1858. 
THE CULTIVATOR 
47 
Report on the Cultivation of Various Plants. 
Messrs. Buitors—B y interchange and otherwise, 
I have .procured from various sources many rare -do¬ 
mestic and ‘foreign seeds, and have cultivated the past 
season some 180 different varieties of vegetables and 
plants. I have taken much pleasure in their cultiva¬ 
tion ; and deeming it a duty I owe to those interested 
in theculture of choice vegetables and plants, I pro¬ 
pose to give a brief report of my experiments, and 
cultivation of the same, hoping thereby to impart seme 
information for their benefit, and solicit their favor to 
give reports of their experiments, also, through the 
Country -Gentleman and the The Cultivator. As 
it would extend my report to too gvjat a length, I will 
briefly notice a few of the many varieties I have grown, 
only those I deem most worthy of cultivation 
Gya Wheat —from the south of Spain. This proves 
a winter wheat, and from its hardy and productive na¬ 
ture, and early maturity, may prove a valuable vari¬ 
ety—not injured by the midge in this, our first experi¬ 
ment. 
Grand Epav.tr e blanch barbue , or large white awned 
Spelt; a winter grain, grown in the east of France and 
Germany. The berry resembles wheat, is inclosed in 
a hull or husk so firmly, it proves a barrier against the 
weevil or midge, Rnd .proves valuable on that account; 
excd.lent .for pastry flour. 
Of Spring Wheat .—A variety from Gaspe, a re¬ 
mote part of Canada; this proves an excellent sort. 
Blue Beard. —This is of western origin; chaff and 
beards delicately tinged with a bluish color ; worthy of 
cultivation. 
Seigle de Rome^ or Roman Rye. —This is a choice 
and extra variety. 
Of Oats, from the ten varieties I have grown, I 
have selected the true white Poland as the best vari¬ 
ety. 
Nepaul Barley, (beardless,) has a very peculiar 
head ; as soon as it makes its appearance it is thickly 
set with a beautiful white blossom, and retains this ap¬ 
parent bloom until the grain matures—very produc¬ 
tive. 
German Millet, (Panicum germanicum,) very pro¬ 
lific, quick in growth, and worthy of cultivation. 
California Flax —In length of fibre and a profuse 
seeder, is preferable to any variety I have yet grown 
—blossoms white—seed a light green color. 
Of corn for the field I have selected the Shoe Peg, 
Andrew's Premium, Adam's 14 -inch, and King Phil¬ 
ip ; each variety is very early and productive. For 
the garden, for early use, the Forty Days' Maize , a 
dwarf variety from the south of Spain. I think it a 
valuable sort on account of its quick growth and early 
maturity, and sweet flavor in the green state; ears 
delicately small—just the sort for table use. Lathrop's 
Extra Early Purple —this is also a valuable sort, very 
sweet and nutritious, and but a few days later than the 
Forty Days. For late use, the Ohio Sugar; this is a 
choice variety, large, twelve-rowed; the stalk is of a 
deep red color. Stowed's Evergreen is the latest sort, 
and in our estimation a valuable variety. 
Of peas, from 24 varieties which I have grown, I 
have selected for early use the Early Emperor, May, 
Early Washington and Prolific Dwarf; for late use, 
Champion ofi England, Far-famed Sir Moot, (extra,) 
Auvergne, —from England, a very hardy, productive 
sort and of excellent quality,—and Austrian Stock 
Pea -(very prolific)I also have three new varieties of 
the Japan pea; seed received last spring from Hon. J. 
B. ‘Garber of Columbia, Pa.; of which Mr. G. says : 
“ These peas, I am satisfied, have not yet been cultiva¬ 
ted in the Atlantic States, except by myself—received 
last spring (1856,) from California, just from China.” 
In coloY the varieties are red, green and yellow. The 
green and yellow grow in the same form as the old va¬ 
riety, except they are more dwarf and earlier, ours be¬ 
ing ripe by the 2?th of September. The red sort grows 
some different; more slender and longer pods, each pod 
containing from eight to ten peas of a beautiful red 
color—are of a smaller size than the former, all upright 
and very prolific. The Australian pea, the seed of 
which I received from a friend in Texas, is a very pe¬ 
culiar pea. The vines grow some four feet high, and 
from the main stock or vine extend numerous lateral 
branches. I planted a single row through my garden, 
and when fully grown it had the appearance of a well 
formed hedge, with its long pods protruding on each 
side. Length of stem and pod, 20 to 23 inches ; length 
of pod, 6 to 7 inches ; each stem contains from one to 
four pods, each containing from ten to fifteen peas of 
medium size, white, with a circle of black around the 
eye. Good in quality green or dry. One peculiarity 
of this pea is, you will have green and ripe peas in 
succession from July until the frost kills the vines in the 
fail; as jmu will find mature and green peas and blos¬ 
soms on the same vines through the season. The Ma¬ 
ritime pea from the Gulf of St. Lawrence (a perennial.) 
Of beans—my selections from 20 varieties are, for 
dwarfs, the Mexican Frijoles or Turtle Soup —two 
sorts, black and reddish; very prolific. Early Cana¬ 
da Kidney, German Prolific —two sorts, black and 
yellow; of pole or running beans, Hungarian Tick 
or Golden Pod; Haricot de Soissons, from France; 
Asparagus or Yard Pod (pods attain the length of two 
to three feet—good for pickling); Early Lima ; Win¬ 
ter bean —this is a prolific ; from seven beans planted 
last spring, I have shelled some over a quart, and re¬ 
served a quantity in the pod for future use. The mo¬ 
dus operandi of preserving and cooking these beans is 
as follows: Leave them on the vines until mature and 
dry, then put away; and when wanted for use, scald 
in the evening, string the following morning, and boil 
somewhat longer than usual for dinner; they are said 
to be most delicious; we have not tested them yet. 
Of cabbage, Early York, — Late Drumhead Savoy, 
—and Red Dutch, an esteemed sort for pickling, for 
cold sclaugh and for sour krout. 
Of Kohl Rabi I have four sorts—two of which the 
bulb grows below ground and two above ground. The 
Char navet de Laporie a collet vogue, from Vilmorin’s 
garden, Paris, is the most esteemed sort, below ground 
—a purple variety ; the other is green-stemmed, from 
Canada. The Kohl Rabi above ground, rises in a thick 
stem about four inches out of the ground, terminating 
at the top into a globular form, crowned with leaves 
slightly scollopped on their edges, undulated and of a 
milk green color. There are several varieties of it; 
ours is the “green-stemmed,” and the “purple-stem¬ 
med.” This rare vegetable is sweeter, more nutritious, 
and Aore solid than the turnip; produces a greater 
weight per acre ; it also is hardier, and keeps better 
than any other bulb. I have grown specimens the past 
season, weighing 14{ lbs. Sow the seed at the same 
