DESCRIPTIVE CATALOGUE 
55 
mer and early autumn. One of the best sorts for a 
gmall garden or family use. 
Victoria.—Very large leaf stalks, two or three inches 
in diameter at the broadest part, and often two or three 
feet in length. A well developed stalk, divested of the 
leaf, will weigh about two pounds. They are stained 
with red at the base, and finely spotted to the nerves of 
the leaf. 
Giant.—This is a very large and late green variety, 
with round stalks of great length and thickness; pro¬ 
duces a succession of stalks the whole season ; held in 
high estimation by market gardeners. 
Salsify, or Vegetable Oyster. 
Fr. Salsi/is .—Ger. ScJiwarwurzei . 
The Salsify has a long, white, 
tapering root, nearly resembling a 
small parsnip. When properly 
cooked, it has the flavor of an oys¬ 
ter, and is a good substitute for it. 
Culture. —It succeeds best in a 
light, well enriched soil, which 
should be stirred to the depth of 
twelve or fourteen inches. If it is 
necessary to use manure, it should 
be very fine and well rotted, as if 
it is fresh and coarse, the roots will 
grow irregular and ill shaped. Give* 
the general culture recommended 
for the parsnip. The roots arc 
perfectly hardy, and may remain 
out all winter. Store a quantity 
for use packed in earth or sand. 
Those remaining in the ground 
should be dug before commencing 
growth in the spring. 
Salsify. 
SPINAGE. 
Fr. Epfnarci —Ger. Spinat. 
The Spinage is very hardy, and consequently a very 
important vegetable for cold climates. It merits atten¬ 
tion from being extremely wholesome and palatable, and 
from its green color, even after having been cooked. It 
makes a delicious dish of greens, when served up with 
the gravy of roast meat, melted butter, &c., or simply 
boiled and eaten with vinegar. 
Culture. — For summer use, sow in very rich ground 
—the richer the better—in early spring, in drills one 
foot apart. Thin by degrees, commencing when the 
leaves are an inch wide, and continue regularly till the 
plants stand six 
inches apart. This 
sowing must be cut 
before the approach 
of hot weather, or 
it will run to seed. 
For early spring 
use, the seed shpuld 
be sown early 1 in 
autumn, and eX’ery 
two weeks there¬ 
after, if a succes- 
Thick-Leaved Summer. sion is desired. In 
the Northern 
States, the plants will recuirc a slight protection of 
leaves or straw, but in the Southern States, no protec¬ 
tion is necessary, and they will continue their growth 
most of the winter. 
Round Summer.—This variety is generally preferred 
for early sowing, and is the most popular with our mar¬ 
ket gardeners ; leaves large, thick and fleshy ; not quite 
so hardy as the Prickly, but stands the winter very well. 
Improved Thick-Leaved Summer.—An improve¬ 
ment on the preceding, with larger and thicker leaves, 
and of more substance. Particularly recommended for 
market garden use. 
Savoy-Leaved.—The leaves of this variety are large, 
of good substance, and much wrinkled or curled, like 
the Savoy cabbage. It is a winter variety, and grow¬ 
ing in favor; in the 
Southern States, it is 
preferred to all oth¬ 
ers. It is said by 
Southern market gar¬ 
deners to yield twice 
the bulk of leaves of 
any other sort. 
Prickly Winter. 
—The hardiest vari¬ 
ety, and will with¬ 
stand the severest 
weather, with only a slight protection of leaves or straw. 
1 he seed is prickly, leaves triangular, oblong, or arrow 
shaped. It is employed for fall sowing, which in this 
latitude, is made about the first of September. 
SQUASH. 
Fr. Courge. —Ger. A"uerbis. 
The Squash is one of the most nutritious and valua¬ 
ble of all our garden vegetables. The summer varieties 
come to the table early in the season, and are very pal¬ 
atable, while the winter sorts can be had in perfection 
from August until the summer varieties are again in 
condition. Few farmers appreciate the value of winter 
squash as food for stock. We think an acre of squash, 
costing no more to cultivate, and much less to secure, 
will give twice as much food available for feeding stock 
as an acre of com, and we strongly urge our readers to 
try a 41 patch ” for this purpose. 
Culture. I he plants are very tender and sensitive 
to cold, and planting must be delayed until settled, 
warm weather. The general principles of culture are 
the same as those given for cucumbers and melons, but 
the plants are less particular as to soil. The summer 
varieties should be planted six feet apart each way, and 
the winter sorts eight by eight; three plants arc suffi¬ 
cient for a hill ; and care should be taken not to injure 
or break the stem from those intended for winter use, as 
the slightest injury will increase the liability to decay. 
Early Yellow Bush Scallop.—An early, flat, scal¬ 
lop shaped variety; 
color y e 11 o w ; flesh 
pale yellow, tolerably 
fine grained and well 
flavored ; very produc¬ 
tive; used when young 
and tender for boiling, 
and at maturity for 
making pies. 
Early White Bush 
S c a 11 op —Identical 
with < the preceding, 
except in color, which c i d l. o n 
is white. Ear 'y Bush Scallop. 
Summer Crookneck.—The richest and best sort for 
summer ; very early and productive. It is small, crooked 
neck, covered with watery excrescences, the more the 
better ; color bright yellow ; shell very hard when ripe. 
The best of the summer kinds. 
