606 PRACTICE OF GARDENING. PART III. 



bottom. By a hearty watering, as above, a most plentiful and lasting supply has been obtained. The 

 idea of treating my beds so, arose by observation of the manner in which tield-musli rooms are often pro- 

 duced. We frequently see the crop suddenly disappear, and as suddenly appear again, according to the 

 state of the weather, with respect to wet or drought ; arid that too, in the same field." 



516a Oldncre waters with extreme caution, using water nearly as warm as new milk, sprinkling very 

 lightly with a syringe, or a small watering-pot. Cold water destroys the bed and the spawn, and thus 

 renders the whole useless. 



346*. Some old authors advise to take a few full-grown mushrooms, and breaking them down in the 

 watering-pot, to water the beds with the infusion. This, Neill observes, is plainly nothing else than 

 sowing mush room-seed. 



3465. Light. Abercrombie, Nicol, and most gardeners and authors, consider light as 

 quite unnecessary for the production of the mushroom. It is very probable, however, that 

 it contributes in some way to their perfection, since in their natural situation, they enjoy 

 a considerable portion of it. Our opinion is, that it should not be entirely excluded from 

 mushroom-houses or beds on whatever plan they may be constructed. See an interest- 

 ing proof of value of light in Chaptal's Agr. app. a C/rimie, vol. i. p. 180. 



3466. Gathering the crop. When the bed is in full production, and the season fine, 

 mushrooms may be gathered two or three times a-week. Turn off the straw covering, 

 and return it carefully at each gathering. (Abercrombie.) " In gathering mushrooms," 

 Nicol observes, " they should always be cut, and never be pulled ; as by pulling, many 

 young ones might be destroyed. There are always a number of these forming or clus- 

 tering about the roots of the old ones, which should not be disturbed. If the spawn be 

 deeply situated in these beds, mushrooms will often form and come to full maturity, en- 

 tirely under ground. They may easily be recognised, however, as they are generally 

 large, and push up small hills above their heads. They ought to be uncovered with care, 

 that the spawn about them may be as little disturbed as possible." Oldacre says, in ga- 

 thering mushrooms, avoid disturbing the small ones, that invariably, with good manage- 

 ment, surround the stems of those which are more early matured. Twist them up very 

 gently in all instances where you can ; and when obliged to cut them, take care to divest 

 the beds of those that are cut, as they would rot and injure those around them. 



3467. Poisonous mushrooms. For the characters of the true mushroom (Agaricus 

 campestris), and the other species and varieties, edible and deleterious, see the follow- 

 ing chapter. Their duration is too fugitive to admit of their being much injured by 

 insects. 



CHAP. VIII. 



Horticultural Catalogue. Hardy Herbaceous Culinary Vegetables. 



3468. The various plants and trees grown in the different departments of horticulture 

 shall now be more particularly enumerated and characterised, and some account given 

 of their history, use, and culture. We shall commence with the hardy herbaceous ve- 

 getables ; and the most suitable arrangement for this class of plants seems to be, that 

 arising from a combined view of their habits, culture, and uses, in domestic economy. 

 Though no such arrangement can be absolutely perfect, from the circumstance of some 

 of the plants being used for different purposes, yet, by bringing together such as present 

 most points of union, something better than a mere alphabetical catalogue is formed, of 

 which the following is the outline : 



3469. The cabbage tribe; comprehending the white and red cabbage, cabbage-cole wort, 

 Savoy, Brussels sprouts, borecoles or winter greens, cauliflowers, and broccolis. 



3470. Leguminous plants ; comprehending the pea, bean, and kidneybean. 



3471. Esculent roots ; comprehending the potatoe, Jerusalem artichoke, turnip, carrot, 

 parsnep, red beet, skirret, scorzonera, salsify, and radish. 



3472. Spinaceous plants ; comprehending the garden-spinage, white beet, orache, wild 

 spinage, New Zealand spinage, sorrel, and herb-patience. 



3473. Alliaceous plants ; comprehending the onion, leek, chives, garlic, shallot, and 

 rocambole. 



3474. Asparaginous plants; comprehending asparagus, sea-kale, artichoke, cardoon, 

 rampion, alisanders, hop, bladder-campion, cotton thistle, and milk-thistle. 



3475. Acetarious plants or salads ; comprehending small salads, lettuce, endive, suc- 

 cory, dandelion, celery, mustard, rape, corn-salad, garden-cress, American cress, winter 

 cress, water-cress, brook-lime, scurvy-grass, garden-rocket, burnet, buekshorn plantain, 

 ox-eye daisy, and some of those included in other sections, as the sorrel, tarragon, Indian 

 cress, &c. 



3476. Pot-herbs and gamishings ; comprehending parsley, purslane, tarragon, fennel, 

 dill, chervil, horse-radish, Indian cress, marigold, borage, and some others included in 

 other sections. 



