A hardy, annual plant, with a smooth, woody stem, two and a half or three feet high; leaves ovate, spiny; flowers large, compound, bright-orange, or vermilion; seeds ovate, whitish, or very light-brown, a fifth of an inch long, and a tenth of an inch thick.
Soil and Cultivation.—It grows best on soils rather light, and not wet; and the seed should be sown the last of April, or early in May, in drills about two feet apart and an inch deep. When the plants are two inches high, they should be thinned to six inches apart in the rows, and afterwards occasionally hoed during the summer, to keep the earth loose, and free the plants of weeds.
Use.—"It is cultivated exclusively for its flowers, from which the coloring-matter of Saffron, or Safflower, is obtained. These are collected when fully expanded, and dried on a kiln, under pressure, to form them into cakes; in which state they are sold in the market. It is extensively cultivated in the Levant and several countries of Europe, particularly France, Spain, and Germany; in the latter of which, the first gathering of flowers is obtained in the beginning of September; and others, for six or eight weeks following, as the flowers expand. It flowers somewhat earlier in this country, and seems well adapted to our climate.
"Though the color of the petals is of a deep-orange, they are used for dying various shades of red; the yellow matter being easily separated from the other. The flowers of Saffron are employed in Spain and other countries for coloring dishes and confectioneries; and from the seed a fixed oil is obtained, somewhat similar to that of the Sunflower: for which purpose alone, it does not, however, seem deserving of cultivation."
It was formerly much used in medicine in cases of humors and diseased blood.
A hardy, shrubby plant, about three feet high. The leaves are pale-green, and cut, or divided, into narrow, thread-like segments; the flowers are numerous, small, yellow, drooping; the seeds resemble those of the Common Wormwood, and retain their germinative properties two years.
The plant is generally propagated by dividing the roots in the manner of other hardy shrubs.
Use.—The leaves have a strong, resinous, somewhat aromatic and rather pleasant odor, and are quite bitter to the taste. The root is seldom used; but the leaves and young branches are employed in the same manner and for the same purposes as those of the Common Wormwood.
The cultivated species are as follow:—
Common Wormwood.
Artemesia absynthium.
This species, everywhere common to gardens in this country, is a native of Great Britain. It is a hardy, perennial, shrubby plant, two or three feet in height. The leaves are deeply cut, or divided, pale-green above, and hoary beneath; the flowers are small, numerous, pale-yellow; the seeds are quite small, and retain their powers of germination two years.
The leaves, when bruised, have a strong, somewhat pungent, yet aromatic odor, and are proverbial for their intense bitterness.
Roman Wormwood.
Artemesia pontica.
This species somewhat resembles the foregoing: but the roots are smaller, less woody, and more fibrous, and the stalks are shorter, and more slender; the leaves are smaller, more finely cut, or divided, pale-green above, and hoary on the under surface, like those of the Common Wormwood; the flowers, which are produced on the upper branches, are small, and of a pale-yellow color; seeds similar to those of the above species, retaining their vitality two years.
It is generally preferred to the Common Wormwood for medicinal purposes, as the taste is more agreeable, and its odor less pungent.
Sea Wormwood.
Artemesia maritima.
Indigenous to Great Britain, and common to the seacoast of Holland and the low countries of Europe. Roots creeping, tough, and fibrous; stalks two or three feet high, and, like the roots, tough and woody; leaves numerous, long, narrow, and hoary; flowers yellow, produced on the small branches towards the top of the plant; seeds similar to those of the Common Wormwood.
The leaves are somewhat bitter to the taste, and, when bruised, emit a strong, pleasant, aromatic odor.
Soil and Cultivation.—All the species are hardy, aromatic perennials; and, though they will thrive in almost any soil, their properties are best developed in that which is warm, dry, and light. They are generally propagated, as other hardy shrubs, by dividing the plants; but may be raised fromseeds, or slips. The seeds are sown in April, in shallow drills; and the seedlings afterwards transplanted to rows two feet apart, and a foot from each other in the rows.
Use.—"An infusion of the leaves and tops of the Common Wormwood is used as a vermifuge, tonic, and stomachic; and the leaves are found to be beneficial to poultry."—-Thomp.
Most of the other species possess the same properties in a greater or less degree, and are used for the same purposes.
Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle.
Although many experiments have been made in the culture of different species of edible Fungi, "only one has yet been generally introduced into the garden, though there can be no doubt the whole would finally submit to and probably be improved by cultivation. Many of them are natives of this country, abounding in our woods and pastures; and may be gathered wild, and freely enjoyed by those who have not the means of raising them artificially. In Poland and Russia, there are about thirty sorts of edible Fungi in common use among the peasantry. They are gathered in all the different stages of their growth, and used in various ways,—raw, boiled, stewed, roasted; and being hung up, and dried in stoves or chimneys, form a part of their winter's stock of provisions.
"Mushrooms are not, however, everywhere equally abundant, owing as well to climate as to the more general cultivation of the soil: the character of many of the sorts is, therefore, not perfectly known, and most of them are passed over as deleterious. Indeed, the greatest caution is requisite in selecting any species of this tribe for food; and we can advise none but an experienced botanist to search after any but the common and familiar sort (Agaricus campestris) for food."—Loud.
This Mushroom, when it first appears, is of a rounded or button-like form, of a white color, and apparently rests on the surface of the ground. When fully developed, "the stem is solid, two or three inches high, and about half an inch in diameter; its cap measures from an inch to three and sometimes even upwards of four inches in diameter, is of a white color, changing to brown when old, and becoming scurfy, fleshy, and regularly convex, but, with age, flat, and liquefying in decay; the gills are loose, of a pinkish-red, changing to liver-color, in contact with but not united to the stem, very thick-set, some forked next the stem, some next the edge of the cap, some at both ends, and generally, in that case, excluding the intermediate smaller gills."
Common Mushroom.Common Mushroom.
Loudon says that it is most readily distinguished, when of middle size, by its fine pink or flesh-colored gills and pleasant smell. In a more advanced stage, the gills become of a chocolate color; and it is then more liable to be confounded with other kinds of dubious quality: but the species which most nearly resembles it is slimy to the touch, and destitute of the fine odor, having rather a disagreeable smell. Further, the noxious kind grows in woods, or on the margin of woods; while the true Mushroom springs up chiefly in open pastures, and should be gathered only in such places.
Cultivation.—"This is the only species that has as yet been subjected to successful cultivation; though there can be little doubt that all or most of the terrestrial-growing sortswould submit to the same process, if their natural habitats were sufficiently studied, and their spawn collected and propagated. In this way, the Common Mushroom was first brought under the control of man.
"The seeds of the Common Mushroom, in falling from the gills when ripe, are no doubt wafted by the wind, and become attached to the stems and leaves of grasses and other herbage; and notwithstanding they are eaten by such animals as the horse, deer, and sheep, pass through their intestines without undergoing any material change in their vegetative existence: and hence, in the dung of these animals, when placed together, and kept moderately dry, and brought to a slight state of fermentation, we discover the first stage of the existence of the future brood of mushrooms. This is practically called 'spawn,' and consists of a white, fibrous substance, running like broken threads through the mass of dung, which appears to be its only and propernidus."—M'Int.It is prepared for use as follows:—
"In June and July, take any quantity of fresh horse-droppings,—the more dry and high-fed the better,—mixed with short litter, one-third of cow's dung, and a good portion of mould of a loamy nature; cement them well together, and mash the whole into a thin compost, and spread it on the floor of an open shed, to remain until it becomes firm enough to be formed into flat, square bricks; which done, set them on an edge, and frequently turn them till half dry; then, with a dibble, make two or three holes in each brick, and insert in each hole a piece of good old spawn about the size of a common walnut. The bricks should then be left till they are dry. This being completed, level the surface of a piece of ground, under cover, three feet wide, and of sufficient length to receive the bricks; on which lay a bottom of dry horse-dung six inches thick; then form a pile by placing the bricks in rows one upon another, with the spawn-side uppermost, till the pile is three feet high; next cover it with asmall portion of warm horse-dung, sufficient in quantity to diffuse a gentle glow of heat through the whole. When the spawn has spread itself through every part of the bricks, the process is ended, and the bricks may then be laid up in a dry place for use. Mushroom-spawn thus made will preserve its vegetative power many years, if well dried before it is laid up; but, if moist, it will grow, and exhaust itself."—Trans.
The next step to be taken is the formation of the bed; in the preparation of which, no dung answers so well as that of the horse, when taken fresh from the stable: the more droppings in it, the better. The process recommended by Rogers is as follows:—
"About July or August is the general season for making mushroom-beds, though this may be done all the year round. A quantity of the dung mentioned should be collected and thrown together in a heap, to ferment and acquire heat; and, as this heat generally proves too violent at first, it should, previously to making the bed, be reduced to a proper temperature by frequently turning it in the course of the fortnight or three weeks; which time it will most likely require for all the parts to get into an even state of fermentation. During the above time, should it be showery weather, the bed will require some sort of temporary protection, by covering it with litter or such like, as too much wet would soon deaden its fermenting quality. The like caution should be attended to in making the bed, and after finishing it. As soon as it is observed that the fiery heat and rank steam of the dung have passed off, a dry and sheltered spot of ground should be chosen on which to make the bed. This should be marked out five feet broad; and the length, running north and south, should be according to the quantity of mushrooms likely to be required. If for a moderate family, a bed twelve or fourteen feet long will be found, if it takes well, to produce a good supply of mushrooms for some months, provided proper attention be paid to the covering.
"On the space marked for making the bed, a trench should be thrown out about six inches deep. The mould may be laid regularly at the side; and, if good, it will do for earthing the bed hereafter: otherwise, if brought from a distance, that of a more loamy than a sandy nature will be best.
"Whether in the trench, or upon the surface, there should be laid about four inches of good litter, not too short, for forming the bottom of the bed; then lay on the prepared dung a few inches thick, regularly over the surface, beating it as regularly down with the fork; continue thus, gradually drawing in the sides to the height of five feet, until it is narrow at the top like the ridge of a house. In that state it may remain for ten days or a fortnight, during which time the heat should be examined towards the middle of the bed by thrusting some small sharp sticks down in three or four places; and, when found of a gentle heat (not hot), the bed may be spawned: for which purpose, the spawn-bricks should be broken regularly into pieces about an inch and a half or two inches square, beginning within six inches of the bottom of the bed, and in lines about eight inches apart. The same distance will also do for the pieces of spawn, which are best put in by one hand, raising the manure up a few inches, whilst with the other the spawn can be laid in and covered at the same time.
"After spawning the bed, if it is found to be in that regular state of heat before mentioned, it may be earthed. After the surface is levelled with the back of the spade, there should be laid on two inches of mould,—that out of the trench, if dry and good, will do; otherwise make choice of a rich loam, as before directed. After having been laid on, it is to be beaten closely together; and, when the whole is finished, the bed must be covered about a foot thick with good oat or wheat straw; over which should be laid mats, for the double purpose of keeping the bed dry, and of securing the covering from being blown off. In the course of two orthree days, the bed should be examined; and, if it is considered that the heat is likely to increase, the covering must be diminished for a few days, which is better than taking it entirely off.
"In about a month or five weeks,—but frequently within the former time, if the bed is in a high state of cultivation,—mushrooms will most likely make their appearance; and, in the course of eight and forty hours afterwards, they will have grown to a sufficient size for use. In gathering, instead of cutting them off close to the ground, they should be drawn out with a gentle twist, filling up the cavity with a little fine mould, gently pressed in level with the bed. This method of gathering is much better than cutting, as the part left generally rots, and breeds insects, which are very destructive, both in frames and on mushroom-beds.
"Where a mushroom-bed is to remain permanently, a covered shed will be found convenient.
"Sometimes it happens that a bed suddenly ceases to produce any mushrooms. This arises from various causes, but principally from the cold state of the bed in winter, or from a too dry state in summer. In the former case, a slight covering of mulchy hay laid over the bed, and on that six or eight inches of well-worked, hot dung, and the whole covered lightly with the straw that was taken off, will most likely bring it about again. In the latter instance, moisture, if required, should be given moderately, two or three mornings; when, after lying about an hour, the whole may be covered up, and be found of much service. In summer, most mushroom-beds in a bearing state require more or less slight waterings. Soft water should be used for the purpose: spring water is of too hard and too cold a nature; and, when at any time applied, checks vegetation. In summer time, a gentle shower of rain, on open beds that are in bearing and seem dry, will add considerably to their productiveness.
"A mushroom-bed seldom furnishes any abundance aftertwo or three months: it has often done its best in six or seven weeks. Heavy rains are most destructive to mushrooms: therefore care should be taken to remove the wet straw, or litter, and directly replace it with dry. Hence the utility of a covered shed, or mushroom-house."
In addition to the foregoing, the following native species may be eaten with perfect safety, if gathered young and used while fresh:—
Agaricus Comatus.
"An excellent species, much employed for making catchup; but should be used in a young state. It is found growing abundantly on stumps of trees, appearing both in spring and autumn."
Agaricus Deliciosus.M'Int.
Sweet Mushroom.
Found in September and October, growing under fir and pine trees. It is of medium size, yellowish, zoned, with deep orange on the top, somewhat resemblingA. torminosus(a deleterious species), but readily distinguished from it, as its juice is, when fresh cut, quite red, afterwards turning green, while that of the latter is white and unchangeable.
Sir James Edward Smith says it well deserves its name, and is really the most delicious mushroom known; and Mr. Sowerby is equally high in its praise, pronouncing it very luscious eating, full of rich gravy, with a little of the flavor of mussels.
Agaricus Exquisitus.Badham.
St. George's Mushroom.M'Int.Agaricus Georgii.
This species often attains a weight of five or six pounds. It is generally considered less delicate than the commoncultivated mushroom (A. campestris); but in Hungary it is regarded as a special gift from the saint whose name it bears. Persoon describes it as superior toA. campestrisin smell, taste, and digestibility; on which account, he says, it is generally preferred in France.
It is found abundantly in many places, generally growing in rings, and re-appearing for many successive years on the same spot; and, though sometimes met with in old pastures, is generally found in thickets, under trees.
Agaricus Personatus.
Blewits. Blue Hats.Cooke.
This is one of the species occasionally sold in Covent-Garden Market, London. When mature, it has a soft, convex, moist, smooth pileus, with a solid, somewhat bulbous stem, tinted with lilac. The gills are dirty-white, and rounded towards the stem.
TheAgaricus personatusconstitutes one of the very few mushrooms which have a market value in England. It is quite essential that it should be collected in dry weather, as it absorbs moisture readily, and is thereby injured in flavor, and rendered more liable to decay.
Agaricus Prunulus.Vitt.M'Int.
This is found only in spring, growing in rings on the borders of wood-lands; at which time abundance of its spawn may be procured, and may be continued in the same way that the spawn of the common cultivated Mushroom is; namely, by transplanting it into bricks of loam and horse-dung, in which it will keep for months.
This mushroom is used both in its green and dried state.In the latter it constitutes what is called "Funghi di Genoa," and is preserved by being simply cut into four pieces, and dried in the air for a few days; when it is strung up, and kept for use.
Agaricus Oreades.
Fairy-ring Agaricus.
There is little difficulty in distinguishing this mushroom, which is found growing in rings. The pileus is of a brownish-ochre color at first; becomes paler as it grows older, until it fades into a rich cream-yellow.
Dr. Badham says, "Independent of the excellent flavor of this little mushroom, two circumstances make it valuable in a domestic point of view,—the facility with which it is dried, and its extensive dissemination." It may be kept for years without losing any of its aroma or goodness.
Of this, two species are considered eatable,—theB. edulisand theB. scaber; the former resembling the Common Mushroom in taste, and the latter of good quality while in a young, fresh state, but of little value when dried, as it loses much of its odor, and becomes insipid, and unfit for use.
All the species are edible, and many of them indigenous to our woods; being usually found in damp, shady places.
In its natural state, the Morel is found growing in orchards, damp woods, and in moist pastures. Its height is about four inches. It is distinguished by its white, cylindrical, hollow, or solid, smooth stem; its cap is of a pale-brown or gray color, nearly spherical, hollow, adheres to the stem by its base, and is deeply pitted over its entire surface. It is in perfection early in the season; but should not be gathered soon after rain, or while wet with dew. If gathered when dry, it may be preserved for several months.
The Morel.The Morel.
Use.—The Morels are used, like the Truffle, as an ingredient to heighten the flavor of ragouts, gravies, and other rich dishes. They are used either fresh or in a dried state.
Cultivation.—Its cultivation, if ever attempted, has been carried on to a very limited extent. Of its capability of submitting to culture, there can be little doubt. If the spawn were collected from its natural habitats in June, and planted in beds differently formed, but approximating as nearly as possible to its natural conditions, a proper mode of cultivation would assuredly be in time arrived at. Persoon remarks that "it prefers a chalky or argillaceous soil to one of a sandy nature; and that it not unfrequently springs up where charcoal has been burned, or where cinders have been thrown."
"The great value of the Morel—which is one of the most expensive luxuries furnished by the Italian warehouses, and which is by no means met with in the same abundance as some others of the Fungi—deserves to be better known than it is at present." The genus comprises a very few species, and they are all edible.
On the authority of our most distinguished mycologists, the Common Truffle has not yet been discovered within the limits of the United States. It is said to be found abundantly in some parts of Great Britain, particularly in Wiltshire, Kent, and Hampshire. It is collected in large quantities in some portions of France, and is indigenous to other countries of Europe.
The Truffle.The Truffle.
The following description by Mascall, in connection with the engraving, will give an accurate idea of its size, form, color, and general character: "The size rarely much exceeds that of a large walnut. Its form is rounded, sometimes kidney-shaped, and rough with protuberances. The surface, when the truffle is young, is whitish; but, in those that are full grown, it is either blackish or a deep-black. The color of the inside is whitish, with dark-blue and white, gray, reddish, light-brown or dark-brown veins, of the thickness of a horse-hair, which are usually variously entangled, and which form a kind of network, or mat. Between the veins are numerous cavities, filled with mucilage, and small, solid grains. These scarcely visible glands were formerly said to be the seeds, or germs, of the young truffles. The less the inside of the Truffle is colored with dark veins, the more tender and delicious is its flesh.
"The blackish, external rind is hard, and very rough, by means of fine fissures, grains, and protuberances; and forms, with its small facets (which are almost hexagonal), an appearance by which it somewhat resembles the fir-apples of the larch. Whilst the truffle is young, its smell resembles that of putrid plants, or of moist, vegetable earth. When it hasnearly attained its full growth, it diffuses an agreeable smell, which is peculiar to it, resembling that of musk, which lasts only a few days: it then becomes stronger; and the nearer the fungus is to its dissolution, which speedily ensues, so much the more unpleasant is its odor, till at last it is quite disagreeable and putrid. Whilst young, the flesh is watery, and the taste insipid: when fully formed, its firm flesh, which is like the kernel of the almond, has an extremely aromatic and delicious taste; but as soon as the fungus begins to decay, and worms and putrescence to attack it, its taste is bitter and disagreeable."
Many attempts have been made in Great Britain, as well as in other parts of Europe, to propagate the Truffle by artificial means; but all experiments thus far, if they have not totally failed, have been attended by very unsatisfactory results.
Use.—Like the Common Mushroom, it is used principally in stuffings, gravies, and sauces, and in other very highly seasoned culinary preparations. It has long been held in high esteem by epicures and the opulent; but, from its extreme rarity, has always commanded a price which has effectually prohibited its general use. It has been truthfully remarked, "that few know how to raise it, and fewer still possess the proper knowledge to prepare it for the table."
Piedmontese Truffle.Thomp.
Tuber magnatum.
This species is the most celebrated of all the truffles, and always commands an enormous price. It occurs abundantly in the mountains of Piedmont, and probably nowhere else.
Tuber Melanosporum.Thomp.
This is the Truffle of the Paris markets. It is richly scented, and also greatly superior in flavor to the common sorts.
Other genera and species of Fungi are considered harmless, and are occasionally used for food. Some of the edible kinds, however, in size, form, color, and organization, so closely approach certain poisonous or deleterious species, as to confuse even the most experienced student. None of the family (not excepting even the common cultivated Mushroom) should therefore be gathered for use, except by those who may possess a thorough knowledge of the various species and their properties.
Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sunflower. Tobacco. Tomato.
A hardy annual plant from Central or Tropical America. Stem angular, very much branched, but not erect,—in good soils, attaining a length or height of more than three feet; leaves large, triangular; flowers solitary, yellow, spotted or marked with purple, and about half an inch in diameter; fruit rounded or obtuse-heart-shaped, half an inch in diameter, yellow, and semi-transparent at maturity, enclosed in a peculiar thin, membranous, inflated, angular calyx, or covering, which is of a pale-green color while the fruit is forming, but at maturity changes to a dusky-white or reddish-drab. The pedicel, or fruit-stem, is weak and slender; and most of the berries fall spontaneously to the ground at the time of ripening.
The seeds are small, yellow, lens-shaped, and retain their germinative properties three years.
The plants are exceedingly prolific, and will thrive in almost any description of soil. Sow at the same time, and thin or transplant to the same distance, as practised in the cultivation of the Tomato. On land where it has been grown, it springs up spontaneously in great abundance, and often becomes troublesome in the garden.
Use.—The fruit has a juicy pulp, and, when first tasted, a pleasant, strawberry-like flavor, with a certain degree of sweetness and acidity intermixed. The after-taste is, however, much less agreeable, and is similar to that of the Common Tomato.
By many the fruit is much esteemed, and is served in its natural state at the table as a dessert. With the addition of lemon-juice, it is sometimes preserved in the manner of the plum, as well as stewed and served like cranberries.
If kept from the action of frost, the fruit retains its natural freshness till March or April.
Purple Alkekengi.
Purple Ground Cherry. Purple Strawberry Tomato. Purple Winter Cherry. Physalis sp.
This species grows naturally and abundantly in some of the Western States. The fruit is roundish, somewhat depressed, about an inch in diameter, of a deep purple color, and enclosed in the membranous covering peculiar to the genus.
Compared with the preceding species, the fruit is more acid, less perfumed, and not so palatable in its crude state, but by many considered superior for preserving. The plant is less pubescent, but has much the same habit, and is cultivated in the same manner.
Tall Alkekengi.
Tall Ground Cherry. Tall Strawberry Tomato. Physalis pubescens.
Stem about four feet high, erect and branching; leaves oval, somewhat triangular, soft and velvety; flowers yellow, spotted with deep purple; fruit yellow, of the size of the Common Yellow Alkekengi, enclosed in an angular, inflated calyx, and scarcely distinguishable from the last named.
It is grown from seeds, which are sown like those of the Tomato. It is later, and much less prolific, than the species first described.
Garden and Table Varieties.—
Adams's Early White.
A distinct and well-marked table variety. Ears seven to eight inches in length, two inches in diameter, twelve or fourteen rowed, and rather abruptly contracted at the tips; kernel white, rounded, somewhat deeper than broad, and indented at the exterior end, which is whiter and less transparent than the interior or opposite extremity. The depth and solidity of the kernel give great comparative weight to the ear; and, as the cob is of small size, the proportion of product is unusually large.
In its general appearance, the ear is not unlike some descriptions of Southern or Western field-corn; from which, aside from its smaller dimensions, it would hardly be distinguishable. In quality, it cannot be considered equal to some of the shrivelled-kernelled, sweet descriptions, but will prove acceptable to those to whom the peculiar, sugary character of these may be objectionable. Though later than the Jefferson or Darlings, it is comparatively early, and may be classed as a good garden variety.
Much grown for early use and the market in the Middle States, but less generally known or cultivated in New England.
Black Sweet.
Slate Sweet.
Plant, in height and general habit, similar to Darling's Early; ears six to eight inches in length, uniformly eight-rowed; kernels roundish, flattened, deep slate-color, much shrivelled at maturity. Early.
The variety is sweet, tender, and well flavored; remains a long period in condition for use; and, aside from its peculiar color (which by some is considered objectionable), is well worthy of cultivation.
Burr's Improved.
Burr's Sweet.
An improved variety of the Twelve-rowed Sweet. The ears are from twelve to sixteen rowed, rarely eighteen, and, in good soils and seasons, often measure eight or ten inches in length, nearly three inches in diameter, and weigh, when in condition for the table, from eighteen to twenty-two ounces; cob white; kernel rounded, flattened, pure white at first, or while suitable for use,—becoming wrinkled, and changing to dull, yellowish, semi-transparent white, when ripe.
The variety is hardy and productive; and, though not early, usually perfects its crop. For use in its green state, plantings may be made to the 20th of June.
The kernel is tender, remarkably sugary, hardens slowly, is thin-skinned, and generally considered much superior to the Common Twelve-rowed.
It is always dried or ripened for seed with much difficulty; often moulding or decaying before the glazing or hardening of the kernel takes place. If the crop is sufficiently advanced as not to be injured by freezing, it will ripen and dry off best upon the stalks in the open ground; but if in the milk, or still soft and tender at the approach of freezing weather, it should be gathered and suspended, after being husked, in a dry and airy room or building, taking care to keep the ears entirely separate from each other.
Darling's Early.
Darling's Early Sweet.
Stalk about five feet in height, and comparatively slender; the ears are from six to eight inches in length, an inch and a half in diameter, and, when the variety is unmixed, uniformly eight-rowed; the kernels are roundish, flattened, pure white when suitable for boiling,—much shrivelled or wrinkled, and of a dull, semi-transparent yellow, when ripe; the cob is white.
The variety is early, very tender and sugary, yields well, produces little fodder, ears near the ground, and is one of the best sorts for planting for early use, as it seldom, if ever, fails to perfect its crop. In the Middle States, and in the milder sections of New England, it may be planted for boiling until near the beginning of July.
The hills are made three feet apart in one direction by two feet and a half in the opposite; or the seeds may be planted in drills three feet apart, dropping them in groups of three together every eighteen inches.
Early Jefferson.
Stalk five to six feet high, producing one or two ears, which are of small size, eight-rowed, and measure six or eight inches in length, and about an inch and a half in diameter at the largest part; cob white; kernel white, roundish, flattened,—the surface of a portion of the ear, especially near its tip, often tinged with a delicate shade of rose-red. The kernel retains its color, and never shrivels or wrinkles, in ripening.
The variety is hardy and productive, but is principally cultivated on account of its early maturity; though, in this respect, it is little, if at all, in advance of Darling's. The quality is tender and good, but much less sugary than thecommon shrivelled varieties; on which account, however, it is preferred by some palates. It remains but a short time tender and in good condition for boiling; soon becoming hard, glazed, and unfit for use.
Golden Sweet.
Golden Sugar.
Stalk and general habit similar to Darling's Early; ears six to eight inches long, an inch and a half or an inch and three-fourths in diameter, regularly eight-rowed; the kernel, when ripe, is semi-transparent yellow.
The variety is apparently a hybrid between the Common Yellow or Canada Corn and Darling's Early. In flavor, as well as appearance, both of these varieties are recognized. It does not run excessively to stalk and foliage, yields well, is hardy, and seldom fails to ripen perfectly in all sections of New England. For boiling in its green state, plantings may be made until the last week of June or first of July.
In respect to quality, it is quite tender, sweet, and well flavored, but less sugary than most of the other sugar or sweet varieties.
Old Colony.Hov. Mag.
This variety was originated by the late Rev. A. R. Pope, of Somerville, Mass. At the time of its production, he was a resident of Kingston, Plymouth County, Mass.; and, in consequence of the locality of its origin, it received the name above given. In a communication at the close of the sixteenth volume of the "Magazine of Horticulture," Mr. Pope describes it as follows:—
"It is a hybrid, as any one can readily perceive by inspection, between the Southern White and the Common Sweet Corn of New England; and exhibits certain characteristics ofthe two varieties, combining the size of the ear and kernel and productiveness of the Southern with the sweetness and tenderness of the Northern parent.
"The stalks are from ten to twelve feet in height, and of corresponding circumference. They are also furnished with brace-roots (seldom found upon the common varieties of Sweet Corn); and the pistils are invariably green, and not pink, as in the Southern White." The ears are from five to seven inches in length, and the number of rows varies from twelve to twenty; the kernels are very long or deep; and the cob, which is always white, is quite small compared with the size of the ear. When ripe, the kernels are of a dull, semi-transparent, yellowish white, and much shrivelled. The ears are produced on the stalk, four or five feet from the ground. It is very productive, but late; and though it will rarely fail in the coldest seasons to yield abundant supplies in the green state for the table, yet it requires a long and warm season for its complete maturity.
For cultivation in the Southern States and tropical climates, it has been found to be peculiarly adapted; as it not only possesses there the sweetness and excellence that distinguish the Sweet Corn of the temperate and cooler sections, but does not deteriorate by long cultivation, as other sweet varieties almost invariably are found to do.
Parching Corn(White Kernel).
Pop-corn.
Stalk six feet high, usually producing two ears, which are from six to eight inches long, quite slender, and uniformly eight-rowed; cob white; kernel roundish, flattened, glossy, flinty, or rice-like, and of a dull, semi-transparent, white color. When parched, it is of pure snowy whiteness, very brittle, tender, and well flavored, and generally considered the best of all the sorts used for this purpose.
In some parts of Massachusetts, as also in New Hampshire, the variety is somewhat extensively cultivated for commercial purposes. Its peculiar properties seem to be most perfectly developed in dry, gravelly, or silicious soils, and under the influence of short and warm seasons. In field culture, it is either planted in hills three feet apart, or in drills three feet apart, and eighteen inches apart in the drills. The product per acre is usually about the same number of bushels of ears that the same land would yield of shelled-corn of the ordinary field varieties.
Increase of size is a sure indication of deterioration. The cultivator should aim to keep the variety as pure as possible by selecting slender and small-sized but well-filled ears for seed, and in no case to plant such as may have yellow or any foreign sort intermixed. The value of a crop will be diminished nearly in a relative proportion to the increase of the size of the ears.
Parching Corn(Yellow).
A yellow variety of the preceding. It retains its color to some extent after being parched; and this is considered an objection. It is tender, but not so mild flavored as the white, and is little cultivated. The size and form of the ears are the same, and it is equally productive.
Red-Cob Sweet.
Ears about eight inches in length by a diameter of two inches,—usually twelve but sometimes fourteen rowed; kernels roundish, flattened, white when suitable for boiling, shrivelled, and of a dull, semi-transparent white when ripe; the cob is red, which may be called its distinguishing characteristic. Quality good; the kernel being tender and sweet. It remains long in good condition for the table, and is recommended for general cultivation. Season intermediate.
A sub-variety occurs with eight rows; the form and size of the ear and kernel resembling Darling's Early.
Rice(Red Kernel).
This is a variety of the White Rice, with deep purplish-red or blood-red kernels. The ears are of the same size and form. Its quality, though inferior to the white, is much superior to the yellow. Productiveness, and season of maturity, the same.
Rice(White Kernel).
Stalk six feet or more in height; ears five or six inches long, an inch and a half in diameter, somewhat conical, broadest at the base, and tapering to the top, which is often more or less sharply pointed; the cob is white; the kernels are long and slender, angular, sharply pointed at the outward extremity, as well as to some extent at the opposite, and extremely hard and flinty. They are not formed at right angles on the cob, as in most varieties of corn, but point upward, and rest in an imbricated manner, one over the other.
The variety is hardy and prolific; and, though not late, should have the benefit of the whole season. For parching, it is inferior to the Common Parching Corn before described, though it yields as much bulk in proportion to the size of the kernel, and is equally as white: but the sharp points often remain sound; and it is, consequently, less crisp and tender.
Rice(Yellow Kernel).
Another sub-variety of the White Rice; the ear and kernel being of the same form and size. It is equally productive, and matures as early; but, when parched, is inferior to the White both in crispness and flavor.
Stowell's Evergreen.
Stowell's Evergreen Sweet.
Stalk from six to seven feet in height, and of average diameter; ears of a conical form, six or seven inches long, and two inches and a quarter in diameter at the base; kernels long or deep, pure white when suitable for boiling, of a dull, yellowish-white, and much shrivelled when ripe; cob white, and, in consequence of the depth of the kernels, small in comparison to the diameter of the ear.
The variety is intermediate in its season; and, if planted at the same time with Darling's or equally early kinds, will keep the table supplied till October. It is hardy and productive, very tender and sugary, and, as implied by the name, remains a long period in a fresh condition, and suitable for boiling.
Tuscarora.
Turkey Wheat.
Plant five to six feet in height, moderately strong and vigorous; ears eight-rowed, and of remarkable size,—exceeding, in this respect, almost every sort used for the table in the green state. In good soil, they are often a foot and upwards in length, and from two inches and three-fourths to three inches in diameter at the base. The kernel, which is much larger than that of any other table variety, is pure white, rounded, flattened, and, when divided in the direction of its width, apparently filled with fine flour of snowy whiteness; the cob is red, and of medium size.
In point of maturity, the Tuscarora is an intermediate variety. In its green state, it is of fair quality, and considered a valuable sort by those to whom the sweetness of the sugar varieties is objectionable. In their ripened state, the kernels, to a great extent, retain their fresh and fullappearance, not shrivelling in the manner of the sugar sort, though almost invariably indented at the ends like some of the Southern Horse-toothed field varieties.
When ground in the ripe state, it is much less farinaceous and valuable for cooking or feeding stock than the fine, white, floury appearance of the kernel, when cut or broken, would seem to indicate.
Twelve-Rowed Sweet.
A large, comparatively late variety. Stalk seven feet high; the ears are from ten to fourteen rowed, seven to nine inches long, often two inches and a half in diameter in the green state, and taper slightly towards the top, which is bluntly rounded; cob white; the kernels are large, round or circular, sometimes tooth-shaped, pure white when suitable for the table, dull white and shrivelled when ripe.
The variety is hardy, yields a certain crop, and is sweet, tender, and of good quality. It is the parent of one or two varieties of superior size and excellence, to which it is now gradually giving place.
Field Varieties.—
Canada Yellow.
Early Canada.
Ear small, about seven inches in length, symmetrical, broadest at the base, and tapering to the tip, uniformly eight-rowed, in four double rows; kernel roundish, smooth, and of a rich, glossy, orange-yellow color; cob small, white; stalk four to five feet high, slender; the leaves are not abundant, and the ears, of which the plant very rarely produces more than two, near the ground.
On account of the small size of the ear, the yield per acre is much less than that of almost any other field variety;twenty-five or thirty bushels being an average crop. The dwarfish character of the plants, however, admits of close culture,—three feet in one direction by two or two and a half in the opposite,—affording ample space for their full development; four plants being allowed to a hill.
Its chief merit is its early maturity. In ordinary seasons, the crop will be fully ripened in August. If cultivated for a series of years in the Eastern or Middle States, or in a latitude much warmer than that of the Canadas, the plant increases in size, the ears and kernels grow larger, and it is slower in coming to maturity.
Dutton.
Early Dutton.
Ears nine or ten inches long, broadest at the base, tapering slightly towards the tip, ten or twelve rowed, and rarely found with the broad clefts or longitudinal spaces which often mark the divisions into double rows in the eight-rowed varieties,—the outline being almost invariably smooth and regular; kernel as broad as deep, smooth, and of a rich, clear, glossy, yellow color; cob comparatively large, white; stalk of medium height and strength, producing one or two ears.
One of the handsomest of the field varieties, nearly as early as the King Philip, and remarkable for the uniformly perfect manner in which, in good seasons, the ears are tipped, or filled out. In point of productiveness, it compares favorably with the common New-England Eight-rowed; the yield per acre varying from fifty to seventy bushels, according to soil, culture, and season.
Much prized for mealing, both on account of its quality, and its peculiar, bright, rich color. In cultivation, the hills are made three feet and a half apart in each direction, and five or six plants allowed to a hill.
Hill.
Whitman. Whitman's Improved. Webster. Smutty White. Old-Colony Premium.
Stalk six feet or more in height, moderately strong at the ground, but comparatively slender above the ear; foliage not abundant; the ears are produced low on the stalk, often in pairs, are uniformly eight-rowed, well filled at the tips, and, when fully grown, ten or eleven inches in length; cob white, and comparatively small; kernel dusky, transparent-white, large and broad, but not deep.
The Hill Corn is nearly of the season of the Common New-England Eight-rowed, and is unquestionably the most productive of all field varieties. In Plymouth County, Mass., numerous crops have been raised of a hundred and fifteen bushels and upwards to the acre; and, in two instances, the product exceeded a hundred and forty.
This extraordinary yield is in a degree attributable to the small size of the plant, and the relative large size of the ear. The largest crops were obtained by planting three kernels together, in rows three feet asunder, and from fifteen to eighteen inches apart in the rows.
No variety is better adapted for cultivation for farm consumption; but for market, whether in the kernel or in the form of meal, its dull, white color is unattractive, and it commands a less price than the yellow descriptions.
From the most reliable authority, the variety was originated by Mr. Leonard Hill, of East Bridgewater, Plymouth County, Mass.; and was introduced to public notice in 1825-6. Though at present almost universally known as the "Whitman," it appears to have been originally recognized as the "Hill;" and, of the numerous names by which it has since been called, this is unquestionably the only true and legitimate one.
Illinois Yellow.
Western Yellow.
Stalk ten feet or more high; foliage abundant; ears high on the stalk, single or in pairs, twelve to sixteen rowed, eleven to thirteen inches long, broadest at the base, and tapering gradually towards the tip, which is bluntly rounded; kernel bright-yellow, long and narrow, or tooth-formed, paler at the outer end, but not indented; cob white.
The variety ripens perfectly in the Middle States, but is not suited to the climate of New England.
Illinois White.
Western White.
Similar in its general character to the Illinois Yellow. Kernel rice-white; cob generally white, but sometimes red.
King Philip, or Brown.
Improved King Philip.
Ears ten to twelve inches in length, uniformly eight-rowed when the variety is pure or unmixed; kernel copper-red, rather large, somewhat broader than deep, smooth and glossy; cob comparatively small, pinkish-white; stalk six feet in height, producing one or two ears, about two feet and a half from the ground.
In warm seasons, it is sometimes fully ripened in ninety days from the time of planting; and may be considered as a week or ten days earlier than the Common New-England Eight-rowed, of which it is apparently an improved variety.
Very productive, and recommended as one of the best field sorts now in cultivation. In good soil and favorable seasons, the yield per acre is from seventy-five to ninety bushels; although crops are recorded of a hundred and ten, and even of a hundred and twenty bushels.
As grown in different localities, and even in the product of the same field, there is often a marked variation in the depth of color, arising either from the selection of paler seed, or from the natural tendency of the variety toward the clear yellow of the New-England Eight-rowed. A change of color from yellowish-red to paler red or yellow should be regarded as indicative of degeneracy.
Said to have originated on one of the islands in Lake Winnipiseogee, N.H.
New-England Eight-Rowed.
Stalk six or seven feet high, producing one or two ears, which are from ten to eleven inches long, and uniformly eight-rowed; kernel broader than deep, bright-yellow, smooth and glossy; cob comparatively small, white.
The variety is generally grown in hills three feet and a half apart in each direction, and five or six plants allowed to a hill; the yield varying from fifty to seventy bushels to the acre, according to season, soil, and cultivation. It is a few days later than the King Philip, but ripens perfectly in the Middle States and throughout New England; except, perhaps, at the extreme northern boundary, where the Canada Yellow would probably succeed better.
It often occurs with a profuse intermixture of red, sometimes streaked and spotted, sometimes copper-red, like the King Philip, and occasionally of a rich, bright, clear blood-red. As the presence of this color impairs its value for marketing, and particularly for mealing, more care should be exercised in the selection of ears for seed; and this, continued for a few seasons, will restore it to the clear yellow of the Dutton or Early Canada.
Many local sub-varieties occur, the result of selection and cultivation, differing in the size and form of the ear; size, form, and color of the kernel; and also in the season of maturity. The Dutton, Early Canada, King Philip, and numerous other less important sorts, are but improved forms of the New-England Eight-rowed.
Parker.
A variety remarkable for the extraordinary size of the ears, which, if well grown, often measure thirteen or fourteen inches in length: they are comparatively slender, and uniformly eight-rowed. Cob white and slim; kernels bright-yellow, rounded, broader than deep.
Productive, but some days later than the Common New-England Eight-rowed.
White Horse-Tooth.
Southern White.
Stalk twelve feet or more in height, with large, luxuriant foliage; ears single, often in pairs, short and very thick, sixteen to twenty-two rowed; kernel remarkably large, milk-white, wedge-formed, indented at the outer end; cob red.
Yellow Horse-Tooth.
Southern Yellow.
Plant similar to that of the White Horse-tooth; kernel very large, bright-yellow, indented; cob red.
Extensively cultivated throughout the Southern States, but not adapted to the climate of the Middle or Northern.
The Egg-plant is a native of Africa, and is also indigenous to Tropical America. It is a tender annual, with an erect, branching stem, and oblong, bluish-green, powdered leaves. The flowers are one-petaled, purple, and produced on shortstems in the axils of the branches; the fruit is often somewhat oblong, but exceedingly variable in form, size, and color; the seeds are small, yellowish, reniform, flattened, and retain their germinative properties seven years.
Soil.—The Egg-plant will thrive well in any good garden soil, but should have the benefit of a sheltered situation.
Sowing and Culture.—The seed should be sown in a hot-bed in March, at the time and in the manner of sowing tomato seed. The young plants are, however, more tender; and should not be allowed to get chilled, as they recover from its effects very slowly. The plant being decidedly tropical in character, the seedlings should not be transplanted into the open ground until the commencement of summer weather; when they may be set out in rows two feet apart, and two feet asunder in the rows. Keep the ground free from weeds, earth up the plants a little in the process of cultivation, and by the last of August, or beginning of September, abundance of fruit will be produced for the table.
If no hot-bed is at hand, sufficient seedling plants for a small garden may be easily raised by sowing a few seeds in March in common flower-pots, and placing them in the sunny window of the sitting-room or kitchen.
In favorable seasons, a crop may be obtained by sowing the seeds in May in the open ground, and transplanting the seedlings, when two or three inches high, in a warm and sheltered situation.
Use.—"It is used both boiled and stewed in sauces like the Tomato. A favorite method among the French is to scoop out the seeds, fill up the cavity with sweet herbs, and fry the fruit whole."—M'Int.
A common method of cooking and serving is as follows: Cut the fruit in slices half an inch thick; press out as much of the juice as possible, and parboil; after which, fry the slices in batter, or in fresh butter in which grated bread has been mixed; season with pepper, salt, and sweet herbs, tosuit; or, if preferred, the slices may be broiled as steaks or chops.
Varieties.—
American Large Purple.