280 



GARDENING FOR THE SOUTH. 



Use. — The stalks of old plants are sometimes cut in the 

 spring, as a substitute for asparagus. The roots are boiled 

 or stewed like carrots, and have a mild, sweet flavor, be- 

 ing Avholesome, palatable and tolerably nutritive. They 

 are said to be excellent for consumptive patients; but are 

 mostly cooked to imitate oysters, to which the flavor has 

 some resemblance. 



To Cook. — Scrape the roots lightly and soak in water 

 one hour. Boil until tender. Take out, drain, and make a 

 batter of milk and eggs beaten up with a little flour; grate 

 the roots fine, add an egg well beaten and press them into 

 small, flat balls the size of oysters, dip them in the batter 

 and roll in grated cracker or crumbs of bread, and fry in 

 hot lard until of a light brown color, and they are ready 

 for the table. 



Tropaohmi Majus — ^Nasturtium, or Indian Cress. 



The nasturtium is here a hardy annual, a native of Peru, 

 where it is a true perennial. It was introduced into 

 England in 1681. The stalks are long and trailing, leaves 

 have their petioles fixed at the centre. Flowers are hel- 

 met-shaped, of a rich, brilliant orange, and continue, from 

 their first appearance, all summer; and if not so common, 

 would be thought very beautiful. T?'op(iolum Minor, the 

 Indian cress, is less productive. 



Cidture, — ^Nasturtiums flourish in a moist soil, but do 

 best in a good, fresh loam. If the soil is too rich, the 

 plants are luxuriant, but do not bear so abundantly, and 

 the berries are of inferior flavor. Give them an open sit- 

 uation. Sow the seed early in March, three or four inches 

 apart, in drills an inch deep, covering the seed three- 

 fourths of an inch. The seed must be of the preceding 

 year's growth. They may be sown by the side of a fence 

 or trellis. If more than one row is sown, they should be at 



