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Oxalis Deppei, 0. crenata, and Tropaolum tiiberosum. 



Deppe's Oxalis (O. Deppei, B. C.), is an Oxalideous bulbous-rooted 

 perennial, a native of Mexico, introduced in 1827, and strongly re- 

 commended for cultivation for its fusiform roots, which form a delicate 

 vegetable dish ; and for its stems, flowers, and leaves, for putting into 

 salads. The roots, when the plant is properly cultivated, become 

 nearly four inches in length, and above an inch in thickness, consisting 

 of cellular matter without woody tissue or sap vessels, not unlike, in 

 texture and nutritious properties, the tubers of the salep orchis (O. 

 Morio, L.) The roots should be gently boiled with salt and water, after 

 being washed and slightly peeled ; they are eaten like asparagus, in 

 the Flemish fashion, with melted butter and the yolk of eggs. They 

 are also served up like scorzonera and endive, with white sauce. They 

 form, in whatever way they are dressed, a tender succulent dish, easy 

 to digest, agreeing with the most delicate stomach. The young 

 leaves are dressed like sorrel, put in soup, or used as greens ; they 

 have a fresh and agreeable acid, especially in spring. The flowers 

 are excellent in salad, alone, or mixed with corn salad, endive of both 

 kinds, red cabbage, beetroot, and even with the petals of the dahlia, 

 which are delicious when thus employed. When served at table, the 

 flowers with their pink corolla, green calyx, yellow stripes, and little 

 stamens, produce a very pretty effect. Propagation may be effected 

 by the little scaly bulbs, which are found in abundance round the 

 colkr of the plant. They require a light sandy soil, enriched with 

 decayed vegetable matter, and frequent watering in very dry weathtr, 

 either with clear water or liquid-manure. The bulbs may be planted 

 about the middle or latter end of April, when all danger from frost 

 is over, in drills seven inches asunder, the bulbs five inches apart in 

 the row, and covered with an inch deep of soil. The bulbs being 

 exceedingly small, three or four of them are put down together, so as 

 to form a group of plants. Vegetation continues till October, when 

 the plants may be taken up, and the roots preserved through the 

 winter in sand in a dry cellar, protected from frost. The bulbs are 

 previously taken off the sides of the crown of the root, and preserved 

 till the planting season, in the same manner. 



Oxalis crenata, Jacq., a tuberous-rooted Oxalis from Lima, where it 

 is used as an esculent, has been cultivated in this country since 1832, 

 for the same purposes as Oxalis Deppei ; but it is said to be inferior 

 to that species in the flavour of the tubers. The stalks and leaves, 

 however, are used in tarts, alone or with other vegetables or fruits. 

 Neither of these plants are much cultivated now. There are several 

 other bulbous or tuberous-rooted species of Oxalis from South America, 

 which might in all probability be used in the same manner as the 

 species mentioned. 



Tropaeolum tuberosum, Maund., is a tropaeolaceous, tuberous-rooted, 

 climbing perennial, growing five feet or six feet high, introduced from 

 Peru in 1837, which has also been added to the list of our esculent 

 roots. The tubers, when well grown, are about the size of hens' eggs, 



