THE CULINARY GARDEN. 



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we liavc not yet had sufficient time to form a decision. The Alteringham is originally 

 from Chesliire, and for general culture is the best. The long red is a large sort 

 cultivated chiefly for cattle, and by farmers, for colouring butter. The orange, next 

 to the Alteringham, is best for a general crop, and affords a variety in colour. 



The purple carrot, though mentioned by some of the early writers on horticulture, 

 seems to have been long disused in this country. It is well known in France, as the 

 Carrotte violette ; the root is thick at the top, and tapers suddenly. The outer part of 

 the flesh, for about a quarter of an inch in thickness, is a deep purple, the inner part 

 a light yellow, and the heart a dark yellow, but it is sometimes light also, divided 

 from the flesh by a dark yellow ring. It is only cultivated on account of its singular 

 appearance. The flavor is not so good as any of the others in cultivation. The 

 French, however, esteem it highly, but consider it as apt to run to seed the same 

 year in which it is sown. 



Caraway, — Carum carui, {Linn.) — belongs to the class and order Pentandria 

 Trigynia, and natural order UmbeHifercc. Is a native of Britain, and has been 

 long cultivated. The seeds are used in confectionery and medicine. In the north, 

 they often put them into cheese in the same manner as the Dutch ; the Danes and 

 Russians sprinkle the tops of their loaves with them. In Parkinson's time, the roots 

 were eaten as parsneps, and by him preferred to that vegetable. They are not now 

 used. The seed, which is much used by distillers, and in medicine, is grown chiefly 

 in Essex. 



Celery, — Jpium graveolcns, (Linn.) — belongs to the class and order Pen- 

 tandria Digynid, and natural order Umhellifcrce. Is a native of Britain. It grows 

 naturally in ditches, and generally near the sea. This vegetable is much im- 

 proved by cultivation. The taste, in its natural state, is rank, and the whole 

 plant of a coa-ise habit ; indeed, in that state it is suspected to contain some of the 

 narcotic properties of its near associates, (Enanthc, Phellandrium, &c. It is unsafe 

 to gather it in its natural state, as many fatal instances are on record of people 

 having been poisoned by eating plants of the two genera above-mentioned, by mis- 

 taking them for celery. The stalks, when blanched, are used raw as a salad, and 

 in their unblanched state, are used in domestic cookery. It is in general use over 

 almost all Europe. The turnip-rooted sort, or celeriac, is in' general use among the 

 Germans. 



The sorts in cultivation in our gardens are, the upright Italian, large hollow up- 

 right, solid upright, large red-stalked upright, and the turnip-rooted, or celeriac. 

 The first three sorts are preferable for general crops ; the fourth is fit for stewing, 

 and is hardy enough to stand a severe winter. The celeriac is cultivated for its 

 roots, which may be preserved all winter in sand, or by any other ordinary means. 

 It is much cultivated about Hamburg, and is thence imported to the London 

 market. 



Chervil, — Si andix Cerefolium, (Ijinn.) — belongs to the class and order Pentan- 

 dria Digynia, and natural order UmbeUifcm. Is a native of Europe, but often 

 found naturalized in many parts of England. Is used as a salad, and for garnish- 

 ing; for the latter use there is a sort more curled in the leaves, which is to be pre- 

 ferred, and which is grown in all the Paris gardens. It is sold in our seed-shops 

 under the name of curled chervil. 



Clary, — Salma Sclaren, (Linn.) — belongs to the class and order Diandria Mono- 

 gynia, and natural order Lahiatce. Is a native of Italy, and introduced here in 

 1562. It is seldom used. 



Coriander, — Coriandrum sativum, {Linn.) — belongs to the class and order Pen- 

 tandria Digynia, and natural order Umhellifercc. Is a native of the East, but in- 

 troduced at an early period into England, and is now naturalized in many parts of 



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