THE FIELD AND GARDEN VEGETABLES OF AMERICA
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ce relative to the various methods of propagation and culture, now in general practice, can be readily obtained. But, with regard to the characteristics which distinguish the numerous va
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unds will be required for one acre. _Use._--"The roots are the parts generally used, and are boiled, stewed, and also eaten cold, sliced in vinegar and oil. They enter into mixed salads,
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eeds best; and, as its quality is considered superior, it is now more generally cultivated than the Red. WHITE GLOBE MANGEL WURZEL. A sub-variety of the Yellow and Red Globe, which, in
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part. Skin deep purple, varying to some extent in depth of shade, but generally very dark. Flesh purple at the outer part of the root, and yellow at the centre or heart; fine grained, sug
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when they are three-quarters boiled. The plants are tender, and are generally destroyed early in autumn by frost. The tubers must be taken up before freezing weather, packed in sand, an
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habit of the plant; size, form, and color of the tubers; quality and general excellence; and comparative value for cultivation. They are obtained from seeds; the latter being quite smal
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very dry, mealy, and farinaceous, exceedingly well flavored, and, in general excellence, surpassed by few, if any, of the late varieties. It is also healthy, hardy, and very productive;
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rgest part. The Long Scarlet Radish, with its sub-varieties, is more generally cultivated for market in the Eastern, Middle, and Western States, than any other, or perhaps even more than
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Eng. In this country it has been widely disseminated, and is now more generally cultivated for table use and for stock than any other of the Swede varieties. The plants seldom fail to for
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their growth, and be ready for harvesting. The slips, or sprouts, are generally obtained by setting the tubers in a hot-bed in March or April, and breaking off or separating the sprouts f
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nt, the roots sometimes attain a weight of eight or ten pounds. It is generally cultivated as a field turnip, but is also sown as a garden variety; the roots being of good quality for the
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t are seldom used for reproduction; the cloves, or small bulbs, being generally employed for this purpose. It is used and cultivated as the Common Garlic. * * *
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ed 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
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n eat the heads raw with vinegar, oil, salt, and pepper; but they are generally preferred when boiled. _Varieties._-- DARK-RED SPINED. Bud very small. The variety is remarkable for th
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er like circumstances with the Battersea. The top is greener, and not generally so plump and close; but it is considered finer flavored. Both varieties are, however, held in great estimat
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r inches in length, an inch and a half or two inches in diameter, and generally produced in pairs; flesh tender, crisp, and well flavored. When ripe, the fruit is deep-yellow or yellowish
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ANTALOUPE. _Loud._ A large-fruited, late variety; form variable, but generally round, and flattened at the ends; size large,--ten inches in diameter, eight inches deep, and weighing eigh
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PIE-MELON. California Pie-melon. Plant running,--the foliage and general habit resembling the Common Water-melon, but yet distinguishable by its larger size, more hairy stem, and its
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h Summer Warted Crookneck Squash.] Plant dwarfish or bushy in habit, generally about two feet and a half in height or length; fruit largest at the blossom-end, and tapering gradually to
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inter, if stored in a dry, warm situation. The flesh is sweet, though generally coarse-grained and watery. It is used in soups and stews, and also for pies; but is seldom served like squa
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very much resembles the Dwarf Green Curled in the nature, color, and general appearance of the leaves: the heart-leaves, however, fold over each other, somewhat like those of a cabbage,
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ng and narrow; the veins and midribs green; the head is greenish, and generally covered by the leaves. This variety and the Purple Cape often become intermixed, and are liable to degener
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ur inches apart in the rows. EARLY WAKEFIELD. Head of medium size, generally somewhat conical, but sometimes nearly round, compact; leaves very glaucous; stalk small. A fine, early va
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s, in many instances, being quite unimportant. In the color, foliage, general habit, and even in the quality, of the entire list, there is great similarity. EARLY LONDON CAULIFLOWER. L
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t four small heads, almost equal in delicacy to Brussels Sprouts, are generally formed. This sort is exceedingly hardy; and, on the whole, must be considered a valuable acquisition. The
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any soil or situation. Though it may be propagated from seeds, it is generally increased by a division of the roots, which may be made in spring or autumn. These should be set in rows tw
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ardiest of the species, propagates more readily than Alpine plants in general, and is said to compare favorably in quality with the Mountain Sorrel or Patience Dock. COMMON SORREL. R.
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the roots; but, as it is easily grown from seeds, this method is not generally practised. _Use._--The leaves have a warm, piquant taste, and, when bruised, resemble cucumbers in odor. T
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tively 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 propertie
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ower, it does not exceed eighteen inches in height. It deserves more general cultivation, as affording a pleasant addition to the varieties of small salads. The seeds are of a paler col
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frilled, or curled, on the borders; the upper surface of the mid-ribs generally tinged with red. The leaves of the centre are not numerous, and much curled: resting upon those of the exte
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or Imperial Cabbage Lettuce, with white seeds, was at one period more generally cultivated in small gardens than any other variety; and though some of the recently introduced sorts excel
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s; 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 Fe
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ties. * * * * * RAPE. This plant is generally cultivated for its seeds, like Mustard. It is, however, sometimes grown for salad; the seeds being sown in
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lture._--Any warm, mellow, garden soil is suited to its growth. It is generally propagated by dividing the roots, which may be done either in spring or in autumn. After thoroughly stirrin
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iption of soil or situation. It is sometimes grown from seeds, but is generally propagated by dividing the roots, which increase rapidly, and soon entirely occupy the ground. They are tak
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mber. _Propagation and Culture._--It may be grown from seeds, but is generally propagated by dividing the roots either in the spring or fall, and planting the divisions ten inches apart,
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rom 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
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sting. They are kidney-shaped, a little flattened, and of large size; generally measuring three-fourths of an inch long, and three-eighths of an inch thick. Twelve hundred and fifty are c
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, barren runners, eighteen inches or two feet in length; but they are generally of short duration, and the variety is treated as other Dwarfs. The pods are small and straight; usually ab
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ted as late in the season as the first week in July, the variety will generally ripen perfectly; and, when cultivated for its green pods, plantings may be made at any time during the mont
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a hundred and twenty-three days. Planted early in June, the pods will generally all ripen; but, if the planting is delayed to the last of the month, the crop will but partially mature, un
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ds, however, are much smaller, and remarkable for their uniform size; generally measuring three inches in length, and about seven-eighths of an inch in width: they are green and wrinkled
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and marbled with black. LARGE LENTIL. _Law._ Flowers small, white, generally two, but sometimes three, on each peduncle; the pods are three-fourths of an inch long, half an inch broad,
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tem about three feet high, which is sometimes branching. The pods are generally produced in pairs, but are also sometimes single, and vary from twelve to sixteen on each plant. They are f
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succeeding joint to the greatest extremity of the plant. The pods are generally single, but frequently in pairs, about three inches and a half long, slightly curved, and terminate abruptl
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. _Cot. Gard._ Plant strong and robust, six to seven feet high; pods generally single, but occasionally in pairs, and from three inches and a half to four inches and a quarter long. They
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onsistence, without imparting color or flavor; and in this form it is generally used. There are three varieties:-- BIFORMED-LEAVED. _Mill._ Plant larger than that of the Oval-leaved;
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than those of the Broad-leaved, and the seed-vessels are smaller. Now generally cultivated because of its greater hardiness. * * * * * SAFFRON. _Law._ Sa
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e engraving, will give an accurate idea of its size, form, color, and general character: "The size rarely much exceeds that of a large walnut. Its form is rounded, sometimes kidney-shaped
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ate 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, O
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.] 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 e
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,--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
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ather, 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
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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
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tory, 538. Flander's Hotspur, 529. Flanagan's Early, 545. General Wyndham, 539. Golden Hotspur, 529, 535. Green Prussian, 525. Groom's Superb, 526. Hair's Defi
yellow-fleshed variety.
PURPLE OR BLOOD RED.
Violette. _Vil._
Root fusiform, and very slender, fourteen inches in length, by two
inches and a half in diameter at the top or broadest part. Skin deep
purple, varying to some extent in depth of shade, but generally very
dark. Flesh purple at the outer part of the root, and yellow at the
centre or heart; fine grained, sugary, and comparatively well flavored.
Not much cultivated for the table, on account of the brown color it
imparts to soups or other dishes of which it may be an ingredient. It is
also inclined to run to seed the year it is sown. It has, however, the
reputation of flourishing better in wet, heavy soil, than any other
variety.
SHORT WHITE.
Blanche des Vosges. _Vil._
Root obtusely conical, seven or eight inches long, by about four inches
in diameter at the crown, which is large, flat, greenish, and level with
the surface of the ground. Skin white, tinted with amber, smooth and
fine. Flesh yellowish-white, remarkably solid, and fine in texture;
sweet and well flavored. Foliage rather finely divided, and as vigorous
as the Long Orange.
The Short White yields well, retains its qualities during winter, and is
well adapted for cultivation in soils that are hard and shallow.
STUDLEY.
Long Red Brunswick.
Root fusiform, very long, and regular; the crown level with the surface
of the soil. In good cultivation, the roots attain a length of sixteen
inches, and a diameter of nearly two inches. Color bright
reddish-orange, like the Altrincham.
An excellent table-carrot, but flourishes well only in deep, mellow
soil.
WHITE BELGIAN.
Green-top White.
Root very long, fusiform, eighteen to twenty inches in length, and four
or five inches in diameter. In the genuine variety, the crown rises five
or six inches from the surface of the ground; and, with the exception of
a slight contraction towards the top, the full diameter is retained for
nearly one-half of the entire length. Skin green above, white below
ground. Flesh white, tending to citron-yellow at the centre or heart of
the root; somewhat coarse in texture. Foliage rather large and vigorous.
The White Belgian Carrot is remarkable for its productiveness,
surpassing in this respect all other varieties, and exceeding that of
the Long Orange by nearly one-fourth. It can be harvested with great
facility, and gives a good return even on poor soils.
The variety is not considered of any value as a table esculent, and is
grown almost exclusively for feeding stock; for which purpose, it is,
however, esteemed less valuable than the yellow-fleshed sorts, because
less nutritious, and more liable to decay during winter.
Since its introduction, it has somewhat deteriorated; and, as now grown,
differs to some extent from the description given above. The roots are
smaller, seldom rise more than two or three inches above the soil, and
taper directly from the crown to the point. A judicious selection of
roots for seed, continued for a few seasons, would undoubtedly restore
the variety to its primitive form and dimensions.
The same amount of seed will be required as of the Long Orange: and the
general method of culture should be the same; with the exception, that,
in thinning out the plants, the White Belgian should have more space.
WHITE BELGIAN HORN.
Transparent White. _Vil._
Root seven or eight inches in length, and two inches in its greatest
diameter, tapering regularly from the crown to the point. Skin fine,
clear white. Flesh very white, and almost transparent, mild, tender, and
delicate.
A French variety, remarkable for the peculiar, pure white color of its
skin and flesh.
* * * * *
TURNIP-ROOTED CHERVIL.
PARSNIP CHERVIL.
Chærophyllum bulbosum.
[Illustration: Turnip-rooted Chervil.]
A hardy, biennial plant, from the south of Europe. The root is fusiform,
four or five inches long, and nearly an inch and a half in diameter;
skin, grayish-black; flesh, white. The leaves are compound, the leaflets
very deeply cut, and the divisions of the upper leaves very narrow and
slender. The flowers are white, and terminate the top of the plant in
umbels, or large, circular, flat, spreading bunches. The seeds are long,
pointed, furrowed, concave on one side, of a brownish color, and retain
their power of germination but one year. An ounce contains sixty-five
hundred seeds.
_Soil and Cultivation._--The seeds may be sown in drills, in October or
April, in the manner of sowing the seeds of the common carrot:
preference to be given to rich, mellow soil. The roots will attain their
full size by the following August or September, when they should be
harvested. With a little care to prevent sprouting, they may be
preserved until April.
_Seed._--The roots intended for seed should be set in the open ground in
autumn or in spring. The seeds will ripen in August, and should be sown
within a month or two of the time of ripening; or, if kept till spring,
should be packed in earth or sand: for, when these precautions are
neglected, they will often remain dormant in the ground throughout the
year.
_Use._--The Tuberous-rooted Chervil promises to be a valuable esculent
root. M. Vilmorin considered it worthy to be classed with the potato,
though not equally productive. On his authority, upwards of six tons
have been produced on an acre; an amount which he states may be greatly
increased by a judicious selection of the best roots for seed.
The roots, which are eaten boiled, are of a gray color, and nearly of
the size and form of an Early Horn Carrot. The flesh is white,
farinaceous, and of a flavor intermediate between that of a chestnut and
a potato.
* * * * *
CHINESE POTATO, OR JAPANESE YAM.
Dioscorea batatas.
Stem twelve feet or more in length, of a creeping or climbing habit;
leaves heart-shaped, though sometimes halberd-formed; flowers small, in
clusters, white. "The root is of a pale russet color, oblong, regularly
rounded, club-shaped, exceedingly tender, easily broken, and differs
from nearly all vertical roots in being largest at the lower end."
[Illustration: Chinese Potato, or Japanese Yam.]
_Propagation and Cultivation._--The Chinese Potato requires a very deep,
light, rather sandy, and tolerably rich soil; and this should be
thoroughly stirred to the depth of at least two feet. No fresh manure
should be used, but fine, well-decomposed compost applied, and deeply as
well as very thoroughly incorporated with the soil; avoiding however, if
possible, its direct contact with the growing roots. It is propagated
either by small roots; by the top or neck of the large roots, cut off to
the length of five or six inches; or by the small bulbs, or tubers,
which the plants produce in considerable numbers on the stem, in the
axils of the leaves. These should be planted the last of April, or as
soon as the ground is in good working condition. Lay out the land in
raised ridges two feet and a half or three feet asunder; and on the
summit set the bulbs, or tubers, with the point or shoot upwards, eight
or ten inches apart; and cover about an inch deep. Cultivate in the
usual manner during the summer; and late in autumn, after the tops are
dead, and just before the closing-up of the ground, take up the roots,
dry them a short time in the sun, and store them in the cellar for use.
The roots are perfectly hardy, and will sustain no injury from the
coldest winter, if left unprotected in the open ground. During the
second season, the growth of the old root is not continued, but
gradually decays as the new roots are formed. A well-grown root will
measure about two feet in length, and two inches and a half at its
broadest diameter.
_Use._--The flesh is remarkably white, and very mucilaginous in its
crude state. The roots are eaten either boiled or roasted, and require
rather more than half the time for cooking that is usually given to the
boiling or roasting of the common potato. When cooked, they possess a
rice-like taste and consistency, are quite farinaceous, and
unquestionably nutritive and valuable for food.
* * * * *
CHUFA, OR EARTH ALMOND.
EDIBLE CYPERUS. NUT RUSH.
Cyperus esculentus.
A perennial plant, from the south of Europe. The roots are long and
fibrous, and produce at their extremities numerous small, rounded or
oblong, jointed, pale-brown tubers, of the size of a filbert. The flesh
of these roots, or tubers, is of a yellowish color, tender, and of a
pleasant, sweet, and nut-like flavor. The leaves are rush-like, about
eighteen inches high, a little rough, and sharply pointed. The
flower-stalks are nearly of the same height as the leaves,
three-cornered, hard, and leafless, with the exception of five or six
leaflike bracts at the top, from the midst of which are produced the
spikelets of flowers, which are of a pale-yellow color.
_Propagation and Culture._--It is propagated by planting the tubers in
April or May, two inches deep, in drills two feet apart, and six inches
apart in the drills. They will be ready for harvesting in October. In
warm climates, the plant, when once introduced into the garden, spreads
with great rapidity, and is exterminated with much difficulty. In the
Northern and Middle States, the tubers remaining in the open ground are
almost invariably destroyed by the winter.
_Use._--It is cultivated for its small, almond-like tubers, which, when
dried, have somewhat the taste of the almond, and keep a long period.
They are eaten either raw or roasted.
"The plant grows spontaneously in the light, humid soils of Spain; and
is cultivated in Germany and the south of France. The tubers are chiefly
employed for making an orgeat,--a species of drink much used in Spain,
Cuba, and other hot climates where it is known. When mashed to a
flour,--which is white, sweet, and very agreeable to the taste,--it
imparts to water the color and richness of milk."--_Hort._
* * * * *
GERMAN RAMPION.
TREE PRIMROSE. EVENING PRIMROSE.
OEnothera biennis.
The German Rampion, or Evening Primrose, common in this country to
gravelly pastures and roadsides, is a hardy biennial plant, and, when in
full perfection, measures three or four feet in height, with long, flat,
pointed leaves, and large, yellow, fragrant flowers. The seed-pods are
oblong, four-sided; the seeds are small, angular, of a brown color, and
retain their germinative properties three years.
_Sowing and Cultivation._--The seeds should be sown annually, in April,
in a rich and shady situation; for if grown in a dry, sunny exposure,
and sown very early in the season, the plants are inclined to run to
flower during the summer: which renders the roots worthless; for they
then become hard and fibrous. Sow in drills an inch deep, and fourteen
inches apart; thin to six or eight inches in the rows; cultivate in the
usual form; and, in September, the roots will be ready for use. For
winter use, take up the roots before freezing weather, and pack in sand.
For spring use, they may be taken directly from the ground.
_To raise Seed._--Two or three plants, left in the ground through the
winter, will yield an abundant supply of seeds the following summer.
_Use._--The root is the only part used. This, when full grown, is
generally from ten to twelve inches long, fusiform, occasionally with a
few strong fibres, whitish on the outside, and white within. The thick,
outer covering separates readily, and should be removed when the root is
eaten in its crude state. It possesses a nutty flavor; but is inferior
to the true Rampion, having a slight pungency. If required as a raw
salad, it should be eaten while young. When the roots have attained
their full size, they are usually dressed in the manner of Skirret and
Scorzonera.
* * * * *
JERUSALEM ARTICHOKE.
Helianthus tuberosus.
The Jerusalem Artichoke is a hardy perennial. In its manner of growth
and flowering, it much resembles the common sunflower; of which, as its
scientific term suggests, it is really a species. Stem six to eight feet
high, very rough, and much branched; leaves alternate, large, rough,
heart-shaped at the base, pointed at the ends, and indented on the
borders; flowers large, yellow,--produced on the top of the plant, at
the extremities of the branches.
_Soil, Propagation, and Culture._--"It thrives best in a light, mellow
soil, made rich by the application of old, decomposed manure; but the
roots will flourish well if planted in any corner of the garden less
suited for other descriptions of vegetables. To obtain fine roots,
however, the soil should be trenched fifteen or eighteen inches in
depth.
"It is propagated by planting the small tubers, or offsets: the large
tubers may also be cut or divided into several pieces, each having one
eye, as practised with the potato. In April, or early in May, lay out
the rows three feet apart, drop the tubers one foot apart in the rows,
and cover three inches deep. As the plants come up, hoe the ground
between the rows from time to time; and draw a little earth around their
stems, to support them, and to afford the roots a thicker covering."
_Taking the Crop._--The new tubers will be suitable for use in the
autumn. In digging, great care should be taken to remove the small as
well as the full-grown; for those not taken from the ground will remain
fresh and sound during the winter, and send up in the spring new plants,
which, in turn, will increase so rapidly, as to encumber the ground, and
become troublesome. In localities where the crop has once been
cultivated, though no plants be allowed to grow for the production of
fresh tubers, yet the young shoots will continue to make their
appearance from time to time for many years.
_Use._--"The roots, or tubers, are the parts of the plant eaten. These
are boiled in water till they become tender; when, after being peeled,
and stewed with butter and a little wine, they will be as pleasant as
the real Artichoke, which they nearly resemble both in taste and
flavor."
M'Intosh says that the tubers may be used in every way as the potato;
and are suited to persons in delicate health, when debarred from the use
of most other vegetables.
_Varieties._--For a long period, there was but a single variety
cultivated, or even known. Recent experiments in the use of seeds as a
means of propagation have developed new kinds, varying greatly in their
size, form, and color, possessing little of the watery and insipid
character of the heretofore grown Jerusalem Artichoke, and nearly or
quite equalling the potato in flavor and excellence.
COMMON WHITE.
Tubers large, and often irregular in form; skin and flesh white; quality
watery, and somewhat insipid. It is unfit for boiling, but is sometimes
served baked or roasted. It makes a very crisp and well-flavored
pickle.
PURPLE-SKINNED.
A French variety, produced from seed. Tubers purplish rose-color; flesh
dryer when cooked, and finer flavored, than that of the foregoing.
RED-SKINNED.
Like the Purple-skinned, produced from seed. Skin red. Between this and
the last named there are various intermediate sorts, differing in shades
of color, as well as in size, form, and quality.
YELLOW-SKINNED. _Law._
The tubers of this variety are of a yellowish color, and are generally
smaller, and even more irregularly shaped, than those of the Common
White. They are, however, superior in quality, and of a more agreeable
taste when cooked.
* * * * *
KOHL RABI.
TURNIP CABBAGE.
Brassica caulo-rapa.
[Illustration: Green Kohl Rabi.]
The Kohl Rabi is a vegetable intermediate between the cabbage and the
turnip. The stem, just above the surface of the ground, swells into a
round, fleshy bulb, in form not unlike a turnip. On the top and about
the surface of this bulb are put forth its leaves, which are similar to
those of the Swede turnips; being either lobed or entire on the borders,
according to the variety. The seeds are produced the second year; after
the ripening of which, the bulb perishes.
_Sowing and Cultivation._--Mr. Thompson's directions are as follows:
"Kohl Rabi may be sown thinly, broadcast, or in drills four inches
apart, in April, May, or June. When the young plants are an inch or two
in height, they may be transplanted into any good, well-enriched piece
of ground, planting them eight inches apart, in rows fifteen inches
asunder, and not deeper in the ground than they were in the seed-bed.
Water should be given till they take fresh root, and subsequently in dry
weather as required; for though the plants suffer little from droughts,
yet the tenderness of the produce is greatly impaired by an insufficient
supply of moisture. With the exception of stirring the ground and
weeding, no further culture is required. The crop will be fit for use
when the bulbs are of the size of an early Dutch turnip: when allowed to
grow much larger, they are only fit for cattle. Of field varieties, the
bulbs sometimes attain an immense size; weighing, in some cases,
fourteen pounds."
_Seed._--Take up a few plants entire in autumn; preserve them during
winter in the manner of cabbages or turnips; and transplant to the open
ground in April, two feet apart in each direction. The seeds are not
distinguishable from those of the Swede or Ruta-baga Turnip, and retain
their vitality from five to seven years.
_Use._--The part chiefly used is the turnip-looking bulb, formed by the
swelling of the stem. This is dressed and eaten with sauce or with meat,
as turnips usually are. While young, the flesh is tender and delicate,
possessing the combined flavor of the cabbage and turnip.
They are said to keep better than any other bulb, and to be sweeter and
more nutritious than the cabbage or white turnip. "In the north of
France, they are extensively grown for feeding cattle,--a purpose for
which they seem admirably adapted, as, from having a taste similar to
the leaves of others of the species, they are found not to impart any of
that peculiar, disagreeable taste to the milk, which it acquires when
cows are fed on turnips."
_Varieties._--These are as follow:--
ARTICHOKE-LEAVED. _Thomp._ _Vil._
Cut-leaved.
Of German origin, deriving its name from the resemblance of the leaves
to those of the Artichoke. Bulb small, and not smooth or symmetrical.
The leaves are beautifully cut, and are very ornamental; but the bulb is
comparatively of little value. Not much cultivated.
EARLY DWARF WHITE. _Vil._
Bulb white, smaller than that of the Common White, and supported close
to the ground. The leaves are also smaller, and less numerous.
It is earlier, and finer in texture, than the last named; and, while
young, excellent for the table.
Transplant in rows fifteen inches apart, and ten inches asunder in the
rows.
EARLY PURPLE VIENNA. _Thomp._ _Vil._
This corresponds with the Early White Vienna, except in color, which, in
this variety, is a beautiful purple, with a fine glaucous bloom. The
leaf-stems are very slender, and the leaves smooth, and few in number.
These two Vienna sorts are by far the best for table use. When taken
young, and properly dressed, they form an excellent substitute for
turnips, especially in dry seasons, when a crop of the latter may fail
or become of inferior quality.
EARLY WHITE VIENNA. _Thomp._
Dwarf, small, early; bulb handsome, firm, glossy, white, or very
pale-green. The leaves are few, small, with slender stems, the bases of
which are dilated, and thin where they spring from different parts on
the surface of the bulb. The flesh is white, tender, and succulent,
whilst the bulb is young, or till it attains the size of an early white
Dutch turnip; and at or under this size it should be used.
Set the plants in rows fifteen inches apart, and ten inches from plant
to plant in the lines.
GREEN.
Similar to, if not identical with, the Common White. The bulbs are
SOURCES & PROVENANCE
1 listed
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