THE CULINARY GARDEN. 



285 



Pot Marjoram, Origanum Onites. A native of Sicily, introduced in 1759, and 



Common Marjoram, Origanum Vufgare. A native of our British woods on 

 chalky soils. All the species are aromatics, and are used both in their green state, 

 and vehen dry, for seasoning soups, broths, stuffings, &c. 



Marigold,— Ca/t'«ffM/rt officinalis, (Li«H.)— belongs to the class and order Synge- 

 nesia necessaria, and natural order of Cori/mbi/ero'. Is a native of France and 

 Spain, and cultivated in this country since 1573. It is one of the oldest and best 

 known inmates of our gardens. " Its flowers," Gerrard observes, " having been 

 formerly in much repute, as comforters of the heart." It is now rarely employed 

 for cuhnary purposes. In some of the midland counties, it is used in brotlii?, and in 

 others for colouring butter. 



Mustard,— 5iH«pii-, (/^«/n.)— belongs to the class and order Tetradijnamia sili- 

 quosoy and to the natural order of Crucifera. There are two species cultivated. 



Black Mustard, — Sinapis Nigra. Is a native of Britain, and is found in fields 

 and cultivated places. This species is seldom cultivated in gardens, but is exten- 

 sively grown in fields, for grinding and medicinal purposes. When cultivated in 

 gardens, its young tops are used along with other small salads, and when full grown, 

 the leaves are used as greens. 



White Mustard, — Sinapis Alba. Found in the same places as the last, and is 

 much used as a small salad. When the plant is young, it is agreeable, but when 

 in its rough leaves, is harsh and unpleasant. 



Orache, or Mountain Spinach, — Atriplcx hortcnsis, {Linn.) — belongs to the 

 class and order PoUjgamia Moncecia, and to the natural order Chenopodece. Is a 

 native of Tartary, and introduced in 1548. It is used as a substitute for spinach, 

 and is much used in France. 



Onion, — Allium Cepa, {Linn.) — belongs to the class and order Hexandria Mono^ 

 gynia, and to the natural order Asphodclece. Neither the native place of the onion, 

 nor the time of its introduction into Britain, can be correctly ascertained. Some 

 suppose it to have originated in Spain, but it is more probably, a native of Egypt ; 

 the inhabitants of tliat country being partial to onions and garlic. It enters into 

 the broths, soups, and other cuhnary preparations of almost every nation in Europe 

 This, Uke all the other alhceous vegetables, is of great antiquity. The sorts in 

 general cultivation arc, the silver-skinned, early silver-skinned, a sub-variety of the 

 last, yellow, true Portugal, the seed of which is seldom imported into this country, 

 Spanish, two-bladed, Strasburg, globe, James' keeping, Deptford, pale red, blood 

 red, Lisbon, Tripoli; these are all biennials. The Welsh, under-ground, tree or 

 bulb-bearing onion, and scallion, are perennials. The Reading, white Reading, white 

 Portugal, white Spanish, Cambridge, and Evesham, are supposed the same as the 

 Spanish ; the Dutch and Flanders are the same as the Strasburg. The Deptford is 

 only a sub-variety of the Strasburg. The Dutch blood red, St. Thomas, are only 

 varieties of the blood red. For pickhng, the three former are preferred. The Spanish 

 is much cultivated about Reading, and is a good sort for general crops ; but the 

 Strasburg is most universally cultivated, both for principal spring and autumn 

 crops ; the globe is a good onion, and much admired by some gardeners. James' 

 keeping, originated some years ago with a person of the name of James, a market- 

 gardener in Lambeth Marsh, and is a good keeping onion. The blood red is much 

 cultivated in Scotland and Wales, and esteemed in the London markets only for its 

 diuretic quaUties. The Tripoli is the largest onion cultivated, but is a bad keeper. 

 The Lisbon is a pretty good onion, but does not always ripen its seed in this country. 

 Of the perennial sorts, the Welsh is esteemed for being hardy, and coming into use 

 early in spring ; it is a native of Siberia. The under-ground species has, of late 

 years, been much cultivated in the Isle of Wight, and on the coast in the vicinity of 



