MADRAS RADISH.

Rapha.n.u.s sp.

The roots of the Madras Radish are sometimes eaten while they are quite young and small; but they soon become fibrous, strong flavored, and unfit for use. The plant is generally cultivated for its pods, which sometimes measure ten or twelve inches in length: these are solid, crisp, and tender, and, while young, are used for pickling and for salad; being much superior for these purposes to those of the Common Radish.

When cultivated for its pods, the seeds should be sown in drills two feet apart, and the plants thinned to nine inches in the drills.

MALLOW, CURLED-LEAVED.

Malva crispa.

An annual plant, introduced from Europe, and occasionally found growing spontaneously in the vicinity of gardens where it has been once cultivated. The stem is frequently more than six feet in height; the leaves are nearly five inches in diameter, smooth, and of a rich green color, lobed, and beautifully frilled or curled on the borders; flowers axillary, white, and small; the seeds are somewhat kidney-shaped, of a yellowish-brown color, and retain their powers of germination five years.

_Cultivation._--The seeds are sown the last of April or beginning of May, and covered about an inch deep. The plants require much s.p.a.ce, and should be grown at least eighteen inches asunder. The best method is to drop a few seeds where the plants are to grow; or to rake in a few seeds sown broadcast, and transplant.

_Use._--No part of the plant is considered suitable for food; but the elegantly curled leaves are employed for garnishing desserts.

MUSTARD.

BLACK MUSTARD.

Brown Mustard. Red Mustard. Sinapis nigra.

Black Mustard is a hardy, annual plant, introduced from Europe. In some localities, it grows naturally in great abundance; and is regarded as a troublesome weed, though its seeds furnish the common table mustard. Its stem is four or five feet in height, round, smooth, and branching; the leaves are lobed and toothed on the margin,--the radical or lower ones rough, those of the upper portion of the stalk smooth; the flowers are numerous, rather large, bright-yellow; the pods are erect, somewhat four-sided, and are set closely against the sides of the stalk; the seeds are small, round, brownish-black, and retain their germinative powers many years; nearly eighteen thousand are contained in an ounce.

_Propagation and Cultivation._--It is raised from seeds, about four quarts of which will be required for sowing an acre. It is sometimes grown in the vegetable garden, but is generally cultivated in fields for its seeds, which, as before remarked, furnish the common table mustard.

The sowing is usually made from the middle of April to the middle of May. After making the surface of the ground fine and smooth, sow broadcast, or thinly in shallow drills fourteen or fifteen inches apart; cultivate during the season in the usual manner; and, in August, the crop will be ready for harvesting. Cut the stalks at the ground before the pods shed their seeds; and spread in a dry, light, and airy situation, till they are sufficiently dried for threshing.

When grown for salad in the vegetable garden, it should be sown, and cut for use, as directed for White Mustard.

"If the seed is covered to the depth of three inches or more, it will lie dormant, and retain its powers of vegetation for ages: from which circ.u.mstance, together with the liability of the seed to become shaken out in the harvesting of the crop, such lands as are once employed for the growing of Mustard cannot be fairly cleaned of it for a considerable length of time, and only by judicious fallowing or fallow-cropping, with repeated hoeing and weeding."--_Law._

_Use._--Besides the use of the flour of the seeds as a condiment, the seed-leaves are used as salad, in the manner of those of the White species; and the young plants, cut to the ground, are used as spring greens, either boiled alone, or mixed with Spinach.

CHINESE OR PEKIN MUSTARD. _Vil._

Sinapis Pekinensis.

A hardy annual, introduced from China. Stem four feet high, with remarkably large leaves; the flowers, which are produced in loose, terminal spikes, are yellow and showy; the seeds are small, and retain their vitality five years.

_Cultivation._--The seeds are sown in April or May, in shallow drills ten or twelve inches apart. If cultivated for its seeds, the drills should be eighteen inches or two feet apart, and the plants thinned to six or eight inches in the drills.

_Use._--The leaves are employed in salads, in the manner of Cress; and they are also sometimes boiled and served as Spinach.

CABBAGE-LEAVED MUSTARD.

Moutarde a feuilles de Chou. _Vil._ Sinapis sp.

A hardy, annual, Chinese plant, similar in habit to the species last described. Stem from three to four feet high; leaves large, roundish, lobed, and wrinkled; flowers yellow; the seeds are small, reddish-brown or black, and retain their powers of germination a long period.

_Cultivation and Use._--This species is cultivated in the same manner, and is used for the same purpose, as the Chinese Mustard.

CURLED MUSTARD.

West-India Cress.

A comparatively small species. Stem two feet and a half high; flowers bright-yellow; seeds small, blackish-brown,--scarcely distinguishable from those of the Black Mustard. The leaves are of medium size, greenish-yellow, broadest near the ends, deeply and finely cut on the borders, and beautifully frilled, or curled: they make an excellent garnish; and, when used as salad, have a pleasant, cress-like flavor.

CUT-LEAVED MUSTARD.

Moutarde lacinee. _Vil._

In its general character, this species resembles the Chinese or Pekin Mustard: the leaves, however, are much smaller, and divided quite to the mid-rib.

When young, the leaves make an excellent small salad; having the warm, pleasant flavor of Cress.

WHITE MUSTARD.

Sinapis alba.

White Mustard is a hardy annual, introduced from Europe, and occasionally found growing spontaneously in the vicinity of fields and gardens where it has been once cultivated. The stem is three feet and upwards in height; the leaves are large, deeply lobed, and of a rich, deep-green color; the flowers are large, yellow, produced in loose, terminal spikes; the seeds are yellow, much larger than those of the preceding species, and retain their vitality five years,--seventy-five hundred are contained in an ounce.

_Propagation._--White Mustard is always raised from seeds; about four quarts of which will be necessary for seeding an acre. When grown for salad, an ounce will sow forty feet of drill.

_Soil and Cultivation._--It succeeds best in rich, loamy soil; which, previously to sowing, should be thoroughly pulverized. When cultivated in the vegetable garden for salad or greens, the first sowing may be made as early in the season as the frost will admit. Sow the seeds thickly, in drills eight or ten inches apart; and cover half an inch deep with fine mould. Remove all weeds as they make their appearance; and, in continued dry weather, water freely.

The plants should be cut for use while in the seed-leaf; as, when much developed, they become strong, rank, and ill-flavored.

For a succession, a small sowing may be made every week until September.

In field culture, the seeds are sometimes sown broadcast; but the more common method is to sow in drills fifteen or eighteen inches apart. When the crop is ready for harvesting, the plants are cut to the ground, stored and threshed, as directed for Black Mustard.

_Use._--The plants, before the development of the rough leaves, are used as salad: when more advanced, they are boiled and eaten as Spinach. The flour of the seeds furnishes a table mustard of good quality; though the seeds of the Black species possess greater piquancy, and are generally employed for the purpose. The seeds of both species are much used in medicine, and are considered equally efficacious.

NASTURTIUM.