290 



THE PRACTICAL GARDENER. 



ScuRVt-GRASS, — Cochleria officinalis, {Linn.) — belongs to the class and order 

 Tetradynamia siliculosa, and natural order Cruci/em. Is a native of Britain, grow- 

 ing on many of our sea-shores. It is not generally cultivated in our gardens, but 

 makes a wholesome ingredient in our salads, where it is required. Its medicinal 

 properties are considered as anti-scorbutic. The variety, called Dutch scurvy-grass, 

 is thicker, and more succulent in its leaves, and is the best for cultivation. 



Skirret, — Siiim Sisarum, {Linn.) — belongs to the class and order Pentandria 

 D/^j/H/a, and natural order UmheUiferce. Is a native of China, and known in this 

 country since 1548. The roots are the parts of the plant used, but at the present 

 day are not so much esteemed in cuUnary preparations as formerly. 



SpiJ^ach, — Spinacia oleracca, {Linn.) — belongs to the class and order Diacia 

 Hexandria, and natural order Chcnopodete. It is supposed to be a native of western 

 Asia, but that is only conjecture. It has been cultivated here since 1568, but pro- 

 bably was known in this country long before that period. It is used in culinary 

 preparations in various ways, and esteemed in all famihes. There are only two 

 varieties cultivated : the prickly-seeded and the round-seeded. The former is pre- 

 ferred for winter and autumn sowings, being more hardy : the latter for general crops 

 in summer, the leaves being more succulent and tender. 



Spinach, New Zealand, — Tetragonia expausa — belongs to the class and order 

 Icosandria Pentagynia. and natural order I iroidece. This is a very recently intro- 

 duced plant into our culinary gardens, and is an excellent substitute for spinach. It 

 is a native of New Zealand, as the name implies, and was introduced by the natural- 

 ists, who accompanied Captain Cook to that country. It was discovered by them 

 growing by the sides of woods, in bushy sandy places. It did not appear to them 

 that the natives ever used it in any form. It was introduced in 1772 by Sir Joseph 

 Banks, among many other seeds from the same country, and cultivated here as a 

 green-house plant, but is now cultivated in almost every garden as a half-hardy 

 annual, and is found to be about as hardy as the French-bean or nasturtium. A 

 few plants, if properly managed, are found to be sufficient for a large family. It is 

 dressed in the same way as spinach, and, when upon the table, can be distinguished 

 only by few from the common spinach. 



Spinach, wild, — Chenopodium Bonus Henricus, {Linn.) — belongs to the class and 

 order Pentandria Digynia, and natural order Chcnopodece. Is a native of Britain, 

 and found plentifully by the sides of roads near villages, but seldom at a great dis- 

 tance from houses. It is cultivated in Lincolnshire in preference to the garden- 

 spinach. The young shoots, peeled and boiled, are eaten as asparagus, and resemble 

 that vegetable in flavor. It is not in general cultivation in the gardens. 



Succory or Wild Endive, — Cidiorium Intybus, {Linn.)— belongs to the class 

 and order Syngenesia jEqualis, and natural order of Cichoraceee. Is a native of 

 Britain, and found by road-sides in calcareous soils. This plant is but little culti- 

 vated in this country, but is in high repute in Italy and France. When blanched, it 

 has much the appearance of endive, and in that state is the Barhe de Capucin of the 

 French. It has attracted the attention of both the French and EngUsh agriculturists, 

 and has been cultivated by them as food for cattle. In Holland and Flanders it is 

 extensively cultivated for the roots, which the inhabitants of those countries, and 

 almost all the people on the continent, grind and use for coffee, either by itself, or 

 mixed with a small portion of genuine coffee. 



Thyme, — Thymus vulgaris, {Linn.) — belongs to the class and order Didynamia 

 Gymnospermia, and natural order Labiatte. Is a native of Spain and Italy, and has 

 been cultivated in this country since 1548. It is a well-known fragrant plant, and 

 cultivated in all culiriary gardens. There are two species in cultivation, and three 

 varieties of the first or common thyme, viz. the common narrow-leaved, and broad- 



