On the Cultivation of Salsify, 129 



with turf, rather than the natural undulations of the surface. 

 We can conceive of no worse taste than the execution of the 

 work as it now is: the object of these mounds seems to have 

 been to hide one part of the garden from another; but this 

 could have been done much better by a picturesque or gar- 

 denesque plantation of trees, without a resort to the artificial 

 means which have been used. We trust, for the credit of a 

 national taste, that some alterations may be made, when there 

 shall be means at command to do it, and that the grounds may 

 be re-arranged, and laid out in a style corresponding to the 

 architecture of the building and tlie character of the place. 



Having delayed our tour longer than we had expected, duty 

 to our readers compelled us to hasten our return, and pass- 

 ing through the same route which we came, we reached Bos- 

 ton on the 23d of the month, gratified with our visit, and our 

 note-book stored with memoranda, which we trust have fur- 

 nished not only interesting information upon the state of gar- 

 dening, but many useful practical hints to the cultivator of 

 plants. 



Art. II. On the cultivation of Salsify, (Tragopogon pori- 

 folius.) By the Editor. 



One of the most delicious vegetables, of late introduction, 

 is the Salsify, or vegetable oyster. Though more or less 

 known for several years, yet, to the mass of the community, 

 it is quite a new vegetable. It is rarely found in our mar- 

 ket, and is scarcely seen beyond the precincts of the kitchen 

 gardens of gentlemen in the vicinity of our large cities, who 

 look upon it as one of the most valuable vegetables they cul- 

 tivate, supplying the place, as one of its names indicates, of 

 the oyster, and in perfection from December till June. A 

 brief notice of it in our pages will, we hope, draw more at- 

 tention to it, and induce many to plant ; and it is rather 

 with this view that we allude to it, for its cultivation is ex- 

 ceedingly simple, requiring no more care than the parsnip. 

 VOL. VIII. NO. IV. 17 



