i86 Bulletin 67. 



be the Sinapis Japonica of Thunberg, and a native of Japan or 

 China ; and I am led the more confidently to refer it to this 

 species as Mr. Wah Hang says that he recognizes the form culti- 

 vated as California Peppergrass, to be the I-hozv-toi of the Chi- 

 nese. In the Japanese botanical serial, So Mokon Zoussetz, vol. 

 xi. folio 38, is a good figure of the California Peppergrass form, 

 under the name of Si?iapis Japonica, or Chirimen-na of the Jap- 

 anese gardens. I do not know how extensively this vegetable is 

 cultivated either in China or Japan. Professor Georgeson* speaks 

 of the "■Midzu-na, still another species which perhaps furnishes 

 themost favorite varieties,' 'and says that the i^\2.\\\.\'s> Sinapis Japo- 

 nica. "One of these varieties which originated in Yaniashiro, is 

 called Scnsiiji. It is remarkable for the large number of leaves 

 produced by a single root, and the leaf is narrow and deeply and 

 irregularly cut. All these mustards are sown in the fall and used 

 for greens in the winter, being gathered as wanted. In cold situ- 

 ations I have often seen the rows partially protected by leafy bam- 

 boo branches stuck thickly in the ground. The market gardeners 

 on the east side of Tokio make a specialty of this winter crop." 

 But the Japanese serial quoted above, refers (folio 33) the Midzii- 

 na to Sinapis Chinensis of Linneeus, quite a different plant, in my 

 opinion, from ^. Japo?iica, slthongh Professor Georgeson unites the 

 two in his account. 



Chinese Mustard. (Bi assica Jzmcca,') Plate I. 



Under five names we have grown mustards which appear to be 

 varieties of one species. These plants are the Chinese Broad- 

 leaved mustard (Thorburn) and the Moutarde dc Chine dfcuille dc 

 Chou (Vilmorin), which are identical ; Chinese mustard (Thor- 

 burn, Rawson, Vilmorin); Brown mustard (Rawson) ; and v^m^- 

 sica rugosa from the Royal Gardens, Kew, England. The upper 

 engraving in Plate I is an excellent likeness of the form sold as 

 Chinese mustard by Vilmorin. This is the Choi-toi of the Chi- 

 nese. The plant is very rank and coarse in its growth, the large 

 rugose and roughish leaves often standing two feet high in moist 

 soil. But even in this rank state, we have found the plant to 

 have distinct value as a pot-herb. It cooks tender, and has a 



*Amer. Gard. xii. 653. 



