- I
Y
t. 1677.) It grows naturally in corn-fields, and flowers in June and July. The leaves
arc pinnatifid ; the pod round and rough, and abruptly terminated. The seed is yellow,
and, as well as the flowers, is lai'ger than tliosc of the black species,
3955. Use. This species is cultivated chiefly as a small salad, and is used, like cress, while in the seedleaves.
When these are newly expanded, they are mile’ ....................
into the rough leaves, they eat rank and disagreeable.
3956. Culture . For spring and summer consumption, sow once a week, or fortnight, in dry warm
situations, in February and March; and afterwards in any other compartment. “ In summer, sowin
shady borders, if it be hot sunny weather ; or have the bed shaded. Generally sow in shallow flat drills,
from 3 in. to 6 in. apart ; scatter th e seed thick and regular, and cover in thinly with the earth about a
quarter of an inch. To furnish gatherings in winter, or early in spring, sow in frames or under handglasses
; and when the weather is frosty or very cold, in hotbeds and stoves, as directed for cress.”
3957 . 3'o sa v e seed. Either sow a portion in March or April, to stand for th a t purpose ; or, for small
supplies, leave some rows of th e spring sowing, grown too large for salads ; they will ripen seed in th e
course of th e autumn.
3958. The black mustard is the S. nigra X. {Eng. Bot. 969,), the sénevé of the Erench.
It is frequent in corn-fields. It is altogether a larger plant than the white, with much
darker leaves, and thefr divisions blunter. The flowers ai*e small, the pods smooth, and
lying close to the stem.
3959. Use. Black mustard is chiefly cultivated in fields for the mill, and for medicinal purposes. It is
sometimes, however, sown in gardens, and the tender leaves used as greens early in spring. The seed-
leaves, in common with those of the cress, radish, rape, &c., are sometimes used as salad ingredients ;
but the grand purpose for which the plant is cultivated is for seeds, which, ground, produce th e well-
known condiment. If the seeds. D r . Cullen observes, he taken fresh from the plant, and ground, the
powder has little pungency, but is very b itte r ; by steepingin vmegar, however, the essential oilis evolved,
and the powder becomes extremely pungent. In moistening raustard-powder for the table, it may be re marked,
that it makes the best appearance when rich milk is used ; but the mixture in this case does not
keep good for more than two days. T h e seeds of both the black and white mustard are often used in an
entire state medicinally.
39fi0. Culture f o r the mill. “ T o raise seed for flower of mustard, &c., sow either in March or April,
generally the black sort, or occasionally the white, in any open compartment : or make large sowings in
fields where designed for public supply. Sow moderately thick, either in drills from 6 in .to 12in.
asunder, or broad-cast, and rake or harrow in th e seed. When the plants are 2 in. or 3 in. in the growth,
hoe, or thin them moderately, where too thick, and clear them from weeds. They will soon run up in
stalks ; and in July or August re turn a crop of seed, ripe for gathering.” {A be rc rom bie .) See E n c y c . o f
A g r ., § 6103.
Subsect. 6. Coi-n-Salad, or Lamb’s-Lettuce.—Eèdia oh’iòrza Willd. {Eng. Bot. 811.);
Tridndria Monogijn. L. and Dipsàceoe J. Mâche, Er. ; Ackersalat, Ger. ; and Valerianello,
Ital.
3961. The corn-salad 1% a diminutive annual plant, common in corn-fields or sandy
soils. When culthratcd in rich soil, it rises a foot high, and flowers in March. Gerai'd
tells us, that foreigners using it while in England, led to its being cultivated in our
gardens. Tlie Italian corn-salad, Valerianélla criocarpa, is milder in flavour, and comes
earlier into use, than the common corn-salad ; it is also good, dressed iu early spring, as
a s[)mach. {Gard. Mag., vol. ii. p. 437.)
3962. Use. It is used in salads through winter and early spring, both as a substitute for common lettuce
in those seasons, and to increase th e variety of small salads. F or these purposes it has long been a
favourite plant in France, under th e denomination of mâche , doucette, salade de chanoine, and poule
g ra sse .
39G3. P ro p a g a tio n . It is raised from seed, of which a quarte r of an ounce is sufficient for a bed 4 ft.
by 5 ft.
3964. Tim e s o f sow in g . “ To answer the common demand, two or a t most three sowings will be suffi-
cient, VIZ. a principal sowing a t the beginning or towards the middle of A ugust; a secondary sowing
early m September, to furnish together crops in winter and early spring ; and a smaller sowing in spring,
th e close of February or course of March, if th e plants are required in continuation throughout that
season, though they are apt to get rank-tasted in warm dry weather. If wanted throughout summer,
sow once a month, and cut the crop quite young.”
3965. Culture . “ Sow in any bed of common mellow earth, broad-cast, and rake in th e seed. When
th e plants are up, thin them 2 in. or 3 in. asunder, th a t theymay have room to acquire some small stocky
growth for gathering.”
39G6. To save seed. “ Leave some plants in spring ; they will produce seed in July or August.’*
{A be rc rombie .)
S u b s e c t . 7. Garden Cress.—Lepidium sativum L. {Zorn. Ic. 16.); Tetrad. Silic. L.
and Crucîferæ J. Cresson Alétiois, Er. ; Gemeine Garten Kresse, Ger, ; Tuinkers,
Dutcli ; Crescione, Ital. ; Mastuerzo, Span. ; and Mastinço Port.
3967. The garden cress is a hardy annual plant, cultivated since 1548 ; bnt its native
countiy is unknown. The whole plant paitakcs strongly of the pungent smell and acrid
taste which distinguish the Crucîferæ.
3968. Use. It is cultivated in gardens for th e young leaves, which are used in salads, and have a peculiarly
warm and grateful relish. It ranks among gardeners as th e principal of the small salads.
3969. V a rie tie s. These are —
4. Normandy cwlcd
2. Curlcd-leavcd; equally good as a salad,
and preferable as a garnUb.
5. Broad-leaved; less cultivated for salading,
but grown for rearing turkeys,
&c.
tliroughout the winter; preferred by
Mr. M'Intosli, a first-rate gardener,
to every other cress, and osjiecially tc
water cresses. (Gnrrf. jKop., vol. vii.
p. 38.)
5. Broad-U:....................
with the former, and v
(See Gard. Mag., vol. vii. *p. 556.)
6. Golden cress; slower in growth, and
of a yellower green than the common
cress.
3970. P ro p a g a tio n . All the varieties are raised from seed, of which one ounce or one eighth of a pint
will suffice for a bed 4 ft. by 4 ft.
3971. 7'imes o f sow in g a n d site o f tk e c rop. “ Cress should be raised three or four times every month,
as it may be in demand, to have crops delicately young in constant succession. For culture in the open
garden, begin in the first, second, or third week in March, as a forward spring may bring mild weather
or otherwise. Allot some warm situation for the early spring sowings ; and if the weather take a cold
turn, either put on a spare frame, or cover with matting between sunset and sunrise. When spring is
confirmed, sow in any open compartment. At th e beginning of summer, th e sam e ; but, in hot dry
weather, either sow in a shady border, or, if the situation be open, shade with mats in the middle o fth e
day. For autumn sowings, when cold weather is approaching, allot some warm borders, and give occasional
protection. When crops are in demand throughout winter, either sow in a moderate hotbed, or
in cradles to be placed in a stove: pans fllled with rotten tan are to be preferred to pots or boxes with
mould. From th e last fortnight of October till th e first of March, it will be mostly fruitless to sow in
th e open garden ; but a terrace, sloping south under a frame, may be used a t th e decline of the year and
most early part of spring, as the intermediate step between the open garden and hotbed, if more
within the means a t command. During this interval, some market-gardeners sow it ju s t within the
glasses which cover large plants.” The cress is often raised on porous earthenware or porous stone
vessels, of a conical form, having small horizontal gutters on th e sides, for retaining the seeds. These
are called cones, are somewhat ornamental in winter, and afford repeated gatherings. Mr. MTntosh
sows the Normandy cress in September and October, for w inter aud spring supply; and in March, April,
and May, for summer use. He sows no other sort of cress, and from four sowings had a constant supply,
summer and winter, for nearly two years. {G a rd . M a g ., vol. vii. p. 38.)
3972. Proc e ss in sow in g a n d su b seq u en t c u ltu r e . “ Having allotted a fine mellow soil to receive the
seed, dig th e surface, and rake it finally preparatory to sowing, which mostly perform in small, flat,
shallow drills, 4 in., 5 in., or 6 in. asunder. Sow the seed very thick, and earth over very lightly, or but
ju s t thinly cover. Give occasional waterings in warm dry seasons.”
3973. T a k in g the c rop. “ To gather cress in perfection, cut them while moderately young, either clean
to the root, or only the tops of advanced plants. They will shoot again for future gathering, but the
leaves will be hotter, and not so mild and tender as those of younger plants.”
3974. To save seed. “ Either sow a portion in the spring for that purpose; or leave some rows of any
overgrown old crop in April and May. T h e plants will yield seed in autumn.”
Subsect. 8. American Cress.— Barbarea. proe''cox D. C. {Eng. B o t (t. 1129.);
Tetradynàmia Siliquòsa L. and Crucîferæ J. Cresson d’Amérique, Fr. ; and Amerikanisher
Kresse, Ger.
3975. The American cress is a native of Britain, and is found'in watery places ; it is
biennial, while the conunon ivinter cress {B. vulgàris) is perennial. It has smaller
leaves, more frequently sinuated ; the lower are lyi-c-sliaped, and those on the stalk piii-
natifid. It is often called black American cress, and sometimes Erench cress.
3976. Use. It is generally liked as a winter cress and early spring salad, resembling in flavour the
common winter cress, but ra the r more bitter. It is in demand in some families throughout the year.
3977. C u lture . It is raised from seed, which is sold by weight, and for every 10 ft. of drill, a quarter
o )f f a an n ounce will be requisite. “ Sow i in a ....................... bed of light dry earth,'' ra the " ' r in ' drills, 9 in.' apart,'' than 'broadcast.
’
cast. For winter and spring s
use, make a sowing in the last fortnight of August, or beginning of September,
on a warm sheltered border. If wanted throughout summer, sow every six weeks from March
to August, giving a sunny or shady situation according to th e advancement ot the season. Water occasionally
in dry hot weather. At the approach of winter, shelter the plants, by laying a few light twigs
among them so as not to interfere with their growth ; and upon these, a covering of fern, reeds, or dry
litte r. The plants being cut, or th e outside leaves stripped off, shoot again for another gathering.”
. 3978. To save seed. “ L e t a few choice plants, raised in spring, run ; and they will ripen seed before
th e decline of summer.” {Abercrombie.)
Subsect. 9. Water-Cress.—l^astúrtlum officinale II. K. {Eng. Bot. t. 8 55.); Sisymbrium
llastúrtium L. ; Tetrad. Siliq. L. and Crucîferæ J. Cresson de Fontaine, Er. ;
Briinnenkresse, Gcr. ; Waterkei's, Dutch ; Cressione di Sorgenti, Ital. ; Berro, Span. ;
and Agriad, Port.
3979. Water-cress is a creeping amphibious perennial, gi-owing in wet ditches and
slow running streams. The plant, when growing in a rapid current, has its leaves
lengthened ; and in this state, Martyn remarks, is sometimes mistaken for the water-
parsnep (-Slum nodiflorum X.), which commonly grows with it, and is deleterious. The
water-cress, Mr. Main informs us, is cultivated in Hindostán under sheds erected for the
purjDosc. In Europe it appears to have been first cultivated at Erfurth, about the middle
of the seventeenth century (§391.), anà in England in 1808, hy Bradbury, at Northfleet
Spring-Head, near Gravesend. Water-cresses are now cultivated extensively at West
Hyde, near Rickmansworth, and at Hackney, Uxbridge, and other places. Water-
cresses ai’e also cultivated near Paris.
3980. Use. It forms an excellent spring salad, either alone or with brook-lime or scurvy-grass. It
is a popular favourite in spring in most places ; and is eaten fasting, or with bread and butter, by those
ivho have faith in its antiscorbutic virtues. The juice is decocted with th a t of scurvy-grass and Seville
oranges, and forms the popular remedy called spring juices.
3981. Varieties. Bradbury considers th a t there are three, th e green-leaved, th e small brown-leaved,
and th e large brown-leaved. The green-leaved is the easiest cultivated, the small brown-leaved, the
hardiest and the large brown the best for cultivation in deep water, and th at preferred by this cultivator.
3982. Cu ltu re . The most suitable description o fw ater is a clear stream, and not more than to in.
deep, running over sand or gravel; the least favourable, deep still water on a muddy bottom. It is
highly advantageous to make the plantations in newly risen spring-water, as the plants not only tlinye
b etter in it, but, in consequence of its being rarely frozen, they generally continue m yegetation, and in
a good state for gathering through the whole winter season. T h e plants are disposed in rows parallel
with the course o fth e stream. In shallow water, th e distance between the rows is not more than 18 m.
but in deep water it is as much as from 5 ft. to 7 ft. 'When th e plants begin to grow in water to
they soon check the current so as to raise the water to th e height of 3 in. about the plants, which is con-
3 K 4
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