4 
AMERICAN AGRICULTURIST. 
den crop. It yields profusely, is of fair size, lull 
pods, and good for the table. 
Ne 10. British Queen Pea. —This ranks next 
to the Champion of England, and deserves a place 
along side of it. Both of these are now pretty 
widely disseminated, and can be obtained in quan¬ 
tity in many places. Where this is not the case, 
a beginning should be made with our small 
parcels. 
No. 11. Hairs’ Dwarf Blue Mammoth Pea.— 
One of the best late peas; cooks rich, quite blue or 
purple. Did not bear so well with us last sum¬ 
mer, as during the previous two seasons. Valu¬ 
able as a succession with Nos. 8, 9, and 10. The 
four kinds sown at the same time, will come into 
use one after the other. 
No. 59. King of the Marrows Pea. —Of the 
several new peas we experimented with the past 
season, this seemed the most promising. It 
grew about five feet high, bore freely, and was of 
excellent cooking quality. The seed was for¬ 
warded for trial last season by the propagator, 
Jno. G. Waite, of London, and we have ordered 
a limited quantity for distribution and introduc¬ 
tion the present year. 
No. 13. Enfield Market Cabbage.— Thrs is 
an excellent summer variety, first introduced by 
us last season. We were much pleased with it, 
and so were most of those trying it, as far as we 
have heard. From the description of it, as culti¬ 
vated in England, we think it grows even better 
here than it does there. At least the heads 
are larger with us. It matures early, and is of 
excellent quality. 
No. 14. Alma Cauliflower. —We have never 
been over successful in raising this excellent ve¬ 
getable, but were more so with the Alma, which 
we introduced last season, than in any previous 
trial. Judging from our own observation, and 
what we have heard from others, this variety 
ranks among the best—we think it is the best. 
No. 16. Long Orange Carrot.— One of the 
best; is well distributed, and we offer it mainly for 
persons in the Territories and at distant points, 
where seed is not otherwise accessible. 
No. 15. Mammoth Cabbage Lettuce. —This is 
a much prized variety in England, and we there¬ 
fore imported and distributed the seed last year, 
though so great was the call for it, that what we 
supposed to be an ample supply, did not half meet 
the demand. We have ordered out six times the 
quantity for the present year. It did not do so 
well in our own garden last Summer as we ex¬ 
pected, but others who tried it succeeded better 
than ourselves, and a general good opinion of it has 
been expressed in most of the reports received. 
No. 17. Red Strap-Leaf Turnip. —This is 
one of the earliest, quickest growing turnips for 
the garden, the first one we see in our city mar¬ 
kets in Spring. It may, however, be sown at all 
seasons, and after other crops. It is of American 
origin. 
No. 19. Round Spinach. —Excellent for Spring 
and Summer “greens.” 
No. 20. Salsafv, or Vegetable Oyster. —An 
excellent root for Fall, Winter, and Spring use. 
Cut up and boiled soft, with a little salt codfish, it 
makes a very good substitute for oysters. We 
raise it in large quantity for our own Spring use, 
leaving it in the ground over Winter. 
No. 21. Winter Cherry, (Physalis viscosa .)— 
This is fully described and illustrated in our last 
volume, November number (Vol. XVII, page 340). 
We shall probably have seed enough of the Ame¬ 
rican variety ( viscosa ) of our own raising, for all 
desiring it. Each parcel will contain 100 to 150 
seeds—enough for three or four families, if all 
should chance to vegetate. Sow in April or 
May. For early use a few of the seeds may be 
started like cabbage seed, in a green-house, or 
hot-bed, or in boxes, or bits of turf. It bears 
transplanting well. 
No. 22. Boston Marrow Squash. —One of the 
best Fall and Winter squashes we have, and 
pretty well known. 
No. 55. White Globe Onion. —This, with us, 
proved the most valuable of several new kinds we 
imported last year. 
No. 12. Green Kohl Rabi.— This is, in ap¬ 
pearance, a hybrid or cross between a turnip and 
cabbage, that is, it looks like a turnip grown 
above the ground, with a dozen long-stem cab¬ 
bage leaves growing from its surface. To answer 
continued inquiries as to “what it is 1” we re-in¬ 
sert an accurate representation of the plant. The 
bulb is to be cooked like a turnip, during sum¬ 
mer, say when not larger than a large coffee-cup. 
It will be found more solid than a cabbage, but 
less strong and tough than a turnip. When fully 
matured it becomes tough and difficult to cook 
soft. There are two varieties, the green and 
purple ; the green is much the best, we think. 
No. 72. Brussels Sprouts (Imported).—Belongs 
to the cabbage tribe, and is cultivated similarly. 
It bears on each stalk a number of little cabbage- 
heads, hardly the size of a hen’s egg. These are 
cooked like cabbage, and are considered a deli¬ 
cate, excellent vegetable. 
No. 73. Egg Plants.— We send out seeds of 
two kinds—the purple and white. The white is 
very pretty, but worth little for cooking. We do 
not like either kind for eating. They make a 
very pretty show in the garden, and many like 
them on the table. 
No. 74. Solid White Celery. —This is the 
best variety cultivated here. Sow in the hot¬ 
bed in Winter, and in the open ground in Spring. 
A chapter on its cultivation will be given—per¬ 
haps in February. 
No. 75. Green Curled Endive. —Described 
and illustrated in December Agriculturist, Vol. 
XVII, page 368. Used as Fall and Winter salad 
or lettuce. 
No. 76. and 77. Musk and Water Melons.— 
We have not yet fully decided as to the best kinds 
to distribute—probably Skillman’s nutted musk- 
melon, and Mountain Sweet water-melon. 
No. 92. Okra, (Hibiscus esculenta ).—Planted 
in May, grows 3 to 5 feet high; capsules or pods, 
if gathered when green, are an excellent ingre¬ 
dient in soups. The ripe seeds are often burned 
and ground for coffee. Plant one inch deep, in 
drills, 3 to 4 feet apart. Thin out the plants to 9 
inches asunder. Hoe and draw a little earth 
about the stem two or three times. 
Fencing and Dairy.—The Prize Articles. 
From the large number of Essays sent in, we 
have selected what we believe to be the most 
complete and practical series of articles on these 
two important subjects. The introductory chap 
ters of each series are given on subsequent pages. 
The more directly practical chapters, especially 
on butter and cheese, will appear early in Sum¬ 
mer, when most needed. As near as we can 
estimate, each subject will occupy about a page 
in the next eight or ten numbers of this 
Journal—equivalent to quite a hand-book, in or¬ 
dinary large type—on each topic. It is proper to 
remark here, that in each case the writer is alone 
responsible for the articles—they do not appear 
as editorials, and with only a general editorial en¬ 
dorsement. They are printed as written, with 
mere verbal corrections, and we shall take the 
liberty to add, from time to time, any notes oi 
criticisms that seem to be required, and we invite 
others to do the same. 
The other essays received will -be returned to 
the individual writers when desired. All of them 
contain more or less of useful information, and 
when not otherwise ordered, we shall retain them 
to be extracted from as our space may allow. 
-Ml 1 B » ' —— ; — 
Tim Bunker on Saving a Sixpence. 
HOW HF, BEAT JAKE FRINK. 
Mr. Editor : 
I hadn’t calculated to write, at all, this month 
until I got your letter. I never was much of a 
hand for indoor work, and could always use a 
crowbar enough sight belter than a goose quill. 
I must say, I like to make tracks upon the soil a 
great deal better than upon paper. When you 
have turned over an acre of sod a day, with a 
deep tiller, it kind o’ looks, as if you had done 
something. I have a natural affection for such 
furrows ; but these scratches upon paper are ra¬ 
ther small potatoes, and few in the hill. If it 
want that I had get interested in the farmers who 
read your paper, and could sort of feel their 
hands in mine, I would never touch a quill again. 
Your letter found me down on that bit of 
swamp pasture, that I bought of Jake Frink and 
underdrained last year—where I cured the horse 
pond. I was just putting down a new bridge 
across the ditch, that I had left open on the back 
side of the lot. There was an old bridge a dozen 
rods above, going into another lot, that Jack had 
built when he owned it, several years ago. 
Neighbor Frink, you will remember, beat me on 
carrots at the Fair, in a way that was not fair. 
I have always felt bound to keep up a decent kind 
of resentment ever since, and to beat him in as 
many honorable ways, as possible 
Well now, there was that old bridge, the work 
of Jake Frink, and looking just like him in a good 
many respects. It answered its purpose well 
enough, but it cost just about four times as much 
as it need to. A four-inch pipe would carry all 
the water that ever run in the ditch, even in time 
of a Spring thaw. But Jake had built a stone 
culvert two feet square, and covered it with 
heavy stone slabs, as if a large brook was always 
running through. It must have cost him twelve 
or fifteen dollars, reckoning labor at any thing 
like a fair price. 
And here is a point I think of a good deal of 
importance to farmers. There is not more than 
half of them that does a thing in the best and 
cheapest way. They don’t save a sixpence 
where they might just as well as not. What is 
the use of walling off land into two acre lots. 
