64 
THE RURAL NEW-YORKER- 
January 27, 
fRttralisms [ 
Some Corrections. —Jersey Belle, not 
Jersey Beauty, is the correct name of the 
promising new cross-bred egg-plant raised 
by Prof. B. D. Halsted. horticulturist of 
the New Jersey Experiment Station, 
figured and described in The R. N.-Y. 
for December 30, 1905. Our seeds and 
plants were correctly labeled, but the 
notes came out wrong. There is already 
a Beauty egg-plant in the field—-Black 
Beauty, introduced three or four years 
ago by W. Atlee Burpee & Co.. Philadel¬ 
phia, Pa. It is a most desirable early 
variety, coming in about 10 days before 
New York Improved, and freely bears 
large, thick fruits of a deep, shining pur¬ 
ple-black. The quality is very good, not 
in our estimation as high as Jersey Belle, 
but it has proved itself a valuable mar¬ 
ket variety, and is now freely planted. 
Jersey Belle will probably be offered by 
seedsmen next year. Seeds have thus 
far only been distributed by the New Jer¬ 
sey Experiment Station. New Brunswick, 
N. J. None of the 1906 seed catalogues 
that has reached us offers the new vari- 
ety. 
Moore’s Early Grape. —We are indebt¬ 
ed to John Charlton & Sons, nurserymen, 
Rochester, N. Y., for the reminder that 
Moore’s Early grape was not produced 
by Jacok Moore, of Rochester, N. Y., as 
credited in The R. N.-Y. for December 
2, 1905, page 866, but was raised by the 
late Capt. J. B. Moore, Concord, Mass. 
Moore’s Early grape is a most valuable 
variety, largely planted for home and mar¬ 
ket. Jacob Moore’s reputation rests on 
such important contributions to horticul¬ 
ture as Brighton and Diamond grapes. 
Red Cross and Ruby currants. Few liv¬ 
ing breeders have done as ^ood work. 
The Burbank Potato. —Wm. F. Dreer, 
Philadelphia. Pa., reminds us that the 
Burbank potato is not dark-skinned, as 
stated in the same number of "1 he R. 
N.-Y., but is a white seedling of early 
Rose, raised in Massachusetts before Mr. 
Burbank journeyed to California. Our 
information is that it was introduced by 
J. J. H. Gregory, Marblehead. Mass., 
about the year 1876, and was soon listed 
in the catalogues of B. K. Bliss. New 
York. Henry A. Dreer, Philadelphia, and 
others. It was quite popular for a time in 
New York and other Eastern States, as 
it was credited with greater resistance to 
rot than some other varieties then culti¬ 
vated, but has long been superseded by 
more profitable kinds. Mr. Burbank car¬ 
ried a small stock of bis potato novelty 
to California and introduced it there. 
It is still largely planted and well re¬ 
garded along the Pacific Coast. 
Chinese Cabbages. —The Chinese resi¬ 
dents of our cities, who seem to be con¬ 
stantly increasing in numbers, notwith¬ 
standing the exclusion law. use few of 
our vegetables, much preferring their own 
varieties, of which they have an endless 
number, including such oddities as lotus 
roots and seeds, peanut and bamboo 
shoots, lily bulbs, plantain seeds and Cal- 
adium tubers such as we would scarcely 
think of eating. They have many strange- 
looking cucurbits—gourd and melon-like 
fruits—which they manage to serve in 
palatable form, fine large radishes and 
carrots, a curious little onion looking like 
the hardy “Welsh” onion. Allium fistu- 
losum, and several important legumes, the 
principal being a little green bean that is 
sprouted like malted grain before cooked 
for the table. About the only cereal they 
care for it rice, generally served boiled as 
a vegetable, thus taking the place of our 
bread and potatoes. Wheat and other 
grains are rarely used save in the form of 
vermicelli or noodles. They freely avail 
themselves of our celery, tomatoes and 
peppers, using large quantities of the for¬ 
mer, as it is in every way superior to the 
celery grown in Oriental countries. Many 
rare vegetable condiments are imported 
as relishes to go with their smoked 
ducks, fish brains, shark’s fins and edible 
bird’s nests, but these are fads for the 
well-to-do, and are not to be reckoned 
among the substantials of every-day diet. 
Cabbage is a most important vegetable in 
the estimation of the Chinese, but it is 
not our cabbage or any of its many forms, 
such as cauliflower, broccoli, kale or Brus¬ 
sels sprouts, but Oriental species, now 
known by botanists as Brassica Chinen- 
sis, B. Pe-Tsai and B. juncea. The latter 
is more a mustard than a cabbage and is 
much used as a garnish or eaten raw for 
its pungent flavor, like cress. Good com¬ 
mercial “heads” of the two former spe¬ 
cies are illustrated in Figs. 29 and 30, 
page 59. They were bought in New 
York’s “Chinatown” market at a cost of 
15 cents per pound. The two heads 
weighed something over three pounds to¬ 
gether, the Pe-Tsai being much the heav¬ 
ier. These cabbages had just been re¬ 
ceived by express in barrels from the vi¬ 
cinity of New Orleans, where, we are 
told, they are largely grown during the 
Winter bv a Chinese syndicate. Almost 
every large city has its group of Chinese 
truckers near by. growing the vegetables 
demanded by their compatriots. New 
York’s supply comes chiefly in Summer 
from Long Island, but in Winter the 
South is depended on. These cabbages 
are much used as an addition to soups 
and meat stews, evidently being added at 
the last moment, as they are so lightly 
boiled that the green color of the leaves 
and the crisp, pungent mustard-like fla¬ 
vor is well retained. Thus prepared by 
competent Chinese cooks they are exceed¬ 
ingly palatable, and doubtless more diges¬ 
tible and nutritious than our species as 
generally cooked. There are considerable 
wastes in overcooking certain vegetables. 
These Chinese cabbages are on sale all 
through the year, and are comparatively 
cheap in Summer, as they are easily 
grown. Pak-Choi appears to be the favor¬ 
ite. It does not head, but has many 
smooth, dark green, wavy leaves, with 
broad ribs springing from the root. As 
marketed it generally shows a flower stem 
in the center, and in Summer often has 
clusters of open yellow blooms. Pe-Tsai 
is a large, strong-growing plant, with 
broad, soft and crinkled foliage of much 
lighter green. In cool weather it forms 
a long, soft head like cos lettuce, as 
shown in the engraving, often reaching 
several pounds in weight. Seeds of this 
variety are regularly offered by J. M. 
Thorburn & Co., 36 Cortlandt St., and 
perhaps other New York dealers, but we 
have never noticed Pak-Choi listed in 
American seed catalogues. 
Won’t Cross with Our Cabbage. —Pe- 
Tsai has frequently been grown on the 
Rural Grounds, and many efforts have 
been made to hybridize it, both in the 
garden and under glass, with varieties of 
the European or common cabbage, with 
absolutely no success. A few seeds were 
secured, but they produced either Pe- 
Tsai or common cabbage, according to the 
plant that grew them, so it is appar¬ 
ent that notwithstanding all precautions 
they were self-pollenized. Probably 1,000 
attempts were made without avail to 
breed together these distinct species. Pe- 
Tsai has never been troubled with worms 
or insect pests as grown here, and it was 
hoped a successful hybrid would be more 
resistant than common cabbage in this 
particular. An attempt to breed a hard- 
heading variety by selection also came to 
nothing. We could get firm, large heads 
in two years from the ordinary run of 
seeds, but improvement ended there, as 
these heads all turned out sterile, sel¬ 
dom blooming and never producing 
seeds under the best conditions that could 
be given them. Chinese gardeners, how¬ 
ever, do not appear to have difficulty in 
getting seeds that will produce plants cap¬ 
able of heading well in cool weather. 
These cabbages are of little use to those 
accustomed to the ordinary varieties. 
When cooked in the usual manner they 
make insipid “greens,” not equal to kale 
or spinach, but Chinese cooks know how 
to use them to good advantage. Some 
forms of Pak-Choi have tuberous roots 
that may be. eaten like radishes, which 
they greatly resemble in taste. 
Chinese Mustard. —A quite hardy 
form of B. juncea has long been natural¬ 
ized in the South, having probably been 
introduced in the early days of the Ori¬ 
ental tea trade, and in some localities has 
become an obstinate weed. It makes a 
handsome garnish and a good relish 
served raw with cooked meats, and is 
preferable to the other species as boiled 
“greens.” We once grew an immense 
crop of this mustard in Tennessee from 
collected wild seeds, sowing them in a 
couple of inches of soil on the top of a 
huge compost heap, regularly irrigated, 
from a near-by pump. There are many 
varieties of this species, some with im¬ 
mense broad, crinkled leaves. Another 
less known species is B. Japonica, grown 
to some extent in California. It is quick¬ 
growing, with large, soft leaves, ; and 
makes an excellent pot herb. It has long 
been cultivated in a few southern gar¬ 
dens, and was brought out a few years 
ago by an eastern seedsman as California 
pepper-grass. w. v. F. 
AREFULLY conducted 
experiments, ranging over 
many years, have proved con¬ 
clusively that the liberal use of 
Potash is essential to the pro¬ 
duction of big yields of full¬ 
eared corn. 
Let us send you our practical books telling of these and 
many other careful crop-feeding tests; they are free to farmers 
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SAN JOSE SCALE 
and other INSECTS killed by 
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SALIMENE 
THE BEST REMEDY FOR 
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Liquid or Powder Form. Circulars and price on 
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