86 J^otices of Culinary Vegetables, 



both for its excellent qualities and for its beauty. These two 

 varieties, though not new, we have thought proper to mention, 

 with the hope that it may be the means of rendering them more 

 generally known. As a new variety, we 6nd mentioned in Eng- 

 lish publications one called the early white German; but we have 

 learned nothing of its merits. Both this variety and the scarlet 

 Studley are advertised by foreign seedsmen as choice vegetable 

 seeds. 



In the third Report of Drummond's Agricultural Museum, a 

 work containing much useful information upon agriculture, we 

 find the following notice respecting the sowing of carrot seeds: 

 as the same has never met our eye in any American publication, 

 we have been induced to copy it, that our farmers may try the 

 experiment, and ascertain whether it is important to the agricul- 

 turist. It is stated that the carrot crop has greatly increased in 

 Scotland within a few years, and that it has been in a degree 

 owing to the method of successfully vegetating the seed, which 

 was first published in the above report: the system is, to "bring 

 the seed to the point of vegetating, before sowing, by mixing it 

 with sand or earth, kept moist and turned occasionally for seve- 

 ral days; to manage, in the drills, that some nourishing compost, 

 including moss, if possible, be right under the seed, and within 

 reach of the infant plant; and we may add, that to prevent ver- 

 min destroying the crop in its early state, some cultivators find 

 it advantageous to mix up flour of sulphur with the seed, weight 

 for weight." 



Corn. — We should not notice this article now, but to say 

 something in regard to the variety called the Dutton. Few of 

 our readers, we apprehend, look into our pages for much infor- 

 mation concerning the practical part of agriculture; but they may 

 well suppose that we should occasionally notice its progress, and 

 enumerate any very important improvements made in the art, 

 which are not only of benefit to the farmer, but may be, in a 

 greater or less degree, so to the marketman, or the cultivator of 

 vegetables for his own table. This variety, which we believe to 

 be nothing more than the old kind of corn well known, some years 

 ago, as the Sioux, has since acquired the local names of the Lath- 

 rop corn, the Colman corn, the Buel corn, the Phinney corn, and 

 lastly the Dutton corn, under which name much has been said re- 

 specting it in the agricultural papers of the past season. It is cer- 

 tainly a very valuable kind, and yields a great crop; and during the 

 last cool season it ripened well in the vicinity of Boston. We 

 should recommend it, from what we know of it, to farmers, as 

 the best variety for a certain and profitable crop. For the pur- 

 poses of the table, to be used when green, it does not possess 

 the merits of the old and well known varieties. 



Lettuces. — We have nothing particular to add respecting 



