it over again. The sauce, when poured out for use, . should have the thickness of rich cream.

The different uses of this fruit for culinary and other purposes are rapidly on the increase. Its cultivation is extensive, particularly by one eminent gardener, Willmott, of Isleworth, near London. By training the plants against a bank, he had gathered in one season, from 600 plants, 400 half sieves (three will make a bushel) of ripe fruit for market.

There is but one variety (the old original red) worth cultivating; the yellow is not much noticed; and the cherry and pear-shaped, of French extraction, are of little worth.

Culture.-The Tomato is raised from seed, which should be sown about the end of March, either on a slight hot-bed, or in a large pot or pan, according to the quantity likely to be wanted, a score of plants producing many scores of fruit. When the plants are up and two or three inches high, they are to be transplanted into small pots (two in each), and afterwards plunged in the bed whence they were taken, or on any other slight heat, and kept rather close until well rooted, when air should be admitted, and so increased as to harden the plants for their being finally planted out at the end of May or beginning of June, either against a south wall or pales, or against a warm sloping bank of earth.

The plants can be readily turned out of the pots, when a little water will be all they require for the present. As soon as they have formed leaders of half a foot or so in length, if against a wall, they should be regularly trained up, and any superfluous branch cut out: these, however, will be but few,

as the more branches there are trained the more fruit will be produced. If placed against a bank, when the branches are regularly trained or laid out, they should be pegged down; and in the course of the summer a few of the most vigorous may be stripped, and all useless leaves and straggling shoots cut off.

31. MARJORAM. - ORIGANUM.

Origanum, the botanic name of the Marjoram, was given to it on account of its agreeable fragrance, and in allusion to its place of growth. There are several varieties; but only two are used for culinary purposes.

1. O. Onites, the Pot Marjoram, is a native of Sicily and the southern part of Greece. It is a hardy perennial, and was first introduced into Britain about the year 1759. It is used as a seasoning for soups.

O. Majorana, the Sweet Knotted Marjoram, is a native of Cyprus and Candia. It is also found in Italy, Spain, and Portugal: from the latter country the English first obtained the seed, in the year 1573. From Italy we annually receive the seed, as the climate of England is not of sufficient warmth to ripen it. This variety is called knotted from the flowers coming in globular knots round the joints of the stem, and which contain the seed. The sweet marjoram has a sweet pleasant smell, and a warm, aromatic, bitterish taste. It is used, like the pot marjoram, as a seasoning for soups; and when mixed with food it is said to correct flatulencies, and to be useful in nervous complaints.

Culture. The common or pot marjoram, being a perennial, is easily propagated by parting the roots into small tufts, in the early part of spring, and planting them in three or four feet beds, in any light dry soil, at a foot apart; or they can be made an edging to borders; and then they must be planted at the distance of six inches instead of one foot.

If the pot marjoram is wanted for drying, it should be cut when in full bloom, as at that time all aromatic herbs possess their greatest strength and virtue. When cut, it should be laid in a shady place to dry; and, when the leaves feel crisp, put up in paper bags for use; and in a place where it will be clear of dust.

The sweet or knotted marjoram being rather a tender annual, if wanted early, the seed should be sown on a slight heat towards the end of March; if otherwise, on a warm border of light rich earth about the middle of April; the plants to be afterwards thinned to the distance of a few inches, and left to grow for use. Those raised on heat (after having been hardened to the weather) should be planted out, either in a patch in the open ground or in pots. When planting in pots, use the size called 32, and put two or three plants in each; a reserve may then be made nearly throughout the winter, by keeping them in some warm shed, or in a greenhouse, where they will at times give out a most agreeable and fragrant perfume.

32. MARYGOLD.-CALEndula.

Calendula Officinalis, the cultivated or common Marygold. Calendula is supposed to be derived

from Calenda, the Latin for the first day of every month, because it continues a long time in flower.

The marygold is a native of the south of Europe, and is said to have been cultivated in this country prior to the year 1573.

Numerous medical virtues were formerly attributed to this herb, which have now lost their credit. It is principally used in the form of tea, and is sometimes given in agues; and the author has known instances where it has succeeded in alleviating that distressing complaint. The florets of the ray are the parts used for culinary purposes; they are boiled in broths and soups; and by many the flavour of them is much admired. In Holiand, large quantities of the flowers are annually dried for soups and broths, and sold in the shops at the rate of a penny per bunch. They are greatly esteemed by all ranks of persons in that country.

From the many plots of ground that may be seen planted with marygolds in the vicinity of London, their cultivation in this country seems upon the increase. The author once saw a considerable piece of ground near London covered with these plants. They were then in full blossom, and formed a most brilliant spectacle, resembling a sheet of spangled gold: the ground was exactly suited for them, being light, sandy, and not too rich.

Culture. Few culinary vegetables require less aid in their culture than the pot marygold, as it will propagate itself by seed for years, even if the ground is frequently disturbed; but it has been remarked that the flowers from self-sown seed, in the same spot, for a length of time, are not so large and

strong as those produced from annual sowings; therefore, to have the flowers in their greatest perfection, the seed should be sown about the beginning of April, in any light soil, either in a bed, to be hoed out to six or eight inches apart, or in a patch, and afterwards transplanted out to a similar distance. Their after culture only requires the hoe to keep them clear of weeds. The plants

soon come into flower; and when it is observed that the blossoms are fully expanded, they should be gathered in a dry day, divested of their outer green leaves, and spread on a cloth, in a dry airy room, where, after having been a few days with frequent turnings, they will be in good order for putting up, either in paper bags or in drawers, for use.

Melo was the original name of the Melon, but according to the sexual system of the great Linnæus, (who, as before observed, has done more for the advancement of practical and scientific botany than any man before or since his time), it has the seeming inconsistency of making the melon a variety of the cucumber. Such questions it is very difficult to solve nature, however, is her own best interpreter, and will, no doubt, in the course of time, reconcile this and many other apparent inconsistencies.

The introduction of the melon into a work solely intended for the cultivation of vegetables, may, to some readers, seem an impropriety; but when it