THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

This variety forms at the base of the leaves, near the surface of the ground, a brownish, irregular, rounded root, or tuber, measuring from three to four inches in diameter. The leaves are small, with slender, hollow stems. In favorable exposures and rich soil, the roots sometimes attain a weight of more than three pounds. It is much hardier than the common varieties of Celery. _Propagation._--It is propagated from seeds, which may be sown in the open ground in April or May, in shallow drills six or eight inches apart. "When the young plants are three inches high, they should be removed, and set on the surface (not in trenches), in moderately enriched soil. They should be set in rows eighteen inches apart, and a foot from each other in the line. At the time of transplanting, all of the small suckers, or side-shoots, should be rubbed off,--a precaution to be kept in view throughout its growth,--as the energies of the whole plant ought to be directed to the formation of the bulb-like root."--_M'Int._ _Subsequent Cultivation._--The growing crop will require no peculiar treatment. When the bulbs are two-thirds grown, they are earthed over for the purpose of blanching, and to render the flesh crisp and tender. Cool and humid seasons are the most favorable to their growth. In warm and dry weather, the bulbs are small, comparatively tough, and strong flavored. _Taking the Crop._--Some of the bulbs will be ready for use in September; from which time, till the last of November, the table may be supplied directly from the garden. Before severe weather, the quantity required for winter should be drawn, packed in damp earth or sand, and stored in the cellar. _To save Seed._--Give to a few plants, taken up in the autumn, as much light and air as possible during the winter, keeping them cool, but not allowing them to freeze; and, in April, set them in the open ground, eighteen inches apart. The seed will ripen the last of the season. It is often used in the manner of the seed of the Common Celery for seasoning soups. _Use._--The root, or bulb, is the part of the plant eaten: the flesh of this is white, and comparatively tender, with the flavor of the stalks of Common Celery, though generally less mild and delicate. It is principally valued for its remarkable hardiness and for its keeping properties. Where the common varieties of Celery are grown or preserved with difficulty, this might be successfully grown, and afford a tolerable substitute. The bulbs are sometimes eaten boiled, and the leaves are occasionally used in soups. CURLED-LEAVED CELERIAC. Curled-leaved Turnip-rooted. Céleri-rave frisé. _Vil._ This is a variety of the Common Celeriac, or Turnip-rooted Celery; like which, it forms a sort of bulb, or knob, near the surface of the ground. It is, however, of smaller size; usually measuring about three inches in diameter. The skin is brown, and the flesh white and fine-grained; leaves small, spreading, curled. It is in no respect superior to the Common Turnip-rooted, and possesses little merit aside from the peculiarity of its foliage. Cultivate, preserve during winter, and use as directed for the common variety. EARLY ERFURT CELERIAC. Céleri-rave d'Erfurt. _Vil._ A very early variety. Root, or bulb, not large, but regular in form. Its earliness is its principal merit. CHERVIL. Chærophyllum cerefolium. Common or Plain-leaved. A hardy, annual plant, from the south of Europe. Stem eighteen inches to two feet in height; the leaves are many times divided, and are similar to those of the Common Plain Parsley; the flowers are small, white, and produced in umbels at the extremities of the branches; the seeds are black, long, pointed, longitudinally grooved, and retain their vitality but two years,--nearly nine thousand are contained in an ounce. "This is the most common sort; but, except that it is hardier than the Curled varieties, is not worthy of cultivation." CURLED CHERVIL. _M'Int._ A variety of the Common Chervil, with frilled or curled leaves; the distinction between the sorts being nearly the same as that between the Plain-leaved and Curled-leaved varieties of Parsley. The foliage is delicately and beautifully frilled; and, on this account, is much employed for garnishing, as well as for the ordinary purposes for which the plain sort is used. Being a larger grower, it requires more room for its development; and the plants should stand a foot apart each way. When intended for winter use, it should have the protection of hand-glasses, frames, or branches of trees placed thickly around or amongst it. In very unfavorable situations, it is well to pot a dozen or two plants, and shelter them under glass during the winter. FRIZZLED-LEAVED OR FRENCH CHERVIL. _M'Int._ Double-curled. Cerfeuil frisé. _Vil._ An improved variety of the Curled Chervil,--even more beautiful; but wanting in hardiness. It succeeds best when grown in the summer months. _Propagation and Cultivation._--Chervil is raised from seeds; and, where it is much used, sowings should be made, at intervals of three or four weeks, from April till July. The seeds should be sown thinly, in drills a foot apart, and covered nearly an inch in depth. _Use._--It is cultivated for its leaves, which have a pleasant, aromatic taste; and, while young and tender, are employed for flavoring soups and salads. * * * * * CHICCORY, OR SUCCORY. Wild Endive. Cichorium intybus. A hardy, perennial plant, introduced into this country from Europe, and often abounding as a troublesome weed in pastures, lawns, and mowing-lands. The stem is erect, stout, and branching, and, in its native state, usually about three feet in height,--under cultivation, however, it sometimes attains a height of five or six feet; the radical leaves are deep-green, lobed, and, when grown in good soil, measure ten or twelve inches in length, and four inches in width; the flowers are large, axillary, nearly stemless, of a fine blue color, and generally produced in pairs; the seeds somewhat resemble those of Endive, though ordinarily smaller, more glossy, and of a deeper-brown color,--they will keep ten years. The plants continue in blossom from July to September; and the seeds ripen from August to October, or until the plants are destroyed by frost. _Soil, Sowing, and Cultivation._--As the roots of Chiccory are long and tapering, it should be cultivated in rich, mellow soil, thoroughly stirred, either by the plough or spade, to the depth of ten or twelve inches. The seed should be sown in April or May, in drills fifteen inches apart, and three-fourths of an inch deep. When the young plants are two or three inches high, thin them to eight inches apart in the rows; and, during the summer, cultivate frequently, to keep the soil light, and the growing crop free from weeds. _Blanching._--Before using as a salad, the plants are blanched, either by covering with boxes a foot in depth, or by strips of boards twelve or fourteen inches wide, nailed together at right angles, and placed lengthwise over the rows. They are sometimes blanched by covering with earth; the leaves being first gathered together, and tied loosely at the top, which should be left exposed to light. _To save Seed._--In the autumn, leave a few of the best plants unblanched; let them be about eighteen inches asunder. Protect with stable litter; or, if in a sheltered situation, leave them unprotected during winter, and they will yield abundantly the ensuing summer. _Taking the Crop._--When the leaves are properly blanched, they will be of a delicate, creamy white. When they are about a foot high, they will be ready for use; and, as soon as they are cut, the roots should be removed, and others brought forward to succeed them. "In cutting, take off the leaves with a thin slice of the crown, to keep them together, as in cutting sea-kale. When washed, and tied up in small bundles of a handful each, they are fit for dressing."--_M'Int._ _Use._--It is used as Endive; its flavor and properties being much the same. Though rarely grown in this country, it is common to the gardens of many parts of Europe, and is much esteemed. The blanched leaves are known as _Barbe de Capucin_, or "Friar's Beard." _Varieties._-- IMPROVED CHICCORY, OR SUCCORY. Chicorée sauvage améliorée. _Vil._ Leaves larger than those of the Common Chiccory, and produced more compactly; forming a sort of head, or solid heart, like some of the Endives. The plant is sometimes boiled and served in the manner of Spinach. VARIEGATED OR SPOTTED CHICCORY. _Vil._ This is a variety of the preceding, distinguished by the color of the leaves, which are veined, and streaked with red. In blanching, the red is not changed, but retains its brilliancy; while the green becomes nearly pure white,--the two colors blending in rich contrast. In this state they form a beautiful, as well as tender and well-flavored, salad. IMPROVED VARIEGATED CHICCORY. _Vil._ A sub-variety of the Spotted Chiccory, more constant in its character, and more uniform and distinct in its stripes and variegations. When blanched, it makes an exceedingly delicate and beautiful garnish, and a tender and excellent salad. Either of the improved sorts are as hardy, and blanch as readily, as the Common Chiccory. LARGE-ROOTED OR COFFEE CHICCORY. Turnip-rooted Chiccory. This variety is distinguished by its long, fleshy roots, which are sometimes fusiform, but generally much branched or divided: when well grown, they are twelve or fourteen inches in length, and about an inch in their largest diameter. The leaves have the form of those of the Common Chiccory, but are larger, and more luxuriant. Though the variety is generally cultivated for its roots, the leaves, when blanched, afford a salad even superior to some of the improved sorts before described. Vilmorin mentions two sub-varieties of the Large-rooted or Coffee Chiccory; viz.:-- BRUNSWICK LARGE-ROOTED. Roots shorter than those of the Magdebourg, but of greater diameter; leaves spreading. MAGDEBOURG LARGE-ROOTED. Roots long, and comparatively large; leaves erect. After several years' trial, preference was given to this variety, which proved the more productive. _Sowing and Cultivation._--For raising Coffee Chiccory, the ground should first be well enriched, and then deeply and thoroughly stirred by spading or ploughing. The seeds should be sown in April or May, in shallow drills a foot apart, and the young plants thinned to three or four inches apart in the rows. Hoe frequently; water, if the weather is dry; and in the autumn, when the roots have attained sufficient size, draw them for use. After being properly cleaned, cut them into small pieces, dry them thoroughly in a kiln or spent oven, and store for use or the market. After being roasted and ground, Chiccory is mixed with coffee in various proportions, and thus forms a pleasant beverage; or, if used alone, will be found a tolerable substitute for genuine coffee. The roots of any of the before-described varieties may be used in the same manner; but as they are much smaller, and consequently less productive, are seldom cultivated for the purpose. It is an article of considerable commercial importance; large quantities being annually imported from the south of Europe to different seaports of the United States. As the plant is perfectly hardy, of easy culture, and quite productive, there appears to be no reason why the home demand for the article may not be supplied by home production. Of its perfect adaptedness to the soil and climate of almost any section of this country, there can scarcely be a doubt. * * * * * CORCHORUS. Corette potagère, of the French. Corchorus olitorius. An annual plant from Africa; also indigenous to the West Indies. Stem about two feet high, much branched; leaves deep-green, slightly toothed, varying in a remarkable degree in their size and form,--some being spear-shaped, others oval, and some nearly heart-shaped; leaf-stems long and slender; flowers nearly sessile, small, yellow, five-petaled; seeds angular, pointed, and of a greenish color,--fourteen thousand are contained in an ounce, and they retain their vitality four years. _Soil, Propagation, and Culture._--The plant requires a light, warm soil; and should have a sheltered, sunny place in the garden. It is grown from seed sown annually. The sowing may be made in March in a hot-bed, and the plants set in the open ground in May; or the seed may be sown the last of April, or first of May, in the place where the plants are to remain. The drills, or rows, should be fifteen inches apart, and the plants five or six inches apart in the rows. No further attention will be required, except the ordinary labor of keeping the soil loose and the plants clear from weeds. _Use._--The leaves are eaten as a salad, and are also boiled and served at table in the form of greens or spinach. They may be cut as soon as they have reached a height of five or six inches. * * * * * CORN SALAD. Fetticus. Lamb's Lettuce. Mâche, of the French. Valeriana locusta. This is a small, hardy, annual plant, said to derive its name from its spontaneous growth, in fields of wheat, in England. It is also indigenous to France and the south of Europe. When in flower, or fully grown, it is from twelve to fifteen inches in height. The flowers are small, pale-blue; the seeds are rather small, of a yellowish-brown color, unequally divided by two shallow, lengthwise grooves, and will keep six or eight years. _Soil and Culture._--It is always grown from seed, and flourishes best in good vegetable loam, but will grow in any tolerably enriched garden soil. Early in April, prepare a bed four feet wide, and of a length according to the quantity of salad required; having regard to the fact, that it is better to sow only a small quantity at a time. Rake the surface of the bed even, make the rows across the bed about eight inches apart, sow the seed rather thinly, and cover about one-fourth of an inch deep with fine, moist soil. If dry weather occurs after sowing, give the bed a good supply of water. When the young plants are two inches high, thin them to four inches apart, and cut or draw for use as soon as the leaves have attained a suitable size. As the peculiar value of Corn Salad lies in its remarkable hardiness, a sowing should be made the last of August or beginning of September, for use during the winter or early in spring; but, if the weather is severe, the plants must be protected by straw or some other convenient material. Early in March, or as soon as the weather becomes a little mild, remove the covering, and the plants will keep the table supplied until the leaves from fresh sowings shall be grown sufficiently for cutting. _Seed._--To raise seed, allow a few plants from the spring sowing to remain without cutting. They will grow up to the height and in the manner before described, and blossom, and ripen their seed during the summer. An ounce of seed will sow a row two hundred feet in length, and about five pounds will be required for an acre. _Use._--The leaves, while young, are used as a salad; and in winter, or early in spring, are considered excellent. They are also sometimes boiled and served as Spinach. _Varieties._-- COMMON CORN SALAD. Root-leaves rounded at the ends, smooth, three or four inches long by about an inch in width. The younger the plants are when used, the more agreeable will be their flavor. LARGE ROUND-LEAVED. Leaves larger, of a deeper green, thicker, and more succulent, than those of the foregoing variety. It is the best sort for cultivation. The leaves are most tender, and should be cut for use while young and small. LARGE-SEEDED ROUND. _Vil._ This is a sub-variety of the Large Round, and is much cultivated in Germany and Holland. The leaves are longer, narrower, and thinner, and more tender when eaten; but the Large Round is preferred by gardeners for marketing, as it bears transportation better. The seeds are about twice as large. ITALIAN CORN SALAD. _Vil._ Valerianella eriocarpa. The Italian Corn Salad is a distinct species, and differs from the Common Corn Salad in its foliage, and, to some extent, in its general habit. It is a hardy annual, about eighteen inches high. The radical leaves are pale-green, large, thick, and fleshy,--those of the stalk long, narrow, and pointed; the flowers are small, pale-blue, washed or stained with red; the seeds are of a light-brown color, somewhat compressed, convex on one side, hollowed on the opposite, and retain their vitality five years,--nearly twenty-two thousand are contained in an ounce. It is cultivated and used in the same manner as the species before described. It is, however, earlier, milder in flavor, and slower in running to seed. The leaves are sometimes employed early in spring as a substitute for Spinach; but their downy or hairy character renders them less valuable for salad purposes than those of some of the varieties of the Common Corn Salad. * * * * * CRESS, OR PEPPERGRASS. Lepidium sativum. The Common Cress of the garden is a hardy annual, and a native of Persia. When in flower, the stem of the plant is smooth and branching, and about fifteen inches high. The leaves are variously divided, and are plain or curled, according to the variety; the flowers are white, very small, and produced in groups, or bunches; seeds small, oblong, rounded, of a reddish-brown color, and of a peculiar, pungent odor,--about fourteen thousand are contained in an ounce, and they retain their germinative properties five years. _Soil and Cultivation._--Cress will flourish in any fair garden soil, and is always best when grown early or late in the season. The seed vegetates quickly, and the plants grow rapidly. As they are milder and more tender while young, the seed should be sown in succession, at intervals of about a fortnight; making the first sowing early in April. Rake the surface of the ground fine and smooth, and sow the seed rather thickly, in shallow drills six or eight inches apart. Half an ounce of seed will be sufficient for thirty feet of drill. _To raise Seed._--Leave a dozen strong plants of the first sowing uncut. They will ripen their seed in August, and yield a quantity sufficient for the supply of a garden of ordinary size. _Use._--The leaves, while young, have a warm, pungent taste; and are eaten as a salad, either separately, or mixed with lettuce or other salad plants. The leaves should be cut or plucked before the plant has run to flower, as they then become acrid and unpalatable. The curled varieties are also used for garnishing. BROAD-LEAVED CRESS. A coarse variety, with broad, spatulate leaves. It is sometimes grown for feeding poultry, and is also used for soups; but it is less desirable as a salad than most of the other sorts. COMMON OR PLAIN-LEAVED CRESS. This is the variety most generally cultivated. It has plain leaves, and consequently is not so desirable a sort for garnishing. As a salad kind, it is tender and delicate, and considered equal, if not superior, to the Curled varieties. CURLED CRESS. Garnishing Cress. Leaves larger than those of the common plain variety, of a fine green color, and frilled and curled on the borders in the manner of some kinds of Parsley. It is used as a salad, and is also employed as a garnish. It is very liable to degenerate by becoming gradually less curled. To keep the variety pure, select only the finest curled plants for seed. GOLDEN CRESS. _Trans._ This variety is of slower growth than the Common Cress. The leaves are of a yellowish-green, flat, oblong, scalloped on the borders, sometimes entire, and of a much thinner texture than any of the varieties of the Common Cress. It is very dwarf; and is consequently short, when cut as a