180 
AMERICAN AGRICULTURIST. 
[June, 
. The Bloodroot. 
(Sanguinaria Canadensis.) 
In the rich woods and along shaded banks 
may be found in April and May one of our pret- 
tiest wild flowers, the Bloodroot. It is a pity it 
has such a sanguinary name, for it is a modest 
and peaceful looking flower, and one always wel- 
comed with the Spring-beauty, Dog-tooth Vio- 
let, and other heralds of the floral season. The 
flower rises from an underground stem upon a 
leafless stalk, and is accompanied by a single 
leaf arising from the same place. It is curious 
to see how this leaf tenderly encloses the flower- 
bud as if afraid to trust it to the rude treatment 
of the fickle season. At last the flower breaks 
away from the protecting leaf and opens its pure 
white petals, which seem too delicate to last 
long and soon fall away. The engraving shows 
the plant of natural size at flowering time. A 
fully expanded flower is given and a bud as 
it first appears above ground. The calyx is 
of two sepals which fall off as the flower opens, 
and the petals are usually eight in number, 
though they show a tendency to increase, and it 
is not unusual to find twelve or even more. 
One meeting with the plant a few weeks after 
flowering would hardly recognize it as the same, 
as the leaves increase very much in size and 
take on a coarse appearance much unlike that 
worn in early spring. The seed vessel which 
follows the flower is shown in the engraving, of 
natural size. Upon breaking any part of the 
plant an orange red juice flows out. It is from 
this that its botanical name, Sanguinaria, was 
given — sanguis being the Latin for blood. This 
juice is particularly abundant in the under- 
ground stem, or root as it is popularly consid- 
ered. All parts of the plant are acrid to the 
taste, and are possessed of emetic 
and narcotic qualities. The " root" 
is used in medicine and is an article 
of trade among the druggists. The 
principal object in calling attention 
to this plant is to advoeate its in- 
troduction into the flower garden. 
It bears transplanting well, and un- 
der cultivation shows a teudency to 
become double. A small bed de- 
voted solely to it would be effec- 
tive in early spring, or it may be 
grown in the border with crocusses 
and other spring bulbs with which 
it would give a pleasant contrast. 
A Long Sleep fob a Rose 
Bush.— R. L. Siirock Esq., of Sul- 
livan Co., Mo., set out a Cottage 
Rose in Oct. 1862; the stem re- 
mained green all the following- year, 
but failed to show a bud or leaf. 
In March 186-1, he pulled up the 
bush to replace it by another, and 
fonnd shoots two or three inches 
long springing from the root. The 
plant had remained dormant for 
nearly 17 months, and Mr. S. asks 
if we have known a similar case. 
Under favorable circumstances, 
plants retain their vitality for a 
long time. Of some apple stocks 
we once buried in a cellar in au- 
tumn, a few were accidentally left 
there and were only found on dig- 
ging to bury some more a year 
afterward ; they were then just 
pushing out shoots from their dor- 
i mant buds. Probably the rose-bush cited carried 
on a slow vegetation during the year, its green 
bark supplying in a measure the place of leaves. 
•»-• — . — —•— ,-. 
Apples ln Iowa. — Thos. Paddington, gives 
the following list of varieties he has found to do 
well in Linn Co., Iowa. Carolina Red June, 
Sweet June, Summer Queen, Summer Rose, 
Beuoni, Red Astrachan, Summer Pearmain, 
Fall Orange, Fall Wine, Sweet Russet, Maiden's 
Blush, Porter, Yellow and White Bellflower, 
Red and Small Romanite, Rome Beauty, Dan- 
vers Winter Sweet, Hubbardston Nonsuch, 
Pryor's Red, Fameuse, Ladies Sweet, Jonathan, 
Monmouth, Pippin, Northern Spy, Pomme Oris, 
Minister, Rattle's Janette, Talman Sweeting, 
WhiteWinterPearmain,AVine Sop.Roman Stem. 
» I «n — >-» 
Chives or Cives. 
(Allium Schmioprasum.) 
This humble member of the onion genus is 
one of those old fashioned things which but few 
think of planting, but which is always accept- 
able in its season to those who are fond of on- 
ions in any form. It is perfectly hardy, being 
found growing wild in the vicinity of the great 
Lakes and northward; it is also a native of 
Europe. The small onion-like bulbs throw up 
earl}' in spring their tufts of small cylindrical 
leaves, and later in the season a small umbel of 
flowers. The plant multiplies very rapidly by 
the root, and like many other plants which do 
this, the chives, in the cultivated state at least, 
have only barren flowers. The engraving shows 
the plant of about two thirds the 'natural size, 
and it will be seen that it is very much like a 
miniature onion. There seems to be some dis- 
agreement as to which of the two English names 
given above is the proper one, but the weight 
of authority is in favor of Chives. The young 
and tender leaves are the part used, and they 
are much prized by many to flavor salads, soups, 
omelettes, and for any other purpose for which 
onions are used. They are sometimes eaten 
dressed with vinegar in the same manner as 
young onions. This is a favorite vegetable with 
the Germans who call it Schnittlauch, and use it 
in a variety of ways, one of which is to chop it 
very fine and sprinkle it over buttered bread. 
Its flavor is more delicate than that of any va- 
riety of the onion, and where needed merely as 
a seasoning may in most cases be substituted 
for it. Chives are propagated by setting small 
clusters of the bulbs at distances of six inches, 
in rows a foot apart. They are sometimes set 
as edging to paths in the kitchen garden, and 
are well adapted to this purpose. Whether the 
leaves are needed for use or not, the plant should 
be cut over frequently to keep the growth young 
and fresh. In a few years a single bull) will 
multiply to form a clump six or eight inches in 
diameter. At the fourth or fifth year after 
setting, the clumps should be taken up and the 
CHIVES OK CJVES. 
planting renewed. — This is one ot the things, 
not usually kept at the seed stores and nurseries 
but may generally be found in old gardens. 
Preserving Flowers in their Natural Form. 
Several have inquired of the Agriculturist how 
this is done. The details of the process are kept 
secret by those who practice it as a business, 
but the general facts are well known. Very 
fine beach or other sand is used as the drying 
material ; it is prepared for use "by washing it 
until the water no longer comes off turbid, it is 
