DESCRIPTIVE CATALOGUE. 
59 
Bangholm Rata Baga—A very superior variety, 
both in form and quality and held in high estimation in 
many parts of England Of large size, small neck, few 
or no side roots, and yields well Mesh yellow, sweet 
and solid ; skin yellow, with purple top. 
Sweet Russian, or White Ruta Baga.—This va¬ 
riety is a most excellent kind, ‘her for the table or 
stock. It grows to a very large s* ; flesh white, solid, 
firm texture, sweet and rich ; keeps letter than any of 
the preceding, and is becoming very poputar where 
known. 
Culture— All the sorts arc propagated by seeds, 
which should be sown where the plants arc to remain, 
as they do not succeed well when transplanted. Sow 
in drills fourteen inches apart, and half an inch deep, 
or broadcast, and be sure to have the ground freshly 
dug before sowing. Keep them perfectly free from 
weeds, and when the boti< ms begin to enlarge, brush 
away the earth from about the roots to the depth of 
half an inch or more, and give them a light dressing of 
wood ashes. This is the surest mode of obtaining fair 
and smooth turnips in old gardens, where they arc 
almost certain to grow wormy if the earth is allowed to 
remain in contact wi.h the roots. For the spring and 
summer crops, it is important to get them started very 
early so that they may have time to grow to sufficient 
size before the hot weather, when they will soon be 
i come tough and strong. 
TURNIPS. — For the fall and main crop, sow, in the 
i Middle and Western States, from the middle of July to 
the last of August, as directed for the spring sowing. In 
the field, turnips are more generally sown broadcast 
tin ugh much the larger crops are obtained by drill 
j culture 
RUTA BAGAS. — The ruta bags is usually sown 
! from the 20th of June till the 15th of July, in two-foot 
I drills, and thinned out to ten inches apart. It is neccs- 
I sary that the ground should be dry, and made very rich, 
lo preserve turnips in good order for ^intcr. store them 
in barrel* placed alongside the wall of a cool cellar, and 
cover them with sand or turf to keep them fresh. An¬ 
other method i> to cut the leaves off half an inch from 
the bulb, put them in a cellar or dry pit, and cover with 
straw, and then earth over to the depth of eight or ten 
inches. Thus protected, they will keep well till spring 
For feeding stock in fall and "winter , there is 
nothing superior to turnips and ruta Sagas, and they 
will yield a larger amount of food than almost any¬ 
thing else , on the same space of ground. IVe cannot 
too earnestly recommend farmers to largely increase 
their sowings, for we are sure no crop will prove 
more remunerative. 
Aromatic, Medicinal and Pot Herbs. 
ANISE. 
Fr. Anis. —Ger. Aitis. 
This herb is an annual, and is cultivated for its seeds 
and its leaves, which are occasionally used as a garnish, 
and for seasoning. The seeds have a fragrant, agreea¬ 
ble smell, and a sweetish, pleasant taste They are 
useful in weakness of the stomach and bowels, 111 dys¬ 
pepsia and colic, and in restoring the tone of the stom¬ 
ach generally. Sow where it is to stand, early in spring, 
in light soil, and thin out the plants to three indies 
apart. 
BALM. 
Fr Melisse —Ger. Melisse. 
A hardy peren¬ 
nial, and has an 
aromatic taste, 
and a grateful, 
fragrant smell, a 
little like lemons. 
It is used in mak¬ 
ing balm tea. a 
grateful drink in 
fevers, and for 
forming a pleasant 
beverage, called 
balm wine. It is 
readily propaga¬ 
ted, cither by slips 
or by parting the 
roots in spring. 
Plant ten inches 
apart, giving them 
plenty of water, if 
rialm. dry. 
BENE. 
Fr. Bene. — Ger. Bene. 
A hardy annual said to have been introduced into 
this country from Africa by the Negroes. In Southern 
Europe and in Egypt it is grown to a considerable ex¬ 
tent for forage and culinary purposes. 
The properties of the plant are cooling and healing, 
with some degree of astringency. A few of the ''aves 
immersed a short time in a tumbler of water, give it a 
jelly-like consistency, without imparting color or flavor, 
and in this form it is generally used. 
The seeds should be sown as soon ns the ground has 
become well settled in the spring, and after transplant¬ 
ing, the plants should be grown in rows two feet apart, 
and about a foot apart in the rows. 
BORAGE. 
Fr Bourrache .— Ger. Boretsch. 
Borage is generally classed as a hardy annual, though 
it is sometimes biennial. It is employed as a pot herb, 
and the young shoots are occasionaly mixed in salads. 
They are also boiled and used like spinage. The flow¬ 
ers make a beautiful garnish and it is well worthy of 
cultivation as an ornamental plant. 
Borage thrives best in light, dry soil. Sow seeds in 
April or May, in drill* a foot apart, and thin the plants 
to six or eight inches. 
CARAWAY. 
Fr Carvi . — Ger. Kummcl. 
A biennial. an«- cultivated for its seeds, which are 
much used in confectionery, cakes, etc., and the leaves 
are sometime* used in soups. Medicinally, the seeds 
are used in an infusion for flatulence. Sow in spring or 
autumn, and thin so as to give the plants a foot of room. 
The autumn sow ing will give seed the next season. 
CATNIP. 
Fr Nepeta —Ger. tintzenkraut. 
This herb is *0 well known as scarcely to need des¬ 
cription. It is a hardy perennial, producing its white, 
aromatic flow-ers during the month of August. It is 
very valuable as a mild nervine for infants. The plant 
