NEW ENOL.ANl> FARMEH. 



Published bij John B. Russell, at JVo. 5a .Yortli Market Street, (over the JigrieuHural ff'archouse). — Thomas G. Pessekden. Editor. 



VOL. VI. 



BOSTOrS, FRIDAY, MAY 9, 1828. 



No. 42. 



AGRICULTURE. 



[Extracls from Loudoa's Encyclopedia of Gardoning.] 

 BRUSSELS SPROUTS. 



TIlis pliint produces an elon<rated stem, often 

 four feet high, from the alse of the loaves of which 

 sprout out shoots that form small f;reen heads liJbe 

 ahbages in mijiiature, each beinff from one t^vvo 

 Mches in diameter, and the whole ranged sp^Jly 

 '.long the stem, the main leaves of which drojuft" 

 early. The top of the plant resembles thattif a 

 savoy planted late in the season ; it is small, and 

 with a green heart of little value. Van Moi\s says 

 '•if this vegetable be compared with any other 

 Vl^icb occupies as little space, lasts as Ion?, aid 

 grows as well in situations generally considertd 

 unfavorable, such »s between ro«9 of potatos, scar- 

 let runners, or among young trees, it must be es- 

 teemed superior in utility to most others." Nitol 

 considers it as deserving more general culture n 

 Scotland; and Morgan says, "it is an excellent 

 sort of winter green for the table, but notMiS- 

 ciently hardy to last through the winter in.En»- 

 land. 



Use. The sprouts are used as winter gfeen.^ — 

 and at Brussels they are sometimes servad at ta- 

 ble with a sauce composed of vinegar, hi'tter, and 

 nutmeg, poured upon them hot after (hey have 

 been boiled. Thy top is very delicate w;ien dres- 

 sed, and quite clifTerent in flavor from the sprnuts 



Culture. The plants are r.'iised from spcd> of 

 which au ouhte may be requisite fo» a seed bed 

 four feet by ten. T*e seed is sown in Spring un- 

 der a frame, so as to bring the plants forward — 

 they are then transplanted into an open border 

 with a good aspect. The plants need not be plac- 

 ed at more than eighteen inches each way, as the 

 head does not spread wide, and the side leaves 

 drop off. 



Gathering the crop. It is usual to cut ofi' the 

 top about ten or fifteen days before gathering 

 from the stem. In spring, when the sprouts are 

 disposed to run to flower, their growth is checked 

 by taking up the plants, and laying them in the 

 ground in any shaded spot. 



CAULIFLOWER. 



This is one of the most delicate and curious of 

 the whole of the brassica tribe — the flower-buds 

 forming a close, firm cluster or head, white and 

 delicate, and for the sake of which the plant is 

 cultivated. 



Use. These heads or flowers being boiled (wrap- 

 ped generally in a clean linen cloth) are served 

 up as a most delicious dish. "Of all the floivers 

 in the garden," Dr. Johnson used to say, "Hike 

 the cauliflower." Its culture, however had been 

 little attended to till about the close of the 17th 

 century ; since that time, it has been greatly im- 

 proved. For an early supply for the London mar- 

 ket, great quantities are fostered under handylas- 

 es during the winter and first part of spring ; and 

 to behold some acres overspread with such glasses, 

 gives a stranger a forcible idea of the riches and 

 luxury of the metropolis. 



Propagation and soil. The cauliflower in lais- 

 ed from seed, of which half an ounce is sufficient 



for a seel bed four feet and a half wide, by ten in 

 length. Tlip soil for the bed may be light ; but 

 for Iranspl inling, it can hardly be too rich, the 

 caiilifloucr like the vine, being reputed a rough 

 feeder. (!!.■ ninirs of streets, stables, cess-pools, 

 &I-. ought, tliiTpfore. to be liberally supplied dur- 

 ing the 'Movth of the plants, when very large 

 heads are dfsired — 



GARDTN CRESS. 



This is a hardy annual plant, cultivated since 

 I.MR; but its native country is unknown. The 

 cultivated plant rises with numerous smnll long 

 leaves, curler! or plain ; from which proceeds a 

 stalk from fifteen tn twenty inches bish, furnish- 

 ed with white flnwers, which blossoms in .lune 

 and July. The wIioIp plant partikes sfrnncrlv of 

 the pungent smell and pcid taste which distinguish 

 the Crucifers 



Use It is cultivated in cardens for the vouns' 

 lea\es, which are us' d in snl-ids. and have a pecu 

 liarly warm and srrRtpful relish It ranks among 

 gardeners as the principal of the small salads. 



NASTITRTIU'Vt. , 



A hardy annual native of Peru, introduced in 

 Ifi86 The stocks, if supported, will rise ei'/ht to 

 ten feet hi"h. The flowers are very showy, of a 

 brilliant orange color, and continue in succession 

 from .Inly till destroyed hv frost In its native 

 country, it endures several seasons; but here, be- 

 inj unnble tn sustain our winter, it is treated as 

 an annual, and requires to be sown every year. 



Use. The flowers and vounsr leaves are fre- 

 quently eaten in salads ; they hnve a warm taste, 

 like the common cress. The flowers are used as 

 a frarnish to dishes, in which thev form a brilliant 

 contrast to the flowers of borafe. The berries 

 are gathered green and pickled, in which state 

 they form an excellent substitute for capers. 



BORAGE. 



An annual, and sometimes a biennial plant, with 

 the lower leaves oblong, alternate, and spread on 

 the ground ; the flower stem rises nearly two feet 

 hish ; and. with the leaves, is rough with white 

 bristly hairs. The light blue flowers make a beau- 

 tiful appearance, and are produced for several 

 months in succession, beginning with May. 



Use. The yonng leaves and tender tops are 

 used occasionally as salads, and to furnish a boil- 

 ed dish in summer and autumn. The spikes of 

 the flowers form an ingredient in negus and cool 

 tankards, and the blossoms are occasionally em- 

 ployed as a garnish. The juice of the plant af- 

 fords nitre and the withered stalks have been ob- 

 served to burn like match-paper. 



ENDIVE. 



This is a hardy annual, a native of China and 

 Japan, and introduced in 1548. The root-leaves 

 are numerous ; the stem rises about two feet high, 

 is branched, and produces pale blue flowers in 

 July and August. 



Use. It is cultivated for the stocky heads of 

 leaves, which, after boing blanched to fake aw v 

 the bitter taste, and used in salads and stews in 

 autumn, \vinte», and spring. It is in great repute 

 both in England and on the continent. 



[From Memoirs of the New-York Uoard 01 Agriculture, ] 



OBSERVATIONS .^(?^' CONSTRUCTING A 



GREEN HOUSE. 



By John W;,Wateins, Esq. 



The building should be sunk in the' earth from 

 two to four feet, in proportion to the siie of the 

 house, and according to the nature of the soil ; as 

 clay retains moisture, and of consequence produ- 

 ces (lamps, in such ground it should not be so 

 deep. The height should not e.xceed twelve feet 

 from the exterior ground, by which it will be less 

 exposed to high winds. The width sho .Id not 

 p.Nceed sixteen or eighteen feet, as the sun's rays 

 are at that di.<tance from the ghss very feeble. 

 .\ south front is well known to be the true one, 

 but adfcjntage should be taken of glassing as 

 much oiHhe eastern end as possible, for the ben- 

 efit oPlhe morning sun. The front should decline 

 northward from a perpendicular with the horizon, 

 so as the ang e made thereby with the hoii/on, 

 will at noon day in winter, bring the rays of the 

 s;in to strike the glass at right angles, and the 

 roof should descend the opposite side without a 

 break. By this position of the roof and glass, the 

 rays of the sun are thrown upon every part of the 

 inside of the house, and the whole becomes heat- 

 ed thereby ; more of the rays are also introduced 

 into the building, and when the sun produces most 

 heat during the day, there is no reflection of its 

 rays. an<i ,11 other parts of the day, the reflecting 

 an^l- being obtuse, does not powerfully cast off 

 the rays. The inside of the rafters of the roof, 

 should be lined with boards, and the space be- 

 tween that and the roof filled with a mixture of 

 straw, sand and clay made into mortar ; boards 

 should be used in preference to shingles, as ma- 

 king fewer breaks in the roof, less opportunity is 

 given for the admission of cold air. The residue 

 of the building may be of stone or brick work, or a 

 frame building filled in with bricks, and no floor- 

 ing of any kind upon the ground. Shutters on the 

 outside are sufficient, and it is preferable to have 

 them hung on hinges, as the least troublesome, to 

 the common practice of sliding ones ; they should 

 be made to fold into the spaces between the 

 windows. 



Before putting the plants into the house, the 

 bottom should be covered with bark from a tan 

 vat, about a foot deep, according to the depth the 

 building is sunk into the earth. 



The advantages proposed by this method of con- 

 structing are, the lessening the expense of build- 

 ing, that the heat of the sun being sufficient to 

 warm the house, the trouble and expense oiP>.iyarra- 

 ing it by a stove is avoided, which unless.- very 

 carefully attended, the plants may K;^ i;§ured by '■ 

 too much heat, and are always by the srrroke that- 

 iinavoidably makes its way out of the pipes. It 

 would be proper nevertheless, to make arrange- 

 ments in constructing the house for using a stove, 

 in case along succession of cold cloudy days, by 

 obscuring the snn, should reduce the heat in the 

 house, below that degree of temperature necessary 

 Qir preserving the plants, which is a case that will 

 ■seldom happen, as one clear day will warm the 

 house sufficiently to admit its being shut up for 

 several days. 



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