This hardy annual is a native of France and the south of Europe. Aside from its value for culinary purposes, its large, deep, orange-yellow flowers are showy and attractive; and it is frequently cultivated as an ornamental plant. The stem is about a foot in height; the leaves are thick and fleshy, rounded at the ends, and taper to the stalk; the flowers are an inch and a half or two inches in diameter, yellow,—differing, however, in depth of color, and single or double according to the variety; the seeds are large, light-brown, much curved and contorted, and very irregular both in their size and form.
Sowing and Cultivation.—The plant is of easy culture. The seeds are sown in autumn, just after ripening; or in April, May, or June. Make the drills a foot apart; cover the seed three-fourths of an inch deep; and, when the plants are an inch or two inches high, thin them to eight or ten inches apart. Plants from the first sowing will blossom early in July, and continue in bloom until destroyed by frost.
Gathering.—The flowers are gathered when fully expanded, divested of their calyxes, and spread in a light, airy, shaded situation until they are thoroughly dried. They are gathered as they come to perfection; for, when the plants are allowed to ripen their seeds, they become much less productive.
To raise Seed.—Leave one or two of the finest plants, without cutting the flowers; and, when the heads of seed begin to change from a green to a brownish color, cut them off, spread them a short time as directed for drying the flowers, and pack away for use.
Use.—The flowers are used in various parts of Europe for flavoring soups and stews, and are much esteemed.Though often grown as an ornamental plant, the flowers are but little used in this country for culinary purposes. The varieties are as follow:—
Common Orange-Flowered.
Flowers single, deep orange-yellow, high-flavored. It is considered the best variety for cultivation.
Lemon-Flowered.
This differs from the foregoing in the paler color of the flowers, which are also less aromatic. The plants are not distinguishable from those of the Common Orange-flowered.
Double Orange-Flowering.
Of the same color with the first named, but with fine, large, double ornamental flowers. The petals are flat, and rest in an imbricated manner, one on the other, as in some varieties of the Anemone. It is more productive, but less aromatic, than the Single-flowering.
Double Lemon-Flowering.
A variety of the second-named sort, with double flowers like those of the preceding.
To raise good seeds of either of the double-flowering kinds, all plants producing single flowers must be removed as soon as their character is known. When the single and double-flowering plants are suffered to grow together, the latter rapidly deteriorate, and often ultimately become single-flowering.
Childing, or Proliferous Marigold.Loud.
This variety produces numerous small flowers from the margin of the calyx of the large central flowers. It is quite ornamental, but of little value as an esculent.
A perennial species, with a shrubby, four-sided stem, a foot and a half high; leaves oval, opposite,—at the union of the leaves with the stalk, there are produced several smaller leaves, which, in size and form, resemble those of the Common Sweet Marjoram; the flowers are pale-red, or flesh-colored, and produced in rounded, terminal spikes; the plants blossom in July and August, and the seeds ripen in September.
Propagation and Culture.—It may be grown from seeds, but is generally propagated by dividing the roots, either in spring or autumn. Set them in a dry and warm situation, in rows fifteen inches apart, and ten or twelve inches from plant to plant in the rows.
The seeds may be sown in a seed-bed in April or May, and the seedlings transplanted to rows as directed for setting the roots; or they may be sown in drills fifteen inches apart, afterwards thinning out the young plants to ten inches apart in the drills.
There is a variety with white flowers, and another with variegated foliage.
Use.—The young shoots, cut at the time of flowering and dried in the shade, are used as Sweet Marjoram for seasoning soups and meats. The whole plant is highly aromatic.
Sweet Marjoram.
Knotted Marjoram. Origanum majorana.
Sweet Marjoram is a native of Portugal. Though a biennial, it is always treated as an annual; not being sufficiently hardy to withstand the winters of the Middle or NorthernStates in the open ground. The plant is of low growth, with a branching stem, and oval or rounded leaves. The flowers, which appear in July and August, are of a purplish color, and produced in compact clusters, or heads, resembling knots: whence the term "Knotted Marjoram" of many localities. The seeds are brown, exceedingly small, and retain their germinative properties three years.
Sowing and Cultivation.—Sweet Marjoram is raised from seeds sown annually in April, May, or June. Its propagation, however, is generally attended with more or less difficulty, arising from the exceeding minuteness of the seeds, and the liability of the young seedlings to be destroyed by the sun before they become established. The seeds are sown in drills ten or twelve inches apart, and very thinly covered with finely pulverized loam. Coarse light matting is often placed over the bed immediately after sowing, to facilitate vegetation; and, if allowed to remain until the plants are well up, will often preserve a crop which would otherwise be destroyed.
The seeds are sometimes sown in a hot-bed, and the plants set out in May or June, in rows twelve inches apart, and six inches apart in the rows.
Gathering.—The plants, when in flower or fully developed, are cut to the ground; and, for winter use, are dried and preserved as other pot-herbs.
Use.—Sweet Marjoram is highly aromatic, and is much used, both in the green state and when dried, for flavoring broths, soups, and stuffings.
Pot Marjoram.
Origanum onites.
A perennial species, from Sicily. Stem a foot or more in height, branching; leaves oval, comparatively smooth; the flowers are small, of a purplish color, and produced in spikes.
Propagation and Cultivation.—The species is propagated, and the crop in all respects should be treated, as directed for Common Marjoram. The properties and uses of the plant are also the same. Both, however, are much inferior to the Sweet Marjoram last described.
Winter Sweet Marjoram.Corb.
Origanum heracleoticum.
A half-hardy perennial, from the south of Europe. Stem eighteen inches high, purplish; the leaves are opposite, oval, rounded at the ends, and resemble those of Sweet Marjoram; the flowers are white, and are put forth in July and August, in spikelets about two inches in length; the seeds ripen in September.
Propagation and Culture.—It may be grown from seeds, but is generally propagated by dividing the roots either in the spring or fall, and planting the divisions ten inches apart, in rows eighteen inches asunder. It succeeds best in dry localities, and requires no other attention than to have the soil kept loose, and free from weeds.
There is a variety with variegated leaves, but differing in no other respect from the foregoing.
Use.—The leaves and young branches are used in soups, and stuffing for meats; and should be cut when just coming into flower, and dried in the shade.
A hardy, annual plant from the East Indies. Stem twelve to eighteen inches high, with alternate, sessile, finely divided leaves; the flowers are large, white, variegated with blue;the seeds, which are produced in a roundish capsule, are somewhat triangular, wrinkled, of a yellowish color, and pungent, aromatic taste,—about thirteen thousand are contained in an ounce, and they retain their vitality three years. There is a species cultivated, the seeds of which are black.
Soil and Cultivation.—It is always raised from seed, and thrives best in light, warm soil. The seed may be sown from the middle of April to the middle of May. Pulverize the soil well, make the surface smooth and even, and sow in drills twelve or fourteen inches apart and about half an inch deep. When the plants are two inches high, thin them to five or six inches apart in the rows. During the summer, cultivate in the usual manner, keeping the soil loose, and watering occasionally if the weather be dry; and in August or September, or when the seed ripens, cut off the plants at the roots, spread them in an airy situation, and, when sufficiently dried, thresh out; after which, spread the seed a short time to evaporate any remaining moisture, and they will be ready for use.
Use.—The seeds have a warm, aromatic taste; and are employed in French cookery, under the name ofquatre épices, or "four spices."
Parsley is a hardy, biennial plant from Sardinia. The leaves of the first year are all radical, compound, rich, deep-green, smooth, and shining. When fully developed, the plant measures three or four feet in height; the flowers are small, white, in terminal umbels; the seeds are ovoid, somewhat three-sided, slightly curved, of a grayish-brown color and aromatic taste,—seven thousand are contained in an ounce, and they retain their vitality three years.
Soil and Propagation.—Parsley succeeds best in rich, mellow soil, and is propagated from seeds sown annually; an ounce of seed being allowed to a hundred and fifty feet of drill.
Sowing.—As the seed vegetates slowly,—sometimes remaining in the earth four or five weeks before the plants appear,—the sowing should be made as early in spring as the ground is in working condition. Lay out the bed of a size corresponding to the supply required, spade it deeply and thoroughly, level the surface (making it fine and smooth), and sow the seed in drills fourteen inches apart, and half an inch deep. When the plants are two or three inches high, thin them to eight or ten inches apart; being careful, in the thinning, to leave only the best and finest curled plants.
According to Lindley, the finest curled kinds will rapidly degenerate and become plain, if left to themselves; while, on the other hand, really excellent sorts may be considerably improved by careful cultivation.
The best curled Parsley is obtained by repeated transplantings. When the seedlings are two inches high, they are set in rows ten inches apart, and six inches apart in the rows. In about four weeks, they should be again transplanted to where they are to remain, in rows eighteen inches apart, and fourteen inches apart in the rows. When thus treated, the plants become remarkably close, of a regular, rosette-like form, and often entirely cover the surface of the ground. When grown for competition or for exhibition, this process of transplanting is thrice and often four times repeated.
Seed.—In autumn, select two or three of the finest curled and most symmetrical plants; allow them to remain unplucked; give a slight protection during winter; and, in the following summer, they will yield abundantly. Much care is requisite in keeping the varieties true. This is especially the case with the curled sorts. The seed-growers, who value their stock and character, select the best and finest curled plants,and allow no others to flower and seed. When the object is to improve a variety, but few seeds are saved from a plant; and, in some cases, but few seeds from a head.
Use.—The leaves of the curled varieties afford one of the most beautiful of garnishes: they are also used for flavoring soups and stews. The seeds are aromatic, and are sometimes used as a substitute for the leaves; though the flavor is much less agreeable.
Varieties.—
Dwarf Curled Parsley.
Curled Parsley. Sutton's Dwarf Curled. Usher's Dwarf Curled.
A fine, dwarfish, curled variety, long cultivated in England. In some gardens, it is grown in such perfection as to resemble a tuft of finely curled, green moss.
It is hardy, and slow in running to seed, but liable to degenerate, as it constantly tends to increase in size and to become less curled.
From the Dwarf Curled Parsley, by judicious cultivation and a careful selection of plants for seed, have originated many excellent sorts of stronger growth, yet retaining its finely curled and beautiful leaves.
Mitchell's Matchless Winter.Thomp.
A fine, curled sort, larger than the Dwarf Curled; and, on account of its remarkable hardiness, recommended as one of the best for winter culture.
Myatt's Triple-Curled.
Myatt's Garnishing. Myatt's Extra Fine Curled. Windsor Curled.
The leaves of this variety are large and spreading, bright-green above, paler beneath. When true, the foliage is nearly as finely curled as that of the Dwarf, though the plant is much larger and stronger in its habit.
Plain Parsley.Thomp.
Common Parsley.
The leaves of this sort are plain, or not curled; and the plant produces them in greater quantity than the curled sorts. It is also somewhat hardier.
For many years, it was the principal variety grown in the gardens of this country; but has now given place to the curled sorts, which, if not of better flavor, are generally preferred, on account of their superior excellence for garnishing.
Rendle's Treble Garnishing.Trans.
A variety of the Dwarf Curled, of larger size; the leaves being as finely curled and equally beautiful.
Hamburg or Large-Rooted Parsley.M'Int.
Turnip-rooted Parsley.
A variety of the Common Plain Parsley, with stronger foliage. Though the leaves are sometimes used in the manner of those of the Common Parsley, it is generally cultivated for its fusiform, fleshy roots.
To obtain these of good size and quality, the soil should not be too rich, but deeply and thoroughly trenched. Sow the seeds in April or May, in drills a foot or fourteen inches apart, and three-fourths of an inch deep; and, when the seedlings are two or three inches high, thin them to six or eight inches apart in the rows. Cultivate during the season as carrots or parsnips; and, in October, the roots will have attained their growth, and be suitable for use. Take them up before the ground closes, cut off the tops within an inch or two of the crowns, pack in earth or sand, and store in the cellar for winter.
To raise Seeds.—Reset a few roots in April, two feet apart; or leave a few plants in the open ground during the winter. They will blossom in June and July, and ripen their seeds in August.
Use.—The roots are eaten, boiled as carrots or parsnips. In connection with the leaves, they are also mixed in soups and stews, to which they impart a pleasant, aromatic taste and odor.
Naples or Celery-Leaved Parsley.
Neapolitan Parsley. Celery Parsley.
This variety somewhat resembles Celery; and, by writers on gardening, is described as a hybrid between some of the kinds of Celery and the Large-rooted or Hamburg Parsley. With the exception of their larger size, the leaves are similar to those of the Common Plain Parsley.
Use.—The leaves are sometimes employed for garnishing; but are generally blanched, and served as Celery.
Sowing and Cultivation.—The plants are started in a hot-bed in March, or the seeds may be sown in a seed-bed in the open ground in May. When the seedlings are four or five inches high, transplant to trenches two feet apart and six or eight inches deep, setting the plants a foot apart in the trenches; afterwards gather the earth gradually about the stems, in the process of cultivation; and, when they are sufficiently grown and blanched, harvest and preserve as Celery.
To raise Seeds.—Leave two or three plants unblanched. They should be eighteen inches asunder, and may remain in the open ground during winter. They will flower, and yield a plentiful supply of seeds, the following summer.
Peppermint is a hardy, perennial plant, introduced from Europe, and growing naturally in considerable abundance along the banks of small streams, and in rich, wet localities. Where once established, it spreads rapidly, and will remain a long period.
Stem smooth, erect, four-sided, and from two to three feet in height; leaves opposite, ovate, pointed, toothed on the margin; flowers purplish, or violet-blue, in terminal spikes; the seeds are small, brown, or blackish-brown, and retain their vitality four years.
Propagation and Culture.—It may be grown from seeds; but this method of propagation is rarely practised, as it is more readily increased by dividing the roots.
The agreeable odor, and peculiar, warm, pleasant flavor, of the leaves are well known. The plant, however, is little used as a pot-herb, but is principally cultivated for distillation. For the latter purpose, the ground is ploughed about the middle of May, and furrowed in one direction, as for drill-planting of potatoes; making the furrows about eighteen inches apart. The best roots for setting are those of a year's growth; and an acre of these will be required to plant ten acres anew. These are distributed along the furrows in a continuous line, and covered sometimes with the foot as the planter drops the roots, and sometimes by drawing the earth over them with a hoe. In about four weeks, the plants will be well established, and require hoeing and weeding; which is usually performed three times during the season, the cultivation being finished early in August.
"The cutting and distilling commence about the 25th of August, except in very dry seasons, when it stands two or three weeks longer, and continues until the 1st of October;during which period the plant is in full inflorescence, and the lower leaves begin to grow sear. It is raked together in small heaps; when it is suffered to wilt ten or twelve hours, if convenient.
"The next year, little is done to the mint-field but to cut and distil its product. During this (the second) year, a few weeds make their appearance, but not to the injury of the crop; though the most careful of the mint-growers go through their fields, and destroy them as much as possible. The second crop is not so productive as the first.
"The third year, little labor is required other than to harvest and distil the mint. The stem is coarser than before, and the leaves still less abundant. The weeds this year abound, and are not removed or destroyed; half or more of the product of the field often being weeds.
"The fourth year, the field is ploughed up early in the spring; and this 'renewing' is sometimes done every third year.
"The fifth year, without any further attention, produces a crop equal to the second; after which, the field is pastured and reclaimed for other crops.
"The first year produces the best quality of oil, the highest yield per acre, and the greatest amount to the quantity of herbage."—F. Stearns.
Rosemary is a half-hardy, shrubby plant, from three to six feet in height. The leaves vary in form and color in the different varieties; the flowers are small, generally blue, and produced in axillary clusters; the seeds are brown, or blackish-brown, and retain their vitality four years.
Propagation and Cultivation.—Like most aromatic plants,Rosemary requires a light, dry soil; and, as it is not perfectly hardy, should have a sheltered situation. The Common Green-leaved and the Narrow-leaved are best propagated by seeds; but the variegated sorts are propagated only by cuttings or by dividing the roots. The seeds are sown in April, in a small nursery-bed; and the seedlings, when two or three inches high, transplanted in rows two feet apart, and eighteen inches apart in the rows.
When propagated by cuttings, they should be taken off in May or June, six inches long, and set two-thirds of the length in the earth, in a moist, shady situation: when well rooted, transplant as directed for seedlings. The roots may be divided in spring or autumn.
Use.—It is sometimes employed, like other pot-herbs, for flavoring meats and soups. It is used in the manufacture of "eau de Cologne," and its flowers and calyxes form a principal ingredient in the distillation of "Hungary Water." Infusions of the leaves are made in some drinks, and the young stems are used as a garnish.
There are four varieties, as follow:—
Common or Green-Leaved.
Leaves narrow, rounded at the ends,—the upper and under surface green; the flowers are comparatively large, and deep-colored.
The plant is of spreading habit; and, in all its parts, is more strongly aromatic than the Narrow-leaved. It is decidedly the best sort for cultivation.
Gold-Striped.
A variety of the Common or Green-leaved, with foliage striped, or variegated with yellow.
This and the Silver-leaved are generally cultivated as ornamental plants. The Gold-striped is much the hardier sort,and will succeed in any locality where the Common Green-leaved is cultivated.
Narrow-Leaved.
The plants of this variety are smaller and less branched than those of the Common or Green-leaved, and are also less fragrant; the leaves are hoary beneath, and the flowers are smaller and of a paler color.
It is used in all the forms of the Common or Green-leaved, but is less esteemed.
Silver-Striped.
This is a sub-variety of the Common or Green-leaved, and the most tender of all the sorts. It is principally cultivated for its variegated foliage; the leaves being striped, or variegated with white.
Like the Gold-striped, it can only be propagated by slips or by dividing the roots, and must be well protected during winter.
Sage is a low-growing, hardy, evergreen shrub, originally from the south of Europe. Stem from a foot and a half to two feet high,—the leaves varying in form and color in the different species and varieties; the flowers are produced in spikes, and are white, blue, red, purple, or variegated; the seeds are round, of a blackish-brown color, and retain their power of germination three years,—nearly seven thousand are contained in an ounce.
Soil and Propagation.—Sage thrives best in light, rich, loamy soil. Though easily grown from slips, or cuttings, it is, in this country, more generally propagated from seeds. These may be sown on a gentle hot-bed in March, and theplants set in the open ground in June, in rows eighteen inches apart, and a foot asunder in the rows; or the seeds may be sown in April, where the plants are to remain, thinly, in drills eighteen inches apart, and three-fourths of an inch deep. When the plants are two inches high, thin them to a foot apart in the rows; and, if needed, form fresh rows by resetting the plants taken up in thinning.
If grown from cuttings, those from the present year's growth succeed best. These should be set in June. Cut them four or five inches in length, remove the lower leaves, and set them two-thirds of their length in the earth. Water freely, and shade or protect with hand-glasses. By the last of July, or first of August, they will have taken root, and may be removed to the place where they are to remain.
It may also be propagated by dividing the roots in spring or autumn, in the manner of other hardy shrubs.
Gathering and Use.—Sage should be gathered for drying before the development of the flowering-shoots; and, when cultivated for its leaves, these shoots should be cut out as they make their appearance. When thus treated, the product is largely increased; the leaves being put forth in much greater numbers, and of larger size.
It is sometimes treated as an annual; the seeds being sown in April, in drills fourteen inches apart, and the plants cut to the ground when they have made sufficient growth for use.
The leaves are employed, both in a green and dried state, for seasoning stuffings, meats, stews, and soups. Sage is also used for flavoring cheese; and, in the form of a decoction, is sometimes employed for medical purposes.
Species and Varieties.—
Broad-Leaved Green Sage.
Balsamic Sage.Mill.
Stems shrubby, less erect and more downy than those of the succeeding species; the leaves are comparatively large,broad, heart-shaped, woolly, toothed on the margin, and produced on long footstalks,—those of the flower-stalks are oblong, sessile, and nearly entire on the borders; the flowers are small, pale-blue, and much less abundant than those of the Common Sage.
It is rarely employed in cookery, but for medical purposes is considered more efficacious than any other species or variety.
Common or Red-Leaved.
Purple-top. Red-top. Salvia officinalis.
This is the Common Sage of the garden; and with the Green-leaved, which is but a sub-variety, the most esteemed for culinary purposes. The young stalks, the leaf-stems, and the ribs and nerves of the leaves, are purple: the young leaves are also sometimes tinged with the same color, but generally change by age to clear green.
The Red-leaved is generally regarded as possessing a higher flavor than the Green-leaved, and is preferred for cultivation; though the difference, if any really exists, is quite unimportant. The productiveness of the varieties is nearly the same. The leaves of the Green Sage are larger than those of the Red; but the latter produces them in greater numbers.
Green-Leaved.
Green-top.
A variety of the preceding; the young shoots, the leaf-stalks, and the ribs and nerves of the leaves, being green.
There appears to be little permanency in the characters by which the varieties are distinguished. Both possess like properties, and are equally worthy of cultivation. From seeds of either of the sorts, plants answering to the description of the Red-leaved and Green-leaved would probably be produced, with almost every intermediate shade of color.
Narrow-leaved Green Sage.Mill.
Sage of Virtue.
Leaves narrow, hoary, toothed towards the base; the spikes of flowers are long, and nearly leafless; flowers deep-blue; the seeds are similar to those of the Red-leaved, and produced four together in an open calyx. Compared with the Common Red-leaved or Green-leaved, the leaves are much narrower, the spikes longer and less leafy, and the flowers smaller and of a deeper color.
The variety is mild flavored, and the most esteemed of all the sorts for use in a crude state; as it is also one of the best for decoctions.
"At one period, the Dutch carried on a profitable trade with the Chinese by procuring the leaves of this species from the south of France, drying them in imitation of tea, and shipping the article to China, where, for each pound of sage, four pounds of tea were received in exchange."—M'Int.
Variegated-Leaved Green Sage.
A sub-variety of the Green-leaved, with variegated foliage. It is not reproduced from seeds, and must be propagated by slips or by dividing the roots.
Variegated-Leaved Red Sage.
This is but an accidental variety of the Common Red-leaved Sage, differing only in its variegated foliage. It can be propagated only by cuttings or by a division of the roots.
The cultivated species are as follow:—
Headed Savory.
Saturjea capitata.
A perennial plant, with a rigid, angular, branching stem a foot and a half high. The leaves are firm, pointed, and, when bruised, emit a strong, pleasant, mint-like odor; the flowers are white, and are produced in terminal, globular heads; the seeds are quite small, of a deep-brownish color, and retain their vitality three years.
It may be propagated from seeds or by dividing the roots; the latter method, however, being generally practised. The young shoots are used in all the forms of Summer Savory.
Shrubby Savory.
Saturjea viminea.
A shrub-like, perennial species, cultivated in the same manner as the Winter Savory. The plant has the pleasant, mint-like odor of the species first described, but is little used either in cookery or medicine.
Summer Savory.
Saturjea hortensis.
An annual species, from the south of Europe. Stem twelve or fifteen inches high, erect, rather slender, and producing its branches in pairs; the leaves are opposite, narrow, rigid, with a pleasant odor, and warm, aromatic taste; the flowers are pale-pink, or flesh-colored, and are produced at the base of the leaves, towards the upper part of the plant, each stemsupporting two flowers; the seeds are quite small, deep-brown, and retain their vitality two or three years.
Propagation and Cultivation.—Summer Savory is always raised from seeds, sown annually in April or May. It thrives best in light, mellow soil; and the seed should be sown in shallow drills fourteen or fifteen inches apart. When the plants are two or three inches high, thin them to five or six inches apart in the rows, and cultivate in the usual manner during the summer.
When the plants have commenced flowering, they should be cut to the ground, tied in small bunches, and dried in an airy, shady situation.
For early use, the seeds are sometimes sown in a hot-bed on a gentle heat, and the seedlings afterwards transplanted to the open ground in rows, as directed for sowing.
Use.—The aromatic tops of the plant are used, green or dried, in stuffing meats and fowl. They are also mixed in salads, and sometimes boiled with pease and beans. It is sold in considerable quantities at all seasons of the year, in a dried and pulverized state, packed in hermetically-sealed bottles or boxes.
Winter Savory.Thomp.
Saturjea montana.
A hardy, evergreen shrub, with a low, branching stem about a foot in height. The leaves are opposite, narrow, and rigid, like those of the preceding species; the flowers resemble those of the Summer Savory, but are larger and of a paler color; the seeds, which ripen in autumn, are small, dark-brown, and retain their vitality three years.
Propagation and Culture.—"It may be raised from seed sown in April or May; but is generally propagated by dividing the plants in April, or by cuttings of the young shoots taken off in April or May. The cuttings should be planted two-thirds of their length deep, on a shady border, and, ifnecessary, watered until they take root. When well established, they may be planted out a foot apart, in rows fifteen inches asunder. Some may also be planted as an edging.
"The plants should be trimmed every year in autumn, and the ground between the rows occasionally stirred; but, in doing this, care must be taken not to injure the roots. Fresh plantations should be made before the plants grow old and cease to produce a sufficient supply of leaves."
Use.—It is used for the same purposes as Summer Savory. The leaves and tender parts of the young branches are mixed in salads: they are also boiled with pease and beans; and, when dried and powdered, are used in stuffings for meats and fowl.
A hardy, perennial plant, introduced from Europe, and generally cultivated in gardens, but growing naturally in considerable abundance about springs of water, and in rich, wet localities. The stem is erect, four-sided, smooth, and two feet or more in height; the leaves are opposite, in pairs, stemless, toothed on the margin, and sharply pointed; the flowers are purple, and are produced in August, in long, slender, terminal spikes; the seeds are small, oblong, of a brown color, and retain their vitality five years,—they are generally few in number, most of the flowers being abortive.
Soil, Propagation, and Culture.—It may be grown from seed, but is best propagated by a division of the roots, which are long and creeping, and readily establish themselves wherever they are planted. Spearmint thrives best in rich, moist soil; but may be grown in any good garden loam. The roots may be set either in the autumn or spring.
Where large quantities are required for marketing in the green state, or when grown for distillation, lay out the land in beds three or four feet in width, and make the drills two or three inches deep and a foot apart. Having divided the roots into convenient pieces, spread them thinly along the drills, and earth them over to a level with the surface of the bed. Thus treated, the plants will soon make their appearance; and may be gathered for use in August and September. Just before severe weather, give the beds a slight dressing of rich soil; and, the ensuing season, the plants will entirely occupy the surface of the ground.
Use.—Mint is sometimes mixed in salads, and is used for flavoring soups of all descriptions. It is often boiled with green pease; and, with the addition of sugar and vinegar, forms a much-esteemed relish for roasted lamb. It has also much reputed efficacy as a medicinal plant.
Curled-Leaved Spearmint.
A variety with curled foliage. It is a good sort for garnishing; but, for general use, is inferior to the Common or Plain-leaved species before described. Propagated by dividing the roots.
Tansy is a hardy, perennial, herbaceous plant, naturalized from Europe, and abundant by roadsides and in waste places. Its stem is from two to three feet high; the leaves are finely cut and divided, twice-toothed on the margin, and of a rich, deep-green color; flowers in corymbs, deep-yellow, and produced in great abundance; the seeds are small, of a brownish color, and retain their vitality three years.
Soil and Cultivation.—Tansy may be grown in almost any soil or situation, and is propagated from seeds or by dividing the roots; the latter method being generally practised. In doing this, it is only necessary to take a few established plants, divide them into small pieces or collections of roots, and set them six inches apart, in rows a foot asunder, or in hills two feet apart in each direction. They will soon become established; and, if not disturbed, will completely occupy the ground. In most places, when once introduced, it is liable to become troublesome, as the roots not only spread rapidly, but are very tenacious of life, and eradicated with difficulty.
When cultivated for its leaves, the flowering-shoots should be cut off as they make their appearance. It is but little used, and a plant or two will afford an abundant supply.
Use.—The leaves have a strong, peculiar, aromatic odor, and a bitter taste. They were formerly employed to give color and flavor to various dishes, but are now rarely used in culinary preparations. The plant possesses the tonic and stomachic properties common to bitter herbs.
There are three cultivated varieties, as follow:—
Curled-Leaved Tansy.
Double Tansy. Tanacetum vulgare, var. crispum.
This differs from the Common Tansy in the frilled or curled character of the leaves, which have some resemblance to the leaves of the finer kinds of Curled Cress or Parsley. They are of a rich green color, and are sometimes employed for garnishing. In the habit of the plant, color of the flowers, odor and flavor of the leaves, the variety differs little, if at all, from the Common Tansy. It is more beautiful than the last-named; and, in all respects, much more worthy of cultivation.
Propagated only by dividing the roots.
Large-Leaved Tansy.
Leaves larger than those of any other variety, but much less fragrant. It is of little value, and rarely cultivated.
Variegated-Leaved.
A variety with variegated foliage. Aside from the peculiar color of the leaves, the plant differs in no respect from the Common Tansy: it grows to the same height, the flowers are of the same color, and the leaves have the same taste and odor.
It must be propagated by dividing the roots; the variegated character of the foliage not being reproduced from seeds.
Two species of Thyme are cultivated for culinary purposes,—the Common Garden Thyme (T. vulgaris) and the Lemon or Evergreen Thyme (T. citriodorus).
They are hardy, perennial plants, of a shrubby character, and comparatively low growth. They are propagated from seeds and by dividing the roots; but the finest plants are produced from seeds.
Of the Common Garden Thyme, there are three varieties:—
Broad-Leaved.
The Broad-Leaved Thyme is more cultivated in this country than any other species or variety. The stem is ten or twelve inches high, shrubby, of a brownish-red color, andmuch branched; the leaves are small, narrow, green above, and whitish beneath; flowers purple, in terminal spikes; the seeds are black, and exceedingly small,—two hundred and thirty thousand being contained in an ounce; they retain their vitality two years.
Propagation and Cultivation.—When propagated by seeds, they are sown in April or May, thinly, in shallow drills ten or twelve inches apart. When the plants are up, they should be carefully cleared of weeds, and thinned to eight or ten inches apart, that they may have space for development. They may be cut for use as soon as they have made sufficient growth; but, for drying, the stalks are gathered as they come into flower.
If propagated by dividing the roots, the old plants should be taken up in April, and divided into as many parts as the roots and tops will admit. They are then transplanted about ten inches apart, in beds of rich, light earth; and, if the weather be dry, watered till they are well established. They may be cut for use in August and September.
Use.—The leaves have an agreeable, aromatic odor; and are used for flavoring soups, stuffings, and sauces.
Narrow-Leaved.Mill.
The stalks of this variety are shorter than those of the Broad-leaved; the leaves also are longer, narrower, and more sharply pointed; and the flowers are larger.
It is propagated, cultivated, and used as the Broad-leaved.
Variegated-Leaved.
A sub-variety of the Broad-leaved, with variegated foliage. It is generally cultivated as an ornamental plant; and is propagated only by dividing the roots, as directed for the Broad-leaved.
Lemon Thyme.Loud.
Thymus citriodorus.
A low, evergreen shrub, with a somewhat trailing stem, rarely rising more than six or eight inches high. It is readily distinguished from the Common or Broad-leaved by the soft, pleasant, lemon-like odor of the young shoots and leaves.
It is used for flavoring various dishes, and by some is preferred to the Broad-leaved.
The species is propagated from seeds by dividing the roots, and by layers and cuttings. Seedling plants, however, are said to vary in fragrance; and, when a choice stock can be obtained, it is better to propagate by dividing the plants.
American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner. Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine. Pea. Pea-nut. Vetch, or Tare. Winged Pea.
The Common Garden-bean of the United States is identical with the French or Kidney Bean of England and France, and is quite distinct from the English or Garden Bean of French and English catalogues.
The American Garden-bean is a tender, annual plant from the East Indies, with a dwarfish or climbing stem and trifoliate leaves. The flowers are variable in color, and produced in loose clusters; the seeds are produced in long, flattened, or cylindrical, bivalved pods, and vary, in a remarkable degree, in their size, form, and color,—their germinative powers are retained three or four years.
As catalogued by seedsmen, the varieties are divided in two classes,—the Dwarfs, and the Pole or Running Sorts.
Dwarfs.—The plants of this class vary from a foot to two feet in height. They require no stakes or poles for their support; and are grown in hills or drills, as may suit the taste or convenience of the cultivator.
All of the varieties are comparatively tender, and should not be planted before settled, mild weather. They succeedbest in warm, light soil; but will flourish in almost any soil or situation, except such as are shaded or very wet.
When planted in drills, they are made about two inches deep, and from fourteen to twenty inches apart. The seeds are planted from three to six inches apart; the distance in the drills, as well as the space between the drills, being regulated by the habit of the variety cultivated.
If planted in hills, they should be three feet apart in one direction, and about two feet in the opposite. If the variety under cultivation is large and vigorous, four or five plants may be allowed to a hill; if of an opposite character, allow twice this number.
To raise Seed.—Leave a row or a few hills entirely unplucked. Seed is of little value when saved at the end of the season from a few scattered pods accidentally left to ripen on plants that have been plucked from time to time for the table.
Bagnolet.
A half-dwarf, French variety. Plant strong and vigorous, with remarkably large, deep-green foliage; flowers bright lilac; the pods are straight, seven inches long, half an inch wide, streaked and spotted with purple when sufficiently grown for shelling in their green state, nankeen-yellow when fully ripe, and contain six seeds, which are nearly straight, rounded at the ends, a little flattened on the sides, three-fourths of an inch long, a fourth of an inch thick, and of a violet-black color, variegated or marbled with drab.
About sixteen hundred beans are contained in a quart; and, as the plants are vigorous growers, this amount of seed will be sufficient for three hundred feet of drill, or for nearly three hundred hills. If planted in drills, they should be made twenty inches apart, and two plants allowed to a linear foot.
The variety is not early, and requires the entire season forits full perfection. When sown as soon as the weather is suitable, the plant will blossom in about seven weeks. In sixty days, pods may be plucked for use; and the crop will be ready for harvesting in fifteen weeks from the time of planting. For its green pods, the seeds may be planted until the middle of July.
The Bagnolet is of little value as a shelled-bean, either green or ripe. As a string-bean, it is deservedly considered one of the best. The pods are produced in great abundance; and are not only tender, succulent, and well flavored, but remain long on the plants before they become tough, and unfit for use. If the pods are plucked as they attain a suitable size, new pods will rapidly succeed, and the plants will afford a continued supply for several weeks.
Black-Eyed China.
Plant fifteen inches high, less strong and vigorous than that of the Common Red-eyed China; the flowers are white; the pods are comparatively short, usually about five inches long, green and straight while young, straw-yellow when sufficiently advanced for shelling, yellow, thick, hard, and parchment-like when ripe, and contain five or six seeds,—these are white, spotted and marked about the eye with black, of an oblong form, usually rounded, but sometimes shortened at the ends, slightly compressed on the sides, and measure half an inch in length, and three-eighths of an inch in thickness.
A quart contains fifteen hundred beans, and will plant a drill, or row, of two hundred feet, or a hundred and fifty hills.
The variety is early. When sown at the commencement of the season, the plants will blossom in six weeks, produce pods for the table in seven weeks, pods for shelling in ten weeks, and ripen in eighty-seven days. It yields well, ripensoff at once, and, on account of the thick, parchment-like character of the pods, suffers much less from wet and unfavorable seasons than many other sorts.
As a string-bean, it is of fair quality, good when shelled in the green state, and farinaceous and mild flavored when ripe.
Blue Pod.
A half-dwarf variety, growing from two to three feet high, with a branching stem, deep-green foliage, and white flowers. The pods are five inches long, pale-green while young, light-yellow as the season of maturity approaches, cream-white when fully ripe, and contain five or six seeds.
Its season is intermediate. If sown early, the plants will blossom in seven weeks, afford pods for stringing in eight weeks, green beans in ten or eleven weeks, and ripen their seeds in ninety-seven days. It is a week earlier than the White Marrow, and ten days in advance of the Pea-bean. Plantings may be made as late as the last week in June, which will yield pods for the table in seven weeks, and ripen the middle of September, or in about twelve weeks.
The ripe seed is white, oblong, flattened, rounded on the back, often squarely or angularly shortened at the ends, half an inch long, and a fourth of an inch thick: twenty-seven hundred will measure a quart.
It is a field rather than a garden variety; though the green pods are tender and well flavored. If planted in drills two feet apart, five pecks of seed will be required for an acre; or four pecks for the same quantity of ground, if the rows are two feet and a half apart. If planted in hills, six or eight seeds should be put in each; and, if the hills are three feet apart, twelve quarts of seed will plant an acre.
The Blue Pod is the earliest of the field varieties; more prolific, more generally cultivated, and more abundant in the market, than either the Pea-bean or the White Marrow. Itis, however, much less esteemed; and, even in its greatest perfection, is almost invariably sold at a lower price.
On account of its precocity, it is well suited for planting in fields of corn, when the crop may have been partially destroyed by birds or insects, and the season has too far advanced to admit of a replanting of corn. In field-culture, Blue-pod beans are planted till the 25th of June.
Canada Yellow.
Round American Kidney.Law.
The plants of this variety are from fourteen to sixteen inches high, and of medium strength and vigor; flowers lilac-purple; the pods are five inches long, nearly straight, green while young, yellow at maturity, and contain from four to six seeds.
Season intermediate. If sown early, the plants will blossom in six or seven weeks, supply the table with pods in eight weeks, green shelled-beans in ten weeks, and ripen off in ninety days. When planted after settled warm weather, the variety grows rapidly, and ripens quickly; blossoming in less than six weeks, and ripening in seventy days, from the time of planting. For green shelled-beans, the seeds may be planted till the middle of July.
The ripe seeds are of an ovoid or rounded form, and measure half an inch in length and three-eighths of an inch in thickness. They are of a yellowish-drab color, with a narrow, reddish-brown line about the eye; the drab changing, by age, to dull nankeen-yellow. About seventeen hundred are contained in a quart; and this amount of seeds will plant two hundred and fifty feet of drill, or a hundred and seventy-five hills.
The variety is quite productive, and excellent as a shelled bean, green or dry. The young pods are not so tender as those of many other sorts, and are but little used.
Chilian.
Plant sixteen or eighteen inches high, sturdy and vigorous; foliage large, deep-green, wrinkled; flowers pale-lilac; the pods are five inches and a half long, slightly curved, pale-green while young, yellowish-white when ripe, and contain five seeds.
If planted early in the season, the variety will blossom in seven weeks, yield pods for the table in about eight weeks, and ripen in a hundred days, from the time of planting.
The ripe seeds are of a clear, bright pink, or rose color; gradually becoming duller and darker from the time of harvesting. They are kidney-shaped, a little flattened, and of large size; generally measuring three-fourths of an inch long, and three-eighths of an inch thick. Twelve hundred and fifty are contained in a quart, and will be sufficient for planting a row or drill of two hundred feet, or for a hundred and twenty-five hills.
The variety is healthy, and moderatively productive; not much esteemed for its young pods, but is worthy of cultivation for the large size and good quality of the beans; which, either in the green or ripe state, are quite farinaceous and mild flavored.
Crescent-Eyed.
Height fourteen or fifteen inches; flowers white,—the upper petals slightly stained with red; the pods are five inches and a half long, pale-green and somewhat curved when young, yellowish-white when fully ripe, and contain five seeds.
Season intermediate. If planted early, the variety will blossom in seven weeks, yield pods for stringing in eight weeks, supply the table with green beans in eleven weeks, and ripen in about ninety days. When planted and grown under the influence of summer weather, pods may be pluckedfor the table in fifty days, and the crop will ripen in about twelve weeks.
The beans, when ripe, are white, with a large, rose-red patch about the eye; the colored portion of the surface being striped and marked with brownish-red. The fine rose-red changes by age to a brownish-red, and the red streaks and markings become relatively duller and darker: they are somewhat kidney-shaped, and measure three-fourths of an inch in length and three-eighths of an inch in thickness. A quart contains nearly thirteen hundred seeds, and will plant a hundred and fifty hills, or a row of two hundred feet.
The variety yields well, and the green pods are tender and well flavored. It is, however, generally cultivated for its seeds, which are of large size and excellent quality, whether used in a green or ripe state.
Dun-Colored.
Plant of vigorous, branching habit, sixteen inches in height, with broad, deep-green foliage and purplish-white flowers; the pods are five inches and a half long, half an inch broad, green and nearly straight while young, yellow and slender when fully ripe, and contain five or six beans.
The ripe seeds are dun-colored or dark-drab, usually with a greenish line encircling the eye, kidney-shaped, five-eighths of an inch long, and about a fourth of an inch thick. A quart contains about seventeen hundred beans, and will plant a row of two hundred and twenty-five feet, or a hundred and seventy-five hills.
It is one of the earliest of the dwarf varieties; blossoming in about six weeks, producing young pods in seven weeks, and ripening in eighty-five days, from the time of planting. When sown after settled warm weather, pods may be gathered for use in six weeks; and, for these, plantings may be made until the 1st of August.
As a shelled-bean, green or dry, it is of little value, and hardly worthy of cultivation. As an early string-bean, it is one of the best. The pods are not only succulent and tender, but suitable for use very early in the season. It is also quite prolific; and, if planted at intervals of two weeks till the last of July, will supply the table to the last of September.
The variety has long been cultivated in England and other parts of Europe, and is much esteemed for its hardiness and productiveness.
Dwarf Cranberry.
Plant vigorous; and, if the variety is pure, strictly a Dwarf, growing about sixteen inches high. As generally found in gardens, the plants send out slender runners, eighteen inches or two feet in length. The flowers are pale-purple; the pods are five inches long, sickle-shaped, pale-green in their young state, nearly white when ripe, and contain five or six seeds.
The ripe seeds are smaller than those of the running variety, but of the same form and color: sixteen hundred are contained in a quart, and will plant nearly two hundred feet of drill, or a hundred and seventy-five hills.
The genuine Dwarf Cranberry is not one of the earliest varieties, but rather an intermediate sort. If sown as soon as the weather will admit, the plants will blossom in seven or eight weeks, and the young pods may be gathered for use in nine weeks. In favorable seasons, the crop is perfected in about ninety days. If planted in June, the variety will ripen in ten weeks.
It is hardy and productive; and the young pods are not only succulent and tender, but are suitable for use at a more advanced stage of growth than those of most varieties. The beans, in their green state, are farinaceous and well flavored, but, after ripening, are little used; the color being objectionable.
A variety with a brownish-red, oval, flattened seed, halfan inch in length, is extensively known and cultivated as the Dwarf Cranberry. It is ten or twelve days earlier, the plants are smaller and less productive, the young pods less tender and succulent, and the seeds (green or ripe) less farinaceous, than those of the true variety. With the exception of its earlier maturity, it is comparatively not worthy of cultivation.
Dwarf Horticultural.
Variegated Dwarf Prague.
Stem about sixteen inches high; plant of vigorous, branching habit; flowers purple; pods five inches long, green while young, but changing to yellow, marbled and streaked with brilliant rose-red, when sufficiently advanced for shelling in their green state. At maturity, the clear, pale-yellow is changed to brownish-white, and the bright-red variegations are either entirely obliterated, or changed to dull, dead purple. If well formed, the pods contain five (rarely six) seeds.
It is a medium or half-early sort; and, if planted as soon as the weather becomes favorable, will blossom in seven weeks, produce pods for the table in about eight weeks, and ripen in ninety-five or a hundred days. Planted and grown in summer weather, the variety will produce green pods in seven weeks, and ripen in ninety days.
The ripe seeds resemble those of the running variety in form and color; but they are smaller, a little more slender, and usually flattened slightly at the sides. When pure, they are egg-shaped; and a much compressed or a longer and more slender form is indicative of degeneracy. Fourteen hundred beans are contained in a quart; and this quantity of seed will be sufficient for planting a row of a hundred and seventy-five feet, or a hundred and forty hills.
The Dwarf Horticultural Bean is quite productive, and the young pods are tender and of good quality. It is, however, not so generally cultivated for its young pods as for its seeds,which are much esteemed for their mild flavor and farinaceous quality. For shelling in the green state, it is one of the best of the Dwarfs, and deserves cultivation.
Dwarf Sabre.
Dwarf Case-knife. Dwarf Cimeter.
A half-dwarf, French variety, two and a half to three feet high. As the running shoots are quite slender, and usually decay before the crop matures, it is always cultivated as other Dwarf sorts. Foliage large, wrinkled, and blistered; the flowers are white; the pods are very large, seven to eight inches long, and an inch in width, often irregular and distorted, green while young, paler as the season of maturity approaches, brownish-white when ripe, and contain seven or eight seeds.
The ripe bean is white, kidney-shaped, flattened, often twisted or contorted, three-fourths of an inch in length, and three-eighths of an inch in width: about twelve hundred are contained in a quart. As the variety is a vigorous grower, and occupies much space, this quantity of seed will plant a row of two hundred feet, or two hundred and twenty-five hills.
Season intermediate. The plants blossom in seven weeks, produce young pods in about eight weeks, pods for shelling in their green state in eleven or twelve weeks, and ripen in ninety-seven days, from the time of sowing. If cultivated for its green pods, the seeds may be planted to the middle of July.
The Dwarf Sabre is one of the most productive of all varieties; yielding its long, broad pods in great profusion. From the spreading, recumbent character of the plants, the pods often rest or lie upon the surface of the ground; and, being unusually thin and delicate, the crop often suffers to a considerable extent from the effects of rain and dampness in unfavorable seasons.
The young pods are remarkable for their tender and succulent character; and the beans, both in a green and dried state, are mild and well flavored. It is hardy, productive, of good quality, and recommended for cultivation.
Dwarf Soissons.
A half-dwarf, French bean, similar in habit to the Dwarf Sabre. While young, the plants produce slender runners, two feet or more in length; but, as they are generally of short duration, the variety is cultivated as a Common Dwarf. The flowers are white; pods six inches long, pale-green at first, cream-yellow when sufficiently advanced for shelling, dull cream-white when fully ripe, and contain five, and sometimes six, beans.
The variety is comparatively early. Plants, from seeds sown in spring, will blossom in six weeks, produce pods for use in seven weeks, and ripen in ninety days. If planted and grown in the summer months, the crop will be ready for harvesting in eleven weeks; and sowings for the ripe seeds may be made till the beginning of July.
Seeds white, kidney-shaped, flattened, often bent or distorted, five-eighths of an inch long, three-eighths of an inch wide, and a fourth of an inch thick: fifteen hundred are contained in a quart, and will plant a drill two hundred and twenty-five feet in length, or about two hundred hills.
The variety is productive, and the young pods are of fair quality; the seeds are excellent, whether used green or ripe; the skin is thin; and they are much esteemed for their peculiar whiteness, and delicacy of flavor.
Early China.
China. Red-eyed China.
Plant fifteen inches high, with yellowish-green, wrinkled foliage, and white flowers; the pods are five inches long,green and straight while young, yellowish-green as they approach maturity, yellow when fully ripe, and contain five (rarely six) beans.
The ripe seeds are white, colored and spotted about the eye with purplish-red, oblong, nearly cylindrical at the centre, rounded at the ends, six-tenths of an inch long, and three-eighths of an inch thick: sixteen hundred and fifty measure a quart, and will plant two hundred feet of drill, or two hundred hills.
If planted early in the season, the variety will blossom in six weeks, afford young pods for use in seven weeks, green beans in ten weeks, and ripen in eighty-five days. When planted and grown in summer, the crop will ripen in eleven weeks; and plants from seeds sown as late as the first of August will generally afford an abundant supply of tender pods from the middle to the close of September.
The Early China is very generally disseminated, and is one of the most popular of the Dwarf varieties. It is hardy and productive; but the young pods, though succulent and tender, are inferior to those of some other varieties. The seeds, green or ripe, are thin-skinned, mealy, and mild flavored.
Early Rachel.
A low-growing, branching variety, twelve to fifteen inches high; flowers white; the pods are five inches and a half long, green while young, becoming paler or greenish-yellow as they approach maturity, cream-white when ripe, and contain five seeds.
Planted early in the season, the variety will blossom in about seven weeks; and, in eight weeks, the young pods will be fit for use. Pods for shelling may be plucked in ten weeks, and the crop will ripen in eighty days. For the green pods, the seeds may be planted till the middle or twentieth of July.
The ripe seed is yellowish-brown, white at one of the ends, kidney-shaped, often abruptly shortened, five-eighths of an inch long, and a fourth of an inch thick: nearly two thousand are contained in a quart.
The Early Rachel is hardy, and moderately productive, and, as an early string-bean, may be desirable; but as a shell-bean, green or dry, it is of little value. In common with many other early sorts cultivated as string-beans, the pods, though crisp and tender at first, soon become too tough and parchment-like for use. In general, the pods of the later sorts remain crisp and tender a much longer period than those of the earlier descriptions.
Early Valentine.
Valentine.
Plant about sixteen inches high, with small, yellowish-green leaves and white flowers; the pods are comparatively short, usually four and a half or five inches long, sickle-shaped, almost cylindrical, green while young, yellow when ripe, and contain five seeds.
The variety is productive, and quite early, though not one of the earliest. When sown at the commencement of the season, the plants will blossom in six weeks, produce pods for use in about seven weeks, and ripen in thirteen weeks, or ninety days, from the time of planting. If planted after the beginning of summer weather, pods may be gathered for the table in fifty days, and the beans will ripen in eleven weeks.
The beans, when ripe, are of a pale-pink color, marbled or variegated with rose-red, becoming duller and browner by age, oblong, nearly straight, sometimes distorted and irregular as if pressed out of their natural shape, often more or less shortened at the ends, five-eighths of an inch long, three-eighths of an inch wide, and about the same in thickness.A quart will contain eighteen or nineteen hundred seeds; which will be sufficient for a hundred and seventy-five hills, or for a drill, or row, of two hundred or two hundred and twenty-five feet.