238 KITCHEN GARDEN. 



by parting their roots. They thrive in any cool, shady 

 situation. 



^OHKEL (Rumex acefosa). — This is the common sorrel 

 indigenous in England, growing everywhere, like its 

 close kindred sheep sorrel [Rumex acetocella), in the 

 United States. The garden or cultivated sorrel is 

 much used by the French, both in soups and boiled, and 

 eaten like spinach. They regard it as possessed of healthy 

 properties, adapted to some constitutions and ailments. 



The Capsicum Or" Chilli/, Capsicum annuum, and the 

 Love-Apple, Solanum Lycopersicum, are tender an- 

 nuals from tropical climates. Both, in England, are 

 sown in hotbeds in spring, and after being transplanted 

 and nursed in separate pots, are planted out, the for- 

 mer in a w^arm border, and the latter against a wall. 

 In Scotland, the Capsicum will scarcely mature its fruit 

 without the aid of glass. 



Dill, Anethum graveolens and Angelica, Angelica 

 archangelica, are umbelliferous biennials, which have 

 been for a long period, though not extensively, culti- 

 vated in English gardens. They are easily raised from 

 seed. With these may be associated the beautiful na- 

 tive perennial. Fennel (Foeniculum vulgare), the buds 

 and leaves of which are used in salads and sauces. It 

 may be propagated either by parting the roots, or by 

 seeds, which shoul-d be sown in autumn, soon' after they 

 are ripe. Finochio, or Florence Fennel, is an improved 

 variety, with more succulent stems ; but its cultivation 

 seems rather neglected- in. England. The seed of Fi- 

 nochio may be sown in the end of Mai'ch, on a warm 

 border, or better, perhaps, in a frame, in^ the manner 

 of celery. The young plants may be pricked out into 



