THE CULINARY GARDEN. 



283 



troduced in 1597. It is only cultivated in this country as an ornamental annual. In 

 France and Italy, however, it is much used in cookery, and is nearly as much 

 admired as the love-apple. 



Endive, — ('ichorium Endivia, (Linn.) — belongs to the class and order Syngenesia 

 /Equalis, and natural order Cichoracece. Is a native of China and Japan, and intro- 

 duced in 1548. Is used as a salad, and for stewing. It is in much repute, both in 

 Britain and on the continent. The varieties most generally cultivated are, the green 

 curled-leaved, white curled-leaved, and broad-leaved Batavian. The former is most 

 generally cultivated for principal crops. The second sort is a more delicate plant, 

 and apt to damp off in wet weather. The third is not calculated to stand much 

 frost, but for early autumnal use is much admired. 



Fennel, — Anethum Ffeuicuhm, (Linn.) — belongs to the class and order Pentan- 

 dria Tryginia, and natural order UmhellifercE. Its native place is not exactly known, 

 but it is now naturaUzed in Britain, and particularly in England. It is sometimes 

 met with in chalky soils in Hampshire, Kent, and Surrey. It is one of the oldest 

 inmates of the gardens, and is used in salads and for garnishes, and, when boiled, 

 enters into many kinds of fish-sauces. The varieties cultivated are, the common or 

 sweet, the dark green-leaved, and the dwarf. The latter sort has long been no- 

 ticed, but not yet generally cultivated. Mi-. Neil observes, that in consequence of 

 " its being more tender than the common fennel, and often perishing in winter, hor- 

 ticultural writers have described it as an annual, under the name of Jnethum Sege- 

 tum, French or Azorian Finochio, or annual dill, and advise the culture of it thus : 

 'To be planted from June till November, and transplanted into trenches two feet 

 asunder, and blanched. The thick fleshy stem to be eaten sliced in salads or soups.' " 



Gourd and Pompion or Pumpkin, — Cucurbita, (JLijin.) — belongs to tlie class and 

 order Monacia Syngenesia, and natural order of CucurhitacetB. Natives of India 

 and the East. There are several in cultivation, the principal of which are : 



The Water-melon, — Cucurbita citritlhis, — introduced in 1597 from the south of 

 Europe. This is the melon of the ancients, and is at the present time much used in 

 the south of Italy. 



The Squash, — Cucurbita Mclopcpo. Is a native of the Levant, and was also in- 

 troduced in 1597. In North America it is cultivated as an article of food. 



The Pompion or Pumpkin, — Cucurbita Pcpo. Is also a native of the Levant, and 

 introduced in 1570. This is the melon of the early English gardeners; the true 

 melon, Cucumis Melo, being then called musk-melon. It is generally cultivated as 

 an ornament of the garden, but by some of the peasantry for pumpkin-pies, &c. 



The Waktcd-covrv,— Cucurbita verrucosa, — a native of the Levant; Cucurbita 

 aurujitia, the orange-gourd, a native of India ; and the bottle-gourd, Cucurbita 

 lagenaria, also a native of India, are only cultivated for curiosity. 



The Vegetablf. Marrow, — Cucurbita succado, — has been introduced from Persia 

 within these few years. It is cultivated in some families, and used for culinary pur- 

 poses in every stage of its growth. 



Leek, — Allium Porrum, (Linn.) — belongs to the class and order Ilexandria Mon<y- 

 gynia, and natural order Asphudelea, Is a native of Switzerland, and introduced 

 1562 ; but it is also a native of Egypt, and other parts of the east, and known to 

 those countries before the departure of the Israelites. It is probable, however, that 

 it was known to the natives of this country before the time recorded of its introduc- 

 tion. It is the national vegetable of the ancient Britons. Worlidge, speaking of 

 Wales, says, " I have seen the greater part of a garden there stored with leeks, and 

 a part of the remainder with onions and garlic." The sorts generally cultivated are, 

 the Flanders, or narrow-leaved leek, the Scotch flag, or Musselburg-leek, and me 

 London, broad-leaved or tall leek. The two latter are the best. 



