worthy of General Cultivation^ -Sf-c. 19 



errors, once begun, are perpetuated, and thus arise the great 

 number of names on our catalogues of vegetables. 



It is too apparent to any one, who has looked with any inter- 

 est upon the progress which horticulture has made in this coun- 

 try within a few years, tliat the cultivation of culinary vegetables 

 has been much neglected: and while great attention has been di- 

 rected to the introduction of fine fruits, which are mere luxuries, 

 these, which minister to the necessities and comforts of man- 

 kind, have been thought of too little importance to scarcely at- 

 tract the notice of our societies, instituted certainly for one 

 purpose of directing attention to improvement in the growth of 

 the most superior varieties. We ourselves deem it as one of 

 the most miportant departments of horticulture,' and one in which 

 there is a considerable want of knowledge to grow many vegetables 

 to perfection. A great prejudice also exists against the intro- 

 duction of new kinds: the idea is so generally prevalent that a 

 cabbage is a cabbage, and a potato a potato, that all attempts to 

 impress upon gardeners or marketers, and, more particularly, 

 farmers, the value of any new variety, are made in vain. But 

 we are happy to say that this prejudice is beginning to give way; 

 and we hope that our articles on this subject may be the means 

 of hastening it in such a degree, that the reconmiendation of a 

 new variety will not be viewed with the contempt which has 

 heretofore attended all such supposed innovations. We are 

 aware that the disappointment which has succeeded the trial of 

 reputed new varieties has tended to keep alive this prejudice. 

 We shall not, however, commend any but what are deserving of 

 cultivation, and which are equal to, or better in some respects 

 than, those varieties previously well known. 



We have not the opportunity at this time to notice many 

 kinds, but we commence this article with the following: — 



Peas. — The article at p. 427 of Volume II, should be atten- 

 tively read by every cultivator. The synonymes there are care- 

 fully arranged, and it only remains for us to notice some which 

 are little known, and others which are said to be very excellent. 



D^Jluvergne Pen. — This is a French pea, and said to be very 

 excellent. Its qualities are noted in Vol. II, p. 428. 



Groom''s Superb Dwarf Blue Pea. — We have raised this va- 

 riety ourselves: it is a very prolific pea, and the flavor is excel- 

 lent. Every way worthy of extensive cultivation. 



Js^'onsuch Pea. — Under this name we received a variety two 

 years since from England. It does not agree with the descrip- 

 tion of any of the varieties as described by Mr. Gordon, in his 

 paper above alluded to; it belongs, however, we have no doubt, 

 to the third group. It is very prolific, and scarcely surpassed 

 in flavor by any pea. It comes into use about the same time as 

 the dwarf marrow. Deserving of extensive cultivation. 



The Early Warwick Pea. — This is stated to be a great ac- 



