The Canadian Horticulturist.* 183 



These pannels should be made of twelve foot fencing nailed two by two 

 oak uprights, using thres uprights to the pannel, and at 151.75 per hundred 

 for lumber will cost about fifty cents a rod. It would cost about the same 

 and would look neater to stretch the woven wire fence along just as close to 

 the hedge as possible, secure it to posts set fifty feet apart and then wire 

 occasionally to a plant in the hedge row.~New York Herald. 



THE STACHYS. 



THE Stachys affinis, called " Crosnes " by the French, is highly spoken 

 of as a table vegetable, by F. Burvenich, on6 of the editors of the 

 Bulletin d' Arboriculture, published at Ghent, Belgium. He says he 

 cultivated it quite extensively, and has had an opportunity to have them well 

 tested at a recent banquet, on the occasion of the twenty-fifth anni- 

 versary, of the Circle of Arboriculture. All the guests, he states, of whom 

 there were more than forty, were unanimous in pronouncing the new 

 vegetable delicious. In France, it is in all the fruit shops, and can be 

 bought at from twelve to twenty-five cents a pound, and is very popular. 

 In Germany, it was tested by a Society of Horticulturists at Berlin, 



the vegetable being served both 

 boiled and roasted. The verdict of 

 the majority was that it has " a 

 fine, peculiar taste, and should be 

 highly recommended to the epicure." 

 Perhaps it would be appreciated by 

 the members of our Association if we 

 "^' ■• ■ were to place this new vegetable upon 



our list for distribution, in the spring of 1891. 



Mr. W. H. Rogers, writes in the Gardener's Chronicle, England, as 

 follows, regarding the Stachys: — 



I first became acquainted with this new vegetable last spring, when I executed an 

 order for America. The roots were smaller than I expected, being mostly about one-and 

 a-half inch in length and about one-third in diameter. I retained half-a-dozen, but omit- 

 ted to plant them for three or four weeks, when they were in a dry, shrivelled condi- 

 tion, apparently without life; nevertheless I planted them singly in small pots, and, 

 to my surprise, they soon appeared above the surface, and grew so rapidly, that I 

 tapped them from the pots into some rich peaty soil in my kitchen-garden, about two feet 

 apart. They continued to grow, and the foliage soon covered the ground. After 

 maturing, it completely died off, when, in order to test the result, I had one root dug 

 up, and found that it had increased more than one hundred-fold, most of the roots 

 retaining their original size. I selected about fifty, and had them dressed by boiling in 

 milk and water with a pinch of salt for about twenty minutes, when they were served up 

 on toast with a little butter, and pronounced "delicious." I, therefore, recommend every 

 gardener to give Stachys a trial, as I have no doubt it will become a most useful adjunct 

 to our comparatively few cultivated vegetables. 



