THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

fine russet-yellow; neck small. It is not early, but very productive, and of excellent quality. PEAR-SHAPED. Bulb pyriform, measuring four inches and a half in depth, and two inches in diameter at the broadest part; neck small; skin copper-red. It is quite late, but is of good quality, and keeps well. POTATO ONION. Underground Onion. Bulb flattened, from two and a half to three inches in diameter, and about two inches in depth; skin copper-yellow; flavor sugary, mild, and excellent. It does not keep so well as many other varieties; but remains sound longer, if the leaves are cut two or three inches above the top of the bulb at the time of harvesting. The Potato Onion produces no seeds, neither small bulbs upon its stalks, in the manner of many of the species of the Onion family; but, if a full-grown bulb be set in spring, a number of bulbs of various sizes will be formed, beneath the surface of the ground, about the parent bulb. By means of these it is propagated, and an abundant supply often secured in localities where the varieties raised from seed frequently wholly fail, either from the maggot, effects of climate, or other causes. Like the other kinds of onions, it requires a rich, deep soil, well manured, and dry at the bottom. This should be deeply and thoroughly stirred, and then raised in ridges of moderate height, fifteen inches apart. In April, select the large bulbs, and set them on the ridges, ten inches apart, with the crown of the bulbs just below the surface of the ground. The subsequent culture consists in keeping them clean from weeds, and gathering a little earth about them from time to time in the process of cultivation. As soon as the tops are entirely dead, they will be ready for harvesting. It is very prolific, yielding from four to six fold. Such of the crop as may be too small for the table should be preserved during the winter, to be set in the following spring; planting them out in April, in drills one foot apart and three inches from each other in the drills, and sinking the crowns just below the surface of the ground. They attain their full size by September. SILVER-SKIN. White Portugal, of New England. Bulb of medium size, flattened,--average specimens measuring about three inches in diameter, and an inch and a half or two inches in thickness; neck very small; skin silvery-white. After the removal of the outer envelope, the upper part of the bulb is often veined and clouded with green, while the portion produced below ground is generally clear white. Flesh white, fine-grained, sugary, and remarkably mild flavored. It forms its bulb early and regularly, ripens off well, and is quite productive; an average yield being about four hundred bushels per acre. It is a very poor keeper; and this is its most serious objection. It is always preserved through the winter with much difficulty, and almost invariably decays if kept from light and exposed to dampness. The best method for its preservation is to spread the roots in a dry, light, and airy situation. The Silver-skin Onion is much esteemed in the middle and southern sections of the United States, and is cultivated to a considerable extent in New England. It is well adapted for sowing in August, or the beginning of September, for early use, and for marketing during the ensuing spring. Where the winter are mild, the crop, with slight protection, will sustain no injury in the open ground. In Europe it is much esteemed, and extensively grown for pickling, as its "white color, in contrast with the fine green veins, or lines, gives it a very agreeable appearance. For pickling, the seed should be sown very thickly, then slightly covered with fine soil, and afterwards rolled. If the seed is covered more deeply, the bulb, from not being quite on the surface, has a larger and thicker neck; so that it loses its finely rounded form, and is, moreover, less compact." This variety, erroneously known in New England as the "White Portugal," is unquestionably the true Silver-skin, as described both by English and French authors. The application of the term "Silver-skin" to the common Yellow Onion, as very extensively practised by seedsmen and market-men in the Eastern States, is neither pertinent nor authorized. STRASBURG. _M'Int._ Yellow Strasburg. Flanders. Dutch. Essex. This is the variety most generally cultivated in Great Britain. Its form varies from flat to globular, or oval; bulb large, three inches wide, and full two inches in depth; outside coating brown, of firm texture. Divested of this, the color is reddish-brown, tinged with green. Flavor comparatively mild. It is a very hardy sort, succeeds in cold localities, and keeps well. The Strasburg and Deptford Onions much resemble the common Yellow Onion of New England; and the difference between the sorts is not great, when English-grown bulbs of the first-named varieties are compared with the bulbs of the Yellow Onion, American-grown: but seeds of the Strasburg or Deptford, raised in England and sown in this country, almost invariably fail to produce plants that form bulbs so generally or so perfectly as American-grown seeds of the Yellow Onion. TOP OR TREE ONION. Egyptian. Bulb large, a little flattened; producing, instead of seeds, a number of small bulbs, or onions, about the size of a filbert, which serve as a substitute for seeds in propagation. The flesh is coarse; and the bulbs are very liable to decay during winter, unless kept in a cool and dry situation. The variety has been considered rather curious than useful. _Planting and Culture._--"Either the bulbs formed in the ground, or the small ones upon the stems, may be planted out in April or May. The former are set one foot apart in each direction, and the stem-bulbs four inches apart in rows eight inches asunder. Stems that bear heavily require to be supported. When ripe, the stem-bulbs should be dried, and kept free from damp in a cool place." TRIPOLI. _Thomp._ Flat Madeira. De Madère Plat. _Vil._ This is one of the largest varieties. The bulb tapers abruptly from the middle to the neck, and almost equally so to the base. It is five inches and upwards in diameter; color light reddish-brown,--beneath the skin, pale brownish-red, tinged with green. It requires the whole season, and in some localities is considered excellent for a late crop. The flesh is soft, and the bulbs soon perish after being taken from the ground. In its season, it is much esteemed for its mild and delicate flavor. Like the Madeira Onion, the plants fail to form bulbs so generally as other varieties. Not adapted to the climate of the Northern States. TWO-BLADED. _Thomp._ Double Tige. _Vil._ This variety derives its name from the fact that the small bulbs have generally but two leaves. The larger ones have more; rarely, however, exceeding four: but, unless by far the greater portion have only two leaves, either the seed or the cultivation is at fault. The bulbs are small, flat, light-brown, very firm, and attain maturity early; the neck is small, and the top of the bulb is depressed or hollowed around the stem. It keeps well, and is an excellent variety. WHITE GLOBE. _Thomp._ [Illustration: White Globe.] Form nearly ovoid, very regular and symmetrical; skin greenish-yellow, marked with rose-colored lines,--the pellicle changing to white on drying. The bulb measures about four inches in depth, and two inches and three-fourths in its largest diameter. It keeps well, and is an excellent variety. YELLOW GLOBE. Nearly allied to the preceding variety; the size and form being the same. Skin reddish-yellow. It is hardy, productive, of good flavor, keeps well, and deserves general cultivation. WHITE LISBON. Lisbon. _Thomp._ Early Lisbon. White Florence. A very large, globular onion, measuring four inches in diameter, and about four inches in depth; neck comparatively thick; skin smooth, thin, clear, and white. It is a late variety; and, although comparatively hardy, requires a long, warm season for its full development. Under the most favorable conditions, both with regard to soil and exposure, many of the plants fail to form a good bulb. On account of its hardiness, it is a good sort for sowing in the autumn for a supply of young onions for spring salads; or, if these young bulbs be set in the open ground in April, fine, large onions will be formed towards the end of summer. The variety is better suited to the climate of the Middle States than to that of the Northern and Eastern. WHITE PORTUGAL, OR SPANISH. _Thomp._ White Spanish. White Reading. Cambridge. Soufre D'Espagne. _Vil._ A very large, flat onion, measuring three inches and upwards in width by about two inches in depth; skin loose, of a pale-brown or yellowish-brown, falling off spontaneously, and exhibiting the next coating, which is greenish-white. It has a small neck, and is particularly mild flavored. One of the best for early winter use, but early decays. Very distinct from the White Portugal of the New-England markets. YELLOW ONION. Silver-skin of New England. [Illustration: Yellow Onion.] One of the oldest varieties, and, as a market onion, probably better known and more generally cultivated in this country than any other sort. The true Yellow Onion has a flattened form and a very small neck. Its size is rather above medium,--measuring, when well grown, from three inches to three inches and a half in diameter, and from two inches to two inches and a half in depth. Skin yellowish-brown, or copper-yellow,--becoming somewhat deeper by age, or if exposed long to the sun; flesh white, fine-grained, comparatively mild, sugary, and well flavored. It keeps well, and is very prolific: few of the plants, in good soils and seasons, fail to produce good-sized and well-ripened bulbs. For the vegetable garden, as well as for field culture, it may be considered a standard sort. The Danvers Onion, which is but a sub-variety of the common Yellow, may prove somewhat more profitable for extensive cultivation, on account of its globular form; but neither in its flavor nor in its keeping properties can it be said to possess any superiority over the last named. The term "Silver-skin," by which this onion is very generally though erroneously known throughout New England, has created great confusion between seedsmen and dealers. Much perplexity might be avoided if its application to the Yellow Onion were entirely abandoned. The genuine Silver-skin, as its name implies, has a skin of pure, silvery whiteness; and is, in other respects, very dissimilar to the present variety. When extensively cultivated for the market, it should be sown and subsequently treated as directed for the Danvers Onion. The yield per acre varies from four to six hundred bushels. * * * * * ROCAMBOLE. Allium scorodoprasum. This plant is a half-hardy perennial from Denmark, partaking of the character of both the leek and garlic. Bulbs or cloves similar to those of the common garlic, with much the same flavor, though somewhat milder; leaves large; flower-stalk about two feet high, contorted or coiled towards the top, and producing at its extremity a group of bulbs, or rocamboles, intermixed with flowers. _Propagation and Culture._--It is propagated by planting either the underground bulbs, or the small cloves, or bulbs, that are produced upon the stem of the plant. These should be set in April, in drills ten inches apart, and four or five inches asunder in the drills. In the following August they will have attained their full size, and may be used immediately; or they may be taken up, spread to dry, tied in bunches, and housed, for future consumption. All the culture required is the removal of weeds, and the occasional stirring of the soil. _Use._--"The cloves, or small bulbs, as well those from the stem as those beneath the surface of the ground, are used in the manner of shallots and garlics, and nearly for the same purposes." There is but one variety. * * * * * SHALLOT. Allium Ascalonicum. The Shallot (sometimes written Eschalot) is a native of Palestine,--the specific term "Ascalonicum" being derived from Ascalon, a town in Syria: hence also the popular English name, "Scallion." The root of the plant is composed of numerous small bulbs, united at their base; the whole being enclosed in a thin skin, or pellicle, varying in color in the different varieties. Leaves fistulous, or hollow, produced in tufts, or groups; flowers reddish, in terminal, compact, spherical bunches. The plants, however, very seldom blossom. _Soil._--"The soil best adapted for growing the Shallot is a light, rich, sandy loam; but, as such soils are scarce, any light, dry soil that has been cultivated and manured a year or two will answer." In wet soils, it is liable to be attacked by the maggot; and such location should, therefore, be avoided. _Propagation and Culture._--The roots of the Shallot, which are bulbous, are very readily increased by offsets. The bulbs are oblong, but somewhat irregular in their form, and seldom attain a large size. As they increase into clusters, they do not swell like roots that grow singly. They are propagated by dividing these clustered roots into separate offsets, and planting the divisions in April, in very shallow drills one foot apart; placing them about six inches apart in the drills, and covering them lightly with earth. Soot mixed with the surface-soil has been found of much service to prevent the maggot from committing extensive depredations upon this plant. The only after-culture required is that of keeping them clean from weeds, and occasionally stirring the ground. _Harvesting._--"As soon as the leaves decay, the bulbs will have attained their growth, and should then be taken up, and spread out in some dry loft; when, after being thoroughly dried and picked, they may be put in bags, boxes, or tied in bundles by the stalks. If kept from frost, they will remain fit for use for several months." _Use._--The largest of the bulbs are selected, and employed in the same manner as garlic or onions. "On account of the mildness of its flavor, when compared with that of other cultivated plants of the Onion family, it is preferred in cookery as a seasoner in soups and stews. It is also much used in the raw state: the cloves, or sections of the root, cut up into small pieces, form an ingredient in French salads; and are also sprinkled over steaks, chops, &c. The true epicure, however, cuts a clove or bulb in two, and, by rubbing the inside of the plate, secures the amount of relish to suit his palate. "Shallot vinegar is made by putting six cloves, or bulbs, into a quart bottle of that liquid; and, when sealed down, it will keep for years. The Shallot also makes an excellent pickle."--_M'Int._ _Varieties._-- COMMON OR SMALL SHALLOT. Échalote ordinaire. _Vil._ Bulbs about three-fourths of an inch in diameter at the base, elongated, and enclosed in a reddish-yellow skin, or pellicle; leaves small, ten or twelve inches high. This variety is early, keeps well, and is one of the best for cultivation. JERSEY. _Vil._ Bulbs of large size, measuring two inches in length, and rather more than an inch in diameter at the base; grouped like the other varieties, and enclosed in a light-brown pellicle, as fine in texture as the skin of an onion, which this Shallot much resembles in form and odor. Compared with the Common Shallot, it is more round, the neck is smaller, and it is also more close or compact. Leaves remarkably glaucous, not tall, but of good substance,--quite distinct in these respects from the Small or the Large sort. It also sometimes produces seeds; which is, perhaps, a recommendation, as these, when sown, frequently produce new varieties. It is one of the earliest of all the sorts; but is comparatively tender, and decays early. LARGE ALENÇON. Échalote grosse d'Alençon. _Vil._ Bulb very large, exceeding in size that of the Jersey Shallot; which variety it much resembles in form and color, and in being tender, decaying early, and sometimes running to seed. It is, however, not quite so early; and the leaves are longer and more glaucous. Flavor mild and pleasant. At the time of harvesting, the bulbs should be long exposed to the sun, in order that they may be thoroughly dried before packing away. "The bulbs are slow in forming, and the worst keepers, as, when stored, they soon begin to sprout." This variety, and also the Jersey Shallot, closely resemble the Onion. It is possible they may constitute a distinct species. LARGE SHALLOT. Échalote grosse. _Vil._ Bulbs about two inches in diameter at the base, elongated, and enclosed in a brownish-yellow skin, or pellicle; leaves fifteen to eighteen inches high. This variety, in size, much exceeds that of the Common or Small Shallot; and, though later in ripening, is nevertheless the first to be found in the market, as it forms its bulbs early in the season. Its keeping properties are inferior to the last named. LONG KEEPING. This resembles the Common Shallot; but is considered superior to that variety in its keeping properties, and in being less subject to the attack of the maggot. It is said that the variety may be kept two years. * * * * * WELSH ONION. Ciboule, of the French. Allium fistulosum. The Welsh Onion is a hardy perennial from Siberia. It is quite distinct from the Common Onion, as it forms no bulbs, but produces numerous elongated, angular, tunicated stems, not unlike scallions, or some of the smaller descriptions of leeks. The flower-stem is about eighteen inches high, swollen near the middle, and terminates in a globular umbel of greenish-white flowers. The seeds are small, black, somewhat irregular in form, and retain their vitality two years. About thirty-six thousand are contained in an ounce. _Sowing and Cultivation._--The seeds are sown in drills about half an inch in depth, and the crop subsequently treated as the Common Onion. There are two varieties:-- COMMON OR RED WELSH ONION. Skin, or pellicle, reddish-brown, changing to silvery-white about the base of the leaves; the latter being fistulous, and about a foot in height. Its principal recommendation is its remarkable hardiness. The seeds are sometimes sown in July and August for the young stems and leaves, which are used during winter and early in spring as salad. WHITE WELSH ONION. Early White. Ciboule Blanche Hative. _Vil._ This is a sub-variety of the Common Red. The skin is rose-white, and, like that of the last named, changes to silvery-white about the upper portion of the stem, or bulb; the leaves are longer, deeper colored, firmer, and less subject to wither or decay at their extremities, than those of the Common Red. The White is generally considered the better variety; as it is more tender, and milder in flavor, though much less productive. The Welsh onions are of little value, except in cold latitudes; and are rarely found in the vegetable gardens of this country. CHAPTER III. ASPARAGINOUS PLANTS. The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca. * * * * * THE ARTICHOKE. Cynarus scolymus. [Illustration: Green Globe Artichoke.] The Artichoke is a hardy perennial. The stem is from four to five feet in height, with numerous branches; the leaves are of remarkable size, frequently measuring three feet, and sometimes nearly four feet in length, pinnatifid, or deeply cut on the borders, and more or less invested with an ash-colored down; the mid-ribs are large, fleshy, and deeply grooved, or furrowed; the flowers are large, terminal, and consist of numerous blue florets, enclosed by fleshy-pointed scales; the seeds (eight hundred and fifty of which are contained in an ounce) are of a grayish color, variegated with deep brown, oblong, angular,