There have of late years been several other single varieties of the Tropæolum introduced, some of a most beautiful crimson colour, but they are yet rather scarce, and have not found their way to the kitchen garden, or become like the two named sorts, an appendage to the cottager's arbour. They contain the same good qualities, and would form a pleasing variety.

Culture.

-The Indian cress, being too tender to survive the cold of our winters, is treated as an annual plant; and if not sown for the benefit of the seed or herbage, it should be for the elegance of its flowers: the new and dwarf sorts in particular are showy, and have a brilliant effect in the flowergarden; they are also well adapted for covering unsightly walls or old buildings.

The seed is sown from the middle of March to the middle of May, in patches or drills an inch and a half deep. It is not necessary to be very nice in respect of soil or situation, as they will thrive almost any where. The seed should be sown thinly, and if requisite, it will transplant well; the plant may also be propagated by cuttings. The greatest enemies to this plant are late spring frosts. When the plants advance into runners, and are wanted as a blind, let them be trained to stakes, bushes, or trellis work, and they will afterwards climb unassisted. The major nasturtium will sometimes grow to a great length, as much as twenty feet or more in the

season.

26. JERUSALEM ARTICHOKE.

HELIANTHUS,

The botanic name of this plant is given as a species of turnsol or sunflower, which, when expanded, resembles the figure of the radiant sun, turnsol, from its supposed singularity in turning its face always towards that luminary in his diurnal It has the specific name of Tuberosa from its large irregular shaped roots.

course.

It has the name of artichoke from the tuberous roots, which, when boiled, have the flavour of the true artichoke. The Italians called it "girassol," which was corrupted by the English into Jerusalem; hence the common name Jerusalem artichoke.

This root, which a learned author says is more pleasant than profitable, is, though of so hardy a nature, a native of the Brazils, in South America, whence it was sent to France; and at the time the French were in possession of the Canadas, in North America, it was introduced by them into that country, and throve so well that the name Canada potato was given to it by the inhabitants. The first introduction of the J. artichoke into England was during the reign of James I., and from only two roots the country was so stocked with them, that in the course of a few years they were so cheap and plentiful that the most vulgar began to despise them; whereas, when first introduced, they were, as Parkinson (an eminent herbalist in those days) says, "a dainty for a queen."

They were formerly baked in pies with marrow,

dates, ginger, sack, raisins, &c.; and so made they must have been a dainty dish indeed.

The modern way of cooking these roots is to boil them in water till they become tender, when, after being peeled, and stewed with butter and a little wine, they will be as pleasant as real artichoke bottoms, which they nearly resemble both in taste and flavour. However, on account of their watery qualities they will never be in much repute, though they may fill up a gap as a side dish at the table.

Culture. Throughout the whole tribe of culinary vegetables there is none that requires so little labour in their cultivation as the J. artichoke ; for the smallest offset, when put into the ground and rooted, will soon multiply into hundreds, and when once established they are with difficulty cleared out of the land.

They are propagated by either planting the small roots, or dividing the large ones into offsets, with an eye or two attached, in a similar manner to the potato; they may be planted any time in March, in a light mellow soil, in any recluse corner of the garden, previously trenched a foot or fifteen inches deep. They should be planted in rows three feet apart, and about one foot in the row; and to have fine roots they should be taken up and replanted every year. The stems grow to a considerable height, and have the appearance of the sunflower, only that in this country they do not blossom.

About the latter end of September the roots or tubers will be sufficiently ripened for use, and towards the end of November a quantity may be

taken up for consumption during the winter, and preserved in sand or light soil out of the reach of frost.

In the cultivation of this vegetable, the author has to observe that a light soil should be chosen in preference to a strong rich one; such may probably have an influence on the root in respect of moisture, as it has on the potato.

27. KIDNEY BEAN.-PHASEOLUS.

The botanic term Phaseolus is supposed to allude to the shape of the seed-vessel, which resembles a kind of small boat, known under the same denomination. The English name kidney-bean was given on account of the seed being of a kidney shape; it is also erroneously called French bean, from its being a long time cultivated in that country, and introduced under that name to its neighbours. The native place of the kidney-bean is the most southerly part of Europe.

It is supposed by some writers that kidney-beans were first introduced into this country from the Netherlands, about the year 1509, when gardening first began to flourish and to obtain attention; for even at that time it was more progressive in improvement than could have been expected, considering the want of learning which then prevailed, even amongst the higher classes.

The use of the kidney-bean is too well known to require to be described here. Gerard mentions, even in his time, that it was considered pleasant and de

licate to the taste, and not apt to engender wind, as some other pulse is disposed to do.

With such qualities, it is no wonder they are so much in repute; and where there is a conveniency for forcing, they can be obtained all the year round.

The dwarf White Dutch Kidney Bean was the first sort introduced into England at the above date, but was increased in the early part of the reign of Elizabeth, by the addition of several other varieties. These varieties were all dwarfs, and it was not until some years afterwards that the scarletrunner made its appearance. This bean at first was only thought fit to cover old walls and unsightly buildings; but now and for some years past the prejudice against them having worn away, they have since proved highly beneficial, and are considered, in point of flavour and tenderness, equal to any of the others. They are also the most productive, and afford a succession of pods until checked by the frost.

Numerous are the varieties of this pulse which have been introduced within the last fifty years: most of them are good; but the following have stood the test of time, and will be found fully to answer the description given.

DWARF VARIETIES.

1. Negro Kidney Bean. There are two sorts, the large and small (the latter is best for forcing); they are generally planted for a first and last crop, for which they are well adapted, and, on account of their coming quickly in and quickly off, they are very suitable for the market gardener, who always finds a ready sale for them early in the season.

K