376 APPENDIX. 



7. WILMOT'S EARLY RED. Early and fine, with red stalks. 



8. MVATT'S VICTORIA. A magnificent production, with leaves 

 and stalks of enormous size, exceeding, in this respect, all other va- 

 rieties. New, and of excellent quality. 



9. AUSTRALIAN RHUBARB. (Rheum Australe.) Loud. Mag. 

 A new variety and valuable acquisition ; later in its vegetation than 

 any other kind : it also continues to grow vigorously, and to furnish 

 a supply of leaves long after all other varieties are gone, or till hard 

 frosts. By protection and a frame, it lasts till January. The flavor 

 of Rheum Australe resembles apples ; and, though thought by some 

 to be more medicinal in its effects than other sorts, yet those who 

 have used it for years, have never found it prove injurious. 



CULTIVATION. Sow the seeds in September, an inch deep, in a 

 rich, dry, deep, sandy loam, and they vegetate with certainty. In 

 spring, their vegetation is less sure. Water frequently, but very 

 moderately, and shade from the scorching sun till their roots are 

 strong. But the particular and finest named varieties are only 

 raised by dividing the roots. Plant the roots in a rich, very deep 

 soil, in rows four feet asunder, and three feet distance in the row. 

 Young seedling plants only need to be protected the first winter by 

 soil. Rhubarb may be forced very early, by being covered with boxes 

 or barrels, surrounded by horse manure at the top and sides. The 

 rhubarb is highly deserving of cultivation by every family. 



78. SAGE. Salvia officinalis. 



A perennial savory plant, extensively used as a seasoning for 

 various meats. It is cultivated by division of the roots, or from the 

 seeds sown in April or May. Before the plant blossoms, the tops 

 are clipped and dried for use. 



79. SAVORY. Satureja. 



The Summer Savory is an annual plant, from Italy. Its leaves 

 have a warm and aromatic taste, and are used in seasoning meats, 

 &c. Sow in April or May, and shade the ground till the plants 

 have taken root. Winter Savory is a perennial, and is raised from 

 seeds, or from slips of roots. 



80. SESAMUM ORIENTALE, or BENNE. 



An annual herbaceous plant, rising to the height of two feet ; the 

 stalk four-cornered ; the leaves oval, oblong, opposite ; the flowers 

 in spikes, like the foxglove ; the seed very small, like mustard ; 

 they are used, like rice, for food. Cultivated throughout Asia and 

 Africa, and the West Indies, also in the Carolinas, for food, but 

 more especially for the oil which is obtained from the seeds on ex- 

 pression. Nine pounds of seed, it is stated, yield two quarts of oil, 

 perfectly sweet, and never becoming rancid. This oil is pleasant, 

 and equal to olive oil for food. It is also used, mixed in the beau 

 tiful varnish of China and Japan. A plant of the easiest culture. 



81. THYME. Thymus vulgaris. 



A low-growing, savory plant. The tops, either green or dried, are 

 ooiled in soups, and used as a seasoning for various meats and sauces 



