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16. CHIVE. - ALLIUM.

It is a native of

The name of allium is given to this plant from the character of the flower, which corresponds with many others comprised under that head, as the leek, garlic, common onion, &c. The specific name of chive is A. Schænoprasum, from its supposed vegetable qualities, which partake of the flavour both of the onion and leek. Britain, and has been found sometimes, though rarely, in meadows and pastures, near Fast-castle on the borders of Berwickshire, in Argyleshire, in Westmoreland, and near Kirby Moor-side, Yorkshire. It has been thought by some persons to be a wild onion; but we have no instance of its nature being changed by cultivation.

The principal use of chives is for soups and spring salads. The leaves, which are like short rushes, are cut off close to the surface and employed as a salad ingredient; and the whole of the plant is occasionally made use of as a substitute for young onions. They are also used as a seasoning for omelets, soups, &c. being esteemed milder than onions or scallions.

It

The chive is a hardy perennial plant, and being once planted, will continue for many years, without suffering from the most extreme cold of the winter. may be planted in any common soil and situation, and is easily propagated by dividing the roots in the spring or autumn, and planting them a few inches distance from each other, when they will rapidly increase into large bunches. A bed

will last three or four years, after which period it should be renewed by dividing the roots.

17. CORN SALAD..

VALERIANELla.

The botanic name of this plant is derived from the Latin word valeo, to be powerful or efficacious, in allusion to the many virtues of the plant. It is a native of this country and other parts of Europe. In France and Italy it is dressed like spinage; and we have lately, from the latter country, had a superior variety introduced, the leaves being of a thicker consistence, and having a milder flavour and a more robust growth than our native kinds. This plant has also the name of lamb's lettuce, from being formerly in much repute as an early green feed for lambs. At present its principal use is for spring salads, to which the improved sort gives an agreeable taste and flavour.

Culture. -The corn salad is annual; the seed should be sown as soon as it is ripe, early in the month of August, otherwise it often remains a year in the ground before it vegetates.

The seed should be sown on a warm spot, either in shallow drills six inches apart, or on a bed broadcast; when the plants are well up, they should be thinned out to the distance of three or four inches from each other. When wanted for use, it is better to pick the leaves than to cut them.

18. CRESS.- LEPIDIUM.

This vegetable takes its name from its warm spicy nature. It has the common specific name of sativum, which is given to many varieties of vegetables, from their being cultivated as garden herbs.

The native place of the garden cress is unknown, but it has more or less been cultivated in this country for the last three centuries.

There are three varieties at present in cultiva tion:

1. Curled-leaved, which besides being used as small salading, like mustard, is employed as a beautiful garnish.

2. Plain-leaved, is most commonly cultivated, on account of the difficulty of procuring the seed of the former genuine; it has also the same flavour, but is not so handsome in appearance.

3. Golden cress, which much resembles the curled, but is rather more slender in growth, and very dwarf. It has a mild and delicate flavour, and affords a pleasant addition to our stock of small herbs.

All the sorts are equally good, and, together with mustard, form the principal ingredients in winter and spring salads, and with some families all the year round.

Culture. - This sort of herb should always be cultivated so as to grow as rapidly as possible, being cut while perfectly young and in a crisp state. It is raised by sowing the seed as wanted for use,` at different seasons of the year, where a constant succession is required; and to have the crops deli

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cately young, once a week or fortnight will not be found too often. The sowings in the open ground commence about the second or third week in March, according to the mildness of the weather. Prepare a piece of rich well-dug ground, by raking the surface very fine; sow the seed in small flat shallow drills or very thickly broad-cast; earth over very lightly, and but just enough to cover the seed. In warm dry weather give occasional waterings. the early spring and autumn crops, if the seed is sown thickly on a small square piece of ground, and covered with a hand-glass, it will forward the crop considerably. The late autumn and winter crops will require a slight bottom heat under glass; the soil for that purpose should be light and mellow, such as old tan or vegetable mould, the seed to be sown in shallow drills and covered very slightly.

Where there is a pinery or fruiting house in work, small salading of any description can be sown in shallow boxes filled with the light vegetable mould, whereby it can be had in the severest season with little or no trouble.

Double the quantity of cress should be sown to that of mustard, as it is not of so rapid and large a growth; and to keep up a proper succession, two sowings of mustard will be necessary to one of cress.

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The meaning of the word from which cucumber is derived, is not well defined in the English language. Various reasons have been assigned for its origin; but all more remarkable for ingenuity than

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probability. There are arranged under the head of cucumis, according to the Linnæan system, the cucumis melo, the common melon, c. flexuosus, serpent melon, and many others of the same species; c. sativus is the specific name by which the cucumber is distinguished.

The cucumber is of very great antiquity, and a native of the East Indies and the warmest parts of Asia and America; whence its tenderness may be derived though this is not so great as in some other exotics from the same climates. It was introduced into England about the year 1573.

Few or none of our culinary vegetables have less nutritious qualities than the cucumber, it being of a cold watery nature, and at times not easy of digestion; hence it should be used with caution by persons of a weak and delicate constitution. When dressed with oil, vinegar, and pepper, it is certainly a whet to the appetite, but of no sort of nourishment to the body. If at all wholesome, it is when stewed in rich gravies, which counteract its ill effects, and render it a dainty dish.

In winter, when the snow is deep on the ground, a cucumber, either in its green or stewed state, highly embellishes the table of the higher and more wealthy classes, who grudge not the expense; and cucumbers produced fine at that season of the year, add greatly to the gardener's reputation. When the rage for very long and uncouth-looking cucumbers abates, much unnecessary care, labour, and anxiety will be saved to the gardener.

There are many sorts of cucumbers in cultivation. The author has selected the following as being

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