40G 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[ May as, 1890 
brilliant and delicate colours, must necessarily form the most striking 
part of a horticultural exhibition, and also the chief attraction for the 
general public, it cannot be otherwise that the homely aspect of the 
vegetables in daily use should cause them to fall into a subordinate 
place as objects for exhibition to the majority of the visitors. To the 
gardener, however, they have a different significance, and often a 
deeper interest attached to them than the more showy products 
of the flower garden. In fact it is not too much to say that an ex¬ 
hibition of vegetables like the present one is essentially a gardener’s 
exhibition. 
There are some simple facts connected with the present state of 
development of our most commonly cultivated vegetables that are worth 
bearing in mind. One of the most prominent of these facts is the length 
of time that it has taken since these plants were first reclaimed from 
the wild state to attain the perfection in which we now have them. 
Scarcely a vegetable in daily use can be named that has not been in 
gardens for centuries. The Runner Bean, the Tomato, and the Vege¬ 
table Marrow were probably among the latest to come into general 
cultivation, and these were as familiar to our great-grandfathers as they 
are to us, although in a lower degree of perfection and productiveness. 
The Cabbage is one of the most ancient of vegetables, for we know that 
it was cultivated by the Greeks and Romans, and it has therefore been 
in cuitivation as an article of food for more than 2000 years in the south 
of Europe generally, and following the spread of civilisation into more 
northern latitudes. In a wild state the Cabbage has been observed to 
deviate a little from a common type, but under the care of man, in such 
a variety of climate and soil in which it has been cultivated during so 
many centuries, it has broken into the various forms we now have it, 
these forms including the Broccoli, Cauliflower, Brussels Sprouts, Savoy, 
Kales, and Borecole, besides all the varieties known in gardens as Cab¬ 
bage ; and yet it is an accepted theory, I may say a positive belief, held 
by botanists, that all these various forms have originated from a single 
herb still to be found wild in places on our own coast, and somewhat 
more plentifully on the neighbouring coast of France. This pl.ant is 
the Brassica oleracea of science, and is, I daresay, known to many of 
you. When we contemplate this seaside herb in comparison with its 
descendants in our gardens, the results brought about by cultivation are 
truly astonishing; but the surprise must be modified by the reflection 
on the length of time it has taken to accomplish them. 
Let me quote another instance. The Potato was introduced from 
America three centuries ago, and has been generally cultivated for at 
least 200 years. Quite recently one of our most accomplished botanists, 
Mr. J. G. Baker of Kew, has investigated the tuber-bearing species of 
Solanum, and has expressed his belief that all the various forms of the 
cultivated Potato have originated from one species—viz., Solanum 
tuberosum. From these two instances we see plainly how remarkable 
are the changes brought about by the continuous cultivation of a single 
species, and at the same time how long a period, extending over many 
generations of human life, it takes to effect them. We can understand, 
too, from these same facts how it is that a plant or herb with properties 
rendering it suitable for food when improved by cultivation is rarely, if 
ever, taken in hand by horticulturists of the present day. 
There are six known species of tuber-bearing Solanums, from pne of 
which, S. tuberosum, as I said before, all our garden Potatoes have 
originated. Of the other five there is at least one that promises to be 
very valuable as the starting point of a new race of Potatoes, which, 
under the more scientific gardening of the present age, may be made to 
bring about satisfactory results in a much shorter space of time than it 
has taken to bring our present race of Potatoes, under the more primi¬ 
tive practice of our forefathers, to the perfection in which we have 
them. This is Solanum Maglia. I will quote Mr. Baker’s words from 
the “ Journal of the Linnean Society,” vol. xx., pace 607:—“ xVs far as 
climate is concerned, it cannot be doubted that Solanum Maglia (or 
the Darwin Potato, as we might suitably christen it in England) would 
be better fitted to succeed in England and Ireland than S. tuberosum, a 
plant of a comparatively dry climate. We have indisputable testimony 
that S. Maglia and S. Commersoni yield readily an abundant supply 
of eatable Potatoes. What I would suggest is that these should be 
brought into the economic arena and thoroughly tested as regards their 
economic value, both as distinct types and when hybridised with the 
numerous S. tuberosum forms.” It is very gratifying to know that the 
Messrs. Sutton of Reading are already busy in this direction. 
The vegetables of the immediate future may possibly include the 
tubers of a Chinese species of Stachys (S. tuberifera) which was put 
into commerce two or three years ago by MM. Vilmorin et Cie. of Paris. 
The tubers have an agreeable flavour peculiar to themselves, but seem 
to require a few years of assiduous cultivation to develope them into a 
sufficient size to afford a remunerative crop. 
This being the first time such a meeting as the present, with such an 
object, has been held, I hope you will agree with me that a brief review 
of our present position will not be out of place. Let us now, therefore, 
carry back our recollections of vegetable culture twenty-five to thirty 
yeajs, a period still fresh in the memory of many of you, and try to 
ascertain approximately what progress has been made during that 
period, and in what direction it has chiefly tended. The garden vege¬ 
tables cultivated a quarter of a century ago were much the same as now 
as regards kinds, and the comparison can thence be made without the 
introduction of any new element. 
To begin with Peas. As the improvement obtained among these 
during the period in question will be the subject of a special paper, I 
need only take a general review of the progress achieved. The varieties 
of Peas in commerce from twenty-five to thirty years ago were probably 
as numerous as at the present time. During che interval an unin¬ 
terrupted stream of novelties have been offered to the public year after 
year, and during the same time upwards of a hundred names have dis¬ 
appeared from catalogues. Of the new varieties brought into cultiva¬ 
tion in the period under review forty-two have been awarded first-class 
certificates by the Royal Horticultural Society, after having been grown 
in the comparative trials in the Society’s garden, and most of these 
were subsequently put into commerce, but eight or ten of them have 
already disappeared. Besides these, a large number of new, or so-called 
new, varieties have been sent out without having been submitted to the 
test of the Chiswick trials ; and, although some are acquisitions, many 
of them soon passed into oblivion, or were found to be synonymous with 
other sorts. Many of the older sorts, however, still hold their place ; 
among such are notably Champion of England, Veitch’s Perfection, Ne 
Plus Ultra, and British Queen—for quality and general usefulness these 
are difficult to beat ; whilst we find such varieties as Early Emperor, 
Early Charlton, White and Blue Prussians, Waterloo tall Marrows, and 
others that could be named, which were once standard varieties and 
most largely grown, are now happily almost entirely superseded by the 
later acquisitions. 
Under the general name of Brassica is included Cabbage, Broccoli, 
Cauliflower, Kale or Borecole, Brussels Sprouts, Savoy, a series of vege¬ 
tables of the highest importance as furnishing a supply throughout the 
year. A review of what has been done in the way of improvement 
during the p.ast quarter of a century must, however, be brief, taking 
them in the order named. Upwards of fifty names of Cabbage in seed 
lists thirty years ago are not now found there, and perhaps deservedly 
but yet very few real acquisitions have been made since. Ellam’s Dwarf 
Early Spring, certificated in 1884 ; Early Etampes and other varieties of 
French origin, valuable for spring sowing and main crops ; and Early 
Offenham, a fine example of the old Enfield type, are all of compara¬ 
tively recent introduction. The Broccoli family has always been a- 
numerous one ; as many as forty-five names have been noted in a seed 
catalogue published at the beginning of the period under review, but all 
are now lost to fame. Their place has, however, been taken by perhaps 
more than that number of new names, their greatest merit being the 
lengthening of the season. I must mention here the Cabbage-Broccoli 
called Chou de Burghley, raised and distributed by Mr. Gilbert of 
Burghley Gardens ; and also the new form of sprouting Cabbage raised 
by Mr. Meindoe of Hutton Hall, both of which indicate a new de¬ 
parture. Among the newer Cauliflowers, the Autumn Giant, certifi¬ 
cated in 1870, has stood the test of time, and is now an established 
favourite both in gardens and for market purposes ; its introduction 
prolonged the season very considerably, while the Extra Early, certifi¬ 
cated in 1880, has lengthened the season in the opposite direction by 
being grown in frames or under hand-glasses. Kales are not much ap¬ 
preciated south of the Tweed, although, after a severe winter, they may 
be relied on when everything else is crippled. Many selections have 
been offered during the past quarter of a century, but none much in ad¬ 
vance of the old Green Curled. In Brussels Sprouts, on the contrary, a 
marked improvement has been made ; but the Savoy has remained much 
as it was, with the addition of Early Dwarf Vienna, and Gilbert’s Uni¬ 
versal, certificated in 1884. 
Among Beans not much has been done in the way of improvement* 
We still cultivate the same varieties of Dwarf French Beans as we did 
twenty-five years ago, Ne Plus .Ultra among the early sorts, and 
Canadian Wonder among the long-podded late sorts, are the best intro¬ 
ductions of late years ; and among Runner Beans, Girtford Giant and 
The Czar, which were raised by Laxton, are the most prominent im¬ 
provements. The French varieties of Butter Beans are, I think,, 
deserving of more attention than they have hitherto received ; as 
served in France they are certainly a great delicacy. Some of the old 
sorts of Broad Beans, as White Blossom, Red Blossom, and others, have 
nearly disappeared. Beck’s Green Gem may be considered an improve¬ 
ment on the old Dwarf Fan ; Seville Long-pod and Aquadulce, intro¬ 
ductions from Spain, have certainly the advantage of producing very 
long pods, but it is doubtful whether they have so many beans in a pod 
as a well-selected stock of Hang-downs, of which Bunyard’s new selec¬ 
tion is perhaps the best. 
After dealing with Potatoes, Mr. Veitch proceeded :—Turning to tap¬ 
root vegetables, we find that thirty years ago only three varieties of 
Beet were generally cultivated. Dell’s Crimson, introduced in 1869, has,, 
under many synonyms, taken the place of most of the older forms, 
while the Egyptian Turnip-rooted has been a welcome addition to the 
sorts for early use. Among Carrots the old sorts are still more or less- 
cultivated, but selections from some of the French varieties, such as the 
Early Nantes, Gu6rande, and St. Valery, are now extensively grown. 
One peculiarity in some of the newer sorts should be noted—they are of 
a uniform bright red colour throughout, and destitute of the yellow 
core so familiar in the older kinds. Generally speaking, the improve¬ 
ment in Carrots has tended towards the production of earlier varieties, 
better shape, better quality, and greater weight of crop. The Parsnip 
being of so much more restricted use, naturally falls into a subordinate 
place, and the old sorts still hold their sway. 
The season for garden Turnips has commenced earlier by the intro¬ 
duction in 1883 of the Extra Early Milan, which comes into use from ten 
to fourteen days before any other sort. Many of the old kinds of Onions 
are still the best, but among more recent and desirable varieties I may 
