Other kinds of vegetables require a certain degree of fermentation, as Tobacco. The prinicpal art of preserving it consists in this operation being duly performed; for which purpose, as soon as the leaves of the herb are fit, the foot-stalks are broken, and the leaves left on, in order for the moisture in part to be evaporated. Afterwards these are gathered and tied in handfuls, and hung up in the shade to dry; and when sufficiently divested of moisture, the bundles are collected together and laid in large boxes or tubs, in which these are fermented, and afterwards taken out again and dried; when it is found fit to pack up for the market.

The properties of Stramonium, which has been so much recommended for curing asthma, consist pric.i.p.ally in the aroma, which is only to be preserved in a similar manner: and I have found from experience, that if the leaves are separated from the plant in a manner similar to that of tobacco, and the rest of the plant, noth roots, stalks, and seed-vessels, be slit and sufficiently dried in the sun or in an oven, and the whole fermented together, a very different article is the produce than what it is when dried in the usual way, and left entirely to the chance influence of the atmosphere.

In the common operation of hay-making it may also be observed, that the continued turning it over and admitting its parts to the action of the sun and the air, is for the purpose of getting rid of the watery particles contained in it; and the quicker this is done, the better it is. And although this operation is so essentially necessary, yet care should be taken at the same time, that it be not made too dry, so as to prevent a due degree of fermentation being allowed to take place in the rick. And it may be observed that the best gra.s.ses, or other plants used for hay, if made too dry, so as to prevent the natural fermentation which their proper juices will excite, can never make either palatable or nutritive food for cattle. Neither can the same be effected if the article is used in too small quant.i.ties. It should be observed, that herbs of all kinds should be gathered for peserving when in full bloom; but when roots or barks are recommended, these should be collected in the autumn months. The principles laid down for preserving dried plants generally, will apply to these parts also.

SECTION IX.--PLANTS USED FOR CULINARY PURPOSES.

"Man's first great ruling pa.s.sion is to eat."

In the following section I have confined myself princ.i.p.ally to such as are in cultivation. There are many of our indigenous plants which, in times of scarcity, and in other cases of necessity, are used as food by the people in the neighbourhood where they grow. But of these I shall make a separate list.

409. ARTICHOKE. Cynara Scolymus.--We have several varieties of this plant in cultivation; but the most approved are the large green and the globe. They are propagated by taking off the young suckers from the old roots in May, and planting them in a piece of rich land. Artichokes have been raised from seed, but they are seldom perfected in this country.

410. ARTICHOKE, JERUSALEM. Helianthus tuberosus.--Is cultivated for the sake of its tubers, similar to the potatoe; but they are not generally esteemed.

411. ASPARAGUS. Asparagus officinalis.--A very delicious vegetable in the spring, and well known to all amateurs of gardening.

There is a variety called the Gravesend Asparagus, and another called the Battersea; but it is the richness of the soil and manure that makes the only difference.

412. BASIL, SWEET. Ocymum Basilic.u.m.--A pot-herb of considerable use for culinary purposes. It is an annual; and the seeds should be sown in a hot-bed in March, and transplanted into the open ground. It is usually dried as other pot-herbs.

413. BEANS. Vicia Faba.--The varieties of the garden-beans are as follow:--

The early Mazagan and Longpod are planted in November. These will usually be fit for use in June.

The Windsor.

The Toker.

The Sword Longpod.

The Green Toker.

The White-blossomed.

These are sown usually in succession from January to March, and afford a continuance of crop during the season.

414. BEANS, FRENCH OR KIDNEY. Phaseolus vulgaris.--The kidney beans are of two kinds; such as run up sticks and flower on the tops. Of this description we have in cultivation the following:--

The Scarlet Runner. The Dutch Runner.

Both these are much esteemed.

Of dwarf kinds we have many varieties. The pollen of these plants is very apt to become mixed; and, consequently, hybrid kinds differing in the colour of the seeds are often produced. The season for sowing these is from April till June.

The Black, or Negro Beans. The Blue Dwarf. The Early Yellow. The Black Speckled. The Red Speckled. The Magpie. The Canterbury.

All these varieties are good and early beans. The white Canterbury is the kind most esteemed for pickling; the other sorts being all of them more or less discoloured: and this kind is the sort generally sold for such purpose in the London markets.

415. BEET, RED. Beta vulgaris v. rubra.--The roots of this variety are used both in soups and for early spring salads: it is cultivated by sowing the seeds in March; and the roots are usually kept all winter.

The white beet is only a variety of the other; and it is the tops that are usually eaten of this kind as a subst.i.tute for spinach. Its culture is the same as that of the red kind.

416. BORECOLE. Bra.s.sica Rapa.--Of borecole we have two varieties; the purple, and green. The former is in much esteem amongst the Germans, who make a number of excellent dishes from it in the winter.

The culture is the same as for winter cabbage of other kinds.

417. BRUSSELS SPROUTS. Bra.s.sica Rapa.--This is also a useful variety of the cabbage species, which is very productive, forming a large number of beautiful small close-headed cabbages on their high stalks in the winter season. The seeds are sown in March.

418. BURNET. Poterium Sanguisorba.--The young leaves of this plant are eaten with other tender herbs in the spring, and are considered a wholesome addition to mustard, cress, corn-salad, &c.

419. CABBAGE. Bra.s.sica oleracea.--The varieties of cabbage are numerous.

The most esteemed are,

The Early York. The Early Sugar-loaf. The Early Battersea. The Early Russia.

They are all sown in August, and planted out for an early summer-crop, and are usually in season in May and June.

The Large Battersea. The Red Cabbage. The Green Savoy. The White Savoy.

These are usually sown in March, and planted for a winter crop.