280 



THE PRACTICAL GARDENER. 



and cultivated by Gerrard. The unripe, or green pods, are used for pickling, and 

 in their ripe state form a spice of the hottest quality, known by the name of Cayenne 

 pepper. Of this species, there are varieties differing extremely in their fruit, as in 

 the long-podded annual kind, with oblong pendulous or hanging scarlet-pods ; with 

 oblong pendulous yellow pods ; with upright oblong scarlet pods ; with short upright 

 pods ; with divided pods ; and with long very taper pods ; all of which often rise 

 from the same seed of the common long-podded, red or yellow sort, rarely differing 

 from each other in color, but often in the size, and position of their growth. The 

 other species vary in the same manner. 



The next species is the Capsicum cerasiforme (Ilortus Kewensis), Is a native of 

 the West Indies, introduced in 1759, and is used for the same purposes as the last. 

 The varieties of this species differ in size, color, and shape. They are generally of 

 a globular or cherry-shape, from which they derive their name ; but are sometimes 

 heart-shaped, bell-shaped, or angular, and are both red and yellow. 



The third species is Capsicum prossum, or bell-pepper. Is a native of India, and 

 was introduced in 1759. Is a biennial ; the fruit is used for the same purposes as the 

 foregoing, and by some it is preferred for pickling, the skin being thick, pulpy, and 

 tender. 



Caruoon or Chardoon, — Cynaria Cardunculus, (Liun.) — belonging to the class and 

 order Sipige/n-sin Polt/gamia /Equalis, and natural order Cynaroccphala. Is a native 

 of Candia, and introduced into this country in 1658. It nearly approaches to the arti- 

 choke in appearance, and belongs to the same family. It is rather a singular circum- 

 stance, that it should be known in all the European languages by the same rame. 

 This plant is used in a variety of ways, particularly in French cookery. There is 

 only one variety cultivated in our gardens, and that one not very generally. Mr. Neil 

 says, that the native prickly sort is cultivated on the continent, under the name of 

 cardoon of Tours, and is accounted preferable to the common sort which is cultivated 

 in our gardens. It is truly singular, that that sort, whatever may be its qualities, has 

 not been introduced into England. Ours is sold in the seed-shops for the Spanisli 

 cardoon. 



Carrot, — Daucm rarota, (Linn.) — belongs to the class and order Penlandria 

 Digijuia, and natural order UmbelUfercc. Is a native of Britain, found in chalky 

 pastures and in waste places in almost every part of the kingdom. The effects of 

 cultivation have entirely altered the appearance of its root, which is the part used. 

 In its natural state, it is small, hard, and dry, of a white color, and strong flavor. 

 In its cultivated state, the root becomes large, succulent, and of a red or yellowish 

 color. We have no certain data to denote the precise time that carrots were first 

 cultivated in this country ; but in the lime of Henry the Eighth, Hume, the historian, 

 says, that neither ** salads, carrots, turnips, nor other edible roots were produced 

 in England." Previously to that time, these vegetables were imported from Holland 

 and Flanders. That they did not originate in this country, like the sea-kale, is pretty 

 evident from the above quotation. The leaves of carrots were held in esteem by the 

 ladies, even of the gay court of Charles the First, for Parkinson, the botanic gardener 

 of that monarch, informs us, that they wore them instead of feathers. The carrot is 

 not an article only of garden proiluce. but is extensively cultivated in fields for cattle. 

 The varieties cultivated are the following: — early red horn, common early horn, 

 long horn, long white, yellow, long yellow, long orange, long red, long purple, 

 and the Alteringham carrot. The two first are generally sown for the first crops ; but 

 the Alteringham is equally early, and in our opinion a much better carrot, indeed, 

 It is the best sort in the country. The long white yellow is an excellent and rather 

 curious variety, it eats sweet, and looks beautiful when dressed : it is good for 

 autumn use, but does not keep well in store. Of its merits, in regard to economy, 



