the seed on a slight heat, and afterwards transplant, under glass, on a heat, three or four inches apart, similar to that on which the seed was sown; here they remain, the necessary attention being given to air and water, until they are finally planted out in some rich sheltered spot of ground, in lines about a foot apart and six inches from plant to plant. In moist genial summers it is surprising to see the immense crops they produce.

Large quantities of this esteemed fruit are annually raised by Willmott, Keene, and many others, in the neighbourhood of Brentford, Isleworth, &c.; and to these gentlemen the Horticultural Society is indebted for some of its best papers, deriving as they do their experience from horticultural practice. The author, however, has to regret that these papers are partly lost to the young horticulturist (to whom they would be of the greatest service), by the very high price charged on most of the works that issue from that Society.

24. HORSE RADISH..

COCHLEARIA.

Cochlearia armoracia is, by the Linnæan system, (from the structure of its flower), classed with the scurvy-grass. The original name, Cochlearia, was given on account of the form of the leaves, which, being slightly hollowed, resemble an old-fashioned

spoon.

The root, scraped into shreds, is a well-known accompaniment of English roast beef. It is also used in winter salads, and sometimes in sauces.

Horse radish is a native of some parts of Eng

land, growing by the sides of ditches and in marshy places. It was long cultivated in our gardens, but does not seem to have found its way into general use or to the table, till the latter part of the reign of Elizabeth; before that time it was chiefly planted for its efficacy in medicine, of which our old herbalist, and many other writers, give ample commendation.

The medicinal effects of horse radish are to stimulate the solids to activity, and, on account of its warm nature, it is good in nervous cases arising from cold and viscid juices. The root, when scraped fresh, creates and assists digestion; it is therefore properly employed as a condiment either with fish or flesh. It has been found useful in hard dry cough, and, from its penetrating qualities, is highly serviceable in rheumatic cases and on the early appearance of the scurvy.

Culture. It is rather singular that, from the wholesome qualities and easy culture of this root, it is not in more general estimation. Two causes may be assigned for this neglect; the first, from its value not being known in a medicinal point of view; and the second, from the disagreeable appearance of the old tough roots of many years'growth exhibited for sale in the country markets; whereas, to have it in perfection, it ought not to exceed two, or at least three years, from the time the sets were first planted.

Horse radish grows best in a deep rich soil of rather a moist nature, as, for instance, along the Thames, near London; where many acres may be

seen covered with this plant.

It is best propagated by the tops or crowns, cut two inches long; if these cannot be had, cuttings of any part of the root, with a joint or two, will answer the purpose.

When a convenient spot of ground is chosen, it should be trenched up and well broken full two feet deep. The beginning of March, or thereabouts, will be found a good time for planting the sets. This is readily done by a blunt dibble fifteen inches long, and of sufficient thickness to allow the sets to drop to the bottom of the holes so made; let them be planted nine inches apart, and the holes filled up as you go on. Another method of planting is to take out an opening at one end of the bed, fifteen inches deep, in the common way of trenching, and planting a row of sets with their crowns upright; then beginning the next trench the same width and depth, putting the earth on the first row, and so continuing until the whole is completed. After the ground, if of any extent, is properly levelled, some light crop, such as radishes, spinage, &c., may be sown, and will be off in time not to injure the roots. The plants must be kept clear of weeds during the summer; but when they are strong, it will not be necessary, as the large leaves cover the ground, and every other plant must give way. About the end of October, or as soon as it is observed that the leaves begin to decay, the horse radish may be taken up as required for use; for which purpose the following method is recommended: Open a trench on one side or part of a row, then clear the plants down to the crowns from whence they spring, and cut them off nearly level, so that

the sticks or roots of horse radish may be taken up entire and sound. When all wanted are up, not forgetting a stove for the winter, the ground should again be filled in, and, from the roots so cut, there will rise some fine sticks the next year, and for some years after; those also not likely to be wanted should be cut down, as advised for the young plantation, by which a constant supply of fine young roots is always at hand, and far superior to the old knotty roots in common use; for after a certain age they become tough, and have a disagreeable bitterish taste. In spring, a little rich earth spread over the bed will benefit the plants ; and as the leaves decay in the autumn, let them be raked off with a wooden rake.

Whenever more of the roots are taken up at a time than are wanted, they may be preserved in a juicy state for some time, by putting them in a little moist sand, under cover.

25. INDIAN CRESS. TROPÆOLUM.

The botanic name Tropæolum is derived from a Latin word signifying a warlike trophy. This fanciful name was chosen by Linnæus, because he conceived the shield-like leaves of the Tropæolum, and its brilliant flowers, shaped like golden helmets, pierced through and through and stained with blood, might easily originate such an idea. The common name of Nasturtium was given in reference to the cress-like flavour of the herbage.

The Indian cress, more generally known by the name of Nasturtium, is a native of Peru, whence

Spaniards in the year appears to have been Gerard, the celebrated

it was brought by the 1580; and it afterwards sown and cultivated by herbalist, whose garden, at Ely Place, Holborn, has now vanished, and it may be said, has "left not a wreck behind."

Not only does this brilliant flower enliven the gardens both of the rich and poor, but it also adds to the health of the body. The flowers and young leaves have a warm taste, like the garden cress, and are sometimes used in like manner in salads. The seeds or berries, when gathered young, on a dry day, and pickled in the best vinegar, form an excellent substitute for capers, which they much resemble; and, indeed, many persons prefer them to capers.

This herb is also esteemed a good antiscorbutic; the flowers and young leaves, as before stated, being of a warm, spicy, agreeable taste, are serviceable in weakness or pain in the stomach, proceeding from cold, and flatulencies. To sum up the whole, they will be found a most brilliant garnish to dishes by candle light. The two principal varieties for culinary use are the following:

1. Nasturtium major, well known as an old inhabitant of the English garden, producing its seed in knots of three joined together.

2. Nasturtium minor, is of much later introduction. It grows very dwarf and bushy, and produces larger seeds than the major, which are preferred for pickling; but from its scanty production, there requires to be a larger quantity of plants grown for that purpose.