GARDEN ORACHE—CORN SALAD. 205 
probable that in order to secure the ripening of seeds, it 
will be requisite to place some plants close by a wall having 
a south or south-west aspect, as is practiced with seedling 
onions; more especially since we are warned by Willdenow 
that in Germany “seminasub dionon semper perficit.” There 
are two varieties, the common white-seeded or green Qui- 
noa, and the dark-seeded or red Quinoa, the former seem- 
ingly the more hardy, or at least. germinating most freely. 
In the United States, the seed of Quinoa may be sown 
thinly, about the first of April, in rows an inch deep and 
about two feet apart. In a green state, the seed-pods 
make an excellent pickle. It has been raised, in the 
vicinity of Baltimore, by Mr. Gideon B. Smith, who 
found it very productive. It is cultivated in Peru and 
Chili as a grain crop, from whence its common name of 
Peruvian Rice. For further particulars in regard to this 
plant, the modes of preparing it as food, &c., see Farmers’ 
and Planters’ Encyclopedia, article Quinoa. 
GarpEN Oracue (Atriplex hortensis) Witp Spinacn 
(Chenopodium Bonus Henricus), and GarpEn Patience 
(Rumex Patienta), are sometimes used in place of common 
spinach; but as, in England at least, they are deemed 
rather curious than useful, it may be sufficient merely to 
indicate their names. 
Corn Sarap ( Fedia Olitoria), called also Fettitus, or 
Lambs’ Lettuce, is extensively cultivated and used in the 
United States as a spring raw salad. In France, they often 
boil and dress it like spinach. 
The seed is usually sown, about the middle of Septem- 
ber, in shallow drills, six inches apart, and covered lightly. 
Keep clear of weeds, and in November cover lightly with 
