THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, October 27, 1857. 
of chalk or lime rubbish in the hole, six inches of light soil 
over that, then plant and mulch well; next April prune the 
young wood close, and next August you shall have a few 
blooms. A Pomegranate should be half starved at the roots, 
and be pruned like a White Currant in April against an open 
wall.] 
! BEDDING PLANTS EOR SPRING AND SUMMER. 
“ Allow me, as one of the stay-at-homes, to tender my best 
thanks to Mr. Beaton for the article on the gardens at Kew 
and Sydenham, with their style of bedding . during the 
autumn, and to beg of him to make the series complete 
by mentioning the plans adopted during the spiing and 
! summer on the same beds; for, of course, they cannot be 
bare all that time.”—0. G. 
[In the bedding style we have only two sets of flowers, 
spring flowers and bedders. You have one more essential 
point to learn before you can cry “ quits,’ and that is, how 
would you, or how could you, manage to prevent any ot the 
plants mentioned from Kew or Sydenham from flowering 
during the summer? therefore, if that could not be accom¬ 
plished, why ask for the summer flowers, a superfluous pre¬ 
cedent ? Is it true that many in your neighbourhood go on 
i from year to year muddling their Wallflowers, Crocuses, T ulips, 
Turbans, Stocks, Alyssums, Polyanthuses, Auriculas, Daisies, 
| annuals, and all the rest of the spring flowers, by planting 
them“ heads and tails,” with no order or system, after reading 
three years running how much better these plants look 
at Sydenham, where they plant each kind “ by itself,” and 
next to it that kind which suits best? But you shall be fur¬ 
nished with a fourth “ course ” after the dessert.—D. B.] 
FLOWERS EOR A VERY CONFINED TOWN 
GARDEN. 
“ My garden has the sun during the early part of the day, 
say till noon, excepting one small bed. The soil is heavy 
and black, and rather damp; of course some parts more 
than others. A few flowers most likely to thrive in such a 
place are what I am wishful to cultivate.”—A New Beginner. 
[If you avoid Petunias and the tall Salvias all the rest of 
the common bedding plants which are named in almost all 
our issues will suit you, or if you have no convenience for 
them look over our “spring flowers” and “herbaceous 
plants,” and select for yourself from the descriptions. If we 
were to recommend you a dozen common plants for one of 
your beds many other subscribers would get these very twelve 
plants, and half of them would be disappointed with them, 
and turn round and exclaim, “ The Cottage Gardener is 
no better than the rest of garden periodicals.” Such is taste, 
and such is fashion in flowers.] 
TIL. 
“ Is not Dr. Lindley wrong in stating that there is only 
one kind of Til? When at Hyderabad many years ago 
(1817) I think that I remember three or four different 
seeds called Til.”—A Sepoy Officer. 
[You are right, and Dr. Lindley wrong. In the 
following list of the oil seeds of India, collected by us some 
years since, all the Tils are mentioned. 
The following table exhibits the proportion of oil con¬ 
tained in 100 parts of each of the varieties of oil seed 
examined, and also in a few of the commonest oil seeds 
known in commerce, to show the relative richness in this 
produce of the Indian seeds:— 
Suffed Til—White variety of Sesamum orientale 40*7 
Kaila Til—Parti-coloured ditto ditto 46-4 
Tillee, or Black Til—Black ditto ditto. 
This seed yields the Sesamum or Gingelie oil, 
already extensively known in commerce. 46*7 
Bhoe Moong (Moong Phulle)—Ground nuts, 
produced by A?'achis hypogcea . 45-5 
Wounded seeds—Obtained from the Poonnay 
tree, or Calophyllum inophyllum , sometimes 
called the Alexandrian Laurel—a lamp oil .. 03’7 
Kurunj seeds—From the Galedupa arborea , or 
Pongamia glabra . ~6’7 
Ram Til—The seeds of the Huts Ellu, or Gui- 
zotia oleifera , usually called Verbesina saliva .. 35’ 
Silaam—An oil seed from Nepaul . 41* 
Linseed —Linum usitatissimum . 20' to 22* 
Hempseed —Cannabis sativa . 20* to 25* 
Rapeseed —Brassica napus . 33* 
Poppy —Papaver somniferum . 25’ to 5b’ 
Walnut —Juglans regia . 50’ 
Colza seeds —Brassica campestris .. 39’ 
Mustard —Sinapis nigra , &c. 18’ to 36* 
The foregoing are not all the seeds from which oil is 
extracted by the natives; for, in addition to these, there are 
Cotton seed oil—used, even without being expressed, for 
their lamps. 
Castor oil—similarly used when expressed, 
Argemone seed oil—a lamp oil. 
Oil of Melia azadirachta seed—for medicine and lamps. 
Oil of Cucumber seed—for cooking and lamps. 
Oil of Colocynth seed—a lamp oil. 
Oil of Carthamus tinciorius seed. 
Oil of Bassia Ion gif alia—used in frying cakes, Ac.] 
VEGETABLE CULTURE AND COOKERY. 
(Continued from page 136, Vol, XVIII.) 
CHERVIL. 
This is a salad plant, but used also as a pot herb for its 
warming and aromatic properties. 
The seed may be sown on any convenient piece of ground, 
either broadcast or in drills ; if in drills they should be nine 
inches apart. For early crops it may be sown in February 
or March, and again in April and May for summer use. In 
the middle and end of August a sowing should be made for 
plants to stand the winter. If they come up too thickly they 
should be slightly thinned, and in severe weather hooped 
over. When the leaves are three inches high they may be 
cut for use like parsley, and this will cause them to shoot 
afresh, furnishing a supply of young tender leaves all the 
winter. The summer sowings run rapidly to seed, and do 
not produce a succession of young leaves as the winter crops 
do. 
Chervil is highly esteemed as an ingredient in soups and 
stuffings for its fine aromatic and agreeable flavour, uniting, 
as it does, that of both parsley and fennel, but much supe¬ 
rior to either. 
Chervil Cream. —Boil a handful of Chervil in a glass of 
water for half an hour; then strain and reduce it to two 
spoonsful; add half a pint of cream, the same of milk, a 
quarter of a pound of powdered sugar, the rind of a lemon, 
a little coriander and orange-flower water. Boil these half 
an hour longer ; beat up the yolks of six eggs with a small 
quantity of flour; pour the cream on them ; mix them well; 
strain, and put it in the water-bath. Glaze it with sugar and 
the salamander. 
Chervil Sauce. —After having picked a large handful of 
Chervil leaf by leaf put it into a small stewpan with a little 
of the best gravy; let it simmer till the pan becomes dry; 
then add as much stock as is requisite; squeeze into it a 
lemon, and add a little sugar to make it palatable, with some 
white wine. 
Chervil: to Preserve. —Chervil is generally preserved 
with other herbs as follows :—Take of sorrel, chervil, beet, 
purslain, and cucumbers if in season, quantities according 
to your liking. Wash them well; mince and press them in 
your hand to squeeze out all the water. Put them into a 
kettle of water with some butter and salt, and boil them till 
the water is entirely consumed. Take them out, and when 
cold put them into pots; cover them with warmed butter. 
When you want to use these herbs put them into some’stock 
that has very little salt in it. If they are required as for a 
farce or garnish boil them a minute or two in some butter; 
thicken with the yolks of eggs and milk. When so prepared 
they may be served under hard eggs or broiled fish. For 
sauce it must be chopped small, boiled in salt and water, 
and mixed with melted butter. 
