THE FLORAL WORLD AND GARDEN GITIDE. 



133 



chervil has been lately introduced, 

 which, we can recommend with confi- 

 dence as an excellent table-vegetable. 

 It is called Chaerophyllum bulbosum, 

 or, in plain English, bulbous-rooted 

 chervil. This produces a clean tap- 

 root the size of a small horn-carrot, 

 which, when boiled and served with 

 butter and pepper, forms an agreeable 

 dish to accompany a chop or steak, 

 the flavour being like a new potatoe, 

 with a trace of sugary sweetness. If 

 eaten raw it is perfectly wholesome, 

 and has a nutty flavour, which will 

 commend it to the majority of palates, 

 though, like all other eatables, it may 

 here and there be objected to. The 

 culture of this valuable esculent is the 

 same as for the carrot, with this ex- 

 ception, that it may remain in the 

 ground all the winter, being one of 



the hardiest of kitchen crops in culti- 

 vation. As your rows of peas come 

 off the ground, trench up a piece 

 which has been well manured this 

 spring. Dig deep, and leave the sur- 

 face rough. In the last week of July 

 sow in drills, nine inches apart, and 

 dust the drills with hot lime as soon 

 as the seed is covered. When the 

 plants begin to rise, dust the drills 

 again with lime or fine coal-ashes to 

 keep slugs away, for they are very 

 fond of the young seedlings, but will 

 not care much about them after they 

 have acquired a little strength. Next 

 July take up the crop, and sow again. 

 If stored in sand, the roots may be 

 preserved six months. Those who have 

 grown this new varietj- of chervil anti- 

 cipate that it will soon become a com- 

 mon subject of culture for market. 



CITRON GOURD MARMALADE. 



The Rev. John Eramhall sent to a recent 

 meeting of the Pomological Society, a pot 

 of preserve of the citron gourd, along with 

 the following copy of the recipe by which 

 to make it : — " Pare the fruit, and let out 

 the seed-pulp and weigh the remainder, 

 cut it into convenient lengths and thick- 

 nesses. To every pound and a-quarter of 

 fruit-, apportion a lemon and a pound of 

 the finest double-refined loaf sugar, and a 

 pint and a-half of spring water. Pare the 

 lemon thin into a basin and squeeze the 

 juice to the rind, and let it stand to get 

 out the flavour. 



" Put the fruit and most of the water 

 into the preserving-pan,, and stir it till it 

 is soft and transparent, which will take 

 from one to four or even five hours, 



adding the remainder of the water, if 

 needed, from time to time. When soft 

 add the sugar and remove the scum. When 

 the syrup is well formed, strain the lemon 

 juice to it ; and by the time this is well in- 

 corporated the preserve will be done. It 

 ought to be transparent, of a fineapple-green 

 colour and citron taste." — The samole of 

 preserve submitted to the Pomological 

 Society, was very fine in colour, transparent 

 rich, and the cut portions of the rind had 

 the flavour and texture of preserved citron. 

 It was considered worthy of trial ; but 

 further knowledge of it was desired to 

 determine how much of its excellence de- 

 pended upon the gourd itself, and how 

 much upon the lemon and sugar which 

 were added to it. 



LILLYPUT DAHLIAS. 



These are an entirely new race of dahlias, 

 not adapted for bedding or exhibition, 

 yet unique in character and worthy of 

 general adoption in garden decoration. 

 Their flowers are small, globular, and very 

 neatly formed, resembling in most in- 

 stances those of the pompone chrysan- 

 themum. They are produced in such 

 profusion that the plants appear literally 



covered with them, and the succession is 

 continuous till cut down by frost. As to 

 habit, these Lillyputians are open to some 

 objection. They are tall and sometimes 

 straggling, a fault to be overcome by care- 

 fully staking and tying in. For shrub- 

 beries, there is no section of dahlias so 

 thoroughly suitable, and for bouquets, 

 vases, and jardinieries, they are unequalled, 



