1838 



ENCYCLOPEDIA OP PRACTICAL HORTICULTURE 



eously with tliose sown in February. The 

 plants from early sowing grow to great- 

 er size but bear smaller calyxes than 

 those planted later. Almost any rich or 

 well-fertilized soil is suitable for its cul- 

 tivation, but badly drained lowlands sub- 

 ject to inundation should be avoided. As 

 the roots are rather long the land should 

 be deeply plowed. Stiff clay soil must 

 be well pulverized. The plant is subject 

 to attack of nematode worms and should 

 not be grown in a soil infested with this 

 pest 



As a rule the seed is sown thinly in a 

 frame or seedbed in drills six inches 

 apart, covered from one-quarter to one- 

 half inch, and the soil is then firmed and 

 watered. The seed germinate in a few 

 days. The seedlings are transplanted to 

 the field when three or four inches high. 

 Another plan is to plant directly in the 

 field, four or six seeds to a hill, the 

 plants as they develop being thinned to 

 one plant to a hill. Thinnings may be 

 used to reset hills where the seeds have 

 failed to germinate. In either case if 

 grown for the calyxes alone the plants 

 in the field should be placed in rows from 

 six to ten feet apart and from four to 

 eight feet apart in the row. If grown for 

 the herbage, as well as calyxes, the seed 

 should be sown thinly in drills from two 

 to three feet apart. After the last cut- 

 ting of herbage two out of every three 

 rows may be plowed up and the middle 

 space cultivated, leaving the remaining 

 plants plenty of room for growth to the 

 flowering stage, after which the calyxes 

 are cut. 



In the early stages of growth thorough 

 weeding and shallow cultivation are nec- 

 essary, but may be discontinued as soon 

 as the plants have spread enough to 

 shade the ground and choke out the 

 weeds. Fertilizer should be applied at 

 the rate of from one thousand to two 

 thousand pounds to the acre. In sandy 

 and leachy soil it is found advantageous 

 to make several small applications in- 

 stead of applying the whole at the time 

 of planting. 



In view of the fact that jelly, syrup 

 and wine — ^though not sauce or jam — can 

 be made from the herbage of the young 



plants, the most productive method of 

 harvesting is to cut the plants two or 

 three times before the period of blossom- 

 ing. They should be cut to two or three 

 inches above the ground, the weeds hoed 

 out between the stubble, and the land 

 irrigated. The stubble promptly sprouts, 

 and in the course of a month or so the 

 plants have grown enough for another 

 cutting. Finally the plants are allowed 

 to blossom, and about three weeks later 

 the calyxes are ready for a first picking. 

 If the field is gone over every few days 

 and the full-grown calyxes are picked, 

 the plants will send out new flower buds 

 and may thus be forced to fruit contin- 

 ually from October to February. 



Roselle Jelly and Jam 



In using the calyxes for making sauce 

 or jam the seed pods must be removed, 

 but this is not necessary in making jelly. 

 The pods are removed by cutting off the 

 stem and the base of the calyx, and forc- 

 ing out the pod with the finger. The 

 jelly, syrup and wine made from the 

 herbage are said to be equal in flavor 

 to those made from the calyxes, but have 

 not the same bright red color. As al- 

 ready stated, a very good imitation of 

 cranberry sauce can be made from the 

 calyxes. 



The following recipe is used in the 

 Philippines for making jelly from the 

 whole plant — ^leaves, stems, calyxes and 

 pods: Having rinsed and cut up the 

 material, add one quart of water to each 

 two heaping quarts of material, boil for 

 30 or 40 minutes, and strain. To 

 each quart of juice obtained add one 

 pint of sugar, and allow the latter to 

 dissolve; then boil over a slow fire for 

 about 20 minutes, or until the syrup jel- 

 lies. Bo not stir the syrup in the act of 

 boiling. 



The same recipe applies to making 

 jelly from the calyxes. In making jam, 

 one quart of water is used to four quarts 

 of seeded calyxes. 



There are now several improved varie- 

 ties of roselle, of which the Victor and 

 the Rico have hitherto proved most suc- 

 cessful in ordinary culture. There is also 

 a white-fruited variety. 



