THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

efficacious. NARROW-LEAVED RUE. Stem three or four feet high; foliage narrower than that of the preceding, but of the same grayish color, and strong, peculiar odor; the flowers are produced in longer and looser clusters than those of the Broad-leaved, and the seed-vessels are smaller. Now generally cultivated because of its greater hardiness. * * * * * SAFFRON. _Law._ Safflower. Carthamus tinctorius. A hardy, annual plant, with a smooth, woody stem, two and a half or three feet high; leaves ovate, spiny; flowers large, compound, bright-orange, or vermilion; seeds ovate, whitish, or very light-brown, a fifth of an inch long, and a tenth of an inch thick. _Soil and Cultivation._--It grows best on soils rather light, and not wet; and the seed should be sown the last of April, or early in May, in drills about two feet apart and an inch deep. When the plants are two inches high, they should be thinned to six inches apart in the rows, and afterwards occasionally hoed during the summer, to keep the earth loose, and free the plants of weeds. _Use._--"It is cultivated exclusively for its flowers, from which the coloring-matter of Saffron, or Safflower, is obtained. These are collected when fully expanded, and dried on a kiln, under pressure, to form them into cakes; in which state they are sold in the market. It is extensively cultivated in the Levant and several countries of Europe, particularly France, Spain, and Germany; in the latter of which, the first gathering of flowers is obtained in the beginning of September; and others, for six or eight weeks following, as the flowers expand. It flowers somewhat earlier in this country, and seems well adapted to our climate. "Though the color of the petals is of a deep-orange, they are used for dying various shades of red; the yellow matter being easily separated from the other. The flowers of Saffron are employed in Spain and other countries for coloring dishes and confectioneries; and from the seed a fixed oil is obtained, somewhat similar to that of the Sunflower: for which purpose alone, it does not, however, seem deserving of cultivation." It was formerly much used in medicine in cases of humors and diseased blood. * * * * * SOUTHERNWOOD. Artemesia abrotanum. A hardy, shrubby plant, about three feet high. The leaves are pale-green, and cut, or divided, into narrow, thread-like segments; the flowers are numerous, small, yellow, drooping; the seeds resemble those of the Common Wormwood, and retain their germinative properties two years. The plant is generally propagated by dividing the roots in the manner of other hardy shrubs. _Use._--The leaves have a strong, resinous, somewhat aromatic and rather pleasant odor, and are quite bitter to the taste. The root is seldom used; but the leaves and young branches are employed in the same manner and for the same purposes as those of the Common Wormwood. * * * * * WORMWOOD. Artemesia. The cultivated species are as follow:-- COMMON WORMWOOD. Artemesia absynthium. This species, everywhere common to gardens in this country, is a native of Great Britain. It is a hardy, perennial, shrubby plant, two or three feet in height. The leaves are deeply cut, or divided, pale-green above, and hoary beneath; the flowers are small, numerous, pale-yellow; the seeds are quite small, and retain their powers of germination two years. The leaves, when bruised, have a strong, somewhat pungent, yet aromatic odor, and are proverbial for their intense bitterness. ROMAN WORMWOOD. Artemesia pontica. This species somewhat resembles the foregoing: but the roots are smaller, less woody, and more fibrous, and the stalks are shorter, and more slender; the leaves are smaller, more finely cut, or divided, pale-green above, and hoary on the under surface, like those of the Common Wormwood; the flowers, which are produced on the upper branches, are small, and of a pale-yellow color; seeds similar to those of the above species, retaining their vitality two years. It is generally preferred to the Common Wormwood for medicinal purposes, as the taste is more agreeable, and its odor less pungent. SEA WORMWOOD. Artemesia maritima. Indigenous to Great Britain, and common to the seacoast of Holland and the low countries of Europe. Roots creeping, tough, and fibrous; stalks two or three feet high, and, like the roots, tough and woody; leaves numerous, long, narrow, and hoary; flowers yellow, produced on the small branches towards the top of the plant; seeds similar to those of the Common Wormwood. The leaves are somewhat bitter to the taste, and, when bruised, emit a strong, pleasant, aromatic odor. _Soil and Cultivation._--All the species are hardy, aromatic perennials; and, though they will thrive in almost any soil, their properties are best developed in that which is warm, dry, and light. They are generally propagated, as other hardy shrubs, by dividing the plants; but may be raised from seeds, or slips. The seeds are sown in April, in shallow drills; and the seedlings afterwards transplanted to rows two feet apart, and a foot from each other in the rows. _Use._--"An infusion of the leaves and tops of the Common Wormwood is used as a vermifuge, tonic, and stomachic; and the leaves are found to be beneficial to poultry."--- _Thomp._ Most of the other species possess the same properties in a greater or less degree, and are used for the same purposes. CHAPTER XI. MUSHROOMS, OR ESCULENT FUNGI. Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle. Although many experiments have been made in the culture of different species of edible Fungi, "only one has yet been generally introduced into the garden, though there can be no doubt the whole would finally submit to and probably be improved by cultivation. Many of them are natives of this country, abounding in our woods and pastures; and may be gathered wild, and freely enjoyed by those who have not the means of raising them artificially. In Poland and Russia, there are about thirty sorts of edible Fungi in common use among the peasantry. They are gathered in all the different stages of their growth, and used in various ways,--raw, boiled, stewed, roasted; and being hung up, and dried in stoves or chimneys, form a part of their winter's stock of provisions. "Mushrooms are not, however, everywhere equally abundant, owing as well to climate as to the more general cultivation of the soil: the character of many of the sorts is, therefore, not perfectly known, and most of them are passed over as deleterious. Indeed, the greatest caution is requisite in selecting any species of this tribe for food; and we can advise none but an experienced botanist to search after any but the common and familiar sort (_Agaricus campestris_) for food."--_Loud._ * * * * * COMMON MUSHROOM. _M'Int._ _Rog._ Champignon. Agaricus campestris. [Illustration: Common Mushroom.] This Mushroom, when it first appears, is of a rounded or button-like form, of a white color, and apparently rests on the surface of the ground. When fully developed, "the stem is solid, two or three inches high, and about half an inch in diameter; its cap measures from an inch to three and sometimes even upwards of four inches in diameter, is of a white color, changing to brown when old, and becoming scurfy, fleshy, and regularly convex, but, with age, flat, and liquefying in decay; the gills are loose, of a pinkish-red, changing to liver-color, in contact with but not united to the stem, very thick-set, some forked next the stem, some next the edge of the cap, some at both ends, and generally, in that case, excluding the intermediate smaller gills." Loudon says that it is most readily distinguished, when of middle size, by its fine pink or flesh-colored gills and pleasant smell. In a more advanced stage, the gills become of a chocolate color; and it is then more liable to be confounded with other kinds of dubious quality: but the species which most nearly resembles it is slimy to the touch, and destitute of the fine odor, having rather a disagreeable smell. Further, the noxious kind grows in woods, or on the margin of woods; while the true Mushroom springs up chiefly in open pastures, and should be gathered only in such places. _Cultivation._--"This is the only species that has as yet been subjected to successful cultivation; though there can be little doubt that all or most of the terrestrial-growing sorts would submit to the same process, if their natural habitats were sufficiently studied, and their spawn collected and propagated. In this way, the Common Mushroom was first brought under the control of man. "The seeds of the Common Mushroom, in falling from the gills when ripe, are no doubt wafted by the wind, and become attached to the stems and leaves of grasses and other herbage; and notwithstanding they are eaten by such animals as the horse, deer, and sheep, pass through their intestines without undergoing any material change in their vegetative existence: and hence, in the dung of these animals, when placed together, and kept moderately dry, and brought to a slight state of fermentation, we discover the first stage of the existence of the future brood of mushrooms. This is practically called 'spawn,' and consists of a white, fibrous substance, running like broken threads through the mass of dung, which appears to be its only and proper _nidus_."--_M'Int._ It is prepared for use as follows:-- "In June and July, take any quantity of fresh horse-droppings,--the more dry and high-fed the better,--mixed with short litter, one-third of cow's dung, and a good portion of mould of a loamy nature; cement them well together, and mash the whole into a thin compost, and spread it on the floor of an open shed, to remain until it becomes firm enough to be formed into flat, square bricks; which done, set them on an edge, and frequently turn them till half dry; then, with a dibble, make two or three holes in each brick, and insert in each hole a piece of good old spawn about the size of a common walnut. The bricks should then be left till they are dry. This being completed, level the surface of a piece of ground, under cover, three feet wide, and of sufficient length to receive the bricks; on which lay a bottom of dry horse-dung six inches thick; then form a pile by placing the bricks in rows one upon another, with the spawn-side uppermost, till the pile is three feet high; next cover it with a small portion of warm horse-dung, sufficient in quantity to diffuse a gentle glow of heat through the whole. When the spawn has spread itself through every part of the bricks, the process is ended, and the bricks may then be laid up in a dry place for use. Mushroom-spawn thus made will preserve its vegetative power many years, if well dried before it is laid up; but, if moist, it will grow, and exhaust itself."--_Trans._ The next step to be taken is the formation of the bed; in the preparation of which, no dung answers so well as that of the horse, when taken fresh from the stable: the more droppings in it, the better. The process recommended by Rogers is as follows:-- "About July or August is the general season for making mushroom-beds, though this may be done all the year round. A quantity of the dung mentioned should be collected and thrown together in a heap, to ferment and acquire heat; and, as this heat generally proves too violent at first, it should, previously to making the bed, be reduced to a proper temperature by frequently turning it in the course of the fortnight or three weeks; which time it will most likely require for all the parts to get into an even state of fermentation. During the above time, should it be showery weather, the bed will require some sort of temporary protection, by covering it with litter or such like, as too much wet would soon deaden its fermenting quality. The like caution should be attended to in making the bed, and after finishing it. As soon as it is observed that the fiery heat and rank steam of the dung have passed off, a dry and sheltered spot of ground should be chosen on which to make the bed. This should be marked out five feet broad; and the length, running north and south, should be according to the quantity of mushrooms likely to be required. If for a moderate family, a bed twelve or fourteen feet long will be found, if it takes well, to produce a good supply of mushrooms for some months, provided proper attention be paid to the covering. "On the space marked for making the bed, a trench should be thrown out about six inches deep. The mould may be laid regularly at the side; and, if good, it will do for earthing the bed hereafter: otherwise, if brought from a distance, that of a more loamy than a sandy nature will be best. "Whether in the trench, or upon the surface, there should be laid about four inches of good litter, not too short, for forming the bottom of the bed; then lay on the prepared dung a few inches thick, regularly over the surface, beating it as regularly down with the fork; continue thus, gradually drawing in the sides to the height of five feet, until it is narrow at the top like the ridge of a house. In that state it may remain for ten days or a fortnight, during which time the heat should be examined towards the middle of the bed by thrusting some small sharp sticks down in three or four places; and, when found of a gentle heat (not hot), the bed may be spawned: for which purpose, the spawn-bricks should be broken regularly into pieces about an inch and a half or two inches square, beginning within six inches of the bottom of the bed, and in lines about eight inches apart. The same distance will also do for the pieces of spawn, which are best put in by one hand, raising the manure up a few inches, whilst with the other the spawn can be laid in and covered at the same time. "After spawning the bed, if it is found to be in that regular state of heat before mentioned, it may be earthed. After the surface is levelled with the back of the spade, there should be laid on two inches of mould,--that out of the trench, if dry and good, will do; otherwise make choice of a rich loam, as before directed. After having been laid on, it is to be beaten closely together; and, when the whole is finished, the bed must be covered about a foot thick with good oat or wheat straw; over which should be laid mats, for the double purpose of keeping the bed dry, and of securing the covering from being blown off. In the course of two or three days, the bed should be examined; and, if it is considered that the heat is likely to increase, the covering must be diminished for a few days, which is better than taking it entirely off. "In about a month or five weeks,--but frequently within the former time, if the bed is in a high state of cultivation,--mushrooms will most likely make their appearance; and, in the course of eight and forty hours afterwards, they will have grown to a sufficient size for use. In gathering, instead of cutting them off close to the ground, they should be drawn out with a gentle twist, filling up the cavity with a little fine mould, gently pressed in level with the bed. This method of gathering is much better than cutting, as the part left generally rots, and breeds insects, which are very destructive, both in frames and on mushroom-beds. "Where a mushroom-bed is to remain permanently, a covered shed will be found convenient. "Sometimes it happens that a bed suddenly ceases to produce any mushrooms. This arises from various causes, but principally from the cold state of the bed in winter, or from a too dry state in summer. In the former case, a slight covering of mulchy hay laid over the bed, and on that six or eight inches of well-worked, hot dung, and the whole covered lightly with the straw that was taken off, will most likely bring it about again. In the latter instance, moisture, if required, should be given moderately, two or three mornings; when, after lying about an hour, the whole may be covered up, and be found of much service. In summer, most mushroom-beds in a bearing state require more or less slight waterings. Soft water should be used for the purpose: spring water is of too hard and too cold a nature; and, when at any time applied, checks vegetation. In summer time, a gentle shower of rain, on open beds that are in bearing and seem dry, will add considerably to their productiveness. "A mushroom-bed seldom furnishes any abundance after two or three months: it has often done its best in six or seven weeks. Heavy rains are most destructive to mushrooms: therefore care should be taken to remove the wet straw, or litter, and directly replace it with dry. Hence the utility of a covered shed, or mushroom-house." In addition to the foregoing, the following native species may be eaten with perfect safety, if gathered young and used while fresh:-- AGARICUS COMATUS. "An excellent species, much employed for making catchup; but should be used in a young state. It is found growing abundantly on stumps of trees, appearing both in spring and autumn." AGARICUS DELICIOSUS. _M'Int._ Sweet Mushroom. Found in September and October, growing under fir and pine trees. It is of medium size, yellowish, zoned, with deep orange on the top, somewhat resembling _A. torminosus_ (a deleterious species), but readily distinguished from it, as its juice is, when fresh cut, quite red, afterwards turning green, while that of the latter is white and unchangeable. Sir James Edward Smith says it well deserves its name, and is really the most delicious mushroom known; and Mr. Sowerby is equally high in its praise, pronouncing it very luscious eating, full of rich gravy, with a little of the flavor of mussels. AGARICUS EXQUISITUS. _Badham._ St. George's Mushroom. _M'Int._ Agaricus Georgii. This species often attains a weight of five or six pounds. It is generally considered less delicate than the common cultivated mushroom (_A. campestris_); but in Hungary it is regarded as a special gift from the saint whose name it bears. Persoon describes it as superior to _A. campestris_ in smell, taste, and digestibility; on which account, he says, it is generally preferred in France. It is found abundantly in many places, generally growing in rings, and re-appearing for many successive years on the same spot; and, though sometimes met with in old pastures, is generally found in thickets, under trees. AGARICUS PERSONATUS. Blewits. Blue Hats. _Cooke._ This is one of the species occasionally sold in Covent-Garden Market, London. When mature, it has a soft, convex, moist, smooth pileus, with a solid, somewhat bulbous stem, tinted with lilac. The gills are dirty-white, and rounded towards the stem. The _Agaricus personatus_ constitutes one of the very few mushrooms which have a market value in England. It is quite essential that it should be collected in dry weather, as it absorbs moisture readily, and is thereby injured in flavor, and rendered more liable to decay. AGARICUS PRUNULUS. _Vitt._ _M'Int._ This is found only in spring, growing in rings on the borders of wood-lands; at which time abundance of its spawn may be procured, and may be continued in the same way that the spawn of the common cultivated Mushroom is; namely, by transplanting it into bricks of loam and horse-dung, in which it will keep for months. This mushroom is used both in its green and dried state. In the latter it constitutes what is called "Funghi di Genoa," and is preserved by being simply cut into four pieces, and dried in the air for a few days; when it is strung up, and kept for use. AGARICUS OREADES. Fairy-ring Agaricus. There is little difficulty in distinguishing this mushroom, which is found growing in rings. The pileus is of a brownish-ochre color at