DESCRIPTIVE CATALOGUE. 



59 



Bangholm Ruta Baga.— A very superior variety, 

 both in form and quality and held in high estimation in 

 many parts of England Of large size, small neck, fe%r 

 or DO side roots, and yields well. Flesh yellow, sweet 

 and solid ; skin yellow, with purple top. 



Sweet Russian, or White Ruta Baga. — This va- 

 riety is a most excellent kind, either for the table or 

 stock. It grows to a very large size ; flesh white, solid, 

 firm texture, sweet and rich ; keeps better than any of 

 the preceding, and is becoming very popular where 

 known. 



Culture. — All the sorts are propagated by seeds, 

 which shou'.d be sown where the plants are to remain, 

 as they do not succeed well when transplanted. Sow 

 in drills fourteen inches apart, and half an inch deep, 

 or broadcast, and be sure to have the ground freshly 

 dug before sowing. Keep them perfectly free from 

 weeds, and when the bottoms begin to enlarge, brush 

 away the earth from about the roots to the depth of 

 half an inch or more, and give them a light dressing of 

 wood ashes. This is the surest mode of obtaining fair 

 and smooth turnips in old gardens, where they are 

 almost certain to grow wormy if the earth is allowed to 

 remain in contact with the roots. For the spring and 

 summer crops, it is important to get them started ver^' 

 early so that they may have time to grow to sufficient 



size before the hot weather, when they will soon be- 

 come tough and strong. 



TURNIPS. — For the fall and main crop, sow, in the 

 Middle and Western States, from the middle of July to 

 the last of August, as directed for the spring sowing. In 

 the field, turnips are more generally sown broadcast, 

 though much the larger crops are obtained by drill 

 culture. 



RUTA BAGAS. — The ruta baga is usually sown 

 from the 20th of June till the 15th of July, in two-foot 

 drills, and thinned out to ten inches apart. It is neces- 

 sary that the ground should be dry, and made very rich. 

 To preserve turnips in good order for winter, store them 

 in barrels placed alongside the wall of a cool cellar, and 

 cover them with sand or turf to keep them fresh. An- 

 other method is to cut the leaves off half an inch from 

 the bulb, put them in a cellar or dry pit, and cover with 

 straw, and then earth over to the depth of eight or ten 

 inches. Thus protected, they will keep well till spring. 



For /eedi?ig stock in /all and winter, there is 

 nothing superior to turnips and rzcta bagas, and they 

 will yield a larger amount 0/ food than almost any- 

 thing else ^ on the same space 0/ ground. We cannot 

 too earnestly recom^nend /ar7ners to largely increase 

 their sowings, /or we are sure no crop will prrove 

 more remunerative. 



Aromatic, Medicinal and Pot Herbs, 



ANISE. 



Fr. ^«/j.— Ger. Anis. 

 This herb is an annual, and is cultivated for its seeds 

 ajid its leaves, which are occasionally used as a garnish, 

 and for seasoning. The seeds have a fragrant, agreea- 

 ble smell, and a sweetish, pleasant taste. They are 

 useful in weakness of the stomach and bowels, in dys- 

 pepsia and colic, and in restoring the tone of the stom- 

 ach generally. .Sow where it is to stand, early in spring, 

 in light soil, and thin out the plants to three iaches 

 apart. 



BALM 



Fr. Melisse 



Balm. 



Ger. Melisse. 



A hardy peren- 

 nial, and has an 

 aromatic taste, 

 and a grateful, 

 fragrant smell, a 

 little like lemons. 

 It is used in mak- 

 ing balm tea. a 

 grateful drink in 

 f e v e r s , and for 

 forming a pleasant 

 beverage, called 

 balm wine. It is 

 readily propaga- 

 ted, either by slips 

 or by parting the 

 roots in spring. 

 Plant ten inches 

 apart, giving them 

 plenty of water, if 

 dry. 



BENE. 



Fr. Bene. — Ger. Bene. 

 A hardy annual said to have been introduced into 

 this country from Africa by the Negroes. In Southern 



Europe and in Egj-pt it is grown to a considerable ex- 

 tent for forage and culinary' purposes. 



The properties of the plant are cooling and healing, 

 with some degree of astringency. A few of the leaves 

 immersed a short time in a tumbler of water, give it a 

 jelly-like consistency, without imparting color or flavor; 

 and in this form it is generally used. 



The seeds should be sov.^n as soon as the ground has 

 become well settled in the spring, and after transplant- 

 ing, the plants should be grown in rows two feet apart, 

 and about a foot apart in the rows. 



BORAGE. 



Fr. Bourrac/ie.— Ger. Boretsck. 



Borage is generally classed as a hardy annual, though 

 it is sometimes biennial. It is employed as a pot herb, 

 and the young shoots are occasionaly mixed in salads. 

 They are also boiled and used like spinage. The flow- 

 ers make a beautiful garnish and it is well worthy ot 

 cultivation as an ornamental plant. 



Borage thrives best in light, dry soil. Sow seeds in 

 April or May, in drills a foot apart, and thin the plants 

 to six or eight inches. 



CARAWAY. 



Fr. Carz'i. — Ger. Kumntel. 

 A biennial, and is cultivated for its seeds, which are 

 much used in confectionery, cakes, etc., and the leaves 

 are sometimes used in soups. Medicinally, the seeds 

 are used in an infusion for flatulence. Sow in spring or 

 autumn, and thin so as to give the plants a foot of room. 

 The autumn sowing will give seed the next season. 



CATNIP. 



Fr. iVepeta.— Ger. Katzenkraut. 

 This herb is .so well known as scarcely to need des- 

 cription. It is a hardy perennial, producing its white, 

 aromatic flowers during the month of August. It is 

 very valuable as a mild nervine for infants. The plant 



