KITCHEN-GARDEN VEGETABLES. 
deeply as to injure the roots. A fresh planta- 
tion should be made every year; for Tarragon, 
though a perennial, is apt to die off in this 
climate, seldom lasting good for more than two 
or three years. Roots lifted in great flakes and 
placed in boxes of light soil force readily, but 
where not forced in winter, a quantity of matured 
growths should be cut and dried for use in that 
season. 
Thyme (7hymus).—The leaves and tops of 
Thyme are extensively used in soups and stuff- 
ings, for which purposes two species are culti- 
vated, namely, Common Thyme (Thymus vulgaris) 
and Lemon Thyme (Thymus citriodorus). 
Thyme is a most aromatic herb. It thrives 
best when planted in a light, rich, and rather 
dry soil, and in a warm situation. The best 
plants are raised from seeds sown in April, on 
a bed of light earth raked fine. They may be 
sown broadcast, in shallow drills 8 inches apart, 
or in a single drill to form an edging; in either 
case covering lightly with earth. The seed- 
bed and the young plants, when they come up, 
should be watered occasionally in dry weather. 
They may be thinned out in June or July to 4 
inches apart; or, if sown in drills, to about 3 
inches apart in the row. The thinnings may 
also be planted, water being given at planting, 
and subsequently till they take root. 
Old plants may be divided in March or April, 
and rooted branches may be taken off and planted 
at the same period, in both cases watering at 
planting. Branches may be induced to take root 
by bending them down and covering the lower 
portion with earth, when they will soon take 
root. 
Thyme is frequently planted or sown as an 
edging, and answers the purpose very well; but 
after the lapse of three or four years, or when 
the edging commences to exhibit gaps, the 
plants should be taken up. When coming into 
flower a quantity should be cut, or pulled up, 
and dried for winter use. 
Tree Primrose ((nothera biennis).—A hardy 
biennial, native of Virginia, but naturalized in 
many parts of Europe. It is cultivated in 
Germany for its long fusiform roots, which are 
cooked in various ways. The following details 
respecting the method in which it is cultivated 
and used in that country are translated from 
the Bon Jardinier:—“ It is sown thinly broad- 
cast in April on well-dug ground, and when the 
young plants have made a few leaves they are 
planted in quincunx order, at from 12 to 20 
519 
inches apart, in ground manured the previous 
autumn. During the summer the ground is 
kept clean, and the plants watered when neces- 
sary; In the autumn the roots are taken up, 
deprived of all the leaves, with the exception 
of the heart-leaves, and stored in a cellar, or 
they are left in the ground and taken up as 
required, for the plant is perfectly hardy. The 
roots are eaten boiled, either cut into slices and 
put in salad, or served up with white sauce like 
the roots of Salsafy. They are also put into 
soups. This vegetable is recommended for weak 
stomachs, being easy of digestion, and nour- 
ishing at the same time. It is not used after 
Easter, as the roots by that time become hard 
and woody.” 
Tropzolum tuberosum (fig. 1287).—A 
perennial, native of Peru. It produces an abun- 
dance of pretty yellow and red tubers, the size 
of small Pears, the 
taste of which is 
not, however, very 
agreeable. On this 
account a particular 
mode of prepara- 
tion is adopted in 
Bolivia, where, ac- 
cording to M. De- 
caisne, they are 
treated in the fol- 
lowing manner :— 
The tubers re- 
quire to be prepared 
before they become 
edible. Indeed, 
when they were 
cooked like Pota- 
toes, immediately 
after being taken up, their taste was very dis- 
agreeable. But in Bolivia, where they have 
become, if not a common vegetable, at least one 
which is quite edible, the tubers are frozen 
after they have been cooked, and are eaten 
when frozen. In this state M. Weddell affirms 
that they constitute an agreeable dish, and that 
searcely a aay passes at La Paz without two 
lines of dealers being engaged in selling the 
‘Ysano’, which they protect from the action of 
the sun by enveloping it in a woollen cloth and 
straw. 
The ladies of La Paz are all very fond of the 
Ysano; and in the season of the faiachas large 
quantities are sopped in molasses, and taken as 
refreshment during the heat of the day. 
This plant may be propagated by pieces of 
* Sr ) 
ne ‘{ f 
Ss 
(UN ‘ 
) 
Fig. 1287.—Tropzxolum tuberosum. 
