Sec. 30.] 



GARDEN CULrSTARY VEGETAHLES. 



489 



any lands of fine texture will, if properly pulverized and cnricbcd witli 

 putrescent iiiiuiure, j)rodiicc a good crop. 



Do not ijiistakc this for the plant more known as pcppcrgrass tlian it i» 

 as cress. The article we allude to grows annually from seed or froui roota, 

 forming compact bunches of twenty or thirty stalks, which grow a foot liigli, 

 and bear Buiooth succulent leaves and an upright stem full of seed-pods, some- 

 thing like turnip. It is very apt to seed itsell', and may become trouble- 

 some if care is not taken with it. It is so hardy that it keeps partially 

 green all winter, under a very slight covering, ;iud its greatest value is, that 

 it atl'ords something green very early in spring. 



555. Hater-Cress {Sist/rnl/rium nasturtium) can be easily grown from 

 seeds or roots, wherever there is a stream or sjiring in the ground near the 

 bouse. It grows best in situations where the ruot.s are always in water, and 

 in winter the whole plant is overflowed, and it particularly delights in pure 

 water, clear and cold, such as runs in the little spring-brooks. If you Lap- 

 pen to have one that does not freeze, you may have water-cress at any timo 

 during winter. It is started by sowing the seeds or setting the plants in a 

 suitable spot for its growth. After it once gets fixed as a habitant of any 

 place, it requires no care in its cultivation. 



556. Eudive, a plant of the chiccory species, is often cultivated for % 

 winter salad, though more used in stews and for garnishing tables, llio 

 Green Curled is the hardiest sort, growing beautifully curled leaves, dark- 

 green, which arc tender and crisp when young, and much esteemed as salad 

 by some persons, and are considered wholesome. Tiie French use the Unta- 

 vian Endive in stews and soups. It is a broad-leaf sort, which grows not 

 much curled. This, when very young, is eaten as salad, but is not as good as 

 either the Green or "White Curled. The seed is sown late in the spring, or eyeu 

 iniddlc of summer, for fall use, and the leaves are blanched for uto by tying 

 the outer leaves over the inner ones. An ounce of seed will sow a bed eight 

 by ten feet. ' 



557. Turnip-Sprouts, grown under a straw mukh, are blanched and tender, 

 and make a delicate, sweet salad, and may be had early iu the spring with 



a little care. 



558. Okra.— Under the head of "History of Some Common Garden 

 Vegetables" wo have told the uses of this plant. ltd consumption has in- 

 creased so much in New York since its introduction a few years since, that 

 one market gardener of our acpmintance grew boven acres of it lust year 



rxnches and pods, that for this latitude will, be a valuable impmvemcnt 

 over the large kind, which grows live or si.x feet long li'lH' «k™ ^.^^ »~ 

 sometimes used as a substitute for collee. Itis doubtful whether ihej aro 

 as good as tho seeds of asparagus. 



