Pie- Plant, 359 



and in covering the plants every autumn with horse-manure to the depth 

 of three or four inches, which should be forked in as early in the spring 

 as the frost will allow. This will give the plant an early and vigorous start. 

 The distance between the hills should vary with the variety ; the smaller 

 kinds requiring at least three feet between the hills, and the mammoth 

 varieties five feet, in which to expand. The seed-stalks must be cut off as 

 soon as they make their appearance, -as the production of seed exhausts 

 the soil far more than the growth of the leaf; and, when the seed is allowed 

 to mature, the plant ceases to grow, seemingly conscious that it has accom- 

 plished the end of its existence. 



As to the varieties, there is no end ; and they vary not only in size, but 

 in color, acidity, tenderness, and flavor. Of course, there is only one best; 

 but, as to which is the best, doctors of gardening disagree. With the mar- 

 ket-gardener, size and productiveness are the two great requisites ; and for 

 him Myatt's Victoria is probably the best, as the leaf-stalks are two to three 

 inches in diameter, and often measure two and a half feet in length, and 

 weigh, divested of the leaf, two pounds. It, however, has a thick skin, is 

 quite acid, and not particularly high flavored. Myatt's Linnaeus is very 

 early, not acid, high flavored, and continues crisp and tender till autumn. 

 In these days of apple scarcity, the last quality is a great recommendation; 

 and, for family use, the Linnseus is probably the best variety, though only 

 of medium size. For wine-making, the Gaboon, a large variety, is generally 

 cultivated ; though all the varieties, if sufficient sugar is added to the juice, 

 will make a fermented liquor, whether worthy of the name of wine we leave 

 to the connoisseurs to determine. That it is better than most of the manu- 

 factured stuff" that goes under the name of wme^ we have no doubt. For 

 cooking, it answers a good purpose. The juice may be pressed out in a 

 common hand cider-mill ; or, if such a mill is not to be had, the stalks may 

 be stewed, and the juice pressed through a cloth-strainer. Four pounds of 

 sugar to a gallon of juice is the usual allowance ; and the better the sugar, 

 the better the wine. It is a mistake to suppose that unrefined sugar can 

 make a palatable wine with the juice of any fruit. With the vinous fer- 

 mentation alone, it gives a raw, molasses taste. If the liquid passes 

 through the acetous fermentation, the case is different ; and very good vin- 

 egar may be made from the juice of the pie-plant, and cheap molasses. 



