MISCELLANEOUS VEGETABLES.
Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil Radish.
Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sunflower. Tobacco.
Tomato.
* * * * *
ALKEKENGI.
Strawberry Tomato. Winter Cherry. Ground Cherry. Barbadoes Gooseberry.
Physalis edulis.
A hardy annual plant from Central or Tropical America. Stem angular,
very much branched, but not erect,--in good soils, attaining a length or
height of more than three feet; leaves large, triangular; flowers
solitary, yellow, spotted or marked with purple, and about half an inch
in diameter; fruit rounded or obtuse-heart-shaped, half an inch in
diameter, yellow, and semi-transparent at maturity, enclosed in a
peculiar thin, membranous, inflated, angular calyx, or covering, which
is of a pale-green color while the fruit is forming, but at maturity
changes to a dusky-white or reddish-drab. The pedicel, or fruit-stem, is
weak and slender; and most of the berries fall spontaneously to the
ground at the time of ripening.
The seeds are small, yellow, lens-shaped, and retain their germinative
properties three years.
The plants are exceedingly prolific, and will thrive in almost any
description of soil. Sow at the same time, and thin or transplant to the
same distance, as practised in the cultivation of the Tomato. On land
where it has been grown, it springs up spontaneously in great abundance,
and often becomes troublesome in the garden.
_Use._--The fruit has a juicy pulp, and, when first tasted, a pleasant,
strawberry-like flavor, with a certain degree of sweetness and acidity
intermixed. The after-taste is, however, much less agreeable, and is
similar to that of the Common Tomato.
By many the fruit is much esteemed, and is served in its natural state
at the table as a dessert. With the addition of lemon-juice, it is
sometimes preserved in the manner of the plum, as well as stewed and
served like cranberries.
If kept from the action of frost, the fruit retains its natural
freshness till March or April.
PURPLE ALKEKENGI.
Purple Ground Cherry. Purple Strawberry Tomato. Purple Winter Cherry.
Physalis sp.
This species grows naturally and abundantly in some of the Western
States. The fruit is roundish, somewhat depressed, about an inch in
diameter, of a deep purple color, and enclosed in the membranous
covering peculiar to the genus.
Compared with the preceding species, the fruit is more acid, less
perfumed, and not so palatable in its crude state, but by many
considered superior for preserving. The plant is less pubescent, but has
much the same habit, and is cultivated in the same manner.
TALL ALKEKENGI.
Tall Ground Cherry. Tall Strawberry Tomato. Physalis pubescens.
Stem about four feet high, erect and branching; leaves oval, somewhat
triangular, soft and velvety; flowers yellow, spotted with deep purple;
fruit yellow, of the size of the Common Yellow Alkekengi, enclosed in an
angular, inflated calyx, and scarcely distinguishable from the last
named.
It is grown from seeds, which are sown like those of the Tomato. It is
later, and much less prolific, than the species first described.
* * * * *
CORN.
Zea mays.
_Garden and Table Varieties._--
ADAMS'S EARLY WHITE.
A distinct and well-marked table variety. Ears seven to eight inches in
length, two inches in diameter, twelve or fourteen rowed, and rather
abruptly contracted at the tips; kernel white, rounded, somewhat deeper
than broad, and indented at the exterior end, which is whiter and less
transparent than the interior or opposite extremity. The depth and
solidity of the kernel give great comparative weight to the ear; and, as
the cob is of small size, the proportion of product is unusually large.
In its general appearance, the ear is not unlike some descriptions of
Southern or Western field-corn; from which, aside from its smaller
dimensions, it would hardly be distinguishable. In quality, it cannot be
considered equal to some of the shrivelled-kernelled, sweet
descriptions, but will prove acceptable to those to whom the peculiar,
sugary character of these may be objectionable. Though later than the
Jefferson or Darlings, it is comparatively early, and may be classed as
a good garden variety.
Much grown for early use and the market in the Middle States, but less
generally known or cultivated in New England.
BLACK SWEET.
Slate Sweet.
Plant, in height and general habit, similar to Darling's Early; ears six
to eight inches in length, uniformly eight-rowed; kernels roundish,
flattened, deep slate-color, much shrivelled at maturity. Early.
The variety is sweet, tender, and well flavored; remains a long period
in condition for use; and, aside from its peculiar color (which by some
is considered objectionable), is well worthy of cultivation.
BURR'S IMPROVED.
Burr's Sweet.
An improved variety of the Twelve-rowed Sweet. The ears are from twelve
to sixteen rowed, rarely eighteen, and, in good soils and seasons, often
measure eight or ten inches in length, nearly three inches in diameter,
and weigh, when in condition for the table, from eighteen to twenty-two
ounces; cob white; kernel rounded, flattened, pure white at first, or
while suitable for use,--becoming wrinkled, and changing to dull,
yellowish, semi-transparent white, when ripe.
The variety is hardy and productive; and, though not early, usually
perfects its crop. For use in its green state, plantings may be made to
the 20th of June.
The kernel is tender, remarkably sugary, hardens slowly, is
thin-skinned, and generally considered much superior to the Common
Twelve-rowed.
It is always dried or ripened for seed with much difficulty; often
moulding or decaying before the glazing or hardening of the kernel takes
place. If the crop is sufficiently advanced as not to be injured by
freezing, it will ripen and dry off best upon the stalks in the open
ground; but if in the milk, or still soft and tender at the approach of
freezing weather, it should be gathered and suspended, after being
husked, in a dry and airy room or building, taking care to keep the ears
entirely separate from each other.
DARLING'S EARLY.
Darling's Early Sweet.
Stalk about five feet in height, and comparatively slender; the ears are
from six to eight inches in length, an inch and a half in diameter, and,
when the variety is unmixed, uniformly eight-rowed; the kernels are
roundish, flattened, pure white when suitable for boiling,--much
shrivelled or wrinkled, and of a dull, semi-transparent yellow, when
ripe; the cob is white.
The variety is early, very tender and sugary, yields well, produces
little fodder, ears near the ground, and is one of the best sorts for
planting for early use, as it seldom, if ever, fails to perfect its
crop. In the Middle States, and in the milder sections of New England,
it may be planted for boiling until near the beginning of July.
The hills are made three feet apart in one direction by two feet and a
half in the opposite; or the seeds may be planted in drills three feet
apart, dropping them in groups of three together every eighteen inches.
EARLY JEFFERSON.
Stalk five to six feet high, producing one or two ears, which are of
small size, eight-rowed, and measure six or eight inches in length, and
about an inch and a half in diameter at the largest part; cob white;
kernel white, roundish, flattened,--the surface of a portion of the ear,
especially near its tip, often tinged with a delicate shade of rose-red.
The kernel retains its color, and never shrivels or wrinkles, in
ripening.
The variety is hardy and productive, but is principally cultivated on
account of its early maturity; though, in this respect, it is little, if
at all, in advance of Darling's. The quality is tender and good, but
much less sugary than the common shrivelled varieties; on which
account, however, it is preferred by some palates. It remains but a
short time tender and in good condition for boiling; soon becoming hard,
glazed, and unfit for use.
GOLDEN SWEET.
Golden Sugar.
Stalk and general habit similar to Darling's Early; ears six to eight
inches long, an inch and a half or an inch and three-fourths in
diameter, regularly eight-rowed; the kernel, when ripe, is
semi-transparent yellow.
The variety is apparently a hybrid between the Common Yellow or Canada
Corn and Darling's Early. In flavor, as well as appearance, both of
these varieties are recognized. It does not run excessively to stalk and
foliage, yields well, is hardy, and seldom fails to ripen perfectly in
all sections of New England. For boiling in its green state, plantings
may be made until the last week of June or first of July.
In respect to quality, it is quite tender, sweet, and well flavored, but
less sugary than most of the other sugar or sweet varieties.
OLD COLONY. _Hov. Mag._
This variety was originated by the late Rev. A. R. Pope, of Somerville,
Mass. At the time of its production, he was a resident of Kingston,
Plymouth County, Mass.; and, in consequence of the locality of its
origin, it received the name above given. In a communication at the
close of the sixteenth volume of the "Magazine of Horticulture," Mr.
Pope describes it as follows:--
"It is a hybrid, as any one can readily perceive by inspection, between
the Southern White and the Common Sweet Corn of New England; and
exhibits certain characteristics of the two varieties, combining the
size of the ear and kernel and productiveness of the Southern with the
sweetness and tenderness of the Northern parent.
"The stalks are from ten to twelve feet in height, and of corresponding
circumference. They are also furnished with brace-roots (seldom found
upon the common varieties of Sweet Corn); and the pistils are invariably
green, and not pink, as in the Southern White." The ears are from five
to seven inches in length, and the number of rows varies from twelve to
twenty; the kernels are very long or deep; and the cob, which is always
white, is quite small compared with the size of the ear. When ripe, the
kernels are of a dull, semi-transparent, yellowish white, and much
shrivelled. The ears are produced on the stalk, four or five feet from
the ground. It is very productive, but late; and though it will rarely
fail in the coldest seasons to yield abundant supplies in the green
state for the table, yet it requires a long and warm season for its
complete maturity.
For cultivation in the Southern States and tropical climates, it has
been found to be peculiarly adapted; as it not only possesses there the
sweetness and excellence that distinguish the Sweet Corn of the
temperate and cooler sections, but does not deteriorate by long
cultivation, as other sweet varieties almost invariably are found to do.
PARCHING CORN (WHITE KERNEL).
Pop-corn.
Stalk six feet high, usually producing two ears, which are from six to
eight inches long, quite slender, and uniformly eight-rowed; cob white;
kernel roundish, flattened, glossy, flinty, or rice-like, and of a dull,
semi-transparent, white color. When parched, it is of pure snowy
whiteness, very brittle, tender, and well flavored, and generally
considered the best of all the sorts used for this purpose.
In some parts of Massachusetts, as also in New Hampshire, the variety is
somewhat extensively cultivated for commercial purposes. Its peculiar
properties seem to be most perfectly developed in dry, gravelly, or
silicious soils, and under the influence of short and warm seasons. In
field culture, it is either planted in hills three feet apart, or in
drills three feet apart, and eighteen inches apart in the drills. The
product per acre is usually about the same number of bushels of ears
that the same land would yield of shelled-corn of the ordinary field
varieties.
Increase of size is a sure indication of deterioration. The cultivator
should aim to keep the variety as pure as possible by selecting slender
and small-sized but well-filled ears for seed, and in no case to plant
such as may have yellow or any foreign sort intermixed. The value of a
crop will be diminished nearly in a relative proportion to the increase
of the size of the ears.
PARCHING CORN (YELLOW).
A yellow variety of the preceding. It retains its color to some extent
after being parched; and this is considered an objection. It is tender,
but not so mild flavored as the white, and is little cultivated. The
size and form of the ears are the same, and it is equally productive.
RED-COB SWEET.
Ears about eight inches in length by a diameter of two inches,--usually
twelve but sometimes fourteen rowed; kernels roundish, flattened, white
when suitable for boiling, shrivelled, and of a dull, semi-transparent
white when ripe; the cob is red, which may be called its distinguishing
characteristic. Quality good; the kernel being tender and sweet. It
remains long in good condition for the table, and is recommended for
general cultivation. Season intermediate.
A sub-variety occurs with eight rows; the form and size of the ear and
kernel resembling Darling's Early.
RICE (RED KERNEL).
This is a variety of the White Rice, with deep purplish-red or blood-red
kernels. The ears are of the same size and form. Its quality, though
inferior to the white, is much superior to the yellow. Productiveness,
and season of maturity, the same.
RICE (WHITE KERNEL).
Stalk six feet or more in height; ears five or six inches long, an inch
and a half in diameter, somewhat conical, broadest at the base, and
tapering to the top, which is often more or less sharply pointed; the
cob is white; the kernels are long and slender, angular, sharply pointed
at the outward extremity, as well as to some extent at the opposite, and
extremely hard and flinty. They are not formed at right angles on the
cob, as in most varieties of corn, but point upward, and rest in an
imbricated manner, one over the other.
The variety is hardy and prolific; and, though not late, should have the
benefit of the whole season. For parching, it is inferior to the Common
Parching Corn before described, though it yields as much bulk in
proportion to the size of the kernel, and is equally as white: but the
sharp points often remain sound; and it is, consequently, less crisp and
tender.
RICE (YELLOW KERNEL).
Another sub-variety of the White Rice; the ear and kernel being of the
same form and size. It is equally productive, and matures as early; but,
when parched, is inferior to the White both in crispness and flavor.
STOWELL'S EVERGREEN.
Stowell's Evergreen Sweet.
Stalk from six to seven feet in height, and of average diameter; ears of
a conical form, six or seven inches long, and two inches and a quarter
in diameter at the base; kernels long or deep, pure white when suitable
for boiling, of a dull, yellowish-white, and much shrivelled when ripe;
cob white, and, in consequence of the depth of the kernels, small in
comparison to the diameter of the ear.
The variety is intermediate in its season; and, if planted at the same
time with Darling's or equally early kinds, will keep the table supplied
till October. It is hardy and productive, very tender and sugary, and,
as implied by the name, remains a long period in a fresh condition, and
suitable for boiling.
TUSCARORA.
Turkey Wheat.
Plant five to six feet in height, moderately strong and vigorous; ears
eight-rowed, and of remarkable size,--exceeding, in this respect, almost
every sort used for the table in the green state. In good soil, they are
often a foot and upwards in length, and from two inches and
three-fourths to three inches in diameter at the base. The kernel, which
is much larger than that of any other table variety, is pure white,
rounded, flattened, and, when divided in the direction of its width,
apparently filled with fine flour of snowy whiteness; the cob is red,
and of medium size.
In point of maturity, the Tuscarora is an intermediate variety. In its
green state, it is of fair quality, and considered a valuable sort by
those to whom the sweetness of the sugar varieties is objectionable. In
their ripened state, the kernels, to a great extent, retain their fresh
and full appearance, not shrivelling in the manner of the sugar sort,
though almost invariably indented at the ends like some of the Southern
Horse-toothed field varieties.
When ground in the ripe state, it is much less farinaceous and valuable
for cooking or feeding stock than the fine, white, floury appearance of
the kernel, when cut or broken, would seem to indicate.
TWELVE-ROWED SWEET.
A large, comparatively late variety. Stalk seven feet high; the ears are
from ten to fourteen rowed, seven to nine inches long, often two inches
and a half in diameter in the green state, and taper slightly towards
the top, which is bluntly rounded; cob white; the kernels are large,
round or circular, sometimes tooth-shaped, pure white when suitable for
the table, dull white and shrivelled when ripe.
The variety is hardy, yields a certain crop, and is sweet, tender, and
of good quality. It is the parent of one or two varieties of superior
size and excellence, to which it is now gradually giving place.
_Field Varieties._--
CANADA YELLOW.
Early Canada.
Ear small, about seven inches in length, symmetrical, broadest at the
base, and tapering to the tip, uniformly eight-rowed, in four double
rows; kernel roundish, smooth, and of a rich, glossy, orange-yellow
color; cob small, white; stalk four to five feet high, slender; the
leaves are not abundant, and the ears, of which the plant very rarely
produces more than two, near the ground.
On account of the small size of the ear, the yield per acre is much less
than that of almost any other field variety; twenty-five or thirty
bushels being an average crop. The dwarfish character of the plants,
however, admits of close culture,--three feet in one direction by two or
two and a half in the opposite,--affording ample space for their full
development; four plants being allowed to a hill.
Its chief merit is its early maturity. In ordinary seasons, the crop
will be fully ripened in August. If cultivated for a series of years in
the Eastern or Middle States, or in a latitude much warmer than that of
the Canadas, the plant increases in size, the ears and kernels grow
larger, and it is slower in coming to maturity.
DUTTON.
Early Dutton.
Ears nine or ten inches long, broadest at the base, tapering slightly
towards the tip, ten or twelve rowed, and rarely found with the broad
clefts or longitudinal spaces which often mark the divisions into double
rows in the eight-rowed varieties,--the outline being almost invariably
smooth and regular; kernel as broad as deep, smooth, and of a rich,
clear, glossy, yellow color; cob comparatively large, white; stalk of
medium height and strength, producing one or two ears.
One of the handsomest of the field varieties, nearly as early as the
King Philip, and remarkable for the uniformly perfect manner in which,
in good seasons, the ears are tipped, or filled out. In point of
productiveness, it compares favorably with the common New-England
Eight-rowed; the yield per acre varying from fifty to seventy bushels,
according to soil, culture, and season.
Much prized for mealing, both on account of its quality, and its
peculiar, bright, rich color. In cultivation, the hills are made three
feet and a half apart in each direction, and five or six plants allowed
to a hill.
HILL.
Whitman. Whitman's Improved. Webster. Smutty White. Old-Colony Premium.
Stalk six feet or more in height, moderately strong at the ground, but
comparatively slender above the ear; foliage not abundant; the ears are
produced low on the stalk, often in pairs, are uniformly eight-rowed,
well filled at the tips, and, when fully grown, ten or eleven inches in
length; cob white, and comparatively small; kernel dusky,
transparent-white, large and broad, but not deep.
The Hill Corn is nearly of the season of the Common New-England
Eight-rowed, and is unquestionably the most productive of all field
varieties. In Plymouth County, Mass., numerous crops have been raised of
a hundred and fifteen bushels and upwards to the acre; and, in two
instances, the product exceeded a hundred and forty.
This extraordinary yield is in a degree attributable to the small size
of the plant, and the relative large size of the ear. The largest crops
were obtained by planting three kernels together, in rows three feet
asunder, and from fifteen to eighteen inches apart in the rows.
No variety is better adapted for cultivation for farm consumption; but
for market, whether in the kernel or in the form of meal, its dull,
white color is unattractive, and it commands a less price than the
yellow descriptions.
From the most reliable authority, the variety was originated by Mr.
Leonard Hill, of East Bridgewater, Plymouth County, Mass.; and was
introduced to public notice in 1825-6. Though at present almost
universally known as the "Whitman," it appears to have been originally
recognized as the "Hill;" and, of the numerous names by which it has
since been called, this is unquestionably the only true and legitimate
one.
ILLINOIS YELLOW.
Western Yellow.
Stalk ten feet or more high; foliage abundant; ears high on the stalk,
single or in pairs, twelve to sixteen rowed, eleven to thirteen inches
long, broadest at the base, and tapering gradually towards the tip,
which is bluntly rounded; kernel bright-yellow, long and narrow, or
tooth-formed, paler at the outer end, but not indented; cob white.
The variety ripens perfectly in the Middle States, but is not suited to
the climate of New England.
ILLINOIS WHITE.
Western White.
Similar in its general character to the Illinois Yellow. Kernel
rice-white; cob generally white, but sometimes red.
KING PHILIP, OR BROWN.
Improved King Philip.
Ears ten to twelve inches in length, uniformly eight-rowed when the
variety is pure or unmixed; kernel copper-red, rather large, somewhat
broader than deep, smooth and glossy; cob comparatively small,
pinkish-white; stalk six feet in height, producing one or two ears,
about two feet and a half from the ground.
In warm seasons, it is sometimes fully ripened in ninety days from the
time of planting; and may be considered as a week or ten days earlier
than the Common New-England Eight-rowed, of which it is apparently an
improved variety.
Very productive, and recommended as one of the best field sorts now in
cultivation. In good soil and favorable seasons, the yield per acre is
from seventy-five to ninety bushels; although crops are recorded of a
hundred and ten, and even of a hundred and twenty bushels.
As grown in different localities, and even in the product of the same
field, there is often a marked variation in the depth of color, arising
either from the selection of paler seed, or from the natural tendency of
the variety toward the clear yellow of the New-England Eight-rowed. A
change of color from yellowish-red to paler red or yellow should be
regarded as indicative of degeneracy.
Said to have originated on one of the islands in Lake Winnipiseogee,
N.H.
NEW-ENGLAND EIGHT-ROWED.
Stalk six or seven feet high, producing one or two ears, which are from
ten to eleven inches long, and uniformly eight-rowed; kernel broader
than deep, bright-yellow, smooth and glossy; cob comparatively small,
white.
The variety is generally grown in hills three feet and a half apart in
each direction, and five or six plants allowed to a hill; the yield
varying from fifty to seventy bushels to the acre, according to season,
soil, and cultivation. It is a few days later than the King Philip, but
ripens perfectly in the Middle States and throughout New England;
except, perhaps, at the extreme northern boundary, where the Canada
Yellow would probably succeed better.
It often occurs with a profuse intermixture of red, sometimes streaked
and spotted, sometimes copper-red, like the King Philip, and
occasionally of a rich, bright, clear blood-red. As the presence of this
color impairs its value for marketing, and particularly for mealing,
more care should be exercised in the selection of ears for seed; and
this, continued for a few seasons, will restore it to the clear yellow
of the Dutton or Early Canada.
Many local sub-varieties occur, the result of selection and cultivation,
differing in the size and form of the ear; size, form, and color of the
kernel; and also in the season of maturity. The Dutton, Early Canada,
King Philip, and numerous other less important sorts, are but improved
forms of the New-England Eight-rowed.
PARKER.
A variety remarkable for the extraordinary size of the ears, which, if
well grown, often measure thirteen or fourteen inches in length: they
are comparatively slender, and uniformly eight-rowed. Cob white and
slim; kernels bright-yellow, rounded, broader than deep.
Productive, but some days later than the Common New-England Eight-rowed.
WHITE HORSE-TOOTH.
Southern White.
Stalk twelve feet or more in height, with large, luxuriant foliage; ears
single, often in pairs, short and very thick, sixteen to twenty-two
rowed; kernel remarkably large, milk-white, wedge-formed, indented at
the outer end; cob red.
YELLOW HORSE-TOOTH.
Southern Yellow.
Plant similar to that of the White Horse-tooth; kernel very large,
bright-yellow, indented; cob red.
Extensively cultivated throughout the Southern States, but not adapted
to the climate of the Middle or Northern.
* * * * *
EGG-PLANT.
Solanum melongena.
The Egg-plant is a native of Africa, and is also indigenous to Tropical
America. It is a tender annual, with an erect, branching stem, and
oblong, bluish-green, powdered leaves. The flowers are one-petaled,
purple, and produced on short stems in the axils of the branches; the
fruit is often somewhat oblong, but exceedingly variable in form, size,
and color; the seeds are small, yellowish, reniform, flattened, and
retain their germinative properties seven years.
_Soil._--The Egg-plant will thrive well in any good garden soil, but
should have the benefit of a sheltered situation.
_Sowing and Culture._--The seed should be sown in a hot-bed in March, at
the time and in the manner of sowing tomato seed. The young plants are,
however, more tender; and should not be allowed to get chilled, as they
recover from its effects very slowly. The plant being decidedly tropical
in character, the seedlings should not be transplanted into the open
ground until the commencement of summer weather; when they may be set
out in rows two feet apart, and two feet asunder in the rows. Keep the
ground free from weeds, earth up the plants a little in the process of
cultivation, and by the last of August, or beginning of September,
abundance of fruit will be produced for the table.
If no hot-bed is at hand, sufficient seedling plants for a small garden
may be easily raised by sowing a few seeds in March in common
flower-pots, and placing them in the sunny window of the sitting-room or
kitchen.
In favorable seasons, a crop may be obtained by sowing the seeds in May
in the open ground, and transplanting the seedlings, when two or three
inches high, in a warm and sheltered situation.
_Use._--"It is used both boiled and stewed in sauces like the Tomato. A
favorite method among the French is to scoop out the seeds, fill up the
cavity with sweet herbs, and fry the fruit whole."--_M'Int._
A common method of cooking and serving is as follows: Cut the fruit in
slices half an inch thick; press out as much of the juice as possible,
and parboil; after which, fry the slices in batter, or in fresh butter
in which grated bread has been mixed; season with pepper, salt, and
sweet herbs, to suit; or, if preferred, the slices may be broiled as
steaks or chops.
_Varieties._--
AMERICAN LARGE PURPLE.
[Illustration: American Large Purple Egg-plant.]
Fruit remarkably large,--often measuring eight inches in depth, seven
inches in diameter, and weighing four or five pounds; skin deep-purple,
with occasional stripes of green about the stem; plant hardy and stocky.
The American Large Purple is more generally cultivated in this country
than any other variety. The plants produce two (and rarely three)
fruits; but the first formed are invariably the best developed.
It is similar to, if not identical with, the Round Purple of English and
French authors.
CHINESE LONG WHITE. _Vil._
Quite distinct from the Common White or the Purple. Plant of low growth,
with comparatively pale foliage; fruit white, eight or nine inches long,
two inches and a half in diameter, and often more or less curved,
particularly when the end is in contact with the ground.
It is later than the White or Purple varieties, and nearly of the season
of the Scarlet-fruited. To obtain the fruit in full perfection, the
plants must be started in a hot-bed.
GUADALOUPE STRIPED. _Vil._
Fruit nearly ovoid, smaller than the Round or Long Purple; skin white,
streaked and variegated with red.
LONG PURPLE. _Trans._
The plants of this variety are of the height of the Round Purple, but
are subject to some variation in the color of the branches and in the
production of spines; flowers large, purple, with a spiny calyx; the
fruit is oblong, somewhat club-shaped, six or eight inches in length,
sometimes straight, but often slightly bent; at maturity, the skin is
generally deep-purple, but the color varies much more than the Large
Round; it is sometimes pale-purple, slightly striped, sometimes
variegated with longitudinal, yellowish stripes, and always more deeply
colored on the exposed side.
It is early, of easy culture, hardy and productive, excellent for the
table, thrives well in almost any section of the Northern States, and,
if started in a hot-bed, would perfect its fruit in the Canadas.
NEW-YORK IMPROVED.
A sub-variety of the Large Round, producing the same number of fruits,
which are generally of a deeper color, and average of larger size. The
leaves are often spiny; and, if the variety is genuine, the plants will
be readily distinguished from those of the last named by their more
dense or compact habit of growth.
It is, however, comparatively late, and better suited to the climate of
the Middle States than to that of New England; though it is successfully
cultivated in the vicinity of Boston, Mass., by starting the plants in a
hot-bed, and setting them in a warm and sheltered situation.
ROUND PURPLE. _Trans._
Large Round Purple.
Plant from two to three feet high, branching, generally tinged with
purple, producing two and sometimes three fruits; the leaves are large,
downy, oblong, lobed on the borders, with scattered spines on the
midribs; flowers large, pale-purple,--the flower-stem and calyx invested
with purple spines; the fruit is obovate, four or five inches in
diameter, six or seven inches deep, slightly indented at the apex, and
of a fine deep-purple when well matured,--specimens sometimes occur
slightly striped or rayed with yellowish-green.
The American Large Purple, if not the same, is but an improved form of
this variety.
SCARLET-FRUITED EGG-PLANT. _Hov. Mag._
A highly ornamental variety, introduced from Portugal. The plant attains
the height of three feet, with leaves about six inches long. In general
appearance, it resembles the Common Egg-plant; but the fruit, which is
about the size of a hen's egg, is of a beautiful scarlet.
It is rarely if ever used for food, but is principally cultivated for
its peculiar, richly colored, and ornamental fruit, which makes a fine
garnish.
The variety is late, and comparatively tender. The seeds should be
started early in a hot-bed, and the plants grown in a warm and sheltered
situation.
WHITE EGG-PLANT.
Fruit milk-white, egg-shaped, varying from three to five inches in
length, and from two inches and a half to three inches and a half in
diameter.
It is the earliest, hardiest, and most productive of all varieties. The
plants frequently produce five or six fruits each; but the first formed
are generally the largest.
If sown in the open ground early in May, the plants will often perfect a
portion of their fruit; but they are most productive when started in a
hot-bed.
The fruit is sometimes eaten cooked in the manner of the Purple
varieties, but is less esteemed.
* * * * *
MARTYNIA.
Unicorn Plant. _Gray._ Martynia proboscidea.
[Illustration: The Martynia.]
A hardy, annual plant, with a strong, branching stem two feet and a half
or three feet high. The leaves are large, heart-shaped, entire or
undulated, downy, viscous, and of a peculiar, musk-like odor when
bruised or roughly handled; the flowers are large, bell-shaped, somewhat
two-lipped, dull-white, tinged or spotted with yellow and purple, and
produced in long, leafless racemes, or clusters; the seed-pods are
green, very downy or hairy, fleshy, oval, an inch and a half in their
greatest diameter, and taper to a long, comparatively slender, incurved
horn, or beak. The fleshy, succulent character of the pods is of short
duration: they soon become fibrous, the elongated beak splits at the
point, the two parts diverge, the outer green covering falls off, and
the pod becomes black, shrivelled, hard, and woody. The seeds are
large, black, wrinkled, irregular in form, and retain their germinative
properties three years.
_Sowing and Cultivation._--The Martynia is of easy cultivation. As the
plants are large and spreading, they should be two feet and a half or
three feet apart in each direction. The seeds may be sown in April or
May, in the open ground where the plants are to remain; or a few seeds
may be sown in a hot-bed, and the seedlings afterwards transplanted.
_Gathering and Use._--The young pods are the parts of the plant used.
These are produced in great abundance, and should be gathered when about
half grown, or while tender and succulent: after the hardening of the
flesh, they are worthless. They are used for pickling, and by many are
considered superior to the Cucumber, or any other vegetable employed for
the purpose.
* * * * *
OIL RADISH. _Law._
Raphanus sativus.
A variety of the Common Radish, particularly adapted for the production
of oil, and distinguished by the name _R. sativus olifer_, or Oil
Radish. Its stems are dwarf, from a foot and a half to two feet in
height, much branched, spreading, and produce more seed-pods than the
Common Radish. It is grown rather extensively in China for its oil; from
whence it has been introduced into and cultivated in some parts of
Europe: but it does not appear with any particular success, though much
has been said and written in its favor.
It seems best suited for southern latitudes, where it may be sown in
September, and harvested the following May or June: but, in the northern
portions of the United States, it will be found too tender to withstand
the winter; and the seed will therefore require to be sown in spring.
The oil is obtained from the seed, and is considered superior to
rape-seed oil, but is extracted with greater difficulty.
* * * * *
OKRA, OR GUMBO.
Ocra. Hibiscus esculentus.
Okra is a half-hardy annual, from Central America. Stem simple,
sometimes branched at the top, and from two to six feet in height,
according to the variety; the leaves are large, palmate, deep-green; the
flowers are large, five-petaled, yellowish on the border, purple at
the centre; the seed-pods are angular, or grooved, more or less
sharply pointed, an inch or an inch and a half in diameter at the
base, and from four to eight inches in length; the seeds are large,
round-kidney-shaped, of a greenish-drab color, black or dark-brown at
the eye, and retain their power of germination five years.
_Soil, Sowing, and Cultivation._--Okra may be raised in any common
garden soil, and is propagated by seeds sown in April or May. The Dwarf
varieties may be grown in rows two feet apart, and a foot from each
other in the rows; but the taller sorts require a space of at least
three feet between the rows, and nearly two feet from plant to plant in
the rows. Keep the soil about the plants loose and open; and, in the
process of cultivation, earth up the stems slightly in the manner of
earthing pease. The pods will be fit for use in August and September.
It requires a long, warm season; and is most productive when started in
a hot-bed, and grown in a warm, sheltered situation.
_Use._--The green pods are used while quite young, sliced in soups and
similar dishes, to which they impart a thick, viscous, or gummy
consistency. Thus served, they are esteemed not only healthful, but very
nutritious.
The ripe seeds, roasted and ground, furnish a palatable substitute for
coffee.
_Varieties._--
BUIST'S DWARF OKRA. _Count. Gent._
A variety recently introduced by Mr. Robert Buist, of Philadelphia.
Height two feet; being about half that of the old variety. Its
superiority consists in its greater productiveness, and the little space
required for its development; while the fruit is of larger size and
superior quality. It is said to produce pods at every joint.
DWARF OKRA.
[Illustration: Dwarf Okra.]
Stem two feet and a half high, sometimes branched at the top, but
generally undivided; leaves large, and, as in all varieties, five-lobed;
flowers yellow, purple at the centre; pods erect, obtusely pointed,
nearly as large in diameter as those of the Giant, but generally about
five inches in length.
It is the earliest of the Okras, and the best variety for cultivation in
the Northern and Eastern States.
Between this and the Tall, or Giant, there are numerous sub-varieties;
the result both of cultivation and climate. The Tall sorts become
dwarfish and earlier if long cultivated at the North; and the Dwarfs, on
the contrary, increase in height, and grow later, if long grown in
tropical climates.
The seeds of all the sorts are similar in size, form, and color.
PENDENT-PODDED.
The plants of this variety differ slightly, if at all, from those of the
Common or Dwarf Okra. It is principally, if not solely, distinguished by
the pendulous or drooping character of its pods; those of all other
sorts being erect.
TALL OR GIANT OKRA.
White-podded.
Stem five to six feet in height; pods erect, sharply tapering to a
point, eight to ten inches in length, and about an inch and a half in
diameter near the stem or at the broadest part.
With the exception of its larger size, it is similar to the Dwarf; and,
if long cultivated under the influence of short and cool seasons, would
probably prove identical.
It yields abundantly, but is best adapted to the climate of the Middle
and Southern States.
* * * * *
PEPPER.
Capsicum. Capsicum annuum.
Of the Capsicum there are many species, both annual and perennial; some
of the latter being of a shrubby or woody character, and from four to
six feet in height. As they are mostly tropical, and consequently
tender, none but the annual species can be successfully grown in open
culture in the Middle States or New England.
The _Capsicum annuum_, or Common Garden-pepper, is a native of India.
The stalks vary in height from a foot to nearly three feet; the flowers
are generally white or purple; the pods differ in a remarkable degree in
size, form, color, and acridness; the seeds are yellow, nearly circular,
flattened, and, like the flesh or rind of the fruit, remarkable for
their intense piquancy,--nearly forty-five hundred are contained in an
ounce, and their vitality is retained five years.
_Propagation and Cultivation._--The plants are always propagated from
seeds. Early in April, sow in a hot-bed, in shallow drills six inches
apart, and transplant to the open ground when summer weather has
commenced. The plants should be set in warm, mellow soil, in rows
sixteen inches apart, and about the same distance apart in the rows; or,
in ordinary seasons, the following simple method may be adopted for a
small garden, and will afford an abundant supply of peppers for family
use: When all danger from frost is past, and the soil is warm and
settled, sow the seeds in the open ground, in drills three-fourths of an
inch deep, and fourteen inches apart; and, while young, thin out the
plants to ten inches apart in the rows. Cultivate in the usual manner,
and the crop will be fit for use early in September.
_Use._--"The pod, or fruit, is much used in pickles, seasonings, and
made dishes; as both the pod and seeds yield a warm, acrid oil, the heat
of which, being imparted to the stomach, promotes digestion, and
corrects the flatulency of vegetable aliments. The larger and more
common sorts are raised in great quantities, by market gardeners in the
vicinity of populous towns, for the supply of pickle-warehouses."
_Species and Varieties._--
BELL-PEPPER.
Large Bell. Bull-nose.
[Illustration: Bell-pepper.]
Plant two feet and upwards in height, stocky and branching, the stem and
branches often stained or clouded with purple; leaves large, on long
stems, smaller, smoother, and less sharply pointed, than those of the
Squash-pepper; flowers white, sometimes measuring nearly an inch and a
half in diameter.
The pods, which are remarkably large, and often measure nearly four
inches deep and three inches in diameter, are pendent, broadest at the
stem, slightly tapering, and generally terminate in four obtuse,
cone-like points. At maturity, the fruit changes to brilliant, glossy,
coral red.
The Bell-pepper is early, sweet and pleasant to the taste, and much less
acrid or pungent than most of the other sorts. In many places, it is
preferred to the Squash-pepper for pickling, not only because of its
mildness, but for its thick, fleshy, and tender rind.
In open culture, sow in May, in drills sixteen inches apart, and thin
the plants to twelve inches in the drills.
In England, they are pickled as follows: The pods are plucked while
green, slit down on one side, and, after the seeds are taken out,
immersed in salt and water for twenty-four hours; changing the water at
the end of the first twelve. After soaking the full time, they are laid
to drain an hour or two; put into bottles or jars; and boiled vinegar,
after being allowed to cool, poured over them till they are entirely
covered. The jars are then closely stopped for a few weeks, when the
pods will be fit for use. In this form, they have been pronounced the
best and most wholesome of all pickles.
BIRD-PEPPER. _Vil._
Stem fifteen to eighteen inches high; leaves very small; flowers white,
about two-thirds of an inch in diameter; pods erect, sharply conical, an
inch and three-quarters long, about half an inch in diameter, and of a
brilliant coral-red when ripe.
The variety is late. If sown in the open ground, some of the pods, if
the season be favorable, will be fit for use before the plants are
destroyed by frost; but few will be fully perfected unless the plants
are started under glass.
The Bird-pepper is one of the most piquant of all varieties, and is less
valuable as a green pickle than many milder and thicker-fleshed sorts.
It is cultivated in rows fourteen inches apart, and ten or twelve inches
asunder in the rows. If sown in the open ground, make the rows the same
distance apart, and thin the young plants to the same space in the rows.
The "Cayenne Pepper-pot" of commerce is prepared from Bird-pepper in the
following manner: "Dry ripe peppers well in the sun, pack them in
earthen or stone pots, mixing common flour between every layer of pods,
and put all into an oven after the baking of bread, that they may be
thoroughly dried; after which, they must be well cleansed from the
flour, and reduced to a fine powder. To every ounce of this, add a pound
of wheat-flour, and as much leaven as is sufficient for the quantity
intended. After this has been properly mixed and wrought, it should be
made into small cakes, and baked in the same manner as common cakes of
the same size; then cut them into small parts, and bake them again, that
they may be as dry and hard as biscuit, which, being powdered and
sifted, is to be kept for use."
CAYENNE PEPPER.
C. frutescens.
The pods of this variety are quite small, cone-shaped, coral-red when
ripe, intensely acrid, and furnish the Cayenne Pepper of commerce. Like
the other species of the family, it is of tropical origin; and being a
perennial, and of a shrubby character, will not succeed in open culture
at the North.
Both the green and ripe pods are used as pickles, and also for making
Chili vinegar or pepper-sauce; which is done by simply putting a handful
of the pods in a bottle, afterwards filled with the best vinegar, and
stopping it closely. In a few weeks, it will be fit for use.
The process of preparing Cayenne Pepper is as follows. The pods are
gathered when fully ripe. "In India, they are dried in the sun; but in
cooler climates they should be dried on a slow hot-plate, or in a
moderately heated oven: they are then pulverized, and sifted through a
fine sieve, mixed with salt, and, when dried, put into close, corked
bottles, for the purpose of excluding the air. This article is subject
to great adulteration, flour being often mixed with it; and, still
worse, red lead, which is much of the same color, and greatly increases
the weight.
"A better method is to dry the pods in a slow oven, split them open,
extract the seeds, and then pulverize them (the pods) to a fine powder,
sifting the powder through a thin muslin sieve, and pulverizing the
parts that do not pass through, and sifting again, until the whole is
reduced to the finest possible state. Place the powder in air-tight
glass bottles; but add no salt or other ingredient whatever."--_M'Int._
The pods of either of the long-fruited sorts, or those of the
Cherry-pepper, prepared as above, will furnish a quality of "Cayenne"
Pepper greatly superior to that ordinarily sold by grocers, or even by
apothecaries and druggists.
The larger and milder kinds, powdered in the same manner, make a
wholesome and pleasant grade of pepper of sufficient pungency for a
majority of palates.
CHERRY-PEPPER.
Capsicum cerasiforme.
[Illustration: Cherry-pepper.]
Stem twelve to fifteen inches high, strong and branching; leaves
comparatively small, long, narrow, and sharply pointed; flowers white,
three-fourths of an inch in diameter; pod, or fruit, erect, nearly
globular or cherry-form, and, at maturity, of a deep, rich, glossy,
scarlet color. It is remarkable for its intense piquancy; exceeding in
this respect nearly all the annual varieties.
It is not so early as some of the larger sorts; but in favorable seasons
will perfect a sufficient portion of its crop in the open ground, both
for seed and pickling. For the latter purpose, the peppers should be
plucked while still green, put into a common jar or wide-mouthed bottle,
and vinegar added to fill the vessel. In a few weeks, they will be fit
for use.
When in perfection, the plants are very ornamental; the glossy,
coral-red of the numerous pods presenting a fine contrast with the
deep-green foliage by which they are surrounded.
A variety occurs with larger, more conical, and pendent pods. The plant
is also much larger, and quite distinct in its general character.
CHERRY-PEPPER.
Yellow-fruited.
This is a variety of the Red Cherry. The plants have the same general
habit, require the same treatment, and perfect their fruit at the same
season. There is little real difference between the sorts, with the
exception of the color of the fruit; this being clear yellow.
To preserve either of these varieties for use in the dry state, all that
is necessary is to cut off the plants close to the roots when the fruit
is ripe, and hang them, with the fruit attached, in any warm and dry
situation. They will retain their piquancy for years.
CHILI PEPPER. _Vil._
Pods pendent, sharply conical, nearly two inches in length, half an inch
in diameter, of a brilliant scarlet when ripe, and exceedingly piquant;
plant about eighteen inches high; leaves numerous, of small size, and
sharply pointed; flowers white, nearly three-fourths of an inch in
diameter.
Sow in a hot-bed in April, and transplant to the open ground in May,
about fourteen inches apart in each direction. Requires a long, warm
season.
LONG RED PEPPER.
[Illustration: Long Red Pepper.]
Fruit brilliant, coral-red, generally pendulous, sometimes erect,
conical, often curved towards the end, nearly four inches in length, and
from an inch to an inch and a half in diameter; skin, or flesh, quite
thin, and exceedingly piquant.
Stalk about two feet high; foliage of medium size, blistered and
wrinkled; flowers an inch in diameter, white.
The variety yields abundantly, but attains its greatest perfection when
started in a hot-bed. The ripe pods, dried and pulverized as directed
for Cayenne Pepper, make an excellent substitute for that article.
The plants, with ripe fruit, are very ornamental.
LONG YELLOW. _Vil._
Pods pendent, long, and tapering, three to four inches in length, and
about an inch in their greatest diameter. At maturity, they assume a
lively, rich, glossy yellow; and the plants are then showy and
ornamental.
Stem two feet and upwards in height, slightly colored with purple at
the intersection of the branches and insertion of the leaf-stems; leaves
of medium size, smaller and paler than those of the Long Red; flowers
white, nearly an inch in diameter. Like the last named, it is very
piquant. It is also late; and, to obtain the variety in perfection, the
seed should be started in a hot-bed in April.
PURPLE OR BLUE PODDED.
Black-podded.
Fruit erect, on long stems, bluntly cone-shaped, two inches and a half
in length, and a half or three-fourths of an inch in diameter at the
broadest part. Before maturity, the skin is green or reddish-green,
clouded or stained with black or purplish-brown; but, when ripe, changes
to rich, deep, indigo-blue.
Plant two feet or upwards in height, more erect and less branched than
other varieties, and much stained with purple at the intersection of the
branches and at the insertion of the leaf-stems; leaves of medium size,
or small, long, and sharply pointed; leaf-stems long, deep-green;
flowers white, tipped with purple, about three-fourths of an inch in
diameter; flower-stems long, purple.
A rare, richly colored, and beautiful pepper, but not cultivated or of
much value as an esculent. For its full perfection, a long, warm season
is requisite. The plants should be started in a hot-bed in March or
April, and transplanted in May to the open ground, fifteen inches apart.
QUINCE-PEPPER.
Piment cydoniforme. _Vil._
This variety is similar to the Sweet Spanish; but the fruit is rather
longer, and its season of maturity is somewhat later. Its flavor is
comparatively mild and pleasant; but, like the Sweet Spanish, it is not
generally thick-fleshed. At maturity, the fruit is a brilliant
coral-red.
ROUND OR LARGE RED CHERRY-PEPPER.
Rond. _Vil._ Cerise grosse.
This is but a sub-variety of the Common Red Cherry-pepper, differing
only in its larger size.
It is quite late, and should be started in a hot-bed.
SQUASH-PEPPER.
Tomato-shaped.
Fruit compressed, more or less ribbed, about two inches and
three-quarters in diameter, and two inches in depth; skin smooth and
glossy,--when ripe, of a brilliant coral-red; flesh thick, mild and
pleasant to the taste, though possessing more piquancy than the Large
Bell or Sweet Spanish.
Plant about two feet high, stout and branching; leaves broad and large;
flowers white, an inch and a quarter in diameter; fruit drooping, the
fruit-stem short and thick.
The Squash-pepper is extensively grown for the market, and is most in
use in the pickle warehouses of the Eastern and Middle States. In
field-culture, the plants are started in hot-beds in April, and, after
the beginning of summer weather, transplanted to the open ground,
fourteen to eighteen inches apart, according to the quality of the soil.
The fruit is generally sold by weight; and an acre of land, in a fair
state of cultivation, will yield about three tons,--a bushel of the
thick-fleshed sort weighing nearly thirty-two pounds. An excellent
pickle may be made by preparing the peppers in the manner directed for
the Bell variety.
As grown by different market-men and gardeners, there are several
sub-varieties of the Squash-pepper, differing both in form and in the
thickness of the flesh; the latter quality, however, being considered
of the greater importance, as the thick-fleshed sorts not only yield a
greater weight to the acre, but are more esteemed for the table.
The Squash-pepper succeeds well when sown in the open ground in May, in
drills fourteen inches apart. The plants should be ten or twelve inches
apart in the rows; for, when grown too closely, they are liable to draw
up, making a weakly, slender growth, and yield much less than when
allowed sufficient space for their full development. Low-growing,
stocky, and branching plants are the most productive.
SWEET MOUNTAIN PEPPER.
This variety resembles the Large Bell, if it is not identical. The Sweet
Mountain may be somewhat larger; but, aside from this, there is no
perceptible difference in the varieties.
SWEET SPANISH.
Piment monstreux. _Vil._
Fruit obtusely conical, often four inches in length, and nearly three
inches in diameter,--brilliant glossy scarlet at maturity; stem strong
and sturdy, two feet or more in height; leaves large, but narrower than
those of the Large Bell; flowers white, and of large size,--usually an
inch and a half in diameter; fruit sometimes erect, but generally
drooping.
Though one of the largest varieties, the Sweet Spanish is also one of
the earliest. The flesh is sweet, mild, and pleasant; and the variety is
much esteemed by those to whom the more pungent kinds are objectionable.
When prepared in the same form, it makes a pickle equally as fine as the
Large Bell.
The Sweet Spanish Pepper succeeds well if sown in the open ground in
May. Make the rows sixteen inches apart, and thin the plants to a foot
apart in the rows.
YELLOW SQUASH-PEPPER. _Vil._
Yellow Tomato-formed.
Fruit similar in form to the Squash-pepper, but of smaller size, erect
or pendulous; orange-yellow at maturity.
The variety is later than the last named; much less productive; and, for
pickling, is comparatively not worthy of cultivation.
* * * * *
RHUBARB.
Pie-plant. Rheum sp. et var.
This is a hardy, perennial plant, cultivated almost exclusively for its
leaf-stalks. Its general character may be described as follows:
Root-leaves large, round-heart-shaped, deep-green, and more or less
prominently blistered; leaf-stems large, succulent, furrowed,
pale-green, often stained or finely spotted with red, varying from two
to three inches in diameter at the broadest part, and from a foot to
three feet in length. The flower-stalk is put forth in June, and is from
five to seven feet in height, according to the variety; the flowers are
red or reddish-white, in erect, loose, terminal spikes; the seeds are
brown, triangular, membranous at the corners, and retain their
germinative properties three years.
_Soil and Cultivation._--Rhubarb succeeds best in deep, somewhat
retentive soil: the richer its condition, and the deeper it is stirred,
the better; as it is scarcely possible to cultivate too deeply, or to
manure too highly.
It may be propagated by seeds, or by a division of the roots; the latter
being the usual method. When grown from seeds, the plants not only
differ greatly in size and quality, but are much longer in attaining a
growth suitable for cutting.
"Whether grown from seed, or increased by a division of the roots, a
deep, rich soil, trenched to the depth of two or even three feet, is
required to insure the full development of the leaf-stalks; for upon
their size, rapidity of growth, and consequent tenderness of fibre, much
of their merit depends. The seed should be sown in April, in drills a
foot asunder; thinning the plants, when a few inches high, to nine
inches apart. In the autumn or spring following, they will be fit for
transplanting in rows three feet asunder, and the plants set three feet
apart. If propagated by dividing the roots, it may be done either in
autumn or spring; the same distance being given to the sets that is
allowed for seedling plants. As, however, some of the varieties grow to
a much larger size than others, a corresponding distance should be
accorded them, extending to five feet between the rows, and three feet
from plant to plant.
"The plants should be set out singly, and not in threes, as is so often
done. For the first year, the ground between the rows may be cropped
with lettuce, turnips, beans, or similar low-growing crops; but, after
the second year, the leaves will cover the whole space, and require it
also for their full development."--_M'Int._
_After-Culture._--This consists in keeping the soil well enriched, open,
and clear of weeds; and in breaking over the flower-stalks, that they
may not weaken the roots, and consequently reduce the size and impair
the quality of the leaf-stalks.
_Gathering the Crop._--"This is usually done in spring; commencing as
soon as the stalks have attained a serviceable size. No leaves, however,
should be plucked the first year, and only a few of the largest and
first formed during the second; and this plucking should not be made too
early in the season, because, in that case, the plants would be
weakened. From the third year, as long as the roots or plantations last,
it may be gathered with freedom. A plantation in good soil, and not
overmuch deprived of its foliage, will last from ten to fifteen years.
"When the leaves are about half expanded, they may be plucked for use;
but, when the largest returns are expected (as in the case of
market-gardens), they should be allowed to attain their full size. In
removing them, they should be pulled off close to the base, and not cut,
to prevent an unnecessary escape of sap, which, in all succulent plants,
flows more copiously from a clean cut than from one slightly lacerated
or torn. The footstalks should then be separated from the leaves, and
tied up in bundles of suitable size for market."--_M'Int._
Rhubarb is sometimes blanched. This may be effected without removing the
plants, by means of sea-kale pots, or by empty casks open at the top,
put over the crowns in March. It can, however, be more perfectly done by
taking up the roots, and placing them in some dark place, with a
temperature of 55° or 60°; where they should be slightly covered with
soil to prevent them from drying. When so treated, they are much more
tender, crisp, and delicate than when grown exposed to the sun and air:
but the quality is greatly impaired; the pulp, though somewhat acid,
being generally comparatively flavorless.
_Use._--As before remarked, it is cultivated for its leaf-stalks; which
are used early in the season, as a substitute for fruit, in pies, tarts,
and similar culinary preparations. When fully grown, the expressed juice
forms a tolerably palatable wine, though, with reference to health, of
doubtful properties. "As an article of commercial importance in the
vegetable markets, it is of very recent date. In 1810, Mr. Joseph
Myatts, of Deptford, England, long known for his successful culture of
this plant, sent his two sons to the borough-market with five bunches of
Rhubarb-stalks, of which they could sell but three." It is now disposed
of by the ton, and many acres in the vicinity of nearly all large towns
and cities are devoted exclusively to its cultivation.
_Varieties._--These are very numerous, as they are readily produced from
the seed; but the number really deserving of cultivation is
comparatively limited. Old kinds are constantly giving place to new,
either on account of superior earliness, size, productiveness, or
quality. The following are the prominent sorts cultivated:--
CAHOON.
Leaves remarkably large, often broader than long, and more rounded than
those of most varieties; stalk short and thick,--if well grown,
measuring from twelve to sixteen inches in length, and three inches or
more in diameter; skin thick, uniformly green.
Its remarkable size is its principal recommendation. The texture is
coarse, the flavor is harsh and strong, and it is rarely employed for
culinary purposes.
In some localities, it is cultivated to a limited extent for the
manufacture of wine; the juice being expressed from the stalks, and
sugar added in the ratio of three pounds and a half to a gallon. This
wine, though quite palatable, has little of the fine aroma of that made
from the grape; and, if not actually deleterious, is much less safe and
healthful. Any of the other varieties may be used for the same purpose;
the principal superiority of the Cahoon consisting in its larger stalks,
and consequently its greater product of juice.
DOWNING'S COLOSSAL.
A large variety, nearly of the size of Myatt's Victoria. It is described
as being less acid than the last named, and of a fine, rich, aromatic
flavor.
EARLY PRINCE IMPERIAL.
Stalks of medium size; recommended by D. T. Curtis, Esq., Chairman of
the Vegetable Committee of the Massachusetts Horticultural Society, as
in all respects the best flavored of any variety ever tested; and
commended for general cultivation, as particularly adapted to the wants
of the family, if not to the wishes of the gardener, to whom size and
productiveness are more than flavor. It invariably turns red in cooking,
which makes it preferable for the table as a sauce. When cooked, it is
of the color of currant-jelly, and remarkably fine flavored.
In 1862, it received the first prize of the Massachusetts Horticultural
Society, as the best for family use.
ELFORD. _Thomp._
Buck's Rhubarb.
An early sort, well adapted for forcing. The stalks are rather slender,
covered with a thin skin of a bright-scarlet color; and their substance
throughout is of a fine red, which they retain when cooked, if not
peeled,--a process which, owing to the thinness of the skin, is not
considered necessary. Even when grown in the dark, the stalks still
preserve the crimson tinge. It was raised from the seed of _Rheum
undulatum_.
HAWKE'S CHAMPAGNE.
A new variety, said to equal the Prince Albert in earliness, and also to
be of a deeper and finer color, and much more productive. It forces
remarkably well; is hardy in open culture; and commands the highest
market prices, both from its great size, and fine, rich color.
MITCHELL'S ROYAL ALBERT. _Thomp._
Stalks large, red, and of excellent flavor. Early and prolific.
MYATT'S LINNÆUS.
Linnæus.
A medium-sized or comparatively small variety, recently introduced.
"Besides being the earliest of all, and remarkably productive as well as
high flavored, and possessing little acidity, it has a skin so thin,
that removing it is hardly necessary; and its pulp, when stewed, has the
uniform consistence of baked Rhode-Island Greenings; and it continues
equally crisp and tender throughout the summer and early autumn." One of
the best sorts for a small garden or for family use.
MYATT'S VICTORIA.
Victoria.
Leaves large, broader than long, deep-green, blistered on the surface,
and much waved or undulated on the borders. Leaf-stalks very large,
varying from two inches and a half to three inches in their broadest
diameter, and frequently measuring upwards of two feet and a half in
length: the weight of a well-developed stalk, divested of the leaf, is
about two pounds. They are stained with red at their base, and are often
reddish, or finely spotted with red, to the nerves of the leaf.
It has rather a thick skin, is more acid than many other varieties, and
not particularly high flavored: but no kind is more productive; and
this, in connection with its extraordinary size, makes it not only the
most salable, but one of the most profitable, kinds for growing for the
market.
It requires a deep, highly-manured soil; and the roots should be divided
and reset once in four or five years. It is about a fortnight later than
the Linnæus.
NEPAL.
Rheum Australe. _Thomp._ Rheum Emodi.
The leaf-stalks attain an immense size, but are unfit for use on account
of their strongly purgative properties: but the leaves, which are
frequently a yard in diameter, are useful in covering baskets containing
vegetables or fruit; and for these the plant is sometimes cultivated.
TOBOLSK RHUBARB.
Early Red Tobolsk.
Leaves comparatively small; leaf-stalks below medium size, stained with
red at the base. It is perceptibly less acid than most varieties, and
remarkable for fineness of texture and delicacy of flavor.
* * * * *
SUNFLOWER.
Tall Sunflower. Annual Sunflower. Helianthus annuus.
Stem from five to eight feet or more in height; leaves heart-shaped,
rough, three-nerved; flowers very large, terminal, nodding; the seeds
are large, ovoid, angular, or compressed, nearly black, sometimes
striped with white, and retain their germinative properties five years.
The plant is a native of South America.
DWARF SUNFLOWER. _Law._
H. Indicus.
This species, which was introduced from Egypt, differs from the last
principally in its more dwarfish habit of growth, but also in being less
branched. The flowers are much smaller, and generally of a lighter
color.
_Soil and Cultivation._--The Sunflower will thrive in almost any soil or
situation, but succeeds best on land adapted to the growth of Indian
Corn. It is always grown from seed, which should be sown in April, or
the beginning of May, in drills three feet apart. When the plants are
well up, they should be thinned to a foot asunder, and afterwards
cultivated in the usual manner; stirring the ground occasionally, and
keeping the plants free from weeds. The flowers appear in July, and the
seeds ripen in August and September. The central flower is first
developed; attains a larger size than any that succeed it; and ripens
its seeds in advance of those on the side-branches. The heads of seeds
should be cut as they successively mature, and spread in a dry, airy
situation for three or four weeks; when the seeds will become dry and
hard, and can be easily rubbed or threshed out.
_Use._--"The seeds of both species yield an oil little inferior to that
of the Olive for domestic purposes, and which is also well adapted for
burning. In Portugal, the seeds are made into bread, and also into a
kind of meal. They are also sometimes roasted, and used as a substitute
for coffee; but the purpose for which they seem best adapted is the
feeding of domestic fowls, pheasants and other game. The greatest
objection to its culture is, that it is a most impoverishing crop,
particularly the Large or Common Tall species."--_M'Int._
* * * * *
TOBACCO.
Nicotiana, sp.
All the species and varieties of Tobacco in common cultivation are
annuals; and most, if not all, are natives of this continent. "Like
other annual plants, it may be grown in almost every country and
climate, because every country has a summer; and that is the season of
life for all annual plants. In hot, dry, and short summers, like the
northern summers of Europe or America, Tobacco-plants will not attain a
large size; but the Tobacco produced will be of delicate quality and
good flavor. In long, moist, and not very warm summers, the plants will
attain a large size,--perhaps as much so as in Virginia; but the Tobacco
produced will not have that superior flavor, which can only be given by
abundance of clear sunshine, and free, dry air. By a skilful
manufacture, and probably by mixing the Tobacco of cold countries with
that of hot countries, by using different species, and perhaps by
selecting particular varieties of the different species, the defects in
flavor arising from climate may, it is likely, be greatly remedied."
The species and varieties are as follow:--
CONNECTICUT SEED-LEAF.
Peach-leaf. Virginia Tobacco. Nicotiana tabacum.
[Illustration: Connecticut Seed-leaf.]
Leaves oblong, regularly tapering, stemless and clasping, eighteen
inches to two feet long, and from nine to twelve inches in diameter.
When fully developed, the stem of the plant is erect and strong, five
feet high, and separates near the top into numerous, somewhat open,
spreading branches; the flowers are large, tubular, rose-colored, and
quite showy and ornamental; the capsules are ovoid, or somewhat conical,
and, if well grown, nearly half an inch in their greatest diameter; the
seeds, which are produced in great abundance, are quite small, of a
brownish color, and retain their germinative properties four years.
This species is extensively cultivated throughout the Middle and
Southern States, and also in the milder portions of New England. In the
State of Connecticut, and on the banks of the Connecticut River in
Massachusetts, it is a staple product; and in some towns the value of
the crop exceeds that of Indian Corn, and even that of all the cereals
combined.
GUATEMALA TOBACCO.
A variety with white flowers. In other respects, similar to the
foregoing.
Numerous other sorts occur, many of which are local, and differ
principally, if not solely, in the size or form of the leaves. One of
the most prominent of these is the Broad-leaved, which is considered
not only earlier and more productive, but the best for manufacturing.
_Propagation._--It is propagated by seeds sown annually. Select a warm,
rich locality in the garden; spade it thoroughly over; pulverize the
surface well; and the last of April, or beginning of May, sow the seeds
thinly, broadcast; cover with a little fresh mould, and press it well
upon them either by the hoe or back of the spade. As they are
exceedingly minute, much care is requisite in sowing, especially that
they should not be too deeply covered. When the plants appear, keep them
clear of weeds, and thin them out sufficiently to allow a free growth. A
bed of seedlings nine or ten feet square will be sufficient for an acre
of land. If preferred, the plants may be raised in drills eight inches
apart, slightly covering the seeds, and pressing the earth firmly over
them, as above directed. When the seedlings are four or five inches
high, they are ready for transplanting.
_Soil and Cultivation._--Tobacco requires a warm, rich soil, not too dry
or wet; and, though it will succeed well on recently turned sward or
clover-turf, it gives a greater yield on land that has been cultivated
the year previous, as it is less liable to be infested by worms, which
sometimes destroy the plants in the early stages of their growth. The
land should be twice ploughed in the spring; first as soon as the frost
will permit, and again just previous to setting. Pulverize the surface
thoroughly by repeated harrowing and rolling, and it will be ready to
receive the young plants. The time for transplanting is from the 1st to
the 20th of June; taking advantage of a damp day, or setting them
immediately after a rain. If the ground is not moist at the time of
transplanting, it will be necessary to water the plants as they are set.
"The ground should be marked in straight rows three feet apart, and
slight hills made on these marks two feet and a half apart; then set the
plants, taking care to press the earth firmly around the roots. As soon
as they are well established, and have commenced growing, run a
cultivator or horse-hoe between the rows, and follow with the hand-hoe;
resetting where the plants are missing. The crop should be hoed at least
three times, at proper intervals; taking care to stir the soil all over.
"When the plants begin to flower, the flower-stem should be broken or
cut off; removing also the suckers, if any appear; leaving from twelve
to sixteen leaves to be matured."
_Harvesting and Curing._--In ordinary seasons, the crop will be ready
for harvesting about the beginning of September; and should all be
secured by the 20th of the month, or before the occurrence of frost. The
stalks must be cut at the surface of the ground, and exposed long enough
to the sun to wilt them sufficiently to prevent breaking in handling.
They should then be suspended in a dry, airy shed or building, on poles,
in such a manner as to keep each plant entirely separate from the
others, to prevent mouldiness, and to facilitate the drying by
permitting a free circulation of the air. Thirty or forty plants may be
allowed to each twelve feet of pole. The poles may be laid across the
beams, about sixteen inches apart.
"When erected for the purpose, the sheds are built of sufficient height
to hang three or four tiers; the beams being about four feet apart, up
and down. In this way, a building forty feet by twenty-two will cure an
acre and a half of Tobacco. The drying-shed should be provided with
several doors on either side, for the free admission of air."
When the stalk is well dried (which is about the last of November or
beginning of December), select a damp day, remove the plants from the
poles, strip off the leaves from the stalk, and form them into small
bunches, or hanks, by tying the leaves of two or three plants together,
winding a leaf about them near the ends of the stems; then pack down
while still damp, lapping the tips of the hanks, or bunches, on each
other, about a third of their length, forming a stack with the buts, or
ends, of the leaf-stems outward; cover the top of the stack, but leave
the ends or outside of the mass exposed to the air. In cold weather, or
by mid-winter, it will be ready for market; for which it is generally
packed in damp weather, in boxes containing from two to four hundred
pounds.
A fair average yield per acre is from fourteen to eighteen hundred
pounds.
_To save Seed._--"Allow a few of the best plants to stand without
removing the flowering-shoots. In July and August, they will have a fine
appearance; and, if the season be favorable, each plant will produce as
much seed as will sow a quarter of an acre by the drill system, or stock
half a dozen acres by transplanting." A single capsule, or seed-pod,
contains about a thousand seeds.
GREEN TOBACCO.
Turkish Tobacco. Nicotiana rustica.
Leaves oval, from seven to ten inches long, and six or seven inches
broad, produced on long petioles. Compared with the preceding species,
they are much smaller, deeper colored, more glossy, thicker, and more
succulent. When fully grown, the plant is of a pyramidal form, and about
three feet in height. The flowers are numerous, greenish-yellow,
tubular, and nearly entire on the borders; the seed-vessels are ovoid,
more depressed at the top than those of the Connecticut Seed-leaf, and
much more prolific; seeds small, brownish.
[Illustration: Green Tobacco.]
The Green Tobacco is early, and remarkably hardy, but not generally
considered worthy of cultivation in localities where the Connecticut
Seed-leaf can be successfully grown. It is well adapted to the northern
parts of New England and the Canadas; where it will almost invariably
yield an abundance of foliage, and perfect its seeds.
"It is very generally cultivated, almost to the exclusion of the other
species, in the north of Germany, Russia, and Sweden, where almost every
cottager grows his own Tobacco for smoking. It also seems to be the
principal sort grown in Ireland."
There are several varieties, among which may be mentioned the Oronoco
and the Negro-head, both of which have the hardiness and productiveness
common to the species, but are not considered remarkably well flavored.
The plants should be started in spring, and transplanted as directed for
the Connecticut Seed-leaf; but, on account of its smaller size and
habit, two feet, or even twenty inches, between the plants, will be all
the space required.
* * * * *
TOMATO.
Love-apple. Solanum lycopersicum.
The Tomato is a native of South America. It is a half-hardy annual, and
is said to have been introduced into England as early as 1596. For a
long period, it was very little used; and the peculiar, specific term,
_lycopersicum_, derived from _lykos_, "wolf," and _persicon_, "a peach"
(referring to the beautiful but deceptive appearance of the fruit), more
than intimates the kind of estimation in which it was held.
It first began to be generally used in Italy, subsequently in France,
and finally in England. In this country, its cultivation and use may be
said to have increased fourfold within the last twenty years; and it is
now so universally relished, that it is furnished to the table, in one
form or another, through every season of the year. To a majority of
tastes, its flavor is not at first particularly agreeable; but, by those
accustomed to its use, it is esteemed one of the best, as it is also
reputed to be one of the most healthful, of all garden vegetables.
When fully grown, the Tomato-plant is from four to seven feet and
upwards in height or length, with a branching, irregular, recumbent
stem, and dense foliage. The flowers are yellow, in branching groups, or
clusters; the fruit is red, white, or yellow, and exceedingly variable
in size and form; the seeds are lens-shaped, yellowish-white, or
pale-gray,--twenty-one thousand are contained in an ounce, and they
retain their vitality five years.
_Propagation._--The Tomato is raised from seeds, which should be sown in
a hot-bed in March, or in the open ground as soon as the frost will
permit. As the plants, even in the most favorable seasons, seldom
perfectly mature their full crop, they should be started as early and
forwarded as rapidly as possible, whether by hot-bed or open-air
culture. If the seeds are sown in a hot-bed, the drills should be made
five inches apart, and half an inch deep. When the plants are two
inches high, they should be removed to another part of the bed, and
pricked out four or five inches apart, or removed into small pots,
allowing a single plant to a pot. They are sometimes twice transplanted,
allowing more space or a larger pot at each removal; by which process,
the plants are rendered more sturdy and branching than they become by
being but once transplanted.
As early in May as the weather is suitable, the plants may be set in the
open ground where they are to remain, and should be three feet apart in
each direction; or, if against a wall or trellis, three feet from plant
to plant. Water freely at the time of transplanting, shelter from the
sun for a few days or until they are well established, and cultivate in
the usual form during summer.
If sown in the open ground, select a sheltered situation, pulverize the
soil finely, and sow a few seeds in drills, as directed for the hot-bed.
This may be done in November (just before the closing-up of the ground),
or the last of March, or first of April. In May, when the plants are
three or four inches high, transplant to where they are to remain, as
before directed.
In gardens where tomatoes have been cultivated, young plants often
spring up abundantly from the seeds of the decayed fruit of the
preceding season. These, if transplanted, will succeed as well, and
frequently produce fruit as early, as plants from the hot-bed or
nursery-bed.
Sufficient plants for the garden of a small family may be started with
little trouble by sowing a few seeds in a garden-pan or large
flower-pot, and placing it in a sunny window of the sitting-room or
kitchen. If the seed is sown in this manner about the middle or 20th of
March, the plants will be of good size for setting by the time the
weather will be suitable for their removal.
_Forcing the Crop._--"The ripening of the fruit may be hastened by
setting the plants against a south wall or close fence. As the plants
increase in size, they must be nailed or otherwise attached to the wall
or fence; and, if the weather be dry, liberally watered. When the two
first trusses of bloom have expanded over each shoot, the shoot should
be stopped by pinching off the portion which is beyond the leaf above
the second truss, and no more lateral shoots should be suffered to grow;
but the leaves must be carefully preserved, especially those near the
trusses of bloom. The number of shoots on each plant will vary according
to the strength and vigor of the particular plant; but three or four
will be quite enough, leaving about half a dozen trusses of fruit.
"As the fruit ripens, it must be well exposed to the sun. There will be
nothing gained by allowing a great many fruit to ripen. The number above
given will be sufficient, and the tomatoes will be much earlier and
larger than if they were more numerous."
_Culture and Training._--A convenient, simple, and economical support
for the plants may be made from three narrow hoops,--one twelve, another
fifteen, and the third eighteen or twenty inches in diameter,--and
attaching them a foot from each other to three stakes about four feet in
length; placing the lower hoop so that it may be about ten inches from
the surface of the ground after the stakes are driven. The adjoining
figure illustrates this method of training. It secures abundance of
light, free access of air, and, in skilful hands, may be made quite
ornamental.
[Illustration: Hoop-training of the Tomato.]
[Illustration: Trellis-training.]
Or a trellis may be cheaply formed by setting common stakes, four feet
in length, four feet apart, on a line with the plants, and nailing
laths, or narrow strips of deal, from stake to stake, nine inches apart
on the stakes; afterwards attaching the plants by means of bass, or
other soft, fibrous material, to the trellis, in the manner of
grape-vines or other climbing plants. By either of these methods, the
plants not only present a neater appearance, but the ripening of the
fruit is facilitated, and the crop much more conveniently gathered when
required for use.
The French mode of raising tomatoes is as follows: "As soon as a cluster
of flowers is visible, they top the stem down to the cluster, so that
the flowers terminate the stem. The effect is, that the sap is
immediately impelled into the two buds next below the cluster, which
soon push strongly, and produce another cluster of flowers each. When
these are visible, the branch to which they belong is also topped down
to their level; and this is done five times successively. By this means,
the plants become stout, dwarf bushes, not above eighteen inches high.
In order to prevent their falling over, sticks or strings are stretched
horizontally along the rows, so as to keep the plants erect. In
addition to this, all laterals that have no flowers, and, after the
fifth topping, all laterals whatsoever, are nipped off. In this way, the
ripe sap is directed into the fruit, which acquires a beauty, size, and
excellence unattainable by other means."--_Gard. Chron._
_Varieties._--These are quite numerous. Some are merely nominal, many
are variable or quite obscure, and a few appear to be distinct, and, in
a degree, permanent. The principal are as follow:--
APPLE-TOMATO.
Apple-shaped.
Fruit somewhat flattened, inclining to globular, depressed about the
stem, but smooth and regular in its general outline. The size is quite
variable; but, if well grown, the average diameter is about two inches
and a half, and the depth two inches. Skin deep, rich crimson; flesh
bright-pink, or rose-color,--the rind being thick and hard, and not
readily reduced to a pulp when cooked.
[Illustration: Apple-tomato.]
The Apple-tomato is early, hardy, productive, keeps well, and, for salad
and certain forms of cookery, is much esteemed; but it is more liable to
be hollow-hearted than any other of the large varieties.
In form, as well as in the thick, tough character of its rind, it
resembles the Bermuda.
BERMUDA.
This is a red or rose-colored, apple-formed sort, extensively imported
from Bermuda into the Middle and Northern States in May and the early
summer months.
Like the preceding variety, it varies considerably in size,--some
specimens measuring little more than an inch in diameter; while others
from the same plant, matured at nearly the same season, frequently
exceed a diameter of two inches and a half.
It possesses a thick, rather tough rind, which rarely becomes pulpy in
the process of cooking; and, besides, is quite light and hollow-hearted.
In size and form, it somewhat resembles the Apple-tomato. When
cultivated in New England or the Middle States, it has little merit,
either for its productiveness or early maturity.
FEJEE.
Fruit quite large, red, often blushed or tinged with pinkish-crimson,
flattened, sometimes ribbed, often smooth, well filled to the centre;
flesh pink, or pale-red, firm, and well flavored; plant hardy, healthy,
and a strong grower.
Seeds received from different reliable sources, and recommended as being
strictly true, produced plants and fruit in no respects distinguishable
from the Perfected.
FIG-TOMATO.
Red Pear-shaped Tomato.
[Illustration: Fig-tomato.]
A small, red, pyriform or pear-shaped sort, measuring from an inch and a
quarter to an inch and a half in length, and nearly an inch in its
broadest diameter. Flesh pale-red, or pink, very solid and compact, and
generally completely filling the centre of the fruit.
Like the Plum-tomato, it is remarkably uniform in size, and also in
shape; but it is little used except for preserving,--other larger
varieties being considered more economical for stewing, making catchup,
and like purposes.
The variety is usually employed for making tomato-figs, which are thus
prepared:--
"Pour boiling water over the tomatoes, in order to remove the skin;
after which, weigh, and place in a stone jar, with as much sugar as
tomatoes, and let them stand two days; then pour off the sirup, and boil
and skim it till no scum rises; pour it over the tomatoes, and let them
stand two days as before; then boil, and skim again. After the third
time, they are fit to dry, if the weather is good; if not, let them
stand in the sirup until drying weather. Then place them on large
earthen plates, or dishes, and put them in the sun to dry, which will
take about a week; after which, pack them down in small wooden boxes,
with fine, white sugar between every layer. Tomatoes prepared in this
manner will keep for years."--_Mrs. Eliza Marsh, in Hov. Mag._
GIANT TOMATO. _Hov. Mag._
Mammoth.
An improved variety of the Common Large Red, attaining a much larger
size. Fruit comparatively solid, bright-red, sometimes smooth, but
generally ribbed, and often exceedingly irregular; some of the larger
specimens seemingly composed of two or more united together. The fruit
is frequently produced in masses or large clusters, which clasp about
the stem, and rest so closely in the axils of the branches as to admit
of being detached only by the rending asunder of the fruit itself; flesh
pale-pink, and well flavored.
Like most of the other varieties, the amount of product is in a great
degree dependent on soil, culture, and season. Under favorable
conditions, twenty-five pounds to a single plant is not an unusual
yield; single specimens of the fruit sometimes weighing four and even
five or six pounds.
The Giant Tomato is not early, and, for the garden, perhaps not superior
to many other kinds; but for field-culture, for market, for making
catchup in quantities, or for the use of pickle-warehouses, it is
recommended as one of the best of all the sorts now cultivated.
GRAPE OR CLUSTER TOMATO.
Solanum sp.
This variety, or more properly species, differs essentially in the
character of its foliage, and manner of fructification, from the Garden
Tomato. The leaves are much smoother, thinner in texture, and have
little of the musky odor peculiar to the Common Tomato-plant. The fruit
is nearly globular, quite small, about half an inch in diameter, of a
bright-scarlet color, and produced in leafless, simple, or compound
clusters, six or eight inches in length, containing from twenty to sixty
berries, or tomatoes; the whole having an appearance not unlike a large
cluster, or bunch of currants.
The plants usually grow about three feet in height or length; and, in
cultivation, should be treated in all respects like those of other
varieties. Flowers yellow, and comparatively small. Early.
Though quite ornamental, it is of little value in domestic economy, on
account of its diminutive size.
LARGE RED TOMATO.
[Illustration: Large Red Tomato.]
Fruit sometimes smooth, often irregular, flattened, more or less ribbed;
size large, but varied much by soil and cultivation,--well-grown
specimens are from three to four inches in diameter, two inches and a
half in depth, and weigh from eight to twelve ounces; skin smooth,
glossy, and, when ripe, of a fine red color; flesh pale-red, or
rose-color,--the interior of the fruit being comparatively well filled;
flavor good.
Not early, but one of the most productive of all the varieties; the
plants, when properly treated, producing from twelve to fifteen pounds
each.
From the time of the introduction of the Tomato to its general use in
this country, the Large Red was almost the only kind cultivated, or even
commonly known. The numerous excellent sorts now almost everywhere
disseminated, including the Large Red, Oval, Fejee, Seedless, Giant, and
Lester's Perfected, are but improved sub-varieties, obtained from the
Common Large Red by cultivation and selection.
LARGE RED OVAL-FRUITED TOMATO.
A sub-variety of the Large Red. Fruit oval, flattened, much less ribbed,
more symmetrical, and more uniform in size, than the last named;
well-grown specimens measure about four inches in one direction, three
inches in the opposite, and two inches in depth; skin fine, deep-red,
smooth and shining; flesh paler, the interior of the fruit well filled
with pulp, and, when cooked, yielding a large product in proportion to
the bulk. Prolific and well flavored, but not early; ripening at the
time of the Large Red.
The variety is exceedingly liable to degenerate, constantly tending
towards the Large Red; and can only be maintained in its purity by
exclusive cultivation, and a continued use of seeds selected from the
fairest, smoothest, best ripened tomatoes, having the peculiar oval form
by which the variety is distinguished.
LARGE YELLOW.
Plant, in its general character, not distinguishable from the Large Red.
The fruit also is quite similar in form and size; the principal mark of
distinction being its color, which is a fine, clear, semi-transparent
yellow. Flesh yellow, well filling the centre, and perhaps a little
sweeter or milder than the Red; though generally not distinguishable
when stewed or otherwise prepared for the table.
The variety is hardy, yields abundantly, and comes to perfection with
the Large Red. It is, however, not generally cultivated; the Red
descriptions being more commonly used, and consequently better adapted
for cultivation for the market.
MEXICAN.
Fruit large, comparatively smooth, frequently of an oval form,
bright-red, often tinted with rose or bright-pink; flesh pink, solid,
filling the fruit to the centre.
It is similar to, if not identical with, the Perfected.
PERFECTED.
Lester's Perfected. Pomo d'Oro Lesteriano.
A recently introduced and comparatively distinct variety. Plant
remarkably healthy and vigorous, often attaining a height or length of
six or eight feet, and, in strong soil, of more than ten feet; fruit
pinkish-red, or rose-red, of large size, comparatively smooth and
regular, flattened, remarkably solid and well filled to the centre, and,
when cooked, yielding a large return in proportion to its bulk; flesh
firm, well flavored, with comparatively few seeds intermixed. In this
last respect, not unlike the Seedless.
When started at the same time, it ripens two weeks after the early
varieties, and continues to yield in great abundance until the plants
are destroyed by frost. It is considered one of the best sorts for
cultivation for the market, and by many is preferred to all others for
the garden.
On the authority of a recent writer, the variety has already, to some
extent, degenerated. Impure seed, or the influence of some peculiar
locality, may have furnished grounds for the statement; but if the
variety is genuine or unmixed, it will, in almost any soil or exposure,
commend itself by its hardiness, solidity, and great productiveness.
RED CHERRY-TOMATO.
A small, red Tomato, nearly spherical, and about half an inch in
diameter. The fruit is produced in great profusion, in large bunches, or
clusters; but is comparatively of little value, on account of its small
size. It is sometimes used as a preserve, and by some is esteemed for
pickling.
RED PLUM-TOMATO.
Fruit bright-red or scarlet, oval, solid, an inch and a quarter or an
inch and a half in depth, and about an inch in diameter; flesh pink, or
rose-red, mild and well flavored; seeds comparatively few.
The variety is remarkable for its symmetry and for its uniform size.
When ripe, the fruit is not easily distinguished from some varieties of
scarlet plums. It is hardy, early, and yields abundantly: but the fruit
is employed principally for pickling and preserving; its small size
rendering it of little value for stewing or for catchup.
Mixed with the Yellow, they make a fine garnish, and are excellent for
salad.
ROUND RED.
A small, round, red variety, measuring about an inch in diameter. It is
one of the earliest of all the cultivated sorts, but of little value
except for pickling or preserving.
ROUND YELLOW.
Of the size and form of the foregoing, differing only in color.
SEEDLESS.
Very similar to, if not identical with, the Perfected. Fruit almost
rose-red, solid, and with comparatively few seeds.
TREE-TOMATO. _Vil._ _Hov. Mag._
New Upright. Tomate de Laye.
A new variety, raised from seed by Grenier, gardener to M. de Fleurieux,
at a place in France called Chateau de Laye (whence the name), and
introduced by M. Vilmorin of Paris.
It is distinct from all others; rising quite erect to the height of two
feet or upwards, with a stem of remarkable size and strength. The
branches are not numerous, and comparatively short, usually eight or ten
inches in length,--thus requiring no heading-in; leaves not abundant,
rather curled, much wrinkled, very firm, closely placed on the sturdy
branches, and of a remarkably deep, shining-green color; fruit
bright-red, of large size, comparatively smooth, and well filled to the
centre,--in many respects, resembling the Perfected, though more regular
in form.
From the peculiar, tree-like character of the plants, the variety is
remarkably well adapted for cultivation in pots; but its late maturity
greatly impairs its value as a variety for forcing. It is a slow grower,
tardy in forming and perfecting its fruit, and, for ordinary garden
culture, cannot be recommended as being preferable to the Perfected and
other earlier and much more prolific varieties. It has been described as
strictly self-supporting: but, though the fruit is produced in a
remarkably close and almost clasping manner about the sturdy stem and
branches, its weight often brings the plants to the ground; and
consequently, in exposed situations, it will be necessary to provide
stakes, or some similar means of support; though the plants never
exhibit the rambling, recumbent character of the Common Tomato.
WHITE TOMATO.
Plant similar in habit to the Large Red; fruit large, generally ribbed,
often irregular, but sometimes comparatively smooth. Its distinguishing
characteristic is its color, which, if the fruit be screened by foliage
or if grown in the shade, is almost clear white; if much exposed to the
sun, it assumes a yellowish tinge, much paler, however, than the Large
Yellow. Flesh yellowish, more watery than that of the Large Red, and of
a somewhat peculiar flavor, much esteemed by some, and unpalatable to
others.
The variety is hardy, remarkably productive, as early as the Large Red,
and equally large and solid: but its color, before and after being
cooked, is unattractive; and it is rarely seen in the markets, and
seldom cultivated for family use.
WHITE'S EXTRA EARLY.
Early Red. Extra Early.
A medium-sized Red variety, generally round, but frequently of an oval
form, flattened, sometimes ribbed, but comparatively smooth, and, when
fully matured, of a deeper color than the later Red sorts. Average
specimens measure about two inches and a half in diameter, and an inch
and a half in depth. The plants are moderately vigorous, and readily
distinguished by their peculiar curled and apparently withering foliage.
Flesh pale-red, quite firm, mild, not very seedy, and well filling the
fruit, which is considerably heavier than the Apple-shaped. When cooked,
it yields a much greater product, in proportion to its size, than the
last-named and similar hollow-hearted varieties. Productive, and of good
quality.
Planted at the same time with the Common Red varieties, it will ripen
about two weeks earlier. An excellent sort for the garden, and
recommended for general cultivation.
In order to retain this or any other early variety in its purity, seed
for planting should be saved from the smoothest, best formed, and
earliest ripened fruit. Few of the numerous kinds now cultivated possess
much permanency of character; and rapidly degenerate, if raised from
seed taken from the scattered, irregular, and comparatively immature
tomatoes remaining upon the plants at the close of the season.
YELLOW CHERRY-TOMATO.
A yellow variety of the Red Cherry-tomato,--differing only in color.
Quite showy, but of little value for culinary purposes.
YELLOW PEAR-SHAPED TOMATO.
Yellow Fig-tomato.
A sub-variety of the Red Pear-shaped, with a clear, semi-transparent,
yellow skin and yellow flesh. Like the preceding, it is little used
except for preserving and pickling.
YELLOW PLUM-TOMATO.
A variety of the Red Plum, of the same size and form, and equally
symmetrical; distinguished only by the color of its skin, which is a
fine, clear, transparent yellow. It is used principally for preserving;
its small size rendering it comparatively valueless for use in any other
form.
When the two varieties are intermixed, the colors present a fine
contrast; and a basket of the fruit is quite a beautiful object.
INDEX.
Agaricus campestris, 580.
" comatus, 585.
" deliciosus, 585.
" exquisitus, 585.
" Georgii, 585.
" oreades, 587.
" personatus, 586.
" prunulus, 586.
Alecost, 416.
Alexanders, 315.
Perfoliate, 316.
Alisanders, 315.
Alkekengi, 592.
Purple, 593.
Tall, 593.
Alliaceous Plants, 122.
Allium ampeloprasum, 124.
" Ascalonicum, 143.
" cepa, 129.
" fistulosum, 147.
" porrum, 125.
" sativum, 123.
" schoenoprasum, 122.
" scorodoprasum, 143.
Allspice, 429.
Amaranthus, 287.
Chinese, 287.
Early, 288.
Hantsi Shanghai, 288.
Mirza, 288.
American Brooklime, 316.
American Garden-bean, 450.
American Winter-cress, 403.
Anethum graveolens, 418.
Angelica, 406.
" archangelica, 406.
Anise, 407.
Annual Phytolacca, 169.
Anthemis nobilis, 563.
" nobilis flore pleno, 563.
Apium graveolens, 321.
" petroselinum, 430.
Arrach, 296.
Arachys hypogea, 556.
Aromatic Nigella, 429.
Artemesia abrotanum, 576.
" absynthium, 576.
" dracunculus, 400.
" maritimum, 577.
" pontica, 577.
Artichoke, 149.
Camus de Bretagne, 153.
Common, 152.
Dark Red-spined, 152.
Early Purple, 152.
French, 162.
Globe, 152.
Green, 152.
Green Globe, 152.
Green Provence, 153.
Gros Vert de Laon, 153.
Laon, 153.
Large Flat Brittany, 153.
Large Round-headed, 152.
Purple, 152.
Purple Globe, 152.
Purplish-red, 153.
Violet, 152.
Asparaginous Plants, 149.
Asparagus, 153.
Asperge d'Allemagne, 161.
Battersea, 160.
Deptford, 161.
Dutch, 161.
German, 161.
Giant Purple-top, 161.
Grayson's Giant, 161.
Gravesend, 161.
Green-top, 161.
Mortlake, 161.
Reading, 161.
Red-top, 161.
Asparagus officinalis, 153.
Astragalus hamosus, 405.
Atriplex hortensis, 296.
Avilès Cabbage, 275.
Balm, 409.
Balsamita vulgaris, 416.
Barbadoes Gooseberry, 592.
Barbarea præcox, 403.
" vulgaris, 403.
Basella alba, 292.
" cordifolia, 292.
" rubra, 293.
Basil, 410.
Bush, 411.
Common, 410.
Fin Vert, 411.
Fin Violet, 411.
Grand Violet, 410.
Green Bush, 411.
Large Sweet, 410.
Lettuce-leaved, 411.
Purple, 410.
Purple Bush, 411.
Bean, American Garden, 450.
Dwarf varieties, 450.
Bagnolet, 451.
Black-eyed China, 452.
Blue Pod, 453.
Canada Yellow, 454.
Canadian, 463.
Chilian, 455.
China, 460.
Crescent-eyed, 455.
Dun-colored, 456.
Dwarf Case-knife, 459.
Dwarf Cimeter, 459.
Dwarf Cranberry, 457.
Dwarf Horticultural, 458.
Dwarf Sabre, 459.
Dwarf Soissons, 460.
Dwarf White Cranberry, 479.
Dwarf Yellow, 472.
Early China, 460.
Early Mohawk, 464.
Early Rachel, 461.
Early Valentine, 462.
Golden Cranberry, 463.
Kidney, 478.
Large White Kidney, 478.
Long Yellow Six-weeks, 464.
Mohawk, 464.
Newington Wonder, 465.
Pea, 467.
Pottawottomie, 468.
Red-eyed China, 460.
Red Flageolet, 469.
Red-speckled, 469.
Refugee, 470.
Rice, 471.
Rob-Roy, 472.
Round American Kidney, 454, 463.
Round Yellow, 472.
Round Yellow Six-weeks, 472.
Royal Dwarf, 478.
Scarlet Flageolet, 469.
Scarlet Swiss, 474.
Six-weeks, 464.
Solitaire, 473.
Swiss Crimson, 474.
Tampico, 475.
Thousand to One, 470.
Turtle-soup, 475.
Valentine, 462.
Variegated Dwarf Prague, 458.
Victoria, 476.
White's Early, 476.
White Egg, 479.
White Flageolet, 477.
White Kidney, 478.
White Marrow, 479.
White Marrowfat, 479.
Yellow-eyed China, 480.
Yellow Flageolet, 464.
Yellow Six-weeks, 464.
Beans, Running or Pole, 481.
Algerian, 484.
Asparagus, 494.
Butter, 484.
Carolina, 499.
Carolina Sewee, 499.
Case-knife, 481.
Cimeter, 490.
Corn, 482.
D' Alger, 484.
Green Lima, 496.
Horticultural, 483.
Indian Chief, 484.
Lima, 495.
London Horticultural, 483.
Long-podded Dolichos, 494.
Marbled Prague, 483.
Mottled Cranberry, 485.
Mottled Lima, 497.
Mottled Prolific, 485.
Mottled Sieva, 500.
Painted Lady-runner, 499.
Prédhomme, 486.
Princess, 487.
Red Cranberry, 487.
Red Orleans, 488.
Rhode-Island Butter, 489.
Saba, 499.
Sabre, 490.
Scarlet Orleans, 488.
Scarlet-runner, 497.
Sieva, 499.
Small Lima, 499.
Soissons, 491.
Wax, 484.
West-Indian, 499.
White Cranberry, 491.
White-runner, 499.
Wild-goose, 492.
Yellow Cranberry, 493.
Bean, English, 503.
Bog, 505.
Cluster, 505.
Dark-red, 509.
Dutch Long Pod, 505.
Dwarf Fan, 505.
Early Dwarf, 505.
Early Dwarf Crimson-seeded, 505.
Early Long Pod, 508.
Early Malta, 506.
Early Mazagan, 506.
Evergreen Long Pod, 506.
Green China, 507.
Green Genoa, 506.
Green Julienne, 507.
Green Long Pod, 506.
Green Nonpareil, 506.
Green Windsor, 507.
Hang-down Long Pod, 508.
Horse-bean, 503, 507.
Johnson's Wonderful, 508.
Kentish Windsor, 511.
Large Toker, 510.
Lisbon, 508.
Long-podded, 508.
Marshall's Early Dwarf Prolific, 508.
Mumford, 511.
Purple, 510.
Red-blossomed, 509.
Red Windsor, 509.
Royal Dwarf Cluster, 509.
Sandwich, 508.
Scarlet-blossomed, 509.
Scarlet Windsor, 509.
Scotch, 507.
Sword Long Pod, 508.
Taylor's Large Windsor, 511.
Toker, 507, 510.
Turkey Long Pod, 508.
Vilmorin's Dwarf Red-seeded, 505.
Violet, 510.
Violette, 510.
White-blossomed Long Pod, 510.
White Broad Windsor, 511.
Windsor, 511.
Wrench's Improved Windsor, 511.
Bean, French, 450.
Bean, Kidney, 450.
Beet, 1.
Bark-skinned, 6.
Barrott's New Crimson, 7.
Bassano, 7.
Betterave Blanche, 17.
Betterave Globe Rouge, 16.
Betterave Jaune Globe, 19.
Cattell's Dwarf Blood, 8.
Common Long Blood, 13.
Cow-horn Mangel Wurzel, 8.
Cow-horn Scarcity, 8.
Disette Blanche à Collet Verte, 14.
Disette d'Allemagne, 10.
Disette Hative, 8.
Dwarf Blood, 11.
Early Blood Turnip-rooted, 9.
Early Flat Bassano, 7.
Early Half Long Blood, 11.
Early Mangel Wurzel, 8.
Early Scarcity, 8.
Early Turnip Beet, 9.
Fine Dwarf Red, 11.
German Red Mangel Wurzel, 10.
German Yellow Mangel Wurzel, 11.
Green Mangel Wurzel, 11.
Green-top White Sugar, 14.
Half Long Blood, 11.
Improved Long Blood, 12.
Jaune d'Allemagne, 11.
Jaune Grosse, 15.
Long Blood, 13.
Long Red Mangel Wurzel, 13.
Long Smooth Blood, 12.
Long White Green-top Mangel Wurzel, 14.
Long White Mangel Wurzel, 14.
Long Yellow Mangel Wurzel, 15.
Marbled Field, 13.
Oak Bark-skinned, 6.
Pine-apple Short-top, 15.
Red Castelnaudary, 16.
Red Globe Mangel Wurzel, 16.
Red Mangel Wurzel, 13.
Rouge de Whyte, 18.
Rouge Nain, 11.
Rouge Plate de Bassano, 7.
Serpent-like, 8.
Turnip-rooted Bassano, 7.
White Globe Mangel Wurzel, 17.
White Silesian, 17.
White Sugar, 17.
White Turnip-rooted, 18.
Whyte's Dark Crimson, 18.
Wyatt's Dark Crimson, 18.
Yellow Castelnaudary, 19.
Yellow Globe Mangel Wurzel, 19.
Yellow Turnip-rooted, 20.
Beet, Leaf, 289.
Beet, Sea, 302.
Belle-Isle Cress, 403.
Bene-plant, 561.
Biformed-leaved, 562.
Oval-leaved, 562.
Trifid-leaved, 562.
Beta cicla, 289.
" maritima, 302.
" vulgaris, 1.
Black Cumin, 429.
Black Nightshade, 288.
Black Oyster-plant, 95.
Black Salsify, 95.
Blitum Bonus Henricus, 313.
Boletus edulis, 587.
" scaber, 587.
Borage, 412.
Blue-flowering, 412.
Red-flowering, 412.
Variegated, 412.
White-flowering, 412.
Borago officinalis, 412.