154 On the Cultivation of Herbs and Salads. 



GRAPES. 



The following notice of a grape, that early in the past sea- 

 son was exhibited under the name of Lachmere's Seedling, but 

 which, on trial, was decided to be Macready's Early White, 

 is subjoined, for the purpose of suggesting that it may be 

 found adapted to out-door or garden cultivation, from the 

 circumstance of its ripening very early in the season. 



Macrcady'' s Early White, a white grape, with small ber- 

 ries, a sweet water, very early. 



Salem, March, 1852. 



Art. II. O71 the Cultivation of Herbs and Salads. By 

 J. CuTHiLL. From the Gardeners' Chronicle. 



Green Spearmint. — It is very easy to have this all the 

 winter. Mr. Chapman, of Vauxhall, grows whole pitfulls of 

 it, but, like other things, it thrives best in winter with a little 

 bottom heat. Before planting the roots, about two feet of 

 dung or tan are put in, then mould, in which the roots are 

 inserted, covering them slightly. For successional supply, 

 shoots can easily be pulled up and planted in a second bed, 

 four inches apart. Gardeners in a small way might place a 

 little dung on faggots, then on that some mould, and on that 

 the roots ; by putting hot dung all round, vegetation would 

 commence immediately. I have often followed this plan in 

 private families. 



Peppermint is very largely grown around Mitcham ; not 

 less than 300 acres are occupied with it for distillation, pep- 

 permint-water being much used in medicine. For new 

 plantations the ground is dunged and ploughed by April, and 

 as soon as the shoots grow four inches in length, they are 

 pulled up with roots attached and planted in rows one foot 

 apart, and six inches distance in the row. If the head is cut 

 off in planting, the lower eyes all grow and make a good 

 crop the fiist year. Peppermint, like couch grass, sends up 



