No. 244. J 147 



toes will be found from 200 to 260 parts of nutritive matter, 155 to 

 200 parts of mucilage or starch, 15 to 20 parts of saccharine matter 

 or sugar, and from 30 to 40 parts of gluten or albumen. 



Sweet Potato (Convolvulus batata) is entirely different from the 

 common potato, and is usually raised in the tropics. It is therefore 

 difficult to say in what country it originated. In our latitude it does 

 not do as well as in South Carolina; still I have brought them to such 

 perfection as to take the premium at the Fair of the American Insti- 

 tute over southern varieties. 



The Radish (Raphanus Sativus) originated^ in China. They are 

 composed of water, woOdy fibre, and acid matter. They are not 

 nourishing, but pleasant on account of their spicy aromatic flavor and 

 stimulative qualities, being one of the first vegetables that makes its 

 appearance in early spring. They are welcomed as a harbinger of 

 summer, and enjoyed by all. 



Skirret, (Sium Sesarum,) grows with several long tap roots, is little 

 used as a vegetable, although Worlidze in 1682, speaks of them as 

 the " sweetest, whitest, and most pleasant of roots." It originated in 

 China. 



The Onion, (Allium Cepa,) was known and worshipped 2000 years 

 before Christ by the Egyptians, since when, it has been used in 

 Egypt as food. It was also well known in Africa at very remote 

 periods. There are several varieties ; I have one called the potato 

 variety, which multiplies by throwing out numerous bulbs; it is a 

 valuable kind. In Wales they have an onion which never forms a 

 bulb at the bottom. They are drawn out of the ground, and used 

 for the purpose of & salad. It is one of the most hardy kinds, stand, 

 ing the severest winters in that country. It contains by analysis, 

 water, sulphur, phosphoric and acetic acids, and some animal matter. 



The Leek, (Allium Porrum,) is a native of Switzerland, and tradi- 

 tion says it was introduced into Wales by St. David, where it is 

 much used in soups. The Scotch likewise are particularly fond of it 

 and in many instances prefer it to the onion. In this country it is 

 not so generally used. 



Chive, (Allium Schcenoprasum,) is a native of .Great Britain, and is 

 found growing wild in their pasture lots. It belongs to the onioa 



