138 



CULINARY OR KITCHEN GARDEN. 



§ 3.— FRENCH OR MOUNTAIN SPINACH. 



Natural history. — French spinach or Orache 

 (Atriplex kortensis) belongs to the natural order 

 Chenopodese, and to the class Polygamia, and 

 order Monoecia in the Linnsean arrangement. 

 It is a native of Tartary, and was introduced 

 into English gardens in 1548, and long used, as 

 it still is in many countries abroad. It is now 

 seldom seen in our gardens or markets ; yet 

 there are some people who prefer it to spinach, 

 and in France it is greatly esteemed. 



Use. — During the early part of summer, the 

 stems are used ; but after that the leaves, which 

 are gathered in succession, and continue produc- 

 ing throughout the season. It is used as a sub- 

 stitute for spinach, having a pleasant slightly 

 acid taste. 



Propagation. — The seed is sown in drills 

 in February or March, 2 feet apart, the 

 plants being afterwards thinned out to 2 

 feet in the lines. Sow again for a succes- 

 sion for autumn use in June, choosing a 

 rich, deep, and rather moist soil. There 

 are several varieties, two of which only, 

 the green and purple leaved, are usually 

 cultivated. A plant or two left to pro- 

 duce seed will be sufficient for a large 

 garden. The seed ripens in August. 



The European names are, Arroche in 

 French, Melde in Dutch, Armuelles in 

 Spanish, Meldekraut in German, Atrepice 

 in Italian. 



§ 4. — NEW ZEALAND SPINACH. 



Natural history. — New Zealand spinach (7V 

 tragonia expansa, Hort. Kew) belongs to the 

 natural order Ficoidese, and to the class Icosan- 

 dria Di-Pentagynia in the Linnsean arrangement. 

 The name is derived from Tetra, four, gonia, an 

 angle — from the angular form of the fruit or 

 seed-vessel. It is a native of New Zealand, from 

 whence it was introduced by Sir Joseph Banks 

 in 1772. It does not appear to be at all used by 

 the natives. It was, for some years after its 

 introduction, cultivated only as a greenhouse 

 plant ; but afterwards, through the recommen- 

 dation of Sir J. Banks and the Horticultural So- 

 ciety, it began to be grown in private gar- 

 dens as a substitute for spinach, and may 

 be considered about as hardy as the kidney- 

 bean. It yields a large produce, but by no means 

 equal to spinach ; yet during dry warm weather 

 in summer, it will be found in warm localities a 

 useful substitute, as one sowing will keep up a 

 supply, while several of the common spinach 

 have to be made. Indeed, the warmer the wea- 

 ther, the better it succeeds. 



Use, and its mode of cooking, are the same as 

 the common spinach. 



Propagation. — Being an annual, it is 

 grown from seed annually. 



Sowing. — Sow the seed thinly in a pot 

 or pan early in March, which place in a 

 moderate hot-bed till the plants are fit 

 for pricking out ; or, to save the latter 

 process, sow in 60-sized pots, three seeds in 

 each, and thin out to one, which, when of 

 sufficient size, and the weather sufficiently 

 warm, plant out on a warm border, or, 

 better, on a bed of soil placed over a slight 

 hot-bed, where they may remain. About 

 the 20th of May in England, or begin- 

 ning of June in Scotland, will be a good 

 time to plant out without shelter ; but if 

 on a mild hot-bed, they may be set out 

 sooner, and protected during night by 

 having the bed hooped over, and covered 

 with tarpauling or Russian mats. Set 

 the plants about 3 feet apart. In five or 

 six weeks after planting, the leaves will 

 be of suffi cient size to admit of gathering. 

 Protection will be required in autumn, 

 should it be wished to continue the crop. 



Gathering the crop. — Pick the leaves off 

 singly, taking care not to injure the points 

 of the leading shoots; they branch out 

 and continue extending till killed by the 

 frost. Half an ounce of seed will be suf- 

 ficient for the largest garden, and from 

 six to twelve plants enough for an ordi- 

 nary-sized one. The seed is readily pro- 

 duced, and will retain its vegetative powers 

 for two or three years, if retained in the 

 capsule. It is usually known by its bo- 

 tanic name, and is not more subject to 

 insects or diseases than other plants of 

 the same order. 



§ 5. — GARDEN PATIENCE, ETC. 



Natural history. — Garden patience, or herb 

 patience (Rumex Patientia L.), belongs to the 

 natural order Polygonese, and to the class Hex- 

 andria, and order Trigynia in the Linnsean ar- 

 rangement. The generic name is derived from 

 Rumex, a spear — from the shape of its leaves ; 

 others say from Rumex, a name given by the 

 Latins to a root of thorn; the specific name 

 Patientia, from its slow operation in medicine. 

 It is a native of Italy, and was introduced to 

 England in 1573. 



There are several species of the genus Rumex 

 that have been or are still cultivated ; and as 

 their uses and culture are so nearly alike, we 

 shall include them under one head. 



The French round-leaved or Roman sorrel (Ru- 

 mex scutatus L.), a native of France and Italy. 

 Introduced to Britain in 1596, and Bloody-veined 

 dock (Rumex sanguineus), a native of England, 

 were both formerly cultivated in our gardens 



