THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

equally worthy of cultivation. From seeds of either of the sorts, plants answering to the description of the Red-leaved and Green-leaved would probably be produced, with almost every intermediate shade of color. NARROW-LEAVED GREEN SAGE. _Mill._ Sage of Virtue. Leaves narrow, hoary, toothed towards the base; the spikes of flowers are long, and nearly leafless; flowers deep-blue; the seeds are similar to those of the Red-leaved, and produced four together in an open calyx. Compared with the Common Red-leaved or Green-leaved, the leaves are much narrower, the spikes longer and less leafy, and the flowers smaller and of a deeper color. The variety is mild flavored, and the most esteemed of all the sorts for use in a crude state; as it is also one of the best for decoctions. "At one period, the Dutch carried on a profitable trade with the Chinese by procuring the leaves of this species from the south of France, drying them in imitation of tea, and shipping the article to China, where, for each pound of sage, four pounds of tea were received in exchange."--_M'Int._ VARIEGATED-LEAVED GREEN SAGE. A sub-variety of the Green-leaved, with variegated foliage. It is not reproduced from seeds, and must be propagated by slips or by dividing the roots. VARIEGATED-LEAVED RED SAGE. This is but an accidental variety of the Common Red-leaved Sage, differing only in its variegated foliage. It can be propagated only by cuttings or by a division of the roots. * * * * * SAVORY. Saturjea. The cultivated species are as follow:-- HEADED SAVORY. Saturjea capitata. A perennial plant, with a rigid, angular, branching stem a foot and a half high. The leaves are firm, pointed, and, when bruised, emit a strong, pleasant, mint-like odor; the flowers are white, and are produced in terminal, globular heads; the seeds are quite small, of a deep-brownish color, and retain their vitality three years. It may be propagated from seeds or by dividing the roots; the latter method, however, being generally practised. The young shoots are used in all the forms of Summer Savory. SHRUBBY SAVORY. Saturjea viminea. A shrub-like, perennial species, cultivated in the same manner as the Winter Savory. The plant has the pleasant, mint-like odor of the species first described, but is little used either in cookery or medicine. SUMMER SAVORY. Saturjea hortensis. An annual species, from the south of Europe. Stem twelve or fifteen inches high, erect, rather slender, and producing its branches in pairs; the leaves are opposite, narrow, rigid, with a pleasant odor, and warm, aromatic taste; the flowers are pale-pink, or flesh-colored, and are produced at the base of the leaves, towards the upper part of the plant, each stem supporting two flowers; the seeds are quite small, deep-brown, and retain their vitality two or three years. _Propagation and Cultivation._--Summer Savory is always raised from seeds, sown annually in April or May. It thrives best in light, mellow soil; and the seed should be sown in shallow drills fourteen or fifteen inches apart. When the plants are two or three inches high, thin them to five or six inches apart in the rows, and cultivate in the usual manner during the summer. When the plants have commenced flowering, they should be cut to the ground, tied in small bunches, and dried in an airy, shady situation. For early use, the seeds are sometimes sown in a hot-bed on a gentle heat, and the seedlings afterwards transplanted to the open ground in rows, as directed for sowing. _Use._--The aromatic tops of the plant are used, green or dried, in stuffing meats and fowl. They are also mixed in salads, and sometimes boiled with pease and beans. It is sold in considerable quantities at all seasons of the year, in a dried and pulverized state, packed in hermetically-sealed bottles or boxes. WINTER SAVORY. _Thomp._ Saturjea montana. A hardy, evergreen shrub, with a low, branching stem about a foot in height. The leaves are opposite, narrow, and rigid, like those of the preceding species; the flowers resemble those of the Summer Savory, but are larger and of a paler color; the seeds, which ripen in autumn, are small, dark-brown, and retain their vitality three years. _Propagation and Culture._--"It may be raised from seed sown in April or May; but is generally propagated by dividing the plants in April, or by cuttings of the young shoots taken off in April or May. The cuttings should be planted two-thirds of their length deep, on a shady border, and, if necessary, watered until they take root. When well established, they may be planted out a foot apart, in rows fifteen inches asunder. Some may also be planted as an edging. "The plants should be trimmed every year in autumn, and the ground between the rows occasionally stirred; but, in doing this, care must be taken not to injure the roots. Fresh plantations should be made before the plants grow old and cease to produce a sufficient supply of leaves." _Use._--It is used for the same purposes as Summer Savory. The leaves and tender parts of the young branches are mixed in salads: they are also boiled with pease and beans; and, when dried and powdered, are used in stuffings for meats and fowl. * * * * * SPEARMINT. Green Mint. Mentha viridis. A hardy, perennial plant, introduced from Europe, and generally cultivated in gardens, but growing naturally in considerable abundance about springs of water, and in rich, wet localities. The stem is erect, four-sided, smooth, and two feet or more in height; the leaves are opposite, in pairs, stemless, toothed on the margin, and sharply pointed; the flowers are purple, and are produced in August, in long, slender, terminal spikes; the seeds are small, oblong, of a brown color, and retain their vitality five years,--they are generally few in number, most of the flowers being abortive. _Soil, Propagation, and Culture._--It may be grown from seed, but is best propagated by a division of the roots, which are long and creeping, and readily establish themselves wherever they are planted. Spearmint thrives best in rich, moist soil; but may be grown in any good garden loam. The roots may be set either in the autumn or spring. Where large quantities are required for marketing in the green state, or when grown for distillation, lay out the land in beds three or four feet in width, and make the drills two or three inches deep and a foot apart. Having divided the roots into convenient pieces, spread them thinly along the drills, and earth them over to a level with the surface of the bed. Thus treated, the plants will soon make their appearance; and may be gathered for use in August and September. Just before severe weather, give the beds a slight dressing of rich soil; and, the ensuing season, the plants will entirely occupy the surface of the ground. _Use._--Mint is sometimes mixed in salads, and is used for flavoring soups of all descriptions. It is often boiled with green pease; and, with the addition of sugar and vinegar, forms a much-esteemed relish for roasted lamb. It has also much reputed efficacy as a medicinal plant. CURLED-LEAVED SPEARMINT. A variety with curled foliage. It is a good sort for garnishing; but, for general use, is inferior to the Common or Plain-leaved species before described. Propagated by dividing the roots. * * * * * TANSY. Tanacetum vulgare. Tansy is a hardy, perennial, herbaceous plant, naturalized from Europe, and abundant by roadsides and in waste places. Its stem is from two to three feet high; the leaves are finely cut and divided, twice-toothed on the margin, and of a rich, deep-green color; flowers in corymbs, deep-yellow, and produced in great abundance; the seeds are small, of a brownish color, and retain their vitality three years. _Soil and Cultivation._--Tansy may be grown in almost any soil or situation, and is propagated from seeds or by dividing the roots; the latter method being generally practised. In doing this, it is only necessary to take a few established plants, divide them into small pieces or collections of roots, and set them six inches apart, in rows a foot asunder, or in hills two feet apart in each direction. They will soon become established; and, if not disturbed, will completely occupy the ground. In most places, when once introduced, it is liable to become troublesome, as the roots not only spread rapidly, but are very tenacious of life, and eradicated with difficulty. When cultivated for its leaves, the flowering-shoots should be cut off as they make their appearance. It is but little used, and a plant or two will afford an abundant supply. _Use._--The leaves have a strong, peculiar, aromatic odor, and a bitter taste. They were formerly employed to give color and flavor to various dishes, but are now rarely used in culinary preparations. The plant possesses the tonic and stomachic properties common to bitter herbs. There are three cultivated varieties, as follow:-- CURLED-LEAVED TANSY. Double Tansy. Tanacetum vulgare, var. crispum. This differs from the Common Tansy in the frilled or curled character of the leaves, which have some resemblance to the leaves of the finer kinds of Curled Cress or Parsley. They are of a rich green color, and are sometimes employed for garnishing. In the habit of the plant, color of the flowers, odor and flavor of the leaves, the variety differs little, if at all, from the Common Tansy. It is more beautiful than the last-named; and, in all respects, much more worthy of cultivation. Propagated only by dividing the roots. LARGE-LEAVED TANSY. Leaves larger than those of any other variety, but much less fragrant. It is of little value, and rarely cultivated. VARIEGATED-LEAVED. A variety with variegated foliage. Aside from the peculiar color of the leaves, the plant differs in no respect from the Common Tansy: it grows to the same height, the flowers are of the same color, and the leaves have the same taste and odor. It must be propagated by dividing the roots; the variegated character of the foliage not being reproduced from seeds. * * * * * THYME. Thymus. Two species of Thyme are cultivated for culinary purposes,--the Common Garden Thyme (_T. vulgaris_) and the Lemon or Evergreen Thyme (_T. citriodorus_). They are hardy, perennial plants, of a shrubby character, and comparatively low growth. They are propagated from seeds and by dividing the roots; but the finest plants are produced from seeds. Of the Common Garden Thyme, there are three varieties:-- BROAD-LEAVED. The Broad-Leaved Thyme is more cultivated in this country than any other species or variety. The stem is ten or twelve inches high, shrubby, of a brownish-red color, and much branched; the leaves are small, narrow, green above, and whitish beneath; flowers purple, in terminal spikes; the seeds are black, and exceedingly small,--two hundred and thirty thousand being contained in an ounce; they retain their vitality two years. _Propagation and Cultivation._--When propagated by seeds, they are sown in April or May, thinly, in shallow drills ten or twelve inches apart. When the plants are up, they should be carefully cleared of weeds, and thinned to eight or ten inches apart, that they may have space for development. They may be cut for use as soon as they have made sufficient growth; but, for drying, the stalks are gathered as they come into flower. If propagated by dividing the roots, the old plants should be taken up in April, and divided into as many parts as the roots and tops will admit. They are then transplanted about ten inches apart, in beds of rich, light earth; and, if the weather be dry, watered till they are well established. They may be cut for use in August and September. _Use._--The leaves have an agreeable, aromatic odor; and are used for flavoring soups, stuffings, and sauces. NARROW-LEAVED. _Mill._ The stalks of this variety are shorter than those of the Broad-leaved; the leaves also are longer, narrower, and more sharply pointed; and the flowers are larger. It is propagated, cultivated, and used as the Broad-leaved. VARIEGATED-LEAVED. A sub-variety of the Broad-leaved, with variegated foliage. It is generally cultivated as an ornamental plant; and is propagated only by dividing the roots, as directed for the Broad-leaved. LEMON THYME. _Loud._ Thymus citriodorus. A low, evergreen shrub, with a somewhat trailing stem, rarely rising more than six or eight inches high. It is readily distinguished from the Common or Broad-leaved by the soft, pleasant, lemon-like odor of the young shoots and leaves. It is used for flavoring various dishes, and by some is preferred to the Broad-leaved. The species is propagated from seeds by dividing the roots, and by layers and cuttings. Seedling plants, however, are said to vary in fragrance; and, when a choice stock can be obtained, it is better to propagate by dividing the plants. CHAPTER IX. LEGUMINOUS PLANTS. American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner. Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine. Pea. Pea-nut. Vetch, or Tare. Winged Pea. * * * * * AMERICAN GARDEN-BEAN. French Bean. Kidney-bean. Haricot, of the French. Phaseolus vulgaris. The Common Garden-bean of the United States is identical with the French or Kidney Bean of England and France, and is quite distinct from the English or Garden Bean of French and English catalogues. The American Garden-bean is a tender, annual plant from the East Indies, with a dwarfish or climbing stem and trifoliate leaves. The flowers are variable in color, and produced in loose clusters; the seeds are produced in long, flattened, or cylindrical, bivalved pods, and vary, in a remarkable degree, in their size, form, and color,--their germinative powers are retained three or four years. As catalogued by seedsmen, the varieties are divided in two classes,--the Dwarfs, and the Pole or Running Sorts. _Dwarfs._--The plants of this class vary from a foot to two feet in height. They require no stakes or poles for their support; and are grown in hills or drills, as may suit the taste or convenience of the cultivator. All of the varieties are comparatively tender, and should not be planted before settled, mild weather. They succeed best in warm, light soil; but will flourish in almost any soil or situation, except such as are shaded or very wet. When planted in drills, they are made about two inches deep, and from fourteen to twenty inches apart. The seeds are planted from three to six inches apart; the distance in the drills, as well as the space between the drills, being regulated by the habit of the variety cultivated. If planted in hills, they should be three feet apart in one direction, and about two feet in the opposite. If the variety under cultivation is large and vigorous, four or five plants may be allowed to a hill; if of an opposite character, allow twice this number. _To raise Seed._--Leave a row or a few hills entirely unplucked. Seed is of little value when saved at the end of the season from a few scattered pods accidentally left to ripen on plants that have been plucked from time to time for the table. BAGNOLET. A half-dwarf, French variety. Plant strong and vigorous, with remarkably large, deep-green foliage; flowers bright lilac; the pods are straight, seven inches long, half an inch wide, streaked and spotted with purple when sufficiently grown for shelling in their green state, nankeen-yellow when fully ripe, and contain six seeds, which are nearly straight, rounded at the ends, a little flattened on the sides, three-fourths of an inch long, a fourth of an inch thick, and of a violet-black color, variegated or marbled with drab. About sixteen hundred beans are contained in a quart; and, as the plants are vigorous growers, this amount of seed will be sufficient for three hundred feet of drill, or for nearly three hundred hills. If planted in drills, they should be made twenty inches apart, and two plants allowed to a linear foot. The variety is not early, and requires the entire season for its full perfection. When sown as soon as the weather is suitable, the plant will blossom in about seven weeks. In sixty days, pods may be plucked for use; and the crop will be ready for harvesting in fifteen weeks from the time of planting. For its green pods, the seeds may be planted until the middle of July. The Bagnolet is of little value as a shelled-bean, either green or ripe. As a string-bean, it is deservedly considered one of the best. The pods are produced in great abundance; and are not only tender, succulent, and well flavored, but remain long on the plants before they become tough, and unfit for use. If the pods are plucked as they attain a suitable size, new pods will rapidly succeed, and the plants will afford a continued supply for several weeks. BLACK-EYED CHINA. Plant fifteen inches high, less strong and vigorous than that of the Common Red-eyed China; the flowers are white; the pods are comparatively short, usually about five inches long, green and straight while young, straw-yellow when sufficiently advanced for shelling, yellow, thick, hard, and parchment-like when ripe, and contain five or six seeds,--these are white, spotted and marked about the eye with black, of an oblong form, usually rounded, but sometimes shortened at the ends, slightly compressed on the sides, and measure half an inch in length, and three-eighths of an inch in thickness. A quart contains fifteen hundred beans, and will plant a drill, or row, of two hundred feet, or a hundred and fifty hills. The variety is early. When sown at the commencement of the season, the plants will blossom in six weeks, produce pods for the table in seven weeks, pods for shelling in ten weeks, and ripen in eighty-seven days. It yields well, ripens off at once, and, on account of the thick, parchment-like character of the pods, suffers much less from wet and unfavorable seasons than many other sorts. As a string-bean, it is of fair quality, good when shelled in the green state, and farinaceous and mild flavored when ripe. BLUE POD. A half-dwarf variety, growing from two to three feet high, with a branching stem, deep-green foliage, and white flowers. The pods are five inches long, pale-green while young, light-yellow as the season of maturity approaches, cream-white when fully ripe, and contain five or six seeds. Its season is intermediate. If sown early, the plants will blossom in seven weeks, afford pods for stringing in eight weeks, green beans in ten or eleven weeks, and ripen their seeds in ninety-seven days. It is a week earlier than the White Marrow, and ten days in advance of the Pea-bean. Plantings may be made as late as the last week in June, which will yield pods for the table in seven weeks, and ripen the middle of September, or in about twelve weeks. The ripe seed is white, oblong, flattened, rounded on the back, often squarely or angularly shortened at the ends, half an inch long, and a fourth of an inch thick: twenty-seven hundred will measure a quart. It is a field rather than a garden variety; though the green pods are tender and well flavored. If planted in drills two feet apart, five pecks of seed will be required for an acre; or four pecks for the same quantity of ground, if the rows are two feet and a half apart. If planted in hills, six or eight seeds should be put in each; and, if the hills are three feet apart, twelve quarts of seed will plant an acre. The Blue Pod is the earliest of the field varieties; more prolific, more generally cultivated, and more abundant in the market, than either the Pea-bean or the White Marrow. It is, however, much less esteemed; and, even in its greatest perfection, is almost invariably sold at a lower price.