CASSELL'S POPULAR GARDENING. 



deep, rich, loamy soil is desirable. When grown 

 for its seeds, pull up the entire stalk previous to 

 their fully ripening, and lay in a dry shed to ripen 

 in the same way as Celery-seeds are harvested. 



Chamomile {Anthemis nobilis). French, Camo- 

 mille ; German, Kanlelle ; Italian, Camomilla. — 

 Garden Chamomile is generally the double-flowered 

 variety of the above — Anthemis nobilis jiore pleno — 

 though occasionally the normal single-flowered one 

 is to be met with in cultivation. The latter is the 

 most useful, as it contains the peculiar bitter prin- 

 ciple of the plant in greater perfection than the 

 double. 



Both varieties ai-e partial to a deep and firm 

 sandy soil. They are readily propagated by division 

 of the plants during the month of May, when each 

 side -shoot possessing a few roots will, properly 

 planted, form the basis of a fine plant during the 

 summer following. When the plants are established, 

 the soil between them should be trodden down 

 firmly — indeed, treading over the plants seems to 

 aid rather than injure their growing powers. The 

 flowers, which are used for chamomile-tea, &c., are 

 generally ready for gathering early in the month of 

 July, and are best when dried in partial sunshine 

 only. 



Chervil {ChcerojyhyJlum aromaticiim, C. sativum, 

 and C. tuberosum are the species grown). French, 

 Cerfeuil ; German, Gartenkerhel. — The first, or 

 aromatic species, is somewhat fern-leaved in shape, 

 and is known as Sweet Cicely. Like C. sativum, or 

 the Parsley-leaved, it is rather extensively used for 

 salads, &c. Both these species are very easily grown. 

 Sow seeds somewhat thinly, during the months of 

 May, July, and August, upon a light sandy soil, 

 thinning the young plants out to six inches apart 

 when large enough. 



Chcerophyllum tuberosum is greatly prized on the 

 Continent and some parts of America. Hitherto it 

 has proved too tender to grow and produce its roots 

 well in this country. It merits much more attention 

 than has yet been given to it. The produce possesses 

 an excellent flavour, and is somewhat in the way of 

 the French Horn-carrot in shape, having a " nutty " 

 flavour not unlike the Spanish Chestnut. It should 

 not be sown in the spring, as many, when making a 

 first and only effort to grow it, have done. A nicely- 

 enriched bed on a sunny border somewhat elevated 

 should be prepared for it, and new seeds sown during 

 the month of August for the following year. So 

 soon as the young plants are up and large enough, 

 thin them out to six inches asunder. 



Chicory {dehor ium Intybus). French, Chicoree 

 sauvage; German, Gemeine Cichorie; Italian, Cichoria. 



— The Chicory is also called Succory, or Wild En- 

 dive, and is the same plant as is grown to manufac- 

 ture the Chicory of commerce. Its use in gardens 

 is, after the roots are produced, to force or otherwise 

 cause them during the subsequent winter to push 

 forth leaves in a dark confined place, which, being 

 blanched, represent the Barbe de Capuein of the 

 Parisian market, and are used plentifully for salads 

 when such well-blanched mediums are scarce. 



To grow the annual crop of roots, sow the seeds 

 and cultivate the young seedling plants in precisely 

 the same way as the larger form of Carrots. In the 

 early autumn carefully dig the long white roots up, 

 store them away for the winter, placing successional 



Chicoet. 



batches in a warm dark shed, or similar place, in a 

 layer of soil, well watering them until the yoimg 

 blanched leaves are formed. 



A very free hearting variety is that named Wit- 

 loef , or Large-rooted Brussels ; there is also the new 

 Red-leaved. 



Chive, or Cive {Allium Schoenoprasum). — 

 French, Civette ; German, Binsenlauch ; Italian, 

 Cipoletta. — This very old British meadow plant is 

 not so frequently and so abundantly grown as it 

 used to be a few years ago. Nevertheless, as it pos- 

 sesses the true Onion flavour, but in much milder 

 form, it is far more suitable for salads, &c., than 

 young Onions proper, in instances where — as is not 

 uncommonly the case— either are used. Being an 

 evergreen perennial plant, it has the merit besides 

 of being, during most seasons of the year, in a state 

 fit for immediate use. It will grow freely upon any 

 moderately good soil, requiring only to be divided 

 when the stools become too large. The supply is 

 generally obtained by cutting ofl[ the young leaves 

 down to the ground. Others soon form and grow in 

 their place. 



Coriander {Coriandrum sativum). — The French, 

 German, and Italian names vary but little from the 

 Anglicised one above. The plant is an annual of 



