THE CULINARY GARDEN. 



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Summer Savor y,—Satureja hortensis. Is a native of Italy, and known in this country 

 since 1052, 



Winter Savory, — Satureja Montana. Is a native of the south of Europe, and known 

 in this country since 1652. Both the species are cultivated in every garden, being 

 used for seasoning, and other made-dishes in cookery. 



Ski.s\?\—Tragopogon porrifolius, (Z/«h.) — belongs to the class and order 

 Syngenesis JEqualis, and natural order Cichoracea. Is a native of Britain, and 

 has probably been naturalized. The Tragopogon pratensis, another plant of this 

 family, was cultivated in the gardens in the time of Gerrard and Parkinson, but 

 have been supplanted by the Tragopogon porrifolius. The roots are used either 

 boiled or stewed, and the young shoots are used in spring as a substitute for 

 asparagus. 



Savoy, — Brassica oleracea, var. Sabauda, {Linn.) Brassica oleracca, var. bullata 

 of Decandol le—bclongs to the class and order Tetradynamia Siliquosa, and natural 

 order of Cniciferce. This is another of the many varieties of culinary vegetables 

 which have taken their origin from the common white cabbage, the Brassica oleracea. 

 This family is distinguished from all the others by the rugosity of its leaves, and is 

 divided into the following varieties : the green, the dwarf, and the yellow savoy ; and 

 these again into the sub-varieties : the round, the oblong, and the conical or sugar- 

 loaf shaped ; all of them being excellent autumnal greens. The green savoy should 

 be first used, as it is less hardy than the yellow, and the dwarf is the hardiest of 

 them all. Any of them will, however, stand in ordinary seasons, till after the middle 

 of winter. 



ScoRZONERA, — Scorzonera Hispanica, (Linn.) — belongs to the class and order 

 Syngenesia JEqualis, and natural order Cichoraceee. Is a native of Spain, the south 

 of France, and Italy, and cultivated in the gardens of this country since 1576, mostly 

 for its roots. 



Sea-kale, — Crambe Maritima, (Linn.) — belongs to the class and order Tetrady- 

 namia Siliquosa, and natural order Cruciferfe. Is a native of our sea-shores, and 

 has been used by the inhabitants of some parts of England, from time immemorial. 

 The late Mr. Curtis was the first who brought it into general culture, although it 

 had been cultivated partially in this country for upwards of two hundred years, and 

 appears to have been sent to the continent by the two botanists, Lobel and Turner, 

 but whether as a culinary or botanical plant does not appear. Parkinson and Bryant 

 both say, that the leaves were used by the inhabitants of the sea-coast boiled, and 

 eaten as cabbage; from which it derives the name of sea-cabbage, or sea-kale. It 

 was probably first cultivated in the south of England, as we are informed, that it 

 was brought to Chichester market, in a cultivated state, in 1753. It was cultivated 

 by Dr. Lettsom in 1767, and by him brought into notice in the London markets. 

 In Scotland, so early as 1774, directions are given for its cultivation by Gordon, in 

 his Gardener's Dictionary, who recommends covering the beds, with sand or gravel, 

 to the thickness of four or five inches. Although sea-kale be now a common vege- 

 table, in every part of this country, it is singular, that the French, who are naturally 

 fond of light vegetable food, should not more readily adopt its cultivation. It has 

 one great advantage over all other vegetables of a culinary nature, which is, that it 

 can be had nearly all the year in perfection. By repeated cutting, in cold situations, 

 it can be obtained till the end of June, and again, by forcing, in November. It is 

 not, Hke most other vegetables, injured, but improved by forcing. This vegetable is 

 cultivated on a large scale by the London market-gardeners, several individuate 

 having a number of acres under ciop at the same time, and find a ready demand for 

 it in all the marke ts of the metropolis. The price is about four shillings a punnet 

 (a small basket) from December till April ; and, after that ti iir, seldom sells for Icni 

 than half-a-rrown or three shillings. 



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