Future Progress of Gardening in America. 45 



The ignorance of the proper mode of cooking vegetables, and 

 especially of dressing salads, which exists among the middling classes, 

 is another retarding cause. A French laborer, out of a few leaves 

 of dandelion and wild sorrel, — which may be gathered by the hedge- 

 sides, any where, and almost at any time, — will produce, merely by 

 the aid of the common condiments, what the wives of the greater 

 number of respectable American farmers and tradesmen have no idea 

 of. There can be no great demand for a thing, of which the use is 

 not thoroughly understood ; and, therefore, an improvement in the 

 knowledge and practice of cooking must take place, among a certain 

 class, before much can be expected in the quantity, kind, or quality 

 of the gardening articles which they commonly consume. 



Yours, Grant Thorbukn. 



Hallefs Cove, Long Island, Dec. 23, 1834. 



The above communication from Mr. Thorburn, is the first of a series which 

 he intends to furnish us, as his leisure permits. We are sure they will not be the 

 least interesting portion of our original contributions. The subject which Mr. 

 Thorburn has touched upon, is one of much importance, and one which requires 

 more attention than many are aware of. It is, as he observes, that the rise and 

 progress of gardening necessarily depend upon the improvements and discoveries 

 which are made in cooking the various articles, which are the production of a good 

 garden. The art of cooking vegetables must certainly take precedence of the in- 

 troduction ot them into our markets, to any degree of plenty ; for until the wants 

 of the public call for them, there is no sale for any new or rare varieties, however 

 useful in the culinary department. We presume, that as long as Mr. Thorburn 

 has been acquainted and concerned in the business of the seedsman, he has had the 

 pleasure, among others, to introduce some of the most excellent vegetables which 

 are to be found in our gardens. We cannot recal to mind all the kinds which 

 have been brought to notice within a few years,but we would mention one or two, to 

 substantiate his remarks. The tomato, or love-apple, (Lycopersicum esculentum), 

 was, for two or three years, found in our markets in abundance, and could be 

 procured at almost any price, even in the early part of the season. But few knew 

 the method of cooking them so successfully as to be made one of the finest sauces 

 which can be produced from the garden. From these few, however, the know- 

 ledge of their value became generally known, and the desire to procure them con- 

 sequently increased; till now, they are not to be had, in tlie first part of the season, 

 in our markets, only at a higli price ; and well repaying the gardener for his 

 trouble in growing them throughout the whole summer. The cauliflower and 

 broccoli, and especially the salsify, or vegetable oyster, (Tragopogon porrifolius), 

 and egg-plant (Solanum ovigerum), are not held so much in esteem as they de- 

 serve to be ; the last, particularly, being one of the richest vegetables (we might 

 almost say fruits) we have ever tasted. They are easy of cultivation, and may be 

 raised with almost as much facility as the tomato ; and when the proper manner 

 of cooking them, so as to render them agreeable and palatable to the taste, shall 

 become as generally known as that of the tomato, they will be one of the first veg- 

 etables sought after in our markets. The salsify is also a fine vegetable, being 

 much superior to the parsnip, which it will probably, some time take the place of. 

 Broccoli and cauliflowers have been rather plentiful in our markets till lately ; but 

 now, the art of cooking them properly having been acquired, there is not a suf- 

 ficient quantity to supply the market. This is owing to a better acqtiaintance with 

 the methods of dressing vegetables for the table, which has created a desire for 

 nicer and more excellent productions. In proportion as the culinary art becomes 

 more complete, choice things will be de.sired, and the productions of the market 

 garden will be greatly improved, in striving to supply the wants of a more refined 

 and discriminating comnmnity. — Conds. 



VOL. I. NO. II. G 



