and of good quality. It is similar to the Summer or Royal
Cabbage.
EARLY SIMPSON.
Hâtive de Simpson. _Vil._
Head large, pale-green, a little irregular in its form, and only of
medium solidity; the outside leaves are large and broad, plaited, and
much blistered; diameter fourteen or fifteen inches; weight twelve or
fourteen ounces; seeds white.
This Lettuce is brittle, and of excellent flavor; but its head is not
compactly formed. Its season is near that of the Versailles Cabbage; but
it runs quicker to seed. It is said to be an American variety, and is
much grown in the vicinity of New York City for marketing.
EARLY WHITE SPRING OR BLACK-SEEDED GOTTE. _Trans._
A small spring Cabbage Lettuce, growing close to the ground. Its heart
is hard and firm, and measures about four inches in diameter when
stripped of its outer leaves; color pale-green; the leaves are thin,
nearly round, rugose, and waved on the margin.
This Lettuce comes early into use, and, besides, is of excellent flavor;
but its chief merit is, that it remains longer than almost any other
sort before running to seed, and even sometimes bursts before the
flower-stem is formed. It is one of the smallest of the Cabbage
lettuces, and somewhat resembles the Tennis-ball; from which, however,
it differs in the leaves being more curled and of a lighter-green color,
and by not running to seed so soon by three weeks or a month.
The variety has black seeds; and this fact should be particularly
attended to in obtaining it from seedsmen, as the White-seeded Gotte
lettuces run much sooner to flower. Various other Gotte lettuces are
described by authors. "All are of great merit, but are little cultivated
in the United States. Where small, hard, compact, and delicate sorts are
required, this class should be selected."
ENDIVE-LEAVED. _Vil._
Laitue chicorée.
This variety forms no head. The leaves are finely frilled and curled,
and spread regularly from a common centre in the form of a rosette. A
well-developed plant resembles Curled Endive. It appears to be nearly
identical with the Green Curled Lettuce.
The seeds are black, and smaller than those of any other variety.
ENGLISH ENDIVE-LIKE CURLED-LEAVED. _Vil._
Like the Common Green Curled Lettuce, this variety forms no head. The
plant has the form of a rosette, and the foliage a silvery-gray
appearance. The leaves are short, undulated on the border, but not
frilled and curled like the Common variety; nerves purplish; the heart
of the plant is large and full; seeds black.
This Lettuce is hardy, tender, and well flavored, and equal, if not
superior, to the Common Green Curled, both in respect to quality and its
adaptation to winter culture.
GREEN CURLED.
Curled. Endive-leaved. Boston Curled.
The Green Curled strongly resembles, if it is not identical with, the
Endive-leaved. When well grown, the plant measures about ten inches in
diameter, and is one of the most beautiful of all the lettuces. The
exterior leaves are finely frilled and curled, and of a rich,
golden-green color; the central leaves are smaller, but frilled and
curled like those of the exterior. When in perfection, the plants have
the form of a rosette, and make an excellent garnish. The seeds are
white.
It is hardy, well adapted for forcing, and is extensively grown in the
vicinity of Boston, Mass., for early marketing. As respects its value
for the table, it cannot be considered equal to many of the Cabbage
varieties, as it is deficient in crispness, and tenderness of
texture,--qualities essential in all salad plants. Its recommendations
are its hardiness, its adaptation to early culture and forcing, and
particularly its beautiful appearance.
Market-gardeners and cultivators make three sub-varieties, which are
known as "Single-curled," "Double-curled," and "Triple-curled;" the
difference consisting in the finer frilling, or curling, of the last
named. A well-grown plant resembles some varieties of Endive; whence the
term "Endive-leaved."
GREEN WINTER CABBAGE.
Hardy Winter Cabbage. Morine. _Vil._
Head pale-green, of medium size, round and regular, firm and solid;
leaves of the head much wrinkled, and coarsely blistered; the outside
leaves are broad and large, glossy-green, wrinkled and blistered like
those composing the head. Winter-grown plants will measure in their full
diameter about twelve inches, and weigh from fourteen to sixteen ounces.
Seeds white.
The Green Winter Cabbage Lettuce is tender, and of excellent flavor,
particularly if cultivated in cool weather. It is hardy, forms its head
promptly and uniformly, is slow in the development of its flowers, and
must be classed as one of the best of the hardy, winter varieties.
HAMMERSMITH HARDY. _M'Int._
Hardy Green Hammersmith. Early Frame. Early Dwarf Dutch. Green Dutch.
A popular, old variety, with a comparatively small, dark-green head. The
leaves are much wrinkled, concave, thick, and fleshy; the seeds are
white. It is considered the hardiest sort in cultivation, and is one of
the best for growing in winter or for forcing. When raised in spring,
late in autumn, or in cool, moist weather, the plants attain a diameter
of nearly ten inches, and weigh from six to eight ounces; but
summer-grown specimens are much smaller, rarely measuring more than six
or seven inches in diameter, or weighing above three or four ounces. In
warm, dry weather, it soon runs to seed.
ICE CABBAGE. _Trans._
This variety belongs to the division of the Silesian or Batavian
lettuces, and must not be confounded with the White Cos. The leaves are
of a light shining green, blistered on the surface, much undulated, and
slightly jagged on the edges, nearly erect, eight inches long, and five
or six inches broad; the outer leaves spread a little at the top, but
grow close at the heart. It blanches without tying up, and becomes
white, crisp, and tender.
The Ice Cabbage Lettuce comes into use with the White Silesian, from
which it differs, as it also does from any other of its class, in being
much more curled, having a lucid, sparkling surface (whence probably its
name), and not turning in so much at the heart. It lasts as long in crop
as the White Silesian.
IMPERIAL HEAD.
Turkey Cabbage. Union.
A large and excellent variety, but inferior to the Versailles or the Ice
Cabbage. Head large, regular, a little oblong, of a dull, pale-green
color, and not compactly formed; the outside leaves are large, rounded,
undulated or waved on the borders, thin in texture, and of a soiled or
tarnished light-green color; diameter fourteen inches; weight twelve to
fifteen ounces; seeds white.
This is a crisp and tender lettuce, though sometimes slightly bitter. It
is not early, and soon shoots up to seed; but is quite hardy, and well
adapted for winter cultivation.
The Imperial Head, or Imperial Cabbage Lettuce, with white seeds, was at
one period more generally cultivated in small gardens than any other
variety; and though some of the recently introduced sorts excel it, not
only in size, but in tender consistency and flavor, the Imperial is
still extensively cultivated and much esteemed.
With the exception of the color of its seeds, it resembles the Turkey
Cabbage.
INDIA.
Large India.
Head large, moderately compact; leaves large, with coarse and hard
mid-ribs and veins. Its recommendation is its remarkable adaptedness to
summer culture; as it withstands heat and drought, and retains its head
to a remarkable degree before running to seed. For the table, it is
inferior to many other sorts; although the large ribs and veins of the
leaves are comparatively brittle, and of tender texture.
LARGE BROWN CABBAGE OR MOGUL.
Grosse brune paresseuse. _Vil._ Large Gray Cabbage. Mammoth.
Head remarkably large, round, regularly formed, grayish-green, tinted or
washed with reddish-brown at the top: the leaves not composing the head
are large, plaited, coarsely blistered, of a grayish-green color,
stained here and there with spots of pale-brown. The diameter of a
well-grown plant is about fourteen inches, and its weight nearly a
pound; seeds black.
The Large Brown Cabbage Lettuce is crisp and tender, but is sometimes
slightly bitter. Its season is near that of the Versailles; but it is
slower in forming its head, and sooner runs to flower. It is hardy,
good for forcing and well adapted for cultivation during winter. In
summer, the heads are comparatively small, and loosely formed.
LARGE RED CABBAGE.
Rouge charteuse. _Vil._
Head green, washed with red, of medium size, regularly but loosely
formed; the exterior leaves are large, undulated, blistered, and stained
with brownish-red, like those of the head; diameter thirteen or fourteen
inches; weight twelve ounces; seeds black.
Its season is near that of the Large Brown Cabbage. When grown in warm
weather, the head is small, and the plant soon runs to seed: in winter,
the head is much larger, more solid, and longer retained. It resembles
the Brown Dutch, but differs in the deeper color of the leaves.
LARGE WINTER CABBAGE OR MADEIRA.
Laitue passion. _Vil._
Head of medium size, regular in form, not compact, green, washed with
red at the top: the leaves not composing the head are broad and large, a
little undulated or waved on the border, plaited or folded at the base,
thin in texture, somewhat blistered, and stained with spots of clear
brown. When grown in winter, or in cool, moist weather, the plants will
measure about a foot in diameter, and weigh nearly a pound. Seeds white.
It is quite brittle, though not remarkable for tenderness of texture;
hardy; succeeds well when grown in cold weather; and remains long in
head before shooting up to seed. Season, the same with that of the Green
Winter Cabbage.
MALTA OR ICE CABBAGE.
Ice Cos. Drumhead. White Cabbage. De Malte. _Vil._
In its general character, this variety resembles the White Silesian. The
head is remarkably large, somewhat flattened, compact, pale-green
without, and white at the centre; the outer leaves are large and broad,
glossy-green, and coarsely blistered; the mid-ribs and nerves are large
and prominent. The extreme diameter of a full-grown plant is about
sixteen inches, and the weight from twenty to twenty-four ounces. The
seeds are white.
The variety heads readily, blanches naturally, and is crisp, tender, and
well flavored. It is hardy, but not early; and remains long in head
without running to seed.
It is extensively cultivated in England; and in some localities succeeds
better, and is of finer quality, than the White Silesian or Marseilles
Cabbage. The name is derived from the glazed or polished surface of the
leaves.
NEAPOLITAN.
Naples Cabbage.
Plant dwarfish; head of large size, round, regularly formed,
solid,--when in perfection, resembling a well-developed cabbage; the
exterior leaves are broad and large, green, frilled on the margin, and
coarsely blistered. If well grown, the plants will measure sixteen
inches in diameter, and weigh from twenty to twenty-four ounces. Seeds
white.
The Neapolitan Lettuce blanches naturally, is well flavored, and so slow
in the development of its flower-stalk, that the heads are sometimes
artificially divided at the top to facilitate its growth, and to secure
the seeds, a supply of which is always obtained with difficulty; as,
aside from the tardiness of the plant in flowering, the yield is never
abundant.
It is not so good for forcing as many others, and must be classed as a
summer rather than as a winter variety.
PALATINE. _Vil._
Brown Cabbage.
A variety of medium size, with a round, somewhat depressed head, stained
with red about the top. The foliage is yellowish-green, strongly marked
or clouded with brownish-red. Extreme diameter of the plant ten or
eleven inches; weight about twelve ounces. The seeds are black.
It is remarkably crisp and tender; of excellent flavor; yields a large
quantity of salad in proportion to its size; flourishes well at all
seasons, even during winter; and must be classed as one of the best, and
recommended for general cultivation.
SPOTTED CABBAGE (BLACK-SEEDED).
Sanguine à graine noire. _Vil._
The heads of this variety are of medium size, round and regular in their
form, and comparatively solid; the sides are brownish-red, but at the
crowns the color is changed to clear, bright-red; the outer leaves are
short, broad, and round, and strongly marked or clouded with
brownish-red, like those composing the head. If grown in winter or in
cool weather, the plants attain a diameter of about twelve inches, and
will weigh twelve ounces.
It retains its head longer than almost any other variety; and, though
sometimes slightly bitter, is considered superior to the White-seeded.
Compared with the last-named, the head is not so well formed, the
foliage is deeper colored, and it is not so well adapted for forcing or
for cultivation during winter.
SPOTTED CABBAGE (WHITE-SEEDED).
Sanguine à graine blanche. _Vil._
Head yellowish-green, spotted and clouded with brownish-red, of medium
size, round and regular. The surplus leaves are small and numerous,
round, prominently blistered, copper-green, streaked and variegated
with brownish-red. Summer-grown plants will measure ten inches in
diameter, and weigh about eight ounces. Winter-grown plants, or those
grown in cool and moist weather, will give an increase of the diameter,
and weigh nearly a pound.
It is a brittle, well-flavored lettuce, hardy, and well adapted for
growing in frames during winter. When grown in the summer months, the
head is seldom well formed, and the plants soon run to seed.
STONE TENNIS-BALL.
Gotte lente à monter. _Vil._
Plant quite small, with a uniformly green, regular, solid head; all of
the leaves to the heart being strongly wrinkled and coarsely blistered.
The exterior leaves are comparatively few and small, green, undulated,
and prominently blistered. Summer-grown plants measure six or seven
inches in diameter, and weigh about three ounces. When grown early or
late in the season, or under the influence of cool and moist weather,
the plants attain a larger size; often measuring nine or ten inches in
diameter, and weighing eight ounces. The seeds are black.
The Stone Tennis-ball hearts well, is of excellent quality, and, in
proportion to its size, yields a large quantity of salad. It retains its
head a long period, even in warm weather, without shooting up to seed;
and, as most of the leaves of the plant are embraced in the head, it
occupies but a small space of ground in cultivation. Hardy and early.
SUMMER CABBAGE.
Large White Cabbage. Royal Cabbage. Summer Blond. _Vil._ Sugar Cabbage.
Foliage pale yellowish-green; head of medium size, round, somewhat
flattened, firm and close; the leaves composing it are wrinkled and
blistered,--those of the outside being frequently torn and broken on the
margins about the crown. The entire diameter of a well-grown plant is
about twelve inches, and the weight from ten to twelve ounces. The seeds
are white.
It is one of the best sorts for summer cultivation, as it not only forms
its head readily in warm and dry weather, but remains long in head
before running to flower. For forcing, or for sowing early in the
season, some other varieties would succeed better. Though sometimes
slightly bitter, it is crisp, tender in texture, appears to be adapted
to our climate, and is recommended for cultivation.
TENNIS-BALL.
Green Ball. Button. Capuchin. Hardy Hammersmith. _Vil._
One of the oldest and most esteemed of the Cabbage lettuces. The head is
below medium size, dark-green, remarkably solid if grown in cool
weather, but often loose and open-hearted if cultivated during the
summer months; the surplus leaves are few in number, deep-green,
slightly curled, and broadly, but not prominently, blistered; the seeds
of the genuine variety are black.
The Tennis-ball Lettuce is remarkable for its extreme hardiness.
Winter-grown plants, or those raised in cool, moist weather, will
measure about ten inches in diameter, and weigh eight ounces; whilst
those raised under opposite conditions rarely exceed seven or eight
inches in diameter, or weigh more than four or five ounces.
It is slow in running to seed, and the head blanches white and tender.
"It requires little room in frames in winter, and yields a great return
in spring, as almost the whole plant is eatable." A large Cabbage
Lettuce, tinted with brown about the head, is erroneously known in some
localities as the "Tennis-ball."
TURKEY CABBAGE.
Similar to the Imperial Head; the principal if not the only difference
consisting in the color of the seeds, which are black.
VERSAILLES. _Vil._
Swedish. Blond Versailles. Sugar-lettuce.
Head pale yellowish-green, large, long, and compactly formed; the
exterior leaves are large, numerous, wrinkled, and coarsely blistered.
When in its greatest perfection, the extreme diameter of the whole plant
is about fourteen inches, and its weight twelve or fourteen ounces. The
seeds are white.
This variety forms its head quickly and uniformly; cabbages white and
crisp; is slow in shooting up to seed; flourishes in almost every
description of soil, and at all seasons, except, perhaps, in extreme
cold; and, though sometimes slightly bitter to the taste, is crisp,
tender, and of good quality.
With the exception of its paler color, it resembles the Neapolitan. It
is one of the best of all varieties for summer cultivation.
VICTORIA OR RED-BORDERED. _Vil._
An excellent early and hardy variety. The head is of medium size, tinted
or washed with red at the top, round and regular in form, and
comparatively solid; leaves large, yellowish-green, wrinkled, and
blistered. If grown in summer, the plants measure eight or nine inches
in diameter, and weigh four ounces. In cool weather, the plants attain a
diameter of twelve inches, and weigh from ten to twelve ounces; seeds
white.
The Victoria Lettuce is larger than the Tennis-ball, heads freely, and
is crisp and well flavored. When sown in summer, it soon runs to flower;
but, in cool weather, the heads are well retained.
WHITE GOTTE (BLACK-SEEDED). _Vil._
A small, low-growing, yellowish-green Cabbage Lettuce, with a
comparatively loose head. The plants rarely measure more than six inches
in their full diameter, or weigh above four ounces.
It is one of the earliest of all the lettuces, crisp, of good flavor,
and well adapted for forcing or for frame culture. Besides the
distinction in the color of the seeds, it differs from the White-seeded
White Gotte in its smaller and more loosely formed heads.
WHITE GOTTE (WHITE-SEEDED). _Vil._
White Tennis-ball.
This variety has a small, long, firm, and close head; and is uniformly
of a yellowish-green color. The outer leaves are small, light
greenish-yellow, waved on the borders, and prominently blistered. The
plant is of small dimensions; rarely measuring more than six or seven
inches in diameter, or weighing above three ounces. The variety is
early, crisp, and well flavored, but soon runs to seed, and is much
better adapted for growing in winter, or for forcing, than for
cultivation in the summer months.
WHITE SILESIAN, OR WHITE BATAVIAN. _Vil._
Drumhead Cabbage. Large Drumhead. Spanish.
One of the largest of the Cabbage lettuces. Head golden-green, tinted
with brownish-red about the top, regularly but not compactly formed. The
outer leaves are large and broad, yellowish-green, bordered with brown,
wrinkled, and coarsely blistered. When well grown, the entire diameter
of the plant is about eighteen inches, and its weight twenty ounces. The
seeds are white.
This variety appears to be adapted to all seasons. It is hardy, retains
its head well, withstands heat and drought, blanches white and crisp,
and is of excellent flavor. It succeeds well in frames; but, on account
of its large size, is not a profitable sort for forcing.
A variety, known as the "Tennis-ball" in some localities, is very
similar to this; and the "Boston Cabbage" of New England, if not
identical, seems to be but an improved form of the White Silesian.
WHITE STONE CABBAGE.
Large Golden Summer Cabbage.
Head of medium size, yellowish-green, stained with brownish-red, firm
and solid. When fully developed, the entire diameter of the plant is
about fourteen inches, and its weight sixteen ounces. The seeds are
white.
This lettuce is brittle, of tender texture and good quality, though it
is sometimes slightly bitter. It is hardy, heads readily, is slow in
running to flower, succeeds well in warm and dry weather, and is also
well adapted for frame-culture or for forcing.
YELLOW-SEEDED BROWN DUTCH. _Vil._
White Dutch. American Brown Dutch.
Head of medium size, yellowish-green, variegated with red, rounded at
the top, and tapering to a point at the base; compact; seeds yellow.
A half-early sort, of good quality, hardy, and well adapted for winter
culture, or for sowing early in spring. It somewhat resembles the
Black-seeded Brown Dutch: but, apart from the difference in the color of
the seeds, its foliage is more blistered, and more colored with red; and
the plant produces numerous sprouts, or shoots, about the base of the
head.
* * * * *
COS LETTUCES.
These are quite distinct from the Cabbage lettuces before described. The
heads are long, erect, largest at the top, and taper towards the
root,--the exterior leaves clasping or coving over and around the head
in the manner of a hood, or cowl. As a class, they are remarkable for
hardiness and vigor; but the midribs and nerves of the leaves are
comparatively coarse and hard, and most of the kinds will be found
inferior to the Cabbage lettuces in crispness and flavor. They are ill
adapted for cultivation in dry and hot weather; and attain their
greatest perfection only when grown in spring or autumn, or in cool and
humid seasons.
_Varieties._--
ALPHANGE OR FLORENCE COS (BLACK-SEEDED). _Vil._
In the form of the head, and in its general character, this variety
resembles the White-seeded. Both of the sorts are remarkable for size,
for hardiness and healthy habit, for the length of time they remain in
head before running to seed, and for the brittle and tender character of
the ribs and nerves of the leaves.
Besides the difference in the color of the seeds, the head of this
variety is smaller, and the foliage paler, than that of the
White-seeded.
ALPHANGE OR FLORENCE COS (WHITE-SEEDED). _Vil._
Magnum Bonum Cos.
Head large, long, not compact, and forming well only when the exterior
leaves are tied loosely together. The midribs and nerves of the leaves
are large, but brittle, and of tender texture.
It is ten or twelve days later than the Green Paris Cos, retains its
head well, is hardy and of healthy habit, but is deficient in flavor,
and inferior to either of the Paris sorts.
ARTICHOKE-LEAVED. _Vil._
This variety forms no head; and, in its foliage and general habit, is
quite distinct from all of the Cos varieties. The leaves are numerous,
twelve or fourteen inches long; of a lively-green color, often stained
with brownish-red; erect, narrow, pointed, and toothed on the margin,
like those of the Artichoke. Before blanching, the leaves are slightly
bitter; but mild, crisp, and tender, with no savor of bitterness, after
being blanched. The seeds are black.
The plant grows uprightly, groups its leaves together, and thus blanches
the interior parts spontaneously; but a much larger portion will be fit
for use, if the leaves are collected, and tied loosely about the tips in
the manner of treating Cos lettuces.
It is remarkably hardy, slow in running to flower, and the seeds may be
sown till August. Late in the season, it is mild and pleasant, and
furnishes a tender salad when most of the Cos lettuces become bitter and
strong-flavored.
BATH GREEN COS. _M'Int._
This variety has much merit as a hardy, winter, green sort; and is
nearly related to the Brown Cos, but is less brown on the outer leaves:
but, while that has white seeds, the seeds of this variety are black.
Hence there are found, upon the catalogues of seedsmen, Black-seeded
Bath, or Brown Cos; and White-seeded Bath, or Brown Cos; the latter
seeming to be the hardiest, while the former appears to be the best.
BROWN COS.
Bath Cos. Sutton's Berkshire Brown Cos. Wood's Improved Bath Cos.
Bearfield Cos. White-seeded Brown Cos.
This is one of the oldest of the Cos lettuces, and considered the
hardiest of the class. The head is of large size, pointed, not compact,
and requires to be tied in order to obtain it in its greatest
perfection; the leaves are of a copper-green color, stiff and firm,
toothed and blistered; the seeds are white.
The Brown Cos blanches white and tender, and is exceedingly crisp and
well flavored; but the dark-brownish color of the exterior leaves is
deemed an objection, and it is often displaced by really inferior
varieties. In weight and measurement, it differs little from the Green
Paris Cos. Extensively cultivated and much esteemed in England.
GRAY PARIS COS. _Vil._
Head of the form of an inverted cone; green, with a grayish tone about
the top; compact, and forming well without tying. The exterior leaves
are numerous, deep-green, erect, firm, and prominently blistered. The
full diameter of the plant is nearly twelve inches, and its weight about
twenty ounces; the seeds are white.
The Gray Paris Cos is brittle, and of tender texture; but is considered
inferior to the other Paris Cos sorts, and is but little cultivated.
GREEN PARIS COS. _Vil._
Kensington Cos. Sutton's Superb Green Cos. Wellington. Ady's Fine Large.
Head inversely conical, compact; leaves deep-green, erect, firm, hooded
or cowl-formed towards the ends, and serrated on the margin; the ribs
and nerves are large and prominent. When fully grown, the entire
diameter of the plant is fifteen or sixteen inches, and its weight
twenty-four ounces; the seeds are white.
It is considered one of the best of the Cos lettuces; and, though not so
hardy as the Brown Cos, is a good variety for forcing, and furnishes a
tender, well-flavored head during summer. Whether for spring, summer, or
autumn, it is an excellent sort. It attains a large size, is of a fine
green color, and, "from the manner in which the outer leaves cove over
the interior ones, blanches well without having to be tied together."
It has a tender, brittle leaf; is some days earlier than the White
Paris; and is the principal variety employed by the market-gardeners of
Paris for cultivating under glass.
GREEN WINTER COS. _Vil._
Head elongated, somewhat of the form of the preceding variety;
deep-green, and not forming well, unless the exterior leaves are tied
together at the tips; the outer leaves are large, erect, concave,
toothed on the margin, and prominently blistered; the seeds are black.
It blanches well; but the ribs and nerves of the leaves are
comparatively coarse and hard. Well adapted to winter culture; but, as a
summer lettuce, of little value.
MONSTROUS BROWN COS. _Vil._
Two-headed.
Head of remarkable size, long, loose, and open; leaves large, equalling
in size those of the Alphange or Florence Cos; green, washed with brown;
pointed; seeds white.
The plant sends out numerous side-shoots, or suckers; and sometimes
produces several distinct heads: these, however, are generally loosely
formed, and not of the fine, tender quality of the Paris varieties.
OAK-LEAVED COS.
Romaine à Feuille de Chêne. _Vil._
The Oak-leaved Lettuce produces no head, but forms a loose and open
heart at the centre of the plant. The leaves are numerous, bronze-green,
and deeply cut, or lobed, on the margin, in the form of the leaves of
some species of the oak; the seeds are black.
The plants put forth fresh sprouts after having been cut; but the
quality is inferior, and the variety is rarely cultivated.
RED WINTER COS.
Foliage deep-brown, smooth, and glossy,--gathered at the centre of the
plant into a loose heart, rather than head; seeds black.
The hardiness of this lettuce is its principal merit. It is little
affected by severe weather; and, as a sort for winter culture, is
desirable. When grown in summer, it is of poor quality.
SPOTTED COS (BLACK-SEEDED).
Red-spotted. Bloody. Aleppo. Panachée à Graine noire. _Vil._
This variety is similar to the White-seeded, and, like it, forms no
head: the leaves are green, much stained or clouded with brownish-red,
erect, firm, rounded at the ends, concave or spoon-shaped, and grouped
at the centre into a long and comparatively close heart.
It is crisp and well flavored, but attains its greatest perfection only
when the outer leaves are tied loosely together about the top of the
plant.
SPOTTED COS (WHITE-SEEDED). _Vil._
Like the preceding, this variety forms no head; but the interior leaves
are formed into an erect, oblong, close heart, which, by tying the
exterior leaves together, becomes white, crisp, and of excellent flavor.
Though late, it is hardy, remains long in head before running to seed,
and is well worthy of cultivation.
WAITE'S WHITE COS. _M'Int._
An excellent variety, apparently intermediate between the Green Paris
and White Paris; not of quite so deep a green as the former, yet deeper
than the latter. With regard to its comparative excellence, it is
considered fully equal to the Paris Cos varieties; as it is grown as
easily, and is equally crisp and tender. Size and weight nearly the
same.
WHITE BRUNOY COS (BLACK-SEEDED). _Vil._
Leaves of large size, yellowish-green, pointed, slightly undulated,
entire on the borders, and often revoluted like those of the
White-seeded. It rarely produces a head; or, if so, it is loose and
open. Its greatest perfection is obtained by collecting the exterior
leaves about the top of the plant, and tying them loosely together.
The variety is not considered superior to the White-seeded, though both
of the sorts are inferior to the Paris Cos or Florence sorts.
WHITE BRUNOY COS (WHITE-SEEDED). _Vil._
The heads of this variety are long and loose, and rarely form well
unless the exterior leaves are tied loosely together. It somewhat
resembles the Alphange in the form and character of its foliage, though
the head is longer and larger.
The plant attains a remarkable size, is hardy, and of good quality; but
soon runs to seed, and appears to be a winter rather than a summer
lettuce.
WHITE PARIS COS. _Vil._ _M'Int._
London White Cos. Sutton's Superb White Cos.
The head of this variety has the form of the Green Paris, and blanches
well without tying; the outside leaves are erect, yellowish-green, and
rather numerous. The extreme diameter of the entire plant, when well
grown, is about fourteen inches, and its weight nearly twenty-four
ounces. The seeds are white.
This is the sort most generally grown by the London market-gardeners,
millions of it being produced annually within a few miles of London
alone; and it has been adopted almost exclusively, by the gardeners of
Paris, for cultivation in the open air. Next to the Green Paris Cos,
this is the best, the largest, and the longest in running to seed, of
all the summer lettuces. It is tender, brittle, and mild flavored, less
hardy and a few days later than the Green Paris Cos.
ENDIVE-LEAVED LETTUCE. _Trans._
Lactuca intybacea.
The leaves of this species have the form of those of some of the
varieties of Endive; whence the name. They are small, pale-green, broad
towards the ends, cut and irregularly lobed on the borders. While young,
the plants have the appearance of Green Curled Endive.
As it runs to flower much earlier than the Spinach Lettuce, it is less
esteemed than that variety. The seeds should be sown thickly, in shallow
drills ten or twelve inches apart; and the plants should be cut for use
when they are three or four inches high.
PERENNIAL LETTUCE. _Vil._
Lactuca perennis.
This species is a native of Europe; and, in habit and duration, is
distinct from all others. The leaves are about ten inches long, of a
glaucous or sea green color, thick and fleshy, deeply cut or divided on
the margin, and spread regularly from the centre of the plant in the
form of a rosette. When fully developed, the plant is two feet and a
half high; separating into numerous branches, which terminate in large
purple flowers.
The seeds, which are of a brownish-black color, are sown in drills
fifteen inches apart; and the plants should be thinned to six inches
apart in the drills.
The leaves are eaten as salad; but, when so used, they should be
blanched, either by earthing up or by tying the plant together. They are
also sometimes eaten boiled as Spinach or Endive.
SPINACH LETTUCE. _Trans._
Oak-leaved Lettuce. Lactuca quercina.
The leaves of this species are six inches long, pale yellowish-green,
lyrate, with obtuse and entire divisions: when fully developed, they
somewhat resemble those of the oak, as implied by the name. The plants
form no heart, or head; and are never cultivated singly like the Cabbage
or Cos lettuces. The leaves are produced in moderate abundance, and are
crisp and well flavored.
The seeds should be sown, like those of the Endive-leaved, thickly, in
drills; and, when the lower leaves are four or five inches long, they
may be cut for use. If not taken off too closely, the plants will afford
a second cutting. The seeds are sown early with other spring salads.
* * * * *
MADRAS RADISH.
Raphanus sp.
The roots of the Madras Radish are sometimes eaten while they are quite
young and small; but they soon become fibrous, strong flavored, and
unfit for use. The plant is generally cultivated for its pods, which
sometimes measure ten or twelve inches in length: these are solid,
crisp, and tender, and, while young, are used for pickling and for
salad; being much superior for these purposes to those of the Common
Radish.
When cultivated for its pods, the seeds should be sown in drills two
feet apart, and the plants thinned to nine inches in the drills.
* * * * *
MALLOW, CURLED-LEAVED.
Malva crispa.
An annual plant, introduced from Europe, and occasionally found growing
spontaneously in the vicinity of gardens where it has been once
cultivated. The stem is frequently more than six feet in height; the
leaves are nearly five inches in diameter, smooth, and of a rich green
color, lobed, and beautifully frilled or curled on the borders; flowers
axillary, white, and small; the seeds are somewhat kidney-shaped, of a
yellowish-brown color, and retain their powers of germination five
years.
_Cultivation._--The seeds are sown the last of April or beginning of
May, and covered about an inch deep. The plants require much space, and
should be grown at least eighteen inches asunder. The best method is to
drop a few seeds where the plants are to grow; or to rake in a few seeds
sown broadcast, and transplant.
_Use._--No part of the plant is considered suitable for food; but the
elegantly curled leaves are employed for garnishing desserts.
* * * * *
MUSTARD.
BLACK MUSTARD.
Brown Mustard. Red Mustard. Sinapis nigra.
Black Mustard is a hardy, annual plant, introduced from Europe. In some
localities, it grows naturally in great abundance; and is regarded as a
troublesome weed, though its seeds furnish the common table mustard. Its
stem is four or five feet in height, round, smooth, and branching; the
leaves are lobed and toothed on the margin,--the radical or lower ones
rough, those of the upper portion of the stalk smooth; the flowers are
numerous, rather large, bright-yellow; the pods are erect, somewhat
four-sided, and are set closely against the sides of the stalk; the
seeds are small, round, brownish-black, and retain their germinative
powers many years; nearly eighteen thousand are contained in an ounce.
_Propagation and Cultivation._--It is raised from seeds, about four
quarts of which will be required for sowing an acre. It is sometimes
grown in the vegetable garden, but is generally cultivated in fields for
its seeds, which, as before remarked, furnish the common table mustard.
The sowing is usually made from the middle of April to the middle of
May. After making the surface of the ground fine and smooth, sow
broadcast, or thinly in shallow drills fourteen or fifteen inches apart;
cultivate during the season in the usual manner; and, in August, the
crop will be ready for harvesting. Cut the stalks at the ground before
the pods shed their seeds; and spread in a dry, light, and airy
situation, till they are sufficiently dried for threshing.
When grown for salad in the vegetable garden, it should be sown, and cut
for use, as directed for White Mustard.
"If the seed is covered to the depth of three inches or more, it will
lie dormant, and retain its powers of vegetation for ages: from which
circumstance, together with the liability of the seed to become shaken
out in the harvesting of the crop, such lands as are once employed for
the growing of Mustard cannot be fairly cleaned of it for a considerable
length of time, and only by judicious fallowing or fallow-cropping, with
repeated hoeing and weeding."--_Law._
_Use._--Besides the use of the flour of the seeds as a condiment, the
seed-leaves are used as salad, in the manner of those of the White
species; and the young plants, cut to the ground, are used as spring
greens, either boiled alone, or mixed with Spinach.
CHINESE OR PEKIN MUSTARD. _Vil._
Sinapis Pekinensis.
A hardy annual, introduced from China. Stem four feet high, with
remarkably large leaves; the flowers, which are produced in loose,
terminal spikes, are yellow and showy; the seeds are small, and retain
their vitality five years.
_Cultivation._--The seeds are sown in April or May, in shallow drills
ten or twelve inches apart. If cultivated for its seeds, the drills
should be eighteen inches or two feet apart, and the plants thinned to
six or eight inches in the drills.
_Use._--The leaves are employed in salads, in the manner of Cress; and
they are also sometimes boiled and served as Spinach.
CABBAGE-LEAVED MUSTARD.
Moutarde à feuilles de Chou. _Vil._ Sinapis sp.
A hardy, annual, Chinese plant, similar in habit to the species last
described. Stem from three to four feet high; leaves large, roundish,
lobed, and wrinkled; flowers yellow; the seeds are small, reddish-brown
or black, and retain their powers of germination a long period.
_Cultivation and Use._--This species is cultivated in the same manner,
and is used for the same purpose, as the Chinese Mustard.
CURLED MUSTARD.
West-India Cress.
A comparatively small species. Stem two feet and a half high; flowers
bright-yellow; seeds small, blackish-brown,--scarcely distinguishable
from those of the Black Mustard. The leaves are of medium size,
greenish-yellow, broadest near the ends, deeply and finely cut on the
borders, and beautifully frilled, or curled: they make an excellent
garnish; and, when used as salad, have a pleasant, cress-like flavor.
CUT-LEAVED MUSTARD.
Moutarde lacinée. _Vil._
In its general character, this species resembles the Chinese or Pekin
Mustard: the leaves, however, are much smaller, and divided quite to the
mid-rib.
When young, the leaves make an excellent small salad; having the warm,
pleasant flavor of Cress.
WHITE MUSTARD.
Sinapis alba.
White Mustard is a hardy annual, introduced from Europe, and
occasionally found growing spontaneously in the vicinity of fields and
gardens where it has been once cultivated. The stem is three feet and
upwards in height; the leaves are large, deeply lobed, and of a rich,
deep-green color; the flowers are large, yellow, produced in loose,
terminal spikes; the seeds are yellow, much larger than those of the
preceding species, and retain their vitality five years,--seventy-five
hundred are contained in an ounce.
_Propagation._--White Mustard is always raised from seeds; about four
quarts of which will be necessary for seeding an acre. When grown for
salad, an ounce will sow forty feet of drill.
_Soil and Cultivation._--It succeeds best in rich, loamy soil; which,
previously to sowing, should be thoroughly pulverized. When cultivated
in the vegetable garden for salad or greens, the first sowing may be
made as early in the season as the frost will admit. Sow the seeds
thickly, in drills eight or ten inches apart; and cover half an inch
deep with fine mould. Remove all weeds as they make their appearance;
and, in continued dry weather, water freely.
The plants should be cut for use while in the seed-leaf; as, when much
developed, they become strong, rank, and ill-flavored.
For a succession, a small sowing may be made every week until September.
In field culture, the seeds are sometimes sown broadcast; but the more
common method is to sow in drills fifteen or eighteen inches apart. When
the crop is ready for harvesting, the plants are cut to the ground,
stored and threshed, as directed for Black Mustard.
_Use._--The plants, before the development of the rough leaves, are used
as salad: when more advanced, they are boiled and eaten as Spinach. The
flour of the seeds furnishes a table mustard of good quality; though the
seeds of the Black species possess greater piquancy, and are generally
employed for the purpose. The seeds of both species are much used in
medicine, and are considered equally efficacious.
* * * * *
NASTURTIUM.
Indian Cress. Capucine, of the French. Tropæolum, sp. et var.
This plant is a native of Peru; and, though generally treated as an
annual, is a tender perennial. When cultivated for its flowers or seeds,
it should be planted in poor, light soil; but when foliage and
luxuriant growth are desired, for the covering of arbors, trellises, and
the like, the soil can hardly be made too rich.
The planting should be made in April or May. As the seeds are quite
large, they should be covered two inches deep. When planted in drills,
they are made three feet apart, and the young plants thinned to six
inches apart in the drills. The growing crop may be supported by staking
or bushing, as practised with pease; or the taller-growing sorts may be
shortened in, which will induce a strong, stocky habit of growth.
While the plants are young, they will require some attention, in order
that they may be properly attached to the stakes or trellises provided
for their support; after which, little care need be bestowed, beyond the
ordinary stirring of the soil, and keeping the ground free from weeds.
_Use._--The unexpanded flower-buds, and the seeds while young and
succulent, have a warm, aromatic taste, and are pickled and used as
capers. The young shoots are eaten as salad; and the flowers, which are
large and richly colored, are used for garnishing. Few ornamental plants
are better known or more generally cultivated than the Nasturtium.
The species and varieties are as follow:--
TALL NASTURTIUM.
Tropæolum majus.
Stem from six to eight feet high, succulent; leaves alternate, smooth,
rounded,--the leaf-stems being attached to the disc, or under-surface;
flowers large, on long stems, yellow,--the two upper petals streaked and
marked with purple; the seeds are large, somewhat triangular, convex on
one of the sides, of a drab or pale-brown color, and retain their
germinative properties five years,--from a hundred and eighty to two
hundred are contained in an ounce.
DARK-FLOWERING.
A variety of the preceding; differing only in the brown color of the
flowers. Cultivation and uses the same.
VARIEGATED.
Also a sub-variety of the Tall Nasturtium, with orange-yellow flowers;
each of the petals being stained or spotted with purple.
Other varieties occur, differing in color, but equally useful for the
purposes before described.
SMALL NASTURTIUM.
Dwarf Capucine. Tropæolum minus.
Much smaller, in all respects, than the common Dwarf variety of
_Tropæolum majus_; the stem rarely measuring more than two feet in
length, or rising above a foot in height. The flowers are yellow; the
lower petals with a blotch of scarlet at their base, and the upper ones
delicately striped with the same color.
It yields abundantly; and, though the pods are comparatively small, they
are generally preferred to those of the Tall Nasturtium for pickling.
* * * * *
PICRIDIUM.
Garden Picridium. Picridium vulgare.
A hardy, annual plant, from the south of Europe. Stem eighteen inches
high; leaves six to eight inches long, irregular in form, but generally
broad at the ends, and heart-shaped and clasping at the base; flowers
yellow, compound, produced in clusters; the seeds are long, slightly
curved, four-sided, brown or blackish-brown, and retain their vitality
five years.
_Sowing and Cultivation._--The seeds should be sown in April or May, in
drills a foot apart, and half an inch in depth. As the plants, when
allowed to run to seed, produce but little foliage, it is necessary, in
order to secure a continued supply of fresh leaves, to cut or nip off
the flowering-shoot as it makes its appearance. Under proper management,
the leaves grow rapidly, and are produced in great abundance.
_Use._--The leaves have a pleasant, agreeable flavor; and, while young
and tender, are mixed in salads.
* * * * *
PURSLAIN.
Portulaca.
Purslain is a hardy, annual plant. Most of the cultivated kinds are but
improved forms of the Common Purslain (_P. oleracea_), introduced into
this country from Europe, and so troublesome as a weed in most vegetable
gardens.
Stem usually about a foot in length, succulent and tender; leaves
fleshy, broad and round at the ends, and tapering to the stalk; flowers
yellow, resting closely in the axils of the leaves; the seeds are black,
exceedingly small, and retain their germinating powers ten years.
_Soil, Propagation, and Culture._--Purslain thrives well in all
soils,--dry, wet, or intermediate; and is propagated by seeds sown in
shallow drills at any time from April to July.
_Use._--The plants may be cut for use when they have made a growth of
four or five inches. They are mixed in salads, eaten boiled as Spinach,
or pickled.
The species and varieties are as follow:--
COMMON PURSLAIN.
Portulaca oleracea.
Abundant in gardens, cultivated fields, and waste grounds. The Green and
the Golden Purslain are improved sub-varieties. The Common Purslain is
used in all the forms in which the cultivated sorts are used; and,
though some of the latter are considered more succulent, the difference
in quality will scarcely repay the cost of cultivation, where the
present variety would be the ceaseless competitor for the supremacy.
GOLDEN PURSLAIN.
Pourpier doré. _Vil._ P. oleracea var. aurea.
Similar to the Green Purslain, but differing in the paler or yellowish
color of the stalks and leaves.
GREEN PURSLAIN.
Pourpier vert. _Vil._
Leaves an inch and three-fourths in length, and upwards of an inch in
width, deep-green.
LARGE-LEAVED GOLDEN PURSLAIN.
P. sativa.
Leaves pale yellowish-green, larger than those of the preceding sorts.
The plant is a strong grower, and the leaves attain a remarkable size;
but the stalks are often comparatively tough and hard, and, for salad
purposes, much inferior to those of the Green or Golden varieties.
* * * * *
RAPE.
This plant is generally cultivated for its seeds, like Mustard. It is,
however, sometimes grown for salad; the seeds being sown in April, and,
for a succession, once in three or four weeks till August or September.
Sow thickly, in drills ten or twelve inches apart, and cover half an
inch deep. The soil should be rich and moist, in order to induce a rapid
growth, and thus to give a tender, succulent character to the young
leaves; these being the parts eaten. They are served like Lettuce, or
boiled and treated as Coleworts or Spinach. For mixing with Cress or
Lettuce, the plants are cut to the ground before the development of the
second leaves.
The species are as follow:--
ANNUAL ROUGH-LEAVED SUMMER RAPE. _Law._
Turnip Rape. Brassica rapa.
Root fusiform, small, hard, and woody; radical leaves lyrate, vivid
green, and without any appearance of the glaucous bloom for which the
biennial sorts are so distinguished; the stem-leaves are slightly
glaucous, smooth, or nearly so,--the lower ones cut on the borders, the
upper entire; the seeds are small, and similar to those of the common
field turnip, of which it seems to be either a variety, or the source
from which the latter has been derived.
COMMON OR WINTER RAPE. _Law._
Cole-seed. Brassica napus.
Biennial; root long, tapering, hard, and woody, like that of the species
before described. The leaves are smooth, thick, and fleshy, and of much
the same form as those of the Annual Rough-leaved Summer Rape; this
species, however, being readily distinguished, when young, by its
uniformly smooth leaves. The seeds, also, are larger than those of the
last-named species; but this is not to be relied upon as a
distinguishing characteristic, as the size of the seeds, in this as in
most other plants, is liable to be materially altered by the soil as
well as by the previous culture of the seed-stock.
The seeds are sown in summer, and the crop ripens the following year. It
is not adapted to the climate of the Northern States.
In England, the foregoing species are extensively cultivated both for
forage and for seed; the latter being used to a limited extent for
feeding birds, but chiefly for the production of rape-seed oil.
GERMAN RAPE. _Law._
Annual or Early Rape. Smooth-leaved Summer Rape. Brassica præcox.
The German Rape somewhat resembles the Common or Winter. It differs in
being of annual duration; in its more deeply divided leaves, more erect
pods, and smaller seeds.
It would unquestionably succeed well in almost any part of the Northern
or Middle States, and might prove as remunerative a crop as corn or
wheat. The seeds should be sown in May; and the plants should be treated
and the crop harvested, in all respects, as Mustard. It is sometimes
sown broadcast, but generally in drills. When sown broadcast, eight or
ten pounds of seed will be required for an acre; if in drills, three or
four pounds will be sufficient. The yield varies from twenty to forty
bushels per acre.
SUMMER RAPE. _Law._
Colza. Wild Navew. Brassica campestris.
A biennial plant, with a tapering, hard, and fibrous root. The radical
leaves are lyrate and roughish when young; those of the stem clasping,
or heart-shaped, at base, and of an oblong form,--all somewhat fleshy,
of a dark-green color, with a glaucous bloom. The seeds are larger than
those of the Ruta-baga, or Swedish Turnip, but in other respects not
distinguishable.
This species is sometimes termed _Brassica campestris olifer_, or
Oil-rape, from its being considered the best sort of rape for
cultivating for oil; and to distinguish it from the _Campestris
Ruta-baga_, or Swedish Turnip, which is only a variety of this species.
It is not sufficiently hardy for cultivation in the Northern States.
* * * * *
ROCKET. _Vil._
Garden Rocket. Roquette, of the French. Brassica eruca.
A hardy, annual plant, from the south of Europe. Stem about two feet
high; leaves long, lobed or lyrate, smooth and glossy, succulent and
tender; flowers pale citron-yellow, with blackish-purple veins, very
fragrant, having the odor of orange-blossoms; the seeds are small,
roundish, brown, or reddish-brown, and retain their vitality two
years,--fifteen thousand are contained in an ounce.
_Sowing and Cultivation._--The seed is sown thinly, in shallow drills a
foot asunder. The first sowing may be made as early in spring as the
frost will permit; afterwards, for a succession, a few seeds may be sown
at intervals of three or four weeks. In poor soil and dry seasons, the
leaves are liable to be tough and acrid: the seeds should, therefore, be
sown in rich loam, and the plants thoroughly watered in dry weather; as,
the more rapid and vigorous the growth, the more succulent and
mild-flavored will be the foliage.
_Use._--The leaves, while young and tender, are eaten as salad.
* * * * *
SAMPHIRE. _Thomp._ _Mill._
Sea-fennel. Parsley-pert. St. Peter's Herb. Crithmum maritimum.
This is a half-hardy, perennial plant, common to rocky localities on the
seacoast of Great Britain. Stalk from a foot to two feet in height,
tender and succulent; leaves half an inch long, somewhat linear,
glaucous-green, fleshy; flowers in terminal umbels,--small, white, or
yellowish-white; the seeds are oblong, yellowish, and, though somewhat
larger, resemble those of Fennel,--they retain their germinative power
but one year.
The plant blossoms in July and August, and the seeds ripen in September
and October.
_Cultivation._--"It is rather difficult to cultivate in gardens; and the
produce is never so good as that obtained from the places where it
naturally grows. It may be propagated either by dividing the plant, or
by sowing the seed in April or in autumn, soon after it is ripe. The
latter period is preferable; for, if kept till spring, the seed does not
germinate so well.
"It succeeds best in a light, sandy, or gravelly soil, kept constantly
moist, and sprinkled occasionally with a little sea-salt or barilla, or
watered with a solution of these substances, in order to supply the
plant with soda, which is a necessary element of its food. It will grow
still better if planted or sown among stones at the foot of walls, with
a south or east aspect. This, and an occasional watering, with a
solution of sea-salt, will give conditions nearly the same as those
under which the plant naturally grows. As it is rather delicate, and
liable to be injured by frost, it should be protected by dry litter or
leaves during the winter. Towards the end of summer, the leaves may be
cut for use."--_Thomp._
_Use._--The leaves have a warm, pleasant, aromatic flavor; and, when
pickled in vinegar, are used in salads and as a seasoning.
GOLDEN SAMPHIRE. _Thomp._
Inula crithmifolia.
A hardy perennial, growing, like the preceding, naturally, on the
marshes and seacoast of Great Britain. The stalk is a foot and a half in
height, erect, with clusters of small, fleshy leaves; flowers yellow, in
small, umbel-like clusters.
_Propagation and Cultivation._--It may be propagated by seeds, or by a
division of the roots. It thrives best in a shady situation, and
requires frequent watering. If salt be occasionally dissolved in the
water, it will promote the growth of the plants, and render the branches
and foliage more succulent and tender.
_Use._--The fleshy leaves and the young branches are pickled in vinegar,
and added to salads as a relish. The plant, however, has none of the
pleasant aromatic flavor of the true Samphire, though often sold under
the name, and used as a substitute.
* * * * *
SCURVY-GRASS.
Cochlearia officinalis.
This is a hardy, annual, maritime plant, common to the seacoast of
France and Great Britain. The root-leaves spread regularly from a common
centre, are heart-shaped, fleshy, smooth, and glossy,--those of the stem
sessile, oblong, and toothed on the margin; the stalks are numerous, and
from six inches to a foot in height; the flowers are small, white, and
produced in compact groups, or clusters; the seeds are small, oval, a
little angular, and retain their vitality three years.
_Soil, Sowing, and Cultivation._--It succeeds best in moist, sandy soil;
and flourishes in shady situations. Sow the seeds in August, soon after
they ripen, in shallow drills eight or ten inches apart; and, while the
plants are young, thin them to five or six inches apart in the rows. The
plants taken up in thinning may be transplanted, and new beds formed if
occasion require. The growing crop should be kept free from weeds, and
liberally watered in dry weather. In the following spring, the leaves
will be fit for the table. Those plants not cut for use will flower in
June, and the seeds will ripen in July. The seeds seldom vegetate well
if sown late in spring, or during warm, dry weather.
_Use._--The radical leaves are used as a salad, and are sometimes mixed
with Cress. When bruised, they emit an unpleasant odor; and have an
acrid, bitter taste when eaten. The plant is more generally used for
medicinal purposes than as an esculent.
* * * * *
SNAILS.
Snail Trefoil. Medicago orbicularis.
From the south of Europe. It is a hardy, annual plant, with reclining
steins, compound or winged leaves, and yellow flowers. The pods, or
seed-vessels, are smooth, and coiled in a singular and remarkably
regular manner. As they approach maturity, they gradually change to a
dark-brown color; and, seen from a short distance, have the appearance
of snails feeding on the plant.
The seeds are large, flat, somewhat kidney-shaped, of a yellowish-brown
color, and retain their powers of germination five years. They are
usually sold in the pods, but should be taken out before planting.
_Sowing and Culture._--It is propagated by seeds, which should be sown
in April or May where the plants are to remain. Sow in drills fifteen
inches apart. The plants should be thinned out where they are too close,
and kept clean from weeds; which is all the culture they require. They
will blossom in July, and the seeds will ripen in autumn.
_Use._--Though entirely inoffensive, no part of the plant is used for
food. The pods resemble some species of snails in a remarkable degree,
and are placed on dishes of salad for the purpose of exciting curiosity,
or for pleasantly surprising the guests at table.
* * * * *
SWEET CICELY.
Sweet-scented Chervil. Osmorrhiza odorata. Scandix odorata.
A hardy perennial. When fully grown, the stalk is three feet or more in
height; the leaves are large, and many times divided; the stems and
nerves downy; the flowers are white, fragrant, and terminate the stalks
in flat, spreading bunches, or umbels; the seeds are large, brown, and
retain their vitality but one year.
_Sowing and Culture._--It is usually grown from seeds; and is of easy
cultivation, as it thrives in almost any soil or situation. When allowed
to scatter its seeds after ripening in the autumn, the plants will
spring up spontaneously in great numbers in the following April or May,
and may then be transplanted where they are to remain; or the seed may
be sown in October, in beds, making the rows fifteen or eighteen inches
apart, and thinning the plants to a foot apart in the rows. When
practicable, the seed should be sown in the autumn; as it seldom
vegetates well, unless subjected to the action of the winter. After the
plants have become established, they will require only ordinary
treatment, and yield abundantly.
_Use._--"In England, the leaves were formerly put into salads; but the
strong flavor of aniseed, which the whole plant possesses, renders them
disagreeable to most persons. It is now not cultivated in Britain; but
the leaves and roots are still used in France: the former for the same
purposes as those of Chervil; the latter in soups, to which they are
said to communicate an agreeable taste."--_Thomp._
In this country, it is sometimes cultivated with other aromatic plants;
but its use in soups, or as a seasoner or garnish, is very limited.
* * * * *
TARRAGON.
Artemesia dracunculus.
A hardy, perennial plant, said to be a native of Siberia. Stalk
herbaceous, about three feet in height; the leaves are long, narrow,
pointed, smooth, and highly aromatic; the flowers are small, somewhat
globular, greenish, and generally infertile. There is but one variety.
_Soil, Planting, and Culture._--As the plants seldom produce seed,
Tarragon is usually propagated by dividing the roots. Select a warm and
comparatively dry situation; stir the ground deeply and thoroughly; and,
in April, set the roots in rows fifteen inches apart, ten or twelve
inches apart in the rows, and cover two or three inches deep. They will
soon send up vigorous shoots, which may be cut for use the first season.
It is sometimes increased by cuttings, set three or four inches deep in
moist earth. If seeds can be obtained, they should be sown in April or
May, in a nursery-bed or in a common frame. Sow in shallow drills six or
eight inches apart; and, when the plants are three or four inches high,
set them out as directed for the roots. They will early become strong
and stocky, and may be used in August or September. The plants are more
healthy, yield more abundantly, and are of finer quality, when not
allowed to run to flower.
_Use._--"Tarragon is cultivated for its leaves and the points of its
young shoots; both of which are used as ingredients in salads, soups,
stews, pickles, and other compounds. Tarragon vinegar, so much esteemed
as a fish-sauce, is made by infusion of the leaves in common vinegar. It
is also added to most salads to correct their coldness. Three or four
plants will be sufficient for a family."--_M'Int._
* * * * *
VALERIANA. _Vil._
Fedia cornucopiæ. Valeriana cornucopiæ.
This is an annual plant, with a smooth, branching stem about fifteen
inches high. The leaves are oblong, stemless, thick, and fleshy, and of
a bright, glossy-green color; the flowers are numerous, large,
rose-colored, showy, and ornamental; the seeds are oblong, yellowish,
somewhat vesiculous, and retain their vitality five years,--twenty-two
hundred are contained in an ounce.
_Soil and Culture._--It succeeds best in a light, warm soil. Prepare a
bed four feet and a half wide, spade it thoroughly over, rake the
surface smooth and fine, and sow the seed in drills fourteen inches
apart. The first sowing should be made the last of April, or early in
May; and afterwards, for a succession, sow a row or two every fortnight
till July.
_Use._--It is used as a salad, and is said to be superior to the Common
Fetticus, or Corn-salad.
When in blossom, the plant presents a beautiful appearance, and well
deserves a place in the flower-garden.
* * * * *
WATER-CRESS.
Sisymbrium nasturtium. Nasturtium officinale.
Water-cress is a hardy, aquatic perennial; and is found growing
naturally, in considerable abundance, about ponds, and in ditches and
small running streams. When in blossom, the plant is about two feet in
height, or length; the leaves are winged, with five or six pairs of
rounded leaflets, and, in deep water, are often immersed, or float upon
the surface; the flowers are small, white, four-petaled, and terminate
the stalks in loose spikes; the seeds are very small, reddish-brown, and
retain their powers of germination five years,--nearly a hundred and
twenty thousand are contained in an ounce.
_Planting and Culture._--"Water-cress is of the best quality when grown
in running streams and gravelly soil." The roots may be planted in
spring, in situations where the water is from four to eight inches deep.
After they are established, the plants will rapidly increase, both from
the natural distribution of the seeds and the spreading of the roots,
and soon entirely cover the surface of the water with foliage. It may be
grown with trifling cost in any small collection of water, and can be
easily introduced by dropping a few plants about the borders at the time
of the ripening of the seeds. In many localities, it is found growing in
spontaneous abundance; and one of the best and most healthful of salads
may be obtained for the mere labor of gathering.
_Varieties._--There are three described varieties,--the Green-leaved,
the Small Brown-leaved, and the Large Brown-leaved. These differ
slightly, if at all, in flavor; though the Brown-leaved is generally
preferred: having a fine appearance, and a small proportion of stalk to
the leaves, it is most salable in the market. The variations in foliage
and habit do not appear to be caused by the quantity or quality of the
water in which the plants are grown, as the three kinds are found
growing together. "The Green-leaved is the easiest of cultivation, and
the Small Brown-leaved is the hardiest. The Large Brown-leaved is the
best, and is the only one which can be well grown in situations where
shallow water is not to be obtained."--_Trans._
_Gathering and Use._--"The shoots are _cut_ for market, not _broken_
off, as is the usual mode of gathering Cress in its natural state, and
which is found to be very injurious to the plants in the beds. After
they have been cut about three times, they begin to stock; and then, the
oftener they are cut, the better. In summer, it is necessary to keep
them very closely cut; and in water of a proper depth, and with a good
soil, each bed supplies a gathering once a week."
It is extensively employed as an early spring salad; and, on account of
its warm and pleasant taste, is by many persons preferred to all other
salad plants.
* * * * *
WINTER-CRESS.
Barbarea. American Winter-cress. Belle-Isle Cress. Scurvy-grass, of some
localities. Barbarea præcox.
Stems from twelve to fifteen inches high; leaves lyrate, the terminal
lobe round; flowers small, in erect, loose, terminal spikes, or groups;
the seeds are small, wrinkled, of a grayish color, and retain their
vitality three years. Introduced from Europe, and naturalized in the
Northern States.
COMMON WINTER-CRESS, OR YELLOW ROCKET.
Barbarea vulgaris.
This species somewhat resembles the foregoing; and, like it, grows
naturally in moist, shady situations. It is distinguished by its longer,
more erect, and more slender pods.
_Soil and Cultivation._--Both of the species are hardy, perennial
plants; and are raised from seeds, which should be sown in April or May,
in shallow drills a foot apart. For a succession, a few seeds may be
sown at intervals of three or four weeks till August. For winter use,
sow, and subsequently cultivate, as Winter Spinach.
_Use._--As soon as the plants have made sufficient growth, they may be
cut for use. The outer leaves should be first gathered, and the
flower-stalks cut or nipped off as they make their appearance, in order
to render the plants strong and stocky, and to promote the growth of the
leaves; these being the parts of the plants used. They are served as
Cress, which they resemble in flavor.
* * * * *
WOOD-SORREL.
Oxalis acetocella.
Wood-sorrel is a hardy, perennial plant; growing naturally in woods, in
cool and shaded situations. The leaves are radical, inversely
heart-shaped, and produced three together at the extremity of quite a
long stem, or petiole; the flower-stalk is entirely leafless, and
supports a solitary bell-shaped flower, the petals of which are white,
finely lined or striped with purple; the seed-vessels are of an oblong
form, five-angled, and, when ripe, burst open by the touch, in the
manner of those of the _Impatiens noli me tangere_, or Common Balsam, of
the flower-garden; the seeds are quite small, and of a reddish-brown
color.
The flowers are produced in May and June, and the seeds ripen in July.
_Propagation and Culture._--It may be propagated either by seeds or by
dividing the roots. The soil should be rich and moist; and the seeds may
be sown in April or May, in shallow drills ten or twelve inches apart;
or the roots may be divided in spring or autumn, and set in rows the
same distance asunder.
_Use._--The leaves possess a pleasant, acid taste; and are mixed with
salads, to which they impart an agreeable, refreshing flavor. The plant
is considered one of the most valuable of all vegetables cultivated for
their acid properties.
* * * * *
WORMS.
Astragalus hamosus.
A hardy, annual plant, indigenous to the south of Europe. Stem ten or
twelve inches long, recumbent; leaves pinnate, with ten or twelve pairs
of quite small leaflets; flowers yellow, produced five or six together
at the extremity of quite a long stem, or peduncle; the seed-pods are
about two inches long, nearly a fourth of an inch thick, peculiarly bent
or curved, and contain ten or twelve brown seeds.
There is but one species or variety cultivated.
_Sowing and Culture._--The plants may be started by sowing the seeds in
a hot-bed in March, or the seeds may be sown in the open ground in May.
They are cultivated in rows fourteen inches apart, and ten or twelve
inches apart in the rows; and are also grown in groups, or hills, three
or four together. The plants blossom in July, and the pods attain their
growth in August and September.
_Use._--The pods, in their green state, much resemble some descriptions
of worms; and, like Caterpillars (_Scorpiurus_) and Snails (_Medicago_),
are sometimes placed on dishes of salad to excite curiosity, or for
pleasantly surprising the guests at table. Though inoffensive, they are
seldom eaten.