48 
AMERICAN KITCHEN GARDENER. 
CRESS, GARDEN. 
Lepidiwn sativum .— Cresson , Fr.— Kresse , Ger. 
Thk garden-cress is a hardy annual plant, cultivated, says Loudon, since 
1584; but its native country is unknown. 
Varieties .— 
Curled, or peppergrass. | Broad-leaved garden cress. 
This plant is raised from seed, of which one ounce will suffice for a bed of 
four feet square. 
Times of sowing, and site of the crop. —Cress should be raised three or four 
times every month, as it may be in demand, to^have young crops constantly 
in succession. Allot some warm situation for early spring sowing; and, if 
the weather be cold, either put on a spare frame, or cover with matting be¬ 
tween sunset and sunrise. For autumnal sowings, when cold weather is ap¬ 
proaching, allot some warm borders, and give occasional protection. “ The 
cress,” says Loudon, “ is often raised on porous earthenware vessels, of a 
conical form, having small gutters on the sides for retaining the seeds. These 
«ire called pyramids , are somewhat ornamental in winter, and afford repeated 
gatherings.” 
Process in sowing, and subsequent culture. —“Having allotted a fine, mellow 
soil, to receive the seed, dig the surface, and rake it finally, preparatory to 
sowing, which mostly perform in small, flat, shallow drills, four, five, or six 
inches asunder. Sow the seed very thickly, and earth over very lightly, or 
but just thinly cover. Give occasional waterings in warm, dry seasons.” 
Taking the crop. —“To gather cress in perfection, cut them while quite 
young, either clean to the root, or only the tops of advanced plants. They 
will shoot again for future gathering, but the leaves will be hotter, and not 
so mild and tender as those of younger plants.” 
To save seed. —“ Either sow a portion in the spring for that purpose or 
.e<ave som ? rows of any overgrown old crop in April or May. The plants 
will yieli. seed in autumn. 7 - 1 
