THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

Paris; and is the principal variety employed by the market-gardeners of Paris for cultivating under glass. GREEN WINTER COS. _Vil._ Head elongated, somewhat of the form of the preceding variety; deep-green, and not forming well, unless the exterior leaves are tied together at the tips; the outer leaves are large, erect, concave, toothed on the margin, and prominently blistered; the seeds are black. It blanches well; but the ribs and nerves of the leaves are comparatively coarse and hard. Well adapted to winter culture; but, as a summer lettuce, of little value. MONSTROUS BROWN COS. _Vil._ Two-headed. Head of remarkable size, long, loose, and open; leaves large, equalling in size those of the Alphange or Florence Cos; green, washed with brown; pointed; seeds white. The plant sends out numerous side-shoots, or suckers; and sometimes produces several distinct heads: these, however, are generally loosely formed, and not of the fine, tender quality of the Paris varieties. OAK-LEAVED COS. Romaine à Feuille de Chêne. _Vil._ The Oak-leaved Lettuce produces no head, but forms a loose and open heart at the centre of the plant. The leaves are numerous, bronze-green, and deeply cut, or lobed, on the margin, in the form of the leaves of some species of the oak; the seeds are black. The plants put forth fresh sprouts after having been cut; but the quality is inferior, and the variety is rarely cultivated. RED WINTER COS. Foliage deep-brown, smooth, and glossy,--gathered at the centre of the plant into a loose heart, rather than head; seeds black. The hardiness of this lettuce is its principal merit. It is little affected by severe weather; and, as a sort for winter culture, is desirable. When grown in summer, it is of poor quality. SPOTTED COS (BLACK-SEEDED). Red-spotted. Bloody. Aleppo. Panachée à Graine noire. _Vil._ This variety is similar to the White-seeded, and, like it, forms no head: the leaves are green, much stained or clouded with brownish-red, erect, firm, rounded at the ends, concave or spoon-shaped, and grouped at the centre into a long and comparatively close heart. It is crisp and well flavored, but attains its greatest perfection only when the outer leaves are tied loosely together about the top of the plant. SPOTTED COS (WHITE-SEEDED). _Vil._ Like the preceding, this variety forms no head; but the interior leaves are formed into an erect, oblong, close heart, which, by tying the exterior leaves together, becomes white, crisp, and of excellent flavor. Though late, it is hardy, remains long in head before running to seed, and is well worthy of cultivation. WAITE'S WHITE COS. _M'Int._ An excellent variety, apparently intermediate between the Green Paris and White Paris; not of quite so deep a green as the former, yet deeper than the latter. With regard to its comparative excellence, it is considered fully equal to the Paris Cos varieties; as it is grown as easily, and is equally crisp and tender. Size and weight nearly the same. WHITE BRUNOY COS (BLACK-SEEDED). _Vil._ Leaves of large size, yellowish-green, pointed, slightly undulated, entire on the borders, and often revoluted like those of the White-seeded. It rarely produces a head; or, if so, it is loose and open. Its greatest perfection is obtained by collecting the exterior leaves about the top of the plant, and tying them loosely together. The variety is not considered superior to the White-seeded, though both of the sorts are inferior to the Paris Cos or Florence sorts. WHITE BRUNOY COS (WHITE-SEEDED). _Vil._ The heads of this variety are long and loose, and rarely form well unless the exterior leaves are tied loosely together. It somewhat resembles the Alphange in the form and character of its foliage, though the head is longer and larger. The plant attains a remarkable size, is hardy, and of good quality; but soon runs to seed, and appears to be a winter rather than a summer lettuce. WHITE PARIS COS. _Vil._ _M'Int._ London White Cos. Sutton's Superb White Cos. The head of this variety has the form of the Green Paris, and blanches well without tying; the outside leaves are erect, yellowish-green, and rather numerous. The extreme diameter of the entire plant, when well grown, is about fourteen inches, and its weight nearly twenty-four ounces. The seeds are white. This is the sort most generally grown by the London market-gardeners, millions of it being produced annually within a few miles of London alone; and it has been adopted almost exclusively, by the gardeners of Paris, for cultivation in the open air. Next to the Green Paris Cos, this is the best, the largest, and the longest in running to seed, of all the summer lettuces. It is tender, brittle, and mild flavored, less hardy and a few days later than the Green Paris Cos. ENDIVE-LEAVED LETTUCE. _Trans._ Lactuca intybacea. The leaves of this species have the form of those of some of the varieties of Endive; whence the name. They are small, pale-green, broad towards the ends, cut and irregularly lobed on the borders. While young, the plants have the appearance of Green Curled Endive. As it runs to flower much earlier than the Spinach Lettuce, it is less esteemed than that variety. The seeds should be sown thickly, in shallow drills ten or twelve inches apart; and the plants should be cut for use when they are three or four inches high. PERENNIAL LETTUCE. _Vil._ Lactuca perennis. This species is a native of Europe; and, in habit and duration, is distinct from all others. The leaves are about ten inches long, of a glaucous or sea green color, thick and fleshy, deeply cut or divided on the margin, and spread regularly from the centre of the plant in the form of a rosette. When fully developed, the plant is two feet and a half high; separating into numerous branches, which terminate in large purple flowers. The seeds, which are of a brownish-black color, are sown in drills fifteen inches apart; and the plants should be thinned to six inches apart in the drills. The leaves are eaten as salad; but, when so used, they should be blanched, either by earthing up or by tying the plant together. They are also sometimes eaten boiled as Spinach or Endive. SPINACH LETTUCE. _Trans._ Oak-leaved Lettuce. Lactuca quercina. The leaves of this species are six inches long, pale yellowish-green, lyrate, with obtuse and entire divisions: when fully developed, they somewhat resemble those of the oak, as implied by the name. The plants form no heart, or head; and are never cultivated singly like the Cabbage or Cos lettuces. The leaves are produced in moderate abundance, and are crisp and well flavored. The seeds should be sown, like those of the Endive-leaved, thickly, in drills; and, when the lower leaves are four or five inches long, they may be cut for use. If not taken off too closely, the plants will afford a second cutting. The seeds are sown early with other spring salads. * * * * * MADRAS RADISH. Raphanus sp. The roots of the Madras Radish are sometimes eaten while they are quite young and small; but they soon become fibrous, strong flavored, and unfit for use. The plant is generally cultivated for its pods, which sometimes measure ten or twelve inches in length: these are solid, crisp, and tender, and, while young, are used for pickling and for salad; being much superior for these purposes to those of the Common Radish. When cultivated for its pods, the seeds should be sown in drills two feet apart, and the plants thinned to nine inches in the drills. * * * * * MALLOW, CURLED-LEAVED. Malva crispa. An annual plant, introduced from Europe, and occasionally found growing spontaneously in the vicinity of gardens where it has been once cultivated. The stem is frequently more than six feet in height; the leaves are nearly five inches in diameter, smooth, and of a rich green color, lobed, and beautifully frilled or curled on the borders; flowers axillary, white, and small; the seeds are somewhat kidney-shaped, of a yellowish-brown color, and retain their powers of germination five years. _Cultivation._--The seeds are sown the last of April or beginning of May, and covered about an inch deep. The plants require much space, and should be grown at least eighteen inches asunder. The best method is to drop a few seeds where the plants are to grow; or to rake in a few seeds sown broadcast, and transplant. _Use._--No part of the plant is considered suitable for food; but the elegantly curled leaves are employed for garnishing desserts. * * * * * MUSTARD. BLACK MUSTARD. Brown Mustard. Red Mustard. Sinapis nigra. Black Mustard is a hardy, annual plant, introduced from Europe. In some localities, it grows naturally in great abundance; and is regarded as a troublesome weed, though its seeds furnish the common table mustard. Its stem is four or five feet in height, round, smooth, and branching; the leaves are lobed and toothed on the margin,--the radical or lower ones rough, those of the upper portion of the stalk smooth; the flowers are numerous, rather large, bright-yellow; the pods are erect, somewhat four-sided, and are set closely against the sides of the stalk; the seeds are small, round, brownish-black, and retain their germinative powers many years; nearly eighteen thousand are contained in an ounce. _Propagation and Cultivation._--It is raised from seeds, about four quarts of which will be required for sowing an acre. It is sometimes grown in the vegetable garden, but is generally cultivated in fields for its seeds, which, as before remarked, furnish the common table mustard. The sowing is usually made from the middle of April to the middle of May. After making the surface of the ground fine and smooth, sow broadcast, or thinly in shallow drills fourteen or fifteen inches apart; cultivate during the season in the usual manner; and, in August, the crop will be ready for harvesting. Cut the stalks at the ground before the pods shed their seeds; and spread in a dry, light, and airy situation, till they are sufficiently dried for threshing. When grown for salad in the vegetable garden, it should be sown, and cut for use, as directed for White Mustard. "If the seed is covered to the depth of three inches or more, it will lie dormant, and retain its powers of vegetation for ages: from which circumstance, together with the liability of the seed to become shaken out in the harvesting of the crop, such lands as are once employed for the growing of Mustard cannot be fairly cleaned of it for a considerable length of time, and only by judicious fallowing or fallow-cropping, with repeated hoeing and weeding."--_Law._ _Use._--Besides the use of the flour of the seeds as a condiment, the seed-leaves are used as salad, in the manner of those of the White species; and the young plants, cut to the ground, are used as spring greens, either boiled alone, or mixed with Spinach. CHINESE OR PEKIN MUSTARD. _Vil._ Sinapis Pekinensis. A hardy annual, introduced from China. Stem four feet high, with remarkably large leaves; the flowers, which are produced in loose, terminal spikes, are yellow and showy; the seeds are small, and retain their vitality five years. _Cultivation._--The seeds are sown in April or May, in shallow drills ten or twelve inches apart. If cultivated for its seeds, the drills should be eighteen inches or two feet apart, and the plants thinned to six or eight inches in the drills. _Use._--The leaves are employed in salads, in the manner of Cress; and they are also sometimes boiled and served as Spinach. CABBAGE-LEAVED MUSTARD. Moutarde à feuilles de Chou. _Vil._ Sinapis sp. A hardy, annual, Chinese plant, similar in habit to the species last described. Stem from three to four feet high; leaves large, roundish, lobed, and wrinkled; flowers yellow; the seeds are small, reddish-brown or black, and retain their powers of germination a long period. _Cultivation and Use._--This species is cultivated in the same manner, and is used for the same purpose, as the Chinese Mustard. CURLED MUSTARD. West-India Cress. A comparatively small species. Stem two feet and a half high; flowers bright-yellow; seeds small, blackish-brown,--scarcely distinguishable from those of the Black Mustard. The leaves are of medium size, greenish-yellow, broadest near the ends, deeply and finely cut on the borders, and beautifully frilled, or curled: they make an excellent garnish; and, when used as salad, have a pleasant, cress-like flavor. CUT-LEAVED MUSTARD. Moutarde lacinée. _Vil._ In its general character, this species resembles the Chinese or Pekin Mustard: the leaves, however, are much smaller, and divided quite to the mid-rib. When young, the leaves make an excellent small salad; having the warm, pleasant flavor of Cress. WHITE MUSTARD. Sinapis alba. White Mustard is a hardy annual, introduced from Europe, and occasionally found growing spontaneously in the vicinity of fields and gardens where it has been once cultivated. The stem is three feet and upwards in height; the leaves are large, deeply lobed, and of a rich, deep-green color; the flowers are large, yellow, produced in loose, terminal spikes; the seeds are yellow, much larger than those of the preceding species, and retain their vitality five years,--seventy-five hundred are contained in an ounce. _Propagation._--White Mustard is always raised from seeds; about four quarts of which will be necessary for seeding an acre. When grown for salad, an ounce will sow forty feet of drill. _Soil and Cultivation._--It succeeds best in rich, loamy soil; which, previously to sowing, should be thoroughly pulverized. When cultivated in the vegetable garden for salad or greens, the first sowing may be made as early in the season as the frost will admit. Sow the seeds thickly, in drills eight or ten inches apart; and cover half an inch deep with fine mould. Remove all weeds as they make their appearance; and, in continued dry weather, water freely. The plants should be cut for use while in the seed-leaf; as, when much developed, they become strong, rank, and ill-flavored. For a succession, a small sowing may be made every week until September. In field culture, the seeds are sometimes sown broadcast; but the more common method is to sow in drills fifteen or eighteen inches apart. When the crop is ready for harvesting, the plants are cut to the ground, stored and threshed, as directed for Black Mustard. _Use._--The plants, before the development of the rough leaves, are used as salad: when more advanced, they are boiled and eaten as Spinach. The flour of the seeds furnishes a table mustard of good quality; though the seeds of the Black species possess greater piquancy, and are generally employed for the purpose. The seeds of both species are much used in medicine, and are considered equally efficacious. * * * * * NASTURTIUM. Indian Cress. Capucine, of the French. Tropæolum, sp. et var. This plant is a native of Peru; and, though generally treated as an annual, is a tender perennial. When cultivated for its flowers or seeds, it should be planted in poor, light soil; but when foliage and luxuriant growth are desired, for the covering of arbors, trellises, and the like, the soil can hardly be made too rich. The planting should be made in April or May. As the seeds are quite large, they should be covered two inches deep. When planted in drills, they are made three feet apart, and the young plants thinned to six inches apart in the drills. The growing crop may be supported by staking or bushing, as practised with pease; or the taller-growing sorts may be shortened in, which will induce a strong, stocky habit of growth. While the plants are young, they will require some attention, in order that they may be properly attached to the stakes or trellises provided for their support; after which, little care need be bestowed, beyond the ordinary stirring of the soil, and keeping the ground free from weeds. _Use._--The unexpanded flower-buds, and the seeds while young and succulent, have a warm, aromatic taste, and are pickled and used as capers. The young shoots are eaten as salad; and the flowers, which are large and richly colored, are used for garnishing. Few ornamental plants are better known or more generally cultivated than the Nasturtium. The species and varieties are as follow:-- TALL NASTURTIUM. Tropæolum majus. Stem from six to eight feet high, succulent; leaves alternate, smooth, rounded,--the leaf-stems being attached to the disc, or under-surface; flowers large, on long stems, yellow,--the two upper petals streaked and marked with purple; the seeds are large, somewhat triangular, convex on one of the sides, of a drab or pale-brown color, and retain their germinative properties five years,--from a hundred and eighty to two hundred are contained in an ounce. DARK-FLOWERING. A variety of the preceding; differing only in the brown color of the flowers. Cultivation and uses the same. VARIEGATED. Also a sub-variety of the Tall Nasturtium, with orange-yellow flowers; each of the petals being stained or spotted with purple. Other varieties occur, differing in color, but equally useful for the purposes before described. SMALL NASTURTIUM. Dwarf Capucine. Tropæolum minus. Much smaller, in all respects, than the common Dwarf variety of _Tropæolum majus_; the stem rarely measuring more than two feet in length, or rising above a foot in height. The flowers are yellow; the lower petals with a blotch of scarlet at their base, and the upper ones delicately striped with the same color. It yields abundantly; and, though the pods are comparatively small, they are generally preferred to those of the Tall Nasturtium for pickling. * * * * * PICRIDIUM. Garden Picridium. Picridium vulgare. A hardy, annual plant, from the south of Europe. Stem eighteen inches high; leaves six to eight inches long, irregular in form, but generally broad at the ends, and heart-shaped and clasping at the base; flowers yellow, compound, produced in clusters; the seeds are long, slightly curved, four-sided, brown or blackish-brown, and retain their vitality five years. _Sowing and Cultivation._--The seeds should be sown in April or May, in drills a foot apart, and half an inch in depth. As the plants, when allowed to run to seed, produce but little foliage, it is necessary, in order to secure a continued supply of fresh leaves, to cut or nip off the flowering-shoot as it makes its appearance. Under proper management, the leaves grow rapidly, and are produced in great abundance. _Use._--The leaves have a pleasant, agreeable flavor; and, while young and tender, are mixed in salads. * * * * * PURSLAIN. Portulaca. Purslain is a hardy, annual plant. Most of the cultivated kinds are but improved forms of the Common Purslain (_P. oleracea_), introduced into this country from Europe, and so troublesome as a weed in most vegetable gardens. Stem usually about a foot in length, succulent and tender; leaves fleshy, broad and round at the ends, and tapering to the stalk; flowers yellow, resting closely in the axils of the leaves; the seeds are black, exceedingly small, and retain their germinating powers ten years. _Soil, Propagation, and Culture._--Purslain thrives well in all soils,--dry, wet, or intermediate; and is propagated by seeds sown in shallow drills at any time from April to July. _Use._--The plants may be cut for use when they have made a growth of four or five inches. They are mixed in salads, eaten boiled as Spinach, or pickled. The species and varieties are as follow:-- COMMON PURSLAIN. Portulaca oleracea. Abundant in gardens, cultivated fields, and waste grounds. The Green and