THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

pale-green, attain a very large size, and the variety is hardy and productive. Not suited to garden culture, but chiefly grown for farm-purposes. PURPLE. _Thomp._ _Vil._ This variety differs little from the White, except in color; the bulb being purple, and the leaf-stems and nerves also tinged with purple. Like the White, it attains a large size, and is only adapted for field culture; the flesh being too coarse and strong-flavored for table use. WHITE. _Thomp._ _Vil._ Bulb large,--when full grown, measuring seven or eight inches in diameter, and weighing from eight to ten pounds; leaves rather large and numerous; skin very pale, or whitish-green; stem about six inches high. Hardy, very late, and chiefly employed for farm-purposes. The variety should be cultivated in rows eighteen inches apart, and the plants should stand one foot apart in the rows. * * * * * OXALIS, TUBEROUS-ROOTED.--_Law._ Tuberous-rooted Wood-sorrel. Oca. Oxalis crenata. Of the Tuberous-rooted Oxalis, there are two varieties, as follow:-- WHITE-ROOTED. Oca blanca. Stem two feet in length, branching, prostrate or trailing, the ends of the shoots erect; leaves trifoliate, yellowish-green, the leaflets inversely heart-shaped; flowers rather large, yellow,--the petals crenate or notched on the borders, and striped at their base with purple. The seeds are matured only in long and very favorable seasons. In its native state, the plant is perennial; but is cultivated and treated, like the common potato, as an annual. _Cultivation._--The tubers should be started in a hot-bed in March, and transplanted to the open ground in May, or as soon as the occurrence of settled warm weather. They thrive best in dry, light, and medium fertile soils, in warm situations; and should be planted in hills two feet and a half apart, or in drills two feet and a half apart, setting the plants or tubers an inch and a half deep, and fifteen or eighteen inches apart in the drills; treating, in all respects, as potatoes. The tubers form late in the season; are white, roundish, or oblong, pointed at the union with the plant, and vary in size according to soil, locality, and season; seldom, however, exceeding an inch in diameter, or weighing above four ounces. The yield is comparatively small. _Use._--The tubers are used as potatoes. When cooked, the flesh is yellow, very dry and mealy, of the flavor of the potato, with a very slight acidity. The tender, succulent stalks and foliage are used as salad. OXALIS, RED TUBEROUS-ROOTED. Oca colorada. Plant similar in habit to the White Tuberous-rooted; but the branches, as well as the under surface of the leaves, are more or less stained with red. Tubers larger than those of the last named, roundish, tapering towards the connection with the plant, and furnished with numerous eyes in the manner of the common potato; skin smooth, purplish-red; flesh often three-colored,--the outer portion of the tuber carmine-red, the central part marbled, and the intermediate portion yellow,--the colors, when the root is divided transversely, appearing in concentric zones, or rings. The flesh contains but little farinaceous matter, and possesses a certain degree of acidity, which, to many palates, is not agreeable. Propagated, and in all respects cultivated, like the White. Either of the varieties may also be grown from cuttings, which root readily. According to a statement from the London Horticultural Society's Journal, the acidity may be converted into a sugary flavor by exposing the tubers to the action of the sun for eight or ten days,--a phenomenon which is analogous to what takes place in the ripening of most fruits. When treated in this form, the tubers lose all trace of acidity, and become as floury as the best descriptions of potatoes. If the action of the sun is continued for a long period, the tubers become of the consistence and sweet taste of figs. Mr. Thompson states that the disagreeable acid taste may also be removed by changing the water 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, and placed in a dry, warm cellar for the winter. DEPPE'S OXALIS. _Thomp._ _Vil._ Oxalis Deppei. A perennial plant from Mexico, very distinct from the tuberous-rooted species before described. Stalk about one foot in height, smooth and branching; leaves four together, the leaflets wedge-shaped, pale yellowish-green, the upper surface marked by two brownish lines or stains in the form of two sides of a triangle; flowers terminal, of a carmine-rose or pink-red color, stained with green at the base of the petals. "The roots are fleshy, tapering, white, and semi-transparent, and furnished on the top of the crown with a mass of scaly bulbs, sometimes amounting to fifty in number, by means of which the plant can be easily propagated. When well grown, the roots are about four inches in length, and from one inch to one inch and a half in thickness."--_Thomp._ _Soil and Culture._--"This Oxalis requires a light, rich soil, mixed with decayed vegetable matter; and it prefers a southern aspect, provided the soil is not too dry. "It may be raised from seed; but is generally propagated by planting the bulbs, which should be set the last of April or beginning of May, or when all danger of frost is over, six inches apart, in rows one foot asunder. The bulbs should be only just covered with soil; for thus they occupy a position, with regard to the surface, similar to that in which they are produced: and this seems indispensable, if fine roots are to be obtained. "The stems have been observed to spring up from a considerable depth; but, in this case, tap-roots were not formed. During summer, the soil must be kept moist in dry weather; otherwise, when rain falls abundantly, the sudden accession of water to the roots occasions their splitting. The plants should be allowed to grow as long as there is no danger from frost; but, previous to this occurring, they should either be taken up or protected. If protected from frost by frames or otherwise, the roots will continue to increase in size till near November. When taken up, the roots should be divested of the numerous bulbs formed on their crowns, and then stored up for use in a cool, dry place, but secure from frost. A similar situation will be proper for the small bulbs; or they may be kept in dry sand till the season of planting."--_Thomp._ The plant has been cultivated with the most complete success, with no especial preparation of the soil; merely planting the bulbs in shallow drills, the ground being dug and manured as for other kitchen-garden crops. _Use._--In a communication to the "Gardener's Chronicle," Prof. Morren gives the uses of the plant as follow:-- "The uses of the Oxalis are many. The young leaves are dressed like sorrel in soup, or as a vegetable. They have a fresh and agreeable acid, especially in spring. The flowers are excellent in salad, alone, or mixed with corn salad, endive of both kinds, red cabbage, beet-root, and even with the petals of the dahlia, which are delicious when thus employed. When served at table, the flowers, with their pink corolla, green calyx, yellow stripes, and small stamens, produce a fine effect. The roots are gently boiled with salt and water, after having been washed and slightly peeled. They are then eaten like asparagus in the Flemish fashion, with melted butter and the yolk of eggs. They are also served up like scorzonera and endive, with white sauce; and form, in whatever way they are dressed, a tender, succulent dish, easy to digest, agreeing with the most delicate stomach. The analogy of the root with salep indicates that its effect should be excellent on all constitutions." "The bright rose-colored flowers being very ornamental, the plant is sometimes employed as an edging for walks."--_Thomp._ * * * * * THE PARSNIP. Pastinaca sativa. The Parsnip is a hardy biennial, indigenous to Great Britain and some parts of the south of Europe, and, to a considerable extent, naturalized in this country. In its native state, the root is small and fibrous, and possesses little of the fineness of texture, and delicacy of flavor, which characterize the Parsnip in its cultivated state. The roots are fusiform, often much elongated, sometimes turbinate, and attain their full size during the first year. The flowers and seeds are produced the second year; the plant then measuring five or six feet in height, with a grooved or furrowed, hollow, branching stem. The flowers are yellow, in large spreading umbels five or six inches in diameter. The seeds ripen in July and August; are nearly circular; about one-fourth of an inch in diameter; flat, thin, very light, membranous on the borders, and of a pale yellowish-brown or yellowish-green color. They vary but little in size, form, or color, in the different varieties; and retain their vitality but two years. About six thousand seeds are contained in one ounce. _Propagation, Soil, and Cultivation._--It is always propagated from seed sown annually. _Soil._--The soil should be mellow, deep, and of a rich vegetable texture. "If in moderate condition by the manuring of the previous crop, it will be better than applying manure at sowing. Should it be necessary to do so, let the manure be in the most thorough state of decomposition; or, if otherwise, incorporate it with the soil, as far from the surface as possible. The Parsnip will grow in a stronger soil than the Carrot; and succeeds comparatively well when grown in sand, or even in peat, if well manured." _Preparation of the Ground, and Sowing._--"The seed should be sown as early in spring as the ground is in good working condition. As most of the varieties have long fusiform roots, ordinary ploughing will not stir the soil to a sufficient depth for their greatest perfection; and, as the amount of the crop mainly depends on the length of the roots, it is of the first importance to provide for this fact by making the ground fine and friable above and below, to the depth of at least fifteen inches: eighteen or twenty would be better. When the soil has thus been thoroughly pulverized, level off the surface, and rake it fine and smooth, and sow the seed in drills fourteen inches apart and an inch and a half deep; allowing half an ounce of seed for one hundred feet of drill, and from five to six pounds to the acre. When the young plants are two or three inches high, thin them out to about six inches in the rows; and, as they transplant readily, any vacant space can be filled by resetting the surplus plants. Keep the earth between the rows loose, and free from weeds, and also the spaces in the rows, until the leaves cover the ground; after which, little further care will be required. The roots will attain a good size by the middle of September, from which time a few may be drawn for present use; but the Parsnip is far best at full maturity, which is indicated by the decay of the leaf in October." _Harvesting._--The Parsnip sustains no injury when left in the open ground during winter; and it is a common practice to take up in the fall a certain quantity of roots to meet a limited demand in the winter months, allowing the rest to remain in the ground until spring. The roots thus treated are considered to have a finer flavor; that is to say, are better when recently taken from the ground. In taking up the crop in autumn, which should be done just previous to the closing-up of the ground, be careful to remove the soil to a sufficient depth, so as not to injure the roots. The thrust of the spade that easily lifts a Carrot without essential injury, will, if applied to the Parsnip, break the roots of nine in ten at scarcely half their length from the surface of the ground. As the roots keep much fresher, and retain their flavor much better, when taken up entire, the best method is to throw out a trench beside the rows, to the depth of the roots, when they can be easily, as well as perfectly, removed. They should be dug in pleasant weather, and laid on the ground exposed to the sun for a few hours to dry; "and when all the earth is rubbed off them, and their leaves cut off to within an inch of their crowns, they may be stowed away in sand, dry earth, or in any dry, light material most convenient." When thus packed, they will keep well in almost any location, either in the cellar or storehouse. If the roots which have remained in the ground during winter be taken up in spring, and the tops removed as before directed, they may be packed in sand or earth, and will remain fresh and in good condition for use until May or June. _To raise Seed._--In April, thin out the roots, that have been in the ground during the winter, to about eighteen inches apart; or, at the same season, select a few good-sized and symmetrical roots from those harvested in the fall, and set them eighteen inches apart, with the crowns just below the surface of the ground. They will send up a stalk to the height and in the manner before described, and the seeds will ripen in August. The central umbel of seeds is always the largest, and is considered much the best. _Use._--"The Parsnip is considered as a wholesome and nutritious article of food, and is served at table in various styles in connection with salted meats and fish. The roots, aside from this manner of using, form what may be called an excellent side-dish; when, after being boiled, not too soft, they are dipped in thin batter of flour and butter or the white of eggs, and afterwards fried brown." They contain a considerable portion of sugar, and are considered more nutritive than carrots or turnips. The roots form a common ingredient in soups; and are sometimes used for making bread, and also a kind of wine said to resemble Malmsey of Madeira. Aside from the value of the Parsnip as a table vegetable, it is one of the most economical roots for cultivation for farm purposes, as it not only produces an abundant and almost certain crop, but furnishes very nourishing food particularly adapted to and relished by dairy-stock. _Varieties._--The varieties, which are not numerous, are as follow:-- COMMON, OR DUTCH. _Trans._ Swelling Parsnip. Long Smooth Dutch. The leaves of this kind are strong and numerous; generally about two feet long or high. The roots are from twenty to thirty inches in length, and from three to four inches in diameter at the shoulder, regularly tapering to the end, occasionally producing a few strong fangs. The crown is short and narrow, elevated, and contracting gradually from the shoulder, which is generally below the surface of the ground. Seeds from America, Holland, and Germany, sown in the garden of the London Horticultural Society, all proved alike; though some were superior to others in the size of their roots, owing, it was thought, both to a careful selection of seed-roots and to the age of the seeds. It was found that new seeds uniformly produced the largest roots. EARLY SHORT-HORN. _M'Int._ A recently introduced variety, similar to the Turnip-rooted, but shorter. Very delicate and fine-flavored. GUERNSEY. _Trans._ Panais Long, of the French. The leaves of this kind grow much stronger and somewhat taller than those of the Common Parsnip. The leaflets are also broader. The only distinguishable difference in the roots is, that those of the Guernsey Parsnip are the larger and more perfect, being sometimes three feet long. Roots produced from seed obtained from Guernsey were evidently much superior to those which were grown from seed raised in other localities: from which it would appear that the Guernsey Parsnip is only an improved variety of the Common, arising from soil and cultivation in that island. Dr. M'Culloch states that, in Guernsey, its roots grow to the length of four feet. In its flavor, it differs little from the Common Dutch Parsnip. HOLLOW-CROWNED. _Trans._ Long Jersey. Hollow-crowned Guernsey. Hollow-headed. In this variety, the leaves are shorter and not so numerous as those of the Common Parsnip. The roots are oblong, about eighteen inches in length, and four inches in diameter at the shoulder, more swollen at the top, and not tapering gradually, but ending somewhat abruptly with a small tap-root. The crown is short, and quite sunk into the shoulder, so as to form a hollow ring around the insertion of the stalks of the leaves; and grows mostly below the surface of the ground. It is a good sort for general cultivation, especially as it does not require so deep a soil as either the Common, or Guernsey. There is little difference in the flavor or general qualities of the three varieties. SIAM, OR YELLOW. _Thomp._ Panais de Siam. This is said to be more tender and richer in flavor than any of the other varieties. It is mentioned by Dr. Neill in the "Encyclopædia Britannica," and is described by M. Noisette as being yellowish in color, and in form intermediate between the Guernsey and Turnip-rooted Parsnips. He also states that it is the most esteemed. It does not, however, appear to be known at the present day in this country. TURNIP-ROOTED. _Trans._ Panais Rond, of the French. [Illustration: Turnip-rooted Parsnip.] The leaves of this sort are few, and do not exceed twelve to sixteen inches in length. The roots are from four to six inches in diameter, tunnel-shaped, tapering very abruptly, with a strong tap-root; the whole being from twelve to fifteen inches in length. The rind is rougher than either of the other sorts; the shoulder very broad, growing above the surface of the soil; convex, with a small, short crown. It is much the earliest of the parsnips; and, if left in the ground, is liable to rot in the crown. The leaves also decay much sooner than those of most other sorts. It is particularly adapted to hard and shallow soils; and, from its coming into use much earlier than any other kind, very desirable. In flavor, it is mild and pleasant, though less sugary than the long-rooted kinds. The flesh, when dressed, is more yellow than that of any other variety. * * * * * THE POTATO. Solanum tuberosum. The Potato is a native of Central or Tropical America. In its wild or natural state, as found growing on the mountains of Mexico or South America, the tubers rarely exceed an inch in diameter, and are comparatively unpalatable. During the last half-century, its cultivation within the United States has greatly increased; and it is now considered the most important of all esculent roots, and next to the cereals in value as an article of human subsistence. _Soil._--The soils best suited to the Potato are of the dryer and lighter descriptions; pasture lands, or new land, with the turf freshly turned, producing the most abundant as well as the most certain crops. On land of a stiff, clayey texture, or in wet soils, they are not only extremely liable to disease, but the quality is usually very inferior. "On soils which have been long cropped and heavily manured, they rarely succeed well; and hence garden ground, in most cases, does not produce tubers of so good quality as those obtained from the fields." _Fertilizers._--"In good garden soil, the less manure that is used, the better flavored will be the produce; and it will also be much less affected by the disease. Therefore, whilst the malady prevails, or symptoms of it still remain, it is not advisable to apply much manure. "Amongst the fertilizers that are employed, may be enumerated, in addition to barnyard and stable manure, leaves, leaf-mould, peat-charcoal, and other carbonaceous substances, lime, gypsum, or plaster, and bone-dust. "Wood-ashes are useful in supplying potash and other inorganic substances required by the plant; and they may be advantageously applied