BUCKWHEAT. 97 



a muslin bag, and when dished, sprinkled with salt and 

 pepper. 



Veal and lamb cutlets should be cut half an inch thick, 

 and may be dipped in egg and bread-crumbs. 



Mutton-chops are broiled much as beef-steaks, excepting 

 that mushroom sauce is often used. 



Pork -steaks are not cut so thick as beef or mutton, and 

 they take longer time in cooking, and require a hot fire. 

 They may, previously to going on to the gridiron, be rubbed 

 with pulverized sage, pepper, and salt. 



BUCKTHORN (Rhamnus catharticus). The shrub used 

 for hedge-rows. The juice of the unripe berries yields the 

 color known as sap-green, used principally in water-colors. 



BUCKWHEAT. This plant, says Professor Low, be- 

 longs to a family, the PoJygonece or Dock tribe, which is 

 known to farmers as affording a class of common weeds. 



Of the genus Polygonum there are two species cultivated 

 in Europe for their seeds : 



1. Common Buckwheat, Polygonum Fagopyrum. 



2. Tartarian Buckwheat, Polygonum tataricum. 



The first is the species commonly cultivated. The latter 

 is of larger growth, and is said to be more hardy ; but it 

 is less productive of seeds than the Common Buckwheat. 

 A third species is cultivated in China and Chinese Tartary, 

 Notch-seeded Buckwheat, Polygonum emarginatum, which 

 resembles the Common Buckwheat in its habit of growth. 

 All these species are annual. 



Common Buckwheat bears white flowers, tinged with red. 

 Its stem is full of knots, and rises to the height of two feet 

 or more. The plant is of rapid growth, continues to flower 

 long, and bears at the same time flowers and ripened seeds. 

 (Elements of Agriculture.) 

 9 



