i883.] 



AND HORTICULTURIST. 



303 



Windsor is supplied. The dotted parallelograms 

 are fruit tree blocks. The four large squares are 

 for vegetables, and the numerous small parallelo- 

 grams on the upper part of the picture are glass 

 houses for growing such fruits and vegetables 

 which do better thus than in the open air. 



plant in America. It will be seen that even in the 

 cool and comparatively dark climate of England 

 it is found desirable to grow it in the cool and in 

 the shade. In our country, where we have so 

 much light, the leaves are as hot as pepper, and 

 hence watercress is only popular in early spring, 



We have made this cut from one in a paper on 

 this garden contributed by Mr. Charles Joly, to 

 the French 'JflU}-nal de la Societe d' Horticulture. 



Growing Water-cresses. — Gardening Illus- 

 trated says : " Watercress is a much valued herb, 

 and, although it can hardly be said to be improved 

 by cultivation — for the produce of a clear brook of 

 spring water can hardly be excelled — yet there are 

 many places in which these natural conditions are 

 not at command. In that case it has to be culti- 

 vated, and very good watercress may be obtained 

 by sowing the seed in pans or boxes, and when 

 large enough, planting out in cool shaded positions, 

 such as the north side of a wall, where if kept 

 constantly moist by copious watering, very good 

 cresses are obtainable." 



We copy this because it contains a lesson of 

 great importance to those who would grow the 



when most of the growth is wholly under water. 

 Springs and streams partially shaded should be 

 chosen to grow this salad. 



Red Pepper in Texas. — Texas Sif tings says: 

 " Almost every article of food used by the Mexi- 

 cans has red pepper in it in some shape; and, not 

 only Mexicans, but Americans use pepper freely, 

 either in its ground form, sprinkled over meat and 

 vegetables, or, in the pod, boiled in soup. The 

 Mexicans call it chili. The well-known author, 

 Mr. N. Webster, calls it Capsicum frutescens (Sol- 

 anacase). When a stranger, for the first time, tastes 

 a Mexican dish seasoned with Capsicum frutes- 

 cens, he wants the fire department called out at 

 once. These little Mexican peppers are so hot 

 that you have to put on two pairs of buck- 

 skin gloves and wait for a frost before you can 

 pick them." 



