Chapter 1

ESCULENT ROOTS.

The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or Japanese Yam. Chufa, or Earth Almond. German Rampion. Jerusalem Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppes. Parsnip. Potato. Radish. Rampion. Swede, or Ruta-baga Turnip. Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret. Sweet Potato. Tuberous-rooted Chickling Vetch. Tuberous-rooted Tropæolum. Turnip.

THE BEET.

Beta vulgaris.

The Common Beet, sometimes termed the Red Beet, is a half-hardy biennial plant; and is cultivated for its large, succulent, sweet, and tender roots. These attain their full size during the first year, but will not survive the winter in the open ground. The seed is produced the second year; after the ripening of which, the plant perishes.

When fully developed, the beet-plant rises about four feet in height, with an angular, channelled stem; long, slender branches; and large, oblong, smooth, thick, and fleshy leaves. The flowers are small, green, and are either sessile, or produced on very short peduncles. The calyxes, before maturity, are soft and fleshy; when ripe, hard and wood-like in texture. These calyxes, which are formed in small, united, rounded groups, or clusters, are of a brownish color, and about one-fourth of an inch in diameter; the size, however, as well as depth of color, varying, to some extent, in the different varieties. Each of these clusters of dried calyxes contains from two to four of the true seeds, which are quite small, smooth, kidney-shaped, and of a deep reddish-brown color.

These dried clusters, or groups, are usually recognized as the seeds; about fifteen hundred of which will weigh one ounce. They retain their vitality from seven to ten years.

_Soil and Fertilizers._--The soil best adapted to the beet is a deep, light, well-enriched, sandy loam. When grown on thin, gravelly soil, the roots are generally tough and fibrous; and when cultivated in cold, wet, clayey localities, they are often coarse, watery, and insipid, worthless for the table, and comparatively of little value for agricultural purposes.

A well-digested compost, formed of barnyard manure, loam and salt, makes the best fertilizer. Where this is not to be obtained, guano, superphosphate of lime, or bone-dust, may be employed advantageously as a substitute. Wood-ashes, raked or harrowed in just previous to sowing the seed, make an excellent surface-dressing, as they not only prevent the depredations of insects, but give strength and vigor to the young plants. The application of coarse, undigested, strawy manure, tends to the production of forked and misshapen roots, and should be avoided.

_Propagation and Culture._--Beets are always raised from seed. For early use, sowings are sometimes made in November; but the general practice is to sow the seed in April, as soon as the frost is out of the ground, or as soon as the soil can be worked. For use in autumn, the seed should be sown about the middle or 20th of May; and, for the winter supply, from the first to the middle of June. Lay out the ground in beds five or six feet in width, and of a length proportionate to the supply required; spade or fork the soil deeply and thoroughly over; rake the surface smooth and even; and draw the drills across the bed, fourteen inches apart, and about an inch and a half in depth. Sow the seeds thickly enough to secure a plant for every two or three inches, and cover to the depth of the drills. Should the weather be warm and wet, the young plants will appear in seven or eight days. When they are two inches in height, they should be thinned to five or six inches apart; extracting the weaker, and filling vacant spaces by transplanting. The surplus plants will be found an excellent substitute for spinach, if cooked and served in like manner. The afterculture consists simply in keeping the plants free from weeds, and the earth in the spaces between the rows loose and open by frequent hoeings.

Mr. Thompson states that "the drills for the smaller varieties should be about sixteen inches apart, and the plants should be thinned out to nine inches apart in the rows. The large sorts may have eighteen inches between the rows, but still not more than nine inches from plant to plant in the row. When large-sized roots are desired, the rows may be eighteen inches or two feet apart, and the plants twelve or fifteen inches distant from each other in the rows. But large roots are not the best for the table; and it is better to have two medium-sized roots, grown at nine inches apart, than one of perhaps double the size from twice the space. As a square foot of ground should afford plenty of nourishment to produce a root large enough for the table, the area for each plant may, therefore, be limited to that extent. If the rows are sixteen inches apart, and the plants thinned to nine inches in the row, each plant will have a space equal to a square foot. Such, of course, would also be the case if the rows were twelve inches apart, and the plants the same distance from each other in the row. But it is preferable to allow a greater space between the rows than between the plants in the row: for, by this arrangement, the leaves have better scope to grow to each side, and the plants so situated grow better than those which have an equal but rather limited space in all directions; whilst the ground can also be more easily stirred, and kept clean."

_Taking the Crop._--Roots, from the first sowings, will be ready for use early in July; from which time, until October, the table may be supplied directly from the garden. They should be drawn as fast as they attain a size fit for use; which will allow more time and space for the development of those remaining.

For winter use, the roots must be taken up before the occurrence of heavy frosts, as severe cold not only greatly impairs their quality, but causes them to decay at the crown. Remove the leaves, being careful not to cut or bruise the crown; spread the roots in the sun a few hours to dry; pack them in sand or earth slightly moist; and place in the cellar, out of reach of frost, for the winter.

"The London market-gardeners winter their beets in large sheds, stored in moderately damp mould, and banked up with straw. Mr. Cuthill states that it is a mistake to pack them in dry sand or earth for the winter; and that the same may be said of parsnips, carrots, salsify, scorzonera, and similar roots.

"The object here is, that the moist soil may not draw the natural sap out of the roots so readily as dry sand would do; and hence they retain their fresh, plump appearance, and their tenderness and color are better preserved. In taking up the roots, the greatest care must be exercised that they are neither cut, broken, wounded on the skin, nor any of the fibres removed; and, when the small-leaved varieties are grown, few, if any, of the leaves should be cut off."--_M'Int._

If harvested before receiving injury from cold, and properly packed, they will retain, in a good degree, their freshness and sweetness until the new crop is suitable for use.

_Seed._--To raise seed, select smooth and well-developed roots having the form, size, and color by which the pure variety is distinguished; and, in April, transplant them eighteen inches or two feet apart, sinking the crowns to a level with the surface of the ground. As the stalks increase in height, tie them to stakes for support. The plants will blossom in June and July, and the seeds will ripen in August.

In harvesting, cut off the plants near the ground, and spread them in a light and airy situation till they are sufficiently dried for threshing, or stripping off the seeds; after which the seeds should be exposed, to evaporate any remaining moisture.

An ounce of seed will sow from one hundred to one hundred and fifty feet of drill, according to the size of the variety; and about four pounds 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, and are much used for garnishing; and, for all these purposes, the deeper colored they are, the more they are appreciated. Some, however, it ought to be noticed, prefer them of a bright-red color; but all must be of fine quality in fibre, solid, and of uniform color. The roots are also eaten cut into thin slices, and baked in an oven. Dried, roasted, and ground, they are sometimes mixed with coffee, and are also much employed as a pickle. Mixed with dough, they make a wholesome bread; but, for this purpose, the white or yellow rooted sorts are preferred. The roots of all the varieties are better baked than boiled."--_M'Int._

The young plants make an excellent substitute for spinach; and the leaves of some of the kinds, boiled when nearly full grown, and served as greens, are tender and well-flavored.

Some of the larger varieties are remarkably productive, and are extensively cultivated for agricultural purposes. From a single acre of land in good condition, thirty or forty tons are frequently harvested; and exceptional crops are recorded of fifty, and even sixty tons. In France, the White Sugar-beet is largely employed for the manufacture of sugar,--the amount produced during one year being estimated to exceed that annually made from the sugar-cane in the State of Louisiana.

For sheep, dairy-stock, and the fattening of cattle, experience has proved the beet to be at once healthful, nutritious, and economical.

_Varieties._--The varieties are quite numerous, and vary to a considerable extent in size, form, color, and quality. They are obtained by crossing, or by the intermixture of one kind with another. This often occurs naturally when two or more varieties are allowed to run to seed in close proximity, but is sometimes performed artificially by transferring the pollen from the flower of a particular variety to the stigma of the flower of another.

The kinds now in cultivation are as follows; viz.:--

BARK-SKINNED. _Vil._

Oak Bark-skinned.

Root produced entirely within the earth, broadest near the crown, and thence tapering regularly to a point; average specimens measuring four inches in their greatest diameter, and about one foot in depth. Skin dark brown, thick, hard, and wrinkled, or striated, sometimes reticulated or netted, much resembling the bark of some descriptions of trees; whence the name. Flesh very deep purplish-red, circled, and rayed with paler red, fine-grained, sugary, and tender. Leaves numerous, spreading, bright green, slightly stained with red; the leaf-stems and nerves bright purplish-red.

An early and comparatively new French variety, of fine flavor, excellent for summer use, and, if sown as late as the second week in June, equally valuable for the table during winter. Not recommended for field culture.

Sow in rows fourteen inches apart, and thin to six inches apart in the rows.

BARROTT'S NEW CRIMSON. _Thomp._

Root similar in form to the Castelnaudary, but somewhat larger; smooth and regular, and not apt to fork. Flesh dark crimson, fine-grained and tender. Leaf-stalks yellow.

BASSANO.

Early Flat Bassano. Turnip-rooted Bassano. Rouge Plate de Bassano. _Vil._

Bulb flattened; six or seven inches in diameter by three or four inches in depth; not very regular or symmetrical, but often somewhat ribbed, and terminating in a very small, slender tap-root. Skin of fine texture; brown above ground; below the surface, clear rose-red. Flesh white, circled or zoned with bright pink; not very close-grained, but very sugary and well-flavored. Leaves numerous, erect, of a lively green color, forming many separate groups, or tufts, covering the entire top, or crown, of the root. Leaf-stems short, greenish-white, washed or stained with rose.

An Italian variety, generally considered the earliest of garden-beets, being from seven to ten days earlier than the Early Blood Turnip-rooted. The flesh, although much coarser than that of many other sorts, is tender, sweet, and of good quality. Roots from early sowings are, however, not suited for winter use; as, when overgrown, they almost invariably become too tough, coarse, and fibrous for table use. To have them in perfection during winter, the seed should not be sown till near the close of June.

In moist, favorable seasons, it succeeds well in comparatively poor, thin soil.

Cultivate and preserve as directed for the Early Turnip-rooted.

CATTELL'S DWARF BLOOD.

Root small, regularly tapering. Flesh deep blood-red. Leaves small, bright red, spreading, or inclined to grow horizontally. Quality good,--similar to that of the Red Castelnaudary; which variety it much resembles in its general character.

On account of its small size, it requires little space, and may be grown in rows twelve inches apart.

COW-HORN MANGEL WURZEL. _Vil._

Serpent-like Beet. Cow-horn Scarcity.

A sub-variety of the Mangel Wurzel, producing its roots almost entirely above ground; only a small portion growing within the earth. Root long and slender, two feet and a half in length, and nearly three inches in diameter at its broadest part; often grooved or furrowed lengthwise, and almost invariably bent and distorted,--the effect either of the wind, or of the weight of its foliage. Flesh greenish white, circled with red at the centre. Leaves of medium size, green, erect; the leaf-stems and nerves pale red or rose color.

It derives its different names from its various contorted forms; sometimes resembling a horn, and often assuming a shape not unlike that of a serpent.

The variety is much esteemed and extensively cultivated in some parts of Europe, although less productive than the White Sugar or Long Red Mangel Wurzel.

EARLY MANGEL WURZEL.

Early Scarcity. Disette Hâtive. _Vil._

Aside from its smaller size, this variety much resembles the Common Red Mangel Wurzel. Root contracted towards the crown, which rises two or three inches above the surface of the soil, and tapering within the earth to a regular cone. Skin purplish rose, deeper colored than that of the last named. Flesh white, circled or zoned with pale red. Leaves spreading, green; the leaf-stems rose-colored.

It is remarkable for the regular and symmetrical form of its roots, which grow rapidly, and, if pulled while young, are tender, very sweet, and well flavored. Planted the last of June, it makes a table-beet of more than average quality for winter use.

When sown early, it attains a comparatively large size, and should have a space of twenty inches between the rows; but, when sown late, fifteen inches between the rows, and six inches between the plants in the rows, will afford ample space for their development.

EARLY BLOOD TURNIP-ROOTED.

Early Turnip Beet.

The roots of this familiar variety are produced almost entirely within the earth, and measure, when of average size, from four inches to four and a half in depth, and about four inches in diameter. Form turbinate, flattened, smooth, and symmetrical. Neck small, tap-root very slender, and regularly tapering. Skin deep purplish-red. Flesh deep blood-red, sometimes circled and rayed with paler red, remarkably sweet and tender. Leaves erect, not very numerous, and of a deep-red color, sometimes inclining to green; but the stems and nerves always of a deep brilliant red.

The Early Blood Turnip Beet succeeds well from Canada to the Gulf of Mexico; and in almost every section of the United States is more esteemed, and more generally cultivated for early use, than any other variety. Among market-gardeners, it is the most popular of the summer beets. It makes a rapid growth, comes early to the table, and, when sown late, keeps well, and is nearly as valuable for use in winter as in summer and autumn.

In common with most of the table sorts, the turnip-rooted beets are much sweeter and more tender if pulled before they are fully grown; and consequently, to have a continued supply in their greatest perfection, sowings should be made from the beginning of April to the last of June, at intervals of two or three weeks.

The roots, especially those intended for seed, should be harvested before severe frosts, as they are liable to decay when frozen at the crown, or even chilled. Sow in drills fourteen inches apart; and, when two inches in height, thin out the plants to six inches apart in the drills. An acre of land in good cultivation will yield from seven to eight hundred bushels.

GERMAN RED MANGEL WURZEL.

Disette d'Allemagne. _Vil._

An improved variety of the Long Red Mangel Wurzel, almost regularly cylindrical, and terminating at the lower extremity in an obtuse cone. It grows much out of ground, the neck or crown is comparatively small, it is rarely forked or deformed by small side roots, and is generally much neater and more regular than the Long Red. Size very large; well-developed specimens measuring from eighteen to twenty inches in length, and seven or eight inches in diameter. Flesh white, with red zones or rings; more colored than that of the last named. Leaves erect, green; the stems and nerves washed or stained with rose-red.

For agricultural purposes, this variety is superior to the Long Red, as it is larger, more productive, and more easily harvested.

GERMAN YELLOW MANGEL WURZEL.

Green Mangel Wurzel. Jaune d'Allemagne. _Vil._

Root produced half above ground, nearly cylindrical for two-thirds its length, terminating rather bluntly, and often branched or deformed by small side-roots. Size large; when well grown, measuring sixteen or eighteen inches deep, six or seven inches in diameter, and weighing from twelve to fifteen pounds. Skin above ground, greenish-brown; below, yellow. Flesh white, occasionally zoned or marked with yellow. Leaves of medium size, rather numerous, erect, very pale, or yellowish green; the stems and ribs light green.

While young and small, the roots are tender and well-flavored; but this is a field rather than a table beet. In point of productiveness, it differs little from the Common Long Red, and should be cultivated as directed for that variety.

HALF LONG BLOOD.

Dwarf Blood. Fine Dwarf Red. Early Half Long Blood. Rouge Nain. _Vil._

Root produced within the earth, of medium size, or rather small; usually measuring about three inches in thickness near the crown, and tapering regularly to a point; the length being ten or twelve inches. Skin smooth, very deep purplish-red. Flesh deep blood-red, circled and rayed with paler red, remarkably fine grained, of firm texture, and very sugary. Leaves small, bright red, blistered on the surface, and spreading horizontally. Leaf-stems short.

An excellent, half-early, garden variety, sweet, and well flavored, a good keeper, and by many considered very superior to the Common Long Blood. When full grown, it is still tender and fine-grained, and much less stringy and fibrous than the last named, at an equally advanced stage of growth. It may be classed as one of the best table-beets, and is well worthy cultivation.

IMPROVED LONG BLOOD.

Long Smooth Blood.

This is an improved variety of the Common Long Blood, attaining a much larger size, and differing in its form, and manner of growth. When matured in good soil, its length is from eighteen inches to two feet; and its diameter, which is retained for more than half its length, is from four to five inches. It is seldom very symmetrical in its form; for, though it has but few straggling side-roots, it is almost invariably bent and distorted. Skin smooth, very deep or blackish purple. Flesh dark blood-red, sweet, tender, and fine grained, while the root is young and small, but liable to be tough and fibrous when full grown. Leaves small, erect-red, and not very numerous. Leaf-stems blood-red.

This beet, like the Common Long Blood, is a popular winter sort, retaining its color well when boiled. It is of larger size than the last named, grows more above the surface of the ground, and has fewer fibrous and accidental small side-roots. While young, it compares favorably with the old variety; but, when full grown, can hardly be said to be much superior. To have the variety in its greatest perfection for winter use, the seed should not be sown before the 10th of June; as the roots of this, as well as those of nearly all the table-varieties, are much more tender and succulent when very rapidly grown, and of about two-thirds their full size.

Sow in drills fifteen inches apart, and thin to eight inches apart in the drills; or sow on ridges eighteen inches apart.

LONG BLOOD.

Common Long Blood.

The roots of this familiar variety are long, tapering, and comparatively slender; the size varying according to the depth and richness of the soil. Skin dark purple, sometimes purplish-black. Flesh deep blood-red, very fine grained and sugary, retaining its color well after being boiled. Leaves rather numerous, of medium size, erect, deep purplish-red; the leaf-stems blood-red.

One of the most popular of winter beets; but, for late keeping, the seed should not be sown before the middle of June, as the roots, when large, are frequently tough and fibrous.

The Improved Long Blood is a variety of this, and has, to a considerable extent, superseded it in the vegetable garden; rather, it would seem, on account of its greater size, than from any real superiority as respects its quality or keeping properties.

LONG RED MANGEL WURZEL.

Red Mangel Wurzel. Marbled Field Beet. _Law._

Root fusiform, contracted at the crown, which, in the genuine variety, rises six or eight inches above the surface of the ground. Size large, when grown in good soil; often measuring eighteen inches in length, and six or seven inches in diameter. Skin below ground purplish-rose; brownish-red where exposed to the air and light. Leaves green; the stems and nerves washed or stained with rose-red. Flesh white, zoned and clouded with different shades of red.

The Long Red Mangel Wurzel is hardy, keeps well, grows rapidly, is very productive, and in this country is more generally cultivated for agricultural purposes than any other variety. According to Lawson, the marbled or mixed color of its flesh seems particularly liable to vary: in some specimens, it is almost of a uniform red; while, in others, the red is scarcely, and often not at all, perceptible. These variations in color are, however, of no importance as respects the quality of the roots.

The seed may be sown from the middle of April to the last of May. If sown in drills, they should be at least eighteen inches apart, and the plants should be thinned to ten inches in the drills. If sown on ridges, the sowing should be made in double rows; the ridges being three and a half or four feet apart, and the rows fifteen inches apart. The yield varies with the quality of the soil and the state of cultivation; thirty and thirty-five tons being frequently harvested from an acre.

While young, the roots are tender and well-flavored, and are sometimes employed for table use.

LONG WHITE GREEN-TOP MANGEL WURZEL.

Green-top White Sugar. Long White Mangel Wurzel. Disette Blanche à Collet Verte. _Vil._

An improved variety of the White Sugar Beet. Root produced much above ground, and of very large size; if well grown, measuring nearly six inches in diameter, and eighteen inches in depth,--the diameter often retained for nearly two-thirds the length. Skin green, where exposed to light and air; below ground, white. Flesh white. Leaves green, rather large, and not so numerous as those of the White Sugar.

Very productive, and superior to the last named for agricultural purposes; the quality being equally good, and the yield much greater.

LONG YELLOW MANGEL WURZEL.

Jaune Grosse. _Vil._

Root somewhat fusiform, contracted towards the crown, which rises six or eight inches above the surface of the ground. Size remarkably large; when grown in deep rich soil, often measuring twenty inches in length, and five or six inches in thickness. Skin yellow, bordering on orange-color. Flesh pale yellow, zoned or circled with white, not close-grained, but sugary. Leaves comparatively large, pale green; the stems and nerves yellow; the nerves paler.

The variety is one of the most productive of the field-beets; but the roots are neither smooth nor symmetrical, a majority being forked or much branched.

In the vicinity of Paris, it is extensively cultivated, and is much esteemed by dairy farmers on account of the rich color which it imparts to milk when fed to dairy-stock. Compared with the German Yellow, the roots of this variety are longer, not so thick, more tapering; and the flesh is of a much deeper color. It has also larger foliage.

PINE-APPLE SHORT-TOP. _Hov. Mag._

Root of medium size, fusiform. Skin deep purplish-red. Flesh very deep blood-red, fine-grained, as sweet as the Bassano, tender, and of excellent quality for table use. Leaves very short and few in number, reddish-green; leaf-stems and nerves blood-red.

In its foliage, as well as in the color of the root, it strongly resembles some of the Long Blood varieties; but it is not so large, is much finer in texture, and superior in flavor. It is strictly a garden or table beet, and, whether for fall or winter use, is well deserving of cultivation.

RED CASTELNAUDARY. _Trans._

This beet derives its name from a town in the province of Languedoc in France, where the soil is particularly adapted to the growth of these vegetables, and where this variety, which is so much esteemed in France for its nut-like flavor, was originally produced.

The roots grow within the earth. The leaves are thickly clustered around the crown, spreading on the ground. The longest of the leaf-stems do not exceed three inches: these and the veins of the leaves are quite purple, whilst the leaves themselves are green, with only a slight stain of purple. The root is little more than two inches in diameter at the top, tapering gradually to the length of nine inches. The flesh, which is of a deep purple, and exhibits dark rings, preserves its fine color when boiled, is very tender and sweet, and presents a delicate appearance when cut in slices.

Being small in its whole habit, it occupies but little space in the ground, and may be sown closer than other varieties usually are.

Not generally known or much cultivated in this country.

RED GLOBE MANGEL WURZEL.

Betterave Globe Rouge. _Vil._

Root nearly spherical, but tapering to pear-shaped at the base; nearly one-third produced above ground. Size large; well-grown specimens measuring seven or eight inches in diameter, and nine or ten inches in depth. Skin smooth, and of a rich purplish rose-color below ground; brown above the surface, where exposed to the sun. Flesh white, rarely circled, with rose-red. Leaves pale green, or yellowish green; the stems and ribs or nerves sometimes veined with red.

This variety is productive, keeps well, and, like the Yellow Globe, is well adapted to hard and shallow soils. It is usually cultivated for agricultural purposes, although the yield is comparatively less than that of the last named.

In moist soils, the Yellow Globe succeeds 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 form and manner of growth, it much resembles. Skin above ground, green; below, white. Leaves green. Flesh white and sugary; but, like the foregoing sorts, not fine grained, or suited for table use.

Productive, easily harvested, excellent and profitable for farm purposes, and remarkably well adapted for cultivation in hard, shallow soil.

WHITE SUGAR.

White Silesian. Betterave Blanche. _Vil._

Root fusiform, sixteen inches in length, six or seven inches in its greatest diameter, contracted towards the crown, thickest just below the surface of the soil, but nearly retaining its size for half the depth, and thence tapering regularly to a point. Skin white, washed with green or rose-red at the crown. Flesh white, crisp, and very sugary. Leaves green; the leaf-stems clear green, or green stained with light red, according to the variety.

The White Sugar Beet is quite extensively grown in this country, and is employed almost exclusively as feed for stock; although the young roots are sweet, tender, and well flavored, and in all respects superior for the table to many garden varieties. In France, it is largely cultivated for the manufacture of sugar and for distillation.

Of the two sub-varieties, some cultivators prefer the Green-top; others, the Rose-colored or Red-top. The latter is the larger, more productive, and the better keeper; but the former is the more sugary. It is, however, very difficult to preserve the varieties in a pure state; much of the seed usually sown containing, in some degree, a mixture of both.

It is cultivated in all respects as the Long Red Mangel Wurzel, and the yield per acre varies from twenty to thirty tons.

WHITE TURNIP-ROOTED.

A variety of the Early Turnip-rooted Blood, with green leaves and white flesh; the size and form of the root, and season of maturity, being nearly the same. Quality tender, sweet, and well flavored; but, on account of its color, not so marketable as the last named.

WYATT'S DARK CRIMSON.

Whyte's Dark Crimson. Rouge de Whyte. _Vil._

Root sixteen inches long, five inches in diameter, fusiform, and somewhat angular in consequence of broad and shallow longitudinal furrows or depressions. Crown conical, brownish. Skin smooth, slate-black. Flesh very deep purplish-red, circled and rayed with yet deeper shades of red, very fine-grained, and remarkably sugary. Leaves deep red, shaded with brownish-red: those of the centre, erect; those of the outside, spreading or horizontal.

The variety is not early, but of fine quality; keeps remarkably well, and is particularly recommended for cultivation for winter and spring use. Much esteemed in England.

YELLOW CASTELNAUDARY. _Trans._ _Vil._

Root produced within the earth, broadest at the crown, where its diameter is nearly three inches, and tapering gradually to a point; the length being about eight inches. Skin orange-yellow. Flesh clear yellow, with paler zones or rings. Leaves spreading, those on the outside being on stems about four inches in length; the inner ones are shorter, numerous, of a dark-green color, and rather waved on the edges: the leaf-stems are green, rather than yellow.

An excellent table-beet, being tender, yet firm, and very sweet when boiled, although its color is not so agreeable to the eye.

YELLOW GLOBE MANGEL WURZEL.

Betterave Jaune Globe. _Vil._

This is a globular-formed beet, measuring about ten inches in diameter, and weighing ten or twelve pounds; about one-half of the root growing above ground. Skin yellow, where it is covered by the soil; and yellowish-brown above the surface, where exposed to light and air. Flesh white, zoned or marked with yellow, close-grained and sugary. Leaves not large or numerous, rather erect, green; the stems and ribs paler, and sometimes yellowish.

The Yellow Globe is one of the most productive of all the varieties; and, though not adapted to table use, is particularly excellent for stock of all descriptions, as the roots are not only remarkably sugary, but contain a considerable portion of albumen. It retains its soundness and freshness till the season has far advanced, does not sprout so early in spring as many others, and is especially adapted for cultivation in hard, shallow soil.

The yield varies from thirty to forty tons per acre, according to soil, season, and culture; although crops are recorded of fifty tons and upwards.

Sow from the last of April to the last of May; but early sowings succeed best. If sown in drills, they should be made twenty inches apart, and the plants should be thinned to ten inches apart in the drills; if sown on ridges, sow in double rows, making the ridges three feet and a half, and the rows sixteen inches apart. On account of its globular form, the crop can be harvested with great facility by the use of a common plough.

YELLOW TURNIP-ROOTED.

A sub-variety of the Blood Turnip-rooted, differing principally in color, but to some extent also in its form, which is less compressed. Leaves large, yellowish-green; the leaf-stems and nerves yellow. Flesh yellow, comparatively close-grained, sweet and tender.

Not much cultivated on account of its color; the red varieties being preferred for table use.

* * * * *

THE CARROT.

Daucus carota.

The Carrot, in its cultivated state, is a half-hardy biennial. It is indigenous to some parts of Great Britain, generally growing in chalky or sandy soil, and to some extent has become naturalized in this country; being found in gravelly pastures and mowing fields, and occasionally by roadsides, in loose places, where the surface has been disturbed or removed. In its native state, the root is small, slender, and fibrous, or woody, of no value, and even of questionable properties as an article of food.

_Soil, Sowing, and Culture._--The Carrot flourishes best in a good, light, well-enriched loam. Where there is a choice of situations, heavy and wet soils should be avoided; and, where extremes are alternatives, preference should be given to the light and dry. If possible, the ground should be stirred to the depth of twelve or fifteen inches, incorporating a liberal application of well-digested compost, and well pulverizing the soil in the operation. The surface should next be levelled, cleared as much as possible of stones and hard lumps of earth, and made mellow and friable; in which state, if the ground contains sufficient moisture to color the surface when it is stirred, it will be ready for the seed. This may be sown from the first of April to the 20th of May; but early sowings succeed best. The drills should be made an inch in depth; and for the smaller, garden varieties, about ten inches apart. The larger sorts are grown in drills about fourteen inches apart; the plants in the rows being thinned to five or six inches asunder.

_Harvesting._--The roots attain their full size by the autumn of the first year; and, as they are not perfectly hardy, should be dug and housed before the ground is frozen. When large quantities are raised for stock, they are generally placed in bulk in the cellar, without packing; but the finer sorts, when intended for the table, are usually packed in earth or sand, in order to retain their freshness and flavor. With ordinary precaution, they will remain sound and fresh until May or June.

_Seed._--To raise seed, select good-sized, smooth, and symmetrical roots; and as early in spring as the frost is out of the ground, and the weather settled, transplant to rows three feet apart, and fifteen inches apart in the rows, sinking the crowns just below a level with the surface of the ground. The seed-stalks are from four to six feet in height, with numerous branches. The flowers appear in June and July; are white; and are produced at the extremities of the branches, in umbels, or flat, circular groups or clusters, from two to five inches in diameter. The seed ripens in August; but, as all the heads do not ripen at once, they should be cut off as they successively mature. The stiff, pointed hairs or bristles with which the seeds are thickly covered, and which cause them to adhere together, should be removed either by threshing or by rubbing between the hands; clearing them more or less perfectly, according to the manner of sowing. If sown by a machine, the seeds should not only be free from broken fragments of the stems of the plant, but the surface should be made as smooth as possible. For hand-sowing, the condition of the seed is less essential; though, when clean, it can be distributed in the drill more evenly and with greater facility.

The seeds of the several varieties differ little in size, form, or color, and are not generally distinguishable from each other. They will keep well two years; and if preserved from dampness, and placed in a cool situation, a large percentage will vegetate when three years old.

In the vegetable garden, an ounce of seed is allowed for one hundred and fifty feet of drill; and, for field culture, about two pounds for an acre.

An ounce contains twenty-four thousand seeds.

_Use._--Though not relished by all palates, carrots are extensively employed for culinary purposes, and are generally considered healthful and nutritious. They form an important ingredient in soups, stews, and French dishes of various descriptions; and by many are much esteemed, when simply boiled, and served with meats or fish.

"Carrots may be given to every species of stock, and form in all cases a palatable and nourishing food. They are usually given in their raw state, though they may be steamed or boiled in the same manner as other roots.

"Horses and dairy-cows are the live-stock to which they are most frequently given. They are found in an eminent degree to give color and flavor to butter; and, when this is the end desired, no species of green-feeding is better suited to the dairy. To horses they may be given with cut straw and hay; and, thus given, form a food which will sustain them on hard work. They afford excellent feeding for swine, and quickly fatten them. When boiled, they will be eaten by poultry; and, mixed with any farinaceous substance, form an excellent food for them. They are also used for distillation, affording a good spirit."

The varieties are as follow:--

ALTRINGHAM. _Law._

Altringham. Long Red Altringham. _Vil._

The Altrincham Carrot measures about fourteen inches in length, by two inches in diameter. It retains its thickness for nearly two-thirds its length: but the surface is seldom regular or smooth; the genuine variety being generally characterized by numerous crosswise elevations, and corresponding depressions. Neck small and conical, rising one or two inches above the surface of the soil. Skin nearly bright-red; the root having a semi-transparent appearance. Flesh bright and lively, crisp and breaking in its texture; and the heart, in proportion to the size of the root, is smaller than that of the Long Orange. Leaves long, but not large or very numerous.

According to Lawson, it is easily distinguished from the Long Orange by the roots growing more above ground, by its more convex or rounded shoulders, and by its tapering more irregularly, and terminating more abruptly. It is, however, exceedingly difficult to procure the variety in its purity, as it is remarkably liable to sport, although the roots grown for seed be selected with the greatest care.

It is a good field-carrot, but less productive than the Long Orange and some others; mild and well flavored for the table, and one of the best sorts for cultivation for market.

Thompson states that "it derives its name from a place called Altrincham, in Cheshire, Eng., where it is supposed to have originated. In seedsmen's lists it is frequently, but erroneously, called the Altringham."

EARLY FRAME.

Early Forcing Horn. Earliest Short Forcing Horn. Early Short Scarlet.

Root grooved or furrowed at the crown, roundish, or somewhat globular; rather more than two inches in diameter, nearly the same in depth, and tapering suddenly to a very slender tap-root. Skin red, or reddish-orange; brown or greenish where it comes to the surface of the ground. Foliage small and finely cut or divided, not so large or luxuriant as that of the Early Horn.

The Early Frame is the earliest of all varieties, and is especially adapted for cultivation under glass, both on account of its earliness, and the shortness and small size of its roots. It is also one of the best sorts for the table, being very delicate, fine-grained, mild, and remarkably well flavored.

Where space is limited, it may be grown in rows six inches apart, thinned to three inches apart in the rows; or sown broadcast, and the young plants thinned to three inches apart in each direction.

EARLY HALF-LONG SCARLET.

Half-long Red. _Vil._

Root slender and tapering, measuring seven or eight inches in length, and two inches in its greatest diameter. Crown hollow. Skin red below the surface of the ground, green or brown above. Flesh reddish-orange, fine-grained, mild, and well flavored. Foliage similar to that of the Early Frame, but not abundant.

The variety is remarkably productive; in good soil and favorable seasons, often yielding an amount per acre approaching that of the Long Orange. Season intermediate between the early garden and late field sorts.

EARLY HORN.

Early Scarlet Horn. Early Short Dutch. Dutch Horn.

Root six inches in length, two inches and a half in diameter, nearly cylindrical, and tapering abruptly to a very slender tap-root. Skin orange-red, but green or brown where it comes to the surface of the ground. Flesh deep orange-yellow, fine-grained, and of superior flavor and delicacy. The crown of the root is hollow, and the foliage short and small.

The variety is very early, and as a table-carrot much esteemed, both on account of the smallness of its heart and the tenderness of its fibre. As the roots are very short, it is well adapted for shallow soils; and on poor, thin land will often yield a greater product per acre than the Long Orange or the White Belgian, when sown under like circumstances.

Sow in rows one foot apart, and thin to four inches in the rows.

FLANDER'S LARGE PALE SCARLET. _Vil._

Flander's Pale Red.

Root produced within the earth, fourteen or fifteen inches long, three or four inches in diameter at the broadest part, fusiform, not very symmetrical, but often quite crooked and angular. The crown is flat, very large, and nearly covered by the insertion of the leaves. Flesh reddish-yellow, and rather coarse-grained. Foliage large and vigorous.

The roots are formed early and with great certainty. It is also very productive, of large size, keeps remarkably well; and, though of coarse texture, one of the best sorts for cultivation for farm-purposes.

It originated in Flanders, and is comparatively an old variety, but is little disseminated, and not grown to any extent, in this country.

LONG ORANGE.

Root long, thickest at or near the crown, and tapering regularly to a point. Size very variable, being much affected by soil, season, and cultivation: well-grown specimens measure fifteen inches in length, and three inches in diameter at the crown. Skin smooth, of a reddish-orange color. Flesh comparatively close-grained, succulent, and tender, of a light-reddish vermilion or orange color, the heart lighter, and large in proportion to the size of the root. Foliage not abundant, but healthy and vigorous, and collected into a comparatively small neck. The roots are usually produced entirely within the earth.

If pulled while very young and small, they are mild, fine-grained, and good for table use; but, when full grown, the texture is coarser, and the flavor stronger and less agreeable.

The Long Orange is more cultivated in this country for agricultural purposes than all other varieties. With respect to its value for stock, its great productiveness, and its keeping properties, it is considered the best of all the sorts for field culture. A well-enriched soil will yield from six hundred to eight hundred bushels per acre. The seed is usually sown in drills, about fourteen inches apart, but sometimes on ridges, eighteen or twenty inches apart, formed by turning two furrows together; the ridges yielding the largest roots, and the drills the greatest quantity.

Two pounds of seed are usually allowed to an acre; but, if sown by a well-regulated machine, about one-half this quantity will be sufficient.

LONG RED BELGIAN.

Yellow Belgian. Yellow Green-top Belgian.

Root very long, fusiform, contracted a little towards the crown, but nearly of uniform thickness from the top down half the length. Size large; when grown in deep soil, often measuring twenty inches in length, and nearly three inches in diameter. The crown rises four or five inches above the surface of the ground, and is of a green color; below the surface, the skin is reddish-yellow. Flesh orange-red.

This variety, like the White, originated in Belgium. In Europe it is much esteemed by agriculturists, and is preferred to the White Belgian, as it is not only nearly as productive, but has none of its defects.

LONG YELLOW.

Long Lemon.

Root fusiform, three inches in diameter at the crown, and from, twelve to fourteen inches in depth. Skin pale yellow, or lemon-color, under ground; but greenish on the top, or crown, which rises a little above the surface of the soil. Flesh yellow, the heart paler, and, like that of the Long Orange, of large size. While young, the roots are delicate, mild, and well flavored; but, when full grown, valuable only for stock.

The Long Lemon is easily harvested, and is very productive, yielding nearly the same quantity to the acre as the Long Orange; which variety it much resembles in its general character, and with which it is frequently, to a greater or less extent, intermixed.

LONG SURREY.

Long Red. James's Scarlet.

This variety much resembles the Long Orange: the roots, however, are more slender, the heart is smaller, and the color deeper.

"It is popular in some parts of England, and is extensively grown over the Continent."

LONG WHITE.

Common White.

Root produced entirely below ground, regularly fusiform, fifteen inches long, by about three inches in its largest diameter. Skin white, stained with russet-brown. Flesh white, and generally considered sweeter than that of the colored varieties.

The Common White has been but little cultivated since the introduction of the White Belgian; a variety much more productive, though perhaps not superior either in flavor, or fineness of texture.

NEW INTERMEDIATE.

An English variety, comparatively of recent introduction. Root broadest at the crown, and thence tapering very regularly to a point. Size full medium; well-grown specimens measuring nearly three inches in diameter at the broadest part, and about one foot in length. Skin bright orange-red. Flesh orange-yellow, fine-grained, sweet, well flavored, and, while young, excellent for table use.

Very hardy, and also very productive; yielding, according to the best English authority, a greater weight per acre than any other 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.

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."

_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.

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 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.

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 where the soil contains a large amount of decayed vegetable matter. The same remark will also apply to lime, which is useful in destroying slugs and other vermin, which attack the tubers. Plaster, bone-dust, and superphosphate of lime, are best for humid soils. They induce earliness; and where this is an object, as it must be so long as the disease continues, they may be applied with considerable advantage."--_Thomp._

_Propagation._--"This is almost universally from tubers; the seed being seldom sown, except for the production of new varieties. With many it is a doubtful question, whether the tubers cut, or planted whole, yield the greater return. From experiments made in the garden of the London Horticultural Society at Chiswick, it was found, on the mean of two plantations,--one made early in the season, and the other about one month later,--that the produce from cut sets exceeded that from whole tubers by nearly one ton per acre. In the latter planting, the produce from whole tubers was somewhat greater than that from single eyes: but, in the early plantation, the cut sets gave nearly two tons per acre more produce than the whole tubers; the weight of potatoes planted being deducted in every case.

"Another important consideration is, whether small tubers or large ones should be employed for making sets; for if, by using the former, an equally good crop could be obtained, a considerable saving in the expense of sets would be effected. Large tubers, however, are preferable, for the following reasons: In all plants, large buds tend to produce large shoots; and small or weak buds, the reverse. Now, the eyes of potatoes are true buds, and in small tubers they are comparatively weak: they consequently produce weak shoots, and the crop from such is inferior to that obtained from plants originating from larger tubers, furnished with stronger eyes; and this conclusion has been justified by the results of actual experiments.

"The part of the Potato employed for planting is not a matter of indifference. It was found, by an experiment made in the garden of the Horticultural Society, that sets taken from the points of the tubers, and planted early in the season, yielded at the rate of upwards of three tons per acre more produce than was obtained from employing the opposite end of the tubers. In a plantation made a month afterwards, the difference was much less, but still in favor of the point, or top end, of the Potato."--_Thomp._

With regard to the quantity of seed per acre, great diversity of opinion exists among cultivators. Much, of course, depends on the variety, as some sorts not only have more numerous eyes, but more luxuriant and stronger plants, than others. Of such varieties, a much less quantity will be required than of those of an opposite character. From a series of experiments carefully made for the purpose of ascertaining the amount of seed most profitable for an acre, it was found that from six to eight bushels, if planted in hills, answered better than more: for, when too much seed was used, there were many small tubers; and where the tubers had been divided into very small parts, or single eyes, the plants were more feeble, and the yield less in number and weight, though usually of larger size.

_Methods of Planting and Cultivation._--Potatoes are usually planted either in hills or ridges; the former method being the more common in this country. If planted in hills, they should be made from three feet to three and a half apart; the distance to be regulated by the habit of the variety under cultivation. If in ridges or drills, they may be made from two and a half to three feet apart; although some of the earlier and smaller kinds may be successfully grown at eighteen or twenty inches.

"Of sets formed by the division of an average-sized tuber into four parts, three may be allowed a hill; or, if planted in drills, the sets may be placed from seven to twelve inches asunder,--the distance to be regulated by the habit or size of the plant. On light, warm land, the sets should be covered about four inches in depth; but in wet, cold soil, three inches will be sufficient.

"As soon as the plants are fairly above the surface, hoeing and surface-stirring should be commenced. The earth should gradually be drawn about the hills, or along the ridges, at each successive hoeing, and every encouragement given to the side-roots to extend themselves: for nearly at their extremities the tubers are formed; so that deeply stirring the ground between the hills or ridges tends to their extension. This latter treatment, however, must not be carried beyond a certain stage in the growth of the plant, or after the tubers have reached a considerable size, as the extremities of the roots might be seriously injured. Some varieties of potatoes produce their tubers at a much greater distance from the stem than others. These are chiefly to be found among the later sorts. Most of the early kinds produce theirs close to the stem, or at the extremity of very short runners; seldom more than nine inches from the stalk of the plant."

_Forcing._--This should be commenced from three to four weeks before the season for planting in the open ground. The earliest varieties should be chosen for the purpose, selecting whole tubers of medium size, and placing them close together, in a single layer, among half-decayed leaves or very light loam, on the surface of a moderate hot-bed.

"When the shoots have attained the height of two or three inches, and the weather has become sufficiently mild, they should be carefully taken out, and divided into sets; in the process of cutting up the tubers, avoiding as much as possible doing injury to the small fibrous roots, and also to the growing shoots. These sets should then be planted out in hills or drills, in the usual manner and at the usual depth; if possible, leaving the upper portion of the young shoot just above the surface of the ground. Some care is requisite in planting out the sets, particularly in covering; for, if the soil is applied too rudely, the sprouts, which separate very easily from the tubers, are exceedingly liable to be broken off, and the set destroyed for early use. If severe cold or frosty weather occurs, the plants should be protected by straw, or any convenient, light material, placed along the drills or on the hills."

_Taking the Crop, and Method of Preservation._--"The early varieties should be dug for use as they attain a suitable size; which, in warm exposure, will be about the beginning of July; and thence till the middle of August, in less favorable places. The practice of partially removing the soil from about the roots, and gathering the largest tubers, leaving the smaller ones, with the expectation that they will attain a larger size, is a mode of proceeding which seldom realizes the hopes of the cultivator; for the Potato, if once disturbed at the roots, seldom recovers the check.

"When no apprehension is felt on account of disease, a week's delay in commencing on the crop will be found of great importance both to the bulk and quality; for just previous to the decay of the tops, if pleasant weather prevails and the ground is sufficiently moist, the tubers increase in size with great rapidity.

"Late varieties usually constitute the great portion of the main crop, and are those which require most care in taking up and storing. So long as the plants continue green, the Potato should be allowed to remain in the ground; as this is quite indicative that the tubers have not arrived at full maturity."

In the preservation of potatoes, it is of the first importance that they be excluded from light. If this is neglected, they become not only injurious, but actually poisonous; and this is especially the fact when they are allowed to become of a green color, which they readily will do on exposure to the light. In a state of complete darkness they should therefore be placed, the day they are taken out of the ground; and it were even better that they were stored in rather a damp state, than that they should be exposed for a day to the light with a view to dry them. Drying has a bad effect on the skin of the Potato; for, if subjected to this, the skin and part of the epidermis are made to part with their natural juices, which ever afterwards renders them incapable of absorbing moisture, even if presented to them. Fermentation is also an important evil to be guarded against, as it changes the whole substance of the Potato, and, so far as seed potatoes are concerned, destroys their vegetative principle. As security against this, they should be stored either in barrels or boxes, or in long, narrow ridges, with partitions of earth between. Potatoes once dried should never be again moistened until just before using.

"Keeping potatoes has the effect of diminishing the quantity of starch contained in them. According to Mr. Johnson, those which in October yielded readily seventeen per cent of starch, gave, in the following April, only fourteen and a half per cent. The effect of frost is also to lessen the quantity of starch. It acts chiefly upon the vascular and albuminous part; but it also converts a portion of the starch into sugar: hence the sweetish taste of frosted potatoes."--_M'Int._

_Varieties._--Messrs. Peter Lawson and Sons describe one hundred and seventy-five varieties: and other foreign authors enumerate upwards of five hundred, describing the 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 small, flat, and lens-shaped. One hundred and five thousand are contained in an ounce, and they retain their germinative properties three years.

The process is as follows: "Select some of the largest and best berries, or balls, when fully ripe, which is denoted by the withering of the stalk; and separate the seeds from the pulp, and dry them thoroughly in the sun. These should be sown in the following spring, and the produce taken up in October. The tubers will then have nearly attained the size of small plums. The best of these should be selected, and the product of each plant carefully and separately preserved. In the month of April following, they should be planted at a distance from one another of from fifteen to eighteen inches; and, when they rise about two inches from the ground, they should be earthed up slightly with the hoe,--an operation which may be repeated during the season. When they have arrived at maturity, they are to be taken up, keeping the product of each stalk by itself; which product is again to be planted the ensuing spring. A judgment of the properties of the varieties will then have been formed, and those are to be reserved for cultivation which are approved of. It will be found, that, whatever had been the character of the parent stock, the seeds will produce numerous varieties, some white, some dark, in color, with tubers of different forms, round, oblong, and kidney-shaped, and varying greatly in the dryness, color, and farinaceous character, of the flesh."--_Low._

ASH-LEAVED EARLY.

Stem nearly two feet in height, erect, with long, smooth, shining, and drooping foliage; flowers very seldom produced; tubers white, roundish, rough-skinned; flesh white, of medium quality. The variety is healthy, and remarkably early; well suited to open culture, but not adapted for growing under glass, on account of its tall habit.

ASH-LEAVED KIDNEY.

One of the earliest of the garden varieties, well adapted for forcing under glass or for starting in a hot-bed, and subsequent cultivation in the open ground. The plant is of spreading habit, and about eighteen inches in height; leaves small, recurved; tubers of medium size, kidney-shaped, white; flesh white, dry, and well flavored. Very healthy. Introduced.

BISCUIT. _Law._

Plant two feet and a half high, spreading; leaves rather rough, large, and of a pale-green color; flowers whitish; tubers rather small, round, smooth, and of a light-brownish color. A very healthy variety, mealy, well flavored, and quite productive. The plants do not decay, nor do the tubers attain full maturity, until nearly the close of the season: the latter are, however, of good quality, and in perfection for the table soon after being harvested.

BLACK CHENANGO.

Black Mercer.

Plant vigorous, and generally of healthy habit; tubers nearly of the form of the Lady's Finger, but of larger size; skin very deep purple, or nearly black; flesh purple, both in its crude state and when cooked; quality good, usually dry, and of good flavor.

The Black Chenango is moderately productive, and withstands disease better than almost any other potato; but its dark color is objectionable. Compared with many of the recent varieties, it has little merit, and is not a profitable sort for extensive cultivation.

BUCKEYE.

A Western variety; grown also to a considerable extent in some parts of the Middle States. "It is a handsome, round potato; white throughout, except a little bright pink at the bottom of the eye. It is very early,--ripening as early as the Chenango; attains a good marketable size as soon as the Dykeman; cooks very dry and light; and is fine flavored, particularly when first matured. It throws up a very thick, vigorous, and luxuriant vine; grows compactly in the hill, and to a large size, yielding abundantly."

For planting for early use, it is a promising variety: but for a late or medium crop, upon strong, rich ground, it is said to grow so rapidly, and to so great a size, that many of the tubers are liable to be hollow-hearted; which considerably impairs their value for table use.

CALICO.

Similar to the Pink-eyed; varying little except in color, which is mostly red, with occasional spots and splashes of white. It is in no respect superior to the last-named variety in quality, and cannot be considered of much value for agricultural purposes or for the table.

CALIFORNIA RED.

A bright-red potato from California. Tubers variable in form, from long to nearly round, rather smooth; eyes slightly depressed.

It is one of the most productive of all the varieties; but, on account of its extreme liability to disease, cannot be recommended for general cultivation.

CARTER.

A medium-sized, roundish, flattened, white potato, once esteemed the finest of all varieties, but at present nearly or quite superseded by the Jackson White, of which it is supposed to be the parent. Eyes rather numerous, and deeply sunk; flesh very white, remarkably dry, farinaceous, and well flavored. Originated about thirty years ago, in Berkshire County, Mass., by Mr. John Carter.

CHURCHILL.

A variety said to have originated in Maine, and often sold in the market for the "State of Maine;" which it somewhat resembles in size, form, and color. Flesh yellow. Not a desirable sort. It is much inferior to the "State of Maine;" and, in many places, the latter variety has been condemned in consequence of the Churchill having been ignorantly cultivated in its stead.

CRISTY.

An early sort, of good quality, but rather unproductive. Shape somewhat long, though often nearly round; color white and purple, striped, and blended together. It is of no value as an agricultural variety; and, for table use, cannot be considered superior to many other varieties equally healthy and more prolific.

CUPS.

Introduced. Plant upright, stocky, surviving till frost; flowers pale purple; tubers pink or reddish, large, oblong, often irregular; flesh dry and farinaceous. Very healthy and productive, but better suited for agricultural purposes than for the table.

DANVERS SEEDLING.

Danvers Red.

Plant healthy and vigorous. The large, full-grown tubers are long; and the smaller, undeveloped ones, nearly round. Color light red, with faint streaks of white; eyes moderately sunk; quality fair.

This variety originated in Danvers, Essex County, Mass.; and, when first introduced, was not only of good size and quality, but remarkably productive. It has, however, much deteriorated; and is now, both as respects quality and yield, scarcely above an average. At one period, it had the reputation of being one of the best varieties for keeping, and of entirely withstanding the attacks of the potato disease.

DAVIS'S SEEDLING.

This variety originated in the town of Sterling, Mass.; and was early disseminated through the influence of the Massachusetts Horticultural Society, at whose exhibitions it attracted much attention on account of its size and beauty. For general cultivation, it is probably one of the most profitable sorts known, as it yields abundantly, even with ordinary attention. Under a high state of cultivation, seven hills have produced a bushel of potatoes.

The tubers are of good size, red, nearly round, though sometimes more or less flattened. Eyes deeply sunk, and not very numerous; flesh nearly white, slightly tinged with pink beneath the skin when cooked; quality good, being dry, farinaceous, and well flavored. It requires the full season for its complete perfection, and resists disease better than most varieties. As a winter potato, or for extensive cultivation for market, it is one of the best of all varieties; and commends itself to the farmer, both as respects quality and yield, as being greatly superior to the Peach-blow, Pink-eye, Vermont White, and many similar varieties, which so abound in city markets.

DYKEMAN.

Plant of medium strength and vigor, rarely producing seed or blossoms; tubers large, roundish, often oblong; color white, clouded at the stem-end and about the eyes (which are moderately sunk and rather numerous) with purple; flesh white, or yellowish-white, its quality greatly affected by season, and the soil in which the variety may be cultivated. In certain descriptions of rather strong, clayey land, the yield is often remarkably great, and the quality much above medium. In such land, if warm and sheltered, the tubers attain a very large size quite early in the season, and find a ready sale in the market at greatly remunerative prices. Under other conditions, it frequently proves small, waxy, and inferior in quality, and profitless to the cultivator. Notwithstanding these defects, its size, earliness, and productiveness render it worthy of trial.

EARLY BLUE.

Tubers of medium size, roundish, of a bright purple or bluish color; eyes moderately deep; flesh, when cooked, white, or yellowish-white, mealy, and well flavored.

This old and familiar variety is one of the earliest of the garden potatoes, of fine quality, and one of the best for forcing for early crops. It retains its freshness and flavor till late in the spring; is of comparatively healthy habit; and, though but moderately productive, is worthy more general cultivation.

EARLY COCKNEY.

Plant of medium strength and vigor, recumbent, rarely blossoming, and usually ripening and decaying early in the season, or before the occurrence of frost; tubers white, large, roundish, rough; flesh yellowish-white, or nearly white, dry, farinaceous, and of good flavor; hardy, moderately productive, and recommended as a desirable intermediate variety for the garden or for field culture. Introduced.

EARLY MANLY.

Plant medium or small, rarely blossoming, and decaying early in the season; tubers of medium size, white, roundish; flesh yellowish-white, dry, mealy, and mild flavored. It yields well, and is a good variety for early garden culture. Introduced.

FLOUR-BALL.

Plant reclining, of rather slender habit, rarely blossoming; tubers of medium size, white, round, the skin quite rough or netted; flesh white, dry, farinaceous, and mild flavored. It yields abundantly, and is a good sort for the garden; but would prove less profitable for growing for the market than many other varieties of larger size.

FLUKE KIDNEY. _Cot. Gard._

Plant vigorous, with luxuriant, deep-green foliage; continuing its growth till late in the season, or until destroyed by frost. The tuber is remarkable for its singular shape, of a flattened oval, frequently measuring eight or nine inches in length by nearly three inches in width. The peel is thin, and remarkably free from eyes; the surface, very smooth and even; the flesh is 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; but is much better towards spring than when used soon after being harvested.

The variety originated near Manchester, Eng., about the year 1844; and appears to be a cross or hybrid between the Lapstone Kidney and Pink-eye.

In this country, the variety has never reached the degree of excellence it appears to have attained in England. With us the yield has been small, and it has suffered greatly from disease. The flesh is also yellow when cooked, and quite strong flavored. Not recommended for cultivation.

FORTY-FOLD.

An English variety. Plant healthy, ripening about the middle of September, rarely producing seed or blossoms; tubers white, of medium size, round; skin rough or netted; flesh white, comparatively dry, and well flavored. It yields abundantly; is a good kind for forcing; and, though the plants remain green until frost, the tubers attain a suitable size for use quite early in the season. An English sort, known as Taylor's Forty-fold, is quite distinct; the tubers being oval, much flattened, and of a reddish color.

GARNET CHILI.

Stem not long or tall, rather erect, sturdy, and branching; flowers abundant, pale purplish-white, and usually abortive; tubers red, or garnet-colored, very large, roundish, and comparatively smooth and regular; flesh white, dry, mealy, and, the size of the tuber considered, remarkably well flavored. The variety is healthy, yields abundantly, is greatly superior to the Peach-blow and kindred sorts for table use, and might be profitably grown for farm-purposes. The plants survive till destroyed by frost.

GILLYFLOWER.

Tubers large, oval, or oblong, flattened, white, and comparatively smooth; flesh white, dry, and of fair quality. The plants are healthy, and the variety is very productive: but it is inferior to many others for table use; though its uniform good size, and its fair form, and whiteness, make it attractive and salable in the market. It is similar to, if not identical with, the St. Helena and the Laplander.

GREEN-TOP.

Plant strong and vigorous; flowers dull white, generally abortive; tubers quite large, white, roundish, often irregular; eyes deep-set; flesh white, comparatively dry, and well flavored. The variety is productive, and of healthy, hardy habit; not early; the plants continuing green till destroyed by frost. Introduced.

HILL'S EARLY.

An old variety, very little, if at all, earlier than the White Chenango. Quality not much above mediocrity; its chief recommendation being its earliness. Skin and flesh yellowish-white; eyes rather deeply sunk; size medium; form roundish; moderately productive. It does not ordinarily cook dry and mealy; and, though desirable as an early potato for a limited space in the garden, cannot be recommended for general cultivation.

IRISH CUPS.

Tubers nearly round, yellowish-white; eyes deep-set; flesh yellow, and strong flavored when cooked. Unfit for table use.

Aside from the difference in form, the variety somewhat resembles the Rohan.

JACKSON WHITE.

This comparatively new but very excellent variety originated in Maine; and is supposed to be a seedling from the celebrated Carter, which it much resembles. Tubers yellowish-white, varying in size from medium to large; form somewhat irregular, but generally roundish, though sometimes oblong and a little flattened; eyes rather numerous, and deeply sunk; flesh perfectly white when cooked, remarkably dry, mealy, farinaceous, and well flavored.

The variety unquestionably attains its greatest perfection when grown in Maine, or the northern sections of Vermont and New Hampshire; but is nevertheless of good quality when raised in the warmer localities of New England and the Middle States. It is earlier than the Davis Seedling; comparatively free from disease; a good keeper; commands the highest market-price; and, every thing considered, must be classed as one of the best, and recommended for general cultivation.

The plants are very erect, the flowers nearly white; and the balls, or berries, are produced in remarkable abundance.

JENNY LIND.

Rhode-Island Seedling.

A variety of comparatively recent introduction. Plant very strong and vigorous; tubers of extraordinary size when grown in strong soils, long and somewhat irregular in form, thickly set on the surface with small knobs, or protuberances, above which the eyes are placed in rather deep basins, or depressions; color red and white intermixed, in some specimens mostly red, while in others white is the prevailing color; flesh yellow when cooked, and quite coarse, but esteemed by many as of good quality for table use.

One of the largest of all the varieties, remarkably productive, quite free from disease, keeps well, and, as an agricultural potato, rivals the Rohan. Requires the full season. It sports more than any potato; being exceedingly variable in size, form, and color.

LADY'S FINGER.

Ruffort Kidney. _Law._

Stem from one foot and a half to two feet high, of straggling habit of growth; leaves smooth, and of a light-green color; blossoms rarely if ever produced; tubers white, smooth, long, and slender, and of nearly the same diameter throughout; eyes very numerous, and slightly depressed.

A very old variety, of pretty appearance, long cultivated, and much esteemed as a baking potato; its peculiar form being remarkably well adapted for the purpose. It is, however, very liable to disease; and as many of the recently introduced seedlings are quite as good for baking, as well as far more hardy and productive, it cannot now be considered as a variety to be recommended for general culture.

LAPSTONE KIDNEY. _M'Int._

Nichol's Early.

A variety of English origin. M'Intosh describes it as being "decidedly the best kidney potato grown, and an excellent cropper. Tubers sometimes seven inches in length, and three inches in breadth. It is longer in coming through the ground in spring than most other varieties, and the stems at first appear weakly; but they soon lose this appearance, and grow most vigorously. It is a first-rate potato in August and September; and will keep in excellent condition till May following, without losing either its mealiness or flavor."

LONG RED.

Form long, often somewhat flattened,--its general appearance being not unlike that of the Jenny Lind, though of smaller size; color red; flesh marbled or clouded with red while crude, but, when cooked, becoming nearly white. The stem-end is often soggy, and unfit for use; and the numerous prongs and knobs which are often put forth on the sides of the tubers greatly impair their value for the table.

A few years since, this variety was exceedingly abundant in the market, and was esteemed one of the best sorts for use late in spring and early in summer. It was also remarkably healthy and very productive, and was considered one of the most valuable kinds for general cultivation. It has somewhat improved in quality by age, although not now to be classed as a potato of first quality. The Jenny Lind and other varieties are now rapidly superseding it in most localities.

MEXICAN.

A very handsome white variety, long and smooth, like the St. Helena, but not quite so large; eyes very slightly depressed. It is of poor quality, quite unproductive, rots badly, and not worthy of cultivation.

NOVA-SCOTIA BLUE.

This old variety, at one period, was very extensively cultivated, and for many years was considered the most profitable of all the sorts for raising for market or for family use. Form nearly round, the larger specimens often somewhat flattened; color light blue; eyes moderately depressed; flesh white, dry, and good. It yields abundantly; but, in consequence of its great liability to disease, its cultivation is now nearly abandoned.

OLD KIDNEY.

Tubers kidney-shaped, white; flesh yellow, rather waxy, and of indifferent flavor.

It is neither very productive, nor very valuable in other respects; and it is now little cultivated.

PEACH-BLOW.

Tubers similar in form to the Davis Seedling, but rather more smooth and regular; color red, the eyes not deeply sunk; flesh yellow when cooked, dry and mealy, but only of medium quality, on account of its comparatively strong flavor.

It is hardy and quite productive; keeps well; and is extensively cultivated for market in the northern parts of New England and the State of New York, as well as in the Canadas. It is common to the markets of most of the large seaport cities; and, during the winter and spring, is shipped in large quantities to the interior and more southern sections of the United States. The Davis Seedling--which is quite as productive, and much superior in quality for table use--might be profitably grown as a substitute.

PINK-EYED.

Tubers nearly round; eyes rather large and deep; color mostly white, with spots and splashes of pink, particularly about the eyes; flesh yellow.

The Pink-eyed is an old but inferior variety, hardly superior in quality to the Vermont White. Though quite productive, it is generally esteemed unworthy of cultivation.

POGGY, OR PORGEE.

Cow-horn.

A dark-colored variety, extensively cultivated in the British Provinces, particularly in Nova Scotia; and, during the autumn, imported in considerable quantities into the principal seaports of the United States. It is of excellent quality, and by some preferred to all others, especially for baking; for which purpose, on account of its size and remarkable form, it seems peculiarly adapted. It is moderately productive, and succeeds well if seed is procured every year or two from the East; but, if otherwise, it soon deteriorates, even under good cultivation.

Size above medium; form long, broadest, and somewhat flattened, at the stem-end, and tapering towards the opposite extremity, which is often more or less sharply pointed. It is also frequently bent, or curved; whence the name "Cow-horn," in some localities. Skin smooth; eyes not depressed; color dark-blue outside, white within when cooked. Not very hardy; requiring a full season for its complete perfection. Unless where well known, its color is objectionable; and it is generally less salable than the white-skinned varieties.

QUARRY.

A large, white, roundish, English potato, not unlike the variety universally known and cultivated many years since in this country as the Orange Potato. Plant vigorous, and of strong, stocky habit; flowers purple, generally abortive; flesh yellowish-white, of fair quality for table use. A hardy, very productive sort, which might be profitably grown for marketing and for agricultural purposes. The plants survive till frost. Not early.

ROHAN.

Tubers very large, in form much resembling the Jenny Lind,--the full-developed specimens being long, and the smaller or immature tubers nearly round; eyes numerous and deep-set; color yellowish-white, with clouds or patches of pink or rose; flesh greenish-white when cooked, yellowish, watery, and strong flavored. The plant is strong and vigorous, and continues its growth till destroyed by frost. The flowers are generally abortive.

Mr. Hyde describes it as a variety famous in history, but infamous as a table potato, and fit only for stock. It formerly gave an immense yield, but now produces only moderate crops; and its cultivation is nearly abandoned.

SHAW'S EARLY. _M'Int._

An English variety, much employed for forcing, and extensively cultivated in the vicinity of London for early marketing. It is, for an early sort, a large, beautiful, oblong, white-skinned potato. Its only fault is its hollow eyes. It is very productive.

STATE OF MAINE.

This variety, as implied by its name, is of Maine origin, and was introduced to general notice six or seven years ago. In form, the tubers are similar to the White Chenango, being long, smooth, and somewhat flattened; though the smaller and undeveloped bulbs are often nearly round. Eyes almost even with the surface, and quite numerous; color white, like the Jackson White. When cooked, the flesh is white, very dry, mealy, and of good flavor.

It is quite early, but more liable to disease than the Davis Seedling and some other varieties. In Maine it is grown in great perfection, nearly equalling the Jackson White and Carter as a table potato. On light soil, it is only moderately productive; but on strong land, in high cultivation, yields abundantly.

ST. HELENA.

Laplander.

An old and very productive variety. Plant erect, and of a bushy habit, about two feet and a half in height; foliage light green; flowers pale reddish-purple. The tubers are of an oblong form, and remarkably large; specimens having been produced measuring ten inches in length. Eyes numerous, but not deeply set; skin white and smooth; flesh white when cooked, mealy, and of fair quality. It is a very healthy variety, and not easily affected by disease; but belongs to that class of late field potatoes, the foliage of which does not in ordinary seasons decay until injured by frost, and the tubers of which generally require to be kept some time before they are fit for using to the greatest advantage.

TAYLOR'S FORTY-FOLD. _Law._

Forty-fold.

Plant about one foot and a half high, slender, and spreading in habit; foliage light green; flowers very rarely produced; tubers oval, much flattened, and of medium size; skin rough, and of a dull, reddish color. This variety is very dry and starchy, well flavored, and suffers comparatively little from disease. It is also very productive, and a good early sort for the garden; but not well adapted for field culture, or for cultivation for agricultural purposes.

TOLON.

Plant quite low and dwarf, decaying with the season; flowers lilac-purple, large and handsome, generally abortive; tubers of medium size, roundish, of a pink or reddish color; flesh yellow, dry, but not of so mild a flavor as many of the more recent kinds. Moderately productive. Introduced.

VERMONT WHITE.

A very fair and good-sized but poor variety, grown to a considerable extent in the northern and more interior portions of New England. Color white outside; but the flesh, when cooked, is yellow, soft, not dry, and strong flavored. It is a strong grower, and very productive, but rots badly. It commands only a low price in the market, on account of its very inferior quality; and cannot be recommended for general cultivation.

VETO, OR ABINGTON BLUE.

Tubers long, resembling in form those of the Long Red, and, like that variety, often watery at the stem-end after being cooked; color blue or purplish; flesh white; quality fair as a table potato.

This variety originally was remarkably productive, and at one period was in very general cultivation; but now is rarely planted, as it is extremely liable to disease, and rots badly.

WHITE CHENANGO.

Chenango. Mercer, of New York.

An old and familiar variety; at one period almost everywhere known, and generally acknowledged as the best of all varieties. As a potato for early planting, whether for family use or for the market, it was a general favorite; but, within a few years past, it has not only greatly deteriorated in quality and productiveness, but has been peculiarly liable to disease and premature decay of the plants. When well grown, the tubers are of good size, rather long, slightly flattened, and comparatively smooth; eyes slightly sunk; color white, with blotches of purple,--before cooking, somewhat purple under the skin; flesh, when cooked, often stained with pale purple; in its crude state, zoned with bright purple. Quality good; dry, mealy, and well flavored.

The variety is considerably affected by the soil in which it may be cultivated; in some localities, being much more colored than in others. It is now rapidly giving place to new seedling varieties, quite as good in quality, and more healthy and productive.

WHITE CUPS.

Tubers long and flattened, somewhat irregular; eyes deeply sunk; skin yellowish; flesh white.

It is a very handsome variety, of Maine origin, but is only moderately productive. It is also of ordinary quality, rots easily, and will probably never become popular.

WHITE MOUNTAIN.

Tubers large, long, white, smooth, uniformly fair and perfect. Appears to be nearly identical with the St. Helena and Laplander. It is very productive, and a good agricultural variety; but, for table use, can be considered only of second quality.

WORCESTER SEEDLING.

Dover. Riley.

Tubers of a pinkish-white color, and similar in form to the Jackson White. Eyes deep-set; flesh white, more so than that of the Davis Seedling. It keeps well, and is an excellent variety for cultivation for family use, but less profitable than many others for the market. Stalks upright; blossoms pinkish, but not abundant.

In quality, this comparatively old and well-known variety is nearly or quite equal to the Carter; and, besides, is much more productive. As a garden potato, it deserves general cultivation. Requires the full season.

* * * * *

THE RADISH.

Raphanus sativus.

The Radish is a hardy annual plant, originally from China. The roots vary greatly in form; some being round or ovoid, some turbinate, and others fusiform, or long, slender, and tapering. When in flower, the plant rises from three to four feet in height, with an erect, smooth, and branching stem. The flowers are quite large, and, in the different kinds, vary in color from clear white to various shades of purple. The seed-pods are long, smooth, somewhat vesiculate, and terminate in a short spur, or beak. The seeds are round, often irregularly flattened or compressed: those of the smaller or spring and summer varieties being of a grayish-red color; and those of the winter or larger-rooted sorts, of a yellowish-red. An ounce contains from three thousand three hundred to three thousand six hundred seeds, and they retain their vitality five years.

_Soil, Propagation, and Cultivation._--All the varieties thrive best in a light, rich, sandy loam; dry for early spring sowings, moister for the summer.

Like all annuals, the Radish is propagated by seeds, which may be sown either broadcast or in drills; but the latter method is preferable, as allowing the roots to be drawn regularly, with less waste. For the spindle-rooted kinds, mark out the drills half an inch deep, and five or six inches apart; for the small, turnip-rooted kinds, three-quarters of an inch deep, and six inches asunder. As the plants advance in growth, thin them so as to leave the spindle-rooted an inch apart, and the larger-growing sorts proportionally farther.

"_For raising early Radishes without a Hot-bed._--Sow in the open ground the last of March or early in April, arch the bed over with hoops or pliant rods, and cover constantly at night and during cold days with garden-matting. In moderate days, turn up the covering at the side next the sun; and, if the weather is very fine and mild, remove it entirely."

_Open Culture._--Sow in spring as soon as the ground can be worked. If space is limited, radishes may be sown with onions or lettuce. When grown with the former, they are said to be less affected by the maggot. For a succession, a small sowing should be made each fortnight until midsummer, as the early-sown plants are liable to become rank, and unfit for use, as they increase in size.

Radishes usually suffer from the drought and heat incident to the summer; and, when grown at this season, are generally fibrous and very pungent. To secure the requisite shade and moisture, they are sometimes sown in beds of asparagus, that the branching stems may afford shade for the young radishes, and render them more crisp and tender. A good criterion by which to judge of the quality of a Radish is to break it asunder by bending it at right angles. If the parts divide squarely and freely, it is fit for use.

_Production and Quantity of Seed._--To raise seed of the spring or summer Radishes, the best method is to transplant; which should be done in May, as the roots are then in their greatest perfection. Take them up in moist weather; select plants with the shortest tops and the smoothest and best-formed roots; and set them, apart from all other varieties, in rows two feet and a half distant, inserting each root wholly into the ground, down to the leaves. With proper watering, they will soon strike, and shoot up in branching stalks, producing abundance of seeds, ripening in autumn.

One ounce and a half of seed will sow a bed five feet in width and twelve feet in length. Ten pounds are required for seeding an acre.

The excellence of a Radish consists in its being succulent, mild, crisp, and tender; but, as these qualities are secured only by rapid growth, the plants should be frequently and copiously watered in dry weather. The varieties are divided into two classes; viz., Spring or Summer, and Autumn or Winter, Radishes.

SPRING OR SUMMER RADISHES.

These varieties are all comparatively hardy, and may be sown in the open ground as early in spring as the soil is in good working condition. The earliest spring Radishes are grown as follows: "In January, February, or March, make a hot-bed three feet and a half wide, and of a length proportionate to the supply required. Put upon the surface of the dung six inches of well-pulverized earth; sow the seeds broadcast, or in drills five inches apart; and cover half an inch deep with fine mould. When the plants have come up, admit the air every day in mild or tolerably good weather by tilting the upper end of the light, or sometimes the front, one, two, or three inches high, that the Radishes may not draw up long, pale, and weak. If they have risen very thick, thin them, while young, to about one inch apart. Be careful to cover the sashes at night with garden mats, woollen carpeting, or like material. Water with tepid water, at noon, on sunny days. If the heat of the bed declines much, apply a moderate lining of warm dung or stable-litter to the sides, which, by gently renewing the heat, will soon forward the Radishes for pulling. Remember, as they advance in growth, to give more copious admissions of air daily, either by lifting the lights in front several inches, or, in fine, mild days, by drawing the lights mostly off; but be careful to draw them on early, before the sun has much declined and the air become cool."

EARLY BLACK.

Noir Hatif. _Vil._

Bulb nearly spherical, slightly elongated or tapering, nearly of the size and form of the Gray Turnip-rooted; skin dull black, rough, and wrinkled; flesh white, solid, crisp, and piquant; leaves of the size of those of the Gray Turnip-rooted. Season intermediate between that of the last named and the Black Spanish.

EARLY LONG PURPLE.

Rave Violette Hative. _Vil._

A sub-variety of the Long Purple, earlier and of smaller size.

EARLY PURPLE TURNIP-ROOTED.

A few days earlier than the Scarlet Turnip-rooted. Size, form, and flavor nearly the same.

EARLY SCARLET TURNIP-ROOTED.

Rond Rose Hatif. _Vil._

Bulb spherical, or a little flattened,--often bursting or cracking longitudinally before attaining its full dimensions; skin deep scarlet; flesh rose-colored, crisp, mild, and pleasant; neck small; leaves few in number, and of smaller size than those of the common Scarlet Turnip-rooted. Season quite early,--two or three days in advance of the last named.

As a variety for forcing, it is considered one of the best; but the small size of the leaves renders it inconvenient for bunching, and it is consequently less cultivated for the market than many other sorts.

Extensively grown in the vicinity of Paris.

EARLY WHITE TURNIP-ROOTED.

Rond Blanc Hatif. _Vil._

Skin and flesh white; form similar to that of the Scarlet Turnip-rooted. It is, however, of smaller size, and somewhat earlier. An excellent sort, and much cultivated.

GRAY OLIVE-SHAPED.

Form similar to the Scarlet Olive-shaped. Skin gray; flesh white, crisp, and well flavored.

GRAY TURNIP-ROOTED.

Gray Summer. Round Brown. _Trans._

The form of this variety may be called round, though it is somewhat irregular in shape. It grows large, and often becomes hollow. It should, therefore, be used while young, or when not more than an inch or an inch and a half in diameter. The outside coat is mottled with greenish-brown, wrinkled, and often marked with transverse white lines. The flesh is mild, not so solid as that of many varieties, and of a greenish-white color. The leaves are similar to those of the Yellow Turnip-rooted, growing long and upright, with green footstalks. Half early, and a good variety for summer use.

LONG PURPLE. _Thomp._

Root long, a large portion growing above ground; skin deep purple; flesh white, and of good flavor.

The seed-leaves, which are quite large, are used as a small salad. The variety is early, and good for forcing. When the green tops are required for salading, the seeds should be sown in drills, as mustard or cress.

LONG SALMON. _Trans._

Long Scarlet Salmon.

This variety has been considered synonymous with the Long Scarlet; but it is really a distinct sort. The neck of the root rises about an inch above the ground, like that of the Scarlet, but it is of a paler red; and this color gradually becomes lighter towards the middle, where it is a pale-pink or salmon color. From the middle, the color grows paler downwards, and the extremity of the root is almost white. In shape and size, this Radish differs nothing from the Scarlet; nor does it appear to be earlier, or to possess any qualities superior to the Scarlet Radish, the beauty of which, when well grown, exceeds that of any other Long Radish.

LONG SCARLET. _Thomp._

Early Scarlet Short-top. Early Frame.

Root long, a considerable portion growing above the surface of the ground,--outside, of a beautiful, deep-pink color, becoming paler towards the lower extremity; flesh white, transparent, crisp, and of good flavor, having less pungency than that of the Scarlet Turnip; leaves small, but larger than those of the last-named variety.

When of suitable size for use, the root measures seven or eight inches in length, and five-eighths or three-fourths of an inch in diameter at its largest 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 all other sorts. It is very extensively grown about London, and is everywhere prized, not only for its fine qualities, but for its rich, bright color. It is also one of the hardiest of the Radishes; and is raised readily in any common frame, if planted as early as February.

OLIVE-SHAPED SCARLET.

Oblong Rose-colored. _Thomp._

Bulb an inch and a half deep, three-fourths of an inch in diameter, oblong, somewhat in the form of an olive, terminating in a very slim tap-root; skin fine scarlet; neck small; leaves not very numerous, and of small size; flesh rose-colored, tender, and excellent. Early, and well adapted for forcing and for the general crop.

PURPLE TURNIP-ROOTED.

This is a variety of the Scarlet Turnip-rooted; the size, form, color, and quality being nearly the same. The skin is purple. It is considered a few days earlier than the last named.

SCARLET TURNIP-ROOTED.

Crimson Turnip-rooted.

Bulb spherical; when in its greatest perfection, measuring about an inch in diameter; skin fine, deep scarlet; flesh white, sometimes stained with red; leaves rather large and numerous.

The variety is early, and deserves more general cultivation, not only on account of its rich color, but for the crisp and tender properties of its flesh. It is much esteemed in England, and is grown extensively for the London market.

SMALL, EARLY, YELLOW TURNIP-ROOTED.

Bulb of the size and form of the Scarlet Turnip-rooted; skin smooth, yellow; flesh white, fine-grained, crisp, and rather pungent; foliage similar to that of the scarlet variety; season ten or fifteen days later.

WHITE, CROOKED.

Tortillée Du Mans. _Vil._

Root very long; when suitable for use, measuring twelve inches and upwards in length, and an inch in diameter, nearly cylindrical, often irregular, and sometimes assuming a spiral or cork-screw form; skin white and smooth; flesh white, not so firm as that of most varieties, and considerably pungent; leaves very large.

WHITE TURNIP-ROOTED.

Bulb of the form and size of the Scarlet Turnip-rooted; skin white; flesh white and semi-transparent. It possesses less piquancy than the Scarlet, but is some days later.

YELLOW TURNIP-ROOTED. _Trans._

Yellow Summer.

Bulb nearly spherical, but tapering slightly towards the tap-root, which is very slender. It grows large,--to full four inches in diameter, when old; but should be eaten young, when about an inch in diameter. The flesh is mild, crisp, solid, and quite white. The skin is of a yellowish-brown color; and the leaves grow long and upright, with green footstalks.

Half early, and well adapted for summer cultivation.

LONG WHITE.

White Italian. Naples. White Transparent.

Root long and slender, nearly of the size and form of the Long Scarlet; skin white,--when exposed to the light, tinged with green; flesh white, crisp, and mild.

It is deserving of cultivation, not only on account of its excellent qualities, but as forming an agreeable contrast at table when served with the red varieties.

LONG WHITE PURPLE-TOP.

A sub-variety of the Long White; the portion of the root exposed to the light being tinged with purple. In size and form, it differs little from the Long Scarlet.

NEW LONDON PARTICULAR.

Wood's Frame.

This is but a sub-variety of the Long Scarlet; the difference between the sorts being immaterial. The color of the New London Particular is more brilliant, and extends farther down the root. It is also said to be somewhat earlier.

OBLONG BROWN. _Trans._

The Oblong Brown Radish has a pear-shaped bulb, with an elongated tap-root. It does not grow particularly large; and, being hardier than most varieties, is well adapted for use late in the season. The outside is rough and brown, marked with white circles; the flesh is piquant, firm, hard, and white; the leaves are dark green, and rather spread over the ground; the footstalks are stained with purple.

AUTUMN AND WINTER RADISHES.

These varieties may be sown from the 20th of July to the 10th of August; the soil being previously made rich, light, and friable. Thin out the young plants from four to six inches apart; and, in the absence of rain, water freely. During September and October, the table may be supplied directly from the garden. For winter use, the roots should be harvested before freezing weather, and packed in earth or sand, out of danger from frost. Before being used, they should be immersed for a short time in cold water.

_To raise Seed._--Seeds of the Winter Radishes are raised by allowing the plants to remain where they were sown. As fast as they ripen, cut the stems; or gather the principal branches, and spread them in an open, airy situation, towards the sun, that the pods, which are quite tough in their texture, may become so dry and brittle as to break readily, and give out their seeds freely.

_Use._--All the kinds are used as salad, and are served in all the forms of the spring and summer radishes.

_Varieties._--

BLACK SPANISH. _Trans._

Bulb ovoid, or rather regularly pear-shaped, with a long tap-root. At first the root is slender, and somewhat cylindrical in form: but it swells as it advances in age, and finally attains a large size; measuring eight or ten inches in length, and three or four inches in diameter. The outside is rough, and nearly black; the flesh is pungent, firm, solid, and white; the leaves are long, and inclined to grow horizontally; the leaf-stems are purple. It is one of the latest, as well as one of the hardiest, of the radishes; and is considered an excellent sort for winter use.

LARGE PURPLE WINTER. _Trans._

Purple Spanish.

The Large Purple Winter Radish is a beautiful variety, derived, without doubt, from the Black Spanish; and may therefore be properly called the Purple Spanish. In shape and character, it much resembles the Black Spanish: but the outside, when cleaned, is of a beautiful purple, though it appears black when first drawn from the earth; and the coat, when cut through, shows the purple very finely. The footstalks of the leaves have a much deeper tinge of purple than those of the other kinds.

LONG BLACK WINTER.

A sub-variety of the Black Spanish. Root long and tapering. With the exception of its smaller size, much resembling a Long Orange Carrot.

LONG-LEAVED WHITE CHINESE. _Vil._

Root fusiform, sometimes inversely turbinate, about five inches in length, and an inch in diameter; skin white, and of fine texture; flesh fine-grained, crisp, and though somewhat pungent, yet milder flavored than that of the Black Spanish; leaves large, differing from most other varieties in not being lobed, or in being nearly entire on the borders. Its season is nearly the same as that of the Rose-colored Chinese. The plants produce but few seeds.

PURPLE CHINESE.

A sub-variety of the Scarlet, with little variation except in color; the size, quality, and manner of growth, being nearly the same.

ROSE-COLORED CHINESE. _Vil._

Scarlet Chinese Winter.

Bulb rather elongated, somewhat cylindrical, contracted abruptly to a long, slender tap-root; size full medium,--average specimens measuring about five inches in length, and two inches in diameter at the broadest part; skin comparatively fine, and of a bright rose-color; flesh firm, and rather piquant; leaves large,--the leaf-stems washed with rose-red. Season between that of the Gray Summer and that of the Black Spanish.

WINTER WHITE SPANISH.

Autumn White. Blanc d'Augsbourg. _Vil._

Root somewhat fusiform, retaining its diameter for two-thirds the length, sharply conical at the base, and, when well grown, measuring seven or eight inches in length by nearly three inches in its fullest diameter; skin white, slightly wrinkled, sometimes tinged with purple where exposed to the sun; flesh white, solid, and pungent, though milder than that of the Black Spanish. It succeeds best, and is of the best quality, when grown in light sandy soil. Season intermediate.

* * * * *

RAMPION.

Campanula rapunculus.

The Rampion is a biennial plant, indigenous to the south of Europe, and occasionally found in a wild state in England. The roots are white, fusiform, fleshy, and, in common with the other parts of the plant, abound in a milky juice; the lower or root leaves are oval, lanceolate, and waved on the borders; the upper leaves are long, narrow, and pointed. Stem eighteen inches or two feet in height, branching; flowers blue, sometimes white, disposed in small, loose clusters about the top of the plant, on the ends of the branches. The seeds are oval, brownish, and exceedingly small; upwards of nine hundred thousand being contained in an ounce. They retain their germinative property five years.

The plant flowers in July of the second year, and the seeds ripen in autumn. There is but one variety.

_Soil and Cultivation._--"Rampion prefers a rich, free, and rather light soil, in a shady situation. It is raised from seed, which should be sown where the plants are to remain, as they do not bear transplanting well. The sowing may be made in April, May, or the beginning of June: but sometimes plants from very early sowings are liable to run up to seed; and, when this is the case, the roots become tough, and unfit for use. The ground should be well dug, and raked as fine as possible. The seed may then be sown either broadcast or in drills, six inches apart, and about one-fourth of an inch deep. As the seeds are very small, it is advisable to mix them with fifteen or twenty times their bulk of fine sand, in order to secure their even distribution in the drills, and to prevent the plants from coming up too closely. The seed should only be very slightly covered with fine earth; and the seed-bed ought to be frequently watered with a fine-rosed watering-pot till the plants come up, which will be in about a fortnight.

"When the young plants are about one inch high, they should be thinned out to four inches apart. After this, no further care is necessary than to water frequently, and to keep the ground free of weeds."--_Thomp._

_Taking the Crop._--The roots will be fit for use from October till April. They may be taken from the ground for immediate use; or a quantity may be taken up in autumn, before the closing-up of the ground, and packed in sand, for use during the winter.

_To raise Seed._--Leave or transplant some of the best yearling plants, and they will produce an abundance of seed in autumn.

_Use._--The roots have a pleasant, nut-like flavor; and are generally eaten in their crude state as a salad. "The leaves, as well as the roots, are occasionally used in winter salads."

* * * * *

RUTA-BAGA, OR SWEDE TURNIP.

Russian Turnip. French Turnip. Brassica campestris Ruta-baga. _De Cand._

The Ruta-baga, or Swede Turnip, is supposed by De Candolle to be analogous to the Kohl Rabi; the root being developed into a large, fleshy bulb, instead of the stem. In its natural state, the root is small and slender; and the stem smooth and branching,--not much exceeding two feet in height.

The bulbs, or roots, are fully developed during the first year. The plant flowers, and produces its seeds, the second year, and then perishes. Although considered hardy,--not being affected by even severe frosts,--none of the varieties will withstand the winters of the Northern or Middle States in the open ground. The crop should therefore be harvested in October or November, and stored for the winter, out of danger from freezing. Most of the sorts now cultivated retain their freshness and solidity till spring, and some even into the summer; requiring no particular care in their preservation, other than that usually given to the carrot or the potato.

_Soil and Cultivation._--All the varieties succeed best in a deep, well-enriched, mellow soil; which, previous to planting, should be very deeply ploughed, and thoroughly pulverized by harrowing or otherwise. Some practise ridging, and others sow in simple drills. The ridges are usually formed by turning two furrows against each other; and, being thus made, are about two feet apart. If sown in simple drills, the surface should be raked smooth, and the drills made from sixteen to eighteen inches apart; the distance to be regulated by the strength of the soil.

_Seed and Sowing._--About one pound of seed is usually allowed to an acre. Where the rows are comparatively close, rather more than this quantity will be required; while three-fourths of a pound will be amply sufficient, if sown on ridges, or where the drills are eighteen inches apart. The sowing may be made from the middle of May to the 25th of July; the latter time being considered sufficiently early for growing for the table, and by some even for stock. Early sowings will unquestionably give the greatest product; while the later-grown bulbs, though of smaller dimensions, will prove of quite as good quality for the table.

_To raise Seeds._--Select the smoothest and most symmetrical bulbs, and transplant them in April, two feet asunder, sinking the crowns to a level with the surface of the ground.

The seeds are very similar to those of the common garden and field turnip, and will keep from five to eight years.

_Varieties._--The varieties are as follow:--

ASHCROFT.

Bulb of medium size, ovoid, very smooth and symmetrical; neck very short, or wanting. Above ground, the skin is purple; below the surface, yellow. Flesh yellow, very solid, fine-grained, and of excellent flavor. It forms its bulb quickly and regularly; keeps in fresh and sound condition until May or June; and well deserves cultivation, either for agricultural purposes or for the table.

COMMON PURPLE-TOP YELLOW.

An old and long-cultivated sort, from which, in connection with the Green-top, have originated most of the more recent and improved yellow-fleshed varieties. Form regularly egg-shaped, smooth, but usually sending out a few small, straggling roots at its base, near the tap-root; neck short; size rather large,--usually measuring six or seven inches in depth, and four or five inches in its largest diameter; skin purple above ground,--below the surface, yellow; flesh yellow, of close, firm texture, and of good quality. It is very hardy; forms its bulb promptly and uniformly; and in rich, deep soils, yields abundantly. For thin and light soils, some of the other varieties should be selected.

EARLY STUBBLE.

Bulb round, smooth, and regular. The skin, where exposed to light and air, is of a brownish-green; but, where covered by the soil, yellow. The flesh is firm, and well flavored.

The Early Stubble is recommended as forming its bulbs quickly and uniformly, and as being well adapted for late sowing. It yields abundantly; keeps well; is a good sort for the table; and, in some localities, is preferred to the Common Yellow for cultivation for farm purposes.

GREEN-TOP YELLOW.

In form and foliage, this variety resembles the Common Purple-top; but usually attains a larger size when grown in similar situations. Skin, above the surface of the soil, green; below ground, yellow. The flesh is solid, sweet, and well flavored, but inferior to that of the Purple-top. It keeps well, is of fair quality for the table, and, on account of its great productiveness, one of the best of all varieties for growing for feeding stock.

GREEN-TOP WHITE.

Bulb turbinate, smooth, and symmetrical. The skin above ground is of a fine, clear, pea-green; often browned or mellowed where exposed to the direct influence of the sun: below the surface of the ground, it is uniformly white. The flesh is also white, comparatively solid, very sweet, and of fair quality for table use. It differs from the Purple-top White, not only in color, but in size and quality; the bulbs being larger, and the flesh not quite so firm or well flavored.

The Green-top White is productive; continues its growth till the season has far advanced; is little affected by severe weather; and, when sown in good soil, will yield an agricultural crop of twenty-five or thirty tons to an acre.

LAING'S IMPROVED PURPLE-TOP. _Law. and Gen. Farmer._

This variety differs from most, if not all, of the varieties of Swedish turnips, in having entire cabbage-like leaves, which, by their horizontal growth, often nearly cover the surface of the ground. In form, hardiness, and quality, it is fully equal to any of the other sorts. Growing late in the autumn, it is not well adapted to a climate where the winter commences early. It has little or no tendency to run to seed in the fall; and even in the spring, when set out for seed, it is a fortnight later in commencing this function than other varieties of Ruta-bagas. It requires good land, in high condition; and, under such circumstances, will yield abundantly, and is worthy of cultivation. The bulb, when well grown, has an almost spherical form; a fine, smooth skin, purple above ground, yellow below, with yellow, solid, and well-flavored flesh.

PURPLE-TOP WHITE.

Bulb oblong, tapering toward the lower extremity, five or six inches in diameter, seven or eight inches in depth, and less smooth and regular than many of the yellow-fleshed varieties. The skin is of a clear rich purple, where it comes to air and light, but, below the ground, pure white; flesh white, very solid and fine-grained, sugary, and well flavored.

The variety is hardy, productive, keeps remarkably well, is good for table use, and may be profitably grown for agricultural purposes. Upwards of twenty-eight tons, or nine hundred and sixty bushels, have been raised from an acre.

RIVER'S.

Root regularly turbinate, or fusiform, of full medium size, smooth, and with few small or fibrous roots; neck two inches long; skin, above ground, green, washed with purplish-red where most exposed to the sun,--below ground, yellow; flesh yellow, firm, sweet, and well flavored. Esteemed one of the best, either for stock or the table. Keeps fresh till May or June.

SKIRVING'S PURPLE-TOP.

Skirving's Improved Purple-top. Skirving's Liverpool. Southold Turnip, of some localities.

Bulb ovoid, or regularly turbinate, and rather deeper in proportion to its diameter than the common Purple-top Yellow; surface remarkably smooth and even, with few fibrous roots, and seldom deformed by larger accidental roots, although, in unfavorable soils or seasons, a few coarse roots are put forth in the vicinity of the tap-root; size full medium,--five to seven inches in length, and four or five inches in diameter. Sometimes, when sown early in good soil, and harvested late, the average will considerably exceed these dimensions. Neck short, but, when grown in poor soil, comparatively long; skin, above ground, fine, deep purple,--below ground, yellow,--the colors often richly blending together at the surface; flesh yellow, of solid texture, sweet, and well flavored.

This variety was originated by Mr. William Skirving, of Liverpool, 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 form good-sized bulbs. It is a good keeper; is of more than average quality for the table; and long experience has proved it one of the best sorts for cultivation on land that is naturally shallow and in poor condition. On soils in a high state of cultivation, upwards of nine hundred bushels have been obtained from an acre.

In sowing, allow twenty inches between the rows, and thin to ten or twelve inches in the rows.

SWEET GERMAN.

Bulb four or five inches in diameter, six or seven inches in depth, turbinate, sometimes nearly fusiform. In good soil and favorable seasons, it is comparatively smooth and regular; but, under opposite conditions, often branched and uneven. Neck two or three inches in length; skin greenish-brown above ground, white beneath; flesh pure white, of extraordinary solidity, very sweet, mild, and well flavored.

It retains its solidity and freshness till spring, and often at midsummer has no appearance of sponginess or decay. As a table variety, it must be classed as one of the best, and is recommended for general cultivation.

WHITE FRENCH.

Long White French.

The roots of this variety are produced entirely within the earth. They are invariably fusiform; and, if well grown, measure four or five inches in diameter, and from eight to ten inches in length. Foliage not abundant, spreading; skin white; flesh white, solid, mild, sweet, and delicate. It is not so productive as some other varieties, and is therefore not so well adapted to field culture; but for table use it is surpassed by few, if any, of its class.

A rough-leaved, fusiform-rooted variety of the common garden-turnip: is known by the name of "White French" in many localities; but, according to the most reliable authority, that name has not only long been used in connection with, but properly belongs to, the white turnip above described.

* * * * *

SALSIFY, OR OYSTER-PLANT.

Leek-leaved Salsify. Vegetable Oyster. Purple Goat's Beard. Tragopogon porrifolius.

The Salsify is a hardy biennial plant, and is principally cultivated for its roots, the flavor of which resembles that of the oyster; whence the popular name.

The leaves are long and grass-like, or leek-like; the roots are long and tapering, white within and without, and, when grown in good soil, measure twelve or fourteen inches in length, and rather more than an inch in diameter at the crown.

_Soil and Cultivation._--The Oyster-plant succeeds best in a light, well-enriched, mellow soil; which, previous to sowing the seeds, should be stirred to the depth of twelve or fifteen inches. The seeds should be sown annually, in the same manner and at the same time as the seeds of the carrot and parsnip. Make the drills fourteen inches apart; cover the seeds an inch and a half in depth; and thin, while the plants are young, to four or five inches asunder.

Early sowings succeed best; as the seeds, which are generally more or less imperfect, vegetate much better when the earth is moist than when dry and parched, as it is liable to become when the season is more advanced. Cultivate in the usual manner during the summer; and, by the last of September or beginning of October, the roots will have attained their full growth, and be ready for use. The plants will sustain no injury during the winter, though left entirely unprotected in the open ground; and the table may be supplied directly from the garden, whenever the frost will admit of their removal. A portion of the crop should, however, be taken up in autumn, and stored in the cellar, like other roots; or, which is perhaps preferable, packed in earth or sand. Roots remaining in the ground may be drawn for use till April, or until the plants have begun to send up their stalks for flowering.

_Seeds,--production and quantity._--For the production of seeds, allow a few plants to remain during the winter in the open ground where they were sown. They will blossom in June and July. When fully developed, the stem is about three feet in height, cylindrical, and branching. The flowers are large, of a very rich violet-purple, and expand only by day and in comparatively sunny weather. As the flowers are put forth in gradual succession, so the heads of seeds are ripened at intervals, and should be cut as they assume a brownish color.

The seeds are brownish,--lighter or darker as they are less or more perfectly matured,--long and slender, furrowed and rough on the sides, tapering to a long, smooth point at the top, often somewhat bent or curved, and measure about five-eighths of an inch in length. They will keep four years.

An ounce contains three thousand two hundred seeds, and will sow a row eighty feet in length. Some cultivators put this amount of seed into a drill of sixty feet; but if the seed is of average quality, and the season ordinarily favorable, one ounce of seed will produce an abundance of plants for eighty or a hundred feet.

_Use._--The roots are prepared in various forms; but, when simply boiled in the manner of beets and carrots, the flavor is sweet and delicate. The young flower-stalks, if cut in the spring of the second year and dressed like asparagus, resemble it in taste, and make an excellent dish.

The roots are sometimes thinly sliced, and, with the addition of vinegar, salt, and pepper, served as a salad. They are also recommended as being remedial or alleviating in cases of consumptive tendency.

There is but one species or variety now cultivated.

* * * * *

SCOLYMUS.

Spanish Scolymus. Spanish Oyster-plant. Scolymus Hispanicus.

In its natural state, this is a perennial plant; but, when cultivated, it is generally treated as an annual or as a biennial. The roots are nearly white, fleshy, long, and tapering in their general form, and, if well grown, measure twelve or fifteen inches in length, and an inch in diameter at the crown. When cut or bruised, or where the fibrous roots are broken or rubbed off, there exudes a thick, somewhat viscous fluid, nearly flavorless, and of a milk-white color. The leaf is large, often measuring a foot or more in length, and three inches in diameter, somewhat variegated with green and white, deeply lobed; the lobes or divisions toothed, and the teeth terminating in sharp spines, in the manner of the leaves of many species of thistles. When in flower, the plant is about three feet in height. The flowers, which are put forth singly, are of an orange-yellow, and measure an inch and a half in diameter. The seeds are flat, and very thin, membranous on the borders, of a yellowish color, and retain their vitality three years. An ounce contains nearly four thousand seeds.

_Soil and Cultivation._--Any good garden loam is adapted to the growth of the Scolymus. It should be well and deeply stirred as for other deep-growing root crops. The seeds should be sown from the middle of April to the 10th of May, in drills an inch deep, and fourteen inches asunder. Thin the young plants to five inches distant in the rows; and, during the summer, treat the growing crop as parsnips or carrots.

_Use._--It is cultivated exclusively for its roots, which are usually taken up in September or October, and served at table, and preserved during the winter, in the same manner as the Salsify, or Oyster-plant. They have a pleasant, delicate flavor; and are considered to be not only healthful, but remarkably nutritious.

* * * * *

SCORZONERA.

Black Oyster-plant. Black Salsify. Scorzonera Hispanica.

This is a hardy perennial plant, introduced from the south of Europe, where it is indigenous. The root is tapering, and comparatively slender,--when well developed, measuring about a foot in length, and an inch in diameter near the crown, or at the broadest part; skin grayish-black, coarse, somewhat reticulated, resembling the roots of some species of trees; flesh white; leaves long, ovate, broadest near the end, and tapering sharply to the stem. They are also more or less distinctly ribbed, and have a few remote teeth, or serratures, at the extremities. When in flower, the plant measures about four feet in height; the stalk being nearly cylindrical, slightly grooved or furrowed, smooth, and branched towards the top. The flowers are large, terminal, yellow; the seeds are whitish, longer than broad, taper towards the top, and retain their vitality two years. An ounce contains about two thousand five hundred seeds.

_Soil and Culture._--Though a perennial, it is generally cultivated as an annual or biennial, in the manner of the carrot or parsnip. Thompson says, "It succeeds best in a light, deep, free soil and an open situation. It is raised from seed, which may be sown in drills one foot apart, covering with soil to the depth of half an inch. As it is apt to run to seed the same year in which it is sown, and consequently to become tough and woody," the planting should not be made too early, particularly in the warmer sections of the country. A second sowing may be made about four weeks from the first, "as a precautionary measure, in case the plants of the first sowing should run. The young plants, when three or four inches high, should be thinned out to eight inches asunder in the rows. Towards the middle or last of September, the roots will have attained sufficient size to be drawn for immediate use: others will come in for use in October and November. In the latter month, they will be in perfection; and, before the closing-up of the ground, a quantity may be taken up, and stored in sand for the winter. When the ground is open, the roots may be drawn from time to time, as required for immediate use. About the middle of April, the roots remaining in the ground will begin to run to flower; after which they soon become hard, woody, and unfit for the table. Before this takes place, however, they may be taken up, and stored in sand, where they may be kept for use till May or June."

_To raise Seed._--Allow a few well-grown plants to remain in the ground during winter; or select a few good-sized roots from those harvested in autumn, and reset them in April, about eighteen inches apart, covering them to the crowns. The seed will ripen at the close of the summer or early in autumn. Seed saved from plants of the growth of two seasons is considered best; that produced from yearling plants being greatly inferior.

_Use._--It is cultivated exclusively for its roots; no other portion of the plant being employed in domestic economy. The flesh of these is white, tender, sugary, and well flavored. They are boiled in the manner of the parsnip, and served plain at the table; or they may be cooked in all the forms of salsify or scolymus. Before cooking, the outer, coarse rind should be scraped off, and the roots soaked for a few hours in cold water for the purpose of extracting their bitter flavor.

* * * * *

SKIRRET.

Crummock, of the Scotch. Sium sisarum.

Skirret is a hardy perennial, and is cultivated for its roots, which are produced in groups, or bunches, joined together at the crown or neck of the plant. They are oblong, fleshy, of a russet-brown color without, white within, very sugary, and, when well grown, measure six or eight inches in length, and nearly an inch in diameter.

The leaves of the first year are pinnate, with seven or nine oblong, finely toothed leaflets. When fully developed, the plant measures from three to five feet in height; the stem being marked with fine, parallel, longitudinal grooves, or lines. The flowers are small, white, and are produced in umbels at the extremities of the branches. The seeds, eight thousand of which are contained in an ounce, are oblong, of a greenish-gray color, and closely resemble those of the common caraway. They will keep but two years; and, even when newly grown, sometimes remain in the ground four or five weeks before vegetating.

_Soil and Culture._--Skirret succeeds best in light, mellow soil, and is propagated by suckers, or seeds. The best method is to sow the seeds annually, as, when grown from slips, or suckers, the roots are liable to be dry and woody; the seeds, on the contrary, producing roots more tender, and in greater perfection.

Sow the seeds in April, in drills one foot apart, and about an inch in depth; thin to five or six inches; and, in September, some of the roots will be sufficiently grown for use. Those required for winter should be drawn before the closing-up of the ground, and packed in sand.

_To propagate by Slips, or Suckers._--In the spring, remove the required number of young shoots, or sprouts, from the side of the roots that have remained in the ground during winter, not taking any portion of the old root in connection with the slips; and set them in rows ten inches asunder, and six inches apart in the rows. They will soon strike, and produce roots of suitable size for use in August or September.

_To raise Seeds._--The plants that have remained in the ground during the winter, if not disturbed, will send up stalks as before described, and ripen their seeds at the close of the summer. Two or three plants will yield all the seeds ordinarily required for a single garden.

_Use._--The roots were formerly much esteemed, but are now neglected for those greatly inferior. When cooked and served as salsify or scorzonera, they are the whitest and sweetest of esculent roots, and afford a considerable portion of nourishment.

There are no varieties.

* * * * *

SWEET POTATO.

Spanish Potato. Carolina Potato. Convolvulus batatus. Ipomoea batatas.

The Sweet Potato is indigenous to both the East and West Indies. Where its growth is natural, the plant is perennial; but, in cultivation, it is always treated as an annual. The stem is running or climbing, round and slender; the leaves are heart-shaped and smooth, with irregular, angular lobes; the flowers, which are produced in small groups of three or four, are large, bell-shaped, and of a violet or purple color; the seeds are black, triangular, and retain their vitality two or three years,--twenty-three hundred are contained in an ounce.

The plants rarely blossom in the Northern or Middle States, and the perfect ripening of the seeds is of still more rare occurrence. The latter are, however, never employed in ordinary culture; and are sown only for the production of new varieties, as is sometimes practised with the common potato.

_Soil, Planting, and Cultivation._--In warm climates, the Sweet Potato is cultivated in much the same manner as the common potato is treated at the North. It succeeds best in light, warm, mellow soil, which should be deeply stirred and well enriched. The slips, or sprouts, may be set on ridges four feet apart, and fifteen inches from plant to plant; or in hills four or five feet apart in each direction, three plants being allowed to a hill. During the summer, give the vines ordinary culture; and late in September, or early in October, the tubers will have attained 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 from the tubers as fast as they reach four or five inches in height or attain a suitable size for transplanting. In favorable seasons, the plucking may be repeated three or four times. In setting out the slips, the lower part should be sunk from one-third to one-half the entire length; and, if very dry weather occurs, water should be moderately applied.

_Keeping._--The essentials for the preservation of Sweet Potatoes are dryness and a warm and even temperature. Where these conditions are not supplied, the tubers speedily decay. By packing in dry sand, and storing in a warm, dry room, they are sometimes preserved in the Northern States until the time of starting the plants in spring.

_Varieties._--Though numerous other varieties, less marked and distinctive, are described by different authors, and are catalogued by gardeners and seedsmen, the principal are as follow:--

KENTUCKY EARLY RED. _Murray._

Red Nansemond.

Tubers red, or purplish-red, of medium size; flesh yellow, dry, sweet, and of good quality. A very prolific, hardy variety; recommended as the best red Sweet Potato for Northern culture.

LARGE WHITE.

Patate-blanche of the French.

Tubers from six to ten inches in length,--thickest at the middle, where they measure from two to nearly three inches in diameter; weight from six ounces to a pound and upwards; skin dusky white; flesh nearly white, but with a shade of yellow. Not so fine-grained or so sweet as the Yellow or Purple, but quite farinaceous and well flavored.

It requires a long season in order to its full development; but, being remarkably hardy, it will succeed well in any of the Middle States, and attain a fair size in the warmer sections of New England.

NANSEMOND.

Yellow Nansemond.

A variety said to have originated in Nansemond County, Va.; whence the name. Tubers large, yellow, swollen at the middle, and tapering to the ends; flesh yellow, dry, unctuous, sweet, and well flavored.

It is early fit for the table; matures in short seasons; is very productive; succeeds well in almost any tillable soil; and, having been long acclimated, is one of the best sorts for cultivation at the North,--very good crops having been obtained in Maine and the Canadas.

PURPLE-SKINNED.

New-Orleans Purple. Patate violette. _Vil._

Tubers swollen at the middle, and tapering in each direction to a point,--measuring, when well grown, from seven to nine inches in length, and from two to three inches in diameter; skin smooth, reddish-purple; flesh fine-grained, sugary, and of excellent quality. The plants attain a remarkable length, and the tubers are rarely united about the neck as in most other varieties.

The Purple-skinned is early and productive, but keeps badly. It would probably succeed much better in cool climates than either the White or the Yellow. It is much grown in the vicinity of Paris.

RED-SKINNED, OR AMERICAN RED.

Tubers fusiform, long, and comparatively slender,--the length often exceeding twelve inches, and the diameter rarely above two inches; weight from three to ten ounces; skin purplish-red, smooth and shining; flesh yellow, very fine-grained, unctuous, sugary, and farinaceous; plant long and slender.

This variety is early, quite hardy, very productive, and excellent, but does not keep so well as the yellow or white sorts. It is well adapted for cultivation in the cooler sections of the United States; where, in favorable seasons, the crop has proved as certain, and the yield nearly as abundant, as that of the common potato.

ROSE-COLORED. _Vil._

Tubers somewhat ovoid, or egg-shaped, often grooved, or furrowed, and of extraordinary size. Well-grown specimens will measure eight or nine inches in length, and four inches or more in diameter; frequently weighing two and a half, and sometimes greatly exceeding three pounds. Skin rose-colored, shaded or variegated with yellow; flesh sweet, of a pleasant, nut-like flavor, but less soft or unctuous than that of the other varieties.

It is hardy, remarkably productive, and, its excellent keeping properties considered, one of the best sorts for cultivation.

YELLOW-SKINNED.

Yellow Carolina.

Tubers from six to ten inches in length, thickest at the middle, where they measure from two to three inches in diameter, and pointed at the extremities; weight varying from four to twelve ounces and upwards; skin smooth, yellow; flesh yellow, fine-grained, unctuous, and remarkably sugary,--surpassing, in this last respect, nearly all other varieties. Not so early as the Red-skinned or the Purple.

When grown in the Southern States, it yields well; perfectly matures its crop; and, in color and flavor, the tubers will accord with the description above given. When grown in the Middle States, or in the warmer parts of New England, it decreases in size; the tubers become longer and more slender; the color, externally and internally, becomes much paler, or nearly white; and the flesh, to a great extent, loses the fine, dry, and sugary qualities which it possesses when grown in warm climates.

* * * * *

TUBEROUS-ROOTED CHICKLING VETCH.

Tuberous-rooted Pea. Eatable-rooted Pea. Lathyrus tuberosus.

Perennial; stem about six feet high,--climbing, slender, four-sided, smooth, and of a clear green color; flowers rather large, in bunches, of a fine carmine rose-color, and somewhat fragrant; pod smooth; seeds rather large, oblong, a little angular, of a brown color, spotted with black; root spreading, furnished with numerous blackish, irregularly shaped tubers, which are generally from an ounce to three ounces in weight.

The roots are very farinaceous, and, when cooked, are highly esteemed. In taste, they somewhat resemble roasted chestnuts. Where the roots are uninjured by the winter, the plant increases rapidly, and is liable to become a troublesome inmate of the garden.

* * * * *

TUBEROUS-ROOTED TROPÆOLUM. _Thomp._

Ysano. Tropæolum tuberosum.

This is a perennial plant from Peru, and deserves mention as a recently introduced esculent. It produces an abundance of handsome yellow and red tubers, about the size of small pears; the taste of which is not, however, very agreeable. On this account, a particular mode of treatment has been adopted in Bolivia, where, according to M. Decaisne, they are treated in the following manner:--

The tubers designated "Ysano," at La Paz, require to be prepared before they are edible. Indeed, when prepared like potatoes, and immediately after being taken up, their taste is very disagreeable. But a mode of making them palatable was discovered in Bolivia; and the Ysano has there become, if not a common vegetable, at least one which is quite edible. The means of making them so consists in freezing them after they have been cooked, and they are eaten when frozen. In this state it is said that they constitute an agreeable dish, and that scarcely a day passes at La Paz without two lines of dealers being engaged in selling the Ysano, which they protect from the action of the sun by enveloping it in a woollen cloth, and straw. Large quantities are eaten sopped in treacle, and taken as refreshment during the heat of the day.

_Propagation and Culture._--The plant may be propagated by pieces of the tubers, in the same manner as potatoes; an eye being preserved on each piece. The sets should be planted in April or May, according to the season, about four feet apart, in light, rich soil. The stems may be allowed to trail along the ground, or pea-sticks may be placed for their support. In dry soils and seasons, the former method should be adopted; in those which are moist, the latter. The tubers are taken up in October, when the leaves begin to decay, and stored in sand.

* * * * *

THE TURNIP.

English Turnip. Brassica rapa.

The common Turnip is a hardy, biennial plant, indigenous to Great Britain, France, and other parts of Europe. The roots of all the varieties attain their full size during the first year. The radical leaves are hairy and rough, and are usually lobed, or lyrate; but, in some of the sorts, nearly spatulate, with the borders almost entire. The flowers are produced in May and June of the second year, and the seeds ripen in July; the flower-stalk rises three feet or more in height, with numerous branches; the leaves are clasping, and much smoother and more glaucous than the radical leaves of the growth of the previous year; the flowers are yellow, and are produced in long, loose, upright, terminal spikes; the seeds are small, round, black, or reddish-brown, and are very similar, in size, form, and color, in the different varieties,--ten thousand are contained in an ounce, and they retain their vitality from five to seven years.

_Propagation and Culture._--All the sorts are propagated by seeds; which should be sown where the plants are to remain, as they do not generally succeed well when transplanted. Sowings for early use may be made the last of April, or beginning of May; but as the bulbs are seldom produced in perfection in the early part of the season, or under the influence of extreme heat, the sowing should be confined to a limited space in the garden. The seeds may be sown broadcast or in drills: if sown in drills, they should be made about fourteen inches apart, and half an inch in depth. The young plants should be thinned to five or six inches asunder. For a succession, a few seeds may be sown, at intervals of a fortnight, until the last week in July; from which time, until the 10th of August, the principal sowing is usually made for the winter's supply. In the Middle States, and the warmer portion of New England, if the season is favorable, a good crop will be obtained from seed sown as late as the last week in August.

_Harvesting._--Turnips for the table may be drawn directly from the garden or field until November, but must be harvested before severe freezing weather; for, though comparatively very hardy, few of the varieties will survive the winters of the Northern States in the open ground.

_Seed._--As the various kinds readily hybridize, or intermix, only one variety should be cultivated in the same neighborhood for seed. Select the best-formed bulbs, and transplant them out in April, in rows two feet apart, and one foot apart in the rows, just covering the crowns with earth, or leaving the young shoots level with the surface of the ground.

An ounce of seed will sow eight rods of land, and a pound will be sufficient for an acre.

_Varieties._--The varieties are numerous, as follow:--

ALTRINCHAM. _Law._

Yellow Altrincham. Altringham.

This is a yellow-fleshed, field variety, of rather less than average size. The bulb, however, is of a fine, globular shape, with a light-green top, very small neck and tap-root, and possessed of considerable solidity.

BORDER IMPERIAL.

Border Imperial Purple-top Yellow.

Bulb five or six inches in diameter, nearly spherical, sometimes flattened, and usually very smooth and symmetrical; skin yellow, the upper surface of a bright purple; flesh yellow, firm, and sugary; leaves large.

The variety is of English origin, and is recommended for its earliness and great productiveness.

CHIVAS'S ORANGE JELLY. _Thomp._

Bulb of a handsome, round form, with a small top; the skin is pale orange; and the flesh yellow, juicy, sweet, and tender. It has very little fibre; so that, when boiled, it almost acquires the consistence of a jelly. It originated in Cheshire, Eng.

COW-HORN.

Long Early White Vertus. _Vil._

Root produced much above ground, nearly cylindrical, rounded at the end, ten or twelve inches in length, nearly three inches in diameter, and weighing from one and a half to two pounds. The skin is smooth and shining,--white below the surface of the ground, and green at the top; the flesh is white, tender, and sugary. Early, very productive, and remarkable for its regular form and good quality. As a field-turnip, it is one of the best; and, when pulled young, good for table use. During winter, the roots often become dry and spongy.

DALES'S HYBRID. _Law._

This variety is of English origin, and is said to be a hybrid from the Green-top Swede and the common White Globe. Its prevailing traits are, however, those of the White Globe; inasmuch as its roots are similar in form and texture.

Foliage strong and luxuriant; root large, oblong, pale yellow; the upper surface light green; neck and tap-root small. The form of the bulb, though generally oblong, is sometimes nearly globular; but its more material characteristics, large size, and luxuriance of growth, are uniformly the same. Its reputation as a turnip of very superior quality has not been sustained in this country.

EARLY FLAT DUTCH.

Early White Dutch. White Dutch.

An old and well-known early garden variety; bulb round, very much flattened, and produced mostly within the earth; skin white, somewhat washed with green at the insertion of the leaves, which are of medium size. Before the bulb has attained its full dimensions, the flesh is fine-grained, tender, and sweet; but when ripe, especially in dry seasons, it often becomes spongy and juiceless: in which condition, it is of no value for the table; and, even for stock, is comparatively worthless. Average specimens measure about four inches in diameter, and two inches and a half in depth.

EARLY YELLOW DUTCH.

Yellow Dutch.

This variety has a small, globular root, of a pale-yellow color throughout. It somewhat resembles the Yellow Malta, and is a good garden variety. The portion of the bulb above ground, and exposed to the sun, is washed with green. It is of medium size, early, tender, rather close-grained, and sugary; better suited for use in summer and autumn than for winter. By some, the variety is esteemed the best of the yellow garden turnips.

FINLAND. _Law._

Yellow Finland.

This is a beautiful, medium-sized turnip, of a bright yellow throughout, even to the neck; somewhat similar to a firm Yellow Malta, but of finer color. The under part of the bulb is singularly depressed: from this depression issues a small, mousetail-like root. It is somewhat earlier, and also hardier, than the Yellow Malta.

The flesh is tender, close-grained, and of a sweet, sugary flavor; the leaves are small, and few in number; bulb about two inches in thickness by four inches in diameter, weighing eight or ten ounces. An excellent garden variety.

FRENEUSE.

Root produced within the earth,--long, tapering, and rather symmetrical; size small,--average specimens measuring five or six inches in length, an inch and a half in diameter at the crown, and weighing eight or ten ounces; skin white, or yellowish-white; flesh white, dry, very firm, and sugary; leaves small, deep green, spreading. Half early, and one of the best of the dry-fleshed varieties.

GOLDEN BALL. _M'Int._ _Vil._

Yellow Globe.

Bulb produced mostly within the earth, nearly globular, and very smooth and symmetrical; skin bright yellow below ground, greenish above; leaves comparatively small, spreading; flesh pale yellow, sweet, and well flavored, but not so fine-grained as that of many other varieties. It is a good table turnip; and with the Robertson's Golden Stone, which it greatly resembles, the most valuable for cultivation, where large-sized garden turnips are required. Its size is about that of the last named. Average specimens measure four inches in diameter, nearly the same in depth, and weigh from twelve to fourteen ounces.

GREEN GLOBE. _Law._

Green-top White Globe.

Roots of a fine, globular shape, with a small neck and tap-root; very white below, and green above, the surface of the ground; of medium size, hardy, and firm in texture, but scarcely so much so as the Green Round; than which it arrives at maturity rather earlier. It is somewhat larger than the White Norfolk; has large, deep-green foliage; grows strongly; and produces extraordinary crops: but it soon becomes spongy, and often decays in autumn or early in winter.

A sub-variety, of larger size and with softer flesh, is known by the name of Hungarian Green-top Globe.

GREEN NORFOLK. _Law._

Green-top Norfolk. Green Round.

A sub-variety of the White Norfolk, of nearly the same form and size; the bulb differing principally in the color of the top, which is green.

The Norfolk turnips are all of a peculiar flattish form; rather hollowed towards their neck, as also on their under side. When grown to a large size, they become more or less irregular, or somewhat angular. The Green-top variety possesses these characters in a less degree than the White-top; and is generally round, flattened, but not much hollowed, on the upper or under surface. It is hardier than the White or Red varieties.

GREEN TANKARD. _Law._

Roots more than half above ground; oblong, or tankard-shaped; of a greenish color, except on the under surface, which is white; flesh white and sweet, but of coarse texture.

The term "Tankard" is applied to such common field turnips as are of an oblong shape, and the roots of which, in general, grow much above the surface of the ground. Such oblong varieties, however, as approach nearest to a round or globular form, are sometimes termed "Decanter," or "Decanter-shaped turnips."

In good soils, the Green Tankard sometimes attains a weight of eight or ten pounds. As a garden variety, it is of little value.

GREEN-TOP FLAT.

Similar in size, form, and quality to the common Purple-top Flat; skin, above ground, green.

Long grown in New England for feeding stock; and, in its young state, often used as a table turnip. Now very little cultivated.

GREEN-TOP YELLOW ABERDEEN. _Law._

Green-top Yellow Bullock.

An old and esteemed variety, similar in size and form to the Purple-top Yellow Aberdeen: the color of the top is bright green.

LINCOLNSHIRE RED GLOBE.

This variety is remarkable for its large, deep-green, luxuriant foliage. Bulb very large, roundish; skin, below ground, white,--above the surface, purple; flesh white, firm, and, when young, well flavored, and adapted to table use. It yields abundantly; is uniformly fair, and free from small roots; an average keeper; and deserving of cultivation, especially for agricultural purposes.

LONG BLACK.

Except in the form of its roots, this variety much resembles the Round Black. It possesses the same peculiar, piquant, radish-like flavor; and is served at table in the same manner.

LONG WHITE MALTESE.

Long White Clairfontaine. _Vil._

Roots eight or nine inches in length, an inch and a half in diameter, somewhat fusiform, and very smooth and symmetrical. The crown rises two or three inches above the surface of the ground, and is of a green color, except where exposed to the sun, when it often becomes purple or reddish-brown. Below the surface of the soil, the skin is of a dull or dirty white. Flesh white, moderately fine, tender, and of a sugary flavor. Half early.

The variety has some resemblance to the Cow-horn; but is smaller, and the flesh not so white.

PETROSOWOODSKS.

Bulb of medium size, flattened,--comparatively smooth and regular; tap-root very slender, issuing from a basin; skin blackish-purple above and below ground, sometimes changing to yellow about the tap-root of large or overgrown bulbs; flesh yellow, fine-grained, and tender, if grown in cool weather, but liable to be fibrous and strong-flavored when grown during the summer months. The variety is early, and must be classed as a garden rather than as a field turnip.

POMERANIAN GLOBE.

Bulb globular, remarkably smooth and regular; the neck is small, and the skin white, smooth, and glossy; the flesh is white, close-grained, tender, and sweet; the leaves are large, and of a dark-green color, with paler or whitish nerves. Half early.

When in perfection, the bulbs measure three and a half or four inches in diameter, about the same in depth, and weigh from fourteen to eighteen ounces. If sown early in good soil, and allowed the full season for development, 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 table, if pulled when about half grown.

PRESTON, OR LIVERPOOL YELLOW. _Law._

An early sort, somewhat resembling the Yellow Malta: the bulbs attain a larger size, the foliage is stronger, and the basin, or depression, about the tap-root less deeply sunk.

PURPLE-TOP FLAT.

Red-top Flat.

Bulb round, flattened, nearly one-half growing above ground; neck and tap-root small; skin reddish-purple where exposed to light and air, and white below the surface of the soil; flesh very white, close-grained while young, and of a sugary but often bitter taste. During winter, it usually becomes dry and spongy. Average specimens measure two and a half inches in depth, four or five inches in diameter, and weigh from sixteen to twenty ounces.

This old and well-known variety, at one period, was the principal field as well as garden turnip of the Northern and Middle States. It is now, however, very little cultivated; being superseded by the Strap-leaved and other more desirable sorts.

PURPLE-TOP STRAP-LEAVED.

Bulb very flat, smooth, and regular in form, produced almost entirely above ground; tap-root slender; leaves few, upright, broad, rounded at the ends, and tapering to the neck, which is very small; skin above, clear, bright purple,--below, pure white, often finely clouded or shaded at the union of the colors; flesh clear white, firm, solid, sugary, mild, and remarkably well-flavored; size medium,--measuring about two inches and a half in depth by four or five inches in diameter, and weighing from ten to twelve ounces. Field-grown roots, with the benefit of a long season and rich soil, attain much greater dimensions; often, however, greatly deteriorating in quality as they increase over the average size.

This variety is unquestionably one of the best of the flat turnips, either for the garden or field. It is early, hardy, very prolific, will thrive in almost any description of soil, is of excellent quality, and rarely fails to yield a good crop. It is the best of all the flat turnips for sowing among corn or potatoes, or upon small patches of the garden from which early pease or beans have been harvested.

PURPLE-TOP YELLOW ABERDEEN.

Purple-top Aberdeen. Purple-top Yellow Bullock.

Bulb globular, reddish-purple above, and deep yellow below; tap-root very small; leaves deep green, comparatively short, and inclined to grow horizontally.

In rich soil and long seasons, the bulbs sometimes attain a weight of eight or ten pounds; but specimens of average size measure about four inches in depth, nearly five inches in diameter, and weigh from sixteen to twenty ounces. The flesh is pale yellow, tender, sugary, and nearly equal to that of the Swedes in solidity. The variety is very hardy, and, although generally grown for farm purposes, is really superior to many sorts cultivated exclusively for table use.

RED GLOBE. _Law._

An old, medium-sized, globular turnip, well suited for cultivation in light soil and on exposed or elevated situations. Skin red, where exposed to the sun,--below ground, white; flesh white, and finer in texture than that of the White Globe. It is not suited for table use; and is generally field-grown, and fed to stock.

RED NORFOLK.

Red-top Norfolk. Red Round.

This is a sub-variety of the White Norfolk, the size and form being nearly the same. Skin washed, or clouded with red where exposed to the light. It is firmer in texture, and more regular in its form, than the last named; and, if there be any difference in size, this is the smaller variety.

RED TANKARD.

Bulb produced partially above ground, pyriform, eight or nine inches in depth, four or five inches in diameter, and weighing about three pounds; below ground, the skin is white,--above, purple or violet; flesh white, rather firm, sugary, and well flavored; foliage large.

It is recommended for its earliness and productiveness, but must be considered a field rather than a table variety.

ROBERTSON'S GOLDEN STONE. _M'Int._ _Vil._

An excellent, half-early variety; form nearly globular; color deep orange throughout, sometimes tinged with green on the top; size above medium,--average specimens measuring nearly four inches in depth, four inches in diameter, and weighing from sixteen to eighteen ounces; flesh firm, and well flavored.

The Robertson's Golden Stone is remarkably hardy, keeps well, and is one of the best of the Yellows for autumn or winter use.

ROUND BLACK. _Law._

Leaves few, small, and comparatively smooth; bulb produced almost or altogether under ground, of an irregular, roundish form, often divided, or terminating in thick branches at its lower extremity; skin black, and very tough; flesh white.

The variety is extensively cultivated in some parts of Europe, and is much esteemed for its peculiar, piquant, somewhat radish-like flavor. It is sometimes served in its crude state as a salad.

SIX WEEKS. _Law._

Autumn Stubble. Early Dwarf.

Bulb produced much above ground, rather large, and of an irregular, globular form. It soon arrives at maturity; but, on account of its natural softness of texture, should always be sown late, and used before severe frosts. As descriptive of its earliness, it has received the above names; being suited for very late sowing, after the removal of early crops; or for making up blanks in turnip-fields, where the first sowing may have partially failed.

It is well flavored, but soon becomes dry and spongy, and is unsuitable for use during winter. Skin white below the surface of the ground, greenish above. Field-grown specimens sometimes weigh three pounds and upwards.

SMALL LONG YELLOW.

Leaves very small, and spreading; root generally entirely under ground, small, and of an oblong or carrot shape, terminating abruptly at the point; skin pale yellow; flesh yellow, firm, dry, and sugary, with some degree of piquancy. It is a good variety for the table, and also a good keeper.

SNOW-BALL.

Navet Boule de Neige. _Vil._

The bulb of this variety is nearly spherical, very smooth and regular; size medium,--the average dimensions being four inches in diameter, four and a half in depth, and the weight about a pound. The neck is small, and the skin white. The flesh of the young bulbs is white, fine-grained, tender, and sugary; but, if overgrown or long kept, it is liable to become dry and spongy.

The variety is early, and, though classed by seedsmen as a garden turnip, is well adapted for field culture; as it not only yields abundantly, but succeeds well when sown late in the season on land from which early crops have been harvested.

STONE GLOBE.

Bulb globular, and regularly formed, growing mostly beneath the surface of the ground. It belongs to the White-globe varieties, and is considered the hardiest and the best suited for winter use of any of its class. The leaves are larger, stronger, and deeper colored, than any of the White-globe sorts.

Skin and flesh white; texture moderately close; flavor sweet, and its keeping properties good; size rather large.

TELTOW, OR SMALL BERLIN.

Teltau.

This is said to be the smallest of turnips; its leaves not exceeding in number those of the radish. The root is fusiform or spindle-shaped, not very regular, and produced entirely under ground; skin dusky white; flesh dry, dull white, very fine-grained, piquant, and sugary; leaves erect, yellowish-green. Early. The roots measure three inches long by about an inch and three-fourths at their largest diameter, and weigh from three to four ounces.

The Teltow Turnip is much esteemed on account of its excellent qualities, and is one of the best early garden varieties.

According to Loudon, it is in high repute in France, Germany, and Holland; and is grown in the sandy fields around Berlin, and also near Altona, whence it is imported to the London market. It is, or was, grown in immense quantities in the neighborhood of Moscow.

The peculiar flavor is in the outer rind. When used, it should not be peeled. It bears transplanting well; and may be set in rows one foot apart, and nine inches apart in the rows.

WAITE'S HYBRID ECLIPSE.

A recent variety, of English origin, introduced by Mr. John G. Waite, a seed-merchant of London. As figured and described, it is of large size, very richly colored, and remarkably smooth and symmetrical. At the crown, it is broad and round-shouldered, and measures about six inches in diameter; which size is nearly retained to a depth of eight or nine inches, when it contracts in a conical form to a tap-root. Color of upper portion, clear purple, richly clouded, and contrasting finely with the yellow on the lower part. It is represented as a turnip of excellent quality, and as being very productive.

When cultivated in this country, it has generally fallen short of the excellence it is represented as attaining in England. It is apparently not adapted to the dry and warm summers of the United States.

WHITE GLOBE. _Law._

Common Field Globe.

Root globular; skin smooth, perfectly white; flesh also white; neck and tap-root small. Although this description embraces the principal characters of the White Globe, there is considerable variety in the turnips to which this name is applied, arising from the degree of care and attention bestowed by growers in selecting their seed-roots; and the shape is often not a little affected by the soil in which they are grown. Thus Globes of any kind, and particularly those of this variety, when grown on a very superior, rich soil, may be said to be forced beyond their natural size, and thereby acquire somewhat of a monstrous or overgrown appearance; losing, in a great measure, their natural symmetry.

This variety is better adapted to field culture than to the garden, as it is altogether too coarse in texture for table use. It is a poor keeper, and, in unfavorable seasons, sometimes decays before the time of harvesting. Specimens have been grown weighing fifteen and even eighteen pounds.

WHITE NORFOLK.

White Round.

A large English variety, somewhat irregular in form, but usually more or less compressed, and sometimes pyriform; the upper portion of the root being produced four or five inches above ground. Specimens sometimes measure ten or twelve inches in diameter. The leaves are large, and rather numerous; the skin white below the surface, and often white above, but sometimes washed with green; flesh white and coarse-grained, but sweet. Very late.

It is but a sub-variety of the Common Flat Turnip, and oftentimes attains a most extraordinary size. For the garden, it possesses no value. It is grown exclusively as an agricultural or field turnip; but is very liable to rot; soon becomes spongy; and can only be classed as third-rate, even for feeding stock.

WHITE STONE.

Early Stone. White Garden Stone.

This common and well-known garden turnip somewhat resembles the White Dutch; but has stronger foliage, is rounder in form, and finer in texture. A carefully selected and improved variety of this is known by the name of Mouse-tail Turnip; and, in addition, some catalogues contain varieties under the name of Red-topped Mouse-tail, &c.

Skin and flesh white; size full medium, measuring three and a half to four inches in depth by four and a half or five inches in diameter.

WHITE TANKARD.

Navet Gras d'Alsace. _Vil._

Bulb pyriform, cylindrical at the crown, which, like that of the Red Tankard, rises two or three inches from the ground; skin white in the earth, green above; flesh white, tender, sweet, rather firm, and close-grained. Early.

Vilmorin mentions two varieties; one having entire leaves, the other with lyrate or lobed leaves; giving preference, however, to the one with entire leaves.

Like most of the Tankards, the variety seems better adapted to agricultural than to horticultural purposes.

WHITE-TOP FLAT.

Bulb similar in size and form to the Green-top Flat; leaves few and small; skin uniformly white; flesh white, firm, sugary, and well flavored. As a table variety, it is superior to the Purple-top Flat or the Green-top.

WHITE-TOP STRAP-LEAVED.

This is a sub-variety of the Purple-top Strap-leaved; differing little, except in color. The leaves are erect, few and small, somewhat lanceolate, and nearly entire on the borders; the bulb is of medium size, much flattened, green above ground, white below, and remarkably smooth and regular in form; tap-root very small; the flesh is white, very fine-grained, saccharine, mild, and excellent.

Early, productive, and recommended as one of the best varieties for field or garden culture.

The Strap-leaved Turnips appear to be peculiarly adapted to the climate of the Northern States, and are greatly superior in all respects to the Common White and Purple-top Flat varieties. Though of comparatively recent introduction, they have been widely disseminated; and, wherever grown, are highly esteemed.

YELLOW MALTA. _M'Int._

Maltese. Golden Maltese.

A beautiful, very symmetrical, small-bulbed, early variety, slightly flattened above, somewhat concave about, the tap-root, which, as well as the neck, is remarkably small; skin very smooth, bright orange-yellow; foliage small, and not abundant,--on which account the plants may be grown quite close to each other; flesh pale-yellow, fine-grained, and well flavored. It is a good garden variety, and one of the best of the Yellows for summer use. Average bulbs measure two inches in depth, four inches in diameter, and weigh about ten ounces.

YELLOW SCARISBRICK.

Bulb flattened, smooth, and regular; neck small; skin pale yellow,--above ground, green; flesh yellowish-white, tender, and sweet; leaves of medium size, very pale-green. Season late. Well-grown specimens measure four inches in diameter, and about three inches in depth.

YELLOW STONE.

Very similar to the Golden Ball or Yellow Globe. Compared with these varieties, the bulb of the Yellow Stone is produced more above ground, and the upper surface is more colored with green. One of the best of garden turnips.

YELLOW TANKARD. _Vil._

Root somewhat fusiform, or of a long, irregular, tankard shape; the crown rising just above the ground. Average specimens measure seven or eight inches in length, three inches and a half in diameter, and weigh about twenty-four ounces. Skin yellowish-white below ground, green above; flesh pale yellow, firm, and sugary; leaves large. It is esteemed for the solidity of its flesh, and for its earliness and productiveness. A good variety for either field or garden.