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buist's family KITCHEN gardener. 



WATER CRESS. 



Sisymbrium Nasturtium. — Cresson de Fontaine, Fr. — Brun- 

 nenkresse. Gen 



The many virtues that were attributed to the Water Cress 

 in days of old, if at all applicable then, are equally valuable 

 at the present day. Its botanical name alludes to its warm 

 and cordial qualities, which were considered to infuse life into 

 persons of low and dull spirits. The Cress is also famed for its 

 antiscorbutic qualities, and may be safely eaten at all seasons 

 of the year, but is particularly in request in Spring. It 

 should be found in our markets in profusion, being pecu- 

 liarly adapted to the constitutions of those who live chiefly 

 on animal food. Water Cresses are found growing in clear 

 runs of water and springs throughout this country and Europe. 

 There is about an acre of them at Spring-Mill, near this city. 

 It is a plant that has winged leaves, like the Rose, or like half- 

 grown leaves of the Ash tree, of a roundish heart-like shape, 

 with few indentures on the edges ; the upper part of which, 

 after more mature growth, is of a reddish-brown color, and 

 forms roots in the water at every joint. 



Culture. Wherever there is a running stream and a gra- 

 velly soil, they may be cultivated to advantage. In fact every 

 spring house in the country should have attached to it a bed 

 of Water Cresses. They may be obtained by the simple pro- 

 cess of throwing the plants on the water ; the seeds will ripen 

 and soon propagate in abundance. They can also be cultivated 

 in low, moist, loamy soil, that can be irrigated and drained at 

 pleasure. Give it a deep diging with the spade in March or 

 April ; make beds four feet wide, and set the plants therein 

 at about six inches apart. Water them abundantly ; they will 

 soon establish themselves, and the only culture they require is 

 to keep them moist, and destroy carefully every weed In the 



