CRESS, 'OR PEPPERGRAS8. 187 



if used alone, will be found a tolerable substitute for genuine 

 coffee. 



The roots of any of the before-described varieties may be 

 used in the same manner, but as they are much smaller, and 

 consequently less productive, are seldom cultivated for the 

 purpose. 



It is an article of considerable commercial importance, 

 and large quantities are annually imported from the south 

 of Europe to different seaports of the United States. As the 

 plant is perfectly hardy, of easy culture, and quite produc- 

 tive, there appears to be no reason why the home demand 

 for the article may not be supplied by home production. Of 

 its perfect adaptedness to the soil and climate of almost any 

 section of this country, there can scarcely be a doubt. 



CRESS, OR PEPPERGRASS. 



Lepidium sativum. 



The Common Cress of the garden is a hardy annual, and 

 a native of Persia. When in flower, the stem of the plant 

 is smooth and branching, and about fifteen inches high. 

 The flowers are white, small, and produced in groups, or 

 bunches ; the seeds are small, oblong, rounded, of a reddish- 

 brown color, and of a peculiar, pungent odor. About 

 fourteen thousand are contained in an ounce, and they re- 

 tain their germinative properties five years. 



Soil and Cultivation. Cress will flourish in any com- 

 mon garden-soil, and is always best when grown early or 

 late in the season. The seed vegetates quickly, and the 

 plants grow rapidly. As they are milder and more tender 

 while young, the seed should be sown in succession, at 

 intervals of a fortnight ; making the first sowing early in 

 April. Rake the surface of the ground fine and smooth, 

 and sow the seed rather thickly, in shallow drills six or 



